RU2258440C1 - Method for producing of granular food caviar - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves providing extrusion granulation of protein-oil mixture and gelatinizer solution in liquid medium; additionally introducing into protein-oil mixture ground sea kale. Gelatinizer is chitosan solution.

EFFECT: improved organoleptical properties producing positive effect upon individual's organism owing to prophylactic properties of sea kale and chitosan.

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Description

The invention relates to the food industry, in particular to the production of food products that mimic the natural granular caviar of sturgeon and salmon fish.

A known method for the production of edible granular caviar by obtaining granular jellies from protein-containing raw materials with a gel-forming component, molding grains in vegetable oil, tanning, staining and cooking the obtained grains with a protein-oil emulsion. At the same time, sodium alginate is used as the gel-forming component (RF patent No. 2148372, class A 23 L 1/328, 1999).

The disadvantage of this method is the low thermal stability of eggs. In addition, the finished product has a uniform dense consistency, i.e. the border of the filler and the shell does not differ, which is not typical for a natural product.

Closest to the claimed method in terms of the number of similar essential features and the achieved result is a method for producing edible granular caviar by extrusion granulation of a protein-oil mixture (filler) and a gel solution in a liquid medium, while an emulsion of a protein solution in oil is used as a protein-oil mixture and as a gelling agent take an agaroid with the addition of acetic acid sodium, sodium chloride, ferric chloride and alcohol, heated to 90-95 ° C. The obtained granules are washed with an aqueous solution of sodium chloride, then cooked and pasteurized (RF Patent No. 2035169, CL A 23 L 1/325, 1992).

The disadvantages of the method include the duration of the technological process for the preparation of caviar, the multicomponent gel former and the need to heat it to 90-95 ° C.

The objective of the invention is to improve the quality of granular caviar by improving the technological and organoleptic characteristics of the product, reducing the technological process of preparing caviar, increasing the nutritional and biological value of the product, increasing the shelf life of the finished product.

The problem is solved in that in the known method for producing edible granular caviar, including extrusion granulation into a liquid medium of a protein-oil mixture containing fish broth, vegetable oil, flavoring and coloring agents, and a gelatinizing solution, separating the obtained granules, washing them with a solution of sodium chloride and culinary processing, chitosan solution is used as a gelling agent, and crushed sea kale is additionally introduced into the protein-oil mixture, in the following ratio ponents, wt.%:

Vegetable oil up to 45.0 Chitosan Solution 5.0-8.0 Ground Sea Kale 5.0-9.0 Flavoring, aromatic and coloring matter 3.0-6.0 Fish broth rest.

The use of chitosan solution for the preparation of granular caviar makes it possible to obtain a product with high technological properties. Since the chitosan solution is able to form a thermally stable gel, it forms a strong shell of the eggs, the eggs retain their shape well, do not stick together and do not melt at room temperature, unlike agaroid and gelatin, which begin to melt over time. This allows you to get a quality product, similar in structure and in appearance to the properties inherent in a natural product, which contributes not only to improve the quality of the finished product, but also to increase consumer demand.

Along with this, the use of chitosan solution in production does not require additional operations, there is no need to add other components to increase the strength of the shells, it is necessary to heat the builder, in contrast to the known methods, which allows to reduce the technological process of preparing caviar and solve one of the tasks.

In addition, due to the bactericidal ability of chitosan, its use helps to increase the shelf life of the finished product, which also contributes to the achievement of one of the objectives.

And since chitosan binds and removes heavy metal salts, toxins, carcinogens and radionuclides from the body, and also lowers blood cholesterol, which reduces the risk of hypertension, sclerosis, arthritis, this will recommend the finished product as a preventive diet, which contributes to its nutritional and biological value.

The additional introduction of chopped seaweed into a protein-oil mixture contributes to its thickening, since seaweed, having a water-retaining ability, binds the filler into a monolithic system, while the mixture acquires a more viscous consistency close to a natural product, which helps to improve the quality of the finished product.

In addition, the presence of seaweed enriches the finished product with carbohydrates, trace elements and vitamins, as well as potassium, magnesium, sulfur, iodine, which play a large role in the metabolism of a living organism. At the same time, seaweed promotes the removal of heavy metals from the body. In addition, it contains a significant amount of glutamic acid, which acts as a mediator in the central nervous system, therefore, it is necessary for a living organism. All this allows you to increase the biological value of the product and recommend it as a preventive diet.

The inclusion of chopped seaweed in the composition of granular caviar allows not only to enrich the finished product with the necessary nutrients, but also significantly improve its flavor characteristics, as seaweed gives a marine flavor to the finished product, which brings it closer to the taste of natural caviar.

