JP2004057133A - Method for keeping and packaging bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for keeping and packaging bread in which bread can freshly be preserved over a long period in a state in which flavor, taste, etc. and safety in an aseptic state are retained while keeping water content as the bread. <P>SOLUTION: In packaging of the bread softly baked by foam, small holes are bored in a part of packaging bag in which the bread is stored to imperfectly package the bread and air is pulled out from the interior of the packaging bag through small holes and inert gas is poured into the packaging bag by differential pressure of vacuuming to replace air in the packaging bag and in the foam of the bread with the inert gas and small holes are sealed so as to retain the replaced state to complete packaging and sterilization of the bread is carried out by ultraviolet irradiation immediately before packaging or after packaging. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for preserving bread in a baked bread, which is mainly used for keeping freshness and preventing sterilization and decay.
[0002]
[Prior art]
Bread is made from wheat flour or rye flour as the main raw material, to which yeast, salt, sugar, etc. are added, kneaded with water, shaped into fermented dough and baked, but since it is used as a staple food Unlike a confectionery bread made by a similar method, since the amount of fat is large and the amount of lipid is reduced, the baked product is degraded with time due to dehydration, and is likely to be in a state in which it is difficult to depend on safety due to the growth of bacteria. In this respect, unlike general processed foods, it has been required that the distribution be completed within a very short time constraint as fresh foods.
[0003]
Due to the relatively high moisture content of bread, this is a major cause of oxidation and degradation due to dewatered components. In addition, since water is suitable as a culture medium for bacteria, in order to remove such factors, conventionally, in the case of mass production, the following shelf life treatment or countermeasures have been taken.
(1) The produced bread is frozen without packaging, thawed before handing over to consumers, and then shipped.
(2) Consumers freeze in the refrigerator at home and defrost when eating.
(3) Reduce the water content and bake as Danish dough.
(4) Wrap the bread and enclose a deoxidizer such as silica gel.
[0004]
[Problems to be solved by the invention]
These freshness preservation efforts are not without good aspects, but when frozen it is inevitable that the thawed product loses flavor and taste, and when reducing moisture, usually increase fats and oils. Therefore, it is not suitable as a staple food in terms of nutrition, especially calorie. Furthermore, the expected freshness retention period could not be obtained by the inclusion of the oxygen scavenger.
[0005]
The present invention has been made in view of the above-mentioned circumstances, and has a method of preserving bread which can be stored fresh for a long period of time while maintaining the moisture content as bread, while maintaining the flavor and taste, and the safety of aseptic conditions. The purpose was to provide.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the present invention provides a method for packaging bread that has been baked plumply with air bubbles. At the same time as the air is extracted, the inert gas is injected into the packaging bag at the differential pressure of the evacuation, thereby replacing the air in the packaging bag and the air bubbles in the bread with the inert gas and maintaining the replaced state. The packaging was completed by closing the small holes so that the bread could be processed, and immediately before or after the packaging, the bread was sterilized by irradiation with ultraviolet light, and the bread storage method of bread was characterized.
[0007]
[Action]
Since the shelf life packaging method of bread is configured as described above, the inert gas injected by the differential pressure of the vacuum reaches not only every corner in the packaging bag but also inside the bubbles inside the bread, so that the bacteriostatic action is reduced. In addition to the addition, the oxidation of the bread is effectively suppressed, and the oxidation and deterioration of the bread tissue due to the evaporation of water are prevented, so that the freshness is maintained. In addition, since it is packaged in an aseptic state by irradiation with ultraviolet light, it is safe without germ generation in combination with the bacteriostatic action.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention completes the packaging after injecting an inert gas into the interior by incompletely packaging bread baked plumply with air bubbles inside, and sterilization with ultraviolet light is performed immediately before the incomplete packaging. It is desirable. However, it can also be performed by irradiation from outside the packaging bag. The procedure to complete the packaging is as follows.
[0009]
(1) The bread baked in the baking oven has a temperature of 90 ° C to 97 ° C. This is naturally cooled or cooled in a cooling room, and the temperature at which it can be eaten, the outer surface is around 30 ° C, and the core is 36 ° Around 40C, when the water content is about 40%, the flavor and taste are the most satisfactory, so packaging is performed at that time, but sterilization is performed immediately before packaging.
{Circle around (2)} The bread immediately after the sterilization and baking is almost in a sterile state, but is naturally cooled or forcibly cooled until the packaging as described above, so that the bread is placed in a sterile environment during that time. Even the slightest bacteria attached at this time may cause spoilage by multiplication. In order to remove this, so-called UV sterilization is performed by irradiation with ultraviolet rays.
{Circle over (3)} Incomplete packaging The bread that has been sterilized by ultraviolet irradiation is then inserted into a packaging bag prepared in a packaging machine, and thereby incompletely packaged with a small hole 19 in part. Since this small hole 19 is sealed later, it is desirable to provide the small hole 19 in the bag closing portion.
{Circle around (4)} Injection of inert gas Injection of inert gas utilizes the differential pressure of evacuation. For this purpose, a vacuum box 15 is used, and an unfinished packaged bread 10 is placed in the box, and the inside of the box is evacuated. In this state, the inside of the packaging bag 17 is evacuated at the same pressure through the small holes 19, so that deformation of the bread can be prevented. Then, if the nozzle of the inert gas is made to face the small hole 19, the inert gas ejected by the differential pressure is injected into the bag with the momentum. Further, at this time, the alcohol can be injected into the packaging bag 17 by being sucked by the momentum. In this case (claim 2), even if the amount of alcohol is small, every corner in the packaging bag 17 can be obtained. And it is the same as spraying the bread evenly.
