MXPA99010792A - Novel clear beverage optionally alcoholic containing anethol and cloudy diluted beverage obtained by dilution - Google Patents

Abstract

Esta invención se refiere a una bebida opcionalmente alcohólica que contiene anetol, caracterizada porque comprende una cantidad efectiva de un fosfolípido aceptable en alimentos para seres humanos, para mejorar la solubilidad evidente de anetol en dicha bebida, el fosfolípido se selecciona del grupo que consiste de lecitinas o lisolecitinas;una bebida típica que comprende por un litro:8 a 40 g de etanol;0.2 a 10 g de anetol;0.4 a 30 g de fosfolípidos;cantidad suficiente de agua para 1 litro, a 20§C una cantidad suficiente de sustancias que desestabilizan la emulsión, particularmente compuestos fenólicos cuando dicha bebida es diluida con agua que contiene cationes divalentes de alimentos en cantidades suficientes, sustancias antioxidantes, opcionalmente azúcar.

Description

CLEAR DRINK OPTIONALLY ALCOHOLIC CONTAINING ANETOL AND DILUID DRINK TURBY OBTAINED BY DILUTION DESCRIPTIVE MEMORY The present invention relates to a clear optionally alcoholic beverage containing anethole which is diluted, causing turbidity. The invention relates particularly to liquors based on anise seeds with a low level of alcohol. The aniseed liquors are snacks that consist of a clear solution of anethole in ethanol. The majority of the anise liquors correspond to solutions of 2 g / l of anethole in 45% v / v of ethanol. Among consumers there is the desire to consume this type of beverage, based on anethole, whose alcohol content is, however, less than 45%; for example, drinks that contain only 20% alcohol. For reasons related to the organoleptic qualities of the beverage, it is not possible to reduce the concentration of anethole too much; it should be approximately 2 g / l. Under these conditions, it is not possible to dissolve 2 g / l of anethole in 20% alcohol; The immediate result is turbidity, which is not commercially acceptable for this type of product. In addition, it is necessary to take into account the fact that drinks based on anise seeds, although the bottles are required to be clear, the drinks must become cloudy when water is added; that is, by diluting with approximately 5 volumes of water. In fact, taking into account the solubility curve of anethole as a function of the level of alcohol (attached figure, at 20 ° C), it seems impossible to dissolve more than about 200 mg of anethole / l in 20% alcohol and more than 400 mg / l in 30%. On the solubility threshold, anethole is partially in an insoluble form (oily drops) and gives a cloudy / milky appearance to the mixture. Patent application FR-A-2 638 761 describes a clear ethanolic composition containing anethole, ethanolic medium containing 10 to 30% ethanol v / v and 1 to 3 g / l anethole, and in addition, in an amount effective to maintain the clear composition, a surfactant or a mixture of neutral surfactants of formula RO- (CH2-CH2-O) nH, having the following characteristics: - it is acceptable in human foods, - its HLB is < HLB < 15, - the CMC is 10_1 > CMC > 10"3, the turbidity point is greater than 30 ° C for a nonionic surfactant and the Krafft temperature is less than 10 ° C for an ionic surfactant The object of the present invention is to provide a beverage novel which has similar properties or advantageous properties in relation to that described in the patent application FR-A-2 638 761.

Another object of the present invention is to provide a clear beverage whose solubility threshold is greater, for a certain volume of alcohol, than that indicated in the curve attached to the single figure. A further object of the present invention is to provide a beverage that is stable over time. Another object of the present invention is to provide a beverage that becomes turbid when diluted with water, and does so as a function of its composition. The invention therefore first provides an optionally alcoholic beverage containing anethole, characterized in that it comprises an effective amount of at least one phospholipid that is acceptable in human foods, in order to provide the solubility of anethole in said beverage. By "effective" amount is meant an amount sufficient to reduce the turbidity of non-alcoholic or slightly alcoholic beverages containing anethole. The invention relates in particular to non-alcoholic or slightly alcoholic beverages. By non-alcoholic drink it is understood, according to the law, a beverage whose alcohol content is less than 1.2%. By slightly "alcoholic" it refers to beverages whose alcohol level is less than 400 g / l, in particular less than 300 g / l.

