• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
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    • 专利摘要:
    Container applicable to the storage and preservation of food products and use of a preservative agent. The package (1) comprises walls (1a, 1b, 1c, 1d, 1e, 1f) arranged so as to define an enclosure with an opening (A) for the introduction of food products therein, where at least part of the the walls (1a, 1b, 1c, 1d, 1e, 1f) allow the passage of air through the wall, and comprises, in or attached to one or more of its walls (1a, 1b, 1c, 1d, 1e, 1f), a preservative agent against moisture and suitable for food contact. The use is intended for the preservation of food products deposited inside an air permeable container. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2673488A1
    申请号:ES201631650
    申请日:2016-12-22
    公开日:2018-06-22
    发明作者:Joaquín Bastida Cuairán；Guadalupe GARCÍA LLATAS；Carlos SAYAS MARTÍNEZ；Susana LAZA RODRÍGUEZ；Alexandre CUCALA BECERRA；Ricardo Daniel MACHADO URDANETA；Jesús CUENCA MENGUAL
    申请人:Universitat de Valencia；
    IPC主号:
    专利说明:

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    DESCRIPTION
    Container applicable to the storage and preservation of food products and use of
    a preservative agent
    Technical sector
    The present invention concerns, in a first aspect, a container applicable to the storage and preservation of food products, whose preservative properties include protection against moisture.
    A second aspect of the invention concerns the use of a preservative agent, protective against moisture and suitable for food contact, for the preservation of food products deposited inside an air permeable container.
    The invention is particularly applicable to the storage and preservation of bakery and confectionery products, preferably of pieces of bread for daily consumption to prolong the maintenance of their crunchiness.
    Prior art
    Various types of packaging for the storage and preservation of food products are known in the state of the art.
    Such is the case, for example, of the package described in ES1024959U, which constitutes a flexible bag for the deposit and preservation of bread pieces, which includes aeration valves, or of the patent application EP0878407A1 that proposes a plastic bag to contain bread or other food products, which includes a series of micro-perforations to air its contents.
    The packages described in said patent documents have the characteristics of the preamble of claim 1 of the present invention.
    Although such containers retain to a greater or lesser extent the food products contained therein, they are not designed for very humid environments. In fact, in such a very humid environment, due to the aeration openings included in such containers, the humidity of the environment passes inside the container and affects its contents.
    This is especially critical for pieces of bread and the like. In this sense, it should be noted that bread is the perishable product resulting from the cooking of a dough obtained by mixing wheat flour, edible salt and drinking water, fermented by species typical of the bread fermentation, and that the common bread processed by
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    Traditional technique experiences loss of crunchiness (property highly valued by the consumer) particularly fast (already sensitive after two hours after baking) in high humidity environments.
    This loss of crunchiness derives from the incorporation of an excess of moisture to the crust that in ordinary conditions of aeration comes from the external atmosphere that adds to that coming from the moisture of the crumb that is directed towards the outside, through the bark and that causes a decrease in the fragile behavior of the bark.
    The crispness of fresh bread is the attribute most demanded by consumers; The problem is that after baking, such property is perceived for a short period of time and the loss of the same cause rejection in consumers. Bread quality is quickly lost due to aging that begins when the bread pieces are taken out of the oven and stored. This dynamic process is due to multiple factors and involves simultaneous mechanisms that include the loss of "flavor" (smell, taste and texture), an increase in crumb hardness and loss of crust crust. The latter is associated with the increase in water content in it, causing starch crystals to polymerize in amorphous regions causing a change in mechanical behavior (Aguilera JM, 2002. Topics in food technology - Vol. 1. Ibero-American Science Program and Technology for Development (CYTED) Mesas, JM;
    Alegre, M.T., 2002, Bread and its elaboration process. Food science and technology, Vol. 3, No. 5, pp. 307-313). In stored bread, the "moisture" of the crust is increased due to the migration of water vapor from the crumb to the crust and from the outside environment towards it, providing the piece with a rubbery behavior.
    In hospitality, the gummy state of bread often forces the presentation of ordinary toasted bread that is usually more palatable to the customer, which entails allocating time to the additional roasting operation.
    Traditional paneras do not solve the problem stated regarding the maintenance of crispness in a humid environment.
