Note: Descriptions are shown in the official language in which they were submitted.
~53963
The invention relates to foodstuffs, and more particu-
larly to synthetic caviar imitating natural the caviar of stur-
geon, salmon, and other valuable large fish: the invention al.so
relates to methods of preparing same.
I~nown ln the prior art is synthetic caviar composed of
granules of an aqueous gel of edible gelatin which contains edi-
ble proteins and which is coated with a pellicle consisting of
the products of tanning said gel with vegetable tannirlS~ Said
pellicle contains edible dyes, namely eno and annatto dyes, or
complex salts of tri-valent iron and vegetable tannins. Eno and
annatto dyes impart orange-red and the complex salts of ferric
iron and vegetable tannins a yreyi,sh-black colour to the pellicle
of caviar gra.nules. The granular mass of caviar contains various
culinary additives, such as vegetable oil, sodium chloride, so-
dium glutamate and flavouring substances.
The described caviar is prepared by a method comprising
preparing an aqueous gel of edible gelatin containing edible pro-
teins, introducing said solution 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 said solution
congeal whereby granules of gelatin gel are produced, which con-
tain edible proteins. The granules are washed with water to re-
move excess edible oil, and then treated with an aqueous solution
of vegetable tannins, after which the caviar granules are washed
: with water to remove excess tannins and treated with aqueous so-
lutions o-f edible dyes (eno- and annatto dyes, or edible ferric
salts). Then the caviar granules are given a culinary treatment
comprising salting with sodium chloride and adding vegetable oil,
flavouring substances, and other valuable substances that Lmprove
30 ~he nutritive properties of caviar.
Thus caviar obtained by this process has insufficient
thermal stability since at temperature above 30~C gelatin gel
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~1~53963
melts and the granular structure of caviar is destroyed. This
happens because, unlike in natural caviar, pellicles of artifi-
cial caviar have practically no mechanical strength. This is
also the cause of difficulties that arise in storing, shipping
and using caviar (prepared according to this method) at temper-
- atures exceeding 30C.
Attempts have been made to prepare food caviar having
sufficient thermal stability. One such attempt produced a meth-
; od which lnvolved preparing an aqueous solution of edible gela-
tin containing edible proteins and acid polysaccharides, intro-
ducing said solution, 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 said solution con-
geal. The shaped granules containing native proteins and acid
polysaccharides are washed with water to remove the edible oil,
and treated with aqueous solutions of edible salts of at least
divalent metals (for example, calcium and/or aluminium). As a
result of this treatment, a matrix of ionotropic gel is formed
from the gel and the salts of acid polysaccharides with at leas-t
divalent metals (for example, calcium and/or aluminium). The
granules of the mixed gel based on edible gelatin and the salts
of said metals of acid polysaccharides, are treated with aqueous
solutions of vegetable tannins. The obtained granules of caviar
are washed with water to remove unreacted vegetable tannins, and
then treated with an aqueous solution of edible dye (eno-, annat-
, to dyes, or edible ferric salts). The granules of caviar are
then given a culinary treatment comprising salting with sodium
chloride and adding vegetable oiI, flavouring agents, and other
culinary additives,
Sald method is used to prepare synthetic caviar -the
granules of which are a mixed aqueous gel of edible gelatin and
salts oE said metals (for example, calcium, and/or aluminium)
2 -
~53~63
with acid polysaccharides, containing native proteins, and coated
with a pellicle consisting of the products of tanning of said
gelatin gel with vegetable tannins. Said pellicle contains
edible dyes: eno-, annatto dyes, and comple~ salts of ferric
iron and vegetable tannins. Eno- and annatto dyes give orange-
red colour, and complex salts of ferric iron and vegetable tan-
nins greyish-black colour to the granule pellicl.es. The granu-
lar mass of caviar contains vari.ous culinary additives, such as
sodium chloride, vegetable oil, flavouring agents, and other
substances that improve valuable properties of caviar.
Said caviar has sufficiently high thermal stability
(not below 50C) owing to the introduction into the gelatin gel
of a matrix of a gel of salts of acid polysaccharides. ~lowever,
since the salts of acid polysaccharides have high-melting point,
they tend to deteriorate substantially the organoleptic proper-
: ties of the caviar in that the granules remain solid at the
temperature of the oral cavity.
An object of this invention is to obviate or mitigate
the aforesaid disadvantages.
According to the present i:nvention there is provided
synthetic caviar comprising granules of an aqueous gel of edible
; gelatin containing edible protein wherein each granules is coated
wit'n two pellicles, namely an inner pellicle consisting of the
product of tanning of said gel with a vegetable tannin, and an
outer pellicle containing a calcium and/or aluminium salt of an
acid polysaccharide.
Owing to mechanlcal strength of the outer pellicle,
consisting of acid polysacchaxide salts, thermal stability of
caviar granules increases to about 50C~ At the same time the
organoleptic properties of natural caviar, including the ability
to be llquid at the temperature of the oral cavity, are preserved ~:
in the proposed caviar.
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~53~36~
It is preferable to use as -the acid polysaccharide a
water-soluble alginate or a low-ester value pectin (ester value
not higher than 50 per cent).
One of the preferred synthetic carriers of the i.nven-
tion has the following composition (in grams per kg of caviar):
edible gelatin 40-80
edible proteins 55-140
vegetable -tannins 2-6
salts of calcium and/or aluminium
of acid polysaccharides 0.1-2
water to make one kg.
Higher nutritive properties are obtained in the caviar .
by incorporating into the aqueous gel in addition to the edible
proteins, the following substances, taken either separa-tely or
in various combinations, in the following quantities, in grams
per kg of caviar: :
1. lipids 3-70
2. carbohydrates 3-40
3. vitamins 0.001-0.02
In the caviar of the invention, the aqueous gel of
edible gelatin, or the inner pellicle consisting of the products
of said tanning the gel, or both of them, can be coloured greyish-
black.
Such colouration can be done by using ferric salts and
. veyetable tannins, for example, in any of the following ways: -
(1) an aqueous gel of edible gelatin contains complex salts of
ferric iron and vegetable tannins, in the quantity of 0.001-0.01
per kg of caviar,
(2) the inner pellicle, consisting of the products of tanning the
gelatin, contains complex salts of ferric iron and vegetable
tannins in the quantity of 0.001-0~01 g per kg of cavla:r, and the
outer pellicle consists of salts of calcium and/or aluminium with
.~ . .
~ 1 - 4 -
..
~3~
acid polysaccharides, the quantity of the acid polysaccharide
salts being 0.1-2 g per kg of caviar,
(3) the aqueous gel of gelatin and the inner pellicle consisting
of the products of tanning said gel, con-tain complex sal-ts of
ferric iron and vegetable tannins in the quantity of 0.01 g per
kg of caviar, and the outer pellicle, consisting of the calcium
and/or aluminium salts of acid polysaccharides, contains also
ferric salts of acid polysaccharides, the quantity of these salts
of acid polysaccharides belng 0.1-2 g per kg of caviar.
Said colour is given to the gel and/or the pellicle,
consisting of the products of tanning said gel, by comple~ salts
of ferric iron and vegetable tannins.
Moreover, the granules of aqueous gel can also be co-
loured orange-red. In this case the aqueous gel of edible gela-
tin and edible proteins, and if necessary other valuable addi-
tives such as lipids, carbohydrates, and vitamlns, will contain
also edible dyes-eno, and annatto dyes, taken in the quantity of
0.03-0.2 g per kg of caviar. Said dyes give orange-red colour
to the aqueous gel.
The granular mass of the proposed caviar can also con-
tain such substances as vegetable oil, sodium chloride, flavour-
ing substances, preferably in the following quantities, (in grams
per kg of caviar):
vegetable oil 10-100
sodium chloride 30-50
flavouring substances 3-30
The mass may also contain 20-120 gm/kg of additional
lipid.
Moreover, the granular mass may also contain substances
which improve the nutritive properties of the caviar namely from
3 to 30 grams per kg of caviar of indispensable amino acids, vita-
mins, antiseptics, taken either separately or in combinations.
:':
~ ` _ 5 -
~5~9~3
The invention also provides a method of preparing the
synthetic caviar comprising preparing a 4 to 10 per cen-t aqueous
solution of edible gelatin containing native proteins, introdu-
cing said solution in the form of droplets, in-to an edible oil
the temperature of which, at least in lts lower layers, is below
the temperature at which -the droplets of said solu-tion congeal
thus forming granules of gelatin gel which contain edible pro-
tein, washing the granules wi-th water to remove edible oil, treat-
ing the washed granules with an aqueous solution of vegetable
tanning substance, washing -the tanned granules with water t~o re-
move unreacted vegetable tannins, and treating the washed gra-
nules with an aqueous solution of an acid polysaccharide, and
with a solu-tion of an edible calcium and/or aluminium salt -there-
by to form a calcium and/or aluminium sal-t of -the acid polysac-
charide.
The calcium and/or aluminium salt of the acid poly-
saccharide imparts high thermal stability (to about 50C) -to the
. - caviar.
Preferably the acid polysaccharide is a wa-ter-soluble
alginate or low-ester value pectin (ester value not higher than
50 per cent) in the form of their aqueous solu-tions of concen-
tration of 0.1-0.5 per cent and pEI from 3 to 7.
To improve the nu-tritive properties of caviar, i-t is
preferable to prepare a ~-10 per cent aqueous solution of edible
gelatin containing, in addition to the edible proteins, also li~ .
pids, carbohydrates, and vitamins, taken either separately or in
,
various combinations.
