WO2007079179A2 - Melanges de fumee et produits s’y rapportant - Google Patents

Melanges de fumee et produits s’y rapportant Download PDF

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Publication number
WO2007079179A2
WO2007079179A2 PCT/US2006/049484 US2006049484W WO2007079179A2 WO 2007079179 A2 WO2007079179 A2 WO 2007079179A2 US 2006049484 W US2006049484 W US 2006049484W WO 2007079179 A2 WO2007079179 A2 WO 2007079179A2
Authority
WO
WIPO (PCT)
Prior art keywords
casing
liquid smoke
smoke
composition
food
Prior art date
Application number
PCT/US2006/049484
Other languages
English (en)
Other versions
WO2007079179A3 (fr
Inventor
Douglas E. Appleby
Mark Van Der Bleek
Original Assignee
Teepak Properties, Llc
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 Teepak Properties, Llc filed Critical Teepak Properties, Llc
Publication of WO2007079179A2 publication Critical patent/WO2007079179A2/fr
Publication of WO2007079179A3 publication Critical patent/WO2007079179A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/0046—Sausage casings suitable for impregnation with flavouring substances, e.g. caramel, liquid smoke, spices
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/0096—Sausage casings cellulosic

Definitions

  • This invention relates to smoke flavorings and colorants.
  • Liquid smoke may be an aqueous solution of natural wood smoke constituents prepared by burning a wood, for example hickory or maple, and capturing the natural smoke constituents in water.
  • the liquid smoke may be derived from the destructive distillation of wood, that is, the breakdown or cracking of the wood fibers into various compounds which are distilled out of the wood char residue.
  • Such liquid smokes may be used to impregnate the inner or outer wall of food casings such as cellulosic food casings, and then transfer smoke colorant and/or flavor to food stuffed in the casing during processing.
  • the active constituents of the impregnated liquid smoke impart colorant and flavor to the encased food.
  • these flavor enhancers and/or food colorant are applied to a casing of the meat product, for example, prior to shirring of the casing. Transfer of the flavorant and/or colorant may occur gradually over time or rapidly during processing, such as by cooking.
  • the food product within the casing can take on the fragrance, color, and taste of wood smoke without actually being subjected to a time consuming smoke house process.
  • Coating a small size casing with liquid smoke can cause difficulties during the shirring process.
  • application of liquid smoke prior to shirring can cause the food casing to have a blemished appearance, for example a striped pattern visible on the casing.
  • the liquid smoke can be forced out of the folded areas and into the pleats, causing an uneven application of the liquid smoke onto the casing.
  • Applicants have discovered a method of making an unreinforced cellulosic casing which imparts a smoke flavor and colorant on finished food product (e.g., sausages or hot dogs) thereby eliminating or reducing the need for conventional smoking of the food product such as wood burning, or treatment with liquid smoke (e.g., spray or dip treatment) or a combination of smoking and treatment of the food product with liquid smoke.
  • finished food product e.g., sausages or hot dogs
  • Applicants have addressed these problems by blending two different types of smoke (e.g., refined smoke).
  • two smoke products more effectively dissolve the smoke components, resulting in a smoke composition that 'migrates' into and across the casing product. Over time the smoke flows to equilibrate the loading in the strand. The result is a finished sausage that is uniform in colorant and flavor.
  • one smoke composition is a low moisture/high colorant acid smoke which allows reaching a saturation point in colorant development.
  • a second smoke composition is generally a highly refined smoke that imparts a medium colorant but has about a 70%+ water content.
  • the second smoke is also generally highly water soluble and migrates in the casing along with the water, which enhances the evenness and distribution of the smoke in the casing.
  • the blending of the two smokes in some embodiments, provides a higher level of smoke colorant development while introducing enough moisture to make a strand that will endure the mechanical stress of shirring and stuffing.
  • the invention features a method of making a coated food casing, the method comprising; first coating an unreinforced cellulose casing with a liquid smoke blend composition, the liquid smoke blend composition comprising a first liquid smoke composition and a second liquid smoke composition; and then shirring the unieinforced cellulose casing.
  • components of the liquid smoke blend composition are soluble over a range of pH from about 7.0 to about 2.0, for example, over a range of pH from about 5.5 to about 3.5 or over a range of pH from about 4.0 to about 4.5.
  • the first liquid smoke composition and the second liquid smoke composition are blended in a 1:1 ratio.
  • the liquid smoke blend composition is sprayed onto the casing, the casing is dipped into the liquid smoke blend composition, or the liquid smoke blend composition is coated onto the casing using a slug.