    Until about 20 years ago a single daily cooking was used, at present successive cooking is carried out even using the traditional technique (complete processing from kneading to the end of baking), and other techniques for the production of common bread are also used (mainly use of frozen dough, and precooked techniques).
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    Traditional bread in loaves or pieces of thicker crust, maintains some crunch for a relatively longer time, compared to pieces of smaller crust thickness. In areas characterized by frequency of high relative humidity, the bread is relatively well preserved for some time in freezers, but a tendency to mechanical breakdown between crust and crumb is revealed, and on the other hand defrosting of the same, or allow some time until consumption.
    By their very nature, common breads of traditional process and careful elaboration experience in the humid environment a degradation of physical properties that affect their acceptability by the consumer.
    It is therefore necessary to offer an alternative to the state of the art that covers the gaps found therein, by means of the proportion of a container that allows the preservation of the foodstuffs disposed therein in very humid environments.
    Explanation of the invention.
    To this end, the present invention concerns, in a first aspect, a container applicable to the storage and preservation of food products which, in a manner known per se, comprises walls arranged so as to define an enclosure with at least one opening for the introduction of food products in its interior, where at least part of said walls allows air to pass through the wall in order to aerate the interior of the container.
    Unlike the containers known in the state of the art applicable to the storage and preservation of food products, in the one proposed by the first aspect of the present invention, characteristically, at least one of its walls, contains inside or attached at one of its faces, at least one preservative agent protective against moisture and suitable for food contact.
    Depending on the exemplary embodiment, the walls of the container of the first aspect of the invention are rigid or flexible.
    According to an exemplary embodiment, the package of the first aspect of the present invention comprises at least one element that includes the preservative agent and which is attached to at least one face of the wall. Preferably, the package comprises a plurality of said elements attached to some faces of some or all of said walls.
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    Depending on the example of embodiment, said or said faces are or are one or some internal or external faces of the walls of the container that delimit said enclosure.
    As regards the said element, according to an embodiment, this is an air permeable container that houses the preservative agent inside.
    For another exemplary embodiment, the preservative agent is integrated in the wall or walls of the container.
    According to another example of embodiment, the preservative agent is incorporated in the composition that constitutes the wall or walls.
    Advantageously, for an exemplary embodiment, the package of the first aspect of the invention comprises closing means for closing said opening once the food products are housed inside the enclosure.
    Alternatively, for another embodiment, the package of the first aspect of the invention does not include closure means. Such is the case, for example, that the package is a bag of sufficient size to not need a lid itself, but that the walls of the bag sufficiently cover the contents of the bag by covering the opening.
    For an exemplary embodiment, in order to allow aeration of the interior of the aforementioned enclosure, at least part of the walls are made of an air permeable material allowing air to pass through the wall.
    According to different implementations of said exemplary embodiment, the walls are made of at least one air permeable material, be it cardboard, paper, cloth or other material also permeable to air and suitable for food contact.
    According to another embodiment of the container of the first aspect of the present invention, at least part of the walls comprise or define holes or gaps, which allow the passage of air through the wall. According to different implementations of said example of embodiment, the walls are made of at least one of the following materials: wicker, fabric, metal, wood or plastic, all of them including through holes, either in the form of perforations (metal, wood) or in the form of interstitial spaces between filaments (wicker, fabric).
    Depending on the exemplary embodiment, the container of the first aspect of the invention is provided as a box, bag or bag.
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    For an exemplary embodiment, the package of the invention consists of a cardboard box or other air permeable material that encloses a volume determined by rectangular faces of suitable dimensions to the application for which the package is designed: fixed container for domestic use , commercial use container, etc.
    According to an implementation of said embodiment, the active material is incorporated on the faces of the box, in its internal part, that is to say the preservative, in air-permeable bags or envelopes, of pleated textile material or corrugated cardboard , whose folds or corrugations contain the active material (in the form of granulometry aggregate suitable for the correct filling of the folds), of an approximate thickness of 6 mm.
    For other embodiments, the package of the first aspect of the invention is constituted by a woven or non-woven cloth bag, permeable to air, for domestic use and transport of small number of pieces, or by a paper sack, where the active material is incorporated into the paper composition, or by a sack of an air permeable fabric that incorporates bags containing the active material.
