JP2016036277A - Long-term storage bread and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To propose bread which can be stored in a long period of at least 5 years.SOLUTION: The invention comprises bread and a package. The package comprises a deoxydation layer and a block layer. The bread is packed in the package, and the inside of the package in which the bread is packed is filled with inert gas. Oxygen in the package is removed, and the inside of the package is sealed. The sealed package is formed by being compressed and heated. A water activity value of the bread is equal to or less than 0.94, and the bread can be stored for a long period.SELECTED DRAWING: Figure 1

Description

  TECHNICAL FIELD The present invention relates to a bread that can be stored for a long time and a method for producing the bread, and more particularly to a bread that can be stored for a long time as a food for disaster prevention and a method for producing the bread.

  Bread has a high water content and contains sugars, proteins, and starches. Therefore, when stored under normal conditions, bacteria, strawberries, etc. propagate, discolor and taste, and cannot be used. In addition, raw material sets (kits) for bread production, semi-finished products such as bread dough can achieve long-term storage, but in the event of a disaster, if there are no cooking supplies such as water and cooking means, Cannot be edible.

  On the other hand, various disaster prevention foods such as dry bread have been proposed and developed for disasters such as earthquakes, floods, and typhoons. However, dry bread is literally dry bread, which is clearly different from bread having an original taste and taste.

  In order to realize long-term storage of bread, it has been proposed to use physical means such as drying, freezing, and heating, or chemical means for adding additives such as antibacterial agents, desiccants and preservatives. Yes. For example, in patent document 1 (patent publication 2014-8000), the completed bread is process 4: sealed-packaging, the process 5: heated at 85-98 degreeC, the process 6: Placed in a cool and dark place, the process 7: There has been proposed a method for producing a food product that can be stored for a long period of time, which comprises heating hermetically packaged bread at 115-125 ° C.

  However, it can still be stored for a long period of at least 5 years, can be eaten easily and easily in the event of disaster prevention, and is equivalent to bread that is eaten daily even after a long period of 5 years or more. The development of bread that can be stored for a long period of time has been demanded.

JP-A-2014-8000

  The present inventor realizes long-term storage stability of 5 years or more by putting bread into a packaging laminate having a deoxidation and light shielding function, filling with nitrogen and making it oxygen-free, sealing, and heating and heating. It was found that even in the case of long-term storage for 5 years or longer, bread in a state close to that at the time of manufacture can be provided. The present invention has been made based on such findings.

Therefore, the bread which can be stored for a long time proposed by the present invention is
With bread and packaging material,
The packaging material comprises a deoxidation layer and a light shielding layer,
The bread is included in the packaging material;
The inside of the packaging material including the bread is filled with an inert gas, oxygen inside the packaging material is removed, and the inside of the packaging material is sealed,
The sealed packaging material is heated under pressure,
The bread has a water activity value of 0.94 or less.

According to another aspect of the present invention, a method for producing a bread that can be stored for a long period of time is:
Prepare bread
Put the bread in a packaging material provided with a deoxidation layer and a light shielding layer,
Filling the inside of the packaging material containing the bread with an inert gas,
Removing oxygen inside the packaging material;
Sealing the inside of the packaging material,
A method for producing bread, comprising: pressurizing and heating the sealed packaging material; and setting a water activity value of the bread sealed with the packaging material to 0.94 or less.

According to the present invention, long-term storage for 5 years or more is possible, sterility and sterility are achieved, food nutrition such as carbohydrates and proteins is maintained, and discoloration, taste change, texture change, design (appearance) ) It is possible to effectively prevent deterioration, and it is possible to provide a bread in a state close to that at the time of manufacture without using any time and place, and without using any cooking materials or cooking means.
In particular, according to the present invention, the residual oxygen inside the packaging material can be eliminated in an effective amount, so that commercial sterilization is realized, and fluctuations in oxidation and peroxide value index are delayed, and at the time of production. It is possible to provide bread that can be stored for a long period of time while maintaining the taste, texture and taste as much as possible.

1 is a schematic view of a packaging material 1. FIG. It is sectional drawing which shows the layer structure 2 of the packaging material.

[Mode for Carrying Out the Invention]

[Definition]
(Bread)
“Bread” means breads, confectionery breads, breads, and other breads as defined in Table 1 of Article 2 of the Bread Quality Labeling Standard. In the present invention, among the above definitions, Mainly used to mean “bread” and “bread” and “other bread”.

(Water activity)
“Water activity (AW)” is an index representing the ratio of free water in food, and the water vapor pressure (P) in the sealed packaging material containing the food and the vapor pressure (PO) of pure water at that temperature. ) And is determined by the equation AW = P / PO.

