EA012728B1 - Method for production of nutritive synthetic caviar - Google Patents

Abstract

The invention relates to food industry, in particular to producing food products simulating natural red salmon-species caviar or black sturgeon-species caviar. The technical result is aimed at expanding technological abilities of the method and assortment of the obtained products and improvement of flavor features of the finished product and is characterized in that the method for producing simulated nutritive caviar comprises preparing emulsion for caviar core and a mixture for caviar shell and forming thereof according to the invention calcium chloride, preservative and carboxymethylcellulose are introduced into emulsion for the caviar core, wherein preservative is introduced for the caviar shell and sodium alginete is used as a filler, for forming caviar the emulsion for the core is directed to a grainer, formed emulsion drops therein are precipitated into the mixture for shell, formed grains are washed in a solution comprising common salt and calcium chloride, then the product is salted and maintained for at least 12 hours with salt consumption 6.0-7.0 wt%, salt caviar is treated with potassium sorbate in 0.10-0.15 wt%, then with citric acid in 0.16-0.17 wt% after which 0.15-0.17 sodium glutamate is added. The emulsion for the caviar core comprises as g per 10 litre of water: flavor-aromatic addition 6.0-10.0; food colorant 0.5-1.0; calcium chloride 400.0-500.0; carboxymethylcellulose 100.0-200.0; preservative 5.0-6.0. The mixture for the caviar shell comprises as g per 10 litre of water: sodium alginate 300.0-500.0; food colorant 6.0-7.0; preservative 5.0-6.0.

Description

The invention relates to the food industry and relates to the production of food products that mimic natural grainy red caviar of salmon fish or black granular caviar of sturgeon fish.

A method of obtaining food granular caviar by molding water-protein suspension and gelling agent in the form of granules in a cooled liquid medium, washing the granules and cooking with an oil-water emulsion. Before forming, a dye and an oil or colored oil are introduced into the aqueous protein suspension. Before forming the gel paint. The molding of the granules is carried out by extrusion encapsulation using a device consisting of two pipes located one inside the other. The water-protein suspension in oil is supplied under pressure through the inner tube, and the hot solution of the gelling agent along the outer one. The water-protein suspension in the oil passes through the opening of the inner tube, enters the layer of the gelling solution, is enveloped with a film and enters as drops in the cooled liquid medium. The obtained granules are separated, washed with water and dried at a temperature of 25-30 ° C for 10-15 minutes. Dried granules are subjected to cooking with protein oil-in-oil emulsion, followed by pasteurisation of the product at a temperature of 60-65 ° C for 30-50 minutes. The components of the caviar are taken in the following ratio, wt.%:

proteins 3.0-25.0 gel-former 0.5-4.0 vegetable oil 25.0-55.0 amino acids 0.1-3.0 vitamins 0.05-0.5 table salt 3.0-6.0 flavoring, aromatic and coloring matter 0.1-3.0 water the rest is up to 100% (as.S. USSR № 1016871, CL. Л23Ь 1/328, 1989).

The disadvantage of this method is the complexity of the process of forming granules, since with slight fluctuations in pressure or density of the solution of the gelling agent or water-protein suspension, the products coming out of the pipes are mixed and the structure of the granules is disturbed.

A method of obtaining edible red caviar by mixing a protein solution, a coloring agent, vegetable oil and salt to obtain a caviar core, preparing a gel solution for the shell of caviar and molding. To prepare a protein solution, a mixture of chicken egg protein with a protein-fat containing broth is used, which is obtained by boiling the crushed heads of salmon fish, followed by separating the solid part and filtering the liquid part, invert the protein solution is injected with urotropin and sorbic acid and natural anthocyanins as the coloring matter the gelling agent is prepared from a mixture of a white-containing broth and an aqueous solution of gelatin, and the caviar is molded in a capsulatory machine into a cooled vegetable lay Components taken in the following ratio, wt.%:

core of caviar protein-fat-containing broth from the heads of salmon 45-48 chicken eggs 45-48 natural anthocyanins 0.2-0.3 vegetable oil 2.7-2.8 table salt 4.0-5.0 urotropin 0.1 -0.15 sorbic acid 0.1-0.2 caviar shell protein-fat-containing broth from the heads of salmon 47-55 edible water gelatin solution containing 2.5-3.0% gelatin 45-53 (RF patent №2052961, Cl. L23B 1/328, 1996).

This method does not allow to obtain a product with taste, identical to natural caviar. In addition, this method is intended only for red caviar, which limits its technological capabilities.

The objective of the invention is to develop a method of obtaining a product that mimics natural granular red caviar of salmon fish or black granular caviar of sturgeon fish.

The technical result is the expansion of the technological capabilities of the method and range of products obtained, as well as improving the taste of the finished product is achieved by the fact that in the method of obtaining food granular caviar, including the preparation of an emulsion for the caviar core by mixing flavor and coloring matter, the preparation of a mixture consisting of the filler and coloring matter for the shell of the roe, and the molding according to the invention, calcium chloride is additionally introduced into the emulsion for the core of the roe s, a preservative and carboxymethyl cellulose in the mixture for shell eggs injected preservative and as a filler used alginate

- 1 012728 sodium, for molding caviar the emulsion for the core is sent to the granulator, the emulsion droplets formed in it are precipitated into the mixture for the shell, the molded caviar is washed with a solution containing sodium chloride and calcium chloride, then salting the eggs for at least 12 hours while salt is being consumed in the amount of 6.0-7.0 wt.%, salted eggs are treated with potassium sorbate, taken in an amount of 0.100.15 wt.%, and then with citric acid in an amount of 0.16-0.17 wt.%, then 0 , 15-0.17 wt.% Monosodium glutamate, in the following ratio of emulsion components for caviar cores, mixtures for caviar shell and solution for washing molded caviar:

Emulsion for caviar core, g per 10 l of water

Flavoring additive Dye Calcium Carboxymethylcellulose Preservative 6.0-10.0 0.5-1.0 400.0-500.0 100.0-200.0 5.0-6.0

Mix for caviar shell, g per 100 l of water

Sodium Alginate 300.0 - 500.0

Dye 6.0 - 7.0

Preservative 5.0 - 6.0

Solution for washing molded caviar, g per 100 liters of water:

Table salt 100.0 -150.0

Calcium chloride 10.0 - 15.0

Sodium benzoate is used as a preservative, anchovy and fish flavors are used as flavor additives, and Ponso, Sunset or activated charcoal are used as coloring agents.

The method is as follows.

Example 1. To obtain red caviar prepare the emulsion for the core of the caviar. 10 liters of hot water are drawn into the mixing tank. When the apparatus for preparing the solution is turned on, a preservative is added to water, for example, sodium benzoate, in the amount of 5.5 g, and then 450 g of calcium chloride in the amount of 0.8 g of Ponso red dye is added to the resulting solution. flavors "Anchovy" and "Fish" 3.0 g each. Gradually fall asleep 120.0 g of carboxymethylcellulose.

After making all the necessary ingredients the mixture is homogenized for 20-30 minutes. Then defend at least 3-4 hours.

Prepare the mixture for the shell of caviar. For this purpose, 100.0 l of cold water (passed through the filter) is drawn into the mixing tank. When the apparatus for preparing the solution is turned on, preservative is added to water, sodium benzoate, in the amount of 5, 5 g, orange dye “Sunset” in the amount of 6 g. It is kept until complete dissolution and uniform distribution by volume.

Then gradually fall asleep sodium alginate (with the included mixer) in the amount of 350.0 g

After all the ingredients are added, the mixture is homogenized for 30 min-1 h. The readiness of the mixture can be determined by the absence of foam and undissolved lumps of sodium alginate on the surface of the solution.

Prepare a wash tub.

100 liters of cold water are drawn into the bath, 100 g of salt and 10 g of calcium chloride are poured. Thoroughly mixed by hand.

Forming granules and salting produced as follows.

In the capacity for granulation recruit the mixture for the shell of caviar. An emulsion for the core of caviar drips through the granulator.

The granulator is a container with tubes with a diameter corresponding to the diameter of the granules sealed into it.

The finished granules are poured into the rinsing bath using sieves.

For salting using salt iodized "Extra" premium. Salt is poured gradually as the granules accumulate in the pickling vessel in the amount of 700 g per 10 kg of caviar (6.5% by weight) and are periodically mixed with a bow. Salting lasts at least 12 hours, after which the granules are manually separated from the “brine” using sieves and poured into a container for adding potassium sorbate and citric acid.

11.2 g of potassium sorbate are poured gradually with manual mixing of the granules. After 20 minutes, 16.5 g of citric acid are filled in the same way. To normalize the pH of the granules withstand at least 5 hours

- 2 012728

After that, the granules are separated from the separated water and weighed, 40.0 g of sodium glutamate is poured into 25.0 kg and mixed thoroughly (it takes 5-10 minutes to dissolve sodium glutamate).

After that, if necessary, flavored additives in the amount of up to 50.0 g per 25.0 kg of caviar and vegetable oil - up to 1.0 l per 25.0 kg of caviar are added to the granules which are weighed out from water and weighed in the right amount.

Example 2. Black granular caviar was prepared according to example 1, but as the coloring matter in the mixture for the shell of caviar make activated carbon in the amount of 7.0 g, sodium alginate contribute in the amount of 400.0 g

Claims (1)

CLAIM A method for producing artificial food granular caviar, comprising preparing an emulsion for a caviar core by mixing a flavoring additive and a coloring matter, preparing a mixture consisting of a filler and a coloring substance for a caviar shell and molding, characterized in that calcium chloride is additionally introduced into the emulsion for the caviar core, preservative and carboxylmethyl cellulose, a preservative is introduced into the mixture for caviar shell, and sodium alginate is used as a filler, an emulsion is used to form eggs hearths are sent to the granulator, the emulsion droplets formed in it are precipitated into the coating mixture, the formed caviar is washed with a solution containing sodium chloride and calcium chloride, then the product is salted and aged for at least 12 hours at a salt flow rate of 6.0- 7.0 wt.%, Salted caviar is treated with potassium sorbate taken in an amount of 0.10-0.15 wt.%, And then with citric acid in an amount of 0.16-0.17 wt.%, After which 0.15 is added -0.17 wt.% Sodium glutamate, in the following ratio of the components of the emulsion for the egg core, cm For caviar shell and molded caviar flushing solution: Emulsion for the core of caviar, g per 10 l of water Flavoring additive Coloring matter Calcium chloride Carboxymethyl cellulose Preservative Mix for caviar shell, g per 100 l of water Sodium Alginate 300.0 - 500.0 Dye 6.0 - 7.0 Preservative 5.0 - 6.0 The solution for washing molded caviar, g per 100 l of water: Salt 100.0 -150.0 Calcium Chloride 10.0 - 15.0 6.0-10.0 0.5-1.0 400.0-500.0 100.0-200.0 5.0-6.0