[go: up one dir, main page]

EP0143261B1 - Emballage pour levure - Google Patents

Emballage pour levure Download PDF

Info

Publication number
EP0143261B1
EP0143261B1 EP19840111557 EP84111557A EP0143261B1 EP 0143261 B1 EP0143261 B1 EP 0143261B1 EP 19840111557 EP19840111557 EP 19840111557 EP 84111557 A EP84111557 A EP 84111557A EP 0143261 B1 EP0143261 B1 EP 0143261B1
Authority
EP
European Patent Office
Prior art keywords
yeast
bag
product
carbon dioxide
pliable
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
EP19840111557
Other languages
German (de)
English (en)
Other versions
EP0143261A2 (fr
EP0143261A3 (en
Inventor
Emanuel Akerman
Dror Cohen
Stella Grander
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Paca Industries Ltd
Original Assignee
Paca Industries Ltd
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
Priority claimed from IL70325A external-priority patent/IL70325A/xx
Application filed by Paca Industries Ltd filed Critical Paca Industries Ltd
Priority to AT84111557T priority Critical patent/ATE32452T1/de
Priority claimed from EP85105958A external-priority patent/EP0201616A1/fr
Publication of EP0143261A2 publication Critical patent/EP0143261A2/fr
Publication of EP0143261A3 publication Critical patent/EP0143261A3/en
Application granted granted Critical
Publication of EP0143261B1 publication Critical patent/EP0143261B1/fr
Expired legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants

Definitions

  • the present invention concerns a method of preparing a packaged yeast product and a package comprising a yeast product as set forth in the preamble of claims 1 and 8, respectively, this being known from GB-A-1 172 595.
  • a yeast package comprising a sealed metal-foil bag containing granulated fresh yeast, the thickness of metal-foil being such, that the gases arising from the yeast contained therein are capable of diffusing through the foil at a rate sufficient to prevent bursting of the bag.
  • This metal-foil bag is preferably reinforced by a layer of paper, cardboard or plastic material and is laminated with an outer layer of paper so as to be able to safely retain up to 15 kg of granular yeast.
  • Yeast which is to be used for baking purposes is a product based on any of the strains of the species Saccharomyces cerevisiae. There are many strains of yeast that are included within this species, differing from each other, among others, in osmotolerant characteristics, ability to ferment various sugars, resistance to dehydration, etc.
  • a yeast product based on any of these strains is produced commercially in a series of fermentations or stages. The yeast is grown under aerobic conditions by the addition of large volumes of air to the growth media.
  • Carbohydrates, in the form of molasses, and nitrogen sources, in the form of ammonia are continuously incorporated into the growth media, especially in the last stages of propagation.
  • yeast is separated from the other dissolved constituents of the growth media by centrifugation and a number of washing cycles.
  • Yeast at this stage at about 20% solids content, is a tan coloured liquid and known in the art as liquid or cream yeast.
  • Cream yeast is converted to a plastic or solid consistency by vacuum or other filtration procedures.
  • Such yeast product is known in the art as compressed yeast containing approximately 30% solids and may be molded or extruded into blocks or cubes in which form it is supplied to bakers or for household use.
  • yeast product provided to the baker is bulk yeast. This product, almost always at a solids level substantially above 30%, is granulated and provided to the baker as is or treated with a minor amount of drying agent intended to preserve the free flowing characteristics of this type of yeast.
  • Still another yeast product available to the consumer is referred to in the art as active dry yeast.
  • the initial processes involved in the production of this product are those described for compressed or bulk yeast production, a Saccharomyces cerevisiae strain known as Bios No. 23 being generally used.
  • the Bios classification is as per publication by Schultz and Atkin in "Archives of Biochemistry", Vol. 14; p. 369 (March 1947).
  • active dry yeast is obtained by any of several processes known in the art.
  • the compressed yeast can be converted into spaghetti form and dried on a moving belt under controlled temperature and time conditions.
  • Fresh, compressed or bulk yeast is sold principally to bakeries.
  • the household consumer has two types of yeast products available to him. They are fresh compressed yeast packages or cubes, wrapped in aluminum foil, or active dry yeast, packaged in air, vacuum, or under inert gas conditions.
  • the fresh compressed yeast cube known in the art as Household Yeast, is distributed as a refrigerated item.
  • This product has a shelf life of about 4 to 6 weeks under storage conditions generally referred to as cool and dry.
  • the yeast has to undergo special treatment in all stages of its preparation, especially before filtration and packaging.
  • the packaging material generally an expensive aluminum foil laminate
  • This kind of product, being in cake or block form, has the additional disadvantage of having to undergo dispersion before it can be added to the flour in home baking.
  • the product suffers also from other shortcomings such as loss of weight and discoloration if not properly wrapped.
  • the development of an active dry yeast product came against the background of the disadvantages exhibited by the household yeast package, and aimed at providing a better product. And indeed the active dry yeast type product has a longer shelf life and has no mold or discoloration problems.
  • the active dry yeast has, however, other inherent problems. For one, it is less active than fresh yeast. Moreover, it has to be rehydrated under controlled temperature conditions before it can be used in the baking process, and this can become a major burden to the consumer when attempting to bake yeast leavened goods in a kitchen. Additionally, to achieve a reasonable room temperature shelf life, the yeast may have to be packaged in expensive material such as aluminum foil laminates under inert gas conditions. When adding to this the cost of a very demanding drying procedure, there results a very expensive product for the household consumer.
  • Bakers yeast e.g. free flowing, fresh bulk yeast
  • Bakers yeast is, however, a potentially problematical product. It comprises a mass of living yeast cells having varying amounts of extra-cellular water in the interstitial spaces between and surrounding the cells. Water is also the largest component of the yeast cell and is referred to as intracellular water. The feel or appearance of compressed or bulk yeast is largely determined by the relationship between the intracellular and extracellular water in a particular yeast product preparation. Obviously, the relative dryness or wetness of a yeast product will affect the tendency of the yeast to stick or coalesce and therefore cause a deterioration in its free flowing characteristics.
  • Bulk yeast being in a fine granulated form, provides a relatively large surface area for atmospheric oxygen to interact with the yeast.
  • the process is called respiration and its results are the generation of water, heat, and other products. It is this generation of extra water during handling and storage that can ultimately partially or totally destroy the free flowing characteristics of the yeast product.
  • US-A-4,232,045 provides a partial remedy to this problem. It teaches the incorporation into the granulated yeast of a drying agent that will tie up some of the water that may be generated by the process of respiration.
  • a bulk yeast produced by the teaching of that patent will indeed have an improved capacity to retain free flowing characteristics over extended periods when packaged in especially designed polyethylene lined bags and held under refrigerated conditions.
  • granular yeast is packaged in polyethylene (or similar material) which slows down the rate of oxygen penetration into the bag while permitting carbon dioxide generated in consequence or respiration and autofermentation, to diffuse to the outside.
  • polyethylene or similar material
  • a method of preparing a packaged yeast product as set forth in the preamble of claim 1 which is characterized by said bag being pliable and having an oxygen permeability at 10 5 Pa pressure differential across the material which does not exceed about 1000 cm 3 /m z per day and having a carbon dioxide permeability at 10 5 Pa pressure differential across the material which does not exceed about 4000 cm 3 /m 2 per day, the amount of yeast in the bag being measured so that the bag is not full to capacity, the so-filled bag, after being sealed, is left at a temperature within the range of 0-20°C to enable the occurrence of autofermentation to produce carbon dioxide and inflate the bag.
