KR20030005451A - The method for preservation of bread using carbon dioxide gas - Google Patents

Abstract

PURPOSE: A preservation method of bread is provided to extend term of validity for the bread by substituting air inside a vinyl pack containing the bread with carbon dioxide gas to keep the bread from getting moldy. CONSTITUTION: The method comprises common bread production processes such as blending raw material and forming the blend into a shaped kneading, baking the kneading in an oven at 200deg.C, cooling the baked product with a fan and packing the product; further a particular process of substituting a gas inside the packing material containing the bread with the carbon dioxide gas and sealing the pack. Amount of the dioxide gas to be introduced is preferably 80-99% by volume based on inner space of the packing material at ordinary temperature and atmosphere pressure.

Description

The preservation method of bread using carbon dioxide gas {THE METHOD FOR PRESERVATION OF BREAD USING CARBON DIOXIDE GAS}

The present invention relates to a method for increasing the shelf life of bread using carbon dioxide gas.

Currently, many small and medium-sized bakers do not use any preservatives in the baking process under poor facilities and incomplete hygiene conditions, so that even within the prescribed shelf life, corruption occurs and a significant amount is discarded or returned to the company. This is happening.

In particular, there are a lot of companies that give up the manufacturing itself in the summer due to the difficulty of keeping even the expiration date.

The extended shelf life used by some large food manufacturers, which are now well equipped with hygienic manufacturing facilities, includes methods of suppressing the relative growth of harmful bacteria by spraying 70% ethanol for sterilization or by adding microorganisms that are harmless to humans. A method of attaching an absorbent for removing moisture to prevent the growth of microorganisms afterwards is used, but it is difficult for small and medium-sized manufacturers to implement due to uncertainty of effect, difficulty in facility investment, and cost increase.

Efforts have been made to develop ways to increase bread preservation.

In Korean Patent Application No. 1990-0013442 (Long-term preservation method of bread using retort pouch packaging), sliced bread is immersed in a mixture of egg, milk and emulsifier and baked in bread tissue to replace oxygen with inert gas in retort pouch packaging process The method of cooling by sterilization by pressure heating and sterilization is described, but the process of pressurizing and heating sterilization by retort pouch packaging after manufacturing bread is complicated, and the cost is high, making it difficult to apply to general small and medium companies.

Korean Patent Application 94-702737 (Method for preparing preserved food) discloses a process of filling a container with good gas barrier properties and then discharging air, and filling the inert gas to seal and heat the container, thereby making bread available. In the packaging process, the heat treatment process is unnecessary and has a disadvantage of causing cost increase.

The present invention increases the shelf life of bread, which facilitates the distribution of products even in summer, by inhibiting the growth of microorganisms that cause bread to decay at low cost without the use of preservatives harmful to humans during baking. To provide a way to do this,

1 is a manufacturing process diagram of bread according to the present invention.

Figure 2a, 2b, 2c is a photomicrobial comparison of the antimicrobial activity of the fungus 7 rot.

2a: control group 2b: nitrogen gas 2c: carbon dioxide gas

Figure 3 is an effect of increasing the shelf life by the carbon dioxide gas substitution of the present invention.

The present invention relates to a method for increasing the shelf life of bread using carbon dioxide gas.

The present invention provides a preservation method of increasing the shelf life of bread inexpensively without using preservatives by substituting air in the wrapper with cheap carbon dioxide gas to suppress the growth of microorganisms causing rot. It is about.

A method of increasing the shelf life of bread using carbon dioxide gas according to the present invention will be described with reference to FIG. 1.

The raw materials are blended, molded and baked in an oven, cooled with an electric fan, cream is added to make bread, and when it is packed, the bread is placed in a plastic wrapper, and the carbon dioxide is passed through a stainless pipe in a compressed carbon dioxide gas cylinder. The gas is sprayed into the wrapper to replace air with carbon dioxide, and then the wrapper is sealed.

Hereinafter, the content of the present invention will be described in detail with reference to Examples, but the Examples do not limit the content of the present invention.

<Example 1> Determination of the types and characteristics of microorganisms

First, in June, a total of 15 samples were taken from each of the three manufacturing processes of FIG. 1, and microorganisms were contaminated on the epidermis of the sample and cultured at 30 ° C. for 14 days to identify 12 fungi.

Secondly, in September, a total of 25 samples were taken from each of the five manufacturing processes, microorganisms contaminated by the epidermis of the sample were collected, and cultured at 30 ° C. for 14 days to identify four fungi.

By the manufacturing process, the contamination was found to be most severe in the cooling process using a fan and the bare hand process in which cream was added.

The microorganisms extracted from two collected samples showed a much higher degree of contamination when the first sample was incubated at the same time under the same conditions than the second sample. It was confirmed that the pollution problem in June, July and August was serious, and among them, 7 types of fungi showed the main distribution.

In order to identify these 7 types of fungi, they were individually inoculated into new solid medium by type, followed by secondary culture at 30 ° C. for 14 days, and then observed the shape and color of mold colonies grown on solid medium with naked eyes. In order to check the conidia form of the slide was prepared by staining with acetoamine (acetocamine).

As a result of observing the fungus using visual observation results with the observation of this slide under 100 and 400 times optical microscope, it was confirmed that it belongs to three fungi ( Piedraia , Aspergillus , Penicillium ) as shown in Table 1.

Table 1. Results of colony identification of contaminating microorganisms.

