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Preparation of Dried Forms of Leavening Barms Containing an Admixture of Certain Lactobaciilus and Saccharomyces Species

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Preparation of Dried Forms of Leavening Barms Containing an Admixture of Certain Lactobaciilus and Saccharomyces Species Europaisches Patentamt 0 339 750 J European Patent Office Ov Publication number: A1 Office europeen des brevets EUROPEAN PATENT APPLICATION © Application number: 89201073.7 mt.ci.4:A21D 8/04 © Date of filing: 25.04.89 ® Priority: 28.04.88 US 187163 © Applicant: ALTON SPILLER, INC. 31.01.89 US 304131 P.O. Box 696 Los Altos California 94023-0696(US) @ Date of publication of application: 02.11.89 Bulletin 89/44 © Inventor: Spiller, Monica Alton 1052 Ray © Designated Contracting States: Los Altos California 94022(US) AT BE CH DE ES FR GB GR IT LI LU NL SE © Representative; Matulewicz, Emil Rudolf Antonius et al Gist-Brocades NV Patents and Trademarks Department Wateringseweg 1 P.O. Box 1 NL-2600 MA Delft(NL) © Preparation of dried forms of leavening barms containing an admixture of certain Lactobaciilus and Saccharomyces species. © A dried granular form of a whole grain leavening barm containing viable cells of a maltose-fermenting Lactobaciilus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced. The product of the drying process in preferred embodiments contains an admixture of Saccharomyces dairensis (ATCC 20782) and Lactobaciilus brevis (ATCC 53295), whole grain flour, nonvolatile products of fermentation, and 5- 12% water. Soybean oil containing the emulsifying agent lecithin and antioxidant tocopherols and malted whole grain flour are optional additives. The process of drying provided by this invention employs whole grain flour as a partial drying agent and also employs a sequential method for drying in which the microorganisms are supported on flour in the form of granules for the final warm air-drying stage. O in CO a. LU Xerox Copy Centre EP 0 339 750 A1 PREPARATION OF DRIED FORMS OF LEAVENING BARMS CONTAINING AN ADMIXTURE OF CERTAIN LACTOBACILLUS AND SACCHAROMYCES SPECIES This is a continuation-in-part of United States Patent Application serial number 187,163, filed April 28, 1988. BACKGROUND OF THE INVENTION Field of the Invention 10 This invention concerns partially dehydrated natural leavening barms. More particularly, it concerns those leavening barms which contain a non-maltose-fermenting Saccharomyces species and a maltose- fermenting Lactobacillus species as the majority microorganisms. These microorganisms are admixed with whole grain flour, most usually rye or wheat flour and water. The microorganisms in these barms are 15 optionally further stabilized in the dried product by the inclusion of malted whole grain flour, an emulsifying agent and an antioxidant; the latter two both being obtained conveniently from soybean oil. These barms can bring about fermentation and natural leavening in breads and like baked goods. In addition, this invention relates to the method for producing these leavening barms in a granulated dried form and their use in a dried form for producing breads. 20 Description of Background Art Some traditional leavening agents for breadmaking which are made from the grains wheat, rye, barley 25 and oats and which may still be in use, are perpetuated by refreshing a portion of the leavening agent with flour, water and various other ingredients at intervals, between baking times. Usually these traditional leavening agents are not produced in a dried form for storage but instead must be continually refreshed to maintain the supply or restarted, with the risk that a useful culture may not be produced again. An exception to this may be the manner in which a sourdough leavening is dried in Finland. This is described by Oura, 30 1982, where he states that "A traditional way of preserving rye sourdough in Finland has involved the natural drying of the dough on the surface of wooden containers (Oura et al., "Breadmaking" in Fermented Foods, Rose ed., 1982, Academic Press, p. 134). From a practical point of view, there is an art to the drying process if the sourdough is to be rehydrated to an exactly similar sourdough, and that art is not described in the literature as far as can be ascertained at this time. 35 The microorganisms in several of these traditional leavening agents and one recently discovered leavening agent, have now been described (Oura et al., supra; Kouhestani et al., "Composition and Preparation of Iranian Breads," in Journal of the American Dietetic Association (1969) 55:262-266; U.S. Patent No. 4,666,719) and a pattern is recognizable. The pattern of the microflora in the leavening agents of interest here is that they contain a Saccharomyces yeast species which does not ferment maltose together 40 with a Lactobacillus species that does ferment maltose. The Saccharomyces yeast and the Lactobacillus are probably symbiotic and each will allow the other to grow well in the dough. These are the most usual majority microorganisms present but there are often minor amounts of other yeasts and bacteria which determine the more subtle characteristics of a particular leavening agent. Other yeast genera which have been recognized in continuous