USRE27670E - Method for producing a smoke- preparation - Google Patents

Method for producing a smoke- preparation Download PDF

Info

Publication number
USRE27670E
USRE27670E US27670DE USRE27670E US RE27670 E USRE27670 E US RE27670E US 27670D E US27670D E US 27670DE US RE27670 E USRE27670 E US RE27670E
Authority
US
United States
Prior art keywords
smoke
preparation
aqueous layer
wood
phenolates
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from PL104255A external-priority patent/PL49216B1/pl
Application filed filed Critical
Application granted granted Critical
Publication of USRE27670E publication Critical patent/USRE27670E/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
    • C07C51/16—Preparation of carboxylic acids or their salts, halides or anhydrides by oxidation
    • C07C51/21—Preparation of carboxylic acids or their salts, halides or anhydrides by oxidation with molecular oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/27—Smoke flavours

Definitions

  • ABSTRACT OF THE DISCLOSURE Method of obtaining smoke which imparts smell and taste similar to those of conventionally smoke-dried sausages and which is free of carcinogenic compounds and ballast. Wood is distilled in excess air and smoke therefrom is absorbed in an alkaline solution. Undesired compounds are extracted from the solution with an organic solvent. [Carbon dioxide is introduced into] Phenolates contained in the aqueous layer [to convert phenolates] are converted into phenols which are then also extracted with the organic solvent and then dissolved in sausage material. The remaining aqueous layer is [dissolved in sausage material] discarded.
  • the present invention relates to a method of producing a smoke-preparation which when added to sausages imparts to them properties of smoke-dried sausages.
  • preparations which, when added to the raw material while it is being cut during size reduction prior to filling the gut, would replace the conventional method of exposing sausages to smoke.
  • Known preparations of this kind consist of some fractions obtained during Wood distillation carried out with a limited air supply which does not allow a full combustion of the wood.
  • Preparations thus obtained reveal a plurality of inconveniences, namely the sausages smell and taste obtained with their use are very often disagreeable and as a rule differ considerably from smell and taste of sausages conventionally smoke-dried.
  • the said preparations contain carcinogenic compounds such as 3,4-benzopyrene and 1,2,5,6-dibenzoanthracene, and also extraneous components.
  • the method according to the invention renders it possible to [remove] avoid the drawbacks of known smokepreparations and permits the production of a preparation which when added to sausages not only imparts to them smell and taste very similar to those of conventionally smoke-dried sausages but which is simultaneously completely free from carcinogenic compounds and extraneous components.
  • the method according to the invention consists in that [the] wood distillation is carried out with a great excess of air, the arising smoke is entirely absorbed by an alkaline [solutions] solution and then selectively divided into chemical compounds with employment [only] of only the fraction which principally contains phenolic compounds while rejecting the remaining fractions containing noxious and superfluous compounds. It has been found that it is advantageous to use a 6-10 fold excess of air, aqueous solutions of sodium hydroxide or of calcium hydroxide being especially suitable for absorbing the smoke.
  • the separation of individual fractions is carried out by [utilization of] utilizing the various [solubility] solubilities of these compounds in water and in organic solvents, especially in ethyl ether.
  • EXAMPLE Oaken sawdust containing 40% by weight of moisture was burnt with an about 8-fold excess of air, with regulation of the heating of the sawdust from without and the air-flow in such manner as to obtain flameless combustion.
  • the volatile combustion products were absorbed in an aqueous solution of 1 N NaOH.
  • the alkaline solution was subjected to extraction with ethyl ether for the purpose of dissolving the ketone compounds, the aldehyde compounds and the hydrocarbons.
  • the ether layer was separated and carbon dioxide was introduced into the water layer for the purpose of converting the phenolates contained therein into free phenols.
  • the [obtained] product obtained from the evaporated ether layer in a quantity of 1.5 g. from 1 kg. of sawdust constituted the smoke-preparation.
  • this preparation was dissolved in pork dripping in a quantity of 2 g. per g. pork dripping.
  • the obtained preparation when added during cutting the sausage raw material imparted to the ready made sausages an agreeable smell and taste which were difficult to distinguish from that obtained in conventionally smoke-dried sausages.
  • the preparation contained no carcinogenic compounds since they were removed in the first fraction when the alkaline solution was extracted with ethyl ether.
  • the wood most suitable is oak-wood and beachwood, but it is also possible to use other kinds of wood, also the wood of coniferous trees, but the yield of the process is then lower.
  • wood most suitable is oak-wood and beachwood, but it is also possible to use other kinds of wood, also the wood of coniferous trees, but the yield of the process is then lower.
  • sawdust with a moisture content of 30-60% by weight, one obtains 0.7-1.5 g. of the preparation which for facilitating the dosage is conveniently dissolved in fat or in another solvent.
  • a method of producing a smoke-preparation from products of wood distillation adapted for addition to sawsage material comprising efiecting wood distillation in a 6-fold to 10-fold excess of air, absorbing the arising smoke from the distillation in an aqueous alkaline solution selected from the group consisting of sodium hydroxide solution and calcium hydroxide solution, extracting an ethyl ether soluble fraction of the aqueous alkaline solution with ethyl ether, separating and discarding the ethyl ether layer thereby formed from the aqueous layer, introducing carbon dioxide into the remaining aqueous layer to convert phenolates therein into References Cited The following references, cited by the Examiner, are of record in the patented file of this patent or the original patent.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

