BE1018814A5 - PROCESS FOR MANUFACTURING ALCOHOLIC BEVERAGE FROM LUXURY CAVIAR AND PRODUCT THUS OBTAINED - Google Patents

Abstract

A method of manufacturing an alcoholic beverage comprising macerating an alcoholic solution with a luxury food for a predetermined period of time, diluting said alcoholic solution macerated with water and distilling said previously diluted macerated alcoholic solution with water to obtain a distillate as well as the alcoholic beverages produced by the process according to the invention, in particular, a saffron vodka or a caviar vodka.

Description

"Process for making an alcoholic beverage from luxury caviar and the product thus obtained"

The present invention relates to a method of manufacturing an alcoholic beverage comprising the steps of macerating an alcoholic solution with a caviar for a predetermined period of time and diluting said macerated alcoholic solution with water.

Numerous processes are known for manufacturing an alcoholic beverage comprising said steps, for example, the manufacturing method for obtaining flavored spirits by fruits or herbs having been macerated in said alcoholic solution.

Unfortunately, such a process does not make it possible to obtain a very high quality alcoholic beverage made from a luxury food, which would deliver a perfume and flavor particularly rare and completely new without the aftertaste due to maceration and now the purity of the alcoholic drink.

The invention aims to overcome the drawbacks of the state of the art by providing a method for extracting and concentrating the rare perfume and flavor of caviar in first quality alcoholic solutions, without losing any percentage volume of alcohol, or subtlety of perfume or flavor.

To solve this problem, it is provided according to the invention, a method as indicated at the beginning further comprising a distillation of said macerated alcoholic solution previously diluted with water to obtain a distillate. In this way, said alcoholic beverage thus obtained delivers to the nose, a subtle perfume of said caviar having macerated and reveals to the palate an explosion of taste of said food as if it had just been eaten.

It has been observed according to the invention that, surprisingly, no odor, after-taste or unpleasant aftertaste, neither in the mouth nor in the breath, could be observed. In addition, in the cooled distillate, it was possible to observe the formation of droplets of essential oils which were distilled simultaneously with the alcoholic phase of said macerated alcoholic solution and which makes it possible to obtain the qualities of the alcoholic beverage according to the invention. .

Advantageously, said alcoholic solution is a product of a prior distillation of a weakly alcoholic liquid, preferably fermented, produced from fruits, vegetables (potatoes, beets, ...) cereals (or grains) or from from plants (herbs) and preferably from grains. The product called alcoholic solution is then either a neutral base containing between 95% and 97% alcohol, preferably about 96.2% alcohol, for example a neutral base of vodka, brandy or gin, an alcoholic solution containing about 40% alcohol up to 95% alcohol such as tequila, mescal, grappa, brown rum or white rum, whiskeys, calvados or even vodka, brandy or gin (diluted neutral base) or a mixture thereof.

For the purposes of the invention, the term "alcoholic beverage" describes a drink containing ethyl alcohol obtained by alcoholic fermentation of sugars contained in the fruits, vegetables, cereals, plants, grains, herbs or roots which produces the alcoholic drink. alcohol. The resulting drink is then distilled to give a brandy or other spirits.

For the purposes of the invention, the term "percent alcohol" is given in percentage by volume unless otherwise indicated.

Indeed, the present invention relates to the preparation and distillation, in general, of an alcoholic solution made from caviar because this very expensive food is widely sought for its fragrance and flavor and, so surprisingly, in the alcoholic beverage according to the invention, it lets burst its scent very intensely, sustained and continuous.

Therefore, in the sense of the invention, the distillation has extracted and concentrated perfumes and flavors.

In an advantageous embodiment, said alcoholic solution is also diluted before maceration, preferably with water, in particular when it is a neutral base.

In an advantageous embodiment of the method according to the invention, said alcoholic solution has a volume percentage of alcohol during maceration of about 60 to 85%, preferably 65 to 75% by volume of alcohol and more preferably about 70% by volume of alcohol.

Advantageously, said caviar is chosen from the group of wild, semi-wild and / or farm caviar, preferably sturgeon caviar, salmon, trout, lumpfish, herring, cod, snails and any other fish, and more preferably, wild sturgeon caviar.

