Soy sauce-containing cola drink

Abstract

To manufacture a drink having a preferable flavor while containing soy sauce in a new use of soy sauce like a drink.SOLUTION: In a cola drink having soy sauce blended therein, it is possible to obtain a cola having extremely excellent flavor, in which soy sauce feeling is not excessive, and not only are color and savoriness derived from soy sauce added, but also bitterness of various spices blended in the cola, and bitter and heavy spice flavor are enhanced, and robust taste is also given, by using a concentrated soy sauce as a soy sauce.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a cola beverage containing soy sauce. [Background technology]

[0002] Soy sauce is used as it is as a seasoning, and is also used as an ingredient in processed foods such as various sauces, sauces, soups, etc. In recent years, soy sauce has been used in a wide variety of ways, due to its unique aroma and rich flavor. For example, sweets containing soy sauce, beverages such as cola, and sparkling beverages using soy sauce cake as an ingredient (Patent Document 1) have been developed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2019-80564 Summary of the Invention [Problem to be solved by the invention]

[0004] As mentioned above, the uses of soy sauce have been expanded in various ways. However, in food products other than as a seasoning, such as beverages, the unique aroma and flavor of soy sauce can be too strong, which can make the overall flavor undesirable.

[0005] Therefore, an object of the present invention is to produce a beverage containing soy sauce and having a pleasant flavor in a new application of soy sauce, such as a beverage. [Means for solving the problem]

[0006] As a result of intensive research by the present inventors to solve the above problems, it was found that by using concentrated soy sauce as the soy sauce in a cola beverage containing soy sauce, not only can the soy sauce taste be prevented from becoming excessive, and the color and aroma derived from the soy sauce be added, but also the flavor and desirable bitterness of various spices blended into the cola can be enhanced, and furthermore, a fuller flavor can be imparted, and thus the present invention has been completed. Effect of the Invention

[0007] The soy sauce-containing cola beverage of the present invention, even without the caramel that is usually added to cola, has the same coloring and a fragrant taste derived from soy sauce, and also has an enhanced bitterness of spices and a rich, bitter spice flavor, and is extremely flavorful. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention relates to a cola drink containing concentrated soy sauce as an ingredient.

[0009] The cola beverage in the present invention refers to a beverage that contains at least a sweetener, fruit juice, and spices as ingredients and is consumed as a carbonated beverage.

[0010] As sweeteners, one or more selected from sugars such as granulated sugar, white sugar, brown sugar, brown sugar, cane sugar, and brown sugar, fructose, glucose, maltose, isomerized sugar, starch syrup, various oligosaccharides, sugar alcohols, artificial sweeteners such as aspartame, acesulfame K, and sucralose, and koji can be used.

[0011] The fruit juice may be either straight fruit juice or concentrated fruit juice, and may contain fruit pulp or peel. The type of fruit from which the fruit juice is derived may be one or more types of fruit juice derived from various fruits selected from citrus fruits such as lemon, lime, grapefruit, orange, daidai, mandarin orange, yuzu, sudachi, kabosu, and shikuwasa, apple, peach, pineapple, passion fruit, grape, strawberry, acerola, plum, cherry, papaya, mango, black currant, and apricot, and among them, it is preferable to use at least one type of citrus fruit juice.

[0012] As the spices, one or more kinds selected from cola nut, ginger, coriander, cardamom, star anise, black pepper, green pepper, nutmeg, clove, vanilla bean, cinnamon, lemongrass, cayenne pepper, chili pepper, bergamot, Japanese pepper, etc. can be used, and among them, it is preferable to include at least one or more kinds selected from cloves, cardamom, and coriander. Spices may be used in whole form, crushed or powdered, or extracts derived therefrom.

[0013] The cola beverage of the present invention is characterized in that it contains concentrated soy sauce in addition to the above-mentioned raw materials. Examples of concentrated soy sauce include concentrated soy sauce and a heated soy saccharide mixture, and among them, a heated soy saccharide mixture is particularly preferred.

