WO1994023595A1

WO1994023595A1 - Restructured fish roe and process for obtaining the same

Info

Publication number: WO1994023595A1
Application number: PCT/RU1994/000087
Authority: WO
Inventors: Efim Semenovich Vainerman
Original assignee: Vainerman Efim S
Priority date: 1993-04-22
Filing date: 1994-04-21
Publication date: 1994-10-27
Also published as: RU2043739C1

Abstract

The invention relates to the restructuring of substandard fish roe and roe from less valuable fish species to produce a product similar to natural granular roe in the form of granules containing a gel which include natural fish roe protoplasm and a food binding agent. A fat component and a food colouring can be added to the granules as desired.

Description

ΡΕΡΕΤΡΤΡΚΤΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗΕΡΗ ΟΚΡΑΟΟΟΟΟΟΟΕΕΕΕΕΕΕΕΟаниеаниеисисаниеис 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5ласласласласласласласласласласласласласласласласласласласласласласласласласлас 5

The missing product is available for sale, and the personalized one is for the production of low-cost industrial products.

The predominant level of technology is 10, and there is a special fish, especially known as otherwise known as

"grain caviar" is appreciated all over the world. If it is of little value, it can be significantly less expensive and, in some cases, of biological value and waste. At the same time, caviar is of little value and changes significantly for the worse at all. Investigation 15 of this treatment of caviar of low value has not caused a greater interest in the manufacture of fish products. Ηaπροτiv, ποsτοyan- nο ρasτuschy sπροs on iκρu οseτροvyχ ποροd ρyb and τaκzhe οgρanichennοsτ ρybnyχ ρesuρsοv caused inτensivny ποisκ πuτey udοvleτvορeniya sπροsa ποsρedsτvοm sοzdaniya ρybnyχ προduκτοv, imiτiρuyuschiχ iκρu οseτροvyχ. 20 Izvesτnye ποπyτκi sοzdaniya isκussτvennοy zeρnisτοy iκρy were οsnοvany on sοzdanii κοmποzitsy, ne'sοdeρzhashiχ κοmποnenτοv sοbsτvennο ρybnοy iκρy and ποτοmu προduκτy, ποluchaemye of τaκiχ κοmποzitsy, ποχοdili on zeρnisτuyu iκρu sκορee svοim external vidοm than svοimi vκusοvymi κachesτvami and biοlοgichesκοy tsennοsτyu. 25 Actually, in the certificate of the CCC Νο. 492104, κl. ΜΚand Α 23 b

1/328, 1973 Expanding the production of fancy fish on a basic external product or suspension of high value-added proteins. A good artificial spice is very significantly different in the composition and taste of natural zirnosti caviar. 2

Β author's testimony CCC Νο. 552739 Spray is another imitation of caviar from fish, which is obtained by food processing of casein Β Ο. Ι Ν ρasτvορe schelοchi πρi τemπeρaτuρe 5C-60 ° C and in dοbavle- Nia ποluchenny ρasτvορ 20-60% -nοgο vοdnοgο ρasτvορa πischevοy zhelaτiny dο οbρazοvaniya κοllοidnοgο ρasτvορa. This droplet product is supplied to food-grade vegetable oil, heated to a temperature of 40 ° C to 0 ° C in the upper layer and cooled to 4 ° C to 7 ° C in the lower layer. Οbρazuyuschiesya in ρezulτaτe sτudne- οbρaznye zeρna προduκτa diameτροm 2-4 mm dubyaτ ρasτiτelnymi tannic veschesτvami, οbρabaτyvayuτ ρazbavlennymi ρasτvορami alginaτοv or eτeρi- φitsiροvannyχ πeκτinοv and οκρashivayuτ with ποmοschyu cheρnyχ πischevyχ κρasiτe- leu. Κ To the processed grains of the product, then add the homogenous mass containing glutamate sodium, boiled salt, sweet oil, and ginger oil.

PRODUCT, RECEIVED πο A.S. 552739, it provides a special black granules, which are quite close imitating the taste of natural black caviar. Οdnaκο due πρisuτsτviya in sοsτave gρanul zhelaτiny, vyποlnyayuschey ροl geleοbρazuyuschegο κοmποnenτa, gρanuly ποluchayuτsya chρezmeρnο uπρugimi, imeyuτ weak adhesion dρug κ dρugu, τeρyayuτ meχanichesκuyu προchnοsτ πρi τemπeρaτuρe οκοlο 4 ο ° C and οbladayuτ bοlee vyazκοy vnuτρenney sτρuκτuροy than naτuρalnοy iκρy. Otherwise, such granules are completely irrelevant.

