Patent ID: 6770311
Filing Date: 2004-08-03
Classification: A23L,A23V

Abstract:
The process of making a caviar alternative including granules in a syrup, comprising the steps of:adding about 70 grams of food grade gelatin having a bloom strength of between about 100 to 300 to about 1 liter of water; heating said water and gelatin to a sufficient temperature to completely melt the gelatin; adding to the melted gelatin water mixture about 50 grams of food grade coloring agent, about 40 grams of food grade flavoring agent having a fish flavor and about 20 grams of food grade sodium chloride, and mixing until evenly distributed to form a fish-flavored mixture; forming generally spherically shaped granules having a circumference of between about 2 to 4 millimeters with a protective outer shell and a gelled center from said fish flavored mixture; dipping said granules into a tannic acid solution comprising water and between about 1.0 to 3.0% by weight food grade tannic acid for between about 1 to 10 minutes; retrieving said granules from said tannic acid solution and washing said granules with water whose temperature is between about 10Â° C. to 15Â° C. to remove any excess tannic acid solution; dipping said washed granules into an alum solution comprising water and between about 1% to 3% by weight food grade alum for between about 1 to 10 minutes; retrieving said granules from said alum solution and washing said granules for a second time with water of temperature between about 10Â° C. to 15Â° C. to remove any excess alum solution; adding together about 1 kilogram of said second washed granules, about 30 grams of food grade flavoring agent having a fish flavor, up to about 30 grams of food grade sodium chloride, and about 150 grams of a binding agent selected from a group consisting of food grade methylcellulose or food grade carboxymethylcellulose, and mixing slowly and gently until evenly distributed to complete the caviar alternative product.