Among these phospholipids, the phospholipids present in lecithins or derivatives thereof are mentioned, especially lysolecithins, of vegetable or animal origin. These phospholipids can be present in pure form or in the form of a mixture. Also mentioned are lecithins which are a complex mixture of phosphatides consisting mainly of phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, lysophosphatidylcholine and phosphatidylinositol, in combination with various amounts of other substances such as triglycerides, glycolipids, sphingolipids, fatty acids and carbohydrates. In this way, it is possible to select the phospholipids mentioned above or the lecithins containing these phospholipids. Among the lecithins, mention is made of those of vegetable or animal origin (extracted from soybeans, eggs). Among the latter, lecithins are mentioned that have extremely diverse chemical characteristics: crude lecithins such as Epikuron 145®, fractions enriched with phosphatidylcholine such as Epikuron 200®, Ovothin 180 or Phospholipon 80®, enzymatically modified lecithins such as Epikuron 200 E® and Sternpur®. The concentration of the phospholipid or phospholipids, in particular of the lecithin or lecithins, is a function of the type of phospholipids selected and of the alcohol and anethole contents of the beverage. According to one embodiment, the phospholipids correspond to the formula indicated below: wherein: 1 and R2 are identical or different and are C14-C22 fatty acid radicals, Z is the hydrogen atom or a radical H As already specified, one of the characteristics of the invention is to make it possible to obtain beverages based on slightly alcoholic and clear anise seeds. For example, the turbidity is in particular less than 100 NTU. In a beverage optionally containing a small amount of alcohol and an amount of anethole greater than the solubility threshold (as in the case of the compositions present in zone A of the attached curve), anethole is in insoluble form (drops oily) and gives the mixture a cloudy / milky appearance. In zone B, the drink is clear. The clarity of the beverage according to the invention is the result of the fact that it is in the form of a submicron emulsion, or microemulsion, composed of nanosomes whose average diameter is less than 100 nm, of the type comprising an anethole phase. -phospholipid in an aqueous, alcoholic or non-alcoholic phase. A microemulsion is an emulsion in which the size of the particles is so small (in particular <100 nm) that the particles are imperceptible to the eye; a clear phase is observed, comparable with a true solution but consisting of an emulsion. The production of a microemulsion by one or more appropriate surfactants makes it possible to increase the apparent solubility of anethole with limited percentages of alcohol. In other words, the emulsifiers make it possible for the essential oil to be dispersed so finely that a so-called "apparent" solubility (insoluble oily drops invisible to the human eye) is obtained. The contents of anethole in question are generally between 0.2 and 10 g / l, and preferably from 0.5 to 2 g / l, while the concentration of phospholipids will advantageously be between 0.4 and 30 g / l. The amount of surfactants will increase the concentration of anethole. As a consequence, the weight ratio between the phospholipid and the anethole is preferably between 0.5 and 10. The beverage according to the invention preferably contains between 8 to 400 g / l of ethanol; preferably, it is slightly alcoholic, between 40 and 300 g / l of ethanol. With respect to the good quality (fineness of the emulsion) and good stability, all the components of the formula must be mineralized to the lowest possible degree and, in particular, should have the lowest possible number of divalent cations. In some cases, perfect clarity is obtained only after having subjected the emulsion to an appropriate mechanical treatment. The purpose of this treatment is to reduce the size of the drop of the emulsion and thus increase the clarity and physicochemical stability. It has been found that several treatments are satisfactory. As an example, high-pressure treatments (high-pressure homogenization), or high-speed shear treatment (high-speed mixer / helical crusher) serve this purpose. Whatever the treatment used may be applied either to the products or to the concentrated formulas with higher anethole and lecithin contents, which will be subsequently diluted. The treatments depend on the formula in question; in homogenization, the pressures used can vary from 20 to 150 MPa (200 to 1500 bar) with one or more cycles; in the treatment of shear stress, the application time depends on the treated volume. According to the composition of the drink and the type of phospholipid, especially lecithin, the system appears more or less subject to the oxidizing mechanisms that result in the incidence of olfactory notes or unpleasant tastes. These undesirable mechanisms are avoided / retarded by virtue of the incorporation into the formula of substances having antioxidant properties. These can be pure molecules or plant extracts that contain antioxidant principles. Many substances fulfill this function. As an example, it is possible to use the following elements: tocopherols, ascorbyl palmitate, tea extracts (green, black or other), rosemary extracts or artemisia extracts. The doses used are based on the concentration of the active principle and its effectiveness; of the content and nature of the lecithin in question; of the alcohol content, of the treatments applied to the emulsion (high pressures, etc.). In this invention it is important to note that the emulsion should show turbidity as a consequence of its destabilization when an appropriate aqueous solution is added. No matter what the emulsion produced, it will show turbidity by dilution if the diluent is acidic. On the other hand, if it is desired to obtain immediate turbidity by dilution with an aqueous non-acidic liquid, which is an advantageous variant, the diluent will have to include one or more mineral dications such as magnesium, calcium, manganese. In this case, it is desirable that the beverage according to the invention comprises one or more compounds that increase and / or accelerate the destabilization of the emulsion in the time of dilution, in particular. The phenolic compounds perform this function appropriately, and the following can be used as an example: catechins, gallocatechins, tannins, condensed tannins, gallic tannins, ellagitannins and derivatives (gallic esters, dimers, oligomers, theaflavins, tearubigins, catechin, epicatechin , epigallocatechin, gallocatechin and monogaloic and digaloic esters, etc.), stilbenes, flavonoids (floretin and derivatives, etc.). In this context, it is possible to use pure molecules or an extract / concentrate of plant that contains one or more of these structures (for example: tea leaf extracts (green, black or partially fermented), Gingco biloba, fruit extracts : apple, anisaldehyde, Paullinia cupana, grape, elderberry, wood, bark, peel, roots and nuts: oak tannins, oak bugalla tannins, gambiro tannins, grape seeds, Chinese rhubarb roots, clavero, cinnamon, licorice , tail, etc.). In all cases, the plant extract must be treated before its incorporation into the formula, to be able to remove all the divalent cations, using a cation exchange resin, for example.

