Abstract: The present invention relates to a process of preparing a safer fore of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such foods without sacrificing the flavors and organoleptic properties normally associated with such food. The invention also relates to a grill apparatus for carrying out the grilling of such foods. Both the inventive grilling process and grill apparatus utilize a fractionating medium which is capable of separating the lower boiling point smoke compounds from the higher boiling point smoke compounds, allowing said lower boiling point flavor compounds to contact the food, while retaining said higher boiling point carcinogenic compounds and thereby preventing them from contacting the food.

Abstract: Briquettes capable of sustained emission of aromatic volatiles during cooking of food over a heated bed of briquettes comprise a bonded combustible or non-combustible matrix containing within the matrix at least one pellet of combustible aromatic material. The briquettes are preferably conventional charcoal briquettes containing a plurality of pellets of compressed bonded wood. The wood is preferably a flavoring wood such as hickory. The invention also encompasses a method of imparting flavor to food comprising cooking food over a heated bed of the briquettes of the invention.

Abstract: A combination pressure and vacuum smoker is described that includes separate compartments for the creation of a fire, the pressurized smoking of foods, and the smoking of foods in a partial vacuum. In operation, a user creates a fire in the fire compartment and places the foods to be smoked in the other compartments. The unique design to the device allows a user to pressurize the fire compartment with air and to transfer the pressurized and smoke filled air to the pressure smoking compartment to smoke the foods therein contained under pressure. The design further allows a user to create a partial vacuum within the vacuum smoking compartment, to then draw smoke filled air from the fire compartment into the vacuum smoking compartment, and to maintain a partial vacuum in the vacuum smoking compartment.

Abstract: A flavor-imparting powder composition for use with barbecue grills comprising clay and at least one combustible material and which prevents flare-ups and flaming of food juices during grilling.

Abstract: A smoking grate for conventional domestic barbeque grills that includes a circular food smoking grid having a continuous outer rim and an enlarged air passing aperture centrally of said smoking grid, an open ended tubular cage secured at one end of same to the grate grid about its said aperture in depending relation to such grid and defining a base for support on the grill charcoal support grid that permits the cage to receive a load of charcoal and smoke providing wood chips on top of same, with the smoking grid rim having a pair of lift handles secured thereto at approximately 180 degree positions, whereby, the smoking grate may be substituted for the grill conventional food cooking grid, with the grate charcoal receiving cage resting on the grill charcoal support grid, whereby the cage and charcoal support grid together form a receptacle for the charcoal and wood chips to be applied to the grate cage.

Abstract: This invention relates to a high browning liquid smoke composition made from the condensable liquids of pyrolyzed wood or cellulose. The high browning liquid smoke composition has the capability to flavor and to impart characteristic smoke color to a foodstuff and has a brix less than about 50, a browning index greater than about 30, and a transmittance value of greater than about 50% at 590 nm. A method of making the high browning liquid smoke composition and the use of the composition with a food product is also disclosed.

Abstract: The invention concerns a method and an equipment for the generation of smoke for smoke-curing of goods. The smoke is generated by means of the top-burning technique, the smoke being recovered only when there is a layer of coals that has been produced from the burning of the fuel and that has a thickness of about 0.5 to 100 mm above the layer of fuel. The layer of coals acts as a regulator of the flow of the combustion air, whereby the burning can be made to take place at a temperature favorable in view of the formation of flavor agents and detrimental substances. The layer of coals also acts as a selective filter as it removes detrimental substances out of the smoke.

Abstract: An aqueous wood smoke solution for flavoring foodstuffs is produced by heating in an oxygen starved atmosphere ground wood or cellulose to between 400.degree. C. and 650.degree. C. within 1.0 second; maintaining the said wood or cellulose and the primary pyrolysis vapors between 400.degree. C. and 650.degree. C. for between 0.03 and 2.0 seconds; reducing the temperature of the pyrolysis products to below 350.degree. C. within 0.6 seconds; separating and collecting the water soluble liquid products; and diluting the said water soluble liquid products with water to achieve a partial phase separation and to reduce the benzo(a)pyrene concentration to less than 1.0 ppb.

Abstract: The present invention relates to high browning, reduced phenol and basic constituent liquid smoke compositions and a process to make these compositions. These compositions are useful for coloring and flavoring edible foodstuffs.

Abstract: An aqueous natural liquid smoke impregnated food casing suitable for imparting smoke color to food products processed therein and method for making the same using an aqueous natural liquid smoke which is neutralized to a pH between about 5-9 to precipitate tar materials which are removed prior to impregnation.

Abstract: Liquid smoke, useful for imparting flavor to a food product, is produced by condensing the products of combustion of dry sawdust which is maintained as an undisturbed thin layer in a combination zone while a sweeping air stream passes through the combustion zone. Much higher yields are obtained at much lower char levels than are possible using prior art procedures.

