RU2467653C1 - Fish caviar analogue production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of ingredients represented by semolina, salted fish flensing by-products, sturgeon fishes caviar sol, tomato paste, vegetable oil, spices, culinary salt and water. The salted fish flensing by-products are homogenised. One introduces water into the produced homogenisate and delivers the mixture for ultrasonic treatment at a frequency equal to 22-44 kHz during 5-15 minutes. After treatment one introduces tomato paste, culinary salt and spices into the homogenisate. The components are mixed with subsequent maintenance of the mixture during 12 hours, filtration and introduction of semolina in an amount of 10% of the filtrate weight. Then the mixture is pasteurised at a temperature of 85-90°C during 1-2 minutes. After cooling and before packaging one introduces vegetable oil and dry powder of sturgeon fishes caviar sol in an amount of 0.1-0.5% of the mixture weight.

EFFECT: invention allows to produce fish caviar analogue.

2 ex

Description

The invention relates to the fishing industry, and in particular to the production of analogue caviar products based on fish processing products, for example, for gerodietetic nutrition.

A known method of producing artificial caviar with therapeutic and prophylactic properties, which is achieved by introducing into the caviar edible oil "Eikonol", rich in ω-3 PUFA. The technological scheme includes the preparation of solutions of the protein base (casein and gelatin), their mixing and granulation in the form of balls with a diameter of 3-5 mm, cooling, staining with natural dyes, the introduction of flavoring additives in the amount of 4.0-8.0%, salting. To give the necessary consistency and organoleptic characteristics, an emulsion is added, the fat part of which is represented by a mixture of fish oil in an amount of 2.5-9.0% and vegetable oil (5.0-15.0%), which is used as Eikonol. The most optimal amount of Eikonol was 9% (RF Patent No. 2039472, А23L 1/328, 1991).

The disadvantage of this method is that the final product is exclusively a protein-fat composition and does not contain carbohydrates, especially such useful carbohydrates as fiber. It is especially important for people who adhere to dietetic nutrition and the elderly, as it helps to cleanse the body of toxins, remove cholesterol from the body, improve intestinal microflora, and inhibits the development of obesity.

There is also known a method of producing artificial food granular caviar that simulates natural granular red caviar of salmon fish.

Caviar includes a core containing proteins, vegetable oil, sodium chloride and coloring matter, as well as a gel coating. As proteins, a mixture of protein-containing decoction from the heads of salmon fish and protein of chicken eggs was used. Urotropin, sorbic acid are additionally introduced into this mixture, and natural anthocyanins are used as coloring substances. The gelling agent is a mixture of an aqueous solution of gelatin of food and protein-containing broth from the heads of salmon fish. For the core and shell of caviar, the same source material was used - a protein-containing broth from the heads of salmon fish. Caviar is formed by extrusion through a capsule device into chilled vegetable oil

(RF patent No. 2052961, A23L 1/328, 1993).

The disadvantage of this method is that the feedstock is cooked at high temperatures, reaching a boiling point of water equal to about 100 ° C, during which protein denaturation and oxidation of unsaturated fatty acids occur. As a result, water-soluble proteins, oligo- and polypeptides that have high biological activity are not fully extracted from the denatured protein. In addition, prolonged cooking of fish waste leads to the accumulation of a large amount of oxidized fatty acids with high toxicity in the broth. All this reduces the quality of the final product and limits its use to the most vulnerable groups of the population - children and the elderly. In addition, the resulting product contains only a lipoprotein base, and therefore it is difficult for the elderly to absorb.

The closest technical solution is a method for producing artificial fish roe that simulates pollock roe. In the future, this invention will be referred to as a prototype. This method includes preparing, dosing cereal filler, fish waste, salt, dye, water, vegetable oil, preparing a decoction of fish waste with the addition of salt, dye, filtering the broth, adding cereal filler, cooking, cooling, introducing vegetable oil. The shelf life of the product at temperatures from 0 to 5 ° C is 3 days (RF Patent No. 2320223, A23L 1/328, 2006).

However, this technical solution has disadvantages. As in the previous method, the raw material is subjected to “hard” cooking, which ultimately, as described above, reduces the quality of the resulting broth and the product as a whole.

Another disadvantage of this method is that the product, in addition to heating, is not subjected to other technological processes, such as pasteurization or sterilization, at least in this invention neither temperature conditions during cooking, nor the duration of the heating itself, which protect the product from spoilage, are described. , which eliminates the possibility of prolonged use and storage. Duration of storage is only 3 days. In addition, this product is not hydrolyzed. Also, the product does not have a dietary purpose, since the ratio of proteins: fats: carbohydrates in this formulation is approximately 2.0: 2.5: 8.5, while the optimal ratio for dietary nutrition should be 1: 0.8: 3.5 respectively.

The technical task of the claimed invention is to obtain a product balanced in all nutritional nutrients, mainly of herodietic purpose, on a fish-cereal basis.

The problem is solved in a method of obtaining an analogue of fish caviar, including the preparation of ingredients, which use cereal filler, offal from the cutting of salted fish, dye, vegetable oil, salt and water, mixing, heat treatment, cooling and packaging, while additionally in spices and caviar sol of sturgeon fish are used as ingredients, and tomato paste is used as a dye, and semolina is used as a cereal filler. The offal from the cutting of salted fish is homogenized, water is added to the obtained homogenizate and sent for ultrasonic treatment at a frequency of 22-44 kHz for 5-15 minutes, after processing, tomato paste, table salt and spices are added to the homogenizate, mixing is carried out, followed by keeping the mixture in for 12 hours, by filtration and making semolina in an amount of 10% by weight of the filtrate, heat treatment is carried out by pasteurization of the mixture at a temperature of 85-90 ° C for 1-2 minutes, and after cooling, vegetable oil is added before packaging dry powder caviar sol in an amount of 0.1-0.5% by weight of the mixture.

