ALCOHOL CONTAINING BEADS AND METHOD FOR MAKING SAME
An alcohol-containing food product made by combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination forms spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.
1 . An alcohol-containing food product made by combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath to form spherical beads of the liquid alcohol encapsulated in a gelled outer shell; the encapsulated outer shell being deposited and stored in a third aqueous solution that includes one or more liquid alcohol additives.
2 . The food product of claim 1 wherein the monovalent salt of the first aqueous solution is selected from the group consisting of: calcium chloride, calcium lactate, calcium lactate gluconate, magnesium chloride, manganese chloride and combinations thereof.
3 . The food product of claim 2 wherein the monovalent salt of the first aqueous solution is selected from the group consisting of: calcium chloride, calcium lactate, calcium lactate gluconate and combinations thereof.
4 . The food product of claim 1 wherein the first aqueous solution contains about 0.2 to 10 wt. % of the monovalent salt.
5 . The food product of claim 1 wherein the first aqueous solution further contains about 50 to 99 wt. % of an aqueous solvent.
6 . The food product of claim 5 wherein the first aqueous solution contains about 60 to 80 wt. % water as the aqueous solvent.
7 . The food product of claim 1 wherein the thickening agent includes a polysaccharide.
8 . The food product of claim 7 wherein the polysaccharide is selected from the group consisting of: xanthan gum, starch and combinations thereof.
9 . The food product of claim 1 wherein the first aqueous solution contains up to about 40% alcohol by volume resulting from a liquid alcohol additive selected from the group consisting of: neutral spirits, ethyl alcohol, wine, sherry, brandy, liqueur, port, vodka, gin, whisky, scotch, cognac, tequila, rum, champagne and combinations thereof.
10 . The food product of claim 1 , which further contains at least one of: an anti-bitterness agent, a pH buffer, a sweetener and a preservative.
11 . The food product of claim 1 , which further contains one or more flavor extracts.
12 . The food product of claim 1 wherein the second aqueous solution includes between about 0.3 to 10 wt. % of an alginate selected from the group consisting of sodium alginate, potassium alginate and combinations thereof.
13 . The food product of claim 12 wherein the second aqueous solution further contains from 90 to 99.6 wt. % of an aqueous solvent.
14 . The food product of claim 1 wherein the first aqueous solution is extruded into the second aqueous solution.
15 . The food product of claim 1 , which is a spherical bead having a typical diameter between about 1 to 20 mm.
16 . The food product of claim 15 wherein the spherical bead has a typical diameter between about 9 to 11 mm.
17 . A substantially spherical food product measuring less than about 20 mm in typical diameter with an outer gelatinous shell that encases an alcohol-containing liquid center, said food product made by extruding: (a) a first aqueous solution that includes a calcium-containing monovalent salt, up to about 40% alcohol by volume resulting from the addition of one or more liquid alcohol additives, a thickening agent and a water solvent; into (b) a second aqueous solution that includes a sodium or potassium alginate bath, the resulting spherical food product being deposited and stored in a third aqueous solution that includes one or more ingredients used in the first solution and one or more liquid alcohol additives.
18 . The spherical food product of claim 17 , which has a typical diameter between about 9 to 11 mm.
19 . The spherical food product of claim 17 wherein the liquid alcohol additive selected from the group consisting of: natural spirit, wine, sherry, brandy, liqueur, port, vodka, gin, whisky, scotch, cognac, tequila, rum, champagne and combinations thereof.
20 . A method for making a substantially spherical food product measuring less than about 20 mm in typical diameter with an outer gelatinous shell that encases an alcohol-containing liquid center, said method comprising:
(a) providing a first aqueous solution that includes a calcium-containing monovalent salt, up to about 40% alcohol by volume from the addition of one or more liquid alcohol additives, a thickening agent and a water solvent;
(b) providing a second aqueous solution that includes a sodium or potassium alginate bath;
(c) extruding the first aqueous solution into the second aqueous solution to form the spherical food product; and
(d) collecting and storing the spherical food product in a third aqueous solution that includes a similar pH level, flavor profile and color profile to that of the first solution along with one or more liquid alcohol additives.