[0014] Concentrated soy sauce refers to soy sauces such as dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, or white soy sauce obtained by a normal brewing method. The concentration method may be any of known methods such as heating, decompression, freezing, and semipermeable membrane treatment, and may be a combination of two or more methods such as decompression heating. The concentration rate of soy sauce is 110 to 600% (v / v), and the total nitrogen content of the concentrated soy sauce is 1 to 8% (w / v), more preferably about 200 to 400% (v / v), and the total nitrogen content of the concentrated soy sauce is 3 to 6% (w / v).

[0015] The soy sauce sugar heated mixture is a liquid obtained by mixing known soy sauce such as dark soy sauce, light soy sauce, tamari soy sauce, and re-brewed soy sauce with known sugars such as sugar, fructose, glucose, maltose, isomerized sugar, starch syrup, various oligosaccharides, and sugar alcohols in a weight ratio of soy sauce to sugars of soy sauce:sugars=90:10 to 20:80, more preferably 70:30 to 30:70, and heating the mixture. The heating conditions are 40 to 90°C for about 100 to 400 hours, more preferably 50 to 70°C for about 150 to 300 hours.

[0016] The concentrated soy sauce can be blended at a concentration appropriately set depending on the desired flavor of the cola beverage of the present invention. For example, it can be blended so that the soy sauce concentration at the time of consumption is 0.005 to 5% (v / v), preferably 0.01 to 1% (v / v), and more preferably 0.02 to 0.5% (v / v).

[0017] Caramel can be added to the cola beverage of the present invention, but concentrated soy sauce is an ingredient that can be substituted for caramel and does not need to be added.

[0018] In addition to the sweetener, fruit juice, spices and concentrated soy sauce, the cola beverage of the present invention may contain, as required, acidulants such as citric acid and lactic acid, salt, caffeine, flavorings and the like.

[0019] The cola beverage of the present invention can be produced by known methods, for example, in a concentrated form before dilution with carbonated water, by mixing the above-mentioned ingredients and heating for 5 to 30 minutes at 60 to 100° C. The concentrate thus obtained may be filled into containers as it is, or it may be added to carbonated water appropriately, diluted, and then filled into containers.

[0020] The cola beverage of the present invention may be provided in the form of a beverage that can be consumed as is, or may be provided as a concentrate that can be made drinkable by diluting it with carbonated water or the like just before consumption.

[0021] The cola beverage of the present invention is excellent in the desirable bitterness (taste) of the spices that are inherent to the spices used, the flavor (aroma) of bitter and heavy spices, and the depth of flavor, and is superior in taste and aroma to conventional cola beverages containing only caramel or cola beverages containing soy sauce other than concentrated soy sauce. Note that, in this application, "bitterness of spices" refers to the desirable bitterness of spices that is felt as a taste on the tongue, and "bitter and heavy spice flavor" refers to the aroma of spices that escapes from the nose and has a bitter taste that lingers afterwards. EXAMPLES

[0022] The present invention will be described below with reference to examples, but the present invention is not limited to these in any way.

[0023] (Example 1) Study on types of soy sauce (Example 1-1) Preparation of cola drink

[0024] According to the formulations in Table 1 below, cola beverage concentrates of formulations 1 to 8 were prepared. Soy sauce was added to formulations 2 to 7, and the types of soy sauce added were light soy sauce (formulation 2) and dark soy sauce (formulation 3) as normal soy sauce, tamari soy sauce (formulation 4) as rich soy sauce with a high nitrogen concentration, and heated soy sauce sugar mixture (formulations 5 and 6) and concentrated soy sauce (formulation 7) as concentrated soy sauce. Formulation 1 was used as a control, and caramel was added instead of soy sauce. The amount of caramel added to formulation 1 was adjusted so that the color measured with a soy sauce color meter would be equivalent to that of formulation 6, and formulation 8 was added with the same amount of caramel as the soy sauce in formulation 6.

[0025] The concentrated soy sauce was prepared by concentrating dark soy sauce by about three times under reduced pressure, and adjusting the total nitrogen content of the concentrated soy sauce to the range of 3.0-6.0% (w / v). The heated soy sugar mixture was prepared by mixing equal amounts of dark soy sauce and high fructose corn syrup and heating it at a temperature range of 50-70°C for about 200 hours.

[0026] The ingredients were mixed and heated at 95°C for 5 minutes to obtain a cola beverage concentrate.

