EP2651228A1 - Agencement et procédé de réhydratation de produits comestibles - Google Patents

Agencement et procédé de réhydratation de produits comestibles

Info

Publication number
EP2651228A1
EP2651228A1 EP11849410.3A EP11849410A EP2651228A1 EP 2651228 A1 EP2651228 A1 EP 2651228A1 EP 11849410 A EP11849410 A EP 11849410A EP 2651228 A1 EP2651228 A1 EP 2651228A1
Authority
EP
European Patent Office
Prior art keywords
vacuum chamber
steam
arrangement
vacuum
chamber
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.)
Withdrawn
Application number
EP11849410.3A
Other languages
German (de)
English (en)
Other versions
EP2651228A4 (fr
Inventor
Kurt Spirig
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Revent International AB
Original Assignee
Revent International AB
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Revent International AB filed Critical Revent International AB
Publication of EP2651228A1 publication Critical patent/EP2651228A1/fr
Publication of EP2651228A4 publication Critical patent/EP2651228A4/fr
Withdrawn legal-status Critical Current

Links

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
    • 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
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/008—Refreshing by steam treatment
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D31/00—Other cooling or freezing apparatus

Definitions

  • the invention relates to an arrangement and a method for cooling warm edible products such as freshly baked bread or recently cooked food.
  • the invention relates to an arrangement where edible products are cooled in a chamber under sub atmospheric pressure and eventually rehydrated in the same chamber.
  • the water content in the bread after the vacuum cooling is as low as about 8% in the crust of the bread, while the water content is about 47% in the central crumb of the bread and about 45% in the outer crumb.
  • the relatively high water content in the crumb of the bread helps to keep the bread fresh for a long time, and the relatively low water content in the crust of the bread will keep the product crispy for a longer time and it will also help the bread product to preserve its shape for a longer time. A similar effect is achieved in pre-baked products.
  • a problem with these conventional rehydration processes is that it is difficult control the degree of rehydration and that it is likely that most of the steam will stay on the surface of the bread and not penetrate into the crumb of the bread.
  • An object of the invention is to provide an improved arrangement for cooling freshly baked bread.
  • the invention relates to an arrangement for cooling freshly baked bread under a negative pressure, which arrangement includes: a vacuum chamber which is adapted for receiving freshly baked bread for the cooling thereof; a vacuum source, such as a vacuum pump, which is connected to the vacuum chamber for exhausting fluid from the vacuum chamber and creating a negative pressure inside it. Further, the vacuum source, such as a vacuum pump, which is connected to the vacuum chamber for exhausting fluid from the vacuum chamber and creating a negative pressure inside it.
  • arrangement also includes a steam generator for producing steam under a negative pressure, which steam is essentially free from air, wherein the steam generator is located in connection to the vacuum chamber, such that generated steam may be introduced into the chamber substantially without simultaneous introduction of air.
  • the invention relates to a method of cooling freshly baked bread under a negative pressure, which method includes the steps of placing freshly baked bread in a vacuum chamber for the cooling thereof; exhausting fluid from the vacuum chamber by means of a vacuum source and creating a negative pressure inside the vacuum chamber.
  • steam is introduced into the chamber, wherein the steam is produced under a negative pressure such that that the introduced steam is substantially free from air when it is introduced into the chamber.
  • Fig. 1 is a schematic illustration of a first embodiment of the arrangement according to the invention
  • Fig. 2 is a schematic illustration of a second embodiment of the
  • Fig. 3 is a schematic illustration of the method according to the invention.
  • the invention relates to an arrangement for cooling freshly baked bread under negative pressure and below the arrangement will be described with reference to figures 1 and 2.
  • the arrangement 1 shown in figure 1 includes a vacuum chamber 2 which is adapted for receiving freshly baked bread.
  • the vacuum chamber has racks for receiving standard baking plates.
  • nine pieces of bread products 20 are distributed on three baking plates 21 which may be located on racks inside the vacuum chamber, or individually mounted in tracks on the inside walls of the chamber 2.
  • the vacuum chamber 2 may also function as an oven, such that the baking of the bread and the cooling of the bread may be performed in the same chamber.
  • the vacuum chamber In order for the vacuum chamber to also function as an oven some adaptations need to be made to it. Firstly it must be constructed to withstand high temperature and further it needs to be completed with adequate heating elements. These adaptations are however obvious to a person skilled in the art and are therefore not treated in detail in this description, especially since the invention concerns the vacuum chamber, regardless of if it also involves an oven.
  • a vacuum source 3 e.g. in the form of a vacuum pump, is arranged in connection to the vacuum chamber.
  • the vacuum source 3 is used both for exhausting fluid from the vacuum chamber 2 and for creating the negative pressure inside it.
  • vacuum is used in this application, there will be no absolute vacuum inside the vacuum chamber. In absolute terms the pressure inside will preferably be kept between 10 and 100 mBar.
  • An advantageous feature of the arrangement according to the invention is that it includes a steam generator 4 for producing steam to be introduced into the vacuum chamber. Further, the steam is produced under a negative pressure, such that the steam may be essentially free from air when it enters the vacuum chamber 2. When the steam enters the vacuum chamber when there is still a negative pressure inside the chamber, the steam will be able to penetrate deeper into the bread.
  • the steam generator 4 is located in connection to the vacuum chamber 2, such that generated steam may be introduced into the chamber without simultaneous introduction of air. This may be achieved in two general manners, which are individually represented in figure 1 and figure 2, respectively.
  • the steam generator 4 is arranged in a separate chamber, in which the steam is produced under a negative pressure and subsequently introduced into the vacuum chamber 2 in which the bread 20 is being cooled.
  • the steam generator is connected to vacuum source.
  • the same vacuum source 3 that creates the vacuum in the vacuum chamber 2 is connected to the steam generator 4.
  • the vacuum source 3 is connected to the vacuum chamber 2 via first vacuum valve 6 and to the steam generator 4 via a second vacuum valve 7.
  • the steam generator 4 is connected to the vacuum chamber via a steam valve 9.
  • the steam generator 4 comprises a heating element 1 1 and at least one water nozzle 5 directed towards said heating element 1 1.
  • the heating element 1 1 consists of a heating spiral.
  • Other types of heating elements are however also possible.
  • An important feature of the invention is that a negative pressure may be established inside the steam generator 4 before the steam is produced.
  • the second vacuum valve 7 is opened in order to create a negative inside the steam generator 4 by means of the vacuum source 3.
  • steam is produced by spraying water from the nozzles 5 onto the heating element 11 , whereupon the steam valve 8 is opened such that the steam will be sucked into the vacuum chamber 2.
  • the steps of forming the steam are somewhat different with respect to the first embodiment.
  • the steam valve between the steam generator 4 and the vacuum chamber 2 may be omitted. Instead there is a direct contact between the steam generator 4 and the vacuum chamber 2.
  • the steam generator 4 is even an integrated part of the vacuum chamber 2. Either way, the connection between the steam generator 4 and the vacuum chamber 2 will make sure that the pressure will be the same in both chambers. Hence, when water is sprayed onto the heating element 11 the produced steam will directly flow into the vacuum chamber and into the bread product 20.
  • steam or hot water may be introduced directly into the vacuum chamber 2 from nozzles arranged inside the vacuum chamber 2.
  • the rehydration may be pressure controlled, such that the steam introduction into the vacuum chamber may be interrupted at a product specific pressure. Hence, it will be possible to control the relative water content in both the crust structure and the crumb of the bread.
