• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a process for preparing a granular food product, such as a black caviar substitute, comprising granulating a mixture comprising a proteinaceous colloid solution, food jelly and water, and the treatment grains obtained to improve the color and taste, characterized in that the protein colloid solution is essentially composed of soy milk and the food jelly is essentially of vegetable origin. Preferably, the food jelly is pectin.
    公开号:BE1018340A6
    申请号:E2008/0628
    申请日:2008-11-19
    公开日:2010-09-07
    发明作者:
    申请人:Khachatryan Robert；Khachatryan Tigran；
    IPC主号:
    专利说明:

    DESCRIPTION
    PROCESS FOR THE PREPARATION OF GRANULAR CAVIAR MOU Field of the Invention
    The present invention relates to a method for preparing a delicacy granular dish, similar to caviar (black).
    Background of the invention
    Granular caviar preparation methods based on the thermostatic control technique of a solution of the caviar components are known. A mixture of caviar components is prepared and the grains are formed by pressing the mixture through a pressurized die into hot vegetable oil. The grains are separated from the oil, washed, dried and then processed for improved taste and appearance by coloring, and packaged.
    In particular, a method of forming grains and a device for obtaining a granular caviar are known, based on the technique of preparing a mixture containing chicken eggs, a ground fish, a food coloring and salt, send calibrated jets of the product in vegetable oil at a temperature of 86-90 ° C, separate the grains from the oil, rinse with water, treat with a taste emulsion, color and then pack the product A black food coloring obtained from a tea extract and FeCl3 at a pH of 1.8-2.2 is used as a colorant, the method for carrying out the process comprises a cavity for initial dissolution of the components, exit tubes with heads forming at the ends, a source of gas pressure connected to the cavity when the components are dissolved, a cylindrical granulation cavity for the formation of e caviar grains, a choke for draining the excess liquid installed axially relative to the cavity for the initial dissolution of the components in front of the outlet pipes, water jackets around the cavity and the cylindrical portion of the cavity granulation for the thermostatic control of the cavities, and a receptacle at the bottom of the granulation cavity for the accumulation of the products to be preserved (Cert. Auth. USSR No. 1782523, A23L, 1/328, publication 23.12.92). The defect of this process is that the grains obtained are very small, stick to each other, do not keep their spherical shape and require more calibration. In addition, the food properties of the product are not satisfactory, that is to say that some people have an allergy to chicken eggs. On the other hand, the use of a chemical substance, such as iron chloride, also deteriorates the quality of the food and its food properties.
    In another case, the medical carbon absorbent CKT-6A is used as a dye in an amount of 4-9% by weight of the mixture for forming the grains, once the salt has been mixed with the dye (Patent Laid-Off). Russian Federation No. 2002432, A23L, 1/328, publication 15.11.93). The use of this pharmaceutical carbon absorbent does not eliminate the mentioned defects because a large amount of absorbent is needed to obtain the required color. In this case, the substance received can not be used regularly as a food because prolonged use of pharmaceutical carbon absorbent in such an amount is not recommended.
    In another known method for obtaining a granular caviar, an initial mixture is prepared consisting of a protein colloid solution, food jelly and water. The caviar grains are obtained by pouring the initial mixture into a container with vegetable oil heated under pressure through calibrated orifices, separating the granules from the oil and cleaning them with water. The granules are then stained with tea extract for 30 minutes and washed with water, then treated with paint, washed with water again, and then with salt water. The product is treated with the flavor additive in an amount of 10% of the mass of the product and the caviar granules are mixed with the vegetable oil. The product thus prepared is poured into boxes. A mixture of soymilk and first mammalian milk is used as a colloid protein solution in a ratio of 20: 1 to 1:20. The proportion of protein colloid solution, food jelly and water in the first mixture is (7-10): 1: (3-5). Green walnut skin extract was used as a paint and the granules obtained are treated with it, soaking them in the extract 3 minutes maximum (License of the Russian Federation No. 2139668, CI 6 A23L 1 / 328, 27.05.1998; WO 2001/021010). The defect of this process is that the product is the cause of allergic reactions in people who do not digest dairy products because of a lack of lactate dehydrogenase. In addition, the food jelly derived from animal bones is difficult to digest, which deteriorates the food properties of the derived product.
