Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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TITLE: Method for smoke-infusing proteinaceous foods
TECHNICAL FIELD
[0001]This invention relates to the field of smoke-infusing proteinaceous
foods, e.g.,
cheeses, crustaceans, bivalve mollusks, gastropod mollusks, fish, meats and
poultry
and to the smoked-infused such proteinaceous foods so-obtained.
BACKGROUND
[0002]The preservation of the above-identified proteinaceous foods, e.g.,
cheeses,
crustaceans, bivalve mollusks, gastropod mollusks, fish, meats and poultry has
been
a major concern for humanity, and the following is a summary of the problems
which
have been encountered in the preservation of the above-identified
proteinaceous
foods.
[00031 Dating back thousands of years, before the invention of refrigeration,
freezing
and canning processes, various proteinaceous foods, e.g., cheeses,
crustaceans,
bivalve mollusks, gastropod mollusks, fish, meats and poultry, were cured by
natural
smoke. Historically, such proteinaceous foods have been smoked at atmospheric
pressures and varying temperature ranges over long periods of time.
[0004]Smoke curing is typically done in one of two ways: namely cold-smoking;
and
hot smoking. The cold smoking method particularly where the proteinaceous
foods
products are cheeses can take up to one month depending on the cheese variety.
The cold smoking process smokes proteinaceous food materials, e.g. cheese at
between 4 C to 28 C. The cold smoking method is a less stringent method and
will
assist in keeping proteinaceous food materials, e.g. cheese moist and
acceptable.
[0005}Hot smoke can partially or completely cook, dry, and dehydrate
foodstuffs and
thus is not deemed to be suitable for cheeses and some other foods, by
treating
them at temperatures ranging from about 60 C to about 75 C Obviously, this
should
not apply to certain food categories, e.g. cheeses. Components of the smoke
emitted
from various types of fuel will enhance the taste and preserve the color of
the food.
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However, it was found that smoking and cooking crustaceans, meat and poultry
under pressure imparted more smoke flavor thereto tended to cause the
crustaceans, meat and poultry to retain additional moisture, and caused the
crustaceans, meat and poultry to be more tender as compared to meat smoked at
atmospheric pressure.
[0006]Thus, with respect to cold-smoking and hot smoking, the combinations and
variations in temperature from about 4 C to about 70 C, fuel types,
humidity,
circulation and exposure times are great.
[0007]Historically such proteinaceous foods have been smoked at atmospheric
pressures and varying temperature ranges over relatively long periods of time.
It was
later found that the time required to smoke such proteinaceous foods
adequately
could be reduced if the smoking method could be performed under pressure. It
was
also found that smoking such proteinaceous foods under pressure imparted more
smoke flavor to the food and tended to cause such proteinaceous foods to
retain
additional moisture. It was then later found that the time required to smoke
such
proteinaceous foods adequately could be reduced if the smoking and cooking
processes could be performed in combination and under pressure.
[0008]Natural smoke can preserve the nutritional components and wholesomeness
of dairy products while at the same time retarding spoilage. Smoked cheese,
such as
smoked cheddar cheese, smoked ham and smoked turkey breast are some examples
of popular foods treated by smoke.
[0009]Another method of "curing" used in less expensive cheeses is to use
liquid
smoke flavoring to give the cheese the outside appearance of having been
smoked in
the more traditional manner.
[0010] Smoked cheese is any cheese that has been specifically treated by smoke
curing. It typically has a yellowish-brown outer "coating", which is a result
of this
curing process. Furthermore, a common factor of the known smoking processes is
that the total smoking time for cheese, smoked by method of liquid smoke, is
comparatively long.
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[owl] In the examples given above, the result has been a smoke-flavored food.
Thus,
the known processes are not completely satisfactory as regards the uniformity,
the
color quality and color stability and occasionally as regards their taste
especially for
cheeses. In many smoking methods, where separate heating surfaces are arranged
in
the path of the circulated treating medium (generally predominantly air),
these are
susceptible to contamination, wear and tear and faults.
[0012] In the field of processing of hard and soft shelled crustaceans, e.g.,
lobsters or
crabs or shrimp, the processors have for many years used post-harvest
stabilization
as fresh chilled or frozen distribution methods. More typically, the
processors
subjected such lobsters or crabs or shrimp to methods of cooking then freezing
whole and typically as frozen-in-brine packaging (e.g. known popularly in
lobster
processing as "popsicle pack") or by separating the cooked meat of such
lobsters or
crabs or shrimp from the shell and marketing such meat of such lobsters or
crabs or
shrimp as frozen vacuum-pack or canned products.
[0013] These lobster or crab or shrimp processing industries are traditional
in their
approach and these typical processing techniques are associated with a
necessity to
handle unpredictable catches and large seasonal volumes of raw such lobsters
or
crabs or shrimp for which there is a need to stabilize such lobsters or crabs
quickly
and with simplicity. These approaches do not necessarily attend the changing
demands of modern consumers.
[0014] In recent years, these lobster or crab or shrimp or even the oyster
processing
industries have responded to consumer demand for fresh lobsters or crabs or
shrimp
by adopting new methods of processing which include the use of the separation
of
the raw meat from the shells of lobsters or crabs or shrimp and subsequent
rapid
freezing of such separated raw meat. These new methods include the use of
freeze-
thaw separation techniques as well as the use of applied high hydrostatic
pressure
which has been shown to effect release of raw meat from the shell material of
lobsters or crabs or shrimp. Extracted raw meat of lobsters or crabs is then
frozen
and distributed for subsequent thawing and cooking.
[0015] Heretofore, packaging of such lobsters or crabs or shrimp in buyer-
friendly
containers having a good visibility of such has been virtually unknown as the
shells of
such lobsters or crabs, by virtue of their shape and their sharp appendages,
made it
inappropriate to vacuum seal the lobster or crab product in marketable
packaging for
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retail use.
[0016] Other operators in these lobster or crab or shrimp processing
industries are
involved in post-harvest holding and live marketing of lobsters or crabs.
These
operators occupy a market niche (e.g. restaurant and supermarket trade) which
is
typically high priced and not available to the traditional cooked frozen
product
processors.
[0017] In the field of the sale of bivalve mollusks, e.g., oysters and clams
and mussels
and gastropod mollusks, e.g., abalone, it is known that bivalve and gastropod
mollusk processors have sold freshly-caught oysters, mussels, clams and
abalone,
and for many years, have also utilized post-harvest stabilization of such
bivalve and
gastropod mollusks, by cooking such oysters, clams, mussels and abalone and
have
marketed the so-cooked products by fresh-chilled and frozen distribution. More
typically, the mollusk processors subjected the so-cooked meat of such
oysters,
clams, mussels and abalone to methods of chilled shucked raw and cooked meat
and
individually quick frozen (e.g. known as "IQF") techniques, or, by separating
the raw
or so-cooked meat of such oysters, clams, mussels and abalone from the shell
and
marketing such raw or so-cooked meat as chilled pack, frozen vacuum-pack or
further processed canned products. These bivalve mollusk and gastropod mollusk
processing industries are generally not capable of handling unpredictable
catches
and large seasonal volumes of raw material for which there is a need to
stabilize the
bivalve or gastropod mollusk product quickly and with simplicity.
[0018] In recent years, this particular bivalve mollusk processing industry
has
responded to consumer demand for fresh oysters by adopting new methods of
processing which include the use of raw meat separation from the shell of the
oysters and subsequent rapid freezing These new methods include the use of
freeze-
thaw separation techniques as well as the use of applied high hydrostatic
pressure
which has been shown to effect both contaminant microbial destruction and
permit
ease of raw meat release from the retaining shell material. Extracted raw
oyster
meat is then either sold chilled raw or frozen raw and distributed for
subsequent
thawing and cooking.
[0019] The preservation of fish has been a major concern for fishermen and
fish
processors for centuries. Originally, fish were salted and/or dried to
preserve fish.
Historically, fish have been smoked at atmospheric pressures and varying
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temperature range over long periods of time. Smoking of fish has been one of
the
major forms of fish preservation for centuries. Such smoking, however, can
also
serve to cook the fish while imparting the smoke flavor. It was later found
that the
time required to smoke and cook the fish adequately could be reduced if the
smoking and cooking processes could be performed in combination and under
pressure. It was also found that smoking and cooking fish under pressure
imparted
more smoke flavor to the fish and tended to cause the fish to retain
additional
moisture as compared to meat smoked at atmospheric pressure.
[0020] Smoking involves the burning of organic substances, such as wood, to
produce
a complex mix of over 400 separate chemical compounds. These compounds, when
continually exposed to fish flesh, are absorbed into the fish over time and
impart a
smoke flavor to the fish. The smoke compounds act as a natural "bacteriostat"
and
greatly increase the refrigerated shelf life of the fish (up to three times
the un-
smoked shelf life). It is believed that smoking of fish increases the shelf
life by killing
a majority of the bacteria initially present, and then creating an acidic
microenvironment that slows the growth of bacteria over time in refrigerated
conditions. Demand for smoked fish has been significant for many years and is
continuing to grow.
[0021] It is well-known that raw meat of tuna and other fish becomes oxidized
in a
very short time, with attendant blackening and deterioration. This oxidation
proceeds even in the meat frozen at approximately -20 C., the temperature
used in
ordinary freezing. Therefore, such fish is usually frozen, and kept, at lower
temperatures. This is the reason why the transportation and preservation of
fish
caught in deep-sea areas and territorial waters of foreign countries are very
costly.
The use of air freight, in preference to transport on ships during which
stable
temperature control is difficult, adds further to the transportation cost of
such fish. It
has long been desired to establish some inexpensive method to transport and
preserve fish without diminishing or spoiling flavor in a condition similar to
that
attained by ordinary freezing or cold-storage.
[0022] In addition to smoking meats under pressure, it has been found that
smoking
and cooking meats and poultry at a pressure less than the surrounding
atmospheric
pressure draws moisture from the meats and poultry and helps to more quickly
preserve the foods. For example, meat jerky smoked at less than atmospheric
pressure cures more quickly and with a more desirable texture than does meat
jerky
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smoked at atmospheric pressure.
[0023] Dating back thousands of years, before the invention of refrigeration,
freezing
and canning processes, various meats and poultry were cured by natural smoke,
and
it has been found advantageous to smoke meats and poultry to preserve the
foods
and to impart a smoke flavor to enhance taste and acceptability. Meats and
poultry
have been smoked by the various smoking methods as described above.
[0024] However, one of the problems inherent in smoking meat products to
impart
preservation properties is that the smoke odor and/or smoke taste remains
present
in the meat flesh. Additionally, smoke that is produced from organic fuel
materials
typically contains particulates, such as creosote, tar, soot, etc., which are
undesirable
elements to have in contact with the meats. Thus, it is beneficial to provide
a smoke
that has had some of the particulate removed and further remove the smoke
odor/taste while still maintaining the extended shelf life. Demand for smoked
meats
and poultry has been significant for many years and continues to grow.
[0025] In some cases, it is beneficial to use different woods to impart a
specific
flavour to the smoked proteinaceous food product. Various woods are used to
impart different flavours. Woods that are commonly used for smoked foods
include
hardwoods, including the non-limiting examples of maple, mesquite, oak and
hickory, which impart a medium to heavy flavour. Lighter woods, such as fruit-
and
nut-bearing woods, are used to impart a lighter flavour. Non-limiting examples
of
fruit- and nut-bearing woods include pecan, apple, pear, peach, cherry, and
alder
wood. Other plants can also be used to impart flavours to smoked foods, such
as
rosemary, thyme, sage, oregano, and other plants with essential oils that
produce
pleasant flavours.
[0026] One particular plant of interest that can be used in the smoking of
proteinaceous foods is Cannabis, including pure varieties of Cannabis, or
hybrid
varieties produced by crossing Cannabis sativa and Cannabis indica. Cannabis
is of
interest for use in smoking foods because the plant contains cannabinoids,
terpenoids, and other similar compounds that have known medical benefits for
patients with a variety of ailments. Research has shown that Cannabis
compounds
can have beneficial health effects including reduction of pain, particularly
neuropathic pain, treatment of chemotherapy-induced nausea and vomiting, and
treatment of multiple sclerosis. It is also being researched for its use in
preventing
seizures and reducing inflammation. An increasing number of medical trials are
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being conducted to research other beneficial effects of Cannabis compounds in
a
wide variety of ailments. Current research includes work to examine the
effects of
Cannabis on cancer, dementia, diabetes, epilepsy, glaucoma, Tourette's
syndrome,
ALS, and various digestive diseases.
[0027] The use of Cannabis to treat symptoms has typically been achieved by
smoking the plant or vapourizing it. The inhalation of Cannabis smoke results
in a tar
being deposited into the lungs that is chemically similar to that of tobacco
smoke,
with over 50 known carcinogens present. Accordingly, it is desirable to
identify other
means of delivering the beneficial compounds of Cannabis to the patient
without the
negative side-effects of smoking the drug.
[0028] Following the invention of refrigeration, the vitality of many such
proteinaceous foods have been prolonged by maintaining these proteinaceous
foods
in chilled storage at temperatures of about 0 C to about 6 C. Many such
proteinaceous foods in their raw state begin rapid decomposition at
temperatures
above about 6 C. Hence, such proteinaceous foods can be maintained fresh and
unfrozen for up to two to three weeks at temperatures of about 1 C to about 6
C.
However, both endogenous and microbial-induced decomposition is inevitable and
rapid after this time period and other methods of freezing, canning, and
smoking
have been necessary to extend the shelf-life of these proteinaceous foods.
[0029] Since the advent of mechanical refrigeration, fish have been preserved
by
freezing and refrigeration, thus permitting fishermen to make longer fishing
trips, as
well as transport the fish long distances over land or water. It was
determined that
the vitality of whole or filleted fish have been prolonged by maintaining the
fish in
chilled storage at temperatures of about 0 C to about 6 C. Fish, in
particular in its
raw state, begins decomposition quickly at temperatures above about 10 C.
Fish can
be maintained fresh and unfrozen for up to two to three weeks at temperatures
of
about 0 C to about 4 C. However, decomposition is inevitable and rapid after
this
time period and other methods of freezing, canning, and smoking have been
found
necessary to extend the shelf life of the fish.
[0030] Most unfrozen fish is considered "fresh" for as many as about 21 days
from
harvest. However, unfrozen fish held at refrigeration temperatures for
extended
periods of time usually develop high levels of bacterial contamination which
can lead
to decomposition. Bacterial decomposition of fish includes the cellular
breakdown of
the flesh of the fish due to the hydrolytic enzymes of bacteria present on or
within
the flesh of the fish. Conversely, frozen fish is usually frozen upon harvest
which
reduces the likelihood that the fish will contain significant or harmful
levels of
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bacterial decomposition.
[0031] The length of time over which fish maintains its freshness is commonly
referred to as its shelf-life. The shelf-life of fish is determined by a
number of factors,
including the total number of each type of bacteria initially present, the
specific
types of bacteria present, the temperature of the flesh of the fish and of the
surrounding atmosphere, and the pH of the fish. It is known that to extend the
shelf
life of fish, one may, for example, reduce the number of bacteria present
using
chemical means, freezing or other methods, create an acidic pH and/or maintain
the
product below about 5 C. in its fresh state. The most common process employed
to
extend the shelf life of fish is freezing.
[0032] An inherent problem, however, with freezing fish is its loss of the
"fresh"
attributes, e.g. a "pink" or "red" meat color to both the fish flesh and the
"blood line"
in the fish. The loss of these attributes causes the value of the frozen fish
to be less
than the value of fish that has not been previously frozen. This loss of value
is an
interpretation of the quality of the fish by the consumer. The color of the
flesh and
blood line of the fish is a major factor in the selling of seafood at the
consumer level.
Most consumers purchase fish with their "eyes" rather than with any other
factor,
such as smell, taste or texture. Therefore, it is desirable to maintain the
"fresh"
pink/red color of the seafood products as long as possible in order to sell
the product
at a premium to consumers.
[0033] Non-limiting examples of patents directed to the smoking of food
products
include the following:
[0034] U.S. Pat. No. 4,532,858, patented Aug. 6, 1985, by Hershfeld, provided
apparatus for the surface application of liquid smoke to edible articles such
as a link
sausage product, cheese and other meat products. The patentee also taught that
a
shower of liquid smoke be re-circulated and that it may be heated to an
elevated
level. It was thus alleged that this method resulted in a faster and more
efficient
smoking process.
