ALCOHOLIC BEVERAGE CONTAINING PARTICLES COMPRISING A CAVIAR-BASED FOODSTUFF

Abstract

The present invention relates to particles which comprise at least one gelled network of at least one gelling polysaccharide in which are embedded at least: one caviar-based food; one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage.

Claims

1. A particle comprising at least one gelled network of at least one gelling polysaccharide in which are embedded at least: one caviar-based food; one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; water, preferably purified water.

2. The particle according to claim 1, wherein the caviar-based food is a caviar juice.

3. The particle according to claim 1, wherein the reinforcing agent of the gelled network of the gelling polysaccharide and which is resistant to alcohol is hydroxypropylmethyl-cellulose (abbreviated HPMC).

4. The particle according to claim 1, wherein the gelling polysaccharide is chosen among sodium or potassium alginates, gellans, carrageenans, pectins, gelatin and agar.

5. The particle according to claim 4, wherein the gelling polysaccharide is a sodium alginate.

6. The particle according to claim 1, wherein at least one food surfactant is further embedded in said gelled network.

7. The particle according to claim 6, wherein the food surfactant is chosen among sodium stearoyl-2-lactylate, polysorbate 20 and polysorbate 80.

8. The particle according to claim 6, wherein it comprises, in mass percentages: between 0.5% and 25%, preferably between 5 and 15%, of at least one caviar-based food; between 0.5% and 3%, preferably between 1% and 2%, of at least one gelling polysaccharide; between 0.015% and 1%, preferably between 0.05% and 0.3%, of at least one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; between 70% and 98%, preferably between 80% and 95%, of water and more preferably of purified water; optionally up to 3%, preferably between 0.00001% and 3%, more preferably between 0.1% and 2%, of at least one food surfactant; optionally up to 1%, preferably up to 0.5%, more preferably between 0.05% and 0.1%, of at least one compound chosen among food colorings and antioxidants.

9. The particle encapsulating at least one caviar-based food which is likely to be obtained by a manufacturing method which comprises at least the following steps: a) dissolving and hydrating at least one gelling polysaccharide in water, preferably purified water, so as to obtain a solution; b) adding, with stirring, in this solution, at least one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol, optionally at least one compound chosen among food surfactants, food colorings and antioxidants, and at least one caviar-based food so as to obtain a viscous paste; c) forming drops by passing the viscous paste obtained at step b) into a device configured for the formation of drops from said viscous paste; d) immersing the drops obtained at step c) in a gelling solution so as to form particles; e) recovering the particles thus formed.

10. An alcoholic beverage comprising particles according to claim 1.

11. The alcoholic beverage according to claim 10, wherein it comprises, in mass percentages, between 0.5% and 50%, preferably between 2% and 10%, of the particles.

12. The alcoholic beverage according to claim 10, wherein the alcoholic beverage is chosen among vodka, gin, tequila, mescal, grappa, rum, whiskey, calvados, sake, baijiu, wines, beverages comprising wine, beverages obtained from fermented constituents of vegetable origin, taken alone or in mixtures.

13. A recipient filled with the alcoholic beverage according to claim 10, wherein the recipient further comprises a container configured to hold the particles to a determined height in said recipient.

Description

EXPERIMENTAL PART

[0143] I Study of the Viscosity of Viscous Pastes Obtained by Varying the Alginate and HPMC Mass Contents:

[0144] First, different viscous pastes (tests 1 to 6) were prepared by varying the mass contents of HPMC and sodium alginate and the viscosity of the viscous pastes thus obtained, was measured.

[0145] The viscous pastes were prepared by performing steps a) to b) of the particle manufacturing method which has been described hereinabove, namely:

[0146] a) preparing a solution by dissolving sodium alginate in purified water.

[0147] b) adding to this solution, with mechanical stirring, HPMC, polysorbate 20, vegetable carbon and finally caviar juice so as to obtain a viscous paste.

[0148] Table 1 below details for the viscous pastes thus obtained of tests 1 to 6, the mass contents of their different constituents, namely: [0149] sodium alginate; [0150] HPMC; [0151] polysorbate 20; [0152] caviar juice; [0153] vegetable carbon; [0154] purified water.

