KR20200089136A - Long-term preservable packaged cake manufacturing methode - Google Patents

Abstract

The present invention relates to a method of manufacturing a packaged cake having long-term preservability, configured to sterilize a pound cake in a packaged state and thus, a preservation period of the pound cake at room temperature can be greatly increased without using preservatives. The method of manufacturing a packaged cake having long-term preservability comprises: a cake preparing step (S100) of baking flour dough to prepare a pound cake; a cake packaging step (S200) of accommodating the cake in a retort pouch (10) and packaging the cake in a sealed state; a package examination step (S300) of examining a packaged state of the retort pouch (10) using a package examimation apparatus (100); a sterilization step (S400) of sterilizing the retort pouch (10) of which package is completely examined by heating the same using a sterilization apparatus (200); and a cooling step (S500) of cooling the retort pouch (10) that is completely sterilized using a cooling apparatus (300).

Description

Manufacturing method of packaging cake that can be stored for a long time{LONG-TERM PRESERVABLE PACKAGED CAKE MANUFACTURING METHODE}

The present invention relates to a method of manufacturing a packaged cake that can be stored for a long period of time by sterilizing the pound cake in a packaged state and significantly increasing the storage period without using a preservative at room temperature.

In general, the pound cake is a cake derived from the UK, and in the course of ingestion, it may feel moist or fluffy.

As such, the pound cake can be stored at room temperature for about 1 week, but when using a preservative, it can be stored for about 1 month.

As such, there is a problem in that the storage period is short, so that the period during which the pound cake can be distributed is significantly shortened.

Therefore, there is a need to develop an invention that can increase the shelf life of the pound cake.

Background Art of the present invention is registered on June 28, 2005, registered utility model publication No. 20-0388951 filed and registered with the Korean Intellectual Property Office.

The problem to be solved by the present invention is to provide a packaging cake manufacturing method capable of long-term preservation by sterilizing the pound cake in a packaged state and significantly increasing a storage period without using a preservative at room temperature.

The long-term preservable packaging cake manufacturing method according to an embodiment of the present invention includes a cake manufacturing step (S100) of baking flour dough to prepare a pound cake, and a cake for storing the cake in a retort pouch (10) and packaging in a sealed state The packaging step (S200), the packaging inspection step (S300) to inspect the packaging state of the retort pouch 10 using the packaging inspection device 100, and the packaging inspection using the sterilization device 200 to complete the retort pouch (10) Characterized in that it comprises a sterilization step (S400) for sterilizing by applying heat to the cooling step (S500) for cooling the sterilized retort pouch 10 using the cooling device 300.

Preferably, the cake manufacturing step (S100) is a pound dough manufacturing step (S110) for manufacturing a pound dough, a material manufacturing step (S120) for manufacturing the inner ingredients to be included in the pound dough, and a state in which the pound ingredients are mixed. Baking the cake includes a baking step (S130), the ingredients manufacturing step (S120) is prepared by preparing the flesh by trimming the flesh to a certain size (S121), and the sterilization by heating and sterilizing the prepared flesh (S122) and , Comprising a sugar mixing step (S123) of mixing 20% by weight of sugar with 100% by weight of sterilized flesh, and a heating step (S124) of melting sugar by adding heat to the pan with the sugar-mixed flesh in a pan It is characterized by.

Preferably, the packaging inspection apparatus 100 photographs the conveying conveyor 110 for conveying the retort pouch 10 and the retort pouch 10 conveyed by the conveying conveyor 110 to detect abnormalities of the retort pouch 10. It characterized in that it comprises a packaging inspection member 120 for inspection, and a foreign material inspection member 130 for inspecting the foreign matter contained in the retort pouch 10 conveyed by the transport conveyor 110.

Preferably, the sterilization apparatus 200 is provided inside the sterilization chamber 210 in which the retort pouch 10 is accommodated, and the inside of the sterilization chamber 210, spraying hot steam to the retort pouch 10 It characterized in that it comprises a steam injection nozzle 220, and a sterilization control unit 230 for operating the steam injection nozzle 220 for a predetermined time.

