DE102004051640A1 - Stabilizing and storing baked product, e.g. partially bread roll or baguette, by packaging in sealed container under inert gas, deep freezing and storing at low temperature - Google Patents

Abstract

A method for stabilizing and storing a baked product (especially a partially baked product) involves: (a) packaging the product in a hermetically sealed container, with the contained air replaced by inert gas; (b) deep-freezing the product by placing the package within a deep freezer; and (c) storing the product at the deep-freezing temperature.

Description

The This invention relates to a method of preserving and storing a baked product, in particular a half-baked product

The Industrial production of baked products brings with it that the products manufactured in a centrally located large business for the Way to the consumer must be preserved.

Two Methods have proven themselves. For one thing the products are frozen be used, for example, in confectionery, such as pies and the like, often the case is. Still in operation, the products are frozen, particularly flash-frozen, and thus reach the consumer, some of them also stored refrigerated until finally consumed become.

breads and especially bread rolls be as half-baked products in a tubular bag with atmosphere exchange preserved. Durability durations of up to Reach 30 days. The advantage is that the products are not frozen, so transported and stored at normal room temperatures can. longer Shelf life is usually not at such product necessary, since these a fast turnover and a high consumption subject.

A 30 days shelf life is sufficient to get the products in Germany or in Europe, with the first Offer in the shops to the consumer still a sufficient Remaining shelf life is present. For exports overseas, the achieved durability of 30 days maybe already for the distribution is insufficient or the remaining shelf life is so reduced that in the importing country a sale to the customer is not more meaningful possible is.

In particular, the following methods are known:
The DE 31 40 337 describes that food is snap-frozen and then packaged in gastight portion bags under inert inert gas atmosphere. This process is difficult to handle in terms of production, since the packaging must be carried out either at cryogenic temperatures or so quickly that thawing is precluded.

According to the EP 0 634 898 B1 It is also envisaged that the baked products are briefly cooled to about 218 ° Kelvin before packaging in a hermetically sealed container, wherein in the core of the baked product, a temperature of about 86 ° C remains. In this way, although a firm crust of the baked product can be achieved, but not necessarily a longer shelf life.

The The invention is thus based on the problem of a method for preserving and storing a baked product that provides increased shelf life over the usual shelf life guaranteed by 30 days and above It is also easy to handle.

• 1. Verpacken des Backproduktes in einem hermetisch abgeschlossenen Behälter unter Austausch der darin vorhandenen Luft gegen ein Inertgas,
• 2. Tiefkühlen des so verpackten Backproduktes durch Einbringen des hermetisch abgeschlossenen Behältnisses mit dem darin sich befindlichen Produkt in eine Tiefkühleinrichtung,
• 3. Lagern des verpackten Backproduktes bei Tiefkühltemperaturen.

To solve the problem, the following steps are suggested:

• 1. packaging the baked product in a hermetically sealed container, replacing the air present therein with an inert gas,
• 2. freezing the so-packaged baked product by placing the hermetically sealed container with the product therein in a deep-freezing device,
• 3. Store the packaged baked product at cryogenic temperatures.

In The third phase can also be a transport to the sales outlets, where the baked products thawed, but still in the hermetic closed container being offered for sale to end users.

Of the First step is a packaging process that is well known and manageable. The baked products will initially rest after their production left, so they cool off, and are then fed to the packaging machine.

At this step closes a freezing of the packaged baked product. The necessary equipment is adequately known and can be used without further ado. It is advantageous that the freezing process does not have to immediately join the packaging process, so that some flexibility regarding the utilization of the machines. After freezing, the frozen, packaged baked products stored at cryogenic temperatures of -18 ° C.

The advantage with this method is that the shelf-life, which is achieved with the packaging of the baked product in a sealed container under Atmospheric exchange, namely a period of about 30 days, is virtually interrupted by the freezing. Only when the freezing is abandoned and the packaged product is again at ambient temperature, ie at room temperature, does the basic shelf life of 30 days continue. This allows the product, while maintaining a frozen chain to a point of sale, for. As a supermarket to bring, where it is the consumer with a residual content almost 30 days. With this method, the catchment area of a production site is thus enormously expanded. Nevertheless, the end-user does not have to provide deep-freezing equipment to offer the baked products.

It has been shown that it is sufficient in this procedure, a slow refrigeration so that no shock-freezing is necessary. It is only necessary that the product is frozen during deep-freezing Temperature reaches -18 ° C throughout. This has the advantage that the machines for freezing only have a low energy consumption, since the machines only kept at -18 ° C Need to become and not to lower temperatures, like a blast freeze, where necessary, so that the cooling with a certain Speed is done.

to renewal The shelf life of the baked product can this before the close of the container Alcohol can be added. The addition is particularly effective inside the not yet closed container, just before this is closed.

One typical and well-usable container are so-called tubular bag. Of course, these must be out a material that is resistant to low temperatures.

in the Below, the procedure is again briefly using a flowchart according to the only one Figure are shown.

In step 1 a half-baked product is produced. Semi-baked products are products that have to be baked just before consumption. Typically, bread, baguettes and the like are sold in this form, which are, for example, ready-to-bake shortly before breakfast, thus achieving the consistency and quality of a freshly baked bread roll.

After making the half-baked products in step 1 these are packed in tubular bags (step 2 ), wherein the air present in the bag is replaced by a carbon dioxide atmosphere, optionally a little alcohol is dripped onto the product.

After that the half-baked products are frozen in step 3 in the tube bag, until this consistently a freezing temperature reached from -18 ° C to have.

At this temperature, the products are stored and transported, whereby the achieved with the packaging in a tubular bag under atmospheric exchange durability of about 30 days is interrupted (step 4 ).

To the For sale, the products are thawed and offered below room temperature, the interrupted shelf life begins to run again.

As mentioned earlier, the particular advantage of the process is that the products ultimately presented at room temperature can be So there no Tiefkühleinrichtung must be provided.

Claims (7)

Process for preserving and storing a Backproduktes, in particular a half-baked product with the following steps: - packaging of the baked product in a hermetically sealed container Replacement of the air present therein with an inert gas, - Freezing the so packaged baking product by introducing the hermetically sealed container with the product contained therein in a deep-freezing device, - To store of the packaged baked product at cryogenic temperatures Method according to claim 2, characterized in that that the freezing takes place at a Temperaturabsenkgeschwindigkeit, which is smaller as in a blast freeze. Method according to claim 2, characterized in that that alcohol is added to the baking product before closing the container becomes. Method according to claim 3, characterized that the alcohol itself in the not yet closed container is added baking product. Method according to one of the preceding claims, characterized in that the container is a tubular bag is. Method according to one of the preceding claims, characterized characterized in that in the container existing air is exchanged for carbon dioxide. Method according to one of the preceding claims characterized characterized in that a preserved baked product thawed in the closed container presented for sale becomes.