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US 4,876,108 AGranted
Method of using fast pyrolysis liquids as liquid smoke
AssigneeEnsyn Engineering Associates Inc.
InventorsGary Underwood, Robert G. Graham
Life of this patent
Estimating the term…
Abstract
An aqueous wood smoke solution for flavoring foodstuffs is produced by heating in an oxygen starved atmosphere ground wood or cellulose to between 400.degree. C. and 650.degree. C. within 1.0 second; maintaining the said wood or cellulose and the primary pyrolysis vapors between 400.degree. C. and 650.degree. C. for between 0.03 and 2.0 seconds; reducing the temperature of the pyrolysis products to below 350.degree. C. within 0.6 seconds; separating and collecting the water soluble liquid products; and diluting the said water soluble liquid products with water to achieve a partial phase separation and to reduce the benzo(a)pyrene concentration to less than 1.0 ppb.
Claims17
A process of making an aqueous wood smoke flavored solution for use in foodstuffs comprising:
- (1) heating in the absence of oxygen ground wood or cellulose to between 400.degree. C. and 650.degree. C. within 1.0 second;
- (2) maintaining the said wood or cellulose together with the pyrolysis products produced from the said wood or cellulose between 400.degree. C. and 650.degree. C. for between 0.03 and 2.0 seconds;
- (3) reducing the temperature of the pyrolysis
- products to below 350.degree. C. within 0.6 seconds thereby obtaining a liquid extract;
- (4) separating and collecting the liquid extract of the said pyrolysis products;
- (5) diluting the said liquid extract with water to achieve a partial phase separation and to obtain an aqueous wood smoke flavored solution having a benzo(a)pyrene concentration of less than 1.0 ppb and a browning index to phenol concentration greater than 8.9 to 1 and a ratio of hydroxyacetaldehyde to acetol greater than 5.5 to 1.
3 more elements
The process of flavoring and coloring an edible food which comprises:
- (1) heating ground wood or cellulose in the absence of oxygen to at least 400.degree. C. within 1.0 second;
- (2) maintaining the said wood or cellulose together with the pyrolysis products produced from the said wood or cellulose at a temperature of at least 400.degree. C. for between 0.03 and 0.6 seconds;
- (3) reducing within 0.6 seconds the temperature of the said pyrolysis products to at least 300.degree. C. thereby obtaining a liquid extract;
- (4) separating and collecting the liquid extract of the said pyrolysis products;
- (5) diluting the said liquid extract with water to achieve a partial phase separation and to obtain an aqueous wood smoke flavored solution having a benzo(a)pyrene concentration of less than 1.0 ppb and a browning index to phenol concentration greater than 8.9 to 1 and a ratio of hydroxyacetaldehyde to acetol greater than 5.5 to 1;
- and
- (6) contacting the food with the resulting aqueous smoke flavored solution.
4 more elements
The process of imparting a wood smoke flavor to an edible food which comprises:
- (1) heating in the absence of oxygen ground wood or cellulose to at least 400.degree. C. within 1.0 seconds;
- (2) maintaining the said wood or cellulose together with the pyrolysis products produced from the said wood or cellulose at a temperature of at least 400.degree. C. for between 0.03 and 0.60 seconds;
- (3) reducing the temperature of the pyrolysis products thereby obtaining a liquid extract;
- (4) separating and collecting the liquid extract of the said pyrolysis products;
- and
- (5) diluting the said liquid extract with water to achieve a partial phase separation and to obtain an aqueous wood smoke flavored solution having a benzo(a)pyrene concentration of less than 0.5 ppb. and a browning index to phenol concentration greater than 8.9 to 1 and a ratio of hydroxyacetaldehyde to acetol greater than 5.5 to 1;
- and
- (6) contacting the food with the resulting aqueous smoke flavored solution.
5 more elements
A process of making an aqueous wood smoke flavored solution for use in foodstuffs comprising:
- (1) heating in the absence of oxygen wood or cellulose to between 400.degree. C. to 650.degree. C. within 1.0 second;
- (2) maintaining the said wood or cellulose together with the pyrolysis products produced from the said wood or cellulose between 400.degree. C. and 650.degree. C. between 0.03 and 2.0 seconds;
- (3) reducing the temperature of the pyrolysis products to below 350.degree. C. within 0.6 seconds thereby obtaining a liquid extract;
- (4) separating and collecting the liquid extract of the said pyrolysis products;
- (5) diluting the said liquid extract with water to achieve a partial phase separation and to obtain an aqueous wood smoke flavored solution having a benzo(a)pyrene concentration of less than 1.0 ppb and a browning index to phenol concentration greater than 8.9 to 1 and a ratio of hydroxyacetaldehyde to acetol greater than 5.5 to 1.
2 more elements
A process of imparting a wood smoke flavor to an edible food comprising:
- (1) collecting the liquid condensate produced by fast or flash pyrolysis of ground wood or cellulose in the absence of oxygen, without the addition of water over a time period of between about 0.6 to 2.6 seconds;
- (2) combining one part of the said liquid condensate with 0.25 to 25 parts by weight of water to achieve partial phase separation and then separating the resulting non-aqueous phase from the aqueous phase constituting the desired liquid smoke solution to obtain an liquid smoke solution having a benzo(a)pyrene concentration of less than 1.0 ppb and a browning index to phenol concentration greater than 8.9 to 1 and a ratio of hydroxyacetaldehyde to acetol greater than 5.5 to 1;
- (3) applying the liquid smoke solution to a foodstuff.
A process of browning and imparting a smoke flavor to a meat product comprising:
- (i) contacting a meat product with an aqueous liquid solution containing up to 10 percent by weight of products from the fast pyrolysis of wood or cellulose products having a benzo(a)pyrene concentration of less than 1.0 ppb and a browning index to phenol concentration greater than 8.9 to 1 and a ratio of hydroxyacetaldehyde to acetol greater than 5.5 to 1, the products from the fast pyrolysis formed by:
- (1) heating in the absence of oxygen ground wood or cellulose to at least 400.degree. C. within 1.0 second;
- (2) maintaining said wood or cellulose together with the gas and vapor pyrolysis products produced from said wood or cellulose at a temperature of at least 400.degree. C. for between 0.03 and 0.60 seconds;
- (3) reducing the temperature of the gas and vapor pyrolysis products to below 300.degree. C. within 0.60 seconds thereby obtaining a liquid extract;
- (4) extracting said liquid extract with water to form a water soluble liquid extract;
- (5) separating and collecting the water soluble liquid extract of said pyrolysis products thereby obtaining the aqueous liquid solution;
- and
- (ii) cooking said meat product to an internal temperature of at least 70.degree. C.
5 more elements
Dependencies are inferred from the claim text.