the unit for forming of ball - shaped grains is intended for production of black caviar , for instance , for forming ball - shaped grains 1 - 3 mm in diameter from an albuminous mixture . the following operations — tanning , coloring , gustatory addition — may be performed in the usual utensils or special containers . as is shown in fig1 the device for manufacturing of alimentary soft caviar includes a cavity 1 for containing the basic solution of components to be supplied to the outlet pipes 2 with stream - forming heads 3 at the ends of the pipes , a source of gas pressure 4 connected to the cavity 1 , a cylindrical granulating cavity 5 for the formation of caviar grains , connected to piping 6 for draining surplus formation liquid , attached axially to the cavity 1 beneath the outlet pipes 2 . the cavity 1 with the basic solutions of components and the cylindrical section of the granulating cavity 5 are equipped with thermostatic means in the form of water jackets 7 and 8 located around the cavity 1 with the basic solution of components and around the cylindrical section of the granulating cavity 5 . the receptacle 9 for the accumulation of the prepared grains is located in the bottom section of the granulating cavity 5 . the device is also provided with a compressor 10 for supplying impulse gas into the granulating cavity 5 and with exhaust pipes 11 connected by means of pipes 12 to the compressor 10 . the open ends of the exhaust pipes 11 are arranged in the upper section of the granulating cavity 5 in front of the outlet pipes 2 and oriented horizontally toward the center of the granulating cavity 5 . the upper section of the granulating cavity 5 is provided with an expansion area in the form of a funnel 13 around which the heating element 14 is installed . the element 14 is controlled by the control unit 15 . the source of gas pressure 4 contains sterile gas , for instance , carbon dioxide . the suction piping 16 of the compressor 10 for the impulse gas supply is connected to the source of the sterile gas 4 ( not shown in the figures ). the cavity 1 is intended for preparation of the basic albuminous mixture , for its temperature maintenance , and for the formation of streams of the albuminous mixture . the outlet pipes 2 , supplied with regulating means ( not shown in the figures ) are made in the shape of needles with the points cut off . the regulating means ( washer ) is manufactured with the possibility of its moving in an axial direction , permitting the pressure and the speed of the feeding of the albuminous mixture stream passing though the calibrated 0 . 4 mm orifices of the stream - forming heads 3 to be changed . the granulating cavity 5 is intended for manufacture of ball - shaped grains from the albuminous mixture and for the subsequent cooling of the grains . the control unit 15 provides on / off switching of the heating element 14 of the granulating cavity 5 to maintain the temperature of the upper layer of the forming liquid ( vegetable oil ) in the range of 40 - 50 ° c . the operating capacity of the device is up to 3 . 5 kg of grains per hour . the capacity may be increased by increasing the number of exhaust pipes or by geometric sizing of the device . the pressure of the air or co 2 in the cavity 1 is 0 . 2 - 2 . 0 kg / cm 2 . the maximum volume of albuminous mixture in the thermostat is 2 . 4 l . the volume of vegetable oil in the granulating cavity is 5 . the oil type is sunflower or maize oil . the technology of caviar manufacture begins with the preparation of the solutions for use in the manufacturing process . the black tea is poured into water in a ratio of 1 : 15 . the solution is brought to boiling over a time period of 10 minutes , the extract is cooled to room temperature , and the water is separated from the black tea . after filtration , the tanning extract is cooled to a temperature of + 15 ° c . or lower . the rind of green walnut is added to water in a ratio of 1 : 5 , soaked for several hours , the solution boiled for 2 . 5 - 3 . 0 hours , cooled , and filtered . the filtered extract is added to water in a concentration of 10 ml per 5 - 10 l of water , depending on the desired color intensity of the caviar grains . the dye - stuff is cooled to below 15 ° c . the fresh vegetable oil , for instance , maize or sunflower oil , is brought to a boil , then cooled to below 15 ° c . the water is also boiled and cooled to 15 ° c . the water is used for gelatin swelling , for dye - stuff preparation , and for the final washing of the caviar grains before addition of the taste dressing . the milk or foremilk ( maximum fat level of 2 . 5 %) is boiled and cooled to below 15 ° c . the foremilk is sterilized by cool sterilization ( x - ray dose of 30 - 100 mrad ) to inactivate the foreign microflora and to maintain the immunobiological features of the product . the salt solution is prepared by dissolving 17 - 33 weight % salt in boiled water . the solution is cooled to below + 15 ° c . the salt solution is used for additional salting of the caviar grains after dying , washing and drying . salted herring is cleaned of heads , tails , and bones and rinsed with water . thereafter , the herring is ground in a grinder and centrifuged for 15 - 20 minutes at 5000 revolutions per minute . the liquid mass of the herring homogenate , consisting of cod - liver oil , water , and salt , is separated . the sediment ( dense mass ) is removed to give a clear liquid emulsion ( a water - oil emulsion ) which is used to make the taste dressing . vegetable oil and the water - oil emulsion are mixed in the following proportion ( weight %) linseed oil is a fully vegetarian gustatory component ( taste dressing ) having fish taste . the operation of the device begins after the preparation of all needed dissolves , solutions , dye - stuffs , taste dressings . first , the mixture for forming the grains is prepared ( examples in table 1 ). for this purpose boiled , cooled water is poured over the food gelatin or gelatin with starch , mixed and allowed to swell for 40 - 90 minutes . then the albuminous colloid solution is poured into the gelatin or gelatin with starch . the albuminous colloid solution ( cooled soy milk ; mixture of soy milk with foremilk ; foremilk ; mixture of cow milk with foremilk ; or whey of soy / cow milk ) is poured into the gelatin or gelatin with starch and heated up to 50 ° c . while mixing . then the mixture for forming the grains is poured into the cavity 1 , and sterile co 2 is introduced to maintain a pressure of 0 . 