[0035] U.S. Pat. No. 5,368,872, patented Nov. 29, 1994, by Davis et al,
provided a
vacuum smoker for the smoking of foods. The smoke was first concentrated by
the
application of pressurized air. Then, that concentrated smoke was admitted
into a
vacuum smoking chamber under only a partial vacuum. Once the vacuum smoking
chamber became filled with smoke-filled air, the vacuum smoke transfer means
was
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disabled and the vacuum creation means further reduced the pressure within the
vacuum smoking compartment still to an undefined partial vacuum. This process
was
frequently repeated so that new smoke frequently refilled the vacuum smoke
compartment.
[0036] U.S. Pat. No. 5,484,619, patented Jan. 16, 1996 by Yamaoka et al,
provided a
procedure for smoking fish and meat by extra-low temperature smoking at extra-
low
temperatures, e.g., between about 0 C. and about 5 C.
[0037] U.S. Pat. No. 5,910,330, patented Jun. 8, 1999, by Fessman, provided a
process
for smoking foodstuffs located in a treatment chamber, using a mixture of
superheated steam and liquid-form smoke vapor. The smoking with the mixture of
superheated steam and liquid-form smoke vapor was carried out at a pressure of
from about 2 to about 10 bars.
[0038] U.S. Pat. No. 5,972,402, patented Oct. 26, 1999, by Kowalski, provided
a
procedure for preparing seafood or meat by first treating the seafood or meat
with
purified smoke in plastic bags at temperatures between its freezing point and
about
7 C. The so-treated seafood or meat was then frozen.
[0039] U.S. Pat. No. 6,777,012, patented Aug. 17, 2004, by Olson, provided a
procedure for the preservation of meat products by a combination of smoke,
ozone
and freezing procedures.
[0040] U.S. Pat. No. 6,936,293, patented Aug. 30, 2005, by Yamaoka et al,
provided a
procedure for processing tuna meat by injection of smoke there into, and then
freezing the resulting smoked tuna at -18 C.
AIMS OF THE INVENTION
[0041] Aims of the present invention include: to provide a method for smoke-
infusing
proteinaceous foods, e.g., cheeses, crustaceans, bivalve mollusks, gastropod
mollusks, fish, meats and poultry, so that these particular smoke-infused
proteinaceous foods, may be consumed locally or may be exported to distant
export
markets to result in maximized market value and economic return, since many of
these distant export markets have high value perception; to provide a method
for
smoke-infusing such proteinaceous foods, which positively induces infusion or
perfusion of the smoke into such proteinaceous foods; to provide a method for
smoke-infusing proteinaceous foods, e.g., crustaceans, bivalve mollusks,
gastropod
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mollusks, fish, meats and poultry and then quick freezing these particular
smoke-
infused proteinaceous foods, so formed so that these particular smoke-infused,
proteinaceous foods, can be reconstituted by thawing for consumption of the
thawed smoke-infused proteinaceous foods and when thawed may be cooked by
usual means, e.g., of steam or hot water or microwave heating; to provide a
method
for smoke-infusing proteinaceous foods, e.g., crustaceans, bivalve mollusks,
gastropod mollusks, fish, meats, cheeses and poultry with smoke that includes
compounds derived from Cannabis plants in order to deposit onto said
proteinaceous foods the medically active compounds in a consistent, measurable
manner, such that a prescribed dosage of the compound can be consumed without
the negative side-effects upon the lungs of inhaling the smoke of a cigarette
made
from Cannabis plant material; to provide a method for smoke-infusing
proteinaceous
foods, e.g., crustaceans, bivalve mollusks, gastropod mollusks, fish, meats
and
poultry thereby to prolong the vitality of these proteinaceous foods after
these the
above identified proteinaceous foods, e.g., crustaceans, bivalve mollusks,
gastropod
mollusks, fish, meats and poultry have been frozen and then thawed; to provide
a
method for smoke-infusing proteinaceous foods, e.g., crustaceans, bivalve
mollusks,
gastropod mollusks, fish, meats and poultry and then vacuum sealing these
smoke-
infused proteinaceous foods, so formed so that these smoke-infused
proteinaceous
foods so formed may be shipped as a frozen package to the ultimate user and
then
thawed and cooked by usual means, e.g., of steam or hot water or microwave
heating, whereby, when thawed, these smoke-infused proteinaceous foods so
formed would have characteristics of fresh smoke-infused proteinaceous foods
i.e.,
taste attributes; to provide a method for smoke-infusing proteinaceous foods,
e.g.,
cheeses, crustaceans, bivalve mollusks, gastropod mollusks, fish, meats and
poultry
in order to preserve the freshness, flavor, and shelf life of these smoke-
infused
proteinaceous foods so formed by inhibiting harmful bacteria and decomposition
after such exposure to the ambient; to provide vacuum pack of smoke-infused
proteinaceous foods, e.g., cheeses, crustaceans, bivalve mollusks, gastropod
mollusks, fish, meats and poultry, preferably in a vacuum pouch, immediately
after
the smoke-infusing treatment, to protect the above identified smoke-infused
proteinaceous foods so formed from contamination, and to seal in the smoke
components which have been infused or perfused into the smoke-infused
proteinaceous foods; and to provide a system for smoke-infusing proteinaceous
foods, e.g., cheeses, crustaceans, especially cold-water clawed lobsters,
bivalve
mollusks, especially oysters, gastropod mollusks, especially abalones, fish,
especially
salmon and Arctic char, meat, especially beef brisket, and poultry, especially
turkey
and chicken which provides efficient infusion or perfusion of the smoke into
these
proteinaceous foods.
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STATEMENTS OF INVENTION
[0042] One broad aspect of the present invention is the provision of a method
of
smoke-infusing proteinaceous foods, including inter alia, cheeses, e.g.
cheddar
cheese, crustaceans, e.g. cold water clawed lobsters, crabs, shrimps or
crayfish,
bivalve mollusks, e.g. oysters, clams or mussels, gastropod mollusks, e.g.,
abalones,
fish, e.g., salmon, trout or Arctic char, meats, e.g. ham, sausage meat and
sausages,
pork, beef brisket, or reindeer, and poultry, e.g., chicken breast, turkey
breast or
duck breast, which comprises the steps of: enclosing the proteinaceous foods
in a
vacuum-treating zone; introducing smoke directly or indirectly from a smoke
generation zone into the vacuum-treating zone; subjecting the proteinaceous
foods
to vacuum purging at a negative pressure in the vacuum-treating zone, thereby
infusing smoke into such proteinaceous foods; repeating the steps of
introducing
smoke directly or indirectly from the smoke generation zone into the vacuum-
treating zone, subjecting the proteinaceous foods to vacuum purging at a
negative
pressure in the vacuum-treating zone at least fifty times in pulsed sequences
of
smoke introduction stage/vacuum purging stage/vacuum release stage for the
efficient infusion of smoke into such proteinaceous foods; a and post-chill
resting
cycle of the smoke-infused proteinaceous foods at a suitable temperature and
for a
suitable period of time. This provides proteinaceous foods in a form which
have
improved, acceptably-mild, smoky taste and which have enhanced preservation at
ordinary refrigeration temperature.
[0043] Preferably this method includes the following further steps, namely
introducing smoke directly or indirectly from a smoke generation zone into
said
vacuum-treating zone includes providing a smoke holding zone; recycling smoke
from the smoke holding zone back into a conventional air inlet to the smoke
generation zone; and introducing smoke from smoke holding zone into the vacuum-
treating zone while the proteinaceous foods are subjected to vacuum purging at
a
negative pressure in the vacuum-treating zone. This method thereby increases
the
concentration of smoke in the smoke holding zone.
[0044] Preferably the negative pressure in the vacuum-treating zone is about
20
inches of Hg to about 29 inches of Hg, (which is traditionally defined as full
vacuum),
desirably from 22 inches of Hg to 29 inches of Hg and preferably from 26
inches of
Hg to 29 inches of Hg (respectively, from about 515 mm Hg to about 735 mm Hg,
desirably from about 565 mm of Hg to about 735 mm Hg and preferably from about
670 mm of Hg to about 735 mm Hg).
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[0045] Preferably the repetitive cycle is up to about 400 or more pulsed
sequences of
smoke introduction stage/vacuum purging stage/vacuum release stage for the
efficient infusion of smoke into the proteinaceous foods.
[0046] Preferably the pulsed sequences are carried out in a relatively short
period of
time, e.g. about 20 minutes to about 40 minutes.
[0047] Preferably the essential step of a chill resting cycle of such smoke-
infused
proteinaceous foods is at a temperature of between about 0 C. to about 6 C.,
preferably between about 2 C. and about 4 C., and is for a suitable period
of time,
i.e., for at least about 1 hour and preferably about 5 hours or more, e.g.,
between
about 6 and about 10 hours.
[0048] The above-noted vacuum infusing steps by themselves have not been found
to
provide a delicate acceptably-mild smoky taste of the smoke-infused flavor to
the
proteinaceous foods.
[0049] What is essential is that, after the smoke infusing steps are carried
out, the
essential step of a chilled resting cycle must be carried out on the smoke-
infused
proteinaceous foods.
[0050] While not desired to be bound by theory, it is believed that the
complex
residue of smoke components on the proteinaceous food interacts with the smoke-
infused proteinaceous foods and desirously adds to the flavor of smoke which
is
adhered to the proteinaceous food. It is further believed that the vacuum
pulse
process causes condensation of the smoke aerosol which is deposited onto the
proteinaceous foods, as a liquid deposit of the complex molecules of the
smoke, (e.g.
tar, cresols, phenols, etc.). It is believed that the chilling of such smoke-
infused
proteinaceous foods for at least a five hour resting period cycle allows the
complex
molecules of the smoke to infuse and interact at the macromolecular level
within the
surface components of the particular proteinaceous foods.
[0051] While not desired to be bound by theory, it is also believed that
infusion with
trehalose takes advantage of the unique properties of trehalose sugar, which
are
known not to be found in other sugars to provide protection to hard shelled
crustaceans, or soft shelled crustaceans or bivalve mollusks or gastropod
mollusk
under extended frozen storage. This permits re-constitution of such frozen
hard
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shelled crustaceans or soft shelled crustaceans or bivalve mollusks or
gastropod
mollusks when they are thawed and cooked by usual means, e.g. by steam, hot
water immersion cooking or microwave heating, with excellent taste and texture
attributes. Trehalose has high water retention and protein preservation
capabilities.
Trehalose is thought to form a glass-phase as cells dehydrate which is
believed to
prevent disruption of internal cell organelles by effectively splinting them
in position.
It is believed that re-hydration then allows normal cellular activity to be
resumed
without major lethal damage that would normally follow a
dehydration/rehydration
cycle.
[0052] Another broad aspect of the present invention is the provision of such
smoke-
infused proteinaceous foods
[0053] Another broad aspect of the present invention is the provision of such
smoke-
infused crustaceans and mollusks which are also infused with trehalose.
[0054] Another broad aspect of the present invention is the provision of such
smoke-
infused proteinaceous foods which are infused with smoke and which are
provided
in a vacuum pack.
[0055] Another broad aspect of the present invention is the provision of such
smoke-
infused crustaceans, bivalve mollusks, gastropod mollusks which are also
infused
with trehalose, and which are provided in a vacuum pack.
[0056] Another broad aspect of the present invention is the provision of such
smoke-
infused proteinaceous foods, including inter alia, cheeses, e.g. cheddar
cheese,
crustaceans, e.g. cold water clawed lobsters, crabs, shrimps or crayfish,
bivalve
mollusks, e.g. oysters, clams or mussels, gastropod mollusks, e.g., abalones,
fish, e.g.,
salmon, trout or Arctic char, meats, e.g. ham, sausage meat and sausages,
pork, beef
brisket, or reindeer, and poultry, e.g., chicken breast, turkey breast or duck
breast
which are also infused with Cannabis-derived compounds which are deposited
onto
the surface of the food by the smoke that infuses said proteinaceous foods.
These
compounds may include cannabinoids, terpenes, terpenoids, flavonoids and other
such compounds as are present in the Cannabis plant species.
[0057] Another broad aspect of the present invention is the provision of
apparatus
for smoke-infusing proteinaceous foods comprising: a source of smoke, e.g., a
smoke
generator; a smoke accumulation tank; a direct line connecting that source of
smoke
13
CA 02958473 2017-02-21
to the smoke accumulation tank; a first control valve operatively associated
with the
direct line connecting that source of smoke to the smoke accumulation tank; a
recycle line from the smoke accumulation tank to an air inlet to that source
of
smoke, for the concentration of smoke in the smoke accumulation tank; a second
control valve operatively associated with the recycle line connecting that
source of
smoke to the smoke accumulation tank; a vacuum-treating vessel, the vacuum-
treating vessel being for holding the proteinaceous foods on support means;
e.g.,
trays; a line connecting the smoke accumulation tank to the vacuum-treating
vessel;
a third control valve operatively associated with line connecting the smoke
accumulation tank to the vacuum-treating vessel; a vacuum pump; a line
connecting
the vacuum pump to the vacuum-treating vessel for subjecting the vacuum-
treating
vessel to a negative pressure, for the efficient and active infusion of smoke
into the
proteinaceous foods; a fourth control valve operatively associated with the
line
connecting the vacuum pump to the vacuum-treating vessel; a fifth control
valve
operatively associated with the vacuum-treating vessel for the release of
vacuum
from the vacuum-treating vessel; and control means, either manual timing means
or
a programmable timing means controls for controlling the opening and closing
of the
first control valve, the second control valve, the third control valve, the
fourth
control valve and the fifth control valve for sequentially subjecting the
vacuum-
treating vessel to a plurality of pulsed sequences of smoke
introduction/vacuum
purging/vacuum release. This apparatus provides efficient infusion of smoke
into the
proteinaceous foods.
OTHER AIMS OF THE INVENTION
[0058] In carrying out preferred methods of the present invention, the
following
additional features, which may be claimed hereinafter include: selecting the
negative
pressure in the vacuum-treating zone preferably to be in the range of about 20
inches of Hg to about 29 inches of Hg, desirably from 22 inches of Hg to 29
inches of
Hg and preferably from 26 inches of Hg to 29 inches of Hg (respectively, from
about
515 mm Hg to about 735 mm Hg, desirably from about 565 mm of Hg to about 735
mm Hg and preferably from about 670 mm of Hg to about 735 mm Hg); selecting
the
smoke/air mixture to be either at atmospheric pressure or above atmospheric
pressure; selecting the smoke/air mixture to have a moisture content of about
10%
to about 50% by weight; selecting the smoke/air mixture to have a smoke
content of
up to about 50% by weight; selecting the at least fifty 50 pulsed smoke
introduction/vacuum purging/vacuum release to comprise from about 50 to about
400 times; selecting those pulsed smoke cycles and the vacuum purging/vacuum
release cycles to satisfy the following, namely, the smoke introduction takes
place
14
CA 02958473 2017-02-21
for about 1 second to about 10 seconds, the vacuum purging takes place for
about 5
to about 30 seconds and the vacuum release takes place for about 1 second to
about
seconds; selecting the post chilling cycle to be at a temperature of between
about
0 C. to about 6 C., preferably between about 2 C. and about 4 C.; and
selecting
the time of the post chilling cycle to be at least about 1 hour and preferably
5 hours
or more, e.g., between about 6 and about 10 hours.
[0059] One preferred embodiment involves carrying out the smoke infusing
method
which includes the application of vacuum, in the above-recited range with
subsequent release of vacuum. It is believed that this vacuum permits
substantially-
instantaneous entry of the smoke enriched air-stream into the vacuum-treating
zone
and, thereby, effecting intimate contact between the smoke atmosphere and the
hard and soft cheeses. While not desired to be bound by theory, it is believed
that
the absence of an air-surface barrier permits rapid and invasive perfusion of
smoke
volatiles and smoke solid particulates into the hard cheeses and soft cheeses,
which
is sufficient to impart a delicate smoke-infused flavor and odor to the hard
and the
soft cheeses.
[0060] This above-recited method for smoking cheeses improves the smoke flavor
by
conducting the vacuum-release smoke perfusion procedure in repeated cycles as
desired to provide enhanced smoke flavor intensity. For optimized commercial
production purposes, the vacuum pulse cycle can be repeated at least 50 times,
i.e.,
between about 50 to about 400 cycles.
[0061] This above-recited method for smoking cheeses, also improves the
overall
flavor attributes of the rapid smoke-infusing procedure by a post-smoke
resting cycle
at chill room temperatures of, e.g. about 1 C. to about 6 C. for a suitable
period of
at least 1 hour and preferably 5 hours or more, e.g., between about 6 and
about 10
hours. This procedure enables harsh volatile smoke components partially to
volatilize, thereby conferring a smoothness of flavor to the finished smoked
cheeses.
