HU209925B - Method for producing starter-culture suitable for thin-leavening method and making thin leaven started by the starter-culture - Google Patents

Abstract

A starting culture for prepn. of fluid leavening is prepd. by culturing Saccharomyces cerevisiae yeast gp. and at least one of the following strains: Pediococcus pentosaceus, Lactobacillus confusus, Lactobacillus viridescens, Lactobacillus delbrueckii and Lactobacillus casei. Cultures are mixed and opt. Flavobacterium multivorum and/or Pseudomonas pseudoalcaligenes culture are also added. - This starter culture is used for the inoculation of the substrate leavening agent.

Description

The present invention relates to a process for the preparation of a starter culture suitable for a thin-leavening process and to the preparation of a thin-leavened starter culture. This sourdough can be used to make almost any kind of bread and bread-like pastries.

The quality of bread (including bread-like pastries) is largely determined by the quality of the sourdough used in the manufacture of the bread.

The quality of the traditional leaven without the starter culture is significantly influenced by the personal conditions and the conditions of the leaven, the flora's own flora etc. play an important role. The quality of the resulting sourdough is fluctuating and often inadequate. However, the procedure is disproportionately time consuming and does not allow for rapid adaptation to current market needs.

No. 183,907. The Hungarian patent describes a monoculture thin-leavening process started with a starter culture, wherein the yeast is inoculated with Lactobacillus brevis F-31/2 and the inoculated yeast is fermented to a pH of 4.4 to 4.5. Thus, leaven of uniform quality and acidity of sufficient quality can be prepared.

No. 4,140,800. A freeze-dried yeast starter culture is prepared using the method described in U.S. Pat.

However, yeast-free fermentation using a single strain of lactic acid bacteria does not allow the production of a sufficient amount of aroma, so that the taste and smell of ripe sourdough is sour.

No. 2,757,778. According to the disclosure document of the Federal Republic of Germany, baker's yeast is produced with strains of different varieties of Saccharomyces.

Recent research has focused on the development of mixed culture fermentation processes, since the use of mixed cultures has a beneficial effect on the formation of flavorings. However, both lactic acid bacteria and yeast strains utilize the maltose content of leaven as a carbon source, and when used together, they compete with bacteria and yeast to obtain nutrients and inhibit their reproduction.

No. 339,750. A method for preparing dried yeast according to the procedure described in European Patent Application Publication No. 3,800,123 is by inoculating a yeast strain of a Saccharomyces variety and a bacterial strain of a Lactobacillus variety. In addition, the culture used for vaccination may also contain small amounts of other bacteria, such as strains of the genus Pichia, Hansenula, Leuconostoc, Streptococcus or Pediococcus. In the process, competition for nutrients of yeast and bacterial strains is ruled out by using a special maltose-free strain of Saccharomyces mixed with a maltose-producing Lactobacillus strain.

The present invention is based on the discovery that when starting the fermentation, the flour-water suspension is inoculated with a starter culture containing a mixture of a maltose-containing yeast strain and four or more bacterial strains and a lactose source, preferably whey powder or other lactose-containing dairy product, is added. uncompetitive growth of bacterial strains because lactic acid bacteria prefer to utilize lactose as a carbon source over maltose. In this way, a sourdough leaven with a high yeast germ count, a good acidity, and a harmonious taste can be produced, which makes high-quality bread.

The present invention therefore provides a method for producing a starter culture for use in a thin-leaved process, comprising at least one bacterial strain of the species Lactobacillus, Lactobacillus delbrueckii and Lactobacillus delbrueckii, Lactobacillus confusus, Lactobacillus confidesus, Lactobacillus Cultures are cultivated in known manner to a concentration of ^{7 to} 10 ¹⁰ live germs / cm ³ , then the cultures or cell masses separated from the cultures, preferably by centrifugation, are optionally cultivated with essentially the same cell concentration for lactose-like or cultured centrifugation - adding separated cell weight and finally, if desired, the resulting starter culture applied to bundles - preserved.

Preservation of the starter culture can be carried out in the following ways: Italian-Turkish: Preservation and Maintenance of Microorganisms, Technical Publishing House, Budapest, 1988; Journal of Microbiological Methods 72, 125-132, 1990; Journal of General Microbiology, 133, 2807-2815, 1987.

In a preferred embodiment of the method of the invention, the bacterial strains of Pediococcus pentosaceus, Lactobacillus confusus, Lactobacillus delbrueckii and Lactobacillus casei and the yeast Saccharomyces cerevisiae are used to prepare the starter culture.

