Substitute products of caviar in grain form and salmon eggs and method for obtaining the said products
The invention relates to the food industry. The products which are the subject of the invention are of the type comprising a casing consisting of a gelling agent and of a granule containing protein, vegetable oil, amino acids, common salt, flavour substances, spices, colour and water, and are charac...
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| creator | S. V. ROGOZHIN, E. S. VAINERMAN, P. P. PIVOVAROV, F. V. PERTSEVOI, V. P. BYKOV, O. M. GALKIN, S. M. ANDREEV ET G. J. BELIS |
| description | The invention relates to the food industry. The products which are the subject of the invention are of the type comprising a casing consisting of a gelling agent and of a granule containing protein, vegetable oil, amino acids, common salt, flavour substances, spices, colour and water, and are characterised in that they contain the abovementioned components in the following proportions (% by mass): - protein: 3 to 25; - gelling agent: 0.5 to 4; - vegetable oil: 25 to 55; - amino acids: 0.1 to 3; - vitamins: 0.05 to 0.5; - common salt: 3 to 6; - flavour substances, spices and colours: 0.1 to 3; - water: to make up to 100%, The content of the said granule being liquid and the greater part of the protein component being located in a zone distinct from the granule situated in contact with the said casing, thus forming a core imitating an embryo of sturgeon caviar or natural salmon eggs. The invention makes it possible, in particular, to improve the heat-stability of the products obtained.
L'INVENTION CONCERNE L'INDUSTRIE ALIMENTAIRE.LES PRODUITS FAISANT L'OBJET DE L'INVENTION SONT DU TYPE COMPRENANT UNE ENVELOPPE CONSTITUEE PAR UN AGENT GELIFIANT ET PAR UN GRANULE CONTENANT DE LA PROTEINE, DE L'HUILE VEGETALE, DES ACIDES AMINES, DU SEL COMMUN, DES SUBSTANCES GUSTATIVES, DES AROMATES, DES COLORANTS ET DE L'EAU, ET SONT CARACTERISES EN CE QU'ILSCONTIENNENT LES COMPOSANTS PRECITES DANS LES PROPORTIONS SUIVANTES ( EN MASSE):-PROTEINE : 3 A 25;-AGENT GELIFIANT : 0,5 A 4;-HUILE VEGETALE : 25 A 55;-ACIDES AMINES : 0,1 A 3;-VITAMINES : 0,05 A 0,5;-SEL COMMUN : 3 A 6;-SUBSTANCES GUSTATIVES, AROMATES ET COLORANTS : 0,1 A 3;-EAU : COMPLEMENT A 100 ,LE CONTENU DUDIT GRANULE ETANT LIQUIDE ET LA MAJEURE PARTIE DU COMPOSANT PROTEIQUE ETANT LOCALISEE DANS UNE ZONE DISTINCTE DUDIT GRANULE SITUEE AU CONTACT DE LADITE ENVELOPPE EN FORMANT AINSI UN NOYAU IMITANT UN EMBRYON DE CAVIAR D'ESTURGEON OU D'OEUFS DE SAUMON NATURELS.L'INVENTION PERMET NOTAMMENT D'AMELIORER LA THERMOSTABILITE DES PRODUITS OBTENUS. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_FR2564292A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>FR2564292A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_FR2564292A13</originalsourceid><addsrcrecordid>eNqNjM0KwjAQhHvxIOo77At4sP6ARxGLZ_Vets0mDTTZkN34_FYRz15mGL6PmVf2XjpRr0UJUmZTehVgCz0-PWbwEVzGKS3nABgNCI6BI5Bz8tmBdGDz5sCdTqqPDnSgSfTmd7msZhZHodW3FxU0l8f5uqbELUnCniJp29zq_WFXH-vTZvuH8gLdyD79</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Substitute products of caviar in grain form and salmon eggs and method for obtaining the said products</title><source>esp@cenet</source><creator>S. V. ROGOZHIN, E. S. VAINERMAN, P. P. PIVOVAROV, F. V. PERTSEVOI, V. P. BYKOV, O. M. GALKIN, S. M. ANDREEV ET G. J. BELIS</creator><creatorcontrib>S. V. ROGOZHIN, E. S. VAINERMAN, P. P. PIVOVAROV, F. V. PERTSEVOI, V. P. BYKOV, O. M. GALKIN, S. M. ANDREEV ET G. J. BELIS</creatorcontrib><description>The invention relates to the food industry. The products which are the subject of the invention are of the type comprising a casing consisting of a gelling agent and of a granule containing protein, vegetable oil, amino acids, common salt, flavour substances, spices, colour and water, and are characterised in that they contain the abovementioned components in the following proportions (% by mass): - protein: 3 to 25; - gelling agent: 0.5 to 4; - vegetable oil: 25 to 55; - amino acids: 0.1 to 3; - vitamins: 0.05 to 0.5; - common salt: 3 to 6; - flavour substances, spices and colours: 0.1 to 3; - water: to make up to 100%, The content of the said granule being liquid and the greater part of the protein component being located in a zone distinct from the granule situated in contact with the said casing, thus forming a core imitating an embryo of sturgeon caviar or natural salmon eggs. The invention makes it possible, in particular, to improve the heat-stability of the products obtained.