2 - 1 . 0 kg / cm 2 in the cavity 1 . the temperature in the cavity 1 is maintained at 40 - 45 ° c . the vegetable oil , preferably maize oil or sunflower oil , is poured into the granulating cavity 5 , and the temperature maintained below 15 ° c . by means of water jacket 8 . the upper layer of oil ( in the funnel ) is heated to 40 - 45 ° c ., and maintained with a heating element 14 , whose operation is controlled with the control unit 15 . then the compressor 10 is started , supplying the impulse stream of sterile gas at a rate of 1 . 0 - 7 . 0 cm / second through the exhaust pipes 11 ; the impulse streams are directed along the surface of the forming liquid ( oil ) to the center of the granulating cavity 5 . after opening the valves of the outlet pipes 2 , the mixture for grains formation is fed through the calibrated orifices ( 0 . 4 mm ) of the heads 3 to form streams , passes through a 60 - 100 mm air gap , is deviated to the center of the granulating cavity 5 , is crushed into drops , and is immersed in the layer of heated oil in the inlet funnel 13 of cavity 5 . during this process the so - called ball clusters form grains with a diameter of 1 - 3 mm . the grains are moved tangentially with impulse gas streams from the exhaust pipes 11 . the size of grains is controlled by the speed of the streams of albuminous mixture and by the temperature of the heated oil layer . overheating the oil leads to a decrease in the grain size and to an increase in the probability of the grain sticking together . examples of mixtures for the formation of caviar grains and the features of the produced grains are given below in table 1 . the rotating grains pass through a 5 - 7 cm thick layer of hot oil , achieving a spherical shape of almost equal size ( 2 . 5 - 3 . 5 mm ), and move downward under their own weight , where they are cooled to the oil temperature ( maximum 15 ° c .) and , after achieving a stable shape , the grains fall into the receptacle 9 . after the receptacle 9 is full of caviar grains , the grains are poured onto a sieve where the remaining oil is separated . the grains are carefully washed with a stream of cold water to remove the oil from the grains &# 39 ; surface . the grains remain on the sieve for 20 - 30 minutes , or they are dried by an air stream with a temperature of not more than 15 ° c . and humidity not more than 10 % to remove the rest of the moisture from the surface of grains . a total of 3 kg of product is contacted with 4 l of tea extract at 15 ° c . for 20 - 40 minutes to tan the caviar grains . the tea is poured off the grains , and the grains are washed with cool water for 5 - 10 min . after washing , the grains are kept on the sieve , air - dried and dyed by adding 4 l extract of the rinds of green walnut for 2 - 5 min . following removal of the dye stuff , the grains acquire a dark - gray or black ( with gray tinge ) color . the dyed grains are washed with raw water , then with boiled water . the grains are dried with air at a temperature not over 15 ° c . and with a maximum humidity of 10 % for 20 - 30 min ., then poured into salt solution and maintained in the solution for 15 - 20 min . the salt water is poured off . then the grains are mixed with the taste dressing ( first or second variant ), for a minimum of 30 min . the mixture is then placed onto the sieve , and the excessive taste liquid is poured off over 5 - 10 min . thereafter the ready product is salted , if necessary , packaged , the upper portion of the caviar is covered with vegetable oil to prevent it from drying , covered with a lid and kept at a maximum temperature of 7 ° c . for 5 - 7 days . the features of the product are given in the table 2 . the nutritional features of the product and its ecological purity are improved by using only natural components in the production and by adding the albuminous solution based on soy milk , foremilk , cow milk , or whey of soy / cow milk into the mixture for forming the grains . the soy milk provides an increase in the quantity of sulfur - containing amino acids ( cysteine , methionine ) and in the ratio of ca ions over na ions , leading to better energetic metabolism of the organism cells and to normalization of the cardiovascular system . the products which contain soy milk have decreased allergic reactions to humans who do not tolerate milk products due to a deficiency of lactate dehydrogenase . the foremilk of mammals is a secretory product of mammary glands and contains dissolved or dispersed nutritive and plastic matter and a great quantity of immunoglobulins , at first secretory ones ig a , ig m — they provide immune protection from infections forming thereby the passive immunity . the extract of the rind of green walnut as dye - stuff contains natural biologically active and ecologically pure components which help to extract excessive cholesterol and provide anti - sclerosis action . the technology produces grains of caviar with optimal cohesion of grains at + 20 ° c . in the limits of 350 - 370 gpa and stable at a temperature of + 27 ° c . for at least 5 hours . chemical reagents are not used in the described technology .
a method and an apparatus for preparing an alimentary granular soft caviar similar to black 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 soy milk , 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 .