The starter culture usually contains each bacterial strain and the yeast strain at approximately the same concentration.

The invention further provides a process for preparing a starter culture slurry comprising inoculating a medium consisting of flour, water and a lactose source, preferably whey powder, with the starter culture prepared as described above, followed by stirring at 20-38 ° C at 3.8-4 ° C. Fermented to pH 8 and 6.0-9.0 acid. Fermentation can be carried out by batch removal or feed in a circular process.

Particularly preferred bacterial strains are Pediococcus pentosaceus strain deposited on June 14, 1990, in the National Collection of Agricultural and Industrial Microorganisms, Lactobacetus confus strain NCAIM Β (P) 001131, NCAIM P (P) 001131 Lactobacillus viridescens, deposited under number 001134, NCAIM P (P)

HU 209 925 Β

Lactobacillus delbrueckii strain 001124, Lactobacillus casei strain NCAIM NC (P) 001129, Flavobacterium multivorum strain 00812 deposited with NCAIM Β (P) 001112 and the Saccharomyces cerevisiae strain deposited as NCAIM Y (P) 001133 as a yeast strain.

Each strain is used to inoculate 1 to 10 ⁸ -1 to ¹⁰ Ιθ ^live germs, preferably 1 to 5 x ^{10 9 live} germs, to inoculate 1 kg of fermentation medium.

Propagation of the starter culture strains is performed in monoculture in a known manner. The inoculated media are cultured to a cell concentration of 5 x ^{10 7} lx ^{10 10} , preferably 1 x ^{10 9} live germs / cm ³ .

At the start of the fermentation fermentation, the fermentation broth medium is inoculated directly with the amounts of culture medium containing the above number of live germs or with the cell mass obtained preferably by centrifugation from the culture medium and the yeast and bacteria are co-grown in fermentation.

The fermentation medium is made from 30-45%, preferably 38% wheat flour or wheat rye flour, 0-10%, preferably 2% whey powder and the remaining%, preferably 60% water, based on the total amount of medium. The use of whey powder is advantageous in that it accelerates acid production and allows bacteria and yeast to multiply in leaven without competition.

A portion, preferably 75%, of the mature sourdough prepared in the above manner is drained for dough preparation or stored at 410 ° C, preferably 7 ° C. The other part of the sourdough, i.e. at least 10%, preferably 25%, is left as sourdough and fermented as above, fed with the initial sourdough. Thus, the batch can be produced by batch feeding and extraction in the fermentation cycle. By increasing or decreasing the amount of leaven left in the fermenter, the ripening of the leaven can be accelerated or slowed down.

Characteristics of the mature fermented yeast produced by the process of the invention are:

yeast density: 120-180%, preferably 150%, yeast acidity: 6-9, preferably 6.8-7.2.

With these parameters, the texture of the leaven is loose, foamy, with a taste and smell typical of traditional leaven, aromatic and pleasantly sour. The dough size used in the preparation of the dough is 10-40%, preferably 20%.

The advantages of the process according to the invention are as follows.

The process produces a constant quality, pleasantly aromatic, safely adjustable acidity of the desired acidity, which can be stored at 5-10 ° C for at least two weeks without deterioration, and the starter culture in a sufficient number of slurries significantly speeds up the microbiological processes of fermentation. reduces the number of yeast cells starting with starter culture and higher yeast cell count than spontaneous yeasts during yeast production, the mature yeast produced by the process of the present invention can be used as a seeding material for another yeast to be produced in the same manner. can be produced, it is enough to transfer one quarter of the leaven to the next leavening cycle to maintain the cycle, There, leaven can also be used as a leaven seed in traditional leavening, thus significantly accelerating the maturation of traditional leaven.

These advantages allow the fermentation process to be independent of the dough preparation in time, start or stop production at any time, quickly adjust to market demands, make fermentation in a closed system, meet hygienic requirements of up to 20 kg, The equipment of continuous fermentation technology is easy to integrate into the bread making process, its space requirement is more favorable than that of fermenting in cups.

The invention is illustrated by the following examples.

