JP2015065848A - Tomato-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method for a tomato-containing beverage with a pH less than 4.0 requiring mild sterilization conditions, which moderately has rich taste, umami, saltiness, and acidity without a grassy smell inherent to vegetable.SOLUTION: A tomato paste has a Brix of 28 to 30, a citric acid acidity of 1.3 to 1.9 mass%, and a pH of 4.0 to 4.4. A manufacturing method for a tomato-containing beverage includes the steps of: adding 1 to 3 mass% of sugar, 0.05 to 0.4 mass% of L-sodium glutamate, and 0.4 to 0.8 mass% of salt to the tomato paste, relative to the total mass of the beverage, adjusting the citric acid acidity of the beverage to 0.1 to 0.4 mass%, and adjusting the pH of the beverage to less than 4.0.

Description

  The present invention relates to a method for producing a tomato-containing beverage.

In recent years, vegetable drinks have been demanded to improve consumer health awareness, and in particular, attention has been focused on tomato-containing drinks.
Among tomato-containing beverages, for tomato soup beverages, many meat extract, bouillon, dairy products such as oils and umami components have been included so far, and liquid products and commercial products diluted with specified concentrations have a pH value. Many were designed for low acidity areas of 4.0 or higher.
Food hygiene law stipulates that sterilization should be performed at 65 ° C for 10 minutes at pH less than 4.0, and at 85 ° C for 30 minutes at pH 4.0 or higher, or by a method having an effect equivalent to or higher than this. . Therefore, in products with a pH of 4.0 or higher, the heating conditions are severer than those with a pH of less than 4.0, and there has been a concern that the original flavor of the raw material is impaired.
In order to solve the above problems, it is necessary to set the pH to less than 4.0, but in recent years, tomatoes with high sweetness such as fruit tomatoes have become popular, and sour tomatoes tend to be avoided. .
To date, we provide a container-packed tomato-containing beverage that has been greatly improved in throat and aftertaste while maintaining and improving the natural richness and texture of tomatoes. Bx4-30, aspartic acid content 90-160mg / 100ml, arginine content 17-50mg / 100ml, asparagine content 40-100mg / 100ml, alanine content 20-50mg / 100ml Has been reported (Patent Document 1).

A tomato-containing beverage that has a rich taste, has a sweet taste like fruit tomatoes, and has reduced acidity of tomatoes, making it easier to drink without blending vegetable juice or fruit juice other than the main ingredient, tomato Tomato-containing beverages having a sugar content of 7.0 to 13.0, a sugar acid ratio of 19.0 to 30.0, and a total content of glutamic acid and aspartic acid of 0.25 to 0.60% have also been reported. Patent Document 2).
There is known a method for producing a liquid product in which an acid is added to tomato material or an acid is produced by fermentation and the pH is adjusted to 4 or less, preferably 3.8 or less. Further, organic acids are listed as acids added to bring the pH to 4 or less, and examples include acetic acid, citric acid, and lactic acid (Patent Document 3).
A packaged tomato-containing beverage characterized in that Brix is 6 to 12 and the weight ratio of glutamic acid to the amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is 0.1 to 0.65. It has been reported (Patent Document 4).
Also reported is a vegetable drink that has tomato juice, dietary fiber, and a sweetener as a food additive, such as sucrose, that has a strong sweetness, a sufficient texture, and is easy to drink without a muddy throat (Patent Document 5).
A deoxidized tomato juice having a rich taste and sweetness like a fruit tomato and a reduced sourness of the tomato and a method for producing the same have also been reported (Patent Documents 6 and 7).

Patent No. 5221785 JP 2012-223141 A JP 58-152464 A Japanese Patent No. 5116884 JP2011-103783A JP 2012-223142 A JP 2012-223144 A

  The present invention provides a method for producing a tomato-containing beverage having a mild sterilization condition of less than pH 4.0, and having a moderate richness, umami, salty, and sour taste, and having no vegetable-specific blue odor. For the purpose.

According to the present invention, the following method for producing a tomato-containing beverage and a tomato-containing beverage are provided;
1. A method for producing a tomato-containing beverage,
Tomato paste having a Brix of 28-30, a citric acidity of 1.3-1.9% by mass, and a pH of 4.0-4.4, 1-3% by mass of sugar with respect to the total mass of the beverage, 0.05 Adding ~ 0.4% by mass sodium L-glutamate and 0.4-0.8% by mass sodium chloride, further adjusting the citrate acidity of the beverage to 0.1-0.4% by mass, and adjusting the pH of the beverage to less than 4.0 The manufacturing method of the tomato containing drink including the process to adjust to.
2. Furthermore, the manufacturing method of the tomato containing drink of Claim 1 including the process of adding a polysaccharide thickener.
3. The method for producing a tomato-containing beverage according to claim 1 or 2, wherein the thickening polysaccharide is at least one selected from xanthan gum, pectin, fermented cellulose, and guar gum.
4). The method for producing a tomato-containing beverage according to claim 3, wherein the addition amount of the thickening polysaccharide is 0.01 to 0.5 mass% with respect to the total mass of the beverage.
5. Furthermore, the manufacturing method of the tomato-containing drink of any one of Claims 1-4 including the process of adding a sour agent.
6). The manufacturing method of the tomato containing drink of any one of Claims 1-5 whose tomato fruit juice rate is 20% or more.
7). (A) Tomato paste having Brix of 28 to 30, citric acidity of 1.3 to 1.9% by mass, and pH of 4.0 to 4.4,
(B) 1 to 3% by mass of sugar relative to the total mass of the tomato-containing beverage,
(C) 0.05 to 0.4% by mass of sodium L-glutamate with respect to the total mass of the beverage, and (D) 0.4 to 0.8% by mass of sodium chloride with respect to the total mass of the beverage,
The tomato-containing beverage is characterized in that the beverage has a pH of less than 4.0 and further has a citric acidity of 0.1 to 0.4 mass%.
8). 8. The tomato according to 7 above, which is in the form of fruit drink, fruit / vegetable mixed drink, vegetable drink, carbonated drink, dairy drink, lactic acid bacteria drink, sports drink, nutrition drink, jelly drink, alcoholic drink, soup, sauce or syrup. Containing beverage.

  According to the present invention, by containing a predetermined amount of sodium chloride, sodium L-glutamate, and sugar in a region where the pH is less than 4.0, moderate richness, umami, salty taste, and sourness can be obtained without impairing the original flavor of the material. A tomato-containing beverage that has no blue smell peculiar to vegetables can be provided.

The sensory evaluation result of the tomato containing drink manufactured in Comparative Examples 1 and 2 and Examples 1-3 is shown. The sensory evaluation result of the tomato containing drink manufactured in Comparative Examples 3 and 4 and Examples 4-8 is shown. The sensory evaluation result of the tomato containing drink manufactured by Comparative Examples 5-9 and Examples 9-13 is shown. The sensory evaluation result of the tomato containing drink manufactured by Comparative Examples 10-12 and Examples 14-17 is shown. The sensory evaluation result of the tomato containing drink manufactured by the comparative example 1 and Example 5, 18-20 is shown. The sensory evaluation result of the tomato containing drink manufactured by Comparative Examples 13-15 and Examples 21-23 is shown.

[Tomato paste]
According to the Law on the Standardization of Agricultural and Forestry Products and the Appropriate Quality Labeling (JAS Law), the tomato is crushed and squeezed or strained, the seeds are removed and concentrated, and the salt-free solid content is 8% The above are defined as “concentrated tomatoes”, and among them, those having a salt-free soluble solid content of 24% or more are classified as “tomato pastes”, but the tomato paste used in the present invention is Brix It is 28-30, the citric acidity is 1.3-1.9% by mass, and the pH is 4.0-4.4.
It is preferable that Brix is 28 to 29, citric acidity is 1.3 to 1.8% by mass, and pH is 4.0 to 4.4.
A commercial item may be used for the tomato paste used for this invention, and you may manufacture from a tomato fruit using a well-known method. Commercial tomato paste may contain salt, but it is preferable to use 1% or less. Commercially available tomato paste contains glutamic acid derived from the raw material tomato, but it is preferable to use a tomato paste of 25 mg / g or less.
The tomato fruit used as the raw material for tomato paste is not particularly limited in variety, production area, maturity, and the like. In the present invention, a tomato paste prepared from two or more kinds of tomato fruits may be used as long as it has a predetermined Brix value, citric acidity and pH.