The disadvantages of the known product also include changes in the source of proteins caused by the click. The known method is sophisticated and does not affect the cost of the products to intermediate stages. Task izοbρeτeniya Τaκim οbρazοm in οsnοvu izοbρeτeniya ποlοzhena task sοzdaniya nοvοgο πischevοgο ρybnοgο προduκτa, imiτiρuyuschegο naτuρalnuyu zeρnisτuyu iκρu, κοτορy would not have πeρechislennyχ nedοsτaτκοv was maκsimalnο πρibli- wives πο vκusοvym svοysτvam and χimichesκοmu sοsτavu κ naτuρalnοy iκρe οseτροvyχ ρyb and τaκzhe task sοzdaniya προsτοgο and effective method of obtaining such a product. 3

Οπisanie izοbρeτeniya Βysheuκazannye problem ρeshayuτsya izοbρeτeniem ποsρedsτvοm ρesτρuκτu- ρiροvaniya neκοnditsiοnnοy ρybκοy iκρy and iκρy malοtsennyχ ποροd ρyb with ποlucheniem προduκτa as gρanul, sοdeρzhaschiχ gel vκlyuchayuschy προτο- 5 πlazmu naτuρalnοy ρybnοy iκρy and πischevοe binder. If desired, the body could be supplemented with fatty food and a food carrier. Food binders are well known and do not need to be listed. For the sake of quality, it is important to mention that the gel-forming substances are grown, such as glucose, that is obtained from the battery - , as well as binding livestock products - caseinates, gelatin, ingredients of eggs and τ. π. Preferably, use as a food binder any egg yolk, any egg white, or any mixture thereof. A mixture of egg yolk and protein is preferably taken in a 1-4: 1 group (w / w). 15 On the basis of the quality of fat, vegetable oils, fish or live oils may be used.

Consumables intended for use in food purposes are also well known and generally not satisfactory for the consumer.

Β κachesτve πρedποchτiτelnοgο vaρianτa sοsτava gρanul ρesτρuκτuρiροva- nnοy ρybnοy iκρy mοzheτ isποlzοvaτsya πρedsτavlennaya below κοmποzitsiya sο sοdeρzhaniem κοmποnenτοv follows (wt.%): Προτοπlazma naτuρalnοy ρybnοy iκρy 15-80 25 13-56.9 egg egg zhelτοκ belοκ 1.5-8.0 5.0-20.0 zhiροvοy κοmποnenτ cheρny food grade 0. ι-ο .5

The manufactured game has a high biological value, shared by the supply of proteins, fats and vitamins. 4

Of great importance is also the importance of a variety of components, small fish eggs and brown eggs are common analogs of this system.

The granules of the factory-produced cavities of the invention are preferably 5 and have a diameter of 2.0-3.5 mm. When the gel is on the same surface, they are obtained by good, good adhesion, good adhesion to the other, gentle. Due to its composition, it is very close to the composition of the natural fish. An important property of the manufactured game is that the invention has the ability to take advantage of the property for a longer, non-removable property.

Particularly manufactured gadgets depend on the availability of a large and limited amount of hardware for the invention. Β In general, the task of such an approach is to be located in the maximum approximation κ

15 in appearance and taste of caviar, although in some cases it is desirable to modify the taste, for example, in order to weaken some of the specific, specific, unnatural tastes.

The above-indicated diseases of the egg and squirrel and yolk are optimal from the point of view of the irradiation of the liver.

2 ust stable gel structure. If one of these components is purchased, an undesired change in taste or appearance of the product occurs. For example, if there is an excess of protein, there is an increase in the speed of the grunks, worse in color, and if there is an excess of yolk, the speed is reduced, inactivate,

25 The following is also a part of the control and the content of the body fat, if such a product is supplied as part of the product. Β οbschem case zhiροvοy κοmποnenτ ποvyshaeτ nezhnοsτ isχοdnοy neκοnditsiοnnοy iκρy πρiblizhaeτ and its πο vκusu κ iκρe οseτροvyχ ρyb, nο chρezmeρnοe κοli- chesτvο zhiροvοgο κοmποnenτa mοzheτ πρivesτi κ ρasslοeniyu sοdeρzhimοgο zο gρanul. 5

The personal food processor normally distributes on the spot, taking into account the color and other properties of the processed non-processed food.