[0010]
As the inert gas, for example, CO ₂ gas or N ₂ gas having a bacteriostatic action, or a mixed gas thereof is suitable. The alcohol is preferably ethanol.
(5) Completion of packaging The packaging is completed by closing the small holes 19, but even if the small holes 19 have germs at the stage of the unfinished packaging, the inside of the packaging bag 17 is still sterilized with alcohol. Completely sterile sealed.
[0011]
In addition to alcohol, as a freshness preserving agent, anti-mold (alcohol is used to generate alcohol), sesquel (absorbs oxygen to produce carbon dioxide), and negative mold (absorbs oxygen to produce alcohol, absorbs rotten odor) Can be used, in which case it is performed at a stage before the injection of the inert gas.
[0012]
【The invention's effect】
As described above, according to the present invention, while maintaining the moisture content as bread in a packaging bag, by imparting a bacteriostatic effect with an inert gas to prevent oxidation, flavor and taste are retained, Further, since the aseptic packaging is completed, the bread can be stored fresh for a long period of time while maintaining safety, and there is an excellent effect that the expiration date can be greatly extended as well as bread baked.
[0013]
【Example】
Next, an embodiment of the present invention will be described with reference to the drawings.
[0014]
FIGS. 1 and 2 show an apparatus used for carrying out the method of the present invention, in which an ultraviolet irradiation sterilizer 1, a packaging machine 2, and an inert gas injector 3 are sequentially arranged. The bread is automatically sent by the turntable 5.
[0015]
The bread baked in a metal pot can be passed through a metal detector for safety to make sure that no pieces of metal are mixed. The bread, which is safe and ready to be eaten in this way, is then placed on the sterilizer 1 and is sent to the next packaging machine 2 after being uniformly irradiated with ultraviolet light while passing through the tunnel 7.
[0016]
The packaging machine 2 wraps a bread with a hot-melt film having a gas barrier property, and seals and wraps the bread by hot melting. The roll 9 of the film is loaded. Then, a bag making device 11 and a sealing device 12 are provided so as to wrap the bread with the film fed out therefrom. However, in the packaging at this time, small holes 13 are partially left in the seal (FIG. 3). That is, it is in an incompletely packaged state.
[0017]
When the bread is sent to the inert gas injector 3 in an incompletely packaged state, it is sealed in a vacuum box 15 as shown in FIG. 3, and the air is evacuated to a vacuum state by the operation of a vacuum pump (not shown). The inside of the bag is also evacuated through the small holes 19 in the packaging bag 17 of the bread 10, and at the same time, the bubbles in the bread 10 are also evacuated. In this vacuum state, the inert gas (N ₂ and CO ₂ Mixed gas).
[0018]
Since the small hole 19 faces the nozzle 21, the inert gas injected into the vacuum box 15 by the differential pressure opens and expands the small hole 19 at that pressure and enters the bag. At the same time, when inert gas (N ₂ and CO ₂ ) is injected from another nozzle 23, it is drawn into the inert gas rush and enters the bag with it. Next, sealing is performed by the heater 25 in a completely aseptic state.
[0019]
The bread wrapped in the above device was stored in a refrigerator and opened after 6 weeks. As a result, the bread was kept in a sterile state, and of course, did not lose its flavor, taste, and texture. I was holding. That is, it turned out that six weeks were able to be secured as a practical expiration date.
[0020]
In addition, according to the series of devices and systems described above, the parts that cannot be solved by individual machines can be comprehensively solved, and at the same time, the number of personnel is usually six, but three people are enough. It has become possible. By adopting this system, it is thought that the following developments will be possible along with revolutionary digitalization in the bread making business.
[0021]
B. Planned production and planned orders can be made from production for each order.
(B) The packaging capacity of this system is such that it can pack bread made with a huge bread bakery in view of the bread baking process time, so that intensive packaging at several factories is possible.
(C) Shipments using cardboard boxes can be made without the need for the conventional return box method.
(D) There are immeasurable labor savings such as personnel, materials and delivery.
E If you partner with home delivery anytime, anywhere in Japan, it will be a market.
To Home storage period of at least 2 weeks is possible.
G. There is no deterioration in the retail store (because it is possible to pack 10 loaves of 1 loaf), and the loss of the store is unlikely.
(H) There is a possibility of receiving orders for large-volume consumption (large customers).
[Brief description of the drawings]
FIG. 1 is a plan view showing an apparatus for carrying out the method for packaging bread according to the present invention.
FIG. 2 is a front view of the same device.
FIG. 3 is an explanatory sectional view of a vacuum box for injecting an inert gas into a packaging bag in the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Sterilizer of ultraviolet irradiation 2 Packaging machine for incomplete packing 3 Inert gas injection machine 10 Loaf of bread 15 Vacuum box 17 Packaging bag 19 Small hole 21 Nozzle for injecting inert gas 23 Nozzle for injecting alcohol

Claims (2)

In the packaging of bread baked plumply with air bubbles, a small hole is made in a part of the packaging bag in which the bread is to be placed, the packaging is incompletely completed, air is extracted from the packaging bag through the small hole, and at the same time the differential pressure of the evacuation is used. By injecting the inert gas into the packaging bag, the air in the packaging bag and in the air bubbles of the bread is replaced with the inert gas, and the small hole is sealed to maintain the replacement state, and the packaging is completed. Immediately before or after packaging, the bread is sterilized by ultraviolet irradiation. Vacuum is created by placing an unfinished packaged bread in a vacuum box, and gas is injected into the packaging bag through a small hole by injecting an inert gas from a nozzle with the differential pressure of the vacuum, and the negative pressure of the injection is applied. The shelf-life packaging method for bread according to claim 1, wherein alcohol is injected into the bag by being drawn into the bag.

Images