CZ303591A3 - granular polysaccharide caviar substitute and process for preparing thereof - Google Patents

Abstract

The grainy polysaccharide false caviar contains food grade agar, vegetable oil fat emulsion and flavor and fragrances. It is being prepared by the solidification of these substances dissolved in water in vegetable edible oil to form grain size 1-4 mm.

Description

BACKGROUND OF THE INVENTION The present invention relates to granular polysaccharide false food caviar. The invention also relates to a process for its manufacture.

So far, a granular gelatinous, creamy gelatin based caviar made from cream, vegetable oil, colorants, flavorings and flavors is known. Dyes, flavorings and flavors are made up of, for example, chromate and ferric salts, sodium chloride, various spices, tannins, etc. Caviar based on these substances allows conventional capsule technology to be prepared in the form of almost spherical hollow particles with closed flavorings but with a relatively broad particle size distribution. Another disadvantage is the low mechanical stability of the capsule shells during storage and also at a slightly elevated temperature. This negatively affects the appearance of caviar during storage and is associated with a decrease in capsule activity for flavorings. Cream, which is also a source and potential substrate for microbial contamination of the product, also contributes to taste and aromatic properties.

The abovementioned drawbacks are eliminated by the grainy, polysaccharide false caviar and the method of its production, which is characterized by containing 0.5 to 3.0 wt. agar, 43-57 wt. oil / water emulsions prepared by dispersing 20 to 25 parts by weight of water; fat phases consisting of hydrogenated sunflower oil and containing monoacylglycerol and lecithin as emulsifiers in wt. a ratio of 3 to 8: 1 and 75 to 80 wt. parts of water with vigorous stirring at 60-75 ° C, 57-43% wt. water with tea extract from 2.0 to 3.5% wt. solid tea, 0.01 to 0.03 wt. ferric chloride, spices, flavoring agents and preservatives, preferably ascorbic acid or sorbic acid in an amount of 50 to 200 mg / kg of finished product prepared such that at 80 wt. agar is added to the required amount of water, added to the remaining 20 wt. water extracted event. dissolved tea, spices and flavoring in the form of a clear solution, further adding the prepared oil emulsion, chloride chloride and ascorbic or sorbic acid, and heating the resulting solution to 75-90 ° C and gradually dropping it into a vegetable oil oil bath to form grains in optimum sizes of about 1 to 4 mm, which are allowed to macerate in 18 wt. sodium chloride solution for 5 min, remove excess liquid, product is removed

- 3 mixed with vegetable edible oil with pre-dissolved ascorbic acid or sorbate and flavoring.

The advantage of granular polysaccharide false caviar according to the invention is, in comparison with the hitherto known types of false caviar, better mechanical properties of grain, stronger structure even at higher temperatures, higher encapsulating capacity and hence efficiency of closing of taste and aromatic substances, greater stability against microorganisms and thus higher storage stability. The method of preparation of the granular polysaccharide false caviar according to the invention also allows for the encapsulation of other aromatic and flavoring substances to extend the assortment of food products due to its use in the substance. . ,

The non-limiting granular polysaccharide caviar and the process for producing the same according to the invention are described in more detail in the following non-limiting examples.

Exemplary embodiments

Example 1

300 g of food agar was boiled in 8 l of water. After obtaining a homogeneous, slightly viscous mixture, 2 L of an aqueous extract prepared from 600 g of tea and spices was added by brief boiling and maceration for 15 min. After filtration, the extract was mixed with the prepared agar solution, 10 L of emulsified hydrogenated sunflower oil prepared by emulsification of 14 parts by weight of water was added. fat phases containing hydrogenated sunflower oil (12 wt./m), monoglycerol oleic acid (1 wt./wt) and lecithin / 1 wt./wt. water, 4 g ferric chloride and 2 g ascorbic acid. The temperature of the thus obtained mixture was adjusted to 85 ° C and allowed to gradually drip into an oil bath. In an oil bath, the prepared solution is solidified into 2-3 mm grains. The separated granular product was macerated in 18% wt. sodium chloride solution for 5 min. After the excess liquid was removed, the granular product was mixed with vegetable edible oil to which 1 g of sorbic acid and an aromatic component, sturgeon oil, was added.

A granular, mechanically-solid and stable product was obtained with a solid consistency on the test, refined with oil. The granular product was fine

- 4 caviar scents and slightly salty and slightly bitter taste. He retained these qualities after one month's cold storage.

Example 2

The inventive granular polysaccharide agar was prepared as in Example 1 except that 190g of food agar was boiled in a given amount of water and 400g of tea was used. The temperature of the mixture to solidify was 80 ° C and solidified to 1.5 to 2.5 mm in the prepared oil phase.

A granular, relatively mechanically stable product was obtained with a softer consistency on the test than in Example 1. The fragrance and flavor properties of the product of Example 1 were softer.

The grained polysaccharide false caviar and the method of its production according to the invention are industrially applicable in the food industry and, to a large extent, to the encapsulation of flavorings for various food treatments.

Claims (1)

The granular polysaccharide caviar is false and a process for its preparation characterized in that it contains from 0.5 to 3.0% by weight. % agar, 43 to 57 wt. oil / water emulsions prepared by dispersing 20-25 parts of a fat phase consisting of hydrogenated sunflower oil and containing monoacylglycerol and lecithin as an emulsifier in wt. ratio of 3-8: 1 and 75-80 parts of water with vigorous stirring at 60-70 ° C, 57 to 43 wt. water with tea extract of 2.0 - 3.5 wt. % tea, 0.01 to 0.03 wt. ferric chloride, spices, flavorings and preservatives, preferably ascorbic acid or sorbic acid in an amount of 50 to 200 mg / kg of the finished product prepared so that in 80 wt. the required amount of water is boiled agar, added in 20 wt. water extracted event. melted tea; spices and aromas in the form of a clear solution, the prepared oil emulsion, ferric chloride and ascorbic acid and sorbic acid are added, and the solution thus prepared is heated to 75-90 ° C and gradually dripped into an oil bath consisting of vegetable oil to form grains of optimal size around 1 to 4 mm, which are macerated in 18 wt. The solution is mixed with vegetable edible oil with previously dissolved ascorbic or sorbic acid and flavoring.