WO1999011134A1 - Method and device for preserving food products - Google Patents

Method and device for preserving food products Download PDF

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Publication number
WO1999011134A1
WO1999011134A1 PCT/NL1998/000476 NL9800476W WO9911134A1 WO 1999011134 A1 WO1999011134 A1 WO 1999011134A1 NL 9800476 W NL9800476 W NL 9800476W WO 9911134 A1 WO9911134 A1 WO 9911134A1
Authority
WO
WIPO (PCT)
Prior art keywords
gas
chamber
product
preserving
pressure
Prior art date
Application number
PCT/NL1998/000476
Other languages
French (fr)
Dutch (nl)
Inventor
Willem Antoon Pieter Putter
Original Assignee
Willem Antoon Pieter Putter
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 Willem Antoon Pieter Putter filed Critical Willem Antoon Pieter Putter
Priority to AU88900/98A priority Critical patent/AU8890098A/en
Priority to DE69809935T priority patent/DE69809935T2/en
Priority to EP98940679A priority patent/EP1009238B1/en
Priority to JP2000508251A priority patent/JP2001514019A/en
Priority to US09/486,399 priority patent/US6268001B1/en
Priority to AT98940679T priority patent/ATE228767T1/en
Publication of WO1999011134A1 publication Critical patent/WO1999011134A1/en

Links

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
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
    • B65B31/024—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for wrappers or bags
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Definitions

  • the invention relates to the preservation of food products, in particular of bread products.
  • a preserving gas such as carbon dioxide, 5 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 products increases as a result.
  • 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 5 the fact that the invention relates to a method for preserving a food product such as a bread product, comprising the steps of:
  • At least one of the quantities of gas can comprise a preserving gas for counteracting microorganisms such as moulds and the like.
  • auxiliary gas in particular nitrogen gas
  • the vacuum created therein must after all be filled, and only nitrogen gas is available for 0 that purpose in this phase of the method according to the invention.
  • 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 o 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.
  • the proportions can be selected freely. Therefore, a quantity of 50% nitrogen gas, for example, can 5 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 o ingredients such as raisins, currants, (candied) fruits. Particularly in the case of soaked fruits, the problem can occur that the fruit starts to form alcohol.
  • 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 least a second gas supply line which is connectable to a source of preserving gas.
  • Figure 1 shows a diagrammatic representation in section of the device according to the invention.
  • Figure 2 shows an end view in section.
  • the device shown in Figure 1 comprises a frame with wheels 2, on which the vacuum chamber, indicated in its entirety by 3, is accommodated.
  • Said vacuum chamber comprises a fixed base part 4 and a cover 5 which can be opened and closed about hinge 6. An airtight closure is ensured by means of the seal 7 running around the cover 5.
  • Two welding or sealing devices 8 are accommodated in a known manner in the vacuum chamber 3.
  • Said devices 8 each comprise a top bar 9, which is fixed to the cover 5, and a bottom bar 10, which can be moved up and down.
  • This gas is uniformly distributed over all nozzles 15 by means of the main line 16.
  • an auxiliary gas such as nitrogen gas, for example, to flow into the packs 13 by opening valve 21.
  • an atomizer 23 can be accommodated in one of the lines, in order to atomize a flavouring product, such as a liqueur flavour, into the gas.
  • Main line 16 is also connected by means of bypass line 24 with non-return valve 25 to the chamber 3. It can be ensured in this way that the chamber 3 can be filled sufficiently rapidly with gas, which benefits the speed of production. If the gas had to be injected completely through the nozzles 15, too strong a flow could occur, which can have an adverse effect on the packs 13.

Abstract

A method for preserving a food product, such as a bread product, comprising the steps of: placing the food product (13) in a chamber (3), 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.

