CA1097534A - Process for packaging baked goods - Google Patents
Process for packaging baked goodsInfo
- Publication number
- CA1097534A CA1097534A CA287,242A CA287242A CA1097534A CA 1097534 A CA1097534 A CA 1097534A CA 287242 A CA287242 A CA 287242A CA 1097534 A CA1097534 A CA 1097534A
- Authority
- CA
- Canada
- Prior art keywords
- package
- baked
- dough
- temperature
- goods
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Packages (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
ABSTRACT
Bread and other baked goods are packed and partly baked in an impervious package made from a film of synthe-tic resin, preferably a laminate of different resins, vent means bigger than disclosed in co-pending Canadian Patent Application No. 250,566 and preventing the package bursting during baking and collapsing when cooling also limits the amount of infection sucked into the package on cooling and is sealed before the contents of the package are pasteurized to provide a product of exceptionally long shelf-life with-out chilling or refrigeration which the consumer quick-bakes to produce a fresh loaf or other baked goods.
Bread and other baked goods are packed and partly baked in an impervious package made from a film of synthe-tic resin, preferably a laminate of different resins, vent means bigger than disclosed in co-pending Canadian Patent Application No. 250,566 and preventing the package bursting during baking and collapsing when cooling also limits the amount of infection sucked into the package on cooling and is sealed before the contents of the package are pasteurized to provide a product of exceptionally long shelf-life with-out chilling or refrigeration which the consumer quick-bakes to produce a fresh loaf or other baked goods.
Description
534~
This invention relates to packaging baked goods and in particulax part-baked bread, buns, cake and like baked goods made from dough or pastry prepared from flour and to processes for their preparation.
Bread normally goes stale within a few days of being baked, the crust becoming soft and conversely the crumb becoming hard. It can be stored for longer periods at deep-freeze temperatures~ e.g. -20C or below, but staling occurs, albeit more slowly, even at these low temperatures. Bread can also be part-baked and stored in this condition until the customer is ready for it, when it is given a short, second bake forming a brown crust.
Similar considerations apply to other baked goods, whether prepared from a dough base or a pastry base, for example Danish and puff pastry or a batter base, e.g. cakes.
Whatever the method employed, it is highly desi-rable to protect baked goods in storage from the effects of moisture, air and contamination by micro-organisms, and to this end methods have been proposed in which the goods are baked wrapped. The present invention provides a packaging process enabling wrapped baked goods to be stored for pxolonged periods in suitable conditions, with markedly little deterioration and, in particular, to be stored in a part~baked condition, from which they can be restored by a second baking to a substantially fresh condition.
This invention relates to packaging baked goods and in particulax part-baked bread, buns, cake and like baked goods made from dough or pastry prepared from flour and to processes for their preparation.
Bread normally goes stale within a few days of being baked, the crust becoming soft and conversely the crumb becoming hard. It can be stored for longer periods at deep-freeze temperatures~ e.g. -20C or below, but staling occurs, albeit more slowly, even at these low temperatures. Bread can also be part-baked and stored in this condition until the customer is ready for it, when it is given a short, second bake forming a brown crust.
Similar considerations apply to other baked goods, whether prepared from a dough base or a pastry base, for example Danish and puff pastry or a batter base, e.g. cakes.
Whatever the method employed, it is highly desi-rable to protect baked goods in storage from the effects of moisture, air and contamination by micro-organisms, and to this end methods have been proposed in which the goods are baked wrapped. The present invention provides a packaging process enabling wrapped baked goods to be stored for pxolonged periods in suitable conditions, with markedly little deterioration and, in particular, to be stored in a part~baked condition, from which they can be restored by a second baking to a substantially fresh condition.
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Our co-pending Canadian Patent Application No.
250,566 provides a process for the preparation of baked goods having an improved shelf-life, comprising baking the goods enclosed in a foil package, permitting vapour to pass during baking and cooling through at least one small aperture in the package, thereafter hermetically sealing the heat-pasteurizing the packaged goods, wherein the mean-free path of each aperture is smaller than the length there-of.
The present invention is based on the discovery that bigger apertures may still be small enough to limit the extent of infection during cooling to provide aseptic packaging after sealing the apertures and pasteurizing the package content.
