Method for producing steviol glycoside-containing beverage, and beverage

Abstract

Provided are: a novel steviol glycoside-containing beverage having a good taste; and a method for producing the novel steviol glycoside-containing beverage. According to the present invention, provided is a method for producing a beverage, which is characterized by comprising: freezing one or more substances selected from the group consisting of fruits and vegetables to obtain a frozen product; micro-crushing the frozen material to obtain a micro-crushed material; immersing the micro-crushed material in an alcohol solution with more than one concentration from which the raw material components can be extracted to obtain an alcohol impregnation liquid; and blending the alcohol impregnation liquid and steviol glycoside into the beverage.

Description

Technical Field

[0001] The present invention relates to a method for producing a beverage containing steviol glycosides, the beverage, and the like. Background Art

[0002] In recent years, in all parts of the world centered on Japan, with the diversification of consumer's hobbies, beverages of various flavors (Flavor) are sold as non-alcoholic beverages in containers or alcoholic beverages with a wide range of alcohol content. As such alcoholic beverages, carbonated shochu or cocktails, highball cocktails (Highball) etc. obtained by adding fruit juice or spices etc. to alcoholic beverages such as shochu or vodka, spirits, whiskey etc. can be cited. Further, in recent years, due to the improvement of health awareness, low-calorie products using high-sweetness sweeteners such as aspartame, stevia, acesulfame potassium, sucralose etc. are liked and are being developed. However, it is known that these high-sweetness sweeteners have a unique taste different from granulated sugar, and attempts are being made to improve their taste.

[0003] For example, Japanese Patent Application Publication No. 2010-508824 (Patent Document 1) discloses a sweetener composition containing at least one preservative, at least one high-intensity sweetener, and at least one sweetness improving composition, or a beverage containing the sweetener composition.

[0004] In addition, Japanese Patent Application Publication No. 2016-158585 (Patent Document 2) discloses that by adding a predetermined amount of stevia to an alcoholic beverage containing at least one of lactic acid and malic acid and wherein the content of the acidulant is 0.005 to 2.000 g / 100 mL in terms of citric acid, an alcoholic beverage with a suppressed sweet aftertaste and bitterness can be produced.

[0005] Patent Literature Patent Document 1: Japanese Patent Application No. 2010-508824 Patent Document 2: Japanese Patent Application Publication No. 2016-158585 Summary of the invention

[0006] Under the above circumstances, the development of a novel steviol glycoside-containing beverage having good taste or a method for producing the same is desired.

[0007] The inventors of the present invention have confirmed that when drinking a beverage containing steviol glycosides, the sweetness at the apex is not too strong, and bitterness is felt in the second half. Surprisingly, the inventors of the present invention have found that the organoleptic properties of such a beverage containing steviol glycosides can be improved using a raw material obtained by a frozen crushing and dipping method of a fruit. The present invention is an invention based on this knowledge.

[0008] The present invention provides a method for producing the following beverage, a beverage, and the like. [1] A method for producing a beverage, comprising: Freezing one or more selected from fruits and vegetables to obtain a frozen product; Finely pulverizing the frozen product to obtain a finely pulverized product; The finely pulverized product is immersed in one or more alcohol solutions having a concentration capable of extracting the raw material components to obtain an alcohol immersion solution; and The alcohol infusion and steviol glycosides are blended into beverages. [2] The method according to [1], characterized in that the steviol glycoside comprises one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside, The blending amount of the one or more steviol glycosides is 3 mg / 1000 ml or more relative to the beverage. [3] The method according to [2], wherein the blending amount of the one or more steviol glycosides is 10 to 800 mg / 1000 ml relative to the beverage. [4] The method according to [2] or [3], wherein the one or more steviol glycosides include one or more selected from rebaudioside A, rebaudioside D and rebaudioside M. [5] The method according to any one of [1] to [4], characterized in that the amount of the alcohol impregnation liquid prepared is 0.001 to 20% in terms of pure alcohol ratio relative to the beverage. [6] The method according to any one of [1] to [5], further comprising adding pure fruit juice or concentrated fruit juice to the beverage. [7] The method according to any one of [1] to [6], further comprising blending a low-intensity sweetener or a high-intensity sweetener other than steviol glycoside. [8] The method according to any one of [1] to [7], further comprising centrifuging the alcohol infusion solution before adding it to a beverage. [9] The method according to any one of [1] to [8], wherein the average particle size of the frozen product is reduced to 200 μm or less by the fine grinding.

[10] The method according to any one of [1] to [9], characterized in that the impregnation liquid is obtained by immersing in an alcohol solution with a concentration of 15 to 100 v / v%.

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

[10] , characterized in that the frozen product is obtained by freezing citrus fruits, pome fruits or stone fruits.

[12] A beverage comprising an alcoholic infusion of one or more frozen finely pulverized products selected from fruits and vegetables and steviol glycoside.

[13] The beverage according to

[12] , characterized in that the alcohol content is 0.1 to 40 v / v%.

[14] The beverage according to

[12] or

[13] , characterized in that the content of one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside is 10 to 800 mg / 1000 ml relative to the beverage.

[15] The beverage according to any one of

[12] to

[14] , wherein the sweetness intensity is 0.1 to 20.

[16] The beverage according to any one of

[12] to

[15] , wherein the pH is 2.0 to 4.6.

[17] The beverage according to any one of

[12] to

[16] , characterized in that it is a beverage with citrus flavor, pome fruit flavor, stone fruit flavor, berry flavor, shell fruit flavor, tropical and subtropical fruit flavor, fruit vegetable flavor, root vegetable flavor, leafy vegetable flavor, fruit vegetable flavor, spicy vegetable and side dish flavor, energy drink flavor, coffee flavor, tea flavor, cocoa flavor, cola flavor, dessert flavor or dairy beverage flavor.

[18] The beverage according to any one of

[12] to

[17] , characterized in that it is a container-packed beverage.

[0009] According to one embodiment of the present invention, a method for producing a novel beverage having good taste is provided. According to another embodiment of the present invention, a novel beverage having good taste is provided. According to a preferred embodiment of the present invention, a method for producing a novel beverage or a beverage having improved overall sweetness at the apex and bitterness in the latter half is provided. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 This is a diagram for explaining the sensory characteristics of the present invention. When a beverage containing steviol glycosides is put into the mouth, the sweetness is initially felt to be enhanced, and after the sweetness reaches the top, the sweetness gradually weakens as time passes. Figure 1 In the range encircled by the dotted line in (the range of the second half after the apex), the beverage containing steviol glycosides is confirmed to have a stronger bitterness than sweetness. On the other hand, according to the method and beverage obtained therefrom in several embodiments of the present invention, the overall sweetness of the apex and the bitterness in the second half are improved, and a natural sweetness can be felt. DETAILED DESCRIPTION

[0011] The present invention will be described in detail below. The following embodiments are for illustration of the present invention and are not intended to limit the present invention to the embodiments. The present invention can be implemented in various forms without departing from the gist of the present invention. In addition, all documents and public gazettes, patent gazettes and other patent documents cited in this specification are incorporated into this specification as reference. In addition, this specification includes the contents described in the specification of the Japanese patent application (Japanese Patent Application No. 2022-159732) filed on October 3, 2022, which is the basis for the priority claim of this application.

[0012] 1. Beverage manufacturing method The present invention provides, as one embodiment, the following method for producing a beverage (hereinafter referred to as "the production method of the present invention"). A production method according to one embodiment of the present invention is a method for producing a beverage, characterized by comprising: Freezing one or more selected from fruits and vegetables to obtain a frozen product; Finely pulverizing the frozen product to obtain a finely pulverized product; The finely pulverized product is immersed in one or more alcohol solutions having a concentration capable of extracting the raw material components to obtain an alcohol immersion solution; and The alcohol infusion solution and steviol glycosides are mixed into a beverage. The beverage obtained by the production method according to one embodiment of the present invention may be a non-alcoholic beverage or an alcoholic beverage.

[0013] In this specification, the so-called non-alcoholic beverage refers to a beverage with an alcohol content of less than 0.05 v / v%. In this specification, the so-called alcoholic beverage is a beverage with an alcohol content exceeding 0.05 v / v%. Here, the so-called alcohol, unless otherwise specified, refers to ethanol (Ethanol). The alcohol content is not particularly limited. The alcohol content of the beverage according to several embodiments of the present invention is 0.1 to 40 v / v%. In addition, in this specification, the alcohol content is expressed as a percentage (v / v%) of the volume / volume standard. In addition, the alcohol content of the beverage can be measured by the method specified by the National Tax Agency of Japan. For example, it can be measured by a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from a beverage by filtration or ultrasound, and then the sample is distilled, and the density of the resulting distillate 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, Heisei 19 (2007) revised on June 22). Alternatively, when the alcohol content of the alcohol used is clear, it can also be calculated from its alcohol content and the amount added.

