Microwave processing method for food made of flour and rice fermented with sourdough

Patent metadata

Field	Value
Publication number	US-11716998-B2
Application number	US-202016916365-A
Country	US
Kind code	B2
Filing date	Jun 30, 2020
Priority date	Dec 25, 2018
Publication date	Aug 8, 2023
Grant date	Aug 8, 2023

Abstract

The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

First claim

What is claimed is:

1. A method for processing a steamed cake, comprising:
(a) preparing a sourdough by mixing high-gluten wheat flour, water, and lactobacillus starter, wherein the high-gluten wheat flour comprises 30% to 32% wet gluten, and wherein the sourdough comprises an initial living number of lactic acid bacteria of 1×10 7 to 3×10 7 CFU/g high-gluten wheat flour,
(b) fermenting the sourdough at 37° C. to 38° C. to create a fermented sourdough,
(c) preparing a steamed cake batter by adding wheat starch, wheat gluten, sugar, active dry yeast, baking powder, and water to the fermented sourdough,
(d) fermenting the steamed cake batter at 37° C. to 38° C., 80% to 85% relative humidity, wherein a dielectric constant of the steamed cake batter is 20 to 34, a loss factor of the steamed cake batter is 6.3 to 10.5, a moisture content of the steamed cake batter is 45% to 55%, and water activity of the steamed cake batter is 0.920 to 0.980, when fermenting begins; and
(e) heating with a microwave at an intensity of 4.25 W/g of fermented steamed cake batter, and
(f) cooling to obtain the microwave-steamed cake.

2. The method according to claim 1 , wherein the steamed cake batter is fermented under the dielectric constant of 22 to 24, wherein the loss factor is 7.1 to 7.5, wherein the moisture content is 50% to 52%, and wherein the water activity is 0.940 to 0.960.

3. The method according to claim 1 , wherein a dough yield (DY) of the sourdough is 170 to 180 during preparation,
wherein the DY is defined as:

DY
=

(

flour
⁡

(
g
)

+

water
(
g
)

)

)

×
100

flour
⁡

(
g
)

,

and, wherein the sourdough is fermented for 12 hours to 13 hours.

4. The method according to claim 1 , wherein the amount of fermented sourdough added in the steamed cake batter is 8 wt % to 12 wt %, by weight.

5. The method according to claim 1 , wherein during the preparation of the sourdough the lactobacillus starter is added at 0.1 wt % to 0.3 wt % by weight of the high-gluten wheat flour, and lactic acid bacteria is present in the sourdough at 1×10 7 CFU/g flour.

6. The method according to claim 5 , wherein the preparation of the sourdough further comprises: mixing 200 portions of the high-gluten wheat flour, 140 to 160 portions of the water, and 0.2 to 0.6 portions of the lactobacillus starter by weight, wherein the lactobacillus starter is lyophilized lactobacillus starter, and
wherein fermenting the sourdough is performed in a cultivation cabinet at 37° C. for 12 hours to 13 hours.

7. The method according to claim 1 , wherein the wheat gluten is present in an amount of 10% to 20% of the wheat starch.

8. The method according to claim 1 , wherein preparing the steamed cake batter further comprises: adjusting the dielectric constant to 30 to 34, the loss factor to 9.0 to 10.5, the moisture content to 50% to 52%, and the water activity to 0.940 to 0.960 when fermenting begins.

9. The method according to claim 1 , wherein the dielectric constant and the loss factor of the steamed cake batter are measured at 2.45 GHz using an open-ended coaxial probe technique; as measured by a E5071C vector network analyzer, a 85070E high-temperature probe, an open-ended coaxial line, a computer, and test software.

Assignees

• Univ Jiangnan
• Wuxi Huashunminsheng Food Co Ltd
• Fujian Anjoy Food Co Ltd
• Hubei Anjoy Food Co Ltd
• Anjoy Foods Group Co Ltd

Inventors

• Fan Darning
• Yan Bowen
• Wu Yejun
• Lian Huizhang
• Wang Kai
• Zhao Jianxin
• Zhang Hao
• Yang Huayu
• Li Xiuxiu
• Zhang Yin
• Fei Jinbiao
• Zhou Wenguo
• Pang Ke
• Huang Jianlian
• Zhang Qingmiao
• Chen Wei

Classifications

• A21D8/06 Primary

  Baking processes · CPC title

• A21D8/045

  with a leaven or a composition containing acidifying bacteria · CPC title

• A21D8/047

  with yeasts · CPC title

• A21D13/80

  Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies · CPC title

• A23L7/104 Primary

  Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms · CPC title