The present invention therefore provides a packag-ing of baked goods aseptically wherein the goods are baked in a package comprising a flexible impervious foil providing an aseptic barrier and furnished with vent means located in the walls of the package for the relief of pressure, wherein the said vent means are small enough to limit infection on cooling while having a mean-free path larger than the length thereof and the length thereof is not more than 30 mm and after cooling sealing said vent means and heating the sealed package to pasteurize the contentsthereof.
The mean-free path is the greatest width across the mean cross-section of the vent.
The operation of the invention is as follows:
dough or other starting material is baked in a foil package furnished B~
with vents permitting vapour to pass, especially water vapour, for example through one or more small holes in the package during baking and subReguent cooling to prevent the package in turn bursting and collapsing. The package is then allowed to cool before being hérmetically sealed, the package material providing an aseptic barrier. Any condensed vapour which would otherwise have provided an active substrate for the proliferation of harmful micro-organisms is rendered inocuous by heat-pasteurising the sealed package. In this second heating operation compara-tively little vapour is generated, insufficient to burst the sealed package.
The severity of conditions for post-pasteuriza-tion that can be applied after sealing the package is limited to the strength and heat-resistivity of the pac-kage and is necessarily less than that for example of sealed cans. The conditions required are determined by the extent of infection that takes place during cooling, which is found to condescend upon the size, nature and number of the apertures ventilating the package on cooling.
The statistical significance of a limited number of fail-ures can also be taken into account in deciding these characteristics of the apertures, since if a consistently small but finite proportion of failures be accepted then a more convenient method of applying the invention may be possible. It is also relevant to take into account and if necessary control the infectiveness of the ambient ......
q~
atmosphere surrounding the package itself, although it is assumed that the packaging zone is never sterile.
It is surprising that the size of the vents could have a bearing on the extent of infection introduced during cooling~ when the amount of air sucked in will be the same other things being equal, whatever the size of hole. It is further surprising that substantially bigger apertures can b used than those described in our co-pending Canadian Application No. 250,566 and that they may be pro-vided by holes in the wall of the pack as an alternative tothe channels or ducts across the seam joining the top and bottom parts of the package, as described in that application.
By the use of bigger vents greater flexibility of operation is possible. Vent means through the wall of the package in-stead of a closure seam may be provided beforehand, in the sheet foil or film from which the package is prepared, and standard methods of construction of the package may be used.
Bigger vent means through a sealing seam than those disclosed in our co-pending Canadian Application No. Z50,566 also lend Z0 themselves well to simple methods of packaging construction and sealing techniques. It may for example be suitable to arrange vent means in the form of slits, as preferably mul-tiple interruptions in a closure seam extending along an entire wall of a package of roughly rectangular form. Each interruption is then preferably not more than 30 mm in length to minimize the possibility of the vent gaping wide due to ..
753~
the structural weakness of the sheet foil or film. Never-theless, since the length of the slits provided by the interruptio~ is relatively great, less critical means are required for their preparation. Vents through the seam may also be provided in accordance with the invention fol-; lowing the methods disclosed in Canadian Application No.
250,566 by suitably sized formers laid across the seam direction between the top and bottom parts of the package and withdrawn after the seal is formed or in the case of open tubes used as formers, left in the seam.
The vents can be sealed after cooling by forexample applying a patch, or sticking together with adja-cent material surrounding each vent. Interruptions in a closure seam may be sealed by pressure over the seam.
Effective protection from contamination after baking may instead be provided by hermetically sealing the package in an outer container, for which a wide range of material is suitable, including plastic film, for example hydrocarbon polymers such as polypropylene, other film-forming polymeric substances, for example acrylic and vinylpolymers and coated regenerated cellulose derivatives, most of which can be heat-sealed. The limited pasteurization conditions required permit the use of sealing means less resistant to heat than the packaging foil itself. Suitably the foil material comprises laminated polyolefine/poly-ester or -amide retaining its shape B.
.
~75;3~
during baking. The heat resistant and impervious require-ments lt must meet necessitates the use of expensive mate-rial for the package foil but with the use of vents to relieve the pressures generated by baking and cooling, very thin material may be used, and the package may com-prise a deep-drawn tray and lid combination, made from laminated sheet from 50 to 250 microns in thickness and still capable of withstanding the moderate pasteurization conditions made possible by the limited infection during cooling using the vents of the invention.
saking temperatures for the preparation of part-baked bread and similar leavened goods are preferably lO0 to 200C, for periods preferably from 30 minutes to l l/2 hours, particularly lO0 to 175C for from 40 to 75 minutes, e.g. 120 to 160~C for about an hour, the precise conditions being insufficient to confer a browned appearance to the product. Preferably the temperature is permitted to fall by 20C to 30C during baking. Part-baking should be sufficient to confer rigidity to the product and prevent its collapse and to effect complete gelatinization of the starch content, at the same time ensuring that the action of the leavening agent is completed and arrested. The water activity of the baked product, at least for bread should not exceed 0.96.
