Beverage containing steviol glycoside and alcohol

Abstract

The invention provides a novel beverage containing steviol glycoside and alcohol. According to one embodiment of the present invention, provided is a beverage characterized by containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, and by having an alcohol content of 0.05 v / v% or more but less than 0.5 v / v%.

Description

Technical Field

[0001] The present invention relates to a beverage containing steviol glycoside and alcohol, etc. The present invention also relates to a method for preparing the beverage, a concentrate (such as a concentrated liquid) for preparing the beverage, or a method for improving the taste of a beverage containing steviol glycoside. Background Art

[0002] In recent years, with the improvement of health awareness, low-calorie products using high-intensity sweeteners such as aspartame, stevia, acesulfame potassium, and sucralose have increased and their development has also become popular.

[0003] Japanese Patent Application Publication No. 2010-508824 (Patent Document 1) discloses a sweetener composition containing a preservative, a high-intensity sweetener and a sweetness improving composition, or a method for producing the same. In addition, an edible composition containing a sweetener containing an edible material, a preservative, a high-intensity sweetener and a sweetness improving composition is also disclosed. Examples of such edible compositions containing sweeteners include food, beverages, medicines, tobacco, functional foods, oral hygiene products or cosmetics.

[0004] International Publication No. 2021 / 099773 (Patent Document 2) discloses a composition containing rebaudioside M and 1,3-propanediol or a method for producing the same, and also states that the composition can be used as a sweetener for food and beverages.

[0005] Patent Literature Patent Document 1: Japanese Patent Application No. 2010-508824 Patent Document 2: International Publication No. 2021 / 099773 Summary of the invention

[0006] Under the above circumstances, it is expected to develop a new beverage containing steviol glycosides and alcohol.

[0007] The present inventors succeeded in improving the flavor of a beverage with almost no alcohol sensation by adding one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M to a beverage containing a predetermined amount of alcohol. The present invention is based on this finding.

[0008] The present invention provides the following beverages, concentrates, and methods for improving the taste of beverages containing steviol glycosides. [1] A beverage comprising at least one steviol glycoside selected from the group consisting of rebaudioside A, rebaudioside D and rebaudioside M, The alcohol content is 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 rebaudioside A, rebaudioside D and rebaudioside M is 50 to 800 ppm. [3] The beverage according to [1] or [2], wherein the content of rebaudioside D is 30 to 600 ppm, 50 to 500 ppm or 100 to 400 ppm. [4] The beverage according to any one of [1] to [3], wherein the content of rebaudioside M is 30 to 600 ppm, 50 to 550 ppm, or 100 to 500 ppm. [5] The beverage according to any one of [1] to [4], wherein the content of rebaudioside A is 0 to 400 ppm, 0 to 200 ppm or 0 to 20 ppm. [6] The beverage according to any one of [1] to [5], characterized in that it further contains one or more steviol glycosides selected from rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviol monosaccharide, steviol disaccharide and stevioside. [7] The beverage according to any one of [1] to [6], further comprising a low-intensity sweetener. [8] The beverage according to [7], characterized in that the low-intensity sweetener contains one or more sweeteners selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, lactose, psicose, xylitol, erythritol, allose, tagatose, xylose, ribose, fructose syrup and combinations thereof. [9] The beverage according to any one of [1] to [8], wherein the energy content is 100 Kcal / 100 ml or less.

[10] The beverage according to any one of [1] to [9], which is a sparkling beverage.

[11] The beverage according to any one of [1] to

[10] , further comprising a high-intensity sweetener other than steviol glycoside.

[12] A 1.2- to 10-fold concentrate, characterized in that it is used to provide the beverage described in any one of [1] to

[11] .

[13] A method for improving the taste of a beverage containing steviol glycosides, comprising adjusting the alcohol content of the beverage containing one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M to an amount greater than 0 v / v% and less than 0.5 v / v%.

[14] A beverage comprising at least one steviol glycoside selected from 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, preferably 50 to 500 ppm, and more preferably 100 to 450 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, preferably 50 to 500 ppm, more preferably 100 to 450 ppm, or, (c) the total content of rebaudioside D and rebaudioside M is more than 0 ppm and less than 110 ppm, preferably 10 ppm to 110 ppm, more preferably 30 ppm to 110 ppm, The alcohol content is more than 0 v / v% and less than 0.5 v / v%.

[0009] According to one embodiment of the present invention, a novel beverage containing steviol glycosides and alcohol is provided. According to a preferred embodiment of the present invention, a novel beverage containing steviol glycosides and alcohol is provided, wherein the taste quality of at least one selected from the group consisting of sweetness intensity, body, off-flavor and alcohol is improved. According to another embodiment of the present invention, a method for improving the taste quality of at least one selected from the group consisting of sweetness intensity, body, off-flavor and alcohol of a beverage containing steviol glycosides is provided. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 This is a diagram showing a radar chart of the sensory evaluation results in Example A. Figure 2 This is a graph showing the evaluation results of sweetness intensity, body, off-flavor, alcohol perception, and comprehensive evaluation of each sample in the sensory evaluation of Example B. Figure 3 This is a graph showing the evaluation results of sweetness intensity, body, off-flavor, alcohol perception, and comprehensive evaluation of each sample in the sensory evaluation of Example C. Figure 4 This is a graph showing the evaluation results of sweetness intensity, body, off-flavor, alcohol perception, and comprehensive evaluation of each sample in the sensory evaluation of Example D. Figure 5 It is a figure which shows the radar chart of each sample in the sensory evaluation of Example D. Figure 6 This is a graph showing the evaluation results of sweetness intensity, body, off-flavor, and alcohol perception of each sample in the sensory evaluation of Example E. Figure 7 It is a figure which shows the radar chart of each sample in the sensory evaluation of Example E. DETAILED DESCRIPTION

[0011] The present invention is described in detail below. The following embodiments are for illustrating the present invention, and do not limit the present invention to the embodiments. The present invention can be implemented in various ways without departing from the subject matter. In addition, this specification includes the contents described in the specification and drawings of the Japanese patent application (Japanese Patent Application No. 2022-114738) filed on July 19, 2022, which is the basis for the priority claim of this application.

[0012] In this specification, "ppm" means "ppm by mass" unless otherwise specified. In this specification, "rebaudioside", "Reb" and "Reb." have the same meaning and all mean "rebaudioside".

[0013] 1. Beverages containing steviol glycosides and alcohol The present invention provides, as one embodiment, a beverage containing steviol glycoside and alcohol (hereinafter, also referred to as "the beverage of the present invention"). According to one embodiment of the beverage of the present invention, there is provided a beverage characterized in that it contains one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M, and the alcohol content is 0.05 v / v% or more and less than 0.5 v / v%. According to another embodiment of the beverage of the present invention, there is provided a beverage characterized in that it contains one or more steviol glycosides selected from 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 exceeds 0 ppm and less than 110 ppm, and the alcohol content exceeds 0 v / v% and less than 0.5 v / v%.

[0014] The taste quality of the beverage selected from the group consisting of sweetness intensity, mellowness, off-flavor and alcohol sense based on the preferred embodiment of the present invention is improved. The beverage based on the preferred embodiments of the present invention at least improves (improves) the sweetness intensity. Based on the beverages of the preferred embodiments of the present invention, in addition to the sweetness intensity, the mellowness and off-flavor are improved. Further based on the beverage of the preferred embodiment of the present invention, since it substantially contains only natural steviol glycosides as a sweetener, or substantially contains only natural steviol glycosides and natural low-sweetness sweeteners, it also meets the needs of consumers who pursue natural products. Here, the so-called "substantially contains only natural steviol glycosides as a sweetener, or substantially contains only natural steviol glycosides and natural low-sweetness sweeteners" means that it is allowed to contain other sweeteners in an amount of impurities or below the sweetness threshold (for example, an amount below 20ppm). Based on other preferred embodiments of the present invention, by containing steviol glycosides, high-calorie sweeteners such as sugar or fructose syrup can be omitted or reduced in use, so calories can be suppressed.

[0015] <Steviol glycosides> Steviol glycosides are sweet substances with a steviol skeleton, which are a type of diterpenoid contained in the leaves of Stevia rebaudiana of the Asteraceae family. Steviol glycosides are often tens to hundreds of times sweeter than sugar, and are therefore used in the food and beverage industry as low-calorie sweeteners. In the leaves of conventional stevia plants, the content of stevioside, which has three glucose molecules bonded to the steviol skeleton, is the highest, followed by rebaudioside A (Reb A) bonded to four glucose molecules. On the other hand, rebaudioside D and rebaudioside M, which have structures bonded to five and six glucose molecules, respectively, are present only in trace amounts in the leaves of conventional stevia plants.