Abstract: A permanent briquette for imparting flavor to food being cooked on gas and electric grills consisting of a permanent briquette saturated with a liquid smoke composition.

Abstract: Disclosed herein is a smokable food-packaging film comprising:at least one layer of a mixture of 50 to 80 wt % polyamide having a melting point of 120.degree. to 210.degree. C. and a recrystallization temperature of not lower than 50.degree. C. and 20 to 50 wt % .alpha.-olefin - vinyl alcohol copolymer, said film having properties of an initial stress of not higher than 0.6 Kg/mm.sup.2 at a 25% elongation, a transmission to 50% concentration of methanol of not less than 200 g/m.sup.2.day.atm at a temperature of 60.degree. C. and a relative humidity of 0%, and an oxygen gas-transmission of not more than 50 cc/m.sup.2.day.atm at a temperature of 30.degree. C. and a relative humidity of 60%, and the thickness of said film being 20 to 60 .mu.m.

Abstract: Disclosed are food smoker for household or restaurant use and method for food smoking with the smoker. The food smoker comprises a container containing a liquid wood or pellet(s) onto which the liquid wood is adsorbed, which is installed in the bottom part of the smoker body, a means for heating the container, and a means for holding a material (such as food) to be smoked in the inside of the smoker body. The food smoker is preferably provided with a means capable of radiating far infrared rays by the heat of the heating means at least around the holding means. The liquid wood can be recovered by distillation or solvent extraction of wood chips. For food smoking, the liquid wood or pellet(s) onto which the liquid wood is adsorbed is(are) heated in a container of the smoker body containing the food to be smoked, whereupon the volatilization rate of the liquid wood is controlled by the choice of the heating temperature and the total amount of the liquid wood.

Abstract: A controlled atmosphere storage system which is so arranged that a refrigerator and a carbon dioxide generator are connected to each other, and a purifying catalyst, an air preheater, a cooler, a circulating blower and a scrubber are disposed at the downstream side in that order, with the scrubber and the refrigerator being connected, whereby time required for stabilization of combustion may be reduced as compared with conventional systems, and combustion under a low oxygen concentration can be maintained, while flow-out of controlled atmosphere gas outside the refrigerator or entry of atmosphere into the refrigerator can be prevented. Moreover, by forming the carbon dioxide generator in a double wall construction to fill a space with air containing carbon dioxide, heat insulating property is improved for facilitation of combustion under a lower oxygen concentration than in the conventional systems.

Abstract: A pressure smoker having a stainless steel cooking vessel including a smoke generating cavity, the cooking vessel being heated by electric heating elements positioned to heat the walls of the vessel while creating a cool area at the bottom of the vessel, the smoke generating cavity having a separate heating element, the controls for the smoker including separate controls for the heating elements for the vessel and the heating element for the smoke generating cavity, and pressure responsive valves to control both heat and pressure within the cooking vessel.

Abstract: An improved compact convection oven and smoke generator for smoking meat and the like wherein the smoke generator automatically advances a block of hard-wood against a heated, rotating metal surface with scraping blade. In this manner, the build-up of an insulating layer of char on the smoldering hard-wood is controlled, resulting in improved control of smoke production.

Abstract: The invention relates to the solvent extraction of smoke colorant from natural liquid smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized to separate tarry materials and form neutral storage stable liquid colorants which are capable of passing through regenerated cellulose sausage casings during cooking to color the meat and further do not cause deterioration of the casing during storage.

Abstract: A method for producing a refined smoke vapor and a refined smoke condensate for imparting smokey flavor and color to comestible products, a smoking method employing the refined vapor or the refined condensate and comestible products smoked with the vapor or the condensate.

Abstract: An improved apparatus and method for smoke treating food products includes an inductively heated, hollow member which is raised to a sufficiently high temperature so as to vaporize an injected water/liquid smoke mixture. This happens when the liquid smoke mixture contacts the walls of the heatable, hollow member. Control apparatus is provided for regulating the amount of liquid smoke flowing to the mixing device; as well as providing for injecting air to carry the gaseous smoke away for subsequent use in the smoke treating process. The invention also provides for a self cleaning of the smoke generating tube member.

Abstract: A method and apparatus for producing a concentrated extract from an ice crystal-fluid solution by suction separation of the ice crystal solvent. A multiple compartment drum is rotatably mounted within a tank containing the solution, a filter medium covering the compartments. A vacuum source selectively creates a suction in the compartments to draw the solution through the filter medium, the ice crystals remaining on the filter medium and the fluid passing into the compartments. The ice crystals are scraped from the filter medium and the fluid is recycled for further processing.

Abstract: An improved food oven and method of preparing food is disclosed characterized by a double-oven compartment structure with each compartment having multiple infrared heating rod arrays and a smoker unit adapted to prepare food disposed within the compartment. Operation of the heating rod arrays and smoker units are monitored by a novel electronic control system which permits independent baking, broiling, barbecuing, smoking and hold-warming of foods disposed within each compartment. The compartments further incorporate a unique vent system which automatically generates a convectional airflow through each of the compartments to reduce isolated temperature gradients within the compartments and effectuate a generally uniform preparation of food.

