TWI653938B - Modified toxin fresh-keeping method and product thereof - Google Patents
Modified toxin fresh-keeping method and product thereofInfo
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Abstract
本發明夾心吐司的氣調保鮮方法包括：齊備一夾心吐司製品；將該夾心吐司製品置於一包裝容器，於該包裝容器內充填一保鮮氣體並密封形成一密封包裝，該保鮮氣體係由氮氣及二氧化碳所組成，以氮氣及二氧化碳之總量為基準，該二氧化碳佔該保鮮氣體的比例為35%至80%；此外，本發明另包括以上述製法製成的夾心吐司的氣調保鮮密封包裝。藉由控制密封環境內二氧化碳和氮氣的比例，可延緩微生物的生長降低生菌數，可在不使用脫氧劑的情況下延長烘焙食品的有效期限。 The modified atmosphere fresh-keeping method of the sandwich toast comprises: preparing a sandwich toast product; placing the sandwich toast product in a packaging container, filling the packaging container with a fresh gas and sealing to form a sealed package, the fresh-keeping gas It is composed of nitrogen gas and carbon dioxide, and the ratio of the carbon dioxide to the fresh gas is 35% to 80% based on the total amount of nitrogen gas and carbon dioxide; in addition, the present invention further includes the gas of the sandwich toast prepared by the above-mentioned preparation method. Adjust the fresh sealed packaging. By controlling the ratio of carbon dioxide and nitrogen in the sealed environment, the growth of microorganisms can be delayed, the number of bacteria can be reduced, and the effective period of baked goods can be extended without using a deoxidizer.
Description
本發明是關於一種烘焙食品的保存方法及其製品，尤指一種烘焙食品的氣調保鮮方法以及一種烘焙食品的氣調保鮮密封包裝。 The invention relates to a method for preserving baked goods and a product thereof, in particular to a modified atmosphere fresh-keeping method for baked foods and an air-conditioned fresh-keeping sealed package for baked foods.
烘培食品於製作完成後，通常需於二至三日內食用完畢，另為了延長有效期限和運送方便，一般會將製作好的烘焙食品密封包裝，並於密封包裝內添加脫氧劑，藉由脫氧劑中的化學成分吸收氧氣，以去除密封包裝內的氧氣，使烘焙食品可保存於低氧的環境，從而防止油脂的氧化酸敗，並可抑制好氧性微生物的生長，以便延長烘焙食品的有效期限。 After the baking food is finished, it usually needs to be consumed within two to three days. In order to extend the expiration date and convenient transportation, the baked goods are generally sealed and packaged, and deoxidizer is added to the sealed package by deoxidation. The chemical component of the agent absorbs oxygen to remove oxygen from the sealed package, so that the baked food can be stored in a low-oxygen environment, thereby preventing oxidation and rancidity of the oil, and inhibiting the growth of aerobic microorganisms in order to prolong the effectiveness of the baked food. the term.
然而，添加了脫氧劑後，雖可達到保鮮的效果，但消費者在食用烘培食品時需特別謹慎，應避免誤食脫氧劑或是被幼童拿取玩耍，降低脫氧劑因包裝不完全而導致內容物滲出的問題，以免不慎受到脫氧劑的內容物腐蝕灼傷，故現有技術中保存烘焙食品的方法仍有待改善。 However, after the addition of the deoxidizer, although the effect of preserving can be achieved, consumers should be particularly cautious when eating the baked food. Avoid eating the deoxidizer or being taken by the young child, and reducing the deoxidizer due to incomplete packaging. The problem of exudation of the contents is so as not to be inadvertently corroded and burned by the contents of the deoxidizer, so the method for preserving baked goods in the prior art still needs to be improved.
有鑒於上述問題，本發明的目的為克服脫氧劑的使用，並使烘焙食品具有良好的保存環境以維持新鮮度，並方便控管產品的品質。 In view of the above problems, the object of the present invention is to overcome the use of a deoxidizer, and to provide a baked food having a good preservation environment to maintain freshness and to facilitate control of the quality of the product.
為達上述目的，本發明烘焙食品的氣調保鮮方法包括：齊備一烘焙製品；將該烘焙製品置於一包裝容器，於該包裝容器內充填一保鮮氣體並密封形成一密封包裝，該保鮮氣體係由氮氣及二氧化碳所組成，以氮氣及二氧化碳之總量為基準，該二氧化碳佔該保鮮氣體的比例為35%至80%。 In order to achieve the above object, the modified atmosphere preservation method of the baked food of the present invention comprises: preparing a baked product; placing the baked product in a packaging container, filling the packaging container with a fresh gas and sealing to form a sealed package, the fresh-keeping gas It is composed of nitrogen and carbon dioxide, and the ratio of the carbon dioxide to the fresh gas is 35% to 80% based on the total amount of nitrogen and carbon dioxide.
藉由上述技術手段，本發明調控二氧化碳和氮氣充填於密封包裝中的比例，克服了傳統添加脫氧劑可能產生的問題，另可達到防止油脂氧化酸敗和延緩好氧性微生物生長速率的效果，更藉由二氧化碳和氮氣特定的比例延緩總生菌數的增加，提升烘焙食品的新鮮度，以降低產品腐敗變質的機率，並可降低販售不良產品的機率，以便維護消費者的健康。 By the above technical means, the invention regulates the proportion of carbon dioxide and nitrogen filling in the sealed package, overcomes the problems that may be caused by the traditional addition of the deoxidizing agent, and achieves the effect of preventing the oxidative rancidity of the oil and delaying the growth rate of the aerobic microorganism, and The specific ratio of carbon dioxide and nitrogen delays the increase in the total number of bacteria, improves the freshness of baked goods, reduces the chance of product spoilage, and reduces the chances of selling bad products in order to maintain the health of consumers.
進一步而言，當該二氧化碳佔該保鮮氣體的比例為45%至80%時，具有更佳延緩微生物生長的效果。 Further, when the ratio of the carbon dioxide to the fresh gas is 45% to 80%, the effect of retarding the growth of microorganisms is better.
本發明另提供烘焙食品的氣調保鮮密封包裝，其包括一密封容器和一烘焙食品，密封容器內部形成有一容置空間，該容置空間內充填一保鮮氣體，該保鮮氣體係由氮氣及二氧化碳所組成，以氮氣及二氧化碳之總量為基準，該二氧化碳佔該保鮮氣體的比例為35%至80%。 The present invention further provides an air-conditioned fresh-keeping sealed package for a baked food, comprising a sealed container and a baked food, wherein the sealed container is formed with an accommodating space, wherein the accommodating space is filled with a fresh gas, and the fresh-keeping gas system is composed of nitrogen gas and carbon dioxide. The composition is based on the total amount of nitrogen and carbon dioxide, and the ratio of the carbon dioxide to the fresh gas is 35% to 80%.
上述烘焙食品的氣調保鮮密封包裝可以由前述烘焙食品的氣調保鮮方法所製成，上述密封包裝提供一種不需使用脫氧劑的包裝方式，可延緩密封包裝內烘焙食品微生物的生長速率以維持烘焙食品的新鮮度，並降低產品腐敗變質之機率的功效。 The modified atmosphere fresh-keeping sealed package of the above baked food can be made by the modified atmosphere preservation method of the aforementioned baked food, and the sealed package provides a packaging method without using a deoxidizing agent, which can delay the growth rate of the baked food microorganisms in the sealed package to maintain The freshness of baked goods and the effect of reducing the chance of product spoilage.
同樣的，該保鮮氣體中二氧化碳佔該保鮮氣體的比例為45%至80%時，可更進一步延緩微生物的生長。 Similarly, when the proportion of carbon dioxide in the fresh-keeping gas to the fresh-keeping gas is 45% to 80%, the growth of microorganisms can be further delayed.
為證實本發明烘焙食品的氣調保鮮方法具有維持烘焙食品新鮮度的效果，以下提供數種操作方式，以便說明本發明之實施方式，本發明中以包有果醬餡料的夾心吐司進行實驗，做為烘焙食品的示範例，但並不限於此； 熟習此技藝者可經由本說明書之內容輕易地了解本發明所能達成之優點與功效，並且於不悖離本創作之精神下進行各種修飾與變更，以施行或應用本發明之內容。 In order to confirm that the modified atmosphere fresh-keeping method of the baked food of the present invention has the effect of maintaining the freshness of the baked food, several modes of operation are provided below to illustrate an embodiment of the present invention, in which the experiment is carried out with a sandwich toast containing a jam filling. As an example of baked goods, but not limited to this; A person skilled in the art can easily understand the advantages and effects of the present invention through the contents of the present specification, and various modifications and changes can be made to implement or apply the present invention without departing from the spirit of the present invention.
實施例1至10Examples 1 to 10
實施例1至10是以不同口味的夾心吐司做為測試氣調保鮮方法的樣品，夾心吐司的製作方式如下：先將二吐司去邊並於該二吐司之間塗以果醬餡料，該果醬餡料可以是花生醬、草莓醬或可可醬，再將該二吐司進行壓邊使二吐司的邊緣密合，而果醬餡料會完全包覆於該二吐司之間，即完成製作夾心吐司，且該夾心吐司具有良好的外觀可增加消費者的購買欲望。 Examples 1 to 10 are samples of different flavors of sandwich toast as a method for testing the fresh-keeping method. The sandwich toast is prepared as follows: firstly remove the two toasts and apply jam filling between the two toasts. The jam filling may be peanut butter, strawberry jam or cocoa sauce, and the two toasts are pressed to make the edges of the two toasts tight, and the jam filling is completely covered between the two toasts. That is, the production of sandwich toast is completed, and the sandwich toast has a good appearance to increase the consumer's desire to purchase.
接著，將製作完成的夾心吐司置於包裝容器內，於包裝容器內充填一保鮮氣體並進行密封，該保鮮氣體係由氮氣和二氧化碳所組成，以氮氣及二氧化碳之總量為基準，二氧化碳所佔的氣體比例介於35%至80%之間，氮氣所佔的氣體比例介於20%至65%之間，即完成夾心吐司的密封包裝。 Next, the prepared sandwich toast is placed in a packaging container, and a fresh gas is filled and sealed in the packaging container. The fresh gas system is composed of nitrogen and carbon dioxide, based on the total amount of nitrogen and carbon dioxide. The proportion of gas is between 35% and 80%, and the proportion of gas occupied by nitrogen is between 20% and 65%, that is, the sealed package of sandwich toast is completed.
其中，實施例1至3為塗有花生醬的夾心吐司，各實施例中二氧化碳和氮氣的具體充填比例列於表1中；實施例4至8為塗有草莓醬的夾心吐司，各實施例中二氧化碳和氮氣的具體充填比例列於表2中；實施例9和10為塗有可可醬的夾心吐司，各實施例中二氧化碳和氮氣的具體充填比例列於表3中。 Among them, Examples 1 to 3 are sandwich toast coated with peanut butter, and specific filling ratios of carbon dioxide and nitrogen in each example are listed in Table 1; Examples 4 to 8 are sandwich toast coated with strawberry sauce, each of which is implemented The specific filling ratios of carbon dioxide and nitrogen in the examples are listed in Table 2; Examples 9 and 10 are sandwich toast coated with cocoa butter, and the specific filling ratios of carbon dioxide and nitrogen in each of the examples are shown in Table 3.
比較例1至6Comparative Examples 1 to 6
比較例1至6的製作方式與實施例1至10相似，亦是以二切邊吐司完整包覆花生醬、草莓醬或可可醬的果醬餡料，並同樣密封於一包裝袋內，並使包裝袋內充填有包含二氧化碳和氮氣的保鮮氣體，其差異在於：比較例1至6並未控制使二氧化碳佔保鮮氣體的氣體比例介於35%至80%之間，也未控制氮氣佔保鮮氣體的氣體比例介於20%至65%之間。 Comparative Examples 1 to 6 were produced in a similar manner to Examples 1 to 10, and were also covered with a double-cut toast, peanut jam, strawberry jam or cocoa butter jam filling, and sealed in a bag, and The packaging bag is filled with a fresh gas containing carbon dioxide and nitrogen, and the difference is that Comparative Examples 1 to 6 do not control the ratio of the gas content of carbon dioxide to the fresh gas between 35% and 80%, and the nitrogen gas does not control the fresh gas. The gas ratio is between 20% and 65%.
其中，比較例1、2和5為塗有花生醬的夾心吐司，比較例1和2中二氧化碳和氮氣的具體充填比例列於表1中，比較例5僅充填了氮氣；比較例3和6為塗有草莓醬的夾心吐司，比較例3中二氧化碳和氮氣的充填比例列於表2中，比較例6僅充填了氮氣；比較例4為塗有可可醬的夾心吐司，具體二氧化碳和氮氣的充填比例列於表3中。 Among them, Comparative Examples 1, 2 and 5 are sandwich toast coated with peanut butter, and specific filling ratios of carbon dioxide and nitrogen in Comparative Examples 1 and 2 are listed in Table 1, Comparative Example 5 is only filled with nitrogen; Comparative Examples 3 and 6 For the sandwich toast coated with strawberry sauce, the filling ratios of carbon dioxide and nitrogen in Comparative Example 3 are listed in Table 2, Comparative Example 6 was only filled with nitrogen; Comparative Example 4 was sandwiched toast coated with cocoa butter, specific carbon dioxide and The filling ratio of nitrogen is listed in Table 3.
為證實本發明烘焙食品的氣調保鮮方法可有效達到保鮮的效果，以下將各實施例與比較例中密封包裝的夾心吐司先置於37℃±2℃的環境下二小時，再儲存於30℃±2℃的環境下保存。本實驗以夾心吐司的有效期限為三日作為評估標準，以下實驗針對夾心吐司製作後第四日開始(即超過有效期限一日)以天為單位進行食品檢測。 In order to confirm that the modified atmosphere fresh-keeping method of the baked food of the present invention can effectively achieve the fresh-keeping effect, the sandwich toast of the sealed package of each of the examples and the comparative examples is first placed in an environment of 37 ° C ± 2 ° C for two hours, and then stored in Store at 30 °C ± 2 °C. In this experiment, the effective period of sandwich toast was three days as the evaluation standard. The following experiment was conducted on the fourth day after the production of sandwich toast (ie, one day beyond the effective period).
於食品檢測中，「生菌數」、「大腸桿菌群」以及「大腸桿菌」是食品檢驗的重要指標，若生菌數過高容易導致食品腐敗或造成食物中毒，而若檢測到大腸桿菌群則代表食品在加工或儲存的過程中受到外界的汙染，若檢測到大腸桿菌則表示食品受到糞便的汙染，故以下分別就此上述指標進行檢測。 In food testing, "bacterial count", "E. coli" and "E. coli" are important indicators for food testing. If the number of bacteria is too high, food poisoning or food poisoning may occur, and if E. coli is detected, It means that the food is contaminated by the outside during the process of processing or storage. If E. coli is detected, it means that the food is contaminated by feces. Therefore, the above indicators are tested separately.
將前述實施例與比較例的夾心吐司分別於有效期限超過一日、有效期限超過二日和有效期限超過三日進行檢測，總生菌數的檢測方式是根據國際公定分析科學家協會(Association of official agriculture chemists，AOAC)制定的990.12標準；大腸桿菌群和大腸桿菌的檢測方式是根據國際公定分析科學家協會制定的991.14標準；檢測結果依夾心吐司包覆的果醬餡料種類不同分別列於表1至表3中。 The sandwich toast of the foregoing embodiment and the comparative example are respectively tested on the expiration date of more than one day, the expiration date is more than two days, and the expiration date is more than three days, and the total number of bacteria is detected according to the Association of International Association of Analytical Scientists (Association of The 990.12 standard established by official agriculture chemists, AOAC; the E. coli and E. coli detection methods are based on the 991.14 standard established by the International Association of Counseled Analytical Scientists; the test results are listed in the table according to the type of jam filling covered by sandwich toast. 1 to Table 3.
