HK1242365B - Alcoholic beverage containing particles comprising a caviar-based foodstuff - Google Patents

Description

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

For the purposes of this invention, alcoholic beverage means a beverage containing ethyl alcohol obtained by alcoholic fermentation of sugars contained in the fruits, vegetables, cereals, plants, grains, herbs or roots that produce this alcohol.

Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of spirit drinks lays down that the alcoholic strength by volume of an alcoholic beverage is defined as the ratio of the volume of pure alcohol present in the drink at 20 °C to the total volume of that drink at the same temperature, which may be expressed as a percentage.

In the context of this invention, caviar-based food is any food that contains caviar. It may be wild, semi-wild, or farmed caviar. The term caviar is used in its broadest sense. It refers not only to fish eggs in general (e.g. sturgeon, salmon, trout, herring, cod eggs) but also to snail eggs (snail caviar) or a batracian.

In the course of the development of new beverages, efforts have been made to incorporate caviar, a food considered luxurious, into alcoholic beverages, but this incorporation must be carried out in an appropriate manner so that the alcoholic beverages thus obtained retain the known organoleptic properties of caviar and even develop a pleasantly new aroma and flavour without unpleasant aftertaste or bad smell.

These requirements for the preservation of the organoleptic and visual properties of caviar in alcoholic beverages are the source of difficulties for the development of such beverages.

In addition, the complexity of the composition of caviar foods adds to these difficulties.

Sturgeon eggs, and generally fish eggs or batracinian eggs, are complex elements containing water, protein, lipids, vitamins and minerals, among other things. e variety of constituents in the composition of fish eggs or batracinian eggs makes these foods difficult to handle, especially when they are added to a drink, especially an alcoholic drink.

Direct suspension of caviar in an alcoholic beverage such as vodka leads to rapid deterioration of the caviar structure.

Some compounds in caviar are highly soluble in water, and therefore diffuse easily in aqueous media. The proteins in caviar precipitate into alcohol. The lipids are partially soluble. These phenomena lead to the rapid visual degradation of caviar in an alcoholic beverage. The eggs wither, break, and their contents diffuse into the alcoholic beverage which takes on a milky white tone.

The capsule of caviar in a membrane made of a gelling polymer such as an alginate membrane does not stop the precipitation of its proteins and thus causes the egg to harden. The alginate membrane partially prevents the egg from escaping from the membrane, but it does not ensure total sealing. The egg hardens, the membrane turns whitish and white filaments diffuse through the membrane into the alcoholic beverage.

In addition, adding caviar juice from the breakage of the egg membrane to an alcoholic beverage causes the protein in it to precipitate, which then forms dense particles or clumps.

In addition, the encapsulation of caviar juice in a gelling membrane such as a simple alginate membrane does not allow the encapsulation of the molecules of caviar juice smaller than 20 nm, which diffuse and create a disturbance in the alcoholic beverage in which they have been immersed.

Thus, neither caviar (i.e. eggs of fish or batraconian fish) nor caviar juice resulting from the breakage of the egg membrane are constituents which are exploitable as such for incorporation either directly or in an encapsulated form, for example with a membrane based on a gelling polymer, into alcoholic beverages.

In addition, the application for a patent FR 2 947 835 A1 describes a process for the manufacture of an alcoholic beverage which includes the following steps: a maceration of an alcoholic solution with caviar for a predetermined period of time; a dilution of that alcoholic solution with water; a distillation of that macerated solution with water to obtain an alcoholic distillate containing caviar essential oil.

The process described in application FR 2 947 835 A1 allows the fragrances and flavors of caviar to be extracted and concentrated in alcoholic solutions without losing the alcoholic strength or the subtleties of the aroma and flavour of the food.

It should be noted, however, that the process described in application FR 2 947 835 A1 purifies a large part of that raw material, caviar, to preserve only the volatile aromatic molecules which are thus present in the alcoholic beverage. Thus, that process does not have to take into account the instability reactions of some of the non-volatile constituents of caviar also known for their problems of aging, oxidation and odour, which have been mentioned above, since it eliminates them. The distillate obtained from the process of application FR 2 947 835 A1 does not contain the problematic caviar compounds.

