RU2264133C1 - Method for producing of food granular caviar - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of food granular caviar.

SUBSTANCE: method involves producing granular caviar by performing extrusion granulation of protein-oil mixture and aqueous solution of gelling agent, with chitosan being used as gelling agent; additionally introducing into filler a solution of food additive of celluloid nature, with components being used in predetermined ratio.

EFFECT: improved organoleptical, prophylactic and dietary properties of food granular caviar, prolonged shelf life of ready product, and reduced technological process for producing of caviar.

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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. Sodium alginate is used as gelling agent (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 food granular caviar by extrusion granulation of a protein-oil mixture (filler) and a solution of gelatinizing agent in a liquid medium. In this case, an emulsion of a solution of protein in oil is used as a protein-oil mixture, and an agaroid with the addition of sodium acetate, alcohol, sodium chloride and ferric chloride, which is dissolved in water and heated to 90-95 ° С, is used as a gel former. The obtained granules are washed with an aqueous solution of sodium chloride, then cooked with a taste emulsion and pasteurized (RF patent No. 2035169, class A 23 L 1/325, 1992).

The disadvantages of the method include the duration of the technological process for preparing caviar, the use of a large number of components for the preparation of the gelatiner, the need to heat the gelatinizer 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 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 of a protein-oil mixture and a solution of a gel former into a liquid medium, separation of the obtained granules, washing them with an aqueous solution of sodium chloride and cooking, a chitosan solution is used as a gel former, and in a protein-oil mixture, a cellulose-based food supplement (PDP) is additionally introduced in the following ratio of components, wt.%:

vegetable oil 35.0-45.0 protein 46.0-60.0 food supplement cellulose nature 0.5-3.0 flavoring, aromatic and coloring matter 3.0-6.0.

The use of chitosan solution for the preparation of food granular caviar as a gelling agent allows to obtain a product with new characteristics that are different from the prototype. Since the chitosan solution is a good binder and plasticizer and is able to form a thermally stable gel, it is well suited for the formation of eggshells. The chitosan solution envelops the filler, forming a film on the surface, which forms a strong shell of the eggs, while the eggs retain their shape well, do not stick together (this gives them a good presentation) and do not melt at room temperature, unlike agaroid and gelatin, which over time start to melt.

At the same time, the use of a chitosan solution to obtain a caviar shell does not require additional reinforcing components and additional operations, in contrast to the known methods, where it is necessary to heat the gel former and use several components to increase the strength of the shells. This technique allows you to reduce the technological process of preparing caviar and solve one of the tasks.

In addition, due to the bactericidal action of chitosan during the storage of the product, the death of microbial cells occurs, which increases the shelf life of the finished product and solves another task.

And since chitosan binds and removes heavy metal salts, toxins, carcinogens and radionuclides from the body, as well as lowers blood cholesterol, which reduces the risk of hypertension, sclerosis, arthritis, and the formation of malignant tumors, this allows us to recommend the finished product in quality of preventive nutrition, which helps to increase its nutritional value.

The introduction of a protein-oil mixture (filler) of a cellulose-based food additive (carboxymethyl cellulose, hydropropyl cellulose, methyl cellulose, etc.) allows one to obtain a uniform, form-stable filler that is close in consistency to a natural product, which positively affects the quality of the finished product.

And since food additives of a cellulose nature (MPP) are harmless, do not undergo degradation in the gastrointestinal tract, are excreted from it unchanged and play an important role in the digestion process, their introduction into the composition of food granular caviar helps to obtain a balanced food product, which allows us to offer it as a dietary.

In addition, the presence of MPL, which stimulates the motor function of the intestine, prevents the absorption of cholesterol, plays a positive role in normalizing the composition of the intestinal microflora, is an inhibitor of putrefactive processes, and also affects lipid metabolism, inhibiting obesity, adsorbs bile acids, and helps to reduce the toxic substances of microorganisms - This allows you to recommend the finished product as a preventative.

As a protein for the preparation of the protein-oil mixture, in particular, fish broth, caviar sludge, muscle juice of fish are used.

To achieve the best technical result, muscle fish juice is mainly used as protein.

The muscle juice of fish is involved in the formation and stabilization of the structure of the filler, since it has an emulsifying ability due to the presence of proteins in it, which dissolve well in aqueous media. In addition, the muscle juice of fish contributes to the enrichment of the product with protein and extractive substances, macro- and microelements, vitamins of groups B, PP, A, D and E, which undoubtedly increases the nutritional and biological value of the finished product.

The claimed parameters are significant and deviation from them does not allow to solve the problem.

It was experimentally established that in order to achieve the claimed technical result, it is preferable to use a dietary supplement of cellulose nature in an amount of from 0.5 to 3.0%.

Thus, the introduction of a solution of MPL in an amount of less than 0.5% does not provide the necessary structural properties, the filler has a weak unstable consistency, and the presence of MPL in an amount of more than 3.0% leads to an excessively dense consistency of the filler and the irrational use of food additives.

The use of MPC within the specified limits allows you to adjust the consistency of eggs from tender to dense.

The protein in the protein-oil mixture is 46.0-60.0%.

In the presence of protein less than 46.0%, the filler has an excessively dense consistency, and in the presence of more than 60.0%, the filler consistency is liquid.

The method of obtaining caviar is as follows.

First, a filler is prepared, for which purpose a cellulose-based food additive is added to the protein portion of the filler, mixed thoroughly, vegetable oil is added to the resulting solution, the dye is mixed and homogenized for 3 minutes.

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

As a dye, food carotene (for red caviar) and a paste-like dye obtained by precipitation of a tea extract with ferric chloride (for black caviar) are 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 gelling agent is fed 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 a gel former, which forms a surface film (shell) and fall into a liquid medium. The granules obtained are separated, washed with 10.0-15.0% aqueous sodium chloride solution for 10-15 minutes. The washed granules are cooked with a protein water-oil emulsion (taste emulsion) containing sodium chloride, flavoring, aromatic and coloring substances, and sent for pasteurization.

Example 1

To prepare the filler, 3.0 g of carboxymethyl cellulose is dissolved in 46.0 g of muscle juice of fish, then 45.0 g of vegetable oil, 6.0 g of flavoring and coloring substances (food carotene) are added to the solution. The resulting mixture was homogenized for 3 minutes.

As a gelling agent take a 1.0% solution of chitosan with the addition of dye (food carotene).

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 and enter the liquid medium. The formed granules are washed with a 15.0% aqueous solution of sodium chloride for 10 minutes and cooked with a taste emulsion followed by pasteurization for 30 minutes.

Ready-made granular caviar is a product of uniform red color, having a taste and smell similar to natural caviar. The consistency of the filler is thick, the shell of the caviar is form-stable, elastic, glossy.

Example 2. Caviar is prepared analogously to example 1, but for the filler take 0.5 g of hydropropyl cellulose and 56.0 g of fish broth, add 40.5 g of vegetable oil, 3.0 g of flavoring and coloring substances (tea extract), and as gellant for the formation of shell eggs take a 2.0% solution of chitosan with the addition of dye (tea extract).

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

Example 3. Caviar is prepared analogously to example 1, but 35.0 g of vegetable oil, 4.0 g of flavoring and coloring substances (carotene), 60.0 g of muscle juice of fish are introduced into the filler, and 1.0 g of methyl cellulose is taken as MPL . To form a shell of eggs, take a 1.0% solution of chitosan with the addition of dye (food carotene).

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

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;

- significantly reduce the technological cycle of production of caviar.

Claims (1)

A method of producing food granular caviar by extrusion granulating a protein-oil mixture and a gel solution into a liquid medium, washing the obtained granules with an aqueous solution of sodium chloride, cooking the granules with a taste emulsion, characterized in that chitosan solution is used as a gel former, and a protein-oil mixture additionally introduced a dietary supplement of cellulose nature, in the following ratio of components, wt.%: Vegetable oil 35.0-45.0 Protein 46.0-60.0 Cellulose Food Additive 0.5-3.0 Flavoring, aromatic and coloring matter 3.0-6.0