WO2003024232A1 - Salted intermediate-moisture food product preserved at room temperature - Google Patents

Salted intermediate-moisture food product preserved at room temperature Download PDF

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Publication number
WO2003024232A1
WO2003024232A1 PCT/FR2002/003121 FR0203121W WO03024232A1 WO 2003024232 A1 WO2003024232 A1 WO 2003024232A1 FR 0203121 W FR0203121 W FR 0203121W WO 03024232 A1 WO03024232 A1 WO 03024232A1
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WO
WIPO (PCT)
Prior art keywords
product
product according
packaging
oxygen
room temperature
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PCT/FR2002/003121
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French (fr)
Inventor
Stéphane DEBEUNNE
Original Assignee
Debeunne Stephane
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Publication of WO2003024232A1 publication Critical patent/WO2003024232A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying

Definitions

  • the present invention relates to pastry and biscuit products of the type called "intermediate humidity foods" which can be stored for several months at room temperature.
  • water activity A This is representative of the amount of unbound water present in the product, and it is very frequently measured in food factories.
  • water activity Aw defined between 0 and 1
  • microbiological alterations are infrequent or nonexistent. It is thus considered that a water activity Aw of less than 0.70 prohibits the appearance of mold.
  • An Aw water activity of less than 0.86 is necessary to stop the growth of bacteria.
  • salty products cannot contain a lot of sucrose or, in general, sugars capable of fixing water because of the sweet taste they give. However, they may contain more salt than sweet products.
  • salt sodium chloride
  • its quantity is limited by the salty taste of the product.
  • glycerol which is an active depressant ingredient for water activity Aw, but its quantity is also limited because of the bitterness it gives to the product in which it is incorporated.
  • Sorbitol which is a polyol like glycerol, has also been used as a water activity depressant Aw in baking, in combination with sugar, salt and glycerol.
  • the aforementioned four water activity depressant ingredients Aw allow the preparation of high-quality sweet products, that is to say, to which it is not necessary to add preservatives. It would therefore be possible to envisage preparing salted products of higher quality intermediate humidity by use, as ingredients which depress the activity of water Aw, salt, glycerol and sorbitol.
  • the amount of salt is limited by taste, the amount of glycerol is limited by the bitterness of the product so that it is necessary to use large amounts of sorbitol.
  • the first effective ingredient against staling is constituted by sweetening materials, insofar as sucrose modifies the temperature at which gelatinization begins at the starch. This phenomenon has a protective effect against stagnation. However, sweeteners should not be present in significant quantities in salty products.
  • emulsifiers Another effective ingredient against staling is the emulsifiers. These ingredients have many functions in pastry and biscuit making, other than the fight against staling, because they have stabilizing actions of absorption, regulation of viscosity, and increase of quantity of incorporated air. In addition, they interact chemically with proteins and starch. This interaction with starch therefore indirectly allows a certain reduction in staling.
  • an emulsifying monoglyceride can form a complex with amylose and reduces the diffusion of amylose out of starch granules, limiting the absorption of water. The starch is then less gelatinized and retrograde less. Amylose as a complex with a monoglyceride does not retrograde, so that the total amount of amylose which exhibits retrogradation is reduced.
  • emulsifiers such as monoglycerides have an advantageous effect on the texture.
  • the quantities of emulsifier that can be added to higher quality food products are limited, so that it is not possible to obtain a decisive effect against staling by simple addition of emulsifier.
  • the amounts of emulsifier contained in foodstuffs with intermediate humidity do not exceed 0.1 to 0.2% of the composition of the base dough, and are not very effective against staling because of the large amount of flour present.
  • Organoleptic changes in pastry and biscuit products should also be noted, as a reminder, that savory products with intermediate humidity often contain flavoring charges which can give an inhomogeneous texture due to different phases, for example because they contain pieces of nuts or pieces of olives for example.
  • the interface between the different phases can have the consequence of promoting the development of microorganisms, etc.
  • the subject of the invention is salted food products with intermediate humidity which are stored at room temperature for several months, and of superior quality, of a type which has not been possible until now.
  • This result is obtained according to the invention by using a balanced combination of means known in the food industry, making it possible both to avoid loss of taste, the appearance of foreign tastes, the change in color and the change of texture by loss of softness, to avoid the formation of molds, and to avoid the evolution of the declared formula of the nutritional elements.
  • the invention employs means at the level of the composition of the base paste of the products, and at the level of their packaging and their packaging.
  • the invention uses known means for reducing the activity of water Aw, but in a manner insufficient for the products obtained to be able to be normally stored at room temperature for long periods under normal conditions. storage.
  • the invention combines means for reducing the action of oxygen by reducing its content in the packaging, on the one hand thanks to the use of a material particularly impermeable to oxygen, and on the other hand thanks to the presence of an oxygen fixative.
  • These combined means reduce the modification of taste and organoleptic properties, and in particular the appearance of stale feeling and a rancid taste.
  • the invention relates to a packaged food product, intended to be kept at least four months at room temperature, of the type which comprises a salty food product with intermediate humidity, formed by threshing and cooking a basic dough having a composition containing flour, eggs, fat and water, and a sealed package having moisture-proof properties;
  • the composition of the base paste contains at least 5% of polyols
  • the sealed package has an oxygen permeability at room temperature of less than 12 cm 3 / m 2 .d
  • the package contains yn oxygen absorbing material, the action of which is sufficient for the oxygen content inside the sealed package to be less than 0.6%, and preferably less than 0.5%.
  • the oxygen-absorbing material is advantageously of the type of a molecular sieve, preferably a zeolite having a high sensitivity for oxygen.
  • the basic dough is cooked in the packaging of the product, which is then placed in the packaging.
  • handling of the product after cooking is extremely reduced, and the risks of possible contamination are reduced.
  • the product is in the form of bites
  • its packaging comprises at least minus a tray that resists cooking heat and paper boxes each containing a bite and placed in cells of the tray.
  • the product is in the form of a cake and its packaging is a paper mold.
  • the polyols include glycerol and sorbitol.
  • the total amount of polyols is preferably greater than 6%.
  • the glycerol is preferably present in the maximum amount permitted by the bitterness of the product obtained after cooking. This amount is generally close to 4.5%.
