+

WO1994006301A1 - Procede de conservation d'aliments cuits - Google Patents

Procede de conservation d'aliments cuits Download PDF

Info

Publication number
WO1994006301A1
WO1994006301A1 PCT/US1993/005444 US9305444W WO9406301A1 WO 1994006301 A1 WO1994006301 A1 WO 1994006301A1 US 9305444 W US9305444 W US 9305444W WO 9406301 A1 WO9406301 A1 WO 9406301A1
Authority
WO
WIPO (PCT)
Prior art keywords
baked good
preserving
bag
baked
temperature
Prior art date
Application number
PCT/US1993/005444
Other languages
English (en)
Inventor
Rick D. Crawford
Original Assignee
Crawford Rick D
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Crawford Rick D filed Critical Crawford Rick D
Priority to AU44091/93A priority Critical patent/AU4409193A/en
Publication of WO1994006301A1 publication Critical patent/WO1994006301A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/04—Improving finished, partly finished or par-baked bakery products by heat treatment

Definitions

  • the present invention relates generally to methods of preserving baked goods, and more particularly to a natural, low-cost method of preserving baked goods for a time period in excess of thirty days.
  • a variety of methods for preserving baked goods are known to the art. For example, it is known to preserve baked goods by adding a preserving agent such as ampylopectin to flour dough prior to baking. In addition, it is known to preserve a baked product by partially baking the dough at the usual temperature, packing it in a hermetic package under partial vacuum, and sterilizing it while in the hermetic package. Methods in which the baked good is preproofed, partially baked and maintained in a frozen condition until the date of use are also known, as are continuous processes for sterilizing a hygroscopic product by positioning individual units in a plastic tube of thermosealable plastic by means of a transverse seal that furnishes a communicating passage between the units. A variety of problems are associated with known methods of preserving baked goods.
  • the present invention addresses this need.
  • a method of preserving a baked good by inserting the baked good into a special plastic bag, closing the bag with the flexible tie, heating the bag and baked good for a time and at a temperature effective to kill molds and bacillus species, and cooling the bag and baked good for a time and at a temperature effective to arrest bacillus spores.
  • the heating is with a time/temperature combination effective to raise the internal core temperature of the baked good to about 165°F
  • the cooling is with a time/temperature combination effective to lower the core temperature to about 40°F.
  • the heating step not only kills the bacillus bacteria, it also seals the bag.
  • the bag and baked good are heated until the baked good has a temperature of about 165°F about one-half inch below the surface of the good.
  • the cooling step cools the baked good to a temperature of about 40°F at that same one-half inch depth.
  • a further object of the present invention is to provide a method of preserving baked goods that does not require freezing or refrigerated handling systems.
  • a further object of the present invention is to provide a method of preserving baked goods without the use of artificial preservatives. Further objects of the present invention will be apparent in the following description.
  • FIG. 1 is a schematic representation of the process of the present invention, according to one preferred embodiment
  • the process of the present invention is a natural, low-cost process which requires only the oven the product was baked in and a cooler/freezer to remove the heat from the product after sterilization is complete.
  • a baked good is first placed in a plastic bag and heated to an internal temperature of about 165°F to kill molds and bacillus species in the product. Then, the development of harmful bacilli spores is arrested by cooling the bagged baked good to a temperature of less than about 40°F.
  • the baked good is fully baked before placing it in the plastic bag.
  • the baked good may be finished with crumbs and/or other toppings except wet processed icings. Additionally, the finished goods may be sliced or portioned as needed.
  • the baked goods After the baked goods are fully prepared they are placed in special plastic bags.
  • the baked goods may be placed in the bags either individually, as with loaves of bread, or with several goods in each bag, as with rolls or doughnuts.
  • the baked goods may be placed in the bags while the goods are still warm, or they may be fully cooled prior to bagging.
  • the bags used in the process are an important aspect of the invention. Because the bags are to be used throughout the process, the preferred bags are able to withstand temperatures of about 400°F or more without splitting or melting, and cooling temperatures as low as about -20°F without cracking or otherwise compromising their structural integrity. In addition, the closed and sealed bags must be able to withstand the steam pressure generated by the baked good during the sterilization process. Pressures of between about 5 and 10 psi may be generated, and preferred bags are capable of withstanding such pressures. Of course, the bags must be appropriate for use with food products, and are preferably made of a material specifically approved for such use. Most preferably, the bags are made of a material approved by the U.S. Food & Drug Administration for use in commercially packaging food items.
  • the bags must be heat sealable, preferably at sterilization temperatures, and must be capable of assuring the integrity of the sterilized environment for a period of one or more months. Moisture migration through the bag should be minimal, with the moisture migration associated with polyethylene bags being generally inappropriate for the present invention.
  • Preferred bags have a thickness of less than about 0.005", with a thickness of less than about 0.003" being most preferred with materials used to date.
  • the cellophane content of the bag should not be too high to assure the desired characteristics. If the cellophane content is too high, the bag may not seal properly or may split or break when heated to kill bacilli species.
  • Extrel-11 is an extrusion cast film with improved low temperature performance.
  • the film is commonly used in sterilization pouches and is particularly well fitted for side weld bag use.
  • Other polymers or co-polymers, particularly polyester films such as DuPont Mylar®, may be used to make the bags of the present invention so long as the bags are heat sealable, are capable of maintaining their structural integrity at temperatures effective to kill molds and bacilli species (typically heating at temperatures of between about 240°F and about 400°F), and do not crack or break at temperatures effective to cool the baked good to a temperature of less than about 40°F (typically cooling temperatures of between about -20°F and 35°F) .
  • the bags are closed and "sealed," preferably with standard flexible ties. Any flexible tie such as those made of plastic, or paper or plastic-covered wire may be used. Twist ties are preferred.
  • the tie is used to close the end of the bag in the conventional manner. Although the tie need not seal the bag merely upon application, the tie must be effective to hold the bag in a substantially closed condition during the heating process.
  • the bag may be sealed with a heat sealer designed for that purpose, such as those having jaws heated by electric resistance heat. Heat sealers appropriate for use in the present invention are commercially available, and may be selected by one skilled in the art without undue experimentation.
  • the bag and baked good are heated to kill molds and bacilli species in the baked good.
  • this step is accomplished by heating the baked good until the internal temperature is approximately 165°F.
  • the heating step comprises placing the baked good in a 240°F to 400°F oven for a time sufficient to kill the aforementioned species.
  • the bag is made of a material which is heat sealable at a temperature effective to kill bacilli bacteria, the heating step simultaneously may be used to seal the bag; i.e., the sterilization and sealing processes may be accomplished in a single step.
  • the heating time required to effectively sterilize the product is a function of both the temperature used and the weight of the product to be sterilized.
  • a time equal to the square root of the product of the weight (in ounces) and 480 minus the processing temperature (in degrees F) is effective. For example, when using a temperature of approximately 240°F, a time of approximately one hour is required to adequately sterilize a one pound bread loaf.
  • T is the time (in minutes) required for effective sterilization
  • W is the weight of the baked good in ounces; and is the processing temperature in °F.
  • the heating step may be accomplished in any oven currently in commercial use.
  • deck ovens, reel ovens, rack ovens and conveyor-type ovens may be used at normal operating temperatures.
  • Convection and other types of forced air ovens may be used, although a downward temperature adjustment may be required for that particular type of oven.
  • the appropriate temperature may be selected by one skilled in the art without undue experimentation. Preferably sufficient clearance is provided around the bagged product to allow for expansion in the oven.
  • the bag and baked good are cooled to a temperature effective to arrest bacilli spores which are not killed in the heating step. These spores, particularly Bacillus mesentericus , are responsible for the "ropiness" which results in untreated products.
  • the baked good is cooled until the internal temperature is less than about 40°F. Flash freezing is not required, nor is it recommended in order to practice the present invention.
  • a cooler/freezer effective to bring the internal temperature of the processed product down to a temperature of below about 40°F within a 6 hour period is used.
  • the cooling of the baked good "arrests" Bacillus mesentericus spores by inducing the spores to a state of dormancy. Although the cooling step may not kill or arrest the development of rope bacteria spores altogether, the cooling slows their growth to a rate such that the shelf life of the baked good is extended from approximately 3 to 4 days to approximately 30 to 40 days.
  • the method described above is particularly effective for preserving sliced baked goods in which bacteria may reside deep within the interior of the bread.
  • an unsliced baked good is placed in a plastic bag and heated at a time/temperature combination effective to kill molds and bacillus species near the surface of the good.
  • the baked good is then cooled at a time/temperature combination effective to arrest bacillus spores near the surface of the good.
  • the heating and cooling steps are effective for killing and/or arresting bacteria up to about one-half inch below the surface of the product.
  • An 18 ounce loaf of sliced rye bread is preserved by the process of the present invention.
  • the 18 ounce loaf is initially baked at a temperature of between about 380°F and 425°F and is allowed to partially cool.
  • the baked bread is placed in a plastic bag made of unoriented polypropylene and is closed with a paper-covered twist tie.
  • the bread is brought to an internal temperature of about 165°F by heating in a 240°F oven for approximately 66 minutes ((18 x (480 - 240) 1/2) .
  • the baked good is allowed to cool to a temperature of about 40°F. Forty days after processing the bag is opened and the loaf is inspected. No deterioration of the baked good is observed.
  • An 18 ounce loaf of unsliced bread is processed at a temperature of approximately 290°F.
  • the loaf is baked, allowed to partially cool, and sliced before being placed in a plastic bag made of polyester film such as DuPont's Mylar®.
  • the bag is heat sealed with an electric heat sealer before being placed in an oven for sterilization.
  • the product is heated until the temperature is about 165°F one-half inch below the surface by heating for approximately 59 minutes.
  • the product is cooled until the temperature of the bread is about 35°F at the same one-half inch depth.
  • the bag is opened and the loaf is inspected. No deterioration of the baked good is observed.

