JP2019151357A - Pouch and bread in pouch - Google Patents

Abstract

To provide a pouch suitable for long-term preservation of a daily delivery bread, and a bread in a pouch whose consumption time limit is long.SOLUTION: A pouch comprises: at least two layers of aluminum foils 3a, 3b laminated with a thermoplastic resin film 2b sandwiched therebetween. Even when a pin-hole exists in the aluminum foil from the time of manufacture of a pouch 1, or a pin-hole is made in the aluminum foil by receiving vibration and impact during transport or in storage, airtightness of the pouch is maintained, and the pouch is kept to be in an oxygen-free state even in a long-term preservation. Also, the aluminum foil is laminated on the inner-most surface of the bag so that the thermoplastic resin film does not come into direct contact with a daily delivery bread B.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a bag made of plastic or the like for sealing and storing food, and more particularly to a pouch suitable for long-term storage of bread and bread with pouch.

  As a pouch, there is a pouch with aluminum foil that is bonded to both sides of an aluminum foil with a nylon film that is excellent in pin pole resistance (a pin pole means a small hole (a hole) that protrudes with a needle). It has been proposed (see, for example, Patent Document 1). This pouch protects the aluminum foil with nylon film on both sides so that it does not generate pin poles or cracks even when impacted, so that it can withstand long distance transportation even if liquid such as shochu and juice is put in It has become.

  As a pouch-containing bread, a method has been proposed in which a baked bread is put in a packaging material having a deoxidation function and a light shielding function, filled with nitrogen and sealed in an oxygen-free state, and then pressurized and heated ( For example, see Patent Document 2). In this bread manufacturing method, residual oxygen inside the packaging material is eliminated by using a packaging material having at least a deoxidation layer containing a deoxidation agent in a plastic film and a light shielding layer formed of aluminum foil. In this way, it can be stored for a long time while maintaining the taste at the time of manufacture.

Japanese Patent Laid-Open No. 9-77089 (paragraph 0006, FIG. 1) JP 2016-36277 A (paragraphs 0007, 0010)

  However, in the pouch according to Patent Document 1, the aluminum foil is protected by nylon films on both sides so that liquids such as shochu and juice do not leak. The gas is less viscous than shochu and juice. For this reason, even if the liquid does not leak, the gas may leak. And bread is easy to grow mold, and when the airtightness of the pouch is impaired and the bread touches oxygen, mold will be generated immediately.

  In the pouched bread according to Patent Document 2, the baked bread is sealed in a packaging material and then pressed and heated. When the baked bread is heated, the gluten contained in the flour is thermally solidified and starched. Because of the repeated alpha conversion, for example, biscuits (the origin of biscuit is said to mean bread baked twice in Latin) hardens the taste and texture of bread.

  Moreover, in the bread with a pouch according to Patent Document 2, the bread is kept in a packaging material having a deoxidation layer and a light shielding layer so that the bread does not come into contact with oxygen. Has a water activity value of 0.94 or less, preferably 0.75 or less, and general bread (refers to bread, bread, sweet bread, and other breads as defined in the bread quality labeling standards. It is also called bread.For example, the water activity value of bread is said to be around 0.96.) For this reason, the pouched bread according to Patent Document 2 maintains the taste and the like at the time of manufacture, but the taste and the like are different from those of general bread.

  Further, in the pouch-containing bread according to Patent Document 2, the water activity value of the prepared bread is 0.94 or less, preferably 0.75 or less, and a common bread (for example, the water activity value of bread is 0). It is said to be around .96). Therefore, in the pouch-containing bread according to Patent Document 2, a special dough must be prepared in addition to a general bread dough, and the bread manufacturing process becomes complicated.

  Therefore, in the present invention, a pouch that solves the above-described problems and can store general bread for a long period of time and a pouch with a long expiration date that can store general bread with its taste and texture for a long period of time. The purpose is to provide bread.

  In order to solve the above problems, in the invention according to claim 1, at least two layers of aluminum foil are laminated with a thermoplastic resin film sandwiched between pouches made of a laminated film of a thermoplastic resin film and an aluminum foil.

  In the invention according to claim 2, the aluminum foil is laminated on the innermost surface of the bag.

  In the invention according to claim 3, breads, breads, confectionery breads, and other breads (hereinafter referred to as daily breads to be distinguished from so-called long life breads) defined in the bread quality display standard are made of aluminum foil. Was put in a pouch laminated with at least two layers sandwiching a thermoplastic resin film and sealed in an oxygen-free state.

  In the invention which concerns on Claim 4, after putting daily bread into a pouch and sealing, it was made not to heat.