  • the composition of the basic dough further contains processed cheese.
  • the quantity of melted cheese is preferably at least equal to 6.5%.
  • the package is formed from a film consisting of a complex of polyethylene terephthalate (coated with polyvinylidene chloride) and polyethylene.
  • the polyethylene terephthalate layer (coated with polyvinylidene chloride) has a thickness of approximately 12 ⁇ m and the polyethylene layer of approximately 50 ⁇ m, and the permeability of the film to water vapor at 38 ° C. and 90 % relative humidity (ASTM D98 80) is less than 15 g / m 2 .d.
  • ASTM D98 80 permeability of the film to water vapor at 38 ° C. and 90 % relative humidity
  • This example concerns a high-quality intermediate-moisture food that can be stored for several months at room temperature, containing noble ingredients.
  • the product is presented in the form of savory bites.
  • composition of the base dough is shown in the table below. Ingredients Quantity,%
  • This basic dough undergoes the threshing before addition of flavoring agents which can be either based on bacon-olives (bacon and broken green olives), or based on broken nuts (with melted cheese), or garlic base, parsley, chives, tarragon.
  • flavoring agents can be either based on bacon-olives (bacon and broken green olives), or based on broken nuts (with melted cheese), or garlic base, parsley, chives, tarragon.
  • the dough is placed in paper boxes placed in a tray at a rate of 15 g per bite, before baking for 21 min at 160 ° C and 1 h of cooling.
  • the bites obtained have a water activity Aw of between 0.87 and 0.88 and a pH of 5.7 (cheese and nuts).
  • the activity of the water Aw obtained is too high for the product to be considered as a product with intermediate humidity which can be kept for several months at room temperature under the usual packaging conditions. Indeed, it would quickly appear a rancid taste and mold.
  • the packaging obtained in the form of a tray having cells containing the bites in paper boxes, is placed in a packaging made of a film which can be sealed and which gives a particularly high protection against oxygen.
  • the film used in the example considered, is a complex of polyethylene terephthalate (coated with polyvinylidene chloride) and polyethylene.
  • the polyethylene terephthalate layer (coated with polyvinylidene chloride) is approximately 12 ⁇ m thick and the polyethylene layer approximately 50 ⁇ m.
  • the permeability of the packaging to oxygen at room temperature according to standard ASTM D3985, is 8 cm 3 / m 2 .d.
  • the permeability to water vapor at 38 ° C and 90% relative humidity (ASTM D9880) is 8 g / m 2 .d.
  • an oxygen-absorbing material in the form of a sachet containing a molecular sieve with a particular sensitivity to oxygen is introduced into the packaging.
  • the action of this material is sufficient for the oxygen content inside the seal to be less than 0.6%, and preferably less than 0.5%. It is for example an oxygen absorber "ATCO", marketed by Standa Industrie.
  • the atmosphere inside it is formed of an inactive gas, such as nitrogen or carbon dioxide, so that the amount of oxygen to be fixed by the oxygen-absorbing material is reduced.
  • an inactive gas such as nitrogen or carbon dioxide
  • Products with intermediate humidity such as savory cakes, have already been sold in stores, but always in the fresh produce department, that is to say with conservation for a limited time and at a temperature of 4 ° C at maximum.
  • these products are more expensive than products that keep at room temperature, because they require compliance with a cold chain from manufacturing, during transport, storage and in store.
  • the invention therefore relates to a new product (there is currently no salty products with intermediate humidity stored for several months at room temperature) which therefore gives a new result, which is the sale of salty products with intermediate humidity in rays at room temperature. This result is of indisputable industrial interest.
  • the invention combines known means for reducing the activity of water Aw, relating to the composition, but in a limited manner such that the products obtained cannot be stored at room temperature for long periods in normal storage conditions, to specific means of reducing the action of oxygen comprising a packaging made of oxygen-impermeable material, and an oxygen scavenger.
  • the product obtained by this balanced combination of means has a long shelf life, thanks to the reduction of sensory deterioration, microbiological deterioration, in the form of the appearance of mold, and nutritional deterioration of salty food products with intermediate humidity.

Abstract

The invention concerns a salted intermediate-moisture food product. The invention relates to a packaged food product designed to be preserved for at least four months at room temperature. It comprises a salted intermediate-moisture food product, formed by mixing and cooking a base pastry consisting of flour, eggs, fats and water, and a sealed package with moisture-proof properties. The base pastry composition contains at least 5 % of polyols, the sealed package is formed with a film oxygen permeable at room temperature less than 12 cm3/m2.d, and the sealed package contains an oxygen-absorbing material. The polyols comprise include glycerol and sorbitol, in an amount of more than 6 %. The base pastry may be cooked when the product is being conditioned prior to packaging. The invention is applicable to marketing salted shelf-stable intermediate-moisture food products.

Description

Produit alimentaire salé à humidité intermédiaire conservé à température ambiante Intermediate salted food product stored at room temperature
La présente invention concerne des produits de pâtisserie et de biscuiterie du type appelé "aliments à humidité intermédiaire" qui se conservent plusieurs mois à température ambiante.The present invention relates to pastry and biscuit products of the type called "intermediate humidity foods" which can be stored for several months at room temperature.
Dans le domaine des produits de pâtisserie et de biscuiterie/ il existe des produits sucrés et des produits salés. On distingue dans chaque cas des produits secs et des produits à humidité intermédiaire. Les produits à humidité intermédiaire, comme les produits frais, sont des produits qui possèdent des propriétés de moelleux, et on peut citer comme exemples les cakes et les génoises. Dans les magasins d'alimentation, ces produits de pâtisserie et de biscuiterie se trouvent dans trois types de rayons différents. Ce sont respectivement le rayon des produits surgelés (conservés à une température de l'ordre de -18 °C) , le rayon des produits frais (conservés à une température de l'ordre de +4 °C) et le rayon des produits conservés à température ambiante (épicerie) .In the field of pastry and biscuit products / there are sweet and savory products. In each case, a distinction is made between dry products and products with intermediate humidity. Products with intermediate humidity, like fresh products, are products which have softness properties, and cakes and sponge cakes can be cited as examples. In food stores, these pastry and cookie products are available in three different types of departments. These are respectively the radius of frozen products (stored at a temperature of around -18 ° C), the radius of fresh products (stored at a temperature of around +4 ° C) and the radius of stored products at room temperature (grocery store).
On constate que les produits de pâtisserie et de biscuiterie sucrés, secs ou à humidité intermédiaire, se trouvent dans tous ces différents rayons, mais que les produits salés secs sont seuls conservés à température ambiante. Plus précisément, on ne trouve pas de produits alimentaires salés à humidité intermédiaire dans les rayons dans lesquels les produits sont conservés à température ambiante, mais seulement dans les rayons de produits frais et surgelés.It can be seen that sweet, dry or intermediate humidity pastry and biscuit products are found in all these different departments, but only dry salted products are stored at room temperature. More precisely, there are no salty food products with intermediate humidity in the departments in which the products are stored at room temperature, but only in the departments of fresh and frozen products.
Ce phénomène est dû au fait que la durée de vie des produits alimentaires salés à humidité intermédiaire est au plus de quelques semaines de stockage à température ambiante. En effet, ces produits, lorsqu'ils sont conservés à température ambiante, présentent des détériorations sensorielles, par perte de goût, apparition de goûts étrangers ou changement de couleur, et par modification de texture, du fait de la perte de la modification de leur moelleux, des détériorations microbiologiques, sous forme d'apparition de moisissures, et des détériorations nutritionnelles, correspondant à une modification de la composition du produit. On considère maintenant les raisons de cette faible durée de vie à température ambiante des produits salés à humidité intermédiaire. On peut se référer à cet effet à l'article de M. El Gerssifi, "Les défauts des produits de pâtisserie et de biscuiterie au cours du stockage : la prévention par la formulation", Ind. Alim. Agr., Juillet- Août 1998, p. 82-89.This phenomenon is due to the fact that the shelf life of salted food products with intermediate humidity is at most a few weeks of storage at temperature room. Indeed, these products, when stored at room temperature, exhibit sensory deterioration, by loss of taste, appearance of foreign tastes or change in color, and by modification of texture, due to the loss of the modification of their soft, microbiological deterioration, in the form of the appearance of mold, and nutritional deterioration, corresponding to a change in the composition of the product. We now consider the reasons for this short shelf-life at intermediate temperature of salted products. We can refer to this effect in the article by M. El Gerssifi, "Defects of pastry and biscuit products during storage: prevention by formulation", Ind. Alim. Agr., July- August 1998, p. 82-89.
On considère successivement les altérations microbiologiques et le rassissement du produit, puis les altérations organoleptiques et microbiologiques éven- tuellement dues à des migrations de l'eau entre des phases.We consider successively the microbiological alterations and the staining of the product, then the organoleptic and microbiological alterations possibly due to migrations of water between phases.
Les altérations microbiologiques des produits de pâtisserie et de biscuiterieMicrobiological changes in pastry and biscuit products
Les altérations microbiologiques des produits alimentaires dépendent d'un paramètre bien connu dans la technique agro-alimentaire qui est "l'activité de l'eau A " . Celle-ci est représentative de la quantité d'eau non liée présente dans le produit, et elle est très fréquemment mesurée dans les usines alimentaires. De façon générale, lorsque l'activité de l'eau Aw, définie entre 0 et 1, est faible, les altérations microbiologiques sont peu fréquentes ou inexistantes. On considère ainsi qu'une activité de l'eau Aw inférieure à 0,70 interdit 1 ' apparition des moisissures . Une activité de l'eau Aw inférieure à 0,86 est nécessaire pour l'arrêt du développement des bactéries .The microbiological alterations of food products depend on a parameter well known in the food industry technique which is "water activity A". This is representative of the amount of unbound water present in the product, and it is very frequently measured in food factories. In general, when the activity of water Aw, defined between 0 and 1, is low, microbiological alterations are infrequent or nonexistent. It is thus considered that a water activity Aw of less than 0.70 prohibits the appearance of mold. An Aw water activity of less than 0.86 is necessary to stop the growth of bacteria.
Ainsi, la conservation d'un produit de pâtisserie et de biscuiterie ne dépend pas de sa teneur totale en eau, mais de la quantité d'eau disponible pour les microorganismes et pour les réactions de dégradation. Le réglage de l'activité de l'eau Aw a donc une influence directe sur la durée de vie des produits . On connaît déjà, dans la technique agro-alimentaire, un certain nombre d'opérations qui permettent un abaissement de l'activité de l'eau Aw, essentiellement par utilisation d'ingrédients appelés "dépresseurs d'activité de 1 ' eau Aw" . Comme le saccharose est capable de fixer l'eau en quantités extrêmement grandes, on le choisit comme référence pour définir l'aptitude d'un ingrédient dépresseur d'activité de l'eau Aw à fixer l'eau.Thus, the conservation of a pastry and cookie product does not depend on its total water content, but on the amount of water available for microorganisms and for degradation reactions. The regulation of the water activity Aw therefore has a direct influence on the life of the products. Already known in the food technology, a number of operations which allow a lowering of the activity of water Aw, essentially by the use of ingredients called "water activity depressants Aw". As sucrose is capable of fixing water in extremely large quantities, it is chosen as a reference to define the ability of an ingredient depressing water activity Aw to fix water.
Le problème spécifique posé par les produits salés est qu'ils ne peuvent pas contenir beaucoup de saccharose ou, de façon générale, de sucres capable de fixer l'eau à cause du goût sucré que donnent ceux-ci. Par contre, ils peuvent contenir du sel en quantité plus importante que les produits sucrés. Cependant, malgré la très grande activité du sel (chlorure de sodium) à fixer l'eau, sa quantité est limitée par le goût salé du produit. On utilise aussi, en petites quantités, le glycérol qui est un ingrédient dépresseur d'activité de l'eau Aw efficace, mais sa quantité est aussi limitée à cause de l'amertume qu'il donne au produit auquel il est incorporé. On a aussi utilisé le sorbitol, qui est un polyol comme le glycérol, comme dépresseur d'activité de l'eau Aw en pâtisserie, en combinaison avec du sucre, du sel et du glycérol. Les quatre ingrédients dépresseurs d'activité de l'eau Aw précités permettent la préparation de produits sucrés de qualité supérieure, c'est-à-dire auxquels il n'est pas nécessaire d'ajouter des conservateurs. On pourrait donc envisager de préparer des produits salés à humidité intermédiaire de qualité supérieure par utilisation, comme ingrédients dépresseurs d'activité de l'eau Aw, de sel, de glycérol et de sorbitol. La quantité de sel est limitée par le goût, la quantité de glycérol est limitée par l'amertume du produit si bien qu'il est nécessaire d'utiliser alors des quantités de sorbitol importantes. On constate que, pour que l'activité de l'eau Aw soit inférieure à 0,86, il est nécessaire d'incorporer une grande quantité de sorbitol, mais elle a alors une action négative sur les propriétés sensorielles du produit, notamment sur le goût, la couleur et le moelleux. On a donc constaté, dans le cas des produits salés, que, puisque la quantité de sucre ajoutée est faible ou nulle, l'action combinée du sucre, du sel, du glycérol et du sorbitol comme dépresseurs d'activité de l'eau Aw est insuffisante pour l'obtention d'un produit salé à humidité intermédiaire de qualité supérieure.The specific problem with salty products is that they cannot contain a lot of sucrose or, in general, sugars capable of fixing water because of the sweet taste they give. However, they may contain more salt than sweet products. However, despite the very high activity of salt (sodium chloride) in fixing water, its quantity is limited by the salty taste of the product. We also use, in small quantities, glycerol which is an active depressant ingredient for water activity Aw, but its quantity is also limited because of the bitterness it gives to the product in which it is incorporated. Sorbitol, which is a polyol like glycerol, has also been used as a water activity depressant Aw in baking, in combination with sugar, salt and glycerol. The aforementioned four water activity depressant ingredients Aw allow the preparation of high-quality sweet products, that is to say, to which it is not necessary to add preservatives. It would therefore be possible to envisage preparing salted products of higher quality intermediate humidity by use, as ingredients which depress the activity of water Aw, salt, glycerol and sorbitol. The amount of salt is limited by taste, the amount of glycerol is limited by the bitterness of the product so that it is necessary to use large amounts of sorbitol. It is found that, for the activity of water Aw to be less than 0.86, it is necessary to incorporate a large amount of sorbitol, but it then has a negative action on the sensory properties of the product, in particular on the taste, color and mellowness. It has therefore been found, in the case of salty products, that, since the amount of sugar added is low or zero, the combined action of sugar, salt, glycerol and sorbitol as depressants of water activity Aw is insufficient for obtaining a high quality intermediate humidity salted product.
Le rassissement des produits de pâtisserie et de biscuiterie On considère maintenant comment le rassissement agit sur la durée de vie des produits salés à humidité intermédiaire. Bien que, pour le consommateur moyen, le "rassissement" soit associé à un dessèchement du produit, il s'agit en fait d'un phénomène beaucoup plus complexe que la simple perte de "fraîcheur" dans la mesure où il s'accompagne de modifications de structure de 1 • aylose et l 'amylopectine contenues dans le produit et qui proviennent de l'amidon. De même qu'on connaît des ingrédients dépresseurs d'activité de l'eau Aw, on connaît des ingrédients qui limitent le phénomène de rassissement.The stale of pastry and biscuit products We now consider how the stale acts on the life of salty products with intermediate humidity. Although for the average consumer "stale" is associated with drying out of the product, it is in fact a much more complex phenomenon than the simple loss of "freshness" insofar as it is accompanied by structural changes to 1 • aylose and amylopectin contained in the product and which originate from starch. Just as we know ingredients which depress the activity of water Aw, we also know ingredients which limit the phenomenon of stagnation.
Le premier ingrédient efficace contre le rassissement est constitué par les matières sucrantes, dans la mesure où le saccharose modifie la température de début de gëlatinisation de l'amidon. Ce phénomène a un effet de protection contre le rassissement. Cependant, les matières sucrantes ne doivent pas être présentes en quantité significative dans les produits salés.The first effective ingredient against staling is constituted by sweetening materials, insofar as sucrose modifies the temperature at which gelatinization begins at the starch. This phenomenon has a protective effect against stagnation. However, sweeteners should not be present in significant quantities in salty products.
Un autre ingrédient efficace contre le rassissement est constitué par les émulsifiants. Ces ingrédients ont de nombreuses fonctions en pâtisserie et biscuiterie, autres que la lutte contre le rassissement, car ils ont des actions stabilisatrices d'é ulsion, de régulation de viscosité, et d'augmentation de quantité d'air incorporées. En outre, ils interagissent chimiquement avec les protéines et l'amidon. Cette interaction avec l'amidon permet donc indirectement une certaine réduction du rassissement. En particulier, un monoglyceride emulsifiant peut former un complexe avec 1 'amylose et réduit la diffusion de l' amylose hors des granules d'amidon, en limitant l'absorption d'eau. L'amidon est alors moins gélatinisé et rétrograde moins. L" amylose sous forme d'un complexe avec un monoglyceride ne rétrograde pas, si bien que la quantité totale d' amylose qui présente une rétrogradation est réduite.Another effective ingredient against staling is the emulsifiers. These ingredients have many functions in pastry and biscuit making, other than the fight against staling, because they have stabilizing actions of absorption, regulation of viscosity, and increase of quantity of incorporated air. In addition, they interact chemically with proteins and starch. This interaction with starch therefore indirectly allows a certain reduction in staling. In particular, an emulsifying monoglyceride can form a complex with amylose and reduces the diffusion of amylose out of starch granules, limiting the absorption of water. The starch is then less gelatinized and retrograde less. Amylose as a complex with a monoglyceride does not retrograde, so that the total amount of amylose which exhibits retrogradation is reduced.
