WO1989012405A1

WO1989012405A1 - Smoked phosphate product and process of preparing

Info

Publication number: WO1989012405A1
Application number: PCT/US1988/002069
Authority: WO
Inventors: Fredric G. Bender
Original assignee: Stauffer Chemical Co
Current assignee: Stauffer Chemical Co
Priority date: 1987-06-18
Filing date: 1988-06-22
Publication date: 1989-12-28
Anticipated expiration: 1990-12-22
Also published as: PT87758A

Abstract

The present invention relates to a dry free-flowing smoke-flavored composition comprising an alkali metal polyphosphate which has been hydrated with smoke or which has smoke absorbed thereon. The composition is useful in flavoring foods such as meats and sauces.

Description

Sπoked Phosphate Product and Process of Preparing

The present invention relates to improved smoke compositions as well as to methods for preparing the same.

BACKGROUND OF THE INVENTION

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.

As an alternative to direct smoking, 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. Typically, 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.

Regardless of the method by which the smoke solutions are prepared or applied to 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.

Additionally, foods having liquid smokes applied to the surface thereof which are subjected to lengthy cooking periods tend to have the smoky flavor on the surface of the food. The cooking temperature can drive out or chemically alter most of the nonvolatile components of the smoke.

In U.S. Patent No. 217,779 it is known to dry-salt meat with salt impregnated with smoke. See also U.S. Patent No. 1,402,354.

It is known in U.S. Patent No. 3,401,046 that 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).

It is also known to prepare an antioxidant composition by hydrating anhydrous sodium tripolyphosphate lemon juice or with lemon juice concentrate (U.S. Patent No. 3,875,313). This product allows for the addition of the phosphate and the antioxidant to the meat product without adding any flavor.

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.

BRIEF SUMMARY OF THE INVENTION

In accordance with the present invention, there is provided a new and useful smoked composition which can be used in treating various foods such as meat. More particularly, 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.

DETAILED DESCRIPTION OF THE PRESENT INVENTION

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„205- 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. Among the 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. The term "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. Less satisfactory results may be attendant upon the use of disodium orthophosphate tetrahydrate and the trihydrate of Na H₂P₂0_?. 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 iε 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. Preferably, 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.

The 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.

The present invention will be further illustrated in the Examples which follow.

EXAMPLE 1

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). At a temperature of 104.4°c (220°F) , moisture was condensing in vessel. At a temperature less than 104. °C (220°F) , a slight smoky smell was generated. At a temperature greater than 121°C (250°F) visible smoke was being generated.

EXAMPLE 2

4.54 kilograms (10 lbs) ground chuck was mixed with 25.9 grams of product prepared according to the method of Example 1. A control was prepared with 22.7 grams of STP, an amount of STP equivalent to the product of the invention (14% add-on weight due to the process of the invention) . Each sample was mixed for 1 minute at 5.5°c (33°F) in a Hobart® mixer at speed 1. Both samples were formed into patties in a pattie-making machine. The patties prepared using the composition of the invention did not stick and hang up in the machine as much as the control.

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:

Patties Containing Product of the Invention STP Control

Weight (g) Set of 9 Set of 7 Set of 9 Set of 7

Net Initial 646.4 504.7 611.2 504.0

Net Final 490.4 380.3 464.5 386.0

% Yield 75.9% 75.3% 76.0% 76.6%

This data shows no appreciable difference in yield using the product of the invention vis-a-vis the control at the same STP level.

The patties prepared using the composition of the invention had an acceptable uniform smoky flavor throughout. EXAMPLE 3

Bologna was prepared using the compositions of the invention.

4.54 kilograms (10 lbs) ground beef, 2.27 kilograms (5 lbs) pork jowls, 1.1 grams sodium nitrite (dissolved in 100 illiliters water) and 46.6 grams of a product prepared in accordance with Example 1 or 40.9 grams sodium tripolyphosphate (control) were mixed for 2 minutes in a Hobart® mixer. 148.05 grams of salt were added and the mixing continued for 1 minute more. The mixture was stored overnight at 3.3°C (38°F) .

On the next day, 2.05 kilograms (4.5 lbs) of water and 160.35 grams spice mix was then added to the meat mixture and mixed for 2 minutes in the Hobart® mixer. Each sample was emulsified 4 times (Microcut™, 0.5 mm ring - Stephan Company ) . The temperature of the emulsion was approximately 19.4°C (67°F) . The emulsion was stuffed into bologna casings and cooked until an internal temperature of 71°C (160°F) was achieved.

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.

Claims

I Claim:

1. A process for preparing a smoked phosphate comprising passing smoke vapors through an alkali metal phosphate until an amount of smoke sufficient for flavoring is absorbed.

2. The process as recited in Claim 1 wherein said hydratable alkali metal phosphate has an analytical molar ratio of ₂0:P₂0₅ of from about 1.67:1 to about 3:1 where M is an alkali metal.

3. The process as recited in Claim 2 wherein said phosphate is sodium tripolyphosphate.

4. The process as recited in Claim 1 wherein said smoke is obtained by the destructive distillation of hardwoods.

5. The process as recited in Claim 1 wherein said phosphate is cooled prior to the hydration reaction.

6. The process as recited in Claim 1 wherein said temperature is below about 120°F.

7. The process as recited in Claim 1 wherein said smoke vapor is passed through said phosphate until an add-on percent of smoke ranging from about 2% to about 20% by weight based on the dry weight of the phosphate is achieved.

8. The product of the process of Claim 1.

9. The product of the process of Claim 7.

10. A method for smoke flavoring a food which comprises combining the food with the composition of Claim 1.

11. The method as recited in Claim 10 wherein said phosphate is sodium tripolyphosphate.

12. The method as recited in Claim 10 wherein said food is meat.

13. The method as recited in Claim 12 wherein said food is a comminuted meat product.

14. The method as recited in Claim 12 wherein said food is a sauce.