[0062] In another preferred embodiment when the hard shelled crustaceans,
e.g.,
cold-water clawed lobsters and crabs, are smoked according to embodiments of
this
invention, the integrity of the delicate smoke-infused-flavored myotomal
tissue of
these hard shelled crustaceans is maintained under storage. The so-infused
hard
shelled crustaceans may then be thawed and cooked by usual means, e.g., by
steam
cooking by or hot water immersion or microwave heat cooking. The resultant
such
hard shelled crustaceans have been found to acquire a delicate cold-smoke-
infused
CA 02958473 2017-02-21
flavor and to retain taste and other desirable qualities after reconstitution
which are
sufficient to yield a high quality edible such hard shelled crustaceans.
[0063] In another preferred embodiment of the present invention, where the
particular crustaceans proteinaceous foods, are, e.g. cold-water clawed
lobsters,
crabs, or shrimp, the following are further steps carried out on such
crustaceans,
whether taken singly or in combination: and which may be claimed hereinafter:
subjecting the so-treated smoke-infused crustaceans to conventional freezing
techniques; subjecting such crustaceans, prior to the smoke-infusing
procedure, to a
hot water immersion, e.g. at about 55 C to about 65 C for a suitable period
of time,
e.g. a time about 1 to about 8 minutes, which is sufficient to kill the
crustaceans
humanely, and then optionally subsequent rapid chilling, e.g. through exposure
to
ice-water for a suitable period of time, e.g. up to about 30 minutes; exposing
such
crustaceans to conditions of high externally-applied pressure, preferably
about
20,000 psi to about 40,000 psi (about 140,000 kPa to about 280,000 kPa) for a
suitable period of time, preferably about 2 to about 20 minutes which is
sufficient to
kill the live crustaceans humanely, while substantially and simultaneously
tenderizing
the raw myotomal tissue thereof; subjecting cold-water clawed lobsters or
crabs,
prior to the smoke-infusing procedure, to at least one of the following steps,
namely:
a) the step of removal of the visceral content of the cold-water clawed
lobsters or
crabs, e.g. by a vacuum procedure, or by positive pressure water flushing and
expulsion of the gastro-intestinal content, preferably by effecting a
bilateral incision
along the ventral surface of the cold-water clawed lobsters or crabs, and
application
of bi-directional external pressure applied to the thoracic carapace region
and
sufficient to permit gastro-intestinal tract removal and flush cleaning, e.g.
by flushing
with a solution of trehalose sugar, preferably at a concentration of about 1
to about
5% by weight within the cleansed cavity and gaped ventral tail myotomal
tissue, e.g.
by means of high pressure spray irrigation; subjecting the cold-water clawed
lobsters
or crabs, prior to the smoke-infusing procedure, to at least one of the
following
steps: b) exposing the hard shelled crustaceans to a hot water immersion at a
suitable temperature of about 55 C to about 65 C, for a suitable period of
time
which is sufficient to kill such cold-water clawed lobsters or crabs,
humanely, and
subsequently rapid chilling of the cold-water clawed lobsters or crabs, e.g.
through
exposure to ice-water for a suitable period of time, e.g., at least about 3
minutes,
preferably about 3 to about 6 minutes; c) immersing the so-treated cold-water
clawed lobsters or crabs, into a chilled salt solution, e.g. of a
concentration of about
1% to about 5% by weight at a suitable temperature of e.g. about 0 C to about
4 C;
subjecting the cold-water clawed lobsters or crabs, either prior to the smoke-
infusing
procedure, or after the smoke-infusing procedure, to at least one of the above-
16
CA 02958473 2017-02-21
recited steps and then of following steps: d) treating the cold-water clawed
lobsters
or crabs, with a trehalose solution of a suitable concentration of, e.g. about
1% to
about 5% by weight for a suitable period of time; e) immersing the so-treated
cold-
water clawed lobsters or crabs, into a chilled salt solution at a temperature
of about
0 C. to about 4 C., the salt solution being of a concentration of about 1%
to about
5% by weight and then treating the so-treated cold-water clawed lobsters or
crabs,
with a trehalose solution which is of a concentration of e.g. about 1% to
about 5% by
weight for a suitable period of time which is about 1 minute to about 5
minutes, and
then draining for a suitable period of time, preferably about 1 minute to
about 3
minutes, and then preferably subjecting the so-treated cold-water clawed
lobsters or
crabs, to a conventional freezing technique; incision of the integuments
joining the
external hard shell components of the cold-water clawed lobsters or crabs,
such
components preferably being the leg joint, the front claw and the ventral
surface tail
carapace; f) draining such cold-water clawed lobsters or crabs, for a suitable
period
of time, e.g. between about Ito about 3 minutes and subjecting them to
standard
industry procedures of brine freeze immersion or, if not yet smoke-infused,
directing
them to the smoke-infusing procedure.
[0064] The smoke-infusing method of aspects of the invention has been found to
extend the shelf life of substantially all crustaceans and permits such
crustaceans to
maintain their freshness and freedom from bacterial decomposition for long
periods
of time following catch. The smoke preservation method further maintains
characteristics of such crustaceans, such as, taste, texture and color, thus
making the
frozen and then thawed re-freshed crustaceans produced by the present method
more appealing to consumers.
[0065] While the method described herein, also involves the treatment of fresh
fish,
a similar process can be applied to frozen fish. One such method is to thaw
the
frozen fish and later apply the smoke to the thawed fish. A preferred method
of
treating frozen fish is simultaneously to thaw and smoke the fish in the
smoking
apparatus. This eliminates the exposure of the fish to standard atmosphere as
it
thaws.
[0066] In another preferred embodiment, the technique of immersing live
bivalve
mollusks, e.g. oyster, clams, mussels in a solution of salt-water containing
trehalose
solution in the amount of between 1% to 5% by weight for a period of between
0.5
to 2 hours has been shown to confer on said live bivalve mollusks an enhanced
robustness of myotomal tissue in subsequent processing involving the use of
rapid
freezing methods and prior exposure to smoke infusion techniques as described
17
CA 02958473 2017-02-21
herein. The protective capacity of trehalose sugar applied to the delicate
muscle
tissue of live bivalve mollusks assists in maintaining the integrity of said
tissue under
subsequent processing and later reconstitution by cooking methods. In
particular,
the trehalose immersion procedure enhances the shelf-life and survivability of
the
live bivalve mollusks, e g,. oyster, clams and mussels during exposure to
repeating
cycles of vacuum pulsed smoke infusion.
[0067] In another preferred embodiment of the present invention, the
proteinaceous
foods are poultry, e.g. chicken, turkey, duck, ostrich or emu; and meats,
e.g., beef,
pork, sheep, veal, reindeer or goat. While the method described herein
involves the
treatment of fresh poultry or meats, a similar process can be applied to
frozen
poultry or meats to smoke-infuse them. One such process is to thaw the frozen
poultry or meats and later apply the smoke to the thawed poultry or meats. A
preferred method of treating frozen poultry or frozen meats may be
simultaneously
to thaw and to smoke the frozen poultry or frozen meats in the smoking
apparatus.
This eliminates the exposure of the poultry or meats to the ambient atmosphere
as
they thaw.
[0068] The vacuum smoke-infusing preservation method of aspects of the
invention
has been found to be effective in prolonging the vitality of poultry or meats.
The
vitality-preserving effects of the vacuum smoke-infusing preservation method
survive freezing and thawing, as well extending the shelf-life of the smoke-
infused
poultry or meats and maintaining its freshness and freedom from bacterial
decomposition for long periods of time The vacuum smoke-infusing preservation
method of aspects of the invention further maintains the characteristics of
smoke-
infused poultry or meats, such as taste, texture and color, making the thawed
and
later re-constituted smoke-infused poultry or meats produced by the present
method more appealing to consumers.
[0069] GENERALIZED DESCRIPTION OF THE INVENTION
[0070] As used herein, the term "proteinaceous foods" is intended to include,
inter
alia cheeses, hard shelled crustaceans, e.g., lobsters or crabs, soft shelled
crustaceans, e.g., shrimps or crayfish, mollusks, e.g., oysters, clams, or
mussels, fish,
e.g., salmon, trout or Arctic char, meats and fowl, e.g., ham, bacon, beef
jerky,
sausage, chicken breast and turkey breast, beef brisket, reindeer, chicken,
turkey,
duck, etc. Such smoked proteinaceous food products are all some non-limiting
examples of popular foods which have been treated by smoke. Thus, the term
"proteinaceous food" is intended to mean the following.
18
CA 02958473 2017-02-21
[0071] Cheese. By the term "cheese" is meant both hard and soft cheeses
Examples
of cheeses include: American cheeses including, but not necessarily limited to
American Asiago, American Brick, American Cheddar, American Colby, American
Colby-Jack, American Farmers, American Monterey Jack, American Marble Cheddar,
American Mascarpone, American Muenster, American Pepper Jack and American
Swiss; Austrian cheeses including, but not necessarily limited to Austrian
Gruyere,
Austrian Fontina, and Lunenburg; Belgium cheeses including, but not
necessarily
limited to Belgian Cheddar, Bruges Gold, and Brussels, British cheeses
including, but
not necessarily limited to, Caerphilly, Cheddar, Cheshire, Derby, Double
Gloucester,
Lancashire, Red Lancashire, Red Windsor and Stilton Cheddar; Canadian cheeses
including, but not necessarily limited to, Canadian Brick, Canadian Cheddar,
Canadian
Farmers, Canadian Havarti, Canadian Marble Cheddar, Canadian Monterey Jack,
Canadian Mozzarella, Canadian Parmesan, Canadian Racklette, Canadian Swiss and
Oka; Danish cheeses including, but not necessarily limited to Danbo, Esrom,
Danish
Havarti, Danish Tilsit-Havarti, and Somsoe; Dutch cheeses including, but not
necessarily limited to Edam, and Gouda; French cheeses including, but not
necessarily limited to Beaufort, Camembert, Epoisses, French Emmenthal, French
Munster, French Rackette, and Port Salut; Finnish cheeses including, but not
necessarily limited to Lappi and Finlandia; German cheeses including, but not
necessarily limited to Allgau, Bierkasse, German Emmenthal, and German Tilsit;
Italian cheeses including, but not necessarily limited to Asiago, Bel Paese,
Bocconcini,
Fontina, Gorgonzola, Mozzarella, Parmesan, Provolone, Ricotta and Romano;
Irish
cheeses including, but not necessarily limited to Coolea, Corleggy and
Dubliner;
Norwegian cheeses including, but not necessarily limited to Gamalost, Geitost,
Jarlsberg and Norvegia; Swedish cheeses including, but not necessarily limited
to
Swedish Farmers and Swedish Fontina; Swiss cheeses including, but not
necessarily
limited to Emmenthal, Fribourgeouse, Gruyere, Neufchatel, and Vacherin.
Preferred
cheeses include, but are not necessarily limited to, cheddar, gouda,
mozzarella and
gruyere.
[0072] Crustaceans. The term "crustaceans" includes, a) Lobsters including,
but not
necessarily limited to Cold Water Clawed Lobsters including, but not
necessarily
limited to American Cold Water Clawed Lobsters and Canadian Cold Water Clawed
Lobsters, Bight Lobsters, Brazilian Lobsters, and European Lobsters; b)
Crayfish,
including, but not necessarily limited to Caribbean Lobsters, Crawdads, Dublin
Prawns, European Crayfish, Japanese Lobsters, Langoustines, New Zealand
Lobsters,
Norwegian Lobsters, Scampi, Sea Crawfish and Spiny Lobsters; c) Crabs,
including,
but not necessarily limited to Blue Crabs, Common Crabs, Dungeness Crabs,
19
CA 02958473 2017-02-21
European Spiny Crabs, Flower Crabs, Golden Crabs, Japanese Blue Crabs, Jonah
Crabs, King Crabs, Peekytoe Crabs, Porcupine Crabs, Red King Crabs, Snow
Crabs,
Southern Rock Crabs, Stone Crabs including Northern Stone Crabs and Florida
Stone
Crabs and Toad Crab; d) Prawns, including, but not necessarily limited to
Common
Prawns, Tiger Prawns including Black Tiger Prawns and Giant Tiger prawns and
Indian
Prawns; and e) Shrimp, including, but not necessarily limited to American
Freshwater
Shrimp, Amino Shrimp, Giant Shrimp, Jumbo Shrimp, Tiger Shrimp including Black
Tiger Shrimp, Penaeid Shrimp including White Shrimp, Pink Shrimp and Brown
Shrimp, Sand Shrimp, Sri Lanka Dwarf Shrimp, Thai Shrimp and Yellow Nose
Shrimp.
[0073] Bivalve Mollusks, Gastropods and Cephalids, namely a) Bivalve mollusks,
including, but not necessarily limited to clams including, but not necessarily
limited
to Atlantic Surf Clams, Pacific Razor Clams, Quahogs, Razor Clams, Surf Clams,
and
Soft Shell Clams (steamers), Cockles, Mussels, Oysters and Scallops; b)
Gastropods
including, but not necessarily limited to Abalones including, but not
necessarily
limited to Northern Pinto Abalones, Ormers, Muttonshells, Conch, Snails
including,
but not necessarily limited to Fresh Water Snails, Land Snails and Limpets and
Sea
Snails, and Whelks; and c) Cephalids, including, but not necessarily limited
to
Cuttlefish and Octopus and Squids, including, but not necessarily limited to
Argentinean Short Fin Squids, Longfin Squids, Japanese Flying Squids and
Patagonian
Squids.
[0074] Fish. The term 'fish' includes both "freshwater fish" and "marine fish"
and
includes, fish per se and also the roe of such fish, but is not limited to
Arctic char,
bass, blowfish, bluefish, bonito, brill, carp, capelin, catfish, chub, cobia,
cod, conger,
dolphin, dore, eel, European anchovy, Flying fish, flounder, fluke, gar,
grayling,
grouper, hake, halibut, haddock, herring, jack, John Dory, king fish, lamprey,
lake
trout, loach, mackerel, mahi-mahi, marlin, moray eel, mullet, orange roughy,
perch,
pike, pike-perch, pilchard, plaice, Pollock, pompano, porgies, rainbow trout,
salmon
and salmon roe, including but not limited to Atlantic salmon, Coho salmon,
Chinook
salmon and salmon-trout, sardine, scrod, sea bass, sea bream, sea squab, seat
trout,
shad, smelt, snapper, sole, spade fish, sprat, sturgeon including its caviar,
sword fish,
tarpon, tilapia, tile fish, turbot, trevally, tunas including albacore tuna,
big eye tuna,
blue fin tuna, tongol tuna, skipjack tuna and yellow fin tuna, Wahoo, walleye,
white
croaker, white grunt, whiting, whitefish, and Winnipeg Goldeye.
[0075] Meats and Poultry which includes the edible meat from the genus Bos
(e.g.
cows), the genus Os (e.g. pigs), the genus Ovis aires (e.g. sheep), the genus
Capra
(e.g. goat), the genus Rangifer tarandus (e.g. reindeer), the genus Cervus
elaphus
CA 02958473 2017-02-21
(e.g., elk), the genus Alces alces (e.g., moose), the genus Damalisus sub-
family
Antilopinae (e.g. antelope), and which also includes edible meat from the
genus
Galloanserae (e.g., fowl), especially of the order Galliformes (e.g. chickens,
quails and
turkeys) and the genus Anatidae in the order Anseriformes (e.g., domestic
ducks and
domestic geese), etc. Specifically for a) beef, the butcher cuts of which
include, but
are not limited to brisket, brisket point porterhouse, prime rib, rib eye,
round, short
loin, sirloin hip, sirloin tip, tenderloin, top sirloin and T-bone and ground
or minced
beet; Specifically for b) veal, the butcher cuts of which include, but are not
limited to
breast, butt, flank, leg, loin, rump, sirloin and sirloin tip and ground or
minced veal;
Specifically for c) pork, the butcher cuts of which include, but are not
limited to belly,
breast, chops, ham, loin, picnic, shoulder and tenderloin and ground or minced
pork
or minced or ground pork sausage meat, which includes other ingredients
including
cereal, spices etc.; Specifically for d) sheep and lamb, the butcher cuts of
which
include, but are not limited to double shoulder, flank, leg, leg shank, loin
and sirloin
and ground or minced sheep or lamb; Specifically for e) deer, including
reindeer,
antelope, elk and moose, the butcher cuts of which include, but are not
limited to
back rib, brisket, chuck, hip, flank, loin, loin strips, roast, saddle, short
loin, steak,
tenderloin and top sirloin, and ground or minced deer; f) goat, the butcher
cuts of
which include, but are not limited to leg, rack, short loin, tenderloin and
ground or
minced goat.
