Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
  • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
  • A23L27/33—Artificial sweetening agents containing sugars or derivatives
  • A23L27/36—Terpene glycosides
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/02—Preparation of other alcoholic beverages by fermentation
  • C12G3/025—Low-alcohol beverages
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G1/00—Preparation of wine or sparkling wine
  • C12G1/14—Preparation of wine or sparkling wine with low alcohol content
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G2200/00—Special features
  • C12G2200/21—Wine additives, e.g. flavouring or colouring agents
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/02—Preparation of other alcoholic beverages by fermentation
  • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis

Definitions

• the present invention relates to drinks and the like containing steviol glycosides and alcohol.
• the present invention also relates to a method for producing the beverage, a concentrate (for example, a concentrate) for preparing the beverage, and a method for improving the taste of a steviol glycoside-containing beverage.
• Patent Document 1 discloses a sweetener composition containing a preservative, a high-intensity sweetener, and a sweet taste improving composition, and a method for producing the same. Further, a sweetened edible composition containing an edible material, a preservative, a high-intensity sweetener, and a sweet taste improving composition is also disclosed. , beverages, medicines, tobacco, functional foods, oral hygiene products or cosmetics.
• Patent Document 2 discloses a composition containing rebaudioside M and 1,3-propanediol and a method for producing the same. It is also described that the composition can be used as a sweetener for food and drink products.
• the present inventors added one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M to a beverage containing a predetermined amount of alcohol, thereby causing almost no alcoholic taste. For the first time, we succeeded in improving the flavor.
• the present invention is based on such knowledge.
• the present invention provides the following methods for improving the taste of beverages, concentrates, and steviol glycoside-containing beverages.
• [1] Containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D and rebaudioside M, A beverage having an alcohol content of 0.05 v/v% or more and less than 0.5 v/v%.
• [2] The beverage according to [1], wherein the total content of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M is 50 to 800 ppm.
• the low-intensity sweetener is one or more sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, lactose, psicose, xylitol, erythritol, allose, tagatose, xylose, ribose, fructose corn syrup, and combinations thereof.
• the alcohol content of a beverage containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M is greater than 0 v/v% and less than 0.5 v/v%.
• a method for improving the taste of a steviol glycoside-containing beverage the method comprising adjusting the taste to a steviol glycoside-containing beverage.
• [14] comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M;
• the content of rebaudioside D is 0 ppm or more and less than 60 ppm, and the content of rebaudioside M is 30 to 600 ppm, preferably 50 to 500 ppm, more preferably 100 to 450 ppm,
• the content of rebaudioside M is 0 ppm or more and less than 50 ppm
• the content of rebaudioside D is 30 to 600 ppm, preferably 50 to 500 ppm, more preferably 100 to 450 ppm, or
• the total of rebaudioside D and rebaudioside M The content is more than 0 ppm and less than 110 ppm, preferably 10 ppm to 110 ppm, more preferably 30 ppm to 110 ppm,
• a novel beverage containing steviol glycosides and alcohol is provided.
• a novel beverage containing steviol glycosides and alcohol which is improved in one or more taste qualities selected from the group consisting of sweetness intensity, thickness, off-taste, and alcoholic taste. be done.
• a method for improving one or more taste qualities selected from the group consisting of sweetness intensity, thickness, rough taste, and alcoholic taste of a steviol glycoside-containing beverage is provided.
• FIG. 3 is a diagram showing a radar chart of sensory evaluation results in Example A.
• FIG. FIG. 3 is a diagram showing the evaluation results of sweetness intensity, thickness, off-taste, alcohol taste, and overall evaluation of each sample in the sensory evaluation in Example B. It is a figure which shows the evaluation result of the sweetness intensity, thickness, coarse taste, alcohol feeling, and comprehensive evaluation of each sample in the sensory evaluation in Example C.
• FIG. 3 is a diagram showing the evaluation results of sweetness intensity, thickness, off-taste, alcohol taste, and overall evaluation of each sample in the sensory evaluation in Example D.
• FIG. 7 is a diagram showing a radar chart for each sample of sensory evaluation in Example D. It is a figure which shows the evaluation result of the sweetness intensity, thickness, coarse taste, and alcoholic feeling of each sample in the sensory evaluation in Example E.
• FIG. 7 is a diagram showing a radar chart for each sample of sensory evaluation in Example E.
• ppm means “mass ppm” unless otherwise specified.
• rebaudioside means “rebaudioside.”
• the present invention provides, as one aspect, a beverage containing steviol glycoside and alcohol (hereinafter also referred to as "beverage of the present invention").
• the beverage contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, and has an alcohol content of 0.05 v/v% or more; and less than 0.5% v/v.
• the beverage of the present invention contains one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M, and (a) the content of rebaudioside D is 0 ppm or more and less than 60 ppm; and the content of rebaudioside M is 30 to 600 ppm, (b) the content of rebaudioside M is 0 ppm or more and less than 50 ppm, and the content of rebaudioside D is 30 to 600 ppm, or (c) the total content of rebaudioside D and rebaudioside M is contained.
• a beverage is provided, wherein the amount is greater than 0 ppm and less than 110 ppm, and the alcohol content is greater than 0 v/v% and less than 0.5 v/v%.
• the beverage according to the preferred embodiment of the present invention has improved taste quality at least one selected from the group consisting of sweetness intensity, thickness, rough taste, and alcoholic taste. Beverages according to some preferred embodiments of the invention have at least improved (enhanced) sweetness intensity. Beverages according to some preferred embodiments of the present invention have improved sweetness intensity, as well as thickness and off-taste. Furthermore, the beverage according to a preferred embodiment of the present invention substantially contains only naturally occurring steviol glycosides as a sweetener, or substantially only naturally occurring steviol glycosides and a natural low-intensity sweetener. This also meets the needs of consumers seeking natural products.
• containing substantially only naturally occurring steviol glycosides as a sweetener, or substantially containing only naturally occurring steviol glycosides and a natural low-intensity sweetener means the amount of impurities. Or it means that other sweeteners can be included in an amount below the sweetness threshold (eg, an amount less than 20 ppm).
• Beverages according to other preferred embodiments of the present invention contain steviol glycosides, thereby eliminating or reducing the use of high-calorie sweeteners such as sugar and high-fructose corn syrup, thereby reducing calories. be able to.
• Steviol glycosides are sweet substances that have a skeleton of steviol, which is a type of diterpenoid contained in the leaves of Stevia rebaudiana, the Asteraceae family. Many steviol glycosides are tens to hundreds of times sweeter than sugar, so they are used in the food and beverage industry as calorie-free sweeteners.
• the leaves of conventional Stevia plants contain the largest amount of Stevioside, which has three glucose molecules attached to the steviol skeleton, followed by Rebaudioside A, or Reb A, which has four glucose molecules attached. Contains many.
• rebaudioside D and rebaudioside M which have a structure in which five and six glucose molecules are bonded, respectively, are contained in very small amounts in the leaves of conventional Stevia plants.
• one or more steviol glycosides selected from the group consisting of Rebaudioside A, Rebaudioside D, and Rebaudioside M are used as the steviol glycoside.
• Rebaudioside A, Rebaudioside D, and Rebaudioside M used in the present invention may be extracted directly from Stevia, or by chemically or biochemically adding glucose to a compound having a different structure contained in the Stevia extract. You may get it.
• the total content of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M is not particularly limited, but these in the beverage according to some embodiments of the present invention.
• the total content of steviol glycosides is 50-800 ppm.
• the total content of one or more steviol glycosides selected from the group consisting of Rebaudioside A, Rebaudioside D and Rebaudioside M in the beverage is 30-800 ppm, 30-700 ppm, 30 ⁇ 600ppm, 30-500ppm, 30-450ppm, 30-400ppm, 30-300ppm, 30-200ppm, 30-100ppm, 50-700ppm, 50-600ppm, 50-500ppm, 50-450ppm, 50-400ppm, 50-300 ppm , 50-200ppm, 100-800ppm, 100-700ppm, 100-600ppm, 100-500ppm, 100-450ppm, 100-400ppm, 100-300ppm, 100-200ppm, 150-800ppm, 150-700ppm, 15 0-600ppm, 150 ⁇ 500ppm, 150-450ppm, 150-400ppm, 150-300ppm, 150-200ppm, 200-800ppm, 200-700ppm, 200-600ppm,
• the total content is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and still more preferably 100 to 450 ppm.
• the content of these steviol glycosides in the beverage may be calculated from the amount of added raw materials, or may be measured using a known analytical method such as liquid chromatography.
• the content of Rebaudioside A in beverages according to some embodiments of the present invention is 0-800ppm, 0-700ppm, 0-600ppm, 0-500ppm, 0-400ppm, 0-300ppm, 0-200ppm, 0-100ppm.
• 0-10ppm 0-5ppm
• 30-800ppm 30-700ppm, 30 ⁇ 600ppm, 30-500ppm, 30-450ppm, 30-400ppm, 30-300ppm, 30-200ppm, 30-100ppm, 50-700ppm, 50-600ppm, 50-500ppm, 50-450ppm, 50-400ppm, 50-300 ppm , 50-200ppm, 100-800ppm, 100-700ppm, 100-600ppm, 100-500ppm, 100-450ppm, 100-400ppm, 100-300ppm, 100-200ppm, 150-800ppm, 150-700ppm, 15 0-600ppm, 150 ⁇ 500ppm, 150-450ppm, 150-400ppm, 150-300ppm, 150-200ppm, 200-800ppm,
• the content of rebaudioside A is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside A is 0-50 ppm, 0-30 ppm, 0-20 ppm or 0-10 ppm.
• the content of rebaudioside A in the beverage may be calculated from the amount of added raw materials, or may be measured using a known analytical method such as liquid chromatography.
• the content of Rebaudioside D in the beverage according to some embodiments of the present invention is 0-800ppm, 0-700ppm, 0-600ppm, 0-500ppm, 0-400ppm, 0-300ppm, 0-200ppm, 0-100ppm , 0-90ppm, 0-80ppm, 0-70ppm, 0-60ppm, 0-50ppm, 0-40ppm, 0-30ppm, 0-20ppm, 0-10ppm, 0-5ppm, 30-800ppm, 30-700 ppm, 30-600 ppm, 30-500 ppm, 30-450 ppm, 30-400 ppm, 30-300 ppm, 30-00ppm, 30 to 200 ppm, 50 to 700 ppm, 50-600 ppm, 50-600 ppm, 50-50 ppm, 50 ⁇ 50 ⁇ 450 ppm, 50 ⁇ 400ppm, 50-300ppm, 50-200ppm, 100-800ppm, 100-700ppm, 100-
• the content of rebaudioside D is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and still more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside D is 0-50 ppm, 0-30 ppm, 0-20 ppm or 0-10 ppm.
• the content of rebaudioside D in the beverage may be calculated from the amount of raw materials added, or may be measured using a known analysis method such as liquid chromatography.
• the content of Rebaudioside M in the beverage according to some embodiments of the present invention is 0-800ppm, 0-700ppm, 0-600ppm, 0-500ppm, 0-400ppm, 0-300ppm, 0-200ppm, 0-100ppm , 0-90ppm, 0-80ppm, 0-70ppm, 0-60ppm, 0-50ppm, 0-40ppm, 0-30ppm, 0-20ppm, 0-10ppm, 0-5ppm, 30-800ppm, 30-700 ppm, 30-600 ppm, 30-500 ppm, 30-450 ppm, 30-400 ppm, 30-300 ppm, 30-00ppm, 30 to 200 ppm, 50 to 700 ppm, 50-600 ppm, 50-600 ppm, 50-50 ppm, 50 ⁇ 50 ⁇ 450 ppm, 50 ⁇ 400ppm, 50-300ppm, 50-200ppm, 100-800ppm, 100-700ppm, 100-
• the content of rebaudioside M is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and still more preferably 100 to 450 ppm. In other preferred embodiments, the content of Rebaudioside M is 0-50 ppm, 0-30 ppm, 0-20 ppm or 0-10 ppm.
• the content of rebaudioside M in the beverage may be calculated from the amount of raw materials added, or may be measured using a known analytical method such as liquid chromatography.
• the total content of rebaudioside D and rebaudioside M in the beverage according to some embodiments of the present invention is 100 to 700 ppm, 100 to 500 ppm, or 100 to 450 ppm, and the content of rebaudioside A is 50 ppm or less, 40 ppm or less , 30 ppm or less, 20 ppm or less, or 10 ppm or less.
• the total content of Rebaudioside D and Rebaudioside M in the beverage is greater than 0 ppm and less than 110 ppm. In some other embodiments of the invention, the total content of rebaudioside D and rebaudioside M in the beverage is 10-100 ppm, 30-100 ppm, 50-100 ppm, 10-80 ppm, 30-80 ppm or 50-80 ppm. There may be.
• Beverages according to some embodiments of the present invention include steviol glycosides other than one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, as long as the effects of the present invention are not impaired. May include the body.