  • the casing is not further subjected to conventional smoking after shirring and/or the casing is not further subjected to a treatment with liquid smoke after shirring.
  • the first liquid smoke composition is Mastertaste Zesti Smoke 320. In one embodiment, the second liquid smoke composition is Mastertaste Zesti
  • the first and second liquid smoke compositions migrate into the casing prior to shirring.
  • the invention features shirred unreinforced cellulose food casing, comprising a liquid smoke blend composition, the liquid smoke blend composition comprising a first liquid smoke composition and a second liquid smoke composition
  • the first and second liquid smoke composition were applied to the food casing prior to shirring of the food casing. In one embodiment, the food casing is not further subjected to a smoking process.
  • the first liquid smoke composition is Mastertaste Zesti Smoke 320.
  • the second liquid smoke composition is Mastertaste Zesti Advantage.
  • the first and second liquid smoke compositions have migrated into the casing.
  • the casing is a regenerated cellulosic casing.
  • the invention features a method of making a smoke flavored food product, the method comprising; first coating an unreinforced cellulose food casing with a liquid smoke blend composition, the liquid smoke blend composition comprising a first liquid smoke composition and a second liquid smoke composition; then shirring the food casing; and after shirring the food casing, stuffing the food casing with a food product.
  • the food product is a hot dog, a sausage, or a frankfurter.
  • the combination smoke composition gave an enhancement on the finished food product (e.g., sausage or hot dog) whereby the final sausage was more uniform in final smoke colorant after cooking, not showing typical spider webbing resulting from shirring spray patterns, because the browning function was effective over the entire surface.
  • finished food product e.g., sausage or hot dog
  • cellophane casing refers to a casing typically used on but not limited to a small food product, for example a hot dog, frankfurter or sausage.
  • a cellophane casing is an unreinforced casing product, i.e., is unreinforced with paper.
  • a combination of different smoke compositions can enable a higher loading of smoke composition (up to double from normal) on an unreinforced cellulosic casing such as a cellophane product.
  • the higher loading in some instances is due to a better solubility of the browning agents in the smoke composition, thereby increasing the capacity and equilibrium in the resulting casing product. In some instances, this improvement occurred without damaging the casing.
  • Applicants have also discovered a combination smoke composition having improved solubility present over a broad pH range. This improved solubility over a pH range can be important because the solution often needs to follow a pH pattern to ultimately become a buffered pH controlled composition.
  • Cellophane casing exposed to extremely low pHs, i.e. 2.5 or less can become brittle on aging.
  • Smoke adjusted to a pH range higher than 6 can be subject to the precipitation of smoke tars.
  • the smoke compositions described herein are a combination of two commercially available smoke compositions.
  • the combined smoke composition has solubilized components that remain solubilized over a range of pH used in processing of food products and food casings.
  • the combined pH of the smoke blend combination is an acidic pH, for example, a pH of less than about 5.5 (e.g., 5.4, 5.3, 5.2, 5.1, 5.0, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1, or 4.0).
  • the combined pH can be achieved by using two acidic smoke components (e.g., wherein one component has a native pH of 2.5 and the other has a native pH of 3.1), or alternatively one acidic and one basic smoke component.
  • the combined smoke composition is buffered to provide a desired pH. For example, using a commercially available buffer such as sodium acetate, sodium diacetate, sodium or potassium phosphate, or using a neutralizing agent such as sodium hydroxide or potassium hydroxide to create a buffering salt from the native organic acids in the smoke.
  • the buffer solution is used at a concentration sufficient to provide the desired pH.
  • the buffer is a potassium phosphate
  • the solution includes approximately 7% of buffer to adjust the pH of the solution to about 4.3.
  • the buffer system is sodium diacetate, a concentration of 20% is required to reach a pH in the range of 4.5.
  • Mastertaste Zesti Smoke 320 is combined with Mastertaste Zesti Advantage to provide a combined smoke composition that can be used to treat an unreinforced cellulosic casing (e.g., cellophane casing), for example a food casing that is later subject to shirring.
  • the combined product does not produce blemishes on the surface of the casing, even after the coated casing has been shirred.
  • the Mastertaste Zesti Smoke 320 is generally combined with Mastertaste Zesti Advantage at a 1 : 1 ratio of Mastertaste Zesti Smoke 320 to Mastertaste Zesti
  • ratios from about 1:2 to about 2:1 or ratios from about 30:70 to about 70:30 e.g., about 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, or 65:35.
  • Mastertaste Zesti Smoke 320 and Mastertaste Zesti Advantage are available through the Mastertaste Zesti Smoke Division, Crossville, Tennessee.