L'INVENTION CONCERNE L'INDUSTRIE ALIMENTAIRE.LES PRODUITS FAISANT L'OBJET DE L'INVENTION SONT DU TYPE COMPRENANT UNE ENVELOPPE CONSTITUEE PAR UN AGENT GELIFIANT ET PAR UN GRANULE CONTENANT DE LA PROTEINE, DE L'HUILE VEGETALE, DES ACIDES AMINES, DU SEL COMMUN, DES SUBSTANCES GUSTATIVES, DES AROMATES, DES COLORANTS ET DE L'EAU, ET SONT CARACTERISES EN CE QU'ILSCONTIENNENT LES COMPOSANTS PRECITES DANS LES PROPORTIONS SUIVANTES ( EN MASSE):-PROTEINE : 3 A 25;-AGENT GELIFIANT : 0,5 A 4;-HUILE VEGETALE : 25 A 55;-ACIDES AMINES : 0,1 A 3;-VITAMINES : 0,05 A 0,5;-SEL COMMUN : 3 A 6;-SUBSTANCES GUSTATIVES, AROMATES ET COLORANTS : 0,1 A 3;-EAU : COMPLEMENT A 100 ,LE CONTENU DUDIT GRANULE ETANT LIQUIDE ET LA MAJEURE PARTIE DU COMPOSANT PROTEIQUE ETANT LOCALISEE DANS UNE ZONE DISTINCTE DUDIT GRANULE SITUEE AU CONTACT DE LADITE ENVELOPPE EN FORMANT AINSI UN NOYAU IMITANT UN EMBRYON DE CAVIAR D'ESTURGEON OU D'OEUFS DE SAUMON NATURELS.L'INVENTION PERMET NOTAMMENT D'AMELIORER LA THERMOSTABILITE DES PRODUITS OBTENUS.</description><edition>4</edition><language>eng ; fre</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1985</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19851122&DB=EPODOC&CC=FR&NR=2564292A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19851122&DB=EPODOC&CC=FR&NR=2564292A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>S. V. ROGOZHIN, E. S. VAINERMAN, P. P. PIVOVAROV, F. V. PERTSEVOI, V. P. BYKOV, O. M. GALKIN, S. M. ANDREEV ET G. J. BELIS</creatorcontrib><title>Substitute products of caviar in grain form and salmon eggs and method for obtaining the said products</title><description>The invention relates to the food industry. The products which are the subject of the invention are of the type comprising a casing consisting of a gelling agent and of a granule containing protein, vegetable oil, amino acids, common salt, flavour substances, spices, colour and water, and are characterised in that they contain the abovementioned components in the following proportions (% by mass): - protein: 3 to 25; - gelling agent: 0.5 to 4; - vegetable oil: 25 to 55; - amino acids: 0.1 to 3; - vitamins: 0.05 to 0.5; - common salt: 3 to 6; - flavour substances, spices and colours: 0.1 to 3; - water: to make up to 100%, The content of the said granule being liquid and the greater part of the protein component being located in a zone distinct from the granule situated in contact with the said casing, thus forming a core imitating an embryo of sturgeon caviar or natural salmon eggs. The invention makes it possible, in particular, to improve the heat-stability of the products obtained.