Description

Method and device for preserving food products
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, 5 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 products 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 0 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 5 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, o 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.
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 5 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 o 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 0 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 5 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 o 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 5 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 o ingredients such as raisins, currants, (candied) fruits. Particularly in the case of soaked fruits, the problem can occur that the fruit starts to form alcohol.
In those cases 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 least a second gas supply line which is connectable to a source of preserving gas.
The invention will be explained in greater detail below with reference to the device shown in the figures.
Figure 1 shows a diagrammatic representation in section of the device according to the invention.
Figure 2 shows an end view in section.
The device shown in Figure 1 comprises a frame with wheels 2, on which the vacuum chamber, indicated in its entirety by 3, is accommodated. Said vacuum chamber comprises a fixed base part 4 and a cover 5 which can be opened and closed about hinge 6. An airtight closure is ensured by means of the seal 7 running around the cover 5.
Two welding or sealing devices 8 are accommodated in a known manner in the vacuum chamber 3. Said devices 8 each comprise a top bar 9, which is fixed to the cover 5, and a bottom bar 10, which can be moved up and down.
The bottom bars 10 can be operated by means of the piston/cylinder devices 11 and the accompanying pneumatic device 12. The bars 9, 10 can also be heated, for the purpose of sealing a bag-shaped packing material, one of which bag shapes is indicated by reference number 13.
As usual, the bag-shaped material, in particular the part situated between the bars 9, 10, can be heat-sealed. According to the invention, the packaging material 13 containing the product to be packed, for example a bread product, is introduced into the chamber 3 in the manner shown in Figure 1, in which case a row of packed material 13 can, of course, be positioned at the position of each sealing device 8.
The space in the vacuum chamber 3 can be vacuumed by means of pump 14, after which a gas can flow through the nozzles 15 until inside the packs 3.
This gas is uniformly distributed over all nozzles 15 by means of the main line 16.
The line 16 according to the invention is connected to a first gas supply line 17, which is connected to a first gas source, for example gas bottle 18, and a second gas supply line 19, which is connected to a second gas source, such as gas bottle 20. The lines 17, 19 are connected to line 16 by means of respective valves 21, 22.
According to the invention, it is now possible first to cause an auxiliary gas, such as nitrogen gas, for example, to flow into the packs 13 by opening valve 21.
Naive 21 is then closed, and valve 22 is opened, in such a way that the preserving carbon dioxide can flow into the packs 13.
The carbon dioxide is thereby forced to remain on the outside of the product, where the preserving action then occurs.
On the other hand, the carbon dioxide cannot penetrate into the product, since the nitrogen gas has already collected there. The flavour of the product can thus be retained.
The device according to the invention can, of course, also be designed in a different way, for example with more than two containers, each connected by means of its own line to main line 16.
In addition, an atomizer 23 can be accommodated in one of the lines, in order to atomize a flavouring product, such as a liqueur flavour, into the gas.
Main line 16 is also connected by means of bypass line 24 with non-return valve 25 to the chamber 3. It can be ensured in this way that the chamber 3 can be filled sufficiently rapidly with gas, which benefits the speed of production. If the gas had to be injected completely through the nozzles 15, too strong a flow could occur, which can have an adverse effect on the packs 13.
Although in the above, carbon dioxide and nitrogen gas are used, several other gases can be used in other applications. That is the case, for example, in the meat processing industry. In addition to carbon dioxide and nitrogen gas, a little oxygen can also be used here, in order to retain the colour and appearance of the meat product.

Claims

Claims
1. Method for preserving a food product, such as a bread product, comprising the steps of: 5 - placing the food product in a chamber (3),
- lowering the pressure in the chamber (3),
- introducing into the chamber (3) a first quantity of gas which at least partially penetrates the product,
- subsequently introducing into the chamber at least a second quantity of gas. 0
2. Method according to Claim 1, in which at least two different gases are introduced into the chamber in succession.
3. Method according to Claim 1 or 2, in which at least one of the quantities of gas comprises a preserving gas for counteracting microorganisms such as moulds and the like. 5
4. Method according to Claim 3, in which a quantity of auxiliary gas is first introduced into the chamber (3), which gas penetrates at least partially into the product, and a quantity of preserving gas is then introduced into the chamber (3).
5. Method according to Claim 3, in which a first quantity of preserving gas is introduced initially into the chamber (3), and subsequently an auxiliary gas and o thereafter a second quantity of preserving gas.
6. Method according to Claim 5, in which the first and the second quantities of preserving gas relate to the same type of gas.
7. Method according to one of the preceding claims, in which the pressure in the chamber (3) is made to rise to atmospheric pressure when the gases are being 5 introduced.
8. Method according to one of the preceding claims, in which the pressure in the chamber (3) is made to rise to below atmospheric pressure when the gases are being introduced.
9. Method according to one of Claims 1-6, in which the pressure in the chamber 0 (3) is made to rise to above atmospheric pressure when the gases are being introduced.
10. Method according to one of the preceding claims, in which the auxiliary gas is nitrogen gas, and the preserving gas is carbon dioxide.
11. Method according to Claim 10, in which a quantity of 20 volume % nitrogen gas is added, and 80 volume % carbon dioxide.
12. Device for carrying out the method according to one of the preceding claims, comprising a chamber (3) which can be sealed off in a gastight manner and is provided with an access (5) for placing a product to be treated in the chamber (3), a vacuum pump (14) connected to the chamber (3), for lowering the pressure in the sealed chamber (3), a first gas supply line (17) which is connectable to a source with a first gas (18), and at least a second gas supply line (19) which is connectable to a source with a second gas (20).
13. Device according to Claim 12, in which the gas supply line comprises at least one nozzle (15) for blowing gas into the chamber (3), and at least one further supply line (24) for supplying gas.
14. Device according to Claim 12 or 13, in which the chamber (3) is connected to a pressure sensor (26), for measuring the pressure in the chamber (3).
PCT/NL1998/000476 1997-08-29 1998-08-24 Method and device for preserving food products WO1999011134A1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
AU88900/98A AU8890098A (en) 1997-08-29 1998-08-24 Method and device for preserving food products
DE69809935T DE69809935T2 (en) 1997-08-29 1998-08-24 METHOD AND DEVICE FOR THE PRESERVATION OF FOODSTUFFS
EP98940679A EP1009238B1 (en) 1997-08-29 1998-08-24 Method and device for preserving food products
JP2000508251A JP2001514019A (en) 1997-08-29 1998-08-24 Food product preservation method and apparatus
US09/486,399 US6268001B1 (en) 1997-08-29 1998-08-24 Method and device for preserving food products
AT98940679T ATE228767T1 (en) 1997-08-29 1998-08-24 METHOD AND DEVICE FOR PRESERVING FOOD