=
[0076] Poultry, including but not limited to chicken, emu, turkey, duck,
goose, ostrich,
squab, and quail, the butcher cuts of which include, but are not limited to
back,
breast, breast strips, cutlets, drumsticks, legs, tenderloins thighs and
wings.
[0077] Common examples of these meats and poultry that may be smoke-infused
include sausage ground pork and sausages, bacon, ham, brisket, pastrami,
salami,
reindeer, reindeer steak, and reindeer fillet, and turkey breast, turkey
thighs, turkey
legs, chicken breast, chicken thighs, chicken legs, duck breast, duck thighs
duck legs,
ostrich breast, ostrich thighs, ostrich legs, and the like.
21
CA 02958473 2017-02-21
BRIEF DESCRIPTION OF THE DRAWINGS
[0078] FIG. 1 is a schematic, generalized side-elevation view of a vacuum
smoke-
infusing apparatus which may be employed for carrying out the method of a
broad
aspect of the present invention;
[0079] FIG. 2 is a top plan view of a prototype of a commercial vacuum smoke-
infusing apparatus which has been employed for carrying out the methods of the
present invention as described in the following examples;
[0080] FIG. 3 is a side-elevation view of the prototype commercial vacuum
smoke-
infusing apparatus shown in FIG. 2, taken along the arrows A-A;
[0081] FIG. 4 is a side-elevation view of the prototype commercial vacuum
smoke-
infusing apparatus shown in FIG. 2, taken along the arrows B-B; and
[0082] FIG. 5 is an end elevation view of the prototype commercial vacuum
smoke-
infusing apparatus shown in FIG. 2, taken along the arrows C-C.
DETAILED DESCRIPTION OF THE DRAWINGS
[0083] Detailed Description of FIG. 1
[0084] The vacuum smoke-infusing apparatus 10 comprises a smoke generator 12
connected by piping 14 to an accumulation tank 16. The accumulation tank is
connected to a vacuum-treating vessel 18 by means of line 20 which is provided
with
a first control valve V1. Line 20 leads via branches 22, 24 to the interior 26
of the
vacuum-treating vessel 18. The vacuum-treating vessel 18 includes two vacuum
sealed tight closure doors 28, 30. Within the interior 26 of the vacuum-
treating
vessel 18 are a plurality of trays 32 or other means, for holding the
proteinaceous
foods to be smoke-infused. The vacuum-treating vessel 18 is placed under sub-
atmospheric pressure within the range of about in the range of about 20 inches
of Hg
to about 29 inches of Hg, desirably from 22 inches of Hg to 29 inches of Hg
and
preferably from 26 inches of Hg to 29 inches of Hg (respectively, from about
515 mm
Hg to about 735 mm Hg, desirably from about 565 mm of Hg to about 735 mm Hg
and preferably from about 670 mm of Hg to about 735 mm Hg) by means of vacuum
pump 34, which is connected to vacuum-treating vessel 18 by line 36 which is
fitted
with a second control valve V2. Vacuum-treating vessel 18 is also fitted with
a third
valve control V3. While not shown, the vacuum-treating vessel 18 is preferably
22
CA 02958473 2017-02-21
provided with vacuum gauge to provide information on the vacuum within the
vacuum-treating vessel 18.
[0085] Control Valves V1, V2 and V3 are controlled either manually or by
programmable controls to subject the proteinaceous foods to vacuum perfusion
at
the above recited negative pressure in the vacuum-treating zone. This
perfusion is
carried out at least about 50, and up to about 400 or more, times in pulsed
sequences of smoke introduction stage/vacuum purging stage/vacuum release
stage
for the infusion of smoke into proteinaceous foods. These cycles of repeated
sequences are carried out in such pulsed sequences in a relatively short
period of
time, e.g. about 20 minutes to about 40 minutes for the efficient infusion of
smoke
into the proteinaceous foods. As noted above, the control of control valves
V1, V2
and V3 may be by manual timing means or but are preferably automatically
controlled by suitable controls, e.g. an Allen Bradley Micrologic 1000.TM.
Programmable Controller.
[0086] The smoke generator 12 produces smoke suitable for treatment of the
previously recited proteinaceous foods for human consumption and has a
smoke/air
mixture moisture content of about 10% to about 50% by weight. This smoke/air
mixture may be generated by any number of means including, but not limited to,
combustion, transformation between solid or liquid state to gaseous state,
friction,
pyrolysis, aerobically, anaerobically, electrical heating or direct flame; and
the smoke
may be used in its whole or filtered state. If the smoke is filtered to remove
any
component of the smoke, such filtering may be performed by any physical means,
carbon filtering, ice column filtering, centrifugal force, electrostatic
force, or other
known means of separating out a component of smoke. The burning of wood
sawdust, in an oxygen restricted retort, is an efficient way to produce high
quality
smoke from woods. Typical wood fuels for smoking include oak, spruce Japanese
oak, beech, cherry, alder, Japanese linden, walnut, chestnut, white birch,
hickory,
poplar and plane, chinquapin, Japanese common chestnut, and other trees.
Typical
non-wood fuels for smoking include dried peat.
[0087] The smoke generator 12 may be any commercially-available smoker
apparatus, e.g., that which may be obtained commercially from Scott
Engineering,
Indianapolis, Ind., USA, or from KOCH Equipment L.L.C. Kansas City, Mo.,
U.S.A., or
from AFOS Group, Hesle, England.
Detailed Description of FIG. 2, FIG. 3, FIG. 4 and FIG. 5
23
CA 02958473 2017-02-21
[0088] The vacuum smoke-infusing apparatus 200 of a broad aspect of the
present
invention includes three main units, namely a smoke generator 210, a smoke
accumulation tank 220 and a vacuum-treating vessel 240, which are all
interconnected.
[0089] The smoke generator 210 is connected to the accumulation tank 220 by
means of recycle line 212, which may be, for example, a 3" sanitary tube with
ferrules and clamps, for recirculation of air between the air inlet (not seen)
of smoke
generator 210 and the accumulation tank 220. In order to assist in the
recycling of
the smoke from the smoke generator 210 to the accumulation tank 220, a blower,
(not seen) is connected to a conventional air inlet to the smoke generator 210
A
suitable control valve V22, which may be, for example, a 3" pneumatically-
operated
butterfly valve, is provided in recycle line 212. Control valve V22 is
controlled to be a
re-circulated air/smoke mixture shut-off valve.
[0090] The smoke generator 210 is also connected to the accumulation tank 220
by
means of direct line 214, which may be, for example, a 3" sanitary tube with
ferrules
and clamps, for direct introduction of smoke from smoke generator 210 to the
accumulation tank 220. A suitable control V24, which may be, for example, a 3"
pneumatically-operated butterfly valve, is controlled to be an air/smoke
mixture
shut-off valve.
[0091] The smoke accumulation tank 220 is a generally-cylindrical upright
hollow
cylinder 222 which is provided with a man-way 224 which leads to a vent 226.
Access
to the interior of the accumulation tank 220, for any reason, is achieved
through
man-way 224 via access steps 228.
[0092] The smoke generator 210 produces a smoke/air mixture which is suitable
for
treatment of the previously recited proteinaceous food products. The smoke
generator 210 includes an air inlet (not seen) to enable the production of
smoke. The
smoke generator 210 produces smoke which preferably has a smoke/air mixture
moisture content of about 10% to about 50% by weight. The recycling units
described above ensure that the smoke, in the smoke/air mixture, may be up to
about 50% by weight. This smoke/air mixture may be generated by any number of
means, using the above-recited commercially-available smokers, including, but
not
limited to, combustion, transformation between solid or liquid state to
gaseous
state, friction, pyrolysis, aerobically, anaerobically, electrical heating or
direct flame;
and the smoke may be used in its whole or filtered state.
24
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[0093] If the smoke in the smoke/air mixture is filtered to remove any
component of
the smoke, such filtering may be performed by any physical means, e.g., carbon
filtering, ice column filtering, centrifugal force, electrostatic force, or
other known
means of separating out a component of smoke. The burning of wood sawdust, in
an
oxygen restricted retort, is an efficient way to produce high quality smoke
from
woods. Typical wood fuels for smoking include oak, spruce Japanese oak, beech,
cherry, alder, Japanese linden, walnut, chestnut, white birch, hickory, poplar
and
plane, chinquapin, Japanese common chestnut, and other trees. Typical non-wood
fuels for smoking include dried peat and coconut fibre.
[0094] Wood sawdust can be compressed into a pelletized format that makes it
more
convenient to burn and extends the burning time in comparison to loose
sawdust.
Prior to pelletizing, other components can be added to the sawdust in measured
amounts and thoroughly mixed with the sawdust prior to being compressed into
pellets. In particular, a measured amount of Cannabis plant material can be
added
to the sawdust and thoroughly mixed with the sawdust prior to pelleting. This
will
result in a pellet containing a measurable percentage of Cannabis plant
material
allowing for a measured dose of Cannabis compounds to be deposited on the
proteinaceous food being smoked. This is preferable to burning the Cannabis
plant
in a loose or dried format because it will burn very quickly and produce less
smoke.
The aims of the invention could be achieved by using wood chips mixed with
Cannabis material, or by burning the material by itself, but these methods are
not as
efficient as the pelletized fuel, which results in a precision smoking
technique that is
repeatable and measurable. By adding the Cannabis material to the sawdust and
forming pellets, a more efficient burning process will occur during which the
Cannabis material will slowly burn and release its compounds. The Cannabis
plant is
not used without being mixed with some material derived from an appropriate
wood
or non-wood fuel as described above. By itself, the Cannabis plant produces
excessive amounts of material that deposit onto the smoked food and produce an
unpleasantly harsh flavour.
[0095] The smoke generated from burning the Cannabis plant material produces a
sticky residue containing a complex of Cannabis compounds, which is deposited
on
the surface of the food being smoked during the smoking process as described
herein. This deposit is thickest when the bud portion of the Cannabis plant is
used
because the bud material contains the highest concentration of the active
compounds. When a mixture of stem and leaf material is used in the smoking
process, the amount of deposited residue is lower than when the bud portion is
used. The material commonly referred to as "shake" contains a mixture of
Cannabis
CA 02958473 2017-02-21
bud, leaf and stem material. This can also be used for the smoking process
described
herein, and will result in a moderate amount of the Cannabis compound complex
being deposited on the food, although the composition of "shake" can vary and
may
have higher concentration of bud material than is desirable. Accordingly,
different
parts of the Cannabis plant, or combinations of parts of Cannabis plant
material, can
be used in the smoking process, depending upon the desired dose of Cannabis
compounds to be deposited on the surface of the food being smoked.
[0096] Different combinations of sawdust versus Cannabis material may be
combined
for the purposes of the invention. For example, the Cannabis material may be
as low
as about 25% of the pellet used to smoke the proteinaceous food, with the
remaining about 75% of the pellet being sawdust from one or more wood fuels or
peat-based fuel appropriate for the smoking process. In contrast, the Cannabis
material may comprise about 75% of the pellet and the remaining about 25% of
the
pellet will be sawdust from one or more wood fuels or peat-based fuel
appropriate
for the smoking process. Accordingly, the percentage of Cannabis material in
the
pellet may be in the range of 25% to 75%, such as about 25%, about 30%, about
35%,
about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%,
or
about 75%. The percentage of sawdust from one or more wood fuels or peat-based
fuel appropriate for the smoking process will also be in the range of 75% to
25%,
such that the addition of the percentage of Cannabis material and sawdust/peat
material will result in 100%. For example, the sawdust/peat material may be
about
75%, about 70%, about 65%, about 60%, about 55%, about 50%, about 45%, about
40%, about 35%, about 30%, or about 25% of the pellet.
[0097] A very broad range of Cannabis strains are available, with more in
development due to the gradual easing of regulations surrounding research
pertaining to Cannabis. Each variety has a different profile of active
compounds.
More than 480 different natural compounds are known from the Cannabis plant,
and
ongoing research promises that more such compounds will be identified over
time.
More than 80 of these compounds are known as cannabinoids, which are capable
of
binding to receptors in the human brain. The primary psychoactive compound in
Cannabis is THC, which stands for delta-9-tetrahydrocannabinol. Other well-
studied
compounds from Cannabis include cannabidiol (CBD), cannabinol (CBN) and
cannabichromene (CBC), as well as tetrahydrocannabivarin (THCV). Different
Cannabis strains can be used in the food smoking procedure described in this
invention in order to maximize the levels of the desired compound. For
example, in
some cases it may be preferable to minimize the level of the psychoactive THC
compound, while maximizing the level of the CBD or CBN compounds. Different
26
CA 02958473 2017-02-21
strains of Cannabis can be used to achieve the desired ratios of compounds
that are
deposited onto the smoked food.
[0098] The proteinaceous food product that is smoked using this technique can
be
vacuum-packed as described elsewhere in this disclosure. Specifically in the
case of
cheese, the smoked cheese product can be wrapped with food-grade wax in order
to
carefully preserve the Cannabis-derived compounds that have been deposited on
the food surface. Waxing cheese is commonly practiced in order to preserve it
for
long periods of time and to prevent contamination. Similar waxing techniques
can
be used with Cannabis-smoked proteinaceous food products, especially cheeses.
The wax that is used for waxing cheese is pliable, unlike pure paraffin wax,
and will
prevent mould growth while retaining moisture. Smoked cheese and other foods
can also be shrink-wrapped using rapid heating techniques that do not affect
the
quality of the food.
[0100]Because Cannabis products are used for medical purposes, it is important
to
be able to identify the dose of cannabinoids, such as THC, contained in the
Cannabis-
smoke-infused proteinaceous foods of the invention. There are no widely-
accepted
precise doses or established uniform dosing schedules for Cannabis, in part
because
it is used to alleviate the symptoms of such a wide range of ailments. For
example,
the dose appropriate for preventing seizures in children may be very different
from
the dose appropriate for treating chemotherapy side-effects in adults. In
addition,
patients with no prior experience with Cannabis may require a lower dose than
those who have previously used the drug. Various surveys published in the peer-
reviewed scientific and medical literature have suggested that the majority of
people
using smoked or orally ingested marijuana for medical purposes reported using
between 10 - 20 g of marijuana per week or approximately 1 - 3 g of dried
marijuana
per day. A large, multicenter trial used initial doses of 5 mg of oral delta-9-
tetrahydrocannabinol (THC) daily, self-titrated up to 25 mg THC daily for up
to 52
weeks in multiple sclerosis (Rog, Di et al. (2005) Neurology 65(6):812-189).
Accordingly, it is critical that potential users of the Cannabis-smoke-infused
proteinaceous foods of the invention understand the dosage in the product and
can
consume the appropriate amount given their recommended dosage as determined
by their physician.
[0101]Any proteinaceous product (cheese, meat, seafood, etc.) subjected to the
Cannabis-infused smoking procedures described above will be exposed to
cannabinoids, including THC and other terpenoid compounds arising from the
deposition of smoke vapours onto the surface of the proteinaceous materials.
27
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Samples of the proteinaceous food products so created may be subjected to
quantitative analysis following extraction by methods which include, and are
not
limited to, the following actions.
[0102}Sample preparation from Cannabis-infused smoking using the pulsed vacuum
technique is conducted by excision of surface material in the amount of 500 mg
and
homogenization of said excised sample in volumes of solvent comprising, in one
instance, 5 ml methanol:chloroform (9:1 v/v) by the following procedure: 10
seconds
on a vortex, 15 minute ultrasonic bath, including again vortexing after 5, 10
and 15
minutes, then centrifugation. In another instance, extraction can be performed
by
the use of hexane solvent.
[0103]The solvent is evaporated under nitrogen gas to dryness. The residue is
dissolved in 200 I methanol:chloroform (9:1 v/v). A final solution is then
prepared
for analysis by dilution with methanol by a factor of up to 1,000 I and the
resulting
solution is then used for analysis.
[0104]Various methods of analysis of the solution are applicable including,
but not
limited to, High Performance Liquid Chromatography (HPLC), Thin Layer
Chromatography (TLC), and Gas Chromatography (GC). The preferred method
includes the use of HPLC linked to ultraviolet detection of cannabinoids and
associated semi-volatile and volatile compounds including terpenoids. In the
alternate, HPLC analysis and separation linked to mass spectrometry and/or
diode
array for identification and quantification of inherent compounds is
desirable.
