Plum juice-containing carbonated beverage

Abstract

To provide a plum juice-containing carbonated beverage that does not easily bubble over.SOLUTION: In one aspect, the present invention provides a carbonated beverage containing plum juice and at least about 0.1 g / L of salt. By including a certain amount of salt, bubbling over is reduced and the filling amount of carbonic acid can be increased. In addition, by including the salt, the umami of the plum can be enhanced. In one embodiment, the plum juice may be a squeezed juice of plum fruits. In one embodiment, the plum juice may be "sugar-extracted plum juice" produced by pickling plum fruits in sugar and extracting plum fruit components into sugar.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a carbonated drink containing plum juice. [Background technology]

[0002] Slightly carbonated drinks containing plum juice are known. Carbonated drinks containing plum juice have the risk of boiling over due to the sugar content and components specific to the plum, and therefore there is a limit to the amount of carbonation that can be added to carbonated drinks containing plum juice. Summary of the Invention [Means for solving the problem]

[0003] The present inventors have found that adding salt to a carbonated drink containing plum juice can prevent the drink from boiling over and increase the amount of carbon dioxide added. The addition of salt also improves the flavor of the drink.

[0004] Thus, the present invention provides the following: (Item 1) A carbonated beverage comprising plum juice and a salt concentration of at least about 0.1 g / L. (Item 2) The carbonated drink according to the preceding item, wherein the carbonated drink contains salt at a concentration of about 0.5 to about 5 g / L. (Item 3) The carbonated drink according to any one of the preceding items, wherein the carbonated drink contains salt at a concentration of about 0.5 to about 2.5 g / L. (Item 4) A carbonated beverage according to any of the preceding items, wherein the plum juice is a sugar-extracted plum juice. (Item 5) The carbonated beverage according to any of the preceding items, further comprising alcohol. (Item 6) A method for producing a carbonated beverage containing plum juice, the method comprising the steps of mixing plum juice and salt in water, and charging with carbon dioxide. (Item 7) The carbon dioxide has an internal gas pressure of at least about 2 kg / cm 3 The method according to any one of the preceding items, wherein the filling is carried out so that

[0005] It is contemplated that the present disclosure may provide one or more of the above-described features in combinations other than those explicitly stated. Still further embodiments and advantages of the present disclosure will be recognized by those skilled in the art upon reading and understanding the following detailed description, if necessary. [Effects of the Invention]

[0006] The present invention provides a plum juice-containing carbonated beverage that is less likely to boil over, and can also provide a plum juice-containing carbonated beverage with an increased amount of carbon dioxide. [Brief explanation of the drawings]

[0007] [Figure 1] Figure 1 shows a graph of the time (seconds) required for bubbles to disappear after pouring plum juice carbonated drinks containing no salt or 0.5, 1, 1.5, 2, 2.5, or 3 g / L of salt into a container. [Figure 2] Figure 2 shows a graph of the results of measuring the foam height at the end of pouring carbonated plum juice drinks containing no salt or 0.5, 1, 1.5, 2, 2.5, or 3 g / L of salt. The foam height for the salt-free drink was set at 1. [Figure 3] Figure 3 shows photographs of carbonated plum juice drinks containing no salt or 0.5, 1, 1.5, 2, 2.5, or 3 g / L of salt at the time when they had been poured into containers. DETAILED DESCRIPTION OF THE INVENTION

[0008] It should be understood that the terms used in this specification are used in the meanings generally used in the relevant field unless otherwise specified.Therefore, unless otherwise defined, all technical terms and scientific terms used in this specification have the same meaning as commonly understood by those skilled in the art to which this disclosure belongs.In the event of any discrepancy, this specification (including definitions) shall prevail.

[0009] First, we explain the terms and general techniques used in this disclosure.

[0010] As used herein, "about" means ±10% of the indicated value.

[0011] As used herein, "salt" refers to the amount of salt contained in a carbonated beverage. As used herein, salt refers to sodium chloride. Unless otherwise specified, the salt concentration indicated refers to the final concentration of salt in the carbonated beverage.

[0012] As used herein, "ume juice" refers to the juice of ume fruits or an extract of a specific component thereof, and includes diluted or concentrated forms. Unless otherwise specified, the concentration of ume juice indicated refers to the final concentration in a carbonated beverage.

[0013] As used herein, the term "carbonated beverage" refers to a beverage that contains carbon dioxide gas (CO2).

[0014] In this specification, "sugar plum juice" refers to juice obtained by soaking plums in sugar to extract plum components, which is then mixed with sugar. Unless otherwise specified, the concentration of sugar plum juice indicated refers to the final concentration in a carbonated beverage.

[0015] Preferred embodiments of the present disclosure will be described below. The embodiments provided below are provided for a better understanding of the present disclosure, and it is understood that the scope of the present disclosure should not be limited to the following description. Therefore, it is clear that those skilled in the art can make appropriate modifications within the scope of the present disclosure in light of the description herein. It is also understood that the following embodiments of the present disclosure can be used alone or in combination.

[0016] In one aspect, the present invention provides a carbonated beverage containing plum juice and at least about 0.1 g / L of salt. The inclusion of a certain amount of salt reduces overflow and increases the amount of carbonation. The inclusion of salt also enhances the umami flavor of the plum.

[0017] In one embodiment, the plum juice may be the juice of plums. In one embodiment, the plum juice may be "plum sugar extract," which is produced by soaking plums in sugar and extracting the plum components into the sugar. Typically, plum sugar extract is produced by soaking plums in sugar at a weight ratio of about 1:1 for about three weeks to extract the plum components. As the plum sugar extract, Ume Sugar Extract Juice (trademark) (Nakano BC Co., Ltd.) may be used.

[0018] In one embodiment, the carbonated beverage of the present invention may contain alcohol. The alcohol may be contained in the carbonated beverage separately from the plum juice, or plum wine may be contained as the plum juice. Any alcohol may be used, including, but not limited to, shochu (class A), shochu (class B), vodka, and spirits.

[0019] Umeshu can be produced by mixing plum fruit, alcohol, and rock sugar, and aging the mixture for several months. Commercially available plum liquor may also be used.

[0020] In one embodiment, the carbonated beverage of the present invention may further contain sugars, sugar alcohols (xylitol, erythritol, etc.), high-intensity sweeteners (acesulfame K, sucralose, aspartame, stevia, etc.), organic acids (citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, etc.) or salts thereof, phosphoric acid or salts thereof, vinegar, dietary fiber, coloring agents (caramel color, gardenia color, fruit juice color, etc.), bittering agents, seasonings (amino acids, etc.), antioxidants (vitamin C, vitamin E, etc.), pH adjusters, emulsifiers, etc.

[0021] In one embodiment, the carbonated beverage of the present invention may contain sugars, such as, but not limited to, glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, high fructose corn syrup, and trehalose. In a specific embodiment, the sugar may be high fructose corn syrup.

[0022] In one embodiment, the carbonated beverage of the present invention may contain a salt content of at least about 0.1 g / L, e.g., from about 0.1 to about 20 g / L, from about 0.5 to about 2.5 g / L, or any range with lower and upper limits of any concentration described herein. In certain embodiments, the carbonated beverage is about 0.1 g / L, about 0.2 g / L, about 0.3 g / L, about 0.4 g / L, about 0.5 g / L, about 0.6 g / L, about 0.7 g / L, about 0.8 g / L, about 0.9 g / L, about 1 g / L, about 1.1 g / L, about 1.2 g / L , about 1.3 g / L, about 1.4 g / L, about 1.5 g / L, about 2 g / L, about 2.5 g / L, about 3 g / L, about 3.5 g / L, about 4 g / L, about 4.5 g / L, about 5 g / L, about 6 g / L, about 7 g / L, about 8 g / L, about 9 g / L, about 10 g / L. From the viewpoint of preventing the beverage from boiling over, the salt concentration in the beverage is preferably about 0.5 or more, and from the viewpoint of flavor, it is preferably about 2.5 g / L or less.

