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
  • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
  • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
  • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials

Definitions

• the present invention relates to the field of packaging and storage of liquid products for food and more particularly relates to a packaging for packaging liquid products containing yeast.
• Yeast in aqueous suspension is a product particularly sensitive to its storage conditions, especially its environment (temperature, pH, CO 2 / O 2 content ...), and particularly exposed to contamination. It is thus a particularly difficult product to package which therefore requires hygienic storage conditions to maintain both its microbiological quality, its performance especially in terms of ferment power and its organoleptic qualities.
• Packaging solutions have certainly been described in the literature for the packaging of food products such as fruit, vegetables and cheese, but the preservation of these products does not require conditioning that degasses the CO 2 and / or limits the supply of oxygen, while isolating a product in liquid form from its environment. The water produced during the On the contrary, the preservation of some of these products is very often an undesired product which it is desired to release outside this type of packaging. Also, these packages are not likely to provide usable technical solutions for the packaging of liquid products containing yeast.
• Packaging solutions have also been described in the literature for the packaging of soft drinks, but the preservation of these products requires, in this case, a seal to contain the dissolved gas. Also, such packages are not likely to provide usable technical solutions for packaging liquid products containing yeast.
• yeast suspension has undeniable advantages, including its simplified implementation, its predosage, as well as its good performance which makes it also a product highly appreciated by professionals from the bakery. Similarly, no liquid leavened product possibly containing suspended yeast is currently marketed on the general public market, for the same reasons.
• a liquid product containing yeast type liquid leaven however allows a facilitated implementation and obtaining the characteristics of leavened bread, that is to say the organoleptic intake much sought after by the consumer ( flavor characterized by a sour or acetic scent of the crumb), a bread-specific texture and an extended shelf life. While the market for breadmakers for the general public is changing rapidly, the need for products of this type adapted to consumer requirements is also more pressing.
• the present invention relates to a liquid product packaging containing yeast comprising at least one permeable material whose exchange surface S is such that the S / M ratio is at least 1.2 with S expressed in cm 2 and M the mass of the liquid product expressed in g and whose coefficient of permeability CP at O 2 is between 200 and 9000 cm 3 / m 2 .24 hrbar, and / or the coefficient of permeability CP at CO 2 is between 800 to 45000 cm 3 / m 2 .24h.bar.
• the invention also relates to the use of such a packaging for containing a liquid product containing yeast.
• Such packaging makes it possible, surprisingly, to maintain liquid products containing yeast with a swelling which is very acceptable commercially because it is not perceptible, ie the increase in volume remains less than or equal to 50% of the volume. initial in the case of a flexible packaging, or without any deformation of the packaging perceptible and at a storage temperature of up to 15 ° C.
• the variation of pressure inside the packaging can go up to an increase for example 50 mbar or even up to 100 mbar, likewise, in the case of a rigid packaging (of the type tray with lid for milk or cream of milk for coffee).
• Such packaging finally makes it possible to offer the consumer of the consumer a product with advantageous properties with a deadline of consumption adapted to a distribution chain that can be long as is the case of large and medium surfaces.
• the packaging according to the invention makes it possible to offer conditions for the preservation of liquid products containing yeast up to 6 weeks, or even 8 weeks, and this, advantageously especially in the case of product storage conditions. general public with possibly breaking the cold chain.
• the term liquid product containing yeast a liquid suspension, typically an aqueous suspension, comprising yeast.
• a liquid suspension typically an aqueous suspension, comprising yeast.
• the yeast is a fresh yeast.
• said yeast during its packaging comprises at least 10 5 units forming colonies (CFU) of yeast per gram, preferably at least 10 8 units forming colonies (CFU) of yeast per gram, and advantageously at least 10 9 units forming colonies (CFU) of yeast per gram.
• the yeast-containing liquid product has a preferential content of at least 0.03% by weight of yeast living cell solids, preferably at least 0.1%, and still more preferably at least 5% by weight. dry matter of yeast.
• the packages according to the invention are particularly suitable for the preservation of the yeasts used for their fermentative activity. These include yeasts belonging to the family Saccharomycetaceae (classification of The Yeasts, a taxonomic study, Kurtzman CP and Fell CW, 4th Edition, Elsevier, 1998 ).
• the invention thus relates mainly to baker's yeasts, but may also relate to oenological, distillery and / or brewery yeasts for which storage problems in liquid form arise.
• Oenological, distillery and / or brewery yeasts are preferentially chosen from the genus Saccharomyces , in particular S. bayanus, and S. cerevisiae in particular the varieties uvarum, calbergensis, and cerevisiae , the genus Kluyveromyces especially K. thermotolerans , the genus Brettanomyces especially B. bruxellensis, the genus Torulaspora especially T. delbrueckii , alone or in a mixture.
• the baker's yeast is preferably a yeast selected from Saccharomyces cerevisiae , Saccharomyces chevalierii and Saccharomyces boulardii .
• the liquid product containing yeast has a density of preferably between 1.01 and 1.25 and preferably between 1.05 and 1.15.
• liquid yeast product is meant in particular according to the present invention, yeast cream, preferably bakery and liquid leaven.
• yeast cream preferably bakery, it comprises a liquid suspension, typically an aqueous suspension, living yeast cells preferentially bakery, said suspension having a preferred dry matter content of at least 12% by weight and generally between 12 and 50% by weight (extended definition of yeast cream).
• the liquid yeast cream meets the definition of yeast cream in the strict sense, that is to say that it has a solids content between 12 and 25% by weight, and more preferably between 15 and 25% by weight. and 22% by mass.
• the present invention is also useful for creams of yeast preferably bakery with higher solids content, that is to say at least 25% by weight, such as in particular the creams of yeast bakery said to high density containing one or more osmotic agents, such as for example polyhydroxy food compounds and food salts.
• Such creams of high density bakery yeast which can 25 to 48% by weight, or 25 to 46% by weight, are known and are, for example, described in US Pat. WO91 / 12315 and WO03 / 048342 .
• liquid leaven it is understood according to the invention a liquid suspension, typically an aqueous suspension, living yeast cells preferentially bakery, living cells of lactic acid bacteria and flour.
• the liquid leaven has a solids content of between 12 and 20% by weight, and more preferably between 15 and 17% by weight.
• Stable liquid leavens ready for use and suitable for being packaged according to the invention are in particular those described in the Applicant's previous patents. EP0953288-B1 and WO2004 / 080187-A1 .
• the liquid leaven is obtained by the use of a culture medium comprising at least one non-malted cereal flour and water, an inoculation with at least one preparation of heterofermentary lactic acid bacteria and at least one less a yeast preparation, preferably by the additional use of at least one malted cereal flour providing amylases or any equivalent source of amylases and / or at least one seeding by a lactic acid bacteria preparation homofermentaires.
• CFU colony forming units
• CFU colony forming units
• CFU colony forming units
• CFU colony forming units
• yeast yeast per gram
• the Applicant has described in this patent that the liquid leaven must be preferentially kept between 0 and 4 ° C so that its qualities and performance can be maintained for a shelf life of 6 to 8 weeks.
• the packaging according to the present invention now allows the storage of liquid leaven at a higher temperature and up to 15 ° C, preferably between 5 and 15 ° C with good maintenance of its microbiological, organoleptic and its qualities. performance for a shelf life of 6 to 8 weeks.
• Another ready-to-use ready-to-use leavening liquid leaven comprises a flour-based culture medium containing at least one cereal flour and water, said medium being inoculated and fermented by at least bacteria homofermentaires lactic acid biotransformers and being inoculated with at least one yeast preparation preferably bakery.
• the ready-to-use liquid paraffin also preferentially comprises at least one malted cereal flour providing amylases or any equivalent source of amylases. It thus comprises 10 8 colony-forming units (CFU) of lactic acid bacteria of which 60% are homofermentary lactic acid biotransformers per gram, at least 10 6 colony-forming units (CFU) of yeast per gram, have a stable final pH understood.