(Peroxide value index)
“Peroxide value index (PV or POV)” is an index of the amount of peroxide contained in fats and oils, and is an index of deterioration of fats and oils. It is a value obtained by quantitative determination, and is expressed in millimoles or milliequivalents of active oxygen in 1 kg of fats and oils.

(Acid value)
"Acid value (AV)" is one of the numerical values used to refine and alter fats and oils. The number of mg of potassium hydroxide required to neutralize free fatty acids present in 1 g of fats and oils. Represent as

[Bread that can be stored for a long time]
A bread that can be stored for a long period of time may have a water activity value that is the same as that of the bread to be prepared. According to a preferred embodiment of the present invention, the ratio of the elastic modulus (Pa) between the bread before storage and the bread after storage is about 1: 1 to 1: 0.8, preferably 1: 0. About 0.9, more preferably about 1: 0.95.
The long-term storage period is at least 5 years, preferably about 6 years and 6 months, more preferably about 8 years, and most preferably about 10 years.

(Prepared bread)
A bread having a water activity value of 0.94 or less, preferably 0.75 or less is prepared. By setting the water activity value to 0.94 or less, generation of bacteria and sputum can be effectively suppressed. Of course, it is only necessary that the bread included in the packaging material thereafter shows an appropriate numerical value such as a water activity value of 0.94 or less.

(Packaging material)
As the packaging material, one having at least a deoxygenation layer and a light shielding layer is used. In the present invention, the “layer” includes those achieved by coating the surface of the packaging material with a material that exhibits the functions of deoxidation and light shielding. As shown in FIG. 1, the packaging material 1 according to the present invention may be configured to have a certain volume capable of including bread, and is preferably itself flexible. According to a preferred embodiment of the present invention, one further provided with a weather resistant layer or an oxidation resistant layer is proposed.

  2 is a cross-sectional view showing the layer thickness structure 2 of the packaging material 1 shown in FIG. 1. In FIG. 2, the layers 3, 5, 7, and 9 are basically deoxygenated. In addition, the light-shielding property is an essential layer, and the light-shielding property can be constituted by an additional layer of a weather-resistant layer or an oxidation-resistant layer. The layer structure can be freely determined, but can be determined as appropriate in consideration of the position where each layer can fully function and the safety of food. In FIG. 2, the layer 9 is a surface in contact with the pan, and the layer 3 is described as a surface in contact with the outside.

  The packaging material may be made of paper, organic material (film, polystyrene foam, etc.), metal, or a combination thereof that is harmless to humans that can be used for food. In the present invention, a packaging material (preferably a film bag) having a self-standing laminated structure is preferable.

The oxygen scavenging layer may be formed by using an oxygen scavenger, and the oxygen scavenger is an agent that absorbs oxygen using iron oxidation, or an organic material based agent that uses an oxidation reaction such as sugar or reductone. Used. For example, it is available as a product such as “Ageless” from Mitsubishi Gas Chemical Co., Ltd.
In addition, as a deoxidation layer, for example, a plastic film, in particular, an olefin-based film (eg, PET, PE, etc.), a metal catalyst (noble metal), a metal substance utilizing a metal oxidation reaction (manganese, iron, etc.), an oxidation It can be formed as an inclusion of an organic compound including a sugar or ketoenediol group utilizing a reaction.

  The light shielding layer may be formed using an organic material or an inorganic material, and is preferably composed of a metal. The metal can be used as a barrier for oxygen and light, and may be formed of a noble metal, a metal stay such as iron, copper, or aluminum, a film, a foil, or the like, and preferably formed of aluminum.

  The weather resistant layer may also be configured in the same manner as the light shielding layer.

  The oxygen scavenging layer may be formed using an antioxidant (antioxidant). As the antioxidant (antioxidant), L-ascorbic acid, sodium L-ascorbate, L-ascorbic acid stearate , L-ascorbic acid palmitate, L-ascorbic acid 2-glucoside and other vitamin C (ascorbic acid); erythorbic acid (isomer of ascorbic acid); α-tocopherol, δ-tocopherol, β-tocopherol, γ-tocopherol Vitamin E (tocopherols) such as BHA (t-butylhydroxyanisole), BHT (di-t-butylhydroxytoluene), and t- (tertiary) butylphenol; EDTAs; Rutin and its extract, quercetin, rutin enzyme degradation product, enzyme-treated rutin extract Things, rutin such as enzyme modified isoquercitrin; tea extract; and enzymatic degradation apple extract and the like.

(Oxygen removal)
In the present invention, the inside of the packaging material into which the bread is introduced is filled with an inert gas such as carbon dioxide gas or nitrogen gas, and the oxygen is removed and sealed. This is to eliminate oxygen as much as possible.
Any apparatus and method may be used for nitrogen filling, and it is preferably performed using a jet nitrogen filling machine. In order to maintain the form of the pan to be sealed, this is a more preferable method than the vacuum pack.
In the present invention, “removing oxygen” is preferably one in which the inside of the packaging material is in an oxygen-free state, but allows oxygen to remain in a state close to the oxygen-free state, and depends on the packaging material. The object of the present invention can be achieved as long as it can be deoxygenated.
The packaging material may be sealed by a method such as closing the entrance, for example, heat sealing.

  In the present invention, a commercially available product can be used as the packaging material. For example, AGELESS, especially AGELESS OMAC (Mitsubishi Gas Chemical Co., Ltd.), Well Pack (manufactured by Taisei Corp.), Vitalon (manufactured by Tokiwa Sangyo Co., Ltd.) ) Etc. are available.

(Pressurization / heating)

In the present invention, the sealed packaging material is heated under pressure.
By pressurizing and heating, bacteria can be removed and general viable bacteria can be removed.
Pressurization can be performed by putting the packaging material in a pressurizer. The pressurization may be performed at a constant pressure. According to a preferred embodiment, the pressurization is performed from the low pressure state to the constant pressure, and after a proper time has elapsed while maintaining the constant pressure, the pressure is reduced to the low pressure state. It is preferable.

As a preferred embodiment of the present invention, it is preferable to pressurize and depressurize in excess of 0.000 Mpa and 0.100 Mpa or less. More specifically, the volume and capacity of the packaging material including bread can also be adjusted.
For example, for 1 piece of bread (about 25 cm in length x about 6 cm in width and about 100 g in weight), it is preferably 1) 30,000 MPa to 0.100 MPa, over 0 minutes to 30 minutes, preferably the upper limit is Pressurize for 20 minutes, more preferably the upper limit is about 10 minutes,
2) Thereafter, in the vicinity of 0.100 Mpa, 0 minutes exceeding 1 hour or less, preferably the upper limit is 45 minutes, more preferably the upper limit is 30 minutes, and further preferably 15 minutes,
3) Thereafter, the pressure is further reduced from 0.100 MPa to 0.000 MPa, exceeding 0 minutes and 30 minutes or less, preferably 20 minutes for the upper limit, more preferably about 10 minutes for the upper limit.

  Moreover, heating can be performed by putting a packaging material in a heating machine and heating. Heating can be performed in an air atmosphere at 80 ° C. or higher and 120 ° C. or lower, preferably at a lower limit of 90 ° or higher and a lower limit of 110 ° or lower. In a preferred embodiment of the present invention, a method in which pressurization and heating are performed simultaneously, for example, retort heating is preferably used.

(Use)
The bread according to the present invention can be used as emergency foods for disaster prevention, nursing foods, stored foods for hospitals and homes, portable foods for outdoor use, or combat foods for the Self-Defense Forces.

[Method for producing long-term storage bread]
The production method may be the same as described in the section of [Long-term storage bread].

Embodiments for carrying out the invention

  The contents of the present invention will be described using the following examples, but the scope of the present invention is not construed as being limited to the description of these examples.

(Preparation of bread)
Example 1
A bread (copper bread) having a water activity of 0.72 / 25 ° C. was prepared.
This bread is put into a deoxygenated 4-layer aluminum pouch package (Omak, oxygen adsorption amount 0.1 to 0.5 ml / cm ² ) manufactured by Mitsubishi Gas Chemical Co., Ltd., and a gas-filled vacuum packaging machine (Ono Food Industry Co., Ltd.) The product was sealed with nitrogen gas to a residual oxygen of 0.1 ppm or less.
Next, it was sterilized by pressure and heat at a multi-stage temperature using a pressure and heat sterilizer (manufactured by Samsung) to obtain a plurality of long-term storable breads.