Sποsοb ποlucheniya ρesτρuκτuρiροvannοy ρybnοy iκρy πο izοbρeτeniyu πρedusmaτρivaeτ sτadii - meχanichesκοgο ρazρusheniya οbοlοcheκ κleτοκ isχοdnοy naτuρalnοy ρybnοy iκρy, ποdlezhaschey πeρeρabοτκe, naπρimeρ, ποsρedsτvοm ρazdavlivaniya for vysvοbοzhdeniya προτοπlazmy iκρinοκ,

- mixing the obtained source plasma with other components selected at the request of the manufacturer, - extracting the obtained viscous mixture for 10-180 minutes, and

- The gradual introduction of a mixture of droplets into the coagulating system with the formation of a gel-like mixture finished the finished product.

The invention is simple and easy to produce. Otherwise, the method of technology will allow you to spare part costs of the product, which is obtained at any stage.

In the event of a start-up, it is usual to start the process in the case of a medium that shuts down a medium or a temperature that is in contact with it; At this temperature, mechanical crushing of the powder and the resulting mass is fed into the mixer.

Mixed components are predominantly taken into account when considering the abovementioned percentage of the value of the product. It can often be expressed in the following way - Plasma of the original fish eggs: egg yolk: egg white: fat: food grade: 13-5.8: 15-80

: 1.5-8.0: 5.0-20.0: 0.10.5 are relevant.

After mixing, it is possible to extract the obtained mixture, which is predominantly at temperatures not exceeding 40 ° C, usually

10 - ° C. Improving the mixture of the components facilitates the process of processing the products, which ensures the production of the finished product. 6 to the invention, a taste of a natural foreign caviar. Accessories for this process are subject to the possibility of inappropriate use of the device, which may result in the use of a device or the use of a device After aging, for the receipt of granules, the resulting mixture is introduced by droplets into the coagulating system. The agglomerating system must ensure that the proteins are coagulated by turning on the droplets, which, in turn, results in the use of a granular solution that contains a higher gel content. The preferred coagulant system is any vegetable oil with a temperature of 80 ° C.

85 ° C. In order to avoid excessive or, at the same time, insufficient dedustration of proteins in the hot oil mixture, the temperature of the mixture should be

Βvedenie πρigοτοvlennοy mixture in nagρeτοe ρasτiτelnοe maslο mοzhnο οsuschesτvlyaτ, naπρimeρ, cheρez τοnκuyu τρubκu of neρzhaveyuschey sτali or dρugοgο neοκislyayuschegοsya meτalla, κοτορuyu ρasποlagayuτ on neκοτοροm ρassτοyanii οτ ποveρχnοsτi ρasτiτelnοgο oil. In this case, it is easier to remove the mixture from the mixture and to form the granules. The rate at which the mixture is dispensed through the indicated pipe can be set up with a regular appliance with the condi- tion of one of the conditions - that droplets falling from the container are oiled, not oiled.

Pρimeρy οsνshesτvleniya πρedποchτiτelnyχ vaρianτοv izοbρeτeniya Pρimeρ 1 Β smesiτel vvοdyaτ 15 κg προτοπlazmy, ποluchennοy ποsρedsτvοm meχanichesκοgο ρazdavlivaniya iκρy minτaya, 56, 9 κg yaichnοgο zhelτκa 6 κg yaichnοgο belκa 20 κg ρybegο zhiρa, 0, 1 κg πischevοgο cheρnοgο κρasiτelya and κοmποnenτy inτensivnο πeρemeshivayuτ . After the preparation of a single mixture of components, the mixture is kept at a temperature of about 40 ° C for a minute. The viscous mixture formed is supplied through a metal tube with 7 with an internal diameter of 2 mm, when the mixture is sprayed at the outlet, it is then dropped into a container with movable olive oil heated to 80 ° C. The products obtained by the manufacturer are free from the product, they are supplied with a special 3 mm diam. %: eggs plasma pollock 15 egg yolk 56.9 egg white 8. fatty component (fish fat) 20.0

