Carbonated drink containing plum juice

Abstract

To provide a plum juice-containing carbonated drink which is unlikely to boil over. [Solution] In one aspect, the present invention provides a carbonated beverage comprising plum juice and at least about 0.1 g / L of salt. By including a certain amount of salt, overflow can be reduced and the amount of carbonation can be increased. Furthermore, by including salt, the umami flavor of the plum can be enhanced. In one embodiment, the plum juice can be squeezed juice from plum fruits. In one embodiment, the plum juice can be "sugar plum juice" produced by steeping plum fruits in sugar and extracting the components of the plum fruit into the sugar.

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

[0003] The present inventors have found that by adding salt to a carbonated drink containing plum juice, it is possible to suppress overflow of the drink and to increase the amount of carbon dioxide charged. Furthermore, the flavor of the carbonated drink containing plum juice is improved by adding salt.

[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 beverage according to the above items, wherein the carbonated beverage contains salt at a concentration of about 0.5 to about 5 g / L. (Item 3) 2. The carbonated beverage according to any one of the preceding items, wherein the carbonated beverage contains salt at a concentration of about 0.5 to about 2.5 g / L. (Item 4) Item 2. A carbonated beverage according to any one of the preceding items, wherein the plum juice is plum sugar extract 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 of the preceding claims, wherein the filling is carried out so that

[0005] It is contemplated that the present disclosure may provide one or more of the above features in combinations other than those specifically described. 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. Effect of the Invention

[0006] The present invention provides a plum juice-containing carbonated drink that is less likely to boil over. It is also possible to provide a plum juice-containing carbonated drink with an increased amount of carbon dioxide. [Brief description of the drawings]

[0007] [Figure 1] FIG. 1 shows a graph of the results of measuring the time (in seconds) from the time that carbonated plum juice beverages containing no salt or 0.5, 1, 1.5, 2, 2.5, or 3 g / L of salt were poured into a container until the bubbles disappeared. [Diagram 2] Figure 2 shows a graph of the results of measuring the foam height at the end of pouring a carbonated plum juice drink containing no salt or 0.5, 1, 1.5, 2, 2.5, or 3 g / L of salt. The foam height for the drink containing no salt was set at 1. [Diagram 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 point when they had been poured into containers. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

[0009] First, terms and general techniques used in this disclosure are explained.

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

[0011] In this specification, "salt content" refers to the amount of salt contained in the carbonated beverage. In this specification, salt refers to sodium chloride. Unless otherwise specified, the salt concentration shown refers to the final concentration of salt in the carbonated beverage.

[0012] In this specification, "ume juice" refers to the juice of ume fruits or an extract of a specific component thereof, including diluted or concentrated products. Unless otherwise specified, the concentration of ume juice indicated refers to the final concentration in a carbonated beverage.

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

[0014] In this specification, "ume sugar extract juice" refers to a fruit juice obtained by soaking ume fruits in sugar to extract the components of the ume fruits and mixing it with sugar. Unless otherwise specified, the concentration of ume sugar extract juice shown refers to the final concentration in a carbonated beverage.

[0015] The preferred embodiments of the present disclosure are 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 a person skilled in the art can make appropriate modifications within the scope of the present disclosure in light of the description in this specification. 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 comprising plum juice and at least about 0.1 g / L of salt. By including a certain amount of salt, overflow can be reduced and the amount of carbonation can be increased. Furthermore, by including salt, the umami flavor of the plum can be enhanced.

[0017] In one embodiment, the plum juice may be the juice of a plum fruit. In one embodiment, the plum juice may be "plum sugar extract" produced by soaking plum fruit in sugar and extracting the components of the plum fruit into the sugar. Typically, the plum sugar extract may be produced by soaking plum fruit in sugar at a weight ratio of about 1:1 for about 3 weeks to extract the components of the plum fruit. As the plum sugar extract, Ume Sugar Extract (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 (first-class shochu), shochu (second-class shochu), vodka, and spirits.

