Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid...
Patent
1993-06-03
1995-07-11
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
426104, 426438, 426512, 426515, 426574, 426614, 426802, A23L 132, A23L 1328
Patent
active
054319340
DESCRIPTION:
BRIEF SUMMARY
This application is filed under 35 U.S.C. 371 with respect to PCT Application SU91/00203, filed Oct. 10, 1991.
TECHNICAL FILED
The present invention relates to dietary product similar to caviar and more particularly to caviar of sturgeon fish and to a method for its production.
PRIOR ART
Natural catch of such valuable delicious dietary product as caviar of sturgeon and cartilaginous fish is reduced owing to worsening of ecological situation and decreased number of habitats of these kinds of fish. That is why, at present widely used are various methods for production of dietary products analogous to natural caviar of sturgeon and cartilaginous fish.
Known art methods for production of dietary products analogous to caviar differ in quality of the used protein raw material, gelation component, parameters of technological process, and make it possible to produce said products in the form of granules or capsules.
Known in the art is a method for production of dietary products similar to caviar (GB,B,2,183,985 ) providing production of capsules consisting of layers of calcium alginate filled with viscous liquid and oil material in the form of two phases. The method resides in preparing an emulsion consisting of a viscous liquid, oil material and calcium salt; forming of capsules by way of dropwise adding said emulsion to an aqeous solution of calcium alginate and surrounding of said drop-like emulsion by a layer of calcium alginate; separating said emulsion in the capsules into viscous liquid and oil material by way of heating the capsules at a temperature more than 45.degree. C. Viscous liquid includes an aqeous solution of a sol material selected from the group: xanthene gum, evergreen bean tree fruits' gum, guar gum, gelatin and carragenin. As oil material used are animal and/or vegetable oils selected from the group consisting of soy-bean oil, rape oil, fish oil and lard oil.
The obtained dietary product approaches at maximum roe of cartilaginous fish in texture, form-stability properties, content of water retained in a capsule for a long time.
However, this dietary product has rather large size of a capsule, up to 8 mm in diameter, and higher strength of a capsule due to the presence of calcium gluconate as compared with genuine roe of cartilaginous fish. This method is characterized by a multi-stage outline and difficulty in controlling the quality of the obtained product at intermediate stages.
Known in the art is a method for production of a dietary product similar to caviar of sturgeon fish species (SU,1,423,098) consisting in preparing a mixture of albumin milk, gelatin, flavour additives and black food colourant in the form of a viscous liquid at a temperature of 95.degree. C., feeding this liquid in a dropwise manner into food vegetable oil at heating the latter to a temperature of 110.degree.-150.degree. C. and forming gelatinous grains during 7-20 s. The obtained grains are immersed into a low layer of vegetable oil cooled to a temperature of 15.degree. C. for solidification. Solidified grains are subjected to culinary treatment with a mixture of ascorbic acid, fish oil, corn oil and common salt.
The dietary product produced by this method has a strong capsule formed by gelatin and is characterized by insufficient organoleptic properties due to a low content of oil (1.2-2.5%) in albumin milk, pure transparence of a grain. Such dietary product would not possess mild delicate consistence, required colour, that is it would not correspond in its quality to the genuine caviar of sturgeon fish species.
The method is characterized by considerable power expenditures and doesn't make it possible to control the quality of the product obtained due to high temperatures of conducting the process.
DISCLOSURE OF THE INVENTION
The invention is based on the problem to provide a dietary product similar to caviar, approaching at maximum, in its properties, the genuine caviar of sturgeon fish, and to provide a method for its production by way of respective selection of components, changing conditions of prepa
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patent: 3988479 (1976-10-01), Stephen et al.
patent: 4202908 (1980-05-01), Nesmeyanov et al.
patent: 4362748 (1982-12-01), Cox
patent: 4375481 (1983-03-01), Kuwabara et al.
Bakari Tamara I.
Vainerman Efim S.
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