СПОСОБ И УСТРОЙСТВО ДЛЯ УЛУЧШЕНИЯ АРОМАТА ДЫМА И СПОСОБ И УСТРОЙСТВО ДЛЯ ПОЛУЧЕНИЯ КОПЧЕНОГО ПИЩЕВОГО ПРОДУКТА

FIELD: food industry. SUBSTANCE: invention is intended for usage in food industry, in particular - to manufacture of a dry-cured or smoked food product. Aroma of smoke produced by way of burning or partial burning or thermal disintegration of vegetal raw material at a temperature of up to 600°C and the said smoke heating by a secondary heater, the secondary heater temperature being 300°C or more but less than 800°C. To produce a smoked food product boiled fish or other food is dry-cured with a hot air flow during a preset period of time to reduce moisture content to 30 % (weight) or less and treated with smoke with improved aroma by way of dry-cured fish maintenance in smoke. EFFECT: invention enables imparting a pleasant smoke aroma to the product and reduction of the content of harmful ingredients such as benzopyrene. 17 cl, 4 dwg, 12 tbl, 12 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 420 079 (13) C2 (51) МПК A23B 4/044 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2008152753/13, 30.05.2007 (24) Дата начала отсчета срока действия патента: 30.05.2007 (45) Опубликовано: 10.06.2011 Бюл. № 16 (56) Список документов, цитированных в отчете о поиске: JP 11-241883 A, 07.09.1999. JP 2-255039 A, 15.10.1990. JP 8-1032210 A, 23.04.1996. 2 4 2 0 0 7 9 R U (86) Заявка PCT: JP 2007/060949 (30.05.2007) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.01.2009 (87) Публикация заявки РСТ: WO 2007/142086 (13.12.2007) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. С.А.Дорофееву (54) СПОСОБ И УСТРОЙСТВО ДЛЯ УЛУЧШЕНИЯ АРОМАТА ДЫМА И СПОСОБ И УСТРОЙСТВО ДЛЯ ПОЛУЧЕНИЯ КОПЧЕНОГО ПИЩЕВОГО ПРОДУКТА (57) Реферат: Изобретение предназначено для использования в пищевой промышленности, а именно к получению вяленого или копченого пищевого продукта. Аромат дыма получают посредством сжигания, или неполного ...

КОМБИНАЦИЯ СУШКИ И КОПЧЕНИЯ

FIELD: food industry. SUBSTANCE: line comprises an oven with at least one chamber, conveyor means for guiding products through this chamber, cooking means in the chamber, means to atomise a smoking- and/or a flavouring-liquid in the oven and a drying chamber. Atomising means include a two-phase nozzle. Smoking and / or flavouring liquid is atomised to a droplet size of <3.0 mcm. Ratio of the flow of smoking and / or flavouring liquid, supplied to the nozzle, to the gas flow, supplied to the nozzle, is 0.1-1.0 kg/m 3 . EFFECT: invention provides complete evaporation of the smoking and / or flavouring liquid. 14 cl, 4 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 662 288 C2 (51) МПК A21B 1/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A21B 1/48 (2006.01) (21)(22) Заявка: 2015132200, 06.01.2014 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): ГЕА ФУД СОЛЬЮШНС БАКЕЛ Б.В. (NL) Дата регистрации: 25.07.2018 04.01.2013 EP 13150319.5 (43) Дата публикации заявки: 07.02.2017 Бюл. № 4 (45) Опубликовано: 25.07.2018 Бюл. № 21 6142066 A, 07.11.2000. US 6146678 A, 14.11.2000. US 2012040062 A1, 16.02.2012. US 2009202681 A1, 13.08.2009. GB 1208852 A, 14.10.1970. RU 2007920 C1, 28.02.1994. EP 0558151 A1, 01.09.1993. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 04.08.2015 2 6 6 2 2 8 8 (56) Список документов, цитированных в отчете о поиске: EP 1221575 A1, 10.07.2002. US Приоритет(ы): (30) Конвенционный приоритет: R U 06.01.2014 (72) Автор(ы): ВЕРБРУГГЕН Паул (NL), КОП Бен (NL) EP 2014/050077 (06.01.2014) C 2 C 2 (86) Заявка PCT: (87) Публикация заявки PCT: R U 2 6 6 2 2 8 8 WO 2014/106653 (10.07.2014) Адрес для переписки: 105082, Москва, Спартаковский пер., 2, стр. 1, секция 1, этаж 3, ЕВРОМАРКПАТ (54) КОМБИНАЦИЯ СУШКИ И КОПЧЕНИЯ (57) Реферат: Линия включает печь с по меньшей мере одной камерой, конвейерное средство для направления продуктов через эту камеру, средство для ...

A flavour

SMOKING OF FOODS

... 1309816 Smoking of foods PETER ECKRICH & SONS Inc 1 June 1970 [2 June 1969] 23622/70 Heading A2D [Also in Division B1] A low carcinogen content smoke is prepared by subjecting wood to heat to generate smoke, and thereafter passing the smoke through a cyclone operable to remove a substantial proportion of the particulate phase of the smoke. The smoke may be then condensed and the low carcinogen content liquid smoke applied to foodstuffs, for example in a dispersed form. The liquid smoke may be applied to a foodstuff utilising the apparatus of Fig. 2 wherein liquid smoke is delivered via spray head 62 to a metal box 66 which is heated by electricad strip heaters 72 so as to vaporise the spray of liquid. Air or an inert gas passing into the apparatus at pipe 36 carries the vapours to a smoke house wherein foodstuffs are smoked.

Synthetic protein foodstuffs

A smoke flavoured, impregnated and at least partly agglutinated spun protein fibrous material is dried to a moisture content of 5-25 wt. per cent., toasted, and coated with a fat to yield a product having a total fat content of 10-45 wt. per cent. In the examples, products resembling fried bacon were obtained. The toasting may be effected at 200-600 DEG F. to reduce the moisture content to below 5 wt. per cent. The protein may be soy protein and the fat may be a vegetable fat such as coconut oil.

SMOKED FISH OR SEA FRUITS

MANUFACTURING PROCESS FOR FOOD FLAVOUR MATERIAL SMOKE BY PYROLYSIS, USE OF PARTICULARLY ON IT ADJUSTMENTS MEANS AND SMOKE AND FOOD PRODUCTS, WHICH BECAME IN THIS WAY RECEIVING

PROCEDURE FOR THE PRODUCTION OF A GRILLED CHARCOAL FLAVOUR AND COMPOSITION.

TASTE MATERIAL PRODUCTION.

PROCEDURE FOR THE PRODUCTION OF LIQUID SMOKE

Smoked food, method for smoking food and apparatus therefor

Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

SMOKE COLORED FOOD CASING

FOOD CASING WHICH WILL TRANSFER A SMOKE COLOR TO FOOD ENCASED THEREIN AND EXTRACTED NATURAL LIQUID SMOKE COLORANT FOR USE THEREWITH

METHOD OF USING FAST PYROLYSIS LIQUIDS AS LIQUID SMOKE

A method of using a water soluble exract from fast pyrolysis is disclosed for use for flavouring and colouring proteinaceous substances such as meat. Use of the liquids that are created using fast pyrolysis results in a liquid smoke extract that has enhanced colouring abilities over conventional liquid smoke.

LIQUID SMOKE REACTION PRODUCTS

Liquid smoke reaction products are prepared according to a process wherein a liquid smoke composition and an amino acid are combined to form a reaction solution that is subsequently heated. The resultant liquid smoke reaction products exhibit unique flavor, color, and aroma profiles, as well as excellent properties, such as improved adhesion to protein-based products. Methods for preparing the liquid smoke reaction products, the resultant liquid smoke reaction products, as well as applications of the liquid smoke reaction products in food and beverage products are disclosed.

COLD SMOKE GENERATOR FOR FOOD PROCESSING

FLAVORING AND BROWNING MATERIALS BY PYROLYSIS OF SUGARS AND STARCHES

The invention relates to a process for producing a liquid product for colori ng and flavoring a foodstuff by pyrolyzing su- gars and starches. The liquid product is useful for imparting a brown smoked color to a foodstuff without adding undesired strong smoked flavors to the foodstuff.

Vorrichtung zur Gewinnung gereinigter Räuchergaskondensate.

Verfahren zur Herstellung von geräucherten, formbeständigen und haltbaren Rohwürstchen

Pressling aus zerkleinerten Räuchermitteln für das Räuchern von Lebensmitteln und Verfahren zu seiner Herstellung

Liquid smoke for food products

The paste which contains diamond powder or cubic boron nitride powder together with oleic acid and/or stearic acid, non-edible fat and/or mineral oils is characterised by the addition of silicon carbide of specificed particle size. Use. Grinding and polishing hard alloys, ferrous and non-ferrous metals and alloys, and non-metals such as ceramics, glass and quartz.

Procédé de préparation d'une composition d'assaisonnement pour produits carnés

Procédé de production d'un extrait destiné à remplacer le fumage de denrées

Verfahren zur Herstellung eines Räuchermittels

Procédé de préparation d'un agent aromatisant

Substd. thiazolidine odourants flavourants - having a wide aroma spectrum and usable in small concns.

... 2-Acetyl-2-methyl-thiazolidine (I) is claimed as a novel cpd. Thiazolidines of formula (II): (where R6 is H, (m)ethyl, ethoxycarbonyl, ethoxycarbonylmethyl or acetoxymethyl and R7 is butyl, sec.-butyl, pentyl, decyl, 4-methyl-3-pentenyl, dimethoxymethyl, 2-methyl-thioethyl, 2-furyl, 2-(5-methyl-furyl), 2-thienyl, 2-(5-methyl-thienyl), 2-pyrrolyl, 2-(N-methyl-pyrrolyl), pyridyl or 4-(2,2-dimethyl-dioxolaryl) when R6 = H, is isopropyl, isobutyl, 4-methyl-3-pentenyl, 1-hydroxyethyl, acetyl, propionyl, acetoxymethyl, 2-(1-acetoxyethyl), 3-hydroxypropyl or 2,2-dimethoxy-ethyl when R6 = CH3, is butyl or acetyl when R6 = C2H5, is ethoxycarbonyl or 1-ethoxycarbonyl-ethyl when R6 = ethoxycarbonyl, is ethoxycarbonylmethyl when R6 = ethoxycarbonylmethyl or is acetoxymethyl when R6 = acetoxymethyl) are also novel cpds. (I) and (II) are used in odorant and/or flavorant compsns. (I) having a buttery, caramellous note, nutty, reminiscent of biscuit and a diacetyl-like flavour in the direction of caramel ...

Process for producing an aromatising agent having smoke flavour

SMOKE CONCENTRATE.

Food contg edible fat and/or oil with smoky aroma and/or flavour - is produced by contacting fat or oil with physiologically tolerable smoke and incorporating in e.g. cheese, sausage, meat paste or chocolate

Food and food supplements contain edible fat and/or oil (I) brought into contact with physiologically tolerable smoke or pt. of this to impart a smoky aroma and/or flavour. Pref. (I) is of animal or vegetable origin and pref. is milk fat esp. from cows', ewes', buffalos' or goats' milk. Pref. (I) is contacted with (pt.of) the smoke until it has a smoke aroma and/or flavour, then incorporated in the food. USE/ADVANTAGE - The smoke aroma and flavour is incorporated in soft cheese, pref. with white mould, e.g. brie or camembert, (camembert or brie), cooked cheese, imitation cheese, sausage, meat paste and chocolate, pref. white chocolate (claimed). The smoke or flavour can be incorporated easily and cheaply, without using smoke salt, which can lead to too high a salt content, e.g. in cheese, and light-coloured prods. can be made if required.