Landscapes

  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de conservation d'un aliment cuit qui consiste à insérer ledit aliment cuit dans un sac en plastique spécial, à fermer ce dernier par thermosoudage ou à l'aide d'un lien souple, à chauffer l'aliment cuit ensaché jusqu'à ce qu'il atteigne une température interne d'environ 165 °F, et à le refroidir jusqu'à ce qu'il atteigne une température interne de moins d'environ 40 °F. Ledit aliment cuit est chauffé afin de tuer les moisissures et les bacilles puis refroidi pour arrêter les spores de bacilles. Dans certains modes de réalisation, la phase de chauffe permet de tuer simultanément les moisissures et les espèces de bacilles tout en thermosoudant le sac. Les aliments cuits selon ledit procédé présentent une durée de conservation de plus de 30 jours.
PCT/US1993/005444 1992-09-21 1993-06-08 Procede de conservation d'aliments cuits WO1994006301A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU44091/93A AU4409193A (en) 1992-09-21 1993-06-08 Process for preserving baked goods

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US94815592A 1992-09-21 1992-09-21
US07/948,155 1992-09-21
US5526293A 1993-04-28 1993-04-28
US08/055,262 1993-04-28

Publications (1)

Publication Number Publication Date
WO1994006301A1 true WO1994006301A1 (fr) 1994-03-31

Family

ID=26734035

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1993/005444 WO1994006301A1 (fr) 1992-09-21 1993-06-08 Procede de conservation d'aliments cuits

Country Status (2)

Country Link
AU (1) AU4409193A (fr)
WO (1) WO1994006301A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6060088A (en) * 1997-02-28 2000-05-09 Akimoto; Yoshihiko Preparing a packaged edible baked product
WO2006041324A1 (fr) * 2004-10-15 2006-04-20 Stanislaw Kalamarz Pate pour pain de seigle longue conservation et procedes de fabrication et de rafraichissement de ce pain
US20140023757A1 (en) * 2012-07-17 2014-01-23 Honeyville Grain, Inc. Thermal processes of reducing foodborne pathogens in bagged food products
WO2017041778A1 (fr) * 2015-09-07 2017-03-16 Bio-Backhäusle Friedrichshall Gmbh Produits de boulangerie et procédé de cuisson pour produire des produits de boulangerie

