SU305706A1 - ALL-UNION ISPTENTNO = T? HNN'1 SEVEN; LIBRARY - Google Patents

Description

The invention relates to the production of food by synthetic means.

The proposed method is a further improvement of the method for the production of edible caviar according to the author. St. No. 228521, which is as follows: proteins of animal or vegetable origin, for example casein, are dissolved in aqueous alkali, after which a concentrated aqueous solution or suspension of these proteins is prepared and mixed with gelling agents, for example, a mixture of gelatin with sodium alginate. Then glycerin, lilides are introduced into this mixture and brought to the emulsified state. The initial mixture thus obtained is formulated as a grain. A liquid that is not miscible with water, for example, vaseline, corn, and sunflower oil, but the degree of formation of such grains is removed from the working medium, then washed with hydrochloric acid with a pH from 4 to 7.

The obtained grains are treated with aqueous extracts of tannins to obtain digestible elastic shells on the surface of the grains, after which the grains are washed with water from tannin residues and then painted in the color of caviar of sturgeon or salmon fish using food dyes, for example, ferric salts of edible acids for caviar sturgeon fish and enoki or annato dye for salmon roe. Next, the grains are washed from the dye residues and subjected to cooking, for which they are mixed with common salt, flavoring and aromatic substances, causing the taste and smell of a particular natural product.

The disadvantage of this method is the low melting point of the grains of the product (about 29 ° C), which prevents the use of pasteurization methods and the sterilization of artificial caviar and makes it difficult to use

it is hot during the year, also creating difficulties in storing and transporting the product.

The proposed method eliminates this disadvantage by processing the formed

gelatinous grains with an aqueous solution of calcium salts or other polyvalent metals.

Mixed gelatin jelly (3-10 wt.%) And pectinate or alginate are used.

calcium (0.2–5 wt.%, preferably 0.5–2 wt.%) or other two or polyvalent metals. As a medium for shaping the grains, a cooled food liquid is used that is not mixed with a vault. hedgehog, cottonseed or other oil, or a blend of vegetable oils. In this water-immiscible liquid, the kaols of the initial solution take a regular spherical shape due to the surface tension forces and then they cool as a result of the cooling of the liquid. The resulting gelatinous grains are represented by: combining granulated gelatin jelly containing a solution or dispersion (emulsion or suspension) of food substances and a solution of sodium alginate or pectinate. In order to obtain a second grid of jellies and thus increase the teleheratural stability of the grains and prevent their subsequent swelling, these jelly-like grains are maintained when they are moved in fixing solution, which is a hydrated calcium salt, such as calcium chloride or calcium acetate, or salts of the other two or polyvalent metals. . The fixing solution is acidified with a food grade acid, such as acetic acid or hydrochloric, to pH values from 1 to 7, mostly 2-4.5. It contains a 0.1-10% solution of calcium salts or other two or polyvalent metals, but may also contain alkali metal salts, such as potassium or sodium, in an amount of O-5% and glycerol in an amount of O-10%, which contributes the formation of uniform polysaccharide jelly alginate and calcium pectinate. Since the alginate and calcium pectin studs do not swell in acidic media and do not melt when heated in opposite (Gelatin possesses thermo-reversible gelatin, the grains thus obtained are grains of mixed gelatin and pectinate or calcium alginate; medium and does not melt with moderate heating (up to 50 ° C and higher). These grains of mixed protein (gelatin) and polysaccharide (alginate or calcium pectinate) jelly may contain significant amounts of food substances c (from 5 to 30%, mainly 12-25%) in the form of a solution, emulsion or suspension. The loss of water-soluble food substances due to the diffusion of their grains is reduced, as many protein food substances, for example, casein or soy proteins , coagulate in the grains and form fine dispersions when processing these grains in a fixing acidified solution of calcium salts. This is another advantage of the method. The grains thus obtained are treated by transferring water extracts of vegetable tannins to the surface. Spines of the grains of the digestible elastic shells and then le washing off the tannin residues a are colored in the colors of the sturgeon caviar or in the Color of the caviar of salmon fish using food dyes. In the first case, it is possible to use ferric salts of edible acids, for example, lactic acid, block acid or ferric chloride, in the second case, for example, eno dyes or annato dyes. The obtained grains are granules of mixed jelly of the required sizes, covered with a colored elastic membrane, containing significant amounts of nutrients, mainly 12-25%, non-melting and non-swellable, pleasant, delicate in taste. These grains are subjected to culinary processing, for which they are shifted with common salt, flavoring and aromatic substances, which determine the taste and taste of this or that natural product. To inform the product of the taste and smell characteristic of the taste and smell of fish roe, sodium glutaminate, sodium inosinate, fish oil, or herring juice are used as flavoring and aromatic substances. The latter can be introduced directly into the vegetable oil, which in the amount of 3-15%, mainly 5-12%, is poured the finished product in order to increase its nutritional value and prevent it from drying out quickly. To communicate the product in a mass of sticky consistency into the vegetable oils used to pour ready grains, you can enter dispersed solutions of proteins or polysaccharides in the presence of stabilizing agents; for example, a 20% solution of casein is dispersed in the presence of 0.1-0.5 wt.% lecithin or disierg in oil. pectin solution can be increased.The strength and caloric content of the product grains at the initial stage of its preparation can be increased by introducing polysaccharides, for example, soluble starch, dextrins, etc., into the initial mixture as a solution or dispersion.As full-fledged proteins, protein food products or protein substances use pure proteins (casein, albumin, soy proteins, fish proteins, yeast, algae), protein hydrolysates, dispe.geirovanny protein products, milk proteins, green leaves, oil cakes, oilseed cult p and concentrated broths food. Lriemer preparation of the product by the proposed method. To prepare 100 kg of granular food caviar imitating sturgeon caviar, 15-20 kg of edible casein are dissolved in 0.1 and. a solution of sodium alkali at 60-60 ° C and continuous stirring for 1-2 hours (until complete dissolution). At the resulting solution of dietary protein, 3.5-5 kg of gelatin and 1-2 kg of pectin (degree of sterication of about 25%) are introduced at 40-50 ° C, which are completely dissolved with continuous stirring. The resulting mass is molded in the form of drops at 40-80 ° C in a thick layer of corn oil or any other suitable-t