COMPOSITION AND METHOD FOR TRANSPORTATION OF SUBSTANCES IN DRY FORM

SMOKE GENERATION POD

A method for preparing a liquid of manuring to aromatize food

FRACTIONATION OF CELLULOSE AND OR LIGNIN DISTILLATES

New process replacing the manuring or pickling of food products or others

METHOD FOR FOOD PRODUCTION OF SMOKE BY PYROLYSIS, USE OF MEANS SPECIALLY ADAPTED THEREFOR, RESULTING FUMES AND SMOKE AND FOOD PRODUCTS

AGROALIMENTARY METHOD OF PREPARATION CONTAINING OAK

Production of smoked food products comprises independent steps of imparting a smoked taste and imparting color to a food product

Production of a food product comprises independent steps of imparting a smoked taste and imparting color to a food product. Independent claims are also included for: (1) food product produced as above; (2) food preservative for carrying out the above process, comprising smoke produced by pyrolysis of an organic material at 150-300degreesC and optionally purifying the smoke to reduce levels of polycyclic aromatic hydrocarbons, phenols and the like; (3) food preservative for carrying out the above process, comprising liquid smoke produced by pyrolysis of an organic material at 150-300degreesC, optionally purifying the smoke to reduce levels of polycyclic aromatic hydrocarbons, phenols and the like, and condensing the smoke; (4) use of carbonyl compounds other than hydroxyacetaldehyde and reducing sugars for coloring food products by Maillard reaction.

METHOD OF PREPARATION Of an AQUEOUS COMPOSITION OF LIQUID SMOKE, WRAPS FOOD TRAITEE WITH THIS COMPOSITION, AQUEOUS SOLUTION OF LIQUID AND PROCEEDED SMOKE OF PREPARATION Of a FOOD PRODUCT OF COLOR AND FUME SAVOUR

Smoke generation pod

A smoke generation pod for use in a smoke generation system includes an enclosure that has there within a material such as wood that is heated or ignited by an igniter or arc housed within the smoke generation pod. The smoke generation pod has an input vent for accepting air and an output vent for distributing smoke. The smoke is routed to an object such as a glass (with or without a liquid there within) for infusing the smoke into the liquid or onto the object. In some embodiments, the output vent has a filter and, some such filters also remove some or all carcinogens from the smoke that is emitted.

Process for the preparation of smoked food products, means to practice said process and food products thus obtained

Process for the preparation of smoked products such as fish, meat, pork products and the like comprises at least one step of flavoring which gives a smoked flavor to the food product and at least one step of coloring, independent from the flavoring step, which gives a supplemental color or a particular supplemental nuance to the food product, in particular by reinforcing the color previously obtained. The invention also relates to an apparatus for the practice of the process and the smoked food products thus obtained.

Self-coloring red smoked casing

The present invention relates to the production of foodstuffs in casings coated with compositions of natural red colorants and/or liquid smoke, optionally antioxidants and optionally, a peeling aid, resulting in an enhanced reddish-smoky color on the foodstuffs, and the coloring compositions and casings used in such production.

SMOKER

A smoker (100; 200) configured to infuse smoke into flavor and/or taste of a beverage or food includes a body member (110; 210) having a through bore (116; 216), an insert (150; 250) configured to be received in the through bore (116; 216) at the first end and retained by the through bore (116; 216) at a position between the first end and the second end; the through bore (116; 216) and the insert (150; 250) are configured to define a chamber (130) for receiving a combustible material and the through bore (116; 216) is configured to permit a flow of smoke from the combustible material out the through bore (116; 216) at the second end of the body member (110; 210); the second end of the body member (110; 210) is configured to rest on a rim of a container (190; 290) to block the flow of air from the container (190; 290) where a surface of the second end of the body member (110; 210) contacts the rim.

КОМБИНАЦИЯ СУШКИ И КОПЧЕНИЯ

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 132 200 A (51) МПК A21B 1/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015132200, 06.01.2014 (71) Заявитель(и): ГЕА ФУД СОЛЬЮШНС БАКЕЛ Б.В. (NL) Приоритет(ы): (30) Конвенционный приоритет: 04.01.2013 EP 13150319.5 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 04.08.2015 R U (43) Дата публикации заявки: 07.02.2017 Бюл. № 04 (72) Автор(ы): ВЕРБРУГГЕН Паул (NL), КОП Бен (NL) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2014/106653 (10.07.2014) A Адрес для переписки: 105082, Москва, Спартаковский пер., 2, стр. 1, секция 1, этаж 3, ЕВРОМАРКПАТ (54) КОМБИНАЦИЯ СУШКИ И КОПЧЕНИЯ R U 1. Линия (33), содержащая: печь (1) с: - по меньшей мере одной камерой (3, 4), - конвейерным средством (7) для направления продуктов от входа (10) через эту камеру (3, 4) к выходу (12), - средством (35) для тепловой обработки в камере (3, 4) для тепловой обработки продукта, и - средствами (27, 28) для распыления коптильной и/или вкусоароматической жидкости в печи, причем коптильная и/или вкусоароматическая жидкость распылена до размера капель <3,0 мкм, и сушильную камеру (34) выше по потоку от средства (35) для тепловой обработки. 2. Линия (33) по п. 1, отличающаяся тем, что сушильная камера (34) является отдельным устройством выше по потоку от печи (1). 3. Линия (33) по п. 1, отличающаяся тем, что сушильная камера (34) расположена в печи (1). 4. Линия (33) по п. 3, отличающаяся тем, что сушильная камера (34) расположена в первой камере (3) печи (1) с имеющим винтообразную форму конвейерным средством (8). Стр.: 1 A 2 0 1 5 1 3 2 2 0 0 (57) Формула изобретения 2 0 1 5 1 3 2 2 0 0 EP 2014/050077 (06.01.2014) A 2 0 1 5 1 3 2 2 0 0 R U A 2 0 1 5 1 3 2 2 0 0 R U 5. Линия (33) по п. 4, отличающаяся тем, что средство (35) для тепловой обработки расположено во второй камере (4) печи (1) с имеющим винтообразную форму конвейерным средством (9). 6. Линия (33) по п. 5, ...

АНТИМИКРОБНЫЕ СРЕДСТВА СО СЛАБЫМ ВКУСОМ, ПОЛУЧЕННЫЕ ИЗ КОПТИЛЬНЫХ ВКУСОВЫХ ВЕЩЕСТВ

... 1. Способ ингибирования роста микроорганизма в пищевом продукте, включающий обработку пищевого продукта производной коптильной жидкости, не придающей пищевому продукту копченого вкуса, посредством которой ингибируется рост микроорганизма. 2. Способ по п.1, в котором микроорганизм выбран из группы, состоящей из бактерий, дрожжей и грибов. 3. Способ по п.2, в котором бактерия представляет собой штамм Streptococcus, Shigella, Hafnia, Enterobacter, Serratia, Staphylococcus, Pseudomonas, Citrobacter, Klebsiella, Escherichia coli, Listeria или Salmonella. 4. Способ по п.2, в котором дрожжи представляют собой штамм Saccharomyces. 5. Способ по п.2, в котором грибы представляют собой штамм Aspergillus. 6. Способ по п.1, в котором пищевой продукт представляет собой пищевой продукт, готовый к употреблению. 7. Способ по п.6, в котором пищевой продукт, готовый к употреблению, включает птицу, свинину, говядину, морепродукты или выпеченный из теста продукт. 8. Способ по п.1, в котором пищевой продукт ...

Smoke-flavouring meat prods - with aq compsn contg carbonyl cpds., org. acids, phenols and amines

Compsn for imparting a smoked odour and flavour to meat prods. contains (by wt.) (1) carbonyl cpds. consisting of 0.05-0.8(0.17)% furfurol, 0.0002-0.05(0.002)% valeraldehyde, 0.0003-0.0004(0.0012)% dihydroxy acetate and 0.0001-0.001(0.0002)% diacetyl, (2) org. acids consisting of 0.2-1.5(0.9)% AcOH, 0.01-0.1(0.06)% HCOOH, 0.03-0.25(0.14)% propionic acid, 0.001-0.03(0.016)% butyric acid.0.01-0.1(0.06)% valeric acid, 0.003-0.05(0.008)% caproic acid, 0.001-0.01(0.006)% caprylic acid, (3) phenols, consisting of 0.0002-0.01(0.001)% guaiacol, 0.0002-0.01(0.001)% o-cresol; and (4) bases, consisting of 0.00005-0.0008(0.00016)% ethylamine, 0.00005-0.0008(0.00016)% n-hexylamine, bal. water of 1% EtOH, pref. water, to 100%. Used in meat ind., e.g. for broiler sausages. Compsns. are stable, free from ballast materials, and economically and easily prepd. Compsn. is a light yellow liq., with vinegar-like aroma and weakly acid taste.

Flavouring and aromatising food esp. meat and sausages - by introducing aromatising substance, e.g. as spray, into treatment-chamber atmos.

In flavouring or aromatising opt. pre-aromatised or spiced foods by adding freshly generated smoke of different aromatising substances, evenly distributed aromatising substance is introduced into the food treatment chamber atmos. The food can be meat, sausages, fish, cheese or their precursors. The aromatising substance can be spice extract, e.g. as oil or oleoresin, synthetic aromas or essences, condensates, mineral salts and/or mineral salt solns., esp. substances having bactericidal activity, or sea-water, sea-salt brines or mineral brines. The process can be used for (i)achieving new aroma- or taste notes typical of specific geographical surroundings and (ii) simultaneously deodorising slaughter-houses, cooling-, storage- and food-processing chambers. Process allows the flavouring of foods which are externally flavoured with difficulty, e.g. raw sausages. New taste-notes can be achieved.

Improvements in and relating to food preservation and flavouring

The process described and claimed in the parent Specification for the preparation of a fraction from wood smoke in which the smoke is subjected to electrostatic precipitation and the unprecipitated fraction is condensed or dissolved in a solvent for use for the treatment of foodstuffs e.g. fish, or is used directly for this purpose, is improved or modified by applying to the foodstuff a smoke solution, of which the pH has been increased before use. The increase in pH of the solution, which may be brought about by treatment of the solution with sodium carbonate or passing the solution over an ion-exchange resin, is stated to improve the colour, gloss and flavour of the foodstuffs; in the kippering of herrings, solutions of pH in the range 4.5-6.5 are preferred.

Smoke colored food casing and method of producing same

A tubular food casing is treated with an admixture of an albumin and a modified liquid smoke to provide a casing that is suitable for imparting smoke flavor and intensified smear resistant smoke color to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a modified liquid smoke.

FRACTIONATION OF CELLULOSE AND OR LIGNIN DISTILLATES

... 1321905 Food preparation INSTYTUT PRZEMYSLU MIESNEGO 26 June 1970 [1 July 1969] 31207/70 Heading A2D [Also in Division C2] A food additive for flavouring and/or antiseptic and/or antioxidant purposes is prepared by destructively distilling cellulose and/or ligneous material, e.g. wood of coniferous and decidous trees and peat in the presence of air at from 400 to 1200‹C, condensing the smoke produced and fractionally separating the condensate by extraction with an organic solvent at selected pH valves. The one, two or three fractions which are used comprise one containing phenols of M.W. above 140 in a major proportion, another contains in a major proportion compounds which do not form salttype bonds in a medium of pH 12.8 and which have a B.P. of up to 220‹C at a pressure of 10 mm Hg, and the third comprises lower carboxylic acids as separated from the smoke after isolation of the other fractions and removal of low molecular weight phenols, phenol acids and tannins (see Division C2). The ...