[0016] In the present invention, at least one steviol glycoside selected from rebaudioside A, rebaudioside D and rebaudioside M is used as a steviol glycoside. The present inventors learned that a beverage containing rebaudioside A, rebaudioside D and / or rebaudioside M and a predetermined amount of alcohol exhibits unexpected effects, and thus conceived the present invention. Rebaudioside A, rebaudioside D and rebaudioside M used in the present invention may be directly extracted from stevia, or may be obtained by chemically or biochemically adding glucose to a compound having another structure contained in a stevia extract.

[0017] In the present invention, the total content of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M is not particularly limited, and the total content of these steviol glycosides in the beverage according to some embodiments of the present invention is 50 to 800 ppm. In other embodiments of the present invention, the total content of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M in the beverage may be 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, 50-300ppm, 50-200ppm, 100-800ppm, 100-700ppm, 100-600ppm, 100-500ppm, 100-450ppm, 100-400ppm, 100-300ppm, 100-200ppm, 150-1500ppm 0~800ppm, 150~700ppm, 150~600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 1 50~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~500ppm, 200~450ppm, 200~400ppm, 2 00~300ppm, 250~800ppm, 250~700ppm, 250~600ppm, 250~500ppm, 250~450ppm, 250~400ppm, 250~300ppm, 300~800ppm, 300~700ppm, 300~600ppm, 300~500ppm, 300~450ppm or 300~400ppm. The total content is preferably 50~700ppm, more preferably 50~500ppm, and further preferably 100~450ppm. The content of these steviol glycosides in the beverage can be calculated from the amount of raw materials added, or can be measured using a known analytical method such as liquid chromatography.

[0018] The content of rebaudioside A in the beverage according to several embodiments of the present invention can be 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, 30-80ppm. 0ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100ppm, 50~700p pm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~700ppm, 100~600 ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~600ppm , 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200 ~500ppm, 200~450ppm, 200~400ppm, 200~300ppm, 250~800ppm, 250~700ppm, 250~600ppm, 250~500ppm, 250~450ppm, 250~400ppm, 250~300ppm, 300~800ppm, 300~700ppm, 300~600ppm, 300~500ppm, 300~450ppm or 300~400ppm. The content of rebaudioside A is preferably 50~700ppm, more preferably 50~500ppm, and further preferably 100~450ppm. In other preferred embodiments, the content of rebaudioside A is 0~50ppm, 0~30ppm, 0~20ppm or 0~10ppm. The content of rebaudioside A in the beverage can be calculated from the amount of the raw material added, or can be measured using a known analytical method such as liquid chromatography.

[0019] The content of rebaudioside D in the beverage according to several embodiments of the present invention can be 0-800ppm, 0-700ppm, 0-600ppm, 0-500ppm, 0-400ppm, 0-300ppm, 0-200ppm, 0-100ppm, 0-90ppm, 0-80ppm, 0-70ppm, 0-60ppm, 0ppm or more but less than 60ppm, 0-50ppm, 0-40ppm, 0-30ppm, 0-20ppm, 0-10ppm, 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, 30~100pp m, 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~700ppm, 100~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~6 00ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200-500ppm, 200-450ppm, 200-400ppm, 200-300ppm, 250-800ppm, 250-700ppm, 250-600ppm, 250-500ppm, 250-450ppm, 250-400ppm, 250-300ppm, 300-800ppm, 300-700ppm, 300-600ppm, 300-500ppm, 300-450ppm or 300-400ppm. The content of rebaudioside D is preferably 50-700ppm, more preferably 50-500ppm, and further preferably 100-450ppm. In other preferred embodiments, the content of rebaudioside D is 0-50ppm, 0-30ppm, 0-20ppm or 0-10ppm. The content of rebaudioside D in the beverage can be calculated from the amount of the raw material added, or can be measured using a known analytical method such as liquid chromatography.

[0020] The content of rebaudioside M in the beverage according to several embodiments of the present invention can be 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, 0-0ppm or more and less than 50ppm, 0-40ppm, 0-30ppm, 0-20ppm, 0-10ppm, 0-0ppm or more and less than 5 ... ~5ppm, 30~800ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100p pm, 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~700ppm , 100~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~ 600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm , 200-500ppm, 200-450ppm, 200-400ppm, 200-300ppm, 250-800ppm, 250-700ppm, 250-600ppm, 250-500ppm, 250-450ppm, 250-400ppm, 250-300ppm, 300-800ppm, 300-700ppm, 300-600ppm, 300-500ppm, 300-450ppm or 300-400ppm. The content of rebaudioside M is preferably 50-700ppm, more preferably 50-500ppm, and further preferably 100-450ppm. In other preferred embodiments, the content of rebaudioside M is 0-50ppm, 0-30ppm, 0-20ppm or 0-10ppm. The content of rebaudioside M in the beverage can be calculated from the amount of the raw material added, or can be measured using a known analytical method such as liquid chromatography.

[0021] The total content of rebaudioside D and rebaudioside M in the beverage according to several embodiments of the present invention is 100-700 ppm, 100-500 ppm or 100-450 ppm, and the content of rebaudioside A may be 50 ppm or less, 40 ppm or less, 30 ppm or less, 20 ppm or less or 10 ppm or less. By increasing the content of rebaudioside D and / or rebaudioside M, which have a better taste than rebaudioside A, the overall taste of the beverage can be expected to be improved. In addition, in a preferred embodiment of the present invention, by containing either or both of rebaudioside D and rebaudioside M, in addition to the sweetness intensity, the mellowness and off-flavor can also be improved. In other embodiments of the present invention, the total content of rebaudioside D and rebaudioside M in the beverage exceeds 0 ppm and is less than 110 ppm. In other embodiments of the present invention, the total content of rebaudioside D and rebaudioside M in the beverage may be 10-100 ppm, 30-100 ppm, 50-100 ppm, 10-80 ppm, 30-80 ppm or 50-80 ppm.

[0022] Beverages according to some embodiments of the present invention may contain steviol glycosides other than one or more steviol glycosides selected from rebaudioside A, rebaudioside D, and rebaudioside M, as long as the effects of the present invention are not impaired. Such steviol glycosides may further contain one or more steviol glycosides selected from rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviol monosaccharide, steviol disaccharide, and stevioside.

[0023] When other steviol glycosides are contained, the combined ratio of the total amount of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M to the total amount of other steviol glycosides may be, by mass ratio, 99:1-50:50, 95:5-55:45, 90:10-60:40, 85:15-65:35, 80:20-70:30, 80:20-75:25, 99:1-85:5, 98:2-86:14, 97:3-87:13, 96:4-88:12 or 95:5-89:11.

[0024] <Alcohol> The beverages in several embodiments of the present invention contain alcohol. In this specification, the so-called alcohol is not particularly limited and refers to ethanol (Ethanol). The beverages in several embodiments of the present invention contain alcohol of more than 0.05v / v% and less than 0.5v / v%. The beverages in other embodiments of the present invention contain alcohol of more than 0v / v% and less than 0.5v / v%. In addition, in this specification, the alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. In addition, the alcohol content of the beverage can be measured by a method specified by the National Tax Agency of Japan. For example, it can be measured by a vibrating density meter. Specifically, a sample is prepared by removing carbon dioxide from a beverage by filtration or ultrasonic wave, and then the sample is distilled, and the density of the distillate obtained at 15°C is measured, and the density is calculated using the "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table" in the appendix of the analysis method prescribed by the National Tax Agency of Japan (National Tax Agency Instruction No. 6, 2007, revised on June 22, 2007). Alternatively, when the alcohol content of the alcoholic beverage used is clear, it can also be calculated from its alcohol content and the amount added.

[0025] The alcohol component used in the beverage in several embodiments of the present invention is not particularly limited. As long as it is a drinkable alcohol component such as spirits, liqueurs, shochu, whiskey, brandy, raw material alcohol (for example, neutral spirits), plum wine, fruit wine, sweet fruit wine, etc., any raw material can be used. Alcohol can be obtained by fermentation or by chemical synthesis. Alternatively, alcohol can directly utilize the alcohol originally contained in the raw materials used, or it can be adjusted to a specified alcohol content by removing a part of the alcohol originally contained in the raw materials used. Alternatively, alcohol can also be generated by fermenting the precursor after preparing the beverage precursor.