  • the Mastertaste Zesti Smoke 320 is generally a high colorant/high flavor/low moisture smoke, whereas the is generally a medium colorant/no flavor/low tar smoke. Mastertaste Zesti Smoke 320 is also referred to as Mastertaste Zesti Super Smoke 320.
  • the smoke of Mastertaste Zesti Smoke 320 functionally delivers flavor, colorant and skin formation to the sausage.
  • Mastertaste Zesti Advantage functionally delivers the food product such as sausages with very light colorant and no flavour, albeit at a very uniform coverage.
  • the combination of Mastertaste Zesti Smoke 320 with Mastertaste Zesti Advantage results in an unexpected improvement of both smokes.
  • the resulting food products have optimal colorant, optimal flavor and are uniform in colorant, being free of unsuitable marks or stripes on the sausages.
  • the combined smoke product can also include a buffer as described above, a hydrocolloid peeling aid such as CMC, HPMC, or microcrystalline cellulose, and one or more surfactant providing emulsifying, lubricating and/ ⁇ r release functions such as polyethylene glycol 400 monostearate, polyoxyethylene sorbitan tristearate, or polyglycerol oleate.
  • a hydrocolloid peeling aid such as CMC, HPMC, or microcrystalline cellulose
  • surfactant providing emulsifying, lubricating and/ ⁇ r release functions
  • polyethylene glycol 400 monostearate polyoxyethylene sorbitan tristearate
  • polyglycerol oleate polyglycerol oleate.
  • Food casings can be any type of unreinforced cellulose casing.
  • the casing is shaped to form a tube.
  • the tube may, for example, be split to form a film having essentially the same uses as cellophane film.
  • the tubular food casing is especially suitable for use as a food casing for foodstuffs such as sausage, hot dogs, and cheese.
  • the casing is made by extruding viscose which may be any modified or unmodified cellulose solution, e.g. a solution of cellulose in an amine oxide or in a mixture of copper hydroxide and ammonium hydroxide (cuprammonium process) or a solution of cellulose aminomethanate.
  • the viscose is extruded either into the form of a tube or to impregnate a fiber web formed in the shape of a tube.
  • the tube is unreinforced so that the reinforcement does not restrict the stretching operation.
  • the food casing is a regenerated casing, such as a regenerated cellulose casing.
  • Regeneration primarily occurs in one or more acid and salt baths in the case of xanthate viscose.
  • Regeneration as used herein means the essentially complete regeneration obtained in a final regeneration bath before drying.
  • Regeneration results in the removal of solubilizing groups added to the cellulose during the process (e.g., CS 2 in xanthate viscose, and aminomethanate groups in aminomethanate viscose).
  • the regenerated film before drying can be self supporting and stretchable.
  • regeneration means the final solvent removal step to form a self supporting stretchable film, before drying.
  • the casing In general, for a food casing of a diameter usual for a hot dog, the casing has a wall thickness of between 14 and 25 microns (micrometers) and usually between 21 and 23 microns.
  • the food casing is coated with the combined smoke composition (e.g., a combination of Mastertaste Zesti Smoke 320 with Mastertaste Zesti Advantage).
  • the casing can be coated by spraying the composition onto the casing, dipping the casing into the composition or application of the composition onto the casing using a slug. Spraying of the composition onto the casing is generally preferred. It is preferred that the combined smoke composition is applied to the food casing before the casing is shirred. The combined smoke composition is applied at a rate of 16 to 35 grams per square meter with a preferred application rate of 21 to 27 grams per square meter.
  • coated food casings described herein can be used in a process of making a food product.
  • a coated food casing described herein can be a casing used as a cellophane hot dog product.
  • the coated food product is a product such as a hot dog, sausage, or frankfurter, as opposed to a large meat product sold in bulk at a deli.
  • a regenerated cellulose casing can be used.
  • the food product is generally a product where it is desirable to have a smoke flavor and/or colorant.
  • Use of coated food casings described herein does not require any change in the normal manufacturing equipment or procedure.
  • the casings generally provide an even smoke color and taste during the cooking cycle and can eliminate the need to apply natural smoke or liquid smoke by dipping, spraying or atomizing in the smokehouse.
  • Example 1 Combination smoke product.
  • the formulation of the combination smoke product of Example 1 is: 60 % Mastertaste Zesti Advantage Smoke
  • Example 2 Alternative combination smoke product
  • the formulation of an alternative combination smoke product is: 55% Mastertaste Zesti Advantage Smoke
  • Santone 3,4,O may be obtained from Loders Croklaan, IOI Group, Quest Chemical.
  • CMC-7LF may be obtained from Aqualon (Hercules Chemical).
  • T-Maz 65K is ethoxylated sorbitan monostearate and may be obtained from Dairy Chem, a distributor for BASF.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Compounds Of Unknown Constitution (AREA)

