Alcohol containing particles comprising a caviar based food

The present invention relates to an alcoholic beverage, in which are immersed the particles containing a caviar-based foodstuff.

For the purposes of the present invention, the term "alcoholic beverage", an ethyl alcohol-containing beverage obtained by the alcoholic fermentation of the sugars contained in fruits, vegetables, grains, plants, grains, herbs or roots that produce this alcohol.

According to Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labeling and protection of spirit drinks is defined alcoholic strength by volume of an alcoholic beverage by the ratio of the volume of pure alcohol present in the beverage at 20 ° C on the total volume of said beverage at the same temperature. This ratio can be expressed as percentages.

In the context of the present invention, the term "caviar-based food", any food including caviar. It can be wild caviar, semi-wild or farmed. The term "caviar" is used in its broadest sense. It not only refers to fish eggs in general (eg sturgeon eggs, salmon, trout, lumpfish, herring, cod) but also snail eggs (snail caviar) or d a frog. Preferably, it is of sturgeon caviar.

During development of new beverages, we sought to incorporate caviar, renowned luxurious food in alcoholic beverages. However, such incorporation shall be made in a manner appropriate to the alcoholic beverages obtained retain the known organoleptic properties of caviar, or even that they develop a fragrance and a pleasantly novel flavor and no unpleasant aftertaste or odor.

These requirements for the preservation of the organoleptic and visual properties of caviar in alcoholic beverages are causing difficulties for the development of these drinks.

Moreover, these difficulties are increased due to the complexity of the constitution of caviar-based foods.

The sturgeon eggs, and generally fish eggs or frog are complex containing elements including water, proteins but also lipids, vitamins and minerals. These various components forming part of the composition of fish eggs or frog make these foods difficult to handle, especially when one wishes to add in a drink, especially in an alcoholic beverage.

Direct suspending caviar in an alcoholic beverage such as vodka causes a faster degradation of the caviar structure.

Some caviar compounds are very soluble in water, and therefore spread easily in aqueous media. The caviar proteins precipitate in alcohol. Lipids are sparingly soluble. These phenomena lead to rapid visual degradation caviar in an alcoholic beverage. The eggs wither, and break their content diffuses into the liquor that takes a milky-white tone.

Furthermore, caviar encapsulation in a gelling polymer based membrane such as an alginate membrane does not stop the precipitation of its proteins and thus causes the hardening of the egg. The alginate membrane certainly possible to prevent the leak in part of the egg out of said membrane, but it does not provide total sealing. The egg hardens, its membrane becomes whitish and white filaments diffuse through the membrane into the drink. Thus, caviar encapsulation, for example with a base of gelling polymer membrane, is fraught with difficulties and requires some optimization.

Furthermore, the addition in an alcoholic beverage of a caviar juice which results from the rupture of the membrane of the egg causes the precipitation of the proteins it contains and then forming particles or dense clusters. The drink takes a white-milky hue and becomes cloudy. Indeed, caviar juice is sensitive to water and alcohol.

Furthermore, caviar juice encapsulation in a membrane such as gelling alginate single membrane does not retain the encapsulated molecules smaller than 20 nm contained caviar juice. These too small molecules diffuse and creates a disturbance in the liquor in which they were immersed.

Thus, neither caviar (ie eggs of a fish or a frog) or caviar juice from the rupture of the membrane of the egg will turn out to be usable components as such for incorporation either directly or in encapsulated form, for example with a base of a gelling polymer membrane, in alcoholic beverages. In fact, their position vis-à-vis alcohol behavior does not, either, their direct use.

Furthermore, there is known the patent application FR 2947835 Al which discloses a method for producing an alcoholic beverage comprising the steps of:

- a maceration of an alcoholic solution with a scramble for a predetermined period of time;

dilution of said alcoholic solution macerated with water;

a distillation of said macerated solution previously diluted with water to obtain an alcoholic distillate comprising the essential oil of caviar.