[0155] In the viscous pastes of these tests 1 to 6, polysorbate 20 is a food surfactant. Vegetable carbon is a coloring used to color the viscous paste.

[0156] The caviar juice was an emulsion coming from the rupture of the sturgeon egg membrane.

[0157] This emulsion is more viscous than water. It has a density of 1.09 and contains heterogeneous particle size.

[0158] It should be noted that among these 6 tests, only test no. 5 was a test which resulted in obtaining a viscous paste such as obtained at the end of step b) of the method for manufacturing particles according to the invention.

[0159] The other tests are comparative tests, since they are devoid of caviar juice, HPMC or sodium alginate, depending on the case.

TABLE-US-00001 TABLE 1 Mass contents of the constituents of the viscous pastes of tests 1 to 6 and measurement of the viscosity of these viscous pastes Test 1 Test 2 Test 3 Test 4 Test 5 Test 6 sodium 1.50% 1.30% 0.30% 0.00% 1.20% 1.20% alginate HPMC 0.00% 0.20% 1.20% 1.50% 1.50% 0.00% polysorbate 0.00% 0.00% 0.00% 0.00% 0.20% 0.20% 20 caviar juice 0.00% 0.00% 0.00% 0.00% 12.50% 12.50% vegetable 0.00% 0.00% 0.00% 0.00% 0.70% 0.70% carbon water 98.50% 98.50% 98.50% 98.50% 98.65% 98.80% viscosity 1740 3220 19700 21700 2860 1520 (Cps)

[0160] The results detailed in Table 1 demonstrate that HPMC has a texturizing effect on the viscous paste much more important than that of sodium alginate, because at equivalent mass content (for example 1.5%), the viscosity of the viscous paste containing only HPMC (namely, test no. 4) is 12.5 times higher than that of the viscous paste containing only sodium alginate (namely test no. 1). In other words, the HPMC enhances the texture (or, in other words, has a thickening effect) of the viscous paste.

[0161] However, the viscous paste containing only HPMC (namely, test no. 4) is much more elastic and shiny than the viscous paste containing only sodium alginate (namely, test no. 1). That is why, a viscous paste containing only HPMC would not be suitable for the formation of particles according to the invention.

[0162] By comparing the viscosities of the viscous pastes of the tests 5 and 6 which further contained, with regards to tests 1 to 4, polysorbate 20, caviar juice and vegetable carbon, it is observed that the presence of 0.15% HPMC in the composition of the viscous paste has the effect of almost doubling its viscosity.

[0163] Indeed, the viscosity of the viscous paste of test no. 5 is almost double that of the viscous paste of test no. 6 (viscous paste devoid of HPMC).

[0164] The comparison of the viscosity of the viscous pastes of tests no. 5 and 6 demonstrates the importance of HPMC in the physical properties of the obtained viscous paste and which is intended to be gelled in a gelling solution for obtaining spherical particles according to the invention.

[0165] II Study of the Variation in the Mass Content of Sodium Alginate in Caviar Juice Particles:

[0166] Particles were prepared according to the method for manufacturing particles according to the invention which has been described hereinabove, namely:

[0167] a) preparing a solution by dissolving sodium alginate in purified water.

[0168] b) adding to this solution, with mechanical stirring, HPMC, polysorbate 20 and caviar juice so as to obtain a viscous paste.

[0169] c) forming drops by passing the viscous paste into a nozzle whose diameter at the drop outlet is suitably chosen for the desired particle diameter.

[0170] d) immersing the drops obtained at step d) in a gelling solution containing calcium lactate and purified water, the mass content of calcium lactate in said solution was 6%.

[0171] e) recovering the particles thus formed.

[0172] Table 2 below details for the viscous pastes of tests 7 to 10, the mass contents of their different constituents, namely: [0173] sodium alginate; [0174] HPMC; [0175] polysorbate 20; [0176] caviar juice; [0177] purified water.

[0178] In the viscous pastes of these tests 7 to 10, the polysorbate 20 is a food surfactant.