However, the process described in application FR 2 947 835 A1 does not preserve the appearance and texture of the luxury food caviar at all, so that the alcoholic beverage obtained by that process does not contain caviar in suspension, which contributes to a significant decrease in the attractiveness of this caviar-flavoured alcoholic beverage.

US Application 2006/280843 A1 describes a filler (e.g. a food supplement) for a pressure-fed beverage container. This filler is contained in a container that includes at least one compartment, the container being located in the beverage container and is designed to mix the filler immediately after the beverage container is opened into the beverage container.

The inventors of the present invention sought to develop an alcoholic beverage containing a caviar food which differs from the alcoholic beverage obtained by the process described in application FR 2 947 835 A1 in that not only does this beverage retain the taste properties of caviar, but also and above all it maintains the visual properties (i.e. appearance) and texture of caviar.

The inventors of this invention have thus developed new particles containing a caviar food and an alcoholic beverage containing these particles.

The particles of the invention perfectly mimic the texture, taste and appearance of caviar, overcoming all the difficulties mentioned above inherent in the complex and varied constituents of caviar foods.

The first object of the present invention is a particle which is characterized by at least one gelled network of at least one gelling polysaccharide in which at least: a food based on caviar,a gelling polysaccharide gelling network strengthening agent and resistant to alcohol,water,preferably purified water.

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

The gelled network of the gelling polysaccharide consists of a set of macromolecular chains, the said macromolecular chains being in the gelled state.

Preferably, the food made from caviar is caviar juice.

Caviar juice means, for the purposes of this invention, juice resulting from the rupture of the egg membrane of a fish, snail or batracian egg as described above.

The advantage is that caviar juice is obtained from caviar with a viscosity of 500-5000 CPS, preferably 1000-3000 CPS.

The caviar juice in the particle composition of the invention has the advantage of preserving the visual and organoleptic qualities of the caviar while adapting, by reason of its liquid form, to the constraints of the manufacturing process for the said particles described below, which is based on the milli-fluidic technique.

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

As explained above, while encapsulating caviar juice in particles of a gelling polymer makes it possible to have particles that look like caviar, these particles are not stable when immersed in an alcoholic beverage.

Surprisingly, the inventors found that the presence of a gelling and alcohol-resistant gelling polysaccharide gelling net reinforcer in the particulate composition of a caviar food encapsulating allows the appearance of these particles to be maintained when immersed in an alcoholic beverage and the formation efficiency of these particles by decreasing the quantity and size of satellite particles during the manufacture of these particles.

In the composition of the particles of the invention, the gelling, alcohol-resistant, gelling polysaccharide gelling network strengthening agent has a thickening function and thus helps to prevent the particles of the invention from shrinking when immersed in an alcoholic beverage.

The gelling polysaccharide is preferably chosen from the gelling polysaccharides that react with cations.

Err1:Expecting ',' delimiter: line 1 column 97 (char 96)

The gelling polysaccharide may be chosen from alginate salts such as sodium alginates or potassium alginates, gellanes, carrageenan, pectins, gelatin and agar-agar, or from any of these compounds taken alone or in combination.

The preferred gelling polysaccharide is sodium alginate, and the structural properties of sodium alginate are known to allow it to form a dense and resistant network.

Alginate is essentially composed of two monomers, alpha-L-guluronic acid and beta-D-mannuronic acid.

Preferably, the grade of sodium alginate is chosen appropriately so that the alginate has an alpha-L-guluronic acid mass content of more than 50%, more preferably more than 60% and even more preferably more than 65%. Thus, preferably, the alginate of the particle composition of the invention has an alpha-L-guluronic acid mass content that is higher than that of beta-D-mannuronic acid. The glycated network of such alginate has the advantage of being resistant; this also contributes to the fact that the particles of the invention do not shrink when immersed in an alcoholic beverage.

The advantage is that sodium alginate has an average molar mass of over 65,000.

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

The gelling and alcohol-resistant gelling polysaccharide gelling network strengthener may be chosen from hydroxypropylmethylcellulose (hereinafter abbreviated HPMC), carboxy-methylcellulose, guar gum, xanthan gum or carob gum, either alone or in combination.

Preferably, the gelling network strengthening agent of the gelling and alcohol-resistant polysaccharide is HPCM.