• the yeasts used for the production of starter are Saccharomyces chevalierii yeasts
• the homofermentary bacteria are those of the species Lactobacillus plantarum and / or casei
• the heterofermentary strains are those of the species Lactobacillus brevis.
• the preferably fresh liquid yeast product in particular the cream of liquid yeast and the liquid leaven, is stabilized by addition of one or more food stabilizers.
• these stabilizers retard or avoid settling of the yeast cells of the suspension. Due to their presence (s) in the suspension, the liquid product of fresh yeast, preferably yeast cream or liquid leaven retains its homogeneity for a longer time when it is stored without agitation.
• gums such as xanthan gum
• thermally and / or chemically modified starches such as acetylated diamidon adipate as defined by US Pat. modified starch E1422.
• Such stabilized yeast creams are for example described in EP-A-0 792 930 .
• Test identical to test A 1 but 4 g of sucrose are added to the flour; the total amount of gas produced is measured after 60 minutes and 120 minutes, or several hours.
• the yeast strains contained in the liquid product do not include the strains with very high ferment capacity on normal paste, that is to say those whose ferment power is greater than 190 ml in 2 hours at 20 ° vs.
• the yeast strains used are strains known to be adapted to the presence of weak organic acid, in particular by an adaptation method as described below.
• the yeast strains have been propagated in the laboratory by conventional methods, with adaptation to the presence of weak organic acid (s), as taught in the patent.
• US 4,318,991 with addition of 0.1 g to 10 g of short-chain aliphatic carboxylic acids, such as aliphatic carboxylic acids with 2, 3 or 4 carbon atoms, and / or their salts per liter of must.
• the yeast strains used may be so-called cold-sensitive strains for producing yeast cream or liquid leaven, as has been described in particular in the patent. EP00878996 .
• the yeast or leavening compositions may also contain additives or auxiliaries having a role of bread-making improver and / or a role of maintaining the homogeneity of the suspension.
• additives may be oxidizers such as ascorbic acid, reducing agents such as L-cysteine, enzyme preparations having one or more enzymatic activities such as amylase, xylanase, lipase and / or phospholipidase preparations, oxidase such as glucose oxidase.
• These additives may also be one or more osmotic agents, such as, for example, polyhydroxy dietary compounds and food salts.
• the amount of yeast-containing liquid product may vary as long as the characteristics of the package remain respected. According to one embodiment, this is multidose.
• the amount of liquid product containing yeast contained in the packaging corresponds to a product use dose for the production of breadmaking product, that is to say a quantity less than or equal to 100 g and even more preferentially between 20 and 80g.
• the volume of the product containing yeast is less than 0.1 liter, especially less than or equal to 0.08 liter.
• the volume of the packaging is less than 0.1 liter.
• the invention therefore provides a liquid product package containing yeast, preferably fresh, comprising at least one permeable material whose exchange surface S is such that the S / M ratio is at least 1.2, preferably 1. , 3 with S expressed in cm 2 and M the mass of the liquid product expressed in g and whose coefficient of permeability CP at O 2 is between 200 and 9000 cm 3 / m 2 .24 hrbar, and / or the coefficient of permeability CP to CO 2 is between 800 to 45000 cm 3 / m 2 .24h.bar.
• the coefficient of permeability to O 2 is between 800 and 2000 cm 3 / m 2 .24 hrbar.
• the coefficient of permeability to CO 2 is between 2400 and 8000 cm 3 / m 2 .24 h.bar.
• the coefficient of permeability is also referred to as the transmission coefficient of a gas. It is measured in accordance with ISO 14105-2: 2003.
• the permeable material is generally impermeable to liquid water and preferably to water vapor. It is also possible to combine materials that provide one with O 2 / CO 2 permeability properties and the other with water and / or vapor impermeability properties.
• the ratio S / M designates the ratio of the exchange surface S of the material expressed in cm 2 relative to the mass M of the liquid product containing yeast expressed in grams.
• the surface measurement is made out of the packaging welds.
• exchange surface refers to this surface facing the liquid product, directly or indirectly through one or more other layers of higher permeability.
