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Alcoholic beverages including particles containing caviar-based foods

A technology of alcoholic beverages and caviar, applied in the field of alcoholic beverages, can solve the problems of reducing the attractiveness of alcoholic beverages

Active Publication Date: 2021-07-30
PERNOD RICARD SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This makes the caviar-flavored alcoholic drink significantly less attractive

Method used

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  • Alcoholic beverages including particles containing caviar-based foods
  • Alcoholic beverages including particles containing caviar-based foods
  • Alcoholic beverages including particles containing caviar-based foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0145] Experimental part:

[0146] I- Viscosity studies of viscous pastes obtained by varying the mass content of alginate and HPMC:

[0147] Firstly, different viscous pastes (Tests 1-6) were prepared by varying the mass content of HPMC and sodium alginate and the viscosities of the thus obtained viscous pastes were measured.

[0148] A viscous paste is prepared by carrying out steps a) to b) of the granule manufacturing process already described above, i.e.:

[0149] a) preparing a solution by dissolving sodium alginate in purified water;

[0150] b) HPMC, polysorbate 20, phytochrome and finally caviar sauce were added to the solution under mechanical stirring to obtain a viscous paste.

[0151] Table 1 below details the mass contents of the different components of the viscous pastes obtained from trials 1-6, namely:

[0152] - sodium alginate;

[0153] -HPMC;

[0154] - Polysorbate 20;

[0155] - caviar sauce;

[0156] - Phytocarbon black pigment;

[0157] -pure w...

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Abstract

The present invention relates to particles comprising at least one gel network of at least one curdlan, wherein said particles are embedded in at least: - a food product based on caviar; - a gel network for curdlan and alcohol-resistant fortifiers; and water, preferably purified water. The invention also relates to alcoholic beverages, such as vodka, comprising said particles and to containers containing said alcoholic beverages.

Description

technical field [0001] The present invention relates to alcoholic beverages in which particles containing food based on caviar are impregnated. Background technique [0002] In the context of the present invention, "alcoholic beverage" means an ethanol-containing beverage obtained from the alcoholic fermentation of sugars contained in alcohol-producing fruits, vegetables, cereals, plants, grains, herbs or roots. [0003] According to Regulation (EC) No 110 / 2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, representation, labeling and protection of distilled spirits, the alcoholic strength of alcoholic beverages by volume is defined at 20°C The ratio of the volume of pure alcohol present in a beverage to the total volume of said beverage at the same temperature. This ratio can be expressed as a percentage. [0004] In the context of the present invention, "caviar-based food product" means any food product containing caviar...

Claims

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Application Information

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IPC IPC(8): A23L29/20A23L17/30C12G3/06C12G3/00
CPCA23L17/30A23L29/20C12G3/00C12G3/06C12G2200/21A23L29/256A23L29/262B65D85/00
Inventor 玛蒂娜·勒卢塞巴斯蒂安·巴尔东朱莉·卡尼托马斯·戴玛斯
Owner PERNOD RICARD SA
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