En outre, les émulsifiants tels que les monoglycérides ont un effet avantageux sur la texture. Cependant, les quantités d'emulsifiant qui peuvent être ajoutées aux produits alimentaires de qualité supérieure sont limitées, si bien qu'il n'est pas possible d'obtenir un effet décisif contre le rassissement par simple addition d' emulsifiant. En général, les quantités d' emulsifiant contenues dans les produits alimentaires à humidité intermédiaire ne dépassent pas 0,1 à 0,2 % de la composition de la pâte de base, et sont peu efficaces contre le rassissement à cause de la grande quantité de farine présente.In addition, emulsifiers such as monoglycerides have an advantageous effect on the texture. However, the quantities of emulsifier that can be added to higher quality food products are limited, so that it is not possible to obtain a decisive effect against staling by simple addition of emulsifier. In general, the amounts of emulsifier contained in foodstuffs with intermediate humidity do not exceed 0.1 to 0.2% of the composition of the base dough, and are not very effective against staling because of the large amount of flour present.
Compte tenu de 1 • importance de 1 ' eau pour le maintien d'une texture favorable en cours de stockage, surtout pour la conservation du moelleux des produits à humidité intermédiaire, il est utile d'ajouter des ingrédients ayant de bonnes capacités de rétention d'eau. Des agents épaississants sont alors utiles à cet effet, souvent en combinaison avec des émulsifiants. Cependant, comme les émulsifiants, ils ne peuvent être incorporés qu'en quantités réduites dans les produits de qualité supérieure .Taking into account the importance of water for the maintenance of a favorable texture during storage, especially for the preservation of the softness of products with intermediate humidity, it is useful to add ingredients having good retention capacities. 'water. Thickening agents are then useful for this purpose, often in combination with emulsifiers. However, like emulsifiers, they can only be incorporated in reduced quantities in higher quality products.
Les altérations organoleptiques des produits de pâtisserie et de biscuiteriell faut aussi noter, pour mémoire, que les produits salés à humidité intermédiaire comportent souvent des charges d'aromatisation qui peuvent donner une texture non homogène due à des phases différentes, par exemple parce qu'ils contiennent des morceaux de noix ou des morceaux d'olives par exemple. L'interface entre les différentes phases peut avoir pour conséquence de favoriser le développement de microorganismes, etc.Organoleptic changes in pastry and biscuit products should also be noted, as a reminder, that savory products with intermediate humidity often contain flavoring charges which can give an inhomogeneous texture due to different phases, for example because they contain pieces of nuts or pieces of olives for example. The interface between the different phases can have the consequence of promoting the development of microorganisms, etc.
Conditionnement et emballageConditioning and packaging
On sait aussi que la plupart des produits de pâtisserie et de biscuiterie sont vendus d'une part dans un conditionnement qui maintient et présente le produit, et d'autre part un emballage extérieur destiné à limiter les échanges entre 1 ' intérieur et 1 ' extérieur de l'emballage. On sait déjà utiliser à cet effet un certain nombre de films d'emballage, en général à base de polyéthylène, de polypropylêne, de téréphtalate de polyéthylêne, etc.We also know that most pastry and biscuit products are sold on the one hand in a packaging that maintains and presents the product, and on the other hand an outer packaging intended to limit the exchanges between the interior and the exterior of the packaging. We already know how to use a certain number of packaging films, generally based on polyethylene, polypropylene, polyethylene terephthalate, etc.
On connaît, pour des applications alimentaires autres que la pâtisserie et la biscuiterie, des films complexes contenant plusieurs couches de matières plastiques différentes. Ces derniers films de protection, très efficaces contre l'humidité et l'oxygène, sont utilisés pour certains produits de charcuterie normalement conservés au froid, et sont en général appliqué sous vide.There are known, for food applications other than pastry and biscuit making, complex films containing several layers of different plastics. These latter protective films, which are very effective against humidity and oxygen, are used for certain cold cuts and cold meats, and are generally applied under vacuum.
L ' obj et de 1 ' inventionThe object and the invention
L'invention a pour objet des produits alimentaires salés à humidité intermédiaire qui se conservent à température ambiante pendant plusieurs mois, et de qualité supérieure, d'un type qui n'a pas pu être réalisé jusqu'à présent. Ce résultat est obtenu selon l'invention par utilisation d'une combinaison équilibrée de moyens connus dans l'industrie agro-alimentaire, permettant à la fois d'éviter la perte de goût, l'apparition de goûts étrangers, le changement de couleur et le changement de texture par perte de moelleux, d'éviter la formation de moisissures, et d'éviter l'évolution de la formule déclarée des éléments nutritionnels .The subject of the invention is salted food products with intermediate humidity which are stored at room temperature for several months, and of superior quality, of a type which has not been possible until now. This result is obtained according to the invention by using a balanced combination of means known in the food industry, making it possible both to avoid loss of taste, the appearance of foreign tastes, the change in color and the change of texture by loss of softness, to avoid the formation of molds, and to avoid the evolution of the declared formula of the nutritional elements.
L ' invention met en oeuvre des moyens au niveau de la composition de la pâte de base des produits, et au niveau de leur conditionnement et de leur emballage.The invention employs means at the level of the composition of the base paste of the products, and at the level of their packaging and their packaging.
Plus précisément, l'invention met en oeuvre des moyens connus de réduction de l'activité de l'eau Aw, mais d'une manière insuffisante pour que les produits obtenus puissent normalement être conservés à température ambiante pendant de longues périodes dans les conditions normales de stockage. A ces moyens portant sur la composition, 1 ' invention combine des moyens de réduction de 1 ' ction de l'oxygène par réduction de sa teneur dans l'emballage, d'une part grâce à l'utilisation d'un matériau particulièrement imperméable à l'oxygène, et d'autre part grâce à la présence d'un fixateur d'oxygène. Ces moyens combinés réduisent la modification des propriétés de goût et organoleptiques, et notamment l'apparition du rassissement et d'un goût de rance.More specifically, the invention uses known means for reducing the activity of water Aw, but in a manner insufficient for the products obtained to be able to be normally stored at room temperature for long periods under normal conditions. storage. With these means relating to the composition, the invention combines means for reducing the action of oxygen by reducing its content in the packaging, on the one hand thanks to the use of a material particularly impermeable to oxygen, and on the other hand thanks to the presence of an oxygen fixative. These combined means reduce the modification of taste and organoleptic properties, and in particular the appearance of stale feeling and a rancid taste.
