Sweetener composition

Abstract

The present application provides a novel sweetener composition containing a steviol glycoside and an aroma component. In addition, a food and beverage containing the sweetener composition is also provided. A sweetener composition, which is a sweetener composition containing a steviol glycoside and an aroma component, characterized in that the total content of rebaudioside A, rebaudioside D, and rebaudioside M is 15 to 80% by weight with respect to the total content of steviol glycoside, and the aroma component contains one or more selected from furanone, hydroxymethyl furfural, furfural, vanillin, methyl cyclopentenolone, and damascenone.

Description

[0001] This application is a divisional application of patent application No. 202280040353.7, filed on June 9, 2022, entitled "Sweetener Composition". Technical Field

[0002] This invention relates to a sweetener composition. More specifically, it relates to a sweetener composition containing steviol glycosides and aroma components, and food and beverage products containing the sweetener composition. Background Technology

[0003] The leaves of stevia rebaudiana, a member of the Asteraceae family, contain a secondary metabolite called steviol, a diterpenoid. Steviol glycosides are used in the food industry as a low-calorie sweetener due to their approximately 300 times sweetness of sugar. With obesity becoming a serious social problem internationally, the demand for low-calorie sweeteners is increasing from the perspective of improving health and reducing medical costs. Currently, synthetic amino acid derivatives such as aspartame and acesulfame potassium are used as artificial sweeteners; however, naturally occurring low-calorie sweeteners like steviol glycosides are considered safer and are expected to gain public acceptance. Generally, as a method for extracting sweet components such as steviol glycosides from stevia, extraction with warm water at a temperature below 100°C is known. Furthermore, in Non-Patent Literature 1 and 2, attempts were made to recover antioxidant bioactive substances by applying high-pressure warm water to stevia.

[0004] Non-patent literature Non-patent literature 1: DB Kovacevic, FJ Barba, D. Granato, CM Galanakis, Z. Herceg, V. Dragovic-Uzelac, P. Puntnik: Pressurized hot waterextraction (PHWE) for the green recovery of bioactive compounds and steviolglycosides from Stevia rebaudiana Bertoni Leaves, Food Chemistry, 254 (2018), 150-157 Non-patent literature 2: Z. Yang, B. Uhler1, and T. Lipkie1: Microwave-AssistedSubcritical Water Extraction of Steviol Glycosides From Stevia rebaudianaLeaves, Natural Product Communication, Vol. 14(6), 2019, 1-4 Summary of the Invention

[0005] This invention provides a novel sweetener composition containing steviol glycosides and aroma components. Furthermore, this invention also provides a food and beverage containing the aforementioned sweetener composition.

[0006] This invention includes the following methods of invention. [1] A sweetener composition comprising steviol glycosides and aroma components, characterized in that, The total content of riboflavin A, riboflavin D, and riboflavin M, relative to the total content of steviol glycosides, is 15-80% by weight. The aroma component contains one or more selected from furanone, hydroxymethylfurfural, furfural, vanillin, methylcyclopentenolone and damascone. [2] The sweetener composition according to [1] is characterized in that the aroma component contains furanone, and the furanone content in the sweetener composition is 0.00005 to 0.035 by weight relative to the amount of solid components in the sweetener composition. [3] The sweetener composition according to [1] or [2] is characterized in that the content of total steviol glycosides is 5 to 50% by weight relative to the amount of solid components of the sweetener composition. [4] The sweetener composition according to any one of [1] to [3] is characterized in that the weight ratio of furanone / total steviol glycosides is 0.001 to 0.8. [5] The sweetener composition according to any one of [1] to [4] is characterized in that it contains riboside B in a ratio of 1 to 85% by weight relative to the total stevioside content. [6] The sweetener composition according to any one of [1] to [5] is characterized in that the aroma component is an aroma component derived from stevia extract. [7] The sweetener composition according to any one of [1] to [6] is characterized in that it is obtained by hydrothermal treatment of stevia plants at a reaction temperature of 130°C or higher and a reaction severity of 30 to 4000 calculated by the following formula (1). [Number 1] . [8] The sweetener composition according to any one of [1] to [7] is characterized in that the total steviol glycosides are composed of ribobadiin A, ribobadiin B, ribobadiin C, ribobadiin D, ribobadiin E, ribobadiin F, ribobadiin I, ribobadiin M, ribobadiin N and steviol glycoside. [9] A food or beverage, characterized in that it contains any one of the sweetener compositions described in [1] to [8].

[10] The food and beverage according to [9] is characterized in that it is a beverage.

[0007] According to the present invention, a novel sweetener composition containing steviol glycosides and aroma components is provided, as well as food and beverage products containing said sweetener composition. In a preferred embodiment, a sweetener composition that provides a balanced and pleasantly balanced sweetness and aroma upon tasting, and food and beverage products containing said sweetener composition are provided. Attached Figure Description

[0008] Figure 1 A graph showing the recovery rate of steviol glycosides relative to the severity of the reaction. Figure 2 A graph (semi-logarithmic) showing the recovery rate of steviol glycosides relative to the severity of the reaction. Figure 3 A graph showing the formation of furanones relative to the severity of the reaction. Figure 4 A graph showing the formation of hydroxymethylfurfural relative to the severity of the reaction. Detailed Implementation

[0009] The present invention will now be described in detail. The embodiments described below are illustrative of the invention and are not intended to limit the invention to these specific embodiments. The invention can be implemented in various ways without departing from its spirit. Furthermore, all documents, publications, patent gazettes, and other patent documents cited in this specification are incorporated herein by reference.

