Food or edible material: processes – compositions – and products – Contacting food in liquid or solid state with exteriorly... – Applied material formed by combustion or is product of...
Patent
1989-10-10
1991-05-07
Yeung, George
Food or edible material: processes, compositions, and products
Contacting food in liquid or solid state with exteriorly...
Applied material formed by combustion or is product of...
426315, A23B 400
Patent
active
050135678
DESCRIPTION:
BRIEF SUMMARY
The present invention concerns a method and an equipment for the generation of smoke for use in smoke-curing of foods.
Smoke-curing is a method for improving the preservation and taste of foods, such as meat and fish. However, it has been noticed that it is a drawback of this process of treatment of foods that, when wood is burnt or heated for the generation of smoke, besides the desirable flavor agents detrimental substances are also produced, some of which have been noticed to be carcinogenic.
The problem caused by the detrimental substances has been realized for a relatively long time, and several modes of operation have been suggested for its elimination. As a rule, these prior-art methods are based on treatment of the smoke formed, by means of which said methods attempts are made to separate the flavor agents, on one hand, and the detrimental substances, on the other hand, out of the smoke to make fractions of their own.
One of these prior-art methods is based on cooling faces placed in the path of flow of the smoke, the detrimental substances contained in the smoke being supposed to be condensed on said faces. Such methods also operate in the desired way partially, for detrimental substances, such as tar, remain on the condensing faces out of the smoke. Other detrimental substances are also condensed, but the efficiency of the method is, however, deficient, for only part of the detrimental substances are removed and, on the other hand, desirable flavor agents are also lost, whereby, in order that the desired flavor could be obtained, the smoke-curing must be more intensive accordingly.
More advanced methods are based on the observation that the flavor agents contained in the smoke are, as a rule, soluble in water and that the detrimental substances are correspondingly, as a rule, insoluble in water. This observation has permitted a sort of "indirect" smoking. The desirable flavor agents have been separated from the smoke by means of water-washing. This water fraction has then been processed further by means of various physical and/or chemical methods so as to obtain a liquid smoke fraction as harmless as possible but rich in flavor. For the smoking effect, the foods to be smoke-cured have been soaked in said liquid smoke fraction to provide them with the flavor. Hereinafter the products may still be subjected to a gentle smoking in the traditional way so as to obtain the desired appearance. It can be considered that, as a result, a product is obtained that is, at least in principle, of substantially higher purity but that has been subjected to a complicated process of treatment.
Correspondingly, methods are also known in which the smoke fraction separated from the smoke by means of water-washing is processed far enough so that a dry product is obtained from it. This can then be used in the way of a spice to "smoke" a food. These dry methods may also be associated with gentle smoking in the conventional way to improve the appearance of the product.
In more recent research related to smoke-curing, attempts have been made to find solutions for the problem formed by the detrimental substances by going into the process of formation of smoke itself and to find means by which the formation of detrimental substances could already be eliminated while, however, not losing the flavor agents. In these studies it has been noticed that one factor essential in view of the composition of the smoke produced on burning of wood is the temperature of burning. It has been noticed that the optimum range consists of burning temperatures slightly below 700.degree. C., i.e. about 650.degree. C. to 700.degree. C. Even in such a case, the formation of detrimental substances cannot be avoided completely, but it has been noticed that, within the burning-temperature range concerned, the ratio between flavor agents and detrimental substances is at the optimum. Said ratio of flavor agents and detrimental substances deteriorates steeply at temperatures above 700.degree. C,, whereas at temperatures below 700.degree. C. the deteriorat
REFERENCES:
patent: 3462282 (1969-08-01), Fessmann
patent: 4270464 (1981-06-01), Kerres
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