Production of aroma and/or flavor materials with lactic acid bac

Details Production of aroma and/or flavor materials with lactic acid bac Production of aroma and/or flavor materials with lactic acid bac

1992-08-19

1994-02-01

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 61, 426549, 426650, 435178, 4352529, 435260, 435855, A21D 802, A23L 1221, C12N 1110, C12N 120

Patent

active

052830691

ABSTRACT:
Aroma and/or flavor materials for use in baking such as in making sourdough bread are produced by culturing lactic acid bacteria in an aqueous dispersion of an expanded, pregelatinized, starch-containing cereal adsorbent. The cereal adsorbent is obtained by extrusion of a cereal product under a pressure of less than 50 bar at a temperature of at least 150.degree. C. A 10 wt% dispersion of the cereal adsorbent has a viscosity at 25.degree. C. of about 30 to about 60 mPas. After culturing, a concentrate substantially free from insoluble matter is separated. The concentrate is separated by centrifugation into a cell concentrate and a clarified broth containing the aroma and/or flavor materials. The lactic acid bacteria are adsorbed in situ onto the cereal adsorbent during culturing. Insoluble residue separated after culturing contains supported lactic acid bacteria that can be used in making sourdough bread. If necessary, the supported bacteria can be dried for storage before use.

REFERENCES:
patent: 3677897 (1972-07-01), Jeffreys
patent: 3891773 (1975-06-01), Kline et al.
patent: 4056637 (1977-11-01), Hagiwara et al.
patent: 4927763 (1990-05-01), Sudoma et al.

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