For this purpose: a liquid that is not miscible with water. The upper layer of this L-type is continuously heated to 15-40 ° C, and the lower one is continuously cooled to O-12 ° C. Under these conditions, the falling droplets of the product move from top to bottom in the working cooling fluid, take the form of regular spheres and gel to the desired degree. As the grains are formed, they are removed from the working medium and washed with fixing solution with stirring for 2-15 minutes (preferably at -10 ° C). The fixative solution is a 4% calcium acetate solution acidified with acetic acid to a pH of 2.8. Gelatinous grains, treated with fixing solution, are then kept under stirring for 20-30 minutes at ~ 10 ° C in an aqueous extract of tannins. The latter is prepared by infusing or boiling 10 kg of tea leaf in 200 liters of water. The tea leaf extract is cooled to -10 ° C before use. The coated grains of mixed jelly containing dispersed casein (coagulation of casein occurs in fixing solution due to the influence of calcium ions and acidic environment), washed with cold water and treated with a solution of ferric chloride 0.1-0.5% concentration , 5-2 min. To obtain the desired color. Painted grains are washed with water from residual iron salt solution. While stirring, sodium chloride in the crystalline form 0.2-0.5% sodium glutaminate, 0.01-0.1% sodium inosinate and 4-10 kg of vegetable oil, for example a mixture of corn and cotton oil 1: 1, are added to the obtained grains. .

Before using vegetable oil, fish oil or herring juice is added to it at the rate of 0.5-2 and 0.5-15 kg respectively.

100-200 kg of oil. To increase the nutritional value of the product, it is possible to introduce essential amino acids, carbohydrates, lipids, vitamins and trace elements into its composition. To increase the attractiveness of the product in vegetable oil, used to fill it, concentrated protein solutions can be dispersed. Improving the preservation of the product can, in particular, be achieved by adding approved antiseptics.

The artificially-grained caviar obtained has a grain ratio of consistency, shape, color and protein corresponding to natural.

granular caviar of sturgeon and salmon fishes. Individual grains of caviar are homogeneous in size and color, translucent or opaque granules of mixed geluminous protein (gelatin) and polysaccharide (alginate or calcium lectinate) nature, enclosed in an elastic digestible shell. Grains do not melt when heated to 50 ° C or higher. The consistency of the product is from gluing (pour emulsion of vegetable oil in a solution of protein or slurry in oil) to high-quality crumbly (grains are filled in with vegetable oil). The product is recommended to be stored at a temperature of from -5 to + 4 ° C.

Subject invention

Method for the production of food granular caviar and similar products from high-grade

plant and animal proteins by author. St. No. 228521, characterized in that, in order to increase the heat resistance of the caviar and improve its preservation, jelly-like grains, after their shaping, are treated with an acidified aqueous solution of calcium salts or other two or polyvalent metals, for example calcium chloride.