Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Utilizing gaseous medium
Reexamination Certificate
2000-03-30
2001-07-31
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Utilizing gaseous medium
C426S320000, C426S326000, C422S293000
Reexamination Certificate
active
06268001
ABSTRACT:
BACKGROUND OF THE INVENTION
The invention relates to the preservation of food products, in particular of bread products. In the case of such products a preserving gas, such as carbon dioxide, is added to the product in order to counteract spores of, for example, moulds or germs of bacteria. Oxidation of the product is also prevented. The shelf life of such food product increases as a result.
However, in the case of bread products the disadvantage is that the carbon dioxide has an adverse effect on the flavour. Efforts have been made to overcome this problem by using a mixture of nitrogen gas and carbon dioxide. However, since carbon dioxide dissolves quickly in the moisture present in a bread product, it is not the nitrogen gas, but the carbon dioxide which tends to go into the product, so that there is still an adverse effect on the flavour.
As a result of that effect, a certain separation therefore occurs in the pack, in the course of which the inert nitrogen gas which actually does not affect the flavour of the product disappears from the product. It is forced out by the carbon dioxide which initially was still outside the product in the pack.
Another disadvantage is that the carbon dioxide dissolves in the moisture of a product such as bread. As a result of this, the gas volume in the pack decreases, which in turn leads to shrinkage of pack with product. The product is in fact slightly compressed under the influence of atmospheric pressure. The saleability of the product is consequently reduced.
SUMMARY OF THE INVENTION
The object of the invention is therefore to provide a method which does not have these disadvantages, or has them to a lesser extent. That object is achieved by the fact that the invention relates to a method for preserving a food product such as a bread product, comprising the steps of:
placing the food product in a suitable chamber,
lowering the pressure in the chamber,
introducing into the chamber a first quantity of gas, which at least partially penetrates the product,
subsequently introducing into the chamber at least a second quantity of gas.
In particular, two different types of gas are introduced in succession. At least one of the quantities of gas can comprise a preserving gas for counteracting microorganisms such as moulds and the like.
According to the invention, a quantity of auxiliary gas is first introduced into the chamber, which gas at least partially penetrates into the product, and a quantity of preserving gas is then introduced into the chamber.
Introducing the auxiliary gas, in particular nitrogen gas, into the chamber first means that said gas is given a clear path for penetration into the bread product. The vacuum created therein must after all be filled, and only nitrogen gas is available for that purpose in this phase of the method according to the invention.
The preserving gas, in particular carbon dioxide, is then admitted, which gas is forced to collect on the outside of the product. However, that is precisely where the greatest risk of mould formation occurs. A freshly baked, hot bread product is in fact sterile as a result of the baking temperature. When it is being conveyed out of the oven, only the outside of the product is initially exposed to the risk of contamination. That is where the carbon dioxide has a beneficial effect.
Another advantage of the method according to the invention is that the gases need not be mixed beforehand. Prior mixing first of all leads to higher costs, and the quantity of carbon dioxide which can be mixed with nitrogen gas must not be too great either. Since carbon dioxide is heavier than nitrogen gas, the quantity of carbon dioxide at a maximum pressure of approx. 200 bar must remain restricted to 30%, otherwise separation would occur. Such a mixture is available as a standard mixture.
However, in the case of the method according to the invention the proportions can be selected freely. Therefore, a quantity of 50% nitrogen gas, for example, can be selected. A quantity of 50% carbon dioxide can then be added, with the result that an excellent preservative effect is ensured without appreciable change of flavour occurring.
The method according to the invention can also be carried out according to a variant which is suitable in particular for bread products with moisture-containing ingredients such as raising, currants, (candied) fruits. Particularly in the case of soaked fruits, the problem can occur that the fruit start to form alcohol.
In those case it is actually desirable for the carbon dioxide to be able to reach these ingredients freely, without being obstructed by nitrogen gas already present.
To that end, the method according to the invention can comprise the additional step of initially introducing into the chamber a first quantity of preserving gas before the steps of introducing into the chamber the auxiliary gas and introducing into the chamber a second quantity of preserving gas.
The limited quantity of carbon dioxide introduced as a first step will only dissolve quickly in the ingredients with a relatively large amount of moisture. Introducing the nitrogen gas immediately after that ensures that said nitrogen gas can still penetrate into the bread product.
The quantity of carbon dioxide introduced last then remains on the outside of the product.
The final pressure in the pack obtained can be atmospheric or also slightly lower or higher.
The invention also relates to a device for carrying out the method, comprising a chamber which can be sealed off in a gastight manner and is provided with an access, a vacuum pump connected to the chamber, for lowering the pressure in the sealed chamber, a first gas supply line which is connectable to a source of auxiliary gas, and at leas a second gas supply line which is connectable to a source of preserving gas.
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Bhat Nina
Young & Thompson
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