[Brix]
The Brix value in the present invention is an indication of a refractometer for sugar at 20 ° C., and can be, for example, a solid content measured at 20 ° C. using a digital refraction system Rx-5000 (manufactured by Atago Co., Ltd.).

[Citric acidity]
Citric acidity is titrated with sodium hydroxide using a phenolphthalein indicator and calculated as the equivalent amount of citric acid as follows.
Weigh accurately 5 to 15 g of sample into a 200 ml Erlenmeyer flask, dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate while shaking with 0.1 M sodium hydroxide in a 25 ml burette. The end point is the point where the red color lasts for 30 seconds. When using a hydrogen ion concentration meter, titrate in the same manner while stirring with a magnetic stirrer, and the end point is when the pH is 8.1.
The citric acidity is calculated by the following formula.
Citric acidity (%) = A x f x 100 / W x 0.0064
[A: titration with 0.1M sodium hydroxide solution (ml), f: titer of 0.1M sodium hydroxide solution, W: sample mass (g), 0.0064: anhydrous quenching equivalent to 0.1ml of 0.1M sodium hydroxide solution Acid mass (g)]
The citric acidity of a tomato-containing beverage can be adjusted by adding a sour agent or by adjusting the amount of tomato paste.

[PH]
The pH of tomato paste and tomato-containing beverages is measured without dilution at 20 ° C. using a glass electrode pH meter.
The pH of the tomato-containing beverage can be adjusted by adding a sour agent or by adjusting the blending amount of the tomato paste.

Sugar is added to the tomato-containing beverage of the present invention. The upper limit of the amount added is 3% by mass, more preferably 2.5% by mass. Further, the lower limit of the addition amount is 1% by mass, and more preferably 1.5% by mass.
Sodium L-glutamate is added to the tomato-containing beverage of the present invention. The upper limit of the addition amount is 0.4% by mass, and more preferably 0.3% by mass. Further, the lower limit of the addition amount is 0.05% by mass, and more preferably 0.1% by mass.
Salt is added to the tomato-containing beverage of the present invention. The upper limit of the addition amount is 0.8% by mass, more preferably 0.7% by mass, and particularly preferably 0.6% by mass. Further, the lower limit of the addition amount is 0.4% by mass, and more preferably 0.5% by mass.
The tomato-containing beverage of the present invention further includes thickening polysaccharides; acidulants; monosaccharides such as fructose and glucose, disaccharides such as lactose and maltose; high-sweetness sweeteners such as sucralose and acesulfame potassium; soy polysaccharides Stabilizers such as pectin, vitamins such as vitamin C and vitamin B6, minerals such as calcium and magnesium, pigments such as marigold and caramel, and fragrances are added within a range that does not affect the effects of the present invention. May be.

[Thickening polysaccharide]
By adding the thickening polysaccharide, the body can be raised and the drinking response can be improved. Moreover, precipitation of insoluble solids derived from tomato paste can be prevented or dispersibility can be improved.
The thickening polysaccharide that can be used in the tomato-containing beverage of the present invention can be used without particular limitation as long as it is a thickening polysaccharide that can be used in foods and beverages. In particular, xanthan gum, HM pectin, and fermented cellulose. And guar gum are preferred. Of these, xanthan gum and fermented cellulose are more preferred. A thickening polysaccharide may be used individually by 1 type, and may use 2 or more types together.
Xanthan gum is a thickening polysaccharide extracted from tamarind seeds. For example, “San Ace (San-Eigen FFI Co., Ltd.)” that is commercially available can be used.
HM pectin is a polysaccharide extracted mainly from citrus fruits. For example, commercially available “YM-115-LJ (Sanki Co., Ltd.)” or the like can be used.
Fermented cellulose is cellulose produced by cellulose-producing bacteria classified into the genus Acetobacter, Pseudomonas, Agrobacterium, and the like. As a commercially available product, there is a preparation containing guar gum. For example, “Sun Artist PG (San-Eigen FFI Co., Ltd.)” or the like can be used.
Gua gum is a thickening polysaccharide derived from gua beans.
The amount of the thickening polysaccharide is preferably 0.01 to 0.5% by mass based on the total mass of the tomato-containing beverage. More preferably, it is 0.01-0.2 mass%, More preferably, it is 0.01-0.15 mass%, Most preferably, it is 0.01-0.12 mass%.