[0023] In one embodiment, the carbonated beverage of the present invention has a viscosity of at least 1 kg / cm 3 , for example, about 1 kg / cm 3 ~about 5kg / cm 3 , about 2kg / cm3 ~ approx. 4kg / cm 3 , about 2kg / cm 3 ~About 3kg / cm 3 Alternatively, the carbonated beverage may contain carbon dioxide (CO) gas at an internal gas pressure within the range of any of the internal gas pressures described herein. In certain embodiments, the carbonated beverage of the present invention has a CO2 content of about 1 kg / cm3. 3 , about 1.5kg / cm 3 , about 2kg / cm 3 , about 2.1kg / cm 3 , about 2.2kg / cm 3 , about 2.3kg / cm 3 , approximately 2.4 kg / cm 3 , about 2.5kg / cm 3 , about 2.6kg / cm 3 , about 2.7kg / cm 3 , about 2.8kg / cm 3 , approximately 2.9 kg / cm 3 , about 3kg / cm 3 , about 3.5kg / cm 3 , about 4 kg / cm 3 , about 4.5kg / cm 3 , about 5kg / cm 3 , or about 10 kg / cm 3 The preferred range of the internal gas pressure of the carbon dioxide gas (CO2) is about 2 kg / cm 3 ~ approx. 4kg / cm 3 The internal gas pressure is preferably about 2 kg / cm 3 ~About 3kg / cm 3 It could be.

[0024] In one embodiment, the carbonated beverage of the present invention may contain plum juice at a concentration of at least about 10 g / L, e.g., about 10 to about 300 g / L, about 50 to about 150 g / L, or any range of concentrations described herein. In certain embodiments, the carbonated beverage may contain plum juice at a concentration of about 10 g / L, about 20 g / L, about 30 g / L, about 40 g / L, about 50 g / L, about 60 g / L, about 70 g / L, about 80 g / L, about 90 g / L, about 100 g / L, about 110 g / L, about 120 g / L, about 130 g / L, about 140 g / L, about 150 g / L, about 200 g / L, about 250 g / L, or about 300 g / L. A preferred range for the concentration of plum juice may be about 50 to 150 g / L.

[0025] In one embodiment, the carbonated beverage of the present invention may contain plum sugar extract at a concentration of at least about 10 g / L, e.g., about 10 to about 300 g / L, about 50 to about 150 g / L, or any range of concentrations described herein. In certain embodiments, the carbonated beverage may contain plum sugar extract at a concentration of about 10 g / L, about 20 g / L, about 30 g / L, about 40 g / L, about 50 g / L, about 60 g / L, about 70 g / L, about 80 g / L, about 90 g / L, about 100 g / L, about 110 g / L, about 120 g / L, about 130 g / L, about 140 g / L, about 150 g / L, about 200 g / L, about 250 g / L, or about 300 g / L. A preferred range for the concentration of plum sugar extract may be about 50 to about 150 g / L.

[0026] In one embodiment, the carbonated beverage of the present invention may contain sugars separately from the plum juice, and may contain sugars in a range of at least about 10 g / L, e.g., from about 10 to about 200 g / L, from about 40 to about 120 g / L, or any of the ranges with lower and upper limits set forth herein. In certain embodiments, the carbonated beverage may contain sugars at about 10 g / L, about 20 g / L, about 30 g / L, about 40 g / L, about 50 g / L, about 60 g / L, about 70 g / L, about 80 g / L, about 90 g / L, about 100 g / L, about 110 g / L, about 120 g / L, about 130 g / L, about 140 g / L, about 150 g / L, or about 200 g / L. A preferred range for the sugar concentration may be about 40 to about 120 g / L.