Volatile and semi-volatile compounds associated with cannabinoids, including
terpenoids, can be separated and analyzed by use of GC linked to either mass
spectrometry or diode array detection. HPLC is preferred over GC because it
does
not apply heat in the testing process, which allows cannabinoids to be
measured in
their naturally-occurring forms. Testing for cannabinoids with GC can cause
acidic
cannabinoids to change their structure, rendering them impossible to detect.
[0105]Smoke in the smoke/air mixture having the properties as above described,
may be produced by a smoke generator 210 which may be any commercially-
available smoker apparatus Examples of such smoke generators include those
which
may be obtained commercially from Scott Engineering, Indianapolis, Ind.,
U.S.A., or
from KOCH Equipment L.L.C. Kansas City, Mo., U.S.A., or from AFOS Group,
Hesle,
England.
[0106]The smoke accumulation tank 220 is primarily connected to the vacuum-
28
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treating vessel 240 by direct smoke line 232, which may be, for example, a 3"
sanitary tube with ferrules and clamps, for the introduction of smoke from the
smoke accumulation tank 220. Direct smoke line 232 is provided with a smoke
inlet
valve V26, which may be, for example, a 3" pneumatically-operated ball valve.
[0107]The vacuum-treating vessel 240 is a generally-cylindrical hollow
cylinder 242,
which is oriented on in its side so that its curved faces provide an upper
curved face
244 and a lower curved face 246. The interior of the vacuum-treating vessel
240 is
placed under vacuum by means of vacuum pump 248. Vacuum pump 248 is
connected to the interior of the vacuum-treating vessel 240 by main vacuum
line
252, which may be, for example, a 3" sanitary tube with ferrules and clamps.
Main
vacuum line 252 is provided with vacuum-controlling valve V28, which may be,
for
example, a 3" pneumatically-operated ball valve.
[0108]Vacuum-treating vessel 240 is provided fresh air inlet valve V30 which
may be,
for example, a 3" pneumatically-operated ball valve which is installed in
connecting
line 290 through the upper curved face 242 of vacuum-treating vessel 240. The
vacuum-treating vessel 240 is also provided with vacuum gauge 254 which is
fitted to
connecting line 292 through the upper curved face 242 of the vacuum-treating
vessel
240 to provide information on the vacuum within the vacuum-treating vessel
240.
[0109]Smoke/air mixture is admitted to the interior of the vacuum-treating
vessel
240 via bifurcated upcomer smoke line 258 through its connection to direct
smoke
line 232. Bifurcated upcomer smoke line 258 is enters the vacuum-treating
vessel
240 through the lower curved face 244 of the vacuum-treating vessel 240 by way
of
a suitable line 260 from the smoke accumulation tank 220.
[0110]The vacuum-treating vessel 240 is placed under sealed vacuum conditions.
Thus, the vacuum-treating vessel 240 is placed under suitable sub-atmospheric
pressure, which may be, for example within the range of about 20 inches of Hg
to
about 29 inches of Hg, desirably from 22 inches of Hg to 29 inches of Hg and
preferably from 26 inches of Hg to 29 inches of Hg (respectively, from about
515 mm
Hg to about 735 mm Hg, desirably from about 565 mm of Hg to about 735 mm Hg
and preferably from about 670 mm of Hg to about 735 mm Hg). The vacuum-
treating
vessel 240 includes two vacuum-tight sealable closure doors, namely ingress
door
262 and egress door 264, which are supported on door supports 276, 278,
respectively. As shown, (see FIG. 3) ingress door 262 is in its vacuum-sealed
condition, while egress door 264 is shown in its open condition.
29
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[0111]The control valves V22, V24, V26, V28 and V30 are controlled by controls
250.
These controls 250 may be by manual timing means, but are preferably
programmable controls 250 which may be, e.g., an Allen Bradley Micrologic
1000.TM. Programmable Controller.
[0112]The loading of the vacuum-treating vessel 240 with the selected
proteinaceous food product is by means of a hinged loading stand 280. As
shown,
(see FIG. 3) the hinged loading stand 280 has its hinged section 282 in its
"up"
condition. The unloading of the vacuum-treating vessel 240 with the thus-smoke
infused selected proteinaceous food product is through hinged section 264 onto
product racks 268, which are supported on discharge stand 270. The unloaded
smoke infused selected proteinaceous food product is transported by suitable
means
to a "cold" room for a chill resting cycle. The chill resting cycle is
desirably at a
temperature of between about 0 C. to about 6 C., preferably between about 2
C.
and about 4 C. of such smoke-infused proteinaceous foods for a suitable
period of
time; e.g. at least about 1 hour and preferably 5 hours or more, e.g., between
about
6 and about 10 hours.
SUMMARY OF APPARATUS UNITS
[0113]The vacuum-treating vessel 240 holds the proteinaceous food product to
be
smoked. b) The accumulation tank 220 stores the smoke from the smoke generator
210. c) The smoke generator 210 produces smoke and feeds it to the
accumulation
tank 220 via a blower (not seen). d) The vacuum pump 246 removes air from the
vacuum-treating vessel 240. e) Pneumatically-operated control valves are V22,
V24,
V26, V28, and V30. f) Valve V22 (normally open) is between the smoke
accumulation
tank 220 and the smoke generator 210. g) Valve V24 (normally open) is between
the
smoke generator 210 and the smoke accumulation tank 220. h) Valve V26
(normally
closed) is between the vacuum-treating vessel 240 and the smoke accumulation
tank
220. i) V28 valve (normally closed) is between the vacuum-treating vessel 240
and
the vacuum pump 246. j) V30 valve (normally closed) is between the vacuum
chamber 246 and ambient exterior. k) Pneumatically-operated control valves
V22,
V24, V26, V28 and V30 are actuated by solenoid valves controlled by an Allen
Bradley
Micrologic 1000.TM. Programmable Controller.
SUMMARY OF OPERATION
[0114]In operation, the proteinaceous food product is placed into the vacuum-
treating vessel 240 and the two vacuum-tight sealable closure doors, namely
ingress
CA 02958473 2017-02-21
door 262 and egress door 264, are closed. The operator turns on the controller
250
and, by computer prompts, sets the number of cycles required for proper
smoking of
the particular proteinaceous food product. Control valves V26, V28 & V30 are
closed.
Smoke generator 210 produces an air/smoke mixture and fills the smoke
accumulation tank 220. Both control valves V22 & V24 are open, thus allowing
the
air/smoke mixture to fill the accumulation tank 220 and to re-circulate back
through
the smoke generator to increase the smoke density, aided by the blower (not
seen).
When the operator presses "start" on the controller 250, control valve V28
opens
and air is drawn from the two vacuum-tight sealable closure doors, namely
ingress
door 262 and egress door 264. This control valve V28 remains open until the
preset
vacuum reaches the above-described values. At that point, control valve V28 as
well
as control valves V22 & V24 that isolate the smoke generator 210 from the
accumulation tank 220 close. Then control valve V26 opens and smoke from the
accumulation tank 240 is draw into the vacuum-treating vessel 240. When the
vacuum-treating vessel 240 reaches atmospheric pressure, control valve V26
closes
and control valves V22 & V24 open. This completes one cycle of the 50 to about
400
cycles.
[0115]The process repeats itself until it reaches the number of cycles set by
the
operator. At that point, control valve V28 opens and air is drawn from the
vacuum-
treating vessel 240. Control valve V28 remains open until the above-recited
preset
vacuum is reached. At that point control valve V28 closes and control valve
V30
opens to allow fresh air to be drawn into the vacuum-treating vessel 240. At a
preset
time, control valve V30 closes.
[0116]In the case of using smoke that includes Cannabis-derived compounds, the
number of cycles can be varied in order to produce a mild, medium, or strong
flavoured product. The mild flavoured product has the smallest amount of
Cannabis-
derived compounds deposited on the surface, while the strong flavoured product
has
the largest amount of Cannabis-derived compounds deposited on the surface.
Increasing the number of cycles exposes the product to increasing amounts of
smoke
and allows for increased time for the Cannabis-derived compounds to be
deposited
on the surface of the food. In order to produce the mild flavoured product,
about
50-150 cycles would be used. In order to produce a medium flavoured product,
about 150 to 300 cycles would be used. In order to produce a strong flavoured
product, about 300 to 400 cycles would be used. The strength of the flavour
will also
be dependent upon the strain or variety of Cannabis used in the smoke fuel.
Individual varieties can be tested empirically for flavour characteristics and
intensity.
31
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[0117]Now the programmed 50 to about 400 cycles are complete. The operator can
open ingress door 262 and egress door 264, and remove the smoked proteinaceous
food product from the vacuum-treating vessel 240.
OPERATION AND GENERIC EXAMPLE
[0118]A generic method of the present invention using the apparatus as above
described in FIG. 2, FIG. 3, FIG. 4 and FIG. 5 is as follows.
[0119]The selected proteinaceous foods, e.g., cheese, crustacean, e.g.,
lobster,
bivalve mollusk, e.g., oyster, gastropod mollusk, e.g., abalone, fish, e.g.,
salmon,
meat, e.g., brisket or poultry, e.g. turkey breast, are smoke-infused using
the
apparatus described in FIG. 2, FIG. 3, FIG. 4 and FIG. 5. Pieces of the
selected
proteinaceous food, to be smoke-infused are placed in desired proportions on
product racks 268 and are then introduced into the interior of the vacuum
vessel
240. Vacuum pump 246 removes air from the interior of the vacuum vessel 240 to
create a vacuum of the order of about 20 inches of Hg to about 29 inches of
Hg,
desirably from 22 inches of Hg to 29 inches of Hg and preferably from 26
inches of
Hg to 29 inches of Hg (respectively, from about 515 mm Hg to about 735 mm Hg,
desirably from about 565 mm of Hg to about 735 mm Hg and preferably from about
670 mm of Hg to about 735 mm Hg), within the vacuum vessel 240. The operation
of
the vacuum pump 234 is then stopped. The air/smoke mixture which has moisture
content of about 10% to about 50% by weight which is prepared as described
above
and is first held in smoke accumulation tank 220 and recycled to provide a
concentration of smoke which may be up to about 50%, is then controllably
transferred from the accumulation tank 220 to the interior of the vacuum-
treating
vessel 240 through bifurcated upcomer 258 by opening smoke control valve V21
until equilibrium is reached, within about 10 to about 30 seconds. Once the
vacuum
vessel 240 becomes filled with smoke, i.e., when an atmosphere of smoke is
created
within the vacuum vessel 240, the smoke infuses rapidly into the proteinaceous
food
product. The transfer of the air/smoke mixture from the accumulation tank 220
to
the interior of the vacuum vessel 240 is then discontinued and vacuum pump 246
is
again actuated to withdraw smoke which had not infused into the proteinaceous
food product from the vacuum-treating vessel 240. This reduces the negative
pressure within the vacuum smoke-infusing compartment to the above specified
negative pressure level These method steps are repeated so that new or
recycled
smoke always refilled the vacuum vessel 240.
[0120]Control valves V22, V24, V26, V28 and V30 are controllably operated as
fully
32
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described above. The opening of vacuum release and fresh air valve V28 removes
smoke which had not been perfused into the proteinaceous food product and
brings
the vacuum vessel 240 up to atmospheric pressure.
[0121]These pulsed sequences of smoke introduction stage/vacuum purging
stage/vacuum release stage is periodically repeated, i.e., smoke introduction
stage
for about 1 to about 10 seconds, vacuum purging stage for about 5 to about 30
seconds and vacuum release stage for about 1 to about 10 seconds for about 50
to
about 400 cycles. The sequence of opening/closing of control valves V22, V24,
V26,
V28 and V30 may be actuated manually, but are preferably automatically
controlled
by controls 250 which is, e.g., an Allen Bradley Micrologic 1000.TM.
Programmable
Controller.
[0122]In order to remove the selected smoke-infused proteinaceous food from
the
vacuum vessel 240, vacuum release and fresh air valve V23 is opened to return
the
vacuum vessel 240 back to atmospheric pressure.
[0123]The method is controlled to operate under the following conditions:
Vacuum:
about 20 inches of Hg to about 29 inches of Hg, desirably from 22 inches of Hg
to 29
inches of Hg and preferably from 26 inches of Hg to 29 inches of Hg
(respectively
from about 515 mm Hg to about 735 mm Hg, desirably from about 565 mm of Hg to
about 735 mm Hg and preferably from about 670 mm of Hg to about 735 mm Hg).
Smoke introduction stage for about 1 to about 10 seconds Vacuum purging stage
for
about 5 to about 30 seconds Vacuum release stage for about 1 to about 10
seconds
Number of cycles: 50 to about 400 cycles When the selected proteinaceous food
within the vacuum vessel 240 was adequately smoke-infused, such selected smoke-
infused proteinaceous food was removed. The removed selected smoke-infused
proteinaceous food was subjected to the additional essential step of chilled
resting.
The removed selected smoke-infused proteinaceous food was transported by
suitable means into a cold room. For example, they may be transported on the
product racks 268 manually into the cold room A cold resting cycle is then
carried
out at a temperature of about 2 C. to about 4 C. to remain there for a
period of at
least 1 hour, i.e. about 5 hours to about 8 hours, e. g., about 6 hours, to
provide a
chilled rested selected smoke-infused proteinaceous food. Alternatively, the
removed smoke-infused proteinaceous food product may be discharged from the
product racks 268 directly onto a conveyor belt (not shown) and are then
conveyed
into a cold room as above specified, at a temperature of about 2 C. to about
4 C. to
remain there for a period of about 6 hours, to provide a chilled rested smoke-
infused
proteinaceous food product. Thus, the chilled resting cycle was desirably from
about
33
CA 02958473 2017-02-21
1 to about 6 hours at about 1 C. to about 6 C.
Example 1
[0124]Cheeses may be smoke-infused according to one embodiment of the method
of the present invention. The smoke-infusing method on cheddar cheese
according
to an embodiment of this invention, was carried out as described below.
[0125]Pieces of the cheddar cheese as to be smoke-infused were placed in
desired
proportions on trays within the interior of the vacuum vessel as previously
defined in
FIG. 2, FIG. 3, FIG. 4 and FIG. 5. The vacuum vessel was then sealed. The
vacuum
pump as previously defined was operated as previously defined to create a
negative
pressure within the vacuum-treating vessel of the order of about 26 inches of
Hg to
29 inches of Hg (from about 670 mm of Hg to about 735 mm Hg), i.e., at or
nearly at
full vacuum. Smoke having an increased smoke content which had been provided
by
the above-described recycling, and which was initially had a smoke/air mixture
moisture content of about 10% to about 50%, by weight was then admitted into
the
vacuum-treating vessel until equilibrium was reached. Smoke introduction was
then
ceased and substantially simultaneously vacuum was applied. The smoke infusion
took place at a suitable low temperature e.g., of about 4 C. for a time of
about 2 to
20 seconds. This then removed smoke which had not been perfused into the
cheddar
cheese to be smoke-infused was removed. This sequence of method steps, i.e.,
introducing smoke into the vacuum-treating zone, and then removing the smoke
was
repeated 50 to about 400 times, i.e., in pulsed sequences of smoke
introduction
stage/vacuum purging stage/vacuum release stage which results in the efficient
infusion of smoke into the cheddar cheese. This pulsed sequence of smoke
introduction stage/vacuum purging stage/vacuum release stage was periodically
repeated, as above noted, i.e., smoke introduction stage for about 1 to about
10
seconds, vacuum purging stage for about 5 to about 30 seconds and vacuum
release
stage for about 1 to about 10 seconds for about 50 to about 400 cycles. In
order to
remove the smoke-infused cheddar cheese from the vacuum vessel fresh air was
introduced to bring the vacuum vessel to atmospheric pressure.
[0126]The smoke-infused cheddar cheese was removed. An empirical test was
performed to assess the odor and taste of the smoke-infused cheddar cheese. It
was
found that such cheese had a smoky acrid aroma and an unpleasant smoky taste.
[0127]Thus, the procedure is controlled to be carried out as follows: Vacuum:
about
26 inches of Hg to about 29 inches of Hg (from about 670 mm of Hg to about 735
34
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mm Hg) Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum
pulse for about 5 to about 30 seconds Vacuum release for about 1 to about 10
seconds Number of cycles: 50 to about 400 cycles The removed smoke-infused
cheddar cheese was subjected to the additional essential step of a chilled
resting
cycle as previously described in the cold room at a temperature of about 2 C.
to
about 6 C. for a period of about 6 hours. Thus, the chilled resting cycle was
about 1
to about 6 hours at about 2 C. to about 6 C.