METHOD OF OBTAINING SMOLE WHICH IMPARTS SMELL AND TASTE SIMILAR TO THOSE OF CONVENTIONALLY SMOKE-DRIED SAUSAGES AND WHICH IS FREE OF CARCINOGENIC COMPOUNDS AND BALLAST. WOOD IS DISTILLED IN EXCESS AIR AND SMOKE THEREFROM IS ABSORBED IN AN ALKALINE SOLUTION. UNDESIRED COMPOUNDS ARE EXTRACTED FROM THE SOLUTION WITH AN ORGANIC SOLVENT. (CARBON DIOXIDE IS INTRODUCED INTO) PHENOLATES CONTAINED IN THE AQUEOUS LAYER (TO CONVERT PHENOLATES) ARE CONVERTED INTO PHENOLS WHICH ARE THEN ALSO EXTRACTED WITH THE ORGANIC SOLVENT AND THEN DISSOLVED IN SAUSAGE MATERIAL, THE REMAINING AQUEOUS LAYER IS (DISSOLVED IN SAUSAGE MATERIAL) DISCARDED.

Description

United States Patent Ofice Re. 27,570 Reissued June 12, 1973 27,670 METHOD FOR PRODUCING A SMOKE- PREPARATION Kazimierz Miler and Zbigniew Kozlowski, Warsaw,
Poland, assignors to lnstytut Przemyslu Miesnego, Warsaw, Poland No Drawing. Original No. 3,445,248, dated May 20, 1969, Ser. No. 510,737, Apr. 7, 1965. Application for reissue May 19, 1971, Ser. No. 145,074 Claims priority, application Poland, Apr. 8, 1964,
9 Int. Cl. A23b 1/04, 3/04 [1.8. CI. 99-229 1 Claim Matter enclosed in heavy brackets appears in the original patent but forms no part of this reissue specification; matter printed in italics indicates the additions made by reissue.
ABSTRACT OF THE DISCLOSURE Method of obtaining smoke which imparts smell and taste similar to those of conventionally smoke-dried sausages and which is free of carcinogenic compounds and ballast. Wood is distilled in excess air and smoke therefrom is absorbed in an alkaline solution. Undesired compounds are extracted from the solution with an organic solvent. [Carbon dioxide is introduced into] Phenolates contained in the aqueous layer [to convert phenolates] are converted into phenols which are then also extracted with the organic solvent and then dissolved in sausage material. The remaining aqueous layer is [dissolved in sausage material] discarded.
CROSS REFERENCE TO RELATED APPLICATIONS This is an application for reissue of Pat. No. 3,445,248 granted on May 20, 1969 on an application, Ser. No. 510,737, filed Apr. 7, 1965.
BACKGROUND OF THE INVENTION Field of the invention The present invention relates to a method of producing a smoke-preparation which when added to sausages imparts to them properties of smoke-dried sausages.
Prior art The conventional method of exposing sauages to smoke consists in exposing the sausages to the action of smoke at elevated or non-elevated temperature. This method is work consuming, requires a long time and special rooms, and consequently it is expensive and cannot be mechanized in conjunction with a continuous sausages production line.
In order to avoid these inconveniences, preparations have been proposed which, when added to the raw material while it is being cut during size reduction prior to filling the gut, would replace the conventional method of exposing sausages to smoke. Known preparations of this kind consist of some fractions obtained during Wood distillation carried out with a limited air supply which does not allow a full combustion of the wood. Preparations thus obtained reveal a plurality of inconveniences, namely the sausages smell and taste obtained with their use are very often disagreeable and as a rule differ considerably from smell and taste of sausages conventionally smoke-dried. Apart from this, the said preparations contain carcinogenic compounds such as 3,4-benzopyrene and 1,2,5,6-dibenzoanthracene, and also extraneous components.
DETAILED DESCRIPTION The method according to the invention renders it possible to [remove] avoid the drawbacks of known smokepreparations and permits the production of a preparation which when added to sausages not only imparts to them smell and taste very similar to those of conventionally smoke-dried sausages but which is simultaneously completely free from carcinogenic compounds and extraneous components.
The method according to the invention consists in that [the] wood distillation is carried out with a great excess of air, the arising smoke is entirely absorbed by an alkaline [solutions] solution and then selectively divided into chemical compounds with employment [only] of only the fraction which principally contains phenolic compounds while rejecting the remaining fractions containing noxious and superfluous compounds. It has been found that it is advantageous to use a 6-10 fold excess of air, aqueous solutions of sodium hydroxide or of calcium hydroxide being especially suitable for absorbing the smoke. The separation of individual fractions is carried out by [utilization of] utilizing the various [solubility] solubilities of these compounds in water and in organic solvents, especially in ethyl ether.
The example given below explains more fully the details of the method according to the present invention.
EXAMPLE Oaken sawdust containing 40% by weight of moisture was burnt with an about 8-fold excess of air, with regulation of the heating of the sawdust from without and the air-flow in such manner as to obtain flameless combustion. The volatile combustion products were absorbed in an aqueous solution of 1 N NaOH. After the combustion was finished, the alkaline solution was subjected to extraction with ethyl ether for the purpose of dissolving the ketone compounds, the aldehyde compounds and the hydrocarbons. The ether layer was separated and carbon dioxide was introduced into the water layer for the purpose of converting the phenolates contained therein into free phenols. Then the phenols were extracted with ethyl ether, the ether layer was separated from the water layer and the ether was evaporated therefrom. The [obtained] product obtained from the evaporated ether layer in a quantity of 1.5 g. from 1 kg. of sawdust constituted the smoke-preparation. For practical use this preparation was dissolved in pork dripping in a quantity of 2 g. per g. pork dripping. The obtained preparation when added during cutting the sausage raw material imparted to the ready made sausages an agreeable smell and taste which were difficult to distinguish from that obtained in conventionally smoke-dried sausages. The preparation contained no carcinogenic compounds since they were removed in the first fraction when the alkaline solution was extracted with ethyl ether.
For the production of the smoke-preparation according to the invention the wood most suitable is oak-wood and beachwood, but it is also possible to use other kinds of wood, also the wood of coniferous trees, but the yield of the process is then lower. Generally taken, from 1 kg. of sawdust with a moisture content of 30-60% by weight, one obtains 0.7-1.5 g. of the preparation which for facilitating the dosage is conveniently dissolved in fat or in another solvent.
We claim:
[1. Method of producing a smoke-preparation from products of wood distillation, characterized in that the wood distillation is carried out in a 6-fold to 10-fold excess of air, the arising smoke from the distillation is absorbed in an aqueous alkaline solution selected from the group consisting of sodium hydroxide solution and calcium hydroxide solution, extracting an ethyl ether soluble fraction of the aqueous alkaline solution with ethyl ether, separating and rejecting the ethyl ether layer thereby formed from the aqueous layer, introducing carbon dioxide into the aqueous layer to convert phenolates therein into phenols, extracting and separating said phenols from the aqueous layer with ethyl ether, separating said ether layer from the aqueous layer, whereby said aqueous layer fraction constituting the smoke preparation may be added to sausage material] 2. A method of producing a smoke-preparation from products of wood distillation adapted for addition to sawsage material, said method comprising efiecting wood distillation in a 6-fold to 10-fold excess of air, absorbing the arising smoke from the distillation in an aqueous alkaline solution selected from the group consisting of sodium hydroxide solution and calcium hydroxide solution, extracting an ethyl ether soluble fraction of the aqueous alkaline solution with ethyl ether, separating and discarding the ethyl ether layer thereby formed from the aqueous layer, introducing carbon dioxide into the remaining aqueous layer to convert phenolates therein into References Cited The following references, cited by the Examiner, are of record in the patented file of this patent or the original patent.
UNITED STATES PATENTS 10/1963 Hollenbeck 99229 OTHER REFERENCES Husaini et al.: Food Technology, October 1957, pp. 499-502, incl., article entitled Fractionation of Wood Smoke and the Comparison of Chemical Composition if Sawdust and Friction Smokes.
HYMAN LORD, Primary Examiner US. Cl. X.R.
US27670D 1964-04-08 1971-05-19 Method for producing a smoke- preparation Expired USRE27670E (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL104255A PL49216B1 (en) 1964-04-08