HPCM is a semi-synthetic polymer of the cellulose ether type, and its emulsifying, thickening and suspensive properties coupled with its inertia in ionic and hydro-alcoholic solutions make it particularly suitable for strengthening the gelled network of the gelling polysaccharide in the particles of the invention.

In addition, HPC has the advantage of being highly resistant to alcohol compared to the gelling polysaccharide which can be sodium alginate and whose gel shrinks when immersed in a hydro-alcoholic solution such as an alcoholic beverage.

In the particles of the invention, HPCM strengthens the gelled network of macromolecular chains of the gelling polysaccharide so that when the particles are immersed in an alcoholic beverage, they retain their sphericity and do not shrink.

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

Err1:Expecting ',' delimiter: line 1 column 97 (char 96)

In the composition of the particles according to the invention, the surfactant facilitates the spherical forming of the particles during manufacture.

The food surfactant is preferably chosen from molecules with surfactant properties and which are authorised in the food sector.

European regulations concerning food additives classified as emulsifiers are laid down in Directive 89/107/EEC of 21 December 1988 and its subsequent amendments.

For example, the food surfactant may be selected from lecithins, methyl celluloses, salts of fatty acids based on calcium, magnesium, potassium, sodium, lactic esters of mono- and diglycerides of fatty acids, citric esters of mono- and diglycerides of fatty acids, tartaric esters of mono- and diglycerides of fatty acids, glycerol esters of diacetyl tartaric acid and fatty acids, mixed acetic and tartaric esters of mono- and diglycerides of fatty acids, moninyoglycerides of fatty acids, glycerol esters and propylene glycol of fatty acids, cholesterolic acids, stearyl acetate, stearyl sulphate, stearyl acetate,Polyoxyethylene sorbitane monolaurate 20, polyoxyethylene sorbitane monooleate 80, polyoxyethylene sorbitane monopalmitate, polyoxyethylene sorbitane monostearate 20, polyoxyethylene sorbitane tristearate, ammonium salts of phosphatidic acid , reticulated cellulose gum, sucrose esters of fatty acids, sucrose oligoesters of type I and type II, polyglycerol esters of fatty acids, propylene glycerol esters of fatty acids, sodium sorbitane stear-2-sulphyllactate, sodium styl-2-lactate, monosarbitane, calcium monosarbitane, calcium monosarbitane, calcium monosarbitane, calcium monosarbitate, calcium monosarbitane, calcium monosarbitate, calcium monosarbitane, calcium monosarbitate, calcium monosarbitane, calcium monosarbitate, calcium monosarbitane, calcium monosarbitane, calcium monosarbitate, calcium monosarbitane, calcium monosarbitane, calcium monosarbitane, calcium monosarbitane, calcium monosarbitane, calcium monosarbitate, calcium monosarbitate, calcium monosarbitate, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosarbitane, calosary, calosarbitane, calosarbitane, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosary, calosThe following substances are used: peptones, sodium stearoylfumarate, ethoxylated mono- and di-glycerides, methylglycoside esters of coconut oil.

The surfactant can also be selected from proteins derived from eggs, milk (lactoserum, 3-lactoglobulin, casein), soybeans, alfalfa leaf, fish, and their derivatives and/or hydrolysates.

The preferred food surfactant is chosen from sodium stearoyl-2-lactylate, polysorbate 20 and polysorbate 80.

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

For example, the food colour can be chosen from curcumin, riboflavin, tartrazine, quinoline yellow, orange yellow S, cochineal, carminic acid, azorubine, amaranth, cochineal red A, erythrosine, allura red, patent blue, indigo, indigo carmine, bright blue FCF, copper-chlorophyll complexes, cupric complexes of chlorophyll, chlorophyll, green S, caramel, sulphur caramel, lithium ammonia caramel, ammonium sulphate caramel, brilliant black, BNN, noxide, beta-carnitine, bromine, silver, bisphenol, bisphenol, nitric acid, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric oxide, nitric ox

Preferably, the dye is carbon black or cork ink, taken alone or in a mixture.