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1006879 1997-08-29
NL1006879 1997-08-29

Publications (1)

Publication Number Publication Date
WO1999011134A1 true WO1999011134A1 (en) 1999-03-11

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ID=19765565

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL1998/000476 WO1999011134A1 (en) 1997-08-29 1998-08-24 Method and device for preserving food products

Country Status (7)

Country Link
US (1) US6268001B1 (en)
EP (1) EP1009238B1 (en)
JP (1) JP2001514019A (en)
AT (1) ATE228767T1 (en)
AU (1) AU8890098A (en)
DE (1) DE69809935T2 (en)
WO (1) WO1999011134A1 (en)

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US20030211207A1 (en) * 2002-05-07 2003-11-13 Newman Michael D. Apparatus and method for providing treatment to a continuous supply of food product using a vacuum process
US20090238934A1 (en) * 2004-04-07 2009-09-24 Rodney Lingham Process for treating edible plant structures and product thereof
NZ543085A (en) * 2005-10-20 2008-03-28 Mercer Technologies Ltd Method and apparatus for sterilization and vacuum packing in a hospital, laboratory or food processing environment
ATE548268T1 (en) * 2008-11-06 2012-03-15 4F4Fresh Ab DEVICE FOR FOOD PACKAGING
DE202014100333U1 (en) * 2014-01-27 2014-03-28 Wolfgang Balga Media container and media protection device
CN107284730A (en) * 2017-07-14 2017-10-24 安徽永成电子机械技术有限公司 A kind of vacuum packing machine automatic material platform

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US3574642A (en) * 1969-05-15 1971-04-13 American Can Co Package for and method of packaging meats
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EP0309132A2 (en) * 1987-09-21 1989-03-29 W.R. Grace & Co.-Conn. Packaging method and apparatus
EP0313168A1 (en) * 1987-10-20 1989-04-26 Tevopharm Schiedam B.V. Method for packing bakery products such as bread
FR2623471A1 (en) * 1987-11-20 1989-05-26 Bernhardt Sa Method for setting the inside of flexible bags under a controlled atmosphere and means for implementing this method
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EP0666028A1 (en) * 1994-01-31 1995-08-09 Luciano Piergiovanni Process and apparatus for increasing the preservability of bread, special bread,leavened bakery products, either cooked or partly cooked, packed in a modified atmosphere

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Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2606704A (en) * 1948-04-13 1952-08-12 Ellsworth G Nichols Apparatus for packaging nuts, with gassing and vacuum means comprising tubular bag supporting needles
FR1115890A (en) * 1954-12-14 1956-04-30 Process and installation of packaging in flexible or folding packaging
FR1350108A (en) * 1962-12-13 1964-01-24 Process for preserving perishable materials and installation for implementing the process
US3574642A (en) * 1969-05-15 1971-04-13 American Can Co Package for and method of packaging meats
WO1989001440A1 (en) * 1987-08-18 1989-02-23 Alfa-Laval Engineering Pty. Limited Improved vacuum packaging technique and devices
EP0309132A2 (en) * 1987-09-21 1989-03-29 W.R. Grace & Co.-Conn. Packaging method and apparatus
EP0313168A1 (en) * 1987-10-20 1989-04-26 Tevopharm Schiedam B.V. Method for packing bakery products such as bread
FR2623471A1 (en) * 1987-11-20 1989-05-26 Bernhardt Sa Method for setting the inside of flexible bags under a controlled atmosphere and means for implementing this method
WO1993020700A1 (en) * 1992-04-08 1993-10-28 Aga Aktiebolag Method for packing bakery products
EP0616945A1 (en) * 1993-03-23 1994-09-28 Helpmann Holding B.V. Method and device for filling hazardous material into receptacles
EP0654218A2 (en) * 1993-11-22 1995-05-24 Jose Miguel Poveda, S.A. (Jomipsa) Baking and pastry products with long conservation
EP0666028A1 (en) * 1994-01-31 1995-08-09 Luciano Piergiovanni Process and apparatus for increasing the preservability of bread, special bread,leavened bakery products, either cooked or partly cooked, packed in a modified atmosphere

Also Published As

Publication number Publication date
EP1009238B1 (en) 2002-12-04
US6268001B1 (en) 2001-07-31
DE69809935T2 (en) 2003-09-04
ATE228767T1 (en) 2002-12-15
AU8890098A (en) 1999-03-22
DE69809935D1 (en) 2003-01-16
EP1009238A1 (en) 2000-06-21
JP2001514019A (en) 2001-09-11

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