[0026] The alcohol content of the beverage in several 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 may be more than 0 v / v% and less than 0.5 v / v%, 0.01-0.49 v / v%, 0.03-0.49 v / v%, 0.05-0.49 v / v%, 0.07-0.49 v / v%, 0.1-0.49 v / v%, 0.15-0.49 v / v%, 0.2-0.49 v / v%, 0.25-0.49 v / v%, 0.3-0.49 v / v%, 0.35-0.49 v / v%, 0.4~0.49v / v%, 0.45~0.49v / v%, 0.01~0.45v / v%, 0.03~0.45v / v%, 0.05~0.45v / v%, 0.07~0.45v / v%, 0.1~0 .45v / v%, 0.15~0.45v / v%, 0.2~0.45v / v%, 0.25~0.45v / v%, 0.3~0.45v / v%, 0.35~0.45v / v%, 0.4~0.45v / v% , 0.01~0.4v / v%, 0.03~0.4v / v%, 0.05~0.4v / v%, 0.07~0.4v / v%, 0.1~0.4v / v%, 0.15~0.4v / v%, 0.2~0.4v / v %, 0.25~0.4v / v%, 0.3~0.4v / v%, 0.35~0.4v / v%, 0.01~0.35v / v%, 0.03~0.35v / v%, 0.05~0.35v / v%, 0.07~0 0.05-0.45 v / v%, more preferably 0.07-0.4 v / v%, and still more preferably 0.1-0.4 v / v%.

[0027] The beverages in several embodiments of the present invention are non-alcoholic beverages. The standards for non-alcoholic beverages vary from country to country. Japan defines beverages with an alcohol content of more than one degree as "alcoholic beverages" (Article 2, Item 1 of the Liquor Tax Law). In most countries, beverages with an alcohol content of less than 0.5 v / v% are treated as non-alcoholic beverages. Therefore, the alcohol content of the non-alcoholic beverages in several embodiments of the present invention is less than 0.5 v / v%.

[0028] <Types of Drinks> The beverage in several embodiments of the present invention may be a sparkling beverage. The so-called "sparkling beverage" in this specification is a beverage that produces bubbles from the beverage, for example, a beverage that forms a bubble layer on the liquid surface of the beverage when injected into a container. As an example of a sparkling beverage, a carbonated beverage can be cited. Carbonated beverages are beverages containing carbon dioxide. Such beverages containing carbon dioxide include beverages obtained by injecting carbon dioxide into the beverage, beverages obtained by using carbonated water as a raw material, or beverages obtained by fermenting a part of the raw material to produce carbon dioxide, etc. The gas pressure of the sparkling beverage is not particularly limited and may be 0.5 to 5.0 kgf / cm 2 , 0.5~4.5kgf / cm 2 , 0.5~4.0kgf / cm 2 , 0.5~3.5kgf / cm 2 , 0.5~3.0kgf / cm 2 , 0.5~2.5kgf / cm 2 , 0.5~2.0kgf / cm 2 , 0.5~1.5kgf / cm 2 1.0~5.0kgf / cm 2 , 1.0~4.5kgf / cm 2 , 1.0~4.0kgf / cm 2 , 1.0~3.5kgf / cm 2 , 1.0~3.0kgf / cm 2 , 1.0~2.5kgf / cm 2 , 1.0~2.0kgf / cm 2 1.0~1.5kgf / cm 2 , 1.5~5.0kgf / cm 2 , 1.5~4.5kgf / cm 2 1.5~4.0kgf / cm 2 , 1.5~3.5kgf / cm 2 , 1.5~3.0kgf / cm 2 , 1.5~2.5kgf / cm 2 , 1.5~2.0kgf / cm 2 , 2.0~5.0kgf / cm 2 , 2.0~4.5kgf / cm 2 , 2.0~4.0kgf / cm 2 , 2.0~3.5kgf / cm 2 , 2.0~3.0kgf / cm 2 , 2.0~2.5kgf / cm2 , 2.2~4.0kgf / cm 2 , 2.2~3.5kgf / cm 2 , 2.2~3.3kgf / cm 2 , 2.2~3.2kgf / cm 2 , 2.3~4.0kgf / cm 2 , 2.3~3.5kgf / cm 2 , 2.3~3.2kgf / cm 2 ,3.0~4.0kgf / cm 2 3.0~3.5kgf / cm 2 , 1.1~2.4kgf / cm 2 , 1.2~2.3kgf / cm 2 , 1.3~2.2kgf / cm 2 or 1.4~2.1kgf / cm 2 . The gas content in a sparkling beverage is specified in terms of air pressure. In this specification, the so-called "air pressure", unless otherwise specified, refers to the air pressure of the carbon dioxide in the sparkling beverage in the container. The air pressure can be measured by fixing the beverage whose liquid temperature is set to 20°C in a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to release the carbon dioxide in the headspace to the atmosphere, then closing the valve again, vibrating the gas pressure gauge, and reading the value when the pointer reaches a certain position. In this specification, unless otherwise specified, this method is used to measure the air pressure of a sparkling beverage.

[0029] The beverages in the several embodiments of the present invention are not particularly limited. For example, the beverages in the several embodiments of the present invention can be beer, non-alcoholic beer, malt beverages, lactic acid bacteria beverages, fermented beverages, cocoa beverages, sports drinks, nutritional beverages, tea beverages (such as green tea, oolong tea, brown rice tea, black tea and other tea beverages, barley tea, coix seed tea, sesame barley tea, buckwheat tea, cherry blossom tea, sweet tea, medicinal tea and other tea beverages), refreshing drinks, coffee beverages (container coffee, liquid coffee, etc.), carbonated beverages (such as cola flavored beverages, The beverages include but are not limited to: soda, ginger ale, fruit juice carbonated drinks, milk-containing carbonated drinks or sugar-free carbonated drinks, etc.), functional drinks (such as sports drinks, energy drinks, health-supporting drinks and bagged gel drinks, etc.), fruit and vegetable drinks (such as 100% fruit juice drinks, fruit-containing drinks, low-juice refreshing drinks, fruit drinks containing fruit particles or fruit pulp drinks, etc.), dairy drinks (such as milk, drinking yogurt, lactic acid bacteria drinks or milk-containing refreshing drinks, etc.), soy milk drinks (such as soy milk or soy drinks, etc.) or flavored water, etc.

[0030] The form of the beverage in several embodiments of the present invention is not limited, for example, it can be made into a containerized beverage sealed in a container such as a can, a bottle, a PET bottle, a pouch, a paper box and a plastic container. When heat sterilization is carried out after container filling, its type is not particularly limited, for example, it can be carried out by common methods such as UHT sterilization and autoclave sterilization. The temperature of the heat sterilization process is not particularly limited, for example, it is 65 to 130°C, preferably 85 to 120°C, and 10 to 40 minutes. Among them, as long as the same sterilization effect as the above conditions can be obtained, sterilization can also be carried out at an appropriate temperature for a few seconds, for example, 5 to 30 seconds.

[0031] <Sweetness intensity> In this specification, "sweetness intensity" refers to the intensity of the sweetness presented by a substance. For example, when the sweetness intensity presented by sucrose (Sucrose) per unit concentration Brix1 is defined as sweetness 1, any one of rebaudioside A, rebaudioside D and rebaudioside M is about 200 to 300 times (for example, about 225 times). The value obtained by multiplying these sweetnesses by the concentration of the sweetener in the beverage of the present invention (w / v% (when it is a beverage, it can be regarded as w / w%)) is the sweetness intensity of the beverage of the present invention. When calculating the sweetness intensity in the present invention, the central value of the high-sweetness sweetener with a wide sweetness is used unless otherwise specified. In addition, the sweetness intensity of the beverage of the present invention may not only come from rebaudioside A, rebaudioside D and / or rebaudioside M, but when it contains any sweetener, it is the total value of the sweetness intensity from these sweeteners. The relative ratio of the sweetness of other sweeteners to the sweetness of sucrose of 1 can be obtained based on a known sugar sweetness conversion table (e.g., Beverage Japan Co., Ltd. "Dictionary of Beverage Terms" data page 11). For example, when the sweetness 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, oligofructose is about 0.6, oligomaltose is about 0.3, isomaltooligosaccharide is about 0.4 to 0.5, galacto-oligosaccharide is about 0.7, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, and fructose syrup is about 0.75.

[0032] The sweetness intensity of the beverages according to the several embodiments of the present invention varies depending on the specific beverage, but is preferably 0.1 to 20, and may be, for example, 0.1 to 18, 0.1 to 15, 0.5 to 14.5, 1.0 to 14.0, 1.5 to 13.5, 2.0 to 13.0, 2.5 to 12.5, 3.0 to 12.0, 3.5 to 11.5, 4.0 to 11.0, 4.5 to 10.5, 5.5 to 10.0, 6.0 to 9.5, 6.5 to 9.0, 7.0 to 8.5, 7.5 to 8.0, 4.5 to 12.5, 4.5 to 10.0, 4.5 to 7.5, 5.5 to 12.5, 5.5 to 10.0, 5.5 to 7.5, 6.5 to 12.5, 6.5 to 10.0, or 6.5 to 7.5.

[0033] <Optional other sweetener> (Low-intensity sweetener) Beverage in several embodiments of the present invention, as long as it does not damage the effect of the present invention, may further contain low-sweetness sweetener. In this specification, so-called low-sweetness sweetener refers to a sweetener with the same degree as sucrose or a sweetness lower than it. For example, when the low-sweetness sweetener is the same amount as sucrose, it presents more than 0.1 times of sucrose and is less than 5 times, less than 3 times, less than 2 times, less than 1.5 times, less than 1.0 times, 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 of sweetness. The low-sweetness sweetener that can be used in the present invention, for example, contains a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, lactose, psicose, xylitol, erythritol, allose, tagatose, xylose, ribose, fructose syrup and a combination thereof. The beverage in a preferred embodiment of the present invention contains glucose, fructose, sucrose, fructose syrup or rare sugars (allulose, xylitol, erythritol, etc.).

[0034] Low-intensity sweeteners such as sucrose or fructose syrup, which are often used in beverages, have high energy, so by reducing the content of low-intensity sweeteners, the energy (calories) of the beverage can be greatly reduced. In several embodiments of the present invention, low energy (i.e., low calories) can be achieved by reducing the concentration of low-intensity sweeteners. At the same time, the low-intensity sweeteners are combined with rebaudioside A, rebaudioside D and / or rebaudioside M, and sufficient sweetness can be felt when ingested. Therefore, the content of the low-intensity sweetener is preferably an amount that provides energy of 100Kcal / 100ml or less. The energy of the beverage in several embodiments of the present invention may be 0-100Kcal / 100ml (100Kcal / 100ml or less), 0-95Kcal / 100ml, 0-90Kcal / 100ml, 0-85Kcal / 100ml, 0-80Kcal / 100ml, 0-75Kcal / 100ml, 0-70Kcal / 100ml, 0-65Kcal / 100ml, 0-60Kcal / 100ml, 0-55Kcal / 100ml, 0-50Kcal / 100ml. l / 100ml, 0~45Kcal / 100ml, 0~40Kcal / 100ml, 0~35Kcal / 100ml, 0~30Kcal / 100ml, 0~25Kcal / 100ml, 0~20Kcal / 100ml, 0~1 5Kcal / 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, 5~30Kcal / 100ml, 5~25Kcal / 100 ml, 5~20Kcal / 100ml, 5~15Kcal / 100ml, 5~10Kcal / 100ml, 10~90Kcal / 100ml, 10~80Kcal / 100ml, 10~70Kcal / 100ml, 10~60 Kcal / 100ml, 10~55Kcal / 100ml, 10~50Kcal / 100ml, 10~45Kcal / 100ml, 10~40Kcal / 100ml, 10~35Kcal / 100ml, 10~30Kcal / 100ml, 10~25Kcal / 100ml, 10~20Kcal / 100ml, 10~15Kcal / 100ml, 15~90Kcal / 100ml, 15~80Kcal / 100ml, 15~70Kcal / 100ml,15~60Kcal / 100ml, 15~55Kcal / 100ml, 15~50Kcal / 100ml, 15~45Kcal / 100ml, 15~40Kcal / 100ml, 15~35Kcal / 100ml, 15~30Kcal / 100ml, 15~25Kca l / 100ml, 15~20Kcal / 100ml, 20~90Kcal / 100ml, 20~80Kcal / 100ml, 20~70Kcal / 100ml, 20~60Kcal / 100ml, 20~55Kcal / 100ml, 20~50Kcal / 100ml, 20~45Kcal / 100ml, 20~40Kcal / 100ml, 20~35Kcal / 100ml, 20~30Kcal / 100ml, 20~25Kcal / 100ml, 25~90Kcal / 100ml, 25~80Kcal / 100ml, 25~70Kcal / 100ml, 25~60Kcal / 100ml, 25~55Kcal / 100ml, 25~50Kcal / 100ml, 25~45Kcal / 100ml, 25~40Kcal / 100ml, 25~35Kcal / 100ml or 25~30Kcal / 100ml. The energy of sweeteners or alcohol is known, or can be calculated by measuring their content through HPLC, etc. and multiplying by an energy conversion factor. It can also be determined by measuring the physical heat of combustion through a calorimeter (such as a bomb calorimeter, etc.) and correcting it through digestion and absorption rate or excretion heat, etc.

[0035] (High-intensity sweetener) Beverages in several embodiments of the present invention may further contain high-intensity sweeteners other than the above-mentioned steviol glycosides as long as the effects of the present invention are not impaired. The so-called "high-intensity sweetener" in this specification refers to a compound with a sweet taste stronger than sucrose, which may be a natural compound, a synthetic compound, or a combination of a natural compound and a synthetic compound. When the high-intensity sweetener is the same amount as sucrose, it presents a sweetness of, for example, 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times or more, or 100000 times or more of sucrose. The above-mentioned steviol glycosides are also a kind of high-intensity sweeteners.

[0036] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame, sucrose derivatives such as sucralose, synthetic sweeteners such as acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, glycin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including substances that exist in nature but are mainly circulated as synthetic substances, such as neohesperidin dihydrochalcone), sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinin, brazzein, pentazine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and galanthin, or plant extracts containing high-intensity sweetener ingredients, such as siraitia grosvenorii(monk fruit) extract, Glycyrrhizaglabra(licorice) extract, Rubus suavissimus S.Lee(sweet tea) extract, Hydrangeamacrophylla var.thunbergii(sweet tea) extract, Sclerochiton ilicifolius extract, Thaumataococcus daniellii Benth(winged arrowroot) extract, Dioscoreophyllum volkensii(Ceylon berry) extract, Curculigo latifolia(broad-leaved curculigo) extract, Richadella dulcifica(miracle fruit) extract, Pentadiplandra brazzeana(west African strawberry) extract, Capparis masaikai(caprine nut) extract, Lippia dulcis (sweet tongue grass) extract or the sweet ingredients in the extract, mogrosides obtained by treating monk fruit and monk fruit extract (mogroside V or mogroside IV, etc.), glycosides obtained from plant extracts such as galangal glycosides, sweet ingredients contained in Glycyrrhiza glabra plants (for example, triterpene glycosides such as glycyrrhizic acid), sweet ingredients contained in Rubus suavissimus S.Lee plants (for example, diterpene glycosides such as rubusoside), Hydrangea macrophylla var.thunbergii (e.g., dihydroisocoumarins such as galactoline), Sclerochiton ilicifolius (e.g., amino acids such as monatin), Thaumataococcus daniellii Benth (e.g., proteins such as thaumatin), Dioscoreophyllum volkensii (e.g., proteins such as monellin), Curculigolatifolia (e.g., proteins such as curculin), Richardella dulcifica (e.g., proteins such as miraculin), Pentadiplandra brazzeana (e.g., proteins such as Brazzein and pentazine), Capparis masaikai (e.g., proteins such as mabinin), Lippia dulcis (e.g., sesquiterpenes such as Hernandulcin and 4β-hydroxyhernandulcin), etc.

[0037] In addition to rebaudioside A, rebaudioside D and / or rebaudioside M, the beverage in other embodiments of the present invention may also contain a high-intensity sweetener other than rebaudioside A, rebaudioside D and rebaudioside M, such as a peptide sweetener, a sucrose derivative or a synthetic sweetener. For example, in addition to rebaudioside D and / or rebaudioside M, the beverage in another embodiment of the present invention may also contain one or more high-intensity sweeteners selected from acesulfame potassium and sucralose. That is, the beverage in another embodiment of the present invention may also contain only acesulfame potassium, only sucralose, or a combination of acesulfame potassium and sucralose. The total content of one or more high-intensity sweeteners selected from acesulfame potassium and sucralose may be 10 to 400 ppm, for example, 20 to 350 ppm, 50 to 300 ppm or 50 to 250 ppm. When the beverages in other embodiments of the present invention contain one or more high-intensity sweeteners selected from acesulfame potassium and sucralose, the total sweetness intensity ratio of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M in the total sweetness intensity may be 25-95%, 30-95%, 40-95%, 50-95%, 60-95%, 70-95% or 80-95%. In addition, in the present specification, when calculating the sweetness intensity ratio, the sweetness of acesulfame potassium is calculated as about 200 times that of sucrose, the sweetness of aspartame is calculated as about 200 times that of sucrose, and the sweetness of sucralose is calculated as about 615 times that of sucrose.