於表1至表3中，AOAC 990.12檢測總生菌數的定量極限為100CFU/g(每克中細菌群落總數)，因此「總生菌數<100」代表有生菌但無法定量，並且，本發明以1.0×105CFU/g做為評估標準，當生菌數超過1.0×105CFU/g 即為不合格的產品；大腸桿菌群的定量極限為10CFU/g，表格中若以「(-)」表示則代表未檢出大腸桿菌群；大腸桿菌的定量極限為10CFU/g，表格中若以「(-)」表示則代表大腸桿菌的檢測結果呈陰性。 In Tables 1 to 3, the quantitative limit of the total number of bacteria detected by AOAC 990.12 is 100 CFU/g (the total number of bacterial communities per gram), so "the total number of bacteria <100" represents bacteria but cannot be quantified, and The invention adopts 1.0×10 5 CFU/g as the evaluation standard, and when the number of bacteria exceeds 1.0×10 5 CFU/g, it is an unqualified product; the quantitative limit of the Escherichia coli group is 10 CFU/g, (-)" means that the E. coli group was not detected; the limit of Escherichia coli was 10 CFU/g, and the expression of "(-)" in the table indicates that the test result of E. coli was negative.
除了上述「生菌數」、「大腸桿菌群」以及「大腸桿菌」的檢測之外，本發明另發現比較例5和6的夾心吐司於有效期限超過四日(即製造後七天)時發霉。 In addition to the above-mentioned "bacterial count", "E. coli" and "E. coli" detection, the present inventors have found that the sandwich toast of Comparative Examples 5 and 6 is moldy when the expiration date is more than four days (i.e., seven days after manufacture). .
請參照表1至表3所示，本發明藉由控制保鮮氣體中CO2/N2充填的比例為35%/65%至80%/20%，可使夾心吐司具有較佳的保鮮效果，以下將分別就「總生菌數的檢測」、「大腸桿菌群的檢測」與「大腸桿菌的檢測」進行討論。 Referring to Tables 1 to 3, the present invention can improve the fresh-keeping effect of the sandwich toast by controlling the ratio of CO 2 /N 2 filling in the fresh-keeping gas to 35%/65% to 80%/20%. In the following, the "detection of total bacterial count", "detection of Escherichia coli" and "detection of Escherichia coli" will be discussed separately.
在總生菌數的檢測部分，在相同果醬餡料和相同儲存時間的情況下，實施例的總生菌數皆小於或等於比較例的總生菌數，且並未有發霉的現象發生，代表本發明藉由調控密封包裝內的氣體成分比例的確可達到保鮮烘焙產品的效果。 In the detection part of the total number of bacteria, in the case of the same jam filling and the same storage time, the total number of bacteria in the examples was less than or equal to the total number of bacteria in the comparative example, and no mold occurred. By representing the present invention, it is possible to achieve the effect of preserving the baked product by regulating the proportion of the gas component in the sealed package.
由表1至表3的實驗結果可得知，實施例即使超過有效期限一日、二日或三日，總生菌數皆仍低於1.0×105CFU/g，為合格的夾心吐司，相較於實施例，比較例皆較快成為不合格的產品。具體來說，若未控制保鮮氣體中CO2/N2的比例為35%/65%至80%/20%，花生口味的夾心吐司會於超過有效期限一日或超過有效期限二日後成為不合格的產品(C1和C2)；草莓口味的夾心吐司會於超過有效期限二日後成為不合格的產品(C3)；而可可口味的夾心吐司會於超過有效期限三日後成為不合格的產品(C4)。 From the experimental results in Tables 1 to 3, it can be known that even if the examples exceed the expiration date of one day, two days or three days, the total number of bacteria is still less than 1.0×10 5 CFU/g, which is a qualified sandwich toast. Compared with the examples, the comparative examples quickly became unqualified products. Specifically, if the ratio of CO 2 /N 2 in the uncontrolled gas is 35%/65% to 80%/20%, the peanut-flavored sandwich toast will become one day after the expiration date or two days after the expiration date. Unqualified products (C1 and C2); strawberry-flavored sandwich toast will become unqualified after two days of expiration (C3); cocoa-flavored sandwich toast will become unqualified after three days of expiration. Product (C4).
