A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
99/13, 99/49
A23L 1/09 (2006.01) A23L 1/34 (1980.01) A23L 1/04 (1980.01)
Patent
CA 1053496
ABSTRACT OF THE DISCLOSURE The invention relates to a method for preparing synthet- ic caviar, and also to synthetic caviar prepared by the proposed method. The method, according to the invention, consists in introducing a 4-10 per cent aqueous solution of edible gelatin containing edible protein, and if necessary various valuable additives that improve the nutritive value of caviar, such as lipids, carbohydrates, and vitamins. In order to give caviar the colour resembling the greyish-black colour of natural caviar of sturgeon, ferric salts of edible acids and vegetable tannin can be added to the starting solution. The starting solution is introduced, in the form of droplets, into edible oil, the tempera- ture of which at least in its lower layers, is below the tempera- ture at which the solution droplets congeal. The thus formed granules of gel of edible gelatin containing edible protein, are washed with water to remove excess edible oil, and then are treat- ed with an aqueous solution of vegetable tannin. The caviar granules obtained are washed to remove residual tannin, and the washed granules are treated with an aqueous solution of an edible ferric salt and with an aqueous solution of an acid polysacchar- ide. The caviar granules can be given a culinary treatment. The method can be used to prepare caviar comprising granules of an aqueous gel of edible gelatin and containing native protein, each granule being enclosed in two pellicles, an inner pellicle consisting of the product of tanning the gel with a vegetable tannin and also containing a complex ferric salt of a vegetable tannin, and an outer pellicle containing a ferric salt of an acid polysaccharide. The aqueous gel of edible gelatin, in addition to edible protein, can also contain various additives, that im- prove the nutritive value of caviar, such as lipids, carbohy- drates, and vitamins. The complex salts of ferric iron and vegetable tannin give greyish-black colour to the aqueous gel and to the inner pellicle of the caviar granules. The granular mass of caviar can also contain various culinary additives, such as vegetable oil, sodium chloride, and flavouring substances. The caviar has high thermal stability (to about 50C) and its organoleptic properties are similar to those of the natural caviar of sturgeon.
223767
Braudo Evgeny E.
Ershova Vera A.
Misjurev Vladimir I.
Nesmeyanov Alexandr N.
Rogozhin Sergei V.
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