• the exchange surface may be in contact (direct or indirect) with the liquid product but not necessarily. In particular there may be a "sky" or head space in the packaging, whether flexible or rigid.
• the exchange surface is formed by the entire internal surface of the know, excluding welds, the filling factor is maximum or not.
• the material having the coefficient of permeability may be internally, in the sandwich, or externally.
• the S / M ratio is a value even higher than the coefficient of permeability O 2 and / or CO 2 is low.
• the S / M ratio is at least 1.3, preferably 1.4, advantageously at least 3, preferably between 4 and 12, more preferably between 4.5 and 10.
• a high permeability coefficient makes it possible to have a low available surface area, and therefore a low S / M ratio. This will apply preferably to solid packs of the tray type with cap, wherein the seal will include the permeable film.
• the product (S / M) xCP with O 2 is between 4000 and 20000, preferably between 5000 and 10000.
• the product (S / M) xCP with CO 2 is between 15000 and 80000, preferably between 20000 and 40000.
• the permeability and / or the S / M ratio will be varied depending on the type of conditioned yeast strain, or the composition of the liquid leaven and their respective activities, as well as the storage temperature.
• the coefficients of permeability CP at O 2 and CO 2 are defined as the transmission coefficients respectively of oxygen and of carbon dioxide expressed in cm 3 per m 2 per 24h per bar (cm 3 / m 2 .24h.bar) and measured in accordance with ISO 15105-2: 2003 Annex B by a gas chromatograph katharometric detection method with an injection valve and sampling loop.
• the material Prior to the measurement, the material is conditioned for 48 hours at 23 ° C. and at a gas moisture content of 0% RH.
• the permeability coefficient is measured at a temperature of 23 ° C. with a gas humidity of 0% RH.
• the outer face of the material is subjected to the test gases and the measurements made on 3 test pieces of 50 cm 2 .
• the test gas consists of a mixture of 50% oxygen and 50% carbon dioxide.
• the chromatographic detection is carried out using a Porapak® Q detector with a detector temperature of 140 ° C, a filament current of 200mA after calibration of the chromatograph with standard gases with a known concentration of oxygen and carbon dioxide.
• the measurement is performed according to ISO 15105 standards. -2: 2003 Annex A and ASTM D 3985-05 using a Systech 8000 instrument.
• the material Prior to measurement, the material is conditioned for 48 hours at 23 ° C and a gas moisture content of 0% RH.
• the permeability coefficient is measured at a temperature of 23 ° C. with a gas humidity of 0% RH.
• the outer face of the material is subjected to the test gases and the measurements made with 21% oxygen on 3 test pieces of 0.5dm 2 .
• the stabilization time is 24 hours.
• the detection threshold of the device it is possible to reduce the O 2 content of the test gases and / or the measured surface to thus be placed again under detection conditions. It is then sufficient to weight the result obtained by the reduction of the applied content and / or the reduction in the area applied.
• the permeable material constituting all or part of the packaging according to the invention is a material generally having gaseous diffusion properties. It does not generally include the materials sought for their porosity and / or microporosity properties, that is to say those that are said porous or microporous because they contain open pores (opening). According to a preferred embodiment, the permeable material is not microporous, in particular is not a microporous material having a pore size of 0.05-5 ⁇ m, in particular 0.1-2 ⁇ m, with a pore density of 30% or more.
• This packaging immediately above is suitable for application in the form of stains, preferably of the skins containing at least 100 g, in particular between 200 and 1200 g of liquid product containing fresh yeast, more particularly about 500 g.
• the packs that are the subject of the invention exhibit improved preservation, especially during cold chain break in the order of 2 to 8 hours.
• the packaging according to the invention is entirely flexible and / or deformable.
• This is an undeniable advantage of the present invention because the problem of the diffusion of CO 2 with risk of deformation or bursting of the packaging is maximum in this form.
• a flexible and / or deformable packaging lacks strength, changes shape during handling, and thus exposes a larger surface in contact with the liquid product containing yeast, which can then suddenly change the diffusion properties packaging and the storage conditions of the product.
