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
  • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
  • A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
• • 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
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
  • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
  • B65B55/02—Sterilising, e.g. of complete packages

Definitions

• the present invention concerns a sterile food bar according to the preamble of claim 1.
• the present invention also concerns a method for producing a food bar of this kind according to claim 10.
• Food preserves and convenience food preserves are sterilized by heat treatment at overpressure, but they can only be consumed by removing them from the package and by using cutlery; they are not meant to be eaten by hand.
• Ordinary energy bars are produced from dry ingredients, such as grain, nuts and chocolate, and from nutritional supplements added therein. They do not contain meat or vegetables, nor food-like moisture and essence. Their preservability is based on dryness and preservatives. They are rich in energy or proteins as well as in additives, but their nutritional value is limited and they are tasteless.
• the purpose of the present invention is to remove the problems of the prior art and present a completely new convenience food preserve to be eaten by hand as well as a method for its production.
• the invention is based on the idea that the convenience food preserve is produced in layers of bread and minced foodstuff.
• the invention is being characterized by providing two layers of bread, between which there is a mass of minced foodstuff.
• the product is packed sterilely in a stretch package that is impermeable to air, light and water, causing it to be preservable for months in room temperature. Its preservability is based on the package being oxygen-free and the contents being sterilized during production of the package.
• the bread and the minced foodstuff are not substantially mixed with each other and their structure is firm. It is shaped as a rectangular bar.
• the product is produced using a method in which - the bread is cut into predetermined dimensions and a mass of minced foodstuff is rationed onto it, - another loaf of bread having predetermined dimensions is placed upon the mass, - the entity formed by the loafs of bread and the mass of minced foodstuff is compressed in order to attach the layers to each other, without, however, mixing the bread and the minced foodstuff, - the compressed products are cut into pieces that correspond to bars having a desired size, - the bars are placed into stretch packages inside which are evacuated for creating a vacuum, after which the packages are seamed and the products sterilized.
• the food bar according to the invention is mainly characterized by what is stated in the preamble of claim 1.
• the method according to the invention is, again, characterized by what is stated in the preamble of claim 10.
• the present food bar can be kept in room temperature for more than six months; it does not need to be heated nor set out and it is eaten straight from its package by hand. Since a food bar according to the invention is sterilely and compactly packed, the invention provides for many microbiologically risk- free opportunities in problematic storage situations, like camping, outdoor sports and mass events. Further, the food bar can be stored even for long times as reserve nutrition for unexpected situations. Consuming it is very easy while doing something else, for example travelling, exercising or working.
• the food bars can be produced for different uses, like breakfast, dieting, nutritional supplements or functional uses.
• the invention is nutritionally very diverse and low-fat. This is due to e.g. diverse foodstuffs, as grain-products and the fibre within them, being added to the meal together with the bread.
• the food bar of the invention ( Figure 1) is shaped to be easily eaten using one hand.
• the top layer ( Figure 2) is a special oat bread 1 covered with wheat bran.
• a mass of minced foodstuff 2, that has been developed for this invention, has been fitted as an intermediate layer.
• At the bottom is again a special oat bread 1'.
• the layers are attached to each other by pressing the raw mass of minced foodstuff between two well done loafs of bread inside a mould.
• the bars cut into their shape are packed ( Figure 3) into stretch packages 3, impermeable to air, light and microbes. Vacuum is created inside the packages, they are seamed and the products are sterilized. The products are also sold and consumed from the same packages.
• the product of the invention can have various layers of the mass of minced foodstuff separated from each other by layers of bread. Therefore, a product can have 3 layers of bread and 2 layers of the mass of minced foodstuff. It can also have 4 layers of bread and 3 layers of the mass of minced foodstuff etc. It is, however, essential that the layers of bread form the top and bottom layers.
• bread generally stands for a firm product produced by baking or otherwise solidification by removing liquid/water, said product containing mainly material, in form of e.g. flour or groats, derived from grain products.
• Grain products include e.g.
• the ability of the gluten or similar protein in the grain product to act as a binder is generally exploited to form a firm material.
• the portion of dry matter in the bread formed by the grain products is generally at least 50% by weight.
• the bread 1, 1' stays the same in all versions. Its characteristics ai'e constancy during sterilization and maintaining its own fluids inside while pressure is applied, as well as rejection of the fluids from the mass of minced foodstuff. These characteristics are achieved using oat abundantly and other ingredients in optimal proportions.
• Carboxy-methyl cellulose acts as a precipitant for the bread.
• the packing of the invention into a stretchy package is achieved by using bags made of a membrane impermeable to air, light and microbes.
• a membrane having 12 microns of polyethene, 9 microns of aluminium and 70 microns of polypropene is used.
• Other possible precipitants are potato flour, arrowroot flour, different modified cornstarches.
• Mass of minced foodstuff stands for a protein-containing, relatively rough mass of foodstuff that is made of meat (including fish or chicken) or vegetables and that usually contains diversely both proteins (at least about 10% by weight, preferably at least 15% by weight) and carbohydrates and fats.
• the mass of minced foodstuff usually lacks the firmness, toughness and coherence that are typical for bread. It consists of foodstuff that usually is grain-like, whereby the particle-size of the groats usually is about 0.5-20mm, preferably about 1-15mm, particularly about 3-10mm.