Tabletted materials for use in the smoking of food

... 1,137,072. Solid fuel. L. BRœMMENDORF. 29 April, 1966 [30 April, 1965], No. 18977/66. Heading C5G. Comminuted food smoking agent, e.g. wood powder or wood shavings, if desired with juniper wood, berries or needles or the dried residues of Holland's gin distillation, is pressed to tablet form at high pressure, e.g in the range 500 to 8500 kg. per cm.2 Natural resins may be included as binder. Three specific examples are described. Before pressing, the smoking agents are dried to a moisture content of 7 to 9% by weight.

TASTE AND COLORING MATERIALS FOR FOOD FROM PYROLYSIERTEM SUGAR AND STRENGTH

PROCEDURES FOR THE DISTRIBUTION OR INCREASE OF A SMOKE FLAVOUR AND/OR A SMOKE TASTE AT AND/OR OF FOOD AND/OR COMPONENTS AND/OR ADDED HIEVON AS WELL AS PROCEDURE FOR THE PRODUCTION OF A LIQUID SMOKE CONCENTRATE

PROCEDURE FOR THE PRODUCTION OF LIQUID RAUCHBRÄUNENDEN MEANS

ROEHRENFOERMIGE NAHRUNGSMITTELHUELLE

PROCEDURE FOR THE PRODUCTION OF LIQUID SMOKE

PRODUCTION OF SMOKE EXCERPT

TUBULAR FOOD COVERING

Method for treating ligneous products designed to produce flavouring substances

TAR-DEPLETED LIQUID SMOKE TREATMENT OF FOOD CASINGS

SMOKED FLAVOUR COMPOSITIONS

AROMATIZING AND/OR ANTISEPTIC AND/OR OXIDATION INHIBITING AGENT AS WELL AS METHOD OF PRODUCING AND APPLYING THE AGENT

AIR REGULATION IN THE PYROLYSIS OF WOOD TO PRODUCE SMOKE FOR THE TREATMENT OF FOOD PRODUCTS

CHARCOAL BROILED FLAVOR PROCESS AND COMPOSITION

CHARCOAL BROILED FLAVOR PROCESS AND COMPOSITION A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600.degree.F for a period of time less than 2 minutes to exothermically heat the fat to at least 650.degree.F and thereafter rapidly cooling the flavor product to a temperature less than 220.degree.F, a minor fraction of the exothermically heated oil being spent as waste vapor. LPATCASE:12 ...

AIR REGULATION IN THE PYROLYSIS OF WOOD TO PRODUCE SMOKE FOR THE TREATMENT OF FOOD PRODUCTS

IMPREGNATED CASING AND METHOD OF MAKING THE SAME

The present invention relates to a casing which is impregnated with a high brown ing, low flavor liquid composition in order to impart a desirable brown color to a food contained in the casing withou t adding undesirable sensory characteristics to the food.

HIGH BROWNING LIQUID SMOKE COMPOSITION AND METHOD OF MAKING A HIGH BROWNING LIQUID SMOKE COMPOSITION

THIAZOLIDINES AS ODORANTS AND OR FLAVOURANTS

METHOD FOR PREPARING AN OAK-BASED FOOD COMPOSITION

Aromatizing substances and their method of preparation

Smoky flavouring chamber for food - using circulating air with aromatic flavouring vapour

PROCEEDED OF TREATMENT OF WOODY PRODUCTS INTENDS TO FORM AROMATIZING SUBSTANCES

L'invention concerne un procédé de traitement de produits ligneux destiné à former des substances aromatisantes et une installation pour la mise en oeuvre du procédé. L'installation comprend : une enceinte étanche (10) comportant un orifice de sortie (30) apte à contenir un mélange de produits ligneux; des moyens (26) pour fournir de l'énergie thermique audit mélange, par quoi au moins une première partie des constituants desdits produits ligneux est vaporisée et par quoi au moins une deuxième partie des constituants desdits produits ligneux est transformée en substances aromatisantes; des moyens pour récupérer ledit mélange de produits ligneux comportant lesdites substances aromatisantes extractibles; et, des moyens (32, 50, 52) pour récupérer, par ledit orifice de sortie un effluent gazeux. The invention relates to a method for treating wood products intended to form flavoring substances and an installation for carrying out the method. The installation comprises: a sealed enclosure (10) comprising an outlet orifice (30) capable of containing a mixture of wood products; means (26) for supplying thermal energy to said mixture, whereby at least a first part of the constituents of said wood products is vaporized and whereby at least a second part of the constituents of said wood products is transformed into flavoring substances; means for recovering said mixture of wood products comprising said extractable flavoring substances; and means (32, 50, 52) for recovering, via said outlet orifice, a gaseous effluent.

AQUEOUS LIQUID COMPOSITION OF MANURING, ITS METHOD OF PREPARATION AND FOOD ENVELOPE PREPAREE USING THIS COMPOSITION

CONCENTRATE OF LIQUID SMOKE

L'INVENTION CONCERNE L'INDUSTRIE ALIMENTAIRE. ELLE A POUR OBJET UN CONCENTRE DE FUMEE LIQUIDE AYANT UNE TENEUR EN 3,4-BENZOPYRENE ET EN 1,2,5,6-DIBENZANTHRACENE DE MOINS DE 0,2NANOGRAMME, EN GOUDRONS DE MOINS DE 1MICROGRAMME PAR KG ET EN COMPOSES PHENOLIQUES DE 0,90 A 1,60G PAR LITRE, LE RAPPORT DE LA TENEUR EN COMPOSES PHENOLIQUES A LA TENEUR EN COMPOSES CARBONYLES ET A LA TENEUR TOTALE EN ACIDES TITRABLES ETANT DE 1:(17-47):(13-40). CE CONCENTRE EST PREFERE SOUS DIFFERENTES FORMES PHYSIQUES COMME AGENT AROMATISANT A GOUT DE FUMEE POUR DES ALIMENTS OU INGREDIENTS D'ALIMENTS. THE INVENTION CONCERNS THE FOOD INDUSTRY. IT IS A CONCENTRATE OF LIQUID FUME HAVING A 3,4-BENZOPYRENE AND 1,2,5,6-DIBENZANTHRACENE CONTENT OF LESS THAN 0.2NANOGRAM, IN TARS OF LESS THAN 1MICROGRAM PER KG AND IN PHENOLIC COMPOUNDS OF 0 , 90 TO 1.60G PER LITER, THE RATIO OF THE CONTENT OF PHENOLIC COMPOUNDS TO THE CONTENT OF CARBONYL COMPOUNDS AND THE TOTAL CONTENT OF TITRABLE ACIDS BEING 1: (17-47): (13-40). THIS CONCENTRATE IS PREFERRED IN DIFFERENT PHYSICAL FORMS AS A SMOKE-TASTE FLAVORING AGENT FOR FOODS OR FOOD INGREDIENTS.

THIAZOLIDINES AS ODORANTS AND OR FLAVOURANTS

Method and apparatus for cold smoking meat or seafood

훈연에 의해 부여된 거친 향으로 인해 전통적으로 해산물을 훈연하는데 사용되지 않는 소나무와 같은 침엽수, 또는 코코넛 나무와 같은 열대 야자나무, 또는 제재소로부터의 혼합 나무 톱밥과 같은 유기 훈연 재료로부터의 여과 훈연 및 활엽수 훈연 또는 그 밖의 기분 좋은 향을 내는 훈연과 같은 제 2 훈연 재료로부터의 미여과 훈연의 혼합물로 고기 또는 해산물을 절이고 더욱 상세하게는 냉훈하기 위한 장치가 제공된다. 침엽수, 열대 야자나무, 또는 제재소로부터의 혼합 톱밥과 같은 제 1 유기 훈연 재료로부터의 여과 훈연과 제 2 유기 훈연 재료로부터의 여과되지 않은 기분 좋은 향을 내는 훈연의 혼합은 훈연 및 절임 공정의 비용을 줄이고, 절여진 고기 또는 해산물에 부여된 보존 특성과 향의 측면에서 적용의 다양성을 허용한다. Filtration and hardwoods from coniferous trees, such as pine trees, or tropical palm trees, such as coconut trees, or organic smoked materials such as mixed wood sawdust from sawmills, which are not traditionally used to smoke seafood due to the coarse aroma imparted by the fumes. A mixture of unfiltered fumes from a second fume material, such as fumes or other pleasant scents, is provided for marinating meat and seafood and, more particularly, for cold smoking. The combination of filtration fumes from the first organic fume material, such as conifers, tropical palm trees, or mixed sawdust from sawmills, and unfiltered pleasant scent fumes from the second organic fume material, reduces the cost of the fume and pickling processes. It allows for a variety of applications in terms of preservation properties and aromas imparted to reduced, pickled meat or seafood.

PREPARATION OF SMOKE EXTRACT

FOOD CASING AND MANUFACTURING METHOD USING A COATING COMPOSITION

Product-by-process and process for preparations having an aroma and taste of grilling, char-grilling, charcoal broiled grilling and woodfired grilling

A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Smoke flavor and aroma imparting binder for food products, etc.

Verfahren zur Fleischkonservierung

Methods for producing liquids for flavouring foodstuffs

... 1,014,425. Food preparations. W. HENNING. Sept. 3, 1962, No. 33733/62. Heading A2B. A preparation for food flavouring is obtained by passing wood smoke cleaned by condensation into an aqueous solution, e.g. a 1-2% sodium chloride solution in water, the solution being treated with continuously, freshly-produced, cleaned smoke until an adequate concentration of soluble aromatic smoke constituents is attained. Cleaning of the smoke by condensation removes noxious constituents such as tars, wood vinegar and acetic esters. Insoluble materials of the smoke contain the carcinogenic constituents. A modified procedure for preparing the flavouring, to be added for example in concentrations of 2-20% to salt or fish, is to treat a friable, granular, soluble food such as salt or sugar directly with the smoke until a sufficiently high concentration has been attained, dissolve the sugar, salt or the like, and draw off the solution from insoluble constituents.

Liquid smoke concentrate

A liquid smoke concentrate has a 3,4-benzpyrene- and 1,2,5,6- dibenzanthracene content of less than 0.2 nanograms, having a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg, and a phenolic compounds content (calculated as phenol) of 0.90-1.60 g/l, preferably 1.0-1.4 g/l, and the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to total titratable acid content (calculated as acetic acid) is 1:(17.0- 47.0):(13.0-40.0), preferably 1:(20.0- 37.0):(14.0-34.0). The concentrate is obtained by destructive distillation at 350-450 DEG C of cellulosic and/or lignin material, removing fly ashes, condensing the smoke and separating two tar fractions by cooling to a temperature between 150-200 DEG C and 80-120 DEG C respectively, non- condensable gases being separated off upon cooling to room temperature. The concentrate may be used in various physical forms as a flavouring agent in foodstuffs and as aromatizing agent.

