DE19530890A1 - Lactobacillus amylovorus SB33 bacteria - Google Patents

Abstract

Lactobacillus amylovorus SB33 bacteria or related genuses corresponding to DSM no. 9986 are claimed. Also claimed are: (1) the prepn. of natural, dried acid dough concentrates with high acidity using these bacteria and (2) the use of dough prepd. by this method for making bakery prods.

Description

The invention relates to the production of dried, natural sourdough concentrates with a high degree of acidity under use Development of pure cultures of Lactobacillus amylovorus, in particular a new strain with the designation "SB33", which on May 11, 1995 under number 9986 at the German Collection of Microorganisms and cell cultures GmbH (DSM) after the Budapest Convention has been deposited.

The natural acidification of flour doughs through fermentation with Lactic acid fermentation leads to sourdoughs which Adding these doughs to baked goods produced a typical, give a strong and fresh taste.

Sourdoughs can be produced in a variety of ways, whereby based on spontaneous acidification or isolated starters Cultures multi-stage sourdough management procedures, short sour guiding stanchions, foam acid guides and continuous sourdough guidance are known.

The usual procedure has the disadvantage that once produced leaven within a relatively short time have to be processed in order to damage the taste  avoid. Stockpiling is only very limited Time possible.

Because of these conditions, baking with fresh sour dough is time-consuming and labor-intensive on the one hand, and on the other it is difficult to maintain a consistent quality of sourdough and thus ensuring the baked goods. Especially with the Her position of bread and baked goods on an industrial basis the processing of classic sourdough from the aforementioned Difficulties.

Direct guidance serves to simplify the baking process with so-called dough acidifiers in combination with baker's yeast as a propellant. Dough acidifiers contain the to Baking required acids, but sometimes there are others Acids than they occur in natural sourdoughs and not the aromas and aromas that arise in fermentation precursor.

It is known to keep preserved sourdough preparations together with Use yeast for bread making to get the one you want To achieve aroma effect. The commercial applicability of such ger sourdough preparations is however of the shelf life, the Reproducibility and efficiency in relation to the set amount depending.

DE 26 11 916 describes a one-step process for Production of a natural sourdough that lasts until the setting fermentation of any microbial metabolic activity and therefore can be stored for up to 6 months when stored in a cool place is.

DE 33 35 351 discloses the production of a leaven, that in a one-step tour and after drying on one Water content of 6 to 12% and an acidity of 30 to 40  enough. Drying in the presence of a protective colloid causes that the leaven is stable for 28 weeks.

A durable, natural sourdough that comes in large batches Precise quality control is also available as Sugrano® R 542 is available in wholesale and can also be found in direct guidance for the production of baked goods the. The dried preparation has a water content of 8% and the acidity is 40 to 44.

Finally, a sourdough extract is known, which Di rekt-leadership give the baked goods a good aroma [cf. "Of the Sauerteig-Bäcker ", No. 6, November 1985] and the dough in Amounts of 3.0 to 4.5% should be added. This product is made from special rye sourdough with the ingredients rye grinder Certificates, malt, glucose and living sourdough cultures manufactured [cf. Back Journal 8, pages 42, 43 (1990)]; the Flavor components of the sourdough are in an aqueous Ex concentrated, which is then dried and pulverized will [cf. "The sourdough baker", op. Cit.]. This sourdough extract has an acidity level of 210, as shown above However, its production is complex. Due to the Use of raw materials such as malt, dextrose as well the separation of acids and aroma precursors from the rest Components are not classic Sourdough.

In contrast, it is an object of the present invention a simple way to make a whole sourdough in dry form manufacture, which at the same time has a high efficiency, d. H. a high acidity of at least 180, preferably 200 and the full spectrum of aroma precursors and other com Has components such as those contained in conventional sourdough are.  

The solution to the problem lies in the use of pure cultures one derived from Lactobacillus amylovorus by sub-selection bacterial strain. Lactobacillus amylovorus is used by Spicher (Handbuch Sauerteig, 4th edition, 1993) described as a strain, that in Sudan in the production of leavened sorghum dough plays a role - albeit a minor one. Another This species is mentioned in the very extensive Sauer Spicher's dough monograph not. The strain according to the invention, which is called Lactobacillus amylovorus SB33 under number DSM 9986 on May 11, 1995 after the Budapest Convention deposited.