[Acidulant]
The kind and amount of the sour agent that can be used in the tomato-containing beverage of the present invention are not particularly limited as long as the pH and citric acidity of the beverage can be adjusted to a predetermined range. For example, organic acids such as citric acid, lactic acid, acetic acid and malic acid and salts thereof, inorganic acids such as phosphoric acid and salts thereof, fruit juice and the like can be used, and lactic acid is preferred. As lactic acid, for example, commercially available lactic acid manufactured by Pulac Co., Ltd., lactic acid usually used for food additives such as chemically synthesized lactic acid can be used.

[Tomato juice rate]
The “fruit juice ratio” of the product of the present invention is a relative concentration when the refractometer reading for sugar (Brix) of straight fruit juice obtained by squeezing fruit is 100%.
For example, when producing a tomato-containing beverage having a fruit juice ratio of 60%, 10% by mass of 28.8Brix tomato paste having a Brix of 4.8 at the time of squeezing is blended.
The tomato juice rate of the present invention is preferably 20% or more, and more preferably 40% or more in order to achieve the desired tomato soup quality. Although there is no particular upper limit, it is preferably 85% or less, more preferably 65% or less, from the viewpoint of suppressing acidity and blue odor derived from tomato juice.

The tomato-containing beverage of the present invention is provided as a fruit beverage, a fruit / vegetable mixed beverage, a vegetable beverage, a carbonated beverage, a dairy beverage, a lactic acid bacteria beverage, a sports drink, an energy drink, a jelly beverage, an alcoholic beverage, a soup, a sauce, a syrup, etc. be able to.
The tomato-containing beverage of the present invention may be cooled in a refrigerator, may remain at room temperature, or may be heated to about 50 ° C to 80 ° C.
The pH of the tomato-containing beverage of the present invention is less than 4.0, and the upper limit is preferably 3.9. Further, the lower limit of the pH is preferably 3.0, and more preferably 3.5. When the pH is within this range, there is no blue odor derived from raw material tomatoes, and a good balance between acidity and richness is preferable.
The upper limit of the citric acidity of the tomato-containing beverage of the present invention is preferably 0.4%, more preferably 0.35%, and even more preferably 0.3%. Further, the lower limit is preferably 0.1%, more preferably 0.15%, and even more preferably 0.18%. Normally, acidity is produced when heated, but it is preferable that the acidity of citric acid is within this range because the acidity does not become strong even when heated and has a suitable acidity.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by the following Example.
[Comparative Examples 1 and 2 and Examples 1 to 3]
<Prototype method>
A tomato soup beverage was prepared as a tomato-containing beverage by the method shown below with the blending amounts shown in Table 1.
Dilute commercially available tomato paste (Brix: 28.3 (Brix at squeezed Brix: 4.8), citric acidity: 1.6 mass%, pH: 4.2, salt-free) with water, add sodium L-glutamate, salt, sugar, Lactic acid (fermented lactic acid 50% (manufactured by Pulac)) or citric acid was added to adjust the pH to 3.9 or 3.5, and the total amount was adjusted to 10 kg using ion-exchanged water. The acidity was measured to obtain a tomato soup beverage (tomato fruit juice rate 41%) The obtained tomato soup beverage was sterilized by heating, filled in a 200 g can in a hot pack, and cooled to room temperature.
In addition, the measurement of pH was performed at 20 ° C. using a glass electrode pH meter (manufactured by Toa DKK Co., Ltd.) with a sample filled after sterilization and once cooled.
The citric acidity was measured by the above-described method using a sample that was filled after sterilization and cooled once.

<Evaluation method>
Each sample placed at room temperature overnight was heated in an incubator at 55 ° C., and the flavor difference was evaluated.
The taste evaluation was performed by sensory evaluation by 10 panelists and scored as follows.
Item: Blue smell, umami, salty, sour, rich, tomato soup
0 points: No
2 points: slightly
4 points: Somewhat
6 points: Yes
8 points: There is quite a lot. Here, tomato soup beverage quality means a tomato soup beverage that does not have the blue smell peculiar to tomatoes, and can feel umami, richness, moderate saltiness and acidity.