Mold colony Colony mode Colony all over color Colony rear color Badge color Genus ① Non-rod black black Transparency Piedraia ② Slightly Full color Light greenish brown Transparency Penicillium ③ Slightly Full color Cyan Transparency Penicillium ④ Non-rod Light ash green Light tan Transparency Penicillium ⑤ Non-rod Dark ash green Dark dark reddish brown partridge Penicillium ⑥ Cotton Grey-green maroon Transparency Aspergillus ⑦ Cotton Grey-green Dark red brown Dark red brown Aspergillus

All of them belong to pathogenic fungi. Among them, Aspergillus genus and Penicillium genus, which are heavily polluted, are known to have mycotoxins, so they are food hygiene targets. .

In addition, these microorganisms are classified as organized aerobic bacteria, and because they generate energy through respiration or oxidation, free oxygen is required for the growth process, and thus, growth occurs only on the surface or upper portion of the food.

<Example 2> Comparative study of antimicrobial activity against 7 kinds of fungi causing bread rot

Seven fungi identified as the main cause of decay were inoculated into sterile solid medium and cultured at 33 ° C. under normal air, nitrogen gas and carbon dioxide.

As a result, the control group of general air was first observed colony of 1.5-2.0 mm diameter after 25 hours, and the group treated with nitrogen gas was not significantly different from the control group.

However, in the group treated with carbon dioxide gas, colonies of the same size as the control group were observed in some molds 61 hours later than the control group.

Figure 2 shows the state of colonies observed after 65 hours of incubation.

Colony numbers are the same as the fungal colony numbers in Table 1.

The group treated with carbon dioxide gas showed a clear growth inhibitory effect on colonies 1, 6 and 7, and completely inhibited proliferation on colonies 2, 4 and 5.

Colony 3 is believed to have used already killed bacteria at the time of inoculation.

The results were the same in five replicates.

Example 3 Increased Preservation Effect of Carbon Dioxide Gas According to the Present Invention

The preservation effect for the finished product produced using the carbon dioxide gas injection device in the product production process will be described with reference to FIG. 3.

Apparatus suitable for the structure of packaging equipment is attached to the packaging process, which is the final stage of the production process of the existing product, and the finished product produced by injecting carbon dioxide gas and the control product which have not been infused are incubated at 33 ° C and then stored. The time period was measured and compared.

When the colony of 1.5-2.0mm diameter was first observed as the time of decay, the time until then (number in the graph: days) was calculated as the retention period, and the average value of 15 samples was used.

The preservation effect of the pre-product Hotteok Sand, which was produced as a prototype, was examined and the retention period of 151% was confirmed.

<Example 4> Product preservation effect according to the injection amount of carbon dioxide gas

The ratio of carbon dioxide gas injection volume per minute to the total internal volume volume of the product produced per minute from the packing speed (product / min), product volume (liter / minute), and carbon dioxide gas injection (liter / minute) of the product packaging equipment. By changing the preservation effect was measured.

The carbon dioxide gas injection amount was adjusted by controlling the pressure ejected from the gas container using a stainless steel pipe having a constant internal diameter as the end injector.

Table 2. Effect of Preservation on CO2 Gas Injection

Gas injection volume (gas injection volume at room temperature and atmospheric pressure ÷ product internal space volume x 100%) Retention period (days) Retention effect (%) 0 6.8 100 33 8.7 127 66 9.0 132 99 10.3 151 132 10.2 150

The preservation effect at 99%, when the CO2 gas injection volume is almost the same as the internal space volume of the product, was found to be 10.3 days, which was larger than that at no treatment.

In addition, as a result of changing the inner diameter of the stainless steel pipe used for the injection to control the injection speed of the gas injected into the packaged product at the end of the injector, a slight improved preservation effect was observed at the low injection speed.

<Example 5> Sensory test of the product and the control according to the present invention.

Sensory tests were performed on the taste, aroma and texture of the bread and the untreated control according to the present invention prepared in Example 3.

A total of 10 sensory evaluations were performed using a 9-point scoring method and the results are shown in Table 3.

Table 3. Sensory test table of bread and control prepared by the present invention.

division Day 1 3 days Day 5 Day 7 Example 3 flavor 8.0 7.8 7.3 6.9 incense 7.9 7.8 7.6 7.0 Texture 8.3 7.9 6.9 6.0 Synthesis 8.1 7.8 7.3 6.6 Control flavor 8.1 7.2 4.3 Corruption incense 7.9 6.2 4.6 Texture 8.2 6.5 4.0 Synthesis 8.1 6.6 4.3

As a result of Table 3, it can be seen that the products produced through Example 3 of the present invention are also excellent in taste, aroma, texture and preservation than products packaged through a carbon dioxide-free general manufacturing process.

Bread produced by the method of increasing the shelf life of bread using the carbon dioxide gas of the present invention is a mold that causes the bread to decay by sealing by replacing the air in the packaging with carbon dioxide gas in a packaging process without using a preservative that is harmful to the human body. It inhibits the growth of microorganisms, etc., and increases the shelf life of the product at low cost, increases the shelf life, increases productivity of the company and secures the safety of public health.

Claims (2)

In the final product packaging step of the bread-making process, by substituting and sealing the gas in the package with carbon dioxide gas, the genus Aspergillus , Penicillium , and Piedrania, which cause the bread to rot, are sealed. A method of preserving bread using carbon dioxide gas, which inhibits the growth of fungi including Piedraia genus and increases the shelf life of bread. The method of claim 1, wherein the amount of carbon dioxide gas to be substituted in the wrapper is 80 to 99% of the space inside the wrapper at room temperature and atmospheric pressure.