It is preferred to effect at least part of the proving of leavened dough products in the package, suffi-cient space therefore being left in the package for this purpose.
~ fter proving, the dough is preferably baked with progressive fall in temperature for 40 to 75 minutes.
Preferably the interior of the product is made commercially sterile by the baking operation. In conven-tional baking or part-baking of leavened goods the ~97~3~
combination of temperature and time normally is insufficient to ensure that the interior is made sterile. Interior temperatures of at least 90C and preferahly in the region of 100C are desirable according to the present invention for a period of at least 30 minutes. It may be necessary in order to ensure that the goods are made homogeneously commercially sterile, to obtain temperature measurements in the interior of the products. It will be understood that by commercially sterile is meant a condition in which while all bacteria may not necessarily be absent, severe pasteurization has been effected, and substantially only spore-forming bacteria can remain.
After cooling to permit the water vapour to con-dense, preferably lasting at least 10 minutes, more preferably 20 minutes, the package of wrapped, baked dough is sealed by closing each aperture or enclosing in a con-tainer providing an outer covering impexvious to air, mois-ture and bacteria and the whole then heated to pasteurize the contents of the container. Vapour should not escape into the outer pack if this is used, while packing other-wise a partial vacuum is generated likely to lead to the collapse of the pack. The cooling step should ensure that this precaution is taken.
The package and its contents are pasteurized by heating, preferably to at least 75C, especially about 90C but preferably not more than 110C, for a period of preferably up to 1 hour, at least 10 minutes, preferably at least 1/2 hour and especially about 3/4 hour; prin-cipally destroying bacteria, moulds and other micro-organisms present between the films and any that may haveentered the inner wrapper. Pasteuri~ation may also be effected by infra-red heat treatment. These temperatures are oven interior temperatures.
It is a surprising feature of the invention that, providing the baking conditions realize a water activity at or below 0.96, no spore growth is evident in part-baked bread, when packaged in accordance with the invention, even after storage for several months at ambient conditions, e.g.
10 to 25C. Such growth soon appears in bread baked in open conditions, even with lower water activity than this.
Shelf-life of the products of the invention may be enhanced by including accepted preservative in the dough or whatever comestible material is baked. Thus, acetic acid and/or acceptable acetates, e.g. calcium acetate, may be included in suitable amount.
The invention is suitable for the preparation both of part- and fully-baked leavened and unleavened goods such as bread, buns, cakes, scones, muffins, crumpets and pastries. The invention may also be applied to the prepa-ration of packaged cooked meals in predetermined portions which may or may not include baked goods. It is applicable, therefore, to the packaging of cooked comestibles generally.
Several inner packages may be sealed within a common outer container for them all. The wrapping inner package and/ox outer container may consist of a preformed bag closed by folding/sealing the mouth, as the case may be.
Alternatively, each or both may be formed by wrapping sheet material around the product and inner pack. Again, the inner package and outer container may be made by thermal forming, the outer at least being heat-sealed at its over-lapping edges. Either or both may be made from transparent material. The outer container may be made of laminated material combining strength and imperviousness, e.g. of aluminium, polyolefine and vinyl or polyamide sheets lami-nated together.
The amount of space occupied in the outer container _g _ ;3~
by the inner package or packages is not critical but it is preterable to avoid cramming.
Dough was prepared by kneading together the fol-lowing ingredients for 20 minutes at 27C in the parts by weight indicated:-Bread flowr 2.5 Yeast 1 Salt 1.25 Sugar 1.5 Fat 22.8 Water Rolls weighing about 55 grams each were prepared from the dough and packed six at a time into gas and water-vapour impermeable trays, deep-drawn from polyvinyl chloride sheet and provided with a lid of similar material provided with a circular hole 0.3 cm diameter, which was then sealed on by high frequency means, to provide an otherwise herme-tically sealed container. The dough was proved at 30C
with a relative humidity 80 to 85~ for 35 minutes.