The results are shown in Table 2 and FIG.
In Comparative Examples 1 and 2, the blue odor peculiar to tomatoes is strongly felt, and while the number of elements required for tomato soup beverages such as umami, salty, and rich is low, sugar, salt, and sodium L-glutamate are added. In Examples 1 to 3, the blue odor was reduced, and umami, salty taste, and richness were felt, making it feel like a tomato soup beverage. Fig. 1 shows the score of the tomato soup beverage.

[Comparative Examples 3 and 4 and Examples 4 to 8]
<Prototype method>
Tomato soup beverages were prepared in the same manner as in Example 1 with the blending amounts shown in Table 3.
<Evaluation method>
Evaluation was performed in the same manner as in Example 1. In addition, the sensory evaluation by five panelists was performed for the flavor evaluation.

The results are shown in Table 4 and FIG.
As the amount of glutamic acid increased, umami and sourness became stronger. In Comparative Example 3, although not so strong acidity was felt, the umami taste was low and the tomato soup beverage was low. In Comparative Example 4, umami is felt strongly, but by adding a large amount of sodium L-glutamate, the amount of lactic acid required to make the pH less than 4.0 increases, and the acidity is felt strongly. The tomato soup beverage was as low as in Example 3. On the other hand, in Examples 4-8, the balance between umami and sourness was good, and the taste of tomato soup was strongly felt. FIG. 2 shows the relationship between the amount of sodium L-glutamate added in Comparative Examples 3 and 4 and Examples 4 to 8, the tomato soup beverage quality, umami and sourness.

[Comparative Examples 5 to 9 and Examples 9 to 13]
<Prototype method>
Tomato soup beverages were prepared in the same manner as in Example 1 with the blending amounts shown in Table 5.
<Evaluation method>
Each sample placed at room temperature overnight was heated in an incubator at 55 ° C., and the flavor difference was evaluated.
The taste was evaluated by sensory evaluation by five panelists and scored as follows.
Item: Overall flavor
0 points: bad
2 points: Slightly bad
4 points: Neither
6 points: Slightly delicious
8 points: Delicious items: strength of sweetness, strength of salty taste, strength of sourness
0 points: weak
2 points: Slightly weak
4 points: just right
6 points: Slightly strong
8 points: Strong item: Richness of tomato and tomato soup
0 points: No
2 points: slightly
4 points: Somewhat
6 points: Yes
8 points: There are quite

The results are shown in Table 6 and FIG.
As the amount of sugar increased, the body became stronger and the acidity was felt weaker. In Comparative Examples 5 and 6, the taste of tomato soup was low due to lack of sweetness or weakness, and conversely strong acidity. In Comparative Examples 7 to 9, the amount of sugar was large, so the sweetness was strong, but the richness did not increase any more and the tomato soup beverage quality was low. On the other hand, in Examples 9 to 13, the richness and acidity were moderately felt, the overall flavor was also highly evaluated, and the tomato soup beverage was strongly felt. FIG. 3 shows the relationship among the tomato soup beverage quality, the overall flavor, the richness, and the acidity strength in Comparative Examples 5, 6, and 7-9 and Examples 9-13.

[Comparative Examples 10-12 and Examples 14-17]
<Prototype method>
Tomato soup beverages were prepared in the same manner as in Example 1 with the blending amounts shown in Table 7.
<Evaluation method>
The same method as in Example 9 was used.

The results are shown in Table 8 and FIG.
As the amount of salt increased, the body became stronger. In Comparative Examples 10 and 11, the saltiness is insufficient, and the tomato soup beverage is low, and in Comparative Example 12, the amount of salt is high, so the saltiness is strong, but the richness is not higher, and is comparable to Comparative Example 11. The taste of tomato soup was low. On the other hand, in Examples 14-17, salty taste was moderately felt and a tomato soup drink-like feeling came to be felt. FIG. 4 shows the relationship between the taste of tomato soup and the strength of salty taste in Comparative Examples 10-12 and Examples 14-17.

(Examples 18 to 20)
<Prototype method>
Tomato soup beverages were prepared in the same manner as in Example 1 with the blending amounts shown in Table 9. In addition, the homogenization in Examples 18-20 was implemented after adding a thickening polysaccharide.
<Evaluation method>
The same method as in Example 1 was performed. In addition, the sensory evaluation by five panelists was performed for the flavor evaluation.

