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Патент USA US2114694

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Patented Apr. 19, 1938
r 2,114,694
Leland J. Williartz, Qhicago, and‘ Mary Minton
Brooke, Oak Park, Ill... asslgnors, byChicago,
assignments, to Puritan Mills, Inc.,
111., a corporation or Ellinois .
No Drawing. Application May 4,1936,
Serial No. 77,788
a claims. (or. 195-58)
The present invention relates to ?avor-pro—
ducing yeast concentrate for making bread and
absence of such bacteria. The bacteria used
in this invention, therefore, compensate for the
avoidance ‘ of
like products.
though they perform their function in an en
Ordinary yeast concentrate is prepared so as
to be free from bacteria, becausebacteria which . Onedifferent
6 .
advantage of combining the bacteria with
may contaminate it are likely to be injurious I, the yeast is avoidance of separate use of a “bac
to it, or to the bread. Yeast, however, is grown terial” ingredient. Another advantage is the
in bread dough or in sponge, in the presence
assurance that both bacteria and yeast are added
of acid or, acid-forming bacteria, particularly together,
which is always early in the process, 10
10 the lactic acid bacteria, because the acid condi
of other unselected bacteria,
tion promotes the growth of yeast. Such bacteria
may or may not give an acid taste to bread.
which may prevent the desired bacterial ?avor
‘ing, if the selected bacteria were added later.
Where the yeast and the bacteria are com
This condition has always inhibited develop
ment of certain other types of bacteria which ' bined in active (or non-spore) form, as in a
15 may be desirable in bread.
cake of compressed moist yeast, the two may
The present invention aims to introduce a be. retarded in activity without being rendered
selected speci?c ?avor into the bread by way dormant, by keeping the mixture cool. For ex
of the yeast concentrate employed for making ample, ordinary ‘compressed yeast inoculated
. the bread.
It has been ascertained that a non-acid-pro
‘ ducing bacterium, capable of ?avoring bread,
and compatible with yeast, especially in a non
acid fermentation process, can be combined with
yeast to great advantage, without injuring the
25 yeast.' One example of such a ?avoring bacteria
is Bacillus subtilis. This can be grown'in a
medium in which yeast is grown, and the two
may develop symbiotically and exist together,
and even be dried together into inactive spore
Yeast may thus be grown with the selected
bacteria, or may be inoculated with such bac
teria separately cultured.
Moist active yeast
may be inoculated with an active form or with
a dormant form of the selected bacteria to form
with a live culture, or even with a dormant cul
ture of Bacillus subtilz's, may be kept for long
periods at 40° F., or thereabouts, like the ordi
nary- cake‘of yeast which is bacteria-free.
ltiis'al'so to be understood that. the addition of
the‘ bacteria may be in the process of manufac
turing yeast.’ To ‘ordinary wort used for mak
ing ‘yeast, the selected bacteria may be added in
25 .
su?icient quantity to assure its predominance
over‘ other bacteria during the generationlof the
yeast. The bacteria thus desirably accumulate 2.0V
with the yeast, and may. be concentrated there
with. The inoculation may also take place
after yeast is separated from the wort. Ordi
narilythls separated yeast is dewatered, as by
dry mass. Then water with or without starch is added to form a plastic mass which can be
use of filters and centrifuges, to form a semi
a “?avor-producing yeast”. Or dry dormant
yeast concentrates may be mixed with a medium moulded into cakes. At this point the culture
having dormant spores of the selected bacteria. may be added. A culture may be developed in
Bacillus subtilis, for example thrives best in a suitable medium such as commonly used in 40
40 a non~acid, or substantially neutral medium. ' bacteriological laboratories. For Bacillus sub
Hence in exercising the advantage of such bac
tilz's, a liquid medium containing galactose and'
teria in producing dough for bread, it is desir - beef broth is suitable, when a’temperature of 85°
able to avoid acid or acid-forming bacteria, such
F. is used.
as lactic acid producers commonly used in fer
,, Bacillus subtilis and yeast cells may be dried 45
a; of the yeast. By minimizing acid, fermentation at temperatures up to about 110° F. or higher if
the action is quicker, to render both of them
will ordinarily be slower and hence more yeast dormant, and therefore subject to reactivation
would be required.
used for afermentation process.
However, the non-acid-producing‘bacteria of when
Itwill be understood that the invention may be 50
used in numerousways within the scope of the
by action upon protein in the mixture, convert
ing it into amino acids or other form more
available to the yeast. Hence such bacteria ac
celerate yeast formation over the fermentation
55 taking place in the absence'oi acid, and in the
appended claims.
We claim:
1. A bread-making bacterial-yeast concentrate
containing a culture predominating in selected
Bacillus subtilis, compatible with yeast in a bread
fermentation process, and capable of ?avoring
bread without injury to the bread.
6. A bread-making bacterial-yeast, product
concentrate according to claim 1 in which the
yeast is active and the selected bacteria are
2. The method of making a bread-making ' dormant.
bacterial-yeast product which comprises inocu
7. A compressed mass of symbiotically grown
lating bread-making-yeast wort with Bacillus bread-making yeast, and selected and cultured 6
sabtilis of a type which is compatible with yeast 'Bacillus subtills suitable for making and ?avor
in a bread fermentation process; and capable of ing bread.
imparting a desirable ?avor to bread without in—
8. The method or making a bread-making bac
jury to the bread when the yeast product con
terial-yeast product which comprises inoculat 10
taining such bacteria is used for making bread, ing a bread-making-yeast wort with Bacillus
and recovering a yeast concentrate from the subtz'lis selected and cultured for compatibility
wort wherein the selected Bacillus sabtilis is also with yeast in a bread fermentation process and
also selected for ?avoring the bread without in
3. The method of making a bread-making bac
jury to the bread, developing yeast in said wort
terial-yeast product which comprises separating whereby said bacteria develop symbiotically with 15
yeast from a bread-making-yeast wort, dewater
said yeast, and recovering yeast from said wort
ing the yeast, and inoculating the dewatered wherein the selected Bacillus subtilis is concen
yeast with a culture of selected Ba'cillus subtilis trated.
of a type which is compatible with yeast in a
9. The method of making a bread-making bac
bread fermentation process, and capable of im
terial-yeast product which comprises inoculat
parting a desirable ?avor to bread without in
ing a bread-making-yeast wort with Bacillus sab
jury to the bread when the yeast product con
tilis selected and cultured for symbiotic growth
taining such bacteria is used for making bread. with yeast in a bread fermentation process and
4. A bread-making bacterial-yeast product for ?avoring bread without injury to the bread,
concentrate according to claim 1 in which both
the yeast and the bacteria are active.
5. A bread-making bacterial-yeast product
concentrate according to claim 1 in which both
80 the yeast and the bacteria are dormant.
and drying the yeast at a temperature which ren
ders the yeast cells and the accompanying 'bac
teria dormant but not dead.
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