• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A liquid smoke concentrate having a 3,4-benzpyrene- and 1,2,5,6-dibenzanthracene content of less than 0.2 nanograms, having a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg, and a phenolic compounds content (calculated as phenol) of 0.90-1.60 g/l, preferably 1.0-1.4 g/l, and in which the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to total titratable acid content (calculated as acetic acid) is 1:(17.0-47.0):(13.0-40.0), preferably 1:(20.0-37.0):(14.0-34.0). The concentrate is obtained by destructive distillation of cellulosic and/or lignin material, removing fly ashes, and separating two tar fractions by cooling to a temperature between 150 DEG -200 DEG C. and 80-120 DEG C., respectively, non-condensable gases being separated off upon cooling to room temperature. The concentrate may be used in various physical forms as a flavoring agent in foodstuffs and as aromatizing agent.
    公开号:SU897098A3
    申请号:SU792711903
    申请日:1979-01-03
    公开日:1982-01-07
    发明作者:Виллем Смит Йоханнес；Алоис Тиммерман Франсиск
    申请人:Юнилевер Н.В.(Фирма)；
    IPC主号:
    专利说明:

    (54) METHOD FOR GETTING COUPLING LIFE, 1 TYPE The invention relates to a technique for producing liquid smoke and can be used in the food industry to impart the flavor and / or flavor of smoked food to various foods. A method of producing liquid smoke provides for dry distillation of cellulosic or lignin material to produce smoke. However, the liquid smoke produced by a known method undergoes psychological or physical processing to remove physiologically harmful components from it, and not only the last but also the physical components are removed from it. and valuable aromatic components that deprive the liquid smoke of its specific aroma and taste of smoked meat. The aim of the invention is to preserve the components that give the liquid a specific aroma and taste of smoked meat. The goal is achieved in that according to the method of producing liquid smoke, which involves dry distillation of cellulosic or lignin material to produce smoke, the resulting smoke is cleared of fly ash particles, then it is condensed and cooling of the condensate is carried out in three stages, while cooling is conducted in the first stage up to 150-200 C with the release of the first fraction, at the second - up to 80-120 C with the release of the second tar fraction, and at the third up to room temperature with the release of uncondensed gases. The cooled condensate is dried in the presence of maltodextrin. The resulting smoke has the following. composition. It contains 3,4-benzopyrene and 1, 2,5,6-dibenzantracene in an amount of less than 0.2 ng, tar (calculated as papyclic aromatic hydrocarbons) in an amount less than I mg / kg, and phenolic compounds (calculated as phenol) in an amount from 0.90 to 1.60 g / l, and the ratio of the content of phenolic compounds, the content of carbonyl compounds (calculated as acetone) and the total content of organic acids (calculated as acetic acid; a) is 1: (1 7.0 -47.0): (13.0-40, 0). The chemical composition of the smoke produced is determined at 20 ° C. The content of phenol compounds are determined by diluting 10 ml of the liquid concentrate with distilled water to 1000 ml, the P3 of this diluted solution is taken 10 ml, to which 0.6 MP of a 2% (weight) solution of 4-aminoantipyrine, 2 ml of 2 N, p ammonia solution and 2 ml of a 2% (w / w) solution of potassium ferrocyanide. After each addition, the contents of the flask are shaken and after the last addition the time (t) is determined. The final solution is diluted to 100 ml with distilled water and exactly after 2 minutes in a 1 cm cuvette, the extinction of the solution is measured in m at m and compared to water (ES). Under the same conditions and thus, the extinction of the control solution (EU) and the standard phenolic solution containing 1 mg / ml of phenol (Est) is determined. The content of phenolic compounds is calculated by Lormule EB-Et, u The content of carbonyl compounds (aldehydes and ketones) is determined by adding hydroxylamine HC1 to a certain amount of liquid smoke concentrate in the presence of isopropyl alcohol, after which the equivalent amount of hydrochloric acid released in the reaction with carbonyl compounds , is determined by titration with a normal sodium alkali solution. The amount of carbonyl compounds in the liquid concentrate is expressed in grams of acetone per liter. The total content of titratable acids is determined by diluting 2 ml of liquid smoke concentrate with 23 ml of distilled water and titrating this solution with 0.1 N. potassium alkali solution using a pH meter. The total content of titratable acids is expressed in grams of acetic acid per liter. When used, liquid smoke is diluted with a carrier. 89 4 thinner or absorbent. Any edible substance can be used as a carrier, for example, salt, spices, preservative mixtures, greens, seasoning, extracts, synthetic and / or natural flavoring and / or aromatic compositions and components of the products. Water, acidic liquids, such as vinegar, alcohol, edible oils, fats, oily and aqueous emulsions, and other physiologically harmless solvents or liquids can be used as diluents. Maltodextrin or starch can be used as an absorbent. Depending on the purpose, you can use flavoring and / or aromatic compounds containing 0.01-10 wt.% Of liquid smoke. At the same time, it can be diluted immediately before use. To increase the shelf life of the smoke smoke, known acceptable antioxidants can be added to it, for example, bottled hydroxyanisole and bottled hydroxytrolluol. Products can be treated with liquid smoke by mixing, dipping, spraying, spraying, etc. During the process, the pH of the liquid smoke is controlled by adding edible acids or bases. Smoke liquid products are meat, meat and fish, as well as dairy products, such as cheese, and bread-spreading products or oils for frying, as well as malt for whiskey production. The liquid smoke can be used as a flavoring and / or flavoring agent for finished products, in sauces, seasonings, soups, etc. The liquid smoke can be introduced in solid form as a flavoring agent when it is prepared by spray drying on a carrier or freeze drying. Mixtures can be prepared from liquid smoke in various physical forms. Example 1. Condensed wood smoke, obtained from the generator's smoke-t from the essman at a temperature of about 400 ° C, is freed from particles of fly ash, after which two fractions of tar are separated by fractional condensation at 170 and 95 ° C. The uncondensed gases are then separated so that the resulting liquid has a content of phenolic compounds of 1.10 g / l with a ratio of the content of phenolic compounds to the content of carbonyl compounds (in terms of acetone) and the total content of titrated acids (in terms of acetic acid) 1 : 33.6: 24 Smoke fluid does not contain 3,4-benzpyrene and I, 2,5,6-dibenzantra price (when the tar content is less than-1 µg / kg. Prepare Frankfurt-type sausage by stuffing it into a conventional shell ku of the following components, wt.%: pork m with 50.0; beef m about 3.5; cortical emulsion 10.0; lard lard 13.5; water 16.0; starch 4.0; pr-nity, salt 4.0; The resulting sausages are dried and then immersed for 30 seconds in liquid smoke at 50 C. The product obtained in this way is compared with Frankfurt sausage of the same composition, made during smoking in smoke e. The comparison is made by a commission of 10 specialists of tasters Frankfurt sausage immersed in the proposed liquid smoke, nine members of the commission prefer the usual product. When using liquid smoke, in which the content of phenolic compounds exceeds 1.60 g / l, and the content of carbonyl compounds and total amount of titratable acids are within the limits of the proposed method. The Commission expressed the unanimous opinion that the typical taste of the smoked product is absent, eight members of the Commission expressed the opinion that the Frankfurt sausage, immersed in liquid smoke, has a phenolic flavor. When using a liquid liquid in which the content of carbonyl compounds (in terms of acetone}, the content of phenolic compounds is 0.90- 1.60 g / l, and the total content of titratable acids (. In terms of acetic acid) is within the limits of the proposed In this way, eight members of the degus tors commission recognized the color of the Frankfurt sausage unacceptable, and nine members of the commission preferred the usual Frankfurt sausage to sausage immersed in liquid smoke. When using liquid smoke with phenolic content combined th 0-901, 60 g / l, carbonyl compounds within the proposed method, seven members of the tasting