[0038] Regarding the content of sweeteners other than steviol glycosides, in the case of high-intensity sweeteners (for example, mogroside V and artificial sweeteners), the combined ratio of the total amount of rebaudioside A, rebaudioside D and rebaudioside M contained in the beverage of the present invention to the total amount of high-intensity sweeteners other than steviol glycosides, in terms of mass ratio, may be 99:1-50:50, 95:5-55:45, 90:10-60:40, 85:15-65:35, 80:20-70:30, 80:20-75:25, 99:1-85:5, 98:2-86:14, 97:3-87:13, 96:4-88:12 or 95:5-89:11. When the beverage of the present invention contains a low-intensity sweetener (for example, sucrose or fructose syrup, etc.), the combined ratio of the total amount of rebaudioside A, rebaudioside D and rebaudioside M contained in the beverage to the total amount of the low-intensity sweetener may be 1:1000-1:100, 1:800-1:100, 1:700-1:100, 1:600-1:100, 1:500-1:100, 1:400-1:100, 1:300-1:100 or 1:200-1:100 in terms of weight ratio.

[0039] <Characteristics and optional other materials> The pH of the beverage in several embodiments of the present invention is not particularly limited, and may be, for example, 2.0 to 6.5. For example, the pH of the beverage in several embodiments of the present invention may be 3.0 to 4.5, 2.6 to 3.9, 2.7 to 3.8, 2.8 to 3.7, 2.9 to 3.6, or 3.0 to 3.5.

[0040] Beverages according to several embodiments of the present invention contain water. The water is not particularly limited, and any water can be used as long as it does not adversely affect the flavor, for example, tap water, ion exchange water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), activated carbon treated water, ultrapure water, purified water and desalted water.

[0041] The beverages in several embodiments of the present invention may be appropriately formulated with antioxidants (such as sodium isoascorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters), flavorings, etc., as long as the effects of the present invention are not impaired.

[0042] [Exemplary Embodiments of the Beverage of the Present Invention] In one embodiment of the present invention, a beverage is provided, characterized in that: Contains at least one steviol glycoside selected from rebaudioside D and rebaudioside M, The 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 further preferably 0.2 to 0.4 v / v%.

[0043] In one embodiment of the present invention, a beverage is provided, characterized in that: Contains at least one steviol glycoside selected from rebaudioside D and rebaudioside M, The total content of rebaudioside D and rebaudioside M is preferably 30 to 500 ppm, more preferably 50 to 450 ppm, and even more preferably 100 to 400 ppm. The alcohol content is 0.05 v / v% or more and less than 0.5 v / v%.

[0044] In one embodiment of the present invention, a beverage is provided, characterized in that: Contains rebaudioside A, The content of rebaudioside A is preferably 30 to 500 ppm, more preferably 50 to 450 ppm, and even more preferably 100 to 400 ppm. The alcohol content is 0.05 v / v% or more and less than 0.5 v / v%.

[0045] In one embodiment of the present invention, a beverage is provided, characterized in that: Contains rebaudioside D, The content of rebaudioside D is preferably 30 to 600 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 400 ppm. The alcohol content is 0.05 v / v% or more and less than 0.5 v / v%.

[0046] In one embodiment of the present invention, a beverage is provided, characterized in that: Contains rebaudioside M, The content of rebaudioside M is preferably 30 to 600 ppm, more preferably 50 to 550 ppm, and even more preferably 100 to 500 ppm. The alcohol content is 0.05 v / v% or more and less than 0.5 v / v%.

[0047] In one embodiment of the present invention, a beverage is provided, characterized in that: Contains 100-400ppm of rebaudioside D, The 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 further preferably 0.2 to 0.4 v / v%.

[0048] In one embodiment of the present invention, a beverage is provided, characterized in that: Contains 100-500ppm of rebaudioside M, The 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 further preferably 0.2 to 0.4 v / v%.

[0049] In one embodiment of the present invention, a beverage is provided, characterized in that: Contains at least one steviol glycoside selected from 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, Alcohol content is more than 0 v / v% and less than 0.5 v / v%. For example, there can be mentioned a beverage having an alcohol content of more than 0 v / v% and less than 0.5 v / v% in which the content of rebaudioside D is 0 to 50 ppm and the content of rebaudioside M is 30 to 600 ppm, preferably 50 to 500 ppm, more preferably 100 to 450 ppm, or a beverage having an alcohol content of more than 0 v / v% and less than 0.5 v / v% in which the content of rebaudioside M is 0 to 40 ppm and the content of rebaudioside D is 30 to 600 ppm, preferably 50 to 500 ppm, more preferably 100 to 450 ppm, or a beverage having an alcohol content of more than 0 v / v% and less than 0.5 v / v% in which the content of rebaudioside D is 10 to 50 ppm and the content of rebaudioside M is 10 to 40 ppm. Alternatively, examples include beverages having an alcohol content of 0.01 to 0.49 v / v%, a rebaudioside D content of 0 to 50 ppm, and a rebaudioside M content of 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm; beverages having 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, and more preferably 100 to 450 ppm; beverages having 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; and the like. Alternatively, examples include beverages having an alcohol content of 0.01 to 0.15 v / v%, a rebaudioside D content of 0 to 50 ppm, and a rebaudioside M content of 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm; beverages having 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, and more preferably 100 to 450 ppm; beverages having an alcohol content of 0.01 to 0.15 v / v%, a rebaudioside D content of 10 to 50 ppm, and a rebaudioside M content of 10 to 40 ppm; and the like.

[0050] 2. Beverage Manufacturing Method As another embodiment, the present invention provides a method for producing the beverage of the present invention (hereinafter, also referred to as "the production method of the present invention"). The production method of the present invention is not particularly limited as long as it can produce a beverage containing one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M, and having an alcohol content of 0.05 v / v% or more and less than 0.5 v / v%. A method for producing a beverage based on another embodiment of the present invention is not particularly limited as long as a beverage containing one or more steviol glycosides selected from rebaudioside D and rebaudioside M can be obtained, (a) the content of rebaudioside D is greater than 0 ppm and less than 60 ppm, and the content of rebaudioside M is 30-600 ppm, (b) the content of rebaudioside M is greater than 0 ppm and less than 50 ppm, and the content of rebaudioside D is 30-600 ppm, or (c) the total content of rebaudioside D and rebaudioside M 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%.

[0051] The manufacturing method of several embodiments of the present invention comprises (a) adding one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M, (b) adding an alcohol component (e.g., liquor) and (c) adding water or carbonated water as desired. The addition of steviol glycosides in (a) can be implemented in a manner such that the content of steviol glycosides in the beverage of the final product reaches the desired amount. The addition of the alcohol component in (b) can be implemented in a manner such that the alcohol content in the beverage of the final product is greater than 0.05 v / v% and less than 0.5 v / v% or greater than 0 v / v% and less than 0.5 v / v%. The timing of adding each component may be simultaneous or different. In addition, the alcohol component added in (b) above is not particularly limited, and any raw material can be used as long as it is a drinkable alcohol component such as liquor, liqueur, shochu, whiskey, brandy, raw material alcohol (e.g., neutral liquor), plum wine, fruit wine, sweet fruit wine, etc. The alcohol component added in the above step (b) can be adjusted by removing a portion of the alcohol originally contained in the raw material or by diluting the raw material containing alcohol. Alternatively, instead of adding the alcohol component in step (b), the precursor of the beverage can be prepared and then fermented to generate alcohol.

[0052] According to another embodiment of the present invention, one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M are added to an infusion wine (e.g., plum wine) obtained by immersing plums or other fruits in an alcohol component, or to wine or cider obtained by fermenting fruit juice, and the mixture may be diluted as needed. Alternatively, the concentrate described below may be diluted with water or carbonated water to produce the beverage of the present invention.

[0053] In the manufacturing methods of several embodiments of the present invention, "steviol glycoside", "alcohol", "type of beverage", "sweetness intensity", "any other sweetener" and "characteristics and any other raw materials" have the same definitions as those described in the items of the above-mentioned beverages, and their numerical values ​​can be directly applied to the numerical values ​​described in the items of the above-mentioned beverages.

[0054] 3. Concentrates for providing beverages As another aspect, the present invention provides a concentrate for providing the beverage of the present invention (hereinafter, also referred to as "the concentrate of the present invention"). According to several embodiments of the present invention, the concentrate of the present invention is a 1.2-10 times concentrate for providing the beverage of the present invention, for example, 1.2-9 times, 1.5-9 times, 1.8-9 times, 2-9 times, 2-8 times, 2-7 times, 2-6 times, 2-5 times, 2-4 times, 2-3 times, 3-10 times, 3-9 times, 3-8 times, 3-7 times, 3-6 times, 3-5 times, 3-4 times, 4-10 times, 4-9 times, 4-8 times, 4-7 times, 4-6 times, 4-5 times, 5-10 times, 5-9 times, 5-8 times, 5-7 times, or 5-6 times concentrate.