    Other types of packaging would be wicker boxes, or of a fabric of a certain consistency, that allow aeration of its interior, to which the active material was incorporated in a manner similar to that indicated for the previous embodiment example.
    Other modalities would be wooden or metallic boxes whose aeration is achieved by an adequate number of perforations, and in whose internal faces the active material is incorporated in a manner similar to that indicated above.
    Preferably, the package proposed by the first aspect of the invention is applicable to the storage and preservation of bakery and / or pastry products that have crunching properties (with at least one crunchy outer layer), and more preferably bread pieces .
    Therefore, preferably, the scope of the food products considered refers to bread and products of similar composition and texture, meaning those made from an initial mass that is molded plastically, and subsequently subjected to a process which reduces the water content, and gives rise to an external sheet of lower moisture content and greater mechanical consistency in relation to the humidity and consistency of the interior volume of the piece, moisture difference and consistency that results in proper product behavior ( crjibilidad) that is lost more quickly in high humidity environment.
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    In general, the moisture protection properties of the preservative agent are regenerable when subjected to a temperature below 200 ° C, that is to say, regenerable domestically (during the shelf life of the container), since a domestic oven can be used for this , for example a microwave oven.
    Advantageously, the preservative agent (and the container that houses it, when it is the case) is disposable or recyclable when the container has already degraded a lot, that is to say at the end of the useful life of the container.
    The packaging of the first aspect of the invention constitutes an active and intelligent container, as established in Regulation CE / 450/2009, which allows the transport and storage of, among other food products, pieces of bread and the like for daily consumption, keeping them Tender and crispy.
    The package proposed by the first aspect of the present invention is intended primarily for the domestic consumer of food products, such as bread, but also has other applications (generally when it takes the form of a sack, box, etc ...), with the same foundation (incorporation of an appropriate preservative agent), for example, for distributors, transporters, hotels, etc.
    The invention makes it possible to prolong the preservation of the bread's attributes in the consumer's home for 12-24 hours under conditions of high environmental humidity (up to 90%), which implies an improvement over conventional packaging currently on the market.
    A second aspect of the present invention concerns the use of a preservative agent, protective against moisture and suitable for food contact, for the preservation of food products deposited inside an air-permeable container, preferably bakery products and pastries that have crunching properties.
    In general, the preservative comprises at least one substance with high moisture sorption (ab / adsorption) capacity.
    According to different embodiments, said substance with high sorption capacity is selected from at least one of the following groups, which are listed below from I to VII, and of which only those suitable for food contact will be applicable:
    I. Mineral substances with a predominance of phyllosilicates of the AIPEA phyllosilicate classification groups (Bailey, 1980), which are indicated below:
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    1 - Sepiolite - paligorskite group, such as sepiolite, or paligosrskite (in North American name, attapulgite) or minerals of intermediate structure between those of these minerals.
    2- Group of smectites, whether they are dioctahedral (such as montmorillonites, or nontronites) or trioctahedral (such as saponites or hectorites).
    3 - Group of vermiculites, whether dioctahedral or trioctahedral, when presented in clay size and with a high specific surface.
    4- Groups of interstratified clay minerals, whose structure has sheets of smectite.
    5. Illitas and sericites, and minerals with a basic structure of 2: 1 sheets similar to the group of micas in whose structure there are high contents of smectite sheets.
    For group 1 minerals, commercial or traditional denominations are used as batan lands, or "fullers' earths"
    The commercial name of bentonites is usually used for group 2 minerals.
    II. Mineral substances with a predominance of diatomite (also called kieselguhr, or diatomaceous sand, or diatomaceous earth), with or without heat treatment.
    III. Pilareada clays, synthesized by insertion by ion exchange of bulky metal polycations in interlaminar spaces of the original clay minerals, usually from the smectite group, greatly increasing their basal spacing, followed by calcination stabilizing the structure with a basal spacing greater than the initial .
    IV. Natural or synthetic mineral substances of the zeolite group, in general, and predominantly those classified as 4 Á and 3 Á (whose maximum pore sizes are smaller than those sizes).
    V. Silica gels and dried alumina gels.
    SAW. Other non-hygroscopic moisture sorbents.
