FI57345B - FOERFARANDE FOER FRAMSTAELLNING AV SYNTETISK KAVIAR - Google Patents

Description

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Patant- och ragistarstyralMn '' AmMun utiagd och utUkriftun pubUcund 30.0U.8o (32) (33) (31) Pyyduttjr utuolkuut — Begird prtorttut (71) Institut Elementoorganicheskikh Soedineny Akademii Nauk SSSR, Ulitsa Vavil (72) Alexandr Nikolaevich Nesmeyanov, Moscow, Sergei Vasilievich Rogozhin,

Moscow, Vladimir Borisovich Tolstoguzov, Moscow, Vladimir Ivanovich Misjurev, Moscow, Vera Alexandrovna Ershova, Moscow, Evgeny Evgenievich Braudo, Moscow, USSR (SU) (7U) Oy Kolster Ab (5U) Method for the production of synthetic caviar - Förfarande för fram This invention relates to a process for the preparation of foodstuffs and, more particularly, to a process for the preparation of a foodstuff similar to caviar resembling authentic sturgeon caviar.

A method for preparing a caviar-like foodstuff resembling real sturgeon and other valuable fish caviar is previously known in the art, which method comprises preparing an aqueous solution of edible gelatin containing natural proteins. Said solution is introduced as droplets into an edible oil whose temperature, at least in the lower layers of the amount of oil, is below the coagulation point of the droplets of the solution. The gelatin granules thus formed, containing natural proteins, are washed with water to remove edible oil and then treated with aqueous plant tannin solutions. The caviar granules thus obtained are washed with water to remove said tannins and treated with aqueous solutions of edible dyes - ferric salts of edible acids. Next, the caviar granules are salted with sodium chloride and vegetable oil, flavors and other valuable substances are added to improve the nutritional properties of the artificial caviar.

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The above method is used for the preparation of a foodstuff such as caviar, the granules of which are an aqueous jelly of an edible gelatine containing natural proteins and which are enclosed inside a film consisting of products obtained by tanning said jelly with plant stannins. Said film contains complex salts of trivalent iron and vegetable thymes, which give the film a greyish color resembling the color of genuine Sampo caviar. In addition to granules, Eaviaar contains various additives such as vegetable oil, sodium chloride, monosodium glutamate, flavorings, etc.

However, the heat resistance of said caviar is insufficient because the gelatin melts at temperatures above 50 ° C and the granular structure of the product is destroyed. Unlike real caviar, the mechanical strength of the artificial caviar granule film is practically non-existent and thus there are difficulties in storing and using artificial caviar at temperatures above 30 ° C.

Attempts have been made to produce a genuine caviar-like food resembling caviar from Sampo and other valuable fish with sufficient heat resistance. A method of making such a caviar involves preparing an aqueous solution containing natural proteins and acidic polysaccharides. Said solution is added dropwise to an edible oil having a temperature at least at its lower part below the coagulation temperature of the droplets. The formed gelatin jelly granules containing natural proteins and acidic polysaccharides are washed with water to remove oil and treated with an aqueous solution of edible acids and salts of at least divalent metals (e.g. trivalent iron). This treatment results in the formation of an ionotropic gel network on the gelatin gel, which contains salts of at least divalent metals (e.g. trivalent iron) and acidic polysaccharides. Granules of a mixed jelly based on edible gelatin and salts of said metals with acidic polysaccharides are treated with aqueous solutions of vegetable thymes. The resulting granules are washed with water to remove tannins and then treated with aqueous solutions of edible dyes - ferric salts of edible acids. Next, the caviar granules are salted with sodium chloride and added to vegetable oil, flavors of other substances.

This method is used for the preparation of caviar from an aqueous jelly of edible gelatine and a mixture of said metal salts (e.g. ferric salts) of acidic polysaccharides containing natural proteins and the granules of which are enclosed in a film formed from products obtained by tanning gelatin jelly with plant stannins. Said 3,57345 tu film contains complex ferric salts and plant stanni inej a, which give the film an off-white color. The granular pulp contains various additives such as sodium chloride, vegetable oil, flavors and other valuable substances that increase the nutritional properties of artificial caviar.

The thermal carbon of said caviar is high (at least 50 ° C) due to the penetration of the gelatinous network formed by the salts of acidic polysaccharides into the gelatin jelly. But because the salts of acidic polysaccharides are highly digestible, they impair the organoleptic properties of caviar, rendering its granules indigestible in the digestive tract.

It is an object of the present invention to obviate this drawback.

The present invention provides a process for the preparation of a caviar-like foodstuff resembling authentic Sámi caviar, the heat resistance and organoleptic properties of which correspond to genuine caviar, the latter requirement also including the ability of the caviar granules to be liquid at the digestive temperature.

The invention relates to a process for preparing synthetic caviar by forming a lt-10% aqueous solution of natural gelatine containing natural proteins, after which the solution is passed dropwise to an edible oil having a temperature at least in the lower layers lower than the temperature at which the solution droplets are coagulated by gelatin gel. the granules are treated with an aqueous solution of plant tannins, after which the unreacted tannins are washed off with water.