[0014] According to the manufacturing method based on the preferred embodiment of the present invention, a new type of beverage containing steviol glycosides is provided, in which the unique taste of steviol glycosides contained in the beverage is improved, including the overall sweetness at the apex and the bitterness in the second half. As confirmed by the examples in this specification, such improvement in taste cannot be obtained in general fruit juices (for example, concentrated and reduced fruit juices), but can only be observed when an alcohol infusion is used. Therefore, the effect based on the preferred embodiment of the present invention is an unexpected effect. Although it is not expected to be bound by theory, it is speculated that the improvement in taste is brought about by the addition effect of the alcohol infusion and steviol glycosides. Even if the amount of fruit juice used in the example is significantly higher than the amount of fruit-derived components in the above-mentioned alcohol infusion, basically no improvement in taste is observed, so it is believed that even if the amount of fruit juice added is increased, the same effect as the present invention cannot be obtained.

[0015] In the production method according to one embodiment of the present invention, at least one selected from fruits and vegetables is frozen to obtain a frozen product. The fruits or vegetables are not particularly limited, and various fruits or vegetables can be used. For example, as fruits, citrus fruits (mandarin oranges, hassaku oranges, iyo oranges, navel oranges, Valencia oranges, hina, kiyomi, ponkan, pomelo, grapefruit, lemons, flat lemons, tangerines, summer oranges, sweet oranges, vinegar oranges, stinky oranges, sour oranges, sambacs, orobroncos, sour oranges, grapefruits, and kumquats, etc.), pome fruits (apples, Japanese pears, pears, persimmons, loquats, pomegranates, and rosemary, etc.), stone fruits (peach, plum, nectarine, cherry, plum, and apricot, etc.), berries (grapes and figs, etc.), shell fruits (chestnuts, almonds, pistachios, and cashews, etc.), tropical and subtropical fruits (pineapples, bananas, papayas, lychees, kiwis, and mangos, etc.), and fruiting vegetables (strawberries, melons, watermelons, and papayas, etc.) can be used. Alternatively, akebia, custard apple, avocado, olive, blackberry, blueberry, raspberry, gooseberry, tangelo, Peruvian sugar apple, durian, jujube, date palm, mangosteen, bayberry, blue honeysuckle, avocado, passion fruit, acerola, courgette, guava, buffalo fruit, dragon fruit, loquat, longan, white persimmon, cantaloupe, quince, coconut, carambola, etc. can be used. As vegetables, root vegetables (carrots, beets, sweet potatoes, etc.), leafy vegetables (celery, parsley, watercress, etc.), leafy vegetables (spinach, lettuce, cabbage), fruit vegetables (cucumbers, pumpkins, green peppers, tomatoes, sweet corn, etc.), herbs (mint, lemongrass, coriander, Italian parsley, rosemary, etc.), spicy vegetables and side dishes (ginger, perilla, chili, cinnamon, pepper, etc.), etc. can be used. Two or more fruits and vegetables can be used in combination. In the production method according to a preferred embodiment of the present invention, a frozen product can be obtained by freezing a citrus fruit, a pome fruit or a drupe fruit, and more preferably, a frozen product can be obtained by freezing one or more selected from lemon, orange, mandarin, grapefruit, peach, grape, lemongrass, apple, grapefruit, Japanese pear and western pear. In this specification, the term "fruit" or "vegetable" refers to a raw fruit or vegetable containing juice and solid components as a whole, unless otherwise specified.

[0016] The freezing of fruits or vegetables can be performed by fine grinding by the method described below, and any refrigerator or freezing method can be used. For example, any one of air freezing, blast freezing, contact freezing, brine freezing, freezing using liquid nitrogen, etc. can be used. From the viewpoint of rapid freezing, freezing using liquid nitrogen is preferred.

[0017] The freezing temperature of fruits or vegetables is not particularly limited as long as they can be fully frozen and can be finely crushed by the method described below. The freezing temperature may preferably be below -40°C, below -50°C, below -60°C, below -70°C, below -80°C, below -90°C, below -100°C, below -110°C, below -120°C, below -130°C, below -140°C, below -150°C, below -160°C, below -170°C, below -180°C or below -190°C. For example, liquid nitrogen can be used to freeze at -196°C. Or the freezing temperature is preferably below the brittle temperature of fruits or vegetables. In this specification, the so-called "brittle temperature" refers to the temperature at which an object rapidly brittles (becomes brittle and easily destroyed) at low temperatures. The brittle temperature of fruits or vegetables can be obtained, for example, by the method described in Japanese Patent No. 5154230.

[0018] The fruit or vegetable may be frozen directly without being processed, or may be frozen after being cut into a specified size in advance. The fruit or vegetable with inedible parts such as seeds or peels may be directly chopped as a whole, or the inedible parts may be removed in advance and then chopped. It is preferred that the fruit or vegetable is directly frozen without being processed. By providing the fruit or vegetable with seeds or peels, etc. to the micro-crushing and impregnation described later, the flavor of the fruit or vegetable as a whole can be brought out, which is preferred.

[0019] In a manufacturing method based on one embodiment of the present invention, a frozen product obtained by the above-mentioned method is finely pulverized to obtain a finely pulverized product. When the frozen product is finely pulverized, there is no particular limitation as long as the finely pulverized product does not bring heat to the extraction described later and can be fully and easily implemented. For example, the fine pulverization can be implemented using a freezing pulverizer ("LINREX MIL" manufactured by Hosokawa Micron Co., Ltd.) or the like. The average particle size of the finely pulverized product obtained by finely pulverizing the frozen product is preferably about 200 μm or less (or 1 to 200 μm) when measured by the method described in the examples, and more preferably about 100 μm or less (or 1 to 100 μm). In this specification, when the average particle size is shown for the finely pulverized product, it refers to the median particle size (the particle size corresponding to 50% of the distribution curve on the sieve) unless otherwise specified.

[0020] In a production method according to one embodiment of the present invention, the finely pulverized product obtained by the above method is immersed in alcohol having a concentration that can extract one or more raw material components to obtain an alcohol impregnation liquid (hereinafter, in this specification, also referred to as "frozen pulverized impregnation liquor"). In this specification, the so-called "alcohol solution having a concentration that can extract one or more raw material components" is an alcohol solution having a concentration that can extract one or more components of the fruit or vegetable used in the raw material (for example, aroma components), and is not particularly limited.

[0021] As the alcohol used for impregnation, as mentioned above, it is an alcohol with a concentration of more than one extractable raw material component, and there is no particular limitation. For example, alcohol with an alcohol concentration of about 15 to about 100 v / v% can be used. It can be preferably set to about 20 to about 70 v / v% or about 30 to about 60 v / v%. As such alcohol, sake, shochu, whiskey, brandy, raw material alcohol or spirits (grain spirits, neutral spirits) can be used. In addition, by changing the alcohol concentration of the alcohol solution used for impregnation, the type or amount of the aroma component or effective component extracted in the alcohol solution can be changed. Specifically, when using fruits (especially citrus, especially grapefruit and lemon), from the perspective of fully bringing out the fragrance, the alcohol concentration can be set to about 20 v / v% or more, preferably about 30 v / v% or more, for example, about 40 v / v%, from the perspective of not bringing unpleasant taste (such as bitterness) and odor (such as moldy smell), it can be preferably set to about 60 v / v% or less. Alternatively, when using stone fruits (especially peaches), from the viewpoint of fully bringing out the aroma, the alcohol concentration can be set to be about 20 v / v% or more, preferably about 25 v / v% or more, and from the viewpoint of not bringing out unpleasant taste (such as bitterness) and odor (such as moldy smell), it can be preferably set to about 60 v / v% or less, and further preferably set to about 40 v / v% or less.

[0022] The immersion ratio or immersion time during immersion can be appropriately set according to the type of material, the particle size of the finely pulverized material, the type or amount of the component to be extracted, the extraction efficiency sought, etc. In general, the immersion ratio is about 1 g to about 500 g of the frozen finely pulverized material per 1 L of the alcohol solution, preferably about 5 g to about 300 g, and more preferably about 10 g to about 200 g. In general, the immersion time is preferably about half a day to several months, preferably about 1 day to about 3 days for citrus fruits, and can be set to several months for stone fruits such as plums.

[0023] By adjusting the conditions during the soaking, the amount of components or aroma contained in the soaking liquid can be adjusted. For example, by extending the soaking time or increasing the amount of soaked fruit, the amount of components contained in the soaking liquid can be increased and the aroma can be enhanced. Thus, by changing the soaking conditions according to the raw materials, the quality of the obtained alcohol soaking liquid or the beverage using the same can be kept stable.

[0024] From the leachate after the extraction step, an alcohol impregnation solution can be obtained directly or by filtering to remove the solid content. The filtration can be applied to a common method used in the field for the same purpose, such as a method using diatomaceous earth. The obtained alcohol impregnation solution can also be provided for additional treatment such as distillation as needed.

[0025] The manufacturing method based on the preferred embodiment of the present invention further includes performing centrifugal separation before mixing the alcohol impregnation liquid into the beverage. By performing centrifugal separation, the overall sweetness of the beverage including the apex and the bitterness in the second half become better, which is preferred. Centrifugal separation can be performed by a method commonly used in the technical field, and there is no particular limitation as long as the liquid and solid components can be fully separated and the solid components can be removed. For example, centrifugal separation can be performed using a "disc centrifuge (model: BRPX617S)" manufactured by Alfa Laval Co., Ltd. There is no particular limitation on the conditions for centrifugal separation, for example, it can be performed at 3000 to 5000 rpm for about 10 to 60 minutes. The temperature during centrifugal separation is also not particularly limited, for example, it can be performed at room temperature.

[0026] In a manufacturing method based on one embodiment of the present invention, an alcohol maceration liquid and steviol glycosides are mixed into a beverage. The mixing method is not particularly limited as long as a beverage containing an alcohol maceration liquid and steviol glycosides can be obtained. The alcohol maceration liquid and steviol glycosides can be added to a beverage matrix (such as water or carbonated water) separately, or they can be added at the same time, and either one can be added first. In addition, steviol glycosides can also be added to the alcohol maceration liquid before filtration, and then filtered, and then added to the beverage.

[0027] <Steviol glycosides> Steviol glycosides are sweeteners with a steviol skeleton, which are one type of diterpenoids 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.

[0028] In the present invention, steviol glycosides are used. There is no particular limitation on the steviol glycosides, and examples thereof include stevioside, rebaudioside A (hereinafter sometimes referred to as Reb), rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, stevioside, steviolbioside, and rubusoside. In one embodiment of the present invention, at least one steviol glycoside selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, stevioside, steviolbioside and rubusoside are used. In the production method of a preferred embodiment of the present invention, the steviol glycoside comprises at least one steviol glycoside selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N and rebaudioside O. The steviol glycosides in the production method of another preferred embodiment of the present invention include one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside. The steviol glycosides in the production method of a further preferred embodiment of the present invention include one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M. The steviol glycosides used in the present invention may be obtained by directly extracting from stevia, or by chemically or biochemically adding one or more sugar molecules such as glucose to compounds having other structures contained in a stevia extract.

[0029] The amount of steviol glycosides added is not particularly limited, but is preferably 3 mg / 1000 ml or more relative to the beverage. By adding 3 mg / 1000 ml or more, a beverage having good overall sweetness including the apex and bitterness in the latter half can be provided. In several embodiments of the present invention, the amount of one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside, relative to the beverage, can be 3 mg / 1000 ml or more, 3 to 1000 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 550 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 400 mg / 1000 ml, 0ml, 3~300mg / 1000ml, 3~200mg / 1000ml, 3~100mg / 1000ml, 5~1000mg / 1000ml, 5~900mg / 1000ml, 5~800mg / 1000ml, 5~700mg / 1000ml, 5~6 00mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~1000mg / 10 00ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 100 0ml, 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000 ml, 20~600mg / 1000ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml , 30~1000mg / 1000ml, 30~900mg / 1000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml,30~400mg / 1000ml, 30~300mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~80 0mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml, 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 100 0ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000m l. 100~600mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml , 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000ml, 200~550mg / 1000ml , 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml , 300-700mg / 1000ml, 300-600mg / 1000ml, 300-550mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. When two or more steviol glycosides are blended, the total amount refers to the total amount. The blending amount of the above-mentioned one or more steviol glycosides may preferably be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, or 50 to 700 mg / 1000 ml relative to the beverage.

[0030] In some embodiments of the present invention, steviol glycosides include one or more selected from rebaudioside A, rebaudioside D and rebaudioside M. In other embodiments of the present invention, the one or more steviol glycosides are one or more selected from rebaudioside A, rebaudioside D and rebaudioside M. In one embodiment of the present invention, steviol glycosides may be substantially composed of one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside, and steviol glycosides are preferably substantially composed of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M. In the present specification, the term "consisting essentially of" means that the steviol glycosides used in the present invention may contain a small amount of steviol glycosides other than those described herein. For example, when steviol glycosides are substantially composed of one or more steviol glycosides selected from rebaudioside A, rebaudioside D and rebaudioside M, it means that preferably 85% by weight or more, more preferably 90% by weight or more, and even more preferably 95% by weight or more of the steviol glycosides are composed of rebaudioside A, rebaudioside D and / or rebaudioside M. For example, a commercially available rebaudioside A preparation having a purity of 90% by weight or more can be understood as meaning that 90% by weight or more of the steviol glycosides are composed of rebaudioside A.

[0031] In the manufacturing method of several embodiments of the present invention, rebaudioside A is added to a beverage, and the amount of rebaudioside A added can be 3-1000mg / 1000ml, 3-900mg / 1000ml, 3-800mg / 1000ml, 3-700mg / 1000ml, 3-600mg / 1000ml, 3-550mg / 1000ml, 3-500mg / 1000ml, 3-400mg / 1000ml, 3-300mg / 1000ml, 3-200mg / 1000ml, 3-100mg / 1000ml, 5-1000mg / 1000ml, 5-900mg / 1000ml, 5-800mg / 1000ml l, 5~700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~ 1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml , 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 10 00ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900m g / 1000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~2 00mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 10 0~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml , 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000 ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1 000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~5 50mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the amount of rebaudioside A prepared can be 5-900mg / 1000ml, 10-800mg / 1000ml or 50-700mg / 1000ml.

[0032] In the production method of several embodiments of the present invention, rebaudioside D is added to a beverage, and the amount of rebaudioside D added can be 3-1000 mg / 1000 ml, 3-900 mg / 1000 ml, 3-800 mg / 1000 ml, 3-700 mg / 1000 ml, 3-600 mg / 1000 ml, 3-550 mg / 1000 ml, 3-500 mg / 1000 ml, 3-400 mg / 1000 ml, 3-300 mg / 1000 ml, 3-200 mg / 1000 ml, 3-100 mg / 1000 ml, 5-1000 mg / 1000 ml, 5-900 mg / 1000 ml, 5-800 mg / 1000 ml. l, 5~700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~ 1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml , 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 10 00ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900m g / 1000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~2 00mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 10 0~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml , 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000 ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1 000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~5 50mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the amount of rebaudioside D can be 5-900mg / 1000ml, 10-800mg / 1000ml or 50-700mg / 1000ml.

[0033] In the manufacturing method of several embodiments of the present invention, rebaudioside M is added to a beverage, and the amount of rebaudioside M added can be 3-1000mg / 1000ml, 3-900mg / 1000ml, 3-800mg / 1000ml, 3-700mg / 1000ml, 3-600mg / 1000ml, 3-550mg / 1000ml, 3-500mg / 1000ml, 3-400mg / 1000ml, 3-300mg / 1000ml, 3-200mg / 1000ml, 3-100mg / 1000ml, 5-1000mg / 1000ml, 5-900mg / 1000ml, 5-800mg / 1000ml l, 5~700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~ 1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml , 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 10 00ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900m g / 1000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~2 00mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 10 0~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml , 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000 ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1 000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~5 50mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the amount of rebaudioside M can be 5-900mg / 1000ml, 10-800mg / 1000ml or 50-700mg / 1000ml.

[0034] The manufacturing method in several embodiments of the present invention comprises adding one or more selected from rebaudioside A, rebaudioside D and rebaudioside M to a beverage, and the total amount thereof can be 5-1000 mg / 1000 ml, 5-900 mg / 1000 ml, 5-800 mg / 1000 ml, 5-700 mg / 1000 ml, 5-600 mg / 1000 ml, 5-550 mg / 1000 ml, 5-500 mg / 1000 ml, 5-400 mg / 1000 ml, 5-300 mg / 1000 ml, 5-200 mg / 1000 ml, 5-100 mg / 1000 ml, 10-1000 mg / 1000 ml, 10-900 mg / 1 000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10~300mg / 1000ml, 10~200m g / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000ml, 20~550mg / 1000ml, 20~ 500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg / 1000ml, 30~800mg / 1000ml , 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 100 0ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml, 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml,100~600mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml, 200~1000mg / 1000ml, 200~900m g / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300-1000mg / 1000ml, 300-900mg / 1000ml, 300-800mg / 1000ml, 300-700mg / 1000ml, 300-600mg / 1000ml, 300-550mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the total amount of one or more selected from rebaudioside A, rebaudioside D and rebaudioside M may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml or 50 to 700 mg / 1000 ml.