Improvements in or relating to pyroligneous liquors for preserving food products andmethods of preparing the same

The method of the parent Specification is modified by subjecting the pyroligneous liquor to steam distillation, rejecting the methanol and acetone which distil over first and also the light wood oil rich in products exhibiting an aldehyde reaction which follows, and collecting the mixture of water and "smoke oils" distilling over at 100 DEG C. at atmospheric pressure, before separating these "smoke oils" by means of a solvent, deacidifying, and dissolving in water.

Procedure for the production of an aromatizing, antiseptic and the oxidation of working against food additive

FOOD COVERING, WHICH IS APTITUDE, A IN IT CONVERTED FOOD PRODUCT RAEUCHERFAERBUNG TO RENTAL BUSINESSES AND USE OF AN EXTRACTED COLORING MATERIAL FROM NATURE LIQUID SMOKE.

PROCEDURE FOR THE PRODUCTION OF PROTEIN HYDROLYSATES FROM PROTEIN ABSTENTION ANIMAL PRODUCTS

PROCEDURE FOR THE PRODUCTION FROM TASTE-FREE HIGHLY PURE SMOKE TO THE TREATMENT OF FOR FREEZING AND THAWING PLANNING OUT SEA PRODUCTS

Procedure for the production of a smoking means

VERFAHREN ZUR ERTEILUNG ODER ERHOEHUNG EINES RAUCHAROMAS UN/ODER RAUCHGESCHMACKES AN BZW. VON LEBENSMITTELN BZW. BESTANDTEILEN UND/ODER ZUTATEN HIEVON SOWIE VERFAHREN ZUR HERSTELLUNG EINES FLUESSIGEN RAUCHKONZENTRATES

MODIFIED LIQUID SMOKE COMPOSITIONS

LIQUID SMOKE FALVOURANT AND COLOURANT

AROMATIZING AND/OR ANTISEPTIC AND/OR OXIDATION INHIBITING AGENT AS WELL AS METHOD OF PRODUCING AND APPLYING THE AGENT

LIQUID SMOKE CONCENTRATE

Q 567 (R) of the Invention A liquid smoke concentrate having a 3,4-benzpyrene- and 1,2,5,6dibenzanthracene content of less than 0.2 nanograms, having a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg, and a phenolic compounds content (calculated as phenol) of 0.90-1.60 g/1, preferably 1.0-1.4 g/1, and in which the ratio of phenolic compounds content to carbonyl compounds content(calculated as acetone) to total titratable acid content (calculated as acetic acid) is 1:(17.0-47.0):(13.0-40.0), preferably 1:(20.0-37.0):(14.0-34.0). The concentrate is obtained by destructive distillation of cellulosic and/or lignin material, removing fly ashes, condensing the smoke and separating two tar fractions by cooling to a temperature between 150-200.degree.C and 80-120.degree.C, respectively, non-condensable gases being separated off upon cooling to room temperature. The concentrate may be used in various physical forms as a flavouring agent in foodstuffs and as aromatizing ...

SYNTHETIC SMOKE FLAVOURS

Cold smoke smoker

Disclosed herein is a cold smoke smoker for cold smoking foods using materials heated to a controlled temperature for use in food service, commercial, and residential environments. The cold smoke smoker comprises a blower fan which blows smoke up through a vent, past an ignition plate smoking the materials, and through tubing into a food package containing food. The materials that are smoked can include natural wood chips, herbs, spices, or blends of the fore mentioned materials.

SYSTEM AND METHOD FOR MEASURING SMOKE ABSORPTION INTO FOOD PRODUCTS

In an exemplary embodiment, a system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products, the surrogate including an open container of a liquid and a probe in the form of a toroidal conductivity sensor that measures electrical conductivity of the liquid; wherein the electrical conductivity of the liquid increases as smoke is absorbed by the liquid and simultaneously into the food products; and a control that receives a signal from the toroidal conductivity sensor and in response generates a signal and/or a display indicative of the electrical conductivity of the liquid that corresponds to a selected amount of smoke absorption by the food products exposed to the smoke. 1. A system for measuring absorption of smoke into food products , the system comprising:a surrogate that reacts to a presence of the smoke in air ambient to the surrogate and the food products and changes a state thereof to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of absorption of the smoke by the food products exposed to the smoke; anda probe including a toroidal conductivity sensor that detects the change of state of the surrogate.2. The system of claim 1 , wherein the surrogate includes a liquid and the change of state is a change in electrical conductivity of the liquid.3. The system of claim 2 , wherein the toroidal conductivity sensor is immersed in the liquid.4. The system of claim 2 , wherein the liquid is deionized water and/or distilled water.5. The system of claim 4 , wherein the surrogate includes an open container that contains the liquid claim 4 , wherein the liquid contacts the air ambient to the food products.6. The system of claim 5 , wherein the surrogate includes a circulation pump mounted to circulate the liquid within the open container.7. The system of claim 5 , wherein the surrogate includes an inlet line ...

METHOD FOR MODULATING THE FLAVOR PROFILE OF A FOOD

A method for modulating the flavor profile of a food by processing the food in the presence of one or more molecular sieves such as zeolites, activated carbon, molecular imprinted polymers or clay-based materials is described. 1. A method for modulating the flavor profile of a food comprising processing the food in the presence of one or more molecular sieves which remove all or a portion of one or more flavor compounds and one or more toxic compounds.2. The method of claim 1 , wherein one or more molecular sieves comprise zeolites claim 1 , activated carbon claim 1 , molecular imprinted polymers or clay-based materials.3. The method of wherein the toxic compounds comprise heavy metals claim 1 , perchlorinated biphenyls (PCBs) claim 1 , dioxins claim 1 , polyaromatic hydrocarbons (PAHs) claim 1 , Bisphenol A (BPA) claim 1 , benzophenones claim 1 , parabens claim 1 , organophosphates or organochlorines. This application claims the benefit of priority from U.S. Patent Application Ser. No. 62/506,867, filed May 16, 2017, the contents of which is incorporated herein by reference in its entirety.Molecular sieve adsorbents are materials having pores or “cages” that adsorb water or other polar molecules. Often aided by strong ionic forces (electrostatic fields) due to the presence of cations such as sodium, calcium and potassium and large internal surface areas (e.g., in the range of 1000 m/g), molecular sieves can adsorb a considerable amount of water and/or other compounds. If the molecule to be adsorbed is a polar compound, it can be adsorbed with high loading, even at very low concentrations of contaminants. Molecular sieves can therefore remove many gas or liquid impurities to very low levels (ppm or less). Another feature of molecular sieve adsorbents is their ability to separate gases or liquids by molecular size or polarity. The pore or “cage” openings of a particular molecular sieve are of the same size and can selectively separate chemically similar molecules; ...

METHOD AND APPARATUS FOR COLD SMOKING MEAT OR SEAFOOD

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood. 115-. (canceled)16. A smoking apparatus for producing a blending smoke for smoking meat or seafood , the smoking apparatus comprising:an inlet for receiving a first unfiltered smoke comprising a harsh flavor imparting characteristic;a filter in communication with the inlet for removing the harsh flavor imparting characteristic from the first smoke thereby producing a filtered smoke;a smoke collection chamber for receiving an organic smoking material, the smoke collection chamber in communication with a burner for smoking material placed in the smoke collection chamber to generate an unfiltered smoke;a smoke mixing bladder in communication with both the filter and the smoke collection chamber for receiving the filtered smoke and the unfiltered smoke for blending the filtered smoke and the unfiltered smoke for providing a blended smoke for curing and cold smoking a meat or seafood.17. The smoking apparatus of claim 16 , further comprising:i) a flow meter and a flow valve between the filter and the smoke mixing bladder for allowing variable control of the flow of ...

LIQUID SMOKE REACTION PRODUCTS

Liquid smoke reaction products are prepared according to a process wherein a liquid smoke composition and an amino acid are combined to form a reaction solution that is subsequently heated. The resultant liquid smoke reaction products exhibit unique flavor, color, and aroma profiles, as well as excellent properties, such as improved adhesion to protein-based products. Methods for preparing the liquid smoke reaction products, the resultant liquid smoke reaction products, as well as applications of the liquid smoke reaction products in food and beverage products are disclosed. 1. A process for preparing a liquid smoke reaction product , the process comprising the steps of:(a) preparing a reaction solution comprising a liquid smoke composition and an amino acid and;(b) heating the reaction solution.2. The process of claim 1 , wherein the liquid smoke composition has:(a) a titratable acidity level in a concentration of less than about 25% weight per unit volume (w/v);(b) a carbonyl content of greater than about 0% and up to about 80% weight per unit volume (w/v); and(c) a phenol content in a concentration of greater than about 0.25 mg/mL.3. The process of claim 2 , wherein the liquid smoke composition has a pH of less than about 7.0.4. The process of claim 3 , wherein the liquid smoke composition has a solids content greater than 0 and less than about 85% Brix tC.5. The process of claim 2 , wherein the liquid smoke composition in the reaction solution has a concentration of about 1% to about 85% by wt. of the reaction materials claim 2 , and the amino acid in the reaction solution has a concentration of about 0.05% to about 35% by wt. of the reaction materials.6. The process of claim 5 , wherein the liquid smoke composition and the amino acid are present in the reaction solution in a concentration ratio of about 4:1 to about 2:3.7. The process of claim 1 , wherein the amino acid is a naturally occurring amino acid.8. The process of claim 1 , wherein the amino acid is ...

Apparatus and method for applying liquid to sausage

An apparatus for co-extruding a liquid around a periphery of a stream of meat as the meat is extruded into a casing includes a collar, a tube end connected within the collar, and a co-axial stuffing tube having a proximal end connected to the tube end. The stuffing tube has concentric inner and outer layers and a longitudinal channel between the inner and outer layers extending from the proximal end of the stuffing tube to a distal end of the stuffing tube. A liquid inlet port in the collar is in fluid communication with the longitudinal channel. Methods include co-extruding the liquid from the longitudinal channel at a distal end of the stuffing tube as the stream of meat is extruded from within the inner layer of the stuffing tube such that the liquid and the meat are not combined until both are extruded into a casing.

SMOKED FOOD, METHOD FOR SMOKING FOOD AND APPARATUS THEREFOR

Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber. 164-. (canceled)65. A method of preparing a smoked food , comprising:(a) providing a food,(b) filtering smoke with a size exclusion filter comprising pores having sizes in the range of 0.3 nm to 1 nm so as to selectively remove one or more polycyclic aromatic hydrocarbons (PAHs) that contain 4 or more benzene rings therefrom, and(c) contacting the treated smoke of (b) with the food of (a), thereby providing the smoked food.66. The method of claim 65 , wherein filtering the smoke selectively removes the PAHs that contain 4 or more benzene rings in greater proportion than the removal of naphthalene from the smoke.67. The method of claim 65 , wherein filtering the smoke selectively removes the PAHs that contain 4 or more benzene rings in greater proportion than the removal of phenanthrene from the smoke.68. The method of claim 65 , comprising selectively removing (i) one of the PAHs benzo(a)pyrene claim 65 , benz(a)anthracene claim 65 , dibenz(a claim 65 ,h)anthracene claim 65 , (ii) two of those PAHs claim 65 , or (iii) all three of those PAHs.69. The method of claim 65 , comprising generating smoke from a composition comprising (i) a filter comprising pores of size in the range of 0.3 nm to 1 nm claim 65 , and (ii) combustion material from which smoke for smoking food for human consumption can be generated.70. The method of claim 69 , wherein the combustion material ...

