RU2261632C1 - Fish caviar analog - Google Patents

Abstract

FIELD: food processing industry, foodstuff imitating natural fish caviar, in particular sturgeon caviar.

SUBSTANCE: claimed caviar is maid in granulated form and represents gel containing yolk, white, food grade dye, fat component and table salt. Caviar comprises lyophilically dried shark cartilage, and shark liver oil as fat component in specific ratio.

EFFECT: caviar granules with decreased deformability and accurate form; stable granulation process.

3 ex

Description

The invention relates to the food industry and can be used as a product that simulates natural fish caviar, in particular caviar of sturgeon fish species.

Various analogues of fish caviar are known, in particular, artificial granular caviar prepared on the basis of an aqueous solution or suspension of vegetable proteins with the addition of a gelling agent-gelatin and tanning agents-tanides, SU 492104.

This caviar in its organoleptic properties differs sharply from natural fish caviar; its taste practically does not even remotely resemble the taste of a natural product.

Known artificial food granular caviar, including granules containing proteins, sodium chloride, coloring matter, water and a protein-oil emulsion; the granules contain a matrix of gelatin and sodium alginate and protein fillers in the form of a mixture of milk powder and egg powder, finely dispersed activated carbon and additionally baking soda, sodium glutamate as a coloring matter, while the components of the granules are taken in the following ratio, wt.%:

Pellet matrix:

Gelatin - 4.0-10.0 Sodium Alginate - 1.0-2.5

Granule Fillers:

Powdered milk - 7.0-9.0 Egg powder - 7.0-9.0 Baking soda - 0.9-1.1 Salt - 1.0-2.0 Fine Activated Carbon - 0.2-0.5 Monosodium glutamate - 0.2-0.3 Water - the rest

and the protein-oil emulsion contains gelatin, sodium alginate, fish paste or fish brine, vegetable oil, finely divided activated carbon, sodium chloride, monosodium glutamate, water in the following ratios of components, wt.%:

Gelatin - 1.0-1.1 Sodium Alginate - 1.5-1.7 Fish paste or fish pickle - 29.0-31.0 Vegetable oil - 16.0-18.0 Fine Activated Carbon - 0.2-0.3 Salt - 0.5-2.0 Monosodium glutamate - 0.2-0.3 Water - the rest

RU 2148372.

This composition has a very complex composition and manufacturing technology, while it is fully characterized by all the disadvantages of the analogue described above.

Known artificial fish roe, which is an imitation of sturgeon caviar, obtained by adding an aqueous solution of edible gelatin to an alkaline solution of edible casein until a colloidal solution is formed, which is fed dropwise into edible vegetable oil at a temperature of 40-60 ° C in the upper layer and 4-7 ° C in the bottom layer. The product contains tannins and food colors, as well as sodium glutamate, sodium chloride, ascorbic acid, corn oil and fish oil, SU 552738.

The product is granules; its palatability is slightly higher in comparison with the above analogues, however, the granules are excessively stiff, elastic and viscous, especially their inner part.

A serious drawback of this composition is the almost complete opacity of the granules; the original protein material significantly changes its amino acid composition under the influence of alkali.

In its organoleptic properties, fish caviar analog is more similar in the form of granules, which are in the form of granules, which are a gel formed by egg yolk, egg white, food coloring, fat component and sodium chloride, as well as protoplasm of natural fish caviar obtained from low-value caviar fish or substandard sturgeon or salmon caviar, RU 2043739.

This technical solution is taken as a prototype of the present invention.

The disadvantages of this product are as follows:

- when using edible vegetable oils and ordinary fish oil that are usually used in the production of fish caviar analogues, the obtained granules have high deformability, which leads to the formation of granules with an eccentricity of more than 10-15%; the increased deformability of the granules affects not only the appearance of the product, but also determines the instability of the granulation process itself, which manifests itself in an increased possibility of granule disintegration when it enters the molding oil medium;

- the known product has insufficient adhesion of the granules to each other and, accordingly, low cohesion of the product as a whole;

- a well-known product, practically does not contain components with bactericidal properties, which limits its shelf life without pasteurization 3-4 days; however, it should be noted that pasteurization not only significantly impairs the organoleptic properties of the product and its biological value, but is also a very energy-intensive process;

- granules of caviar analog are practically opaque, which affects the appearance of the product;

- analogue of caviar - the prototype does not contain any substances with pronounced biological activity, positively affecting the human body;

- hardening the structure of the granules is achieved due to the significant concentration of egg yolk, which is unfavorable in nutritional terms, since egg yolk contains a lot of cholesterol;

- the product contains an insufficient amount of dietary fiber, in particular collagen, which reduces the ability of the product to sorb and remove toxic substances from the body, as well as salts of heavy metals.

