Unilever Patent Holdings B.v.

Nigel K Slater

Wietse Van Dijk

Bartholomeus J Van Schie

Aroma and/or flavor materials for use in baking such as in making sourdough bread are produced by culturing lactic acid bacteria in an aqueous dispersion of an expanded, pregelatinized, starch-containing cereal adsorbent. The cereal adsorbent is obtained by extrusion of a cereal product under a pressure of less than 50 bar at a temperature of at least 150.degree. C. A 10 wt% dispersion of the cereal adsorbent has a viscosity at 25.degree. C. of about 30 to about 60 mPas. After culturing, a concentrate substantially free from insoluble matter is separated. The concentrate is separated by centrifugation into a cell concentrate and a clarified broth containing the aroma and/or flavor materials. The lactic acid bacteria are adsorbed in situ onto the cereal adsorbent during culturing. Insoluble residue separated after culturing contains supported lactic acid bacteria that can be used in making sourdough bread. If necessary, the supported bacteria can be dried for storage before use.

Production of aroma and/or flavor materials with lactic acid bacteria

Supported lactic acid bacteria are produced by culturing lactic acid bacteria in a medium containing an aqueous dispersion of an expanded, pre-gelatinized, starch containing cereal adsorbent obtained by extrusion of a cereal product under a pressure of less than 50 bar at a temperature of at least 150.degree. C. The dispersion has a viscosity at 25.degree. C. of from 30 to 60 mPas when measured as a 10% aqueous dispersion. After culturing, the supported bacteria are separated from the medium and the medium may be recovered as flavor or aroma material for use in baking. In another embodiment, the supported lactic acid bacteria are cultured in a medium to produce a flavor or aroma material.

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West Kingsdown, United Kingdom

Nigel K Slater