Publications (1)

Publication Number Publication Date
USRE27670E true USRE27670E (en) 1973-06-12

Family

ID=19941974

Family Applications (2)

Application Number Title Priority Date Filing Date
US510737A Expired - Lifetime US3445248A (en) 1964-04-08 1965-04-07 Method of producing a smokepreparation
US27670D Expired USRE27670E (en) 1964-04-08 1971-05-19 Method for producing a smoke- preparation

Family Applications Before (1)

Application Number Title Priority Date Filing Date
US510737A Expired - Lifetime US3445248A (en) 1964-04-08 1965-04-07 Method of producing a smokepreparation

Country Status (7)

Country Link
US (2) US3445248A (en)
CH (1) CH451672A (en)
DE (1) DE1492639A1 (en)
DK (1) DK115966B (en)
GB (1) GB1101806A (en)
IL (1) IL23320A (en)
NL (1) NL141074B (en)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL80096B1 (en) * 1969-07-01 1975-08-30
US3873741A (en) * 1973-02-05 1975-03-25 Griffith Laboratories Air regulation in the pyrolysis of wood to produce liquid smoke for the treatment of food products
US4136206A (en) * 1974-02-22 1979-01-23 Politechnika Lodzka, Instytut Brzemyuslu Miesnego Method of obtaining a smoking agent
US4154866A (en) * 1976-08-24 1979-05-15 Stange Co. Method of producing from wood tar a liquid smoke product for use in food processing, and product of said method
JPS6057823B2 (en) * 1978-01-03 1985-12-17 ユニリ−バ−・ナ−ムロ−ゼ・ベンノ−トシヤ−プ Concentrated liquid smoke and its manufacturing method
US4431032A (en) * 1981-10-16 1984-02-14 Union Carbide Corporation Tar-depleted liquid smoke treatment of food casings
US4431033A (en) * 1981-10-16 1984-02-14 Union Carbide Corporation Tar-depleted liquid smoke treatment of food casings
US4551339A (en) * 1982-02-11 1985-11-05 Jay Olson Method and apparatus for obtaining a concentrated extract from liquid smoke
US4609559A (en) * 1982-09-14 1986-09-02 Viskase Corporation Tar-depleted liquid smoke and method of preparation
US4592918A (en) * 1982-09-14 1986-06-03 Union Carbide Corporation Tar-depleted aqueous liquid smoke composition
US4505939A (en) * 1982-09-14 1985-03-19 Union Carbide Corporation Tar-depleted liquid smoke treated food casing
US4532141A (en) * 1982-09-14 1985-07-30 Union Carbide Corporation Method for preparing a smoke colored food product
US4504507A (en) * 1982-09-14 1985-03-12 Union Carbide Corporation Method for preparing a tar-depleted liquid smoke composition
US4504501A (en) * 1982-09-14 1985-03-12 Union Carbide Corporation Method for producing smoke colored and smoke flavored encased foodstuff

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3106473A (en) * 1961-12-27 1963-10-08 Red Arrow Products Corp Aqueous smoke solution for use in foodstuffs and method of producing same

Also Published As

Publication number Publication date
GB1101806A (en) 1968-01-31
NL141074B (en) 1974-02-15
US3445248A (en) 1969-05-20
NL6504450A (en) 1965-10-11
DK115966B (en) 1969-11-24
CH451672A (en) 1968-05-15
DE1492639A1 (en) 1969-01-30
IL23320A (en) 1968-07-25

Similar Documents

Publication Publication Date Title
USRE27670E (en) Method for producing a smoke- preparation
ES2108747T3 (en) PROCEDURE FOR PREPARING DEHYDRATED AROMATIC PLANTS PRODUCTS AND THE RESULTING PRODUCTS.
ATE24265T1 (en) FOOD CASING SUITABLE FOR IMpartING SMOKE COLORING TO A FOOD PRODUCT PROCESSED THEREIN AND USING AN EXTRACTED COLORANT FROM NATURAL LIQUID SMOKE.
NO20026214D0 (en) Process for the preparation of smoking extract
Janairo et al. Volatile chemical profile of cacao liquid smoke
ES391572A1 (en) Method and apparatus for treating fish
GB1321905A (en) Fractionation of cellulose and or lignin distillates
MX6673E (en) A PROCEDURE FOR PREPARING A FOOD FISH PRODUCT BASED ON TUNA OR SPECIES SIMILAR TO TUNA, WHICH HAS THE TEXTURE, FLAVOR, COLOR AND SCENT OF FISH FILLET
NO135693B (en)
JPS5686103A (en) Base for mosquito-repellent incense
DE69203376D1 (en) Process for the preparation of a food, in which pieces of meat are treated with an emulsion containing dehydrated vegetable material.
GB411006A (en) Method and material for curing, smoking and seasoning meats
JPS5779858A (en) Removing or reducing method of offensive smell of soup stock, decoction of crude drug and extract by addition of maltol
AT267301B (en) Process for the production of a smoke preparation
Hallier et al. Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace
JPS57155975A (en) Film for food packaging and method for packaging
PL49216B1 (en)
JPS5750868A (en) Meat flavor seasoning material
Ratsimba et al. Improving the smoking process of kitoza, a traditional Malaga sy meat product
SU122016A1 (en) The method of producing liquid smoke
JPS5959182A (en) Method for keeping freshness and preventing oxidation of raw fish or cattle meat
US2217282A (en) Smoking meat
RU2020827C1 (en) Method for production of smoking preparation
SU86621A1 (en) The method of obtaining artificial sausage casing of parchment
SU1069755A1 (en) Composition of ether oils of condimental plants for producing cooked meats