The method is as follows.

To obtain an analogue of fish caviar, the following ingredients are taken:

offal from cutting salted herring, as a cereal filler take semolina, tomato paste, which is introduced as a dye and acidity regulator, unrefined sunflower oil, water, spices, for example, bay leaves and black peas, caviar sturgeon, table salt do not use, because it is contained in offal from the cutting of salted fish.

Fish preparation. The intestines are removed - the liver, stomach, intestines, etc. Offal from cutting salted herring - the head (without gills), bones, skin, milk, is crushed in a homogenizer to a homogeneous state. Water is added to the resulting homogenate and mixed thoroughly. The mixture is sent for ultrasonic treatment with a frequency of 22-44 kHz for 5-15 minutes. Then, tomato paste, bay leaf, black pepper (peas) are added to the mixture. The components are mixed and incubated for 12 hours, followed by filtration and the introduction of cereal filler, which is used semolina in the amount of 10% by weight of the filtrate. The resulting mixture is pasteurized at a temperature of 85-90 ° C for 1-2 minutes. After cooling, before packaging, unrefined sunflower oil and dry powder of caviar sol of sturgeon fish are added to the product in an amount of 0.1-0.5% by weight of the mixture.

The proposed techniques and modes allow you to get the finished product in the form of an analogue of fish caviar. The caviar has a light orange color, characteristic of natural pollock caviar, a pleasant fish smell, the eggs separate.

To maintain the target properties of the finished caviar in the method, gentle technological processing is observed, which allows to preserve the biologically active substances of the feedstock as much as possible. So caviar contains the optimal ratio of polyunsaturated fatty acids ω-3 and ω-6, PUFA and EFA, which is extremely important for elderly people, the antioxidant lycopene (tomato paste) is preserved. The nutritional value of products during pasteurization is practically unchanged.

The addition of sturgeon to the caviar sol in the amount of 0.1-0.5% by weight of the mixture enhances the caviar taste and enriches it with macronutrients, especially such as K and Mg - one of the main chemical elements, vitamin B1 - up to 3 , 5 mg / 100 g and 19 amino acids, of which 8 are essential for the human body. Caviar sol of sturgeon fish is obtained along with caviar in the intravital way from live sturgeon fish. It is a colloidal solution that is dried.

The impact of ultrasonic vibrations on the physicochemical processes occurring in raw materials, disinfection of water and raw materials that are exposed to this effect also makes it possible to improve the quality of finished products and extend its shelf life.

Example 1. To obtain an analogue of fish roe, the following ingredients are prepared and dosed: offal from the cutting of salted herring - 10.0%; as cereal filler take semolina - 15.0%; tomato paste is introduced as a dye and acidity regulator - 2.0%; unrefined sunflower oil - 1.5%; spices - 0.25%; caviar sol - 0.5%; sodium chloride - 0.1%; water - the rest.

Offal from cutting salted herring - the head (without gills), bones, skin, milk, is crushed in a homogenizer to a homogeneous state. Water is added to the resulting homogenate and mixed thoroughly. The mixture is sent for ultrasonic treatment with a frequency of 22 kHz for 10 minutes Then, tomato paste, bay leaf, black pepper (peas) are added to the mixture. The components are mixed and incubated for 12 hours, followed by filtration and the addition of semolina in an amount of 10% by weight of the filtrate. The resulting mixture was pasteurized at a temperature of 85 ° C for 2 minutes. After cooling, unrefined sunflower oil and dry powder of caviar sol of sturgeon in the amount of 0.5% by weight of the mixture are added before packaging.

The resulting product - the caviar has a light orange color, characteristic of natural pollock caviar, fish smell, eggs are separated, the ratio of ω-6: ω-3 PUFA is 5: 1, meets the recommended standards for the elderly and the elderly.

The shelf life of products in hermetically sealed containers at temperatures from 0 to + 5 ° C is 5 days.

Example 2. The method is carried out analogously to example one, except that the ultrasonic treatment is carried out with a frequency of 44 kHz for 5 minutes Pasteurization is carried out at a temperature of 90 ° C for 1 min. The shelf life of products in hermetically sealed containers at temperatures from 0 to + 5 ° C is 7 days.

Claims (1)

A method of obtaining an analogue of fish caviar, including the preparation of ingredients, which use cereal filler, offal from the cutting of salted fish, dye, vegetable oil, salt and water, mixing, heat treatment, cooling and packaging, characterized in that it is additionally as ingredients spices and caviar sol of sturgeon fish are used, and tomato paste is used as a dye, semolina is used as a filler, the offal from the cutting of salted fish is homogenized, into the resulting homogenizer they precipitate water and are sent for ultrasonic treatment at a frequency of 22-44 kHz for 5-15 minutes, after processing, tomato paste, table salt and spices are added to the homogenizer, mixing is carried out, followed by aging the mixture for 12 hours, filtering and making semolina in 10% by weight of the filtrate, heat treatment is carried out by pasteurizing the mixture at a temperature of 85-90 ° C for 1-2 minutes, and after cooling, vegetable oil and dry sturgeon caviar sol powder in the amount of 0.1-0.5 are introduced before packaging % by weight of the mixture.