Antioxidants are selected from the antioxidants authorised in the field of foodstuffs. For example, the antioxidant can be chosen from ascorbic acid, sodium or calcium ascorbates, diacetyl 5-6-1-ascorbic acid, palmityl 6-1-ascorbic acid, butylhydroxyanisol, butylhydroxytoluol, octyl or dodecyl gallates, tocopherols, synthetic alpha-tocopherol, synthetic gamma-tocopherol or synthetic delta-tocopherol, the set consisting of Ecopheramine, extracts of polycarb or beta-carb, phenolic acids and phenolic acids in tea, coffee, tea, tea, tea extracts, tea, coffee, tea, tea, tea, tea, tea and tea extracts.

The particle may comprise in mass percentages: between 0.5% and 25%, preferably between 5% and 15%, of at least one caviar based foodstuff; 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 gelling polysaccharide gelling network strengthening agent which is alcohol resistant; between 70% and 98%, preferably between 80% and 95%, of water and preferably purified water; optionally up to 3%, preferably between 0.00001% and 3%, preferably between 0.1% and 2%, of at least one food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-based food-food-based food-based food-food-based food-food-based food-based food-food-based food-food-based food-food-based food-food-food-based food-based food-food-based food-food-food-based food-food-food-based food-food-food-based food-food-based food-food-food-food-based food-food-food-based food-food-food-food-food-food-based food-food-food-food-based food-food-food-food-food-based food-food-food-food-food-food-based food-food-food-food-food-food-food-food-food-food

In a preferred embodiment of the invention, the particle comprises in mass percentages: 12,5% of at least one caviar based food; 1,2% of at least one gelling polysaccharide; 0,15% of at least one gelling polysaccharide net strengthening agent which is alcohol resistant; 0,2% of at least one food surfactant; Qsp 100% water, preferably purified water.

More preferably, the particle of the invention includes in mass percentages: 12,5% of caviar juice; 1,2% of sodium alginate; 0,15% of HPCM; 0,2% of polysorbate 20; Qsp 100% purified water.

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

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

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

The particles according to the invention have a characteristic caviar smell and taste, and a firm but melting texture.

The present invention also relates to an alcoholic beverage containing particles according to the invention.

The alcoholic strength by volume of the invention alcoholic beverage expressed as a percentage is advantageously at least 1,2%, preferably between 15% and 96%, more preferably between 15% and 70%.

The alcoholic beverage may be any of the following: vodka, gin, tequila, mescal, grappa, rum, whiskey, calvados, sake, baijiu, wine, beverages containing wine, beverages made from fermented constituents of plant origin, taken alone or in mixtures.

The advantage is that the alcoholic beverage of the invention contains, by mass, between 0,5% and 50%, preferably between 2% and 10%, of particulate matter of the invention.

The particles according to the invention encapsulating a caviar food facilitate the diffusion of caviar flavours without the dispersion of the caviar food into the alcoholic beverage.

When the particles of the invention are immersed in an alcoholic beverage, only the caviar aromas escape from the particles and diffuse throughout the alcoholic beverage.

This gives the alcoholic beverage the smell and taste of caviar and the caviar food remains embedded in the macromolecular chains of the gelling polysaccharide gelling network.

Furthermore, as explained above, the gelled network of the gelling polysaccharide, whose strength is enhanced by the strengthening agent contained in the particles of the invention, prevents the particles soaked in an alcoholic beverage from deforming, retaining their sphericity and their contents from leaking through the particles.

The particles according to the invention which are thus filled with a caviar food (or in other words which encapsulate a caviar food) have a very similar visual appearance to caviar.

Thus, the particles immersed in the alcoholic beverage according to the invention perfectly imitate caviar both in appearance and taste.

The alcoholic beverage containing the particles containing a caviar-based food of the invention has the additional advantage of having a transparency visually identical to that of the alcoholic beverage without these particles.

The present invention also relates to a container filled with an alcoholic beverage of the invention as described above (i.e. an alcoholic beverage containing particles of the invention). For example, the container may be in the form of a bottle or a canister. The container is characterized by the fact that it also includes a container configured to hold particles of the invention suspended in the container (or in other words, at a high determinant in the container).

The particles according to the invention are arranged in the container and thus a container is obtained filled with an alcoholic beverage in which the particles are held in suspension by the container.

The container may have a wide variety of geometrical shapes, such as a general spherical, parallelepipedal or ovoid shape, and may be a cage, a basket or a basket, which is configured to receive the particles according to the invention and to hold them in suspension in the container filled with an alcoholic beverage.