PYRROLE COMPOUND, AROMA COMPOSITION, AND FOOD AND DRINK AND COSMETICS CONTAINING THE SAME

A compound represented by the following formula (1): 3. A food and drink comprising the compound according to .4. The food and drink according to being a tea beverage.5. A cosmetics comprising the compound according to .6. A method for imparting roasting aroma to a food and drink claim 1 , comprising a step of adding the compound according to to the food and drink.7. A food and drink comprising the aroma composition according to .8. A cosmetics comprising the aroma composition according to .9. A method for imparting roasting aroma to a food and drink claim 2 , comprising a step of adding the aroma composition according to to the food and drink. The present invention relates to a pyrrole compound, an aroma composition, and a food and drink and a cosmetics containing the same.Aroma and taste of food and drink having great influence on preference of consumers are considered as one of important factors that characterize the food and drink. In recent years, food and drink with various kinds of fragrance and flavor have been demanded with diversification of preference of consumers. Further, aroma is an important factor not only in food and drink, but also in the field of cosmetics. There is a growing need for products having fragrance and flavor with natural feeling with an increasing demand for high-end products.Under such circumstances, an aroma component of food and drink and cosmetics is added as an aroma ingredient as a technique for enhancing or imparting desired flavor and fragrance.In particular, food and drink and cosmetics to which savory roasting fragrance and flavor found in roasted food and drink are imparted are extremely highly preferred and considered as one of products which are expected to be in increasing demand for times to come.For example, JP 2015-208286 A proposes a technique for adding roasted tea extract including various pyrazine-based compounds such as 2-methylpyrazine for the purpose of imparting natural roasting aroma to food and drink. ...

Smoker with Top Heat Source

A smoker with a low temperature bottom heat source for cooking and smoking a food product and a high temperature top heat source for subsequently browning the food product. 1. A smoker for cooking and browning food comprising: i. a top;', 'ii. a bottom;', 'iii. sides;', 'iv. a back; and', 'v. a front access door, 'a. a cabinet comprisingb. at least one grill rack mounted in the cabinet and spaced between the top and the bottom of the cabinet;c. a low temperature heat source mounted in the bottom of the cabinet;d. a source of smoke generating material; ande. a high temperature heat source mounted in the top of the cabinet.2. The smoker of claim 1 , wherein the at least one grill rack includes a top grill rack claim 1 , and the high temperature heat source maintains a temperature of between 300° F. and 350° F. in a browning volume including the top grill rack.3. The smoker of claim 2 , wherein the high temperature heat source maintains a temperature between 300° F. and 500° F. in the browning volume.4. The smoker of claim 2 , wherein the browning volume is about 1000 cubic inches below the high temperature heat source.5. The smoker of claim 2 , wherein the high temperature heat source includes an electric heating element.6. The smoker of claim 2 , wherein the high temperature heat source includes a gas-fired burner.7. Smoker of claim 2 , wherein the high temperature heat source includes a combustion chamber filled with combustible materials.8. The smoker of claim 2 , wherein the smoker includes a rotisserie mounted in the browning volume.9. The smoker of claim 1 , wherein the smoker includes a controller that controls the low temperature heat source and the high-temperature heat source and implements a smoking mode and a browning mode claim 1 , wherein for the smoking mode claim 1 , the controller:a. controls the low temperature heat source to heat the smoker to a temperature between 60° F. and 350° F. and to maintain that temperature in the cabinet until the food has ...

Apparatus and method for applying liquid to sausage

An apparatus for co-extruding a liquid around a periphery of a stream of meat as the meat is extruded into a casing includes a collar, a tube end connected within the collar, and a co-axial stuffing tube having a proximal end connected to the tube end. The stuffing tube has concentric inner and outer layers and a longitudinal channel between the inner and outer layers extending from the proximal end of the stuffing tube to a distal end of the stuffing tube. A liquid inlet port in the collar is in fluid communication with the longitudinal channel. Methods include co-extruding the liquid from the longitudinal channel at a distal end of the stuffing tube as the stream of meat is extruded from within the inner layer of the stuffing tube such that the liquid and the meat are not combined until both are extruded into a casing.

Method and apparatus for smoking food products

A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

METHOD FOR SMOKING LIQUIDS AND DEVICE THEREFOR

A method of treating a solution (e.g. comprising water and optional other components) to make smoked water for flavouring food, comprises: (i) providing a source of smoke and filtering the smoke to reduce its PAH content, (ii) providing a smoking vessel (e.g. pan) containing the solution, and (iii) introducing bubbles of filtered smoke into the solution while agitating the solution so as to break up the introduced smoke into a plurality of smaller bubbles of average diameter 2 mm or less. 132-. (canceled)33. A method of treating a solution , comprising:(i) providing a source of smoke,(ii) providing a smoking vessel containing the solution, and(iii) introducing bubbles of smoke into the solution while agitating the solution so as to break up the introduced smoke into a plurality of smaller bubbles.34. The method of comprising filtering the smoke to reduce its PAH content.35. The method of claim 33 , comprising breaking the smoke into bubbles of average diameter 2 mm or less.36. The method of claim 33 , comprising introducing the smoke into the solution at a mixing head of a mixer while agitating the solution with the mixer so as to break up the introduced smoke into bubbles.37. The method of claim 33 , comprising venting the smoking vessel to the atmosphere.38. The method of claim 33 , wherein there is no recirculation of off-gas back through the solution.39. The method of claim 33 , comprising monitoring the method and adjusting the agitation to reduce to a minimum the smoke bubbles that escape from the solution being smoked.40. The method of claim 33 , comprising cooling the solution so as to maintain it at a temperature of 30° C. or below.41. The method of claim 40 , comprising cooling the solution so as to maintain it at a temperature of 20° C. or below.42. A method of treating a solution claim 40 , comprising:(i) providing a source of smoke that has optionally been filtered to reduce its PAH content,(ii) providing a smoking vessel containing the solution,(iii) ...

METHOD FOR CREATING SMOKED FOODS AND BEVERAGES

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages. 1: A multi-stage smoke condenser and capture device , the device being comprised of:a means for generating smoke;a holder directly connected to the means for generating smoke, wherein the holder is a closed system and includes a first chamber within the holder for condensation of some of the smoke entering the holder, and a second chamber for absorption of pre-condensed smoke on a flavor carrier.2: The multi-stage device according to further comprising a cooling means for decreasing the overall temperature of the holder.3: The multi-stage device according to further comprising a cooling means in a pipe between the means for generating smoke and the holder.4: The multi-stage device according to further comprising a means for removing condensation from a pipe between the means for generating smoke and the holder.5: The multi-stage device according to claim 4 , wherein the means for removing condensation may be a drain claim 4 , a valve claim 4 , or a trap.6: The multi-stage device according to claim 1 , wherein the flavor carrier is wood chips claim 1 , zeolite claim 1 , or food.7: A method for imparting smoke flavor to a flavor carrier claim 1 , the method being comprised of the steps of:generating smoke in a closed system;directing the generated smoke into a holder, wherein the holder is a closed system and includes a first chamber within the holder for condensation of some of the smoke entering the holder, and a second chamber for absorption of pre-condensed smoke on a flavor carrier.8: The method according to claim 7 , further comprising cooling the overall temperature of the holder.9: The method according to claim 7 , further comprising cooling a pipe that connects where the smoke is generated and the holder.10: The method according to claim 7 , further comprising removing condensation from a pipe that connects where the smoke is generated and the ...

Methods For Making Grill-Type Smoked Food Ingredients

A method for making a liquid (e.g. water or oil)-based food ingredient, having grill flavour properties, comprises: 1. A method of making a food ingredient , comprising:providing an intimate mixture of (i) smoke source and (ii) flavour source;combusting the intimate mixture to generate smoke; andcombining the smoke with a carrier, yielding the food ingredient,wherein the flavour source comprises a lipid.2. The method of claim 1 , wherein the smoke source is in finely divided claim 1 , particulate form.3. The method of claim 1 , wherein the smoke source is in powdered form.4. The method of claim 1 , wherein the carrier is a liquid carrier.5. The method of claim 1 , wherein the carrier is an oil having a saturated fat content of 10% or above.6. The method of claim 1 , wherein the flavour source is a lipid that contains oleic acid claim 1 , e.g. wherein the lipid contains 20% or more oleic acid.7. The method of claim 6 , wherein the lipid is selected from animal fats claim 6 , and oils claim 6 , e.g. wherein the animal fat is selected from pig fat (lard) claim 6 , beef fat (tallow) claim 6 , mutton fat (tallow) claim 6 , bacon dripping claim 6 , chicken fat claim 6 , turkey fat claim 6 , and mixtures thereof.8. The method of claim 6 , wherein the lipid is selected from oils claim 6 , e.g. wherein the oil is selected from high oleic acid content oils claim 6 , olive oil claim 6 , pecan oil claim 6 , canola oil claim 6 , peanut oil claim 6 , macadamia oil claim 6 , sunflower oil claim 6 , grape seed oil claim 6 , sea buckthorn oil claim 6 , sesame oil claim 6 , poppyseed oil claim 6 , safflower oil claim 6 , pumpkin seed oil claim 6 , rice bran oil claim 6 , almond oil claim 6 , rapeseed oil claim 6 , and mixtures thereof.9. The method of comprising combusting the mixture in the presence of oxygen.10. The method of claim 1 , wherein the smoke source comprises combustion material selected from:(1) wood chips, wood dust, wood shavings, wood briquettes, logs, smoke-free ...

COOKING APPARATUS AND METHOD FOR CONTROLLING COOKING APPARATUS

Provided is a cooking apparatus and method of controlling the cooking apparatus. The cooking apparatus includes cooking apparatus includes a cooking chamber; a heating portion installed in the cooking chamber; and a smoking agent accommodation portion separably mounted on the heating portion and capable of accommodating a smoking agent. 1. A cooking apparatus comprising:a cooking chamber;a heating portion installed in the cooking chamber; anda smoking agent accommodation portion separably mounted on the heating portion and capable of accommodating a smoking agent.2. The cooking apparatus of claim 1 , wherein:the heating portion comprises a mounting portion on which the smoking agent accommodation portion is mounted and configured to generate and transmit heat to the smoking agent accommodation portion, andthe mounting portion comprises a smoking agent accommodation portion coupling portion provided in front of the heating portion to allow the smoking agent accommodation portion to be mountable.3. The cooking apparatus of claim 2 , wherein the smoking agent accommodation portion comprises a body portion that accommodates the smoking agent and a heating portion coupling portion formed on an outer surface of the body portion and configured to be mountable on or separable from the smoking agent accommodation portion coupling portion.4. The cooking apparatus of claim 3 , wherein the heating portion coupling portion comprises:a first guide member formed at the outer surface of the body portion to protrude,a second guide member formed at the outer surface to protrude and spaced a certain distance apart from the first guide member, anda mounting groove formed between the first guide member and the second guide member and coupled to the smoking agent accommodation portion coupling portion.5. The cooking apparatus of claim 1 , wherein the heating portion comprises:a first heating portion that provides heat to an inside of the cooking chamber, anda second heating portion that ...

Method for creating smoked foods and beverages

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

SYSTEM FOR MEASURING SMOKE ABSORPTION INTO FOOD PRODUCTS AND METHOD OF MAKING THE SYSTEM

A system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products; and the surrogate is configured to change a state to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate. 1. A system for measuring smoke absorption into food products , the system comprising:a surrogate that reacts to a presence of smoke in air ambient to the surrogate; andthe surrogate is configured to change a state thereof to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of absorption of the smoke by a selected food product exposed to the smoke in the air ambient to the surrogate.2. The system of claim 1 , wherein the surrogate is selected from a liquid and a gel layer claim 1 , and the change of the state is a change in the state of the liquid or the gel layer.3. The system of claim 2 , wherein the change of the state is a change in electrical conductivity to a preselected degree of electrical conductivity.4. The system of claim 2 , wherein the change of the state is a change in pH to a preselected pH value.5. The system of claim 1 , wherein the surrogate is a pH indicator applied to a substrate.6. The system of claim 5 , wherein the pH indicator is covered by a gel layer claim 5 , in particular a whey protein gel layer.7. The system of claim 6 , wherein the pH indicator is phenolphthalein.8. The system of claim 1 , ...

Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed

Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little degradation of the treated seafood or meat.

Smoke colored food casing and method of producing same by use of liquid smoke and an albumin

A tubular food casing is treated with an admixture of an albumin and a modified liquid smoke to provide a casing that is suitable for imparting smoke flavor and intensified smear resistant smoke color to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a modified liquid smoke. This invention relates to methods of treating a food casing and also relates to the resultant improved treated casing, which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein. In particular this invention relates to a method of coating a fibrous or non-fibrous regenerated cellulose tubular food casing and the resultant casing, which method encompasses coating the internal surface of the casing with an admixture of an albumin such as egg albumin, and a modified liquid smoke, to provide a casing which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein. An alternative embodiment of the invention is to first coat the internal surface of the casing with an albumin, such as egg albumin, and then coat the internal surface of the casing with a modified liquid smoke, to provide a casing which is suitable to impart smoke flavor and intensified resistant smoke color to food products processed therein. This invention also relates to collagen casing treated by the methods of this invention. Tubular food casings are used extensively for processing a great variety of meat products and other food items. The food casings are generally thin-walled tubing of various diameters prepared by methods well known in the art from reconstituted materials, and particularly cellulose derivatives such as regenerated cellulose, and cellulose ethers, such as hydroxyethyl cellulose. Cellulosic food casings may also be prepared with fibrous web embedded in the wall thereof, such casings commonly being referred to as "fibrous food casings." ...

Self-coloring red smoked casing

The present invention relates to the production of foodstuffs in casings coated with compositions of natural red colorants and/or liquid smoke, optionally antioxidants and optionally, a peeling aid, resulting in an enhanced reddish-smoky color on the foodstuffs, and the coloring compositions and casings used in such production.

Half-cylinder type device for manufacturing liquid flavor with thermal-reaction system, suitable for continuous process, and manufacturing method of liquid flavor using the same

본 발명은 식품의 가열조리 과정에서 생성되는 향, 예를 들어 숯불구이 향을 유사하게 재현하면서, 벤조피렌 등의 위해물질 함량이 낮은 가열식 액상 향의 제조장치 및 제조방법을 제공하되, 열판의 면적이 증대되어 생산량이 증대되고, 열판의 교체 없이 탄화물을 제거가 가능하며, 반응용기 내부의 압력과 온도를 유지함으로써 시간과 에너지 면에서 유리하게 연속작업이 가능하도록 하여, 생산 시간 및 에너지 비용을 감축하고, 시간당 생산량을 증대시킬 수 있다. The present invention provides an apparatus and a method for producing a heating liquid-like flavor having a low content of harmful substances such as benzopyrene, while similarly reproducing an incense generated in a heating cooking process of foods, for example, a charcoal grill flavor, It is possible to increase the production amount, to remove the carbide without replacing the hot plate, to maintain the pressure and the temperature inside the reaction vessel, thereby enabling continuous operation in terms of time and energy, thereby reducing production time and energy cost , The production amount per hour can be increased.

Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species

A method of treating fish to maintain freshness after freezing and thawing. A whole fish is chilled and cut into four loins, each with two flat sides forming a corner. The loins are chilled and either sliced cross sectionally to form steaks or sliced parallel to one of the flat sides to form sashimi slabs. If sashimi slabs are formed, the slabs are then preferably dipped in a warm flavor enhancing solution. The steaks or slabs are then sealed in non-permeable bags, preferably in a “puzzle pack” configuration that maximizes density and minimizes interstices. The bag with the steaks or sashimi slabs is then submerged in a brine solution. A treatment gas is then injected into the bag. After a treatment time, the gas is removed and the bag is vacuum packed. The bags are then frozen for shipping and storage. When needed, the bags can be thawed in a brine solution.

SUPER PURE SMOKING FACTORY PROCESS WITHOUT TASTE FOR TREATING SOURCE FOOD RESULTS WHICH WILL BE FREEZED AND TAKEN

PROCESS FOR MANUFACTURING SUPERPURIFIED INSIPED SMOKE TO TREAT SEAFOOD TO BE FREEZED AND DEFROSTED.

Un proceso para tratar carne o pescado y marisco, que comprende: generar, por combustión o pirólisis de material orgánico, humo que tiene una fase de vapor gaseoso; súper-purificar dicho humo para reducir los componentes que dan sabor por debajo de los umbrales que dan olor y sabor a humo, donde se crea un humo sin sabor súper-purificado; y tratar carne o pescado y marisco, que tiene un punto de congelación, con dicho humo sin sabor súper-purificado. A process for treating meat or fish and shellfish, which comprises: generating, by combustion or pyrolysis of organic material, smoke having a gas vapor phase; super-purify said smoke to reduce the flavoring components below the thresholds that give smell and taste to smoke, where a smoke without super-purified taste is created; and treat meat or fish and seafood, which has a freezing point, with such smoke without super-purified flavor.

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

smoked fish or seafood

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Tasteless ultra-refined soot production process for processing frozen and thawed marine products

METHOD FOR PRODUCING TASTE-FREE HIGH-PURITY SMOKE TO TREAT SEA PRODUCTS PROVIDED FOR FREEZING AND DEFROSTING

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 427 degrees C.) in a smoke generator (1). It is then passed through a precipitation filtering tower (2) comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot (3) or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little degradation of the treated seafood or meat.

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator (1). It is then passed through a precipitation filtering tower (2) comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot (3) or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little degradation of the treated seafood or meat.

Process for mfg. tasteless super purified smoke for treating seafood to be frozen and thawed

产生无味的超净化熏烟用以处理海鲜食品和肉类，以保持特别是在食品冷冻和解冻之后的新鲜度、颜色、结构和天然风味。通过在熏烟发生器(1)中，优选在500至800华氏度(260至571℃)下，燃烧有机熏烟物料产生熏烟。接着通过沉淀过滤塔(2)去除提供口味和致癌物质的微粒和蒸汽，该沉淀过滤塔包括冰、布和活性炭过滤器。超净化熏烟接着在暂存压力缸(3)或罐中贮藏和老化，用于在同时或另一个地点和时间处理。超净化熏烟用于处理在塑料袋中的海鲜食品或肉类，在从冰点至46°F(7.8℃)的温度下处理12至48小时，或直至达到所需的效果。接着冷冻该产品，贮藏多至一年，用具有很少降解的快速或慢速解冻所处理海鲜或肉类。

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

본 발명은 식품이 특히 냉동 및 해동 후 신선도, 색, 감촉 및 자연 향을 유지하도록 해산물 및 육류를 처리하기 위한 무미의 초정제된 연기의 제조 방법에 관한 것이다. 연기는 연기 발생기(1)에서 바람직하게는 500 내지 800℉ (260 내지 427℃)의 온도로 유기 연기 물질을 연소시킴으로서 발생된다. 이어 물, 천 및 활성탄으로 구성된 석출 타워(2)를 통과시킴으로써 맛을 전달하는 발암성 미립자 및 기체를 제거한다. 이어 초정제된 연기는 입시 압력 포트(3)나 동시 또는 다른 시간과 장소에서 처리하기 위한 캔에 보존되어 노화된다. 초정제된 연기는 12 내지 48시간 또는 목적하는 효과가 얻어질 때까지 각종 빙점 내지 46℉ (7.8℃)의 플라스틱 백에서 해산물 또는 육류를 처리하도록 이용된다. 이어, 생성물을 냉동하고 1년 이하동안 보존시켜 처리된 해산물 또는 육류가 거의 분해되지 않도록 빠르게 또는 느리게 해동된다. The present invention relates to a process for the preparation of tasteless super-purified smoke for treating seafood and meat such that foods retain freshness, color, texture and natural flavor after freezing and thawing. The smoke is generated by burning the organic smoke material in the smoke generator 1 preferably at a temperature of 500 to 800 ° F. (260 to 427 ° C.). It is then passed through a precipitation tower 2 composed of water, cloth and activated carbon to remove carcinogenic particulates and gases that convey taste. The super purified smoke is then stored and aged in the entrance pressure port 3 or in a can for simultaneous or other time and place treatment. Super refined smoke is used to treat seafood or meat in plastic bags of various freezing point to 46 ° F. (7.8 ° C.) until 12 to 48 hours or the desired effect is obtained. The product is then frozen and stored for up to one year to thaw quickly or slowly so that the treated seafood or meat is hardly broken down.

smoked seafood

Process and apparatus for the production of flavorless super-purified smoke for the treatment of meat, especially chamomile, for freezing and thawing

Process for producing tasteless, super-cleaned smoke to treat fish food, which is to be frozen and translated

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Method and apparatus for cold smoking meat or seafood

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

Method for creating smoked foods and beverages

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

Smoked food, method for smoking food and apparatus therefor

Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

Method of producing an aroma concentrate and the products obtained thereby

A method of producing aroma concentrates by smoking a meaty substance and then extracting with an organic solvent for the smoke flavor produced.

Liquid smoke concentrate

A liquid smoke concentrate having a 3,4-benzpyrene- and 1,2,5,6-dibenzanthracene content of less than 0.2 nanograms, having a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg, and a phenolic compounds content (calculated as phenol) of 0.90-1.60 g/l, preferably 1.0-1.4 g/l, and in which the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to total titratable acid content (calculated as acetic acid) is 1:(17.0-47.0):(13.0-40.0), preferably 1:(20.0-37.0):(14.0-34.0). The concentrate is obtained by destructive distillation of cellulosic and/or lignin material, removing fly ashes, and separating two tar fractions by cooling to a temperature between 150°-200° C. and 80-120° C., respectively, non-condensable gases being separated off upon cooling to room temperature. The concentrate may be used in various physical forms as a flavoring agent in foodstuffs and as aromatizing agent.

Method of producing liquid smoke with enhanced staining capacity

A method of making improved liquid smoke products, having increased staining capability, enhanced storage stability, and a reduced concentration of materials separable upon dilution of the liquid smoke. The method effectively removes precipitable tar-like materials from liquid smoke by a prompt and rapid cooling, or "chilling," of the liquid smoke after its production, followed by timely separation of the supernatant from the precipitated phase.

Method and apparatus for cold smoking meat or seafood

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

Method for creating smoked foods and beverages

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

METHOD FOR PRODUCING TASTE-FREE HIGH-PURITY SMOKE TO TREAT SEA PRODUCTS PROVIDED FOR FREEZING AND DEFROSTING

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 427 degrees C.) in a smoke generator (1). It is then passed through a precipitation filtering tower (2) comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot (3) or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little degradation of the treated seafood or meat.