According to the invention, it has surprisingly been found that Lactobacillus amylovorus SB33 is able to at Fermenta tion temperatures that are significantly above the usual tempe temperatures of 25 ° C to 35 ° C, namely at 40 ° C and more extremely high levels of acidity of at least 180, preferably of to produce at least 200, based on dried products. The use has been very great for generating high levels of acid soft to liquid dough with dough yields from 250 to 600 or proven to be particularly advantageous.

According to a preferred embodiment of the invention the lactobacilli according to the invention in a process for producing them provision of natural, dried sourdough concentrate with high acidity used, where one

• a) a pure culture of Lactobacillus amylovorus SB33 in one cultivates a suitable nutrient medium,
• b) finely ground, mineral-rich cereal products and water with the culture broth from stage a) to a dough kneaded with dry matter contents of 10 to 40 wt .-% and fermented the dough at 35 to 43 ° C and
• c) gently drying the sourdough obtained in stage b);

the fermentation in stage b) over such a period it is continued that the dry product from step c) one Has acidity of at least about 180.

Surprisingly, it has been shown according to the invention that Processes in which the pure cultures of Lactobacillus amylovorus SB33, especially in compliance with the parameters according to the invention are used in a simple manner to natural, dried sourdough concentrates with high Lead acidity, which the advantages of the well-known sourdough extract [see above] with the advantages of using the combine full sourdough.

As mineral-rich cereal products Wheat and / or rye bran are used, with wheat dish bran is particularly preferred. To be the optimal substrate for that To be able to serve growth of the lactobacilli according to the invention and to enable optimal acid formation, the mineral finely ground cereal-rich product. Preferential the particle size is a maximum of 200 µm. The milled one Food bran has a dry matter content of about 93%.

The fermentation in stage b) of the process according to the invention rens for the production of natural, dried sourdough concentrates are made with doughs compared to conventional ones Dough have a significantly lower dry matter content point and are therefore much softer. The dry sub The punch content of the dough is 10 to 40% by weight, preferably 15 up to 35% by weight, and particularly preferably 20% by weight.

According to the invention, the fermentation temperatures are between 35 and 43 ° C, preferably 39 to 41 ° C and particularly preferred ter 40 ° C.

The fermentation in stage b) of the process according to the invention can be done in several stages, with dough in the last stage with dry matter contents between 15 and 30 wt .-%, preferably  as 20 wt .-%, a fermentation at 39 to 41 ° C, preferred subject to 40 ° C over a period of time until the acidity has reached a level in the dry product leads to a value of at least 180, preferably 200.

According to a particularly preferred embodiment of the invention the fermentation in stage b) takes place in a three-stage Procedure whereby one

• - in step 1) a dough with a dry matter content of 15 to 35% by weight, preferably about 32% by weight, and fermentation at 36 to 38 ° C for 5 to 10 hours performs,
• - in stage 2) the sourdough obtained in stage 1) with mine high-cereal grain and water mixed, so that a Dough with a dry matter content of 15 to 35% by weight, preferably about 32 wt .-%, and the total mi fermented at 36 to 38 ° C for 15 to 25 hours, and
• - in stage 3) the dough obtained in stage 2) with mineral mixed grain-rich products and water, so that a dough with a dry matter weight of 15 to 30 wt .-%, preferably about 20 wt .-%, and the Total dough for 45 to 55 hours at 39 to 41 ° C fermented.

The fermentation time increases from stage to stage first stage for 5 to 10 hours, preferably 6 to 8 hours long fermentation, while in the second stage 15 to 25, is preferably fermented for 18 to 22 hours and the Fermentation time in the third stage 45 to 55 hours before is preferably 48 hours.

The fermentation temperature in the stu is preferably fen 1) and 2) 37 ° C and in stage 3) 40 ° C.  

The sourdough product produced according to the invention can be found in Stu fe c) gently dried by conventional methods before preferably up to a dry matter content of maximum 8% by weight. Drying can be carried out by freeze drying, spray drying, Vacuum drying or drum drying take place.

The product obtained in this way has excellent storage properties and contains the full range of classic sourdough existing aromas and aroma precursors, acids, minera lien, etc. Due to the high acidity and the high content of aroma-active ingredients can be used for the production of Baked goods required amount can be lowered on a mirror as he has so far only with extracts of the type explained at the beginning could be achieved.

The sourdough produced according to the invention can be used for preparation diverse baked goods based on rye or rye / - Wheat mixed dough or wheat dough can be used. At the bread production are in addition to excellent taste and Aroma also good crumb elasticity, porosity and cut resistance reached.

The invention is explained below using examples.

example 1 Making a dried, natural sourdough concentrate

A pure culture of Lactobacillus amylovorus (SB 33) is in 400 ml of MRS broth (from Merck, Darmstadt) grown.