Preferably, the cooling device 300 includes a cooling conveyor 310 that transports the retort pouch 10 and a cooling chamber 320 through which the cooling conveyor 310 passes and an inner space covering the retort pouch 10 is formed. And, provided inside the cooling chamber 320, the cooling water spray nozzle 330 for spraying low-temperature cooling water to the retort pouch (10), and the cooling conveyor 310 is penetrated through the inner space to cover the retort pouch (10) It characterized in that it comprises a drying chamber 340 is formed, the air injection nozzle 350 is provided inside the drying chamber 340 to inject air to the retort pouch (10).

The present invention has the advantage that the sterilization of the pound cake in a packaged state can significantly increase the storage period without using a preservative at room temperature.

In particular, the pound cake subjected to the sterilization process according to the present invention has an advantage that can be stored for a long time at about 3 years at room temperature in a packaged state.

1 is a flow chart showing a method of manufacturing a packaging cake that can be stored for a long time according to an embodiment of the present invention.
Figure 2 is a block diagram showing the process of manufacturing the cake of the present invention.
Figure 3 is a block diagram showing the process of manufacturing the ingredients for mixing in the cake of the present invention.
Figure 4 is a schematic view showing the packaging inspection apparatus of the present invention.
Figure 5 schematically shows the sterilizing device of the present invention.
Figure 6 is a schematic view of the cooling device of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

As shown in Figures 1 to 6, a long-term preservable packaging cake manufacturing method according to an embodiment of the present invention, the cake manufacturing step (S100), the cake packaging step (S200), and the packaging inspection step (S300) And, sterilization step (S400), and includes a cooling step (S500).

The cake manufacturing step (S100) is to prepare a pound cake by baking flour dough, a pound dough manufacturing step (S110) for manufacturing a pound dough, and a raw material manufacturing step (S120) for manufacturing the inner ingredients to be included in the pound dough, And baking the cake in a state in which the ingredients are mixed in the pound dough (S130).

The pound dough manufacturing step (S110) completes the dough by mixing flour flour 150g, egg 137g, sugar 150g, butter 150g, salt 2g, and baking powder 3g.

In the material preparation step (S120), the meat preparation step (S121) in which the flesh is prepared by trimming the flesh to a predetermined size, the flesh sterilization step (S122) of heating and sterilizing the prepared flesh, and 20% by weight of sugar in 100% by weight of the sterilized flesh It comprises a sugar mixing step (S123) for mixing, and the pulp heating step (S124) to melt the sugar by applying heat to the pan with the sugar-mixed flesh.

The flesh can be any of the seeds, peeled apples, strawberries, grapes, persimmons, figs, and chestnuts. In addition, nuts or chocolates such as peanuts or almonds may be used instead of the flesh.

In the preparation step of the flesh (S121), the flesh is cut into pieces of a predetermined size to prepare.

The pulp sterilization step (S122) is heating the pulp in a container in a state of 70 to 80 degrees Celsius for 3 to 5 minutes. Therefore, not only the bacteria are killed by the low temperature of the flesh, but destruction of nutrients in the flesh is minimized, and browning can be prevented.

In the sugar mixing step (S123), the pulp and sugar are mixed and stirred to evenly mix the sugar.

In the pulp heating step (S124), the sugar may be solidified in the state of being in close contact with the pulp while being melted by heat. In addition, sugar can be caramelized in the process of heating, so that the taste of fire can be felt in the process of eating the cake.

In the cake baking step (S130), when the ingredients are mixed in the pound dough and accommodated in a mold, and baked in the oven, the pound cake is completed. At this time, the cake may be completed in various shapes according to various shapes of the molding frame.

In the cake packaging step (S200), the cake is accommodated in the retort pouch 10 and packaged in a sealed state.

And, the cake may be double-packed in the retort pouch 10 in a state packaged in a wrapper such as vinyl, or may be packaged in a film for retort wrapping without a wrapper.

In addition, the retort pouch 10 may be replaced with gas using nitrogen or the like that is charged to prevent deterioration of the cake inside the retort pouch 10.