[0055] The concentrate of the present invention becomes the beverage of the present invention when diluted at a predetermined ratio. For example, the concentrate of the present invention can be used in a beverage as a syrup or a stock solution. In this case, it can be diluted to 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 for use. Water or carbonated water can be used for dilution. Since the concentrate of the present invention is concentrated, it is preferred in terms of storage and transportability. The concentrate of the present invention can be solid or liquid.

[0056] The concentrate according to some embodiments of the present invention contains one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M, and alcohol. The concentrate according to other embodiments of the present invention may further contain the ingredients described in "1. Beverage containing steviol glycosides and alcohol".

[0057] The concentrate according to several embodiments of the present invention is a double concentrate of the beverage of the present invention, characterized in that: Contains at least one steviol glycoside selected from rebaudioside A, rebaudioside D and rebaudioside M, The alcohol content is 0.1 v / v% or more and less than 1.0 v / v%.

[0058] The concentrate according to several embodiments of the present invention is a 5-fold concentrate of the beverage of the present invention, characterized in that: Contains at least one steviol glycoside selected from rebaudioside A, rebaudioside D and rebaudioside M, The alcohol content is 0.25 v / v% or more and less than 2.5 v / v%.

[0059] The concentrate according to several embodiments of the present invention is a 10-fold concentrate of the beverage of the present invention, characterized in that: Contains at least one steviol glycoside selected from rebaudioside A, rebaudioside D and rebaudioside M, The alcohol content is 0.5 v / v% or more and less than 5.0 v / v%.

[0060] In the concentrate of one embodiment of the present invention, "steviol glycoside", "alcohol", "type of beverage", "sweetness intensity", "any other sweetener" and "characteristics and any other raw materials" have the same definitions as those described in the item of the beverage above.

[0061] 4. Method for improving the taste of beverages containing steviol glycosides As another embodiment, the present invention provides a method for improving the taste of a beverage containing steviol glycosides (hereinafter also referred to as "the method for improving the taste of the present invention"). According to one embodiment of the present invention, a method for improving the taste of a beverage containing steviol glycosides is provided, characterized in that it comprises adjusting the alcohol content of a beverage containing one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M to an amount exceeding 0 v / v% and less than 0.5 v / v%.

[0062] In the taste improvement method based on several embodiments of the present invention, alcohol in an amount exceeding 0 v / v% and less than 0.5 v / v% can be added to a beverage containing steviol glycosides, or steviol glycosides can be added to an alcoholic beverage. In this case, the adjustment of the alcohol content can be implemented by adding an alcohol raw material, removing a portion of the alcohol contained in the alcohol raw material, or diluting the alcohol raw material. Alternatively, a beverage precursor containing one or more steviol glycosides mentioned above can be fermented to produce a beverage containing a specified amount of alcohol.

[0063] In the taste improvement method according to several embodiments of the present invention, the alcohol content of the beverage may be more than 0 v / v% and less than 0.5 v / v%, 0.01-0.49 v / v%, 0.03-0.49 v / v%, 0.05-0.49 v / v%, 0.07-0.49 v / v%, 0.1-0.49 v / v%, 0.15-0.49 v / v%, 0.2-0.49 v / v%, 0.25-0.49 v / v%, 0.3-0.49 v / v%, 0.35-0 .49v / v%, 0.4~0.49v / v%, 0.45~0.49v / v%, 0.01~0.45v / v%, 0.03~0.45v / v%, 0.05~0.45v / v%, 0.07~0.45v / v %, 0.1~0.45v / v%, 0.15~0.45v / v%, 0.2~0.45v / v%, 0.25~0.45v / v%, 0.3~0.45v / v%, 0.35~0.45v / v%, 0.4~0.4 5v / v%, 0.01~0.4v / v%, 0.03~0.4v / v%, 0.05~0.4v / v%, 0.07~0.4v / v%, 0.1~0.4v / v%, 0.15~0.4v / v%, 0.2~0. 4v / v%, 0.25~0.4v / v%, 0.3~0.4v / v%, 0.35~0.4v / v%, 0.01~0.35v / v%, 0.03~0.35v / v%, 0.05~0.35v / v%, 0.07 The alcohol content is preferably 0.05 to 0.45 v / v%, more preferably 0.07 to 0.4 v / v%, and still more preferably 0.1 to 0.4 v / v%.

[0064] In the taste improvement method based on several embodiments of the present invention, the total content of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M in the beverage is not particularly limited, and the total content of these steviol glycosides in the beverage based on several embodiments of the present invention is 50 to 800 ppm. In other embodiments of the present invention, the total content of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M in the beverage may be 30-800 ppm, 30-700 ppm, 30-600 ppm, 30-500 ppm, 30-450 ppm, 30-400 ppm, 30-300 ppm, 30-200 ppm, 30-100 ppm, 50-700 ppm, 50-600 ppm, 50-500 ppm, 50-450 ppm, 50-400 ppm, 50-300 ppm, 50-200 ppm, 100-800 ppm, 100-700 ppm, 100-600 ppm, 100-500 ppm, 100-450 ppm, 100-400 ppm, 100-300 ppm, 100-200 ppm, 150 ~800ppm, 150~700ppm, 150~600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 15 0~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~500ppm, 200~450ppm, 200~400ppm, 2 00~300ppm, 250~800ppm, 250~700ppm, 250~600ppm, 250~500ppm, 250~450ppm, 250~400ppm, 250~300ppm, 300~800ppm, 300~700ppm, 300~600ppm, 300~500ppm, 300~450ppm or 300~400ppm. The total content is preferably 50~700ppm, more preferably 50~500ppm, and further preferably 100~450ppm. The content of these steviol glycosides in the beverage can be calculated from the amount of raw materials added, or can be measured using a known analytical method such as liquid chromatography.

[0065] In the taste improvement method based on several embodiments of the present invention, the content of rebaudioside A in the beverage can be 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, 0-5ppb. m, 30~800ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100ppm, 5 0~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~700ppm, 10 0~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~600 ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 2 00-500ppm, 200-450ppm, 200-400ppm, 200-300ppm, 250-800ppm, 250-700ppm, 250-600ppm, 250-500ppm, 250-450ppm, 250-400ppm, 250-300ppm, 300-800ppm, 300-700ppm, 300-600ppm, 300-500ppm, 300-450ppm or 300-400ppm. The content of rebaudioside A is preferably 50-700ppm, more preferably 50-500ppm, and further preferably 100-450ppm. In other preferred embodiments, the content of rebaudioside A is 0-50ppm, 0-30ppm, 0-20ppm or 0-10ppm. The content of rebaudioside A in the beverage can be calculated from the amount of the raw material added, or can be measured using a known analytical method such as liquid chromatography.

[0066] In the taste improvement method according to several embodiments of the present invention, the content of rebaudioside D in the beverage may be 0-800ppm, 0-700ppm, 0-600ppm, 0-500ppm, 0-400ppm, 0-300ppm, 0-200ppm, 0-100ppm, 0-90ppm, 0-80ppm, 0-70ppm, 0-60ppm, 0ppm or more and less than 60ppm, 0-50ppm, 0-40ppm, 0-30ppm, 0-20ppm, 0-100ppm, 0-90ppm, 0-80ppm, 0-70ppm, 0-60ppm, 0ppm or more and less than 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, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~70 0ppm, 100~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 1 50~600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600p ppm, 200-500ppm, 200-450ppm, 200-400ppm, 200-300ppm, 250-800ppm, 250-700ppm, 250-600ppm, 250-500ppm, 250-450ppm, 250-400ppm, 250-300ppm, 300-800ppm, 300-700ppm, 300-600ppm, 300-500ppm, 300-450ppm or 300-400ppm. The content of rebaudioside D is preferably 50-700ppm, more preferably 50-500ppm, and further preferably 100-450ppm. In other preferred embodiments, the content of rebaudioside D is 0-50ppm, 0-30ppm, 0-20ppm or 0-10ppm. The content of rebaudioside D in the beverage can be calculated from the amount of the raw material added, or can be measured using a known analytical method such as liquid chromatography.