As has already been said, in order to form the outer
pellicle, the granules, after washing with water to remove excess
30 vegetable tannin, are treated with an aqueous solution of an acid
polysaccharide, and with an edible calcium and/or alum~nium salt.
Caviar granules can be treated first with the aqueous solution of
~: - 6 -
. -'''~`'
- - :
, , ,
3~3
acid polysaccharide, and then with aqueous solution of calcium
and/or aluminium, or vice versa, i.e. first with the aqueous 50-
lutions of a calcium and/or aluminium salt and then with aqueous
solution of acid polysaccharide.
The proposed method makes it possible to prepare
aqueous gels coloured greyish-black or orange-red.
If the aqueous gel of gela~in is to be coloured greyish-
black, edible dyes-ferric salts of edible acids and vegetable
tannins may be added to the 4-10 per cent aqueous solution of
edible gelatin containing edible proteins and, if desired, other
valuable substances such as lipids, carbohydrates, and vi-tamins.
Comp~ex salts of ferric iron and vegetable tannins that are form-
ed as a result of this process, give to the aqueous ge]. of edi-
ble gelatin a greyish-black colour resernbling that. of the natural
caviar of sturgeon.
If the aqueous gel of edible gelatin is to be coloured
orange-red, edible dyes, such as eno or annatto dyes may be added
during preparation the starting 4-10 per cent aqueous solution of
edible gelatin containing edible proteins and, if desired, the
above-named valuable additives. The eno, and annatto dyes give
the gelatin gel'an orange-red colour imitating that of caviar of
'; salmon.
Alternatively the inner pellicle, consisting of the
products of tanning of the gelatin gel, may be coloured in
: greyish-black tint by using an aqueous solution of an edible
ferric salt.
It should also be noted that after having washed the
caviar granules with water to remove unreacted vegetable tannins,
the operations that follow, namely, treatment with the aqueous
soIution of an acid polysaccharide, treatment with a calcium
and/or aluminium salt, and treatment with an aqueous solution of
.
- an edible ferric salt can be in any order. The sequence, in
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~S3~63
which these operations follow, does not affect the quali-ty of
the end product. Below follow some of the possible versions of
sequences of said operations.
Version one: after washing to remove unreacted vege-
table tannin, cavlar granules are treated with an aqueous solu-
tion of acid polysaccharides, and then with an aqueous solution
containing an edible salt or calcium and/or aluminium and edible
ferric salt.
Version two: after having been washed to remove ex-
cess vegetable tannin, caviar granules are treated first wi,th an
aqueous solution containing edible calcium and/or aluminium salts
and edible ferric salt and then with aqueous solutions of acid
polysaccharide.
Version three: after having been washed to remove ex-
cess vegetable tannin, caviar granules are treated first with
aqueous solutions of acid polysaccharide, and then the caviar
granules are given consecutive treatment with an a~ueous solu-
tion of an edible ferric salt and an aqueous solution of edible
calcium and/or aluminium salts.
: 20 Version four: after having been washed to remove ex-
cess vegetable tannin, caviar granules are -treated first with
aqueous solutions of an edible Eerric salt, and then consecutively
with an aqueous solution of an acid polysaccharide and an aqueous
solution of edible calcium andior aluminium salts.
Both, coloured and uncoloured caviar granules, may be
given a culinary treatment consisting of salting with sodium
; chlori.de and adding vegetable oil, and flavouriny substancesO
Moreover, other valuable additives which improve the nutritive
properties of the caviar,such as lipids, indispensable amino
acids, vitamins, and antiseptics, can be added to the granular
mass of caviar at the stage of the culinary treatment, either
separately or in various combinations.
8 -
,3~3~,
Thus, the proposed method makes it possible -to prepare
syn-thetic caviar which resembles natural caviar of s-turgeon, sal-
mon, and other valuable large fish, with respect to its taste and
colour.
The following Examples are given by way of illustration
of the invention.
Example 1
100 kg of a 7 per cent aqueous solution of food gelatin
containing edible casein was prepared by dissolving 15 kg o;f ca-
sein in a O.lN aqueous solution of sodium hydroxide a-t a temper-
ature of 50-60C with mixing for 1-2 hours. Into the prepared
casein solution there is added with stirring 7 kg of edible gela-
tin in the form of a 20-30 per cent solution in wa-ter. Stirring
is continued Eor another 30-c,0 minutes at a temperature of 50-
~,oC.
The prepared solution is introduced, in the form ofdroplets, into corn oil, the temperature of which in its lower
layers is below the temperature at which the droplets of said
solution congeal, namely 4-7C. Under these conditions the drop-
lets of the starting solution form regular spheres of 2-4 mm in
diameter. When cooled in the lower layers of corn oil the gela-
tin gels to form granules.
The granules of gelatin gel containing casein are
washed with water to remove excess corn oil. Washing is perform-
ed with stirring for 3-5 minutes at a temperature of 4-15C. The
granules are then separated from water and treated with an aqueous
solution of vegetable tannins which is prepared by boiling 15-20
kg of green tea, or finely cut tea leaves, in 350 litres of water
for 60 minutes. The extract of tannin is cooled before use -to
4-10C~ The granules are treated with this solution at a temper-
ature of ~-10C for 20-35 minutes. As a result, a dense, sllght-
ly yellow pellicle,consisting of the products of tanning the gel-
.. . g _
3~
atin gel with vegetable -tannins, is formed on the surface of the
granules.
On the termination of the tanning process, caviar gran-
ules are washed with water to remove the unreacted vegetable tan-
ning substances, for 5-7 minutes with stirring a-t a temperature
of 7-15C. The washed granules are treated with a 0.1 per cent
aqueous solution of an acid polysaccharide - sodium alginate,
having a pH 5-6, at a temperature of 4-15C for 15 minutes. The
granules are then separated from the sodium alginate solution
and treated for 2-5 minutes with a 0.3-0.8 per cent aqueous~solu-
tion of calcium acetate having a pH 4-5, at a tempera-ture of 4-
15C. As a result of this treatment of caviar granules with the
aqueous solution of acid polysaccharide and calcium acetate,
another, outer pellicle, consisting of calcium alginate, is
formed on the caviar granules to give them high thermal stabili-
ty.
Caviar granules are washed with water under stirring
for 2-3 minutes at a temperature of 4-15C. The yield is 105-
115 kg of product (the gain in weight, with respect to the weight
of the starting 7 per cent aqueous solution of food gelatin is
due to granule swelling in aqueous media).
The obtained synthetic caviar (uncoloured, with gran-
~ ules enclosed in two pellicles) contains the following compo-
- nents, in grams per kg of caviar:
edible gelatin 60-65
casein 130-140
vegetable tannins 2-4
~; calcium alginate 0.1-1
water to make one kg.
The tests have shown that caviar granules remain stable
~ '
for 60 minutes at temperature exceeding the point at which gela-
tin gel melts i.e. 35C.
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~l~532~
Example 2
Synthetic caviar, (uncoloured, with gxanules enclosed
in two pellicles) is prepared by a procedure similar to that
described in Example 1, except that an 0.2 per cent aqueous solu-
tion of a low-ester value pectin (ester value 40 per cent) having
a pH 4-5, is used instead of an 0.1 per cent aqueous solution
of sodium alginate.
The obtained caviar remains solid for 45 minutes at a
temperature exceeding that at which gelatin gel melts, i.e. 40C.
Example 3
Synthetic caviar (uncoloured, wlth granules enclosed
in two pellicles) is prepared by a procedure described in Exam-
ple 1, except that a mixture of an 0.1 per cent aqueous solution
of sodium alginate and an 0.15 per cent aqueous solution of low-
ester value pectin (ester value 40 per cent), having a pH 3-4 are
used instead of the aqueous solution of acid polysaccharide.
Example 4
; 100 kg of an 8 per cent aqueous solution of food gela-
tin containing a mixture of edible proteins, lipids, and carbo-
hydrates, namely a mixture of casein and dried milk are prepared.
To that end, 5 kg of casein are dissolved in an O.lN aqueous
solution of sodium hydroxide at a temperature of 50-60C with
stirring for 1-2 hours. Into the obtained casein solution there
are added 10 kg of dried milk and 8 kg of gelatin in the form of
a 20-30 per cent aqueous solution. The mixture is stirred for
30-60 minutes at a temperature of 50-60C.
The obtained solution is introduced, in the form of
droplets, into a mixture of one part of corn oil and two parts
of cotton-seed oil, the temperature of which in its lower layers
is below the point at which the droplets congeal, namely at the
temperature of 4-7C. Under these conditions, the solution drop-
lets form regular spheres of 2-4 mm in diameter. As they are
31 ~53~3
cooled, gelatin converts into gel.
The shaped gelatin granules containing edible proteins
(casein,lactalbumin, lactoglobulin, and others), and also lipids
and carbohydrates, are washed with wa-ter to remove oil. Washing
is continued for 3-5 minutes at a temperature of 4-10C, with
stirring. The granules are separated from water and treated with
300 litres of a 0.3-0.5 per cent aqueous solution o-f vegetable
tannins, which is prepared by dissolving i.n water a dry ~repara-
tion of vegetable tannins (tea tannides). Thetanning process is
continued for 20-30 minutes at a temperature of 4-10C, with
stirring, until a dense, slightly yellow pellicle, consisting oF
the products of gel tanning with vegetable tannins, is formed on
the granule surface.
After tanning, the caviar granules are washed with water
from unreacted tannins at a temperature of 7-15C for 3-5 minu-
. tes with stirring. Then the granules are treated with an 0.1 per
: cent aqueous solution of acid polysaccharide-gum arabic, having
a p~ 4-6, at a temperature of ~-15C for 15 minutes. The granu-
les are then separated from the solution of gum arabic, and trea-
ted for 5-7 minutes at a temperature of ~-15C and a p~I 4-5, with
... .
a 0.1-0.15 per cent aqueous solution of calcium acetate. As a re-
sult of this treatment with the aqueous solution of acid poly-
saccharide and calcium acetate, an outer pellicle consisting of
a calcium salt o-f gum arabic, is formed on the surface of the
,~,.. .~
pellic]e to give high thermal stability to caviar granules.
The o'~ained caviar granules are washed with water at a
temperature of 4-15C and for 3-5 minutes with stirring. The
yield is 115 kg of the product.
.. The obtained caviar (Imcoloured, coated with two pelli-
30 cles) contains the following components (in grams per kg of ca-
viar):
, .
.
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. .
~S3~63
edible gelatin 70
casein 45
other edible proteins (lac-tal-
bumin, lactoglobulin, etc) 20
lipids 25
carbohydrates 15
; vegetable tannins 2-4
calcium salt of arabic gum 0~1-1
water to make one kg.
The thermal stability of the product is the same as in
Example 1.
Example 5
There are ~repared 100 kg of a 10 per cen-t aqueous so-
` lution of food gelatin containing casein (edible protein) and
starch (carbohydrates). To that end, 12 kg of casein are dissolv-
ed in an 0.1 N aqueous solution of sodium hydroxide at a temper-
ature of 50-60C with stirring for 1-2 hours. Into the obtained
solution, containing casein and gelatin, 5 kg of soluble starch
- are added, and the components are mixed for 30-oO minutes at a
temperature of 50-60C.
~ The ob-tained solution is introduced in the form of
;~ droplets, into a mixture of equal volumes of corn oil and cotton-
seed oil, the temperature of which ln the lower layers is below
the point at ~lich the droplets congeal, namely the temperature
of 3-5C. Under these conditions, the solution droplets form
regular spheres of 2-4 ~m in diameter. As they are cooled in the
lower layers of oil, gelatin converts into gel.
The shaped granules of gelatin gel, containlny casein
and starch, are washed with water from residual oil at a temper-
ature o~ 4-15C for 3~5 minutes, with stirring. The granules are
- then separated from water and treated with an aqueous solution of
;~ vegetable tanning substances which is prepared by boiling ~0-45 kg
,~, .
~ 13 -
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. .
~q~S~3
of finely cut coarse tea leaves (or waste rnaterial obtained in
seasonal teabush cu-tting) in 300 litres of water for o0 minutes.
The solution of vegetable tannins is cooled before use to 4-7C.
The granules are treated with this solutlon at a temperature of
4-15C, with stirring, for 20-35 minutes. As a result of this
treatment, a dense, slightly yellowish coat consisting of the
product of gelatin gel tanning with vegeta:ble tannins, :is formed
on the surface of granules.
After completion of the tanning process, caviar granu-
les are washed with water from unreacted tannins for five minuteswith stirring at a temperature of 7-15C. The washed granules
are treated with a 1 per cent aqueous solution of calcium chloride
at a temperature of 4-15C for ten minutes. The granules are
then separated from calcium chloride solution and treated for 15
minutes at a temperature of 4-15C and a pH 4-6 with an 0.2 per
cent aqueous solution of a mixture of sodium alginate and low-
ester value pectin (ester value 40 per cen-t) taken at the weight
ratio of 1:1. As a result of this treatment of caviar granules
with the aqueous solution of acid polysaccharides and calcium
: 20 chloride, an outer pellicle, consisting of calcium alginate and
calcium pectinate, is formed on the caviar granules, to give them
high thermal stahility. On the termination of processing the ca-
viar granules with the aqueous solution of a mi~ture of sodium
alginate and pectin, the granules are washed with water. The
yield of product is 125 kg.
Synthetic caviar thus obtained contains the following
-~ components (in grams per kg of caviar):
edible gelatin ~0
casein 95
starch ~o
vegetable tannins 3-5
calcium alginate and calcium
pectinate 0.3-0.
: ~ 2~ ?~ll
. .
~53~3
water to malce one kg.
Thus-obtained food caviar remains solid at a temper-
ature of 50'`C for thirty minutes.
Example o
Synthetic caviar (uncoloured, with granules enclosed in
two pellicles) is prepared by a procedure described in Examples
1, 2 and 3, except that before mixiny with the aqueous solu-tion
o-f gelatin, cod-liver oil is added to the casein solution in the
quantity of 0.3-o kg, which corresponds to 3-57 g per kg of ca-
viar.
Example 7
Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) is prepared by a procedure similar to that de-
scribed in Examples 1, 2 and 3, excep-t that before mixing with
-the aqueous soluticnof gelatin, starch is added to the casein
solution in the quantity of 0.3-3 kg, which corresponds to 3-27
g per kg of caviar.
Example 8
Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) is prepared by a procedure similar to that
described in Examples 1, 2 and 3, except that before mixing with
the aqueous solution of gelatin, cod-liver oil in the quantity
of 0.3-o kg, and starch in the quanti-ty of 0.~-~ kg are added to
the casein solution, which corresponds to 3-57 g of cod-liver oil
and ~-3~ g of starch per k0 of caviar.
Example 9
- There are prepared 100 kg of a 10 per cent aqueous solu-
tion o-f food gelatin containing edible proteins and lipids (casein
and edible vegetable oil).
To that end, stable emulsion of vegetable oil in a ca-
- sein solution is first prepared by mixing ~5 kg of a 10 per cent
solution of casein in an OolN aqueous solution of sodium hydro-
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~53~6~
xide and 13 ]cg of an 0.1 per cent aqueous solution of low-es-ter
value pectin (ester value 40 per cent). At the same time, emul-
sion of 0.8 kg of an 0.2 per cent aqueous solution of calcium
acetate in a mi~ture with 4.3 kg of corn oil and 4.3 kg of cotton-
seed oil is prepared. The emulsion of calcium acetate solution
in vegetable oil is introduced with stirring into a solution of
casein and pectin to prepare the emulsion, in which the conti-
nuous phase is the casein solution and the dispersed phase is
the mixture of corn oil and cotton-seed oil. The volume ratio of
the dispersed and the continuous phases is 0.15:1. The role of
the emulsion stabilizer ls performed by calcium pectinate which
forms protective coats on the particle surfaces to keep them
from coalescing. The emulsifying conditions are selected so that
the viscosity of the emulsion at 20C is 100-200 centipoise~ The
obtained emulsion does not delaminate on storage in a refrigera-
tor at a temperature of 4-8C for 20 days.
In the prepared emulsion are added 10 kg of gelatin in
the form of a 20-30 per cent a~ueous solution to prepare a 10 per
cent aqueous solution of gelatin containing casein and edible
vegetable oils (corn and cotton-seed oil). Further operations
for preparing synthetic caviar are the same as described in Ex-
; ample 1.
The process yields 125 kg of uncoloured caviar coatedwith two pellicles, which remains solid at a temperature of 40C
: for 45 minutes. The granule contents do not delaminate during
. storing in a refrigerator at a temperature of 4-8C for two
weeks.
Thus-obtained caviar contains -the following components,
:
~ in grams per kg of ca~iar:
~: 30 . edihle gelatin 80
~ casein 35
.~. vegetable oils 70
~"5._'! j. 16
:~5~
vegetable tannins 2-4
calcium alginate and calcium
pectinate 1.5-2
water to make one kg.
Example 10
Synthetic caviar (uncoloured, coated with two pellicles)
is prepared by a procedure similar to that described in Example 9,
except that in preparing food emulsion an 0.1 per cent aqueous
solution of sodium alginate is used instead of an 0.1 per cent
aqueous solution of low-ester value pectin.
Example 11
Synthetic caviar (uncoloured, with granules enclosed in
two pellicles) is prepared by a procedure as described in Exam-
ples 9 and 10, except that about 50 per cent by volume of vege-
table oil in the emulsion is replaced by cod-liver oil.
Example 12
` Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) is prepared by a procedure described in Exam-
ples 1, Z and 3, except that dry defatted milk, in the quantity
of 15 kg, is added instead of casein. This component is dispers-
ed in water and then 10 kg of food gelatin, in the form of a 20
30 per cent aqueous solution, are added.
Example 13
Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) is prepared by a procedure described in Exam-
~ ple 12, except that cod-liver oil, in the quantity of 0.3-6 kg,
; is added to the dispersion of dry milk in water.
Example 14
Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) is prepared by a procedure described in Exam-
ples 1, 2 and 3, except that condensed milk (without sugar), in
the quantity of 80 kg, is used instead of casein solution. Into
: .
- 17 -
- - - . ~. . . .
~61 53963
this component, are added with stirring 6 kg of food gelatin at
a temperature of 40-60C, (the gelatin having preliminarily been
dissolved in 14 litres of water a-t a temperature of 40-50C).
The obtained solu-tion has the density of :L.07 at 40C and the
viscosity of 79 centipoise at 40C.
The caviar prepared in this exarnple remains solid at
a temperature of 35C for 60 minutes.
Example 15
Synthetic caviar (uncoloured, with granules enclosed in
two pellicles) is prepared by'a procedure similar to that d'e-
scribed in Example 14, except that soya-bean milk, in the` quan-
tity of 79-79.9 kg, is used instead of sugar-free condensed milk.
To the soya milk 'added is 0.3-1 kg of cod-liver oil, and then,
to the obtained mixture, added with stirring are 6 kg of food
gelatin pre-dissolved in 14 litres of water.