Example 1

Preparation of Curd Starter Culture 50-50 cm ³ sterile broth was inoculated under sterile conditions with the strain used to prepare the starter culture.

a) Lactobacillus confusus (NCAIM Β (P) 001131), Lactobacillus casei (NCAIM Β (P) 001129), Lactobacillus viridescens (NCAM P (P) 001134), Lac35 tobacillus delbrueckii (NCAIM p (P) 001occus) (NCAIM Β (P) 001126) The composition of the broth used:

peptone 10 g meat extract 8 g yeast extract 5 g glucose 20 g

Tween 80 lg

K ₂ HPO ₄ 2g Sodium acetate 5 g Ammonium citrate 2 g

MgSO ₄ x 7H ₂ O 0.2 g

MnSO ₄ x 4H ₂ O 0.1 g tomato puree 5 g distilled water 1000 g pH 5.3

(b) Composition of the broth used for Saccharomyces cerevisiae (NCAIM Y (P) 001133):

yeast extract 20 g peptone 20 g glucose 20 g distilled water 1000 g

(c) Composition of broth used for the growth of Flavobacterium multivorum (NCAIM IM (P) 001127) and Pseudomonas pseudoalcaligenes (NCAIM P (P) 001128):

HU 209 925 Β

tryptone 5g glucose 5g yeast extract 2.5 g distilled water 1000g Inoculated broths for 36 hours incubate, a

bacterial strains ((a) and (c)) at 35 ° C in standing culture, and yeast (b) at 28 ° C in shaking culture. Subsequently, the culture broth containing 5 x ^{10 9} seedlings of each strain was centrifuged. The cell masses thus obtained are suspended in 100 ml of physiological saline.

Example 2

Cider fermentation

(a) Preparation and fermentation of yeast inoculated with five bacterial strains and yeast strains

38 parts by weight of a mixture of 95: 5 by weight of BL-80 (MSZ 6336-70) wheat flour and RL-90 (MSZ 081351-84) rye flour, 2 parts by weight of whey powder (MSZ 21340-86), 10 parts by weight of l.a) and

b) the starter culture of Example 1 and 50 parts by weight of water. The suspension thus prepared is fermented by stirring at 32 ° C until a pH of 4.4 and a pH of 7.0 are obtained. Three quarters of the resulting mature sourdough is drained for dough preparation, and the fresh sourdough mixture of 38 parts by weight of the above flour mixture, 2 parts by weight of whey powder and 60 parts by weight of water is fed to the fermentor. The mixture is then stored refrigerated to 8 ° C or fermented as above to produce a mature dough for dough again within three hours.

(b) Preparation and fermentation of yeast inoculated with seven bacterial strains and yeast strains

Procedure a) is repeated using the culture of Examples 1 a, b and c as the starter culture and 38 parts by weight of a mixture of BL-112 and RL-60 in a weight ratio of 80 parts by weight.

(c) Preparation and fermentation of yeast inoculated with a bacterial strain and a yeast strain

Procedure (a) is repeated using 38 parts by weight of a 90:10 mixture of BL-80 wheat flour and RL-90 rye flour, 2 parts by weight of whey powder, 40 parts by weight of Lactobacillus confusus (NCAIM B (P) 001131) prepared according to Example 1. ) and Saccharomyces cerevisiae (NCAIM Y (P) 001133) starter culture and 20 parts by weight of water.

(d) Preparation and fermentation of yeast inoculated with three bacterial strains and yeast strains

Procedure (a) is repeated starting from the sourdough stock having the following composition: 38 parts by weight of a mixture of BL-112 wheat flour, 85:15 by weight, RL-60 rye flour, 2 parts by weight of whey powder, 20 parts by weight of Lactobacillus confusus, Lactobacillus delbru casei and Saccharomyces cerevisiae starter culture and 40 parts water.

The dough preparation is carried out in the usual manner and the parameters of the process for the leaven prepared by the methods a), b), c) and d) of Example 2 are as follows:

kovásznagyság a) and d) 20% b) and c) 30% kovászsűrűség 150% 120% yeast 1.5% 1.5% salt 2% 2% pasta temperature 32 ° C 32 ° C

PATENT CLAIMS

Claims (11)