[0027] [Table 1]

[0028] (Example 1-2) Sensory evaluation The cola beverage concentrates of the above formulations 1 to 8 were diluted 5-fold (mixed in a ratio of cola beverage concentrate:carbonated water = 1:4 (volume ratio)) and subjected to a sensory evaluation.

[0029] The evaluation was carried out by eight well-trained in-house panelists, and the method of assigning scores was thoroughly shared among the panelists in advance. In the three evaluation items of "bitterness of spices," "strength of bitter and heavy spice flavor," and "depth of flavor," scores were assigned (1 point: weak to 5 points: strong) with the control blend 1 given a score of 3 points, and the average was calculated. Note that "bitterness of spices" here refers to the pleasant bitterness of spices that is felt as a taste on the tongue, and "bitter and heavy spice flavor" refers to the spice aroma that is bitter and lingers in the nose. The stronger the "bitterness of spices" and "bitter and heavy spice flavor" are felt, the stronger the original flavor of the spices is, and they are evaluated as being pleasant. The evaluation results are shown in Table 2.

[0030] [Table 2]

[0031] As shown in Table 2, when the soy sauce used was light soy sauce (blending 2) or dark soy sauce (blending 3), the bitterness of spices, the bitter and heavy flavor of spices, and the depth of flavor were all lower than the control scores, making it difficult to feel the desirable taste and aroma of spices. In addition, some panelists evaluated the soy sauce taste as being too strong, and the results were not sensory-pleasing.

[0032] When Tamari soy sauce (blending 4) was used, even though it was a rich soy sauce with a high nitrogen content, it did not impart the desired bitter or heavy spicy flavor, and the intensity of flavor was about the same as that of the control.

[0033] On the other hand, when the heated soy sauce sugar mixture (blendings 5 ​​and 6) or concentrated soy sauce (blending 7) was used as the soy sauce, the bitterness of spices and the bitter-heavy flavor of spices were improved compared to the control cola beverage of blend 1. Furthermore, in terms of flavor intensity, the heated soy sauce sugar mixture (formulas 5 and 6) and concentrated soy sauce (formula 7) were rated very highly, and were significantly higher than both the control formula 1 and formula 8, which contained more caramel.

[0034] These results demonstrated that adding concentrated soy sauce to a cola beverage can enhance the pleasant spice flavor and even give the drink a richer taste, thereby improving its flavor. (Example 2) Study on the amount of concentrated soy sauce (Example 2-1) Preparation of cola drink

[0035] Cola beverage concentrates of blends 9 to 13 were prepared in the same manner as in Example 1-1 according to the blends in Table 3 below. Concentrated soy sauces, such as heated soy saccharide mixtures (blendings 9 and 10) and concentrated soy sauces (blendings 11 to 13), were added as blends.

[0036] [Table 3]

[0037] (Example 2-2) Sensory evaluation The cola beverage concentrates thus produced were subjected to sensory evaluation in the same manner as in Example 1-2. The results are shown in Table 4 below.

[0038] [Table 4]

[0039] As a result, in blends 9 and 10, which used the heated soy-sugar mixture as the concentrated soy sauce, the values ​​for all items were higher than the control, demonstrating that the addition of the heated soy-sugar mixture had the effect of improving flavor in terms of the bitterness of spices, the flavor of bitter-heavy spices, and the depth of flavor.

[0040] On the other hand, in the blends 11 to 13 in which concentrated soy sauce was used as the concentrated soy sauce, although blend 13 was rated as having a good flavor intensity, no overall flavor improvement effect was confirmed.

Claims

1. A cola beverage containing concentrated processed soy sauce.

2. 2. The cola beverage according to claim 1, wherein the concentrated soy sauce is a concentrated soy sauce or a heated mixture of soy saccharides.

3. 2. The cola beverage according to claim 1, wherein the concentrated soy sauce is a heated mixture of soy saccharides.

4. 2. The cola beverage according to claim 1, further comprising spices, the spices being at least one or more selected from the group consisting of cloves, cardamom and coriander.

5. 5. The cola beverage according to claim 4, wherein the spices include at least cloves, cardamom and coriander.

6. 2. The cola beverage according to claim 1, comprising concentrated soy sauce at a concentration of 0.005 to 5% (v / v) when consumed.

Images