RU2767369C1 - Method for obtaining a substitute for granular caviar - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to a method for producing an analogue of sturgeon and salmon caviar. A method is proposed for obtaining an analogue of food fish granular caviar, in which fish raw materials in the form of fresh or salted fish, peeled from scales, are crushed to a size of 1.0-2.5 mm, combined with electroactivated water cooled to a temperature of 13-15°C with pH 7.5-9.0 in a ratio of 1:1, cut for 25-35 minutes and filtered to obtain filtrate I and a solid residue, then the solid residue is combined with electroactivated water with a pH of 7.5-9.0 in a ratio of 1:2 and boiled for 60-90 minutes, filtered to obtain filtrate II and a second solid residue, filtrate I and II are mixed in a ratio of 1:2 and served for the preparation of a mixture for the formation of granules with the addition of gelatin, sodium alginate, milk powder, egg powder, baking soda, table salt, finely dispersed activated carbon, monosodium glutamate, potassium sorbate, sodium benzoate, which is stirred at a speed of 60 c^-1 at room temperature for 25-30 minutes, brought to a boil and boiled for 5-10 minutes, filtered and fed into vegetable oil for granulation, the resulting separated granules are treated with an emulsion prepared from a mixture of filtrates I and II , gelatin, sodium alginate, fish oil, vegetable oil, finely dispersed activated carbon, common salt, potassium sorbate, sodium benzoate, sodium glutamate, and mix until evenly distributed throughout the mass, then the granules of the analogue of granular caviar are subjected to maturation at a temperature of 2 to 4 °C for at least 10 hours in the refrigerator. At the same time, electroactivated water is obtained by electrolysis of a 1-2% NaCl aqueous solution at a current strength of 0.5-0.6 A, a current voltage of 36 W and a water flow rate in the anode and cathode zones of 5-10 cm³/h.

EFFECT: invention is aimed at improving the method for obtaining an analogue of edible fish granular caviar, expanding the range, creating a product with high consumer properties while providing food taste characteristics characteristic of natural caviar, improving structural and mechanical properties and reducing microbiological contamination, which ensures an increase in the shelf life of the finished product.

2 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry, in particular to a method for producing an analogue of sturgeon and salmon caviar.

A known method for the production of caviar using pectin (Pat. USSR No. 1634239, Appl. 16.08.88, publ. 15.03.91. Bull. No. 10.). According to this method, a mixture for granulation is obtained by mixing at a temperature of 55 to 60 ° C an aqueous solution of beet pectin from 7 to 10% and an aqueous solution of gelatin from 3 to 4%. The resulting mixture is extruded in drops into vegetable oil, cooled to a temperature of 5 to 10 °C. Further, the granules are subject to treatment for 20 to 30 minutes with an aqueous tea extract containing from 0.1 to 1.0% tannins and from 0.1 to 1.0% calcium chloride. The staining process is carried out for 2 to 5 minutes in an aqueous solution of ferric chloride at a temperature of 5 to 10 °C. After that, the granules are washed with water, separated from the water by centrifugation and culinary processing is carried out to give the product a specific taste and aroma.

The disadvantage of this method is that the structural and mechanical properties of the resulting product do not meet the properties of natural caviar, since it does not have a pronounced gel-like shell and fluid internal content. The product is highly temperature sensitive. The disadvantage is also that the obtained caviar analogue, formed on the basis of a thermotropic gelling agent - gelatin, cannot be pasteurized due to the high lability of its shell to temperature. This determines the low microbiological stability of the product and limited shelf life.

A known method for the production of caviar (RF Patent No. 2052961, A23L 1/328, 1993), including a core containing proteins, vegetable oil, salt and dyes, as well as a shell of a gelling agent. As proteins, a mixture of protein-containing broth from the heads of salmon fish and proteins of chicken eggs was used. Urotropin, sorbic acid are additionally introduced into this mixture, and natural anthocyanins are used as coloring agents. The gelling agent is a mixture of an aqueous solution of edible gelatin and a protein-containing broth from the heads of salmon fish. For the core and shell of the caviar, the same source material was used - a protein-containing decoction from the heads of salmon fish. Caviar molding is carried out by extrusion through an encapsulation device into chilled vegetable oil.