The results are shown in Table 10 and FIG.
When the thickening polysaccharide was contained, the richness was felt stronger than in Example 5, and the tomato soup beverage quality was high.

[Comparative Examples 13-15 and Examples 21-23]
<Prototype method>
Tomato soup beverages having a tomato juice ratio of 21%, 62%, and 83% were prepared in the same manner as in Example 1 with the blending amounts shown in Table 11.
<Evaluation method>
The same method as in Example 1 was performed. In addition, the sensory evaluation by five panelists was performed for the flavor evaluation.

The results are shown in Table 12 and FIG.
From Table 12, in Comparative Examples 13-15, the blue odor peculiar to a tomato is strongly felt, and the score of the element required for tomato soup drinks, such as umami, salty taste, and richness, is low. Moreover, even if the tomato juice rate was increased, the quality of tomato soup beverage was extremely low.
On the other hand, in Examples 21 to 23, as a result of adding a predetermined amount of sugar, salt, and sodium L-glutamate, the blue odor was reduced, umami, salty taste, and richness were felt, and the quality of tomato soup beverage was also high. .
Therefore, when the tomato juice specified in the present invention is used, even if the tomato juice rate is changed, the addition of a predetermined amount of sugar, salt, and sodium L-glutamate makes it feel like a tomato soup beverage. Tomato soup beverages can be made.
Here, when Example 23 and Comparative Example 4 (Table 3) are compared, the citric acidity of both is 0.36 and 0.35, respectively. In Example 23, although the citric acidity was slightly higher, the acidity was suppressed from the results of the sensory evaluation, and the tomato soup beverage was sufficiently felt. Therefore, the effect of the present invention cannot be obtained when sodium glutamate and lactic acid are simply increased, but when a predetermined amount of sugar, salt, and L-glutamic acid specified in the present invention are added, the amount of lactic acid is changed by changing the fruit juice rate. It can be seen that the effect of the present invention can be obtained even if the number is increased.

Claims (8)

A method for producing a tomato-containing beverage,
Tomato paste having a Brix of 28-30, a citric acidity of 1.3-1.9% by mass, and a pH of 4.0-4.4, 1-3% by mass of sugar with respect to the total mass of the beverage, 0.05 Adding ~ 0.4% by mass sodium L-glutamate and 0.4-0.8% by mass sodium chloride, further adjusting the citrate acidity of the beverage to 0.1-0.4% by mass, and adjusting the pH of the beverage to less than 4.0 The manufacturing method of the tomato containing drink including the process to adjust to.   Furthermore, the manufacturing method of the tomato containing drink of Claim 1 including the process of adding a polysaccharide thickener.   The method for producing a tomato-containing beverage according to claim 1 or 2, wherein the thickening polysaccharide is at least one selected from xanthan gum, pectin, fermented cellulose, and guar gum.   The method for producing a tomato-containing beverage according to claim 3, wherein the addition amount of the thickening polysaccharide is 0.01 to 0.5 mass% with respect to the total mass of the beverage.   Furthermore, the manufacturing method of the tomato-containing drink of any one of Claims 1-4 including the process of adding a sour agent.   The manufacturing method of the tomato containing drink of any one of Claims 1-5 whose tomato fruit juice rate is 20% or more. (A) Tomato paste having Brix of 28 to 30, citric acidity of 1.3 to 1.9% by mass, and pH of 4.0 to 4.4,
(B) 1 to 3% by mass of sugar relative to the total mass of the tomato-containing beverage,
(C) 0.05 to 0.4% by mass of sodium L-glutamate with respect to the total mass of the beverage, and (D) 0.4 to 0.8% by mass of sodium chloride with respect to the total mass of the beverage,
The tomato-containing beverage is characterized in that the beverage has a pH of less than 4.0 and further has a citric acidity of 0.1 to 0.4 mass%.   The tomato according to claim 7, which is in the form of fruit drink, fruit / vegetable mixed drink, vegetable drink, carbonated drink, dairy drink, lactic acid bacteria drink, sports drink, nutrition drink, jelly drink, alcoholic drink, soup, sauce or syrup. Containing beverage.