Growth promoting compositions for Lactobacillus sanfrancisco and method of preparation

• US 4,423,079 A
• Filed: 08/16/1982
• Issued: 12/27/1983
• Est. Priority Date: 07/14/1980
• Status: Expired due to Term

• Current Assignee: Interstate Brands Corp. (Hostess Brands Incorporated)
• Original Assignee: Leo Kline
• Inventors: Kline, Leo
• Primary Examiner(s): Bernstein, Hiram H.
• Application Number:
  US06/408,308
• Time in Patent Office: 498 Days
• Field of Search: 426/18-20, 426/61, 426/62, 426/496, 426/622, 435/944, 435/853
• US Class Current: 426/20
• CPC Class Codes: A21D 8/04 treating dough with microorganisms or enzymes

Abstract

A spray-dried flour culture product is prepared by seeding a flour-water-salt suspension with natural mother or starter sponge containing strains of Lactobacillus sanfrancisco and Torulopsis holmii, incubating and holding said culture under prescribed conditions and spray-drying to yield a free flowing powder. Although the two microorganisms are virtually destroyed during spray drying, the present product contains a unique growth-promoting substance advantageous for use with prior art viable freeze-dried flour cultures as well as a useful amount of residual acidity.

Claims

1. A method for making a composition useful for promoting growth of Lactobacillus sanfrancisco in bakery products comprising:

a. inoculating a water;

flour culture with natural mother sponge or starter sponge containing strains of L. sanfrancisco and Torulopsis holmii,

b. developing said inoculated culture under conditions including controlled temperature whch promotes growth of said microorganisms,

c. cooling said developed culture and holding it at the cooled temperature for a time sufficient to create a relatively high residual acidity, and

d. drying said culture by exposure to heat and air, substantially all viable L. sanfrancisco being destroyed during said drying.

2. A method in accordance with claim 1 wherein said drying is executed by spray drying the culture with hot air.

3. A method in accordance with claim 2 wherein the hot air temperatures are selected to provide a free flowing dry powder of about 5-12% by weight of moisture.

4. A method in accordance with claim 2 wherein the culture is inoculated with natural mother sponge to provide an initial count of at least about 5×

10⁶ viable cells per gram of said culture.

5. A method in accordance with claim 2 wherein the culture is inoculated with natural mother sponge to provide an initial count of about 5×

10⁶ to 2×

10⁸ viable cells per gram of said culture.

6. A method in accordance with claim 2 wherein the flour to water ratio of said culture is selected to provide growth of said microorganisms and a viscosity suitable for spray drying.

7. In method in accordance with claim 6 wherein the culture has a solids content of about 25-40% by weight.

8. A method in accordance with claim 7 wherein the flour to water weight ratio is about between 1:

2.5 to 1;

1.5.

9. A method in accordance with claim 2 wherein said culture contains about 0.8-3.0% by weight of sodium chloride.

10. A method in accordance with claim 2 wherein said culture is developed at a temperature of about 80°

-82°

F. and thereafter cooled and held at a temperature of about 55°

-60°

F.

11. A method in accordance with claim 2 wherein said culture is held after cooling until the pH drops to about 3.5.

12. A method in accordance with claim 2 wherein said developing and holding is executed in two stages in which microorganisms grown in a first stage water:

flour culture are used to inoculate a second water;

flour culture for growth of said microorganisms therein.

13. A method in accordance with claim 12 wherein development in the first water:

flour culture is executed at about 82°

F. until the pH drops to about 3.80-3.85.

14. A method in accordance with claim 13 wherein about 4-15 weight percent developed culture of the first stage is used to inoculate the water:

flour culture of stage two.

15. A method in accordance with claim 14 wherein the second stage culture is developed at about 80°

-82°

F. untilthe pH drops to about 3.85 and the culture is thereafter cooled to about 55°

-60°

F. and held until the pH reaches about 3.5.

16. The product obtained by the method of claim 1.

17. The product obtained by the method of claim 15.

18. In the process for making sour dough bakery products by adding a Lactobacillus sanfrancisco starter to dough and developing said microorganism in the dough, the improvement wherein the product produced by the method of claim 1 is added to said dough in an effective amount to reduce the amount of Lactobacillus sanfrancisco for making the sour dough bakery product.

19. In the process for making sour dough bakery products by adding a Lactobacillus sanfrancisco starter to dough and developing said microorganism in the dough, the improvement wherein the product produced by the method of claim 15 is added to said dough in an effective amount to reduce the amount of Lactobacillus sanfrancisco for making the sour dough bakery product.