The disadvantage of this method is that the feedstock is cooked at t = 100°C, resulting in a decrease in nutritional value due to protein denaturation and oxidation of unsaturated fatty acids. In addition, prolonged cooking of fish waste leads to the accumulation in the broth of a large amount of oxidized fatty acids, which are highly toxic. All this reduces the quality of the final product and limits its use for the most vulnerable groups of the population - children and the elderly.

A known method for the production of artificial fish caviar (RF Patent No. 2320223, A23L 1/328, Starting date of the patent: 02/08/2006. Published: 03/27/2008 Bull. No. 9.), including preparation, dosing of cereal filler, fish waste, salt, dye, water, vegetable oil, preparation of a decoction of fish waste with the addition of salt, dye, filtration of the decoction, addition of cereal filler, cooking, cooling, introduction of vegetable oil. The finished product has a grainy texture, light orange color, fishy aroma. Upon receipt of artificial fish caviar, the following can be used as a cereal filler: semolina, millet, corn, barley groats. Waste of sturgeon, salmon, herring and other fish can be used as fish waste. The shelf life of the product at temperatures from 0 to +5 °C is 3 days.

The disadvantage of this method is the low organoleptic and structural-mechanical parameters, due to the fact that the resulting artificial fish caviar only outwardly resembles caviar, and groats are used as caviar capsules. The caviar product is dense, without internal gel-like contents.

A technical solution is known, namely a method for producing edible granular caviar from protein-containing raw materials of animal origin (Pat. RF 2035171, IPC 6 A23L 1/328. Method for the production of edible granular caviar from protein-containing raw materials of animal origin. / Z.A. Yakovleva. Southern scientific- Research Institute of Marine Fisheries and Oceanology - No. 5015500 / Claim 12/09/91; Published 05/20/93), by mixing mussel broth boiled down to 10 ... 20% with gelatin and sodium caseinate, vegetable deodorized oil, dye, extrusion at a temperature of 45 ... 50 ° C to oil cooled to 6 ... 10 ° C to obtain spherical shapes - granules. After washing with water, the granules are treated with a 0.2% pectin solution and a 0.25% calcium acetate solution to obtain a surface shell, and then flavoring and other substances are added.

The disadvantage of this technical solution is that, despite the fact that the granules contain protein substances immersed in a gel and covered with a calcium-pectin shell, mussel broth is obtained by boiling at t = 100 ° C to a moisture content of 10 ... 20%, as a result resulting in a decrease in nutritional value. During the hydrolysis of proteins, low molecular weight substances are formed that can penetrate through the shell of the granule, while they will lose their species specificity.

The prototype of the invention is a method for producing food artificial granular caviar, including the preparation of the initial mixture for the formation of granules, the supply of the initial mixture for the formation of drops, the formation of granules in oil, the separation of granules from oil, the cooking of granules with an emulsion, packaging and packaging, while preparing the initial mixture for the formation of granules is carried out in the following order: first, a matrix of granules is prepared, for which gelatin and sodium alginate solutions are mixed, heated to 30 - 60 ° C, then baking soda, milk powder, egg powder, finely dispersed activated carbon and from the finished initial mixture form drops through a system of dies, and the formation of granules is carried out in vegetable oil in uniform rotational motion, the upper layer of which is cooled to 5-10 ° C, the resulting granules are separated from the oil by filtration and produced the granules are cooked by dry salting with common salt with the addition of sodium glutamate, then mixed with a protein-oil emulsion, for which a protein-oil emulsion is prepared by mixing solutions of sodium alginate and gelatin, into which finely dispersed activated carbon, sodium chloride, sodium glutamate are sequentially introduced , vegetable oil, fish paste or fish brine, and then the resulting finished caviar is packed and packaged (Patent No. 2148372, publ. May 10, 2000 Bull. No. 13,).

The disadvantage of the prototype is the low nutritional value of the caviar granules, since they do not contain substances characteristic of natural products, and the taste is formed due to the culinary processing of the granules, which includes fish paste or fish brine. This technology does not affect the reduction of microbiological contamination, which, ultimately, does not lead to an increase in the possible shelf life and use of the finished product, and for these purposes it is necessary to introduce preservatives urotropin and borax into the product.

The objective of the proposed invention is to improve the method for obtaining an analogue of food fish granular caviar, expanding the range, creating a product with high consumer properties, reducing microbiological contamination, which, ultimately, will lead to an increase in the shelf life of the finished product.

The technical result of the invention is to provide food-like characteristics characteristic of natural caviar, improve structural and mechanical parameters, and increase the shelf life of the finished product.

The technical result is achieved by the fact that the method of obtaining an analogue of food fish granular caviar is characterized by the fact that fish raw materials of fresh or salted fish, scaled, crushed to a size of 1.0 - 2.5 mm, are combined with electroactivated water cooled to a temperature of 13 - 15 °C. water with a pH of 7.5 - 9.0 in a ratio of 1: 1, cut for 25 - 35 minutes and filtered to obtain filtrate I and a solid residue, then the solid residue is combined with electroactivated water with a pH of 7.5 - 9.0 in a ratio of 1 :2 and boil for 60 - 90 minutes, filter to obtain filtrate II and a second solid residue, mix filtrate I and II in a ratio of 1:2 and serve to prepare a mixture to form granules with the addition of gelatin, sodium alginate, milk powder, egg powder, baking soda, table salt, finely dispersed activated carbon, monosodium glutamate, potassium sorbate, sodium benzoate, which is stirred at a speed of 60 s^-one at room temperature for 25 - 30 minutes, bring to a boil and boil for 5 - 10 minutes, filter and serve for granulation in vegetable oil, the resulting separated granules are treated with an emulsion prepared from a mixture of filtrates I and II, gelatin, sodium alginate, fish oil, vegetable oil, finely dispersed activated carbon, sodium chloride, potassium sorbate, sodium benzoate, sodium glutamate, and mixed until evenly distributed throughout the mass , then the granules of the analogue of food fish granular caviar are subjected to maturation at a temperature of 2 to 4 ° C for at least 10 hours in a refrigerator.

Electroactivated water is obtained by electrolysis of 1 - 2% NaCl aqueous solution at a current strength of 0.5 - 0.6 A, a voltage of 36 W and a water flow rate in the anode and cathode zones of 5 - 10 cm ³ /h .

For the manufacture of an analogue of food fish granular caviar, the following types of raw materials and materials are used:

- frozen fish soup sets according to GOST 21607;

- fins, peeled skin of fresh or salted fish;

- fish oil in accordance with GOST 8714-2014 Edible fat from fish and aquatic mammals;

- sunflower oil according to GOST 1129-2013 Sunflower oil. Specifications (refined deodorized "Premium", refined deodorized "Highest grade", refined deodorized "First grade);

- food salt according to GOST 51574-2018 Food salt. Specifications (grade "Extra" and higher);

- gelatin according to GOST 11293-2017 Gelatin. Specifications;

- sodium alginate according to TU 15-544-83 Food sodium alginate. Specifications;

- powdered milk according to GOST 33629-2015 Canned milk. Dry milk. Specifications;

- egg powder according to GOST 30363-2013 Egg liquid and dry food products. Specifications;

- baking soda according to GOST 2156-76. Sodium bicarbonate. Specifications (with Amendments No. 1, 2, 3, 4);

- finely dispersed activated carbon according to GOST R 56357-2015 Activated carbon AG-3. Specifications;

- monosodium glutamate (E621) in accordance with the technical specification of the manufacturer;

- potassium sorbate according to GOST R 55583-2013 Food additives. Potassium sorbate E202. Specifications;

- sodium benzoate in accordance with GOST 32777-2014 Food additives. Sodium benzoate E211. Specifications;

- drinking water according to SanPiN 2.1.4.10749-01 "Drinking water. Hygienic requirements for water quality.

