• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A baked food product such as buns, pizzas and the like is partially precooked, sterilized and then wrapped aseptically in a sealed wrapper (2). In this manner is obtained a long preservation product which at the time of consumption is placed in an oven for a brief completion of cooking which frees the flavourings and ensures taste and quality.
    公开号:SU1669388A3
    申请号:SU4027014
    申请日:1986-02-27
    公开日:1991-08-07
    发明作者:Рота Альберто
    申请人:Пармалат С.П.А. (Фирма)；
    IPC主号:
    专利说明:

    The invention relates to the food industry, in particular to methods for the preparation and packaging of baked food products, such as bakery products, for long-term storage.
    The purpose of the invention is to increase the shelf life of the baked food product.
    FIG. 1 and 2 show the appearance of the finished and packaged product, ready for distribution and sale.
    The essence of the method is that the food product is pre-baked until incompletely prepared, but ensuring the moisture of the product is 25-30%, and then the food product and the packaging casing are sterilized separately, and the packaging is carried out under aseptic conditions while maintaining 25-30% moisture of the product .
    Preliminary baking of the product is carried out in such a way that it ensures the subsequent preparation of the product at home until ready for 6-10 minutes.
    Example. To prepare a Genoese bun according to a given recipe, dough is prepared from flour, potato flakes, brewer's yeast, salt, olive oil, fat and rosemary.
    The flour, potato flakes and yeast are kneaded with water to form a thick but elastic mass, which is divided into separate spherical parts.
    After the dough rises (for example, after 30-60 minutes), each piece is rolled to the desired final shape, for example, a disk of the appropriate size. .
    Butter, salt and other seasoning are added to the resulting raw product (even a side dish for other types of buns or pizza)
    ABOUT
    o you
    00
    with
    00

    with
    and placed in an oven for pre-baking, which lasts 10-20 minutes at 200-250 ° C.
    The product is prepared in such a way that after preliminary heat treatment the moisture content in it is 25–30%.
    The previously prepared product removed from the oven is then subjected to heat sterilization, and the humidity is maintained within the specified limits.
    The product is ready for aseptic packaging in a bag-type casing, which is vacuum-treated, filled with a protective gas mixture, and finally compacted along the edges.
    Partially pre-baked and sterilized food product 1 (Fig. 1), for example, a Genoa bun, is placed inside a bag type package 2 made of two corresponding flexible impermeable polyethylene sheets 3 (inner) and aluminum sheets 4 (outer), joined together by pairs of sheets of peripheral welded lines 5 and 6. Each conjugated pair may include another sheet of flexible plastic material 7 (e.g., polyester) for the application of advertising signs and illustrations.
    The moisture content of 24 to 30% is selected on the basis of providing the final product with good taste quality.
    A lower moisture content, for example 20 to 24%, leads to too dry baked food, which is brittle. it is soft, tasteless and burns easily during full cooking.
    A higher moisture content, for example 30 to 35%, leads to a too moist and soft baked product that is easily formed and gives off a pungent smell, has a bad aroma and dark spots. Bacteriological examination gives positive results for proteolytic microorganisms.
    Chemical, bacteriological and organoleptic analyzes of baked foods with a moisture content of 24–30% after 30–100 days showed well-preserved foods with excellent organoleptic characteristics.
    Regarding the final cooking time, periods from 6 to 10 minutes are optimal in order to have a baked product that requires only a limited time to final preparation, without losing the ability to last for a long period of time.
    Possible minimum, intermediate and maximum values for the preparation of baked food (about 65% flour, 33% water and 2% other ingredients) by using a 3-meter long oven that has an inlet section at a temperature T1, an intermediate section at a temperature T2 and the output section at the temperature of the TZ are presented in the table.
    The final baking time varies from 6 to 10 minutes in accordance with the needs of the consumer.
    Fomula invention
    The method of obtaining and packaging baked food product for long-term storage before final baking, involving the preparation of dough in the form of an approached and flavored product, its preliminary baking to obtain a product with the required moisture content, sterilization, wrapping under aseptic conditions to preserve the product at the specified humidity and hermetic sealing of the package, characterized in that, in order to increase the shelf life of the product, the preliminary baking of the product carried out Until a moisture content of 25 to 30% is reached in it, the preliminary baking is stopped after b - 10 minutes until a fully baked product is obtained.
    /
    /
    /

    h
    V



    Figg
    /
    X
    /
    FIG. 2
    5 6
    7 1
    权利要求:
    Claims (1)
    [1]
    Claim
    A method of obtaining and packaging a baked food product for long-term storage before final baking, which involves preparing the dough in the form of a suitable and flavored product, pre-baking it to produce a product with the required moisture content, sterilization, packaging in an aseptic packaging to preserve the product at a specified humidity and hermetic packing sealing, characterized in that, in order to increase the shelf life of the product, I pre-bake the product to a moisture content in the 25 - 30%, while the pre-baking is stopped for 6 - 10 min to obtain a fully baked product.
    16693HR b
    Indicators The value of the indicators when reaching moisture,% 25 2Θ thirty Temperature ° C T1 200 180 180 T2 250 250 240 TK 200 180 160 Pre-time baking minutes, min thirteen 12 eleven
    Figure 1
    Compiled by N. Seliverstov Editor N. Tupitsa Tehred M. Morgenthal Corrector S. Czerny
    Order 2661 Circulation 261 Subscription
    VNIIIPI of the State Committee for Inventions and Discoveries under the State Committee for Science and Technology of the USSR 113035, Moscow, Zh-35, Raushskaya nab., 4/5
    Production and Publishing Plant Patent; Uzhhorod, 101 Gagarin St.
    类似技术:
    公开号 | 公开日 | 专利标题
    US5846585A|1998-12-08|Process for increasing the bulk of food having decreased bulk
    US4020184A|1977-04-26|Method of making pizza bread analog
    EP1256280B9|2004-03-03|Process for making a range of long shelf life, filled bread snacks
    SU1669388A3|1991-08-07|Method for making and packing of half-baked product for long storage before final baking
    KR102047941B1|2019-11-22|A manufacturing process of rising frozen-pizza dough
    JP2005204633A|2005-08-04|Fried bread having less oil-absorbing amount and method for producing the same
    KR100898060B1|2009-05-19|Par-baking baguette for home bakery and method thereof
    KR20140119263A|2014-10-10|Steamed Bread Manufacturing Method Using Wild rice
    KR102236504B1|2021-04-05|Chocopie using natural fermentation sour cream and manufacturing method thereof
    EP1647192A1|2006-04-19|Process for the preparation of a composite food product
    KR102049591B1|2019-11-27|Method for Manufacturing Corn Bread
    KR101715214B1|2017-03-10|Bread including Bean and Manufacturing Method thereof
    RU2627090C2|2017-08-03|Dough for pizza, containing malted barley flour
    JP2717194B2|1998-02-18|Manufacturing method of layered baked confectionery
    US3350208A|1967-10-31|Method of making a canned, baked pie
    JP3572790B2|2004-10-06|Processed food containing linseed seed and method for producing the same
    KR102150401B1|2020-09-01|Method for producing sweet persimmon manju
    JP2021531799A|2021-11-25|How to make a food kit for preparing raw stuffed pasta, the food kit obtained by that manufacturing method, and how to use it.
    KR20200075279A|2020-06-26|Meat cooked in the oven by wrapping the Sous-vide cooked meat in a dough and its cooking method
    KR102327862B1|2021-11-17|Preparing method for home meal replacement garlic naan
    RU2140159C1|1999-10-27|Prolonged storage cake and method of preparing such cake
    KR102082311B1|2020-02-27|Manufacturing method of powdered soybean bread
    KR20220018999A|2022-02-15|A Method for Producing a Biscuit Containing a Shiitake Component ana the Biscuit Produced by the Same
    KR100317883B1|2001-12-22|method for manufacturing escargot butter source
    JP2639498B2|1997-08-13|Manufacturing method of baked confectionery with green leaves
    同族专利:
    公开号 | 公开日
    IT8519714D0|1985-02-28|
    EP0193223B1|1990-07-25|
    AT54886T|1990-08-15|
    IT1183442B|1987-10-22|
    ES8706401A1|1987-07-01|
    JPS61202647A|1986-09-08|
    EP0193223A1|1986-09-03|
    ES552242A0|1987-07-01|
    DE3672850D1|1990-08-30|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3843826A|1970-04-22|1974-10-22|K Hirakawa|Method for production of castella or soft cake|
    FR2406392B1|1977-10-21|1980-08-08|Joulin Gerard|
    JPS5643221B2|1978-02-17|1981-10-09|
    IT1131614B|1980-05-15|1986-06-25|Mario Pavan|PROCEDURE FOR THE PRODUCTION OF DRY PASTA, PLANT FOR ITS IMPLEMENTATION, AS WELL AS PRODUCT OBTAINED|
    DE3323166C1|1983-06-28|1984-11-22|Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel|Process for pressure-free heat pasteurization of bread slices|
    JPS6034125A|1983-08-04|1985-02-21|Shiyuuji Suzuki|Production of preservable instant pizza|IT1263964B|1993-02-24|1996-09-05|Barilla Flli G & R|PROCEDURE FOR THE PRODUCTION OF REFRIGERATED PIZZAS READY TO BE CONSUMED|
    DE19650666C1|1996-12-06|1998-01-02|Franz Leupoldt|Pre-packaged dough assisting household and small bakery production of whole meal and speciality bread|
    GB2336518B|1998-04-24|2002-10-16|Unilever Plc|Parbaked bread|
    EP1279600A1|2001-07-23|2003-01-29|Cryovac, Inc.|Method for packaging partially baked bread in a long shelf-life package|
    JP5347053B1|2012-06-29|2013-11-20|茂男 高田|Bread product manufacturing method and bread product manufactured using the same|
    法律状态:
    2005-05-10| REG| Reference to a code of a succession state|Ref country code: RU Ref legal event code: MM4A Effective date: 20040228 |
    优先权:
    申请号 | 申请日 | 专利标题
    IT19714/85A|IT1183442B|1985-02-28|1985-02-28|PROCEDURE FOR THE PREPARATION AND PACKAGING OF A FOOD PRODUCT FROM OVEN WITH LONG STORAGE AND PACKAGING SO OBTAINED|
    [返回顶部]