FI102806B - Process for making smoke powder - Google Patents

Description

1 102806

METHOD FOR PREPARING THE SMOKE POWDER

The present invention relates to a process for the production of a smoke powder comprising one or more of the following foodstuffs; potatoes, root crops, vegetables, seeds are smoked in the smoking apparatus, whereby the aromas of the smoke adhere to the food, the food is placed in the liquid after smoking, cooked and the soup filtered.

10 Various natural and artificial additives are used as food additives. Additives are used to improve the properties of foods in some respects, that is, to add flavor, color, shelf life or other desired properties to foods. One of the 15 flavors that are sought to be added to foods is the taste of smoke. However, adding flavor to the smoke with additives has been difficult. The taste of the smoke can be added to the product by smoking or marinating it, thereby allowing the taste of the smoke to adhere to the surface of the product or foodstuff. In addition, there are powders, for example, smoked fish. Such methods are disclosed, for example, in JP A 04141065, JP A 59063169 and JP 60141263. In addition, it is known from DE-A-2325900 to make smoke aroma powder. The preparation of these powders involves various steps.

It is an object of the invention to provide a process for providing a smoke powder that can be used as a food additive and to provide a smoke flavor to food and food products and to provide a smooth, smoky powder. It is a further object of the invention to provide a smoke powder which can be added to foods and foods during their preparation.

The object of the invention is achieved by a smoke powder which is characterized by what is claimed.

102806 2

In the process of the invention, when filtering the soup, the material remaining in the filter is recovered, dried and ground to a suitable coarse powder. In this way, a convenient smoke powder can be obtained simply and simply and, when using the smoke powder, the smoke flavor is uniformly distributed throughout the food. The food used is the food suitable for the purpose mentioned in the preamble of claim 1. Smoke powder made from one or more foods may be added to any food or foodstuff for which a smoke flavor is desired. The amount of smoke powder to add will vary depending on how intense the flavor is desired. Smoke powder can be used as an additive in various foods. Such foods include e.g.

15 sausages, canned food, beverages, etc. In addition, smoke powder can be used as a spice in households, large kitchens, bakeries and the like. The smoke powder may be dissolved in a suitable liquid and may also be used as a seasoning or barbecue sauce. One alternative is to flavor the drinks with smoke powder; by adding smoke powder to the finished beverage or at an appropriate stage of the beverage preparation process, e.g.

In a preferred embodiment of the invention, the filtered material · 'is re-smoked before drying. Alternatively, the filtered material is re-smoked after drying. In both cases, the filtered material gives an additional taste of smoke.

30, In a further preferred embodiment of the invention, the liquid solution is further; one or more spices before filtering it.

This gives the smoke powder a taste other than smoke.

Preferably, the method of the invention uses one or more of the following foods as food; potatoes, root crops, vegetables, seeds. These foods are easy to handle and smell of smoke. Foods are reduced to a suitable size prior to smoking so that smoke can penetrate the food more efficiently.

5

The smoke powder is prepared using the method according to the invention, e.g. by taking the potatoes and cutting them into slices or pieces of suitable size, i.e. about 3-5 mm. The reduced potato pieces are placed in 10 smoking devices and smoked for a sufficient period of time at the appropriate temperature. In one embodiment, the temperature is about 130-180 "c and the time is about 15 minutes. The smoked potato pieces are placed in water and boiled, whereupon the potato mass becomes potato. Some of the smoke aroma 15 dissolves in water but some remains in the potato mass and The potato pulp is dried at a suitable temperature, such as 70-100 ° C, for about 2 to 20 hours and ground to a suitable coarse powder.

The invention is not limited to the preferred embodiment shown, but different foods may be used and processing times and processing temperatures may vary in different embodiments of the invention.

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Claims (4)

4, 102806 A process for the production of a smoke powder comprising one or more of the following foodstuffs; potato, 5 root crops, vegetables, seeds are smoked in the smoking apparatus, whereby the aromas of the smoke are adhered to the food, the food is placed in the liquid after smoking, cooked and filtered, characterized in that the material remaining in the filter is collected, dried and ground. Process according to claim 1, characterized in that the filtered material is re-smoked before drying. 15 3. A method according to claim 1, characterized in that the filtered material is re-smoked after drying. Method according to one of Claims 1 to 3, characterized in that one or more spices are added to the liquid solution before it is filtered. i 5 102806