A simple plant extract can possess antioxidant and turbidity "catalyst" properties when diluted (eg, tea extracts). Otherwise, a number of extracts can be combined. Although the presence in the drink of extract or phenolic compound is indispensable for the appearance of turbidity when the dilution is carried out with water (or with a non-acidic drink), this turbidity is linked to the addition of divalent cations (mainly Ca, Mg , Mn) that appear in the diluting liquid. Therefore, an important content of one and / or another of these dications in the diluting medium is indispensable for the mechanism of appearance of turbidity in the beverage. In this way, particularly mineralized waters appear favorable for the mechanism. As a consequence, the beverage according to the invention essentially does not contain any dications (magnesium, calcium, manganese) while the diluent medium preferably contains them. The term "essentially" indicates that the beverage does not contain a sufficient amount of dications that affect clarity. The beverage preferably comprises per liter: - from 8 g to 400 g of ethanol, advantageously from 40 to 300 g of ethanol, from 0.2 to 10 g of anethole from 1 to 30 g of phospholipids water c.b. 1 liter, at 20 ° C an effective amount of substances that destabilize the emulsion, especially phenolic compounds, when said drink is diluted with water containing a sufficient amount of divalent food cations, one or more antioxidant substances, optionally sugar, especially sucrose , fructose, glucose, maltose, lactose. The measurement is carried out at 20 ° C, it being understood that the proportions will vary in a known manner at different temperatures. The invention also relates to turbid alcoholic or non-alcoholic drinks obtained by diluting a beverage according to the invention in particular with mineralized water. The following examples illustrate the invention.

EXAMPLES Beverages of the following examples were produced by high pressure treatment ("Lab 40" from APV-Gaulin; "Pony" from Westfalia Separator) or, for low volume laboratory tests, by treatment with a high speed shredder / mixer (Ultra-Turrax T25 Janke &Kunkel at 24,000 rpm, for volumes of approximately 10 ml, Polytron Kinematica at maximum speed for volumes of about 1 liter, Silverson L4RT mixer for volumes greater than one liter).