    The active material can be used in different ways, either as fine powder, either in granular form or agglomerated, and can be supplied as raw mineral with only mechanical classification, or with physical or chemical activation treatments.
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    Brief description of the drawings
    The foregoing and other advantages and features will be more fully understood from the following detailed description of some embodiments with reference to the attached drawings, which should be taken by way of illustration and not limitation, in which:
    Figure 1 is a perspective view schematically representing the package proposed by the first aspect of the present invention;
    Figures 2 and 3 show the most frequent types of resistance evolution (kg / cm2) in compression-bending tests, at different times counted from the end of the baking of the piece of bread (1: 2 hours, 2: 5 hours, 3:10 h, and 4:24 hours), on pieces of bread preserved in conditions of extraordinary humidity (RH = 85%) using conventional containers (hollow boxes) or containers as proposed by the first aspect of the invention, that is to say incorporating preservative (filled pictures).
    Detailed description of some embodiments
    An exemplary embodiment is illustrated in Figure 1 for which the package 1 proposed by the first aspect of the present invention, applicable to the storage and preservation of food products, is a box comprising walls 1a, 1b, 1c, 1d, 1e, 1f that allow the passage of air through it (either because they are made of an air-permeable material, such as cardboard, or because they include aeration perforations) and that are arranged so that they define an enclosure with an opening A for the introduction of food products inside, in this case pieces of bread, as well as closing means 3a, 3b to close said opening. Once the food products are housed inside the enclosure.
    As can be seen in Figure 1, the package 1 comprises containers 2 that are permeable to the air and that house inside a preservative agent against moisture (desiccant) suitable for food contact, where the containers 2 are attached to some of the walls of the container, in the particular case of the figure, attached to the walls 1a, 1b, 1c, 1d and 1e (in the last two, they are not seen in the presented view).
    The present inventors have carried out experiments, emulating prototypes of the package proposed by the first aspect of the present invention, which will be described below.
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    Experimental devices and procedures:
    i. Tests of moisture and compression resistance measurements:
    The experimentation practiced includes a wide campaign using traditional loaves of certain quality on which measurements of variation of moisture content of the crumb and crust have been performed as well as mechanical resistance to compression-bending of the bread pieces (by means of a test set up for the case), with the time elapsed since baking, in controlled humidity environments.
    Equipment and materials used: plastic or porespan box
    waterproofed, with atmospheres of variable humidity in the range 30-90%, by means of saturated saline solutions providing certain equilibrium humidity, digital thermo-hygrometer for control of relative humidity in the device, handheld penetrometer (Fachini brand, 6.65 mm cylindrical indenter diameter) for compressive strength measurement (in the range of 0.1 to 1.8 Kg / cm2), cloth bags, envelopes containing dry active material, moisture analyzer (Ohaus model, MB35).
    In porespan boxes (20x20x25 cm3), with exterior waterproofing and airtight seal, a preset moisture was established, incorporating a receptacle containing saturated solution of a salt whose equilibrium moisture was desired for the experiment. During the experiment, the temperature and humidity were measured by digital thermo-hygrometer resident in the porespan box.
    Each box contained a cage of 14 x 22 x 6 cm3, that is to say volume approximately equal to half the useful volume of a conventional bag used to house three or four "quarter" bars (approx. 4000 cm3), in which A cloth bag containing half a loaf of bread was attached inside. The test box with controlled humidity had an internal volume of 10000 cm3. For each moisture condition, and for each active agent, the experiment was carried out with a half bar in a bag located in the cage, in the lower part of the cloth bag and inside the cage, a paper envelope containing the active agent, that is the preservative agent, was placed and on the cloth bag and in contact with it, another paper envelope containing the active agent was also placed.The initial weight of the active material was preset (75 g, in the case of sepiolite), verifying in all cases that the sorption of water vapor in the active agent at three ex start time Permento had been equal to or greater than 9% by weight. Under the same conditions, the blank experiment was carried out, with another analog porespan box, but without incorporating the active agent.
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    Experimental development carried out:
    Two active agents formed by clay minerals selected from two groups were used: that of smectites and that of paligorskite-sepiolite (with extensive production in Spain) and experiments were carried out at two humidities representative of very unfavorable conditions for the maintenance of Crusibility With successive measurements at the four times indicated above.