[0010] In this specification, "Reb" and "Reb." have the same meaning, both referring to "rebaudioside".

[0011] In this instruction manual, unless otherwise specified, "ppm" refers to "mass ppm". Furthermore, since the specific gravity of a typical beverage is 1, "mass ppm" can be considered equivalent to "mg / L". The term "approximately" in this instruction manual indicates that the subject exists within ±10% of the value following it.

[0012] 1. A sweetener composition containing steviol glycosides and aroma components This invention relates to a sweetener composition containing steviol glycosides and aroma components. Specifically, it relates to a sweetener composition containing steviol glycosides and aroma components, characterized in that, relative to the total content of steviol glycosides, the total content of ribobandi glycoside A, ribobandi glycoside D, and ribobandi glycoside M is 15-80% by weight, and the aroma components contain one or more selected from furanone, hydroxymethylfurfural, furfural, vanillin, methylcyclopentenolone, and damascone.

[0013] In this specification, the term "total steviol glycoside content" refers to the total content of steviol glycosides contained in the sweetener composition. In one embodiment of the invention, the "total steviol glycoside content" is the sum of ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol I, ribobadiol M, ribobadiol N, and steviol glycosides. In another embodiment of the invention, the total steviol glycosides are composed of ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol I, ribobadiol M, ribobadiol N, and steviol glycosides.

[0014] In one embodiment of the invention, the total content of ribobadiol A, ribobadiol D, and ribobadiol M relative to the total content of steviol glycosides in the sweetener composition is 15-80% by weight. In other embodiments, the total content of ribobadiol A, ribobadiol D, and ribobadiol M relative to the total content of steviol glycosides may be 20-80% by weight, 25-80% by weight, 30-80% by weight, 35-80% by weight, 40-80% by weight, 45-80% by weight, 50-80% by weight, 15-75% by weight, 20-75% by weight, 25-75% by weight, 30-75% by weight, 35-75% by weight, 40-75% by weight, 45-75% by weight. %, 50~75% by weight, 15~70% by weight, 20~70% by weight, 25~70% by weight, 30~70% by weight, 35~70% by weight, 40~70% by weight, 15~65% by weight, 20~65% by weight, 25~65% by weight, 30~65% by weight, 35~65% by weight, 40~65% by weight, 15~60% by weight, 20~60% by weight, 22~60% by weight, 25~60% by weight, 27~60% by weight, 30~60% by weight % by weight, 32~60% by weight, 35~60% by weight, 37~60% by weight, 40~60% by weight, 15~55% by weight, 20~55% by weight, 22~55% by weight, 25~55% by weight, 27~55% by weight, 30~55% by weight, 32~55% by weight, 35~55% by weight, 37~55% by weight, 40~55% by weight, 15~50% by weight, 20~50% by weight, 22~50% by weight, 25~50% by weight, 27~ Steviosides can be quantified using known methods with a liquid chromatography-mass spectrometry (LC-MS) system. The quantification rates are as follows: 50% by weight, 30-50% by weight, 32-50% by weight, 35-50% by weight, 37-50% by weight, 15-45% by weight, 17-40% by weight, 20-40% by weight, 22-40% by weight, 25-40% by weight, 27-40% by weight, or 30-40% by weight.

[0015] In one embodiment of the invention, the content of ribobadiol A relative to the total steviol glycoside content can be 5-60% by weight, 10-60% by weight, 12-60% by weight, 15-60% by weight, 20-60% by weight, 25-60% by weight, 27-60% by weight, 30-60% by weight, 35-60% by weight, 37-60% by weight, 40-60% by weight, 5-55% by weight, 10-55% by weight, 12-55% by weight, 15-55% by weight, 20-55% by weight, 25-55% by weight, 27-55% by weight, 30-55% by weight, 35-55% by weight, 37-55% by weight, 40-55% by weight, 5-50% by weight, 10 ~50% by weight, 12~50% by weight, 15~50% by weight, 20~50% by weight, 25~50% by weight, 27~50% by weight, 30~50% by weight, 35~50% by weight, 37~50% by weight, 40~50% by weight, 5~45% by weight, 10~45% by weight, 12~45% by weight, 15~45% by weight, 20~45% by weight, 25~45% by weight, 27~45% by weight, 30~45% by weight, 35~45% by weight, 5~40% by weight, 10~40% by weight, 12~40% by weight, 15~40% by weight, 20~40% by weight, 25~40% by weight, 27~40% by weight or 30~40% by weight, etc.