The sizes of the anethole drops emulsified in this way are measured by laser granulometry (Malvern "Zetamaster" granulometer) directly without diluting the beverage. The lecithins and fractions (egg and soy) employed herein were administered: by Lucas-Mever: Epikuron E145 (containing 50% phosphatidylcholine) Epikuron E200E (consisting essentially of lysophosphatidylcholine) Ovothin 180 (containing 80% phosphatidylcholine) ) and by Stem / Nattermann: Phospholipon 80 (containing 80% phosphatidylcholine) SternpurE (consisting essentially of lysolecithins) EXAMPLE 1 7. 5 g of anethole and 10 g of Epikuron 145 were dissolved in 1050 g of 96 ° alcohol. This solution was added to demineralized water (c.b.p. 5 I) with stirring. The pre-emulsion obtained was subjected to a homogenization treatment of APV-Gaulin: 80 MPa (800 bar); 3 pressure cycles. This drink does not turn turbid when diluted with water; it becomes cloudy when it is dissolved with an acidic beverage such as tonic, cola, or fruit based.

EXAMPLE 2 g of anethole and 30 g of Phospholipon 80 are dissolved in 2100 g of 96 ° alcohol. This solution is added to demineralised water (c.b.p., 10 L) with stirring. The pre-emulsion obtained is subjected to a homogenization treatment of Westfalia Separator: 1 cycle of 100 MPa (1000 bar). The average diameter of this emulsion is 10 nm. By way of example, a turbidity of 15 NTU was measured in this type of beverage. During the dilution, this drink behaved as in example 1.

EXAMPLE 3 7. 5 g of anethole and 10 g of Epikuron 145 are dissolved in 1050 g of alcohol of 96 °. This solution is added with agitation to demineralized water containing 1.2 g of catechins extracted from decaffeinated green tea or 75 ml of an aqueous alcoholic extract of black tea, without dications (water: c.b.p. 5 I). The tea extracts act here as an antioxidant and a turbidity catalyst. The obtained pre-emulsion was subjected to a homogenization treatment of APV-Gaulin: 80 MPa (800 bar); 3 pressure cycles. The average diameter of the emulsion produced is 50 nm, and therefore appears to be relatively clear. With both types of tea, the drink becomes turbid when it is diluted with water of the "Evian" type or with an acidic drink, of the type of acidic tonic, cola or fruit-based drink.

EXAMPLE 4 g of anethole and 20 g of Phospholipon 80 are dissolved in 1050 g of 96 ° alcohol. This solution is added with stirring to demineralized water containing 50 ml of aqueous green tea extract (antioxidant and turbidity catalyst), which has been released from divalent cations by resin exchange (water: c.b.p. 5 I). The pre-emulsion obtained was subjected to a homogenization treatment of Westfalia Separator 100 Mpa (1000 barias); 2 pressure cycles. The average diameter obtained is 25 nm. The beverage is clear, slightly more "bright" in view than in Example 3. The measured turbidity of this product is less than 50 NTU. Dilution behavior is similar to that described in example 3. NB: Divalent cations can be removed from any ingredient that forms part of the beverage composition (tea extract, rosemary, etc.) by treatment, for example, on a cation exchange column in the form N +, Na + or K +.

EXAMPLE 5 1. 5 g of anethole 3 g of Phospholipon 80 are dissolved in 210 g of alcohol of 96 °. This solution is added with agitation to demineralized water containing 0.3 g of oak bugalla tannins or 0.5 g of oak tannins (turbidity catalyst) and 0.5 g of aqueous rosemary extract (antioxidant), from which the divalent cations have been removed by exchange on ion exchange resin (water: 1 liter cbp). The obtained pre-emulsion is subjected to Polytron treatment for 5 minutes. The behavior of this beverage in the dilution is as in example 3.

EXAMPLE 6 0. 75 g of anethole and 1.5 g of Phospholipon 80 are dissolved in 105 g of 96 ° alcohol. This solution is added with stirring to demineralized water containing 6.25 ml / l of apple concentrate rich in phenol (turbidity catalyst), with a neutralized pH of 7 (water: 0.5 gm.b.p.). The pre-emulsion obtained is subjected to treatment with Polytron for 2 minutes. The beverage produced, without demineralization of the apple extract, does not seem to have outstanding clarity (turbidity: 200 NTU) due to the presence of the divalent cations of the apple. When diluted, it becomes turbid under the same conditions as in example 3. If this same formula is produced under the same conditions but with a low apple concentrate in phenol, the formula does not show turbidity when diluted with water of the "Evian" type. "and, as in examples 1 and 2, it becomes cloudy only if an acid liquid is added. If the beverage is produced with an apple extract rich in phenol lacking divalent cations, the emulsion is clear (turbidity: 82 NTU) and becomes cloudy under the same conditions as in example 3.