• Such steviol glycosides include rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, and dulcoside.
• the composition may further contain one or more steviol glycosides selected from the group consisting of C, rubusoside, steviol, steviol monoside, steviolbioside, and stevioside.
• the composition ratio of the total amount of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M to the total amount of other steviol glycosides is , mass ratio 99:1 to 50:50, 95:5 to 55:45, 90:10 to 60:40, 85:15 to 65:35, 80:20 to 70:30, 80:20 to 75: 25, 99:1 to 85:5, 98:2 to 86:14, 97:3 to 87:13, 96:4 to 88:12 or 95:5 to 89:11.
• Beverages in some embodiments of the invention contain alcohol.
• alcohol means ethyl alcohol (ethanol) unless otherwise specified.
• Beverages in some embodiments of the invention contain greater than or equal to 0.05% v/v and less than 0.5% v/v alcohol.
• Beverages in other embodiments of the invention contain greater than 0% v/v and less than 0.5% v/v alcohol.
• the alcohol content is expressed as a volume/volume percentage (v/v%).
• the alcohol content of a beverage can be measured by a method specified by the Japan Taxation Bureau. For example, it can be measured using a vibrating density meter.
• a sample is prepared by removing carbon dioxide gas from a beverage by filtration or ultrasonic waves, then the sample is distilled, the density of the resulting distillate at 15°C is measured, and the analysis method prescribed by the National Tax Agency (normal 19 National Tax Agency Directive No. 6, revised on June 22, 2007), "Table 2: Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) Conversion Table" is used for conversion. be able to. Alternatively, if the alcohol content of the alcoholic beverage to be used is known, it can be calculated from the alcohol content and the amount added.
• the alcohol component used in the beverages in some embodiments of the present invention is not particularly limited. Any drinkable alcohol ingredient may be used, such as spirits, liqueurs, shochu, whiskey, brandy, raw alcohol (for example, neutral spirits), plum wine, fruit wine, and sweet fruit wine. Alcohol may be obtained by fermentation or chemical synthesis. Alternatively, the alcohol originally contained in the raw materials used may be used as is, or a part of the alcohol originally contained in the raw materials used may be removed to adjust the alcohol content to a specified level. good. Alternatively, the beverage precursor may be prepared and then fermented to produce alcohol.
• Any drinkable alcohol ingredient may be used, such as spirits, liqueurs, shochu, whiskey, brandy, raw alcohol (for example, neutral spirits), plum wine, fruit wine, and sweet fruit wine. Alcohol may be obtained by fermentation or chemical synthesis. Alternatively, the alcohol originally contained in the raw materials used may be used as is, or a part of the alcohol originally contained in the raw materials used may be removed to adjust the alcohol content to a specified level. good. Alternatively
• the alcohol content of the beverage in some embodiments of the present invention is 0.05 v/v% or more and less than 0.5 v/v%.
• the alcohol content of the beverage in other embodiments of the present invention is more than 0 v/v% and less than 0.5 v/v%, 0.01 to 0.49 v/v%, 0.03 to 0.49 v /v%, 0.05-0.49v/v%, 0.07-0.49v/v%, 0.1-0.49v/v%, 0.15-0.49v/v%, 0.
• the alcohol content is preferably 0.05 to 0.45 v/v%, more preferably 0.07 to 0.4 v/v%, even more preferably 0.1 to 0.4 v/v%.
• the beverage in some embodiments of the invention is a non-alcoholic beverage.
• Standards for non-alcoholic beverages vary by country, but in Japan, beverages with an alcohol content of 1 part or more are defined as "alcoholic beverages" (Article 2, Paragraph 1 of the Liquor Tax Law). Furthermore, in many countries, beverages with an alcohol content of less than 0.5% v/v are treated as non-alcoholic beverages. Accordingly, the alcohol content of the non-alcoholic beverage in some embodiments of the invention is less than 0.5% v/v.
• the beverage in some embodiments of the invention may be a sparkling beverage.
• sparkling beverage refers to a beverage that generates foam, and includes, for example, a beverage that forms a layer of foam on the surface of the beverage when poured into a container.
• Examples of sparkling drinks include carbonated drinks.
• Carbonated beverages are beverages that contain carbon dioxide gas, and examples of such beverages include those that are obtained by separately injecting carbon dioxide gas into beverages, those that are obtained using carbonated water as a raw material, and those that are obtained using carbonated water as a raw material. This includes beverages that generate carbon dioxide gas by partially fermenting them.
• the gas pressure of the sparkling beverage is not particularly limited, but may be 0.5 to 5.0 kgf/cm 2 , 0.5 to 4.5 kgf/cm 2 , 0.5 to 4.0 kgf/cm 2 , or 0.5 to 4.0 kgf/cm 2 .
• gas pressure refers to the gas pressure of carbon dioxide gas in a sparkling beverage in a container, unless otherwise specified.
• gas pressure fix the beverage at a liquid temperature of 20°C to a gas pressure gauge, open the gas pressure gauge stopcock once to release the carbon dioxide from the headspace, and then close the stopcock again. This can be done by shaking the gas internal pressure gauge and reading the value when the pointer reaches a certain position.
• the method is used to measure the gas pressure of a sparkling beverage.
• Beverages in some embodiments of the present invention are not particularly limited, and for example, beverages in some embodiments of the present invention include beer, non-alcoholic beer, malt drink, lactic acid bacteria drink, fermented drink, cocoa drink, and sports drink. , nutritional drinks, tea-based beverages (e.g., tea beverages such as green tea, oolong tea, brown rice tea, black tea, non-tea beverages such as barley tea, pigeon barley tea, sesame barley tea, buckwheat tea, cherry blossom tea, sweet tea, herbal tea, etc.), Soft drinks, coffee drinks (packed coffee, liquid coffee, etc.), carbonated drinks (e.g.
• tea-based beverages e.g., tea beverages such as green tea, oolong tea, brown rice tea, black tea, non-tea beverages such as barley tea, pigeon barley tea, sesame barley tea, buckwheat tea, cherry blossom tea, sweet tea, herbal tea, etc.
• Soft drinks coffee drinks (packed coffee, liquid
• cola flavored drinks clear carbonated drinks, ginger ale, fruit juice carbonated drinks, milk-containing carbonated drinks, sugar-free carbonated drinks, etc.
• functional Beverages e.g. sports drinks, energy drinks, health support drinks, pouch jelly drinks, etc.
• fruit/vegetable drinks e.g. 100% fruit juice drinks, fruit-containing drinks, soft drinks with low fruit juice content, fruit drinks containing fruit grains or fruit pulp
• milk drinks for example, milk, drink yogurt, lactic acid bacteria drinks, milk-containing soft drinks, etc.
