Freeze-dried natural sour dough starter

• US 4,140,800 A
• Filed: 06/13/1977
• Issued: 02/20/1979
• Est. Priority Date: 06/13/1977
• Status: Expired due to Term

• Current Assignee: SFFB San Francisco French Bread Company
• Original Assignee: Leo Kline
• Inventors: Kline, Leo
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Hatcher, Elizabeth A.
• Application Number:
  US05/805,681
• Time in Patent Office: 617 Days
• Field of Search: 426/18, 426/19, 426/20, 426/61
• US Class Current: 426/18
• CPC Class Codes: A21D 8/04 treating dough with microorganisms or enzymes

Abstract

A freeze-dried sour dough French bread starter culture, or baking additive is prepared by inoculating an unsterilized and unpasteurized flour-water-salt suspension with a natural mother or starter sponge containing strains of Lactobacillus sanfrancisco, and also containing substantial levels of the natural fermentations acids, lactic and acetic; incubating said mixture at about 82° F. until a specified acidity level is reached corresponding to about 2 × 10⁹ viable bacteria per gram; cooling to about 55° F. and adding stabilizers compatible with the flour system, freezing under moderate conditions (-10° to -25° F.) without first separating the cells from the flour medium; followed by freeze-drying in vacuo to a moisture content in the final product of about 2%.

Claims

1. A process for making a freeze-dried sour dough bakery starter composition comprising:

inoculating a flour and water suspension with Lactobacillus Sanfrancisco to provide an initial count of at least about 5 ×

10⁶ viable cells per gram of suspension, the weight ratio of flour to water being about 1;

1 to 1;

2.5, incubating said inoculated suspension to produce an effective concentration of viable bacteria, cooling said growth suspension, adding at least one disaccharide stabilizer for the cultured bacteria in an amount of at least about 6% by weight of the final flour culture mixture prior to freeze-drying and selected to provide recovery after freeze-drying of at least about 20% of the viable bacteria, freezing said stabilized suspension, and drying the frozen product.

2. A process in accordance with claim 1 wherein the gluten of said flour remains substantially undeveloped during said incubation.

3. A process in accordance with claim 2 wherein said flour is high gluten flour.

4. A process in accordance with claim 2 wherein said flour and water suspension contains about 0.8-3.0 wt.% of salt relative to the water content in the culture prior to drying.

5. A process in accordance with claim 2 wherein said stabilizer comprises at least one member selected from maltose, lactose, and sucrose.

6. A process in accordance with claim 5 wherein said stabilizer is added in an amount of about 6-8% by weight of the final flour culture prior to freeze-drying.

7. A process in accordance with claim 5 wherein said stabilizer is added in an amount of about 7.5% by weight of the final flour culture prior to freeze-drying.

8. A process in accordance with claim 6 wherein said inoculation is executed with natural sponge containing Lactobacillus Sanfrancisco.

9. A process in accordance with claim 2 wherein said inoculation is executed with pure culture of Lactobacillus Sanfrancisco.

10. A process in accordance with claim 2 wherein the weight ratio of flour to water is about 1:

1.5 to 1;

2.5.

11. A process in accordance with claim 2 wherein said inoculation is executed to provide an initial count of about 5 ×

10⁷ to 2 ×

10⁸ of viable cells per gram of suspension.

12. A process in accordance with claim 2 wherein said incubation is executed to produce at least about 1 ×

10⁹ viable cells per gram of suspension.

13. A process in accordance with claim 2 wherein said incubation is executed to produce at least about 1-3 ×

10⁹ viable cells per gram of suspension.

14. A process in accordance with claim 2 wherein said incubation is executed to produce at least about 2 ×

10⁹ viable cells per gram of suspension.

15. A process in accordance with claim 2 wherein said flour and water suspension initially contains substantial amounts of lactic and acetic acids.

16. A process in accordance with claim 15 wherein the pH of the suspension is initially about 5.3-5.6.

17. A process in accordance with claim 16 wherein incubation is executed until the pH drops to about 3.7-3.9 and is then cooled prior to further processing.

18. A process in accordance with claim 2 wherein said suspension is incubated at a temperature of about 77°

-83°

F.

19. A process in accordance with claim 18 wherein said suspension is incubated at a temperature of about 80°

F.

20. A process in accordance with claim 2 wherein said culture media is cooled to about 50°

-60°

F. prior to the addition of said stabilizer.

21. A process in accordance with claim 20 wherein said culture media is cooled to about 55°

F. prior to the addition of said stabilizer.

22. A process in accordance with claim 2 wherein said freezing is executed at a temperature of about -10°

to 25°

F.

23. A process in accordance with claim 2 wherein the frozen product is dried to a moisture content of about 2% by weight.