  • steam may be introduced during the vacuum cooling process in order to reduce the loss of water and to improve the formation of a softer crust.
  • the degree of moisture in the bread does not only have an impact on the final product. In addition, it is also of importance for the subsequent process steps. For example the formation of cracks in the crust will be reduced or even totally eliminated if the steam pressure is controlled to not sink below a certain value. By cutting the surface of the bread product a lower weight loss in the crumb may be attained. This means that the packed product will have a higher weight, which is an advantage in most aspects.
  • a first step (A) freshly baked bread products are provided into the vacuum chamber.
  • a negative pressure is established inside the vacuum chamber, in order to cool the bread products by evaporation of water from them.
  • the core temperature of the bread product may be monitored by means of a temperature sensor 12, i.e. a thermometer, that is provided into core of the bread product, or where applicable, one of the bread products 20.
  • the humidity inside the vacuum chamber 2 is monitored in another optional step (D) by means of a humidity sensor 13, i.e. a hygrometer, and preferably the pressure inside the vacuum chamber 2 is monitored in yet another optional step (E) by means of a pressure sensor 14.
  • the cooling process may be monitored and controlled throughout the whole cooling process and individually adapted to the type of product that is being cooled and to the desired properties of the cooled bread products.
  • the pressure and the humidity may be controlled jointly or separately, and these values will of course influence the core temperature of the bread product.
  • the actual controlling of the parameters is of course something that is individually performed for each type of product and is based on theoretical and empirical parameters.
  • both the monitoring and the controlling of the processing parameters is performed automatically by means of a processing unit that is programmed to keep the pressure, humidity and core temperature within threshold values.
  • the first vacuum valve 6 should preferably be held closed as the steam is introduced into the vacuum chamber 2, such that the steam is absorbed by the bread product 20 and does not escape from the chamber 2 through said first valve 6. Further, the pressure may be controlled to a certain
  • threshold parameter may be the monitored pressure value, the monitored humidity value, the monitored core temperature value, or any feasible combination of these parameters.
  • the vacuum cooling process is completed by the introduction of fresh air into the vacuum chamber 2 via the air valve 8.
  • the pressure will increase as function of how much steam that is introduced, which of course is product dependent and controllable such that the bread product 20 attains the desired water content.
  • An advantage of introducing the steam into the vacuum chamber 2 before the pressure is levelled out is that the steam will be absorbed by the bread to a much higher degree.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Sustainable Development (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un agencement (1) et un procédé de refroidissement de pain fraîchement cuit sous une pression négative, agencement qui comprend une chambre à vide (2) conçue pour recevoir le pain fraîchement cuit afin de le refroidir, une source de vide (3), telle qu'une pompe à vide, qui est reliée à la chambre à vide (2) pour évacuer tout fluide de la chambre à vide (2) et créer une pression négative à l'intérieur de celle-ci. L'agencement utilisé comprend aussi un générateur de vapeur (4) pour produire de la vapeur sous une pression négative, vapeur qui est essentiellement exempte d'air, le générateur de vapeur (4) étant situé par rapport à la chambre à vide (2), de sorte que la vapeur générée peut être introduite dans la chambre sensiblement sans introduction simultanée d'air.
EP20110849410 2010-12-16 2011-12-14 Agencement et procédé de réhydratation de produits comestibles Withdrawn EP2651228A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1051332A SE535844C2 (sv) 2010-12-16 2010-12-16 Anordning och metod för återfuktning av ätbara produkter
PCT/SE2011/051511 WO2012082060A1 (fr) 2010-12-16 2011-12-14 Agencement et procédé de réhydratation de produits comestibles