    At times 1, 2,3 and 4 (corresponding to 2, 5, 10 and 24 hours after baking) moisture measurements were made in crumb and crust, as well as compressive strength. For each time 4 moisture measurements were made (three in bark and one in crumb, in portions of 0.7 g), and 12 in compressive strength. Moisture determinations were obtained by weight loss at 130 ° C for 20 minutes, in portions of 0.55 g.
    A penetration resistance measurement procedure, by measuring the compressive strength of the piece of bread, was carried out with an adequate distance between supports. The measurement obtained does not correspond strictly to a resistance to compression but to compression - flexion with low deformation.
    This penetration resistance measurement was made using a pocket penetrometer on the flat part of the piece, in its central part, away from the ends, making the perforations along 15-18 cm, supporting the piece at a convenient distance ( 2 cm), and keeping the piece held with one hand during the test.
    The piece of bread with a rubbery (inadequate) behavior is characterized by a high moisture content of the crumb, as well as by ceasing to perceive the crispy sound during drilling with the penetrometer and by acquiring, the piece, a high resistance to perforation (at time 4) caused by the loss of fragile crust behavior (pre-perforation deformation).
    After carrying out tests of tuning the compression device, different tests were performed. Figures 2 and 3 exemplify the most frequent types of evolution of compressive strength Rc (kg / cm2) with the time elapsed after baking, t (1, 2, 3 and 4 corresponding to 2, 5, 10 and 24 hours respectively) recognized in a wide essay campaign (30). In both figures, variable time resistors are compared, with preservative agent (Rc_cort_c) and without preservative agent (Rc_cor_s), in conditions of extreme humidity (RH = 85%), for different pieces of bread. On time 3 is perceived
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    organoleptically (ear and touch) maintenance of the crunchiness of the piece, the value of Rc being able to be less than or greater than time 2 (with addition, always superior, without addition, not always). At time 4 the increase in Rc value is always appreciated with respect to the value measured in time 3, in experience without active agent while the opposite occurs in parts with active agent.
    In these experiments, the moisture values of crumb are decreasing, and those of crust are increasing (the latter to a greater extent in samples without active agent), which justifies the increase in resistance measured by the elastic-non-fragile behavior of the piece.
    The differences in mechanical behavior are quite clear. ii. Crujibility tests:
    Additionally, in a set of bars, preserved in conditions of extraordinary humidity (RH = 85%) and normal humidity (RH = 40%), in devices located in the laboratory (incorporating or not the preservative agent), and at different times since When baking, a crunch test has been carried out by means of the simultaneous dynamic puncture test and sound measurement (TA XTplus equipment, Stable Micro Systems).
    The experiments have been carried out for a package consisting of a cardboard box that encloses a volume determined by rectangular faces of approximate dimensions A: 30 cm x 45 cm (2 faces), B: 7 cm x 45 cm (2 faces) and C : 7 cm x 30 cm (2 faces), for horizontal arrangement parallel to faces A, and with a dosage of 300 g of sepiolite.
    For a more complete description of the phenomenon, the crujibility tests described here (performed on pieces preserved with or without a preservative, and in normal humidity or extraordinary humidity) were performed with dynamic penetration and simultaneous measurement of acoustic signals in a TA texturometer. XT Plus, working with a cylindrical probe (contact area 3 mm2), according to the procedure based on the work of Van Hecke E., Alaf AK, and Bouvier JM, 1998. Texture and structure of crispy - puffed food products, part II: Mechanical properties in puncture.
    Journal of Texture Studies 29 (1998) 617-632. The results obtained are shown in the following two tables, for two bars, identified as bar A, with a bark of thickness greater than 1 mm, and bar B, with a bark of thickness less than 1 mm, for eight tests EN 1 to EN 8, referenced respectively as A0,
    A5S, A5C, B5S, B10C, B10C, A24S, B24S.