After proving the trays were put in a continuous belt oven for 60 minutes. The temperature profile through the belt oven was as follows:-First 1/4 : 138 - 140C
Second 1/4 142 144C
Third 1/4 : 140 - 142C
Last 1/4 : 120 - 122C
The interior of the pack reached a temperature of 90C for a period of more than 30 minutes. The baked products were cooled for 20 minutes at a temperature of approximately 24C. An adhesi~e patch was then applied over the hole.
After a cooling period of 10 minutes or more the 7~3~
sealed, packaged containers were placed on the belt of a pasteuri~ation oven and pasteurized for 45 minutes, with an air temperature inside the oven of 95C.
After pasteurization the products were cooled for at least 1 hour and then packed in cartons. The rolls were firm but white and were stored at 10 to 20C for a month. They were then unpacked and baked briefly to con-fer a brown surface crust. The rolls were then tasted and pronounced satisfactory by a tasting panel.
The following ingredients for the preparation of French bread were kneaded together as described in Example 1, but at 25C and the dough was proved in bulk for 20 minutes at 24C:-25 Untreated bread flour 1.25 Yeast 0.50 Salt 0.3 Fat 0.4 Sugar 12.5 Water A second proving was carried out for 20 minutes at 28C with a relative humidity of about 75~ on balls of the dough weighing about 210 grams each. The dough pieces were then formed into the final shape of French sticks and packed in a tray as described in Example 1. The hole in the lid as before was however nearer the edge to admit air in the restricted passage between the lid and the flanged edge of the tray ad~acent the seam.
A final proving :in the trays was carried out for 40 minutes at 30C with a relative humidity of about 85~
The pieces were then baked in the packs for 50 minutes in a belt oven with the following temperature profile:-~Q7534 First 1/4 of the oven : 150 - 155C
Second 1/4 of the oven : 145 - 150C
Third 1/4 of the oven : 140 - 145C
Last 1/4 of the oven : 120 - 125C
Similar internal temperatures were reached as in the previous Example The packs were cooled for 20 minutesat about 25C
and sealed as before by appl~ing a patch over the hole in the lid.
After a cooling period of at least 10 minutes the sealed containers were pasteurized for 45 minutes in an oven at a temperature of 95C. After pasteurization the products were cooled for at least one hour and then packed in cartons. As before, after storage and final baking to provide a brown crust, the sticks were found excellent to the taste.
Our co-pending Canadian Patent Application No.
250,566 provides a process for the preparation of baked goods having an improved shelf-life, comprising baking the goods enclosed in a foil package, permitting vapour to pass during baking and cooling through at least one small aperture in the package, thereafter hermetically sealing the heat-pasteurizing the packaged goods, wherein the mean-free path of each aperture is smaller than the length there-of.
The present invention is based on the discovery that bigger apertures may still be small enough to limit the extent of infection during cooling to provide aseptic packaging after sealing the apertures and pasteurizing the package content.
The present invention therefore provides a packag-ing of baked goods aseptically wherein the goods are baked in a package comprising a flexible impervious foil providing an aseptic barrier and furnished with vent means located in the walls of the package for the relief of pressure, wherein the said vent means are small enough to limit infection on cooling while having a mean-free path larger than the length thereof and the length thereof is not more than 30 mm and after cooling sealing said vent means and heating the sealed package to pasteurize the contentsthereof.
The mean-free path is the greatest width across the mean cross-section of the vent.
The operation of the invention is as follows:
dough or other starting material is baked in a foil package furnished B~
with vents permitting vapour to pass, especially water vapour, for example through one or more small holes in the package during baking and subReguent cooling to prevent the package in turn bursting and collapsing. The package is then allowed to cool before being hérmetically sealed, the package material providing an aseptic barrier. Any condensed vapour which would otherwise have provided an active substrate for the proliferation of harmful micro-organisms is rendered inocuous by heat-pasteurising the sealed package. In this second heating operation compara-tively little vapour is generated, insufficient to burst the sealed package.
The severity of conditions for post-pasteuriza-tion that can be applied after sealing the package is limited to the strength and heat-resistivity of the pac-kage and is necessarily less than that for example of sealed cans. The conditions required are determined by the extent of infection that takes place during cooling, which is found to condescend upon the size, nature and number of the apertures ventilating the package on cooling.