由上述內容可得知，夾心吐司的果醬餡料也會對總生菌數造成影響，因此，花生口味的夾心吐司為相對最不易保存的產品，其次為草莓口味的夾心吐司，相對容易保存的為可可口味的夾心吐司。 It can be known from the above that the jam filling of the sandwich toast also affects the total number of bacteria. Therefore, the peanut-flavored sandwich toast is the relatively least preserved product, followed by the strawberry-flavored sandwich toast. Sandwich toast that is easy to preserve for cocoa flavor.
若將不同口味的夾心吐司分類進行比較(即依據表1至表3的分類方式)，就CO2/N2控制的比例範圍可進一步發現，無論檢測時間為超過有效期限一日、二日或三日，當保鮮氣體中CO2/N2的比例為45%/55%至80%/20%時的總生菌數會小於或等於CO2/N2的比例為35%/65%至45%/55%時的總生菌數，代 表進一步界定CO2/N2的比例為45%/55%至80%/20%相較於可具有更佳延緩微生物生長的效果。 If the sandwiches of different flavors are classified (that is, according to the classification methods in Tables 1 to 3), the ratio range of CO 2 /N 2 control can be further found, regardless of whether the detection time is one or two days beyond the validity period. Or three days, when the ratio of CO 2 /N 2 in the fresh gas is 45%/55% to 80%/20%, the total number of bacteria will be less than or equal to the ratio of CO 2 /N 2 of 35%/65%. The total number of bacteria up to 45%/55% represents a further defined CO 2 /N 2 ratio of 45%/55% to 80%/20% compared to the effect of better retarding microbial growth.
舉例來說，根據表1的結果，實施例3的總生菌數小於或等於實施例1和2的總生菌數；根據表2的結果，實施例6至8的總生菌數小於實施例4和5的總生菌數；實施例10的總生菌數小於或等於實施例9的總生菌數。 For example, according to the results of Table 1, the total number of bacteria in Example 3 is less than or equal to the total number of bacteria in Examples 1 and 2; according to the results in Table 2, the total number of bacteria in Examples 6 to 8 is smaller than that in the implementation. The total number of bacteria in Examples 4 and 5; the total number of bacteria in Example 10 was less than or equal to the total number of bacteria in Example 9.
在大腸桿菌群和大腸桿菌的檢測方面，無論是實施例或比較例皆未檢出大腸桿菌群，代表夾心吐司的製作或儲存過程中並未受到外界的汙染，並且，大腸桿菌的檢測反應皆呈陰性，故夾心吐司未受到糞便的汙染。 In the detection of E. coli and E. coli, no E. coli group was detected in either the example or the comparative example, indicating that the sandwich toast was not contaminated by the outside during the production or storage, and the detection reaction of Escherichia coli Both were negative, so the sandwich toast was not contaminated by feces.
綜合上述，本發明不僅提供了充填二氧化碳和氮氣於烘焙食品密封包裝內的操作方法，更進一步界定保鮮氣體中CO2/N2的比例為35%/65%至80%/20%，在此氣體比例範圍內可延緩微生物生長的速率，防止產品發霉或腐敗的機率，達到保鮮的效果。 In summary, the present invention not only provides a method of filling carbon dioxide and nitrogen in a sealed package of baked goods, but further defines a ratio of CO 2 /N 2 in the fresh-keeping gas of 35%/65% to 80%/20%. The rate of microbial growth can be retarded within the gas ratio range, preventing the product from being mildewed or spoiled, and achieving the effect of preserving freshness.
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