Cooking technology

For the preparation of a flavor additive - fish broth, fish raw materials are used: frozen fish soup sets according to GOST 21607, or fins, skin of fresh or salted fish, peeled from scales. Frozen raw materials are subjected to defrosting at a temperature not exceeding +20 °C to a temperature in the thickness of the product from minus 4 °C to minus 2 °C. Raw fish is subjected to preparation according to the instructions for fish processing - cleaning from scales and washing. Prepared fish raw materials are crushed on a top, then on a cutter to an emulsion state and a particle size of 1.0 - 2.5 mm. Electroactivated water cooled to 13 - 15°C with a pH of 7.5 - 9.0 is added to the emulsion in a ratio of 1:1 and cut for 25 - 35 minutes, filtered to obtain filtrate I and a solid residue. The solid residue is combined with electroactivated water with a pH of 7.5 - 9.0 in a ratio of 1:2 and boiled for 60 - 90 minutes, filtered to obtain filtrate II and a second solid residue. The filtrate I and II are mixed in a ratio of 1:2, stirred at a speed of 60 s ^-1 at room temperature for 25 - 30 minutes, brought to a boil and boiled for 5 - 10 minutes, filtered and fed to prepare a mixture to form granules and emulsions for them. processing.

Preparation of the mixture for granulation. The weighed components are weighed on a balance and mixed in a stainless steel container. With stirring, gradually add the required amount of a mixture of filtrates I and II at room temperature, incubate for 30 minutes, bring to a boil and boil for 5 - 10 minutes. The finished mixture is filtered and fed for granulation at a temperature of 90 - 95 °C.

Granulation of the mixture is carried out in a disperser with thin or larger needles, depending on the size of the needle, in vegetable oil at a temperature of 5 to 10 ° C - for red caviar, at a temperature of 7 to 12 ° C - for black caviar.

Finished granules enter the mesh storage for oil separation. The accumulator is settled until the oil drains completely. Then the granules are placed in a container with a lid with a layer height of 15 - 20 cm and subjected to emulsion treatment.

Preparation of an emulsion for processing granules: a thickener, salt and preservative are introduced into the mixture of filtrates I and II cooled to room temperature according to the recipe and thoroughly mixed for 5 minutes.

The granules are treated with the prepared emulsion and mixed until evenly distributed throughout the mass. Prepared granules of caviar are subjected to maturation. To do this, containers with caviar are placed in a refrigerator. Ripening is carried out at a temperature of 2 to 4 ° C for at least 10 hours.

Example 1. For the preparation of a flavor additive - fish broth, fish raw materials are used: frozen fish soup sets according to GOST 21607. Frozen raw materials are subjected to defrosting at a temperature not exceeding +20 ° C to a temperature in the thickness of the product from minus 4 ° C to minus 2 ° C . Raw fish is subjected to preparation according to the instructions for fish processing - cleaning from scales and washing. The prepared fish raw material is crushed on a top, then on a cutter to an emulsion state and a particle size of 1.0 mm. Electroactivated water cooled to 13 °C with pH 7.5 is added to the emulsion in a ratio of 1:1 and cut for 25 minutes, filtered to obtain filtrate I and a solid residue. The solid residue is combined with electroactivated water with a pH of 7.5 in a ratio of 1:2 and boiled for 60 minutes, filtered to obtain filtrate II and a second solid residue. The filtrate I and II are mixed in a ratio of 1:2, stirred at a speed of 60 s ^-1 at room temperature for 25 minutes, brought to a boil and boiled for 5 minutes, filtered and fed to prepare a mixture to form granules and an emulsion for their processing.