The process described in FR 2947835 Al can extract and concentrate the aromas and flavors of caviar in alcoholic solutions, without losing the volume percentage of alcohol or the subtleties of aroma and flavor this food. Liquor thus obtained by this method delivers the nose perfume caviar macerated and palate taste of that food as if one had to eat.

It should however be noted that the method described in FR 2947835 Al purifies much of this raw material that is caviar to keep only the volatile aromatic molecules that are so present in the liquor. Thus, this method does not take account of instability reactions of some of the non-volatile components of caviar also known for their problems of aging, oxidation and odor and which have been mentioned above, since it eliminates. Indeed, the distillate obtained at the end of the application process FR 2947835 Al does not contain these compounds caviar that are problematic.

However, with the process described in FR 2947835 Al, appearance and texture of this luxury food what caviar is not retained. Thus, liquor obtained at the end of this process does not include suspended caviar. This helps to significantly reduce the attractiveness of this fragrant drink with caviar.

The inventors of the present invention have sought to develop an alcoholic beverage containing a caviar-based food that is different from the alcoholic beverage obtained by the method described in application FR 2947835 Al, that not only the drink retains the taste properties of caviar, but in addition and above all it maintains the visual properties (ie appearance) and texture of caviar.

The inventors of the present invention have thus developed new particles containing a caviar-based food and a drink that contains these particles.

The particles according to the invention perfectly mimic the texture, taste and appearance of caviar. To do this, the inventors have overcome all the difficulties mentioned above inherent in complex and varied components of caviar-based foods.

The present invention has for first object a particle which is characterized in that it comprises at least one gelled network of at least one gelling polysaccharide in which are embedded at least:

a caviar-based foodstuff,

a reinforcing agent of the gelled network of gelling polysaccharide and which is resistant to alcohol,

water, preferably purified water.

In other words, the particle according to the invention encapsulates a caviar-based foodstuff. More specifically, in the particle of the invention, the caviar-based foodstuff is encapsulated in the gelled network of gelling polysaccharide.

The gelled network of gelling polysaccharide comprises a plurality of chains of macromolecules, said macromolecular chains are in the gelled state.

Preferably, the caviar-based food is a caviar juice.

By "caviar juice" means in the context of the present invention the juice that comes from the rupture of the membrane of the egg of a fish, snails or even a frog as detailed above. This rupture of the membrane of the eggs may result from the treatment method and cleaning caviar eggs or intervene voluntarily to obtain caviar juice.

Advantageously, the caviar juice was obtained from a caviar whose viscosity is between 500 and 5,000 cps, preferably 1,000 to 3,000 Cps. So quite advantageously, the viscosity of the caviar is about 1,500 Cps.

Caviar juice in the particle composition of the invention has the advantage of keeping the visual and organoleptic qualities of caviar while adapting due to its liquid form, the constraints of said particles manufacturing process described below and is based on the technique of milli-fluidics.

The inventors have thus exploited the known properties of macromolecular chains forming the network of a gelling polysaccharide to structure and contain caviar juice.

As explained above, encapsulation caviar juice into particles of a polymeric gelling certainly allows for particles having the appearance of caviar, but these particles are not stable when immersed in an alcoholic beverage.

Surprisingly, the inventors have discovered that the presence of a reinforcing agent of the gelled network of gelling polysaccharide and which is further resistant to alcohol in the composition of particles encapsulating a caviar-based foodstuff keeps the appearance when said particles are immersed in an alcoholic beverage so that the yield of formation of said particles, and by reducing the amount and size of the satellite particles during the manufacture of said particles. In other words, the presence of the reinforcing agent of the gelled network and which is resistant to alcohol in the composition of the particles according to the invention allows better control of their production.

In the composition of the particles according to the invention, the reinforcing agent of the gelled network of gelling polysaccharide and which is resistant to alcohol has a thickening function and thus helps to ensure that said particles according to the invention is not shrink when immersed in an alcoholic beverage.

Preferably the gelling polysaccharide is selected from polysaccharides the reactive gelling cations.