The present invention also concerns a particle manufacturing process encapsulating at least one caviar food which includes at least the following steps: (a) at least one gelling polysaccharide is dissolved and hydrated in water, preferably purified water, to obtain a solution; (b) at least one alcohol-resistant gelling polysaccharide gelling net strengthener is added to this solution by stirring; optionally at least one food surfactant, food coloring and antioxidant compound and at least one caviar food is selected to obtain a viscous paste; (c) drops are formed by passing the resulting viscous paste to the next step; (b) drops are immersed in a device for drops formation from the said gelling paste; the particles obtained are formed in a method that makes the solution viscous and recoverable.

Optionally, before collecting the particles, they are rinsed and drained.

The food based on caviar, the gelling polysaccharide and the gelling polysaccharide network strengthening agent which is alcohol resistant may be chosen from those described above.

The preferred food made from caviar is caviar juice.

In step (b), the caviar food is advantageously added last to the solution.

Optionally, in step (b), the compounds selected from the food surfactants, food colours and antioxidants described above may be added to the solution.

It is advantageous to select the constituents and their respective quantities in such a way that the viscous paste obtained at the end of step (b) has a viscosity of between 1 000 and 7 000 Cps, preferably between 1 500 and 5 000 Cps, and even more preferably about 1 700 Cps. Such viscous paste viscosity is particularly suitable for the formation at step (d) of particles of the invention having a shape and size very similar to those of caviar.

The percentage by mass of the gelling polysaccharide which has been dissolved in water in step (a) is chosen in a specific way to control the viscosity of the viscous paste obtained in step (b) and thus form particles in the form of a quasi-spherical shape during step (d) and not droplets which would not have the visual appearance of caviar.

Step (b) is advantageously carried out under mechanical agitation.

During step (b), the macromolecular chain network of the gelling polysaccharide directly integrates the caviar food, thus before gelling of the gelling polysaccharide by the gelling solution in step (d).

At the end of step (b) a viscous paste is obtained which may comprise by mass percentages: between 0.5% and 25%, preferably between 5% and 15%, of caviar based food; between 0.5%, 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 gelling and alcohol-resistant polysaccharide gelling network strengthening agent; between 70% and 98%, preferably between 80% and 95%, of water and more; of optionally purified water up to 3%, preferably between 0.00001%, preferably between 0.00001%, preferably between 0.01% and 2%, of at least one food surfactant.option up to 0.5%, preferably between 0.15%, of a food coloring and antioxidant ingredient selected from the list.

The step (c) of droplets from the viscous paste is carried out in a droplets-forming device within the reach of the professional.

The device is preferably configured to form droplets between 1 mm and 10 mm in size, preferably between 1.5 mm and 5 mm.

The droplet-forming device is a technical field of milli-fluidics.

For example, the drip-forming device shall be fitted with a nozzle through which the viscous paste passes in such a way that drops as detailed above are ejected at one end of the nozzle.

During step (c) of drop formation, the drop height (i.e. the vertical height separating the end of the drop formation device from which the drop is ejected from the surface of the gelling solution) is chosen appropriately to form spherical droplets.

The gelling solution in step (d) of the manufacturing process is, for example, an aqueous solution of a salt of type XnMm, where X may be a halogen ion such as a chloride ion, a tartrate ion or a lactate ion, or a gluconate ion and M is preferably a cation of an alkaline earth such as calcium, magnesium or sodium, and n and m are greater than or equal to 1.

The percentage of XnMm salt by mass in the gelling solution is preferably between 5% and 20%.

In one embodiment of the invention, the gelling solution is an aqueous solution of calcium lactate, preferably containing purified water.

In an advantageous embodiment of the invention, the gelling solution is a solution containing purified water, calcium lactate or calcium chloride. Preferably, the gelling solution contains purified water and calcium lactate, the calcium lactate mass content in this solution being advantageously 6%.

In step (d), as soon as the drops fall into the gelling solution, they immediately solidify because the gelling polysaccharide network forms on contact with the ions in the gelling solution.

In other words, as soon as they come into contact with the gelling solution, the gelling polysaccharide molecules change from a state where they were free and disordered to a state where they are more or less rigid.

In the gelled state, the individual macromolecular chains of the gelling polysaccharide form, together with the cations in the gelling solution, a coherent three-dimensional network which holds the caviar-based food and prevents its flow out of the particle.