[0027] In one embodiment, the carbonated beverage of the present invention may contain high fructose corn syrup separately from plum juice, and may contain high fructose corn syrup at a concentration of at least about 10 g / L, e.g., about 10 to about 200 g / L, about 40 to about 120 g / L, or any of the concentrations described herein. In certain embodiments, the carbonated beverage may contain high fructose corn syrup at a concentration of about 10 g / L, about 20 g / L, about 30 g / L, about 40 g / L, about 50 g / L, about 60 g / L, about 70 g / L, about 80 g / L, about 90 g / L, about 100 g / L, about 110 g / L, about 120 g / L, about 130 g / L, about 140 g / L, about 150 g / L, or about 200 g / L. A preferred range for the concentration of high fructose corn syrup may be about 40 to about 120 g / L.

[0028] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. [Example]

[0029] The present disclosure will be further described below with reference to examples, but the present disclosure is not limited thereto.

[0030] (Example 1: Measurement of the likelihood of plum juice carbonated drink boiling over) In this example, the time (seconds) from the time when the plum juice-containing carbonated drink was poured into the container until the bubbles disappeared was measured as an index of the tendency of the carbonated drink to boil over.

[0031] Methods and Materials 20 g of plum sugar extract (manufactured by Nakano BC Co., Ltd.), 16 g of high-fructose corn syrup (manufactured by Showa Sangyo Co., Ltd.), and salt were added to a concentration of 0, 0.5, 1, 1.5, 2, 2.5, 4, 8, 12, 16, or 20 g / L and made up to 200 mL with carbonated water. The carbon dioxide filling amount of the carbonated water used was 4 kg / m 3 The carbonated drink was stored in the refrigerator overnight, and then the process of pouring into a glass was filmed. The carbonated drink was poured into the glass at a constant rate, and the time from the end of pouring until the bubbles disappeared (the liquid surface was exposed) was measured. Care was taken to ensure that the time from opening the bottle to starting to pour was consistent for each experiment.

[0032] (result) The results are shown in Figure 1. Compared to carbonated drinks without salt, carbonated drinks with salt took significantly less time for the bubbles to disappear. This indicates that adding salt reduces the tendency for bubbles to form, and as a result, makes the drink less likely to boil over.

[0033] (Example 2: Measurement of foam height of carbonated drink containing plum juice) In this example, the height of the foam was measured as an indicator of the likelihood of the carbonated drink boiling over.

[0034] Carbonated beverages were prepared in the same manner as in Example 1. The foam height at the time when the salt-free carbonated beverage was completely poured was set to 1, and the relative foam height at the time when the salt-containing carbonated beverage was completely poured was measured.

[0035] The results are shown in Figures 2 and 3. It was shown that the addition of salt reduced the foam height. The measurement results of the time until foam disappeared in Example 1 and the foam height in Example 2 show that the addition of salt reduced the risk of boiling over.

[0036] Example 3: Production Example Plum extract juice (approximately 100g / L) (manufactured by Nakano BC Co., Ltd.), high fructose corn syrup (approximately 100g / L), and salt (approximately 0.8g / L) were mixed with water and then heated with approximately 3kg / m of carbon dioxide. 3 The resulting mixture was then filled into bottles and sealed with caps.

[0037] The carbonated beverage containing extracted plum juice and containing no salt boiled over, whereas the carbonated beverage of Example 3, which contained a certain amount of salt, was less likely to boil over, and the plum flavor was more pronounced and the taste was improved.

[0038] While the present disclosure has been illustrated using preferred embodiments thereof, it is understood that the scope of the present disclosure should be construed solely in terms of the claims. It is understood that the patents, patent applications, and literature cited herein are incorporated by reference in their entirety as if the contents themselves were specifically set forth herein. [Industrial Applicability]

[0039] The present invention provides a carbonated drink containing plum juice that is less likely to boil over. The present invention can be used in the food industry.

Claims

[Claim 1] The invention described in the specification.

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