EP0193223A1 - Procedure for the preparation and packaging of a long preservation baked food product - Google Patents
Procedure for the preparation and packaging of a long preservation baked food product Download PDFInfo
- Publication number
- EP0193223A1 EP0193223A1 EP86200145A EP86200145A EP0193223A1 EP 0193223 A1 EP0193223 A1 EP 0193223A1 EP 86200145 A EP86200145 A EP 86200145A EP 86200145 A EP86200145 A EP 86200145A EP 0193223 A1 EP0193223 A1 EP 0193223A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- product
- wrapping
- accordance
- packaging
- precooked
- 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.)
- Granted
Links
Images
Classifications
-
- 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
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
-
- 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
- B65B55/12—Sterilising contents prior to, or during, packaging
- B65B55/14—Sterilising contents prior to, or during, packaging by heat
Definitions
- the present invention relates to a process for the preparation and packaging of a long preservation baked food product as well as the package obtained with said process.
- the daily demand for food products with a flour based dough flavoured and baked in an oven such as buns, pizzas, bread and the like is known.
- Said products are typical small industry products which, in particular due to problems linked with their preservation, have only approached mass industrial production and without fully satisfactory results, especially from the quality point of view.
- the products concerned are fresh, not the quick-frozen foods available in trade but which have completely different costs, problems and manner of use. _
- the object of the present invention is to realize a production process which would make it possible to prepare and pack oven-baked foodstuffs having characteristics of long preservation at room temperature well-suited to industrial-scale production and large-scale marketing as a valid alternative, even qualitatively, to corresponding sm d ll-industry products.
- said object is achieved by a process characterized in that it comprises the partial precooking of the risen and flavoured dough to obtain a precooked product with the desired degree of moisture, sterilization of the precooked product and of the wrapping designed to contain it, packing of said product in said wrapping under aseptic conditions such as to preserve said degree of moisture, and hermetic sealing of said wrapping of said product.
- the principal merit of the process in accordance with the invention lies in the fact that the food product precooked and sterilized before packing retains substantially all the original structural and organoleptic qualities, which are enhanced and offered for the consumer's enjoyment after a brief treatment in a household oven to complete cooking. With the latter operation the precooked food product is heated and diffuses the flavourings contained and duly preserved, assuring the same taste and quality as the fresh product. Selection and retention of the correct degree of moisture also make it possible for the product to be presented in the best state of softness and fragrance typical of the homemade product.
- the ingredients which, in the case of the Genoese bun, are flour, potato flakes, beer yeast, salt, olive oil, lard and rosemary.
- the flour, potato flakes and beer yeast are kneaded with water to provide a thick but elastic mass which is divided in individual spherical portions.
- each portion is flattened and widened to assume the desired final shape, which is substantially that of a disk of appropriate size.
- the raw product thus obtained is then flavoured with oil, salt and other flavourings (even garnished for other kinds of buns or pizzas) and placed in an oven for precooking.
- Said precooking will last long enough to predetermine an optimal time for completion of cooking by the consumer.
- Said optimal time being 6-10 minutes in a normal domestic oven at 250°C
- the period of precooking for a Genoese- bun may be for example 10-20 minutes in an oven the temperature of which is 200-250"C.
- the product is designed in such a manner that after precooking its desired moisture content is for example from 24 to 30%.
- the precooked product removed from the oven is subsequently heat-sterilized in such a manner as to give it good preservability characteristics at room temperature.
- the product is made in such a manner as not to contain mould or other microorganisms capable of developing in that particular product. Retention of the aforesaid moisture content is also assured.
- the product is now ready for aseptic packaging in a bag-type wrapping which is then subjected to vacuum treatment, filled with a protective gas mixture, and finally sealed along its edges.
- a partially precooked and sterilized food product 1 (a Genoese bun in the example considered) is placed inside a bag-type wrapping 2 formed of two mated flexible impermeable polyethylene sheets 3 (internal) and aluminium sheets (external) united with each other by a pair of peripheral weld lines 5 and 6.
- a bag-type wrapping 2 formed of two mated flexible impermeable polyethylene sheets 3 (internal) and aluminium sheets (external) united with each other by a pair of peripheral weld lines 5 and 6.
- Each of said mated pairs of sheets may also include another sheet of flexible plastic - material 7 (e.g. polyester) designed to support informative and advertising inscriptions and illustrations.
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
Abstract
Description
- The present invention relates to a process for the preparation and packaging of a long preservation baked food product as well as the package obtained with said process.
- The daily demand for food products with a flour based dough flavoured and baked in an oven such as buns, pizzas, bread and the like is known.