A method for producing a starter culture for use in a thin-leaved process, characterized in that the lactose utilizing monocots of the species Pediococcus pentosaceus, Lactobacillus confusus, Lactobacillus viridescens, Lactobacillus delbrueckii, Lactobacillus casei The cultures, or cell masses separated from the cultures, preferably by centrifugation, are grown to a concentration of 10 ^{7 to} 10 ¹⁰ live germs per cm ³ , and if necessary, the resulting starter culture is preserved on a carrier. (Priority: 11.20.1990) The method of claim 1, wherein each bacterial strain and the yeast strain are used in concentrations of substantially the same order. (Priority: November 20, 1990) Method according to claim 1 or 2, characterized in that the bacterial strain Pediococcus pentosaceus deposited on June 14, 1990, in the National Collection of Agricultural and Industrial Microorganisms, NCAIM Β (P) 001131 strain Lactobacillus confusus, strain Lactobacillus viridescens, strain NCAIM Β (P) 001134, strain Lactobacillus delbruecki stained with NCAIM case (case) Flavobacterium multivorum strain deposited as NCAIM Β (P) 001127, Pseudomonas pseudoalcaligenes strain deposited as NCAIM B (P) 001128 and Saccharomyces strain deposited as NCAIM Y (P) 001133 as a yeast strain. (Priority: 11.20.1990) A process for preparing starter culture slurry, wherein the fermentation medium consisting of wheat or rye flour or a mixture thereof, water and lactose source, preferably whey powder, is inoculated with a starter culture according to any one of claims 13 and then stirred at 20-38 ° C. It is fermented to a pH of 4.8 and 6.0 to 9.0 acidity, and if desired, a portion of the mature sourdough so produced is drained for pastry or stored at 4-10 ° C, the other portion is left as sourdough and fed with the original sourdough fermentation as described above. (Priority: November 20, 1990) HU 209 925 Β 5, as a method for hígkovászolási procedure starter culture preparation, characterized in that the lactose utilization Pediococcus pentosaceus, Lactobacillus confusus, Lactobacillus viridescens, Lactobacillus delbrueckii and Lactobacillus casei of bacterial strains of the species utilizing at least one and a maltose Saccharomyces cerevisiae yeast monoculture 10 ⁷ 10 ^1θ plate count / agent known cm ³ cell concentration achieved, and the cultures or cultures - összekeveqük separated cell mass, and optionally substantially the same cell density, lactose utilization Flavobacterium multivorum and / or Pseudomonas pseudoalcaligenes strain or culture - - preferably by centrifugation preferably centrifugation - separated cell mass and finally, if desired, preserving the resulting starter culture, preferably on a support, k. (Priority: June 19, 1991) 6. The method of claim 5, wherein said culture of a yeast strain of Pediococcus pentosaceus, Lactobacillus confusus, Lactobacillus viridescens, Lactobacillus delbrueckii and Lactobacillus casei, and a yeast strain of Saccharomyces cerevisiae are mixed or cultured. (Priority: June 19, 1991) 7. The method of claim 5, wherein the culture of a bacterial strain of Lactobacillus confusus, Lactobacillus delbrueckii and Lactobacillus casei and a yeast strain of Saccharomyces cerevisiae or cell mass isolated from the cultures are mixed. (Priority: June 19, 1991) 8. The method of claim 5, wherein the culture of a bacterial strain of Lactobacillus confusus and a yeast strain of Saccharomyces cerevisiae or cell mass isolated from the cultures are mixed. (Priority: June 19, 1991) 9. A process according to any one of claims 1 to 4, wherein the individual bacterial strains and the yeast strains are used in concentrations of substantially the same order. (Priority: 11.20.1990) 10, 5-9. The method according to any one of claims 1 to 3, characterized in that the bacterial strain Pediococcus pentosaceus deposited on 14 June 1990 in the National Collection of Agricultural and Industrial Microorganisms, Lactobus confected in NCAIM Β (P) 001131 , Lactobacillus delbrueckii strain deposited with NCAIM Β (P) 001134, Lactobacillus delbrueckii deposited with NCAIM Β (P) 001124, Lactobacillus strain deposited with NCAIM Β (P) 001129 (NCAIM P (P) 001129) strain Flavobacterium multivorum, strain Pseudomonas pseudoalcaligenes, deposited under NCAIM Β (P) 001128, and strain Saccharomyces cerevisiae, deposited under strain NCAIM Y (P) 001133. (Priority: 11.20.1990) 11. A process for preparing slurry starting with starter culture, characterized in that a medium consisting of wheat or rye flour or a mixture thereof, water and lactose source, preferably whey powder, is used as the fermentation material. The inoculated cultures are inoculated with a starter culture according to any one of claims 1 to 4, then fermented with stirring at 2038 ° C to a pH of 3.8 to 4.8 and an acidity of 6.0 to 9.0, and if desired, a portion of After storage at 4-10 ° C, the other portion is left as yeast kernel and fermented in the same manner as the starting yeast feedstock.