Refrigeration – Processes – Deodorizing – antisepticizing or providing special atmosphere
Patent
1989-04-26
1991-02-12
Capossela, Ronald C.
Refrigeration
Processes
Deodorizing, antisepticizing or providing special atmosphere
426524, F24F 316
Patent
active
049914030
DESCRIPTION:
BRIEF SUMMARY
The invention concerns a process and a device for the freezing of baked goods.
The quality of baked goods, such as bread, rolls, cakes and biscuits, as well as of pre-prepared dough and semi-baked goods, changes very quickly in the case of storage. The crust loses crispness, the centre becomes tough and the crumb structure changes. Succulence and elasticity of the baked goods are thereby lost. This behaviour, referred to as becoming stale baked goods, depends, in the first place, upon the retrogradation of the starch. For this reason, baked goods cannot be kept very long and must be sold in a fresh state. In order to make possible a storage of the baked goods, it has already been attempted to freeze the fresh baked goods and then again to produce the fresh state by rebaking. However, this is only successful to a limited extent. During the freezing and the storage in a deep-cooled state, the goods lose moisture which leads to a drying out of the crust and, in the case of the rebaking, can bring about a dissolving of the crust. In order to compensate the moisture loss during the freezing and during the storage, it has already been suggested to supply water to the baked goods by injection of saturated steam into the centre. However, it is a disadvantage of this known process that the crust, the surface of which is exposed to the surroundings, loses moisture whereas the centre becomes sticky due to the introduced moisture.
Therefore, it was the task of the present invention to avoid the disadvantages of the known process and to make available a process and a device which makes it possible so to freeze baked goods that a loss of quality practically does not occur and which then, in a rebaked state, are comparable with freshly baked baked goods. Furthermore, it was the task of the invention to make available a container in the case of which, for the use, each time only water has to be replenished, as well as to make available an agent with which the necessary aqueous solution for each container shape can easily be prepared.
This task is solved by a process for the freezing of baked goods which is characterised in that one exposes the baked goods during the freezing to an atmosphere of increased atmospheric humidity.
Surprisingly, it was found that baked goods can be stored deep cooled over a comparatively long period of time practically without loss of quality when, at least during the freezing procedure, the atmosphere which surrounds the baked goods has an increased atmospheric humidity. The crumbs can then not lose any moisture during the freezing and the original state which was present before the freezing is maintained.
The process according to the invention is suitable not only for finished baked goods but also for pre-prepared dough or pre-baked semi-baked goods. All these products are to be understood under the term baked goods here used.
For the freezing, the baked goods are exposed to an atmosphere of increased atmospheric humidity. The atmospheric humidity is thereby increased with regard to the normal atmospheric humidity but not so greatly that the crust outwardly becomes moist or wet. The atmospheric humidity should be so adjusted that, in the case of freezing, no frost is formed on the baked goods. The correct atmospheric humidity for the particular baked goods can easily be ascertained in a few experiments. As a rule, it is preferred that the atmospheric humidity in the case of freezing amounts to about 80 to 95%.
In order to maintain an increased atmospheric humidity during the freezing procedure, it is preferred to carry out the freezing in a closed container. The increased atmospheric humidity is then produced in that, at least during the freezing procedure, an aqueous solution is present which contains an agent lowering the freezing point. This aqueous solution, the freezing point of which lies below 0 and can be lowered to below -18.degree. C., can still evaporate water even when the freezing point of pure water is gone below. Thus, this solution gives off water to the atmosphere even during
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patent: 4265095 (1981-05-01), McConachie
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