WO1989012405A1 - Produit a base de phosphate a l'arome fume et procede de preparation - Google Patents

Produit a base de phosphate a l'arome fume et procede de preparation Download PDF

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Publication number
WO1989012405A1
WO1989012405A1 PCT/US1988/002069 US8802069W WO8912405A1 WO 1989012405 A1 WO1989012405 A1 WO 1989012405A1 US 8802069 W US8802069 W US 8802069W WO 8912405 A1 WO8912405 A1 WO 8912405A1
Authority
WO
WIPO (PCT)
Prior art keywords
smoke
phosphate
recited
food
product
Prior art date
Application number
PCT/US1988/002069
Other languages
English (en)
Inventor
Fredric G. Bender
Original Assignee
Stauffer Chemical Company Division Of Rhone-Poulen
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
Application filed by Stauffer Chemical Company Division Of Rhone-Poulen filed Critical Stauffer Chemical Company Division Of Rhone-Poulen
Publication of WO1989012405A1 publication Critical patent/WO1989012405A1/fr

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Classifications

    • 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
    • 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

  • the present invention relates to improved smoke compositions as well as to methods for preparing the same.
  • Smoke is a commonly used means for improving the flavor and appearance of foods. Foods have been smoked traditionally by contacting the food with raw smoke, such as in a smoke house. The use of direct smoking is time consuming and can lead to non-unifor ly smoked products.
  • liquid smoke solutions have been used to impart smoky flavor and appearance to various food products.
  • Liquid smokes are generally aqueous solutions of condensed fractions of smoke capable of imparting a smoky flavor and some dark coloration to foods, such as meats.
  • Conventional techniques for preparing liquid smoke solutions involve the burning of wood, such as hickory or maple hardwoods, mesquite and the condensation or extraction of the constituents of the smoke formed from the destructive distillation of the woods.
  • the smoke constituents are extracted by condensation or absorption in an aqueous medium followed by concentration of the resulting solution.
  • the food can be dipped directly into the smoke solutions or the smoke solutions can be sprayed onto the food.
  • the liquid smoke can be vaporized and the food products exposed to the vapors to incorporate the liquid smoke directly into the food products.
  • liquid smoke has a tendency in solution to form polymeric acids which settle to -she bottom of the containers during storage, or deposit on equipment surfaces or clog liquid smoke spray nozzles.
  • the removal of the polymeric material from the liquid smoke is disadvantageous as important flavoring and coloring constituents are lost, the liquid smoke solutions require replenishment more frequently, the liquid smoke solutions have an undesirable appearance and the deposited solids cause cleaning problems which from time to time require production shutdown.
  • anhydrous sodium tripolyphosphate can be hydrated with a nitrite-containing solution to provide a granular, free- flowing product having sodium nitrite crystallized on the surface of the sodium tripolyphosphate.
  • the hydration reaction is exothermic and is carried out in the presence of a flow of air and excess water for cooling the product by evaporation (Col. 2, lines 34-36) .
  • the nitrite solution can also contain other meat treating compositions such as flavor, color and spices (Col. 3, lines 15-20).
  • the present invention is designed to produce and provide a method for preparing a smoked composition which is stable over long periods of time, which is dry and which can be added to various food compositions by simply admixing the same with the food or in solution.
  • the problems of polymeric settling are avoid by the composition of the present invention.
  • the instant invention relates to a dry, free- flowing homogeneous powder comprising an alkali metal polyphosphate which has been hydrated or has absorbed thereon the vapor phase of smoke.
  • the hydratable alkali metal phosphate usable in the invention can be any fully substituted alkali metal phosphate having an analytical molar ratio of M Z_o-P Paint205- of from about 1.67:1 to about 3:1 where M is an alkali metal, e.g. sodium and potassium, which phosphate has sites for water of hydration or crystallization and is capable of further hydration to the extent of at least one-quarter mole of water, or mixtures of such phosphates.
  • M is an alkali metal, e.g. sodium and potassium
  • alkali metal (sodium or potassium) hydrate-forming phosphate are sodium and potassium tripolyphosphate, tetrasodiu and tetrapotassium pyrophosphate, trisodium and tripotassium phosphate, with anhydrous alkali metal, e.g. sodium, tripolyphosphate, being preferred.
  • hydratable alkali metal phosphate is intended to include all hydrate- forming tripolyphosphates, pyrophosphates and ortho- phosphates and any others having an analytical ratio of from about 1.67:1 to about 3:1 and is intended to exclude non- hydratable metaphosphates.
  • the phosphate is both hydrated as well as solvated by the smoke constituents which are absorbed by the phosphate.
  • Destructive distillation of wood chips result in many compounds being given off and collected in the phosphate.
  • Hydrocarbons, such as cellulose destructively distill to CO. and water even if no moisture is present initially.
  • the water component of smoke is hydrated, a form of absorption, onto the phosphate and the non-water polar components of smoke are absorbed by polar attractions.
  • the term "solvation" could be used to characterize the non-water polar compounds absorbed by the phosphate.
  • Truly non-polar compounds are deemed to also be capable of being retained on the phosphate since the non-polar segments of large organic compounds, which can be absorbed due to their polar segments, can provide the correct conditions for trapping other non-polar molecules.
  • the hydration mentioned herein is not hydration to the point where a fully hydrated and dissolved salt i ⁇ formed.
  • the phosphate remains substantially dry and therefore the hydration is only conducted to a point where the smoke constituents are dissolved in the phosphate. Absorption of the smoke molecules occurs due to the porous nature of the phosphate which allows the smoke molecules to be deposited on the internal surfaces of the phosphate in a relatively permanent manner.
  • Smoke fumes can be prepared by destructive distillation of wood or other cellulosic material, preferably in the form of small pieces in a retort. Only enough air is admitted directly to the fire to sustain smoldering combustion.
  • the smoke fumes can be used in the retort to treat the phosphate but are preferably directed to another, cooler chamber for contact with the phosphate. A head of air can be used to promote the flow of the smoke.
  • the chamber containing the phosphate and the smoke fumes is preferably sealed and may be left in this condition to allow the smoke ample opportunity to thoroughly permeate and hydrate the phosphate.
  • the phosphate can be treated with the smoke fumes in a static condition such as on trays or, preferably, while under agitation such as in a machine having a tumbling action illustrated by a drum dryer.
  • the time required to impregnate the phosphate depends on the level of smoke flavor desired, the amount of smoke fumes, the degree of agitation and the temperature.
  • the smoking continues until an add-on percent ranging from about 2% to about 20% is achieved based on the initial dry weight of the phosphate and the final weight of the product dried to the touch.
  • the process can be performed at a temperature of below about 120°F.
  • the smoking chamber can be provided with an exit, port to withdraw any excess smoke. Excess smoke can be reused or condensed as desired.
  • the phosphate as mentioned above has sites for hydration. A portion of those sites can be satisfied with water or other materials such as lemon juice solids, or sodium nitrite or flavors. This is less preferred as it reduces available sites for hydration.
  • the compositions of the present invention are preferably used alone but the dry powder can be admixed, coated or treated with other materials such as colorings, flavors and the like.
  • compositions of the invention find effective use as a flavoring substance with a stable aroma.
  • the phosphate can be used to provide water binding, protein retention and antioxidant properties in addition to smoked flavor.
  • the product can be used to flavor such foods as poultry by injection to achieve uniform internal flavoring throughout the meat vis-a-vis surface flavoring.
  • Other foods which can be effectively flavored using the stable flavoring compositions of the invention include comminuted meat products such as sausage, meat patties and luncheon meat (bologna) and dried meats such as beef jerky.
  • the composition of the invention can be used alone or in combination with other flavoring compositions.
  • the composition of the invention can be used in an amount sufficient to provide the desired flavoring.
  • White hickory sawdust (100 grams) was charred (destructively distilled) in an Erlenmeyer flask heated with a laboratory gas burner. The resulting smoke was conveyed from the flask into a sealed vessel containing sodium tripolyphosphate (100 grams) . A head of air was used for this purpose. The vessel was shaken continuously. The smoke was condensed and/or absorbed onto the phosphate. The moisture released by the destructive distillation of the sawdust was also absorbed into the sodium tripolyphosphate. Excess smoke was passed from the vessel into a water trap and discarded. The final smoked STP had a weight of 114 grams (14* add-on).
  • Patties of each type were fried at 163°C (325°F) for 2 minutes on the first side, 3 minutes on the second side, blotted with paper towels, and weighed 3 minutes later. The following results were obtained:
  • the sticks of bologna were weighed before and after cooking.
  • the bologna prepared incorporating the composition of the invention gave an average (3 samples) of about 94.9% yield after cooking as compared to before cooking.
  • the STP control gave an average (3 samples) of about 93.7%.
  • the bologna incorporating the composition of the invention had a pleasing uniform smoky flavor throughout the sausage.