Publications (2)

Publication Number Publication Date
EP2651228A1 true EP2651228A1 (fr) 2013-10-23
EP2651228A4 EP2651228A4 (fr) 2014-09-03

Family

ID=46244973

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20110849410 Withdrawn EP2651228A4 (fr) 2010-12-16 2011-12-14 Agencement et procédé de réhydratation de produits comestibles

Country Status (3)

Country Link
EP (1) EP2651228A4 (fr)
SE (1) SE535844C2 (fr)
WO (1) WO2012082060A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2014206166A1 (en) 2013-08-01 2015-02-19 Florian Bäbler Device and Method for the Condensation of a Vapor in a Vacuum Chamber
EP2832242B1 (fr) 2013-08-01 2021-02-24 Glavatec AG Procédé de réglage d'un dispositif de refroidissement sous vide
CH711413B1 (de) * 2015-08-12 2019-04-15 Aston Foods Ag Verfahren zum Behandeln von Feuchtigkeit enthaltenden Backerzeugnissen sowie Abkühlanlage zur Durchführung des Verfahrens.
CH711722A2 (de) 2015-11-04 2017-05-15 Giger Ulrich Vakuumkühlvorrichtung und Verfahren zur Vakuumkühlung von Lebensmitteln.
CH712429B1 (de) 2016-05-03 2020-09-15 Dr Walter Grueebler Vakuumkühlung für Lebensmittel.
JP6969744B2 (ja) * 2018-01-29 2021-11-24 株式会社サムソン 真空冷却装置
CN109380455B (zh) * 2018-09-10 2020-12-25 龙海优麦嘉食品有限公司 一种适于改善食品酥脆性的真空烘烤设备
CN109221345A (zh) * 2018-10-31 2019-01-18 佛山科学技术学院 一种食品加工用烘焙食品降温箱
JP7354799B2 (ja) * 2019-11-29 2023-10-03 三浦工業株式会社 真空冷却装置

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1076464A (en) * 1909-06-16 1913-10-21 Charles Stiriz Art of treating dough or bake-shop products.
JPH05236862A (ja) * 1992-03-02 1993-09-17 Nichimo Co Ltd パン類の冷却方法および冷却装置
WO2007094141A1 (fr) * 2006-02-13 2007-08-23 Miura Co., Ltd. Dispositif de refroidissement
EP1969941A2 (fr) * 2007-03-15 2008-09-17 Bakkersland Hedel B.V. Dispositif et procédé pour la préparation de pain
WO2011063841A1 (fr) * 2009-11-26 2011-06-03 Adolf Cermak Procédé de fabrication de produits de boulangerie et fours sous vide pour mettre en oeuvre le procédé

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2021772A (en) * 1933-04-22 1935-11-19 Walter L Fleisher Method of cooling bread
GB1413481A (en) * 1972-01-14 1975-11-12 Tweedy Of Burnley Ltd Treatment of foodstuffs
GB2290449A (en) * 1994-05-31 1996-01-03 Allied Bakeries Ltd Cooling baked products
AT413176B (de) * 1997-12-29 2005-12-15 Hofer Wolfgang Mag Backvorrichtung und -verfahren
JP4271082B2 (ja) * 2003-05-26 2009-06-03 株式会社島津製作所 真空冷却システムおよび真空冷却方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1076464A (en) * 1909-06-16 1913-10-21 Charles Stiriz Art of treating dough or bake-shop products.
JPH05236862A (ja) * 1992-03-02 1993-09-17 Nichimo Co Ltd パン類の冷却方法および冷却装置
WO2007094141A1 (fr) * 2006-02-13 2007-08-23 Miura Co., Ltd. Dispositif de refroidissement
EP1969941A2 (fr) * 2007-03-15 2008-09-17 Bakkersland Hedel B.V. Dispositif et procédé pour la préparation de pain
WO2011063841A1 (fr) * 2009-11-26 2011-06-03 Adolf Cermak Procédé de fabrication de produits de boulangerie et fours sous vide pour mettre en oeuvre le procédé

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"BAKERY PRODUCTS COOLED IN MINUTES INSTEAD OF HOURS MODULATED VACUUM COOLING IS THE KEY", CHILTON'S FOOD ENGINEERING INTERNATIONAL,, vol. 3, no. 2, 1 February 1978 (1978-02-01), page 33/34, XP001024200, ISSN: 0148-4478 *
See also references of WO2012082060A1 *

Also Published As

Publication number Publication date
SE1051332A1 (sv) 2012-06-17
EP2651228A4 (fr) 2014-09-03
WO2012082060A1 (fr) 2012-06-21
SE535844C2 (sv) 2013-01-08

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