[0035] The amount of the alcohol impregnation liquid prepared is not particularly limited, and is preferably 0.001 to 20% in terms of pure alcohol relative to the beverage. In the present specification, the "pure alcohol ratio of the alcohol impregnation liquid relative to the beverage" is the volume ratio of the amount of alcohol from the alcohol impregnation liquid relative to the total amount of alcohol in the beverage. For example, it can be obtained by the method described in the examples of the present specification. Alcohol components other than the alcohol impregnation liquid can be prepared using sake, shochu, whiskey, brandy, raw material alcohol or spirits (grain spirits, neutral spirits), etc. When the amount of the alcohol impregnation liquid prepared is less than 20% in terms of pure alcohol relative to the beverage, the intensity of the aroma of the fruit or vegetable is moderate, and the sweetness that can be felt is also moderate, which is preferred. In several embodiments of the present invention, the mixing amount of the alcohol impregnation liquid, relative to the beverage, can be 0.005-20%, 0.005-19%, 0.005-18%, 0.005-17%, 0.005-16%, 0.005-15%, 0.01-20%, 0.01-19%, 0.01-18%, 0.01-17%, 0.01-16%, 0.01-15%, 0.05-20%, 0.05-19%, 0.05-18%, 0.05-17%, 0.05-16%, 0. ...1-20%, 0.01-19%, 0.01-18%, 0.01-17%, 0.01-16%, 0.01-15%, 0.01-20%, 0.01-19%, 0.01-18%, 0.01-17%, 0.01-16%, 0.01-15%, 0.01-20%, 0.01-19%, 1-20%, 0.1-19%, 0.1-18%, 0.1-17%, 0.1-16%, 0.1-15%, 0.5-20%, 0.5-19%, 0.5-18%, 0.5-17%, 0.5-16%, 0.5-15%, 1-20%, 1-19%, 1-18%, 1-17%, 1-16%, 1-15%, 5-20%, 5-19%, 5-18%, 5-17%, 5-16%, 5-15%, 10-20%, 10-19%, 10-18%, 10-17%, 10-16% or 10-15%. Preferably, 0.01-18%, 0.1-17% or 0.1-16%. Alternatively, the ratio of the alcohol impregnation liquid to be mixed into the beverage may be 0.01 to 100 ml / 1000 ml, 0.05 to 50 ml / 1000 ml, or 0.1 to 25 ml / 1000 ml by volume.

[0036] The manufacturing method based on several embodiments of the present invention further includes mixing pure fruit juice (fruit juice) or concentrated fruit juice into the beverage. In this specification, the so-called "pure fruit juice or concentrated fruit juice" refers to a fruit juice mixed in addition to the frozen, crushed and soaked wine of fruits or vegetables. Concentrated fruit juice can be a fruit juice prepared by any of the heating concentration method and the freeze concentration method. By further mixing pure fruit juice or concentrated fruit juice, the taste of the fruit is enhanced and thus preferred. The content of fruit juice in the beverage in one embodiment of the present invention can be 0.1-5%, 0.5-4% or 1-3% in terms of juice rate. In this specification, the so-called "juice rate" is a relative concentration when the pure fruit juice obtained by squeezing the fruit is 100%, which can be converted based on the standard (°Bx) of the sugar refractometer reading or the standard (%) of the acidity shown in the JAS standard (Japanese Agricultural and Forestry Standards for Fruit Beverages).

[0037] The standard values ​​of sugar readings of representative fruits using a refractometer (unit: °Bx) are as follows: orange: 11, mandarin: 9, grapefruit: 9, pineapple: 11, cranberry: 7, blueberry, guava: 8, banana: 23, papaya: 9, passion fruit: 14, mango: 13, apple: 10, grape: 11, peach: 8, Japanese pear: 8, western pear: 11, apricot: 7, melon, kiwi: 10. In addition, the standard values ​​of acidity of representative fruits (unit: %) are as follows: lemon: 4.5, sour orange: 6, plum: 3.5, bitter orange: 3.5.

[0038] Specifically, the concentration ratio of the juice can be calculated by the following conversion formula using the amount of juice prepared in 100 mL of the beverage (g) and the standard (°Bx) of the sugar refractometer reading or the standard (%) of the acidity. [Juice rate (%)] = [Juice preparation amount (g)] × [Concentration ratio] / 100mL × 100 For example, since the Japanese Agricultural and Forestry Standard (JAS Standard) for orange juice is Bx11°, when 6.0 wt% of concentrated orange juice with Bx55° is mixed into a beverage, the juice ratio is 30%. In addition, when the juice ratio of a juice is converted based on the sugar refractometer reading of the Japanese Agricultural and Forestry Standard (JAS Standard), the sugar refractometer reading of sugars, honey, etc. added to the juice is excluded.

[0039] The manufacturing method according to several embodiments of the present invention includes further blending low-intensity sweeteners or high-intensity sweeteners other than steviol glycosides. By blending various low-intensity sweeteners or high-intensity sweeteners other than steviol glycosides, the taste or calorie content can be adjusted. The low-intensity sweeteners or high-intensity sweeteners other than steviol glycosides that can be blended are described in detail in the item "2. Beverages containing steviol glycosides and frozen, crushed and infused wine of fruits and / or vegetables" described later.

[0040] The manufacturing method based on several embodiments of the present invention may also contain a container packaging process or a subsequent sterilization process. Container packaging can be implemented by any known method. When heat sterilization is implemented after container packaging, its type is not particularly limited, for example, it can be implemented 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 50 to 130°C, preferably 50 to 120°C, for 10 to 40 minutes. Among them, as long as the same sterilization effect as the above conditions can be obtained, sterilization can be performed at an appropriate temperature for a few seconds, for example, 5 to 30 seconds.

[0041] [Exemplary Embodiments of the Beverage of the Present Invention] Although exemplary embodiments of the beverage of the present invention are shown below, the present invention is not limited to the following embodiments. In one embodiment of the present invention, a method for producing a beverage is provided, characterized by comprising: Freezing one or more fruits selected from the group consisting of lemon, orange, mandarin orange, grapefruit, peach, grape, lemongrass, apple, grapefruit, Japanese pear and Western pear to obtain a frozen product; Finely pulverizing the frozen product to obtain a finely pulverized product; The finely pulverized product is immersed in an alcohol solution having a concentration of 15 to 100 v / v% to obtain an alcohol immersion solution; and The alcohol infusion solution and one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside are mixed into a beverage.

[0042] In one embodiment of the present invention, a method for producing a beverage is provided, characterized by comprising: Freezing one or more selected from citrus fruits, pome fruits and stone fruits to obtain a frozen product; Finely pulverizing the frozen product to obtain a finely pulverized product; The finely pulverized product is immersed in an alcohol solution having a concentration of 15 to 100 v / v% to obtain an alcohol immersion solution; and The alcohol maceration solution and one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside are mixed into a beverage, The blending amount of the one or more steviol glycosides is 3 mg / 1000 ml or more or 10 to 800 mg / 1000 ml relative to the beverage.

[0043] In one embodiment of the present invention, a method for producing a beverage is provided, characterized by comprising: Freezing one or more selected from citrus fruits, pome fruits and stone fruits to obtain a frozen product; Finely pulverizing the frozen product to obtain a finely pulverized product; The finely pulverized product is immersed in an alcohol solution having a concentration of 15 to 100 v / v% to obtain an alcohol immersion solution; and The alcohol maceration solution and one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside are mixed into a beverage, The alcohol impregnation liquid is prepared in an amount of 0.001 to 20% relative to the beverage in terms of pure alcohol ratio.

[0044] 2. Beverages containing steviol glycosides and alcohol infusions of frozen finely pulverized fruit and / or vegetable matter The present invention provides, as another embodiment, the following beverage (hereinafter also referred to as "the beverage of the present invention (or the beverage of the present invention)"). A beverage according to one embodiment of the present invention is a beverage characterized by containing an infusion of one or more frozen finely pulverized products selected from fruits and vegetables and steviol glycosides. A beverage according to one embodiment of the present invention may be a non-alcoholic beverage or an alcoholic beverage.

[0045] In the present specification, the so-called "alcohol impregnation liquid of one or more frozen finely ground materials selected from fruits and vegetables" refers to an impregnation liquid obtained by freezing one or more selected from fruits and vegetables, finely grinding them and then immersing them in an alcohol solution. Therefore, the impregnation liquid used in several embodiments of the present invention may be an impregnation liquid obtained according to "1. Method for producing a beverage" of the present specification, and may also be an impregnation liquid obtained by another method. For example, it may be an impregnation liquid obtained based on the method described in Japanese Patent No. 4892348. In a preferred embodiment of the present invention, the impregnation liquid is an impregnation liquid obtained according to "1. Method for producing a beverage" of the present specification.

[0046] Beverages according to one embodiment of the present invention may also contain an infusion of frozen finely pulverized products of various fruits or vegetables. Beverages in several embodiments of the present invention may use citrus fruits (citrus, Hassaku orange, Iyo orange, navel orange, Valencia orange, Hyuga summer, Kiyomi, ponkan, pomelo, grapefruit, lemon, flat lemon, tangerine, summer orange, sweet summer, vinegar orange, stinky orange, sour orange, sambokan, orobronco, sour orange, grapefruit and kumquat, etc.), pome fruits (apple, Japanese pear, pear, persimmon, loquat, pomegranate and rosewood, etc.), stone fruits (peach, plum, nectarine, cherry, plum and apricot, etc.), berries (grapes and figs, etc.), shell fruits (chestnuts, almonds, pistachios and cashews, etc.), tropical and subtropical fruits (pineapple, banana, papaya, lychee, kiwi and mango, etc.) and fruit vegetables (strawberry, melon, watermelon and papaya, etc.). Alternatively, you can use akebia, pineapple sugar apple, avocado, olive, blackberry, blueberry, raspberry, gooseberry, tangelo, Peruvian sugar apple, durian, jujube, date palm, mangosteen, bayberry, blue honeysuckle, avocado, passion fruit, acerola, courgette, guava, buffalo fruit, dragon fruit, loquat, longan, white persimmon, cantaloupe, quince, coconut, carambola, etc. Infusions of frozen finely pulverized materials including root vegetables (carrots, beets and sweet potatoes), leafy vegetables (celery, parsley and watercress), leafy vegetables (spinach, lettuce, cabbage), fruit vegetables (cucumber, pumpkin, green pepper, tomato and sweet corn), herbs (mint, lemongrass, coriander, Italian parsley and rosemary), or spicy vegetables and side dishes (ginger, basil, chili, cinnamon and pepper). In the beverage according to the preferred embodiment of the present invention, an infusion of citrus fruits, pome fruits or drupes is used, and more preferably, one or more infusions selected from lemons, oranges, mandarins, grapefruits, peaches, grapes, lemongrass, apples, pomelo, Japanese pears and western pears are used. The infusion may be a combination of infusions of a plurality of frozen finely pulverized materials. The infusion may also contain frozen finely pulverized materials, or may be a liquid from which solid components have been removed by filtration. The content of the infusion is not particularly limited, and may contain the same amount as the blending amount described in "1. Method for producing beverages" of this specification.

[0047] The content of steviol glycoside is not particularly limited, but is preferably 3 mg / 1000 ml or more relative to the beverage. By containing 3 mg / 1000 ml or more, a beverage having good overall sweetness including the apex and bitterness in the latter half can be provided. In several embodiments of the present invention, the content of one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside may be 3 mg / 1000 ml or more, 3 to 1000 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 550 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 400 mg / 1000 ml, ml, 3~300mg / 1000ml, 3~200mg / 1000ml, 3~100mg / 1000ml, 5~1000mg / 1000ml, 5~900mg / 1000ml, 5~800mg / 1000ml, 5~700mg / 1000ml, 5~60 0mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~1000mg / 100 0ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000 ml, 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000m l. 20~600mg / 1000ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml , 30~1000mg / 1000ml, 30~900mg / 1000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml,30~400mg / 1000ml, 30~300mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~80 0mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml, 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 100 0ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000m l. 100~600mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml , 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000ml, 200~550mg / 1000ml , 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml , 300-700 mg / 1000ml, 300-600 mg / 1000ml, 300-550 mg / 1000ml, 300-500 mg / 1000ml, 300-400 mg / 1000ml, 400-1000 mg / 1000ml, 400-900 mg / 1000ml, 400-800 mg / 1000ml, 400-700 mg / 1000ml, 400-600 mg / 1000ml, 400-550 mg / 1000ml or 400-500 mg / 1000ml. When containing two or more steviol glycosides, it means the total amount thereof. The content of the above-mentioned one or more steviol glycosides is preferably 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml or 50 to 700 mg / 1000 ml relative to the beverage. The content of steviol glycosides in the beverage can be calculated from the blending amount of the raw materials, or can be measured using a known analytical method such as liquid chromatography, preferably by HPLC according to JECFA (2010).

[0048] In the beverages of several embodiments of the present invention, the content of rebaudioside A may be 3-1000 mg / 1000 ml, 3-900 mg / 1000 ml, 3-800 mg / 1000 ml, 3-700 mg / 1000 ml, 3-600 mg / 1000 ml, 3-550 mg / 1000 ml, 3-500 mg / 1000 ml, 3-400 mg / 1000 ml, 3-300 mg / 1000 ml, 3-200 mg / 1000 ml, 3-100 mg / 1000 ml, 5-1000 mg / 1000 ml, 5-900 mg / 1000 ml, 5-800 mg / 1000 ml, 5-700 mg / 1000 ml. / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10~30 0mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000ml , 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg / 1 000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~20 0mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 10 0~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml , 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000 ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1 000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~5 50mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the content of rebaudioside A may be 5-900mg / 1000ml, 10-800mg / 1000ml or 50-700mg / 1000ml.

[0049] In the beverages of several embodiments of the present invention, the content of rebaudioside D may be 3-1000 mg / 1000 ml, 3-900 mg / 1000 ml, 3-800 mg / 1000 ml, 3-700 mg / 1000 ml, 3-600 mg / 1000 ml, 3-550 mg / 1000 ml, 3-500 mg / 1000 ml, 3-400 mg / 1000 ml, 3-300 mg / 1000 ml, 3-200 mg / 1000 ml, 3-100 mg / 1000 ml, 5-1000 mg / 1000 ml, 5-900 mg / 1000 ml, 5-800 mg / 1000 ml, 5-700 mg / 1000 ml. / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10~30 0mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000ml , 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg / 1 000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~20 0mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 10 0~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml , 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000 ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1 000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~5 50mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the content of rebaudioside D may be 5-900mg / 1000ml, 10-800mg / 1000ml or 50-700mg / 1000ml.

[0050] In the beverages of several embodiments of the present invention, the content of rebaudioside M may be 3-1000 mg / 1000 ml, 3-900 mg / 1000 ml, 3-800 mg / 1000 ml, 3-700 mg / 1000 ml, 3-600 mg / 1000 ml, 3-550 mg / 1000 ml, 3-500 mg / 1000 ml, 3-400 mg / 1000 ml, 3-300 mg / 1000 ml, 3-200 mg / 1000 ml, 3-100 mg / 1000 ml, 5-1000 mg / 1000 ml, 5-900 mg / 1000 ml, 5-800 mg / 1000 ml, 5-700 mg / 1000 ml. / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10~30 0mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000ml , 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg / 1 000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~20 0mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 10 0~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml , 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000 ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1 000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~5 50mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the content of rebaudioside M may be 5-900mg / 1000ml, 10-800mg / 1000ml or 50-700mg / 1000ml.

[0051] In the beverages of several embodiments of the present invention, the total content of one or more selected from rebaudioside A, rebaudioside D and rebaudioside M may be 5-1000 mg / 1000 ml, 5-900 mg / 1000 ml, 5-800 mg / 1000 ml, 5-700 mg / 1000 ml, 5-600 mg / 1000 ml, 5-550 mg / 1000 ml, 5-500 mg / 1000 ml, 5-400 mg / 1000 ml, 5-300 mg / 1000 ml, 5-200 mg / 1000 ml, 5-100 mg / 1000 ml, 10-1000 mg / 1000 ml, 10-900 mg / 1000 ml. , 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10~300mg / 1000ml, 10~200mg / 10 00ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000ml, 20~550mg / 1000ml, 20~500 mg / 1000ml、20~400mg / 1000ml、20~300mg / 1000ml、20~200mg / 1000ml、20~100mg / 1000ml、30~1000mg / 1000ml、30~900mg / 1000ml、30~800mg / 1000ml 0~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 1000 ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml, 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml,100~600mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml, 200~1000mg / 1000ml, 200~900m g / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300-1000mg / 1000ml, 300-900mg / 1000ml, 300-800mg / 1000ml, 300-700mg / 1000ml, 300-600mg / 1000ml, 300-550mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the total content of one or more selected from rebaudioside A, rebaudioside D and rebaudioside M may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml or 50 to 700 mg / 1000 ml.

[0052] The beverages in several embodiments of the present invention are alcoholic beverages, and their alcohol content can be 0.1-40 v / v%, 0.1-35 v / v%, 0.1-30 v / v%, 0.1-25 v / v%, 0.1-20 v / v%, 0.1-15 v / v%, 0.1-12 v / v%, 0.5-40 v / v%, 0.5-35 v / v%, 0.5-30 v / v%, 0.5-25 v / v%, 0.5-20 v / v%, 0.5-15 v / v%, 0.5-12 v / v%, 0.6-40 v / v%, 0.6-35 v / v%, 0.6-30 v / v%, 0.6-25 v / v%, 0.6-20 v / v%, 0.6-15 v / v%, 0. .6~12v / v%, 1~40v / v%, 1~35v / v%, 1~30v / v%, 1~25v / v%, 1~20v / v%, 1~15v / v %, 1~14v / v%, 1~13v / v%, 1~12v / v%, 1~11v / v%, 1~10v / v%, 1~9v / v%, 1~8v / v% , 1~7v / v%, 1~6v / v%, 1~5v / v%, 1~4v / v%, 1~3v / v%, 1~2v / v%, 2~40v / v%, 2~35 v / v%, 2~30v / v%, 2~25v / v%, 2~20v / v%, 2~15v / v%, 2~14v / v%, 2~13v / v%, 2~1 2v / v%, 2~11v / v%, 2~10v / v%, 2~9v / v%, 2~8v / v%, 2~7v / v%, 2~6v / v%, 2~5v / v %, 2~4v / v%, 2~3v / v%, 2~2v / v%, 3~40v / v%, 3~35v / v%, 3~30v / v%, 3~25v / v%, 3~20v / v%, 3~15v / v%, 3~14v / v%, 3~13v / v%, 3~12v / v%, 3~11v / v%, 3~10v / v% , 3~9v / v%, 3~8v / v%, 3~7v / v%, 3~6v / v%, 3~5v / v%, 3~4v / v%, 4~40v / v%, 4~35 v / v%, 4~30v / v%, 4~25v / v%, 4~20v / v%, 4~15v / v%, 4~14v / v%, 4~13v / v%, 4~1 2v / v%, 4~11v / v%, 4~10v / v%, 4~9v / v%, 4~8v / v%, 4~7v / v%, 4~6v / v%, 4~5v / v %, 5~40v / v%, 5~35v / v%, 5~30v / v%, 5~25v / v%, 5~20v / v%, 5~14v / v%, 5~13v / v%, 5~12v / v%, 5~11v / v%, 5~10v / v%, 5~9v / v%, 5~8v / v%, 5~7v / v% or 5~6v / v%.The alcohol content of the beverage according to the preferred embodiment of the present invention may be 1-11 v / v%, 2-10 v / v% or 2-9 v / v%. The alcohol content may be adjusted using sake, shochu, whiskey, brandy, raw alcohol or spirits (grain spirits, neutral spirits) or the like.

[0053] The beverage in several embodiments of the present invention may be a sparkling beverage. In this specification, the so-called "sparkling beverage" refers to 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 that produce carbon dioxide by fermenting a part of the raw material. The gas pressure of the sparkling beverage is not particularly limited and can 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 / cm 2 , 2.2~5.0kgf / cm 2 , 2.2~4.5kgf / cm 2 , 2.2~4.0kgf / cm 2 , 2.2~3.5kgf / cm 2 , 2.2~3.3kgf / cm 2 , 2.2~3.2kgf / cm 2 ,3.0~5.0kgf / cm 2 , 2.3~4.5kgf / cm 2 , 2.3~4.0kgf / cm 2 , 2.3~3.5kgf / cm 2 , 2.3~3.2kgf / cm 2 , 2.0~5.0kgf / cm 2 ,3.0~4.5kgf / 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 can be specified by air pressure. In this specification, the so-called "air pressure" refers to the air pressure of the carbon dioxide in the sparkling beverage in the container, unless otherwise specified. The air pressure can be measured by fixing the beverage with a liquid temperature of 20°C in a gas pressure gauge, temporarily opening the valve of the gas pressure gauge, releasing the carbon dioxide in the headspace by opening it to the atmosphere, 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.

[0054] The flavor of the beverage in several embodiments of the present invention is not particularly limited and can be adjusted to various flavors. For example, the beverage in several embodiments of the present invention can be a citrus flavor (citrus, Hassaku orange, Iyo orange, navel orange, Valencia orange, Hyuga summer, Kiyomi, ponkan, pomelo, grapefruit, lemon, flat lemon, grapefruit and kumquat, etc.), a pomelo flavor (apple, Japanese pear, pear, persimmon, loquat, pomegranate and rosewood, etc.), a stone fruit flavor (peach, plum, nectarine, plum and apricot, etc.), a berry flavor (grape and fig, etc.), a shell fruit flavor (chestnut, almond, pistachio and cashew, etc.), a tropical and subtropical fruit flavor (pineapple, banana, papaya, lychee, kiwi, etc.), a citrus flavor (citrus, hassaku orange, Iyo orange, navel orange, Valencia orange, Hyuga summer, Kiyomi, ponkan, pomelo, grapefruit, lemon, flat lemon, pomelo and kumquat, etc.), a pomelo flavor (apple, Japanese pear, pear, persimmon, loquat, pomegranate and rosewood, etc.), a drupe flavor (peach, plum, nectarine, plum and apricot, etc.), a berry flavor (grape and fig, etc.), a shell fruit flavor (chestnut, almond, pistachio and cashew, etc.), a tropical and subtropical fruit flavor (pineapple, banana, papaya, lychee, kiwi, etc.), a citrus flavor (citrus, hassaku orange, Iyo orange, navajo ... The flavor of the beverage in several embodiments of the present invention may be the same as or different from the flavor of the impregnation liquid of the frozen finely pulverized fruit and / or vegetable contained therein. The flavor of the beverages in several embodiments of the present invention can be adjusted by adding fruit juice, sour substances, spices, plant extracts, milk, other flavoring agents, etc., which are ingredients that are approved as food additives, or ingredients that are not approved but have been consumed since ancient times and are generally considered safe.

[0055] The form of the beverage in the several embodiments of the present invention is not limited, and can be, for example, in the form of a containerized non-alcoholic beverage or a containerized alcoholic beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper box, or plastic container.

[0056] <Sweetness intensity> In this specification, "sweetness intensity" refers to the intensity of sweetness presented by a substance. For example, in this specification, when the sweetness intensity presented by sucrose per unit concentration Brix1 is defined as sweetness 1, any one of rebaudioside A, rebaudioside D and rebaudioside M has a sweetness of about 300 times. The value obtained by multiplying these sweetnesses by the concentration of the sweetener in the beverage (w / v% (in the case of a beverage, it can be regarded as w / w%)) is the sweetness intensity of the beverage. When calculating the sweetness intensity in the present invention, for high-intensity sweeteners with a wide range of sweetness, the central value is used unless otherwise specified. In addition, the sweetness intensity of the beverage in several embodiments of the present invention may not only come from steviol glycosides, but when it contains any sweetener described later, it is the total value of the sweetness intensity from these sweeteners. For example, the sweetness of monk fruit extract is 110-150 (central value 130), the sweetness of mogroside V is 240-300 (central value 270), and the sweetness of thaumatin is 2,000. When the sweetness intensity of a sucrose solution with a concentration of Brix1 is defined as sweetness 1, the sweetness of glucose (glucose) is 0.6-0.7 (central value 0.65). The value obtained by multiplying the sweetness by the Brix value of the glucose concentration is the sweetness intensity of the glucose solution. Therefore, when the concentration of glucose is Brix1.5, the sweetness intensity of the glucose solution is 0.65×1.5=0.975.

[0057] The relative ratio of the sweetness of other sweeteners to the sweetness of sucrose of 1 can be obtained from a known sugar sweetness conversion table or the like. For example, when the sweetness of sucrose is set to 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 high fructose corn syrup is about 0.75. For sweeteners whose relative ratio of sweetness to the sweetness of sucrose of 1 is unknown or whose values ​​differ in the literature, the relative ratio of sweetness to the sweetness of sucrose of 1 can be determined by sensory experiments. Such a sensory test includes, for example, preparing samples in which sugar is added to pure water so as to give a sweetness intensity of 3.0 to 5.0 on a 0.5 scale, and selecting a sugar-added sample having a sweetness intensity equivalent to that of an aqueous solution of a sweetener at a predetermined concentration.

[0058] The sweetness intensity of the beverage varies depending on the specific beverage, but is preferably 0.1-20, for example, 0.1-18, 0.1-15, 0.5-14.5, 1.0-14.0, 1.5-13.5, 2.0-13.0, 2.5-12.5, 3.0-12.0, 3.5-11.5, 4.0-11.0, 4.5-10.5, 5.5-10.0, 6.0-9.5, 6.5-9.0, 7.0-8.5, 7.5-8.0, 4.5-12.5, 4.5-10.0, 4.5-7.5, 5.5-12.5, 5.5-10.0, 5.5-7.5, 6.5-12.5, 6.5-10.0 or 6.5-7.5.

[0059] <Optional other sweetener> (Low-intensity sweetener) Beverages in several embodiments of the present invention may further contain low-intensity sweeteners as long as the effects of the present invention are not impaired. In this specification, so-called low-intensity sweeteners refer to sweeteners with the same degree as sucrose or a sweetness lower than it. For example, when the low-intensity sweetener is the same amount as sucrose, it presents a sweetness of more than 0.1 times and 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 sucrose. Low-intensity sweeteners that can be used in the present invention, for example, contain a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, fructose syrup, lactose, psicose, allose, tagatose, xylose, ribose and a combination thereof. The non-alcoholic beverage or alcoholic beverage in a preferred embodiment of the present invention contains glucose, fructose, sucrose, fructose syrup or rare sugars (allulose, xylitol, erythritol, etc.).

[0060] (High-intensity sweetener) Beverages in several embodiments of the present invention may further contain high-intensity sweeteners other than 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 more than 5 times, more than 10 times, more than 50 times, more than 100 times, more than 500 times, more than 1000 times, more than 5000 times, more than 10000 times, more than 50000 times, more than 10 ...

[0061] 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 galanthus 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 rubus glycosides), Hydrangea macrophylla var.thunbergii (e.g., isocoumarin analogs such as galanthin), 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.

[0062] In addition to the above-mentioned steviol glycosides, the beverage in another embodiment of the present invention may also contain other high-intensity sweeteners, such as peptide sweeteners, sucrose derivatives or synthetic sweeteners. For example, in addition to steviol glycosides, the beverage in another embodiment of the present invention may also contain one or more high-intensity sweeteners selected from acesulfame potassium and sucralose.

[0063] Regarding the content of sweeteners other than steviol glycosides, in the case of high-intensity sweeteners (for example, mogroside V and artificial sweeteners), the composition ratio of the total amount of steviol glycosides 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 a beverage in one embodiment of the present invention contains a low-intensity sweetener (e.g., sucrose or fructose syrup), the composition ratio of the total amount of steviol glycosides 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 by weight.

[0064] The energy of low-sweetness sweeteners such as sucrose or fructose syrup commonly used in beverages is high, so by reducing the content of low-sweetness sweeteners, the energy (calories) of non-alcoholic beverages or alcoholic beverages can be greatly reduced. In several embodiments of the present invention, by suppressing the concentration of low-sweetness sweeteners, low energy (i.e., low calories) can be achieved, and by combining low-sweetness sweeteners and steviol glycosides, sufficient sweetness can be felt when ingested. Thus, the content of low-sweetness sweeteners is preferably an amount that provides energy below 100kcal / 100ml. The energy of non-alcoholic beverages or alcoholic beverages based on one embodiment of the present invention may be 5-100kcal / 100ml, 20-80kcal / 100ml, or 25-70kcal / 100ml, depending on the embodiment. The energy of sweeteners or alcohol is known, or its content can be measured by HPLC, etc., and calculated by multiplying the energy conversion factor, and the physical combustion heat can also be measured by a calorimeter (e.g., a bomb calorimeter, etc.), and corrected by digestion absorption rate or excretion heat, etc. to determine.

[0065] Beverages based on several embodiments of the present invention may further contain acidic substances. As acidic substances, as long as acidic taste can be imparted to beverages, there is no particular limitation, for example, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone or their salts may be cited. As salts, sodium citrate, sodium ascorbate etc. may be cited. Among these acidic substances, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or their salts are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, gluconic acid, acetic acid or their salts are more preferred. These acidic substances may be used alone, or two or more may be used in combination.

[0066] The pH is not particularly limited, and may be, for example, 2.0 to 6.5. For example, the pH of the beverage according to some embodiments of the present invention may be 2.0 to 6.0, 2.0 to 5.5, 2.0 to 5.0, 2.0 to 4.6, 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 4.0.

[0067] Beverages based on several embodiments of the present invention can be appropriately formulated with antioxidants (such as sodium isoascorbate), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, etc.), pigments and flavors, etc., within the range that does not impair the effects of the present invention.

[0068] In the manufacturing methods of several embodiments of the present invention, "fruits and / or vegetables", "steviol glycosides" and "juice" have the same definitions as those described in the above-mentioned beverage items, and their values ​​can be directly applied to the values ​​described in the above-mentioned beverage items.

[0069] In this specification, the term "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

[0070] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

[0071] [Reference example] Evaluation of the effect of RebD on the flavor of alcoholic beverages <Sample preparation> Grain liquor, sweetener and water were mixed in such a manner as to achieve the blending amount shown in Table 1 to prepare a sample solution. The raw materials used are as follows. Grain liquor (alcohol content 59 v / v%), sugar (sucrose, "Granule Sugar GS" manufactured by Mitsui Sugar Co., Ltd.), rebaudioside D (RebD): purity 90% or more, water (reverse osmosis water (RO water)). Each sample was adjusted in such a manner that the sweetness intensity reached 8. At this time, the sample was prepared with the sweetness of sugar (sucrose) being 1 and the sweetness of rebaudioside D being approximately 300 times that of sugar. The prepared samples were evaluated by two trained professional judges through free comments. The results are summarized in Table 1. [Table 1] Table 1: Comparison of taste quality of beverages containing sugar and Reb D (sweetness intensity 8) ※In the table, raw materials with a blending amount indicated by “-” are not blended.

[0072] [Example A] Study on the effect of blending lemon frozen crushed wine Based on the research results in the reference example, we evaluated whether the taste quality of rebaudioside D when used in beverages (not too strong sweetness at the top, bitterness felt in the second half) can be improved by adding lemon frozen crushed infusion wine. The sample preparation method and evaluation steps and the obtained results are summarized as follows.

[0073] <Sample preparation steps> I. Preparation of frozen and crushed lemon infused wine Using raw lemon fruit, a frozen and ground fruit infused liquor was prepared according to the contents described in International Publication No. 2006 / 009252. Specifically, the raw lemon fruit is cut into appropriate sizes and frozen using liquid nitrogen at -196°C. The resulting frozen product is put into a freeze grinder and directly finely ground in a frozen state to obtain a powdered frozen finely ground product with a particle size of about 200 μm or less. In addition, as for the measurement of the particle size, the frozen finely ground product is diluted with about 20 times the amount of water and the particle size distribution is measured using a laser diffraction particle size distribution measuring device (SALD-3100; Shimadzu Corporation). Next, the frozen finely ground product is immersed in raw material alcohol with an alcohol content of 59 v / v%. The obtained impregnation liquid is treated using a centrifuge to fully separate the liquid and solid components, and then the solid components are removed. Through such steps, a lemon frozen crushed impregnated wine with an alcohol content of about 54 v / v% is obtained.

[0074] II. Preparation of sample beverages In addition to the lemon frozen crushed infusion liquor or lemon juice prepared in the above-mentioned step I, grain liquor, sweetener and water were mixed to prepare a sample solution in a manner to achieve the blending amount shown in Table 2. The raw materials used were as follows: grain liquor (alcohol content 59 v / v%), rebaudioside D (RebD): purity of 90% or more, lemon juice: "Frozen Concentrated Lemon Transparent Juice 400 GPL" from SASan Miguel, and water (RO water).

[0075] <Evaluation of taste> (Evaluation method) The samples prepared as described above were independently rated by four trained professional panelists on a 5-point scale of 1 to 5 for the "bitterness and sweetness in the second half" according to the following evaluation criteria, and the average value was calculated. Here, "bitterness in the second half" refers to Figure 1 The bitterness in the second half after the peak is shown, and "sweetness" refers to the overall sweetness including the peak. The higher the score, the better the taste quality. (Evaluation Criteria) 1 point: Concerned about the bitterness in the second half 2 points: slightly concerned about the bitterness in the second half 3 points: I don’t mind the bitterness in the second half, but the sweetness is weak 4 points: I don't mind the bitterness in the second half, and there is also sweetness 5 points: The second half has a natural sweetness

[0076] The results of the above sensory evaluation are shown in Table 2. The sweetness intensity was calculated from the amount of sweetener added. The alcohol content was calculated from the amount of grain liquor added and the amount of lemon frozen crushed infusion wine. In addition, the pure alcohol ratio of the lemon frozen crushed infusion wine was calculated by the following method. First, since the alcohol content of the lemon frozen crushed infusion wine is 54 v / v%, the amount of alcohol from the lemon frozen crushed infusion wine can be calculated from the blending amount. For example, since the blending amount of the lemon frozen crushed infusion wine of Example A2 is 14.2 ml / 1000 ml, the alcohol content is 7.7 ml / 1000 ml (14.2 (ml / 1000 ml) × 0.54 = 7.7 ml / 1000 ml). Moreover, the alcohol content is 5 v / v% (implemented as ≒50 ml / 1000 ml), and the pure alcohol ratio (15%) can be calculated by dividing the amount of alcohol from the lemon frozen crushed infusion wine by this value (7.7 / 50 × 100). [Table 2]

[0077] (Example B) Study on the effect of combined use with sugar or fruit juice As in Example A, grain liquor, sweetener and water were mixed in the amount shown in Table 3 to prepare a sample solution. The raw materials used are as follows. Grain liquor (alcohol content 59 v / v%), sugar (sucrose, "Granule Sugar GS" manufactured by Mitsui Sugar Co., Ltd.), lemon juice: "Frozen Concentrated Lemon Transparent Juice 400 GPL" manufactured by Sasan Miguel, rebaudioside D (RebD): purity 90% or more, water (RO water), lemon frozen crushed infusion wine (infusion wine prepared in Example A).

[0078] The samples prepared in this way were evaluated by 4 trained professional panelists for "bitterness and sweetness in the second half" based on the same criteria as in Example A. The alcohol content was calculated from the amount of grain liquor and lemon frozen crushed infusion liquor added. The sweetness intensity was calculated from the amount of sweetener added. The results are shown in Table 3. [Table 3] Table 3 ※In the table, raw materials with a blending amount indicated by “-” are not blended.

[0079] (Example C) Study on the Effect of Additional Process In order to evaluate the effect of the additional step (centrifugal separation step), the difference in effect caused by the presence or absence of the centrifugal separation step when preparing the lemon frozen crushed infusion liquor was compared. The lemon frozen crushed infusion liquor was prepared in the same steps as in Example A, except that the centrifugal separation treatment was not performed at the end of the lemon frozen crushed infusion liquor preparation step in Example A. As in Example A, the grain spirits, sweeteners and water were mixed in a manner to achieve the blending amounts shown in Table 4 to prepare the sample solution. The raw materials used are as follows. Grain spirits (alcohol content 59 v / v%), sugar (sucrose, "Granule Sugar GS" manufactured by Mitsui Sugar Co., Ltd.), lemon juice: "Frozen Concentrated Lemon Transparent Juice 400 GPL" of Sasan Miguel, Rebaudioside D (RebD): purity 90% or more, water (RO water), lemon frozen crushed infusion liquor (infusion liquor prepared in Example A).

[0080] The samples prepared as described above were evaluated by 4 trained professional panelists for "bitterness and sweetness in the aftertaste" using the same criteria as in Example A. The alcohol content was calculated from the amounts of grain liquor and lemon frozen crushed infused liquor added. The sweetness intensity was calculated from the amount of sweetener added. The results are shown in Table 4. [Table 4] Table 4: Study on the effect of the centrifugal separation process

[0081] (Example D) Study on the effects of different fruits or steviol glycosides In the same manner as in Example A, grain liquor, sweetener, and water were mixed in such a manner as to achieve the blending amount shown in Table 5 to prepare a sample solution. The raw materials used are as follows. Grain liquor (alcohol content 59 v / v%), rebaudioside A: purity 95.0% or more, rebaudioside M: purity 96.6%, rebaudioside D (RebD): purity 90% or more, water (RO water), lemon frozen crushed infusion wine (infusion wine prepared in Example A). Peach frozen crushed infusion wine (alcohol content of about 30 v / v%) was an infusion wine prepared under the conditions described in Example A, except that the fruit was changed from lemon to peach and the raw material with an alcohol content of 30 v / v% was used for infusion with alcohol.

[0082] The samples prepared as described above were evaluated by 4 trained professional panelists for "bitterness and sweetness in the second half" using the same criteria as in Example A. The alcohol content was calculated from the amount of grain liquor and frozen crushed lemon and peach infusion liquor added. The sweetness intensity was calculated from the amount of sweetener added. The results are shown in Table 5. [Table 5] Table 5 ※In the table, the ingredients with the mixing amount indicated by “-” are not mixed.

[0083] (Example E) Examples of using various steviol glycosides As in Example A, grain liquor, sweetener and water are mixed in a manner to achieve the blending amount shown in Table 6 to prepare a sample solution. The raw materials used are as follows. Grain liquor (alcohol content 59 v / v%), rebaudioside A: purity 95.0% or more, rebaudioside M: purity 96.6%, rebaudioside D (RebD): purity 90% or more, water (RO water), lemon frozen crushed infusion wine (infusion wine prepared in the same manner as in Example A). The alcohol content is calculated from the amount of grain liquor and lemon frozen crushed infusion wine added. The sweetness intensity is calculated from the amount of sweetener added. [Table 6] Table 6 ※In the table, raw materials with a blending amount indicated by “-” are not blended.

[0084] (Example F) Example of frozen crushed wine infusion using different fruits As in Example A, grain liquor, sweetener and water are mixed in a manner to obtain the blending amount shown in Table 7 to prepare a sample solution. The raw materials used are as follows. Grain liquor (alcohol content 59 v / v%), rebaudioside D (RebD): purity 90% or more, water (RO water), frozen crushed infusion wine (the same steps as the method described in Example A, using grapes or peaches instead of lemons, and the alcohol content is about 30 v / v%). The alcohol content is calculated from the amount of grain liquor and grape or peach frozen crushed infusion wine added. The sweetness intensity is calculated from the amount of sweetener added. [Table 7] Table 7 ※In the table, raw materials with a blending amount indicated by “-” are not blended.

Claims

1. A method for producing a beverage, characterized in that: Include: Freezing one or more selected from fruits and vegetables to obtain a frozen product; Finely pulverizing the frozen product to obtain a finely pulverized product; The finely pulverized product is immersed in one or more alcohol solutions having a concentration capable of extracting the raw material components to obtain an alcohol immersion solution; and, The alcohol infusion and steviol glycosides are blended into beverages.

2. The method according to claim 1, characterized in that The steviol glycosides include at least one steviol glycoside selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside, The blending amount of the one or more steviol glycosides is 3 mg / 1000 ml or more relative to the beverage.

3. The method according to claim 2, characterized in that The blending amount of the one or more steviol glycosides is 10 to 800 mg / 1000 ml relative to the beverage.

4. The method according to claim 2 or 3, characterized in that: The one or more steviol glycosides include one or more selected from rebaudioside A, rebaudioside D and rebaudioside M.

5. The method according to any one of claims 1 to 4, characterized in that: The alcohol impregnation liquid is prepared in an amount of 0.001 to 20% in terms of pure alcohol relative to the beverage.

6. The method according to any one of claims 1 to 5, characterized in that: The method further comprises adding pure fruit juice or concentrated fruit juice to the beverage.

7. The method according to any one of claims 1 to 6, characterized in that: The invention further comprises the preparation of a low-intensity sweetener or a high-intensity sweetener other than steviol glycoside.

8. The method according to any one of claims 1 to 7, characterized in that: The method further comprises centrifuging the alcohol infusion solution before blending the alcohol infusion solution into a beverage.

9. The method according to any one of claims 1 to 8, characterized in that: By the fine pulverization, the average particle size of the frozen product becomes 200 μm or less.

10. The method according to any one of claims 1 to 9, characterized in that: The sample was immersed in an alcohol solution having a concentration of 15 to 100 v / v% to obtain an immersion solution.

11. The method according to any one of claims 1 to 10, characterized in that: The frozen product is obtained by freezing citrus, pome or stone fruits.

12. A beverage, characterized in that The invention discloses an alcohol-infused liquid containing one or more frozen finely pulverized products selected from fruits and vegetables and steviol glycosides.

13. The beverage according to claim 12, characterized in that The alcohol content is 0.1~40v / v%.

14. The beverage according to claim 12 or 13, characterized in that The content of one or more steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside and steviolbioside is 10 to 800 mg / 1000 ml relative to the beverage.

15. The beverage according to any one of claims 12 to 14, characterized in that The sweetness intensity is 0.1~20.

16. The beverage according to any one of claims 12 to 15, characterized in that The pH is 2.0~4.

6.

17. The beverage according to any one of claims 12 to 16, characterized in that The beverages may have citrus flavors, pome fruit flavors, stone fruit flavors, berry flavors, shell fruit flavors, tropical and subtropical fruit flavors, fruit vegetable flavors, root vegetable flavors, leafy and stem vegetable flavors, fruit and vegetable flavors, spicy vegetable and side dish flavors, energy drink flavors, coffee flavors, tea flavors, cocoa flavors, cola flavors, dessert flavors, or dairy drink flavors.

18. The beverage according to any one of claims 12 to 17, characterized in that Fill the container with beverages.

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