[0067] In the taste improvement method according to several embodiments of the present invention, the content of rebaudioside M in the beverage may be 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, 0-0ppm or more and less than 50ppm, 0-40ppm, 0-30ppm, 0-20ppm, 0-100ppm, 0-90ppm, 0-80ppm, 0-70ppm, 0-60ppm, 0-50ppm, 0-0ppm or more and less than 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, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~70 0ppm, 100~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 1 50~600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600p ppm, 200-500ppm, 200-450ppm, 200-400ppm, 200-300ppm, 250-800ppm, 250-700ppm, 250-600ppm, 250-500ppm, 250-450ppm, 250-400ppm, 250-300ppm, 300-800ppm, 300-700ppm, 300-600ppm, 300-500ppm, 300-450ppm or 300-400ppm. The content of rebaudioside M is preferably 50-700ppm, more preferably 50-500ppm, and further preferably 100-450ppm. In other preferred embodiments, the content of rebaudioside M is 0-50ppm, 0-30ppm, 0-20ppm or 0-10ppm. The content of rebaudioside M in the beverage can be calculated from the amount of the raw material added, or can be measured using a known analytical method such as liquid chromatography.

[0068] According to a method for improving taste based on an embodiment of the present invention, the taste of a beverage containing steviol glycosides can be improved in one or more of the following: sweetness intensity, mellowness, off-flavor, and alcohol. The method for improving taste based on a preferred embodiment of the present invention can at least improve (increase) the sweetness intensity. The method for improving taste based on a further preferred embodiment of the present invention can improve, in addition to the improvement of sweetness intensity, one or more of the following: mellowness, off-flavor, and alcohol.

[0069] In the taste improvement method of the present invention, "steviol glycoside", "alcohol", "type of beverage", "sweetness intensity", "any other sweetener" and "characteristics and any other raw materials" have the same definitions as those described in the items of the above-mentioned beverages, and their numerical values ​​can be directly applied to the numerical values ​​described in the items of the above-mentioned beverages.

[0070] In this specification, the phrase "at least" means that the number of a specific item is greater than the number listed. In addition, in this specification, the phrase "about" means that the subject is within the range of ±25%, ±10%, ±5%, ±3%, ±2% or ±1% of the numerical value following "about". For example, "about 10" means the range of 7.5 to 12.5. Example

[0071] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

[0072] [Example A] Evaluation using various sweeteners <Sample Preparation> Rebaudioside A, rebaudioside D, rebaudioside M, sucralose, ethanol and water were mixed to prepare sample solutions in the amounts shown in Table 1. The amount of each sample added was adjusted so that the sweetness intensity was 8. The sweetness intensity of each sample solution was calculated based on the fact that the sweetness of rebaudioside A, D and M was about 225 times that of sucrose, and the sweetness of sucralose was about 615 times that of sucrose. The ethanol concentration was a value calculated from the amount of addition based on the ethanol concentration of the raw material ethanol used. The raw materials used were as follows. Rebaudioside A: purity 95% or more, rebaudioside D: purity 97% or more, rebaudioside M: purity 94% or more, sucralose: "SPLENDA Sucralose Micronized Powder" (manufactured by TATE & LYLE), ethanol: fermented ethanol (purity 99% or more), water: ultrapure water. [Table 1] Table 1: Sample composition Sample No. A1 A2 A3 A4 Rebaudioside A (ppm) 355 - - - Rebaudioside D(ppm) - 355 - - Rebaudioside M (ppm) - - 355 - Sucralose (ppm) - - - 130 Ethanol (v / v%) 0.3 0.3 0.3 0.3 ※“-’ in the table means the corresponding raw materials are not added.

[0073] <Sensory Evaluation> The samples prepared as described above were evaluated by 6 trained professional panelists for the four items of "sweetness intensity", "body", "off-flavor" and "alcohol feeling" according to the following evaluation criteria, using a 4-point scale of 0 to 3 points, and were independently scored. Using a non-ethanol-containing beverage (containing the same amount of rebaudioside A, rebaudioside D, rebaudioside M or sucralose as the corresponding sample, but not containing ethanol) as a control, the evaluation criteria were unified among the professional panelists in advance. The higher the score for sweetness intensity and body, the greater the intensity (preferred), and the higher the score for off-flavor and alcohol feeling, the weaker the intensity (preferred).

[0074] [Table 2] Table 2: Sensory evaluation criteria

[0075] The average scores of the results obtained by the 6 professional panelists are shown in Table 3. The comprehensive evaluation is the score obtained by adding the scores of each item and dividing by 4. In addition, the sensory evaluation of all samples was made into a radar chart and is shown in Figure 1 Regarding sweetness intensity, if the average score exceeds 1, it is judged that the sweetness intensity is stronger than that of the control. [Table 3] Table 3: Sensory evaluation results (ethanol concentration: 0.3 v / v%) Sample No. A1 A2 A3 A4 Rebaudioside A(ppm) 355 - - - Rebaudioside D(ppm) - 355 - - Rebaudioside M (ppm) - - 355 - Sucralose (ppm) - - - 130 Sweetness intensity 1.8 1.8 2.3 1.0 mellow 1.8 2.0 23 1.3 Miscellaneous taste 2.8 3.0 3.0 2.8 Alcohol 2.8 2.8 2.8 2.8 Comprehensive evaluation 2.3 2.4 2.6 1.9

[0076] [Example B] Evaluation based on differences in RebD amounts <Sample Preparation> Rebaudioside D, ethanol and water were mixed to prepare a sample solution in such a manner as to achieve the blending amount shown in Table 4. The added amount of each sample was adjusted so that the sweetness intensity reached 1, 2, 4, 8, 10, 12 or 16. The sweetness intensity was calculated based on the sweetness of rebaudioside D being 225 times that of sucrose. The ethanol concentration is a value calculated from the added amount based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows. Rebaudioside D: purity 97% or more, ethanol: fermented ethanol (purity 99% or more), water: ultrapure water. [Table 4] Table 4: Sample composition Sample No. B1 B2 B3 B4 B5 B6 B7 Rebaudioside D(ppm) 44 89 178 355 444 533 710 Sweetness intensity (calculated value) 1 2 4 8 10 12 16 Ethanol (v / v%) 0.3 0.3 0.3 0.3 0.3 0.3 0.3

[0077] <Sensory Evaluation> The samples prepared as described above were evaluated and scored independently by 6 trained professional panelists for the four items of "sweetness intensity", "body", "off-flavor" and "alcoholic taste" using the same criteria and method as in Example A, using a 4-point scale of 0 to 3 points according to the same evaluation criteria as in Example A. A non-ethanolic beverage (containing the same amount of rebaudioside D as the corresponding sample but without ethanol) was used as a control, and the evaluation criteria were unified among the professional panelists in advance.

[0078] The average score of the results obtained by 6 professional judges is shown in Table 5. The comprehensive evaluation is the score obtained by adding the scores of each item and dividing it by 4. In addition, a graph was drawn for each sample and shown in Figure 2 Regarding sweetness intensity, if the average score exceeds 1, it is judged that the sweetness intensity is stronger than that of the control. [Table 5] Table 5: Sensory evaluation results (ethanol concentration: 0.3 v / v%) Sample No. B1 B2 B3 B4 B5 B6 B7 Rebaudioside D(ppm) 44 89 178 355 444 533 710 Sweetness intensity 1.5 1.8 2.2 23 1.8 1.8 1.3 mellow 1.5 1.8 2.0 2.2 23 i 3 1.2 Miscellaneous taste 2.5 2.7 2.7 2.7 2.7 2.5 2.5 Alcohol 2.5 3.0 2.8 2.8 2.8 2.8 2.8 Comprehensive evaluation 2.0 2.3 2.4 2.5 2.4 2.1 2.0

[0079] [Example C] Evaluation based on the difference in the amount of RebM <Sample Preparation> Rebaudioside M, ethanol and water were mixed in such a manner as to achieve the blending amount shown in Table 6 to prepare a sample solution. The added amount of each sample was adjusted so that the sweetness intensity reached 1, 2, 4, 8, 10, 12 or 16. The sweetness intensity was calculated based on the sweetness of rebaudioside M being 225 times that of sucrose. The ethanol concentration is a value calculated from the added amount based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows. Rebaudioside M: purity 94% or more, ethanol: fermented ethanol (purity 99% or more), water: ultrapure water. [Table 6] Table 6: Sample composition Sample No. C1 C2 C3 C4 C5 C6 C7 Rebaudioside M (ppm) 44 89 178 355 444 533 710 Sweetness intensity (calculated value) 1 2 4 8 10 12 16 Ethanol (v / v%) 03 03 03 0.3 0.3 0.3 0.3

[0080] <Sensory Evaluation> The samples prepared as described above were evaluated and scored independently by 6 trained professional panelists for the four items of "sweetness intensity", "body", "off-flavor" and "alcoholic taste" using the same criteria and method as in Example A, using a 4-point scale of 0 to 3 points according to the same evaluation criteria as in Example A. A non-ethanolic beverage (containing the same amount of rebaudioside M as the corresponding sample but not containing ethanol) was used as a control, and the evaluation criteria were unified among the professional panelists in advance.