Process for producing tasteless super-purified smoke for processing seafood for freezing and thawing

Process for manufacturing tasteless smoke for treating meat

The invention provides a process comprising: combusting organic material to generate smoke, wherein said smoke contains taste compounds; purifying said smoke and treating meat with said smoke; whereby said treated meat does not retain a smoky taste.

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator (1). It is then passed through a precipitation filtering tower (2) comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot (3) or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little degradation of the treated seafood or meat.

Process for producing tasteless, super-refined smoke to process fish, which is to be frozen and translated

Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Process for mfg. tasteless super purified smoke for treating seafood to be frozen and thawed

产生无味的超净化熏烟用以处理海鲜食品和肉类,以保持特别是在食品冷冻和解冻之后的新鲜度、颜色、结构和天然风味。通过在烹烟发生器(1)中,优选在500至800华氏度(260至571℃)下,燃烧有机熏烟物料产生熏烟。接着通过沉淀过滤塔(2)去除提供口味和致癌物质的微粒和蒸汽,该沉淀过滤塔包括冰、布和活性炭过滤器。超净化熏烟接着在暂存压力缸(3)或罐中贮藏和老化,用于在同时或另一个地点和时间处理。超净化熏烟用于处理在塑料袋中的海鲜食品或肉类,在从冰点至46°F(7.8℃)的温度下处理12至48小时,或直至达到所需的效果。接着冷冻该产品,贮藏多至一年,用具有很少降解的快速或慢速解冻所处理海鲜或肉类。

Process for producing tasteless super-purified smoke for processing seafood for freezing and thawing

A tasteless ultra-purified smoke production process for processing frozen and thawed marine products

(57)【要約】 海産物および肉を処理して、とくに食品の凍結して解凍した後の新鮮さ、色調、テクスチャーおよび本来のフレーバーを保持させるために、無味超精製燻煙を製造する。燻煙は通常燻煙発生器（１）内で好ましくは５００ないし８００゜Ｆ（２６０ないし５７１℃）で有機燻煙物質を燃焼させることによって発生させる。燻煙はついで氷、布、および活性炭からなる沈降濾過塔（２）に通して風味付与性および発がん性微粒子および蒸気を除去する。次に超精製燻煙は仮圧力ポット（３）または同時もしくは別の時間および場所で処理するためにキャニスターに貯蔵してエージングする。超精製燻煙を用いてプラスチックバッグ内で、変異性凝固点ないし４６゜Ｆ（７．８℃）の温度で１２ないし２４時間または所望の効果が達成されるまで、海産物または肉を処理する。ついで製品を最大１年間凍結して貯蔵し、そして急速または遅速解凍しても、処理海産物または肉には劣化をほとんど生じさせない。

Process for manufacturing tasteless smoke for treating meat

The invention provides a process comprising: combusting organic material to generate smoke, wherein said smoke contains taste compounds; purifying said smoke and treating meat with said smoke; whereby said treated meat does not retain a smoky taste.

Smoked food, method for smoking food and apparatus therefor

Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

High browning liquid smoke composition and method of making a high browning liquid smoke composition

This invention relates to a high browning liquid smoke composition made from the condensable liquids of pyrolyed wood or cellulose. The high browning liquid smoke composition has the capability to flavor and to impart characteristic smoke color to a foodstuff and has a brix less than about 50, a browning index greater than about 30, and a transmittance value of greater than about 50% at 590 nm. A method of making the high browning liquid smoke composition and the use of the composition with a food product is also disclosed.

A kind of method and device for the method for smoking liquid

本发明涉及一种处理溶液(例如，包含水和可选的其他组分)的方法，该方法制备用于调味食物的熏制水，包括：(i)提供烟气源并且过滤烟气以降低烟气的PAH含量，(ii)提供含有溶液的熏制容器(例如，盘状器皿)，以及(iii)在搅拌溶液时将经过滤的烟气气泡引入溶液中，以便将引入的烟气分解成平均直径为2mm或更小的多个较小的气泡。

Smoked chicken breast and the method of manufacturing it

본 발명은 닭가슴살 훈제구이 제조방법에 관한 것으로서 더욱 상세하게는 함초를 이용하여 간을 맞추어 맛이 뛰어날 뿐만 아니라 함초에 함유된 각종 미네랄 및 효소의 작용으로 인체에 유익하며, 훈제 시 수분 손실을 최소화할 수 있는 닭가슴살 훈제구이 제조방법에 관한 것이다. The present invention relates to a method for manufacturing grilled chicken breast smoked in more detail by using the seaweed to better fit the liver, as well as beneficial to the human body by the action of various minerals and enzymes contained in the seaweed, minimizing moisture loss when smoked It is related to a method for producing grilled chicken breast smoked. 본 발명의 목적은 수분 손실을 최소화하여 닭가슴고기의 퍽퍽함을 없애고 맛을 향상시킬 뿐만 아니라 소금 대신 함초를 이용하여 각종 미네랄이 함유된 고단백질 저칼로리의 닭가슴살 훈제구이 제조방법을 제공하는 데 있다. It is an object of the present invention to provide a method for producing roasted chicken breast smoked chicken meat of high protein low calorie containing various minerals by using seaweed instead of salt to eliminate the puffiness of chicken breast by minimizing moisture loss and improve taste. . 훈제, 닭고기, 가슴살, 함초, 숙성 Smoked, Chicken, Breast, Hamcho, Mature

Method of obtaining a block of wood chips and block of wood chips obtainable by said method

Composition comprising chaga for curing and smoking of duck meat using it and its preparation method

본 발명은 차가버섯을 이용한 훈제오리에 관한 것으로, 특히 오리 특유의 잡 냄새를 제거하고 오리의 지방성분을 분해하여 기름을 줄인 담백하고 맛있는 훈제오리 및 그 제조 방법에 관한 것이다. 본 발명에서는 차가버섯 분말 100 중량부; 분유 5~20 중량부; 및 소금 50~90 중량부를 포함하는 훈제오리용 염지액 조성물과 이를 이용한 훈제오리 및 그 제조 방법이 제공된다. 본 발명에서는 여러 유용한 약리효과가 인정된 기능성 재료인 차가버섯을 이용하여 훈제오리 자체의 기호도를 높이는 동시에 기능성 식품으로서도 가치가 있는 훈제오리가 제공된다. 오리고기, 훈제오리, 훈제, 차가버섯, 냄새 제거, 기름 제거, 기능성 훈제오리

Black pork roast recipe by using a firewood

본 발명은 장작을 이용한 흑돼지 구이 조리법에 관한 것으로서, 본 발명은 흑돼지 고기를 부위별로 분리 후 손질하여 조리의 대상이 되는 조리물로 만드는 조리물 준비단계와, 상기 준비된 조리물을 6~24시간 염지액에 숙성시키는 염지 숙성단계와, 상기 염지 숙성된 조리물을 12~36시간 건조시키는 건조단계와, 상기 건조단계를 마친 조리물을 감귤나무 장작을 이용하여 익혀주는 제1차 구이단계와, 상기 제1차 구이단계를 마친 조리물을 일정한 크기의 덩어리로 절단하는 손질단계와, 덩어리로 손질된 조리물을 숯불에 구워주는 제2차 구이단계와, 상기 제2차 구이단계를 거친 덩어리 형태의 조리물을 일정한 두께로 슬라이스한 후 양면을 숯불에 구워주는 제3차 구이단계와, 상기 제3차 구이단계를 거친 조리물을 소정의 온도로 가열되는 제주화산석 돌판에 올려 구워주는 제4차 구이단계가 포함되는 것과 관련된다. 이러한 본 발명은 흑돼지 고기의 부위에 따른 염지와 건조를 통한 숙성과 감귤나무 장작을 이용한 바비큐 초벌구이 및 숯불을 이용한 마무리 구이를 통해 조리물의 맛과 향을 더욱 증진시킬 수 있으며, 조리물의 육즙이 풍부하고, 감귤나무의 향이 배여 조리물의 맛과 향이 독특하고 담백한 효과를 가진다. The present invention relates to a black pork roasting recipe using firewood. The present invention relates to a black pork roasting recipe using firewood, comprising the steps of preparing a cooking material to be cooked, A first grinding step of grinding the cooked product by using a citrus tree firewood; and a second grinding step of grinding the cooked product using the citrus tree firewood, A second grilling step of grinding the cooked meat to a charcoal fire, a step of cutting the cooked food after the first grilling step into a lump of a certain size, a second grilling step of grinding the cooked meat with charcoal, A third baking step of slicing the cooked product to a predetermined thickness and baking both sides of the baked product on a charcoal fire; and a third baking step of baking the baked product through the third baking step, It relates to that comprising a fourth round of roasting step to burn up. The present invention can further enhance the taste and flavor of the cooked food through the purging according to the area of the black pork meat, the aging through the drying, and the finishing roasting using the barbecue grill and charcoal fire using the citrus wood firewood, , Citrus tree flavor, the taste and flavor of the food is unique and has a clear effect.

Device for manufacturing liquid flavor with thermal-reaction system, suitable for continuous process, and manufacturing method of liquid flavor using the same

본 발명은 식품의 가열조리 과정에서 생성되는 향, 예를 들어 숯불구이 향을 유사하게 재현하면서, 벤조피렌 등의 위해물질 함량이 낮은 가열식 액상 향의 제조장치 및 제조방법을 제공하되, 열판의 교체 없이 탄화물을 제거가 가능하고, 반응용기 내부의 압력과 온도를 유지함으로써 시간과 에너지 면에서 유리하게 연속작업이 가능하도록 하여, 생산 시간 및 에너지 비용을 감축하고, 시간당 생산량을 증대시킬 수 있다.

PROCESS FOR THE PREPARATION OF AGRI-FOOD OF VEGETABLE ORIGIN BASED ON OAK

Le procédé de préparation agroalimentaire d'une composition à base de chêne s'effectue à partir d'une substance liquide riche en protéines végétales. Des fragments de chêne torréfiés (20) sont introduits (1) dans cette substance liquide pour former un mélange hétérogène. Puis le mélange est chauffé (3) jusqu'à une température seuil d'au moins 45°C. Une étape d'extraction (4) des fragments de chêne torréfiés (20) permet d'obtenir une composition liquide à base de chêne.La composition agroalimentaire liquide à base de chêne obtenue par le procédé comprend une substance alimentaire avec des protéines végétales, issues par exemple du soja ou d'une variété de céréale, et des extraits libérés à chaud de fragments de chêne torréfiés (20). The food preparation process of an oak-based composition is made from a liquid substance rich in vegetable proteins. Roasted oak fragments (20) are introduced (1) into this liquid substance to form a heterogeneous mixture. The mixture is then heated (3) to a threshold temperature of at least 45 ° C. An extraction step (4) of the roasted oak fragments (20) makes it possible to obtain an oak-based liquid composition. The liquid oak-based food composition obtained by the process comprises a food substance with vegetable proteins, obtained from for example, soybeans or a variety of cereals, and heat-released extracts of roasted oak fragments (20).

