PRODUCTION OF SMOKE FLAVOR AS FOOD ADDITIVE FROM PYROLIGNEOUS LIQUID

摘要

PURPOSE: A process for producing a smoke flavor by aging pyroligneous liquid for a long period of time and then distilling is provided, thereby producing a high purity smoke flavor. CONSTITUTION: Pyroligneous liquid is aged at a temperature of 26 to 36deg.C for 6 months in an acid-proof vessel to separate a part of material, heated to 93deg.C and then depressurized to remove methyl alcohol as a harmful material. Then the obtained pyroligneous liquid is distilled in a distillator to produce a smoke flavor having an impurity of 98% or more.