  • air present in the head space of the bag is expelled as far as possible by squeezing before the bag is sealed.
  • the yeast in the sealed bag is under what may be termed anaerobic conditions characterized by the presence of mainly a carbon dioxide atmosphere.
  • anaerobic conditions characterized by the presence of mainly a carbon dioxide atmosphere.
  • the prior art teaches that yeast may not be stored under anaerobic conditions since under such conditions the leavening capacity is significantly reduced.
  • the prior art further teaches - see for example British patent specification No. 966,984 and "The Yeast" by S. Burrows referred to above - that carbon dioxide must be continuously removed from stored yeast. It was therefore completely surprising to discover in accordance with the present invention that by storing fresh, free flowing bulk yeast in sealed bags under a carbon dioxide atmosphere, the yeast retains essentially its free flowing characteristics and its leavening strength for extended periods of time.
  • the degree of inflation of the bag that is required for the purpose of the present invention is not critical as long as it is sufficient to produce a protective cushion as specified.
  • full inflation of the package is as a rule not required.
  • it will be quite sufficient to generate only 2 ml of carbon dioxide per gram of yeast.
  • it is as a rule not necesssary to warm the packaged yeast above the packaging tempoerature and it is sufficient to cool the yeast down to storage temperature - as a rule about 5-10°C - at such a rate that sufficient carbon dioxide develops.
  • the degree of inflation is obviously directly affected by the rate of autofermentation by the yeast, which in turn is dependent on the temperature of storage.
  • any particular yeast strain grown under a particular set of propagation conditions, to a specific nitrogen and phospherous content will have a predictable and known autofermentation profile at a given temperature. It is accordingly possible to alter any of the above to produce a yeast that has a suitable autofermentation profile.
  • the handling temperature during the packaging will as a rule be within the range of 10-20 0 C and the cooling down period may typically be from 24-48 hours.
  • volume of bag means the volume of water required to fill it to capacity when empty, and weight ratios of yeast to bag volume of 1:27, have been found to produce satisfactory results.
  • weight ratios of yeast to bag volume 1:4-1:6 is preferred.
  • the material used for making pliable bags whose permeability to oxygen and carbon dioxide is as specified can be of any kind that is inert to the packaged product.
  • bags made of plastic polyester sheets, possible reinforced with small amounts of polyethylene, may be used to advantage.
  • Other examples are bags made of polypropylene or aluminum foil, and there are of course many others.
  • Typical plastic material sheets produced by Kibbutz Negba, Israel, have the following permeabilities:
  • the present invention provides maximum storage stability that any particular yeast may have.
  • This example describes the profile of a particular yeast as regards its potential to produce carbon dioxide by autofermentation and to the leavening activity by the yeast product upon storage for different periods without refrigeration.
  • the yeast was propagated under normal conditions to a composition of about 42% total protein (Kjeldahl) and 1.90% P z O s . After centrifugation and washing, 300 liters of cream yeast were treated with 20 liters of a saturated sodium chloride solution. The treated liquid yeast was vacuum filtered to about 34 per cent solids, granulated through a plate containing 2 milimeter diameter holes, and treated with four per cent Aerosil 200 on a weight basis (a product of Degussa AG of the Federal Republic of Germany).
  • the packaging was in a polythene reinforced polyester laminate of about 0.06 mm total thickness.
  • the actual formation of the packages, filling and heat sealing was by hand.
  • the sealed package containing 20 g of free flowing yeast was at about 18°C when the test series was started.
  • the volume of the package when empty was about 550 milliliters. Table I summarizes the results.
  • Yeast was propagated, filtered, treated with Aerosil 200, and packaged as under Example 1. Two package sizes, one of 170 milliliters volume and the other of 550 milliliter volume, were filled each with 20 grams of free-flowing, free baker's yeast. The results are given in Table II.
  • the yeast was propagated as in Example 1, but this time to a protein composition of 41.9% and P 2 0 5 of about 1.70%.
  • the filtered yeast contained about 34.7% solids.
  • the yeast was packaged in polyethylene-polyester film as in Example 1, but this time in a package that contained 25 g of free-flowing yeast in a total package volume of about 100 milliliters.
  • the yeast was packaged on a commercial packaging machine supplied by Rouse of Barcelona in Spain, model 1214 T. The yeast packages were stored at 15-20°C and the observations made after 14 days of storage are recorded in Table III.
  • This example illustrates the potential of storage stability that our invention may impart to free-flowing, fresh baker's yeast under various temperatures.
  • the yeast was propagated and treated as under Example 3 and stored under the various storage conditions as listed in Table IV. Before storage, the temperature profile of the yeast during preparation and packaging was: The storage series started with the yeast being at 17°C and having generated about one ml of carbon dioxide per gram of yeast at this point.
  • This example illustrates the superiority of a polyester laminate over polyethylene which has inherently a certain degree of permeability to oxygen and carbon dioxide.
  • the yeast was propagated, filtered, treated with Aerosil 200, and packaged as Under Example 1.
  • Two types of packaging materials were compared. Polyethylene film alone was compared to a laminate of polyester. In the first case 20 g of free-flowing, fresh baker's yeast was sealed in a polyethylene package with a potential volume of about 170 ml., the polyethylene being of 0.05 mm thickness. In the second instance, 20 g of similar yeast was sealed in a polyester laminate with a potential volume of 550 ml., the laminate being of 0.06 mm total thickness. No attempt was made to squeeze the head space air out before heat sealing. In both cases the temperature history of the yeast was identical and thus: The storage started at 18°C and was at room conditions in a temperature range of 15-20°C. The results were:
  • This example compares the permeability characteristics of three different plastic materials in terms of the degree of head space inflation of the package which is a function of storage temperature.
  • This example compares the results obtained upon storage of yeast in polypropylene and polyester bags in accordance with the invention.
  • This example compares the results obtained in accordance with the invention with two kinds of yeast.
  • This example shows the leavening activity of yeast packaged in accordance with the invention in bread dough formula after different storage times at 5°C.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Packages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (8)