- Said products are typical small industry products which, in particular due to problems linked with their preservation, have only approached mass industrial production and without fully satisfactory results, especially from the quality point of view. The products concerned are fresh, not the quick-frozen foods available in trade but which have completely different costs, problems and manner of use. _
- The object of the present invention is to realize a production process which would make it possible to prepare and pack oven-baked foodstuffs having characteristics of long preservation at room temperature well-suited to industrial-scale production and large-scale marketing as a valid alternative, even qualitatively, to corresponding smdll-industry products.
- ln accordance with the present invention said object is achieved by a process characterized in that it comprises the partial precooking of the risen and flavoured dough to obtain a precooked product with the desired degree of moisture, sterilization of the precooked product and of the wrapping designed to contain it, packing of said product in said wrapping under aseptic conditions such as to preserve said degree of moisture, and hermetic sealing of said wrapping of said product.
- The principal merit of the process in accordance with the invention lies in the fact that the food product precooked and sterilized before packing retains esentially all the original structural and organoleptic qualities, which are enhanced and offered for the consumer's enjoyment after a brief treatment in a household oven to complete cooking. With the latter operation the precooked food product is heated and diffuses the flavourings contained and duly preserved, assuring the same taste and quality as the fresh product. Selection and retention of the correct degree of moisture also make it possible for the product to be presented in the best state of softness and fragrance typical of the homemade product.
- Due to the effect of sterilization and aseptic packaging to which it is subjected the food product, (buns, pizzas, etc.) lends itself well to industrial-scale production thereof and subsequent large-scale marketing without problems of organoleptic decay of the product. The period of preservation at room temperature is believed to be two months as compared with a very few days for ordinary small-industry products.
- To provide an example a detailed description will now be given of the various steps of the process in accordance with the invention for preparation and packaging of a baked product such as buns, in particular a Cenoa-style focaccia which, at the end of the process, appears for marketing in the condition illustrated in the annexed drawings wherein:
- Fig. 1 shows a top view of the packaged food product, and
- fig. 2 shows a sectional view of the packaged product along plane of cut 11-11 of fig. 1.
- Following the above process, first are prepared the ingredients which, in the case of the Genoese bun, are flour, potato flakes, beer yeast, salt, olive oil, lard and rosemary.
- The flour, potato flakes and beer yeast are kneaded with water to provide a thick but elastic mass which is divided in individual spherical portions.
- After the necessary rising period (e.g. 30-60 minutes) each portion is flattened and widened to assume the desired final shape, which is substantially that of a disk of appropriate size.
- The raw product thus obtained is then flavoured with oil, salt and other flavourings (even garnished for other kinds of buns or pizzas) and placed in an oven for precooking. Said precooking will last long enough to predetermine an optimal time for completion of cooking by the consumer. Said optimal time being 6-10 minutes in a normal domestic oven at 250°C, the period of precooking for a Genoese- bun may be for example 10-20 minutes in an oven the temperature of which is 200-250"C.
- The product is designed in such a manner that after precooking its desired moisture content is for example from 24 to 30%.
- The precooked product removed from the oven is subsequently heat-sterilized in such a manner as to give it good preservability characteristics at room temperature. Essentially, the product is made in such a manner as not to contain mould or other microorganisms capable of developing in that particular product. Retention of the aforesaid moisture content is also assured.
- The product is now ready for aseptic packaging in a bag-type wrapping which is then subjected to vacuum treatment, filled with a protective gas mixture, and finally sealed along its edges.
- The appearance of the finished and packaged product ready for distribution and sale is as illustrated in Figs. 1 and 2, i.e. a partially precooked and sterilized food product 1 (a Genoese bun in the example considered) is placed inside a bag-
type wrapping 2 formed of two mated flexible impermeable polyethylene sheets 3 (internal) and aluminium sheets (external) united with each other by a pair ofperipheral weld lines
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT86200145T ATE54886T1 (en) | 1985-02-28 | 1986-02-03 | PROCESS FOR THE PREPARATION AND PACKAGING OF A BAKED FOOD WITH A LONG PRESERVATION PERIOD. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT19714/85A IT1183442B (en) | 1985-02-28 | 1985-02-28 | PROCEDURE FOR THE PREPARATION AND PACKAGING OF A FOOD PRODUCT FROM OVEN WITH LONG STORAGE AND PACKAGING SO OBTAINED |
IT1971485 | 1985-02-28 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0193223A1 true EP0193223A1 (en) | 1986-09-03 |
EP0193223B1 EP0193223B1 (en) | 1990-07-25 |
Family
ID=11160606
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP86200145A Expired - Lifetime EP0193223B1 (en) | 1985-02-28 | 1986-02-03 | Procedure for the preparation and packaging of a long preservation baked food product |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP0193223B1 (en) |
JP (1) | JPS61202647A (en) |
AT (1) | ATE54886T1 (en) |
DE (1) | DE3672850D1 (en) |
ES (1) | ES8706401A1 (en) |
IT (1) | IT1183442B (en) |
SU (1) | SU1669388A3 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0612479A1 (en) * | 1993-02-24 | 1994-08-31 | BARILLA G. e R. F.lli - Società per Azioni | A process for the production of chilled ready-to-eat pizzas |
EP0852907A2 (en) * | 1996-12-06 | 1998-07-15 | Franz Leupoldt | Sponge dough for wholemeal bread |
GB2336518A (en) * | 1998-04-24 | 1999-10-27 | Unilever Plc | Parbaked bread dough with prolonged shelf life at ambient temperature |
EP1279600A1 (en) | 2001-07-23 | 2003-01-29 | Cryovac, Inc. | Method for packaging partially baked bread in a long shelf-life package |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5347053B1 (en) * | 2012-06-29 | 2013-11-20 | 茂男 高田 | Bread product manufacturing method and bread product manufactured using the same |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3843826A (en) * | 1970-04-22 | 1974-10-22 | K Hirakawa | Method for production of castella or soft cake |
GB2005980A (en) * | 1977-10-21 | 1979-05-02 | Joulin G | Bread product and method for producing same |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS54110341A (en) * | 1978-02-17 | 1979-08-29 | Nippon Totsukiyo Kanri Kk | Food producing method |
IT1131614B (en) * | 1980-05-15 | 1986-06-25 | Mario Pavan | PROCEDURE FOR THE PRODUCTION OF DRY PASTA, PLANT FOR ITS IMPLEMENTATION, AS WELL AS PRODUCT OBTAINED |
DE3323166C1 (en) * | 1983-06-28 | 1984-11-22 | Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel | Process for pressure-free heat pasteurization of bread slices |
JPS6034125A (en) * | 1983-08-04 | 1985-02-21 | 鈴木 修司 | Production of preservable instant pizza |
-
1985
- 1985-02-28 IT IT19714/85A patent/IT1183442B/en active
-
1986
- 1986-02-03 AT AT86200145T patent/ATE54886T1/en not_active IP Right Cessation
- 1986-02-03 DE DE8686200145T patent/DE3672850D1/en not_active Expired - Lifetime
- 1986-02-03 EP EP86200145A patent/EP0193223B1/en not_active Expired - Lifetime
- 1986-02-20 ES ES552242A patent/ES8706401A1/en not_active Expired
- 1986-02-24 JP JP61037526A patent/JPS61202647A/en active Pending
- 1986-02-27 SU SU4027014A patent/SU1669388A3/en active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3843826A (en) * | 1970-04-22 | 1974-10-22 | K Hirakawa | Method for production of castella or soft cake |
GB2005980A (en) * | 1977-10-21 | 1979-05-02 | Joulin G | Bread product and method for producing same |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0612479A1 (en) * | 1993-02-24 | 1994-08-31 | BARILLA G. e R. F.lli - Società per Azioni | A process for the production of chilled ready-to-eat pizzas |
EP0852907A2 (en) * | 1996-12-06 | 1998-07-15 | Franz Leupoldt | Sponge dough for wholemeal bread |
EP0852907A3 (en) * | 1996-12-06 | 1999-07-28 | Franz Leupoldt | Sponge dough for wholemeal bread |
GB2336518A (en) * | 1998-04-24 | 1999-10-27 | Unilever Plc | Parbaked bread dough with prolonged shelf life at ambient temperature |
GB2336518B (en) * | 1998-04-24 | 2002-10-16 | Unilever Plc | Parbaked bread |
EP1279600A1 (en) | 2001-07-23 | 2003-01-29 | Cryovac, Inc. | Method for packaging partially baked bread in a long shelf-life package |
Also Published As
Publication number | Publication date |
---|---|
DE3672850D1 (en) | 1990-08-30 |
SU1669388A3 (en) | 1991-08-07 |
IT1183442B (en) | 1987-10-22 |
ATE54886T1 (en) | 1990-08-15 |
JPS61202647A (en) | 1986-09-08 |
ES552242A0 (en) | 1987-07-01 |
ES8706401A1 (en) | 1987-07-01 |
EP0193223B1 (en) | 1990-07-25 |
IT8519714A0 (en) | 1985-02-28 |
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