• a planar shape also offers a large exchange surface with the ambient atmosphere and therefore with air containing oxygen and maximizes the risks of poor conservation.
• a packaging according to the invention by its permeability coefficients and its S / M ratio, then allows good preservation of the liquid product containing yeast, preferably fresh.
• the packaging according to the invention is preferably in the form of a known.
• the packaging according to the invention is rigid on a part of its surface exposed in contact with the liquid product containing yeast, preferably fresh.
• the exchange surface defined by the material may for example be fixed above to form a flexible seal, in particular an opening cap.
• This embodiment corresponds to the presentation of a unit dose or a multi-dose packaging of cream for example to form a pot with a lid.
• This mode corresponds for example to a pot having a cylindrical shape of inner diameter of 5 to 15cm and a height of 2 to 5cm.
• the packaging comprises the permeable material over its entire exchange surface.
• the packaging preferentially flexible and / or deformable consists of two or more materials of different types, and possibly different permeability coefficients, that is to say that the exchange surface comprises two or several parts of distinct surfaces.
• a mean permeability coefficient as the surface average of the permeability coefficients of the different parts.
• the average coefficient will be defined as (CP1S1 + CP2S2) / (S1 + S2).
• the material is chosen from the class of synthetic polymers, in particular polyolefins and PET and organic films.
• the most suitable materials are polyolefins, in particular polypropylene, which is preferentially oriented, polyethylene which is preferentially uncoated, linear low density PE (LDPE), linear or not, high density PE (HDPE), linear or otherwise. and polymers selected from certain PET polyester grades and / or in low thicknesses.
• polypropylene which is preferentially oriented
• polyethylene which is preferentially uncoated
• LDPE linear low density PE
• HDPE high density PE
• PET polyester grades and / or in low thicknesses.
• organic films is meant according to the invention in particular the biodegradable polymers.
• biodegradable polymers examples are cellulose films, starch-based films, protein-based films, optionally supplemented with plasticizer and synthetic polymers.
• biodegradable materials are preferably used in complexes, in combination with a material which gives the packaging impermeability to water and / or water vapor.
• the coefficient of permeability can be adjusted according to the nature of the polymer used (or a mixture of polymers or several layers of polymers where appropriate) and the thickness of the polymer film, the diffusion being a function of the film thickness, process parameters (for example corona treatment or not).
• a conventional thickness is between 5 and 100 ⁇ m, typically about 10 to 50 ⁇ m.
• the permeable material is in film form and / or in complexed form.
• the packaging according to the invention may comprise an impression on its outer face and / or on one side of an inner film; the coefficient of permeability is determined for conditioning in its final form, with printing (taking into account the totality of the surface and determining an average coefficient).
• the material is complexed with other materials whose permeabilities with O 2 and CO 2 are greater than those of the material and whose function is to bring additional qualities to the complex, such as for example to improve the behavior of the packaging, in particular its rigidity, its machinability, its feel, its ability to open, and to provide a more suitable printing medium including varnishes.
• the material may be disposed at any layer, i.e. at the inner surface in contact with the yeast-containing liquid product, at the intermediate layer or at the level of the layer external.
• the material can be combined with other materials by conventional calendering, complexing, coextrusion and plaxing techniques known to those skilled in the art.
• Examples of preferred carriers are papers such as Kraft paper, other polyolefins such as polyethylene, polypropylene, or porous / microporous materials.
• a particularly interesting material according to the invention consists of a multilayer OPP / Kraft / PE paper laminate, the OPP material being the material having the lowest coefficient of permeability.
• the packaging is provided with means for closing it after use and use the product later.
• a resealable package can be provided.
• the operculum contains a pressure-sensitive adhesive which is discovered during the first use by tearing along the weld seam.
• This type of packaging is known for example from the patent WO-A-9719867 and patent applications on behalf of Soplaril citing this application.
• the package may also be provided with a slide strip.
• the packaging according to the invention does not comprise a vent.
• the present invention also relates to the use of a packaging as defined above to maintain a liquid product containing yeast, preferably fresh.