The present invention is based on the solution of the problem of reducing the deformability of the granules, ensuring their correct shape, which should increase the stability of the granulation process and reduce or practically eliminate the disintegration of the granules; also solves the problem of increasing the adhesion of the granules to each other and, accordingly, increasing the cohesion of the product as a whole; the task is to significantly increase the shelf life of the product without pasteurization, which will save its organoleptic properties and biological value, reduce energy costs; the very important task of increasing the transparency of granules is solved, which gives the product an appearance that is practically indistinguishable from the appearance of a natural product; also solves the problem of increasing the biological value of the product; solves the problem of strengthening the structure of granules of caviar while reducing the concentration of egg yolk and, accordingly, cholesterol; In addition, the problem of increasing the ability of the product to sorption and excretion of toxic substances, as well as salts of heavy metals, is solved.

The solution to this problem is achieved due to the fact that the analogue of fish caviar, made in the form of granules, which is a gel formed by egg yolk, egg white, food coloring, fat component and sodium chloride, additionally contains freeze-dried shark cartilage, and as a fat component used shark liver oil in the following ratio, wt.%:

egg yolk - 20-90 egg white - 5-50 shark liver oil - 1-40 freeze dried shark cartilage - 1-5 food coloring - 0.05-3 salt - 1-5

The applicant is not aware of any sources of information that would contain information on the composition of the fish caviar analogue identical to the claimed one, which allows us to conclude that it meets the criterion of "novelty."

The implementation of the distinguishing features of the invention provides important new features of the invention, which are as follows. Since there is a lot of squalene in shark liver oil, it has a significantly higher light refractive index compared to vegetable and ordinary fish oils. Visually, this manifests itself as an increase in the transparency of the product; the caviar granule becomes translucent, and in appearance does not differ from a natural product.

The very high viscosity of shark liver oil in comparison with ordinary fish oil causes a significant decrease in the deformability of caviar granules during the granulation process. This allows you to get more correct in shape spherical granules with an eccentricity of not more than 5%, which is important from the point of view of the appearance of the product; the reduction in the deformability of the granules makes the granulation process more stable, the granules practically do not disintegrate when the heated forming oil enters the medium, as a result of which the product yield increases by 10-15%; shark liver oil improves the adhesion of the granules to each other, which significantly increases the product's cohesion to the level of natural caviar; the storage time of the unpasteurized product increases to 15-20 days, which will allow it to be realized in certain cases in unpasteurized form, fully preserving its organoleptic properties and biological value; it is very important that lyophilized shark cartilage determines the ability to harden thermotropic gels obtained on the basis of egg components; in addition, due to the presence of this component, the product contains a sufficient amount of dietary fiber necessary for the effective sorption and removal of toxins from the body, as well as salts of heavy metals.

When the content of the egg yolk in this composition is less than 15 wt.%, A sufficiently aggregatively stable system does not arise that retains its homogeneity for a long period of time.

The content of this component of more than 80 wt.% Is impractical, since the nutritional properties of the product are deteriorating due to the high concentration of cholesterol.

When the egg protein content is below 5 wt.%, The resulting product has insufficient bonding and a high degree of deformability of the granules, and when it exceeds 50 wt.%, The product turns into a hard mass with low organoleptic properties.

When the content of shark liver oil is below 1 wt.%, The claimed technical result is not achieved to the required degree, and when exceeding 40 wt.% Due to the very high viscosity of shark liver oil, the granulation process is extremely difficult, the resulting granules are irregular in shape and the product is significantly different from natural organoleptic properties.

The content of food coloring should correspond to the simulated form of caviar.

When its content is below 0.05 wt.%, Staining of the granules practically does not occur.

To introduce more than 3% of the dye is impractical, since the dye is essentially an extraneous impurity that does not have nutritional value.

When the content of freeze-dried shark cartilage is below 1 wt.%, Granule structure hardening is not observed; no effect on the stability and rheological properties of the granulated mixture is observed. When the content of this component is above 5%, the viscosity of the mixture increases so much that there are difficulties in the granulation process, making it difficult to obtain a droplet of the desired size.