Abstract

La présente invention se rapporte à une préparation fluide sèche à l'arôme fumé comprenant un polyphosphate de métal alcalin qui a été hydraté avec un arôme fumé ou sur lequel a été absorbé l'arôme fumé. Une telle préparation sert à assaisonner des aliments tels que des viandes et des sauces.
PCT/US1988/002069 1987-06-18 1988-06-22 Produit a base de phosphate a l'arome fume et procede de preparation WO1989012405A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US6361087A 1987-06-18 1987-06-18

Publications (1)

Publication Number Publication Date
WO1989012405A1 true WO1989012405A1 (fr) 1989-12-28

Family

ID=22050344

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1988/002069 WO1989012405A1 (fr) 1987-06-18 1988-06-22 Produit a base de phosphate a l'arome fume et procede de preparation

Country Status (2)

Country Link
PT (1) PT87758A (fr)
WO (1) WO1989012405A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US217779A (en) * 1879-07-22 Improvement in processes for preserving meats
US1402354A (en) * 1920-08-16 1922-01-03 Heller Benjamin Meat preservative and method of making the same
US2104619A (en) * 1936-07-02 1938-01-04 Pennsylvania Salt Mfg Co Noncaking smoked salt and method of making the same
US3401046A (en) * 1964-11-23 1968-09-10 Calgon Corp Method of making a composition useful in meat curing
US3467527A (en) * 1965-09-17 1969-09-16 Heller & Co B Method of producing a ground meat product
US3875313A (en) * 1973-04-30 1975-04-01 Merck & Co Inc Method of treating meat

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US217779A (en) * 1879-07-22 Improvement in processes for preserving meats
US1402354A (en) * 1920-08-16 1922-01-03 Heller Benjamin Meat preservative and method of making the same
US2104619A (en) * 1936-07-02 1938-01-04 Pennsylvania Salt Mfg Co Noncaking smoked salt and method of making the same
US3401046A (en) * 1964-11-23 1968-09-10 Calgon Corp Method of making a composition useful in meat curing
US3467527A (en) * 1965-09-17 1969-09-16 Heller & Co B Method of producing a ground meat product
US3875313A (en) * 1973-04-30 1975-04-01 Merck & Co Inc Method of treating meat

Also Published As

Publication number Publication date
PT87758A (pt) 1989-05-31

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