  According to the invention of claim 1, since the aluminum foil is laminated at least two layers with the thermoplastic resin film sandwiched, even if there is a pinhole in the aluminum foil from the beginning of the pouch production, and during transportation and storage Even if a punch hole is made in the aluminum foil due to vibration or impact, the airtightness of the pouch can be maintained.

  Therefore, according to the first aspect of the invention, since the airtightness of the pouch is obtained, if the pouch is filled with nitrogen and left in an oxygen-free state, the inside of the pouch can be kept in an oxygen-free state for a long period of time. Even the daily bread that is easy to grow can suppress the occurrence of mold.

  Here, general bread has a consumption period of only a few days, so it is called daily food or daily food because it is a food delivered to a store every day. On the other hand, in recent years, long-life bread, which has a long consumption period, has been developed, and the yeast uses natural yeast that can co-exist with lactic acid bacteria (for example, panettone), or water that indicates the proportion of free water necessary for mold growth. Some have expiry dates of one month or more, such as by reducing activity.

  And in long life bread, since the pH value is lowered by the action of lactic acid bacteria, sourness may be felt, so for example, sweet bread is put in the bread, such as an bread or melon bread, or the surface of the bread It has a sweet taste and eases sourness. In addition, in the long life bread, in order to reduce the water activity of the bread, oil is added instead of water, for example, a Danish dough in which a thin and stretched bread dough is layered with fats and oils. For this reason, long life bread has a higher sugar content and oil content than daily bread.

  On the other hand, according to the invention according to claim 1, since the inside of the pouch is kept in an oxygen-free state for a long time, generation of mold can be suppressed even in daily bread, and drying of the bread can also be prevented. Therefore, according to the invention according to claim 1, even if it is not a special bread such as a long life bread, generation of mold can be suppressed by daily bread, and drying of the bread is prevented and a soft texture is provided. Therefore, daily bread can be stored for a long time with its taste and texture.

  In addition, according to the invention according to claim 1, since the inside of the pouch is kept oxygen-free for a long time, even if it is not a special bread such as a long life bread, the occurrence of mold is suppressed by daily bread. Can do. Therefore, according to the first aspect of the present invention, it is not necessary to prepare a special dough unlike the long life bread, so that the bread manufacturing process does not become complicated. Therefore, according to the invention which concerns on Claim 1, the bread | pan which can be preserve | saved for a long term can be provided even for a small bread maker who cannot prepare special dough separately from dough for daily bread.

  According to the invention of claim 2, the aluminum foil is laminated on the innermost surface of the bag, in other words, the aluminum foil is laminated on the inner side of the thermoplastic resin film so that the thermoplastic resin film does not directly contact the pan. Therefore, even if it preserve | saves for a long period of time, it can prevent that the component of a thermoplastic resin film melts into bread. Therefore, the storage period of the retort pouch food is said to be 1 to 2 years at room temperature. According to the invention according to claim 2, the storage period of bread can be made longer than that of the conventional retort pouch food.

  According to the invention of claim 3, breads, breads, confectionery breads, and other breads (hereinafter referred to as daily bread for the purpose of distinguishing from so-called long life breads) defined in the bread quality display standards. Aluminum foil that keeps the inside of the pouch oxygen-free for a long time is put in a pouch laminated with at least two layers sandwiched by a thermoplastic resin film and sealed in an oxygen-free state. Occurrence can be suppressed and drying of bread can be prevented. Therefore, according to the invention according to claim 3, it is possible to lengthen the expiration date of daily bread, which originally has a consumption expiration date of only a few days. Furthermore, according to the invention which concerns on Claim 3, since drying of bread is prevented and a moist and soft texture is provided, it is possible to lengthen the expiration date while maintaining the texture and texture of daily bread.

  Further, according to the invention according to claim 3, since the expiration date of daily bread which originally has a consumption expiration date of only a few days can be lengthened, it is not necessary to prepare a special dough like a long life bread. The bread manufacturing process does not become complicated. Therefore, according to the invention which concerns on Claim 3, even a small bread maker which cannot prepare special dough separately from the dough for daily bread can provide the bread whose expiration date is longer than daily bread. .

  According to the invention according to claim 4, since the daily bread is put in a pouch and sealed, heating is not performed. Therefore, the expiration date can be extended while maintaining the taste and texture of the daily bread.

  Here, the retort pouch food is sterilized under pressure and heat at a central temperature of 120 ° C. for 4 minutes or more, which is defined by the Food Sanitation Law, after the contents are packed in a pouch and sealed. When bread is baked under pressure and heat sterilization, it becomes hard like a biscuits and greatly impairs the taste and texture. However, according to the invention according to claim 4, since the generation of mold can be suppressed by putting it in a pouch suitable for long-term storage of bread without sterilization under pressure and heat, the daily bread is pouched. Do not heat after sealing and sealing. Therefore, according to the invention which concerns on Claim 4, a daily bread can be made into a pouch with the taste and texture.

It is a perspective view which shows the state which closed the seal | sticker among the perspective views which show the use condition with the pouch which concerns on embodiment. It is principal part sectional drawing of the pouch which concerns on embodiment. It is a perspective view which shows the state which opened the seal | sticker among the perspective views which show the use condition with the pouch which concerns on embodiment.

  First, a basic matter of creation of the present invention will be briefly described. The applicant's parent company was founded in Hamamatsu City, Shizuoka Prefecture in February 1933 as a confectionery manufacturer. And in 1951 (Showa 26), during the 80 years since its foundation, the company launched Hamamatsu confectionary “Enshu Rakka” (Trademark Registration No. 4986708) in the middle of peanut ann in the shape of local special products Cultivated know-how in confectionery production.

  In addition, the applicant's parent company has been manufacturing and selling bread since its inception, and in 1966, the first full-scale French bread in Hamamatsu City became a hot topic. The applicant is responsible for the manufacture and sale of bread and the manufacture and sale of side dishes, salads and sandwiches among group companies.

  The applicant stated that “the fragrance and texture of freshly baked bread creates a rich dining table,” and “the hand-made side dish is a nutrient source that produces a healthy heart and body.” With the slogan "A table with fresh taste," we have been pursuing freshly baked deliciousness, sticking to technology and ingredients.

  Applicants wished to pursue the deliciousness of freshly baked canned bread that was started at the request of a business partner and enjoyed the same taste and texture as bread that they always eat in an emergency. In order to give them a sense of security by bringing their daily life in an emergency, we worked on canning with the same taste and texture as the bread that we always sell at our stores. The applicant has succeeded in developing a canned bread that can be stored for up to 5 years with a moist and soft texture that does not seem to be in a can. The applicant has developed this canned bread carefully by the craftsman, and is recommending it as a gift, but it is mainly distributed as a disaster stockpile.

  The inventor is the applicant's representative director, and has always been thinking about what should be done to satisfy customers and has been practicing product development while responding to needs. I noticed that some customers were buying to eat during normal times. And the inventor made their own bread without using food additives as much as possible, so many of them have a short expiry date of about 3 days. I noticed that they bought canned bread together.

  The inventor who realized this has come to want to provide canned bread at a more affordable price if he / she purchases canned bread to eat at normal times. In addition, the inventor has started to worry that if he / she eats canned bread on a daily basis, he / she may have trouble storing bulky cans or disposing empty cans at home. The present invention was created from the desire to provide canned bread at a more affordable price and the concern of making the canned bread easy to use without being bulky and easy to discard. Furthermore, the present invention was created from the desire to provide a newly classified bread between a stockpile meal and a daily meal.

  Therefore, the inventor paid attention to the retort pouch. The inventor thought that if the bread was baked under pressure and heat sterilization, the taste and texture would be greatly impaired, so that the pouch could not be contained. It has been found that the generation of mold can be suppressed by maintaining an oxygen-free state, and the present invention has been invented.

  Next, embodiments of the present invention will be described in detail with reference to the drawings as appropriate. FIG. 1 is a perspective view illustrating a state in which a seal is closed among perspective views illustrating a use state of a pouch according to the embodiment. As shown in FIG. 1, the pouch 1 has a bag shape and is composed of a laminated film of a thermoplastic resin film and an aluminum foil. The pouch 1 contains bread, bread, sweet bread, and other breads (hereinafter referred to as daily bread B) defined in the bread quality display standard.

  FIG. 2 is a cross-sectional view of a main part of the pouch 1 according to the embodiment. As shown in FIG. 2, the pouch 1 according to the embodiment includes a laminated film of a thermoplastic resin film 2 and an aluminum foil 3, and the aluminum foils 3 a and 3 b are laminated with about two layers sandwiching the thermoplastic resin film 2 b. ing. Moreover, in the pouch 1 which concerns on embodiment, the aluminum foil 3b is laminated | stacked on the innermost surface of the bag.

  Here, the aluminum foil is made by thinly rolling a lump of aluminum with a roll to prevent the transmission of light, air, water, etc., and the number of pinholes is 1 in 1 square meter, the number of which is foil Increasing the thickness decreases. In addition, since the aluminum foil is made of metal, for example, when the aluminum foil is used in a retort pouch, a repetitive stress is repeatedly applied, and cracks and pinholes may occur in rare cases.