traditional leavening agents include Pichia and Hansenula. Other bacterial 45 types which have been found in continuous leavening agents include Leuconostoc, Streptococcus and Pediococcus. A currently accepted taxonomic classification of the Saccharomyces genus of yeasts (Yarrow, "Genus 22, Saccharomyces Meyen ex Reess," in The Yeasts, Kreger-van Rij ed. (1984), Elsevier Science Publishers BV, Amsterdam, pp. 379-395) includes seven species. There are three Saccharomyces yeasts so that do not usually ferment maltose and which have been definitely recognized as useful in leavening agents; these are S. exiquus, S. telluris and S. dairensis. S^ exiquus is present in the San Francisco sourdough leavening~where it grows symbiotically with Lactobacillus sanfrancisco (Oura, supra, p. 130) and also in Italian panettone dough (Oura, supra, p. 131) where it is found growing with Lactobacillus brevis and Lactobacillus plantarum. All these Lactobacillus species ferment maltose. S. exiquus has also been isolated EP 0 339 750 A1 from traditional Iranian bread dough (Tadayon, "Identification of Yeasts Isolated from Bread Dough of Bakeries in Shiraz, Iran," in Journal of Food Protection (1978) 41_:9, pp. 717-721) in a study that was not concerned with any Lactobacillus species that might also have been present, so its symbiotic pairing there is not yet known. 5 S. telluris has been found in traditional bread doughs in Iran (Tadayon, supra) but without reference to a symbiotic pairing with a Lactobacillus species. S. dairensis has been found in both wheat and rye leavening barms prepared from microorganisms to be found naturally occurring on the wheat or rye grain. In the wheat leavening barm S^ dairensis appears to be growing symbiotically with an atypical strain of Lactobacillus brevis which nevertheless does ferment 10 maltose (U.S. Patent No. 4,666,719). S. servazzii and S. unisporus are not mentioned yet in the literature as species useful for breadmaking everTthough they do~not normally ferment maltose and would apparently be suitable for symbiotic pairing with a maltose-fermenting Lactobacillus species in a leavening agent. It is reasonable to expect that they will eventually either be used for breadmaking in conjunction with Lactobacillus species or they will be 75 found to be present in some traditional bread leavening agents. S. cerevisiae and S. kluyveri can usually ferment maltose and are not therefore suitable for symbiotic pairing with a Lactobaclilus species which also ferments maltose. S^ cerevisiae strains are used as modern bakers' yeast and S. kluyveri has been found in traditional leavening agents used to make bread in Iran (Tadayon (1978), supra). Breads made with either of these two yeasts would not be expected to have the 20 characteristic flavor or self-preservative properties associated with the acids produced by symbiotic Lactobacillus bacteria present in the leavening agent. The Lactobacillus species most usually found in sourdough leavening systems are L plantarum, L brevis and L. fermentum (Oura, supra, p. 128). Other Lactobacillus listed in the most recent edition of Bergey's Manual (Kandler & Weiss, "Regular Nonsporing Gram-Positive Rods," in Bergey's Manual of 25 Systematic Bacteriology," Vol. II, ed. Holt, Williams & Wilkins, Baltimore (1986), pp. 1208-1234) which have been isolated from sourdoughs are: L. farciminis, L. alimentarius, L. casei and L sanfrancisco. Each of these species of Lactobacillus could be expected to" be found growing symbiotically with one of the non- maltose fermenting Saccharomyces yeast. The specific pair that would grow naturally in a certain flour-and- water system would be determined by the nutrients to be found there. Examples of other leavening agents 30 containing Lactobaciilus species include those used to make German rye breads, and Egyptian and Iranian wheat breads (Oura, supra, p. 126; Faridi, "Flat Breads," in Wheat: Chemistry and Technology, Vol. II, ed. Pomeranz, 1988, American Association of Cereal Chemists, St. Paul, Minn., p. 479). Isolation of the majority microorganisms only, and their subsequent perpetuation and use to inoculate a bread dough, may not produce the same characteristics obtainable from the original leavening agent. In 35 order to preserve all the microorganisms that give the full character to traditional leavening agents and to make these traditional leavening agents more generally available, it would be useful to be able to prepare them economically in a storage-stable, dried, granular form, and then to be able to reproduce the original leavening agent easily from this form. Initial work showed that the seemingly obvious method of directly drying a mature leavening agent in the form of an extruded dough was uneconomical in energy use and in 40 any case the microorganisms did not survive the process well. Traditional leavening agents have been propagated through the centuries or restarted using ancient techniques, and until the nineteenth century, most likely with similarly grown and milled flour and a similar water supply. Before the invention of roller milling in the nineteenth century a refined flour meant a finely ground flour 45 containing parts, and therefore nutrients, from the whole grain.
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