The statistical significance of a limited number of fail-ures can also be taken into account in deciding these characteristics of the apertures, since if a consistently small but finite proportion of failures be accepted then a more convenient method of applying the invention may be possible. It is also relevant to take into account and if necessary control the infectiveness of the ambient ......
q~
atmosphere surrounding the package itself, although it is assumed that the packaging zone is never sterile.
It is surprising that the size of the vents could have a bearing on the extent of infection introduced during cooling~ when the amount of air sucked in will be the same other things being equal, whatever the size of hole. It is further surprising that substantially bigger apertures can b used than those described in our co-pending Canadian Application No. 250,566 and that they may be pro-vided by holes in the wall of the pack as an alternative tothe channels or ducts across the seam joining the top and bottom parts of the package, as described in that application.
By the use of bigger vents greater flexibility of operation is possible. Vent means through the wall of the package in-stead of a closure seam may be provided beforehand, in the sheet foil or film from which the package is prepared, and standard methods of construction of the package may be used.
Bigger vent means through a sealing seam than those disclosed in our co-pending Canadian Application No. Z50,566 also lend Z0 themselves well to simple methods of packaging construction and sealing techniques. It may for example be suitable to arrange vent means in the form of slits, as preferably mul-tiple interruptions in a closure seam extending along an entire wall of a package of roughly rectangular form. Each interruption is then preferably not more than 30 mm in length to minimize the possibility of the vent gaping wide due to ..
753~
the structural weakness of the sheet foil or film. Never-theless, since the length of the slits provided by the interruptio~ is relatively great, less critical means are required for their preparation. Vents through the seam may also be provided in accordance with the invention fol-; lowing the methods disclosed in Canadian Application No.
250,566 by suitably sized formers laid across the seam direction between the top and bottom parts of the package and withdrawn after the seal is formed or in the case of open tubes used as formers, left in the seam.
The vents can be sealed after cooling by forexample applying a patch, or sticking together with adja-cent material surrounding each vent. Interruptions in a closure seam may be sealed by pressure over the seam.
Effective protection from contamination after baking may instead be provided by hermetically sealing the package in an outer container, for which a wide range of material is suitable, including plastic film, for example hydrocarbon polymers such as polypropylene, other film-forming polymeric substances, for example acrylic and vinylpolymers and coated regenerated cellulose derivatives, most of which can be heat-sealed. The limited pasteurization conditions required permit the use of sealing means less resistant to heat than the packaging foil itself. Suitably the foil material comprises laminated polyolefine/poly-ester or -amide retaining its shape B.
.
~75;3~
during baking. The heat resistant and impervious require-ments lt must meet necessitates the use of expensive mate-rial for the package foil but with the use of vents to relieve the pressures generated by baking and cooling, very thin material may be used, and the package may com-prise a deep-drawn tray and lid combination, made from laminated sheet from 50 to 250 microns in thickness and still capable of withstanding the moderate pasteurization conditions made possible by the limited infection during cooling using the vents of the invention.
saking temperatures for the preparation of part-baked bread and similar leavened goods are preferably lO0 to 200C, for periods preferably from 30 minutes to l l/2 hours, particularly lO0 to 175C for from 40 to 75 minutes, e.g. 120 to 160~C for about an hour, the precise conditions being insufficient to confer a browned appearance to the product. Preferably the temperature is permitted to fall by 20C to 30C during baking. Part-baking should be sufficient to confer rigidity to the product and prevent its collapse and to effect complete gelatinization of the starch content, at the same time ensuring that the action of the leavening agent is completed and arrested. The water activity of the baked product, at least for bread should not exceed 0.96.
It is preferred to effect at least part of the proving of leavened dough products in the package, suffi-cient space therefore being left in the package for this purpose.
~ fter proving, the dough is preferably baked with progressive fall in temperature for 40 to 75 minutes.
Preferably the interior of the product is made commercially sterile by the baking operation. In conven-tional baking or part-baking of leavened goods the ~97~3~
combination of temperature and time normally is insufficient to ensure that the interior is made sterile. Interior temperatures of at least 90C and preferahly in the region of 100C are desirable according to the present invention for a period of at least 30 minutes. It may be necessary in order to ensure that the goods are made homogeneously commercially sterile, to obtain temperature measurements in the interior of the products. It will be understood that by commercially sterile is meant a condition in which while all bacteria may not necessarily be absent, severe pasteurization has been effected, and substantially only spore-forming bacteria can remain.