• the mass of minced foodstuff 2 of the invention can be made from various ingredients.
• the right structure is assured using a mixture of additives.
• this mixture of additives contains a cold-precipitant, which is modified corn flour, and a hot-precipitant, which is soy protein. Using these, the mass can be made firm enough for production and they prevent mixing of fluids and fats during sterilization.
• the basic composition of the mass of minced foodstuff comprises the following ingredients: water, sugar, salt, soy isolate and wax-corn flour (see Table 2).
• the portion of solids is altogether about 20 % by weight of the mass of minced foodstuff.
• the mass of minced foodstuff can contain about 5 to 40 % by weight protein- containing foodstuff, about 15 to 50 % by weight carbohydrates.
• Typical components include the following:
• Vegetable products kuro-guwai, zucchini, carrot, potato, miniature corn, Swedish turnip, broccoli, tofu, rice, mushroom (champignon), sesame seed;
• Chicken products chicken, rice, paprika, pineapple, potato, corn;
• Beef products beef, rice, paprika, pineapple, potato, corn.
• mixtures of spices and additives are added into the masses of minced foodstuff.
• Preservatives; nitrite, ascorbic acid, alpha-tocopherol or rosemary extract can also be added to the product. Using these, the development of anaerobic microbes and the oxidation of the product can be prevented.
• a method according to the invention for production of a food bar from bread and a mass of minced foodstuff, comprises, in the first phase, the separate production of a bread and a mass of minced foodstuff. After this, a first layer of bread is cut into its fixed size and the mass of minced foodstuff is rationed onto it. Onto the mass, another fixed size loaf of bread is placed, and then the entity formed by the loafs of bread and the mass of minced foodstuff is compressed to attach the layers to each other, without, however, mixing the bread and the minced foodstuff. The compressed products are cut into pieces that correspond to the wanted bars in size. The bars are put into stretch packages into which a vacuum is sucked, after which the packages are seamed and the products sterilized.
• the sterilization takes place by putting the vacuum-packed bags into an autoclave, like a counterpressure-autoclave, where they are kept at an increased temperature, e.g. 121°C, until the product has reached an f-value of 9 to 15, preferably at least 10.
• the dry bread-like top and bottom layers prevent the forming of an otherwise too large friction between the product and the package.
• a technical advantage making the product easily removable from the package, is achieved. Otherwise the wetness/dampness of the filling would prevent that.
• the bread layers also have the advantage of keeping the product in shape preventing the flattening effect of strong underpressure-packing (vacuum-package about lOmbar/lkPa).
• the bread most suitably contains a strong precipitant, carboxy-methyl cellulose in an amount of about 0.1 to 5 % by weight, preferably about 0.5 to 3 % by weight.
• the bread according to the recipe presented below, is also fairly compact, which together with strong pressure prevents intrusion of liquids into the bread.
• the sui ace of the bread must not be moist/damp because of friction. Therefore it is covered with brans, also improving the appearance.
• the production method of the product is associated with the freezing of the product after joining together the mass and the bread.
• the mass 2 and the bread 1, 1' are joined together, forming either a plate with 20 pieces or straight forming singles using a machine.
• This embodiment is preferred because it considerably furthers the product staying angular and of good quality of appearance during packing. Otherwise the vacuum and the relatively rigid package together might crush the product making it shapeless.
• the fresh ingredient except for the potato, is dried by baking, thereby making them lose moisture at least about 20 %, preferably 30 % or more, generally about 25 to 45 % by weight. Thereby mostly 50 to 60 % by weight, typically at least 30 % by weight, of water stay in the ingredients.
• the sale of the invention takes place in single packages of about 200 grams. Since the shape and preservability differs from that of regular convenience food, also the distribution channels can be chosen differently than for other convenience foods. It is particularly suited for sale in kiosks, vending machines, camping resorts, service stations and snack sale offices at workplaces. Preparation Examples
• the bread was produced having the composition presented in Table 1 :
• the mass is whisked during three minutes.
• the mass is spread onto a buttered 50x30 cm GN-plate using a casserole spray.
• the wheat bran is sprinkled as an even surface onto the mass.
• the temperature of the convection oven is 175 degrees and the baking time is 25 minutes.
• the mass of minced foodstuff was made from chicken roast slices, whereby the mass was spiced according to Thai custom.
• the cooked chicken, paprika, pineapple and carrot have to be chopped into pieces of about 10mm. All the ingredients are mixed, except for the water, which is added last. After this the mass is ready.
• ingredients marked with a *star can be replaced by another mentioned ingredient or be left out.
• the bread is cut into its fixed size and onto it the mass of minced foodstuff is portioned. Onto the mass another fixed size bread is placed.
• the entity is pressed together strongly on the plate, after which it is cut.
• the pieces, or bars, formed in this way, are bagged in stretchy packages, one in each.
• the bags are vacuum packed and placed in a counter- pressure autoclave.
• the inner temperature of the product must be at 121 degrees during 20 minutes.
• the autoclave must have counter-pressure until the inner temperature of the product has dropped to 80 degrees Celsius. After this the autoclave may be opened and the food bars are ready.
• compositions of the products are presented in Tables 3 and 4. Yet another bread composition is presented in Table 5:
• the invention is, however, not limited to these, but can vary in different ways within the limits of the protective claims.
• the shape of the invention can be different from a bar, for example it can be shaped into a square, triangle, disc, oval, roll or other shapes.

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Citations (5)

• 2003
  • 2003-12-19 FI FI20030484U patent/FI6237U1/fi not_active IP Right Cessation
• 2004
  • 2004-12-20 WO PCT/FI2004/000780 patent/WO2005058048A1/en active Application Filing

Patent Citations (5)

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