Example 16
Synthetic caviar (uncoloured, with granules enclosed in
two pellicles) prepared in Example 1, is subjected to a culinary
; treatment to give it the organoleptic properties resembling those
inherent in natural caviar. The treatment consists in the follow-
ing.
; Granules coated with two pellicles are kept for five
minutes at a'temperature of 4-15C in a 4-6 per cent aqueous solu-
tion of sodium chloride. ~fter salting, 0.3 per cen-t by weight
of sodium gIutamate, 1 per cent by weight of corn oil, and 2.7
per cent by weight of herring flesh finely disintegrated in corn
oil, are added to the granular mass to prepare 112-122 kg of ca-
viar.
The obtained caviar contains the following components,
30 in grams per kg of caviar:
edible gelatin 57-~4
casein 125-135
. ~ .
- 1~3 -
~153~63
vegetable tannins 2-4
calcium alginate 0.
sodium chloride 30
herring flesh 27
sodium glutamate 3
corn oil 10
water to make one kg.
Example 17
Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) prepared in Example 5, is treated to give~it
the organoleptic properties resembling -those inherent in natural
caviar. The culinary treatment consists in the following.
Granules coated with two pellicles are salted as de-
scribed in Example lo. Then 0.3 per cent by weight of sodium
glutamate, and 12 per cent by weight of emulsion containing ca-
sein, corn oil, cod-liver oil, and also flavouring substances,
are added to the salted granules.
The method of preparing the emulsion consists in the
following. Mixed together are 200 ml of a 15 per cent casein
solution in an O.lN aqueous solution of sodittm hydroxide, 100 ml
of an 0.1 per cent aqueous solution of beet pectin (or an 0.1 per
cent aqueous solution of sodium alginate), 0.0~ g of flavouring
substances (namely 0.4 g of sodium inosinate, 0.33 g of maltol,
0.33 g of 1-tryptophan) and 0.9 ml of alcoholic solution of arom-
atic substances of the followlng composition (in per cent by
weight):
- trimethylamine 4.9
triethylamine 9.5
pyridine 1.9
piperidine 4.~3
- n-propylamine 4.
undecanone-2 1.9
`~1 - 19 -
. , .~ ~., .
~L~S3~963
diethylacetal of n-valeric
aldehyde 4.8
- ethyl alcohol 67,4
At -the same time, 500 ml of corn oil (or its mixture
with cotton-seed oil at the volume ra-tio of 1:1) are mixed with
150 ml of cod-liver oil and 50 ml of an 0.2 per cen-t aqueous
solution of calcium acetate and the mixture i5 emulsified~ The
prepared emulsion is introduced, in a thin jet, into the solu-
tion containing casein, pectin, and flavouring additives. The
emulsifying conditions are so selected that the finished emul-
sion has a viscosity of 100-200 centipoise at 20C.
The prepared emulsion does not delamina-te during stor-
age in a refrigerator at a temperature of 4-8C for twenty days.
The yield of product is 140 kg. The obtained caviar
contains the following components, in grams per kg of caviar:
edible gelatin 70
casein (of this quantity 85 g in 89
the aqueous gel of gelatin and
4 g in granular mass of caviar)
starch 35
vegetable tannins 4-6
calcium alginate and
calcium pectinate 0.5-1
sodium chloride 30
sodium glutamate 3
sodium inosinate 0.048
maltol 0,040
L-tryptophan 0.040
flavouring agents 0.036
' 30 ` ethyl alcohol 0~07
:~ corn oil 60
cod-liver oil 18
water to make one kg,
v ~ - 20 -
~r. W
63
The finished product, caviar, resembles natural caviar
of sturgeon with respect to its taste and odour, its consistency
is slightly loose. The granules remain solid at a temperature
of 40C for 45 minutes.
Example 18
Synthetic caviar (uncoloured, wit:h granules enclosed
in two pellicles) is prepared by a procedure clescribed in Exam-
ple 17, except that in order to prevent caviar from bacterial
contamination, it is treated, after salting, wi-th an aqueous
solution of formaldehyde, having a concentration of 0.01-1 per
cen-t, for 0.5-5 minutes, the ratio of the weight of granules to
the weight of the formaldehyde solution being from 1;05 to 1:10.
Example 19
Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) prepared as described in Example 1, is treated
to give it the organoleptic properties resembling those of natur-
al caviar, and also to increase its biological values and to
preserve from bacterial contamination. The culinary treatment
consists in the following.
Caviar granules coated with two pellicles are kept for
four minutes at a temperature of 4-15C in an aqueous solution
containing 20 per cent by weight of yeast hydrolyzate and 4-6
per cent by weight of sodium chloride. This increases the dry
; weight of caviar granules on account of diffusion, into the gran-
ules, of amino acids, including indispensable amino acids, pep-
tides, and sodiurn chloride, and also on account of partial hydra-
tion of the granules. Thus-treated granules are separated from
` liquid. Then, added to the granules are 0.3 per cent by weigh-t
of sodium glutamate, 0.1 per cent by weight of sorbic acid, 0.1
~ 30 per cent by weight of ascorbic acid, 2 per cent by weight of cod-
; liver oil, 10 per cent by weight of corn oil, 0.004 per cent by
weight of sodium inosinate, 0.003 per cent by weight of maltol,
- 21 -
-
1~3~63
0.003 per cent by weight of L-tryptophan, and 0~006 per cent by
weight of alcoholic solution of flavouring additive. The compo
sition of the flavouring additive is specified in Example 17.
The yield of the process is 125-135 ]cg of caviar con-
t aining the following components, in grams per kg of caviar:
edible gelatin 52-56
casein 110-120
vegetable tannins 3-5
calcium alginate 0.3-0.6
sodium chloride 50
sodium glutamate 3
sodium inosinate 0.04
maltol 0~03
L-tryptophan 0.03
flavouriny substances 0.02
ethyl alcohol 0.04
corn oil 100
cod-liver oil ~ 20
amlno acids, including indispensable
amlno acids, and peptides
(yeast hydrolyzate) 28
sorbic acid ~ 1
ascorbic acid
water to make one kg.
The finished product resembles natural caviar of stur-
~geon with respect to its taste and odour. Its granules remain
solld at a temperature of 50UC for fifteen minutes.
Example 20
Synthetic caviar (uncoloured, with granules enclosed in
30 two pellicles) is prepared as described in E~amples 1 and 2, ex-
cept that an 0.2-1 per cent aqueous solution of aluminium potas-
sium sulphate or aluminium ammonium sulphate, having a p~I 3.8-4.2,
is used instead of the aqueous solution of calcium acetate.
,
22-
:, . . . .
The resultant product is caviar having the outer pelli-
cle of aluminium alginate or aluminium pectinate.
Example 21
Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) is prepared by a procedure described in Exam-
ples 1 and 2, except that an aqueous solution containing calcium
chloride and aluminium chloride, and having a pH 4, is used
instead of the aqueous solution of calcium acetate. The total
concentration of salts is 0.8 per cent, the ratio of concen;tra-
tions of Ca to A13+ ions (in gram-ions) is 2:1. ;
The resultant product i5 synthetic caviar the granules
of which have the outer pellicle formed by the alginate or pec-
tinates of calcium or aluminium.
Example 22
Synthetic caviar (uncoloured, with granules enclosed
in two pellicles) is prepared by a procedure similar to that
described in Examples 1 and 2, except that an 0.1-0.3 per cent
aqueous solution of alurninium chloride, having a pH 3.8-4.2, is
used instead of the aqueous solution of calciurn acetate.
The resultant product is synthetic caviar the granules
' of which have the outer pellicle formed by all~ninium alginate or
al~ninium pectinate.
Example 23
Synthetic caviar is prepared by a procedure similar to
that described in Example 9, except that 4.2-84 g of vitamin A
concentrate, having an activity of 100,000 International Units
per gram of the concentrate, are added to the mixture of corn
oil and cotton-seed oil~ One kg of the finished product con-
tains 0~001-0.02 g of vitamin A.
- 30 Example 24
Synthetic caviar is prepared by a procedure similar -to
-that described ln Rxample 17, except that 5 g of vitamin A con-
. :
~L~535~6~3
centrate having an activi-ty of 100,000 IU per gram of the concen-
trate, are added to the vegetable oil used for preparlng emulsion.
One kg of the finished product contains 0.0011 g of vitamin A.
Example 25
There are prepared 100 kg of a 7 per cent aqueous solu-
tion of food gelatin containing casein. rrO that end, 15 kg of
casein are dissolved with stirring for one hour in an 0.lN solu-
tion of sodium hydroxide at a temperature of 50-60C. Into the
obtained solution of casein, added with stirring are 7 kg of
food gelatin in the form of a 20-30 per cent aqueous solution.
The mixture is then stirred for another hour at a temperature of
50-60C.
The obtained starting solution having a pH 6.2 is pass-
ed through a fabric filter and introduced, in the form of drop-
lets, into petroleum oil of pharmaceutical grade. The upper
layer of the oil is heated to the temperature of 25-~0C and the
lower is cooled to the temperature of 4-10C. Under these con-
ditions, the droplets of the starting solution assume the regu-
lar form of a sphere 2~4 mm in diameter. As they are cooled,
gelatin is converted into gel.
The shaped granules of gel containing casein are washed
with water from oil at a temperature of 4-10C for 3-5 minutes.
The granules are then separated from water and trea-ted with an
aqueous solution of vegetable tannins which is prepared by boil-
ing 15-20 kg of green tea in 300 litres of water for one hour.