• soy milk drinks for example, soy milk or soybean drinks, etc.
• flavored water for example, soy milk or soybean drinks, etc.
• the form of the beverage in some embodiments of the present invention is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container. good.
• a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container. good.
• the type of heat sterilization is not particularly limited, and it can be performed using conventional methods such as UHT sterilization and retort sterilization.
• the temperature of the heat sterilization step is not particularly limited, but is, for example, 65 to 130°C, preferably 85 to 120°C, for 10 to 40 minutes. However, if a sterilization value equivalent to the above conditions is obtained, there is no problem with sterilization at an appropriate temperature for several seconds, for example, 5 to 30 seconds.
• sweetness intensity means the intensity of sweetness exhibited by a substance. For example, if the sweetness intensity exhibited by sucrose per unit concentration Brix is defined as sweetness level 1, rebaudioside A, rebaudioside D, and rebaudioside M are all about 200 to 300 times (for example, about 225 times) be.
• the sweetness intensity of the beverage of the present invention is obtained by multiplying these sweetness degrees by the concentration of the sweetener in the beverage of the present invention (w/v% (in the case of a beverage, it can be equated with w/w%)). Become.
• the central value of a high-intensity sweetener having a wide range of sweetness is used unless otherwise specified.
• the sweetness intensity of the beverage of the present invention does not need to be derived only from rebaudioside A, rebaudioside D and/or rebaudioside M, and when it contains any sweetener, the sweetness intensity is derived from these sweeteners. This is the total value of The relative ratio of the sweetness of other sweeteners to the sweetness of sucrose 1 can be determined from a known sugar sweetness conversion table (for example, Beverage Japan Co., Ltd. "Beverage Terminology Dictionary" material, p. 11).
• sucrose For example, if the sweetness level of sucrose is 1, glucose is about 0.6 to 0.7, fructose is about 1.3 to 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to 0.5, galactooligosaccharide is about 0.7, lactose is about 0.2 to 0.3, psicose is about 0.7, and allose is about 0. 8.
• Tagatose is about 0.9, and fructose glucose liquid sugar is about 0.75.
• the sweetness intensity of the beverages according to some embodiments of the present invention varies depending on the specific beverage, but is preferably approximately 0.1 to 20, for example, 0.1 to 18, 0.1 to 15, 0. 5-14.5, 1.0-14.0, 1.5-13.5, 2.0-13.0, 2.5-12.5, 3.0-12.0, 3.5- 11.5, 4.0-11.0, 4.5-10.5, 5.5-10.0, 6.0-9.5, 6.5-9.0, 7.0-8. 5, 7.5-8.0, 4.5-12.5, 4.5-10.0, 4.5-7.5, 5.5-12.5, 5.5-10.0, It may be 5.5-7.5, 6.5-12.5, 6.5-10.0 or 6.5-7.5.
• Beverages in some embodiments of the present invention may further contain a low-intensity sweetener, as long as the effects of the present invention are not impaired.
• the term "low intensity sweetener” means a sweetener having a sweetness level comparable to or lower than that of sucrose.
• a low-intensity sweetener is 0.1 times or more, but less than 5 times, less than 3 times, less than 2 times, less than 1.5 times, less than 1.0 times, It exhibits a sweetness less than 0.8 times, less than 0.7 times, less than 0.6 times, less than 0.5 times, or less than 0.4 times.
• Low-intensity sweeteners that can be used in the present invention include, for example, glucose, sucrose, fructose, maltose, oligosaccharides, lactose, psicose, xylitol, erythritol, allose, tagatose, xylose, ribose, high-fructose corn syrup, and combinations thereof.
• the beverage in a preferred embodiment of the invention comprises glucose, fructose, sucrose, high fructose corn syrup or rare sugars such as psicose (allulose), xylitol and erythritol.
• Low-intensity sweeteners such as sucrose and high-fructose glucose liquid sugar that are often used in beverages contain a lot of energy, so by reducing the content of low-intensity sweeteners, the energy (calories) of beverages can be significantly reduced. It is possible.
• the concentration of the low-potency sweetener is kept low to provide low-energy (i.e., low-calorie) yet low-potency sweeteners as well as rebaudioside A, rebaudioside D, and/or rebaudioside. In combination with M, you can feel a sufficient sweetness when ingested.
• the content of the low-intensity sweetener is preferably an amount that provides energy of 100 Kcal/100 ml or less.
• the energy of the beverage in some embodiments of the present invention is 0-100Kcal/100ml (100Kcal/100ml or less), 0-95Kcal/100ml, 0-90Kcal/100ml, 0-85Kcal/100ml, 0-80Kcal depending on the embodiment.
• /100ml 0-75Kcal/100ml, 0-70Kcal/100ml, 0-65Kcal/100ml, 0-60Kcal/100ml, 0-55Kcal/100ml, 0-50Kcal/100ml, 0-45Kcal/100ml, 0-40Kcal/10 0ml , 0-35Kcal/100ml, 0-30Kcal/100ml, 0-25Kcal/100ml, 0-20Kcal/100ml, 0-15Kcal/100ml, 0-10Kcal/100ml, 0-5Kcal/100ml, 5-90Kcal/100ml, 5 ⁇ 80Kcal/100ml, 5-70Kcal/100ml, 5-60Kcal/100ml, 5-55Kcal/100ml, 5-50Kcal/100ml, 5-45Kcal/100ml, 5-40Kcal/100ml, 5-35Kcal/100ml, 5-30K cal /100ml, 5-25K
• Beverages in some embodiments of the present invention may further contain a high-intensity sweetener other than the above-mentioned steviol glycosides, as long as the effects of the present invention are not impaired.
• a high-intensity sweetener refers to a compound having a stronger sweetness than sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of a naturally derived compound and a synthetic compound.
• high-intensity sweeteners are, for example, 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1,000 times or more, 5,000 times or more, 10,000 times or more, 50,000 times more than sucrose. It is more than twice as sweet, more than 100,000 times sweeter.
• the steviol glycosides mentioned above are also a type of high-intensity sweetener.
• high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame, sucrose derivatives such as sucralose, acesulfame potassium (acesulfame K), saccharin, sodium saccharin, sodium cyclamate, and dultin.