[Comparative Example 1]
A plurality of breads (commercially available products) manufactured with a general bread manufacturing method using the following materials (Example of Patent Document 1) and having a shelf life of more than 3 years were obtained as Comparative Example 1.
(Bread ingredients)
Flour, vegetable oil, sugar, corn starch, almond, whole milk powder, baker's yeast, salt, trehalose, emulsifier, vitamin C, flavoring

[Comparative Example 2]
A plurality of commercially available coppe breads (trade name: Long Keep Bread “manufactured by Kowa Co., Ltd.”: expiry date 16.05.10 KS), which was marketed for 5 years, were obtained as Comparative Example 2.
(Bread ingredients)
Wheat flour, soy flour, vegetable oil, sugar, food starch, fructose liquid sugar, baker's yeast, thickening polysaccharide, salt, vitamin C (including wheat and soybeans as raw materials)
(Nutrition information)
Calorie 444kcal
Protein 10.9g
Lipid 13.9g
Carbohydrate 69.0g
Sodium 220mg

[Evaluation Test 1]
For Example 1, an acid value (AV), peroxide value (POV), oxygen concentration, oxygen dioxide concentration, appearance evaluation, and flavor evaluation were subjected to an acceleration test according to a general food evaluation method. The results were as described in Table 1.
For Comparative Example 1, the appearance evaluation and the flavor evaluation were measured on the 30th day, after 90 days, and after 940 days. The results were as described in Table 1.
About Comparative Example 2, the appearance evaluation and the flavor evaluation were measured on the 30th day, after 180 days, and after 1143 days. The results were as described in Table 1.

[Appearance evaluation]
After the lapse of time, the state of the bread was visually observed, and judged and evaluated according to the following criteria.
(Evaluation criteria)
A: No change in color change or appearance.
○: Almost no change was observed in discoloration and appearance.
Δ: Discoloration and changes in appearance were observed in some places, but there were no food problems.
X: Discolored, and some deformations were seen in the appearance.
XX: Discoloration of strength was observed, and abnormalities were confirmed in the appearance shape in some places.

[Eating quality evaluation]
After a period of time, we ate bread and judged and evaluated according to the following criteria (evaluation criteria)
A: No change was observed with the bread at the time of manufacture.
○: Almost no change was observed with the bread at the time of manufacture.
Δ: Slightly deteriorated in taste, texture, flavor, fragrance, etc., compared to the bread at the time of manufacture, but there were no food problems.
X: A brown color was observed, and the appearance shape was also deformed in some places.
XX: A brown color and a fermented flavor was strongly felt.

[Elasticity evaluation]
The elastic modulus was measured for the manufactured bread and the bread after the storage period passed, using a rheometer (manufactured by Horiuchi Electric Manufacturing Co., Ltd.).

〔Evaluation results〕
In Example 1, as compared with Comparative Example 1, the rate of deterioration of the index of oxidation and peroxide value was suppressed, and rapid oxidation and peroxide value were not observed.
In Example 1, the water activity is 0.72, which does not change, the amount of dissolved oxygen is 0.1 or less, and the oxygen that promotes oxidation of the product is also outside the detection range. It was understood that Bacteria and sputum were removed with a pressure and heat sterilizer, and it was confirmed that the aseptic condition was maintained.
In Example 1, the long-term storage period was 8 years by the acceleration test, and it was sufficiently proved that the long-term storage stability was high even when compared with the storage period of Comparative Example 1.
In addition, it is understood that Example 1 had an elastic ratio of 1: 1 on the 93rd day (acceleration test), which was superior to the elastic ratio of Comparative Example 1, and was the same as the bread at the time of manufacture. Yes, even after long-term storage, it was understood that the texture of bread can be left and the taste of bread itself can be provided to consumers (disasters).

  In Example 1, as compared with Comparative Example 2, the rate of deterioration of the index of oxidation and peroxide value was greatly suppressed, and rapid oxidation and peroxide value were not observed. Even in comparison with Comparative Example 2, excellent results were obtained in oxidation, peroxide value index, appearance evaluation, and flavor evaluation.

1: Container 2: Layer structure 3, 5, 7, 9: Each functional layer 10: Food bag

Claims (2)

Bread that can be stored for a long time,
With bread and packaging material,
The packaging material comprises a deoxidation layer and a light shielding layer,
The bread is included in the packaging material;
The inside of the packaging material including the bread is filled with an inert gas, oxygen inside the packaging material is removed, and the inside of the packaging material is sealed,
The sealed packaging material is heated under pressure,
Bread that can be stored for a long time, wherein the water activity value of the bread is 0.94 or less. A method for producing bread that can be stored for a long time,
Prepare bread
Put the bread in a packaging material provided with a deoxidation layer and a light shielding layer,
Filling the inside of the packaging material containing the bread with an inert gas,
Removing oxygen inside the packaging material;
Sealing the inside of the packaging material,
A method for producing bread that can be stored for a long period of time, comprising pressurizing and heating the sealed packaging material, and setting the water activity value of the bread sealed with the packaging material to 0.94 or less.

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