Plus précisément, l'invention concerne un produit alimentaire emballé, destiné à être conservé au moins quatre mois à température ambiante, du type qui comprend un produit alimentaire salé à humidité intermédiaire, formé par battage et cuisson d'une pâte de base ayant une composition contenant de la farine, des oeufs, des matières grasses et de l'eau, et un emballage scellé ayant des propriétés d'étanchéité à l'humidité ; selon 1 ' invention, la composition de la pâte de base contient au moins 5 % de polyols, l'emballage scellé a une perméabilité à l'oxygène à température ambiante inférieure à 12 cm3/m2.d, et l'emballage contient yn matériau absorbeur d'oxygène dont l'action est suffisante pour que la teneur en oxygène à 1 ' intérieur de 1 • emballage scellé soit inférieure à 0,6 %, et, de préférence, à 0,5 %.More specifically, the invention relates to a packaged food product, intended to be kept at least four months at room temperature, of the type which comprises a salty food product with intermediate humidity, formed by threshing and cooking a basic dough having a composition containing flour, eggs, fat and water, and a sealed package having moisture-proof properties; according to the invention, the composition of the base paste contains at least 5% of polyols, the sealed package has an oxygen permeability at room temperature of less than 12 cm 3 / m 2 .d, and the package contains yn oxygen absorbing material, the action of which is sufficient for the oxygen content inside the sealed package to be less than 0.6%, and preferably less than 0.5%.
Le matériau absorbeur d'oxygène est avantageusement du type d'un tamis moléculaire, de préférence une zéolite présentant une sensibilité élevée pour l'oxygène.The oxygen-absorbing material is advantageously of the type of a molecular sieve, preferably a zeolite having a high sensitivity for oxygen.
De préférence, la cuisson de la pâte de base est effectuée dans le conditionnement du produit, qui est ensuite disposé dans l'emballage. De cette manière, la manutention du produit après cuisson est extrêmement réduite, et les risques de contamination éventuelle sont réduits .Preferably, the basic dough is cooked in the packaging of the product, which is then placed in the packaging. In this way, handling of the product after cooking is extremely reduced, and the risks of possible contamination are reduced.
Dans un premier mode de réalisation, le produit est sous forme de bouchées, et son conditionnement comprend au moins une barquette qui résiste à la chaleur de cuisson et des caissettes de papier contenant chacune une bouchée et placées dans des alvéoles de la barquette.In a first embodiment, the product is in the form of bites, and its packaging comprises at least minus a tray that resists cooking heat and paper boxes each containing a bite and placed in cells of the tray.
Dans un autre mode de réalisation, le produit est sous forme d'un cake et son conditionnement est un moule de papier.In another embodiment, the product is in the form of a cake and its packaging is a paper mold.
De préférence, les polyols comprennent du glycérol et du sorbitol. La quantité totale de polyols est de préférence supérieure à 6 %. Le glycérol est de préférence présent en quantité maximale permise par l'amertume du produit obtenu après cuisson. Cette quantité est en général proche de 4,5 %.Preferably, the polyols include glycerol and sorbitol. The total amount of polyols is preferably greater than 6%. The glycerol is preferably present in the maximum amount permitted by the bitterness of the product obtained after cooking. This amount is generally close to 4.5%.
De préférence, la composition de la pâte de base contient en outre du fromage fondu. La quantité de fromage fondu est de préférence au moins égale à 6,5 %.Preferably, the composition of the basic dough further contains processed cheese. The quantity of melted cheese is preferably at least equal to 6.5%.
Dans un mode de réalisation, l'emballage est formé d'un film constitué d'un complexe de téréphtalate de polyethylene (enduit de chlorure de polyvinylidene) et de polyethylene. Par exemple, la couche de téréphtalate de polyethylene (enduit de chlorure de polyvinylidene) a une épaisseur de 12 μm environ et la couche de polyethylene de 50 μm environ, et la perméabilité du film à la vapeur d'eau à 38 °C et 90 % d'humidité relative (ASTM D98 80) est inférieure à 15 g/m2.d. Description détaillée d'un exemple de réalisationIn one embodiment, the package is formed from a film consisting of a complex of polyethylene terephthalate (coated with polyvinylidene chloride) and polyethylene. For example, the polyethylene terephthalate layer (coated with polyvinylidene chloride) has a thickness of approximately 12 μm and the polyethylene layer of approximately 50 μm, and the permeability of the film to water vapor at 38 ° C. and 90 % relative humidity (ASTM D98 80) is less than 15 g / m 2 .d. Detailed description of an exemplary embodiment
On considère maintenant un exemple de mise en oeuvre de 1 ' invention.We now consider an example of implementation of one invention.
Cet exemple porte sur un aliment à humidité intermédiaire de qualité supérieure se conservant plusieurs mois à température ambiante, contenant des ingrédients nobles. Le produit est présenté sous forme de bouchées salées.This example concerns a high-quality intermediate-moisture food that can be stored for several months at room temperature, containing noble ingredients. The product is presented in the form of savory bites.
La composition de la pâte de base est indiquée dans le tableau qui suit. Ingrédients Quantité, %The composition of the base dough is shown in the table below. Ingredients Quantity,%
Oeuf entier liquide 28Liquid whole egg 28
Farine T55 27,6Flour T55 27.6
Huile de tournesol 14,3Sunflower oil 14.3
Eau 13,1Water 13.1
Fromage fondu 7,4Processed cheese 7.4
Glycérol 4,6Glycerol 4.6
Sorbitol 1,5Sorbitol 1.5
Poudre à lever 0,9Baking powder 0.9
Spray à 26 % de matière grasse 0,9Spray with 26% fat 0.9
Spray à 0 % de matière grasse 0,6Spray with 0% fat 0.6
Sel 0,7Salt 0.7
Emulsifiant E471 0,15Emulsifier E471 0.15
Poivre blanc 0,1White pepper 0.1
Cette pâte de base subit le battage avant addition d'agents d'aromatisation qui peuvent être soit à base de lardons-olives (lardons et brisures d'olives vertes), soit à base de brisures de noix (avec fromage fondu) , soit à base d'ail, persil, ciboulette, estragon.This basic dough undergoes the threshing before addition of flavoring agents which can be either based on bacon-olives (bacon and broken green olives), or based on broken nuts (with melted cheese), or garlic base, parsley, chives, tarragon.