The solution is cooled to 4-10C before use. Caviar granules are
treàted with this solution by keeping in it at a temperature of
4-10C with stirring for 25-30 minutes. A dense, slightly yellow-
ish coat, consisting of the products of gel tanning with vege-
table tanning substances, is formed on the granules as a resultof this treatment.
On the termination of the tanning process, caviar gran-
: ::
~ ~ - 24 -
1~53963
ules are washed with water to remove unreacted tannins at a
temperature of ~-lO~`C with stirring for 3-5 m.inutes. The washed
granules are treated for 1-2 minutes with an 0.1 per cent solution
of ferric chloride at a temperature of ~-10C with stirring. As
a result of this treatment, the pellicle consisting of the pro-
ducts of gel tanning is coloured greyish-black due to the forma-
tion of complex salts of ferric iron and vegetable tannins.
Coloured caviar granules are separated from ferric
chloride solution, washed wit~h water for three minutes at a
temperature of 4-10C and then treated with an 0.25 per cent a- :
queous solution of low-ester value pectin (the ester value 20-40
per cent) having the pH 4.5-5.5. This treatment is performed at
a temperature of 4-10C for 10-15 minutes. Then the caviar gran-
ules are washed with water at a temperature of 4-lO~C for 1-5
minutes and treated with a 1 per cent aqueous solution of calcium
acetate at a temperature of ~-10C Eor 3-5 minutes. As a result
of the treatment of caviar granules with the aqueous solution of :
: pectin and calcium acetate, another, outer pellicle, consisting .
of calcium pectinate, is formed on the caviar granules to give
20 them higher thermal stability. : :
After separation of caviar granules from the solution
of calcium acetate, caviar granules, coated with two pellicles,
are washed with water at a temperature of ~-10C for 3-5 minutes.
The resultant product weighs 115 kg and contains the following
components, in grams per kg of cavi.ar:
` edible~gelatin 60
casein 130
vegetable tannins 2-3
: ~ ferric pectlnate and caLcium ~ :
30~ pectinate 0.1-0.6 ~ .-
complex salts of ferric iron
and vegetable tannins 0.003-0.007
.: ' :
~ - 25 -
1iD~i3~3
water to make one kg.
The product remains solid at a temperature of 40~C for
one hour and resembles natural caviar of sturgeon with respect to
colour.
Example 26
Synthetic caviar, prepared by a procedure described in
Example 25, is given a culinary treatment consisting in the fol-
lowing.
Caviar granules coated with two pellicles are washed
with a 3-7 per cent a~ueous solution of sodium chloride at a
temperature of 4-10C for 3-5 minutes. Then, with stirring,
thexe are added 0.2-0.5 per cent by weight of sodium glutamate,
0.1 per cent by weight of sorbic acid, 0.1 per cent by weight of
ascorbic acid, 0.01-0.1 per cent by weight of sodium inosinate,
2-7 per cent by we1ght of dry milk, 4-10 per cent by weight of a
mixture of equal parts of corn oil and cotton-seed oil, 5 per
cent by weight of cod-liver oil, 0.3-1.5 per cent by weight of
herring juice, and 1-2.5 per cent by weight of soya-bean protein
hydrolyzate. The re~sultant product weighs 132-146 kg. The ob-
tained caviar contains the following components, in grams per kgof caviar:
edible gelatin 48-53
casein 100-105
vegetable tannins 2-4
calcium pectinate and ferric
pectinate 0.4-0.7
complex salts of ferric iron
and vegetable tannins 0.003-0.007
sodium chloride 40
30 ~ herring juice 3-15
sodium glutamate 2-5
sodium inosinate 0.1-1
l :
- 26 -
~6~S3~;3
corn oil 20-50
cod-liver oil 50
dried milk 20-70
hydrolyzate of soya-bean
protein 10-25
sorbic acid
ascorbic acid
water to make one kg.
The product remains solid at a temperature of 40"C for
one hour and well imitates the colour and taste of natural caviar
of sturgeon.
Example 27
Synthetic caviar imitating natural caviar of sturgeon
is prepared by the procedure described in Example 25, except that
an 0.1-0.2 per cent aqueous solution of sodium alginate, having
the pH 4-~, is used instead of the aqueous solution of pectin.
The resultant product is synthetic caviar the granules
of which are coated with the outer pellicle consisting of calcium
alginate and ferric alginate.
Example 28
Synthetic caviar imitating natural caviar of sturgeon
is prepared by a procedure similar to that described in Example
25, except that an 0.1 per cent aqueous solution of gum arabic
having the pH ~-7, is used instead of the aqueous solution of
pectin, and an 0.3 per cent aqueous solution of ferric malate is
used instead of -the aqueous solution of ferric chloride.
The resultant caviar has its granules coated with the
outer pellicle consisting of calcium salts and ferric salt of
gum arabic.
Example 29
There are ~repared 100 kg of a 5 per cent aqueous so-
lution of food gelatin containing casein. To that end 14 k~ of
.
~i3~63
casein are dissolved in an O.lM aqueous solution of sodium hydro-
xide at a temperature of 50-60C with stirxing for two hours. In-
to the obtained solution, added with stirring are 5 kg of edible
gelatin in the form of a 20-30 per cent aqueous solution. The
mix-ture is then stirred for another 50-60 minutes at a tempera-
ture of 50-60C.
The obtained starting solution, having a pH o.l-6.3, is
passed through a fabric filter and introduced, in the form of
droplets, into cotton oil, the upper layer of which is heated to
the temperature of 30-45C, while its lower Layers are cooled to
5-8C. Under these conditions, the droplets of the starting
solution form regular spheres having 2-4 mm in diameter. As they
pass through the upper layers the viscosity of which is reduced
by heating the droplets quickly pass them to reach the lower,
cool layers of oil where the gel of gelatin, containing casein,
is converted into gel.
The shaped granules of gelatin gel are washed with
water from cotton oil at a temperature of 4-10C with stirring
for five minutes. Then the granules are treated with an aqueous
solution of vegetable tannins which is prepared by boiling 15-20
kg of tea dust (waste of production of green tea) in 300-400
litres of water far one hour. The solution is cooled before use
to the temperature of 4-8C. The granules are treated with this
solution at a temperature of 4-8C with stirring for 1S-25 minu-
tes. As a result of this treatment a dense, slightly yellowish
pellicle consisting of the products of gel tanning with vegetable
tannins, lS formed on the granule.
After tanning, the granules are washed with water to re-
move unreacted tannins at a temperature of 4-8C for 3-5 minutes.
The washed granules are treated for 3-5 minutes at a temperature
of~4-10C under stirring wi-th an 0.1 per cent aqueous solu-tion o~
~erric iron, containing 0.5 per cent of calcium chloride and
, :
- 28 -
~195~3
having the pH 4-5. As a result, the pellicle consisting of the
products of gel tanning is coloured greyish-black. The colour
is due to the formation of complex salts of ferric iron and vege-
table tannins.
Caviar granules coated with a coLoured pellicle, are
separated from the solution of salts of iron and calcium, washed
with water at a temperature of 4-10C for three minutes and trea-
ted with a 0.2 per cent aqueous solution of a low ester value
pectin (ester value 40 per cent) having a pH 5.3-5.5. The treat-
ment is carried out at a temperature of 4-15C with s-tirring for
15 minutes. As a result of this trea-tment, another, outer pelli-
cle consisting of ferric pec-tinate and calcium pectina-te, is
formed on the granule to give high thermal stabllity to caviar.
Caviar granules coated with two pellicles are washed
with a 4-o per cent aqueous solution of sodium chloride at a
temperature of 4 15C for five minutes (salting). Then, added
to the granules are 0.3 per cent by weight of sodium glutamate,
0.1 per cent by weight of sorbic acid, 0.1 per cent by weight of
ascorbic acid, 2.8 per cent by weight of hydrolyzate of soya-
bean protein,10 per cent by weight of corn oil, and 4 per centby weight of herring flesh finely disintegra-ted in corn oil. ~he
resultant product is 122 kg of caviar containing the following
components, in grams per kg of caviar:
edible gelatin . 40
casein 115 :
vegetable tannins 3-4
calcium pectinate and ferric ..
pectinate 0.3-0.8
complex salts of ferric iron .
and vegetable tann~ns 0.001-0.005
sodium chloride ~5
sodium glutamate - 3
.
. ~ - 29 -
.
- . . , .~ . .. ~, . . .
~C~S~6;~
herring flesh 4
corn oil lO0
hydrolyzate of soya-bean
protein 28
sorbic acid
ascorbic
water to make one kg.
The finished product resembles natural caviar of stur-
geon with respec-t to its taste and appearance. Caviar granules
remain solid at a temperature of 35-40C for one hour~
Example 30
Synthetic caviar, imitating natural caviar of sturgeon, -
is prepared by a procedure similar to that described in Example
29, except that an Ool-0.2 per cent aqueous solution of sodium
alginate having a pM 5-6 is used instead of the aqueous solution
of pectin.
The resultant caviar has granules, the outer pellicle ;
:
of which, is formed by calcium alginate and ferric alginate.
Example 31
20 ~ Synthetic caviar resembling natural caviar of sturgeon
is prepared by a procedure similar to that described in Example
29, except that a 0.2 per cent aqueous solution of gum arabic,
~having a pH 6-7, is used instead of the aqueous solution of pec-
tin.
The resultant caviar has granules, the outer pellicle
of whic~h, is formed by calciwn and ferric salts of gum arabic.
, ~ .,
; Example 32
Synthetic caviar resembling natural caviar of sturgeon
s~prepared by a procedure similar to that described in Example
29~ e~cept~that after, treatment with an aqueous solution contain-
ing a mixture of ferr1c chloride and calciwn chloride, caviar
granules are treated with an aqueous solution containing a mix-
:
~ ~ 3 -
i3~1~3
ture of 0.1 per cent by weight of sodium alginate and 0.15 per
cent by weight of low-ester value pectin (ester value 40 per
cent), instead of treatment with the aqueous solution of low-
ester value pectin.
The resultant caviar has granules, the outer pellicles
of which, are formed by alginates and pectinates of calcium and
tervalent iron.
Example 33
Prepared are 100 kg of a 7 per cent aqueous solutlon
of food gelatin containing casein. To that end 17 kg of ca,sein
are dissolved at a temperature of 50-60C with stirring in an
O.lN aqueous solution of sodium hydroxide for 1-2 hours. Into
~i the obtained casein solution are added, at a temperature of
50-60C, with stirrlng, 7 kg of food gelatin in the form of a
;, 20-30 per cent aqueous solution. Stirring at the temperature
of 50-f~0C iS continued for another hour.
I The obtained starting solution containing gelatin and
f~ ' casein is introduced, in the form of droplets, into corn oil,
~`' the lower layers of which are cooled to 4-7C. Under these con-
, 20 ditions the droplets of the starting solution form regular
f spheres 2-4 mm in diameter, and gelatin is converted at this -
témperature into gel.
;f
f, The shaped granules containing casein, are separated -
from oil and washed with water at a temperature of 4-15C for
3-5 minutes. The granules are then treated with an a~ueous solu-
tion of vegetable tannins which is prepared by dissolving in wa-
'.f ~ ter a~dry~preparation of vegetable tannins (tea tannides). The
~ tanning process is carried out at a temperature of ~-15C for
'~ 20-25 minutes. As a result, a dense, slightly yellowish pellicle
..
f~ 30 consis~in~ of the product of gel tanning, is formed on the gran-
ule.
; On the termination of the tanning process, ca~iar gran-
, f ~ .
B~ -31 - ~
... : . . ,, ,: . . ,, , .,. , , .. . : : .
~S39~3
ules are washed with water to remove unreac-ted tannins. The
washing is performed at a temperature of 4-15C for 3-5 minu-tes.
The granules are then treated with a 0.2-0.3 per cent aqueous
solution of ferric lactate (pH of the solution 4-5) containing
0.2-1 per cent of calcium acetate. The process temperature is
4-15C, the duration 2-5 minutes. As a result of this -treatment,
the pellicle, consisting of the products of gel tanning, is co-
loured greyish-black with a brownish tint.
Th0 granules coated with coloured pellicles are sepa-
rated from the soIution of iron and calciurn salts, washed withwater, and treated with a 0.2 per cent aqueous solution of so-
dium alginate having a pH 4-5. The process temperature is 4-15C,
the duration is ten minutes. An outer pellicle, consisting of
calclum alginate and ferric alginate, is formed on the granules
as a result of this treatment. The outer pellicle gives the
granules high thermal resistance.
The obtained caviar granules are given a culinary
treatment consisting in that added to the caviar granules are
4.5 per cent by weight of sodium chloride, 0.2 per cent by weight
of sodium glutamate, 0.1 per cent by weight of sorbic acid, 0.2
per cent by weight of ascorbic acid, and 10 per cent by weight
of corn oil, into which 5 per cent (with respect to the weight
of oil) of dispersed natural caviar of sturgeon are prelimina-
rily added to give caviar the characterlstic taste and odour of
natural caviar. The resultant product weighs 140 kg, the caviar
contains the following components,in grams per kg of caviar:
edible gelatin 50
casein 120
vegetable tannins ~-6
calcium alginate and ferric
alginate 1-~2
complex salts of ferric iron
and vegetable tannins 0,.005-0.01
.
~ 2 -
~ ,. . . . ~ . . ..
~)S3963
corn oil 95
sodium chloride 45
sodium glutamate 2
natural caviar of sturgeon 5
sorbic acid
ascorbic acid 2
water to make one kg.
The taste, colour and shapes of the obtained granules
resemble natural caviar of sturgeon. The granules remain solid
at a temperature of 45C for 45-50 minutes~ '
Example 34
..
Synthetic caviar imitating natural caviar of sturgeon -~
is prepared by a procedure similar to that described in Example
33, except that after treatment of caviar granules with a solu-
tion of vegetable tannins, they are first treated with an aqueous
solution of ferric lactate, and then with an aqueous solution of
calcium acetate.
Example 35
Synthetic caviar resembling natural caviar of sturgeon
:, .
is prepared by a procedure similar to that described in Example
33, except that an 0.2-0.5 per cent aqueous solution of low-ester
value (ester value 50 per cent) pectin, having the pH 4.5-5.5, is
used instead of the aqueous solution of sodiùm alginate.
Example 36
Prepared are 100 kg of a 10 per cent aqueous solution
,
of food gelatln containing casein and edlble vegetable oils (corn
oil;and cotton-seed oil). To that end, is prepared a stable e-
mulslon on the basis of caseln and edible vegetable oil bv the
~; procedure described in Example 9. Into said emulsion added are
. ~ ~
lO~kg of- gelatin ln the form~of a 20-30 per cent aqueous solu-
tion.
~ The prepared 10 per cent aqueous solution of food gela-
:' :
" ,
., .
~ - :.
~L~53~6~
tin containing casein and edible vegetable oils is passed
through a fabric filter at a temperature of 50-60C and, at the
same temperature, is introduced, in the form of droplets, into
a mixture of equal parts of corn oil and cot-ton-seed oil. The
lower layers of the oil mlxture are cooled to the temperature
of 4-7C. Under these conditions the droplets of the starting
solution form regular spheres of 2-4 mm in diameter. As they
are cooled in the lower layers of the oil, gelatin is converted
into gel.
The formed granules of gelatin, containing casein~ and
edible vegetable oils, are washed wlth water at a temperature of
4-15C and mixed with stirring for five minutes. The granules
are then treated with an aqueous solution of vege-table tannins
which is prepared by boiling 20-30 kg of finely cut coarse tea
leaves in 300 litres of water for one hour, and cooled to 4-8C
before use. The granules are treated to a temperature of 4-15C
with stirring for 15-25 per minutes. As a result of this treat-
ment, a diense slightly yellowish pellicle, consisting of the
products of gel tanning, is formed on the granule surface.
On the termination of the tanning process, caviar gran-
ules are washed with water to remove unreacted tannins at a temp-
erature of 4-8C with stirring for 3-5 minutes. The granules
are then treated with an 0.1 per cent aqueous solution of sodium
alginate having a p~I 4.5 5.5. The treatment is carried out with
stirring at a temperature of 4-10C for fifteen minutes. Then,
the caviar granules are washed with water for three minutes at a
temperature of 4-10C and treated with an 0.1 per cent aqueous
solution of ferric chloride at a temperature of 4-10C with stir-
ring for 3-5 minutes. As a result of the treatment with the solu-
tion of ferric chloride, the pellicle, consisting of the products
of gel tanning with vegetable tannins, is coloured greyish-black
due to the formation of complex salts of ferric iron with vege-
~;j ~ 34 -
:-~' I
~)53~63
table tannins. At the same time, another outer pellicle consis-
ting of ferric alginate is formed on the surface of the granule~
~n order to increase the strength of the outer pellicle, caviar
granules are treated with an 0.1 per cent aqueous solution of
calcium acetate having a pH 4-5. The treatment is carried out at
a temperature of 4-lO~C with stirring for five minutes. As a re-
sult of this treatment calcium alginate, the componen-t part of
the outer pellicle is formed.
Caviar granules coated with two pellicles, are washed .
with a 4-~ per cent aqueous solution of sodium chloride at a
temperature of 4-15C for 15 minutes.(salting). Then, flavouring -- --
substances, preservatives, and corn oil are added to the caviar
as described in Example 33.
Example 37
Synthetic caviar resembling natural caviar of s-turgeon
is prepared by a procedure similar to that described in Example
3O, except that after treatment with the aqueous solution of so- .
dium alginate, and washing with water, the caviar granules, in-
stead of being subsequently treated with aqueous solution of
~erric chloride and calcium acetate, are treated with an aqueous
solution containing 0.1 per cent by weight of ferric chloride,
0.07 per cent by weight of calcium chloride and 0.03 per cent by
weight of aluminium chloride, and having a pH of 3.8-4.2. .
Example 38
Synthetic caviar, with granules enclosed in two pelli-
cles, resembling natural caviar of sturgeon is prepared by a
procedure similar to Example 29, except that the culinary treat-
ment is carried out as described in Example 17.
Example 39
Synthetic caviar with granules enclosed in two pelli~
cles, resembling natural caviar of sturgeon,is prepared by a pro- ~ .
cedure si~ilar -to that described in Example 25, except that ca-
viar granules are treated with a 0.2-1 per cent aqueous soluti.on
'
- 35 -
~3~
of aluminium-po-tassium sulphate or ammonium-alu}ninium su1phate
at a pH 3.8-4.2, instead of the aqueous solution of calcium ace-
tate.
The resultant caviar has granules, the outer pellicle
- of which, is formed by pectinates of aluminium and of ferric iron.
; Example 40
Synthetic caviar, with granules enclosed in two pelli-
cles, resembling natural caviar of sturgeon, is prepared by a
procedure similar to tha-t described in Example 5, except that af-
ter consecutive treatment of caviar granules with an aqueous so-
lution of calcium chloride and an aqueous solution of a mixture
of sodium alginate and low-ester value pectin, they are treated
with an 0.1-0.2 per cent aqueous solution of ferric iron having
a pM 4-5. As a result of this -trea-tment, the pellicle consis-
ting of the products of jell tanning with vegetable tannins is
eoloured greylsh-blackO
The obtained caviar is given the culinary treatment as
described in Example 17.
The product resembles natural caviar of sturgeon with
respect to its colour, taste and consistency. Caviar granules
remain solid at a temperature of 45C for thirty minutes.
Example 41
Synthetic caviar, with yranules enclosed in two pelli-
cbs, resembling natural caviar of sturgeon, is prepared by a
procedure similar to that described in Example 40, except that
treatment of caviar granules with an aqueous solution of ferric
chloride is followed by the treatment of caviar yranules with an
aqueous solution of a mixture of sodium alginate and low-ester
value pectin. The sequence in which these operations oecur (as
eompared with Exarnple 40) has no practical significance for the
quality of t~e end product.
Example 42
Synthetic caviar, with granules enclosed in two pelli-
.
- 36 -
,i, ~,.. .
, ~ : . ~ .
.. ; . . ..
~ ID53~3
cles, resembling natural caviar of sturgeon, is prepared by a
procedure similar to that described in Example 1, except that
after a consecutive treatment of caviar granules with an aqueous
solution of sodium alginate and an aqueous solution of calciurn
acetate, they are treated with an 0.1-0.2 per cent aqueous solu-
tion of ferric chloride having a pH 4-5. The treatment is per-
formed at a temperature of 4-15C with stirring for 2-5 minutes.
As a result of this treatment, -the pellicle consisting of the
products of gel tanning is coloured greyish-black.
The obtained caviar granules are given the culinary
treatment as described in Example 17.
The product resembles natural caviar of sturgeon with
respect to its colour, taste, and consistency. Caviar granules
remain solid at a temperature of 35C for one hour.
Example ~3
Prepared are 100 kg of a 7 per cent greyish-black a-
queous solution of food gelatin containing casein, corn oil, and
cod-liver oil. ~ -
To that end, prepared first is greyish-black stable
emulsion of corn oil and cod-liver oil in casein solution. The
preparation of emulsion consists in the following. 5 kg of crush-
ed coarse tea leaves in 50 litres of water are boiled for one
hour to prepare 50 ]cg of solution of vegetable tannins. Said
soIution is cooled to room temperature and 0.2 kg of sodium hydro-
xide and 0.12 kg of ferric chloride are dissolved in it. The re-
sult is a black solution, having a pH 12. The black colour is
due to the formation of complex salts of ferric iron with veae-
table tannins. Next, 7.5 kg of casein are dissolved in the ob-
tained black solution at a temperature of 50-60C with stirring
for two hours. The prepared 13 per cent black solution of casein,
;,
}~ havlng a pH 6.2, is cooled,to room temperature and 7.7 kg of an
,~ 0.5 per cent aqueous solution of sodium alginate are added. At
,, ' .
~ 37 -
~53~3
the same time, there is prepared emulsion of 1 kg of 1 per cen-t
aqueous solution of calcium acetate in a mixture of ~ kg o-f corn
oil and 3 kg of cod-liver oil. The obtained emulsion is intro-
duced, in a -thin jet, into the coloured solution of casein and
sodium alginate. During the process of ermllsification, a pro-
tective coat of a gel of calcium alginate is formed on the sur-
face of the oil phase droplets (the mixture of corn oil and cGd-
liver oil) to keep the droplets from coalescing and to prevent
delamination of the emulsion.
To the obtained emulsion, added are 7 kg of edible gel-
atin in the form of a 30 per cent aqueous solution, and the fur-
ther process for preparing caviar is similar to that described
in Example 1.
The resultant product is 125 kg of food caviar with
granules enclosed in two pellicles that remain solid at a temper-
ature of 35C for ~0 minutes. The aqueous gel of food gelatln,
containing casein, corn oll, and cod-liver oil, is coloured
greyish-black. The granule contents do not delaminate on s-tor-
age in a refrigerator at a temperature of 4-8C for 15 days.
The obtained product contains the following components
in grams per kg of caviar:
edible gelatin 55
casein 70
corn oil 50
vegeta'~le tannins 3-5
calcium alginate 1.5-2
complex salts of ferric iron
and vegetable tannins OoO01-0~005
water to make one kg.
Example 44
Prepared are 100 kg of greyish-black S per cent aqueous
solution of gelatin containing casein. To that end, 3.2 kg of
~ .
~ - 38 -
~r,~ iJ ~
~LV~3~
green tea are boiled in o4 litres of water for 90 minutes, to
prepare 64 kg o~ a solution oE vegetable tannins. Said solu-tion
is cooled to room tempera-ture and 0.26 kg of sodium hydroxide
and 0.32 kg of ferric lactate are dissolved in it. The resultant
greyish-black solution has a pH 12. The greyish-black colour
with a brownish tint is due to the formation of complex salts of
ferric iron with vegetable tannins. Next, 11 kg of casein are
dissolved in the coloured alkaline solution, at a temperature of
50-oOC, with stirring for two hours. The greyish-black solution
having a pH o.2 is cooled to room temperature and 5 kg of food
gelatin in the form of a 20 per cent aqueous solution are added
: to the casein solution. The further procedure is the same as
described in Example 1.
Caviar granules, coated with two pellicles, are treat-
ed with a 5 per cent aqueous solution of sodium chloride at a
temperature of 4-10C with stirring for 3-5 minutes (salting).
` Then, to the granules added with stirring are 0.2 per cent by
.` weight of sodium glutamate, 0.1 per cent by weight of sorbic acid,
; 0.1 per cent by weight of ascorbic acid, 0.05 per cent by weight
of sodium inosinate, 3 per cent by weight of dry milk, 4 per cent
by weight of corn oil, 4 per cent by weight of cotton-seed oil,
- 1 per cent by weight of cod-liver oil, 1.5 per cent by weight of
: herring juice, and 2 per cent by weight of hydrolyzate of soya-
bean protein. The resultant product, weighing 110-125 per kg,
contains the following components, in grams per kg of caviar:
- edible gelatin 40-45
casein 90-100
vegetable tannins 4-5
calcium alginate 1-1.5
complex salts of ferric iron
~;: and vegetable tannins 0.005-0.01
sodium chloride 40
' ~ '
- 39
. . .
~3'963
herring juice 15
sodium glutamate 2
sodium inosina-te 0.5
corn oil 40
cotton-seed oil 40
cod-liver oil 10
dry-milk 30
hydrolyzate of soya-bean
proteins 20
sorbic acid
ascorbic acid
water -to ma~e one kg~
The finished produc-t resembles natural caviar of stur-
geon with respect to its tas-te. The aqueous gel oE gela-tin con-
taining casein is coloured yreyish-black.
Example 45
The starting greyish-black aqueous solution of food
gelatin, containing casein, is prepared by a procedure similar
to that described in Example 44. The obtained solution is passed
through a fabric filter ar.d introduced, in the form of droplets,
at a temperature o-E 60C, into a mixture of equal parts of corn
oil and cotton-seed oil. The upper layers of the mixed oil are
heated to the temperature of 40C and the lower layers are cooled
to the temperature of 3-10C. ~nder these conditions the drop-
lets of the starting solution are shaped into regular spheres,
2-4 mm in diameter. Since the viscosity of the oil in the upper
layers is lowered owing to its heating, the spheres quickly pass
~- them without coalescing, and slowly enter -the lower cooled layers
of the oil where the gelatin solution converts into gel.
The shaped and coloured granules are washed with water
at a temperature of 4-10C for five minutes, then treated with an
ac~ueous solution of vegetable tannins, which is prepared by boil-
40 -
~L~53~63
ing 15-20 kg of green tea in 300 litres of water for 90 minutes
and cooled to 4-8~C before use.
The granules are treated with the solution of tannins
at a temperature of 4-~C with stirring for 20-25 minutes. As
a result of this treatment a dense, sliyhtly yellowish pellicle
is formed on the surface of the granule, the pellicle consisting
of the products of gel tanning with the vegetable tannin solu-
tion.
On the termination of the tanning process, caviar gran-
ules are washed with water from unreacted tannins at a tempera-
ture of 4-8C for three to five minutes. I'he granu:Les are then
treated with an 0.2 per cent aqueous solution of ferric lactate
at a temperature of 4-10C with stirring for three to five minu-
tes. As a result of the formation of complex salts of ferric
iron and vegetable tannins adsorbed on the surface of the gxan-
ules, the pellicle is coloured greyish-black. The granules of
caviar are then washed with water at a temperature of 4-10C for
three minutes and treated with a 1 per cent aqueous solution of
calcium acetate having a pH 4-5 at a temperature of 4-10C wi-th
stirring for five minutes. The granules are then washed with
water again at a temperature of 4-10C and treated with an 0.1
per cent aqueous solution of sodium algina-te, having a pH 4.5-5.5
at a temperature of 4-10C with stirring for 15 minutes. As a re-
sult of this treatment, another, outer pellicle, consisting of
calcium alginate and ferric alginate, is formed on the granule
surface to give it high thermal stability. Caviar granules coat-
ed with two pellicles are washed with water at a temperature of
4-10C for three minutes.
The finished product is food caviar, the granules of
which are greyish black both on the inside and outside the pelli-
cle. The granules remain solid at a temperature of 40C for 4~
::
; minutes.
. ,
- 41 -
~ 53~63
Example 46
Synthetic caviar is prepared by a procedure similar
to that described in Example 45, except that after treatment with
the aqueous solution of sodium alginate, the caviar granules are
treated with a 4-~ per cent aqueous solution of sodium chloride
at a temperature of 4-15C for 15 minutes (salting). To the
granules there are added 0.2 per cent of sodium glutamate, 0.1
per cent by weight of sorbic acid, 0.1 per cent by weight of
ascorbic acid, 10 per cent by weight of corn oil in which 0.5
per cent by weight of dispersed natural caviar of sturgeon is
preliminarily added to give the product the specific taste and
:~ .
odour.
The finished product imitates natural caviar of stur- .
geon with respect to its taste and appearance. The granules are
~: coloured greyish-black both on the outside and the inside. The
. granules remain solid at a temperature of 45C for 40 minu-tes.
Example 47
~ .
Prepared are 100 kg of a 7 per cent greyish-black a-
; queous solution of food gelatln containing casein, corn oil, and
cod-liver oil. The procedure for preparing said starting soluticn ~ -
. is described in Example 43. All other operations for preparing
synthetic caviar are the same as described in Example 45.
The granules coated with two pellicles are kept for 5- .
10 minutes at.a temperature of 8-12C in a 4.5 per cent aqueous ~:
, of sodium chloride to salt the product. Then to the granules are . .
,,
added 0~.3 per cent by weight of sodium glutamate`, 0.15 per cent
by~weight Oe sorbic~ acid,: 0.15 per cent by weight of ascorbic a-
; . ::
~ cid, 1 per cent by weight of corn oil, 0.004 per cent by weight ~::
r"' Of sodium inosinate, 0.003 per cent by weight of maltol, 0.003 .
~ 30~:~per cent by welght of L-tryptophan, and 0.00~ per cent by weight
,
~;: ;of:~alcoholic solution of flavouring additives having the follow-
~ ng composi~t1on, in per cent by weight:
,;'~:
~' ~` ' '
~ 42 -
:; ~1 ,
~ID5396~3
trime-thylamine ~.9
triethylamine 9.5
pyridine 1.9
piperidine 4.8
n-propylamine 4.8
undecanone-2 1.9
diethylacetal of n-valeric
aldehyde 4.8
ethyl alcohol 67.4
The finished product resembles natural caviar of stur-
geon with respect to its taste, odour, and the appearance. The
granules are coloured greyish-black, both on the inside and out-
side. The granules remain solid at a temperature of ~0C for ~5
minutes. The granule con-tents do not delaminate on keeping the
product in a refrigerator at a temperature oE 4-8C for two wee]cs.
Example 48
Prepared are 100 kg of an 8 per cent orange-red aqueous
solution of food gelatin containing casein. To that end 15 kg of
casein are dissolved in an O.lN aqueous solution of sodium hydro-
xide at a temperature of 50~60C with stirring for 1.5-2 hours.
To the obtained caseins solution added are 15 kg of an edible
annatto dye, viz., Bixin (trademark of EIoffman-La-~oche, France)
in the form of a suspension in an O.lN aqueous solution of sodium
hydroxide. The obtained mixture is stirred thoroughly, and add-
ed to it are 8 kg of food gelatin in the form of a 20-30 per
cent aqueous solution. Mixing is continued or another 30-60
minutes at a temperature of 50-60C.
The obtained solution is introduced in the form of
droplets into corn oil the temperature of which in its lower part
is below the temperature at which the solution dropLets congeal,
namely, 4-7C. Under these conditions the droplets of the star-
ting solution assume the shape of regular spheres, 2-~ mm in
~)53~3
diameter. As they are cooled in -the lower layers of corn oil,
gelatin solution is converted in to gel.
The shaped and coloured orange-red granules of gela-tin
gel, containing casein and annatto dye, are washed with water at
a temperature of 4-15C with stirring for 3-5 minutes. The gran-
ules are then separated from water and -treated with an aqueous
solution of vegetable tannins which is prepared by boiling 15-
20 kg of tea dust (wastes of tea manufacture resulting from the
cutting, weighing, and packaging operations) in 300-400 litres
of water for 60 minutes, and cooled before use to a temperature
of 4-8C. The granules are treated with this solution at a
temperature of 4-8C with stirring for 15-20 minutes. As a re-
sult, a dense, slightly yellowish coat, consisting of the pro-
duct of gel tanning, is formed on the gel granule surface.
On the termination of the tanning process the granules
are washed with water from unreacted tannins at a temperature of
7-15~C for 5-7 minutes. The washed granules are treated with an
0.1 per cent aqueous solutlon of sodium alginate (or a 0.2 per
cent aqueous solution of low-ester value beet pectin~ having the
20 pH 4-6, at a temperature of 4-15C for 15 minutes. The granules
are then separated from the solution of sodium algina-te and treat-
ed with an 0.3-0.8 per cent aqueous solution of calcium acetate
having the pH 4-5 for 2-5 minutes at a temperature of 4-15C. ~s
a result of this treatment of caviar granules with the aqueous
solution of acid polysaccharide (sodium alginate) and calcium
acetate, another, outer pellicle, consisting of calcium alglnate,
i9 formed on the surface of the granule to give thermal stability
to caviar. Next, the granules are washed with water at a temper-
ature of 4-15C for 2-3 minutes. The resultant product weighs
115 kg. Food caviar contains the following components, in grams
per kg of caviar:
~ 44 -
- , , . . i . , . , ~ : .
1~539~
edible gelatin 70
casein 130
; vegetable tannins 4-5
annatto dye 0.14
calcium alginate 0.5-1water to make one kg.
The finished product resembles natural caviar of sal-
mon with respect to its colour and the shape of granules. Ca-
viar granules remain solid at a temperature of 35C for oO mi-
1 10 nutes.
Example 49
Synthetic caviar, prepared by a procedure described in
Example 48, is given a culinary treatment consisting of adding
4-5 per cent by weight of sodium chloride, 0.2 per cent by weight
of sodium glutamate, 0.15 per cent by weight of sorbic acid, 0.15
per cent by weight of ascorbic acid, 10 per cent by weight of
corn oil into which 1-2 per cent by weight of dispersed natural
caviar of salmon are preliminarily added to give the product the
specific taste and odour of natural caviar. The resultant pro-
duct weighs 130-132 kg. The obtained caviar contains the follow-
~, ing components in grams per kg of caviar:
edible gelatin ~l-o2
~, casein 115
vegetable tannins 4-5
, ~ ~ calcium alginate 0.5-1
annatto dye 0.12
; sodlum chloride 40-50
sodium glutamate 2
natural caviar of salmon 10-20
.: : ,
~ 30 coxn oil 100
~:
~ sorbic acid 1.5
. ~ .
~ ascorbic acid ~ 1.5
~: :
water ~ to make one kg.
_ 45 _
~ ~ .
~(~5~96~
The finished product resembles natural caviar of sal-
mon with respect to its colour, taste, and odour. The granules
remain solid at a temperature of 35C for ~0 minutes.
Example 50
100 kg of a 4 per cent orange~-red aqueous solution of
food gelatin containing casein are preparecl. To that end, 15 kg
of casein are dissolved in 0.1~ aqueous solution of sodium hydro-
xide at a temperature of 50-60C with stirring for l.S-2 hours.
To the obtained casein solution added are 3 g of an edible annat-
to dye, viz., Bixin (trademark of ~Ioffman-La-Roche, France)~in
the form of a 0.05 per cent solution in corn oil. The obtained -
mixture is stirred thoroughly and are added 5 kg of food gelatin
in the form of a 20-30 per cent aqueous solution. Stirring is
continued for another 15 minutes at a temperature of 50-oO~C.
The further procedure for preparing caviar granules is the same
as described in Example 48. The finished product weighs 100 kg.
Example 51
Synthetic caviar with granules coated in two pellicles -
resembling natural caviar of salmon with respect to its colour
; 20 ~and granule shapes, is prepared as descrlbed in Example 48, ex-
cept that 22.5 g of eno dye are used instead of the 15 g of an-
natto dye. The resultant product weighs 113 kg.
Example 52
~; Synthetic caviar prepared in Example Sl, is given the
organoleptic properties imitating those inherent in natural ca-
viar of salmon, and also protected from bactexial contamination
,,
~by the following culinary treatment.
Caviar granules coated with two pellicles are kept for
5 minutes in a 5 per cent aqueous solution of sodium chloride at
a temperature of 5-10C (salting). Then, to the granules are
added 0.2 per cent by weight of sodium glutamate, 0.15 per cent
by weight of sorbic acid, 0.15 per cent by weight of ascorbic
,: . .
. .
~ j - 46 -
~;3~3
acid, 10 per cent by weight oE corn oil into which 1-2 per cent
by weight of dispersed caviar of salmon are dispersed to give the
product the specific taste and odour of natural salmon caviar.
The finished product resembles natural caviar of sal-
mon with respect to its colour, taste, and odour. The granules
of caviar remain solid at a temperature of 45C for 40 mlnutes.
Our copending application noO 12831/75 (Serial No.
1474666) describes and claims synthetic caviar comprising gran-
ules of an aqueous gel of edible gelatin and containing edible
protein, each granule being enclosed within two pellicles, an
inner pellicle consisting of the product of tanning said gel with
a vegetable tannin and also a complex ferric salt of a vegetable
tannin, and an outer pellicle containing a ferric salt of an acid
polysaccharide.
,
.
~ t ~ ~ 4 7 ~
r~
. .