commission found the taste of the Frankfurt sausage unsatisfactory. These results show that each of the three components of the composition of the liquid smoke is significant, and The components have an interrelated effect on the desired end result, i.e., Frankfurt sausage with an acceptable appearance and typical smoked flavor. Example 2 The smoke fluid prepared according to example 1 is used to prepare a flavoring agent in powder form using a mixture,%: maltodextrin 45; -the smoke liquid 50; water 5; The mixture is dried in a spray dryer at an inlet air temperature of 1–80 ° C and outgoing air. The powder obtained is especially suitable for flavoring soups in powder and as seasoning in pooshok. water mouthed. Example 3. Wood smoke, obtained from the Fessman smoke generator at 400 s, is freed from the particles of years by a cloud of ash and. condensed, after which two fractions of tar were removed by fractional condensation at 160 and 85 ° C, respectively. The uncondensed gases are removed. The resulting smoke fluid has a content of phenolic compounds of 0.92 g / l with a ratio of the content of phenolic compounds to the content of carbonyl compounds (in terms of acetone and the total content of titratable acids (in terms of acetic acid), equal to 1: 21.7: 19, 6. The product has a tar content (in terms of polycyclic aromatic hydrocarbons) lower than 1 µg / kg and does not contain 3,4-benzpyrene and 1,2,5,6-dibenzantracene, the resulting liquid smoke is used to prepare breakfast meat . Usually this product is gender takes into account its typical flavor and taste using smoked bacon in its preparation, which is obtained by smoking in a conventional smoking chamber. In this case, smoked bacon is exchanged using liquid smoke and is obtained from the day before breakfast
    with the same aroma and taste. For testing, they take a sm; b, containing, wt%: pork mince 70 (with a total fat content of 30%); salt to provide a final salt content of 2.5; herbs and spices to ensure their content in the final product 3; flour 3; the rest of the water is chopped in meters and stuffed into shells (breakfast s).
    A different mass of breakfast meat is prepared with the same ingredients and in the same ratios as in Meat A, but using nekopchenbgo pork mince instead of smoked pork mince, 0.4% of liquid smoke is added to this mixture (m - with B for breakfast), Commission of 11 Tasting-ditch. did not find any difference between masom A and m cat B.
    Thus, the liquid smoke obtained by the proposed method can be used to flavor the sugar without reducing the quality and eliminate the drawbacks that occur when using smoked bacon, i.e. the change in the content of the quality of the products and the varying tar content in it, which is a significant advantage.
    The liquid smoke obtained by the proposed method ensures the preservation of the components giving
    liquids have a specific aroma and taste of smoked meat and more economical and physiologically safe production of smoked meat products.
    权利要求:
    Claims (2)
    [1]
    1. A method of producing liquid smoke, which provides for dry distillation of cellulosic or lignin material with smoke creep, characterized in that, in order to preserve the components that give the liquid a specific aroma taste of smoked meat, the resulting smoke is cleaned from particles of fly ash, then condense it and conduct the condensate is cooled in three stages, while .. the cooling in the first stage is carried out up to 150–200 ° C with the extraction of the first tar fraction, in the second up to 80–120 ° C with the release of the second tar fraction, and in the third to room temperature Temperature vscheleniem with non skondensirovavshihs gases. .
    [2]
    2. The method according to claim 1, characterized by the fact that the cooled condensate is dried in the presence of maptodextrin.
    Sources of information taken into account in the examination
    1. Patent of the USSR No. 575008, cl. A 23 B 4/04, 1974.
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    同族专利:
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    BE873291A|1979-07-03|
    FR2413043A1|1979-07-27|
    JPS5498371A|1979-08-03|
    DK158126B|1990-04-02|
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    GB6678|1978-01-03|
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