EXAMPLE 7 1. 4 g of anethole and 2.7 g / l of Epikuron 200E are dissolved in 294 g of 96 ° alcohol. This solution is added with agitation to demineralized water containing 0.360 g of aqueous green tea extract (turbidity and antioxidant catalyst), from which said divalent cations have been removed by resin exchange (water: c.b.p., 1 liter). The pre-emulsion obtained is subjected to treatment with Polytron for 5 minutes. The beverage produced is relatively clear and becomes cloudy upon dilution under the same conditions as those of example 3.

EXAMPLE 8 1. 4 g of anethole are dissolved in 294 g of 96 ° alcohol. This solution is added with stirring to demineralized water containing 1.3 g of Sternpur E and 50 g of sucrose in dissolved form (water: c.b.p., 1 liter). The obtained pre-emulsion is obtained by means of a Silverson L4RT mixer at maximum speed. The formula is clear and does not turn turbid when diluted with Evian water (see Example 1).

EXAMPLE 9 0. 15 g of anethole and 0.8 g of Phospholipon are dissolved in 12.6 g of 96 ° alcohol. This solution is added with agitation to demineralized water containing 0.12 g of catechins (turbidity catalyst and antioxidant) extracted from green tea and lacking in dications (water: 0.1 liters of water). The pre-emulsion obtained is subjected to treatment with Polytron for 2 minutes. The drink produced is clear (turbidity: 60 NTU) and its behavior in the dilution is as in example 3.

EXAMPLE 10 0. 1 g of anethole and 0.2 g of Phospholipon are dissolved in 4.2 g of alcohol of 96 °. This solution is added with stirring to demineralized water containing 2 ml of green tea extract (turbidity and antioxidant catalyst) (water: c.b.p. 0.1 I). Therefore, the beverage produced is clear (turbidity: 87 NTU) and its behavior in the dilution is as in example 3.

EXAMPLE 11 0. 1 g of anethole and 0.2 g of Phospholipon are dissolved in 4.2 g of 96 ° alcohol. This solution is added with stirring to demineralized water containing 2 ml of green tea extract (turbidity and antioxidant catalyst) (water: 0.5 gm.b.p.). The drink obtained is clear. It becomes slightly cloudy when diluted with "Evian" type water or with an acidic drink of the "tonic" or "cola" type, etc., due to its low anethole content.

EXAMPLE 12 37. 5 g of anethole and 96 g of Phospholipon 80 are dissolved in 1050 kg of 96 ° alcohol. This solution is added with stirring to demineralized water (c.b.p. 5 I). This emulsion base containing 25% v / v of concentrated alcohol 5 times is subjected to a double homogenization treatment at 1000B (Westfalia Separator). This clear emulsion (turbidity: 25 NTU) shows an average diameter of anethole drops of 10 nm. This base is used diluted: - for example, 0.2 I of this base to which is added 20 ml of Paullinia cupana extract or mineral-free tail extract (turbidity factor) and 0.2 g of rosemary extract, of the which divalent cations were removed by exchange of resin (antioxidant), are diluted in a mixture of water - alcohol containing 25% alcohol (cbp 1 liter). - or also 1.33 I of concentrated base, 50 ml of green tea extract (antioxidant and turbidity factor) and 100 ml of licorice extract from which the divalent cations are removed by resin exchange are diluted in a mixture of 25% water - alcohol to 5 liters. When diluting these two formulations they behave as in example 3.

Claims (19)

NOVELTY OF THE INVENTION CLAIMS

1. An alcoholic or non-alcoholic beverage containing anethole, characterized in that it comprises an effective amount of at least one phospholipid, acceptable in human foods, to improve the apparent solubility of anethole in said beverage.