    Table 1a
     Material% ° C Preservative agent Hours%% Reference
     E N °  Bar / bar thickness HR outside container T in the device Yes / No Time (from baking) Wm Wc
     one  A /> 1mm 40 23 No 1 47.18 11.76 A0
     2  A /> 1mm 40 23 No 5 41.54 13.64 A5S
     3  A /> 1mm 85 23 Yes 5 45.7 11.69 A5C
     4  B / <1mm 85 23 No 5 41.68 14.76 B5S
     5  A /> 1mm 85 23 Yes 10 40.57 12.43 A10C
     6  B / <1mm 85 23 Yes 10 41.16 12.28 B10C
     7  A /> 1mm 40 23 No 24 46.09 10.61 A24S
     8  B / <1mm 40 23 No 24 43.2 9.11 B24S
     E N ° = Test number Wm = moisture content of the crumb, Wc = moisture content of the crust
     For trials E No. 1,3, 5 and 6 there was organoleptic recognition of crunchiness (ear and
     touch) when nailing the indenter in the hand penetrometer test
    Table 1b
     dB dB
     E N °  Reference S to DT = 5 sg Other S to different D T Background
     one  A0 84 Yes 56
     2  A5S 72 No 55
     3  A5C 68 Yes 55
     4  B5S 57 No 55
     5  A10C 59 Yes 54
     6  B10C 57.5 Yes 55
     7  A24S 57 No 56
     8  B24S 56.4 56
    Table 1a includes characteristics of the piece of bread tested, and table 1b summarizes the 5 sonic effects recorded in the dynamic penetration test, when measuring the breaking load (whose value is not included in the table).
    Table 1b includes the value of the intensity in decibels of the main sonic effect recorded up to 5 seconds (S at DT = 5 sg), as well as whether or not recorded, differentiable additional sonic effects of the background (whose intensity in decibels is included 10 in the Background column).
    With this experiment it is revealed through tests 2 and 3 (references A5S and A5C) that at 5 hours, with active agent, and extraordinary humidity environment (test 3), the crushing is maintained with extraordinary humidity (since it is presented main sonic effect clearly resolved with respect to the background, also distinguishing 15 differentiable side effects of the background) similar to that recognized in test 2 for analog bar with normal humidity.
    On the other hand, tests 5 and 6 allowed us to appreciate the maintenance of sonic effects, differentiable secondary effects of the bottom, more manifest in the bar with greater bark thickness (test 5).
    20 The results obtained validate the effectiveness of the active agent in maintaining the crunchiness of the piece of bread, maintaining a moisture of the admissible crumb (obviously drying the fresh bread until "hard" bread, both crust and dried
    crumb, the crust increases its mechanical strength but also the crumb, and the nature of the product is changed). The comparison of tests 2 and 5, or 4 and 6, in terms of moisture data, shows a reduction in the moisture content of the crust, with little variation in the moisture content of the crumb, which translates a certain 5 constancy compositional during the 12-hour interval in which the consumption (breakfast, lunch, snack, dinner) of daily bread is usually made.
    A person skilled in the art could introduce changes and modifications in the described embodiments without departing from the scope of the invention as defined in the appended claims.
    权利要求:
    Claims (19)
    [1]
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    1. - Container (1) applicable to the storage and preservation of food products, comprising walls (1a, 1b, 1c, 1d, 1e, 1f) arranged so that they define an enclosure with at least one opening (A) for introduction of food products inside, where at least part of said walls (1a, 1b, 1c, 1d, 1e, 1f) allow the passage of air through the wall to aerate the container, the container being characterized because at least one of its walls (1a, 1b, 1c, 1d, 1e, 1f), contains inside or attached to one of its faces, at least one preservative agent protective against moisture and suitable for food contact.
    [2]
    2. - Container (1) according to claim 1, comprising at least one element (2) that includes said preservative agent and which is attached to at least one face of said wall (1a, 1b, 1c, 1d, 1e , 1f), which is at least one.
    [3]
    3. - Container (1) according to claim 2, comprising a plurality of said elements (2) attached to faces of some or all said walls (1a, 1b, 1c, 1d, 1e, 1f).
    [4]
    4. - Container (1) according to claim 2 or 3, wherein said or said faces are internal faces of the walls (1a, 1b, 1c, 1d, 1e, 1f) of the container (1) delimiting said enclosure.
    [5]
    5. - Container (1) according to claim 2 or 3, wherein said or said faces are external faces of the walls (1a, 1b, 1c, 1d, 1e, 1f) of the container (1).
    [6]
    6. - Container (1) according to any one of claims 2 to 5, wherein said element (2) is an air permeable container that houses said preservative agent therein.