• peptide sweeteners such as aspartame, neotame, and advantame
• sucrose derivatives such as sucralose, acesulfame potassium (acesulfame K)
• saccharin sodium saccharin, sodium cyclamate
• dultin dultin
• synthetic sweeteners such as disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone (including those that exist naturally, but are mainly distributed as synthetic sweeteners, such as neohesperidin dihydrochalcone),
• sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazein, pentadine, hernandurtin, 4 ⁇ -hydroxyhernandurtin, miraculin, glycyrrhizin, rubusoside, phyllodultin, or high-intensity sweetener ingredients.
• Plant extracts including Siraitia grosvenorii extract, Glycyrrhiza glabra extract, Rubus suavissimus S. Lee extract, Hydrangea macrophylla var. thunbergii extract, Sclerochiton ilicifolius extract, Thaumataococcus daniellii Benth extract, Dioscoreophyllum volkensii (serendipity berry) extract, Curculigo latifolia extract, Richardella dulcifica (miracle fruit) extract, Pentadiprandra brazzeana extract, Capparis masaikai extract Lippia dulcis (sweet herb Mexican) extract, etc., sweet components in the extract, mogrosides (mogroside V, mogroside IV, etc.) obtained by processing Luo Han Guo and Luo Han Guo extract, phyllodultin glycosides, etc.
• Glycosides obtained from plant extracts Glycyrrhiza glabra plant sweeteners (e.g. triterpene glycosides such as glycyrrhizin), Rubus suavissimus S. Lee plant sweeteners (e.g. diterpene glycosides such as rubusoside), Hydrangea macrophylla var. thunbergii plant-based sweet ingredients (e.g. dihydroisocoumarins such as phyllodultin), Sclerochiton ilicifolius plant-based sweet ingredients (e.g. amino acids such as monatin), Thaumataococcus daniellii Benth plant-based sweet ingredients (e.g.
• proteins such as thaumatin) Dioscoreophyllum volkensii plant-containing sweet ingredients (e.g. proteins such as monellin), Curculigo latifolia plant-containing sweet ingredients (e.g. proteins such as curculin), Richardella dulcifica plant-containing sweet ingredients (e.g.
• proteins such as miraculin Pentadiprandra brazzeana plant-containing sweet ingredients
• Sweet ingredients e.g., proteins such as brazein, pentazine, etc.
• Capparis masaikai plant-containing sweet ingredients e.g., proteins such as mavinlin
• Lippia dulcis plant-containing sweet ingredients e.g., sesquis such as hernandurtin, 4 ⁇ -hydroxyhernandurtin, etc.) terpenes
• the beverage in another embodiment of the present invention contains a high-intensity sweetener other than rebaudioside A, rebaudioside D and rebaudioside M, such as a peptide sweetener, sucrose. It may also contain derivatives or synthetic sweeteners.
• a beverage in another embodiment of the invention may contain, in addition to rebaudioside D and/or rebaudioside M, one or more high-intensity sweeteners selected from acesulfame K and sucralose.
• the beverage in another embodiment of the present invention may contain only acesulfame K, only sucralose, or a combination of acesulfame K and sucralose.
• the total content of one or more high intensity sweeteners selected from acesulfame K and sucralose may be 10 to 400 ppm, for example 20 to 350 ppm, 50 to 300 ppm or 50 to 250 ppm. .
• the beverage in some other embodiments of the present invention contains one or more high-intensity sweeteners selected from acesulfame K and sucralose, the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M accounts for the total sweetness intensity.
• the sweetness of acesulfame K is approximately 200 times that of sucrose
• the sweetness of aspartame is approximately 200 times that of sucrose
• the sweetness of sucralose is approximately 615 times that of sucrose.
• the content of sweeteners other than steviol glycosides is determined by the total amount of rebaudioside A, rebaudioside D, and rebaudioside M contained in the beverage of the present invention and steviol.
• the composition ratio with the total amount of high-intensity sweeteners other than glycosides is 99:1 to 50:50, 95:5 to 55:45, 90:10 to 60:40, 85:15 to 65 by mass ratio.
• the beverage of the present invention contains a low-intensity sweetener (for example, sucrose, high-fructose corn syrup, etc.), the total amount of rebaudioside A, rebaudioside D, and rebaudioside M contained in the beverage and the total amount of the low-intensity sweetener
• the composition ratios are 1:1000 to 1:100, 1:800 to 1:100, 1:700 to 1:100, 1:600 to 1:100, 1:500 to 1:100, 1: 400 to 1:100, 1:300 to 1:100, or 1:200 to 1:100.
• the pH of the beverage in some embodiments of the present invention is not particularly limited, and may be, for example, 2.0 to 6.5.
• the pH of the beverages of some embodiments of the invention may be 3.0-4.5, 2.6-3.9, 2.7-3.8, 2.8-3.7, 2. It may be 9-3.6 or 3.0-3.5.
• Beverages according to some embodiments of the invention include water.
• the water is not particularly limited, and any type of water can be used as long as it does not adversely affect the flavor, but examples include tap water, ion-exchanged water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), activated carbon-treated water, Includes ultrapure water, purified water and demineralized water.
• Beverages in some embodiments of the present invention include antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.), as long as they do not impair the effects of the present invention. Flavors and the like can be added as appropriate.
• beverage of the present invention comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M; Alcohol content is 0.05 v/v% or more and less than 0.5 v/v%, preferably 0.01 to 0.49 v/v%, more preferably 0.15 to 0.45 v/v%, and A beverage is provided, preferably between 0.2 and 0.4% v/v.
• rebaudioside D and rebaudioside M comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M;
• the total content of rebaudioside D and rebaudioside M is 30 to 500 ppm, more preferably 50 to 450 ppm, even more preferably 100 to 400 ppm,
• a beverage having an alcohol content of 0.05 v/v% or more and less than 0.5 v/v% is provided.
• rebaudioside A containing rebaudioside A
• the content of rebaudioside A is 30 to 500 ppm, more preferably 50 to 450 ppm, even more preferably 100 to 400 ppm
• a beverage having an alcohol content of 0.05 v/v% or more and less than 0.5 v/v% is provided.
• rebaudioside D containing rebaudioside D
• the content of rebaudioside D is 30 to 600 ppm, more preferably 50 to 500 ppm, even more preferably 100 to 400 ppm
• a beverage having an alcohol content of 0.05 v/v% or more and less than 0.5 v/v% is provided.
• Contains rebaudioside M Preferably, the content of rebaudioside M is 30 to 600 ppm, more preferably 50 to 550 ppm, even more preferably 100 to 500 ppm, A beverage having an alcohol content of 0.05 v/v% or more and less than 0.5 v/v% is provided.