After cooling to permit the water vapour to con-dense, preferably lasting at least 10 minutes, more preferably 20 minutes, the package of wrapped, baked dough is sealed by closing each aperture or enclosing in a con-tainer providing an outer covering impexvious to air, mois-ture and bacteria and the whole then heated to pasteurize the contents of the container. Vapour should not escape into the outer pack if this is used, while packing other-wise a partial vacuum is generated likely to lead to the collapse of the pack. The cooling step should ensure that this precaution is taken.
The package and its contents are pasteurized by heating, preferably to at least 75C, especially about 90C but preferably not more than 110C, for a period of preferably up to 1 hour, at least 10 minutes, preferably at least 1/2 hour and especially about 3/4 hour; prin-cipally destroying bacteria, moulds and other micro-organisms present between the films and any that may haveentered the inner wrapper. Pasteuri~ation may also be effected by infra-red heat treatment. These temperatures are oven interior temperatures.
It is a surprising feature of the invention that, providing the baking conditions realize a water activity at or below 0.96, no spore growth is evident in part-baked bread, when packaged in accordance with the invention, even after storage for several months at ambient conditions, e.g.
10 to 25C. Such growth soon appears in bread baked in open conditions, even with lower water activity than this.
Shelf-life of the products of the invention may be enhanced by including accepted preservative in the dough or whatever comestible material is baked. Thus, acetic acid and/or acceptable acetates, e.g. calcium acetate, may be included in suitable amount.
The invention is suitable for the preparation both of part- and fully-baked leavened and unleavened goods such as bread, buns, cakes, scones, muffins, crumpets and pastries. The invention may also be applied to the prepa-ration of packaged cooked meals in predetermined portions which may or may not include baked goods. It is applicable, therefore, to the packaging of cooked comestibles generally.
Several inner packages may be sealed within a common outer container for them all. The wrapping inner package and/ox outer container may consist of a preformed bag closed by folding/sealing the mouth, as the case may be.
Alternatively, each or both may be formed by wrapping sheet material around the product and inner pack. Again, the inner package and outer container may be made by thermal forming, the outer at least being heat-sealed at its over-lapping edges. Either or both may be made from transparent material. The outer container may be made of laminated material combining strength and imperviousness, e.g. of aluminium, polyolefine and vinyl or polyamide sheets lami-nated together.
The amount of space occupied in the outer container _g _ ;3~
by the inner package or packages is not critical but it is preterable to avoid cramming.
Dough was prepared by kneading together the fol-lowing ingredients for 20 minutes at 27C in the parts by weight indicated:-Bread flowr 2.5 Yeast 1 Salt 1.25 Sugar 1.5 Fat 22.8 Water Rolls weighing about 55 grams each were prepared from the dough and packed six at a time into gas and water-vapour impermeable trays, deep-drawn from polyvinyl chloride sheet and provided with a lid of similar material provided with a circular hole 0.3 cm diameter, which was then sealed on by high frequency means, to provide an otherwise herme-tically sealed container. The dough was proved at 30C
with a relative humidity 80 to 85~ for 35 minutes.
After proving the trays were put in a continuous belt oven for 60 minutes. The temperature profile through the belt oven was as follows:-First 1/4 : 138 - 140C
Second 1/4 142 144C
Third 1/4 : 140 - 142C
Last 1/4 : 120 - 122C
The interior of the pack reached a temperature of 90C for a period of more than 30 minutes. The baked products were cooled for 20 minutes at a temperature of approximately 24C. An adhesi~e patch was then applied over the hole.
After a cooling period of 10 minutes or more the 7~3~
sealed, packaged containers were placed on the belt of a pasteuri~ation oven and pasteurized for 45 minutes, with an air temperature inside the oven of 95C.
After pasteurization the products were cooled for at least 1 hour and then packed in cartons. The rolls were firm but white and were stored at 10 to 20C for a month. They were then unpacked and baked briefly to con-fer a brown surface crust. The rolls were then tasted and pronounced satisfactory by a tasting panel.