La pâte est placée dans des caissettes de papier placées dans une barquette à raison de 15 g par bouchée, avant cuisson pendant 21 min à 160 °C et 1 h de refroidissement.The dough is placed in paper boxes placed in a tray at a rate of 15 g per bite, before baking for 21 min at 160 ° C and 1 h of cooling.
Les bouchées obtenues ont une activité de l'eau Aw comprise entre 0,87 et 0,88 et un pH de 5,7 (fromage et noix) .The bites obtained have a water activity Aw of between 0.87 and 0.88 and a pH of 5.7 (cheese and nuts).
On constate que l'activité de l'eau Aw obtenue est trop élevée pour que le produit puisse être considéré comme produit à humidité intermédiaire se conservant plusieurs mois à température ambiante dans les conditions habituelles d'emballage. En effet, il apparaîtrait rapidement un goût de rance et des moisissures. Pour cette raison, le conditionnement, obtenu sous forme de barquette ayant des alvéoles contenant les bouchées dans des caissettes de papier, est placé dans un emballage constitué d'un film qui peut être scellé et qui donne une protection particulièrement élevée contre 1 ' oxygène .It is noted that the activity of the water Aw obtained is too high for the product to be considered as a product with intermediate humidity which can be kept for several months at room temperature under the usual packaging conditions. Indeed, it would quickly appear a rancid taste and mold. For this reason, the packaging, obtained in the form of a tray having cells containing the bites in paper boxes, is placed in a packaging made of a film which can be sealed and which gives a particularly high protection against oxygen.
Le film utilisé, dans l'exemple considéré, est un complexe de téréphtalate de polyethylene (enduit de chlorure de polyvinylidene) et de polyethylene. La couche de téréphtalate de polyethylene (enduit de chlorure de polyvinylidene) a une épaisseur de 12 μm environ et la couche de polyethylene de 50 μm environ. La perméabilité de l'emballage à l'oxygène à température ambiante, selon la norme ASTM D3985, est de 8 cm3/m2.d. La perméabilité à la vapeur d'eau à 38 °C et 90 % d'humidité relative (ASTM D9880) est de 8 g/m2.d.The film used, in the example considered, is a complex of polyethylene terephthalate (coated with polyvinylidene chloride) and polyethylene. The polyethylene terephthalate layer (coated with polyvinylidene chloride) is approximately 12 μm thick and the polyethylene layer approximately 50 μm. The permeability of the packaging to oxygen at room temperature, according to standard ASTM D3985, is 8 cm 3 / m 2 .d. The permeability to water vapor at 38 ° C and 90% relative humidity (ASTM D9880) is 8 g / m 2 .d.
Enfin, toujours selon l'invention, avant scellement, un matériau absorbeur d'oxygène sous forme d'un sachet contenant un tamis moléculaire à sensibilité particulière à l'oxygène est introduit dans l'emballage. L'action de ce matériau est suffisante pour que la teneur en oxygène à l'intérieur de scellé soit inférieure à 0,6 %, et, de préférence, à 0,5 %. Il s'agit par exemple d'un absorbeur d'oxygène "ATCO", commercialisé par Standa Industrie. Dans une variante, avant le scellement de l'emballage, l'atmosphère à l'intérieur de celui-ci est formée d'un gaz inactif, tel que l'azote ou l'anhydride carbonique, de sorte que la quantité d'oxygène à fixer par le matériau absorbeur d'oxygène est réduite. Si la nature du produit et/ou du conditionnement s'y prête, il est aussi possible de faire un vide partiel dans l'emballage avant son scellement. La description qui précède s'applique aussi à des cakes, les différence portant simplement sur le conditionnement (simple moule papier) et sur le refroidissement (2 h au lieu de 1 h) . Le produit obtenu peut être vendu dans les rayons à température ambiante des magasins d'alimentation.Finally, still according to the invention, before sealing, an oxygen-absorbing material in the form of a sachet containing a molecular sieve with a particular sensitivity to oxygen is introduced into the packaging. The action of this material is sufficient for the oxygen content inside the seal to be less than 0.6%, and preferably less than 0.5%. It is for example an oxygen absorber "ATCO", marketed by Standa Industrie. Alternatively, before sealing the package, the atmosphere inside it is formed of an inactive gas, such as nitrogen or carbon dioxide, so that the amount of oxygen to be fixed by the oxygen-absorbing material is reduced. If the nature of the product and / or packaging is suitable, it is also possible to make a partial vacuum in the packaging before sealing it. The above description also applies to cakes, the differences relating simply to packaging (simple paper mold) and to cooling (2 hours instead of 1 hour). The product obtained can be sold on the shelves at room temperature in food stores.
On a déjà vendu des produits à humidité intermédiaire, tels que des cakes salés, dans les magasins, mais toujours au rayon de produits frais, c'est- à-dire avec conservation pendant un temps limité et à une température de 4 °C au maximum. On sait que ces produits sont plus onéreux que les produits qui se conservent à température ambiante, car ils nécessitent le respect d'une chaîne de froid dès la fabrication, pendant le transport, le stockage et en magasin.Products with intermediate humidity, such as savory cakes, have already been sold in stores, but always in the fresh produce department, that is to say with conservation for a limited time and at a temperature of 4 ° C at maximum. We know that these products are more expensive than products that keep at room temperature, because they require compliance with a cold chain from manufacturing, during transport, storage and in store.
L'invention concerne donc un produit nouveau (il n'existe pas actuellement dans les magasins de produits salés à humidité intermédiaire conservés plusieurs mois à température ambiante) qui donne donc un résultat nouveau, qui est la vente de produits salés à humidité intermédiaire dans les rayons à température ambiante. Ce résultat présente un intérêt industriel incontestable.The invention therefore relates to a new product (there is currently no salty products with intermediate humidity stored for several months at room temperature) which therefore gives a new result, which is the sale of salty products with intermediate humidity in rays at room temperature. This result is of indisputable industrial interest.