In a preferred method of manufacture, the gelling polysaccharide is a sodium alginate and the gelling solution is an aqueous solution of calcium lactate.

Alginate is a polymer of brown algae (Laminaria macrocystis) consisting of repeating monomers of D-mannuronic acid (M block) and alpha L-guluronic acid (G block)._{2 and} ^{- I 'm not .}Err1:Expecting ',' delimiter: line 1 column 434 (char 433)

The particles remain immersed in the gelling solution for a specified period of time in such a way that the ions contained in the gelling solution have time to diffuse to the core of the particle.

In addition, the gelling time has an effect on the elasticity of the particle according to the invention.

Once the particles have been obtained by the process described above, they can be incorporated into an alcoholic beverage.

The present invention also relates to an alcoholic beverage containing such particles which may be obtained by the manufacturing process described above.

Alcoholic beverages may be a beverage as described above.

The advantage is that the alcoholic beverage contains, by weight, between 0,5% and 50%, preferably between 2% and 10%, of the particles which can be obtained by the manufacturing process described above.

The alcoholic strength by volume of the alcoholic beverage is preferably at least 1,2%, preferably between 15% and 96%, and preferably between 15% and 70%.

The experimental part: I - Study of viscosity of viscous pastes obtained by varying the masses of alginate and HPMC:

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

The viscous paste was prepared by performing the steps (a) to (b) of the particle manufacturing process described above, namely: (b) HMPC, polysorbate 20, charcoal and finally caviar juice were added to this solution by mechanical agitation to obtain a viscous paste.

Table 1 below details the mass contents of the various constituents of the viscous paste obtained in tests 1 to 6, namely: The following substances are used: sodium alginate;HPMC;polysorbate 20;caviar juice;charcoal;purified water.

In the viscous pastes in these tests 1 to 6, polysorbate 20 is a food surfactant.

Caviar juice was an emulsion from the rupture of the sturgeon egg membrane.

This emulsion is more viscous than water, has a density of 1.09 and contains particles of varying sizes.

It should be noted that of these six tests, only test No. 5 was a test which produced a viscous paste such as that obtained at the end of step (b) of the particle manufacturing process according to the invention.

The other tests are comparative tests, as they are free of caviar juice, HPCM or sodium alginate, as appropriate. - What?

Essai 1	Essai 2	Essai 3	Essai 4	Essai 5	Essai 6
Alginate de sodium	1,50%	1,30%	0,30%	0,00%	1,20%	1,20%
HPMC	0,00%	0,20%	1,20%	1,50%	0,15%	0,00%
polysorbate 20	0,00%	0,00%	0,00%	0,00%	0,20%	0,20%
Jus de caviar	0,00%	0,00%	0,00%	0,00%	12,50%	12,50%
Charbon végétal	0,00%	0,00%	0,00%	0,00%	0,70%	0,70%
Eau	98,50%	98,50%	98,50%	98,50%	98,65%	98,80%
Viscosité (Cps)	1740	3220	19700	21700	2860	1520

The results detailed in Table 1 show that HPCM has a much greater texturing effect on the viscous paste than sodium alginate, because at equivalent mass content (e.g. 1.5%), the viscosity of the viscous paste containing only HPCM (i.e. test 4) is 12.5 times higher than that of the viscous paste containing only sodium alginate (i.e. test 1).

However, the viscous paste containing only HPCM (i.e. test 4) is much more elastic and threaded than the viscous paste containing only sodium alginate (i.e. test 1). Therefore, a viscous paste containing only HPCM would not be suitable for the formation of particles according to the invention.

Comparing viscosities of viscous pastes in tests 5 and 6 which contained polysorbate 20, caviar juice and charcoal in addition to those in tests 1 to 4, it is found that the presence of 0.15% HPCM in the viscous pastes composition has the effect of almost doubling their viscosity, as the viscous pastes in test 5 are almost twice as viscous as those in test 6 (viscous pastes without HPCM).

The viscosity comparison of the viscous pastes of tests Nos. 5 and 6 shows the importance of HPCM in the physical properties of the viscous paste obtained and which is intended to be gelled in a gelling solution to obtain spherical particles of the invention.