Abstract: An oven for preparing food comprising an enclosure having a conveyor received therethrough for conveying food to be prepared through the enclosure. Positioned within the enclosure and about the conveyor portion therein are duct devices for impinging heated air against the food product, a plenum adapted to the duct devices for supplying heated air to the duct devices, and an impeller assembly for recirculating the air within the enclosure for reheating and subsequent passage to the plenum and duct devices. A heating source is provided within a heating chamber on the opposite side of the plenum from the duct devices, and control components are provided for regulating the temperature of the heat source. The impeller assembly and the plenum are unique in that air drawn from the heating chamber by the impeller assembly is axially and radially urged into the plenum for substantially uniform distribution to the duct devices communicating with the plenum.

Abstract: The growth of harmful fungi on fresh fruits and vegetables is inhibited by maintaining them in a modified atmosphere including carbon monoxide, carbon dioxide, oxygen and nitrogen.

Abstract: A method of producing improved starch, which comprises subjecting starch having a water content of not more than 50% to a smoking treatment.

Abstract: A liquid smoke with superior toning (meat coloring) properties is produced from hardwoods by an automated process in which the raw materials, temperatures and other process variables are carefully controlled within narrow limits to yield a uniformly high quality product.

Abstract: Aqueous liquid smoke compositions used to prepare food casings which are suitable for imparting smoke flavor and color to food products processed therein.

Abstract: A smoke generator and method for smoking food products such as meat, sausage and fish are provided. Smoke is produced from glowing sawdust maintained at a temperature just below the flame point in the presence of excess oxygen. The smoke produced is low in tar and carbon and the food product produced possesses outstanding smell and taste and has excellent uniformity of color.

Abstract: A brine flavor concentrate of hydrophillic liquid containing a minimum of 2 mg/g phenolic materials extracted from smoke flavored edible oil and less than one percent titratable acidity per each 10 mg/g of phenol content. The process of smoking and curing the meat with said concentrate in brine as well as the smoked and cured meat itself is included.

Abstract: To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more than two mils thick, the atmosphere within the packages is modified to comprise at least about 25% oxygen by volume, at least about 3% carbon monoxide by volume, and the balance substantially all molecular nitrogen, and the packages are then sealed. The permeability should be sufficient to prevent the carbon dioxide concentration from rising much above 20% by volume, and to prevent the oxygen concentration from falling much below about 2% by volume.

Abstract: The storage life of citrus fruit, such as lemons, oranges and grapefruit, is extended and their resistance to deterioration upon exposure to air is improved by subjecting them to controlled or modified atmospheres (CA) consisting essentially of carbon dioxide, carbon monoxide, oxygen and nitrogen.

Abstract: A process for preparing a tender, tasty, dehydrated protein snack food from protein material such as raw meat, poultry, fish, vegetable protein, and all mixtures thereof. The process involves the sequential steps of preparing thin slices of the protein material, intimately exposing these slices to a flavoring composition, eliminating entrapped air from the protein material to compact it and thoroughly impregnate it with the flavoring composition, maintaining the protein material at a temperature above freezing for a time sufficient for it to absorb the flavoring, freezing the flavored protein material, slicing the frozen, flavored protein material, and then dehydrating the flavored protein material slices to reduce their moisture content to an acceptable level. When this process is carried out on animal protein such as meat, poultry, fish, or combinations thereof, a curing composition is added with the flavoring composition to permit a higher moisture level with lower salt content in the final product.

Abstract: An aqueous liquid smoke composition is provided that has a pH greater than 5 comprising a uniform mixture of smoke coloring and flavoring constituents, an alkaline neutralizing agent in an amount sufficient to maintain the composition at a pH greater than 5, and a short chain alcohol solubilizing agent in an amount sufficient to prevent said smoke constituents from separating out.

Abstract: Air heated to between 500.degree. and 800.degree. F. is blown into a smoke generation chamber and simultaneously liquid smoke is sprayed into the chamber. The heated air vaporizes the liquid smoke and the smoke vapor is conducted into a smokehouse where food is being processed.

Abstract: A cooking and smoking apparatus for food products comprising two distinct chambers with common outer walls, and interior walls, spaced from the outer walls, containing a plurality of openings. The spaces between the walls form ducts or air passages which allow smoke and heat to rise from a lower combustion chamber and enter an upper cooking chamber through said openings in the interior walls. Adjustable dampers in the ducts control the amount of smoke and heat entering the cooking chamber, while additional dampers control the air entering the combustion chamber and combustion products being vented from the apparatus through a chimney. One or more access doors is provided in each of the combustion and cooking chambers. The cooking chamber is provided with a flush pan or the like at the bottom thereof connected to a drain pipe to permit flushing of the cooking chamber.