Ce produit et ce résultat sont obtenus par une combinaison particulièrement équilibrée de moyens déjà connus dans divers domaines des techniques agro- alimentaires. Plus précisément, l'invention combine des moyens connus de réduction de 1 ' activité de 1 ' eau Aw, portant sur la composition, mais d'une manière limitée telle que les produits obtenus ne peuvent être conservés à température ambiante pendant de longues périodes dans les conditions normales de stockage, à des moyens spécifiques de réduction de l'action de l'oxygène comprenant un emballage constitué d'un matériau imperméable à l'oxygène, et un fixateur d'oxygène.This product and this result are obtained by a particularly balanced combination of means already known in various fields of food technology. More specifically, the invention combines known means for reducing the activity of water Aw, relating to the composition, but in a limited manner such that the products obtained cannot be stored at room temperature for long periods in normal storage conditions, to specific means of reducing the action of oxygen comprising a packaging made of oxygen-impermeable material, and an oxygen scavenger.
Le produit obtenu par cette combinaison équilibrée de moyens possède une longue durée de vie, grâce à la réduction des détériorations sensorielles, des détériorations microbiologiques, sous forme d'apparition de moisissures, et des détériorations nutritionnelles des produits alimentaires salés à humidité intermédiaire.The product obtained by this balanced combination of means has a long shelf life, thanks to the reduction of sensory deterioration, microbiological deterioration, in the form of the appearance of mold, and nutritional deterioration of salty food products with intermediate humidity.
Bien entendu, diverses modifications peuvent être apportées par l'homme de l'art aux produits alimentaires qui viennent d'être décrits uniquement à titre d'exemple non limitatif sans sortir du cadre de l'invention. Of course, various modifications can be made by those skilled in the art to food products which have just been described solely by way of non-limiting example without departing from the scope of the invention.

Claims

REVENDICATIONS 1. Produit alimentaire emballé, destiné à être conservé au moins quatre mois à température ambiante, du type qui comprend un produit alimentaire salé à humidité intermédiaire, formé par battage et cuisson d'une pâte de base ayant une composition contenant de la farine, des oeufs, des matières grasses et de l'eau, et un emballage scellé ayant des propriétés d'étanchéité à l'humidité, caractérisé en ce que la composition de la pâte de base contient au moins 5 % de polyols, l'emballage scellé est formé d'un film ayant une perméabilité à l'oxygène à température ambiante inférieure à 12 cm3/m2.d, et l'emballage contient un matériau absorbeur d'oxygène dont l'action est suffisante pour que la teneur en oxygène à l'intérieur de l'emballage scellé soit inférieure à 0,6 %.CLAIMS 1. Packaged food product, intended to be kept at least four months at room temperature, of the type which comprises a salty food product with intermediate humidity, formed by threshing and cooking a basic dough having a composition containing flour, eggs, fat and water, and a sealed package with moisture-tight properties, characterized in that the composition of the base dough contains at least 5% polyols, the sealed package is made of a film having an oxygen permeability at room temperature of less than 12 cm 3 / m 2 .d, and the packaging contains an oxygen-absorbing material whose action is sufficient for the oxygen content inside the sealed package is less than 0.6%.
2. Produit selon la revendication 1, caractérisé en ce que les polyols comprennent du glycérol et du sorbitol.2. Product according to claim 1, characterized in that the polyols comprise glycerol and sorbitol.
3. Produit selon la revendication 2, caractérisé en ce que la quantité totale de polyols est supérieure à 6 %.3. Product according to claim 2, characterized in that the total amount of polyols is greater than 6%.
4. Produit selon l'une quelconque des revendications précédentes, caractérisé en ce que la composition de la pâte de base contient en outre du fromage fondu.4. Product according to any one of the preceding claims, characterized in that the composition of the basic paste also contains melted cheese.
5. Produit selon l'une quelconque des revendications précédentes, caractérisé en ce que la cuisson de la pâte de base est effectuée dans le conditionnement du produit, qui est ensuite disposé dans l'emballage. 5. Product according to any one of the preceding claims, characterized in that the cooking of the base dough is carried out in the packaging of the product, which is then placed in the packaging.
6. Produit selon la revendication 5, caractérisé en ce que le produit est sous forme de bouchées, et son conditionnement comprend au moins une barquette qui résiste à la chaleur de cuisson et des caissettes de papier contenant chacune une bouchée et placées dans des alvéoles de la barquette.6. Product according to claim 5, characterized in that the product is in the form of bites, and its packaging comprises at least one tray which resists cooking heat and boxes of paper each containing a bite and placed in cells of the tray.
7. Produit selon l'une quelconque des revendications précédentes, caractérisé en ce que l'emballage est formé d'un film constitué d'un complexe de téréphtalate de polyethylene (enduit de chlorure de polyvinylidene) et de polyethylene.7. Product according to any one of the preceding claims, characterized in that the packaging is formed from a film consisting of a complex of polyethylene terephthalate (coated with polyvinylidene chloride) and polyethylene.
8. Produit selon la revendication 7, caractérisé en ce que la couche de téréphtalate de polyethylene (enduit de chlorure de polyvinylidene) a une épaisseur de 12 μm environ et la couche de polyethylene de 50 μm environ.8. Product according to claim 7, characterized in that the layer of polyethylene terephthalate (coated with polyvinylidene chloride) has a thickness of approximately 12 μm and the polyethylene layer of approximately 50 μm.
9. Produit selon la revendication 8, caractérisé en ce que la perméabilité du film à la vapeur d'eau à 38 °C et 90 % d'humidité relative (ASTM D98 80) est inférieure à 15 g/m2.d.9. Product according to claim 8, characterized in that the permeability of the film to water vapor at 38 ° C and 90% relative humidity (ASTM D98 80) is less than 15 g / m 2 .d.
10. Produit selon l'une quelconque des revendications précédentes, caractérisé en ce que le matériau absorbeur d'oxygène est du type d'un tamis moléculaire présentant une sensibilité élevée pour l'oxygène. 10. Product according to any one of the preceding claims, characterized in that the oxygen-absorbing material is of the type of a molecular sieve having a high sensitivity for oxygen.
PCT/FR2002/003121 2001-09-14 2002-09-13 Salted intermediate-moisture food product preserved at room temperature WO2003024232A1 (en)

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FR0111943A FR2829674B1 (en) 2001-09-14 2001-09-14 DIRTY INTERMEDIATE MOISTURE FOOD PRODUCT CANNED AT ROOM TEMPERATURE

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