Process for improving smoky color of an encased food product
View Patent ↗The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced.
1. A method of coloring a food product comprising:
a) providing a casing impregnated with liquid smoke;
b) stuffing said casing with said food product thereby producing a stuffed casing;
c) treating said stuffed casing with an aqueous alkaline solution; and
d) processing said treated stuffed casing thermally.
2. A method according to claim 1 , wherein said casing is cellulosic or polymeric.
3. A method according to claim 1 , wherein said casing is cellulosic.
4. A method according to claim 3 , wherein said casing is fibrous or nonfibrous.
5. A method according to claim 4 , wherein said casing is nonfibrous.
6. A method according to claim 1 , additionally comprising releasing said food product from said casing.
7. A method according to claim 1 , wherein said food product is selected from the group consisting of a meat emulsion, a ground meat composition, a meat and vegetable composition, processed soy beans, a processed vegetable mixture, ham, beef parts, chicken parts, veal parts and pork parts.
8. A method according to claim 7 , wherein said food product is a meat emulsion or a ground meat composition.
9. A method according to claim 1 , wherein said liquid smoke has a pH of from about 4.0 to about 13.0.
10. A method according to claim 1 , wherein said liquid smoke has a pH of from about 5.0 to about 12.5.
11. A method according to claim 1 , wherein said alkaline solution is selected from the group consisting of an aqueous solution of sodium hydroxide, an aqueous solution of trisodium phosphate, and mixtures thereof.
12. A method according to claim 11 , wherein said sodium hydroxide is present in a concentration of from about 0.2 wt % to about 1.5 wt. %.
13. A method according to claim 11 , wherein said aqueous trisodium phosphate is present in a concentration of from about 1 wt. % to about 11 wt. %.
14. A method according to claim 1 , wherein said treating is selected from the group consisting of spraying, drenching, and dipping.
15. A method of coloring a food product comprising:
a) providing a casing impregnated with liquid smoke;
b) stuffing said casing with said food product thereby producing a stuffed casing;
c) processing said stuffed casing thermally; and
d) treating said thermally processed stuffed casing with an aqueous alkaline solution.
16. A method according to claim 15 , wherein said casing is cellulosic or polymeric.
17. A method according to claim 15 , wherein said casing is cellulosic.
18. A method according to claim 17 , wherein said casing is fibrous or nonfibrous.
19. A method according to claim 18 , wherein said casing is nonfibrous.
20. A method according to claim 15 , additionally comprising releasing said food product from said casing.
21. A method according to claim 15 , wherein said food product is selected from the group consisting of a meat emulsion, a ground meat composition, a meat and vegetable composition, processed soy beans, a processed vegetable mixture, ham, beef parts, chicken parts, veal parts and pork parts.
22. A method according to claim 15 , wherein said food product is a meat emulsion or a ground meat composition.
23. A method according to claim 15 , wherein said liquid smoke has a pH of from about 4.0 to about 13.0.
24. A method according to claim 15 , wherein said liquid smoke has a pH of from about 5.0 to about 12.5.
25. A method according to claim 15 , wherein said alkaline solution is selected from the group consisting of an aqueous solution of sodium hydroxide, an aqueous solution of trisodium phosphate, and mixtures thereof.
26. A method according to claim 25 , wherein said sodium hydroxide is present in a concentration of from about 0.2 wt. % to about 1.5 wt. %.
27. A method according to claim 25 , wherein said trisodium phosphate is present in a concentration of from about 1 wt. % to about 11 wt. %.
28. A method according to claim 15 , said treatment is selected from the group consisting of spraying, drenching, and dipping.
29. A method of coloring a food product comprising:
a) providing a casing free of liquid smoke;
b) stuffing said casing with said food product to produce a stuffed casing;
c) treating said stuffed casing with a solution of liquid smoke;
d) processing said liquid smoke treated stuffed casing thermally thereby producing a thermally processed stuffed casing; and
e) treating said thermally processed stuffed casing with an aqueous alkaline solution.
30. A method according to claim 29 , wherein said casing is cellulosic or polymeric.
31. A method according to claim 30 , wherein said casing is cellulosic.
32. A method according to claim 31 , wherein said casing is fibrous or nonfibrous.
33. A method according to claim 32 , wherein said casing is nonfibrous.
34. A method of coloring a food product comprising:
a) providing a casing free of liquid smoke;
b) stuffing said casing with said food product to produce a stuffed casing;
c) treating said stuffed casing with a solution of liquid smoke to produce a smoked stuffed casing;
d) treating said smoked stuffed casing with an aqueous alkaline solution to produce a treated smoked stuffed casing; and
e) processing said treated smoked stuffed casing thermally.
35. A method according to claim 34 , wherein said casing is cellulosic or polymeric.
36. A method according to claim 35 , wherein said casing is cellulosic.
37. A method according to claim 36 , wherein said casing is fibrous or nonfibrous.
38. A method according to claim 37 , wherein said casing is nonfibrous.