It - Study of the variation of the sodium alginate content by mass in caviar juice particles:

Particles have been prepared by the particle manufacturing process of the invention described above, namely: (a) A solution was prepared by dissolving sodium alginate in purified water. (b) HMPC, polysorbate 20 and caviar juice were added to this solution by mechanical agitation to obtain a viscous paste. (c) Drops were formed by passing the viscous paste through a nozzle with a droplet outlet diameter selected appropriately for the desired particle diameter. (d) The drops obtained in step (d) were purified in a dipping solution containing calcium lactate and water, resulting in a 6% mass content of calcium lactate. (e) The particles formed in the solution were recovered.

Table 2 below details the mass contents of the various constituents of the viscous pastes of tests 7 to 10, namely: The following shall be added to the list of substances which are to be classified in the additive:

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

Caviar juice was an emulsion from the rupture of the sturgeon egg membrane. This emulsion is more viscous than water. It has a density of 1.09 and contains particles of heterogeneous size. - What?

	Essai 7	Essai 8	Essai 9	Essai 10
Alginate de sodium	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%
Eau	84,35%	84,15%	84,05%	83,85%
Hauteur de chute (cm)	5	9	12	12
Sphéricité des particules	oui	oui	oui	Queue
Particules satellites	peu	très peu et minuscules	petites	très peu

Table 2 above also details the following elements for tests Nos 7 to 10: the drop height of the droplets during the formation stage of the droplets (i.e. step d) above);the sphericity of the particles recovered;the presence or absence of satellite particles among the particles recovered.

The results of Table 2 show that the particles have an acceptable sphericity from a sodium alginate content of 1.2% by mass.

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

To determine whether this increase in the quantity and size of satellite particles was due to sodium alginate or solely to the viscosity of the viscous paste, two further tests were carried out (Tests Nos 11 and 12) in which the HPMC content by mass in the viscous paste was not more than 0.15% but 0.3%.

Table 3 below details the mass contents of the various constituents of the viscous pastes of tests 11 and 12, namely: The following shall be added to the list of substances which are to be classified in the additive:

Table 3 above also details the following elements for tests Nos 11 and 12: the drop height of the droplets during the formation stage of the droplets (i.e. step d) above);the sphericity of the particles recovered;the presence or absence of satellite particles among the particles recovered.

	Essai 11	Essai 12
Alginate de sodium	1,00%	1,10%
polysorbate 20	2%	2%
HPMC	0,30%	0,30%
Caviar	12,50%	12,50%
Eau	84,20%	84,10%
Hauteur de chute (cm)	9	15
Sphéricité	Oui	queues
particules satellites	Petites	très peu et minuscules

Test 11 has as many satellite particles as Test 7, but these satellite particles are smaller, however these satellite particles are larger and more numerous than those in Test 12.

In addition, the presence of 0.1% more sodium alginate in the viscous paste of test 12 than in the viscous paste of test 11 had the effect of increasing the viscosity of the viscous paste and decreasing the size and quantity of the satellite particles.

These tests show that there is therefore a balance between the amount of sodium alginate and HPCM in the particle composition which allows the formation of full particles containing caviar juice while maintaining good sphericity and minimising the size and quantity of satellite particles.

III- Study of the variation of the HPMC mass content in caviar juice particles:

Other caviar juice particles were obtained in the same way as for tests 7 to 12, by setting the sodium alginate mass percentage in the viscous paste at 1.2% and varying the HPMC mass content to determine the optimal HPMC mass contents of caviar juice particles.

Table 4 below details the mass contents of the various constituents of the viscous pastes in tests 13 to 15, namely: The following shall be added to the list of substances which are to be classified in the additive:

Table 4 above also details the following elements for tests Nos 13 to 15: the drop height of the droplets during the formation stage of the droplets (i.e. step d) above);the sphericity of the particles recovered;the presence or absence of satellite particles among the particles recovered.

	Essai 13	Essai 14	Essai 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%
Eau	84,30%	84,15%	84,10%
Hauteur de chute (cm)	5,5	9	13
Sphéricité	oui	Oui	Oui
particules satellites	beaucoup	très peu et minuscules	petites

In view of the results of Table 4, test No 13 shows that HPCM reduces the size and quantity of satellite particles.