The invention is characterized in that after the unreacted tannins have been removed by washing with water, the granules are treated with an aqueous solution of edible acid ferric salts and an aqueous solution of acidic polysaccharides in an optional order of 50% water-soluble alginates 0.5% w / w aqueous solution with a pH of 3-7 *

As a result of this treatment of the caviar granules with an aqueous solution of ferric salts of edible acids and an aqueous solution of acidic polysaccharides, a second, outer film of caviar granules of ferric salts of acidic polysaccharides is formed which gives the granules good heat resistance (up to about 50 ° C). At the same time, the characteristics of real sturgeon caviar are retained, including the ability of the granules to be liquid at the digestive temperature. In addition, as a result of treating the caviar granules with an aqueous solution of ferric salts of edible acids, the films acquire a grayish-black hue resembling authentic sturgeon. V '' '9 1. 57345 caviar. The color of the caviar granules is due to the formation of complex salts of trivalent iron and vegetable tanning agents.

In the method shown, both the membranes of the granules and the gelatin gel inside the membranes themselves are stained. To this end, in the preparation of a U-10% aqueous stock solution of edible gelatin containing natural proteins, Ferri salts are added to this solution as ferric salts of edible acids and vegetable tanning agents. As a result of the formation of complex salts of trivalent iron and vegetable tanning agents, the gelatin jelly turns grayish-black, resembling the color of real sturgeon caviar.

In order to improve the nutritional properties of artificial caviar, it is recommended to prepare a U-10% aqueous solution of edible gelatin which, in addition to natural proteins, also contains lipids, carbohydrates and vitamins added either individually or in various combinations.

The caviar granules prepared according to the invention are treated by adding sodium chloride, vegetable oil, aromatics and flavors. In addition to the substances mentioned, other valuable substances can be added which improve the nutritional properties of artificial caviar. These include lipids, natural proteins, essential amino acids, vitamins and antiseptics added either individually or in various combinations.

The method thus presented guarantees the production of a caviar-like foodstuff which, in terms of taste, aroma and color, resembles authentic sturgeon caviar.

The present procedure is used to prepare caviar, the granules of which consist of an aqueous jelly containing edible gelatine protected by two films: an inner film containing the products formed by tanning said jelly with vegetable tanning agents,

Due to the mechanical strength of the outer film formed by ferric salts of acidic polysaccharides, the heat resistance of caviar granules increases to about 50 ° C. At the same time, the organoleptic properties of authentic sturgeon caviar are retained, including the ability to be liquid at gastrointestinal temperature.

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The complex salts of trivalent iron and plant stannins contained in the film formed from the products of tanning gelatin jelly give the film a greyish black color resembling the color of a genuine sturgeon caviar.

It is recommended to use a caviar-like foodstuff containing salts of water-soluble alginates or low ester pectins having an ester value of not more than 50% in the formation of ferric salts of the above-mentioned acidic polysaccharides. In addition to natural proteins, caviar granules containing edible gelatin jelly may also contain complex salts of trivalent iron and plant stannins. Said salts give the gelatin jelly a greyish black color.

One of the recommended compositions of caviar prepared according to the proposed method (both with colored inner film and with colored film and gelatin jelly) is as follows (in grams per kilogram): edible gelatin 40-60 natural proteins 35-140 plant stannins 2-6 ferric salts of acidic polysaccharides 0.1- 2 trivalent complex salts of iron and plant stannins 0.001 to 0.01 water until 1 kg is obtained.

High-nutrition artificial caviar contains, in addition to natural proteins, the following substances in aqueous jelly, either individually or in various combinations: 1. lipids 3-70 g / kg caviar 2. carbohydrates 3-40 g / kg caviar 3. vitamins 0.001-0.02 g / kg of caviar.

The caviar prepared according to the present invention may further contain vegetable oil, sodium chloride, flavorings in the following concentrations (grams per kilogram of caviar): vegetable oil 10-100 sodium chloride 30-50 aromatic and flavoring agents 3-30.

The caviar pulp may additionally contain the following substances which improve nutritional properties: 1. lipids and / or natural proteins 20-120 g / kg 2. essential amino acids, vitamins, antiseptics, used either alone or in various combinations 3-30 g / kg.

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In order to clarify the invention, the following examples of its practical implementations are included.

Example 1

Caviar granules coated with two films are prepared by forming a 7% aqueous solution of edible gelatin containing natural protein, casein, using 15 kg of casein per 100 kg of solution. Casein is dissolved in 0.1N aqueous sodium hydroxide solution at 50-60 ° C with stirring for 1-2 hours. 7 kg of edible gelatine are then added to the casein solution obtained as a 20-50% aqueous solution with stirring. Stirring is continued for 50-60 minutes at 50-60 ° C.

The prepared solution is added dropwise to corn oil at a temperature, at least in the lower layers of the oil, below the coagulation temperature of the droplets of the solutions. This temperature is about 4-7 ° C. Under these conditions, droplets of the starting solution form regular spheres 2-4 mm in diameter. When they cool down, the oil at the bottom turns into a jelly.