Abstract

L’invention concerne des compositions de fumée liquides et des produits s’y rapportant.
PCT/US2006/049484 2005-12-30 2006-12-28 Melanges de fumee et produits s’y rapportant WO2007079179A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US75557205P 2005-12-30 2005-12-30
US60/755,572 2005-12-30

Publications (2)

Publication Number Publication Date
WO2007079179A2 true WO2007079179A2 (fr) 2007-07-12
WO2007079179A3 WO2007079179A3 (fr) 2007-09-13

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2006/049484 WO2007079179A2 (fr) 2005-12-30 2006-12-28 Melanges de fumee et produits s’y rapportant

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4104408A (en) * 1977-03-31 1978-08-01 Union Carbide Corporation Substantially neutralized aqueous liquid smoke compositions
EP0095616A1 (fr) * 1982-05-19 1983-12-07 Teepak, Inc. Enveloppe pour produits alimentaires permettant de donner aux produits alimentaires traités dans ladite enveloppe une couleur fumée, et application d'un extrait de colorant de fumée liquide naturelle
US4525397A (en) * 1979-07-31 1985-06-25 Union Carbide Corporation Liquid smoke treated cellulosic food casings
US5690977A (en) * 1992-03-06 1997-11-25 Hoechst Aktiengesellschaft Tubular food casing having a modified liquid smoke solution applied thereto and process of making
WO2001028347A1 (fr) * 1999-10-21 2001-04-26 Hickory Specialties, Inc. Solution colorante de fumee liquide preparee a partir de precipite organique de fumee
EP1197150A1 (fr) * 2000-10-16 2002-04-17 Viskase Corporation Enveloppe pour aliments
US20030039724A1 (en) * 2001-04-10 2003-02-27 Ducharme Paul E. Self-coloring red smoked casing
EP1466533A1 (fr) * 2003-04-08 2004-10-13 Viskase Corporation Fumée liquide et boyau fumé non fibreux

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4104408A (en) * 1977-03-31 1978-08-01 Union Carbide Corporation Substantially neutralized aqueous liquid smoke compositions
US4525397A (en) * 1979-07-31 1985-06-25 Union Carbide Corporation Liquid smoke treated cellulosic food casings
EP0095616A1 (fr) * 1982-05-19 1983-12-07 Teepak, Inc. Enveloppe pour produits alimentaires permettant de donner aux produits alimentaires traités dans ladite enveloppe une couleur fumée, et application d'un extrait de colorant de fumée liquide naturelle
US5690977A (en) * 1992-03-06 1997-11-25 Hoechst Aktiengesellschaft Tubular food casing having a modified liquid smoke solution applied thereto and process of making
WO2001028347A1 (fr) * 1999-10-21 2001-04-26 Hickory Specialties, Inc. Solution colorante de fumee liquide preparee a partir de precipite organique de fumee
EP1197150A1 (fr) * 2000-10-16 2002-04-17 Viskase Corporation Enveloppe pour aliments
US20030039724A1 (en) * 2001-04-10 2003-02-27 Ducharme Paul E. Self-coloring red smoked casing
EP1466533A1 (fr) * 2003-04-08 2004-10-13 Viskase Corporation Fumée liquide et boyau fumé non fibreux

Also Published As

Publication number Publication date
WO2007079179A3 (fr) 2007-09-13

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