Here, the retort pouch 10 is composed of a cake contact layer, an intermediate layer, an outer layer, and a coating layer to which the cake is in contact. The cake contact layer is made of polypropylene, the middle layer is made of aluminum foil, the outer layer is made of nylon, and the coating layer is made of polyester. As described above, the retort pouch 10 prevents external light from penetrating while preventing external light from transmitting, so that the received cake can be distributed in a protected state.

In the packaging inspection step (S300 ), the packaging state of the retort pouch 10 may be inspected using the packaging inspection device 100.

The packaging inspection apparatus 100 photographs the conveying conveyor 110 for conveying the retort pouch 10 and the retort pouch 10 conveyed by the conveying conveyor 110 to inspect the abnormality of the retort pouch 10 It includes an inspection member 120 and a foreign material inspection member 130 for inspecting the foreign matter contained in the retort pouch 10 conveyed by the transport conveyor 110.

The transport conveyor 110 is disposed to pass through the packaging inspection member 120 and the foreign material inspection member 130.

The packaging inspection member 120 includes a camera that records the retort pouch 10 and a PC with a program for determining an abnormality by comparing an image captured by the camera to a normal retort pouch 10 image stored in advance. That is, it is possible to inspect damage such as whether a hole is drilled or torn in the retort pouch 10.

The foreign material inspection member 130 may be configured to inspect metal or nonmetal in the retort pouch 10 using X-rays, or may also be configured to inspect metal or small insects having a size of 1 mm using a terahertz wave. .

The sterilization step (S400) can be sterilized by applying heat to the retort pouch 10, which has been inspected for packaging, using the sterilization device 200.

The sterilization apparatus 200 is provided with a sterilization chamber 210 in which an interior space in which the retort pouch 10 is accommodated is provided, and a steam spray provided inside the sterilization chamber 210 to inject hot steam into the retort pouch 10. It includes a nozzle 220 and a sterilization control unit 230 for operating the steam spray nozzle 220 for a predetermined time.

The sterilization chamber 210 is provided with a door that opens and closes the interior space to accommodate the retort pouch 10 or discharge the accommodated retort pouch 10 to the outside.

The temperature of the steam injected from the steam injection nozzle 220 may be set at 110 to 130 degrees Celsius.

The sterilization control unit 230 may control the steam injection nozzle 220 for a time provided from the built-in timer. At this time, the timer can be set from 30 minutes to 50 minutes.

In addition, an electric heater that dissipates heat may be applied in place of the steam injection nozzle 220.

As such, when a high temperature is provided to the retort pouch 10, harmful bacteria remaining in the internal space of the retort pouch 10 and left on the outer surface may be sterilized.

In the cooling step (S500), the refrigeration of the retort pouch 10 that has been sterilized may be cooled by cooling the product temperature of the pound cake to 30 degrees Celsius or less by using the cooling device 300 or by standing at room temperature.

The cooling device 300 includes a cooling conveyor 310 for transporting the retort pouch 10, a cooling chamber 320 through which the cooling conveyor 310 penetrates and an inner space covering the retort pouch 10 is formed, and cooling It is provided in the interior of the chamber 320, the cooling water spray nozzle 330 for spraying low-temperature cooling water to the retort pouch 10, the cooling conveyor 310 is penetrated and an inner space is formed to cover the retort pouch 10 is formed It includes a drying chamber 340 and an air injection nozzle 350 provided inside the drying chamber 340 to inject air into the retort pouch 10.

Therefore, since the retort pouch 10 is cooled by cooling water while being conveyed by the cooling conveyor 310, the cake can be prevented from being pressed against the retort pouch 10 by high temperature, and the surface of the retort pouch 10 As the air is injected, the cooling water sprayed on the retort pouch 10 may be dried.

In this way, the dried retort pouch 10 can be packaged and distributed by a predetermined number.

