Patent ID: 11856959
Assignee: nan
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A process for producing a sourdough in which the following steps take place consecutively:
a) washing a fermentable matrix in water by completely submerging it in water and allowing the water to flow until it runs clear so as to obtain a washed matrix to be incubated, which either is still containing 200 g to 1.5 kg of residual water per 2 kg of washed matrix to be incubated, or is containing less than this and, in the latter case, submerging the washed matrix to be incubated in water at between 15° C. and 35° C. at the ratio of 1 kg to 20 kg of water per 2 kg of washed matrix to be incubated,
a1) incubating said washed matrix to obtain an incubated matrix with a liquid phase, known as a liquor, and a solid phase,
wherein if the washed matrix to be incubated is submerged in water, then said incubation takes place at between 10 and 35° C. until bubbles appear on the surface of the liquor so as to obtain the incubated matrix,
b) separating the liquor from the rest of the incubated matrix,
c) mixing the liquor with a substrate to obtain a mixture with a dry matter content by weight ranging between 15 and 60% and allowing this mixture to ferment for 12 to 72 hours at between 9° C. and 25° C. to obtain a medium and
d) adding additional substrate and water at between 10° C. and 35° C. to the medium to obtain a product, the addition of additional substrate and water representing 25 to 75% of the total volume, and allowing fermentation for between 12 to 72 hours at between 9° C. and 25° C. while blowing with air, oxygen or a mixture containing oxygen, at a rate ranging from 0.01 m3h/kg of product to 10 m3/h/kg of product, to obtain sourdough.