[0081] The average score of the results obtained by the 6 professional judges is shown in Table 7. The comprehensive evaluation is the score obtained by adding the scores of each item and dividing by 4. In addition, a graph was drawn for each sample and shown in Figure 3Regarding sweetness intensity, if the average score exceeds 1, it is judged that the sweetness intensity is stronger than that of the control. [Table 7] Table 7: Sensory evaluation results (ethanol concentration: 0.3 v / v%) Sample No. C1 C2 C3 C4 C5 C6 C7 Rebaudioside M (ppm) 44 89 178 355 444 533 710 Sweetness intensity 1.5 1.7 2.2 2.2 2.0 13 1.3 mellow 1.2 1.2 1.8 1.8 2.0 1.5 1.2 Miscellaneous taste 3.0 3.0 3.0 3.0 3.0 2.7 2.8 Alcohol 2.8 2.8 3.0 3.0 3.0 2.8 2.8 Comprehensive evaluation 2.1 2.2 2.5 2.5 2.5 2.1 2.0

[0082] [Example D] Evaluation based on different ethanol concentrations (RebD) <Sample Preparation> Rebaudioside D, ethanol and water were mixed to prepare a sample solution in the amount shown in Table 8. The amount of each sample was adjusted so that the sweetness intensity was 8. The sweetness intensity was calculated based on the sweetness of rebaudioside D being 225 times that of sucrose. The ethanol concentration was a value calculated from the amount of addition based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows. Rebaudioside D: purity 97% or more, ethanol: fermented ethanol (purity 99% or more), water: ultrapure water. [Table 8] Table 8: Sample composition Sample No. D1 D2 D3 D4 D5 D6 D7 D8 Rebaudioside D(ppm) 355 355 355 355 355 355 355 355 Ethanol (v / v%) 0.01 0.05 0.1 0.2 0.3 0.4 0.5 0.6

[0083] <Sensory Evaluation> The samples prepared as described above were evaluated by six trained professional panelists in the same manner and using the same criteria as in Example A for four items, namely, "sweetness intensity", "body", "off-flavor", and "alcoholic taste", and were independently scored on a 4-point scale of 0 to 3 points according to the same evaluation criteria as in Example A. A non-ethanol beverage (Reb D content: 355 ppm) was used as a control, and the evaluation criteria were previously standardized among the professional panelists.

[0084] The average score of the results obtained by the 6 professional judges is shown in Table 9. The comprehensive evaluation is the score obtained by adding the scores of each item and dividing by 4. In addition, each sample is plotted and shown in Figure 4 Regarding sweetness intensity, if the average score exceeds 1, it is judged that the sweetness intensity is stronger than the control. In addition, the evaluation of the taste quality of each sample is summarized in a radar chart as shown in Figure 5 . [Table 9] Table 9: Sensory evaluation results Sample No. D1 D2 D3 D4 D5 D6 D7 D8 Rebaudioside D(ppm) 355 355 355 355 355 355 355 355 Ethanol (%) 0.01 0.05 0.1 0.2 0.3 0.4 0.5 0.6 Sweetness intensity 1.2 1.5 1.8 2.2 2.3 2.3 2.3 2.2 mellow 1.0 1.5 1.7 2.0 2.0 2.0 1.8 1.7 Miscellaneous taste 2.5 2.7 2.8 2.7 2.7 2.7 2.7 2.3 Alcohol 3.0 3.0 3.0 2.8 2.7 2.5 2.5 2.2 Comprehensive evaluation 1.9 2.2 2.3 2.4 2.4 2.4 2.3 2.1

[0085] [Example E] Evaluation based on different ethanol concentrations (RebM) <Sample Preparation> Rebaudioside M, ethanol and water were mixed in such a manner as to obtain the preparation amount shown in Table 10 to prepare a sample solution. For each sample, the addition amount was adjusted so as to obtain a sweetness intensity of 8. The sweetness intensity was calculated based on the sweetness of rebaudioside M being 225 times that of sucrose. The ethanol concentration is a value calculated from the addition amount based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows. Rebaudioside M: purity 94% or more, ethanol: fermented ethanol (purity 99% or more), water: ultrapure water. [Table 10] Table 10: Sample composition Sample No. E1 E2 E3 E4 E5 E6 E7 E8 Rebaudioside M (ppm) 335 355 355 355 355 355 355 355 Ethanol (%) 0.01 0.05 0.1 0.2 0.3 0.4 0.5 0.6

[0086] <Sensory Evaluation> The samples prepared as described above were independently scored by 6 trained professional judges for the four items of "sweetness intensity", "body", "unique taste" and "alcohol feeling" according to the following evaluation criteria. "Sweetness intensity", "body" and "alcohol feeling" were evaluated on a 4-point scale of 0 to 3 points and independently scored. "Unique taste" was evaluated on a 5-point scale of 0 to 4 points and independently scored. Using a non-ethanol beverage (RebM content: 355ppm) as a control, the evaluation criteria were unified among professional judges in advance. The higher the score for sweetness intensity and body, the greater the intensity (preferred), and the higher the score for unique taste and alcohol feeling, the weaker the intensity (preferred). In addition, "3 points: no difference can be felt" in the evaluation of "unique taste" in this example is the same as "3 points: no difference can be felt at all" in the evaluation of Examples A to D, and "4 points: unique taste is improved" in this example means "unique taste is reduced compared to the control".

[0087] [Table 11] Table 11: Sensory evaluation criteria

[0088] The average score of the results obtained by 6 professional judges is shown in Table 12. The comprehensive evaluation is the score obtained by adding the scores of each item and dividing it by 4. Regarding sweetness intensity, if the average score exceeds 1, it is judged that the sweetness intensity is stronger than the control. In addition, each sample is plotted and shown in Figure 6 In addition, the taste evaluation of each sample is summarized in a radar chart. Figure 7 . [Table 12] Table 12: Sensory evaluation results Sample No. E1 E2 E3 E4 E5 E6 E7 E8 Rebaudioside M (ppm) 355 355 355 355 355 355 355 355 Ethanol (%) 0.01 0.05 0.1 0.2 0.3 0.4 0.5 0.6 Sweetness intensity 1.0 1.5 1.8 2.0 2.0 2.2 2.3 2.2 mellow 1.0 1.3 1.7 1.8 2.2 2.3 2.2 2.2 Miscellaneous taste 3.2 3.2 3.5 3.5 3.7 3.7 3.5 3.2 Alcohol 3.0 3.0 3.0 3.0 2.8 2.7 2.3 1.7 Comprehensive evaluation 2.0 2.3 2.5 2.6 2.7 2.7 2.6 2.3

Claims

1. A beverage, characterized in that Contains at least one steviol glycoside selected from rebaudioside A, rebaudioside D and rebaudioside M, The alcohol content is 0.05 v / v% or more and less than 0.5 v / v%.

2. The beverage according to claim 1, characterized in that The total content of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M is 50 to 800 ppm.

3. The beverage according to claim 1 or 2, characterized in that The content of rebaudioside D is 30 to 600 ppm.

4. The beverage according to any one of claims 1 to 3, characterized in that The content of rebaudioside M is 30 to 600 ppm.

5. The beverage according to any one of claims 1 to 4, characterized in that The content of rebaudioside A is 0 to 400 ppm.

6. The beverage according to any one of claims 1 to 5, characterized in that It further contains one or more steviol glycosides selected from rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviol monosaccharide, steviol disaccharide and stevioside.

7. The beverage according to any one of claims 1 to 6, characterized in that It further contains a low-intensity sweetener.

8. The beverage according to claim 7, characterized in that The low-sweetness sweetener contains one or more sweeteners selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, lactose, psicose, xylitol, erythritol, allose, tagatose, xylose, ribose, fructose syrup and combinations thereof.

9. The beverage according to any one of claims 1 to 8, characterized in that Energy is less than 100Kcal / 100ml.

10. The beverage according to any one of claims 1 to 9, characterized in that It is a sparkling beverage.

11. The beverage according to any one of claims 1 to 10, characterized in that It further contains a high-intensity sweetener other than steviol glycosides.

12. A 1.2 to 10 times concentrate, characterized in that: For providing the beverage according to any one of claims 1 to 11.

13. A method for improving the taste of a beverage containing steviol glycosides, characterized in that: The invention comprises adjusting the alcohol content of a beverage containing one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M to an amount exceeding 0 v / v% and less than 0.5 v / v%.

14. A beverage, characterized in that Contains at least one steviol glycoside selected from 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, The alcohol content is more than 0 v / v% and less than 0.5 v / v%.

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