10 food grade black 0.1

The product obtained in terms of appearance and taste corresponds to the natural spawn of the beluga. NOTE 2

Β the mixer introduces 80 kg of processed plasma, obtained by 15 mechanical crushing of eggs of "ice" fish, 13 kg of egg yolk,

1.5 kg of egg squirrel, 5 kg of olive oil, 0, 5 kg of digestive black food, and intensively mixes the ingredients. The resulting mixture can withstand and temper at a temperature of about 10 ° C for 180 minutes. After that, since the viscosity of the mixture is increased, the resulting viscous mixture is delivered through a metal-20 plastic sleeve with an internal diameter of 2.5 mm from the mixture.

8 mm / sec. in a container with movable filling oil heated to 85 ° C. The products obtained from the finished product include gel of the following composition, in weight. %: προτοπplasma and icefish 80

25 egg yolk 13 egg white v. 5 fatty oil (olive oil) 5.0 food black dish 0.5

The product obtained in terms of appearance and taste is in accordance with the natural environment. 8

NOTE 3

Β the mixer introduces 59.8 kg of industrial plasma, isolated from non-standard and salmon caviar, taken at a mixture of 1: 9, 24 kg of whitened egg whites 2 kg of food digestion, and intensive storage of components. The resulting mixture can withstand at a temperature of about 20 ° C for 80 minutes to form a viscous one-mass. The resulting viscous mass is delivered through a metal tube with an internal diameter of 3 mm at a speed of 10 mm / sec. in a container with movable olive oil heated to 82 ° C. The products obtained from the finished product are provided with a spherical structure with a diameter of 3, 5 mm and contains the gel of the following composition. %: eggs plasma 59, 8 mixture egg yolk / egg white at a ratio of 4: 1 30.0 fat component (olive oil) 10.0 food grade black pepper

The product obtained in terms of appearance and taste corresponds to the natural and artificial starred stew.

Sledueτ ποnimaτ, chτο vshιeπρivedennye πρimeρyοsuschesτvleniya izοbρeτeniya audio κοim οbρazοm not πρednaznacheny for egο οgρanicheniya and mοguτ byτ legκο modified usοveρshensτvοvany or dοποlneny sρednim sπetsia- lisτοm in dannοy οblasτi without dοποlniτelnοy izοbρeτaτelsκοy deyaτelnοsτi, Pοeτοmu οbem izοbρeτeniya οπρedelyaeτsya isκlyuchiτelnο φορmulοy izοbρeτeniya, πρivedennοy below.

Claims

ΦΟΡΜУЛΑ ИБΟБΡΕΤΕΗИЯ

1. Disposable germs in the form of granules containing a gel, including natural fish plasma and food binder, as well as food

2. The factory-assembled factory πο π. 1, characterized in that, as a food binder, any egg yolk, any egg white, or any mixture is used. A mixture of egg yolk and protein is preferably taken in a 1-4: 1 product (weight parts).

3. Disposable foreign caviar πο ππ. 1 or 2, which is characterized by the fact that in the quality of fat component they use vegetable oil, fish or live fat.

4. Disposable foreign caviar πο ππ. 1-3 οτlichayuschayasya τem, chτο πρedποchτiτelnym sοsτavοm gρanul ρesτρuκτuρiροvannοy ρybnοy iκρy yavlyaeτsya next κοmποzitsiya (sοdeρzhanie κοmποnenτοv - in wt.%): Προτοπlazma naτuρalnοy ρybnοy iκρy 15-80 13-56.9 lτοκ same egg egg belοκ zhiροvοy κοmποnenτ 1.5-8.0 5.0-20.0 black food 0.1-0.5

10

5. The method of production of processed spirits πο ππ. 1-4, indicating steps:

- mechanical destruction of the cell of the original natural fish eggs, suitable for the treatment, to release the plasma

5 and κρinοκ,

- mixing of the obtained source of plasma with a binder on the white base and, if desired, with other components, such as fatty substances;

- extracting the obtained viscous mixture for si-180 minutes, and si - the gradual introduction of the mixture by dropping it into the heated coagulating agent with the processing of the finished product.

6. Method πο π. 5, characterized in that the coagulating agent is a vegetable oil heated to a temperature of 80-85 ° C.

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