SE522881C2 - Preparation of mixtures for making bakery products, comprises aseptically combining and packaging separately sterilized flour and liquid phases - Google Patents

Abstract

The flour and liquid phases are sterilized on two separate lines and then aseptically combined and packaged. A method for making semi-prepared mixtures based on flour comprises sterilizing the flour and liquid phase on two separate lines, aseptically combining the two sterilized phases and aseptically packaging the mixture. The starch particles remain in a non-gelatinized state following the treatment. An Independent claim is also included for an aseptically packaged product prepared by this method.

Description

trivs lins »: nian 522 881 2. | . Detailed Description of the Invention The Liquid Part The ingredients to be sterilized in the liquid part are slurried in a tank and sterilized separately. This is known technology used e.g. in the preparation of sustained-treated milk. The sterilization can be done batchwise or continuously. The continuous process is preferable as it becomes possible to use the so-called HTST technology, which means that due to high temperatures only a very short residence time is needed (seconds to minutes depending on the final temperature). This leads to the color, taste and odor properties of the sterilized liquid being improved and gives a higher final quality in the product that has been sterilized.

The flour part The processing of this completely follows the simultaneously submitted application "Flour treatment method".

The flour is loaded into a pressure-resistant container with the possibility of mixing. 95% spirit is then injected and mixed to obtain a homogeneous powder.

The container is closed and heating is started. When the desired temperature is reached, this temperature is maintained for the time needed to obtain the correct degree of sterility in the flour.

The temperature to be reached is above the temperature at which the alcohol / water azeotrope boils at normal air pressure, i.e. 78 ° C. The more you heat over this temperature, the shorter the residence time needs to be. At 95 ° C, a holding time of between 5-20 minutes is required.

After sterility is reached, the spirit pressure is released and the flour is cooled to a temperature below the pre-sticking temperature of the starch contained in the flour. Tightness of the equipment during this step is important as vacuum is obtained in the vessel during cooling and if it is not vacuum tight the flour can be re-infected from ambient air flowing in. A safer alternative is to put the vessel under a slight overpressure by sterile filtered air or inert gas such as e.g. nitrogen gas is let in via a sterile air filter. An overpressure in the vessel ensures the sterility of the flour during the cooling of the flour.

Dough preparation The two sterile phases are weighed and combined according to the recipe and mixed aseptically until the batter is homogeneous. To obtain a smooth batter, the mixed batter can also be homogenized using traditional food equipment. The weighing is conveniently done by the sterile tank being equipped with weighing cells.

It is possible to add the flour to the liquid or the liquid to the flour. The choice of this depends on practical conditions where the preparation takes place.

Packaging ~ All forms of sterile packaging that are filled via so-called aseptic technique can be used for the described blemishes. However, a preference is for packages that have a free space at the top of the package so that it is possible to shake the product as unaddressed starch tends to settle during storage. However, this sedimentation can be prevented by the addition of suitable hydrocolloid such as xanthan gum or carrageenan. uran »» nano non; - v | . ø - ~ ~ a o o on »s22 sa1 3 Food semi-finished products of the smear type that are included in the made invention are e.g. pancake batter, waffle mix, batter for breading and sponge cake meter such as roll cake, sponge cake and muffins.

The following example describes how the technology has been tested to make a sterile pancake batter. Addition to the recipe background is that we have in our sample baking of pancakes have seen that the traditional ingredient eggs is not needed in the recipe but the critical ingredient is unaddressed starch, which we get from the flour. If eggs are excluded from the recipe, its function can be compensated by increased starch content.

Example Ex 1: In a tank, 100 kg of skimmed milk powder was slurried; 4.13 kg of common salt; 47.5 kg of cooking fat in 933 liters of water. This was pumped through an indirect tube heat exchanger and heated to 227 ° C and kept at this temperature for 60 seconds. There it was further pumped to a tube cooler and cooled down to 20 ° C.

In a pressure-resistant vessel, 125 kg of wheat flour were charged and 12.5 liters of 95% spirit were injected under mixing. The vessel was then sealed and heating was started. When the temperature reached 95 ° C, this temperature was maintained for 20 minutes. Thereafter, the spirit pressure was released and the flour was cooled down to 50 ° C.

The sterilized flour was aseptically mixed with 415 kg of the sterilized liquid phase described above to give 540 kg of batter.

The batter was pumped via a milk homogenizer over to the sterile tank before the tulle machine.

The product was packed in 1 liter Tetra packaging.

Ex 2: Microscopy of the packaged pancake batter showed that the starch cumin was intact and retained its refractive power in planar polarized light, indicating that the crystal structure is unchanged after the heat treatment.

Example 3: Microbial study was performed by culturing at three different temperatures, 25 ° C; 40 ° C and 55 ° C partly immediately after manufacture and partly after pre-incubation in a heating cabinet at 40 ° C for 2 days. All samples were plant free. Thus, the product is completely sterile.

Ex 4: A package of the production was sample fried after 2 days and one after 14 days storage at room temperature. There was no difference in the baking properties, but both gave well-baked pancakes as a result. Although the examples given are based on pancake, this does not exclude the possibility of varying the ingredients or adding additional components, but it is basically the technique to perform the sterilization in the manner described in the patent application.

By varying the content of flour, go in with eggs as an ingredient, etc. For example, a number of different products can be created, such as waffle mix, sponge cake batter and mixer for panades and the like, which are therefore of course included in the procedure now described.

Claims (2)

1. 522 B81 'š_.I = §II¿ "-.__. =' ° q.. Patent application no. 0101431-5 Requirement. Method by sterilizing flour and liquid phase separately in two separate lines and then aseptically combining these two phases and aseptically packaging the mixed batter and where the starch coma remains in a non-gelatinized state after the treatment .. A method according to claim 1 wherein the sterilization of the flour is carried out using alcohol under overpressure at a temperature above 78 ° C .. An aseptically packaged product prepared in accordance with claims 1 and 2.. A product manufactured in accordance with claims 1-3 where the flour comes from cereals or consists of starch.