    [7]
    7. - Container (1) according to claim 1, wherein said preservative is integrated into said wall (1a, 1b, 1c, 1d, 1e, 1f), which is at least one.
    [8]
    8. - Container (1) according to claim 7, wherein the preservative is incorporated in the composition or structure of said wall (1a, 1b, 1c, 1d, 1e, 1f), which is at least one .
    [9]
    9. - Container (1) according to any one of the preceding claims, comprising closing means (3a, 3b) for closing said opening (A) once the food products are housed inside said enclosure.
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    [10]
    10. - Container (1) according to any one of the preceding claims, wherein at least part of said walls (1a, 1b, 1c, 1d, 1e, 1f) are made of an air-permeable material allowing the passage of air through the wall.
    [11]
    11. - Container (1) according to claim 10, wherein said walls (1a, 1b, 1c, 1d, 1e, 1f) are made of at least one of the following materials: cardboard, paper or fabric.
    [12]
    12. - Container (1) according to any one of claims 1 to 9, wherein at least part of said walls (1a, 1b, 1c, 1d, 1e, 1f) comprise or define holes or gaps that allow passage of air through the wall.
    [13]
    13. - Container (1) according to claim 12, wherein said walls (1a, 1b, 1c, 1d, 1e, 1f) are made of at least one of the following materials: wicker, fabric, metal, wood or plastic .
    [14]
    14. - Container (1) according to any one of the preceding claims, wherein said preservative comprises at least one microporous substance with high water vapor sorption capacity for environments of relative humidity greater than 50%, resulting in sufficient higher values at 11% by weight.
    [15]
    15. - Container (1) according to claim 14, wherein said substance with high sorption capacity is selected from at least one of the following groups:
    I. Mineral substances with a predominance of phyllosilicates of the following groups of the AIPEA phyllosilicate classification: sepiolite - paligorskite, smectites, vermiculites, when they have clay size and high specific surface area, clay minerals interstratified with smectite sheets, in size clay and high specific surface, and illites, sericites, and minerals with basic structure of 2: 1 sheets presenting high contents of smectite sheets and high specific surface;
    II. Mineral substances with a predominance of diatomite, with or without heat treatment;
    III. Pilareada clays, synthesized by insertion by ion exchange of bulky metal polycations and additional treatment;
    IV. Natural or synthetic mineral substances of the group of zeolites, preferably those classified as 4 Á and 3 Á;
    V. Silica gels and dried alumina gels;
    SAW. Other non-hygroscopic moisture sorbents.
    [16]
    16.- Packaging (1) according to any one of the preceding claims, applicable to the storage and preservation of bakery and pastry products that have crunching properties.
    17. 17. Container (1) according to claim 16, applicable to the storage and preservation of
    pieces of bread.
    [18]
    18. - Container (1) according to any one of the preceding claims, provided in the form of a box, bag or bag.
    [19]
    19. - Container (1) according to any one of the preceding claims, wherein the moisture protection properties of said preservative agent are
    regenerable when subjected to a temperature below 200 ° C.
    [20]
    20. - Use of a preservative agent, protective against moisture and suitable for food contact, for the preservation of food products deposited inside an air-permeable container defined in accordance with any one of the
    15 previous claims.
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    同族专利:
    公开号 | 公开日
    ES2673488B1|2019-04-23|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2235644A1|2003-11-21|2005-07-01|Keepfresh Hoja, S.L.|Preserved fruit and vegetable volatiles absorption agent application technique comprises sealing in paper bags of sepiolite, potassium permanganate, ascorbic acid, sodium citrate and water|
    US20130180120A1|2012-01-02|2013-07-18|Andreas Schmidt|Moisture Regulating Element for Use In Packaging|
    法律状态:
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    优先权:
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    ES201631650A|ES2673488B1|2016-12-22|2016-12-22|PACKAGING APPLICABLE TO DEPOSIT AND CONSERVATION OF FOODSTUFFS AND USE OF A CONSERVATIVE AGENT|ES201631650A| ES2673488B1|2016-12-22|2016-12-22|PACKAGING APPLICABLE TO DEPOSIT AND CONSERVATION OF FOODSTUFFS AND USE OF A CONSERVATIVE AGENT|
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