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2105648A (en) * 1934-10-03 1938-01-18 W E Long Company Method of sterilizing wrapped bakery products
US3146111A (en) * 1962-10-23 1964-08-25 Interstate Bakeries Corp Sliced bread package
US3193389A (en) * 1962-11-05 1965-07-06 Dehne Rudolf Preserving baked goods by the addition of amylopectin to flour dough prior to baking
US3531300A (en) * 1964-11-17 1970-09-29 Pillsbury Co Process for heat treating food sealed within flexible containers

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2105648A (en) * 1934-10-03 1938-01-18 W E Long Company Method of sterilizing wrapped bakery products
US3146111A (en) * 1962-10-23 1964-08-25 Interstate Bakeries Corp Sliced bread package
US3193389A (en) * 1962-11-05 1965-07-06 Dehne Rudolf Preserving baked goods by the addition of amylopectin to flour dough prior to baking
US3531300A (en) * 1964-11-17 1970-09-29 Pillsbury Co Process for heat treating food sealed within flexible containers

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6060088A (en) * 1997-02-28 2000-05-09 Akimoto; Yoshihiko Preparing a packaged edible baked product
WO2006041324A1 (fr) * 2004-10-15 2006-04-20 Stanislaw Kalamarz Pate pour pain de seigle longue conservation et procedes de fabrication et de rafraichissement de ce pain
US20140023757A1 (en) * 2012-07-17 2014-01-23 Honeyville Grain, Inc. Thermal processes of reducing foodborne pathogens in bagged food products
WO2017041778A1 (fr) * 2015-09-07 2017-03-16 Bio-Backhäusle Friedrichshall Gmbh Produits de boulangerie et procédé de cuisson pour produire des produits de boulangerie

Also Published As

Publication number Publication date
AU4409193A (en) 1994-04-12

Similar Documents

Publication Publication Date Title
EP0162644B2 (fr) Aliments, leurs méthodes de préparation ainsi que la façon de les apprêter
US4792457A (en) Method for manufacturing individually wrapped meat slices
CA1134668A (fr) Preparation de produits alimentaires
US3272636A (en) Method of controlling microorganisms in food products
AU2008230594B2 (en) Tightly packaged food and method of packaging food
WO1994006301A1 (fr) Procede de conservation d'aliments cuits
US3185579A (en) Packaging of freshly baked bread
US3193389A (en) Preserving baked goods by the addition of amylopectin to flour dough prior to baking
EP0231210A4 (fr) Produit alimentaire de longue conservation.
WO1994024872A1 (fr) Procede de conservation de produits alimentaires cuits au four
JPH04304838A (ja) 肉類の加工方法
GB2292064A (en) Process for preserving baked goods
CA2369547C (fr) Materiau support pour la preparation de produits alimentaires
JPS63167752A (ja) パスタ製品の製造方法
JP2744850B2 (ja) 食品加工用の高湿レーズン
JP3447199B2 (ja) 密封包装食品の製造法
JPS6037926A (ja) スライスパンの加熱低温殺菌方法
EP1279600A1 (fr) Procédé pour emballer du pain partiellement cuit dans un emballage à longue durée de conservation
JPS6013899B2 (ja) トレ−等を使用して包装する食品の殺菌方法。
JPH09285253A (ja) 加熱加工された卵製品の保存処理方法
DE1020519B (de) Verfahren zum sterilen und dauerhaften Verpacken von Lebensmitteln
JP3180064B2 (ja) 食品の解凍方法
JPS62166871A (ja) 食物の袋詰包装保存法
Nieto et al. Fate of Clostridium sporogenes PA 3679 in fish sausage formulations with adjusted aw using food binders
JPS60188030A (ja) 冷凍すしの製造方法

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AU BB BG BR BY CA CZ FI HU JP KP KR KZ LK MG MN MW NO NZ PL RO RU SD SK UA VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载