The following ingredients for the preparation of French bread were kneaded together as described in Example 1, but at 25C and the dough was proved in bulk for 20 minutes at 24C:-25 Untreated bread flour 1.25 Yeast 0.50 Salt 0.3 Fat 0.4 Sugar 12.5 Water A second proving was carried out for 20 minutes at 28C with a relative humidity of about 75~ on balls of the dough weighing about 210 grams each. The dough pieces were then formed into the final shape of French sticks and packed in a tray as described in Example 1. The hole in the lid as before was however nearer the edge to admit air in the restricted passage between the lid and the flanged edge of the tray ad~acent the seam.
A final proving :in the trays was carried out for 40 minutes at 30C with a relative humidity of about 85~
The pieces were then baked in the packs for 50 minutes in a belt oven with the following temperature profile:-~Q7534 First 1/4 of the oven : 150 - 155C
Second 1/4 of the oven : 145 - 150C
Third 1/4 of the oven : 140 - 145C
Last 1/4 of the oven : 120 - 125C
Similar internal temperatures were reached as in the previous Example The packs were cooled for 20 minutesat about 25C
and sealed as before by appl~ing a patch over the hole in the lid.
After a cooling period of at least 10 minutes the sealed containers were pasteurized for 45 minutes in an oven at a temperature of 95C. After pasteurization the products were cooled for at least one hour and then packed in cartons. As before, after storage and final baking to provide a brown crust, the sticks were found excellent to the taste.
Claims (15)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Method of packaging baked goods aseptically wherein the goods are baked in a package comprising a flexible impervious foil providing an aseptic barrier and furnished with vent means located in the walls of the package for the relief of pressure, wherein the said vent means are small enough to limit infection on cooling while having a mean-free path larger than the length thereof and the length thereof is not more than 30 mm and after cooling sealing said vent means and heating the sealed package to pasteurize the contents thereof.
2. Method according to Claim 1, in which the greatest dimension of each vent is 0.5 cm.
3. Method according to Claim 2, in which the greatest dimension is 0.1 to 0.5 cm.
4. Method according to any of the preceding claims in which the vents comprise channels and ducts constituted by interruptions in a closure seam of the package.
5. Method according to Claim 1, in which the vents comprise one or more slits through the package wall.
6. Method according to Claim 5, in which the vents each comprise crossed slits.
7. Method according to Claim 1, in which the package is sealed in an outer container.
8. Method according to Claim 1, in which the foil comprises a laminate of polyester/polyolefine synthe-tic resin.
9. Method according to Claim 8, in which the package comprises a deep-drawn tray and lid therefor.
10. Method according to Claim 1, comprising pasteurizing the sealed package by heating at a tempera-ture from 75 to 110°C.
11. Method according to Claim 1, in which the goods comprise dough which is packaged and part-baked in the package.
12. Method according to Claim 11, wherein the dough is baked in the package at a temperature providing a minimum internal dough temperature of 90°C for at least 30 minutes and a maximum water activity of 0.96.
13. Method according to Claim 12, in which the dough is baked to a temperature from 100 to 200°C for a half to 1 1/2 hours.
14. Method according to Claim 3, in which the dough is baked to a temperature from 120 to 160°C for about an hour.
15. Method according to Claim 11 to 14, in which the baking temperature is permitted to fall by from 20 to 30 °C during baking.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB39814/76 | 1976-09-24 | ||
| GB39814/76A GB1592148A (en) | 1976-09-24 | 1976-09-24 | Food process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1097534A true CA1097534A (en) | 1981-03-17 |
Family
ID=10411648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA287,242A Expired CA1097534A (en) | 1976-09-24 | 1977-09-22 | Process for packaging baked goods |