Preparation of the mixture for granulation. The weighed portions of the components are taken in the following ratio, wt.%:

- gelatin 4.0;

- sodium alginate 1.2;

- milk powder 8.0;

- egg powder 8.0;

- baking soda 0.9;

- common salt 1.0;

- finely dispersed activated carbon 0.3;

- sodium glutamate 0.1;

- potassium sorbate 0.03;

- sodium benzoate 0.03,

weighed on a balance and mixed in a stainless steel container. With stirring, 76.44% of a mixture of filtrates I and II at room temperature is gradually added, kept for 30 minutes, brought to a boil and boiled for 5 minutes. The finished mixture is filtered and fed for granulation at a temperature of 90 °C.

Granulation of the mixture is carried out in a disperser with thin or larger needles, depending on the size of the needle, in vegetable oil at a temperature of 7 to 12 ° C - for black caviar.

Finished granules enter the mesh storage for oil separation. The accumulator is settled until the oil drains completely. Then the granules are placed in a container with a lid with a layer height of 15 - 20 cm and subjected to emulsion treatment.

Preparation of an emulsion for processing granules: a thickener, salt and preservative are added to the mixture of filtrates I and II cooled to room temperature according to the recipe. The weighed portions of the components are taken in the following ratio, wt. %:

- gelatin 1.0;

- sodium alginate 1.5;

- fish oil 2.0;

- vegetable oil 14.0;

- finely dispersed activated carbon 0.24

- table salt 0.5;

- potassium sorbate 0.03;

- sodium benzoate 0.03;

- monosodium glutamate 0.2,

80.5% mixture of filtrates I and II and mix thoroughly for
5 minutes.

The granules are treated with the prepared emulsion and mixed until evenly distributed throughout the mass. Prepared granules of caviar are subjected to maturation. To do this, containers with caviar are placed in a refrigerator. Ripening is carried out at a temperature of 2 to 4 ° C for at least 10 hours.

Example 2, 3 are carried out similarly to example 1, according to the parameters given in table 1.

Separately, an example is given for the parameters of the prototype.

Table 1 - Parameters of examples of preparation of an analogue of granular caviar Parameter name Examples one 2 3 Grinding size of fish material, mm 1.0 1.8 2.5 Temperature of electroactivated water of the first extraction, °C 13.0 14.0 15.0 pH of electroactivated water 7.5 8.3 9.0 Duration of the first cold extraction, min. 25 thirty 35 Duration of the second hot extraction, min 60 75 90 Duration of molding sand preparation, min. 25 27 thirty The duration of the temperature treatment of the molding sand, min five 8 10

According to organoleptic and chemical parameters, samples of the analogue of fish caviar obtained by the proposed method and the method of the prototype are shown in table 2.

Microbiological quality indicators of the analog of fish caviar, obtained by the proposed method and the method of the prototype, are shown in table 3.

Table 2 - Organoleptic and physico-chemical characteristics of the analogue of granular caviar Name of indicator Characteristics and norm of the sample Example 1 Example 2 Example 3 Prototype Appearance The eggs are of the same size, have the correct spherical shape. Slight difference in egg size Color Uniform, characteristic of caviar. The difference in the color of the eggs Consistency and condition Well shaped. The eggs are easily separated from one another. Well preserved during storage. Eggs are weakly separated from one another Taste and smell Peculiar to caviar, without foreign taste and smell There is a slight specific taste and foreign smell Protein, % 18.4 20.5 24.1 2.3 Presence of foreign matter Absence Absence