1. Procédé de préparation d'un produit du type levure emballé dans lequel on introduit de la levure en vrac fraîche, s'écoulant librement dans un sachet, ledit sachet étant en une matière dotée de perméabilité aux gaz et étant fermé hermétiquement après l'introduction de ladite levure, caractérisé en ce que ledit sachet est flexible et est fait d'un matériau dont la perméabilité à l'oxygène sous différence de pression de 105 Pa les deux côtés du matériau ne dépasse pas environ 1000 cm'/m2 par jour, et dont la perméabilité au dioxyde de carbone, sous différence de pression de 105 Pa entre les deux côtés du matériau, ne dépasse pas environ 4000 cm3/mz par jour, la quantité de levure présente dans le sachet étant dosée de sorte que le sachet ne soit pas rempli à pleine capacité, et on laisse le sachet ainsie remplie, après l'avoir hermétiquement fermé, à une température de 0 à 20°C pour permettre l'apparition d'une auto-fermentation afin d'engendrer du dioxyde de carbone et de gonfler le sachet.
2. Procédé selon la revendication 1, dans lequel on expulse par compression l'air de l'espace libre du sachet avant fermeture hermétique.
3. Procédé selon la revendication 1, dans lequel la rapport entre le poids de la levure présente dans le sachet et de l'eau remplissant le sachet jusqu'à concurrence de sa capacité en tant que mesure du volume de sachet est compris entre 1/4 et 1/6.
4. Procédé selon la revendication 1, dans lequel ledit matériau du sachet flexible est un stratifié de polyester.
5. Procédé selon la revendication 1, dans lequel ledit matériau du sachet flexible est du polypropylène.
6. Procédé selon la revendication 1, dans lequel ledit matériau du sachet flexible est de la feuille d'aluminium.
7. Procède selon la revendication 1, dans lequel on utilise de la levure de boulanger fraîche s'écoulant librement pour l'emballage.
8. Paquet comprenant un produit du type levure dans un sachet en matière perméable aux gaz et fermé hermétiquement, caractérisé en ce que ledit sachet est flexible et est un matériau dont la perméabilité à l'oxygène sous différence de pression de 102 Pa entre les deu côtés du matériau ne dépasse pas environ 1000 cm3/m2 par jour, et dont la perméabilité au dioxyde de carbone, sous différence de pression de 105 Pa entre les deux côtés du matériau, ne dépasse pas environ 4000 cm3tm2 par jour, la quantité de levure présente dans le sachet étant mesurée pour que le sachet ne soit pas rempli jesqu'à concurrence de sa capacité.
EP19840111557 1983-11-25 1984-09-27 Emballage pour levure Expired EP0143261B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT84111557T ATE32452T1 (de) 1983-11-25 1984-09-27 Verpackung fuer hefe.