The term "caviar" refers to fish eggs in general, and within the meaning of the invention, the term "caviar" covers the various caviars that are found in the world, from the sturgeon family or not. In general, there are two main families of caviars. Black, gray, golden or white wild caviar from sturgeon eggs of various varieties wildly living mainly in the Caspian seas (Russia, Azerbaijan,

Kazakhstan, Turkmenistan, Iran), Black and Azov (Bulgaria, Ukraine, ...), but also in some major Russian rivers such as the Volga or Ob or in some major European rivers (the Danube or the Po) , or Chinese and American. These varieties of caviar are commonly called Beluga, Osciètre or Sevruga.

Farmed caviar is produced on farms and comes from sturgeon sometimes different, sometimes identical or hybrid and living in semi-freedom or captivity. Different countries produce farmed caviar such as Germany, Italy, Bulgaria, France, Belgium, Israel, the United States of America, China, etc. The caviar will have different names depending on the species or the manufacturer.

The invention also relates to caviars consisting of other eggs of fish species such as salmon eggs (red-orange caviar), trout eggs (translucent eggs), lump eggs (red and black), eggs of herring (dark gray or black), cod but also snail eggs (white snail caviar), caviar extract, fish and the like, preferably added in an amount ranging from 10 to 30 g / l.

In a preferred embodiment of the process according to the invention, said maceration stage lasts from 15 to 30 days, preferably with daily but discontinuous stirring.

In another preferred embodiment according to the invention, said step of diluting said macerated alcoholic solution is carried out using an agent of an addition of 65 to 75% by volume of water to obtain a percentage by volume of alcohol. between 25 and 35% by volume before distillation.

Preferably, during the distillation, a fraction called the distillation head is removed.

Preferably, said distillate is matured, in a tank, preferably protected from light, for a predetermined period ranging from 12 to 30 weeks.

In another particularly advantageous embodiment, said distillate, preferably matured, is assembled with water to obtain a final alcoholic strength by volume of between 20 and 65%.

Advantageously, the method according to the invention further comprises a bottling, possibly preceded by a hot or cold filtration.

In one advantageous embodiment, said macerated alcoholic solution is a 100% pure grain vodka and said distillate contains a 72% alcohol by volume percentage.

Other embodiments of the process according to the invention are indicated in the appended claims.

The subject of the invention is also an alcoholic beverage obtained by the process according to the invention, in particular a vodka with wild or farmed sturgeon caviar.

Other embodiments of the alcoholic beverage manufactured according to the invention are indicated in the appended claims.

Other features, details and advantages of the invention will emerge from the description given below, without limitation and with reference to the embodiment described therein.

Example 1: manufacture of caviar vodka

Since the objective of the distillation is to extract and concentrate, as already mentioned above, perfumes and flavors, the choice was therefore made of the best wild caviars and an alcohol pure grain, of the highest quality for the realization of Example 1, the traceability of these products being fundamental and required by both customers and authorities.

31% pure alcohol with 96.2% alcohol by volume was diluted with demineralized pure water, to bring its volume of alcohol between 65 and 80% by volume of alcohol, which means that at 31.degree. pure grain alcohol at 96.2% by volume, 1.125 l of water was added to obtain a final volume of 4.125 I having a 70% alcohol by volume percentage. In these 31 of alcohol, one adds 65 g of wild caviar of the Osciètre type of Iran, of the Caspian Sea.

The maceration takes place in a stainless steel tank in which the caviar has been introduced. This vat containing the alcohol has absorbed the aromas and the mixture is left to macerate for 24 days, stirring and mixing together, from time to time, but every day.

Before the distillation step, the macerated alcohol was diluted with demineralised water, to obtain a mixture containing from 27 to 31% by volume of alcohol that is to say, that in the present case we added 5,251 water. The distillation step consisted of heating the macerated alcohol in a copper still and recovering the alcohol vapors by cooling them with a condensation coil. The heating core was selected and the distillation heads were removed, which represents a volume eliminated of 0.4 to 1.4% or about 1%, which corresponds to 0.051.

