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US 4,359,481 AGranted
Liquid smoke concentrate
AssigneeInternationale Octrooi Maatschappij "Octropa" B.V.
InventorsJohannes W. Smits, Franciscus A. Timmermans
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AssigneeInternationale Octrooi Maatschappij "Octropa" B.V.
InventorsJohannes W. Smits, Franciscus A. Timmermans
Estimating the term…
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.degree.-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 flavoring agent in foodstuffs and as aromatizing agent.
A process of preparing a liquid smoke concentrate, having a 3,4-benzpyrene- and 1,2,5,6-dibenzanthracene-content of less than 0.2 nanograms, a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg and a phenolic compounds content (calculated as phenol) of from 0.90 to 1.60 g/l, and in which the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to titratable acid content (calculated as acetic acid) is 1:(17.0-47.0):(13.0-40.0) which consists essentially of liberating the smoke obtained in the destructive distillation at 350.degree.-450.degree. C. of cellulosic and/or lignin material from fly ash particles, then removing a first heavy tar fraction by cooling the smoke to a temperature between 150.degree. C. and 200.degree. C., subsequently removing a second tar fraction by further cooling the smoke remaining after the first tar separation to a temperature between 80.degree. C. and 120.degree. C., and finally condensing the residual smoke by cooling to room temperature while separating off the non-condensable gases, to obtain from the thus condensed residual smoke the liquid smoke concentrate having the characteristics indicated.
A process of imparting a smoke flavour and/or taste to a foodstuff or an ingredient for a foodstuff, in which the foodstuff or the ingredient for a foodstuff is combined with from 0.01 to 10% by weight of a liquid smoke concentrate having a 3,4-benzpyrene- and 1,2,5,6-dibenzanthracene-content of less than 0.2 nanograms, a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg and a phenolic compounds content (calculated as phenol) of from 0.90 to 1.60 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).
Dependencies are inferred from the claim text.
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Smoking; Smoking devices: with addition of chemicals other than natural smoke
Synthetic spices, flavouring agents or condiments: smoke flavours
Preservation of foods, foodstuffs or non-alcoholic beverages
Foods, foodstuffs or non-alcoholic beverages, not otherwise provided for
Term ended 16 Nov 1999 (estimated)
USPTO file history isn’t available for this patent, so only indexed dates are shown.
The present invention relates to a liquid smoke concentrate obtained from condensed wood smoke formed by destructive distillation of cellulosic and/or lignin material, preferably in the presence of steam, to a process of treating comestible material with this liquid smoke concentrate, as well as to the comestible materials thus obtained and to liquid smoke preparations in various physical forms.
It is known to impart a smoked meat flavour and/or taste to foodstuffs by subjecting them to the action of wood smoke in aerosol state, which is usually carried out in draught smoking chambers. In these chambers the transfer of smoke components into the foodstuff takes place by diffusion. Sometimes smoke depositing on foodstuffs under the action of electrostatic forces is also being used. The direct action of smoke on to foodstuffs, however, is not only uneconomical, but also harmful smoke components, particularly carcinogenic polycyclic hydrocarbons may be deposited on the foodstuffs.
In order to prevent this, the smoking of foodstuffs by adding to them liquid smoke preparations has also been proposed. The term "liquid smoke" is meant to include any and all liquid media capable of imparting a smoke flavour and/or taste to a comestible product, similar to the flavour and/or taste achieved by direct smoking techniques, when the comestible product is exposed to that liquid medium.
The invention is now illustrated by the following non-restrictive Examples.
Condensed wood smoke, obtained from a Fessmann smoke generator as described in British Patent Specification No. 1,137,637 (using mainly oak and beech wood) at about 400.degree. C., was liberated from fly ash particles after which two tar fractions were removed by fractional condensation at 170.degree. C. and 95.degree. C., respectively. Non-condensable gases were separated off and the final liquid smoke concentrate obtained had a phenolic compounds content of 1.10 g/l, whereas the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to total titratable acids content (calculated as acetic acid) was 1:33.6:24.5. The liquid smoke concentrate was free from 3,4-benzpyrene and 1,2,5,6-dibenzanthracene. (Tar content less than 1 microgram/kg).
A Frankfurter type of sausage was prepared by stuffing in a conventional casing: