Novel combinations of steviol glycosides

Abstract

The present disclosure provides a combination of steviol glycosides having various flavor characteristics. In one aspect, the present disclosure provides a rebaudioside composition comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M. The present disclosure provides a rebaudioside composition comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M. The content of rebaudioside A, rebaudioside D, and / or rebaudioside M in the rebaudioside composition of the present disclosure may be about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, etc.

Description

Technical Field

[0001] The present invention relates to a rebaudioside composition containing steviol glycoside and a food containing the composition. Background Art

[0002] Stevia is a perennial plant of the Asteraceae family native to Paraguay, South America. Its scientific name is Stevia Rebaudiana Bertoni. Stevia is mainly composed of stevioside, which is 300 times sweeter than sucrose, and contains sweet ingredients such as rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E and dulcoside A. These sweet ingredients are used as natural sweeteners.

[0003] Stevioside, the main component of stevia, has been known since ancient times and has gradually been used as a sweetener. However, if stevioside is used as a sweetener, unpleasant tastes such as bitterness remain in the aftertaste, so its use is limited. In contrast, rebaudioside A contained in stevia as a secondary sweetening component has a high-quality sweetness with less bitterness than stevioside and a sweetness that is 1.3 to 1.5 times that of stevioside. Therefore, compared with stevioside, a stevia sweetener containing more rebaudioside A is desired. The inventors of the present invention have repeatedly mated and selected from previous varieties to improve the variety, and developed a stevia variety (Stevia Rebaudiana Bertoni Morita) with rebaudioside A as the main component and stevioside as the secondary component, and developed a rebaudioside sweetener from this stevia variety (Patent Document 1).

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2001-120218 Summary of the invention

[0007] Technical problem to be solved by the invention

[0008] Steviol glycosides include rebaudioside A, rebaudioside D, rebaudioside M, etc., but the flavor characteristics may vary depending on the ratio of these combinations. The ideal flavor varies depending on the conditions such as food and usage conditions, so it is desirable to provide a combination of steviol glycosides with various flavor characteristics.

[0009] Solutions to Solve Problems

[0010] In order to solve the above problems, the inventors of the present invention conducted intensive research and found that a specific combination of several steviol glycosides is excellent in a specific flavor. The inventors of the present invention found that the rebaudioside composition containing a specific combination of these steviol glycosides can be used as an additive for food, etc., thereby completing the present invention.

[0011] The present invention provides a rebaudioside composition comprising at least one of rebaudioside A, rebaudioside D and rebaudioside M, a sweetener or food comprising the rebaudioside composition and a method for producing the same.

[0012] For example, the present invention provides the following items.

[0013] (Item 1)

[0014] A rebaudioside composition comprises rebaudioside A, rebaudioside D and rebaudioside M.

[0015] (Item 2)

[0016] The rebaudioside composition according to any one of the above items, comprising less than about 65% by weight of the rebaudioside A.

[0017] (Item 3)

[0018] The rebaudioside composition according to any one of the above items, comprising about 35 to 65% by weight of the rebaudioside A.

[0019] (Item 4)

[0020] The rebaudioside composition according to any one of the above items, comprising greater than about 20 wt % and less than about 65 wt % of the rebaudioside A.

[0021] (Item 5)

[0022] The rebaudioside composition according to any one of the above items, wherein the rebaudioside D is present in greater amounts than the rebaudioside M.

[0023] (Item 6)

[0024] The rebaudioside composition according to any one of the above items, wherein the rebaudioside M is present in greater amounts than the rebaudioside D.

[0025] (Item 7)

[0026] The rebaudioside composition according to any one of the above items, comprising the rebaudioside D and the rebaudioside M in a ratio of about 1.5:1 to 5:1.

[0027] (Item 8)

[0028] The rebaudioside composition according to any one of the above items, comprising the rebaudioside D and the rebaudioside M in a ratio of about 1.5:1 to 2.5:1.

[0029] (Item 9)

[0030] The rebaudioside composition according to any one of the above items, comprising the rebaudioside D and the rebaudioside M in a total content of about 5 to 65% by weight.

[0031] (Item 10)

[0032] The rebaudioside composition according to any one of the above items, comprising the rebaudioside D and the rebaudioside M in a total content of about 5 to 40 wt%.

[0033] (Item 11)

[0034] The rebaudioside composition according to any one of the above items, comprising about 95% by weight or more of the rebaudioside A.

[0035] (Item 12)

[0036] The rebaudioside composition according to any one of the above items, further comprising rebaudioside O, for example, about 1 to 10 wt % of rebaudioside O.

[0037] (Item 13)

[0038] The rebaudioside composition according to any one of the above items, further comprising rebaudioside N, for example, about 1 to 10 wt % of rebaudioside N.

[0039] (Item 14)

[0040] A composition comprising the rebaudioside composition described in any one of the above items and additional ingredients selected from the group consisting of acidulants, sweeteners, salts, seasonings, spices, colorants, minerals, vitamins, antioxidants, preservatives, foaming agents, foaming aids, alcohol, binders, extenders, thickeners, surfactants, anti-curing agents, fruit juices and vegetable juices.

[0041] (Item 15)

[0042] The rebaudioside composition according to any one of the above items or the composition according to any one of the above items, which is used for adding to food.

[0043] (Item 16)

[0044] A food comprising the rebaudioside composition described in any one of the above items or the composition described in any one of the above items.

[0045] (Item 17)

[0046] The rebaudioside composition or the composition according to any one of the above items, or the food according to any one of the above items, wherein the food is selected from sports drinks, non-carbonated beverages, carbonated beverages, ginger ale, root beer, ciders, fruit-flavored soft drinks (for example, citrus-flavored soft drinks such as lemon, lime or orange), powdered soft drinks, fruit and / or vegetable-derived juices, fruit drinks, fruit juice drinks, fruit-flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, cafe au lait, milk tea, fruit milk drinks, yogurt drinks, lactic acid bacteria drinks, dairy products, baked goods, yogurt, jelly, jelly drinks, pudding, Bavarian cream, blancmange, cake, brownie, mousse, frozen food, ice cream, ice milk milks), lactose ice cream, Sherbet, desserts, rice cakes, snacks, sugar, soft candy, sauces, edible gelatin, cream, pasta, jam, corn products, spices, barbecue, ketchup, processed agricultural products, processed livestock products, processed seafood, processed meat products, canned foods, kimchi, preserved foods, cereal products, frozen desserts, instant noodles, jam, chewing gum, Japanese desserts, health foods, chocolate, table sweeteners, baked desserts, delicacies, water-mixed foods, yogurt, liqueurs, wine, Sherbet, cereal foods, foods containing vegetable fiber, dried fruits, sauces, soy sauce, miso, vinegar, salad dressings, mayonnaise, ketchup, curry, soup, rice products, small square glutinous rice desserts, bread, biscuits, crackers, pancake mix mixes), canned fruits, canned vegetables, vegetable juices, meat products, fish cake products, seafood, salty foods, pickles, compound seasonings, alcoholic beverages, condiments, vinegar drinks, concentrated beverages, nutritional supplements, functional foods, protein foods and delicious foods.

[0047] (Item 18)

[0048] The rebaudioside composition or composition, or food according to any one of the above items, wherein the food is selected from the group consisting of lactic acid bacteria beverages, fruit juice drinks, coffee, cupcakes, snacks and breads, protein drinks, protein bars, chocolate and sports drinks.

[0049] (Item 19)

[0050] A method for producing a food, comprising the step of adding the rebaudioside composition or the composition described in any one of the above items to the food.

[0051] In the present invention, in addition to the explicit combinations, the above one or more features may be provided in further combinations. Other embodiments and advantages of the present invention can be recognized by those skilled in the art by reading and understanding the following detailed description as needed.

[0052] Effects of the Invention

[0053] The present invention provides a rebaudioside composition excellent in a specific flavor, which can impart high added value to food and the like. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] Figure 1 Schematic diagram showing the taste curve of each sweetener. R represents rebaudioside, ADM represents a mixture of rebaudioside A, D and M, and ST represents stevioside. The vertical axis represents the position where the sweetness is strongly felt, and the horizontal axis represents the time (seconds) after ingestion when the sweetness is felt. DETAILED DESCRIPTION

[0055] Below, the best mode of the present invention is shown and described. Throughout the scope of this specification, unless otherwise mentioned, the expression of the singular form should be understood as also including the concept of its plural form. Therefore, unless otherwise mentioned, the article in the singular form (for example, "a", "an", "the", etc. in English) should be understood as also including the concept of its plural form. In addition, unless otherwise mentioned, the terms used in this specification should be understood to be used in the meaning commonly used in the field. Therefore, unless otherwise defined, all professional terms and scientific and technological terms used in this specification have the same meaning as those commonly understood by technicians in the field to which the present invention belongs. In the event of inconsistency, this specification (including definitions) takes precedence.

[0056] Definitions of terms particularly used in this specification and / or basic technical contents are described below as appropriate.

[0057] (Definition, etc.)

[0058] In the present specification, "rebaudioside composition" refers to a composition comprising a combination of a plurality of steviol glycosides including at least one of rebaudioside A, rebaudioside D and rebaudioside M. Depending on the case, the rebaudioside composition refers to a composition consisting of steviol glycosides (e.g., rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, steviol, steviolmonoside, steviolbioside, stevioside) excluding volatile components such as solvents (e.g., water). In this case, the rebaudioside composition can be a refined steviol glycoside or a mixture thereof, and it is not a problem if there are trace amounts of impurities mixed in during the refining process.

[0059] The structures of representative steviol glycosides are shown below.

[0060]

[0061]

[0062]

[0063] Any compound described in this specification (e.g., steviol glycoside) may be a purified compound. The purified compound may have a purity of, for example, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 99.5% or more in terms of dry weight %. For example, when rebaudioside A is purified from the plant body of Stevia by a conventional purification method, a trace amount of stevioside or the like may be mixed in, but when implementing the invention disclosed herein, the influence of the trace components may be slight and negligible.

[0064] In the present specification, "rebaudioside component" refers to the whole rebaudioside compound contained in the composition. The rebaudioside compound can be rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N and rebaudioside O.

[0065] "Food" in this specification refers to a substance that is orally ingested by mammals. In this specification, food also includes beverages, dry products for oral ingestion after adding liquid (such as instant foods, powders for beverage preparation, etc.), frozen foods, and uncooked products for oral ingestion after heating.

[0066] In this specification, "beverage" refers to food that can be taken orally without chewing. For example, beverages include sports drinks, jelly drinks, alcoholic beverages, soft drinks, etc.

[0067] In this specification, unless otherwise stated, any compound and component can be provided in the form of a salt. In particular, any compound and component can be provided in the form of a salt with alkalis and acids commonly used in food (for example: phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucanic acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, aspartic acid, arginine, glycine The amino acids may be provided in the form of salts thereof formed with amino acids 1, 2, 3, 4, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2, 5-tetrahydrofuran, 1, 2

[0068] In this specification, unless otherwise specified, the term "about" refers to plus or minus 10% of the value indicated. "About" for temperature refers to plus or minus 3°C of the value indicated. "About" for ratio refers to the ratio of plus or minus 10% of the left value (X) of the indicated ratio (recorded as X:Y, etc.).

[0069] In the present specification, when describing the ratio of components, unless otherwise specified, the ratio (% or ratio, etc.) is indicated on a dry weight basis.

[0070] (Preferred embodiment)

[0071] In one aspect, the present invention provides a specific flavor by a combination of steviol glycosides comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M. Any means of achieving this is considered to be within the scope of the present disclosure. For example, even if there is no clear record, the description of a composition comprising a certain ingredient also contemplates embodiments reflecting other means, such as a method of using the ingredient, the purpose of the ingredient, and the ingredient used in the method. Although the present invention is mainly described in the embodiments of the composition in this specification, the description of a composition comprising a certain ingredient for a certain purpose also contemplates embodiments reflecting other means, such as a method of using the ingredient for the purpose and the purpose of the ingredient. For example, any disclosure of a food comprising a rebaudioside composition is also a disclosure of a method for manufacturing a food using the rebaudioside composition.

[0072] (Rebaudioside composition)

[0073] In one aspect, the present disclosure provides a rebaudioside composition comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides a rebaudioside composition comprising at least two of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the rebaudioside composition of the present invention, in addition to rebaudioside A, rebaudioside D and rebaudioside M, also comprises one or more of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviol monosaccharide, steviol disaccharide and stevioside. In one embodiment, the rebaudioside composition of the present disclosure does not include one or more of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviol monosaccharide, steviol disaccharide and stevioside.

[0074] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A (which may further comprise rebaudioside D and / or rebaudioside M), and the content of rebaudioside A in the rebaudioside composition or the rebaudioside component may be about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 96%, about 99%, or a range between any two values ​​thereof, for example, about 20-99%, about 25-99%, about 50-95%, about 60-95%, about 5-65%, about 20-65%, about 25-65%, about 30-60%.

[0075] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside D (which may further comprise rebaudioside A and / or rebaudioside M), and the content of rebaudioside D in the rebaudioside composition or the rebaudioside component may be about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, about 100%, about 101%, about 102%, about 103%, about 104%, about 105%, about 106%, about 107%, about 108%, about 109%, about 110%, about 111%, about 112%, about 113%, about 114%, about 115%, about 116%, about 117%, about 118%, about 119%, about 120%, about 121%, about 122%, about 123%, about 124%, about 125%, about %, about 65%, about 70%, or a range between any two of them, for example, about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-50%, about 15-40%, about 15-30%, about 20-50%, about 20-40%, about 20-30%.

[0076] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside M (which may further comprise rebaudioside A and / or rebaudioside D), and the content of rebaudioside M in the rebaudioside composition or the rebaudioside component may be about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, about 100%, about 101%, about 102%, about 103%, about 104%, about 105%, about 106%, about 107%, about 108%, about 109%, about 110%, about 111%, about 112%, about 113%, about 114%, about 115%, about 116%, about 117%, about 118%, about 119%, about 120%, about 121%, about 122%, about 123%, about 124%, about 125%, about %, about 65%, about 70%, or a range between any two of them, for example, about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-50%, about 15-40%, about 15-30%, about 20-50%, about 20-40%, about 20-30%.

[0077] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A and rebaudioside D (which may further comprise rebaudioside M), wherein the ratio of rebaudioside A to rebaudioside D may be about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values ​​thereof, for example, about 1:2 to 100:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, about 1:1 to 4:1, about 1:1 to 2:1, about 2:1 to 10:1, about 2:1 to 8:1, about 2:1 to 6:1, about 2:1 to 8:1 The ratio of rebaudioside A to rebaudioside D in the rebaudioside composition or rebaudioside component is included in the invention, and the total content of rebaudioside A and rebaudioside D in the rebaudioside composition or rebaudioside component can be about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or a range between any two values ​​thereof, for example, about 30-99%, about 50-95%, about 60-95%, about 5-65%, about 30-65%, about 5-35%. Here, the contents of rebaudioside A and / or rebaudioside D may be the same as those described above for the rebaudioside composition containing rebaudioside A or rebaudioside D.

[0078] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A and rebaudioside M (which may further comprise rebaudioside D), wherein the ratio of rebaudioside A to rebaudioside M may be about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values ​​thereof, for example, about 1:2 to 100:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, about 1:1 to 4:1, about 1:1 to 2:1, about 2:1 to 10:1, about 2:1 to 8:1, about 2:1 to 6 ...8:1, about 2:1 to 6:1, about 2:1 to 8:1, about 2:1 to 6:1, about The ratio of rebaudioside A to rebaudioside M is 1:1 to 4:1, about 3:1 to 10:1, about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 to 10:1, and about 5:1 to 8:1 is included, and the total content of rebaudioside A and rebaudioside M in the rebaudioside composition or rebaudioside component can be about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or a range between any two values ​​thereof, for example, about 30-99%, about 50-95%, about 60-95%, about 5-65%, about 30-65%, about 5-35%. Here, the contents of rebaudioside A and / or rebaudioside M may be the same as those described above for the rebaudioside composition containing rebaudioside A or rebaudioside M.

[0079] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside D and rebaudioside M (which may further comprise rebaudioside A), wherein the ratio of rebaudioside D to rebaudioside M may be about 1:5, about 1:4, about 1:3, about 1:2, about 1:1.5, about 1:1, about 1.5:1, about 2:1, about 2.5:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, or a range between any two values ​​thereof. , for example, about 1:5-10:1, about 1:1-10:1, about 1:1-8:1, about 1:1-6:1, about 1:1-4:1, about 1:1-3:1, about 1:1-2:1, about 1.5:1-3:1, about 1.5:1-2.5:1, about 1.5:1-2:1, about 2:1-10:1, about 2:1-8:1, about 2:1-6:1, about 2:1-4:1, about 3:1-10:1, about 3:1-8:1, about 3:1-6:1 , about 4:1-10:1, about 4:1-8:1, about 4:1-6:1, about 5:1-10:1, about 5:1-8:1 are included, and the total content of rebaudioside D and rebaudioside M in the rebaudioside composition or rebaudioside component can be about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or The range between any two values ​​thereof is, for example, about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-70%, about 10-60%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-70%, about 15-50%, about 15-30%, about 20-70%, about 20-50%, about 20-40%, about 30-70%, about 30-50%. In one embodiment, the rebaudioside composition of the present disclosure comprises more rebaudioside D than rebaudioside M. In one embodiment, the rebaudioside composition of the present disclosure comprises more rebaudioside M than rebaudioside D. Here, the contents of rebaudioside D and / or rebaudioside M may be the same as those described above for the rebaudioside composition containing rebaudioside D or rebaudioside M.

[0080] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D and rebaudioside M, wherein the ratio of rebaudioside A to (the total of rebaudioside D and rebaudioside M) can be about 1:2, about 1:1.5, about 1:1, about 1.5:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 20:1, about 25:1, about 26:1, about 27:1, about 28:1, about 29:1, about 30:1, about 31:1, about 32:1, about 33:1, about 34:1, about 35:1, about 36:1, about 37:1, about 38:1, about 39:1, about 40:1, about 41:1, about 42:1, about 43:1, about 44:1, about 45:1, about 46:1, about 47:1, about 48:1, about 49:1, about 50:1, about 51:1, about 52:1, about 53:1 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values ​​thereof, such as about 1:2 to 100:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, about 1:1 to 4:1, about 1:1 to 2:1, about 2:1 to 10:1, about 2:1 to 8:1, about 2:1 to 6:1, about 2:1 to 4:1, about 3:1 to 10:1, The ratio of about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 to 10:1, and about 5:1 to 8:1 is included, and the total content of rebaudioside A, rebaudioside D, and rebaudioside M in the rebaudioside composition or rebaudioside component can be about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, about 100%, about 101%, about 102%, about 103%, about 104%, about 105%, about 106%, about 107%, about 108%, about 109%, about 110%, about 111%, about 112%, about 113%, about 114%, about 115%, about 116%, about 117%, about 118%, about 119%, about 120%, about 121%, about 122%, about 123%, about 124%, about 125%, about 126%, about 127%, about 128%, about 129%, about 130%, about 131%, about 132%, about 133%, about 134%, about 135%, about 136%, about 137%, about 138%, about 139%, about 140%, about 141%, about 142%, about 143%, about 144%, about 1 About 80%, about 85%, about 90%, about 95%, about 99%, or a range between any two values ​​thereof, for example, about 50-99%, about 60-99%, about 80-99%, about 50-90%, about 50-80%, about 50-70%, about 50-60%, about 60-90%, about 60-80%, about 60-70%, about 70-90%, about 70-80%, about 80-90%. Here, the ratio and total content of rebaudioside A and rebaudioside D, the ratio and total content of rebaudioside A: rebaudioside M, and / or the ratio and total content of rebaudioside D: rebaudioside M can adopt the records for the above-mentioned rebaudioside composition comprising rebaudioside A and rebaudioside D, the rebaudioside composition comprising rebaudioside A and rebaudioside M, and the rebaudioside composition comprising rebaudioside D and rebaudioside M, and the contents of rebaudioside A, rebaudioside D and / or rebaudioside M can adopt the records for the above-mentioned rebaudioside composition comprising rebaudioside A, rebaudioside D or rebaudioside M.

[0081] In a preferred embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D and rebaudioside M, wherein the rebaudioside composition comprises about 65 wt % or less of rebaudioside A, for example, greater than about 20 wt % and less than 65 wt %, for example, greater than about 25 wt % and less than 65 wt %, for example, about 30-60 wt % of rebaudioside A, and a total content of about 30-80 wt %, for example, about 40-75 wt % of rebaudioside D and rebaudioside M, and rebaudioside D and rebaudioside M are contained in a ratio of, for example, about 1:2-5:1 (for example, about 1:1-3:1, about 2:1) of rebaudioside D and rebaudioside M. Such a rebaudioside composition may have excellent flavor balance (for example, sweetness rises rapidly, bitterness and / or astringency remain low), and may be preferably used in beverages, etc., for example.

[0082] In another preferred embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D and rebaudioside M, wherein the rebaudioside composition comprises about 95% by weight of rebaudioside A, and a total content of about 1 to 5% by weight, for example, about 5% by weight of rebaudioside D and rebaudioside M, and rebaudioside D and rebaudioside M may be contained in a ratio of, for example, about 1:2 to 5:1 (e.g., about 1:1 to 3:1, about 2:1) of rebaudioside D to rebaudioside M. Such a rebaudioside composition may have excellent flavor balance, and may be preferably used in, for example, beverages, etc.

[0083] In one embodiment, it may further comprise rebaudioside O (e.g., about 1 to 10 weight % of rebaudioside O) and / or rebaudioside N (e.g., about 1 to 10 weight % of rebaudioside N), and the rebaudioside composition may be prepared by adding about 1 to 10 weight % of rebaudioside O and / or about 1 to 10 weight % of rebaudioside N to the above-mentioned rebaudioside composition.

[0084] In one embodiment, the rebaudioside composition of the present invention may further include additional ingredients. In this specification, the composition prepared by adding additional ingredients other than rebaudioside to the rebaudioside composition is sometimes referred to as a composition. As additional ingredients, acidulants, sweeteners, salts, seasonings, spices, colorants, minerals, vitamins, antioxidants, preservatives, foaming agents, foaming aids, alcohol (such as ethanol), binders, extenders, thickeners, surfactants, anti-curing agents, fruit juices, vegetable juices, etc. can be listed. Any preferred additive that can be used in conventional foods can be used in the composition of the present invention.

[0085] Examples of the acidulant include phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucanic acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, and polyglutamic acid, but are not limited thereto.

[0086] Examples of sweeteners include palatinose, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), maltodextrin, dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, and the like. se), idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine, beet oligosaccharides, isomaltose (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), sorbitol, nigero oligosaccharide, palatinose oligosaccharide), fructo-oligosaccharides (kestose, nestose, etc.), maltotetraitol, maltotriitol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized lactose liquid such as high fructose corn syrup / starch syrup, complex sugars, soybean oligosaccharides, glucose syrup, erythritol, maltitol, mannitol, sorbitol, lactose Alcohol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), threonol, galactitol, reduced isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, reduced maltose syrup, reduced glucose syrup, sugar alcohol, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, neotame, etc., but are not limited to these.

[0087] In one embodiment, examples of the salt include salts composed of an acid component (phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucanic acid, acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, The invention also includes salts formed by any combination of carnitine, aminotyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, etc.) and a base component (sodium, potassium, magnesium, calcium, guanidine, glucosamine, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminotyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, poly-L-lysine, poly-L-ornithine, poly-L-arginine, etc.), but is not limited to these. In a specific embodiment, the salt can be sodium chloride, potassium chloride, sodium sulfate, potassium citrate, magnesium sulfate, alum, magnesium chloride, sodium or potassium phosphate, sodium or potassium carbonate, sodium alginate, sodium gluconate, potassium gluconate, guanidine HCl, glucosamine HCl, sodium glutamate, adenosine monophosphate, magnesium gluconate, potassium tartrate, sodium tartrate, and any combination thereof.

[0088] Examples of seasonings include aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminotyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, poly-L-lysine, poly-L-ornithine, poly-L-arginine, caffeine, quinine, urea, bitter orange peel oil, naringin, quassia, inosine monophosphate, guanosine monophosphate, adenosine monophosphate, cytosine monophosphate, uracil monophosphate, monophosphate), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, tannic acid, alum, tannic acid, polyphenols (e.g., tea polyphenols), etc., but are not limited to these.

[0089] Examples of flavors include, but are not limited to, menthol, citrus, ginger, mango extract, cinnamon, coconut, viridiflorol, almond, vanillin, vanilla extract, grape skin extract, and grape seed extract.

[0090] Examples of the colorant include annato pigment, gardenia yellow pigment, Dunaliella carotene, carotene, palm oil carotene, tomato pigment, lycopene, capsanthin, carotenoid pigment, madder pigment, carmine pigment, lithospermum pigment, lac pigment, quinone pigment, cabbage red pigment, perilla pigment, anthocyanin pigment, tamarind pigment, safflower pigment, flavonoid pigment, chlorophyllin, chlorophyll, caramel, gardenia blue pigment, gardenia red pigment, Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Green No. 3, β-carotene, and riboflavin, but are not limited to these.

[0091] Examples of the minerals include zinc, iron, copper, chromium, selenium, manganese, molybdenum, iodine, phosphorus, and the like, but are not limited thereto.

[0092] Examples of vitamins include vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol, etc.), vitamin E (tocopherol, tocotrienol, etc.), vitamin A (retinol, β-carotene, α-carotene, β-cryptoxanthin), vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6 (pyridoxal, pyridoxine, pyridoxine, etc.), vitamin B7, vitamin B9, vitamin B12 (cyanocobalamin, methylcobalamin, hydroxocobalamin, etc.), vitamin K (phylloquinone, menaquinone, etc.), etc., but are not limited to these.

[0093] Examples of the antioxidant include ascorbic acid, catechol, polyphenols, rutin, neohesperidin, naringin, neohesperidin dihydrochalcone, etc., but are not limited to these.

[0094] Examples of preservatives include sodium benzoate, but are not limited to these.

[0095] Examples of the foaming agent include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, citric acid, and the like, but are not limited thereto.

[0096] Examples of the foaming aid include, but are not limited to, indigestible dextrin, polydextrose, galactomannan, guar fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, soybean dietary fiber, and hydrolyzates thereof.

[0097] Examples of the binder include hydroxypropyl cellulose and methyl cellulose, but are not limited to these.

[0098] Examples of bulking agents include, but are not limited to, the sugar components described herein, maltodextrin, corn syrup solids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and sugar alcohols.

[0099] Examples of thickeners include, but are not limited to, chitosan, pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, gum arabic, carrageenan, polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, propylene glycol alginate, hexametaphosphate, and polyethylene glycol alginate, whey protein, rice protein, soy protein, collagen (e.g., gelatin), and partially hydrolyzed collagen.

[0100] Examples of surfactants include polysorbates (e.g., polysorbate 80, polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, sodium docusate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (cetylpyridinium chloride), cetyltrimethylammonium bromide, sodium chlorate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauryl alginic acid, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, etc., but are not limited to these.

[0101] Examples of the anti-hardening agent include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose, tricalcium phosphate, and the like, but are not limited thereto.

[0102] In the above description, each component is classified based on function, but this does not mean that a component having a certain function is prevented from being selected based on other functions. For example, it is easy for a person skilled in the art to understand that ascorbic acid can be used as an antioxidant and can also be used as an acidulant.

[0103] The rebaudioside composition or compositions disclosed herein may be in any form, for example, in the form of solution, powder (dry powder), granules, tablets, pastes, capsules, suspensions, foods, and the like.

[0104] (Flavor of Rebaudioside Composition)

[0105] In one embodiment, the rebaudioside composition of the present invention presents a specific flavor. The flavor of the composition can be expressed by the evaluation items of the flavor or a combination thereof. For example, as the evaluation items of the flavor, the overall sweetness, the speed of the sweetness peak, the sweetness intensity, the residual sweetness, the bitterness, the residual bitterness, the peak bitterness, the astringency, the residual astringency, the mouthfeel level, the mellowness, the refreshing feeling, etc. can be listed. In the case of the evaluation items of the combined flavor, a comprehensive evaluation can be performed by digitizing and summing up each evaluation item. At this time, a negative value is assigned to the unpreferred evaluation items (which can be the residual sweetness, bitterness, the residual bitterness, the peak bitterness, the astringency, the residual astringency, etc., but the type of the unpreferred evaluation items can be changed according to the desired flavor). In addition, particularly important evaluation items can be multiplied by a multiple coefficient (for example, 1.5 times, 2 times, 3 times). For example, for sour beverages (carbonated beverages, etc.) provided at low temperatures, a combination of evaluation items such as the overall sweetness, the speed of the sweetness peak, bitterness, astringency, and the refreshing feeling can be preferred.

[0106] Based on the disclosure of this specification, a person skilled in the art can determine the ingredients (eg, rebaudioside A, rebaudioside D, and rebaudioside M) and their ratios in a rebaudioside composition that achieves a desired flavor.

[0107] In one embodiment, the rebaudioside composition of the present disclosure has a desired sweetness sensation. "Sweetness sensation" refers to the time from ingestion until sweetness is perceived. In one embodiment, the rebaudioside composition of the present disclosure has a desired sweetness sensation. Figure 1 As shown, since rebaudioside A, rebaudioside D and rebaudioside M have different sweetness perception modes, by combining them, the gap in the perception of sweetness disappears, and a new sweetness composition can be obtained. For example, since the sweetness perception modes of rebaudioside A and rebaudioside M are separated, by mixing them, the sweetness perception mode is divided into two parts and perceived, which is not ideal, but by further combining rebaudioside D, a taste curve in which the sweetness perception mode is only one kind of sweetness can be formed.

[0108] In one embodiment, since the rebaudioside composition of the present invention has a flavor whose sweetness perception mode is close to the peak of bitterness and / or astringency, bitterness and / or astringency can be masked by sweetness. In one embodiment, the flavor (bitterness, astringency, etc.) that is the object of masking comes from rebaudioside A. In one embodiment, the flavor (bitterness, astringency, etc.) that is the object of masking comes from the food to which the rebaudioside composition of the present invention or the composition is added. For example, the electrolytes contained in sports drinks can produce unpreferable flavors, such as bitterness, scum taste, astringency, rough taste, etc., but the rebaudioside composition or composition of the present invention can mask the flavor. The sweetness perception mode obtained by mixing rebaudioside A, rebaudioside D and rebaudioside M can appropriately mask the flavor caused by electrolytes.

[0109] In one embodiment, the rebaudioside composition of the present invention has a desired shape of a sweetness curve. The shape of the sweetness curve can obtain a synergistic effect of sweetness (in addition to the sweetness perception mode, it can also be expressed by the amplitude of the perceived sweetness, etc.). The synergistic effect of sweetness refers to: when the sweetness intensity of the sweetness peak is set to 100, the effect of a sweetness intensity of more than 50 is more strongly felt during the sweetness duration. In one embodiment, the rebaudioside composition of the present invention may have an amplitude of perceived sweetness.

[0110] (food)

[0111] In one embodiment, the rebaudioside composition or compositions of the present disclosure can be added to food, and the present disclosure provides a food comprising the rebaudioside composition or compositions of the present disclosure. The rebaudioside composition or compositions of the present disclosure can be used in all foods that use sweeteners. Specifically, it can be used for sports drinks, non-carbonated beverages, carbonated beverages, ginger ale, root beer, apple juice, fruit-flavored soft drinks (for example, citrus-flavored soft drinks such as lemon, lime or orange), powdered soft drinks, fruit and / or vegetable-derived juices, fruit drinks, fruit juice drinks, fruit-flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, au lait coffee, milk tea, fruit milk drinks, drinking yogurt, lactic acid bacteria beverages, dairy products, baked goods, yogurt, jelly, drinking jelly, pudding, Bavarian cream pastries, milk jelly, cake, brownie, mousse, frozen food, ice cream, ice milk, lactose ice cream, Sherbet, dessert, rice cake, snack, sugar, soft candy, sauce, edible gel, cream, spaghetti, jam, corn products, spices, Barbecue, ketchup, processed agricultural products, processed livestock products, processed seafood, processed meat products, canned food, kimchi, preserved food, cereal products, frozen desserts, instant noodles, jam, chewing gum, Japanese desserts, health food, chocolate, table sweeteners, baked desserts, delicacies, water-mixed food, yogurt, liqueur, wine, Sherbe, cereal food, food containing plant fiber, dried fruit, sauce, soy sauce, miso, edible vinegar, salad dressing, mayonnaise, ketchup, curry, soup, rice products, small square glutinous rice desserts, bread, biscuits, crackers, pancake mix, canned fruit, canned vegetables, vegetable juice, meat products, fish cake products, seafood, salty food, pickles, compound seasonings, alcoholic beverages, condiments, vinegar beverages, concentrated beverages, nutrients, functional foods, protein foods and delicious foods, but are not limited to these. In addition, the rebaudioside composition or composition of the present invention can also be used in cosmetics and medicines.

[0112] In one embodiment, the rebaudioside composition or composition of the present invention can be used for foods containing sugars (e.g., granulated sugar, sucrose). Since the rebaudioside composition or composition of the present invention can be used to replace the sugars in food, the calories of the food can be reduced. Sugars are frequently used in foods, so the preferred amount of sugar added in each food is well known. In one embodiment, the rebaudioside composition or composition of the present invention is added to a sugar-containing food in an amount that does not change the flavor of the sugar-containing food instead of the sugar. In one embodiment, the rebaudioside composition or composition of the present invention is added to replace about 10% or more, about 20% or more, about 30% or more, about 40% or more, about 50% or more, about 60% or more, about 70% or more, about 80% or more, about 90% or more, or 100% by weight of the weight of the sugar (e.g., granulated sugar, sucrose) in the food. In one embodiment, the rebaudioside composition or composition of the present disclosure replaces sugars (e.g., granulated sugar, sucrose) in food, and the result is that the rebaudioside composition or composition of the present disclosure replaces sugars (e.g., granulated sugar, sucrose) in food, and the result is that the weight of the sugars in the food can be about 0.01% to 1%, for example, about 0.02% to 1%, about 0.05% to 1%, about 0.07% to 1%, about 0.1% to 1%, about 0.15% to 1%, about 0.2% to 1%, about 0.3% to 1%, about 0.5% to 1%, about 0.01% to 0.5%, about 0.02% to 0.5%, about 0.05% to 0.5%, about 0.07% to 0.5%, about 0.1% to 0.5%, about 0.15% to 0.5%, about 0.2% to 0.5%, about 0. 3% to 1%, about 0.01% to 0.3%, about 0.02% to 0.3%, about 0.05% to 0.3%, about 0.07% to 0.3%, about 0.1% to 0.3%, about 0.15% to 0.3%, about 0.01% to 0.2%, about 0.02% to 0.2%, about 0.05% to 0.2%, about 0.07% to 0.2%, about 0.1% to 0.2%, about 0.01% to 0.15%, about 0.02% to 0.15%, about 0.05% to 0.15%, about 0.07% to 0.15%, about 0.01% to 0.1%, about 0.02% to 0.1%, or about 0.05% to 0.1% by weight. In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to a sugar-free (sugar-free) food.

[0113] In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to a lactic acid bacteria beverage, a juice drink, coffee, a cupcake, a snack bread, a protein drink, a protein bar, chocolate, or a sports drink (e.g., containing about 1 to 500 mg / mL, about 10 to 400 mg / mL, or about 50 to 300 mg / mL of inorganic electrolytes in total). In this embodiment, the rebaudioside composition has a ratio of rebaudioside A to the total content of rebaudioside D and rebaudioside M of about 3:1 to 1:2 (e.g., about 3:1, about 2.5:1, about 2:1, about 1.5:1, about 1:1, about 1:1.5, about 1:2), about 10 wt % or more (e.g., about 10 to 30 wt %, about 12 wt % or more, about 14 wt % or more, about 16 wt % or more, about 18 wt % or more, about 20 wt % or more, about 22 wt % or more, about 24 wt % or more, about 26 wt % or more, about 28 wt % or more) of rebaudioside D. % or more (e.g., about 10-30 wt %, about 12 wt % or more, about 14 wt % or more, about 16 wt % or more, about 18 wt % or more, about 20 wt % or more, about 22 wt % or more, about 24 wt % or more, about 26 wt % or more, about 28 wt % or more) of rebaudioside M, and about 90 wt % or more (e.g., about 91 wt % or more, about 92 wt % or more, about 93 wt % or more, about 94 wt % or more, about 95 wt % or more, about 96 wt % or more, about 97 wt % or more, about 98 wt % or more, about 99 wt % or more) of total steviol glycoside content. In one embodiment, the rebaudioside composition has a weight ratio of rebaudioside D: rebaudioside M of about 3:1 to 1:1 (e.g., about 3:1, about 2.8:1, about 2.6:1, about 2.4:1, about 2.2:1, about 2:1, about 1.8:1, about 1.6:1, about 1.5:1, about 1.4:1, about 1.2:1, about 1:1).

[0114] In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to foods (e.g., chewing gum, sugar-free candy, soft candy) that preferably have a persistent sweet taste. In this embodiment, the rebaudioside composition has a ratio of the total content of rebaudioside A: rebaudioside D and rebaudioside M of about 1:1 to 1:3 (e.g., about 1:1.2, about 1:1.4, about 1:1.6, about 1:1.8, about 1:2, about 1:2.2, about 1:2.4, about 1:2.6, about 1:2.8, about 1:3). In one embodiment, the rebaudioside composition has a weight ratio of rebaudioside D: rebaudioside M of about 3:1 to 1:1 (e.g., about 3:1, about 2.8:1, about 2.6:1, about 2.4:1, about 2.2:1, about 2:1, about 1.8:1, about 1.6:1, about 1.5:1, about 1.4:1, about 1.2:1, about 1:1).

[0115] In one embodiment, the food of the present disclosure as a beverage has any pH, for example, a pH of about 2.0 to 9.0, about 2.5 to 9.0, about 3.0 to 9.0, about 3.5 to 9.0, about 4.0 to 9.0, about 3.0 to 8.0, about 3.5 to 8.0, about 4.0 to 8.0, about 3.0 to 7.0, about 3.5 to 7.0, about 4.0 to 7.0, about 3.0 to 6.5, about 3.5 to 6.5, about 3.0 to 6.0, about 3.5 to 6.0, about 3.0 to 5.5, about 3.5 to 5.5, about 3.0 to 5.0, about 3.5 to 5.0, about 1.5 to 4.5, about 3.0 to 4.5, or about 3.5 to 4.5. The liquid medium of the beverage can be water such as tap water, carbonated water, and mineral water.

[0116] The amount of the rebaudioside composition or the composition added to the food of the present invention is not particularly limited, and is 0.0001 to 2.0% by weight, preferably 0.005 to 0.3% by weight, and more preferably 0.01 to 0.1% by weight.

[0117] (Preparation method)

[0118] In one aspect, the present disclosure provides a method for making the rebaudioside composition, composition or food of the present disclosure. In one embodiment, the present disclosure provides a method for making the rebaudioside composition of the present disclosure, comprising the process of mixing steviol glycosides. In one embodiment, the present disclosure provides a method for making a food, comprising the process of adding the rebaudioside composition or composition of the present disclosure to a food.

[0119] Steviol glycosides (e.g., rebaudioside A, rebaudioside D, and rebaudioside M) can be obtained in any manner, but can be obtained, for example, as an extract of stevia. Specifically, steviol glycosides can be obtained as follows: a stevia variety containing these sweet components is selected, dried stevia leaves are extracted with water or a hydrophilic solvent, decolorized and concentrated by a known purification method, and obtained from the dried extract, or the extract is crystallized with ethanol, methanol, etc., unnecessary components (stevioside, etc.) are removed together with impurities, further concentrated, and dried to obtain.

[0120] Steviol glycosides can be separated separately, or they can be obtained as a stevia extract in a state where multiple steviol glycosides (e.g., rebaudioside D and rebaudioside M) are mixed. From the economic point of view of the separation cost and separation efficiency of each component, it is preferably obtained in a state where multiple components are mixed. In one embodiment, steviol glycosides can be obtained by recrystallizing the stevia extract with a hydrophilic alcohol. Hydrophilic alcohols such as methanol and ethanol can be used.

[0121] Example

[0122] Hereinafter, the present invention will be described in further detail using examples, but the present invention is not limited to these examples.

[0123] The flavors of the combinations of rebaudioside A, rebaudioside D, and rebaudioside M at various blending ratios were evaluated.

[0124] Purification of Steviol Glycosides

[0125] Dried leaves of Stevia Rebaudiana Bertoni (Morita variety) are extracted with water, and the extract is repeatedly purified using an adsorption resin or the like and purified by crystallization, and then dried to prepare purified products of rebaudioside A, rebaudioside D, and rebaudioside M each containing steviol glycosides at a purity of 95% or more.

[0126] A mixture of rebaudioside D and rebaudioside M was prepared at a ratio of 2:1. The mixture was analyzed by HPLC to confirm that the ratio was correct.

[0127] Next, the mixture of rebaudioside D and rebaudioside M is mixed with rebaudioside A in a specific ratio.

[0128] The mixture of rebaudioside A, rebaudioside D and rebaudioside M was dissolved in water at a concentration of 1000 ppm (500 ppm as an auxiliary), and a sensory evaluation was performed.

[0129] The sensory evaluation was conducted by 8 panelists who were skilled in the sensory test of steviol glycosides. The overall sweetness, the speed of the sweetness peak, the sweetness intensity, the residual sweetness, the bitterness, the residual bitterness, the astringency, the residual astringency, and the refreshing feeling were scored from 0 to 6 points. Refined rebaudioside A and refined rebaudioside M were rated as 1 point and 5 points, respectively. The evaluation scheme for each evaluation item is shown below.

[0130]

Table 1

[0131] Overall sweetness Weak 0~6 Strong Speed ​​of sweetness peak Slow 0~6 Fast Sweetness intensity Weak 0~6 Strong Residual sweetness Short 0~6 long bitterness Weak 0~6 Strong The bitter taste remains Short 0~6 long Astringency Weak 0~6 Strong Residual astringency Short 0~6 long Refreshing feeling Weak 0~6 Strong

[0132] Among these evaluation indices, negative values ​​were assigned to residual sweetness, bitterness, residual bitterness, astringency, and residual astringency. The evaluation items and their total values ​​are shown in the following table.

[0133]

Table 2

[0134] Sample No. 1 2 3 4 5 6 7 8 9 10 11 RA 70 65 60 55 50 45 40 35 30 25 20 RD:RM=2:1 30 35 40 45 50 55 60 65 70 75 80 Overall sweetness 2.44 2.63 2.88 2.88 3.25 3.25 3.25 3.38 3.44 3.69 3.69 Speed ​​of sweetness peak 4.06 3.94 3.69 3.38 3.44 3.31 3.13 2.88 3 2.63 2.75 Sweetness intensity 3.69 3.81 3.75 3.31 3.38 3.13 2.88 2.94 2.81 2.69 2.63 Residual sweetness -2.31 -2.56 -2.69 -2.75 -2.75 -2.94 -2.94 -3.19 -3 -3.44 -3.56 bitterness -3.5 -3.38 -2.81 -2.75 -2.69 -2.56 -2.56 -2.44 -2.31 -2.19 -1.94 The bitter taste remains -3.38 -3.25 -2.69 -2.63 -2.56 -2.56 -2.38 -2.38 -2.31 -2.13 -2 Astringency -3.69 -3.31 -3.06 -2.81 -2.69 -2.63 -2.56 -2.5 -2.38 -2.25 -2.13 Residual astringency -3.81 -3.44 -3.13 -3 -2.63 -2.88 -2.63 -2.5 -2.38 -2.25 -2.31 Refreshing feeling 3.56 3.38 3.25 3.56 3.06 3.13 3.25 2.81 3 2.69 2.56 Overall evaluation -2.94 -2.19 -0.81 -0.81 -0.19 -0.75 -0.56 -1 -0.13 -0.56 -0.31

[0135] In the range where the proportion of rebaudioside A is greater than 20% and less than 65% (samples 3 to 9), the overall evaluation is relatively high, reaching about 3 or above or about -3 or below in the above evaluation items, so it is considered that the balance of flavor is particularly excellent. The lower the proportion of rebaudioside A decreases, the lower the evaluation of the top taste, and on the other hand, the lower the residual bitterness and / or residual astringency. The reduction in the residual bitterness and / or residual astringency is caused by the masking effect brought about by rebaudioside D / rebaudioside M, which has a slow sweetness perception mode. It is believed that the subsequent sweetness intensity can be enhanced while maintaining the speed of the sweetness perception mode presented by rebaudioside A, and the shape of the taste is changed compared to rebaudioside A alone. Other ranges may also be preferred depending on the desired flavor.

[0136] It should be noted that the types of preferred flavors and unpreferred flavors may vary depending on the food. For example, the "sweetness lingering" evaluated as an unpreferred flavor in the above evaluation can be said to be a preferred property in foods such as chewing gum. Therefore, for foods such as chewing gum that prefer a persistent sweetness, the combination of sample numbers 8 and 9 in Table 2 is preferred.

[0137] Further studies were conducted focusing on the blend of sample No. 3 (RA:RD+RM=60:40, RD:RM=2:1) ​​in Table 2. Multiple blends satisfying the conditions of RA:RD+RM=60:40, RD content of 20% or more, RM content of 10% or more, and total steviol glycoside content of 95% or more were tested, and the results showed that the same sweetness evaluation was obtained in the range of RD:RM=1.5:1 to RD:RM=2.2:1.

[0138] It has been confirmed that such a combination is particularly suitable for products that use a large amount of sugar, such as lactic acid bacteria beverages, fruit juice drinks, coffee, cupcakes, sweet breads, protein drinks, protein bars, chocolates, etc. For example, when 50% of the weight of the sugar used in these products is replaced with the above-mentioned steviol sweetener with the same sweetness intensity (about 300 to 400 times the sweetness intensity of sugar) for production, the same flavor is obtained. Therefore, it is possible to provide a low-calorie food with reduced sugar while maintaining the flavor of the food to which sugar is added.

[0139] Furthermore, the steviol sweetener can also be well applied to sports drinks. Sports drinks contain inorganic electrolytes and organic electrolytes to replenish the cations such as Na, K, Mg, Ca and Cl that are released by sweating. - When an appropriate amount of electrolytes (especially inorganic electrolytes) are added to a beverage for supplementation, the beverage generally has an unpreferable flavor, such as bitterness, scum, astringency, rough taste, etc. Usually, in sports drinks, such unpreferable flavors are masked by adding sugar.

[0140] Therefore, the inventors prepared a sports drink containing granulated sugar as a sweetener (control sports drink) and a sports drink containing the above-mentioned steviol sweetener replacing part of the granulated sugar, and tested the flavor. The results confirmed that in a sports drink in which 50% of the weight of granulated sugar was replaced with steviol sweetener, the degree of bitterness, scum taste, astringency and rough mouthfeel was low, the same as the control sports drink. Unexpectedly, steviol sweetener showed the same effect of covering up the unpreferable flavor produced by electrolytes as granulated sugar, and confirmed a refreshing flavor. Most of the osmotic pressure of sports drinks is caused by the sugars added to sports drinks. By replacing the sugars of sports drinks with steviol sweeteners as high-sweetness sweeteners, the osmotic pressure of sports drinks can be reduced (low osmotic pressure drinks), and it is also easier to drink.

[0141] Industrial Applicability

[0142] Since the rebaudioside composition or composition of the present invention can impart a specific flavor, it can contribute to the development of new products in the food field and the like.

Claims

1. A rebaudioside composition, comprising rebaudioside A, rebaudioside D and rebaudioside M.

2. The rebaudioside composition according to claim 1, wherein Contains less than about 65% by weight of said rebaudioside A.

3. The rebaudioside composition according to claim 1, wherein The rebaudioside A content is about 35-65% by weight.

4. The rebaudioside composition according to claim 1, wherein Contains greater than about 20% by weight and less than about 65% by weight of the rebaudioside A.

5. The rebaudioside composition according to claim 2, wherein The rebaudioside D is present in greater amounts than the rebaudioside M.

6. The rebaudioside composition according to claim 2, wherein The rebaudioside M is present in greater amounts than the rebaudioside D.

7. The rebaudioside composition according to claim 2, wherein The invention also comprises the rebaudioside D and the rebaudioside M in a ratio of about 1.5:1 to 5:

1.

8. The rebaudioside composition according to claim 2, wherein The invention also comprises the rebaudioside D and the rebaudioside M in a ratio of about 1.5:1 to 2.5:

1.

9. The rebaudioside composition according to claim 2, wherein The total content of the rebaudioside D and the rebaudioside M is about 5 to 65% by weight.

10. The rebaudioside composition according to claim 2, wherein The total content of the rebaudioside D and the rebaudioside M is about 5 to 40% by weight.

11. The rebaudioside composition according to claim 1, wherein Contains more than about 95% by weight of the rebaudioside A.

12. The rebaudioside composition according to any one of claims 1 to 10, wherein The invention further comprises rebaudioside O, for example, about 1 to 10% by weight of rebaudioside O.

13. The rebaudioside composition according to any one of claims 1 to 10, wherein The invention further comprises rebaudioside N, for example, about 1 to 10% by weight of rebaudioside N.

14. A composition, characterized in that The invention comprises the rebaudioside composition as described in claim 1 and additional ingredients selected from the group consisting of acidulants, sweeteners, salts, seasonings, spices, colorants, minerals, vitamins, antioxidants, preservatives, foaming agents, foaming aids, alcohol, binders, extenders, thickeners, surfactants, anti-curing agents, fruit juices and vegetable juices.

15. The rebaudioside composition according to claim 1 or the composition according to claim 14, which is used for adding to food.

16. A food, characterized in that it comprises the rebaudioside composition according to claim 1 or the composition according to claim 14.

17. The rebaudioside composition or composition according to claim 15, or the food according to claim 16, wherein The food is selected from sports drinks, non-carbonated beverages, carbonated beverages, ginger ale, root beer, apple juice, fruit-flavored soft drinks (e.g., citrus-flavored soft drinks such as lemon, lime or orange), powdered soft drinks, fruit and / or vegetable-derived juices, fruit drinks, fruit juice drinks, fruit-flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, au lait coffee, milk tea, fruit milk drinks, yogurt drinks, lactic acid bacteria drinks, dairy products, baked goods, yogurt, jelly, jelly drinks, pudding, Bavarian cream pastries, milk jelly, cakes, brownies, mousse, frozen foods, ice cream, ice milk, lactose ice cream, Sherbet, desserts, rice cakes, snacks, sugar, soft candy, sauces, edible gels, cream, pasta, jam, corn products, spices , barbecue, ketchup, processed agricultural products, processed livestock products, processed seafood, processed meat products, canned foods, kimchi, preserved foods, cereal products, frozen snacks, instant noodles, jam, chewing gum, Japanese snacks, health foods, chocolate, table sweeteners, baked snacks, delicacies, water-mixed foods, yogurt, liqueurs, wine, Sherbet, cereal foods, foods containing plant fiber, dried fruits, sauces, soy sauce, miso, vinegar, salad dressings, mayonnaise, ketchup, curry, soup, rice products, small square glutinous rice snacks, bread, biscuits, crackers, pancake mix, canned fruits, canned vegetables, vegetable juice, meat products, fish cake products, seafood, salty foods, pickles, compound seasonings, alcoholic beverages, condiments, vinegar beverages, concentrated beverages, nutritional supplements, functional foods, protein foods and delicious foods.

18. The rebaudioside composition or composition according to claim 15, or the food according to claim 16, wherein: The food is selected from the group consisting of lactic acid bacteria beverages, fruit juice drinks, coffee, cupcakes, snack breads, protein drinks, protein bars, chocolate and sports drinks.

19. A method for producing a food, characterized in that: The method comprises the step of adding the rebaudioside composition or the composition according to claim 15 to food.

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