• a packaging is more particularly used at temperatures below 15 ° C, preferably between 4 ° C and 15 ° C and allows good storage for at least 4 weeks, preferably at least 6 weeks, and still preferably 8 weeks or more.
• such a packaging can, in addition, be used with a potential temperature variation of up to 35 ° C for a maximum period of 8 hours, and preferably for 4 hours, and even more preferably up to 20 ° C for a maximum period of 2h.
• the conditioning of liquid product containing yeast, preferably fresh is stored again until use at a temperature between 0 and 15 ° C, preferably between 6 and 10 ° C.
• the liquid product containing baker's yeast is used for the production of a bread-making product. It can be directly in flour bakery products, in short or long baking scheme. It is thus used for making pizzas, French type breads, Viennese pastries, etc ...
• the liquid product containing yeast, brewery and / or distillery can be used for seeding the fermentation and / or propagation medium.
• the invention also allows the realization of specific association. Indeed, consumers appreciate that products are available in a pre-cooked way, to facilitate the preparation of the dish.
• the invention thus also offers the combination of a packaging according to the invention with one or more of the other ingredients of the food preparation, including bread improvers, a certain amount of flour and other pre-cooked ingredients.
• the following examples are provided to illustrate the invention and should in no way be considered as a limit to the scope of the invention.
• Trial 1 Monitoring of different yeast cream packs at 8-10 ° C for 8 weeks
• internal layer in the multilayer complexes is meant the layer exposed in contact with the yeast cream.
• the quality of the yeast cream is determined after 8 weeks of storage at 8-10 ° C by observing the appearance of the cream, its microbiology and its weight.
• the performances correspond to fermentative force measurements on normal and sweet dough (application in breadmaking on French bread and brioche), changes in dry matter content, ethanol and trehalose dosage.
• the other parameters of use correspond to the evaluation of the swelling, the odor, the decantation and the emptying capacity of the cream apart from its packaging.
• packaging 1 With regard to packaging 1, it should be noted that the bursting of the skins was also observed at storage temperatures of 4 ° C. and 20 ° C. The internal pressure caused by the accumulation of the gases produced by the yeast (CO 2 and ethanol) causes in less than 2 weeks the rupture of the welds of the stains.
• the packages according to the invention have acceptable performance in terms of fermenting force tested on baking dough.
• the loss of fermenting force after 6 weeks with the packs according to the invention is less than or equal to 50% of normal paste, and remains acceptable for use in sweet dough.
• the liquid products preserved in the packages according to the invention gave very satisfactory bread-making products.
• Packs 1 and 2 can not be stored under consumer market conditions, particularly at 8-10 ° C.
• the packs according to the invention are the only ones which allow a conservation of the qualities during the conservation phase at 8 ° -10 ° C., that is to say in accordance with the conditions of the general public market without breaking the cold chain. .
• Such packaging after 8 weeks of preservation without breaking the chain of cold therefore make it possible to restore to the consumer the qualities of the yeast cream in a very acceptable manner.
• the packages 6 to 9 are those that give the best results especially because they limit the settling and allow a good emptying of the cream during use. In addition, no smell of alcohol is perceptible by the consumer with these packaging.
• the packages 6, 8 and 9 are those which also have the best machinability (weld strength).
• Test 2 Variation of S / M ratio and storage conditions
• the examples according to the invention 4 and 9 are compared.
• the S / M ratio is always 4.7.
• the packaging 4 does not show any swelling of the bag, but there is an odor of alcohol (a lower ethanol content than the packaging 9 being noted in the liquid product, difference of about 32%), a loss of biomass more important than conditioning 9, higher loss of trehalose (greater trehalose loss in package 4 than in packaging 9, difference of about 15%), and greater contamination (non-baker type yeast contaminants) and / or bacteria).
• the stability of fermentary performance is slightly higher with the packaging 9 compared with the packaging 4.

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• Engineering & Computer Science (AREA)
• Mechanical Engineering (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Micro-Organisms Or Cultivation Processes Thereof (AREA)
• Packages (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
• Wrappers (AREA)
• Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

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• 2007
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