In the context of the present invention, the term "reactive polysaccharide cation", a gelling polysaccharide capable of passing from a liquid state in an aqueous solution to a gel state in response to contact with a solution containing positively charged ions such as calcium ions, sodium and magnesium.

The gelling polysaccharide can be selected from alginate salts such as sodium or potassium alginates alginates, gellans, carrageenans, pectins, gelatin and agar. This may be one of these compounds taken alone or mixed.

Preferably, the gelling polysaccharide is sodium alginate. It is known that the structural properties of sodium alginate allow it to form a dense and strong.

The alginate mainly comprises two monomers that are alpha-L-guluronic acid and beta-D-mannuronic acid.

Preferably, the grade of sodium alginate is selected suitably so that said alginate has a weight content of alpha-L-guluronic acid that is greater than 50%, more preferably greater than 60% and more preferably greater than 65%. Thus, preferably, the alginate of the particle composition of the invention has a content by mass of alpha-L-guluronic acid that is greater than that of beta-D-

mannuronic. The gelled network of such alginate has the advantage of being resistant; which also contributes to the particles according to the invention does not shrink when immersed in an alcoholic beverage.

Advantageously, sodium alginate has an average molecular weight greater than 65 000. Such sodium alginate has a gel network resistant.

In an advantageous embodiment of the invention, the alginate has a weight content of alpha-L-guluronic acid higher than 50% and an average molecular weight greater than 65,000.

The reinforcing agent of the gelled network of gelling polysaccharide and which is resistant to alcohol may be chosen among hydroxypropylmethylcellulose (hereinafter abbreviated as "HPMC"), carboxy methyl cellulose, guar gum, xanthan or yet carob. This may be one of these compounds taken alone or mixed.

Preferably, the reinforcing agent of the gelled network of gelling polysaccharide and which is resistant to alcohol is HPMC.

HPMC is a semi-synthetic polymer of the cellulose ether. Its emulsifying, thickening and suspending properties coupled to its inertia in ionic solutions and hydroalcoholic make it particularly suitable polymer to enhance the gelled network of gelling polysaccharide in the particles according to the invention.

Moreover, the HPMC has the advantage of being very resistant to alcohol as compared to the gelling polysaccharide which may be sodium alginate and whose gel shrinks if it is immersed in a hydroalcoholic solution such an alcoholic beverage.

In the particles according to the invention, the HPMC increases the gelled network of the macromolecular chains of the gelling polysaccharide such that when said particles are immersed in a liquor, they retain their sphericity and do not retract. In other words, the HPMC maintains the cohesion of the components and shape of the particles according to the invention, even when immersed in an alcoholic beverage.

In one embodiment of the invention, at least one further food surfactant is embedded in the gelled network of gelling polysaccharide.

In the context of the present invention, the term "food surfactant" means a compound having surfactant properties, suitable for preparation of food products.

In the particle composition of the invention, the surfactant facilitates the obtaining of the spherical shape of said particles during their manufacture.

Food surfactant is preferably selected from molecules having surfactant properties and are permitted in the food industry.

European regulations on food additives classified as emulsifiers is described in the Directive 89/107 / EEC of 21 December 1988 and its subsequent amendments.

For example, the food surfactant may be selected from lecithins, methylcelluloses, salts of fatty acids having the basic calcium, magnesium, potassium, sodium, lactic acid esters of mono- and diglycerides of fatty acids, citric acid esters of mono- and diglycerides of fatty acids, tartaric acid esters of mono- and diglycerides of fatty acids, esters of glycerol diacetyltartaric acid and fatty acids, mixed acetic and tartaric esters of mono- and diglycerides of fatty acids, succinylated monoglycerides, the esters of glycerol and propylene - glycol of lactylated fatty acids, stearyl citrate, cholic acid, soybean hemicellulose stearate, polyoxyethylene 40, sorbitan monolaurate poloxyethylène 20the polyoxyethylene sorbitan monooleate 80, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate 20, the polyoxyethylene sorbitan tristearate, the ammonium salts of phosphatidic acid, crosslinked cellulose gum, sucrose esters of fatty acids, oligoesters sucrose type I and type II, polyglycerol fatty acid esters, fatty acid propylene glycol esters, sodium stearoyl-2-lactylate, calcium stearoyl-2-lactylate, sorbitan monostearate , sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, polyoxyethylene stearate 8, sodium lauryl sulfate, gum cassia, peptones, sodium stearoylfumarate, mono- and di- glycerides ethoxylated, the methyl glycoside esters ofcoconut oil.