2. The alcoholic or non-alcoholic beverage according to claim 1, further characterized in that the phospholipid is selected from the group of phospholipids present in lecithins or derivatives thereof, especially lysolecithin, of vegetable or animal origin.

3. The alcoholic or non-alcoholic beverage according to claim 2, further characterized in that the phospholipid corresponds to the formula: wherein: Ri and R2 are identical or different and are C14-C22 fatty acid radicals, Z is the hydrogen atom or a radical

4. The alcoholic or non-alcoholic beverage according to claim 3, further characterized in that the phospholipid is selected from the group consisting of phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, lysophosphatidylcholine.

5. The alcoholic or non-alcoholic beverage according to one of claims 1 to 4, further characterized in that it is clear, having in particular a turbidity of less than 100 NTU.

6. The alcoholic or non-alcoholic beverage according to one of the preceding claims, further characterized in that it contains 0.2 to 10 g / l of anethole, preferably 0.5 to 2 g / l and 0.4 to 30 g / l of phospholipids.

7. The alcoholic or non-alcoholic beverage according to claim 6, further characterized in that the weight ratio between the phospholipid and anethole is between 0.5 and 10.

8.- The alcoholic or non-alcoholic beverage according to one of the previous claims, further characterized in that it contains from 8 to 400 g / l of ethanol, preferably from 40 to 300 g / l of ethanol.

9. - The alcoholic or non-alcoholic beverage according to one of the preceding claims, further characterized in that it is in the form of a submicron emulsion, or microemulsion, composed of nanosomes whose average diameter is less than 100 nm, of the type comprising phase of anethole-phospholipid in alcoholic or non-alcoholic aqueous phase.

10. The alcoholic or non-alcoholic beverage according to claim 9, further characterized in that the microemulsion is obtained by high pressure homogenization or by means of an appropriate mixer at high speed.

11. The alcoholic or non-alcoholic beverage according to one of the preceding claims, further characterized in that it comprises one or more antioxidant substances.

12. The alcoholic or non-alcoholic beverage according to claim 1, further characterized in that the antioxidant substance is selected from the group consisting of tocopherols, ascorbyl palmitate, tea extracts, rosemary extracts and artemiss extracts.

13. The alcoholic or non-alcoholic beverage according to one of the preceding claims, further characterized in that it becomes turbid as a result of an acid liquid, especially a tonic, by destabilization of the microemulsion.

14. The alcoholic or non-alcoholic beverage according to one of claims 1 to 12, further characterized in that it comprises an effective amount of one or more substances that cause the destabilization of the microemulsion when the beverage is diluted with water containing a concentration enough of divalent cations of food.

15. The alcoholic or non-alcoholic beverage according to claim 14, further characterized in that the substance is selected from the group consisting of phenolic compounds.

16. The alcoholic or non-alcoholic beverage according to claim 15, further characterized in that the phenolic compound is selected from the group consisting of catechins, gallocatechins, tannins, condensed tannins, gallic tannins, ellagitannins and derivatives (gallic esters, dimers, oligomers, theaflavins, tearubigins, catechin, epicatechin, epigallocaterquine, gallocatechin and their monogaloic and digaloic esters, etc.), stilbenes, flavonoids (floretin and derivatives, etc.), tea leaf extracts (green, black or slightly fermented), Gingco biloba, fruit extracts: apple, anisaldehyde, Paullinia cupana, grape, elderberry; wood, bark, rind, roots and nuts: oak tannins, oak bugalla tannins, gambiro tannins, grape seeds, Chinese rhubarb roots, clavero, cinnamon, licorice, cola, etc.).

17. The alcoholic beverage according to one of the preceding claims, further characterized in that it is essentially free of divalent cations, especially calcium, magnesium and manganese.

18. - The alcoholic beverage according to one of the preceding claims, further characterized in that it comprises per liter: - from 8 to 400 g of ethanol, preferably from 40 to 300 g of ethanol; from 0.2 to 10 g of anethole; from 0.4 to 30 g of phospholipids, an effective amount of substances that destabilize the emulsion, especially phenolic compounds, when said beverage is diluted with water containing a sufficient amount of divalent food cations, one or more oxidizing substances, optionally sugar.

19. A turbid alcoholic or non-alcoholic beverage obtained by dilution with a beverage according to one of the preceding claims.