Hereinafter, the quality change and storage period of the pound cake prepared in the present invention will be described.

end. Quality change

The quality change was measured while the pound cake double packed in the retort pouch (10) was stored under accelerated storage conditions by a temperature rise method. Table 1 shows the results of measuring changes in peroxide value, total bacteria count, and organoleptic quality while storing pound cake in a space of 25 degrees Celsius, 35 degrees Celsius, and 45 degrees Celsius to calculate the shelf life.

As shown in Table 1, the pound cake peroxide value, which was 1.34 meq/kg before storage, showed a tendency to increase with an increase in the storage period at 25 degrees Celsius, but the rate of increase was very gentle, indicating 1.57 meq/kg after 120 days of storage. Did. When stored at 35 degrees Celsius, 45 degrees Celsius, and 45 degrees Celsius, it showed 1.48 meq/kg and 1.56 meq/kg, respectively, after 80 days, and 1.61 meq/kg and 1.89 meq/kg, respectively, after 120 days of storage. Did.

<Quality change of pound cake during storage>

Storage temperature storage duration
(Work) Peroxide value
(meq/kg) Total number of bacteria
(CFU/g) Sensory evaluation 25 degrees Celsius 0
40
80
100
120 1.34
1.42
1.45
1.50
1.57 voice
voice
voice
voice
voice 9.0
9.0
8.8
8.8
8.7 35 degrees Celsius 0
40
80
100
120 1.34
1.41
1.48
1.53
1.61 voice
voice
voice
voice
voice 9.0
8.9
8.8
8.8
8.6 45 degrees Celsius 0
20
40
60
80
100
120 1.34
1.37
1.45
1.48
1.56
1.62
1.89 voice
voice
voice
voice
voice
voice
voice 9.0
8.9
8.9
8.9
8.8
8.8
8.6

As a result of measuring the microbial quality in the storage cup, the total number of bacteria was found to be below the limit of detection even after 120 days of storage in all temperature reservoirs, indicating that the pound cake was very microbially safe.

As a result of sensory testing of the overall quality by color, smell, and taste during storage, as shown in Table 1, the overall quality change was insignificant, and after storage for 120 days, storage at 25 degrees Celsius and storage at 35 degrees Celsius each had a sensory quality of 8.7 points and 8.6. By showing a point, there was no significant change in sensory quality. In storage at 45 degrees Celsius, after storage for 120 days, sensuality was 8.6 points.

I. Set distribution period

Pound cakes have temperature-dependent quality indicators depending on the storage period, such as peroxide value and organoleptic quality. Therefore, peroxide value was selected as a quality indicator for setting the expiration date of the pound cake.

<Reaction order of peroxide value according to storage period of pound cake>

Reaction order Storage temperature Rare equation Correlation coefficient Remark 0th order reaction ¹⁾ 25 degrees Celsius Y=0.001741X+1.334 0.973 35 degrees Celsius Y=0.002138X+1.329 0.985 45 degrees Celsius Y=0.004036X+1.288 0.934 1st reaction ²⁾ 25 degrees Celsius Y=0.001204X+0.292 0.976 35 degrees Celsius Y=0.001461X+0.287 0.989 45 degrees Celsius Y=0.002572X+0.265 0.951

¹⁾ Y = AX + B (X: storage period, Y: peroxide value in storage period X)

²⁾ Y = AX + B (Y: Ln A, B: Ln Ao, A: peroxide value during storage period X, Ao: peroxide value of sample before storage)

Table 2 shows the results of analyzing the tendency of peroxide value to increase during storage of pound cake. As shown in Table 2, it was judged that it is more appropriate to interpret the tendency of the peroxide value increase of the pound cake according to the storage period as a first-order reaction equation.

In order to calculate the shelf life, the sample was opened and stored at 45 degrees Celsius, and the peroxide value at the time when the value of the product was lost by sensory evaluation was found to be 5.05 meq/kg. Substituting this into the first reaction formula in Table 2, the distribution period of each pound cake by storage temperature was calculated to be 1103 days at 25 degrees Celsius, 912 days at 35 degrees Celsius, and 527 days at 45 degrees Celsius.

