WO1996032851A1

WO1996032851A1 - Method of producing a marinade with a smoked-food taste

Info

Publication number: WO1996032851A1
Application number: PCT/FI1996/000191
Authority: WO
Inventors: Olavi Penttinen
Original assignee: Olavi Penttinen
Priority date: 1995-04-19
Filing date: 1996-04-11
Publication date: 1996-10-24
Also published as: SE9703765L; SE510805C2; FI97197C; FI97197B; AU5336596A; SE9703765D0; FI951848A0

Abstract

The present invention is related to a method of producing a marinade with the taste of smoked food, in which method the base foodstuff is smoked in a smoking apparatus for concentrating the aroma ingredients of smoke into said base foodstuff. In the method according to the invention, the base foodstuff is potatoes, root plants, vegetables and/or cereal, which is first minced if necessary prior to smoking, then placed in water after smoking, the thus obtained mixture of the foodstuffs and the liquid is boiled to transfer the extractable and smoked-tasting aroma ingredients from the foodstuff into the liquid, and finally the boiled mixture is filtered thus obtaining a filtrate which is ready-to-use as a marinade with a smoked-food taste.

Description

Method of producing a marinade with a smoked-food taste

The present invention is related to a method of producing a marinade with the taste of smoked food, in which method the base foodstuff is smoked in a smoking apparatus for concentrating the aroma ingredients of smoke into said base foodstuff.

A seasoning and curing method of foodstuffs such as fish, meat, vegetables and other food is smoking. During the smoking operation, the food is subjected to smoke while simultaneously keeping the food at the desired curing temperature. The seasoning smoke is released by smoulder¬ ing wood in the same space, e.g., in a smoking box, with the food being smoked. The wood is conventionally introd¬ uced in chips or crushed. Relatively high temperatures are required in the smoking operation to keep the wood smouldering thereby causing it to emit smoke. In fact, the food may be cured at temperatures lower than that necessary for generating the smoke. Moreover, obviously the smoke emitted during smoking makes it impossible to perform smoking in ordinary household ovens, ranges or microwave ovens without resorting to special accessories such as smoking bags .

Different types of marinades are commercially available in which the foods are steeped prior to, e.g., frying, roasting or other curing. Such marinades are convention¬ ally based on various liquid spicing mixtures aimed to render a desired taste to the food. However, no such marinade is available that could give a foodstuff the taste of a smoked product.

It is an object of the present invention to provide a method suitable for achieving a marinade rendering a foodstuff the taste of a smoked product during conven¬ tional curing. It is a further particular object of the invention to provide a method capable of producing such a marinade in a simple and uncomplicated way.

The goal of the invention is achieved by virtue of a method characterized by what is stated in the characterizing part of claim 1.

In the method according to the invention, the base foodstuff is potatoes, root plants, vegetables and/or cereal, which is first minced if necessary prior to smoking, then placed in water after smoking, the thus obtained mixture of the foodstuffs and the liquid is boiled to transfer the extractable and smoked-tasting aroma ingredients from the foodstuff into the liquid, and finally the boiled mixture is filtered thus obtaining a filtrate which is ready-to-use as a marinade with a smoked-food taste. The method is carried out using at least one of the above-mentioned foodstuffs. When starting from a chunk of a foodstuff, it must first be minced into smaller pieces, or alternatively, sliced. For instance, potatoes can be sliced. As such chipped or sliced pieces are smoked, the smoke adheres from all sides to the pieces of foodstuff. Next, the pieces are boiled in water, whereby the aroma ingredients of the smoke are extracted into the water. After boiling, the foodstuff may occur in disintegrated form in the solution. Next, the solution is filtered and the disintegrated foodstuff sediment can be discarded. Alternatively, the solution may be distilled thus selec- tively recovering the certain desirable aroma components . In both cases, a marinade results that contains smoked- food aroma ingredients in concentrated form. In the use of such a marinade, it is wiped or poured onto the food being prepared and allowed to act on the food for some time. Subsequently, the food can be cured in a conventional range or microwave oven or other place of low curing temperature. A further advantage of the inven- tion is that besides the smoked-food aroma ingredients, also the inherent taste is recovered into the marinade from the base foodstuff used in the smoking and solution preparation steps. By using different types of base foodstuffs, the smoked-food aroma can be varied. When desired, the filtered solution may be reboiled and refiltered to obtain a stronger aroma in the marinade.

In a preferred embodiment of the invention, the base foodstuff is boiled prior to subjecting it to the smoking step. Thence, the aroma components of the smoke can be adhered more effectively onto the surface of the foodstuff or its pieces than in the above-described process .

In an application of the method, at least two different types of base foodstuffs are used. Then, combination of different aromas resulting in marinades of varied tastes can be achieved by using more than one single type of base foodstuff.

In a further application of the invention, the boiled solution with the aromas obtained from smoking are complemented by adding at least one spice or other taste- modifying ingredients. Th s, spices can be used to achieve a wider selection of additional tastes.

Not limited by the exemplifying embodiment described above, the invention may be varied within the scope and spirit of the annexed claims.

Claims

Claims :

1. A method of producing a marinade with the taste of smoked food, in which method the base foodstuff is smoked in a smoking apparatus for concentrating the aroma ingre¬ dients of smoke into said base foodstuff, c h a r a c ¬ t e r i z e d in that the base foodstuff is potatoes, root plants, vegetables and/or cereal, which is first minced if necessary prior to smoking, then placed in water after smoking, the thus obtained mixture of the foodstuffs and the liquid is boiled to transfer the extractable and smoked-tasting aroma ingredients from the foodstuff into the liquid, and finally the boiled mixture is filtered thus obtaining a filtrate which is ready-to- use as a marinade with a smoked-food taste.

2. A method as defined in claim 1, c h a r a c t e r ¬ i z e d in that the base foodstuff is boiled prior to subjecting it to the smoking step.

3. A method as defined in claim 1 or 2 , c h a r a c ¬ t e r i z e d in that at least two different types of base foodstuffs are used.

4. A method as defined in any of claims 1 - 3, c h a r a c t e r i z e d in that the boiled solution with the aromas obtained from smoking are complemented by adding at least one spice or other taste-modifying ingredients .