Method and apparatus for the preparation of alimentary soft granular caviar

Abstract

A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid, water, and alimentary gelatin to form the grains, exposing the grains to tea water, dye-stuff, salt solution and gustatory components. The grains of caviar are obtained by supplying the mixture under pressure through gauged channels to a cavity with heated vegetable oil in its upper section, separating and washing the grains, tanning the grains in a tea extract, water washing, washing with salt solution, introducing to the product of a gustatory component in an amount not less than 10% of the total weight of the product and mixing the grains with vegetable oil. The albuminous colloidal solution is soymilk, foremilk of mammals, or a mixture of these components, a mixture of cow / soy milk, or whey of soy or cow milk. The grains are dyed by immersion in an extract from the rind of green walnuts.

Description

RELATED APPLICATIONS [0001] This application is a continuation of divisional U.S. patent application Ser. No. 10 / 739,798 filed Dec. 18, 2003, which is a divisional of Ser. No. 10 / 124,020 filed Apr. 16, 2002 now issued as U.S. Pat. No. 6,688,960, which is a divisional of a U.S. patent application Ser. No. 09 / 400,405, filed Sep. 21, 1999 now issued as U.S. Pat. No. 6,391,367, all of which are hereby expressly incorporated by reference herein in their entireties.FIELD OF THE INVENTION [0002] The present invention is related to the technology of preparation of a delicacy granular food product, similar to black caviar, and to the device for preparing in the product. The invention can be used in the food-processing industry, in particular for preparation of dietary food. BACKGROUND OF THE INVENTION [0003] Methods and devices for preparation of alimentary granular caviar are known based on the technology of thermostatic control of a solution of the components of caviar, preparation of a mi...

AI Technical Summary

Benefits of technology

"The present invention relates to a method and device for producing grains with standard size, limited output of defective grains, and higher dietary organoleptic and ecological properties. The method involves preparing a mixture of ingredients for forming caviar grains, including an albuminous colloidal solution, alimentary gelatin, water, tannic material, dye-stuff, salt solution, and gustatory components. The grains are then formed by supplying the mixture to a cavity through gauged channels into heated vegetable oil, separation, and rinsing with water. The grains are then mixed with a gustatory component for a minimum of 20 minutes. The device includes a cavity with the basic solution of components, a source of gas pressure, a cylindrical granulating cavity, piping for pouring off excess forming liquid, thermostatic jackets, and a receptacle for accumulation of produced grains. The invention allows for the production of caviar grains with improved quality and reduced contamination during production."

Problems solved by technology

The disadvantage of the known method is that a significant quantity of grains differing from standard size are obtained, requiring sieving of the caviar, leading to reduction of the quantity of the on-the-shelf product.

Further, the product has insufficient dietary and nutritional properties because of the use of eggs as one of the main components in the mixture used to form the grains.

The disadvantage of the method is that a significant quantity of grains deviating from standard size are obtained.

Use of FeCl3 as a dye-stuff also reduces the organoleptic properties of the product.

The disadvantage of the technology is the unstable regime when forming the grains, leading to a significant amount of defective product.

The deficiency of this device is its lower productive capacity caused by the small cross-section of the dropper channels (0.1-0.2 mm), the low output of the droppers and the low rate of feeding the special water solution to the solution of gel-forming agent.

The deficiency of most of these devices is their low productive capacity and the unstable condition during formation of the grains, leading to defective product.

In the device of the patent of RF No. 2029479, non-stable operation is caused—on the one hand—by the steady changing of pressure in the outlet apertures while the level of the solution in the cavity declines and by the various trajectories and the character of movement of the grain particles.

Thus, defective product is produced in great quantities, because the upper warmed layer of forming liquid (vegetable oil) is mixed by the mechanical mixer and is intensively intermixed with the cold portion of the forming liquid without a clear boundary between the warm and cold regions, so that the process of intermixing of the forming liquid is of chaotic character.

Further, if the process of the manufacturing the caviar is performed at a temperature of +15° C. to +40° C., contact with bacterial media in the air causes contamination of the product with pathogenic microflora, leading to a limited validity period of the product.

Obtaining a significant amount of grains deviating from standard size and shape, requiring sieving of the grains, reducing the useful output of the on-the-shelf product.

Insufficient organoleptic and nutritional properties because of the use of eggs in preparation of the caviar: the eggs may cause an alimentary allergy in some people.

Insufficient ecological cleanness and low-level quality of the product because of use of chemical components for coloring.

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