[0179] The caviar juice was an emulsion coming from the rupture of the sturgeon egg membrane. This emulsion is more viscous than water. It has a density of 1.09 and contains heterogeneous particle size.

TABLE-US-00002 TABLE 2 Mass contents of the constituents of the viscous pastes of tests 7 to 10, drop height of the drops and indication of the sphericity of the particles and the presence or absence of satellite particles Test 7 Test 8 Test 9 Test 10 sodium alginate 1.00% 1.20% 1.30% 1.50% polysorbate 20 2% 2% 2% 2% HPMC 0.15% 0.15% 0.15% 0.15% Caviar 12.50% 12.50% 12.50% 12.50% water 84.35% 84.15% 84.05% 83.85% drop height (cm) 5 9 12 12 sphericity of yes yes yes tail particles satellite little Very little small very little particles and tiny

[0180] In Table 2 hereinabove, the following elements are also detailed for tests 7 to 10: [0181] the drop height of the drops during the step of forming said drops (namely step d) hereinabove); [0182] the sphericity of the recovered particles; [0183] the presence or absence of satellite particles among the recovered particles.

[0184] Based on the results of Table 2, it is observed that the particles have an acceptable sphericity as from a mass content of 1.2% sodium alginate.

[0185] In addition, it is noted that the amount and size of the satellite particles increase when the percentage of sodium alginate decreases.

[0186] In order to determine whether this increase in the amount and size of the satellite particles was due to sodium aginate or only to the viscosity of the viscous paste, two other tests (tests no. 11 and 12) are performed in which the mass content of HPMC in the viscous paste was no longer 0.15% but 0.3%.

[0187] Table 3 below details for the viscous pastes of tests 11 and 12, the mass contents of their different constituents, namely: [0188] sodium alginate; [0189] HPMC; [0190] polysorbate 20; [0191] caviar juice; [0192] purified water.

[0193] In Table 3 hereinabove, the following elements are also detailed for the tests no. 11 and 12: [0194] the drop height of the drops during the step of forming said drops (namely step d) hereinabove); [0195] the sphericity of the recovered particles; [0196] the presence or absence of satellite particles among the recovered particles.

TABLE-US-00003 TABLE 3 Mass contents of the constituents of the viscous pastes of tests 11 and 12, drop height of the drops, indication of the sphericity of the particles and the presence or absence of satellite particles Test 11 Test 12 sodium alginate 1.00% 1.10% polysorbate 20 2% 2% HPMC 0.30% 0.30% caviar 12.50% 12.50% water 84.20% 84.10% drop height (cm) 9 15 sphericity yes tails satellite particles small very little and tiny

[0197] The test no. 11 shows as many satellite particles as test no. 7, but these satellite particles are smaller. However, these satellite particles are larger and more numerous than those of the particles of test no. 12.

[0198] Furthermore, the presence of 0.1% more sodium alginate in the viscous paste of test no. 12 than in the viscous paste of test no. 11 has the effect of increasing the viscosity of the viscous paste and decreasing the size and amount of the satellite particles. However, the particles have lost their sphericity. Indeed, the particles of test no. 12 are no longer spherical.

[0199] These tests demonstrate that there is therefore a balance between the amount of sodium alginate and HPMC in the composition of the particles which allows forming solid particles containing caviar juice while preserving good sphericity and minimizing the size and amount of the satellite particles.

[0200] III Study of the Variation of the Mass Content of HPMC in Caviar Juice Particles:

[0201] Other caviar juice particles were prepared in the same manner as for tests no. 7 to 12, by fixing the mass percentage of sodium alginate in the viscous paste at 1.2% and by varying the mass content of HPMC, so as to determine the optimum mass contents of HPMC of caviar juice particles.

[0202] Table 4 below details for the viscous pastes of tests 13 to 15 the mass contents of their various constituents, namely: [0203] sodium alginate; [0204] HPMC; [0205] polysorbate 20; [0206] caviar juice; [0207] purified water.

