| 摘要 |
Edible grainy caviar comprising a shell of a gel-forming agent and a granule, the caviar containing the following components, per cent by mass: proteins 3-25 gel-forming agent 0.5-4 vegetable oil 25-55 aminoacids 0.1-3 vitamins 0.05-0.5 common salt 3-6 flavouring, odorant and dyeing agents 0.1-3 water the balance. The granule contents are liquid and encapsulated in a transparent shell so that a major portion of the protein component in the granule is localized within a limited volume of the granule contacting with the shell thus forming a nucleus simulating a germ of natural caviar. A process for producing the above-mentioned caviar comprises formation of granules by way of extrusive encapsulation in a device comprising two coaxially mounted tubes. An aqueous-protein suspension in a vegetable oil containing 3-25% by mass of the protein component is passed through the inner tube and an aqueous solution of a gel-forming agent containing 0.5-4% by mass of the gel- forming component is passed through the external tube. The resulting granules are dipped in a layer of a cooled oil, then separated, washed, dried and subjected to a culinary treatment. |