[0019] Umeshu can be produced by mixing plum fruit with alcohol and rock sugar, and aging the mixture for several months. Commercially available umeshu 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, colorants (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 include sugars, such as, but not limited to, glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, high fructose corn syrup, trehalose, etc. In a particular 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, for example, from about 0.1 to about 20 g / L, from about 0.5 to about 2.5 g / L, or any concentration range with lower and upper limits as 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 or any of the internal gas pressures described herein. In certain embodiments, the carbonated beverage of the present invention may contain carbon dioxide (CO2) gas at a pressure 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 , approx. 2.4kg / cm 3 , about 2.5kg / cm 3 , about 2.6kg / cm 3 , about 2.7kg / cm 3 , about 2.8kg / cm 3 , approx. 2.9kg / cm 3 , about 3kg / cm 3 , about 3.5kg / cm 3 , about 4kg / 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 least about 10 g / L, for example, about 10 to about 300 g / L, about 50 to about 150 g / L, or any concentration range with lower and upper limits as described herein. In a specific embodiment, the carbonated beverage may contain plum juice 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, about 200 g / L, about 250 g / L, about 300 g / L. A preferred range of plum juice concentration 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 least about 10 g / L, for example, about 10 to about 300 g / L, about 50 to about 150 g / L, or any concentration range with lower and upper limits as described herein. In certain embodiments, the carbonated beverage may contain plum sugar extract 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, about 200 g / L, about 250 g / L, about 300 g / L. A preferred range of plum sugar extract concentrations 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, for example, about 10 to about 200 g / L, about 40 to about 120 g / L, or any of the concentrations described herein. In a specific embodiment, the carbonated beverage may contain 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 of sugars. A preferred range of sugar concentrations may be about 40 to about 120 g / L.

[0027] In one embodiment, the carbonated beverage of the present invention may contain fructose glucose syrup separately from the plum juice, and may contain fructose glucose syrup of at least about 10 g / L, for example, about 10 to about 200 g / L, about 40 to about 120 g / L, or any concentration described herein with the lower and upper limits being as set forth herein. In a specific embodiment, the carbonated beverage may contain 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 of fructose glucose syrup. The preferred range of the concentration of fructose glucose 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. EXAMPLES

[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 tendency of plum juice-containing carbonated drink to boil over) In this example, the time (seconds) from the point at which 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 fructose glucose liquid sugar (manufactured by Showa Sangyo Co., Ltd.), and salt were added to the carbonated water to make up to 200 mL of concentration at 0, 0.5, 1, 1.5, 2, 2.5, 4, 8, 12, 16 or 20 g / L. 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 when the drink finished 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 that did not contain salt, carbonated drinks that contained salt took significantly less time for the bubbles to disappear. This shows that the inclusion of salt reduced the tendency for the drink to foam, and as a result, it was 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 index of the tendency of a carbonated drink to boil 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 inclusion 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 inclusion of salt reduced the risk of overflow.

[0036] (Example 3: Production Example) Plum extract juice (approx. 100g / L) (manufactured by Nakano BC Co., Ltd.), fructose glucose liquid sugar (approx. 100g / L), and salt (approx. 0.8g / L) were mixed with water and then cooled to about 3kg / m of carbon dioxide. 3 The resulting mixture was then poured into bottles, capped and sealed to produce a carbonated drink containing plum juice.

[0037] The carbonated beverage containing plum sugar extract 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, had a stronger plum flavor, and also had an improved flavor.

[0038] Although the present disclosure has been illustrated using the preferred embodiments thereof, it is understood that the present disclosure should be interpreted in scope only by the claims. It is understood that the patents, patent applications and literature cited in this specification should be incorporated by reference in their entirety as if the contents themselves were specifically set forth in this specification. [Industrial Applicability]

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

Claims

1. 1. A carbonated beverage comprising plum juice and sodium chloride at a concentration of at least about 0.1 g / L, where "about" means ±10% of the indicated value.

2. 2. The carbonated beverage of claim 1, wherein the carbonated beverage comprises sodium chloride at a concentration of about 0.5 to about 5 g / L, where "about" means ±10% of the indicated value.

3. 2. The carbonated beverage of claim 1, wherein the carbonated beverage comprises sodium chloride at a concentration of about 0.5 to about 2.5 g / L, where "about" means ±10% of the indicated value.

4. The carbonated beverage according to claim 1 , wherein the plum juice is plum sugar extract.

5. The carbonated beverage of claim 1 , wherein the carbonated beverage further comprises alcohol.

6. 1. A method for producing a carbonated beverage containing plum juice, the method comprising the steps of combining plum juice and sodium chloride in water and charging with carbon dioxide, the carbonated beverage comprising sodium chloride at a concentration of at least about 0.1 g / L, "about" meaning ±10% of the indicated value.

7. The carbon dioxide has an internal gas pressure of at least about 2 kg / cm ３ 7. The method of claim 6, wherein "about" means ±10% of the indicated value.

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