[0208] In Table 4 hereinabove, the following elements are also detailed for tests no. 13 to 15: [0209] the drop height of the drops during the step of forming said drops (namely step d) hereinabove); [0210] the sphericity of the recovered particles; [0211] the presence or the absence of satellite particles among the recovered particles.

TABLE-US-00004 TABLE 4 Mass contents of the constituents of the viscous pastes of tests 13 to 15, drop height of the drops, indication of the sphericity of the particles and the presence or absence of satellite particles Test 13 Test 14 Test 15 alginate 1.20% 1.20% 1.20% polysorbate 20 2% 2% 2% HPMC 0.00% 0.15% 0.20% caviar 12.50% 12.50% 12.50% water 84.30% 84.15% 84.10% drop height (cm) 5.5 9 13 sphericity yes yes yes Satellite a lot Very little small particles and tiny

[0212] Based on the results of Table 4, the test no. 13 shows that HPMC allows reducing the size and the amount of the satellite particles. The drop height, directly correlated with the viscosity, indicates that the HPMC plays an important role in the viscosity of the viscous paste.

[0213] IV Study of the Variation in the Mass Content of Polysorbate 20 in Caviar Juice Particles:

[0214] Finally, tests were performed by producing caviar juice particles for which the mass content of polysorbate 20 in the viscous paste has been varied from 2 to 0.2%.

[0215] It has been found that by decreasing the mass content of the polysorbate 20 from 2 to 0.2% in the viscous paste, this allows decreasing the drop height of the drops during the step of forming said drops (namely step d) hereinabove. For reasons of optimizing the use of the device for forming drops, the smallest drop height of drops sufficient to allow forming spherical drops is sought.

[0216] In addition, the decrease in the mass content of the polysorbate 20 has no influence on the viscosity of the viscous paste, because the number and the amount and the quality of the particles remained globally identical during these additional tests.

[0217] V Experiments with Particles According to the Invention Dissolved in an Alcoholic Beverage (Vodka):

[0218] In the context of these experiments, particles according to the invention having the following composition in mass percentages were used: [0219] 85.25% purified water; [0220] 12.5% caviar juice; [0221] 1.5% sodium alginate; [0222] 2% polysorbate 20; [0223] 0.15% HPMC.

[0224] The particles according to the invention have been formed from a gelling solution containing in mass percentages: 6% calcium lactate and 94% purified water.

[0225] 13.8 g of these particles were added to a bottle containing 345 mL of vodka so as to obtain an alcoholic beverage according to the invention. This was equivalent to 20 g of particles containing 2.5 g of caviar juice in 500 mL of vodka.

[0226] The kinetics of infusion of caviar juice aromas in this vodka was estimated on a daily basis by sensory analysis during 12 days.

[0227] The aspect, odor and taste were evaluated on samples placed at ambient temperature, 4 C. and 30 C.

[0228] The graph of FIG. 1 indicates the time of diffusion of the caviar juice aromas in the vodka at ambient temperature, the aromatic intensity in taste and odor as a function of the time of maceration of the particles in this vodka according to the invention.

[0229] The results in FIG. 1 indicate a gradual infusion over the 12 days. The odor of caviar appears on the 6.sup.th day. It becomes stronger the following days. The taste appears on the 2.sup.nd day and becomes more intense day by day. After 12 days, the samples have the odor and taste of the control sample at 5 g/L of caviar juice in vodka.

[0230] The aspect of the particles remained the same over time at all tested temperatures.

[0231] It is interesting to note that temperature has an influence on the perception and infusion of the caviar. Indeed, the sample kept at 4 C. has a slow infusion which results in caviar odor and taste less pronounced than the same sample kept at ambient temperature for an equivalent duration. Conversely, the sample kept at 30 C. infuses more quickly than at ambient temperature.

[0232] These results show that an alcoholic beverage according to the invention such as vodka remains stable over time and allows the diffusion of caviar aromas in said beverage without changing the appearance of the particles and without changing the visual appearance of the limpidity of the beverage.

[0233] Furthermore, it is noted that the infusion kinetics, at moderate temperature (namely between about 20 and 25 C.) is slow (about 12 days).