The casein-containing gelatin gelatin granules thus obtained are washed with water to remove corn oil at 4-15 ° C with stirring for 5-5 minutes. The granules are then removed from the water and treated with an aqueous solution of vegetable tanning agents. The solution is prepared by boiling 15-20 kg of green tea or finely ground tea leaves in 550 liters of water for 1 hour. The broth extract is cooled to about 4-7 ° C before use and the granules are treated with this solution at 4-7 ° C for 25-55 minutes with stirring. This results in the formation of a dense, slightly yellowish film containing gelatin jelly products formed during tanning with plant stannins.

The caviar granules obtained after tanning are washed with water to remove unreacted tannins at 4-15 ° C for 5-7 minutes. The washed granules are treated with a 0.1% aqueous solution of an acidic polysaccharide, namely sodium alginate, having a pH of 5-6, for fifteen minutes at a temperature of 4-15 ° C. The granules are then washed with water at 4-15 ° C for 5 minutes and then treated with a 0.15-0.5% aqueous solution of ferric chloride having a pH of 5-4 at 4-15 ° C for 5-5 minutes. . As a result of this treatment with ferric chloride, the husks of the granules, which contain gelatin jelly products formed during tanning with plant stannins, turn greyish black (due to the formation of complex salts of trivalent iron and plant stannins) and a second outer film forms on the caviar granules | this outer film contains ferric alginates and gives the caviar granules good heat resistance. The granules are washed again with water at 4-15 ° C for 2-5 minutes. The yield of the product is 105-110 kg. The 7% increase in weight compared to the stock solution is due to the swelling of the jelly granules when treated in an aqueous medium.

Final product »so. caviar-like food, contains the following ingredients in grams per kilogram: edible gelatine 60-65 casein 135 ~ 140 plant stannins 2-4 ferric alginates 0,1-0,5 complex salts of trivalent iron and plant seedlings 0,003-0,007 water until 1 kg.

A caviar-like foodstuff with a membrane comprising two membranes turns grayish-black, which corresponds to the color of real sturgeon caviar »Caviar granules withstand temperatures exceeding the melting point of gelatin jelly, namely 35 ° C for one hour.

Example 2

Caviar consisting of granules coated with two films is prepared as described in Example 1, except that a 0.2% solution of low ester pectin (ester value 40%) at pH 4-5 is used instead of aqueous sodium alginate and 0.3-0.5% ferric lactate. A 4% aqueous solution having a pH of 4-5 is used instead of an aqueous solution of ferric chloride.

The caviar formed, the inner film of the granules of which is formed from the products obtained by tanning gelatin jelly, turns grayish-black in color with a brownish tinge and the outer film is formed of ferric pectinate. The granules can withstand a temperature of 45 ° 0 for 40 minutes.

Example 3

Caviar with two film-coated granules is prepared according to the procedure described in Example 1, except that a 0.05% aqueous solution of sodium alginate and an aqueous solution of low ester pectin (ester value 30-50%) having a pH of 3-4 are used instead of aqueous sodium alginate.

The inner film of the formed caviar granules contains products formed during the tanning of gelatin jelly, they are colored grayish-black and the outer film contains ferric alginate and ferripectinate. The heat resistance of the product is the same as in Example 1.

Example 4

Caviar is made from a 4% aqueous solution of gelatin containing natural proteins, lipids and carbohydrates. 100 kg of the stock solution contains 5 kg of casein dissolved in a 0.1 N sodium hydroxide solution of sodium hydroxide in water at 50-60 ° C with stirring for 1-2 hours. To the casein solution thus prepared, 10 kg of dry milk and 4 kg of edible gelatine (as a 20-30% aqueous solution) are added with stirring. Stirring is continued for another 30-60 minutes at 50-60 ° C.

The resulting solution is added dropwise to a mixture containing one part corn oil and two parts cottonseed oil, the temperature of the oil in the lower layers being below the coagulation temperature of the droplets of gelatin solution, namely 4-7 ° 0. Under these conditions, droplets of the starting solution form regular spheres 2-4 mm in diameter. As it cools at the bottom of the oil, the gelatin turns into a jelly.

The gelatin granules thus obtained, which contain natural proteins (casein, lactalbumin, lactoglobulin, etc.) as well as lipids and carbohydrates, are washed with water at 4-10 ° C with stirring for 3-5 minutes. The granules are then removed from the water and treated with 300 liters of a 0.3-0.5% aqueous solution of tannin-derived tanning agents prepared by dissolving a dry preparation of tanning agents (tetanins) in water. The tanning solution is cooled to 4-7 ° 0 and treated with the granules at 4-7 ° 0 until a dense, slightly yellowish film is formed on the surface of the granules, which contains gelatin jelly products formed during the tanning of vegetable tanning agents.

At the end of the tanning treatment, the caviar granules are washed with water to remove unreacted tanning agents at a temperature of 7 ~ 15 ° C with stirring for 3-5 minutes. The washed granules are treated with a 0.5% aqueous solution of an acidic polysaccharide, gum arabic, having a pH of 6-7 with stirring at 4-15 ° C for 15 minutes. The granules are removed from the gum arabic solution and treated with a 0.3-0.5% aqueous solution of ferric malate having a pH of 4-6 at 4-15 ° C for 5-7 minutes. As a result of the treatment with a ferrima plate, this film containing gelatin jelly tanning products turns grayish-black with a brown tint and another outer film containing ferric salt and acacia is formed on the caviar granules, giving it thermal stability.

The caviar granules are washed in water at 4-15 ° 0 for 3-5 minutes. Yield There are 100 kg of final product. It contains the following ingredients in grams per kilogram of caviar: edible gelatine 40 natural proteins (casein, lactalbumin, lactoglobulin, etc.) 65 lipids 25 carbohydrates 15 plant stannins 2-3 9 57345 ferric salt of gum arabic 1.5-2 trivalent iron and vegetable s plantin en complexes 0.004 water until 1 kg is obtained.

The caviar, which consists of granules with two membranes, is brownish-black to brown in color, resembling the color of genuine Sampo caviar. Artificial caviar lasts up to 40 ° C for 30 minutes.

Example 5

Caviar granules enclosed inside two membranes are prepared from a 10% aqueous solution of edible gelatin containing casein and starch. 100 kg of the stock solution contains 12 kg of casein dissolved in 0.1 N aqueous sodium carbonate solution with stirring for 1-2 hours at 50-60 ° C. To the casein solution thus obtained is added 10 kg of edible gelatin as a 20-30% aqueous solution. To the solution of casein and gelatin thus obtained, 5 kg of soluble starch are added and the ingredients are mixed for 30-60 minutes at a temperature of 50-60 ° 6.

The resulting solution is passed dropwise to a mixture containing one part corn oil and one part cottonseed oil; the upper layer of oil is heated to 35-40 ° C and the lower part is cooled to 4-7 ° C. Under these conditions, the droplets of the starting solution form regular droplets with a diameter of 2-4 mm. As they cool in the lower layers of the oil, the gelatin turns into a jelly.

The granules of the gelatin gel containing casein and starch thus formed are washed with water to remove the oil mixture at a temperature of 4-15 ° C with stirring for 3-5 minutes. The granules are then removed from the water and treated with an aqueous solution of vegetable tanning agents prepared by boiling 40-43 kg of finely crushed, raw tea leaves or crop bush cuttings in 300 liters of water for 1 hour. The tanning solution is cooled to 4-7 ° C before use and the caviar granules are treated with this solution at 4-13 ° 0 with stirring for 20-95 minutes until a dense, slightly yellowish film containing gelatin jelly is formed on the surface of the granules when tanned with plant stannins. products formed.

Immediately after completion of the tanning treatment, the granules are washed with water to remove unreacted tanning agents at a temperature of 7-13 ° 0 with stirring for 5 minutes. The washed granules are treated with a 0.5% aqueous solution of ferric chloride at 4-13 ° 0 for 10 minutes. The granules are then washed with water at 4-15 ° C for 3 minutes and then treated with a mixture of sodium alginate and acidic polysaccharides of low ester pectin (ester value 40%) in a weight ratio of 1: 1, 0.5% by weight. with aqueous solution. The treatment with acidic polysaccharides is continued at a temperature of 4-15 ° C and a pH of 4-6 for 15 minutes.

The granules are then washed with water at 4-15 ° C for three minutes. The product formed is caviar, the granules of which are coated with two films, an inner film consisting of the products of tanning gelatin jelly and an outer film consisting of alginate and pectinate of trivalent iron. The inner membrane is discolored to grayish black, corresponding to the color of genuine samrae caviar. The yield of the product is 125 kg. It contains the following ingredients in grams per kilogram of caviar: edible gelatine 80 casein 95 starch 40 plant stannins 4-6 mixture of ferric alginate and ferripectinate 0,5-1 mixture of trivalent iron and plant thyme complex salts 0,5-1 water until 1 kg is obtained.

The caviar granules can withstand a temperature of 40 ° C for 45 minutes.

Example 6

Granules of a caviar-like foodstuff sealed by two membranes, the inner membrane of which has turned greyish-black, are prepared according to the procedures described in Examples 1, 2 and 5, except that 0 to 6 kg of cod liver oil is added to the casein solution before mixing with casein. corresponds to 3-57 βΑβ of final caviar.

Example 7

Granules of a caviar-like foodstuff sealed by two membranes, the inner membrane of which has turned grayish-black, are prepared by the procedures described in Examples 1, 2 and 3, except that 0.35 kg of starch is added to the casein solution before mixing with the aqueous gelatin solution. corresponds to 3-27 gAg of caviar.

Example 8

Granules of a caviar-like foodstuff sealed by two membranes, the inner membrane of which is grayish-black, are prepared according to the procedures described in Examples 1, 2 and 3, except that 0.3-6 kg of cod liver oil and starch are added to the casein solution before mixing with the gelatin solution. An amount of η 57345 of 0.4-4 kg, corresponding to 3-57 g of cod liver oil and 4-3Θ g of starch per kilogram of final product.

Example 9

Prepare a 10% aqueous solution of edible gelatine containing 100 kg of casein (natural protein) and corn oil (lipid).

To this end, a permanent emulsion of corn oil in casein solution is first prepared as follows. 45 kg of a 10% solution of casein are dissolved in 0.1 N aqueous sodium hydroxide solution and 13 kg of a 0.1% aqueous solution of low ester pectin (ester value 40 [mu] l) are mixed. Simultaneously prepare an emulsion of 0.8 kg of a 0.2% solution of calcium acetate in 8.6 kg of corn oil. An emulsion of calcium acetate in corn oil is added with stirring to a solution of casein and pectin to prepare an emulsion in which the casein solution is the carrier and the corn oil as the dispersed phase. The ratio of the volume of the dispersed phase to the volume of the casein solution is 0.15: 1 · Calcium pectinate acts as an emulsion stabilizer. It forms a protective coating on the drops of corn oil, preventing them from sticking to each other. The emulsification conditions are selected so that the viscosity of the emulsion is 100-200 centipoise at 20 ° C. The resulting emulsion does not separate when stored in a refrigerator at 4-8 ° C for 20 days.

To the resulting emulsion is added 10 kg of edible gelatin as a 20-30% aqueous solution to obtain a 10% aqueous solution of gelatin containing casein and corn oil. The work-up is similar to that shown in Example 1.

The yield is 123 kg of caviar, the granules of which are enclosed inside two membranes, the inner of which is colored grayish-black (corresponding to the color of a genuine sturgeon caviar) and the outer is made of ferric alginate. The product obtained contains the following ingredients in grams per kilogram of caviar: edible gelatine 80 casein 37 maize oil 70 plant stannins 4-6 calcium pectinate 0.1 ferric alginate 0.1-0.3 complex salts of trivalent iron and plant stannins 0.007-0.01 water until 1 kg is obtained.

The caviar granules can withstand a temperature of 45 ° 0 for 40 minutes. The grain content does not separate when stored in the refrigerator for 13 days.

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Example 10

A caviar-like foodstuff with granules enclosed in two membranes, the inner of which is grayish-black in color and the outer membrane containing ferric alginate, is prepared according to the procedure described in Example 9, except that a 0,1% aqueous solution of sodium alginate is used instead of a 0,1% aqueous solution of low ester pectin. when preparing an emulsion.

Example 11

A caviar-like foodstuff with granules enclosed within two membranes, the inner color of which is grayish black and the outer part of ferric alginate, is prepared according to the procedures described in Examples 9 and 10, except that the emulsion contains about 50% by volume of cod liver oil instead of the same amount of corn oil.

Example 12

A caviar-like foodstuff with granules enclosed within two membranes, the inside of which is colored grayish black, is prepared according to the procedures set out in Examples 1, 2 and 5, except that dry, skimmed milk is used instead of casein. To prepare a 100 kg stock solution, 15 kg of skimmed milk powder is dispersed in water and 10 kg of edible gelatin as a 20-50% solution is added to the dispersion.

Example 15

A caviar-like foodstuff, the granules of which are enclosed in two membranes, the inside of which is colored greyish-black, is prepared according to the procedure described in Example 12, except that 0.5 to 6 kg of cod liver oil is added to the dry milk dispersion in water.

Example 14

A caviar-like foodstuff with granules enclosed in two membranes, the inside of which is colored greyish black, is prepared according to the procedures described in Examples 1, 2 and 5, except that 80 kg of sugar-free condensed milk is used instead of the casein solution. To this ingredient, 6 kg of edible gelatin dissolved in 14 liters of water at 40-50 ° C are added with stirring at 40-50 ° C. The resulting solution has a density of 1.07 at 40 ° C and a viscosity of 79 centipoise at 40 ° C.

The caviar-like food prepared in this example can withstand a temperature of 55 ° C * u for one hour.

Example 15

A caviar-like foodstuff with granules enclosed in two membranes, the inside of which is greyish black, is prepared according to the procedure described in Example 14, except that 79-79.7 kg of soybean milk is used instead of sugar-free condensed milk and 0.5- 1 kg of cod liver oil is added to soybean milk, after which 6 kg of food gelatine dissolved in 14 liters of water are added to the resulting mixture at 40-50 ° C with stirring.

Example 16

A caviar-like food product, the granules of which are enclosed within two membranes, the inner color of which is grayish-black and the outer one of ferric alginate, is prepared according to the procedure described in Example 1. The caviar is then subjected to the following treatment in order to obtain the organoleptic properties of genuine sturgeon caviar.

The granules are kept for 5 minutes at 4-15 ° C in a 4-6% aqueous solution of sodium chloride. 0.5% by weight of sodium glutamate, 1% by weight of corn oil and 2.7% by weight of herring meat, finely ground in corn oil, are then added to the salted granules. The yield of the process is 112-117 kg of final product containing the following ingredients in grams per kilogram of caviar: edible gelatin 60-65 casein 150-155 plant stannins 2-4 ferric alginate 0.1-0.5 complex salts of trivalent iron and plant stannins 0.005-0.007 sodium chloride 50 sodium glutamate 5 herring meat 27 corn oil 10 water until 1 kg is obtained.

The color of the product resembles the color of real sturgeon caviar. The granules can withstand a temperature of 40 ° C for 45 minutes.

Example 17

A caviar-like foodstuff, the granules of which are enclosed within two membranes, the inner of which is grayish-black in color and the outer containing a mixture of ferric alginate and ferric pectinate, is prepared according to the procedure described in Example 5. Thereafter, in order to obtain the organoleptic properties characteristic of true sturgeon caviar in caviar and also to protect it from bacterial contamination, the prepared caviar is treated as follows.

The caviar granules are kept in 4% aqueous sodium chloride solution at 4-10 ° C for 5-5 minutes and then 0.2 14 57345% by weight of sodium glutamate, 0.1% by weight of sorbic acid and ascorbic acid, 0.01-0.1% by weight of sodium osinosate, 2- 7% by weight of dry milk, 4-10% by weight of a mixture of corn and cotton butter taken in equal amounts, 5% by weight of cod liver oil, 1-2.7% by weight of herring juice and 1-2.8% by weight of soybean protein hydrolyzate. The product formed weighs 141-156 kg and contains the following ingredients in grams per kilogram of the final product: edible gelatine 64-71 casein 75-85 starch 50-85 plant stannins 2.5-4 mixture of ferric alginate and ferripectinate 0.5-0.7 trivalent iron and plant vitamins complex salts 0.005-0.007 sodium chloride 30 sodium glutamate 2 sodium alginate 0.1-1 herring juice 10-27 corn oil 20-50 cottonseed oil 20-50 dry milk 20-70 cod liver oil 50 sorbic acid 1 ascorbic acid 1 soybean protein hydrolyzate until 10-28 hydrolyzate 10-2

The color and taste of the product are similar to the color and taste of real sturgeon caviar. The granules can withstand a temperature of 55 ° 0 for one hour.

Example 13

A caviar-like foodstuff, the granules of which are enclosed inside two membranes, the inner of which is colored grayish-black and the outer membrane of ferric alginate, is prepared according to the procedure described in Example 9. Thereafter, in order to give the caviar the organoleptic properties characteristic of true sturgeon caviar and also to protect it from bacterial contamination, the obtained caviar is subjected to the following treatment.

To the caviar granules are added 4 to 5% by weight of sodium chloride, 0,2% by weight of sodium glutamate, 0,15% by weight of sorbic acid and the same amount of ascorbic acid, 2% by weight of maize oil and 2% by weight of The product formed weighs 134 kg and contains the following ingredients in grams per kilogram of caviar: edible gelatine 73 casein 35 corn oil, of which 65 g is gelatin in the case of aqueous jelly oil and 20 g in caviar mass 85 plant stannins 4-6 potassium pectinate 0.09 f errialginate 0.1 0.5 complex salts of trivalent iron and plant stannins 0.007-0.01 sodium chloride 43 s sodium glutamate 2 natural caviar 20 s orbinic acid 1.5 ascorbic acid 1.5 water until 1 kg is obtained.

The taste and color of the final product are similar to the taste and color of genuine Sampo caviar. Bakeets can withstand a temperature of 33 ° C for one hour. The grain content does not separate when stored at 4-8 ° C for 15 days.

Example 19

A caviar-like food product, the granules of which are enclosed within two films, the inner of which is colored grayish-black and the outer film consists of ferric alginate, is prepared according to the procedure described in Example 1. The granules obtained from the caviar are then treated as follows in order to obtain the organoleptic properties characteristic of true sturgeon caviar.

The caviar granules are kept for 5 minutes in a 6% aqueous solution of sodium chloride, after which 0.26% by weight of sodium glutamate and 12% by weight of an emulsion containing casein, corn oil, cod liver oil and also aromatic and flavoring agents are added to the salted granules.

The method of preparing the emulsion is as follows. One liter of emulsion is prepared by mixing 200 ml of a 15% solution of casein in 0.1 N aqueous sodium hydroxide and 0.1% by weight of aqueous sodium alginate and 1.06 g of flavorings, namely 0.4 g of sodium alginate, 0.33 g of maltol and the same amount of L-tryptophan and 0.9 ml of an alcoholic solution of flavorings having the following composition in% by weight: is 57345 trimethylamine 4.9 triethylamine 9.5 pyridine 1.9 piperidine 4 * 8 n-propylamine 4.8

Undecanone-2 1,9-n-valeric acid aldehyde diethyl acetal 4,8 ethyl alcohol 67,4

At the same time, 500 ml of corn oil and 150 ml of cod liver oil are mixed, in which a mixture of 50 .mu.l of a 0.2% aqueous solution of ferric chloride is emulsified. The resulting emulsion is passed as a thin spray into a solution containing casein, sodium alginate and flavorings. The emulsification conditions are selected so that the viscosity of the final emulsion is 100-200 centipoise at 20 ° C.

The resulting food emulsion does not separate when stored in a refrigerator at 4-8 ° C for 20 days.

The product formed weighs 117-122 kg and contains the following ingredients in grams per kilogram of caviar: edible gelatine 55-57 casein, of which 120-125 g in aqueous jelly and 4 g in caviar granules 124-129 plant stannins 2-4 ferric alginate 0.2-0.6 trivalent iron and complex salts of plant stannins 0.005-0.007 sodium chloride 30 sodium glutamate 2.8 sodium osinosate 0.048 maltol 0.040 L-tryptophan 0.040 flavorings 0.036 ethyl alcohol 0.07 corn oil 60 cod liver oil 18 water until 1 kg is obtained.

The final product, a caviar-like foodstuff, resembles authentic Sámi caviar in terms of taste, aroma and color, Its density is slightly loose. The granules can withstand a temperature of 40 ° C for 45 minutes.

Example 20

A caviar-like food formed by two membrane-sealed granules, resembling authentic sturgeon caviar in taste, color, aroma and density, is prepared according to the procedure described in Example 9, except that the caviar granules are treated after salting to 0.5- 5 minutes with a 0.01-1% aqueous solution of formaldehyde, the weight ratio of granules to solution being 1: 0.5-1: 10.

Example 21

A caviar-like food product, the granules of which are enclosed within two films, the inner template of which is colored grayish-black and the outer film of ferric alginate is prepared according to the procedure described in Example 1. The caviar obtained is then treated as follows in order to impart organoleptic properties resembling real caviar to the granules and also to increase its biological value and to protect it from bacterial contamination.

The granules sealed by the two membranes are kept for 4 minutes at 4-15 ° C in an aqueous solution containing 20% by weight of yeast hydrolyzate and 4-6% by weight of sodium chloride. This increases the dry matter content of the caviar granule by the effect of amino acid diffusion on the granules and also by the effect of the partial hydrolysis of the granules. The granules thus treated are removed from the solution and 0.3% by weight of sodium glutamate, 0.1% by weight of sorbic acid and the same amount of ascorbic acid, 2% by weight of cod liver oil, 10% by weight of tryptol oil an alcoholic solution of flavoring agents. The composition of the flavoring solution is defined in Example 19.

The final caviar formed weighs 125-135 kg and contains the following ingredients, in grams per kilogram of caviar: edible gelatine 52-56 casein 110-120 plant stannins 5-5 ferric alginate 0.3-0.6 complex salts of trivalent iron and plant stannins 0.004-0.003 sodium chloride 50 sodium glutamate 5 maltol 0.03 L-tryptophan 0.03 sodium ninosinate 0.04 flavorings 0.02 ie 57345 ethyl alcohol 0.04 corn oil 100 cod liver oil 20 amino acids, including essential amino acids and peptides (from yeast hydrolyzate) to 1 ascorbic acid 1 to sorbic acid 1 kg is obtained

The final product resembles authentic sturgeon caviar in terms of color, taste and aroma. The verses withstand a temperature of 50 ° C for 15 minutes. Example 22

A caviar-like foodstuff with granules enclosed in two membranes, the inner color of which is greyish black and the outer film of ferric alginate, is prepared according to the procedure described in Examples 9 and 10, except that vitamin 4.2-84 g is added to the corn oil added to the gelatin stock solution. a concentrate with an efficiency of 100,000 international units per gram. One kilogram of the final product contains 0.001-0.02 g of vitamin A.

Example 23

A caviar-like foodstuff with granules enclosed in two membranes, the inner color of which is greyish black and the outer film of ferric alginate, is prepared according to the procedure described in Example 19, except that 5 g of vitamin A concentrate is added to the corn oil used to make the emulsion. the efficiency is 100,000 international units per gram of concentrate * One kilogram of the final product contains 0.00125 g of vitamin A.

Example 24

A 5% greyish-black aqueous solution of edible gelatine containing 100 kg of casein is prepared. To do this, boil 3.2 kg of green tea in 64 liters of water for 90 minutes to obtain a solution of 64 kg of vegetable tanning agents. The solution is cooled to room temperature and dissolved in 0.26 kg of sodium hydroxide and 0.32 kg of ferric lactate to give a solution which is brownish-gray in color and has a pH of 12. The color is due to complex salts of trivalent iron with plant stannins. 11 kg of casein are dissolved in the resulting colored solution at 50-60 ° C with stirring for two hours, after which the resulting casein solution, which is greyish-black in color and pH 6.2, is cooled to room temperature. To the resulting casein solution is added 5 kg of edible gelatin as a 20% aqueous solution. * The caviar granules are further processed according to the procedure described in Example 1.

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The final caviar-like foodstuff contains granules enclosed by two membranes, of which the inner membrane is colored grayish-black and the outer membrane is composed of ferric alginate. The resulting aqueous jelly containing caviar, gelatin and casein has also turned grayish black. The caviar granules can withstand a temperature of 40 ° C for 45 minutes.

Example 25

The caviar granules sealed by the two films, dyed grayish-black on both the inside and outside of the granules, are prepared according to the procedure described in Example 24.

The obtained granules are washed with 4-6% aqueous sodium chloride solution at 4-15 ° C for 5 minutes. 0.5% by weight of sodium glutamate, 0.1% by weight of sorbic acid, the same amount of ascorbic acid, 2.8% by weight of soybean protein hydrolyzate, 10% by weight of corn oil and 4% by weight of herring meat in finely divided corn are then added to the salted granules. The product formed weighs 122 kg and contains the following ingredients in grams per kilogram of caviar: edible gelatine 40 casein 125 plant stannins 2-5 * 5 ferric alginate 0.1-0.5 complex salts of trivalent iron and plant stannins 0.005-0.007 sodium chloride 45 sodium glutamate 5 herring meat 4 corn 100 soybean protein hydrolyzate 28 eorbic acid 1 ascorbic acid 1 water until 1 kg is obtained.

The final product resembles genuine Sampo caviar in terms of its taste and appearance. Caviar granules can withstand temperatures of 55-40 ° C for 1 hour. Example 26

Prepare a 7% aqueous solution of edible gelatine containing 100 kg of casein, maize oil and cod liver oil, which is greyish black in color.

To do this, first prepare an off-black emulsion of corn oil and cod liver oil in a casein solution. The procedure is as follows. Boil 20 5 7345 5 kg of crushed raw tea leaves in 50 liters of water for 1 hour to give 50 kg of an aqueous solution of plant stannins. The solution is cooled to room temperature and 0t2 kg of sodium hydroxide and 0t12 kg of ferric chloride are dissolved in it to prepare a black-colored solution having a pH of 12.

The black color is due to the formation of complex salts of trivalent iron and plant stannins. 7 * 5 kg of food casein are dissolved in the obtained alkaline black solution at 50-60 ° C with stirring for two hours, after which the 15% black casein solution having a pH of 6.2 is cooled to room temperature. To the casein solution is then added 7 * 7 kg of a 0.5% aqueous solution of sodium alginate. At the same time, an emulsion is prepared containing 1 kg of 0.5% aqueous solution of ferric chloride mixed with 6 kg of corn oil and 5 kg of cod liver oil. The resulting emulsion is passed as a thin spray into a solution of black casein and sodium alginate. In the encapsulation process, a protective layer of ferric alginate is formed on the surface of the droplets of the oil phase (a mixture of corn oil and cod liver oil), which prevents them from sticking together and separating the emulsion.

To the resulting emulsion is then added 7 kg of edible gelatin as a 50% aqueous solution. The caviar is then further processed as described in Example 1.

The caviar granules sealed by the two membranes are kept for 5-10 minutes at 6-12 ° C in a 4 * 5% solution of sodium chloride. Then 0.5% by weight of sodium glutamate, 0.15% by weight of sorbic acid, 0.15% by weight of ascorbic acid, 1% by weight of corn oil, 0.004% by weight of sodium osinosate, 0.005% by weight of maltol 0.005% by weight of L-tryptophan and 0.006% by weight of . The flavors were as follows, by weight: trimethylamine 4 * 9 triethylamine 9 * 5 pyridine 1.9 piperidine 4 * 8 n-propylamine 4 * 8 undecanone-2 1.9 valeric acid aldehyde diethyl acetal 4 * 5 ethyl alcohol 67.4

The final product has the taste, aroma and appearance of real sturgeon caviar. Its granules are greyish black * both inside and outside the shell. The bakeets can withstand a temperature of 40 ° C for 45 minutes. The base content does not separate when stored in a refrigerator at 4-8 ° C for 15 days.

Claims (3)

A process for preparing synthetic caviar by forming a 1 + -10% aqueous solution of natural gelatine containing natural proteins, after which the solution is passed dropwise to an edible oil having a temperature at least in the lower layers lower than the temperature at which the droplets of the solution coagulate by washing the gelatin gel. the granules are treated with an aqueous solution of plant tannins, after which the unreacted tannins are washed off with water, characterized in that after removing the unreacted tannins by washing with water, the granules are treated with an aqueous solution of edible acid ferric salts and an aqueous solution of acidic polysaccharides. low-ester pectins with an ester value not exceeding 50%, in an aqueous solution of 0,1 to 0,5% by weight, with a pH of 3 to 7 · Process according to Claim 1, characterized in that an aqueous solution of edible gelatine is prepared, which additionally contains ferric salts of edible acids and plant tannins. Process according to Claims 1 to 2, characterized in that a 1 to 10% aqueous solution of edible gelatine is prepared, which additionally contains lipids, carbohydrates and vitamins, which are used either individually or in various combinations.