  However, in the pouch 1 according to the embodiment, since the aluminum foils 3a and 3b are laminated by about two layers with the thermoplastic resin film 2b interposed therebetween, even if there is a pinhole in the aluminum foil from the beginning of the production of the pouch, Even if a crack or pinhole occurs in the aluminum foil due to vibration or impact during transportation or storage, the pinhole or crack may be in the same position or occur in both the aluminum foils 3a and 3b. The possibility of doing is very low. Therefore, in the pouch 1 according to the embodiment, even when stored for a long period of time, the light-shielding property, the airtightness, the moisture-proof property, etc. are maintained.

  Therefore, in the pouch 1 according to the embodiment, since the light-shielding property, the airtightness, the moisture-proof property, etc. are kept perfectly, if the pouch 1 is filled with nitrogen and kept in an oxygen-free state, it will not be stored for a long time. Oxygen is maintained and mold does not occur in bread.

  Further, in the pouch 1 according to the embodiment, since the light-shielding property, the airtightness, the moisture-proof property and the like are maintained perfectly, the bread does not dry even when stored for a long time.

  Furthermore, in the pouch 1 according to the embodiment, the aluminum foil 3b is laminated on the innermost surface of the bag, in other words, because the aluminum foil 3b is laminated on the inner side of the thermoplastic resin film 2b, the thermoplastic resin film 2b. Does not touch the bread directly. Therefore, in the pouch 1 according to the embodiment, even if the components of the thermoplastic resin film 2b are melted, the aluminum foil 3b prevents the components of the thermoplastic resin film 2b from being transmitted and does not stick to the pan.

  FIG. 3 is a perspective view illustrating a state in which the seal is opened, among the perspective views illustrating the usage state of the pouch 1 according to the embodiment. As shown in FIG. 3, in the pouch 1 according to the embodiment, daily bread B is placed therein. Here, daily bread B is a confectionery bread named “Peanut Peanut” characterized by “sandy creamy peanut cream with a crushing texture on a softly baked walnut cupe bread with plenty of fragrant walnuts” .

  As shown in Table 1, the daily bread B refers to bread, bread, sweet bread, and other breads defined in the bread quality display standard.

  As shown in FIG. 3, in the pouch 1 according to the embodiment, since the aluminum foils 3a and 3b are laminated by sandwiching about two layers with the thermoplastic resin film 2b interposed therebetween (see FIG. 2), the pouch 1 is filled with nitrogen. If kept in an oxygen-free state, the oxygen-free state is maintained even after storage for a long time. Therefore, in the pouch 1 according to the embodiment, generation of mold is suppressed even in the walnut peanut bread B having a short expiration date of about 3 days. Further, in the pouch 1 according to the embodiment, the walnut peanut bread B is not dried, and a freshly baked moist and soft texture is maintained.

  As mentioned above, although embodiment of this invention was described, this invention is not limited to the said embodiment. For example, in the pouch 1 according to the embodiment, it has been described that the aluminum foils 3a and 3b are stacked by about two layers with the thermoplastic resin film 2b interposed therebetween. However, for example, the aluminum foil 3 may be stacked by about three layers. It doesn't matter.

  Further, in the pouch 1 according to the embodiment, it has been described that the pouch 1 is filled with nitrogen to be in an oxygen-free state. However, any method may be used to make the oxygen-free state, for example, an oxygen scavenger is enclosed. It doesn't matter.

  In the present invention, the daily bread refers to breads, breads, confectionery breads, and other breads defined in the bread quality display standards. And in this invention, in order to distinguish from what is called a long life bread, it expresses not daily bread but daily bread. In addition, long life bread does not fall under the legal definition, and the panettone type used for long life bread is not yeast, so it does not fall under the breads, bread, sweet bread, and other breads defined in the bread quality labeling standards. .

1 Pouch 2 Thermoplastic resin film 3 Aluminum foil B Daily bread

Claims (4)

In a pouch consisting of a laminated film of thermoplastic resin film and aluminum foil,
A pouch wherein the aluminum foil is laminated at least two layers with a thermoplastic resin film interposed therebetween.   The pouch according to claim 1, wherein the aluminum foil is laminated on the innermost surface of the bag.   A pouch-containing bread, characterized in that an aluminum foil is put in a pouch in which at least two layers are laminated with a thermoplastic resin film interposed therebetween and sealed in an oxygen-free state.   The pouched bread according to claim 3, wherein the bread is not heated after being put in the pouch and sealed.

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