To perform this step, the macerated alcohol was heated in a water bath and boiled at about 85 ° C. The distillation separates the alcohol vapors from the water vapor and only the heating core, containing 72% by volume of alcohol, was selected for the final production of the products. In this case, we obtained 3.61 alcohol containing 72% by volume of ethyl alcohol.

The still used for this distillation is a hammered copper model with steam bath and steam injection which is equipped with a concentration / rectification column.

In a stainless steel tank, the distillate was allowed to stand for 12 to 30 weeks. This period of rest and aging is essential in order to deliver all the finesse and complexity of the products. The alcohol at the outlet of the stills 72% by volume rests in a stainless steel tank away from light and the ambient air and small temperature differences are conducive to its refining.

Just before bottling, 72% alcohol is blended with mineral-poor water to achieve the ideal degree of tasting and marketing. In this example, caviar vodka has been reduced to a 41% alcohol by volume.

In this particular embodiment, the product has been filtered in a concern of total quality, hot, in order to preserve the essential oils contained in the caviar. The caviar vodka delivered a subtle fragrance of iodized hazelnut and caviar on the nose and reveals an explosion of caviar taste to the palate as if it had just been eaten. There is no smell, after-taste or after-taste of fish either in the mouth or on the breath. We can see, shaking the bottle, that droplets of essential oils have formed. It is a normal and desired phenomenon.

It is understood that the present invention is in no way limited to the embodiments described above and that many modifications can be made without departing from the scope of the appended claims.

Claims (15)

A method of manufacturing an alcoholic beverage comprising the steps of: - macerating an alcoholic solution with a caviar for a predetermined period of time, - a dilution of said alcoholic solution macerated with water, - a distillation of said macerated alcoholic solution previously diluted with water to obtain an alcoholic distillate comprising caviar essential oil. 2. Method according to claim 1, wherein said alcoholic solution is a product of a prior distillation of a weakly alcoholic liquid, preferably fermented produced from fruits, vegetables (potatoes, beets, ...) cereals (or grains) or from plants (herbs) and preferably from grains. The method of claim 1 or claim 2, wherein said alcoholic solution is also diluted before maceration, preferably with water. 4. A method according to any one of the preceding claims, wherein said alcoholic solution has a percent by volume of alcohol during maceration of about 60 to 85%, preferably 65 to 75% by volume of alcohol and more preferential of about 70% by volume of alcohol. 5. Method according to any one of claims 3 to 5, wherein said caviar is selected from the group of wild caviar, semi-wild and / or farmed, preferably sturgeon caviar, salmon, trout, lumpfish herring, cod, snails and any other fish and, more preferably, wild sturgeon caviar. 6. Method according to any one of the preceding claims wherein said maceration step lasts from 15 to 30 days with preferably daily but discontinuous stirring. 7. Method according to any one of the preceding claims, wherein said step of diluting said macerated alcoholic solution is carried out at the rate of an addition of 65 to 75% by volume of water to obtain a percentage alcohol by volume between 25 and 35% by volume before distillation. 8. Method according to any one of the preceding claims wherein during the distillation, a fraction called distillation head is removed. 9. A process according to any one of the preceding claims, wherein said distillate is matured in a vessel, preferably protected from light, for a predetermined period of preferably from 12 to 30 weeks. 10. A method according to any one of the preceding claims, wherein said distillate, preferably matured, is assembled with water to obtain a percentage by volume of final alcohol of between 20 and 65%. 11. Method according to any one of the preceding claims further comprising a bottling, possibly preceded by a hot or cold filtration. The process according to any one of claims 2 to 11, wherein said alcoholic solution is a 100% pure grain vodka and wherein said distillate contains a 72% alcohol by volume. An alcoholic beverage made by the process of any one of claims 1 to 12. 14. Alcoholic beverage according to claim 13, wherein the alcoholic solution is vodka and the caviar is a wild sturgeon caviar. 15. An alcoholic beverage according to claim 13, wherein the alcoholic solution is vodka and the caviar is a farmed sturgeon caviar.