The surfactant may also be selected from proteins from e.g. egg white, milk (whey, 3-lactoglobulin, casein), soy, alfalfa the sheet, fish, as well as their derivatives and / or hydrolysates.

Preferably, the food surfactant is selected from sodium stearoyl-2-lactylate, polysorbate 20 and polysorbate 80. In a most preferably, it is polysorbate 20.

In one embodiment of the invention, in said gelled network is also embedded at least one compound selected from food dyes and antioxidants.

For example, food coloring can be selected from curcumin, riboflavins, tartrazine, quinoline yellow, yellow orange S, cochineal carminic acid, azorubine, amaranth, cochineal red A, erythrosine, allura red, patent blue, indigo, indigo carmine, brilliant blue FCF, chlorophylls, copper complexes, the copper complexes of chlorophyllins, chlorophyll, green S, caramel, caramel sulfite, ammonia caramel, sulphite ammonia caramel, brilliant black BN, black PN, squid ink, the HT brown, annatto, bixin, norbixin, the extract of paprika, capsanthin, capsorubin, lycopene, β-apocarotenal-S ', ​​lutein, canthaxanthin, beetroot red, betanin, anthocyans,titanium dioxide, iron oxide and hydroxide, Aluminum, silver, gold, lithol rubine, aromatic plant extracts, fruit juices and vegetable coloring contribution.

Preferably, the colorant is carbon black or squid ink, taken alone or in mixture.

Antioxidants are selected from antioxidants permitted in the food sector. For example, the antioxidant may be selected from ascorbic acid, sodium ascorbate or calcium, diacetyl 5-6-1-ascorbic acid, palmityl acid 6-1-ascorbic acid, butylated hydroxyanisole, the butylhydroxytoluol , gallates, octyl or dodecyl, tocopherols, alpha-tocopherol synthesis, gamma-tocopherol synthesis or synthesis of delta-tocopherol, all tocopherols constituting the vitamin E, lycopene extract or beta carotene, the plant extract rich in polyphenols and / or flavonoids, tannins are extracted cocoa, coffee, tea, grapes, rosemary, anthocyanins and phenolic acids.

The particle may comprise in percentages by weight:

between 0.5% and 25%, preferably between 5% and 15%, at least one of caviar based foodstuff;

between 0.5% and 3%, preferably between 1% and 2%, at least one gelling polysaccharide;

- between 0.015% and 1%, preferably between 0.05% and 0.3%, of at least one network of the reinforcing agent of the gelled gelling polysaccharide and which is resistant to alcohol;

between 70% and 98%, preferably between 80% and 95% of water and more preferably purified water;

optionally up to 3%, preferably between 0.00001% and 3%, more preferably between 0.1% and 2%, 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 selected from food dyes and antioxidants.

In a preferred embodiment of the invention, the particle comprises in percentages by weight:

12.5% ​​of at least one of caviar based foodstuff;

- 1.2% of at least one gelling polysaccharide;

0.15% of at least one network of the reinforcing agent of the gelled gelling polysaccharide and which is resistant to alcohol;

0.2% of at least one food surfactant;

Qs 100% water, preferably purified water.

More preferably, the particle according to the invention comprises in percentages by weight:

12.5% ​​of caviar juice;

1,2% d'alginate de sodium ;

- 0,15% d'HPMC ;

- 0,2% de polysorbate 20 ;

Qs 100% purified water.