MANUFACTURE OF AN EDIBLE SUBSTANCE HAVING LOW SMOKED TASTE OF POLYCYCLIC AROMATIC HYDROCARBONS

La présente invention concerne un procédé de fabrication d'une substance comestible ayant un gout fumé, mettant en œuvre un tissu absorbant fumé à teneur réduite en hydrocarbures aromatiques polycycliques. Selon l'invention, Le tissu absorbant fumé présente une teneur en B (a) P égale ou inférieure à 20 µg/kg et une teneur cumulée en benzo [a] pyrène, benzo [a] anthracène, benzo [a] fluoranthène et chrysène égale ou inférieure à 120 µg/kg. The present invention relates to a method of manufacturing an edible substance having a smoked taste, using a smoked absorbent fabric with a reduced content of polycyclic aromatic hydrocarbons. According to the invention, the smoked absorbent fabric has a B (a) P content of 20 μg / kg or less and a cumulative content of benzo [a] pyrene, benzo [a] anthracene, benzo [a] fluoranthene and chrysene equal to or less than 120 µg / kg.

PROCESS FOR PRODUCING FOOD FUMES BY PYROLYSIS, USE OF A REACTOR PARTICULARLY SUITABLE FOR SAID PROCESS, FUMES AND SMOKED FOODSTUFFS OBTAINED

La présente invention concerne le domaine de la production de fumées à usage agro-alimentaire et a pour objet un procédé caractérisé en ce qu'il comprend essentiellement les étapes consistant à introduire la matière organique à pyrolyser dans un réacteur comprenant essentiellement une enceinte chauffable sensiblement hermétique contenant au moins un élément tubulaire ascendant mis en vibration et recevant ladite matière, au niveau de la partie basse dudit élément tubulaire, chauffer ladite matière organique à une température comprise entre 200 °C et 800 °C, de préférence entre 300 °C et 400 °C, afin d'en provoquer la pyrolyse lors de son déplacement, sous l'effet des vibrations, dans le ou les éléments tubulaires ascendants et extraire la matière consumée et les fumées produites au niveau de la partie haute dudit ou desdits éléments tubulaires. The present invention relates to the field of the production of smoke for agro-food use and relates to a process characterized in that it essentially comprises the steps consisting in introducing the organic material to be pyrolyzed in a reactor essentially comprising a substantially hermetic heatable enclosure. containing at least one ascending tubular element vibrated and receiving said material, at the bottom of said tubular element, heating said organic material to a temperature between 200 ° C and 800 ° C, preferably between 300 ° C and 400 ° C, in order to cause pyrolysis during its movement, under the effect of vibrations, in the ascending tubular element or elements and extract the consumed material and the fumes produced at the top of said tubular element or elements.

ENVELOPE FOR FOOD PRODUCTS AND ITS MANUFACTURING PROCESS USING A COATING COMPOSITION

L'INVENTION CONCERNE UNE ENVELOPPE POUR PRODUITS ALIMENTAIRES ET SON PROCEDE DE FABRICATION. L'ENVELOPPE TUBULAIRE POUR PRODUITS ALIMENTAIRES SELON L'INVENTION EST TRAITEE AVEC UN MELANGE D'UNE ALBUMINE ET D'UNE FUMEE LIQUIDE MODIFIEE, DE MANIERE A POUVOIR DONNER UNE SAVEUR FUMEE ET UNE COULEUR FUMEE RENFORCEE RESISTANT AU FROTTEMENT AUX PRODUITS ALIMENTAIRES TRAITES DANS CETTE ENVELOPPE. EN VARIANTE, L'ENVELOPPE PEUT D'ABORD ETRE TRAITEE AVEC UNE ALBUMINE, PUIS AVEC UNE FUMEE LIQUIDE MODIFIEE. DOMAINE D'APPLICATION: FABRICATION DE SAUCISSES ET AUTRES PRODUITS ALIMENTAIRES SOUS ENVELOPPES COMESTIBLES OU NON. THE INVENTION RELATES TO A ENVELOPE FOR FOOD PRODUCTS AND ITS MANUFACTURING PROCESS. THE TUBULAR ENVELOPE FOR FOOD PRODUCTS ACCORDING TO THE INVENTION IS TREATED WITH A MIXTURE OF ALBUMIN AND MODIFIED LIQUID SMOKE, SO AS TO PROVIDE A SMOKE FLAVOR AND REINFORCED SMOKE COLOR RESISTANT TO FRICTION RESISTANT TO THIS FOOD TREATED PRODUCTS ENVELOPE. ALTERNATIVELY, THE ENVELOPE CAN BE TREATED FIRST WITH ALBUMIN, THEN WITH MODIFIED LIQUID SMOKE. FIELD OF APPLICATION: MANUFACTURE OF SAUSAGES AND OTHER FOOD PRODUCTS IN EDIBLE OR NON-EDIBLE ENVELOPES.

MANUFACTURE OF AN EDIBLE SUBSTANCE WITH A SMOKING TASTE WITH LOW CONTENT OF POLYCYCLIC AROMATIC HYDROCARBONS

La présente invention concerne un procédé de fabrication d'une substance comestible ayant un gout fumé, mettant en œuvre un tissu absorbant fumé à teneur réduite en hydrocarbures aromatiques polycycliques. Selon l'invention, Le tissu absorbant fumé présente une teneur en B (a) P égale ou inférieure à 20 µg/kg et une teneur cumulée en benzo [a] pyrène, benzo [a] anthracène, benzo [a] fluoranthène et chrysène égale ou inférieure à 120 µg/kg. The present invention relates to a method of manufacturing an edible substance having a smoky taste, using a smoked absorbent fabric with a reduced content of polycyclic aromatic hydrocarbons. According to the invention, the smoked absorbent fabric has a B (a) P content equal to or less than 20 μg / kg and a cumulative content of benzo [a] pyrene, benzo [a] anthracene, benzo [a] fluoranthene and chrysene. equal to or less than 120 µg / kg.

Pyroligneous liquors suitable for preserving perishable foodstuffs and process for preparing such liquors

PROCESS FOR THE PRODUCTION OF FOOD SMOKES BY PYROLYSIS, THE USE OF A REACTOR PARTICULARLY ADAPTED THEREIN, SMOKES AND FRIED FOODSTUFFS OBTAINED

Smoke-flavouring meat prods - with aq compsn contg carbonyl cpds., org. acids, phenols and amines

Compsn for imparting a smoked odour and flavour to meat prods. contains (by wt.) (1) carbonyl cpds. consisting of 0.05-0.8(0.17)% furfurol, 0.0002-0.05(0.002)% valeraldehyde, 0.0003-0.0004(0.0012)% dihydroxy acetate and 0.0001-0.001(0.0002)% diacetyl, (2) org. acids consisting of 0.2-1.5(0.9)% AcOH, 0.01-0.1(0.06)% HCOOH, 0.03-0.25(0.14)% propionic acid, 0.001-0.03(0.016)% butyric acid.0.01-0.1(0.06)% valeric acid, 0.003-0.05(0.008)% caproic acid, 0.001-0.01(0.006)% caprylic acid, (3) phenols, consisting of 0.0002-0.01(0.001)% guaiacol, 0.0002-0.01(0.001)% o-cresol; and (4) bases, consisting of 0.00005-0.0008(0.00016)% ethylamine, 0.00005-0.0008(0.00016)% n-hexylamine, bal. water of 1% EtOH, pref. water, to 100%. Used in meat ind., e.g. for broiler sausages. Compsns. are stable, free from ballast materials, and economically and easily prepd. Compsn. is a light yellow liq., with vinegar-like aroma and weakly acid taste.

Self-coloring red smoked casing

The present invention relates to the production of foodstuffs in casings coated with compositions of natural red colorants and/or liquid smoke, optionally antioxidants and optionally, a peeling aid, resulting in an enhanced reddish-smoky color on the foodstuffs, and the coloring compositions and casings used in such production.

Preservation process for fish and other food products

Process and product for obtaining the effects of smoking on foodstuffs

PROCESS FOR THE PREPARATION OF AN AQUEOUS COMPOSITION OF LIQUID SMOKE AND FOR THE PRODUCTION OF A FOOD PRODUCT WITH A SMOKED COLOR AND FLAVOR, AND ENVELOPE FOR THE SAME

SENSITIVELY NEUTRALIZED AQUEOUS COMPOSITIONS OF LIQUID SMOKE

L'invention concerne les industries alimentaires. Elle a pour objet une composition aqueuse de fumée liquide d'un pH de plus de 5 qui comprend un mélange uniforme des constituants aromatisants et colorants de la fumée, un agent de neutralisation alcalin en quantité suffisante pour la maintenir à un pH de plus de 5 et de préférence de 6 à 8 et une quantité d'un alcali hydrosoluble solubilisant suffisant à empêcher les constituants de la fumée de se séparer. Cette composition est préférée pour la fabrication de boyaux alimentaires qui confèrent aux produits alimentaires traités dans des boyaux une coloration et/ou un arôme de fumée. The invention relates to the food industries. It relates to an aqueous composition of liquid smoke with a pH of more than 5 which comprises a uniform mixture of the flavoring and coloring constituents of the smoke, an alkaline neutralizing agent in an amount sufficient to maintain it at a pH of more than 5 and preferably from 6 to 8 and an amount of a water soluble alkali solubilizing sufficient to prevent the smoke constituents from separating. This composition is preferred for the manufacture of food casings which impart to food products treated in casings a smoke coloring and / or aroma.

Process for the preparation of a composition for imparting smoke aroma.

Method of producing smoking liquid

A liquid smoke concentrate having a 3,4-benzpyrene- and 1,2,5,6-dibenzanthracene content of less than 0.2 nanograms, having a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg, and a phenolic compounds content (calculated as phenol) of 0.90-1.60 g/l, preferably 1.0-1.4 g/l, and in which the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to total titratable acid content (calculated as acetic acid) is 1:(17.0-47.0):(13.0-40.0), preferably 1:(20.0-37.0):(14.0-34.0). The concentrate is obtained by destructive distillation of cellulosic and/or lignin material, removing fly ashes, and separating two tar fractions by cooling to a temperature between 150 DEG -200 DEG C. and 80-120 DEG C., respectively, non-condensable gases being separated off upon cooling to room temperature. The concentrate may be used in various physical forms as a flavoring agent in foodstuffs and as aromatizing agent.

Process and product for obtaining the effects of smoking foodstuffs

Pyroligneous liquors suitable for preserving perishable edible foodstuffs and process for preparing such liquors

Method for producing food-flavouring smoke by pyrolysis, use of a reactor specially adapted therefor, resulting food-flavouring fumes and food products

MODIFIED LIQUID SMOKE PREPARATIONS AND FOOD COVERINGS MADE THEREFROM.

MANUFACTURING OF LIQUID FUME

Composition and method for delivery of substances in a dry mode.

La presente invención se refiere a una composición para distribuir microorganismos en un modo seco, la composición caracterizada porque comprende: gránulos de sílice precipitada que tienen una estructura porosa que comprende poros en cada gránulo de sílice; y microorganismos cargados a todo lo largo de los poros de los gránulos de sílice precipitada, en donde la composición es operable para permitir la propagación de los microorganismo dentro de los poros de los gránulos de sílice precipitada.

ONVOLUCRO FOR FOOD AND PROCEDURE TO PRODUCE IT USING LIQUID SMOKE

Improved liquid smoke browning agent solution

A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially existing delignified wood pulp.

Method for producing smoke colored and smoke flavored encased foodstuff

A tar-containing aqueous liquid wood smoke is extracted with selected organic liquid solvents to form a tar-enriched liquid fraction and a tar-depleted aqueous liquid smoke fraction, the latter being used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.