IV- Study of the variation of the polysorbate 20 content by mass in caviar juice particles:

Finally, tests were carried out on the production of caviar juice particles for which the polysorbate 20 mass content in the viscous paste was varied by 2 to 0.2%.

It was found that by reducing the polysorbate 20 mass content from 2 to 0.2% in the viscous paste, the drop height during the drop formation stage (i.e. step d) above was reduced.

In addition, the decrease in polysorbate 20 by mass did not affect the viscosity of the viscous paste, as the number, quantity and quality of particles remained broadly the same during these additional tests.

V - Experiments with particles of the invention dissolved in an alcoholic beverage (vodka):

In these experiments, particles of the invention were used with the following composition in mass percentages: 85,25% purified water; 12,5% caviar juice; 1,5% sodium alginate; 2% polysorbate 20; 0,15% HPCM.

The particles of the invention were formed from a gelling solution containing by mass: 6% calcium lactate and 94% purified water.

13.8 g of these particles were added to a bottle containing 345 mL of vodka to produce an alcoholic beverage according to the invention.

The kinetics of the infusion of the flavours of the caviar juice in this vodka was estimated daily by sensory analysis for 12 days.

The appearance, smell and taste were assessed on samples at room temperature, 4°C and 30°C.

The graph in Figure 1 shows the time of diffusion of the aromas of caviar juice in the vodka at room temperature, the aromatic intensity in taste and smell according to the maceration time of the particles in this vodka according to the invention.

The results in Figure 1 indicate a gradual infusion over 12 days.^{The first}It gets stronger the next few days.^{The first}After 12 days, the samples have the smell and taste of the control sample at 5g/l of caviar juice in vodka.

The particles remained the same over time at all temperatures tested.

It is interesting to note that temperature has an influence on the perception and infusion of caviar, as the sample kept at 4°C has a slowed infusion resulting in a less pronounced caviar smell and taste than the same sample kept at room temperature for an equivalent period, whereas the sample kept at 30°C temporesces more quickly than at room temperature.

These results show that an alcoholic drink of the invention such as vodka remains stable over time and allows the diffusion of caviar aromas in the drink without changing the appearance of the particles and without changing the visual appearance of the clarity of the drink.

In addition, the infusion kinetics at moderate temperature (i. e. between about 20 and 25°C) is noted to be slow (about 12 days).

Claims (13)

1. A particle, characterized in that it comprises at least one gelled network of at least one gelling polysaccharide wherein are entrapped at least:

   - a caviar-based foodstuff;

   - an 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, characterized in that the caviar-based foodstuff is a caviar juice.
3. The particle according to claim 1 or 2, characterized in that the agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol is hydroxypropyl methylcellulose (abbreviated « HPMC »).
4. The 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-agar.
5. The particle according to claim 4, characterized in that the gelling polysaccharide is a sodium alginate.
6. The particle according to any one of claims 1 to 5, characterized in that at least one food surfactant is further entrapped in said gelled network.
7. The particle according to claim 6, characterized in that the food surfactant is selected from sodium stearoyl-2-lactylate, polysorbate 20 and polysorbate 80.
8. The particle according to claim 6 or 7, characterized in that it comprises in weight percent:

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

   - 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 selected from food colorants and antioxidants.
9. A method for manufacturing particles encapsulating at least one caviar-based foodstuff, characterized in that it comprises at least the following steps of:

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

   b) adding, under 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 selected from food surfactants, food colorants and antioxidants, and at least one caviar-based foodstuff so as to obtain a viscous paste;

   c) forming drops by making the viscous paste obtained at step b) pass in 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 characterized in that it comprises particles according to any one of claims 1 to 8 or manufactured according to the manufacturing method according to claim 9.
11. The alcoholic beverage according to claim 10, characterized in that it comprises, in weight percent, between 0.5% and 50%, preferably between 2% and 10%, of particles according to any one of claims 1 to 8 or manufactured according to the manufacturing method according to claim 9.
12. The alcoholic beverage according to claim 10 or 11, characterized in that the alcoholic beverage is selected from 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 vessel filled with an alcoholic beverage and comprising a container configured to hold particles at a predetermined height in said vessel, characterized in that said alcoholic beverage is an alcoholic beverage according to any one of claims 10 to 12 and said particles being particles according to any one of claims 1 to 8 or manufactured according to the manufacturing method according to claim 9.