• Alcohol content is 0.05 v/v% or more and less than 0.5 v/v%, preferably 0.01 to 0.49 v/v%, more preferably 0.15 to 0.45 v/v%, and A beverage is provided, preferably between 0.2 and 0.4% v/v.
• Alcohol content is 0.05 v/v% or more and less than 0.5 v/v%, preferably 0.01 to 0.49 v/v%, more preferably 0.15 to 0.45 v/v%, and A beverage is provided, preferably between 0.2 and 0.4% v/v.
• steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M; (a) the content of rebaudioside D is 0 ppm or more and less than 60 ppm, and the content of rebaudioside M is 30 to 600 ppm; (b) the content of rebaudioside M is 0 ppm or more and less than 50 ppm, and the content of rebaudioside D is 30 to 600 ppm, or (c) the total content of rebaudioside D and rebaudioside M is more than 0 ppm and less than 110 ppm, A beverage is provided, the alcohol content of which is greater than 0% v/v and less than 0.5% v/v.
• the content of rebaudioside D is 0 to 50 ppm
• the content of rebaudioside M is 30 to 600 ppm, preferably 50 to 500 ppm, more preferably 100 to 450 ppm, and the alcohol content exceeds 0 v/v%
• the content of rebaudioside D is 30 to 600 ppm, preferably 50 to 500 ppm, more preferably 100 to 450 ppm.
• the alcohol content is 0.01 to 0.49 v/v%
• the rebaudioside D content is 0 to 50 ppm
• the rebaudioside M content is 30 to 600 ppm, preferably 50 to 500 ppm, more preferably Beverage having an alcohol content of 100 to 450 ppm, an alcohol content of 0.01 to 0.49 v/v%, a rebaudioside M content of 0 to 40 ppm, and a rebaudioside D content of 30 to 600 ppm, preferably 50 to 500 ppm, more preferably 100 to 450 ppm, an alcohol content of 0.01 to 0.49 v/v%, a rebaudioside D content of 10 to 50 ppm, and a rebaudioside M content of 10 to 40 ppm.
• Examples include beverages that are Alternatively, the alcohol content is 0.01 to 0.15 v/v%, the rebaudioside D content is 0 to 50 ppm, and the rebaudioside M content is 30 to 600 ppm, preferably 50 to 500 ppm, more preferably A beverage having an alcohol content of 100 to 450 ppm, an alcohol content of 0.01 to 0.25 v/v%, a rebaudioside M content of 0 to 40 ppm, and a rebaudioside D content of 30 to 600 ppm, preferably 50 to 500 ppm, more preferably 100 to 450 ppm, alcohol content is 0.01 to 0.15 v/v%, rebaudioside D content is 10 to 50 ppm, and rebaudioside M content is 10 to 40 ppm.
• the present invention provides, as another aspect, a method for producing the above-mentioned beverage of the present invention (hereinafter also referred to as "the production method of the present invention").
• the production method of the present invention includes one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, and has an alcohol content of 0.05 v/v % or more and 0.5 v There is no particular limitation as long as a beverage having a concentration of less than /v% can be obtained.
• a method for producing a beverage according to another aspect of the present invention includes one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M, and (a) the content of rebaudioside D is 0 ppm or more and 60 ppm or more. (b) The content of Rebaudioside M is 0 ppm or more and less than 50 ppm, and the content of Rebaudioside D is 30 to 600 ppm, or (c) The total of Rebaudioside D and Rebaudioside M.
• a beverage having an alcohol content of more than 0 ppm and less than 110 ppm and an alcohol content of more than 0 v/v% and less than 0.5 v/v% can be obtained.
• the manufacturing method of some embodiments of the present invention includes (a) adding one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; (b) an alcohol component ( (c) optionally adding water or carbonated water.
• the addition of steviol glycosides in (a) is carried out so that the content of steviol glycosides in the final product beverage becomes a desired amount.
• Addition of the alcohol component in (b) means that the alcohol content in the final product beverage is 0.05v/v% or more and less than 0.5v/v% or more than 0v/v%, and 0.5v/v% or more, and /v%.
• the timing of addition of each component may or may not be simultaneous.
• the alcohol component added in (b) above is not particularly limited, and may include spirits, liqueurs, shochu, whiskey, brandy, raw alcohol (e.g., neutral spirits), plum wine, fruit wine, sweet fruit wine, etc. Any raw material may be used as long as it is an alcohol component.
• the alcohol content of the alcohol component added in the above (b) may be adjusted by removing a part of the alcohol originally contained in the raw material or by diluting the raw material containing alcohol.
• the beverage precursor instead of adding the alcohol component in step (b), may be prepared and then fermented to produce alcohol.
• a steeping liquor (e.g., plum wine) made by soaking a fruit such as a plum in an alcohol component, or a wine or cider obtained by fermenting fruit juice, contains rebaudioside A, rebaudioside D, and rebaudioside M.
• a steviol glycoside selected from the group may be added and optionally diluted.
• the beverage of the present invention may be produced by diluting the concentrate described below with water or carbonated water.
• Concentrate for Providing Beverage provides a concentrate for providing the above-mentioned beverage of the present invention (hereinafter also referred to as "concentrate of the present invention").
• the concentrate of the invention is a 1.2 to 10 times concentrate, such as a 1.2 to 9 times, 1.
• the concentrate of the present invention becomes the beverage of the present invention when diluted to a predetermined ratio.
• the concentrates of the invention can be used in beverages as syrups or concentrates. At that time, dilute it 1.2 times, 1.5 times, 1.8 times, 2 times, 3 times, 4 times, 5 times, 6 times, 7 times, 8 times, 9 times, or 10 times. be able to. Water or carbonated water can be used for dilution.
• the concentrate of the present invention is preferable in terms of storage stability and transportability because it is concentrated. Concentrates of the present invention may be solid or liquid.
• Concentrates according to some embodiments of the invention include one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M and an alcohol. Concentrates according to other embodiments of the present invention may further contain the components described in "1. Beverage containing steviol glycosides and alcohol.”
• the concentrate according to some embodiments of the invention is a 2x concentrate of the beverage of the invention; Containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D and rebaudioside M,
• the alcohol content is 0.1 v/v% or more and less than 1.0 v/v%.
• the concentrate according to some embodiments of the invention is a 5x concentrate of the beverage of the invention; Containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D and rebaudioside M,
• the alcohol content is 0.25 v/v% or more and less than 2.5 v/v%.
• the concentrate according to some embodiments of the invention is a 10x concentrate of the beverage of the invention; Containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D and rebaudioside M,
• the alcohol content is 0.5 v/v% or more and less than 5.0 v/v%.