L'INVENTION CONCERNE L'INDUSTRIE ALIMENTAIRE.LES PRODUITS FAISANT L'OBJET DE L'INVENTION SONT DU TYPE COMPRENANT UNE ENVELOPPE CONSTITUEE PAR UN AGENT GELIFIANT ET PAR UN GRANULE CONTENANT DE LA PROTEINE, DE L'HUILE VEGETALE, DES ACIDES AMINES, DU SEL COMMUN, DES SUBSTANCES GUSTATIVES, DES AROMATES, DES COLORANTS ET DE L'EAU, ET SONT CARACTERISES EN CE QU'ILSCONTIENNENT LES COMPOSANTS PRECITES DANS LES PROPORTIONS SUIVANTES ( EN MASSE):-PROTEINE : 3 A 25;-AGENT GELIFIANT : 0,5 A 4;-HUILE VEGETALE : 25 A 55;-ACIDES AMINES : 0,1 A 3;-VITAMINES : 0,05 A 0,5;-SEL COMMUN : 3 A 6;-SUBSTANCES GUSTATIVES, AROMATES ET COLORANTS : 0,1 A 3;-EAU : COMPLEMENT A 100 ,LE CONTENU DUDIT GRANULE ETANT LIQUIDE ET LA MAJEURE PARTIE DU COMPOSANT PROTEIQUE ETANT LOCALISEE DANS UNE ZONE DISTINCTE DUDIT GRANULE SITUEE AU CONTACT DE LADITE ENVELOPPE EN FORMANT AINSI UN NOYAU IMITANT UN EMBRYON DE CAVIAR D'ESTURGEON OU D'OEUFS DE SAUMON NATURELS.L'INVENTION PERMET NOTAMMENT D'AMELIORER LA THERMOSTABILITE DES PRODUITS OBTENUS.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1985</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjM0KwjAQhHvxIOo77At4sP6ARxGLZ_Vets0mDTTZkN34_FYRz15mGL6PmVf2XjpRr0UJUmZTehVgCz0-PWbwEVzGKS3nABgNCI6BI5Bz8tmBdGDz5sCdTqqPDnSgSfTmd7msZhZHodW3FxU0l8f5uqbELUnCniJp29zq_WFXH-vTZvuH8gLdyD79</recordid><startdate>19851122</startdate><enddate>19851122</enddate><creator>S. V. ROGOZHIN, E. S. VAINERMAN, P. P. PIVOVAROV, F. V. PERTSEVOI, V. P. BYKOV, O. M. GALKIN, S. M. ANDREEV ET G. J. BELIS</creator><scope>EVB</scope></search><sort><creationdate>19851122</creationdate><title>Substitute products of caviar in grain form and salmon eggs and method for obtaining the said products</title><author>S. V. ROGOZHIN, E. S. VAINERMAN, P. P. PIVOVAROV, F. V. PERTSEVOI, V. P. BYKOV, O. M. GALKIN, S. M. ANDREEV ET G. J. BELIS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FR2564292A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1985</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>S. V. ROGOZHIN, E. S. VAINERMAN, P. P. PIVOVAROV, F. V. PERTSEVOI, V. P. BYKOV, O. M. GALKIN, S. M. ANDREEV ET G. J. BELIS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>S. V. ROGOZHIN, E. S. VAINERMAN, P. P. PIVOVAROV, F. V. PERTSEVOI, V. P. BYKOV, O. M. GALKIN, S. M. ANDREEV ET G. J. BELIS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Substitute products of caviar in grain form and salmon eggs and method for obtaining the said products</title><date>1985-11-22</date><risdate>1985</risdate><abstract>The invention relates to the food industry. The products which are the subject of the invention are of the type comprising a casing consisting of a gelling agent and of a granule containing protein, vegetable oil, amino acids, common salt, flavour substances, spices, colour and water, and are characterised in that they contain the abovementioned components in the following proportions (% by mass): - protein: 3 to 25; - gelling agent: 0.5 to 4; - vegetable oil: 25 to 55; - amino acids: 0.1 to 3; - vitamins: 0.05 to 0.5; - common salt: 3 to 6; - flavour substances, spices and colours: 0.1 to 3; - water: to make up to 100%, The content of the said granule being liquid and the greater part of the protein component being located in a zone distinct from the granule situated in contact with the said casing, thus forming a core imitating an embryo of sturgeon caviar or natural salmon eggs. The invention makes it possible, in particular, to improve the heat-stability of the products obtained.
L'INVENTION CONCERNE L'INDUSTRIE ALIMENTAIRE.LES PRODUITS FAISANT L'OBJET DE L'INVENTION SONT DU TYPE COMPRENANT UNE ENVELOPPE CONSTITUEE PAR UN AGENT GELIFIANT ET PAR UN GRANULE CONTENANT DE LA PROTEINE, DE L'HUILE VEGETALE, DES ACIDES AMINES, DU SEL COMMUN, DES SUBSTANCES GUSTATIVES, DES AROMATES, DES COLORANTS ET DE L'EAU, ET SONT CARACTERISES EN CE QU'ILSCONTIENNENT LES COMPOSANTS PRECITES DANS LES PROPORTIONS SUIVANTES ( EN MASSE):-PROTEINE : 3 A 25;-AGENT GELIFIANT : 0,5 A 4;-HUILE VEGETALE : 25 A 55;-ACIDES AMINES : 0,1 A 3;-VITAMINES : 0,05 A 0,5;-SEL COMMUN : 3 A 6;-SUBSTANCES GUSTATIVES, AROMATES ET COLORANTS : 0,1 A 3;-EAU : COMPLEMENT A 100 ,LE CONTENU DUDIT GRANULE ETANT LIQUIDE ET LA MAJEURE PARTIE DU COMPOSANT PROTEIQUE ETANT LOCALISEE DANS UNE ZONE DISTINCTE DUDIT GRANULE SITUEE AU CONTACT DE LADITE ENVELOPPE EN FORMANT AINSI UN NOYAU IMITANT UN EMBRYON DE CAVIAR D'ESTURGEON OU D'OEUFS DE SAUMON NATURELS.L'INVENTION PERMET NOTAMMENT D'AMELIORER LA THERMOSTABILITE DES PRODUITS OBTENUS.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Substitute products of caviar in grain form and salmon eggs and method for obtaining the said products |
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