Table 3 - Microbiological quality indicators of fish caviar analog Name of indicator Characteristics and norm of the sample Example 1 Example 2 Example 3 Prototype Number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), CFU/g 1×10 ⁵ 1×10 ⁵ 1×10 ⁵ 1×10 ⁴ Bacteria of the group of Escherichia coli (coliforms) (CGB), in the mass of products (g) absence 0.01 S. aureus, in product mass (g) absence 0.01 V. parahaemolyticus, cfu/g absence 10 Bacteria of the genus Enterococcus, CFU/g absence 1×10 ⁴ Sulfite-reducing clostridia, in product mass (g) absence 0.1 Mold, in product mass (g) 40 twenty absence fifty Yeast, in product mass (g) 40 twenty absence 0.1

As can be seen from the results shown in tables 2 and 3, the preparation of a decoction (broth) using a two-stage extraction with an aqueous solution of common salt that has undergone electrolysis in an electrolyzer leads to an increase in protein substances in the finished product.

Electroactivated water obtained by electrolysis of common salt contains Na ⁺ , Cl ^- and Na ⁺ , ^- OH ions, that is, a solution of salt and alkali. This makes it possible not only to regulate the pH value of the electrolyte, but also the reactivity to transfer the protein structure of fish products into a water-soluble form. The extraction process at the first stage takes place at room temperature, which allows you to save the biologically active substances of fish raw materials in a native (natural - not altered state) state, and at the second stage, when boiling, extract the maximum amount of extractive substances from fish raw materials.

In this case, the use of electroactivated water for extraction leads to the destruction of microbiological compounds. As can be seen from Table 3, the number of mesophilic aerobic and facultative anaerobic microorganisms decreases in the finished product by an order of magnitude, bacteria of the Escherichia coli group, S. Aureus, V. parahaemolyticus, Enterococcus bacteria, sulfite-reducing clostridia are not found in the finished product. The content of molds and yeast compounds is also significantly reduced or completely absent. This allows you to increase the shelf life of the finished product.

An increase in the mass fraction of protein-containing raw materials in the form of an extract and broth obtained from fish raw materials provides an improvement in structural and mechanical parameters - the eggs are obtained in the same size, have the correct spherical shape. Well shaped. The eggs are easily separated from one another. Well preserved during storage.

Claims (2)

1. A method for obtaining an analogue of food fish granular caviar, characterized in that the fish raw material in the form of fresh or salted fish, peeled, is crushed to a size of 1.0-2.5 mm, combined with an electroactivated chilled to a temperature of 13-15 ° C water with a pH of 7.5-9.0 in a ratio of 1:1, cut for 25-35 minutes and filtered to obtain filtrate I and a solid residue, then the solid residue is combined with electroactivated water with a pH of 7.5-9.0 in a ratio of 1 :2 and boil for 60-90 minutes, filter to obtain filtrate II and the second solid residue, mix the filtrate I and II in a ratio of 1:2 and serve to prepare a mixture to form granules with the addition of gelatin, sodium alginate, milk powder, egg powder, baking soda, sodium chloride, finely dispersed activated carbon, sodium glutamate, potassium sorbate, sodium benzoate, which is stirred at a speed of 60 s ^-1 at room temperature for 25-30 minutes, brought to a boil and boiled for 5-10 minutes, filtered and served on gran into vegetable oil, the obtained separated granules are treated with an emulsion prepared from a mixture of filtrates I and II, gelatin, sodium alginate, fish oil, vegetable oil, finely dispersed activated carbon, sodium chloride, potassium sorbate, sodium benzoate, sodium glutamate, and stirred until uniform distribution throughout the mass, then the granules of the analogue of granular caviar are subjected to maturation at a temperature of 2 to 4 ° C for at least 10 hours in a refrigerator. 2. A method for obtaining an analogue of food fish granular caviar according to claim 1, characterized in that electroactivated water is obtained by electrolysis of a 1-2% NaCl aqueous solution at a current strength of 0.5-0.6 A, a current voltage of 36 W and a speed water flow in the anode and cathode zones 5-10 cm ³ /h.