EP0193223B1 - Procedure for the preparation and packaging of a long preservation baked food product - Google Patents

Procedure for the preparation and packaging of a long preservation baked food product Download PDF

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Publication number
EP0193223B1
EP0193223B1 EP86200145A EP86200145A EP0193223B1 EP 0193223 B1 EP0193223 B1 EP 0193223B1 EP 86200145 A EP86200145 A EP 86200145A EP 86200145 A EP86200145 A EP 86200145A EP 0193223 B1 EP0193223 B1 EP 0193223B1
Authority
EP
European Patent Office
Prior art keywords
product
packaging
precooked
food product
wrapping
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
EP86200145A
Other languages
German (de)
French (fr)
Other versions
EP0193223A1 (en
Inventor
Alberto Rota
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Parmalat SpA
Original Assignee
Parmalat SpA
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 Parmalat SpA filed Critical Parmalat SpA
Priority to AT86200145T priority Critical patent/ATE54886T1/en
Publication of EP0193223A1 publication Critical patent/EP0193223A1/en
Application granted granted Critical
Publication of EP0193223B1 publication Critical patent/EP0193223B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat

Definitions

  • the present invention relates to a process for the preparation and packaging of a long preservation baked food product.
  • the daily demand for food products with a flour based dough flavoured and baked in an oven such as buns, pizzas, bread and the like is known.
  • Said products are typical small industry products which, in particular due to problems linked with their preservation, have only approached mass industrial production and without fully satisfactory results, especially from the quality point of view.
  • the products concerned are fresh, not the quick-frozen foods available in trade but which have completely different costs, problems and manner of use.
  • the object of the present invention is to realize a production process which would make it possible to prepare and pack oven-baked foodstuffs having characteristics of long preservation at room temperature well-suited to industrial-scale production and large-scale marketing as a valid alternative, even qualitatively, to corresponding small-industry products.
  • GB-A-2005980 discloses such a process according to the preamble of the claim.
  • the principal merit of the process in accordance with the invention lies in the fact that the food product precooked and sterilized before packing retains essentially all the original structural and organoleptic qualities, which are enhanced and offered for the consumer's enjoyment after a brief treatment in a household oven to complete cooking. With the latter operation the precooked food product is heated and diffuses the flavouring contained and duly preserved, assuring the same taste and quality as the fresh product. Selection and retention of the correct degree of moisture also make it possible for the product to be presented in the best state of softness and fragrance typical of the homemade product.
  • the ingredients which, in the case of the Genoese bun, are flour, potato flakes, beer yeast, salt, olive oil, lard and rosemary.
  • the flour, potato flakes and beer yeast are kneaded with water to provide a thick but elastic mass which is divided in individual spherical portions.
  • each portion is flattened and widened to assume the desired final shape, which is substantially that of a disk of appropriate size.
  • the raw product thus obtained is then flavoured with oil, salt and other flavourings (even garnished for other kinds of buns or pizzas) and placed in an oven for precooking.
  • Said precooking will last long enough to predetermine an optimal time for completion of cooking by the consumer.
  • Said optimal time being 6-10 minutes in a normal domestic oven at 250°C
  • the period of precooking for a Genoese bun may be for example 10-20 minutes in an oven the temperature of which is 200-250°C.
  • the product is designed in such a manner that after precooking its desired moisture content is for example from 25 to 30%.
  • the precooked product removed from the oven is subsequently heat-sterilized in such a manner as to give it good preservability characteristics at room temperature.
  • the product is made in such a manner as not to contain mould or other microorganisms capable of developing in that particular product. Retention of the aforesaid moisture content is also assured.
  • the product is now ready for aseptic packaging in a bag-type wrapping which is then subjected to vacuum treatment, filled with a protective gas mixture, and finally sealed along its edges.
  • a partially precooked and sterilized food product 1 (a Genoese bun in the example considered) is placed inside a bag-type wrapping 2 formed of two mated flexible impermeable polyethylene sheets 3 (internal) and aluminium sheets (external) united with each other by a pair of peripheral weld lines 5 and 6.
  • a bag-type wrapping 2 formed of two mated flexible impermeable polyethylene sheets 3 (internal) and aluminium sheets (external) united with each other by a pair of peripheral weld lines 5 and 6.
  • Each of said mated pairs of sheets may also include another sheet of flexible plastic material 7 (e.g. polyester) designed to support informative and advertising inscriptions and illustrations.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Packages (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A baked food product such as buns, pizzas and the like is partially precooked, sterilized and then wrapped aseptically in a sealed wrapper (2). In this manner is obtained a long preservation product which at the time of consumption is placed in an oven for a brief completion of cooking which frees the flavourings and ensures taste and quality.

Description

  • The present invention relates to a process for the preparation and packaging of a long preservation baked food product.
  • The daily demand for food products with a flour based dough flavoured and baked in an oven such as buns, pizzas, bread and the like is known.
  • Said products are typical small industry products which, in particular due to problems linked with their preservation, have only approached mass industrial production and without fully satisfactory results, especially from the quality point of view. The products concerned are fresh, not the quick-frozen foods available in trade but which have completely different costs, problems and manner of use.
  • The object of the present invention is to realize a production process which would make it possible to prepare and pack oven-baked foodstuffs having characteristics of long preservation at room temperature well-suited to industrial-scale production and large-scale marketing as a valid alternative, even qualitatively, to corresponding small-industry products.
  • GB-A-2005980 discloses such a process according to the preamble of the claim.
  • In accordance with the present invention said object is achieved by a process as characterized in the claim.
  • The principal merit of the process in accordance with the invention lies in the fact that the food product precooked and sterilized before packing retains essentially all the original structural and organoleptic qualities, which are enhanced and offered for the consumer's enjoyment after a brief treatment in a household oven to complete cooking. With the latter operation the precooked food product is heated and diffuses the flavouring contained and duly preserved, assuring the same taste and quality as the fresh product. Selection and retention of the correct degree of moisture also make it possible for the product to be presented in the best state of softness and fragrance typical of the homemade product.
  • Due to the effect of sterilization and aseptic packaging to which it is subjected the food product, (buns, pizzas, etc.) lends itself well to industrial-scale production thereof and subsequent large-scale marketing without problems of organoleptic decay of the product. The period of preservation at room temperature is believed to be two months as compared with a very few days for ordinary small-industry products.
  • To provide an example a detailed descripiton will now be given of the various steps of the process in accordance with the invention for preparation and packaging of a baked product such as buns, in particular a Genoa-style focaccia which, at the end of the process appears for marketing in the condition illustrated in the annexed drawings wherein:
    • Fig. 1 shows a top view of the packaged food product, and
    • Fig. 2 shows a sectional view of the packaged product along plane of cut II-II of Fig. 1.
  • Following the above process, first are prepared the ingredients which, in the case of the Genoese bun, are flour, potato flakes, beer yeast, salt, olive oil, lard and rosemary.
  • The flour, potato flakes and beer yeast are kneaded with water to provide a thick but elastic mass which is divided in individual spherical portions.
  • After the necessary rising period (e.g. 30-60 minutes) each portion is flattened and widened to assume the desired final shape, which is substantially that of a disk of appropriate size.
  • The raw product thus obtained is then flavoured with oil, salt and other flavourings (even garnished for other kinds of buns or pizzas) and placed in an oven for precooking. Said precooking will last long enough to predetermine an optimal time for completion of cooking by the consumer. Said optimal time being 6-10 minutes in a normal domestic oven at 250°C, the period of precooking for a Genoese bun may be for example 10-20 minutes in an oven the temperature of which is 200-250°C.
  • The product is designed in such a manner that after precooking its desired moisture content is for example from 25 to 30%.
  • The precooked product removed from the oven is subsequently heat-sterilized in such a manner as to give it good preservability characteristics at room temperature. Essentially, the product is made in such a manner as not to contain mould or other microorganisms capable of developing in that particular product. Retention of the aforesaid moisture content is also assured.
  • The product is now ready for aseptic packaging in a bag-type wrapping which is then subjected to vacuum treatment, filled with a protective gas mixture, and finally sealed along its edges.
  • The appearance of the finished and packaged product ready for distribution and sale is as illustrated in Figs. 1 and 2, i.e. a partially precooked and sterilized food product 1 (a Genoese bun in the example considered) is placed inside a bag-type wrapping 2 formed of two mated flexible impermeable polyethylene sheets 3 (internal) and aluminium sheets (external) united with each other by a pair of peripheral weld lines 5 and 6. Each of said mated pairs of sheets may also include another sheet of flexible plastic material 7 (e.g. polyester) designed to support informative and advertising inscriptions and illustrations.