• the present invention provides, as another aspect, a method for improving the taste of steviol glycoside-containing beverages (hereinafter also referred to as "the taste improving method of the present invention").
• the alcohol content of a beverage containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M exceeds 0 v/v %, and Provided is a method for improving the taste of a steviol glycoside-containing beverage, which includes adjusting the amount to less than 0.5 v/v%.
• alcohol in an amount greater than 0 v/v% and less than 0.5 v/v% may be added to the steviol glycoside-containing beverage; Steviol glycosides may be added to the beverage.
• the alcohol content may be adjusted by adding an alcohol raw material, removing part of the alcohol contained in the alcohol raw material, or diluting the alcohol raw material.
• a beverage precursor containing one or more steviol glycosides may be fermented to produce a beverage containing a predetermined amount of alcohol.
• the alcohol content of the beverage is more than 0 v/v% and less than 0.5 v/v%, 0.01 to 0.49 v/v%, 0.03-0.49v/v%, 0.05-0.49v/v%, 0.07-0.49v/v%, 0.1-0.49v/v%, 0.15-0.
• the total content of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M in the beverage is not particularly limited. , the total content of these steviol glycosides in the beverage according to some embodiments of the invention is between 50 and 800 ppm.
• the total content of one or more steviol glycosides selected from the group consisting of Rebaudioside A, Rebaudioside D and Rebaudioside M in the beverage is 30-800 ppm, 30-700 ppm, 30 ⁇ 600ppm, 30-500ppm, 30-450ppm, 30-400ppm, 30-300ppm, 30-200ppm, 30-100ppm, 50-700ppm, 50-600ppm, 50-500ppm, 50-450ppm, 50-400ppm, 50-300 ppm , 50-200ppm, 100-800ppm, 100-700ppm, 100-600ppm, 100-500ppm, 100-450ppm, 100-400ppm, 100-300ppm, 100-200ppm, 150-800ppm, 150-700ppm, 15 0-600ppm, 150 ⁇ 500ppm, 150-450ppm, 150-400ppm, 150-300ppm, 150-200ppm, 200-800ppm, 200-700ppm, 200-600ppm,
• the total content is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and still more preferably 100 to 450 ppm.
• the content of these steviol glycosides in the beverage may be calculated from the amount of added raw materials, or may be measured using a known analytical method such as liquid chromatography.
• the content of rebaudioside A in the beverage is 0 to 800 ppm, 0 to 700 ppm, 0 to 600 ppm, 0 to 500 ppm, 0 to 400 ppm, 0 to 300 ppm, 0 ⁇ 200ppm, 0-100ppm, 0-90ppm, 0-80ppm, 0-70ppm, 0-60ppm, 0-50ppm, 0-40ppm, 0-30ppm, 0-20ppm, 0-10ppm, 0-5ppm, 30-800ppm , 30-700 ppm, 30-600 ppm, 30-500 ppm, 30-450 ppm, 30-400 ppm, 30-300 ppm, 30-00ppm, 30-00ppm, 50 to 700 ppm, 50-600 ppm, 50-50 ppm, 50 ⁇ 450 ppm, 50 ⁇ 400ppm, 50-300ppm, 50-200ppm, 100-800ppm,
• the content of rebaudioside A is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside A is 0-50 ppm, 0-30 ppm, 0-20 ppm or 0-10 ppm.
• the content of rebaudioside A in the beverage may be calculated from the amount of added raw materials, or may be measured using a known analytical method such as liquid chromatography.
• the content of rebaudioside D in the beverage is 0 to 800 ppm, 0 to 700 ppm, 0 to 600 ppm, 0 to 500 ppm, 0 to 400 ppm, 0 to 300 ppm, 0 ⁇ 200ppm, 0 ⁇ 100ppm, 0 ⁇ 90ppm, 0 ⁇ 80ppm, 0 ⁇ 70ppm, 0 ⁇ 60ppm, 0 ⁇ 50ppm, 0 ⁇ 40ppm, 0 ⁇ 30ppm, 0 ⁇ 20ppm, 0 ⁇ 10ppm, 0 ⁇ 5ppm, 30-800ppm, 30-700ppm, 30-600ppm, 30-500ppm, 30-450ppm, 30-400ppm, 30-300ppm, 30-200ppm, 30-100ppm, 50-700ppm, 50-600ppm, 50-500ppm m, 50-450ppm, 50-400ppm, 50-300ppm, 50-200ppm, 100-800ppm,
• the content of rebaudioside D is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and still more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside D is 0-50 ppm, 0-30 ppm, 0-20 ppm or 0-10 ppm.
• the content of rebaudioside D in the beverage may be calculated from the amount of raw materials added, or may be measured using a known analysis method such as liquid chromatography.
• the content of rebaudioside M in the beverage is 0 to 800 ppm, 0 to 700 ppm, 0 to 600 ppm, 0 to 500 ppm, 0 to 400 ppm, 0 to 300 ppm, 0 ⁇ 200ppm, 0 ⁇ 100ppm, 0 ⁇ 90ppm, 0 ⁇ 80ppm, 0 ⁇ 70ppm, 0 ⁇ 60ppm, 0 ⁇ 50ppm, 0 ⁇ 40ppm, 0 ⁇ 30ppm, 0 ⁇ 20ppm, 0 ⁇ 10ppm, 0 ⁇ 5ppm, 30-800ppm, 30-700ppm, 30-600ppm, 30-500ppm, 30-450ppm, 30-400ppm, 30-300ppm, 30-200ppm, 30-100ppm, 50-700ppm, 50-600ppm, 50-500ppm m, 50-450ppm, 50-400ppm, 50-300ppm, 50-200ppm, 100-800ppm,
• the content of rebaudioside M is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and still more preferably 100 to 450 ppm. In other preferred embodiments, the content of Rebaudioside M is 0-50 ppm, 0-30 ppm, 0-20 ppm or 0-10 ppm.
• the content of rebaudioside M in the beverage may be calculated from the amount of raw materials added, or may be measured using a known analytical method such as liquid chromatography.
• the taste quality improvement method it is possible to improve one or more taste qualities selected from the group consisting of sweetness intensity, thickness, coarse taste, and alcoholic taste of a steviol glycoside-containing beverage. can.
• at least sweetness intensity is improved (improved).
• the taste quality improvement method can improve not only sweetness intensity but also one or more taste qualities selected from the group consisting of thickness, rough taste, and alcoholic feel.
• the term "at least” means that the number of a particular item may be greater than or equal to the recited number.
• the word “about” means that the subject is within the range of ⁇ 25%, ⁇ 10%, ⁇ 5%, ⁇ 3%, ⁇ 2%, or ⁇ 1% of the numerical value following "about”. It means to do. For example, “about 10” means a range of 7.5 to 12.5.
• Example A Evaluation using various sweeteners ⁇ Sample preparation> A sample solution was prepared by mixing rebaudioside A, rebaudioside D, rebaudioside M, sucralose, ethanol, and water in the amounts shown in Table 1. The amount added to each sample was adjusted so that the sweetness intensity was 8. The sweetness intensity of each sample solution was calculated based on the assumption that the sweetness of rebaudiosides A, D, and M is about 225 times that of sucrose, and the sweetness of sucralose is about 615 times that of sucrose. The ethanol concentration is a value calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows.
• Rebaudioside A Purity 95% or higher
• Rebaudioside D Purity 97% or higher
• Rebaudioside M Purity 94% or higher
• Sucralose "SPLENDA Sucralose Micronized Powder” (manufactured by TATE&LYLE)
• Ethanol Fermented ethanol (purity 99% or higher)
• Water Ultra pure water.
• Table 3 shows the average scores of the results obtained from the six panelists. The overall evaluation was obtained by summing the scores for each item and dividing by 4. In addition, the sensory evaluations of all samples were plotted on a radar chart and shown in Figure 1. Regarding the sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was strong compared to the control.
• Example B Evaluation based on differences in RebD amount ⁇ Sample preparation> A sample solution was prepared by mixing Rebaudioside D, ethanol, and water in the amounts shown in Table 4. The amount added to each sample was adjusted so that the sweetness intensity was 1, 2, 4, 8, 10, 12, or 16, respectively. The sweetness intensity was calculated based on the assumption that the sweetness of rebaudioside D is 225 times that of sucrose. The ethanol concentration is a value calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows. Rebaudioside D: purity 97% or higher, ethanol: fermented ethanol (purity 99% or higher), water: ultrapure water.
• ⁇ Sensory evaluation> For the samples prepared as described above, using the same criteria and method as in Example A, six trained expert panelists evaluated the four categories of ⁇ sweetness intensity,'' ⁇ thickness,'' ⁇ offensive taste,'' and ⁇ alcoholic taste.'' Regarding the species item, an independent score was given on a four-point scale from 0 to 3 points according to the same evaluation criteria as in Example A. A drink that did not contain ethanol (containing the same amount of rebaudioside D as the corresponding sample and no ethanol) was used as a control, and the evaluation criteria were agreed upon among the panelists in advance.
• Table 5 shows the average scores of the results obtained from the six panelists. The overall evaluation was obtained by summing the scores for each item and dividing by 4. In addition, each sample was plotted on a graph and shown in FIG. Regarding the sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was strong compared to the control.
• Example C Evaluation based on differences in RebM amount ⁇ Sample preparation> A sample solution was prepared by mixing Rebaudioside M, ethanol, and water in the amounts shown in Table 6. The amount added to each sample was adjusted so that the sweetness intensity was 1, 2, 4, 8, 10, 12, or 16, respectively. The sweetness intensity was calculated assuming that the sweetness of Rebaudioside M is 225 times that of sucrose. The ethanol concentration is a value calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows. Rebaudioside M: purity 94% or higher, ethanol: fermented ethanol (purity 99% or higher), water: ultrapure water.
• ⁇ Sensory evaluation> For the samples prepared as described above, using the same criteria and method as in Example A, six trained expert panelists evaluated the four categories of ⁇ sweetness intensity,'' ⁇ thickness,'' ⁇ offensive taste,'' and ⁇ alcoholic taste.'' Regarding the species item, an independent score was given on a four-point scale from 0 to 3 points according to the same evaluation criteria as in Example A. A drink that did not contain ethanol (containing the same amount of Rebaudioside M as the corresponding sample and no ethanol) was used as a control, and the evaluation criteria were agreed upon among the panelists in advance.
• Table 7 shows the average scores of the results obtained from the six panelists. The overall evaluation was obtained by summing the scores for each item and dividing by 4. In addition, each sample was plotted on a graph and shown in FIG. Regarding the sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was strong compared to the control.
• Example D Evaluation based on differences in ethanol concentration (RebD) ⁇ Sample preparation> A sample solution was prepared by mixing Rebaudioside D, ethanol, and water in the amounts shown in Table 8. The amount added to each sample was adjusted so that the sweetness intensity was 8. The sweetness intensity was calculated based on the assumption that the sweetness of rebaudioside D is 225 times that of sucrose. The ethanol concentration is a value calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows. Rebaudioside D: purity 97% or higher, ethanol: fermented ethanol (purity 99% or higher), water: ultrapure water.
• ⁇ Sensory evaluation> For the samples prepared as described above, using the same criteria and method as in Example A, six trained expert panelists evaluated the four categories of ⁇ sweetness intensity,'' ⁇ thickness,'' ⁇ offensive taste,'' and ⁇ alcoholic taste.'' Regarding the species item, an independent score was given on a four-point scale from 0 to 3 points according to the same evaluation criteria as in Example A. A beverage that does not contain ethanol (RebD content: 355 ppm) was used as a control, and the evaluation criteria were agreed upon among the panelists in advance.
• RebD content 355 ppm
• Table 9 shows the average scores of the results obtained from the six panelists. The overall evaluation was obtained by summing the scores for each item and dividing by 4. In addition, each sample was plotted on a graph and shown in FIG. Regarding the sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was strong compared to the control. In addition, FIG. 5 shows a radar chart summarizing the taste quality evaluation of each sample.
• Example E Evaluation based on differences in ethanol concentration (RebM) ⁇ Sample preparation> A sample solution was prepared by mixing Rebaudioside M, ethanol, and water in the amounts shown in Table 10. The amount added to each sample was adjusted so that the sweetness intensity was 8. The sweetness intensity was calculated assuming that the sweetness of Rebaudioside M is 225 times that of sucrose. The ethanol concentration is a value calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows. Rebaudioside M: purity 94% or higher, ethanol: fermented ethanol (purity 99% or higher), water: ultrapure water.
• Table 12 shows the average scores of the results obtained from the six panelists. The overall evaluation was obtained by summing the scores for each item and dividing by 4. Regarding the sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was strong compared to the control. In addition, each sample was plotted on a graph and shown in FIG. Furthermore, a radar chart summarizing the taste quality evaluation of each sample is shown in FIG.

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• 2022
  • 2022-07-19 JP JP2022114738A patent/JP2024012919A/ja active Pending
• 2023
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