Country Status (15)
| Country | Link |
|---|---|
| JP (1) | JPS5356342A (en) |
| AT (1) | AT359013B (en) |
| AU (1) | AU2894977A (en) |
| BE (1) | BE859018A (en) |
| CA (1) | CA1097534A (en) |
| CH (1) | CH626510A5 (en) |
| DE (1) | DE2742312A1 (en) |
| DK (1) | DK421877A (en) |
| FR (1) | FR2365498A1 (en) |
| GB (1) | GB1592148A (en) |
| IE (1) | IE46045B1 (en) |
| MY (2) | MY8500753A (en) |
| NL (1) | NL7710465A (en) |
| SE (1) | SE429325B (en) |
| ZA (1) | ZA775713B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0787432A1 (en) * | 1996-02-12 | 1997-08-06 | GEBR. SCHULTE Fleischwarenfabrik | Conserved food and method of producing it |
| FI964850A0 (en) | 1996-12-04 | 1996-12-04 | Raision Tehtaat Oy Ab | Foerfarande Foer tillverkning av en bakprodukt |
| WO1999064320A1 (en) * | 1998-06-05 | 1999-12-16 | Raisio Yhtymä Oyj | Method for making a baking product |
| NL1022495C2 (en) * | 2003-01-25 | 2004-07-28 | Borgesius Holding Bv | Method for baking a bread in an oven as well as a piece of dough for processing with that method. |
| ES2355033B8 (en) * | 2011-01-19 | 2012-06-08 | Bimbo, S.A. | BREAD MANUFACTURING PROCEDURE. |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2633284A (en) * | 1949-03-28 | 1953-03-31 | Howard J Moffett | Sealed cooking container for comestibles |
| FR1042689A (en) * | 1950-12-20 | 1953-11-03 | Bread and similar canned products and their manufacturing process | |
| FR62261E (en) * | 1951-03-08 | 1955-06-13 | Bread and similar canned products and their manufacturing process | |
| AT195739B (en) * | 1955-01-05 | 1958-02-25 | Rudolf Dehne | Process for the fresh packaging of fresh, heat-sterilizable food |
| US3261140A (en) * | 1963-08-30 | 1966-07-19 | Continental Can Co | Microwave sterilization and vacuumizing of products in flexible packages and apparatus therefor |
| GB1271892A (en) * | 1970-05-11 | 1972-04-26 | Peter Richard Graham Young | Preserving bread or other bakery products |
| GB1378140A (en) * | 1970-09-23 | 1974-12-18 | Metal Box Co Ltd | Flexible packaging |
| FR2205042A5 (en) * | 1972-10-27 | 1974-05-24 | Cellophane Sa | Oven bake plastic food packs - with microperforations to vent the pack without loss of liquid |
| GB1538428A (en) * | 1975-03-26 | 1979-01-17 | Unilever Ltd | Food products |
-
1976
- 1976-09-24 GB GB39814/76A patent/GB1592148A/en not_active Expired
-
1977
- 1977-09-20 AU AU28949/77A patent/AU2894977A/en active Pending
- 1977-09-20 DE DE19772742312 patent/DE2742312A1/en not_active Ceased
- 1977-09-22 FR FR7728607A patent/FR2365498A1/en active Granted
- 1977-09-22 AT AT680577A patent/AT359013B/en not_active IP Right Cessation
- 1977-09-22 JP JP11447677A patent/JPS5356342A/en active Pending
- 1977-09-22 CA CA287,242A patent/CA1097534A/en not_active Expired
- 1977-09-23 ZA ZA00775713A patent/ZA775713B/en unknown
- 1977-09-23 BE BE181175A patent/BE859018A/en not_active IP Right Cessation
- 1977-09-23 IE IE1944/77A patent/IE46045B1/en unknown
- 1977-09-23 CH CH1167777A patent/CH626510A5/en not_active IP Right Cessation
- 1977-09-23 SE SE7710702A patent/SE429325B/en unknown
- 1977-09-23 DK DK421877A patent/DK421877A/en not_active Application Discontinuation
- 1977-09-26 NL NL7710465A patent/NL7710465A/en not_active Application Discontinuation
-
1985
- 1985-12-31 MY MY1985753A patent/MY8500753A/en unknown
- 1985-12-31 MY MY1985752A patent/MY8500752A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AT359013B (en) | 1980-10-10 |
| SE429325B (en) | 1983-08-29 |
| IE46045L (en) | 1978-03-24 |
| SE7710702L (en) | 1978-03-25 |
| NL7710465A (en) | 1978-03-29 |
| JPS5356342A (en) | 1978-05-22 |
| BE859018A (en) | 1978-03-23 |
| ATA680577A (en) | 1980-03-15 |
| DK421877A (en) | 1978-03-25 |
| FR2365498A1 (en) | 1978-04-21 |
| IE46045B1 (en) | 1983-02-09 |
| MY8500752A (en) | 1985-12-31 |
| GB1592148A (en) | 1981-07-01 |
| ZA775713B (en) | 1979-04-25 |
| DE2742312A1 (en) | 1978-03-30 |
| MY8500753A (en) | 1985-12-31 |
| FR2365498B1 (en) | 1984-09-07 |
| AU2894977A (en) | 1979-03-29 |
| CH626510A5 (en) | 1981-11-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |