GB1474666A - Synthetic caviar and method of preparing same - Google Patents

Synthetic caviar and method of preparing same

Info

Publication number
GB1474666A
GB1474666A GB1283175A GB1283175A GB1474666A GB 1474666 A GB1474666 A GB 1474666A GB 1283175 A GB1283175 A GB 1283175A GB 1283175 A GB1283175 A GB 1283175A GB 1474666 A GB1474666 A GB 1474666A
Authority
GB
United Kingdom
Prior art keywords
aqueous solution
ferric salt
tannin
vegetable
gel
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1283175A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
INST ELEMENTOORGANICHE SOEDINE
Original Assignee
INST ELEMENTOORGANICHE SOEDINE
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by INST ELEMENTOORGANICHE SOEDINE filed Critical INST ELEMENTOORGANICHE SOEDINE
Priority to GB1283175A priority Critical patent/GB1474666A/en
Publication of GB1474666A publication Critical patent/GB1474666A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A23L17/35—Fish-egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

1474666 Synthetic caviar INST ELEMENTOORGAN SOEDINE AKAD NAUK SSSR 27 March 1975 12831/75 Heading A2B Synthetic caviar comprises granules of an akqueous gel of gelatin and containing edible protein, each granule being enclosed within two pellicles, an inner pellicle consisting of the product of tanning the gel with a vegetable tannin and also a complex ferric salt of a vegetable tannin, and an outer pellicle containing a ferric salt of an acid polysaccharide. The polysaccharide may be a water soluble alginate or a low-ester value pectin having an ester value not higher than 50 per cent. The aqueous gel may also contain a complex ferric salt of a vegetable tannin. Lipids, carbohydrates, vitamins, amino acids, preservatives and sodium chloride may also be present. The edible protein may be casein, lactalbumin, lactoglobulin, dried milk, soya milk, herring flesh, herring juice, soya bean protein hydrolysate, natural sturgeon vaciar or yeast hydrolysate. The lipid may be vegetable, cod liver, corn or cotton seed oil. Other substances present may be sorbic or ascorbic acid, vitamin A concentrate, sodium glutonate, sodium inosinate, maltol L-tryptophen and formaldehyde. Also a flavouring composition may be added which comprises trimethylamine, triethylamine, pyridine, piperidine, n-propylamine, undecanone-2, diethylacetal of n-valeric aldehyde and ethanol. The synthetic caviar is made by introducing a 4-10% aqueous solution of gelatine containing edible protein in the form of droplets into an edible oil, the temperature of which, at least in its lower layers, is below the temperature at which the solution droplets congeal. The granules thus formed are washed to remove excess oil, treated with an aqueous solution of vegetable tannin, washed to remove excess tannin, and treated with an aqueous solution of a ferric salt and an aqueous solution of an acid polysaccharide. Reference has been directed by the comptroller to Specification 1300721-1167507.
GB1283175A 1975-03-27 1975-03-27 Synthetic caviar and method of preparing same Expired GB1474666A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1283175A GB1474666A (en) 1975-03-27 1975-03-27 Synthetic caviar and method of preparing same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1283175A GB1474666A (en) 1975-03-27 1975-03-27 Synthetic caviar and method of preparing same

Publications (1)

Publication Number Publication Date
GB1474666A true GB1474666A (en) 1977-05-25

Family

ID=10011938

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1283175A Expired GB1474666A (en) 1975-03-27 1975-03-27 Synthetic caviar and method of preparing same

Country Status (1)

Country Link
GB (1) GB1474666A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116349845A (en) * 2023-02-07 2023-06-30 中国海洋大学 High-simulation caviar prepared from sturgeon processing byproducts and process thereof
CN116349845B (en) * 2023-02-07 2024-05-31 中国海洋大学 High-simulation caviar prepared from sturgeon processing byproducts and process thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116349845A (en) * 2023-02-07 2023-06-30 中国海洋大学 High-simulation caviar prepared from sturgeon processing byproducts and process thereof
CN116349845B (en) * 2023-02-07 2024-05-31 中国海洋大学 High-simulation caviar prepared from sturgeon processing byproducts and process thereof

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee