RU2779316C1 - Method for producing a fish roe analogue - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular, to a method for producing an analogue of roe of sturgeon and salmon fish species. Method for producing a fish roe analogue involves the preparation of an initial mixture for forming roe grains, including a fat mixture, a protein-containing component, an aqueous phase, and an aqueous dye solution. In order to prepare an emulsion thereof, the fat mixture and the aqueous phase are heated to a temperature of 65 to 78°C, emulsified while stirring at a speed of the stirrer of 2,850 to 3,000 min^-1 for 20 minutes, followed by cooling to a temperature of 38 to 40°C; wherein the aqueous phase contains Geleon 102 structure-forming agent, dry egg yolk, potassium sorbate, sodium benzoate, and water, and fish oil and vegetable oil at a ratio of 1:1 are used as a fat mixture. Ovarian fluid is used as a protein-containing component, wherein said fluid is pretreated by electrolysis in the anode zone to a pH value of 4.0 to 4.5 while supplying an aqueous solution of sodium chloride with a concentration of 1% to the cathodic zone at a current strength of 0.5 to 0.6 A, a voltage of 36 V, and a flow rate of the ovarian fluid and the sodium chloride solution in the corresponding zones of 1 to 10 cm³/h. The roe grains are then cooked by mixing, at a ratio of 1 to 10:1, with an emulsion containing sodium alginate, table salt, calcium chloride, sugar, potassium sorbate, sodium benzoate, citric acid, fish oil, and water. Then the grains are held at a temperature of 2 to 4°C for 10 hours.

EFFECT: proposed method for producing a fish roe analogue ensures the production of a finished product with taste and organoleptic properties similar to those of natural caviar and capable of preserving the taste qualities in long-term storage.

1 cl, 3 tbl

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 producing an analogue of fish caviar (patent No. 2470548 C1 IPC A23L 1/328 (2006/01), Published: 27.12.2012 Bull. No. 36), including cereal filler, by-products from cutting salted herring, tomato paste, vegetable oil and water , characterized in that they take water that has undergone ultrasonic treatment, and additionally use spices and sturgeon caviar sol in the following ratio, wt. %: cereal filler 10.0-15.0, by-products from cutting salted herring 10.0-20.0, tomato paste 1.0-2.0, vegetable oil 1.0-1.5, spices 0.15- 0.25, sturgeon caviar sol 0.1-0.5 water the rest.

The disadvantage of the invention is that sturgeon caviar sol is used as an additive, obtained together with caviar from live sturgeon fish, which is a colloidal solution that is dried. Temperature treatment makes it possible to enrich the product with macronutrients, in particular, such as K and Mg, and the organic substances of the amino acid group and vitamin B1, when heated, are destroyed and lose their activity. The use of a cereal filler to create a product shape close to a capsule does not make it possible to impart natural properties to the product.

A known method for obtaining an analogue of fish caviar (patent No. 2467653 RU Published: 11/27/2012 Bull. No. 33), including the preparation of ingredients, which are used as cereal filler, by-products from cutting salted fish, dye, vegetable oil, table salt and water, their mixing, heat treatment, cooling and packaging, characterized in that, in addition, spices and sturgeon caviar sol are used as ingredients, and tomato paste is used as a dye, semolina is used as a filler, offal from cutting salted fish is homogenized, and the resulting homogenizate is added water and sent for ultrasonic treatment with a frequency of 22-44 kHz for 5-15 minutes, after treatment, tomato paste, table salt and spices are added to the homogenizate, mixing is carried out, followed by keeping the mixture for 12 hours, filtering and adding semolina in the amount 10% by weight of the filtrate, heat treatment is carried out by pasteurization of the mixture at a temperature of 85-90°C in t for 1-2 minutes, and after cooling, before packaging, vegetable oil and dry powder of sturgeon caviar sol are added in an amount of 0.1-0.5% by weight of the mixture.

A known method for producing granular caviar from sturgeon fish (patent No. 2043739 RU, IPC A23L 1/328 (1995.01) Published: 09/20/1995) by preparing the initial mixture for molding containing egg yolks and food coloring, forming granules into water-immiscible liquid at 80-85°C, while previously from substandard sturgeon or salmon caviar or caviar of low-value fish species, the protoplasm of fish caviar is separated by mechanical pressing at 0-20°C, which is added to the initial mixture, egg white or a mixture of egg yolk and egg white in the ratio of 1-4:1 and the fat component and the resulting mixture is kept at 10-40°C for 10-180 min until a viscous emulsion is formed, while fish caviar protoplasm, egg white or a mixture of egg yolk and egg white , the fat component and food coloring are introduced into the initial mixture in the following mass ratio 15 80 13 56.9 1.5 8.0 (or 14.5 64.9) 5.0 20.0 0.1 0.5.

The disadvantage of the invention is that the granular sturgeon caviar is made in the form of granules, the internal content of which is a gel formed by egg yolk, a fat component and food coloring. The protoplasm of fish caviar, which is the main source of food flavor carrier, is obtained from substandard sturgeon or salmon caviar or caviar of low-value fish species by separation and mechanical pressing at 0-20°C. This results in solid waste, which in turn is high quality food. The production of the internal content of granules in the form of a gel does not allow the preservation of easily oxidized organic components of the protoplasm, which in turn reduces the possible shelf life of the finished product.

The objective of the invention is to improve the method for obtaining an analogue of fish caviar, aimed at expanding the range.

The technical result of the invention is to provide the possibility of approaching the finished product in terms of taste and organoleptic properties to natural sturgeon caviar, which has the ability to maintain its taste qualities during longer storage.

The technical result is achieved by implementing a method for obtaining an analogue of fish caviar, characterized by the fact that the initial mixture is prepared for forming caviar grains, which includes a fat mixture, a protein-containing component, an aqueous phase and an aqueous dye solution, while for preparing an emulsion from a fat mixture and an aqueous their phases are heated to a temperature of 65-78°C, emulsification is carried out with stirring at a stirrer speed of 2850-3000 min ^-1 for 20 min, followed by cooling to a temperature of 38-40°C, while the aqueous phase contains the gelion 102 structurant, dry egg yolk, potassium sorbate, sodium benzoate and water, fish oil and vegetable oil are used as a fat mixture, taken at a ratio of 1: 1, and ovarian fluid pre-treated by electrolysis in the anode zone to pH 4 is used as a protein-containing component, 0-4.5 when an aqueous solution of sodium chloride with a concentration of 1% is supplied to the cathode zone at a current strength of 0.5 -0.6A, voltage 36 V and flow rate of ovarian fluid and sodium chloride solution in the respective zones 1-10 cm ³ /h, while the initial components are taken in the following ratio, wt. %:

- fat mixture 25.0 - 30.0; - protein-containing component 1.0 - 5.0; - water phase, including: 60.5 - 73.0 Helion 102 structurant 0.8 - 1.0; - dry egg yolk 1.0 - 1.5; - potassium sorbate 0.05; - sodium benzoate 0.05; - water 58.6 - 70.4 - aqueous dye solution, including: 1.0-4.5; - vegetable coal (Karbon blak) 0.1 - 0.5; - water 0.9 - 4.0;

cooking grains is carried out by mixing at a ratio of 1 to 10:1 obtained grains with an emulsion containing the following prescription components, taken at a mass ratio. %:

- sodium alginate 0.15 - 0.20; - table salt 2.5 - 4.0; - calcium chloride 0.05 - 0.07; - sugar 0.1 - 0.2; - potassium sorbate 0.5 - 0.6; - sodium benzoate 0.5 - 0.6; - lemon acid 0.1 - 0.2; - fish fat 2.0 - 3.0; - water up to 100

after which the grains are kept at a temperature of 2–4°C for 10 hours.

For the manufacture of caviar analogues, the following types of raw materials and materials are used:

- 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);

- ovarian fluid - caviar sol was obtained in the production of black sturgeon caviar in the conditions of sturgeon farms in the Krasnodar Territory. Caviar sol is characterized by density in the range ^of 1.004-1.007 g/cm .7%, high protein content in terms of dry matter - an average of 42.5%, and low fat content - 0.07-0.10%;

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

- sugar - sand according to GOST 21-94 Sugar - sand. Specifications;

- sodium alginate according to the normative or technical documentation of the supplier;

- food coloring: charcoal (Karbon Blak) - "vegetable charcoal",

- structurant: "Helion 102" or acetylated distarch maladinate or "Hi-flo" starch (E 1422);

- calcium chloride hardener (E 509): GOST R 55973-2014 Food additives. Calcium chloride E509. Specifications;

- citric acid according to GOST 908-2004 Food citric acid monohydrate. Specifications (as amended);

- sorbic acid according to GOST 32779-2014 Food additives. Sorbic acid E200. Specifications (as amended) or its salts, or benzoic acid according to GOST 10521-78 Reagents. Benzoic acid. Specifications (with Amendments No. 1, 2) or its salts;

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

Cooking technology

Preparation of the aqueous phase: Helion 102 structurant, dry egg powder, table salt, potassium sorbate and sodium benzoate are introduced into cold boiled water. The resulting mixture is thoroughly mixed for 25 minutes until a homogeneous mass is obtained.

Preparation of an aqueous dye solution: vegetable dye charcoal (KARBON BLAK) is weighed according to the recipe, poured with drinking boiled water in a ratio of 1:9 and mixed until a homogeneous consistency. Mix thoroughly before use.

Preparation of ovarian fluid: for the preparation of ovarian fluid, which is used as a component - a substitute for natural caviar, the design of the electrolyzer is used, given in the utility model patent No. 76920.

In this design of the electrolytic cell, an aqueous solution of NaCl dissociates into Na ⁺ and Cl ^- ions, which move through filtering partitions to the corresponding electrodes, where they meet with dissociated water ions H ⁺ and ^- OH. Thus, during the electrolysis of an aqueous solution of sodium chloride, HCl is formed in the anode zone, and NaOH is formed in the cathode zone.

The main active component in the anolyte is HCl.

When Cl ^- ions diffuse into the anode zone, they meet with dissociated water ions H ⁺ and ^- OH

,

,

resulting in the formation

.

.

растворяется в воде и сам частично диссоциирует с образованием гипохлорита ClO^-.Along with the main components, hypochlorous acid (HOCl or HClO) is formed in the solution of the anode zone - this is a weak acid that forms when chlorine

dissolves in water and partially dissociates itself to form hypochlorite ClO ^- .

HClO and ClO ^- - the main disinfectants of chlorine solutions. HClO cannot be isolated from these solutions due to rapid equilibration.

The ovarian fluid is supplied to the anode zone and treated by electrolysis in the anode zone to pH 4.0-4.5. An aqueous solution of sodium chloride with a concentration of 1% is fed into the middle zone, and water into the cathode zone. Electrolysis is carried out at a current strength of 0.5-0.6 A, a voltage of 36 V and a flow rate of ovarian fluid and salt solution in the respective zones of 1-10 cm ³ /h.

The formation of HClO and ClO ^- in caviar ash allows for its complete disinfection and increase the time of its storage and storage of products produced using caviar sol.

Preparation of the mixture for granulation. Weighed components of the fat mixture containing fish oil and vegetable oil, taken at a ratio of 1:1, ovarian fluid and aqueous phase are weighed on a balance and mixed. With stirring, gradually add a given amount of aqueous dye solution. Bring to a temperature of 65 - 78°incubated for 20 minutes, emulsified with stirring with a stirrer speed of 2850-3000 min ^{- 1} for 5 min and gradually cooled to a temperature of 38-40°C. The finished mixture is fed for granulation.

Granulation of the mixture is carried out in a disperser with needles in vegetable oil at a temperature of from 7 to 12°C.

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 processing.

The granules are processed with a prepared emulsion in a ratio of 1: 1 - 10, consisting of: sodium alginate, table salt, calcium chloride, sugar, potassium sorbate, sodium benzoate, citric acid, fish oil and water in the amount prescribed by the recipe, thoroughly mixed until homogeneous consistency.

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.

Examples of obtaining an analogue of fish caviar according to the proposed method are shown in table 1.

Organoleptic and chemical indicators of the quality of samples of the analog of fish caviar, obtained by the proposed method and the method of the prototype, are shown in table 2.

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

Table 1 - Technological modes for obtaining an analogue of fish caviar

Name of indicator Example 1 Example 2 Example 3 Temperature of preparation of water-fat mixture, °C 65 72 78 Agitator speed when emulsifying a water-fat mixture, min ^-1 2850 2900 3000 Cooling of the emulsion to a temperature, °С 38 39 40 The flow rate of ovarian fluid and salt solution in the electrolyzer, cm ³ /h 1.0 5.0 10.0 pH of ovarian fluid after electrolysis treatment 4.0 4.3 4.5 The ratio of the components of the emulsion, wt. %: - fat mixture 25.0 27.5 30.0 - protein-containing component 1.0 3.0 5.0 - water phase, including: 60.5 66.8 73.0 - Gelion structurant 0.8 0.9 1.0 - dry egg yolk 1.0 1.25 1.5 - potassium sorbate 0.05 0.05 0.05 - sodium benzoate 0.05 0.05 0.05 - water 58.6 64.5 70.4 - aqueous dye solution, including: 1.0 2.75 4.5 - vegetable coal 0.1 0.3 0.5 - water 0.9 2.45 4.0 Culinary treatment of grains with an emulsion at a ratio of components, wt. %: 1:10 1:5 1:1 - sodium alginate 0.15 0.17 0.20 - table salt 2.5 3.3 4.0 - calcium chloride 0.05 0.06 0.07 - sugar 0.1 0.15 0.2 - potassium sorbate 0.5 0.55 0.6 - sodium benzoate 0.5 0.55 0.6 - lemon acid 0.1 0.15 0.2 - fish fat 2.0 2.5 3.0 Holding temperature of caviar analog, °C 2.0 3.0 4.0 Table 2 - Organoleptic and physico-chemical indicators of the quality of the analogue of fish caviar Name of indicator Characteristics and norm of the sample Example 1 Example 2 Example 3 Prototype Appearance One size eggs Slight difference in egg size Color Uniform, characteristic of caviar The difference in the color of the eggs Consistency and condition Eggs are easily separated from one another 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 Mass fraction of table salt, % 2.5 3.5 5.0 Absence Presence of foreign matter Absence Absence

According to the results shown in Table 2, it can be concluded that the use of ovarian fluid as a protein-containing raw material in the production of fish caviar analogue allows to obtain a product similar in taste and organoleptic properties to natural sturgeon caviar. The objective of the invention to improve the method for obtaining an analogue of fish caviar, aimed at expanding the range, has been solved.

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 5×10 ⁴ 3×10 ⁴ 1×10 ⁴ 5×10 ⁵ Bacteria of the group of Escherichia coli (coliforms) (CGB), in the mass of products (g) 0.01 0.005 0.001 0.15 S. aureus, in product mass (g) 0.01 0.005 0.001 0.15 V. parahaemolyticus, CFU/g ten eight four eighteen Bacteria of the genus Enterococcus, CFU/g 1×10 ⁴ 1×10 ⁴ 1×10 ⁵ 1×10 ³ Sulfite-reducing clostridia, in product mass (g) 0.1 0.1 0.1 0.15 Mold, in product mass (g) 0.1 0.1 0.1 0.2 Yeast, in product mass (g) 0.1 0.1 0.1 0.2 Bacteria of the genus Proteus, in product mass (g) 0.1 0.1 0.1 0.2

Analysis of the results of Table 3 shows that the product is an analogue of fish caviar obtained using ovarian fluid treated in the anode zone by electrolysis of an aqueous solution of common salt, which will ensure microbiological quality indicators of the product that meet the requirements of the Technical Regulations of the Eurasian Economic Union "On the safety of fish and fish products" (TR EAEU 040/2016).

EFFECT: invention ensures the quality of the finished product, in terms of taste and organoleptic properties, close to natural sturgeon caviar, and also capable of maintaining its taste qualities with a longer shelf life.

The studies were carried out using the equipment of the Central Collective Use Center "Research Center for Food and Chemical Technologies" of KubGTU (CKP_3111), the development of which is supported by the Ministry of Education and Science of the Russian Federation (Agreement No. 075-15-2021-679).

Claims (5)

A method for obtaining an analogue of fish caviar, characterized in that the initial mixture for forming caviar grains is prepared, which includes a fat mixture, a protein-containing component, an aqueous phase and an aqueous dye solution, while for preparing an emulsion from the fat mixture and the aqueous phase they are heated to a temperature of 65- 78°C, emulsification is carried out with stirring at a stirrer speed of 2850-3000 min ^-1 for 20 min, followed by cooling to a temperature of 38-40°C, while the aqueous phase contains Helion 102 structurant, dry egg yolk, potassium sorbate, benzoate sodium and water, fish oil and vegetable oil are used as a fat mixture, taken at a ratio of 1: 1, and ovarian fluid pre-treated by electrolysis in the anode zone to a pH value of 4.0-4.5 is used as a protein-containing component an aqueous solution of sodium chloride with a concentration of 1% into the cathode zone at a current strength of 0.5-0.6 A, a voltage of 36 V and an ovaria flow rate flax liquid and sodium chloride solution in the respective zones of 1-10 cm ³ /h, while the initial components are taken in the following ratio, wt.%: fat mixture 25.0-30.0 protein-containing component 1.0-5.0 water phase, including: 60.5-73.0 Helion 102 structurant 0.8-1.0 dry egg yolk 1.0-1.5 potassium sorbate 0.05 sodium benzoate 0.05 water 58.6 - 70.4 aqueous dye solution, including: 1.0- 4.5 vegetable coal (Karbon blak) 0.1-0.5 water 0.9-4.0, culinary processing of grains is carried out by mixing at a ratio of 1 - 10: 1 the obtained grains with an emulsion containing the following prescription components, taken at a ratio, wt.%: sodium alginate 0.15-0.20 table salt 2.5-4.0 calcium chloride 0.05-0.07 sugar 0.1-0.2 potassium sorbate 0.5-0.6 sodium benzoate 0.5-0.6 lemon acid 0.1-0.2 fish fat 2.0-3.0 water up to 100 after which the grains are kept at a temperature of 2–4°C for 10 hours.