[0128]The smoke-infused cheddar cheese which had been prepared by the smoke-
infusion method of an aspect of the present invention as described above and
which
included the above-described essential step of the chilled resting cycle as
above
specified was again subjected to the empirical test to assess the odor and
taste of
the smoke-infused cheddar cheese. It was found that such cheese had no
substantial
smoky aroma, had improved acceptably-mild smoky taste and had improved
preservation qualities.
Example 2
[0129]The method as described for the production of smoke-infused cheddar
cheese
is modified for the production of smoke-infused Gouda cheese. The procedure is
controlled to be carried out as follows: Vacuum: about 20 inches of Hg to
about 29
inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in: smoke introduction
for about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to about
400
cycles Chilled resting cycle: about 1 to about 6 hours at about 1 C. to about
6 C.
[0130]The smoke-infused Gouda cheese which is prepared according to the above-
described method steps of the present invention has no substantial smoky
aroma,
has improved acceptably-mild smoky taste and has improved preservation
qualities.
Example 3
[0131]The method as described for the production of smoke-infused cheddar
cheese
is modified for the production of smoke-infused Colby cheese. The procedure is
controlled to be carried out as follows: Vacuum: about 20 inches of Hg to
about 29
inches of Hg (about 515 mm Hg to about 735 mm Hg). Smoke in: smoke
introduction
for about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to about
400
cycles Chilled resting cycle: about 1 to about 6 hours at about 1 C. to about
6 C.
CA 02958473 2017-02-21
[0132]The smoke-infused Colby cheese which is prepared according to the above-
described method steps of the present invention, has no substantial smoky
aroma,
has improved acceptably-mild smoky taste and has improved preservation
qualities.
Example 4
[0133]The method as described for the production of smoke-infused cheddar
cheese, is modified for the production of smoke-infused Gruyere cheese. The
procedure is controlled to be carried out as follows: Vacuum: about 20 inches
of Hg
to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in: smoke
introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to about
30
seconds Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to
about 400 cycles Chilled resting cycle: about 1 to about 6 hours at about 1
C. to
about 6 C.
[0134]The smoke-infused Gruyere cheese which is prepared according to the
above-
described method of the present invention, has no substantial smoky aroma, has
improved acceptably-mild smoky taste and has improved preservation qualities.
[0135]The method of aspect of this invention may be carried out with equally-
effective results on at least all the cheeses specifically-listed hereinabove.
Example 5
[0136]The smoke-infusing method on a crustacean i.e. lobsters according to an
embodiment of this invention, was carried out as described below.
[0137]American or Canadian cold water clawed lobsters were separated from the
shell by usual means, e.g., by the method described in U.S. Pat. No. 6,159,528
patented Dec. 12, 2000 by Gallant et al, (the entire contents of which are
hereby
incorporated by reference), which provided methods for separating the intact
shell
of hard-shelled crustaceans from the raw edible meat contained therein which
is
very strongly attached to the shells by specified freeze-thaw cycles. The so-
separated
meat is subjected to the method of the present invention under the method
conditions previously described in detail.
[0138]Pieces of the separated meat of the lobster as so-described to be smoke-
infused were placed in desired proportions on trays within the interior of the
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vacuum vessel as previously defined in FIG. 2, FIG. 3, FIG. 4 and FIG. 5. The
vacuum
vessel was then sealed. The vacuum pump as previously defined was operated as
previously defined to create a negative pressure within the vacuum-treating
vessel of
the order of about 26 inches of Hg to 29 inches of Hg (from about 670 mm of Hg
to
about 735 mm Hg), i.e., at or nearly at full vacuum. Smoke having an increased
smoke content which had been provided by the above-described recycling
procedure, and which initially had a smoke/air mixture moisture content of
about
10% to about 50%, by weight, was then admitted into the vacuum-treating vessel
until equilibrium was reached. Smoke introduction was then ceased and
substantially
simultaneously vacuum was applied. The smoke infusion took place at a suitable
low
temperature of e.g., about 4 C. for a time of about 2 to 20 seconds. By this
procedure, smoke which had not been perfused into the lobster meat to be smoke-
infused was removed. This sequence of method steps, i.e., introducing smoke
into
the vacuum-treating zone, and then removing the smoke was repeated 50 to about
400 times, i.e., in pulsed sequences of smoke introduction stage/vacuum
purging
stage/vacuum release stage which results in the efficient infusion of smoke
into the
lobster meat. This pulsed sequence of smoke introduction stage/vacuum purging
stage/vacuum release stage was periodically repeated, as above noted, i.e.,
smoke
introduction stage for about 1 to about 10 seconds, vacuum purging stage for
about
to about 30 seconds and vacuum release stage for about 1 to about 10 seconds
for
about 50 to about 400 cycles. In order to be able to remove the smoke-infused
lobster meat from the vacuum vessel fresh air was introduced to bring the
vacuum
vessel to atmospheric pressure.
[0139]The smoke-infused lobster meat was then removed. An empirical test is
performed to assess the odor and taste of the smoke-infused lobster meat. It
was
found that such lobster meat had a smoky acrid aroma and an unpleasant smoky
taste.
[0140]Thus, the procedure was controlled to be carried out as follows: Vacuum:
about 26 inches of Hg to about 29 inches of Hg (from about 670 mm of Hg to
about
735 mm Hg) Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum
pulse for about 5 to about 30 seconds Vacuum release for about 1 to about 10
seconds Number of cycles: 50 to about 400 cycles The removed smoke-infused
lobster meat was subjected to the additional essential step of a chilled
resting cycle
as previously described in the cold room at a temperature of about 2 C. to
about 6
C. for a period of about 6 hours. Thus, the chilled resting cycle was about 1
to about
6 hours at about 2 C. to about 6 C.
37
CA 02958473 2017-02-21
[0141]The smoke-infused lobster meat which had been prepared by the smoke-
infusion method of an aspect of the present invention as described above and
which
included the above-described essential step of the chilled resting cycle as
above
specified was again subjected to the empirical test to assess the odor and
taste of
the smoke-infused lobster meat. It was found that such lobster meat had no
substantial smoky aroma, had improved acceptably-mild smoky taste and had
improved preservation qualities.
[0142]While the above smoke infusion has been described for extracted lobster
meat, it is equally applicable to the following lobster smoke infusions:
[0143]The lobster shell may be scored and the entire lobster may be subjected
to the
smoke infusion; i.e, below the lobster shell.
[0144]The lobster claws may be separated from the entire lobster, then scored
and
the scored lobster claws may be subjected to the smoke infusion; below the
lobster
claw shell.
[0145]The lobster tails may be separated from the entire lobster, then scored
and
the scored lobster tails may be subjected to the smoke infusion; below the
lobster
tail shell.
[0146]The whole lobster may be eviscerated and the whole eviscerated lobster
may
be subjected to the smoke infusion.
Example 6
[0147]The method as described above for the production of smoke-infused
lobster is
modified for the production of smoke-infused snow crab. The procedure is
controlled to be carried out as follows: Vacuum: about 20 inches of Hg to
about 29
inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in: smoke introduction
for about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to about
400
cycles Chilled resting cycle: about 1 to about 6 hours at about 1 C. to about
6 C.
[0148]The snow crab which was smoke infused according to the above-described
method of the present invention, has no substantial smoky aroma, has improved
acceptably-mild smoky taste and has improved preservation qualities.
38
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Example 7
[0149]The method as described above for the production of smoke-infused
lobster is
modified for the production of smoke-infused King crab. The procedure is
controlled
to be carried out as follows: Vacuum: about 20 inches of Hg to about 29 inches
of Hg
(about 515 mm Hg to about 735 mm Hg) Smoke in: smoke introduction for about 1
to about 10 seconds Vacuum pulse for about 5 to about 30 seconds Vacuum
release
for about 1 to about 10 seconds Number of cycles: 50 to about 400 cycles
Chilled
resting cycle: about 1 to about 6 hours at about 1 C. to about 6 C.
[0150]The King crab which was smoke infused according to the above-described
method of the present invention, has no substantial smoky aroma, has improved
acceptably-mild smoky taste and has improved preservation qualities.
Example 8
[0151]The method as described above for the production of smoke-infused
lobster is
modified for the production of smoke-infused, raw, fresh shell-on common
shrimp.
The procedure is controlled to be carried out as follows: Vacuum: about 20
inches of
Hg to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in:
smoke introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to
about 30 seconds Vacuum release for about 1 to about 10 seconds Number of
cycles:
50 to about 400 cycles Chilled resting period: about 1 to about 6 hours at
about 1 C.
to about 6 C.
[0152]The smoke-infused raw, fresh shell-on common shrimp prepared according
to
the above-described method of the present invention has an easily-removable
shell,
has no substantial smoky aroma, has improved acceptably-mild smoky taste and
has
improved preservation at ordinary freezing temperatures.
Example 9
[0153]The method as described above for the production of smoke-infused common
shrimp is modified for the production of smoke-infused raw, fresh shell-on
prawns.
The procedure is controlled to be carried out as follows: Vacuum: about 20
inches of
Hg to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in:
smoke introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to
about 30 seconds Vacuum release for about 1 to about 10 seconds Number of
cycles:
50 to about 400 cycles Chilled resting period: about 1 to about 6 hours at
about 1 C.
to about 6 C.
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CA 02958473 2017-02-21
[0154]The smoke-infused raw, fresh shell-on prawns prepared according to the
above-described method of the present invention, has an easily-removable
shell, has
no substantial smoky aroma, has improved acceptably-mild smoky taste and has
improved preservation at ordinary freezing temperatures.
[0155]The method of aspect of this invention may be carried out with equally-
effective results on at least all the crustaceans specifically-listed
hereinabove.
Example 10
[0156]The smoke-infusing method on intact oysters according to an embodiment
of
this invention, was carried out as described below.
[0157]Intact oysters to be smoke-infused were placed on trays within the
interior of
the vacuum vessel as previously described in FIG. 2, FIG. 3, FIG. 4 and FIG.
5. The
vacuum vessel was then sealed. The vacuum pump as previously defined was
operated as previously defined to create a negative pressure of the order of
about 26
inches of Hg to 29 inches of Hg (from about 670 mm of Hg to about 735 mm Hg),
i.e.,
at or nearly at full vacuum, within the vacuum-treating vessel. Smoke which
had an
increased smoke content which had been provided by the above-described
recycling,
and which had a smoke/air mixture moisture content of about 10% to about 50%
by
weight, was then admitted into the vacuum-treating vessel until equilibrium
was
reached. Smoke introduction was then ceased and substantially simultaneously
vacuum was applied. The smoke infusion took place at a suitable low
temperature of
e.g., about 4 C. for a time of about 2 to 20 seconds. Smoke which had not
been
perfused into the oysters to be smoke-infused was removed. This sequence of
steps,
i.e., introducing smoke into the vacuum-treating zone, and then removing the
smoke
was repeated 50 to about 400 times i.e., in pulsed sequences of smoke
introduction
stage/vacuum purging stage/vacuum release stage which results in the efficient
infusion of smoke into the intact oysters. This pulsed sequences of smoke
introduction stage/vacuum purging stage/vacuum release stage was periodically
repeated, as above noted, i.e., smoke introduction stage for about 1 to about
10
seconds, vacuum purging stage for about 5 to about 30 seconds and vacuum
release
stage for about 1 to about 10 seconds for about 50 to about 400 cycles. In
order to
remove the smoke-infused intact oysters from the vacuum vessel fresh air was
introduced to bring the vacuum vessel to atmospheric pressure.
[0158]The method for the production of smoke-infused intact oysters, is
controlled
CA 02958473 2017-02-21
to be carried out as follows: Vacuum: about 26 inches of Hg to about 29 inches
of Hg
(from about 670 mm of Hg to about 735 mm Hg) Smoke in: smoke introduction for
about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum
release for about 1 to about 10 seconds Number of cycles: 50 to about 400
cycles
The smoke-infused intact oysters were removed. An empirical test was performed
to
assess the odor and taste of the smoke-infused oysters. It was found that such
intact
oysters had a smoky acrid aroma and an unpleasant smoky taste. The removed
smoke-infused intact oysters were now subjected to the essential step of a
chill
resting cycle at about 1 to about 6 hours at about 1 C. to about 6 C. Thus
the chilled
resting cycle was at about 1 to about 6 hours at about 1 C. to about 6 C.
[0159]The smoke-infused intact oysters which were prepared according to the
above-described method steps of the present invention including the essential
step
of the chill resting cycle were now subjected to an empirical test to assess
the odor
and taste of the smoke-infused intact oysters. It is found that such smoke-
infused
intact oysters were surprisingly still alive, easily removable from their
shells, had no
substantial smoky aroma, had improved acceptably-mild smoky taste and had
improved preservation at ordinary refrigeration temperature.
Example 11
[0160]The method as described above for the production of smoke-infused intact
oysters was modified for the production of smoke-infused intact hard shell
clams
(quahogs). The procedure is controlled to be carried out as follows: Vacuum:
about
20 inches of Hg to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg)
Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum pulse for
about 5 to about 30 seconds Vacuum release for about 1 to about 10 seconds
Number of cycles: about 50 to about 400 cycles Chilled resting cycle: about 1
to
about 6 hours at about 1 C. to about 6 C.
[0161]The smoke infused intact common hard shell clams (quahogs) prepared
according to the above-described method of the present invention, are
surprisingly
still alive, are easily removable from their shells, have no substantial smoky
aroma
and have improved acceptably-mild smoky taste and preservation at ordinary
refrigeration temperature.
Example 12
[0162]The method as described above for the production of smoke-infused
oysters is
41
CA 02958473 2017-02-21
modified for the production of live, intact shell-on smoke-infused razor clams
is
carried out. The procedure is controlled to be carried out as follows: Vacuum:
about
20 inches of Hg to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg)
Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum pulse for
about 5 to about 30 seconds Vacuum release for about 1 to about 10 seconds
Number of cycles: 50 to about 400 cycles Chilled resting cycle: about 1 to
about 6
hours at about 1 C. to about 6 C.
[0163]The smoke-infused intact razor clams which have been prepared according
to
the above-described method steps of the present invention, are surprisingly
still live,
may be easily removable from their shells and have improved delicate smoke
taste,
smell and preservation at ordinary refrigeration temperature.
Example 13
[0164]The method as described above for the production of smoke-infused
oysters is
modified for the production of live, intact shell-on smoke-infused mussels.
The
procedure is controlled to be carried out as follows: Vacuum: about 20 inches
of Hg
to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in: smoke
introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to about
30
seconds Vacuum release for about 1 to about 10 seconds Number of cycles: about
50
to about 400 cycles Chilled resting period: about 1 to about 6 hours at about
1 C. to
about 6 C.
[0165]The smoke infused intact mussels prepared according to the above-
described
method of the present invention, have no substantial smoky aroma have improved
acceptably-mild smoky taste and have improved taste and preservation at
ordinary
refrigeration temperature.
[0166]When the smoke infused intact mussels are encased in a vacuum bag,
cooked
and then frozen, and when they are thawed and removed from the vacuum bag,
they may be easily removable from their shell.
Example 14
[0167]The method as described above for the production of smoke-infused
oysters is
modified for the production of smoke-infused adductor muscle of scallops. The
procedure is controlled to be carried out as follows: Vacuum: about 20 inches
of Hg
to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in: smoke
42
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introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to about
30
seconds Vacuum release for about 1 to about 10 seconds Number of cycles: about
50
to about 400 cycles Chilled resting period: about 1 to about 6 hours at about
1 C. to
about 6 C.
[0168]The smoke infused adductor muscle of the scallops prepared according to
the
above-described method of the present invention, has no substantial smoky
aroma,
has improved acceptably-mild smoky taste and preservation at ordinary
refrigeration
temperature.
[0169]The method of aspect of this invention may be carried out with equally-
effective results on at least all the bivalve mollusks specifically-listed
hereinabove.
Example 15
[0170]The method as described above for the production of smoke-infused
oysters is
modified for the production of smoke-infused muscle tissue of abalone. The
procedure is controlled to be carried out as follows: Vacuum: about 20 inches
of Hg
to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in: smoke
introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to about
30
seconds Vacuum release for about 1 to about 10 seconds Number of cycles: about
150 to about 200 cycles Chilled resting cycle: about 1 to about 6 hours at
about 1 C.
to about 6 C.
[0171]The smoke infused muscle tissue of abalones prepared according to the
above-described method of the present invention, has no substantial smoky
aroma,
has improved acceptably-mild smoky taste and preservation at ordinary
refrigeration
temperature.
[0172]The method of aspect of this invention may be carried out with equally-
effective results on at least all the gastropod mollusks specifically-listed
hereinabove.
Example 16
[0173]The method as described above for the production of smoke-infused
oysters is
modified for the production of smoke-infused octopus meat from any part of the
octopus. The procedure is controlled to be carried out as follows: Vacuum:
about 20
inches of Hg to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg)
43
CA 02958473 2017-02-21
Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum pulse for
about 5 to about 30 seconds Vacuum release for about 1 to about 10 seconds
Number of cycles: about 50 to about 400 cycles Chilled resting cycle: about 1
to
about 6 hours at about 1 C. to about 6 C.
[0174]The smoke infused octopus meat prepared according to the above-described
method of the present invention, has no substantial smoky aroma, has improved
acceptably-mild smoky taste and enhanced preservation at ordinary
refrigeration
temperature.
[0175]The method of aspect of this invention may be carried out with equally-
effective results on at least all the cephalid mollusks specifically-listed
hereinabove.
Example 17
[0176]Fish may be smoke-infused according to one embodiment of the method of
the present invention. One example of the smoke-infusing method on Arctic char
which may be smoke-infused, according to this invention is now described.
[0177]Pieces of the Arctic char or whole Arctic char, to be smoke-infused are
placed
in desired proportions on trays within the interior of the vacuum vessel as
previously
described in FIG. 2, FIG. 3, FIG. 4 and FIG. 5. The vacuum vessel is then
sealed. The
vacuum pump as previously defined was operated as previously defined to create
a
negative pressure within the vacuum-treating vessel of the order of about 26
inches
of Hg to 29 inches of Hg (from about 670 mm of Hg to about 735 mm Hg), i.e.,
at or
nearly at full vacuum. Smoke having an increased smoke content which had been
provided by the above-described recycling, and which was initially had a
smoke/air
mixture moisture content of about 10% to about 50%, by weight was then
admitted
into the vacuum-treating vessel until equilibrium was reached. Smoke
introduction
was then ceased and substantially simultaneously vacuum was applied. The smoke
infusion took place at a suitable low temperature of e.g., about 4 C. for a
time of
about 2 to 20 seconds. This then removed smoke which had not been perfused
into
the Arctic char to be smoke-infused was removed. This sequence of method
steps,
i.e., introducing smoke into the vacuum-treating zone, and then removing the
smoke
was repeated 50 to about 400 times, i.e., in pulsed sequences of smoke
introduction
stage/vacuum purging stage/vacuum release stage which results in the efficient
infusion of smoke into the Arctic char This pulsed sequences of smoke
introduction
stage/vacuum purging stage/vacuum release stage was periodically repeated, as
above noted, i.e., smoke introduction stage for about 1 to about 10 seconds,
vacuum
44
CA 02958473 2017-02-21
purging stage for about 5 to about 30 seconds and vacuum release stage for
about 1
to about 10 seconds for about 50 to about 400 cycles. In order to remove the
smoke-
infused Arctic char from the vacuum vessel fresh air was introduced to bring
the
vacuum vessel to atmospheric pressure.
[0178]The smoke-infused Arctic char was removed. An empirical test was
performed
to assess the odor and taste of the smoke-infused Arctic char. It was found
that such
Arctic char had a smoky acrid aroma and an unpleasant smoky taste.
[0179]Thus, the procedure is controlled to be carried out as follows: Vacuum:
about
26 inches of Hg to about 29 inches of Hg (from about 670 mm of Hg to about 735
mm Hg) Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum
pulse for about 5 to about 30 seconds Vacuum release for about 1 to about 10
seconds Number of cycles: 50 to about 400 cycles The removed smoke-infused
Arctic
char was subjected to the additional essential step of a chilled resting cycle
as
previously described in the cold room at a temperature of about 2 C. to about
6 C.
for a period of about 6 hours. Thus, the chilled resting cycle was about 1 to
about 6
hours at about 2 C. to about 6 C.
[0180]The smoke-infused Arctic char which had been prepared by the smoke-
infusion method of an aspect of the present invention as described above and
which
included the above-described essential step of the chilled resting cycle as
above
specified was again subjected to the empirical test to assess the odor and
taste of
the smoke-infused Arctic char. It was found that such Arctic char had no
substantial
smoky aroma, had improved acceptably-mild smoky taste and had improved
preservation qualities.
Example 18
[0181]The method as described above for the production of smoke-infused Arctic
char is modified for the production of smoke-infused salmon. The procedure is
controlled to be carried out as follows: Vacuum: about 20 inches of Hg to
about 29
inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in: smoke introduction
for about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to about
400
cycles Chilled resting cycle: about 1 to about 6 hours at about 1 C. to about
6 C.
[0182]The smoke infused salmon prepared according to the above-described
method of the present invention, has no substantial smoky aroma, has improved
CA 02958473 2017-02-21
acceptably-mild smoky taste and has enhanced preservation at ordinary
refrigeration
temperature.
[0183]Example 19
[0184]Pieces of trout or whole trout is/are subjected to the method of the
present
invention under modified method conditions for smoke infusing Arctic char as
previously described in detail. The procedure is controlled to be carried out
as
follows: Vacuum: about 20 inches of Hg to about 29 inches of Hg (about 515 mm
Hg
to about 735 mm Hg) Smoke in: smoke introduction for about 1 to about 10
seconds
Vacuum pulse for about 5 to about 30 seconds Vacuum release for about 1 to
about
seconds Number of cycles: 50 to about 400 cycles Chilled resting cycle: about
1 to
about 6 hours at about 1 C. to about 6 C.
[0185]The smoke infused trout prepared according to the above-described method
of the present invention, has no substantial smoky aroma, has improved
acceptably-
mild smoky taste and has enhanced preservation at ordinary refrigeration
temperature
[0186]The method of aspect of this invention may be carried out with equally-
effective results on at least all the fish specifically-listed hereinabove.
Example 20
[0187]Various meats may be smoke-infused according to one embodiment of the
method of the present invention. One example of the smoke-infusing method on
various meats is on beef brisket which may be smoke-infused, according to this
invention is now described.
[0188]Pieces of the brisket to be smoke-infused are placed in desired
proportions on
trays within the interior of the vacuum vessel as previously described in FIG.
2, FIG.
3, FIG. 4 and FIG. 5. The vacuum vessel is then sealed. The vacuum pump as
previously defined was operated as previously defined to create a negative
pressure
within the vacuum-treating vessel of the order of about 26 inches of Hg to 29
inches
of Hg (from about 670 mm of Hg to about 735 mm Hg), i.e., at or nearly at full
vacuum. Smoke having an increased smoke content which had been provided by the
above-described recycling, and which was initially had a smoke/air mixture
moisture
content of about 10% to about 50%, by weight was then admitted into the vacuum-
treating vessel until equilibrium was reached. Smoke introduction was then
ceased
46
CA 02958473 2017-02-21
and substantially simultaneously vacuum was applied. The smoke infusion took
place
at a suitable low temperature of e.g., about 4 C. for a time of about 2 to 20
seconds.
This then removed smoke which had not been perfused into the beef brisket to
be
smoke-infused was removed. This sequence of method steps, i.e., introducing
smoke
into the vacuum-treating zone, and then removing the smoke was repeated 50 to
about 400 times, i.e., in pulsed sequences of smoke introduction stage/vacuum
purging stage/vacuum release stage which results in the efficient infusion of
smoke
into the beef brisket. This pulsed sequences of smoke introduction
stage/vacuum
purging stage/vacuum release stage was periodically repeated, as above noted,
i.e.,
smoke introduction stage for about 1 to about 10 seconds, vacuum purging stage
for
about 5 to about 30 seconds and vacuum release stage for about 1 to about 10
seconds for about 50 to about 400 cycles. In order to remove the smoke-infused
beef
brisket from the vacuum vessel fresh air was introduced to bring the vacuum
vessel
to atmospheric pressure.
[0189]The smoke-infused beef brisket was removed. An empirical test was
performed to assess the odor and taste of the smoke-infused beef brisket. It
was
found that such beef brisket had a smoky acrid aroma and an unpleasant smoky
taste.
[0190]Thus, the procedure is controlled to be carried out as follows: Vacuum:
about
26 inches of Hg to about 29 inches of Hg (from about 670 mm of Hg to about 735
mm Hg) Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum
pulse for about 5 to about 30 seconds Vacuum release for about 1 to about 10
seconds Number of cycles: 50 to about 400 cycles The removed smoke-infused
beef
brisket was subjected to the additional essential step of a chilled resting
cycle as
previously described in the cold room at a temperature of about 2 C. to about
6 C.
for a period of about 6 hours. Thus, the chilled resting cycle was about 1 to
about 6
hours at about 2 C. to about 6 C.
[0191]The smoke-infused beef brisket which had been prepared by the smoke-
infusion method of an aspect of the present invention as described above and
which
included the above-described essential step of the chilled resting cycle as
above
specified was again subjected to the empirical test to assess the odor and
taste of
the smoke-infused beef brisket. It was found that such beef brisket had no
substantial smoky aroma, had improved acceptably-mild smoky taste and had
improved preservation qualities.
Example 21
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[0192]The method as described above for the production of smoke-infused beef
brisket is modified for the production of smoke-infused veal breast. The
procedure is
controlled to be carried out as follows: Vacuum: about 20 inches of Hg to
about 29
inches of Hg (about 515 mm Hg to about 735 mm Hg) Smoke in: smoke introduction
for about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to about
400
cycles Chilled resting cycle: about 1 to about 6 hours at about 1 C. to about
6 C.
[0193]The smoke infused veal breast prepared according to the above-described
method of the present invention, has no substantial smoky aroma, has improved
acceptably-mild smoky taste and has enhanced preservation at ordinary
refrigeration
temperature.
Example 22
[0194]The method as described above for the production of smoke-infused beef
brisket is modified for the production of smoke-infused ham. The procedure is
controlled to be carried out as follows: Vacuum: about 20 inches of Hg to
about 29
inches of Hg (about 515 mm Hg to about 735 mm Hg). Smoke in: smoke
introduction
for about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to about
400
cycles Chilled resting cycle: about 1 to about 6 hours at about 1 C. to about
6 C.
[0195]The smoke infused ham prepared according to the above-described method
of
the present invention, has no substantial smoky aroma, has improved acceptably-
mild smoky taste and has enhanced preservation at ordinary refrigeration
temperature.
Example 23
[0196]The method as described above for the production of smoke-infused beef
brisket is modified for the production of smoke-infused pork belly for the
production
of pork bacon. The procedure is controlled to be carried out as follows:
Vacuum:
about 20 inches of Hg to about 29 inches of Hg (about 515 mm Hg to about 735
mm
Hg). Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum pulse
for
about 5 to about 30 seconds Vacuum release for about 1 to about 10 seconds
Number of cycles: 50 to about 400 cycles Chilled resting cycle: about 1 to
about 6
hours at about 1 C. to about 6 C.
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[0197]The smoke infused bacon prepared according to the above-described method
of the present invention, has no substantial smoky aroma, has improved
acceptably-
mild smoky taste and has enhanced preservation at ordinary refrigeration
temperature.
Example 24
[0198]The method as described above for the production of smoke-infused beef
brisket is modified for the production of smoke-infused minced pork sausage
meat,
which includes minced pork, cereal and spices. The procedure is controlled to
be
carried out as follows: Vacuum: about 20 inches of Hg to about 29 inches of Hg
(about 515 mm Hg to about 735 mm Hg). Smoke in: smoke introduction for about 1
to about 10 seconds Vacuum pulse for about 5 to about 30 seconds Vacuum
release
for about 1 to about 10 seconds Number of cycles: 50 to about 400 cycles
Chilled
resting cycle: about 1 to about 6 hours at about 1 C. to about 6 C.
[0199]The smoke infused minced pork sausage meat prepared according to the
above-described method of the present invention, has no substantial smoky
aroma,
has improved acceptably-mild smoky taste and has enhanced preservation at
ordinary refrigeration temperatures.
[0200]In addition, sausages prepared from such smoke infused minced pork
sausage
meat can be made into sausages having enhanced flavour with less salt therein.
[02011Example 25
[0202]The method as described above for the production of smoke-infused beef
brisket is modified for the production of smoke-infused minced sheep or lamb
meat.
The procedure is controlled to be carried out as follows: Vacuum: about 20
inches of
Hg to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg). Smoke in:
smoke introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to
about 30 seconds Vacuum release for about 1 to about 10 seconds Number of
cycles:
50 to about 400 cycles Chilled resting cycle: about 1 to about 6 hours at
about 1 C.
to about 6 C.
[0203]The smoke infused sheep or lamb minced meat prepared according to the
above-described method of the present invention, has no substantial smoky
aroma,
has improved acceptably-mild smoky taste and has enhanced preservation at
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ordinary refrigeration temperature.
[02041Example 26
[0205]The method as described above for the production of smoke-infused beef
brisket is modified for the production of smoke-infused venison. The procedure
is
controlled to be carried out as follows: Vacuum: about 20 inches of Hg to
about 29
inches of Hg (about 515 mm Hg to about 735 mm Hg). Smoke in: smoke
introduction
for about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to about
400
cycles Chilled resting cycle: about 1 to about 6 hours at about 1 C. to about
6 C.
[0206]The smoke infused venison prepared according to the above-described
method of the present invention, has no substantial smoky aroma, has improved
acceptably-mild smoky taste and has enhanced preservation at ordinary
refrigeration
temperature.
Example 27
[0207]The method as described above for the production of smoke-infused beef
brisket is modified for the production of smoke-infused goat short loin. The
procedure is controlled to be carried out as follows: Vacuum: about 20 inches
of Hg
to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg). Smoke in: smoke
introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to about
30
seconds Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to
about 400 cycles Chilled resting cycle: about 1 to about 6 hours at about 1
C. to
about 6 C.
[0208]The smoke infused goat short loin prepared according to the above-
described
method of the present invention, has no substantial smoky aroma, has improved
acceptably-mild smoky taste and has enhanced preservation at ordinary
refrigeration
temperature.
[0209]The method of aspects of this invention may be carried out with equally-
effective results on at least all the meats specifically-listed hereinabove.
Example 28
[0210]Poultry may be smoke-infused according to one embodiment of the method
CA 02958473 2017-02-21
of the present invention. One example of the smoke-infusing method of poultry
is on
turkey breast which may be smoke-infused, according to this invention is now
described.
[0211]Pieces of the turkey breast to be smoke-infused are placed in desired
proportions on trays within the interior of the vacuum vessel as previously
described
in FIG. 2, FIG. 3, FIG. 4 and FIG. 5 The vacuum vessel is then sealed. The
vacuum
pump as previously defined was operated as previously defined to create a
negative
pressure within the vacuum-treating vessel of the order of about 26 inches of
Hg to
29 inches of Hg (from about 670 mm of Hg to about 735 mm Hg), i.e., at or
nearly at
full vacuum. Smoke having an increased smoke content which had been provided
by
the above-described recycling, and which was initially had a smoke/air mixture
moisture content of about 10% to about 50%, by weight was then admitted into
the
vacuum-treating vessel until equilibrium was reached. Smoke introduction was
then
ceased and substantially simultaneously vacuum was applied. The smoke infusion
took place at a suitable low temperature of e.g., about 4 C. for a time of
about 2 to
20 seconds. This then removed smoke which had not been perfused into the
turkey
breast to be smoke-infused was removed. This sequence of method steps, i.e.,
introducing smoke into the vacuum-treating zone, and then removing the smoke
was
repeated 50 to about 400 times, i.e., in pulsed sequences of smoke
introduction
stage/vacuum purging stage/vacuum release stage which results in the efficient
infusion of smoke into the turkey breast. This pulsed sequences of smoke
introduction stage/vacuum purging stage/vacuum release stage was periodically
repeated, as above noted, i.e., smoke introduction stage for about 1 to about
10
seconds, vacuum purging stage for about 5 to about 30 seconds and vacuum
release
stage for about 1 to about 10 seconds for about 50 to about 400 cycles. In
order to
remove the smoke-infused turkey breast from the vacuum vessel fresh air was
introduced to bring the vacuum vessel to atmospheric pressure.
[0212]The smoke-infused turkey breast was removed. An empirical test was
performed to assess the odor and taste of the smoke-infused turkey breast. It
was
found that such turkey breast had a smoky acrid aroma and an unpleasant smoky
taste.
[0213]Thus, the procedure is controlled to be carried out as follows: Vacuum:
about
26 inches of Hg to about 29 inches of Hg (from about 670 mm of Hg to about 735
mm Hg) Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum
pulse for about 5 to about 30 seconds Vacuum release for about 1 to about 10
seconds Number of cycles: 50 to about 400 cycles The removed smoke-infused
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turkey breast was subjected to the additional essential step of a chilled
resting cycle
as previously described in the cold room at a temperature of about 2 C. to
about 6
C. for a period of about 6 hours. Thus, the chilled resting cycle was about 1
to about
6 hours at about 2 C. to about 6 C.
(0214]The smoke-infused turkey breast which had been prepared by the smoke-
infusion method of an aspect of the present invention as described above and
which
included the above-described essential step of the chilled resting cycle as
above
specified was again subjected to the empirical test to assess the odor and
taste of
the smoke-infused turkey breast. It was found that such turkey breast had no
substantial smoky aroma, had improved acceptably-mild smoky taste and had
improved preservation qualities.
Example 29
[0215]The method as described above for the production of smoke-infused turkey
breast is modified for the production of smoke-infused chicken drum sticks.
The
procedure is controlled to be carried out as follows: Vacuum: about 20 inches
of Hg
to about 29 inches of Hg (about 515 mm Hg to about 735 mm Hg). Smoke in: smoke
introduction for about 1 to about 10 seconds Vacuum pulse for about 5 to about
30
seconds Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to
about 400 cycles Chilled resting cycle: about 1 to about 6 hours at about 1
C. to
about 6 C.
[0216]The smoke infused chicken drum sticks prepared according to the above-
described method of the present invention, has no substantial smoky aroma, has
improved acceptably-mild smoky taste and has enhanced preservation at ordinary
refrigeration temperature.
Example 30
[0217]The method as described above for the production of smoke-infused turkey
breast is modified for the production of smoke-infused duck thighs. The
procedure is
controlled to be carried out as follows: Vacuum: about 20 inches of Hg to
about 29 ,
inches of Hg (about 515 mm Hg to about 735 mm Hg). Smoke in: smoke
introduction
for about 1 to about 10 seconds Vacuum pulse for about 5 to about 30 seconds
Vacuum release for about 1 to about 10 seconds Number of cycles: 50 to about
400
cycles Chilled resting cycle: about 1 to about 6 hours at about 1 C. to about
6 C.
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[0218]The smoke infused duck thighs prepared according to the above-described
method of the present invention, has no substantial smoky aroma, has improved
acceptably-mild smoky taste and has enhanced preservation at ordinary
refrigeration
temperature.
[0219]The method of aspect of this invention may be carried out with equally-
effective results on all the poultry specifically-listed hereinabove.
Example 31
[0220]Cheeses may be smoke-infused with Cannabis compounds according to one
embodiment of the method of the present invention. The smoke-infusing method
on
cheddar cheese according to an embodiment of this invention, is carried out as
described below.
[0221] Pieces of the cheddar cheese to be smoke-infused are placed in desired
proportions on trays within the interior of the vacuum vessel as previously
defined in
FIG. 2, FIG. 3, FIG. 4 and FIG. 5. The vacuum vessel is then sealed. The
vacuum pump
as previously defined is operated as previously defined to create a negative
pressure
within the vacuum-treating vessel of the order of about 26 inches of Hg to 29
inches
of Hg (from about 670 mm of Hg to about 735 mm Hg), i.e., at or nearly at full
vacuum. Smoke is generated by burning wood sawdust pellets which have about
50% Cannabis plant material content, and has an increased smoke content which
has
been provided by the above-described recycling, and which initially has a
smoke/air
mixture moisture content of about 10% to about 50%, by weight, is then
admitted
into the vacuum-treating vessel until equilibrium is reached. Smoke
introduction is
then ceased and substantially simultaneously vacuum is applied. The smoke
infusion
takes place at a suitable low temperature e.g., of about 4 C for a time of
about 2 to
20 seconds. The smoke which has not been perfused into the cheddar cheese to
be
smoke-infused is then removed. This sequence of method steps, i.e.,
introducing
smoke into the vacuum-treating zone, and then removing the smoke is repeated
about 50 to about 400 times, i.e., in pulsed sequences of smoke introduction
stage/vacuum purging stage/vacuum release stage; which results in the
efficient
infusion of smoke into the cheddar cheese. This pulsed sequence of smoke
introduction stage/vacuum purging stage/vacuum release stage is periodically
repeated, as above noted, i.e., smoke introduction stage for about 1 to about
10
seconds, vacuum purging stage for about 5 to about 30 seconds and vacuum
release
stage for about 1 to about 10 seconds for about 50 to about 400 cycles. In
order to
remove the smoke-infused cheddar cheese from the vacuum vessel, fresh air is
53
CA 02958473 2017-02-21
introduced to bring the vacuum vessel to atmospheric pressure.
[0222]The Cannabis and smoke-infused cheddar cheese is removed. An empirical
test is performed to assess the odor and taste of the Cannabis and smoke-
infused
cheddar cheese.
[0223]Thus, the procedure is controlled to be carried out as follows: Vacuum:
about
26 inches of Hg to about 29 inches of Hg (from about 670 mm of Hg to about 735
mm Hg) Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum
pulse for about 5 to about 30 seconds Vacuum release for about 1 to about 10
seconds Number of cycles: 50 to about 400 cycles The removed smoke-infused
cheddar cheese is subjected to the additional essential step of a chilled
resting cycle
as previously described in the cold room at a temperature of about 2 C to
about 6
C. for a period of about 6 hours. Thus, the chilled resting cycle is about 1
to about 6
hours at about 2 C to about 6 C.
[0224]The Cannabis and smoke-infused cheddar cheese which has been prepared by
the smoke-infusion method of an aspect of the present invention as described
above
and which includes the above-described essential step of the chilled resting
cycle as
above specified, is again subjected to the empirical test to assess the odor
and taste.
Example 32
[0225]Various red meats and poultry may be smoke-infused with Cannabis
compounds according to an embodiment of the method of the present invention.
The smoke-infusing method may be used with beef brisket in order to produce a
marijuana-smoked beef jerky, which is carried out as described below.
[0226]Pieces of the brisket to be smoke-infused are placed in desired
proportions on
trays within the interior of the vacuum vessel as previously defined in FIG.
2, FIG. 3,
FIG. 4 and FIG. 5. The vacuum vessel is then sealed. The vacuum pump as
previously
defined is operated as previously defined to create a negative pressure within
the
vacuum-treating vessel of the order of about 26 inches of Hg to 29 inches of
Hg
(from about 670 mm of Hg to about 735 mm Hg), i.e., at or nearly at full
vacuum.
Smoke is generated by burning wood sawdust pellets which have about 50%
Cannabis plant material content, and has an increased smoke content which has
been provided by the above-described recycling, and which initially has a
smoke/air
mixture moisture content of about 10% to about 50%, by weight, is then
admitted
into the vacuum-treating vessel until equilibrium is reached. Smoke
introduction is
54
CA 02958473 2017-02-21
then ceased and substantially simultaneously vacuum is applied. The smoke
infusion
takes place at a suitable low temperature e.g., of about 4 C for a time of
about 2 to
20 seconds. The smoke which has not been perfused into the beef brisket to be
smoke-infused is then removed. This sequence of method steps, i.e.,
introducing
smoke into the vacuum-treating zone, and then removing the smoke is repeated
about 50 to about 400 times, i.e., in pulsed sequences of smoke introduction
stage/vacuum purging stage/vacuum release stage; which results in the
efficient
infusion of smoke into the beef brisket. This pulsed sequence of smoke
introduction
stage/vacuum purging stage/vacuum release stage is periodically repeated, as
above
noted, i.e., smoke introduction stage for about 1 to about 10 seconds, vacuum
purging stage for about 5 to about 30 seconds and vacuum release stage for
about 1
to about 10 seconds for about 50 to about 400 cycles. In order to remove the
smoke-
infused beef brisket from the vacuum vessel, fresh air is introduced to bring
the
vacuum vessel to atmospheric pressure.
[0227]The Cannabis and smoke-infused beef brisket is removed. An empirical
test is
performed to assess the odor and taste of the Cannabis and smoke-infused beef
brisket.
[0228]Thus, the procedure is controlled to be carried out as follows: Vacuum:
about
26 inches of Hg to about 29 inches of Hg (from about 670 mm of Hg to about 735
mm Hg) Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum
pulse for about 5 to about 30 seconds Vacuum release for about 1 to about 10
seconds Number of cycles: 50 to about 400 cycles The removed smoke-infused
beef
brisket is subjected to the additional essential step of a chilled resting
cycle as
previously described in the cold room at a temperature of about 2 C to about
6 C.
for a period of about 6 hours. Thus, the chilled resting cycle is about 1 to
about 6
hours at about 2 C to about 6 C.
[0229]The Cannabis and smoke-infused beef brisket which has been prepared by
the
smoke-infusion method of an aspect of the present invention as described above
and
which includes the above-described essential step of the chilled resting cycle
as
above specified, is again subjected to the empirical test to assess the odor
and taste.
Additional steps may be taken to further remove moisture from the beef brisket
in
order to ensure its suitability as beef jerky if long term storage is desired.
[0230]
Example 33
CA 02958473 2017-02-21
[0231]Various fish, crustaceans and other types of seafood may be smoke-
infused
with Cannabis compounds according to an embodiment of the method of the
present invention. The smoke-infusing method may be used on lobster in order
to
produce a marijuana-smoked lobster, which is carried out as described below.
[0232]American or Canadian cold water clawed lobsters were separated from the
shell by usual means, e.g., by the method described in U.S. Pat. No. 6,159,528
patented Dec. 12, 2000 by Gallant et al, (the entire contents of which are
hereby
incorporated by reference), which provided methods for separating the intact
shell
of hard-shelled crustaceans from the raw edible meat contained therein which
is
very strongly attached to the shells by specified freeze-thaw cycles. The so-
separated
meat is subjected to the method of the present invention under the method
conditions previously described in detail.
[0233]Pieces of the separated meat of the lobster to be smoke-infused are
placed in
desired proportions on trays within the interior of the vacuum vessel as
previously
defined in FIG. 2, FIG. 3, FIG. 4 and FIG. 5. The vacuum vessel is then
sealed. The
vacuum pump as previously defined is operated as previously defined to create
a
negative pressure within the vacuum-treating vessel of the order of about 26
inches
of Hg to 29 inches of Hg (from about 670 mm of Hg to about 735 mm Hg), i.e.,
at or
nearly at full vacuum. Smoke is generated by burning wood sawdust pellets
which
have about 50% Cannabis plant material content, and has an increased smoke
content which has been provided by the above-described recycling, and which
initially has a smoke/air mixture moisture content of about 10% to about 50%,
by
weight, is then admitted into the vacuum-treating vessel until equilibrium is
reached.
Smoke introduction is then ceased and substantially simultaneously vacuum is
applied. The smoke infusion takes place at a suitable low temperature e.g., of
about
4 C for a time of about 2 to 20 seconds. The smoke which has not been
perfused
into the lobster meat to be smoke-infused is then removed. This sequence of
method steps, i.e., introducing smoke into the vacuum-treating zone, and then
removing the smoke is repeated about 50 to about 400 times, i.e., in pulsed
sequences of smoke introduction stage/vacuum purging stage/vacuum release
stage;
which results in the efficient infusion of smoke into the lobster meat. This
pulsed
sequence of smoke introduction stage/vacuum purging stage/vacuum release stage
is periodically repeated, as above noted, i.e., smoke introduction stage for
about 1 to
about 10 seconds, vacuum purging stage for about 5 to about 30 seconds and
vacuum release stage for about 1 to about 10 seconds for about 50 to about 400
cycles. In order to remove the smoke-infused lobster from the vacuum vessel,
fresh
air is introduced to bring the vacuum vessel to atmospheric pressure.
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CA 02958473 2017-02-21
[0234]The Cannabis and smoke-infused lobster meat is removed. An empirical
test is
performed to assess the odor and taste of the Cannabis and smoke-infused
lobster
meat.
[0235]Thus, the procedure is controlled to be carried out as follows: Vacuum:
about
26 inches of Hg to about 29 inches of Hg (from about 670 mm of Hg to about 735
mm Hg) Smoke in: smoke introduction for about 1 to about 10 seconds Vacuum
pulse for about 5 to about 30 seconds Vacuum release for about 1 to about 10
seconds Number of cycles: 50 to about 400 cycles The removed smoke-infused
lobster meat is subjected to the additional essential step of a chilled
resting cycle as
previously described in the cold room at a temperature of about 2 C to about
6 C.
for a period of about 6 hours. Thus, the chilled resting cycle is about 1 to
about 6
hours at about 2 C to about 6 C.
[0236]The Cannabis and smoke-infused lobster meat which has been prepared by
the smoke-infusion method of an aspect of the present invention as described
above
and which includes the above-described essential step of the chilled resting
cycle as
above specified, is again subjected to the empirical test to assess the odor
and taste.
[0237]While the above smoke infusion has been described for extracted lobster
meat, it is equally applicable to the following lobster smoke infusions:
[0238]The lobster shell may be scored and the entire lobster may be subjected
to the
smoke infusion; i.e, below the lobster shell.
[0239]The lobster claws may be separated from the entire lobster, then scored
and
the scored lobster claws may be subjected to the smoke infusion; below the
lobster
claw shell.
[0240]The lobster tails may be separated from the entire lobster, then scored
and
the scored lobster tails may be subjected to the smoke infusion; below the
lobster
tail shell.
[0241]The whole lobster may be eviscerated and the whole eviscerated lobster
may
be subjected to the smoke infusion.
CONCLUSION
[0242]There are many commercial-advantages of carrying out the methods of
57
CA 02958473 2017-02-21
aspects of the present invention. Such advantages include: such smoke-infused
proteinaceous foods, e.g., cheeses, crustaceans, bivalve mollusks, gastropod
mollusks, fish, meats and poultry prepared by the methods of the present
invention
are able to attain a maximized value in market places distant to their point
of origin,
where the perceived value of such smoke-infused proteinaceous foods, e.g.,
cheeses,
crustaceans, bivalve mollusks, gastropod mollusks, fish, meats and poultry is
highest
and thus to attain higher levels of pricing than is traditionally available as
commodity
processors and thereby an enhanced ability to return more economic advantage
to
such smoke-infused proteinaceous foods, e.g., cheeses, crustaceans, bivalve
mollusks, gastropod mollusks, fish, meats and poultry resource; such smoke-
infused
crustaceans, bivalve mollusks, gastropod mollusks, fish, meats and poultry
processing communities are able to compete with and potentially displace sales
of
live such smoke-infused crustaceans, bivalve mollusks, gastropod mollusks, and
fish
and thereby reduce high costs of live (and frozen) shipping (often by air
carriers) and
in-transit mortalities (referred to as shrinkage) which is generally
recognized within
the industry often to exceed 8% in commercial supply chain situations; that
the
market place is able to receive a consistent and year-round supply of the such
crustaceans, bivalve mollusks, gastropod mollusks and fish and thereby provide
a
year-round and consistent product offering to the customer base with reduced
pricing volatility; the ability of the processors of such smoke-infused
proteinaceous
foods, e.g., cheeses, crustaceans, bivalve mollusks, gastropod mollusks, fish,
meats
and poultry to provide smoke-infused such smoke-infused proteinaceous foods,
e.g.,
cheeses, crustaceans, bivalve mollusks, gastropod mollusks, fish, meats and
poultry
to the world market which can be produced on a mass processing scale and
thereby
supply mass market (both retail and food service) demands, which is a capacity
that
has not heretofore been achieved as methods for rapid and acceptable
reconstitution of such smoke-infused proteinaceous foods, e.g., cheeses,
crustaceans, bivalve mollusks, gastropod mollusks, fish, meats and poultry
have not
been developed; the methods provide for the removal of the meat of the smoke-
infused crustaceans, bivalve mollusks, and gastropod mollusks from their
shells,
whether they are cooked from the frozen-thawed status or from smoke-infused
frozen-thawed status from the shell with avoidance of meat adhesion to the
shell
material, which is particularly typically associated with cold water clawed
lobsters
that have been frozen from live status, and thereby, the end-user is able to
consume
the smoke-infused cold water clawed lobsters with satisfaction and user-
friendliness
which is necessarily associated with its relative high cost and value
perception; and
the marketplace is able to receive a consistent and year-round supply of the
smoke-
infused crustaceans, bivalve mollusks and gastropod mollusks and thereby to
provide
a year-round and consistent product offering to the customer base with reduced
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CA 02958473 2017-02-21
pricing volatility.
[0243]The claims, and the language used therein are to be understood in terms
of
the variants of the invention which have been described. They are not to be
restricted to such variants, but are to be read as covering the full scope of
the
invention as is implicit within the invention and the disclosure that has been
provided herein.
59