As described above, the present invention is a very useful invention that can be widely used by being applied to a method of manufacturing a packaged cake that can be stored for a long period of time, since the pound cake can be sterilized in a packaged state to significantly increase a storage period without using a preservative at room temperature Can.

Those skilled in the art to which the present invention pertains will appreciate that the present invention may be implemented in other specific forms without changing its technical spirit or essential characteristics. Therefore, the embodiments described above are illustrative in all respects and should be understood as non-limiting, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims It should be construed that any altered or modified form derived from the equivalent concept is included in the scope of the present invention.

S100: Cake manufacturing step S110: Pound dough manufacturing step
S120: Ingredients manufacturing step S121: Pulp preparation step
S122: pulp sterilization step S123: sugar mixing step
S124: pulp heating step S130: cake baking step
S200: Cake packaging step S300: Packaging inspection step
S400: sterilization step S500: cooling step
10: retort pouch
100: packaging inspection device 110: transfer conveyor
120: packaging inspection member 130: foreign material inspection member
200: sterilization device 210: sterilization chamber
220: steam injection nozzle 230: sterilization control unit
300: cooling device 310: cooling conveyor
320: cooling chamber 330: cooling water spray nozzle
340: drying chamber 350: air injection nozzle

Claims (5)

Cake manufacturing step (S100) to prepare a pound cake by baking flour dough,
A cake packaging step (S200) for receiving the cake in the retort pouch 10 and packaging in a sealed state,
A packaging inspection step (S300) for inspecting the packaging state of the retort pouch 10 using the packaging inspection device 100,
A sterilization step (S400) of sterilizing by applying heat to the retort pouch 10, which has been inspected for packaging using the sterilization device 200,
Method for manufacturing a long-term preservable packaging cake comprising a cooling step (S500) for cooling the sterilized retort pouch 10 using the cooling device 300.
The method according to claim 1, Cake manufacturing step (S100) is
Pound dough manufacturing step (S110) for manufacturing a pound dough,
And the ingredients manufacturing step (S120) for manufacturing the ingredients to be included in the pound dough,
Baking a cake in a state in which the ingredients are mixed in the pound dough (S130),
Ingredients manufacturing step (S120)
Prepare the flesh by trimming the flesh to a predetermined size (S121),
And the flesh sterilization step (S122) to sterilize by heating the prepared flesh,
A sugar mixing step (S123) of mixing 20% by weight of sugar with 100% by weight of sterilized flesh,
A method of manufacturing a long-term preservable packaging cake comprising the step of heating the meat in which the sugar-mixed flesh is heated in a pan to melt the sugar by heating (S124).
The method according to claim 1, Packaging inspection apparatus 100
A transfer conveyor 110 for transferring the retort pouch (10),
A packaging inspection member 120 for photographing the retort pouch 10 conveyed by the transport conveyor 110 and inspecting the abnormality of the retort pouch 10,
A long-term preservable packaging cake manufacturing method comprising a foreign material inspection member (130) for inspecting foreign substances contained in the retort pouch (10) transferred by the conveyer (110).
The method according to claim 1, the sterilization device 200
The retort pouch (10) and the sterilization chamber 210 in which the interior space is formed,
Steam injection nozzle 220 is provided inside the sterilization chamber 210 for spraying hot steam to the retort pouch (10),
A long-term preservable packaging cake manufacturing method comprising a sterilization control unit 230 for operating the steam spray nozzle 220 for a predetermined time.
The method according to claim 1, the cooling device 300 is
Cooling conveyor 310 for transferring the retort pouch (10),
A cooling chamber 320 through which the cooling conveyor 310 penetrates and an inner space covering the retort pouch 10 is formed,
Cooling water injection nozzle 330 is provided inside the cooling chamber 320 for spraying low-temperature cooling water to the retort pouch (10),
A drying chamber 340 through which the cooling conveyor 310 penetrates and an inner space covering the retort pouch 10 is formed,
A method of manufacturing a packaging cake that can be stored for a long period of time, characterized in that it includes an air injection nozzle (350) provided inside the drying chamber (340) to inject air into the retort pouch (10).

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