Patent CA-1053963-A (CA)
Inventor: NESMEYANOV ALEXANDR N
IPC: A23J3/00
Filed: 1975-04-03
Granted: 1979-05-08
Abstract: ABSTRACT OF THE DISCLOSURE         The invention relates to a method of preparing synthetic caviar and also to synthetic caviar prepared by this method.  The method, according to the invention, consists in preparing a 4 - 10 per cent aqueous solution of edible gelatin containing edible proteins and, if necessary, various valuable additives that increase the nutritive proterties of caviar, such as lipids, carbohydrates, and vitamins.  Moreover, the gelatin solution can also contain edible dyes such as eno dyes and annatto dyes, or ferric salts of edible acids.  The starting solution is introduced in the form of droplets, into an edible oil, the temperature of which, at least in its lower layers, is below the temperature at which the droplets of the starting solution congeal thus forming granules of gelatin gel which contain edible protein.  The granules of gelatin gel containing edible protein are washed with water to remove the edible oil and are then treated with an aqueous solution of a vegetable tannin.  The tanned caviar granules are washed with water to remove unreacted tannin and are treated with an aqueous solution of an acid polysaccharide which has been treated with an edible salt of calcium and/or aluminium.  The method provides for colouring the inner pellicle of caviar granules by treating them with aqueous solutions of edible dyes - ferric salts of edible acids. Both coloured and uncoloured granules, can be given a culinary treatment.  The proposed method is used to prepare synthetic caviar whose granules are made of an aqueous gel of edible gelatin containing edible proteins and, if necessary, various valuable additives (lipids, carbohydrates, vitamins).  The granules are coated with two pellicles an inner pellicle consisting of the products of tanning said gel with vegetable tannin, and an outer pellicle containing salts of calcium and/or aluminium of an acid polysaccharide.  The aqueous gel of gelatin and/or the inner pellicle of the caviar granule can be coloured greyish-black; the aqueous gel of edible gelatin can also be coloured orange-red.  The granular mass of caviar can also contain various culinary additives, for example, vegetable oil, sodium chloride, and flavouring substances.  The caviar obtained has high thermal stability (to about 50°C) and its organoleptic properties are similar to those inherent in natural caviar of valuable fish.  The synthetic caviar prepared according to the present invention is distinguished from the products known in the prior art in that the contents of the granules are liquid at the temperature of the oral cavity and are coated with two elastic pellicles.  The structure of the granules makes it possible to ensure the requisite organoleptic properties and thermal stability of the product.  The method of preparing food caviar is distinguished from the conventional methods in that the caviar granules coated with a pellicle consisting of the product of tanning the gel with a vegetable tannin are treated with an aqueous solution of an acid polysaccharide (for instance, alginate or a low-ester pectin) and with an aqueous solution of a calcium and/or aluminium salt of an edible acid.