When the salt content is below 1 wt.%, Its taste is practically not felt; in addition, salt, being a preservative, cannot have any noticeable effect in this regard if its concentration is too low; when the salt content of more than 5 wt.% the product is perceived as excessively salty.

The applicant has not found any sources of information containing information about the impact of the claimed distinctive features on the technical result achieved as a result of their implementation. This, according to the applicant, indicates that this technical solution meets the criterion of "inventive step".

It should also be noted that in the claimed composition, shark liver oil fully retains all its known unique properties that increase the biological value of the product. Shark liver oil contains the strongest immunostimulants and antioxidants. These substances: squalene, squalamine, alkyl glycerols, as well as fat-soluble vitamins A and E determine the body's resistance to various viral and bacterial infections, cancer; these substances also reduce blood cholesterol, contribute to better health in many immunodeficiency conditions, especially after severe infectious diseases, after radiation and chemotherapy, because they activate the phagocytosis of micro- and macrophages, T-helpers that produce cellular and extracellular regulators cytokines, in particular, type INTERLEUKIN-2. Lyophilized shark cartilage has a beneficial effect with high blood pressure, inflammatory and chronic diseases of the spine and joints, helps prevent the development of atherosclerosis.

The proposed composition allows you to fully save all the beneficial properties of shark liver oil, which will not happen if it is combined with other ingredients used in well-known analogues of fish caviar, for example, tannins, alkalis, acids, activated carbon, etc.

Studies conducted over several years, including January-March 2004, at the Research Institute for the Development of New Pharmaceutical, Cosmetic, and Food Products, Biningen, Switzerland, showed that components that combine optimally with shark liver oil are egg yolk and protein, as well as freeze-dried shark cartilage; at the same time, the best organoleptic, taste and biological properties of the products are achieved.

The claimed composition is prepared as follows.

Example 1

45 kg of yolk of fresh chicken eggs were placed in a paddle stirrer and 2 kg of Greenland shark liver oil was added with stirring over 1 minute (oil produced by the Norwegian company NAPRO PHARMA, certificate No. 730701). Then the mixture, which is an emulsion, was transferred to a knife-type homogenizer, in which intensive mixing took place at a rotational speed of the grinding organ of 8000 rpm for 30 seconds. The resulting aggregatively stable emulsion was transferred to a paddle stirrer and 50 kg of egg protein obtained from fresh chicken eggs, 1 kg of lyophilically dried shark cartilage powder, 0.1 kg of edible black dye and 1.9 kg of table salt were added with stirring. Stirring was carried out for 5 minutes. The resulting homogeneous mixture was placed in a granulator and through a polypropylene capillary with a diameter of 2.5 mm was introduced dropwise into a column with circulating refined and deodorized vegetable oil with a temperature of 82 ° C. As a result, 100 kg of translucent gray granules with a shape deviating from a spherical shape of no more than 5% were obtained in appearance and consistency that were almost similar to beluga caviar.

Example 2

Getting the product is carried out in the same way as in example 1, the components to obtain the product were taken at the following values, wt.%:

egg yolk - 75 egg white - 10 shark liver oil - 8 freeze dried shark cartilage - 3 food coloring - 1 salt - 3

As a result, 100 kg of translucent granules of a dark gray color were obtained, a gentle stable consistency with an eccentricity of granules of no more than 3%; in organoleptic properties, the product is similar to Amur sturgeon caviar.

Example 3

The product is obtained in the same way as in example 1, the components are taken at the following values, wt.%:

egg yolk - fifteen egg white - 39 shark liver oil - 35 freeze dried shark cartilage - 5 food coloring - 2 salt - 4

Received 100 kg of black granules, characterized by low transparency, with a delicate texture and shape deviating from spherical not more than 3%; in appearance and a complex of organoleptic properties, the product is very close to stellate caviar.

To implement the invention, well-known substances and known technological equipment are used, which determines the compliance of the invention with the criterion of "industrial applicability".

Claims (1)

An analogue of fish caviar, made in the form of granules, which is a gel formed by egg yolk, egg white, food coloring, fat component and sodium chloride, characterized in that it additionally contains freeze-dried shark cartilage, and shark liver oil is used as the fat component the following ratio of components, wt.%: Egg yolk 20-90 Egg white 5-50 Shark liver oil 1-40 Lyophilized Shark Cartilage 1-5 Food coloring 0.05-3 Salt 1-5