Freeze-dried natural sour dough starter
First Claim
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.
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Accused Products
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%.
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Citations
23 Claims
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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. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23)
- inoculating a flour and water suspension with Lactobacillus Sanfrancisco to provide an initial count of at least about 5 ×
Specification