Claims (1)

  1. Process for the preparation and packaging of a long preservation baked food product, comprising partial precooking of a mixed, risen and flavoured dough product to obtain a precooked product (1), said partial precooking being limited to a period sufficiently short to avoid complete cooking of the product and sufficiently long to allow completion of cooking in a time period of about 6-10 minutes at the time of consumption, packaging of said precooked product (1) in a wrapping (2) and hermetic sealing of said wrapping (2), characterized in that said precooked product (1) and said wrapping (2) are first sterilized separately and then said precooked product (1) is inserted in said wrapping (2) in aseptic conditions, said precooking being performed in such a manner as to dry the precooked product (1) to a moisture content of 25-30% and said packaging being performed in such a manner as to maintain said moisture content.
EP86200145A 1985-02-28 1986-02-03 Procedure for the preparation and packaging of a long preservation baked food product Expired - Lifetime EP0193223B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT86200145T ATE54886T1 (en) 1985-02-28 1986-02-03 PROCESS FOR THE PREPARATION AND PACKAGING OF A BAKED FOOD WITH A LONG PRESERVATION PERIOD.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT19714/85A IT1183442B (en) 1985-02-28 1985-02-28 PROCEDURE FOR THE PREPARATION AND PACKAGING OF A FOOD PRODUCT FROM OVEN WITH LONG STORAGE AND PACKAGING SO OBTAINED
IT1971485 1985-02-28

Publications (2)

Publication Number Publication Date
EP0193223A1 EP0193223A1 (en) 1986-09-03
EP0193223B1 true EP0193223B1 (en) 1990-07-25

Family

ID=11160606

Family Applications (1)

Application Number Title Priority Date Filing Date
EP86200145A Expired - Lifetime EP0193223B1 (en) 1985-02-28 1986-02-03 Procedure for the preparation and packaging of a long preservation baked food product

Country Status (7)

Country Link
EP (1) EP0193223B1 (en)
JP (1) JPS61202647A (en)
AT (1) ATE54886T1 (en)
DE (1) DE3672850D1 (en)
ES (1) ES8706401A1 (en)
IT (1) IT1183442B (en)
SU (1) SU1669388A3 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1263964B (en) * 1993-02-24 1996-09-05 Barilla Flli G & R PROCEDURE FOR THE PRODUCTION OF REFRIGERATED PIZZAS READY TO BE CONSUMED
DE19650666C1 (en) * 1996-12-06 1998-01-02 Franz Leupoldt Pre-packaged dough assisting household and small bakery production of whole meal and speciality bread
GB2336518B (en) * 1998-04-24 2002-10-16 Unilever Plc Parbaked bread
EP1279600A1 (en) 2001-07-23 2003-01-29 Cryovac, Inc. Method for packaging partially baked bread in a long shelf-life package
JP5347053B1 (en) * 2012-06-29 2013-11-20 茂男 高田 Bread product manufacturing method and bread product manufactured using the same

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3843826A (en) * 1970-04-22 1974-10-22 K Hirakawa Method for production of castella or soft cake
FR2406392A1 (en) * 1977-10-21 1979-05-18 Joulin Gerard BAKERY PRODUCT AND ITS MANUFACTURING PROCESS
JPS54110341A (en) * 1978-02-17 1979-08-29 Nippon Totsukiyo Kanri Kk Food producing method
IT1131614B (en) * 1980-05-15 1986-06-25 Mario Pavan PROCEDURE FOR THE PRODUCTION OF DRY PASTA, PLANT FOR ITS IMPLEMENTATION, AS WELL AS PRODUCT OBTAINED
DE3323166C1 (en) * 1983-06-28 1984-11-22 Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel Process for pressure-free heat pasteurization of bread slices
JPS6034125A (en) * 1983-08-04 1985-02-21 鈴木　修司 Production of preservable instant pizza

Also Published As

Publication number Publication date
DE3672850D1 (en) 1990-08-30
ATE54886T1 (en) 1990-08-15
ES552242A0 (en) 1987-07-01
SU1669388A3 (en) 1991-08-07
JPS61202647A (en) 1986-09-08
IT8519714A0 (en) 1985-02-28
IT1183442B (en) 1987-10-22
EP0193223A1 (en) 1986-09-03
ES8706401A1 (en) 1987-07-01

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