Advantageously, the particle diameter according to the invention is between 1 mm and 10 mm, preferably between 1.5 mm and 5 mm, more preferably about 2.5 mm.

The particles according to the invention have a monophasic structure with a heart filled with caviar-based food, such as caviar juice.

The density of the particles according to the invention is advantageously greater than 1.

The particles according to the invention have an odor and taste characteristics of caviar. Their texture is firm but creamy.

The present invention also provides an alcoholic beverage which comprises particles according to the invention.

Advantageously, the alcoholic strength of the liquor according to the invention expressed in percentage is advantageously at least 1.2%, preferably between 15% and 96%, more preferably between 15% and 70%.

CLAIMS

1. Particle, characterized in that it comprises at least one gelled network of at least one gelling polysaccharide in which are embedded at least:

caviar based foodstuff;

a network of reinforcing agent of the gelled gelling polysaccharide and which is resistant to alcohol;

water, preferably purified water.

2. A particle according to claim 1, characterized in that the caviar-based foodstuff is a caviar juice.

3. A particle according to claim 1 or 2, characterized in that the reinforcing agent of the gelled network of gelling polysaccharide and which is resistant to the alcohol is hydroxypropyl methylcellulose (abbreviated as "HPMC").

4. A particle according to any one of claims 1 to 3, characterized in that the gelling polysaccharide is selected from sodium or potassium alginates, gellans, carrageenans, pectins, gelatin and agar.

5. A particle according to claim 4, characterized in that the gelling polysaccharide is sodium alginate.

6. A particle according to any one of claims 1 to 5, characterized in that at least one food surfactant is further embedded in said gelled network.

7. A particle according to claim 6, characterized in that the food surfactant is selected from sodium stearoyl-2-lactylate, polysorbate 20 and polysorbate 80.

8. A particle according to claim 6 or 7, characterized in that it includes in percentages by weight:

between 0.5% and 25%, preferably between 5 and 15%, at least one of caviar based foodstuff;

between 0.5% and 3%, preferably between 1% and 2%, at least one gelling polysaccharide;

between 0.015% and 1%, preferably between 0.05% and 0.3%, of at least one network of the reinforcing agent of the gelled gelling polysaccharide and which is resistant to alcohol;

between 70% and 98%, preferably between 80% and 95% of water and more preferably purified water;

optionally up to 3%, preferably between 0.00001% and 3%, more preferably between 0.1% and 2%, 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 selected from food dyes and antioxidants.

9. A particle encapsulating at least a caviar-based food which is obtainable by a process which comprises at least the following steps:

a) dissolving hydrate and at least one gelling polysaccharide in water, preferably purified water, to obtain a solution;

b) adding, with stirring, into this solution, at least one reinforcing agent of the gelled network of gelling polysaccharide and which is resistant to alcohol, optionally at least one compound selected from surfactants food, food colorants and antioxidants and at least a caviar-based foodstuff so as to obtain a viscous paste;

c) forming droplets by passing the slurry obtained in step b) in a device configured for forming drops from said viscous paste;

d) immersing the droplets obtained in step c) into a gelling solution to form particles;

e) recovering the particles thus formed.

10. alcoholic beverage characterized in that it comprises particles according to any one of claims 1 to 9.

11. Alcoholic beverage according to claim 10, characterized in that it comprises, in percentages by weight, between 0.5% and 50%, preferably between 2% and 10% of particles according to any one of claims 1 to 9.

12. Alcoholic beverage according to claim 10 or 11, characterized in that the liquor is selected from vodka, gin, tequila, mescal Grappa, rum, whiskey, calvados, sake, baijiu , wines, beverages including wine, beverages obtained from fermented components of plant origin, alone or as mixtures.

13. A container filled with an alcoholic beverage according to any one of claims 10 to 12, characterized in that it further comprises a container configured to hold the particles according to any one of claims 1 to 9 at a given height in said container.