However, its presence in the composition allows you to give a more natural color to black caviar.

In the claimed invention, the quantitative content of the solution of chitosan and chopped seaweed is decisive.

Thus, the use of a chitosan solution in an amount of more than 8.0% gives the caviar an astringent taste, which is not typical for a natural product, and the introduction of a chitosan solution of less than 5.0% negatively affects the structural properties of caviar, the shell of the caviar is not dense enough, and the shelf life is also reduced storage of the finished product.

The introduction of shredded seaweed into a protein-oil mixture in an amount of less than 5.0% does not provide the necessary structural properties of the finished product, there is a liquid flowing consistency of the filler, but its presence over 10.0% leads to a deterioration in organoleptic properties, a specific taste, excessive viscosity are observed and mucosal filler, uncharacteristic staining of eggs.

The method of obtaining caviar is as follows.

First, a protein-oil mixture (filler) is prepared, for which the finished fish broth is mixed with vegetable oil, chopped seaweed, dye and homogenized for 3 minutes.

Then a gelatinizing solution is prepared, for which dry chitosan is dissolved in 1.0% acetic acid and dye is added to the finished solution (for red caviar).

As a red dye, food carotene is used.

The method of obtaining eggs is carried out by extrusion granulation in a standard device, which is two pipes located one in the other. The filler is fed through the inner tube, and the solution of the gel former simultaneously through the outer tube of the device for forming granules. At the outlet of the device, droplets of filler are enveloped with a solution of gelatinizing agent, which forms a film (shell) and fall into a liquid medium. The granules obtained are separated, washed with a solution of sodium chloride for 10-15 minutes, and the washed granules are cooked with a water-in-oil emulsion containing sodium chloride, flavoring, aromatic and coloring substances. The finished product is pasteurized for 0.5-1 h at 60-65 ° C.

Example 1. To prepare a protein-oil mixture take 45.0 g of vegetable oil, 5.0 g of crushed seaweed, blanched for 1 hour, 6.0 g of flavoring substances and 38.0 g of fish broth. The resulting mixture was homogenized for 3 minutes. 6.0 g of a 1% solution of chitosan is taken as a structuring agent for the shells of eggs.

Caviar is obtained by standard extrusion granulation in a granule molding apparatus. At the outlet of the device, droplets of the filler are enveloped in a solution of chitosan, which forms a film on its surface, and fall into a liquid medium of standard composition. The formed granules are washed with a 15% sodium chloride solution for 10 minutes and cooked in a protein-oil emulsion, followed by pasteurization for 30 minutes.

Ready-made granular caviar is a product of uniform black color (black caviar), taste and smell close to natural caviar, filler consistency is tender, caviar shell is form-stable.

Example 2. Caviar is prepared analogously to example 1, but the protein-oil mixture contains 40.0 g of vegetable oil, 7.0 g of chopped sea kale, 4.0 g of flavoring and coloring substances (food carotene), 44.0 g of fish broth, and for the formation of shell eggs take 5.0 g of a solution of chitosan.

Ready-made granular caviar is a product of a uniform color (red caviar), taste and smell close to natural caviar, caviar shell is form-stable, the filler has a dense consistency.

Example 3. Caviar is prepared analogously to example 1, but 35.0 g of vegetable oil, 9.0 g of chopped seaweed, 3.0 g of flavoring substances, 45.0 g of fish broth are introduced into a protein-oil mixture, 8 , 0 g of chitosan solution.

Ready-made granular caviar is a product of a uniform color (black caviar), taste and smell close to natural caviar, caviar shell is form-stable, the filler texture is elastic and has a pronounced marine aftertaste.

Thus, the proposed method for producing food granular caviar allows you to:

- provide the specified structural properties of the product;

- give the target product preventive properties;

- increase the shelf life of the finished product;

- reduce the production cycle;

- increase the nutritional and biological value of the finished product through the use of natural food substances.

Claims (1)

The method of obtaining food granular caviar by extrusion granulating into a liquid medium a protein-oil mixture containing fish broth, vegetable oil, flavoring and coloring agents, and a gel solution, washing the obtained granules with a solution of sodium chloride, cooking with a taste emulsion, characterized in that as the gelatinizing agent uses a solution of chitosan, and crushed seaweed is introduced into the protein-oil mixture in the following ratio of components, wt.%: Vegetable oil Up to 45.0 Chitosan Solution 5.0-8.0 Shredded sea cabbage 5.0-9.0 Flavoring, aromatic and coloring matter 3.0-6.0 Fish broth Rest