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.

1 . A method for preparing alimentary soft granular caviar, comprising: 
 preparing a mixture comprising albuminous colloidal solution, water, and alimentary gelatin;    pressing the mixture under pressure through measured channels to form grains;    contacting the grains with heated oil;    cooling the grains and separating the grain from the oil;    washing the grains;    dyeing the grains by immersing the grains in a solution of dye-stuff, wherein said dye-stuff does not contain a chemical reagent; and    mixing the grains with a taste dressing.    
   
   
       2 . The method of  claim 1 , wherein said oil is vegetable oil.  
   
   
       3 . The method of  claim 1 , wherein said washing is performed with water.  
   
   
       4 . The method of  claim 3 , wherein after each washing of the grains with water the water is removed by exposing the grains to an air flow with a humidity of no more than 10 weight % and a temperature not exceeding 15° C. for 15-20 minutes.  
   
   
       5 . The method of  claim 1 , further comprising tanning the grains by contacting the grains with a tea extract.  
   
   
       6 . The method of  claim 5 , wherein said tea extract is aqueous.  
   
   
       7 . The method of  claim 5 , wherein said grains are tanned with said tea extract for at least 30 minutes.  
   
   
       8 . The method of  claim 1 , wherein said solution of dye-stuff is aqueous.  
   
   
       9 . The method of  claim 8 , wherein said aqueous solution of dye-stuff comprises a water extract from the rind of green walnuts.  
   
   
       10 . The method of  claim 1 , wherein said chemical chemical reagent is FeCl 3 .  
   
   
       11 . The method of  claim 1 , further comprising contacting the grains with salt solution.  
   
   
       12 . The method of  claim 1 , wherein said taste dressing comprises a water-oil emulsion of fish homogenate.  
   
   
       13 . The method of  claim 12 , wherein said taste dressing comprises: 
 10 to 20 weight percent vegetable oil; and    sufficient water oil emulsion to make 100 weight percent.    
   
   
       14 . The method of  claim 12 , wherein said water-oil emulsion is prepared by a method comprising: 
 cleaning salted herring by removing the heads, tails, and bones;    grinding the cleaned salted herring to form a herring homogenate;    centrifuging the herring homogenate to form the water-oil emulsion and a sediment; and    separating the sediment from the water-oil emulsion.    
   
   
       15 . The method of  claim 1 , wherein said taste dressing comprises at least 10% of the weight of said grains.  
   
   
       16 . The method of  claim 1 , wherein said albuminous colloidal solution comprises a material selected from the group consisting of: soy milk; foremilk of mammals; a mixture of soy milk and foremilk of mammals in a ratio of 20:1 to 1:20; a mixture of cow milk and soy milk in a ratio of 20:1 to 1:20; and whey of soy or cow milk.  
   
   
       17 . The method of  claim 1 , in which the weight ratio of albuminous colloidal solution to alimentary gelatin to water in the mixture is in the range of (7-10): 1:(3-5).  
   
   
       18 . The method of  claim 1 , wherein said grains are immersed in the solution of the dye-stuff for 3 minutes or less.  
   
   
       19 . The method of  claim 1 , wherein the mixture additionally comprises 1-3 weight % starch.  
   
   
       20 . The method of  claim 1 , wherein said mixing of the grains with the taste dressing is performed for at least 30 minutes.  
   
   
       21 . The method of  claim 1 , wherein said taste dressing comprises linseed oil.