    The object of the invention is to propose a process for producing a granular (black) caviar substitution product making it possible to obtain an ecological product having better food and organoleptic properties.
    Description of the invention
    The present invention relates to a process for preparing a granular food product, such as a caviar substitute product, wherein the granular food product is prepared from a mixture comprising a proteinaceous colloid solution, food jelly, and water, characterized in that the proteinaceous colloid solution is essentially composed of soymilk, and the food jelly is essentially of plant origin, is preferably pectin, in particular apple pectin.
    A proteinaceous colloid solution consisting essentially of soymilk is said to contain at least 90% soymilk, preferably at least 95% soymilk, more preferably at least 99% soymilk, and preferably between all 100% of soy milk. A food jelly that is essentially of vegetable origin is supposed to contain at least 90% of plant food jelly, preferably at least 95%, more preferably at least 99% of vegetable food jelly, and preferably among all is completely of vegetable origin.
    In the process according to the invention, the mass ratio between the colloid protein solution, the food jelly and the water is preferably (4-8): 1: (2-3).
    The granules are then prepared from the mixture mentioned above according to the technique generally known in the art. For example, a method described in WO 2001/021010 can be used. The terms "granules" and "grains" are used as synonyms throughout the description.
    The treatment of the granules then continues to obtain grains having the desired color and taste.
    Briefly, the mixture is poured into a container with the vegetable oil heated to 40-45 ° C through calibrated orifices, the granules obtained are separated from the oil and washed with water. The granules obtained are stained with tea extract for 30 minutes and washed with water. The granules are then treated with a dye, prepared for example from extract of green walnut skins, and once again washed with water, then brought into contact with salt water, and the granules are then seasoned. with a taste additive for at least 20 minutes. Finally, caviar granules are mixed with vegetable oil. After each washing operation, the water present on the surface of the granules must be removed by treating the granules for 15-20 minutes with air to obtain a moisture content of not more than 10% of the mass of the product, leaving the granules on the sieve. The product thus prepared is poured into boxes.
    Soymilk (TU No. 9222-002-10126558-94 "Soymilk") allows rapid storage by adding an amino acid to levels of sulfur (cysteine, methionine) and an excess of potassium ions, promoting metabolism cells and regulating the activity of the diuretic and cardiovascular systems of the body. The use of soy milk reduces allergic reactions in people who do not digest dairy products because of a lack of lactate dehydrogenase. In addition, examinations revealed that regular consumption of soy milk has considerable anticancer effects.
    The soymilk is previously boiled and cooled to below 15 ° C.
    A saline solution is prepared by dissolving 17 to 22% of salt in boiling water. The solution is cooled to a temperature of 15 ° C.
    Food jelly is a jelly of plant origin that, unlike jellies derived from animal bones, is easily digested by the body. In this case, apple pectin is preferably used.
    The dye is preferably a green nut skin extract composed of ecological and biologically active substances having an anti-sclerotic effect and promoting the removal of excess cholesterol from the body.
    Black tea leaves are added to water in a proportion of 1: 5 or more for the preparation of the coloring solution, soaked for several hours, boiled for 2.5-3 hours, cooled and filtered to obtain a conditioned extract according to the atmospheric pressure and causing the dry matter components to represent 50-55%. The concentrate obtained is used after being dissolved in water: 10 ml in 2-3 l of water, depending on the desired degree of coloring of the granules. The resulting color is cooled to a temperature of 15 ° C.
    The head, tail and bones of the herring are removed to prepare the flavor additive. The cleaned fish is chopped and homogenized using a mixer. Water, salt and vegetable oil (preferably corn oil) are added to the homogeneous mass obtained (ground fish) in the following proportions:
    Water 10.0-15.0
    Salt 15.0-20.0
    Vegetable oil 10.0-15.0
    Ground fish up to 100%
    In addition, the fish component emulsion is a mixture of fish oil and the liquid portion of fish mash in a proportion of 1: 1.
    The mixture is homogenized using a blender, centrifuged for 15-20 minutes and the upper liquid layers recovered: fish oil, liquid fraction of fish mash, water and salt dissolved in components liquids. The resulting mixture is added to the vegetable oil (preferably corn oil) in an amount of 10.0-15.0% and centrifuged again for 15-20 minutes. The deposit is withdrawn; the emulsion obtained is used as a taste additive.
    The samples of the components of the initial mixture and the characteristics of the granules obtained are shown in Table 1.
    According to the process described here, the order of the steps for preparing the granular food (caviar) is as follows. An initial mixture is prepared according to the data presented in Table 1. For this purpose, the pectin is soaked in the soymilk and continuously mixed to boiling and cooled to a temperature of 50 ° C. The initial mixture is poured into the heat-resistant device in which a pressure of 0.2-1.0 kG / cm 2 is maintained. Corn oil is poured into the receiving device of the granules whose temperature is maintained at a temperature of less than or equal to 15 ° C. The upper layer of the 5-7 cm vegetable oil in the funnel is heated to a temperature of 40-45 ° C by heating the electric elements and this temperature is maintained. After opening the thermostat valve, the initial mixture passes through calibrated orifices of 0.4-0.6 mm under pressure, then, in the form of current, passes through an air gap of 60-90 mm and falling with the aid of the current in the warm layer of vegetable oil into the funnel of reception of the granule device, after forming a chain composed of spherical granules of 2.3-5 mm diameter. Then, through the control device, another mechanism is connected, which promotes the flow of the pellet chain in a circle in a granulator - spiral (for better formation and better cooling of the granules). The dimensions of the granules are controlled by varying the flow rate of the initial mixture or the temperature of the upper layer of the vegetable oil.
    A specific device is used to prepare the food granules, such as black caviar granules, through which spherical granules are obtained from the initial mixture with a diameter of 1-3 mm, which are then cooled by the same device . In addition, the oil is heated to a temperature of 40-45 ° C which is sufficient for the formation of granules in the desired size. The granules obtained under such temperature conditions do not stick and retain their spherical shape. *
    Other operations for the production of caviar: coloring, painting and seasoning can be carried out in a common container. After pouring the granules into the granule receiving device, the granules are emptied onto the sieve from which the vegetable oil remains flowing. The granules are washed by the cold water stream to remove the film of oil from their surface and remain on the screen for 20-30 minutes in order to get rid of the water covering them. The derived granules are stained in the tea leaf extract for a minimum of 30 minutes and washed with water. The granules are then treated with the paint which is an extract of green walnut skins, once again washed with water, and then with salt water. Taste additives are injected into the product for up to 10% of the product mass and the caviar granules are mixed with the oil. After each washing operation, the water on the surface of the granules should be dried within 15-20 minutes leaving the granules on the sieve. The products thus prepared are poured into boxes.
    Example 1
    In one of the samples, soya milk (6.66 kg), apple pectin (0.95 kg) and water (2.4 kg) were used to obtain 10 kg of granules (the proportion is 7: 1: 2.5). The granules obtained are maintained in 10 L of tea leaf extract and stained at 15 ° C for 30-40 minutes. The extract is then emptied, the granules are washed with cold water in 5-10 minutes. The washed granules are held on the sieve to remove the water present on their surface and painted by replacing them in 10 L of aqueous solution of green walnut skin concentrate, and the paint is then emptied. Granules ranging from dark gray to black with a gray luster are obtained. The remaining paint is removed from the colored pellets by washing them with raw water, then boiling water and cooling. The washed granules are held on the sieve to remove the water present on their surface, and then placed in salt water for 15-20 minutes. The salt water is emptied and the pellets remain to remove salt water. The granules are then mixed with a flavor additive and held for at least 30 minutes. The mixture is placed again on the sieve and remains there for 5-10 minutes to remove the remains of the taste additive.
    The caviar thus prepared is then eventually chopped, poured into boxes and packaged. The product is oiled with corn oil at the top layer to prevent it from drying, is removed and stored above 7 ° C for 5-7 days.
    Example 2
    In another alternative embodiment, the proportion of soy milk, apple pectin and water is 5: 1: 2.5. The granules with the best characteristics are obtained in a ratio of 6: 1: 2.5.
    The characteristics of the products thus prepared are presented in Table 2. The granular caviar has food and protective properties, conditioned by the availability of components such as soymilk, apple pectin and green nut skin extract. No chemical reagents were used in the proposed process.
    The invention can be used by agribusiness companies.
    Table 1
    Samples of the components of the initial mixture for the imitation of caviar
    Ingredients of the initial mixture Content,% by weight 1 Soybean milk 61.3
    Apple pectin 7.4
    Water 31.3 2 Soy milk 62.5
    Apple pectin 10.4
    Water 27.3 3 Soy milk 60.0
    Apple pectin 12.0
    Water 28.0
    Table 2
    Physical characteristics and tasting of the grainy black caviar substitute
    Criteria Characteristics 1 Appearance Spherical granules with a smooth surface 2 Dimensions 2-3.5 mm (diameter, mm) 3 Formation Solids, do not stick to each other 4 Color From light gray to dark gray and black 5 Taste and aroma Taste and smell characteristic of the fish. No bad taste or bad smell.
    6 Limit of up to 5 hours at 30 ° C
    deformation 7 Stability at the granules are resistant to
    heat the heat from + 25 ° C to -30 ° C
    权利要求:
    Claims (5)
    [1]
    A process for preparing a granular food product comprising granulating a mixture comprising a proteinaceous colloid solution, food jelly and water, and treating the granules obtained to improve the color and taste, characterized in that the proteinaceous colloid solution is essentially composed of soymilk and the food jelly is essentially of plant origin.
    [2]
    The method of claim 1, wherein the protein colloid solution comprises at least 90% (by weight) of soymilk and / or the food jelly comprises at least 90% (by weight) of vegetable food jelly.
    [3]
    3. The method of claim 1 or 2, wherein the mass ratio between the protein colloid solution, the food jelly and the water is (4-8): 1: (2-3).
    [4]
    4. A method according to any of the preceding claims, wherein the food jelly is pectin, preferably apple pectin.
    [5]
    The method of any of the preceding claims, wherein the granular food product is a caviar substitute, preferably a black caviar substitute.
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    同族专利:
    公开号 | 公开日
    NL2001998C2|2014-06-24|
    WO2010007109A1|2010-01-21|
    FR2933846A1|2010-01-22|
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    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US4202908A|1976-03-19|1980-05-13|Institut Elementoorganicheskih Soedineny|Synthetic, granular food caviar and method of preparing same|
    DE2834227A1|1978-08-04|1980-02-28|Merck Patent Gmbh|HYPO-BETA -LIPOPROTEINAEMIC DIETETIC, METHOD FOR THE PRODUCTION AND USE THEREOF|
    JPS5811989B2|1980-08-28|1983-03-05|Kimitsu Kagaku Kenkyusho Kk|
    US5514666A|1992-01-06|1996-05-07|University Of Florida|Preparation and use of a protein-enriched pectin composition|
    US6391367B1|1999-09-21|2002-05-21|Royal Caviar, Inc.|Method for the preparation of alimentary soft granular caviar|EP3245883B1|2016-05-18|2022-01-26|Hasmik Harutyunyan|Device for artificial granular caviar production|
    FR3076439A1|2018-01-11|2019-07-12|Odontella|SUBSTITUTES OF FISH EGGS|
    法律状态:
    2011-05-31| RE| Patent lapsed|Effective date: 20101130 |
    优先权:
    申请号 | 申请日 | 专利标题
    EP08160399A|EP2145549A1|2008-07-15|2008-07-15|Method for preparation of soft granular caviar|
    EP08160399|2008-07-15|
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