The various aspects presented herein relate to flavoring compositions with smoky-like aroma profile for use in flavored consumer products, and methods for the preparation of such flavoring compositions.

The various aspects presented herein relate to flavoring compositions with smoky-like aroma profile for use in flavored consumer products, and methods for the preparation of such flavoring compositions.

A method for making a liquid (e.g. water or oil)-based food ingredient, having grill flavour properties, comprises: combusting in the presence of oxygen, an intimate mixture of (i) 2-15 parts by weight smoke source and (ii) 1 part by weight flavour source, to generate smoke; and combining the smoke with a liquid carrier, yielding the food ingredient, wherein the flavour source comprises a lipid having an oleic acid content (whether free or esterified) of 20% or higher.

A method for making a liquid (e.g. water or oil)-based food ingredient, having grill flavour properties, comprises: combusting in the presence of oxygen, an intimate mixture of (i) 2-15 parts by weight smoke source and (ii) 1 part by weight flavour source, to generate smoke; and combining the smoke with a liquid carrier, yielding the food ingredient, wherein the flavour source comprises a lipid having an oleic acid content (whether free or esterified) of 20% or higher.

A method of treating a solution (e.g. comprising water and optional other components) to make smoked water for flavouring food, comprises: (i) providing a source of smoke and filtering the smoke to reduce its PAH content, (ii) providing a smoking vessel (e.g. pan) containing the solution, and (iii) introducing bubbles of filtered smoke into the solution while agitating the solution so as to break up the introduced smoke into a plurality of smaller bubbles of average diameter 2 mm or less.

A method of treating a solution (e.g. comprising water and optional other components) to make smoked water for flavouring food, comprises: (i) providing a source of smoke and filtering the smoke to reduce its PAH content, (ii) providing a smoking vessel (e.g. pan) containing the solution, and (iii) introducing bubbles of filtered smoke into the solution while agitating the solution so as to break up the introduced smoke into a plurality of smaller bubbles of average diameter 2 mm or less.

Disclosed are methods and apparatus for smoking food such as meats, under pressure. In many examples, the source of pressure, and some heat, will be an internal combustion engine; with the exhaust from the engine communicated to a pressure chamber in which the meat or other food is placed. A separate heat source will be associated with the pressure chamber to provide increased temperatures within the pressure chamber. In some examples, the heat source can be a gas flame source, such as either propane or liquid natural gas.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.

Smoking device includes smoking chamber, smoke generating chamber, smoking heater, communication path, and fan. Smoking chamber houses raw material of a smoked food product. Smoke generating chamber is disposed below smoking chamber. Smoking heater generates smoke in smoke generating chamber by heating smoking material housed in smoke generating chamber. Communication path communicates smoking chamber with smoke generating chamber. Cooling fan cools smoke passing through communication path. According to the present aspect, a desired smoked product can be manufactured by using a sufficient amount of smoke at any smoking temperature.