Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Animal derived material is an ingredient other than extract...
Reexamination Certificate
1999-11-05
2001-09-18
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Animal derived material is an ingredient other than extract...
C426S641000
Reexamination Certificate
active
06291010
ABSTRACT:
OBJECT OF THE INVENTION
The procedure which is the object of the invention is applicable to food industry and is intended for the obtention of a granulated product which imitates in its organoleptic characteristics, structure and consistency, sturgeon caviar.
BACKGROUND OF THE INVENTION
At present in the Market, diverse products are commercialized as substitutes or imitations of caviar, the most widespread of them being succedaneous caviar, which is constituted by spawn from fish other than sturgeon, such as lumpo spawn.
Another type of product is the similar or like product to caviar, which is not formed by fish spawn, but which is obtained by means of an industrial procedure as from diverse components.
In this sense, Patent PCT No. WO 93/06751 can be quoted, in relation to a food product of the caviar type and the procedure for its production. In this patent, granules are obtained which are made up by an exterior layer of egg whites and an interior layer of a viscous emulsion, the granules obtained containing from 13 to 30% of albumin and between 45 and 71% fat. The obtention procedure of these granules consist in the introduction of the viscous emulsion obtained, in the form of drops, into a hot vegetable, edible, oil mass, at a temperature comprised between 80 and 85° C.
Likewise, Patent PCT No. WO 93/07764 describes the obtention of a food product which is similar to caviar, constituted by granules formed as from egg white, in a percentage between 8 and 35%, egg yolk, with a percentage between 35 and 80%, a fat component, in a percentage between 10 and 20%, and finally, a food colouring agent with a percentage between 0,05 and 0,15%. According to the obtention method of the granules described in this Patent, a viscous emulsion is prepared as from the egg white, egg yolk, fat component and food colouring agent and it is introduced in the form of drops, into vegetable oil heated up to a temperature of 75 to 85° C.
DESCRIPTION OF THE INVENTION
The procedure of the invention, permits the obtention of a granulated product of great similarity to sturgeon caviar, both as regards its external appearance (shape, colour and appearance) and its taste, texture and consistency, made as from egg, fish muscle, spawn and fish roe, mainly of species of fish which are little used commercially such as mackerel, starling, or saurel (scomber sp. and tachurus sp.).
The contents of fish muscle present in the granules is of 40-55%, whilst the contents of egg is limited to 43-58%, so that the percentage of protein ingredients is always over 55%.
Likewise, the procedure which is the object of the invention includes as main raw material, methylcellulose, in a percentage between 0,2 and 2%, in mass of the obtained granules. The methylcellulose mixed with the egg potentiates the gellification capacity of the same, reducing the temperature at which the gellification of the egg is produced, in such a manner, that it is possible to adjust the consistency of the obtained granule by varying the temperature or the concentration of the methylcellulose which is present. Additionally, the methylcellulose, when cooled passes on to dissolved condition, providing the obtained granules with a smoother consistency or texture, forming a binder medium with identical organoleptic conditions to that of the caviar.
Consequently, the methylcellulose constitutes a fundamental component in the process for the obtention of the granules since it permits the obtention of granules with high mechanical strength, capable of supporting the mechanical and hydromechanical action, whilst when it cools, it provides a very smooth consistency.
Thus, the method of the invention includes the formation of granules as from a mass of proteins constituted by fish muscle and eggs, to which a methylcellulose solution is added as texturizer, cephalopod ink as colouring agent, salt and preservatives
For this, a mixture is prepared which is made up of a fish homogenized product, a preparation of non water bird eggs, a solution of methylcellulose as texturizer, a natural colouring agent, preservatives and salt.
These components are crumbled in a set order inside a homegenator machine and the thus obtained mixture is deaerated, filtered and centrifuged in order to eliminate the badly grounded fractions, subsequently passing on to a granulator device.
In the granulator, the homogenized mixture is subjected to fluctuations which produce symmetrical deformations to the axis of the liquid mass jet to be configurated, causing the jet to be divided into drops in a controlled manner. The obtained drops fall into a liquid medium, generally oil, which is to be found at a temperature between 75 and 94° C., producing the coagulation of the proteins and the formation of the granules.
Finally, the obtained granules are treated with a culinary emulsion prepared as from a fish homogenate made up of roe spawn and fish muscle in a percentage of 50 to 55%, a 14 to 16% of vegetable oil, a 0,3 to 0,5% of the methylcellulose solution, 0,6 to 1% of cephalopod ink, 2 to 4% of salt and 15 to 22% of water.
In this manner, a product similar to caviar is obtained formed by 75 to 90% weight of granules, a 10 to 25% of culinary emulsion and a 1 to 3% of fish or vegetable oil, the granules having been prepared as from a 40 to 55% of fish homogenate product formed by muscle, roes or fish spawn, of 43 to 58% of egg, a 0,2 to 2% of methylcellulose solution, a 2 to 4% of salt and a 1 to 3% of cephalopod ink, whilst the culinary emulsion has been prepared as from a fish homogenate in a percentage of 50 to 55%, a 14 to 16% of vegetable oil, a 0,3 to 0,5% of methylcellulose, solution 0,6 to 1% of cephalopod ink, 2 to 4% salt and 15 to 22% water.
REFERENCES:
patent: 4202908 (1980-05-01), Nesmeyanov
patent: 5089277 (1992-02-01), Prochnow
patent: 5397590 (1995-03-01), Scott
patent: 5431934 (1995-07-01), Vainerman
patent: 5942266 (1999-08-01), Okamura
patent: 2158339 (1985-11-01), None
patent: 55-148072 (1979-05-01), None
patent: 55-148072 (1980-11-01), None
patent: 57-129676 (1982-08-01), None
patent: 60-075260 (1985-04-01), None
patent: 60-160864 (1985-08-01), None
patent: 2124076 (1990-05-01), None
patent: WO93/07764 (1993-04-01), None
patent: WO93/06751 (1993-04-01), None
English Abstract of JP 60075260.
English Abstract of JP 55148072.
English Abstract of JP 57129676.
English Abstract of JP 60160864.
English Abstract of JP 2124076.
Pertsovoy Fiodor Vsevolodovich
Pivovarov Pavel Petrovich
Pozo Carro Rogelio
Paden Carolyn
Transucrania, S.A.
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