The MRS pre-breeding is done with 3400 g finely ground wheat spit small bran (dry matter content 93%) and 6200 ml tap water Knead into a dough and ferment for 6 to 8 hours at 37 ° C animals (first stage).  

The sourdough from the first stage is finely mixed with 170 kg kneaded ground bran and 320 l tap water and 18 fermented up to 22 hours at 37 ° C (second stage).

The leaven from the second stage is made with 2000 kg of bran and 7500 l tap water kneaded and for 48 hours at 40 ° C fermented (third stage). After this time the dough is not yet acidified, but has an optimum aroma enough.

The water is removed from the sourdough by gentle drying The acidity of the dried sourdough concentrate wears approx. 200

Example 2 Determination of the acidity of dried sourdough concentrate

• (a) Chemicals:
  Demineralized water
  Sodium hydroxide standard solution, 0.1 mol / l, (0.1 N)
• (b) Devices and aids:
  Blender
  Magnetic stirrer with stirring stick
  Ag / AgCl combination electrode
  Temperature sensor
  pH meter
• (c) Implementation:
  10 g of the sourdough prepared in Example 1 are weighed to the nearest 0.1 g in a beaker, mixed with 90 g of water and suspended with a hand blender. The pH electrode is immersed in the suspension and, with moderate stirring on a magnetic stirrer, sodium hydroxide standard solution is added to it to pH 8.5.
• After a waiting time of 2 minutes, the pH value is checked again. If it has dropped in the meantime, the pH will rise to 8.5 again titrated.
• (d) calculation:
  The number of ml of sodium hydroxide solution (0.1 N) used to titrate the sample suspension (sample weight 10.0 g) is given as the acidity. The acidity (in ml) therefore corresponds directly to the consumption of 0.1 N sodium hydroxide solution.

The sourdough produced in Example 1 reached after addition of 200 ml 0.1 N NaOH the pH of 8.5. The acidity is thus 200.  

Example 3 Use of the invention Sourdough concentrate for the production of rye bread

The following table shows an example of the production of Rye bread using conventional sourdough in pul deformed (Sugrano R 542) in recipe A and using the sourdough concentrate prepared in Example 1 in recipe B.

Claims (10)

1. Lactobacillus amylovorus SB33, according to DSM No. 9986, or tribes derived from it. 2. Use of pure cultures of lactobacilli according to An Proverb 1 for the production of natural, dried sow dough concentrates with high acidity. 3. Use according to claim 2, characterized in that one

• a) cultivating a pure culture of lactobacilli according to claim 1 in a suitable nutrient medium,
• b) finely ground, mineral-rich cereal products and water with the culture broth from stage a) kneaded into a dough with dry matter contents of 10 to 40% by weight and the dough fermented at 35 to 43 ° C. and
• c) gently drying the sourdough obtained in stage b) up to a water content of not more than 8% by weight, based on the dry weight of the sourdough;

the fermentation in stage b) over such a time room is continued that the dry product from stage c) has an acidity of at least about 180. 4. Use according to claims 2 or 3, characterized records that as a mineral-rich cereal meal nisse wheat bran and / or rye bran used. 5. Use according to claims 2 to 4, characterized net that the mineral-rich cereal products have a maximum particle size of 200 µm.   6. Use according to claims 2 to 5, characterized net that the fermentation in stage b) in several Stages carried out, one in the last fermentation stage a dough with a dry matter content of 15 to 30 wt .-% subjected to fermentation at 39 to 41 ° C. 7. Use according to claim 6, characterized in that one carries out the fermentation in stage b) in a three-stage process, wherein
in step 1) a dough with dry matter contents of 15 to 35% by weight is used and the fermentation is carried out for 5 to 10 hours at 36 to 38 ° C,
in stage 2) the sourdough obtained in stage 1) mixed with mineral-rich cereals and water, so that a dough with a dry matter content of 15 to 35% by weight is formed, and the total mixture for 15 to 25 hours at 36 to 38 ° C. fermented, and
in stage 3) the dough obtained in stage 2) mixed with mineral-rich cereal products and water, so that a dough with a dry matter content of 15 to 30 wt .-% is formed, and the total dough mass 45 to 55 hours long at 39 to Fermented at 41 ° C. 8. Use according to claims 2 to 7, characterized net that the gentle drying in step c) means Freeze, spray, vacuum or drum drying. 9. Use of the manufactured according to claims 2 to 8 Sourdoughs for the production of baked goods.