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IL70325A IL70325A (en) 1983-11-25 1983-11-25 Packaging of baker's yeast
IL70325 1983-11-25
EP85105958A EP0201616A1 (fr) 1985-05-14 1985-05-14 Emballage de levure

Publications (3)

Publication Number Publication Date
EP0143261A2 EP0143261A2 (fr) 1985-06-05
EP0143261A3 EP0143261A3 (en) 1986-01-29
EP0143261B1 true EP0143261B1 (fr) 1988-02-10

Family

ID=26096767

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19840111557 Expired EP0143261B1 (fr) 1983-11-25 1984-09-27 Emballage pour levure

Country Status (1)

Country Link
EP (1) EP0143261B1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL2019051T3 (pl) * 2007-07-18 2010-08-31 Lesaffre & Cie Nowe opakowanie dla produktów ciekłych

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB966984A (en) * 1961-03-08 1964-08-19 Hendrik Jacobus Van Buren Package containing fresh baker's yeast
GB1192751A (en) * 1967-03-17 1970-05-20 Distillers Co Yeast Ltd Yeast Packages
GB1172595A (en) * 1967-03-17 1969-12-03 Distillers Co Yeast Ltd Yeast Packages

Also Published As

Publication number Publication date
EP0143261A2 (fr) 1985-06-05
EP0143261A3 (en) 1986-01-29

Similar Documents

Publication Publication Date Title
US4079666A (en) Apparatus for treating baked products in order to improve the shelf life thereof
US5643625A (en) Method for packaging refrigeratable yeast leavened doughs
CN1083695C (zh) 包容面团的组件及其制备方法
US3798333A (en) Packaging bananas in carbon dioxide permeable film
US5366744A (en) Refrigerated dough package and method
US3346398A (en) Method of preserving perishable material
WO2002030788A1 (fr) Systeme d'emballage permettant de preserver des produits perissables
US5028578A (en) Oxygen absorbent and use thereof
EP1516827B1 (fr) Emballage des bananes
EP0143261B1 (fr) Emballage pour levure
US3979525A (en) Process for retarding mold growth in partially baked pizza crusts and articles produced thereby
CA1228767A (fr) Conditionnement de la levure de boulangerie
EP0201616A1 (fr) Emballage de levure
JPS6094056A (ja) ブロツコリ−保存袋
EP0272404B1 (fr) Réceptacle pour conserver du vin
RU2204924C2 (ru) Способ предотвращения от порчи пищевых продуктов
JP3461502B2 (ja) 熱応答透過性を有する重合体からなる食品パッケージ
EP1842794B1 (fr) Emballage de fromage
JPS61271980A (ja) 包装したイ−スト製品およびその調製方法
NO850953L (no) Pakking av bakegjaer.
Lee et al. Shelf life extension of Korean fresh pasta by modified atmosphere packaging
JPH0767375B2 (ja) ▲麺▼類の保存方法
JPS5930072B2 (ja) 食品の保存法と食品保存用具
JPS6126332B2 (fr)
JPH0646809A (ja) 食品保存方法

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Designated state(s): AT DE FR GB NL SE

PUAL Search report despatched

Free format text: ORIGINAL CODE: 0009013

AK Designated contracting states

Designated state(s): AT DE FR GB NL SE

17P Request for examination filed

Effective date: 19860609

17Q First examination report despatched

Effective date: 19861112

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT DE FR GB NL SE

REF Corresponds to:

Ref document number: 32452

Country of ref document: AT

Date of ref document: 19880215

Kind code of ref document: T

REF Corresponds to:

Ref document number: 3469291

Country of ref document: DE

Date of ref document: 19880317

ET Fr: translation filed
PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed
PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DE

Effective date: 19890601

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GB

Effective date: 19890927

Ref country code: AT

Effective date: 19890927

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Effective date: 19890928

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Effective date: 19900401

NLV4 Nl: lapsed or anulled due to non-payment of the annual fee
GBPC Gb: european patent ceased through non-payment of renewal fee
PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Effective date: 19900531

REG Reference to a national code

Ref country code: FR

Ref legal event code: ST

EUG Se: european patent has lapsed

Ref document number: 84111557.9

Effective date: 19900521