[0016] In one embodiment of the present invention, the content of ribobadiol D relative to the total steviol glycoside content may be 1-30% by weight, 2-30% by weight, 3-30% by weight, 4-30% by weight, 5-30% by weight, 6-30% by weight, 7-30% by weight, 8-30% by weight, 9-30% by weight, 10-30% by weight, 1-25% by weight, 2-25% by weight, 3-25% by weight, 4-25% by weight, 5-25% by weight, 6-25% by weight, 7-25% by weight, 8-25% by weight. 9~25% by weight, 10~25% by weight, 1~20% by weight, 2~20% by weight, 3~20% by weight, 4~20% by weight, 5~20% by weight, 6~20% by weight, 7~20% by weight, 8~20% by weight, 9~20% by weight, 10~20% by weight, 1~15% by weight, 2~15% by weight, 3~15% by weight, 4~15% by weight, 5~15% by weight, 6~15% by weight, 7~15% by weight, 8~15% by weight, 9~15% by weight, or 10~15% by weight, etc.

[0017] In one embodiment of the present invention, the content of ribobadiin M relative to the total steviol glycoside content can be 1-20% by weight, 2-20% by weight, 3-20% by weight, 4-20% by weight, 5-20% by weight, 6-20% by weight, 7-20% by weight, 8-20% by weight, 9-20% by weight, 10-20% by weight, 1-15% by weight, 2-15% by weight, 3-15% by weight, 4-15% by weight, 5-15% by weight, 1-12% by weight, 2-12% by weight, 3-12% by weight, 4-12% by weight, 5-12% by weight, 1-10% by weight, 2-10% by weight, 3-10% by weight, 4-10% by weight, 5-10% by weight, 1-9% by weight, 2-9% by weight, 3-9% by weight, 4-9% by weight, or 5-9% by weight, etc.

[0018] In one embodiment of the invention, the content of riboflavin B relative to the total steviol glycoside content can be 1-85% by weight, 5-85% by weight, 10-85% by weight, 12-85% by weight, 15-85% by weight, 17-85% by weight, 20-85% by weight, 22-85% by weight, 25-85% by weight, 27-85% by weight, 30-85% by weight, 32-85% by weight, 35-85% by weight, 37-85% by weight, 40-85% by weight, 1-80% by weight, 5-80% by weight, 10-80% by weight, 12-80% by weight, 15-80% by weight, 17-80% by weight. %, 20~80 wt%, 22~80 wt%, 25~80 wt%, 27~80 wt%, 30~80 wt%, 32~80 wt%, 35~80 wt%, 37~80 wt%, 40~80 wt%, 1~75 wt%, 5~75 wt%, 10~75 wt%, 12~75 wt%, 15~75 wt%, 17~75 wt%, 20~75 wt%, 22~75 wt%, 25~75 wt%, 27~75 wt%, 30~75 wt%, 32~75 wt%, 35~75 wt%, 37~75 wt% or 40~75 wt%, etc.

[0019] In one embodiment of the present invention, the total content of rebaudioside A and rebaudioside D relative to the total steviol glycoside content can be 5-80 wt%, 10-80 wt%, 15-80 wt%, 20-80 wt%, 25-80 wt%, 30-80 wt%, 35-80 wt%, 40-80 wt%, 45-80 wt%, 10-70 wt%, 15-70 wt%, 20-70 wt%, 25-70 wt%, 30-70 wt%, 35-70 wt%, 10-65 wt%, 15-65 wt%, 20-65 wt%, 25-65 wt%, 30-65 wt%, 35-65 wt%, 10-60 wt%, 15-60 wt%, 20-60 wt%, 22-60 wt%, 25-60 wt%, 27-60 wt%, 30-60 wt%. %, 32~60 wt%, 35~60 wt%, 10~55 wt%, 15~55 wt%, 20~55 wt%, 22~55 wt%, 25~55 wt%, 27~55 wt%, 30~55 wt%, 32~55 wt%, 35~55 wt%, 10~50 wt%, 15~50 wt%, 20~50 wt%, 22~50 wt%, 25~50 wt%, 27~50 wt%, 30~50 wt%, 32~50 wt%, 35~50 wt%, 10~45 wt%, 15~45 wt%, 17~45 wt%, 20~45 wt%, 22~45 wt%, 25~45 wt%, 10~40 wt%, 15~40 wt%, 17~40 wt%, 20~40 wt%, 22~40 wt% or 25~40 wt%, etc.

[0020] In one embodiment of the present invention, the total content of rebaudioside A and rebaudioside M relative to the total steviol glycoside content can be 5-70% by weight, 10-70% by weight, 15-70% by weight, 20-70% by weight, 25-70% by weight, 30-70% by weight, 10-60% by weight, 15-60% by weight, 20-60% by weight, 22-60% by weight, 25-60% by weight, 27-60% by weight, 30-60% by weight, 32-60% by weight, 35-60% by weight, 10-55% by weight, 15-55% by weight, 20-55% by weight, 22-55% by weight, 25-55% by weight, 27% by weight. ~55% by weight, 30~55% by weight, 32~55% by weight, 35~55% by weight, 10~50% by weight, 15~50% by weight, 20~50% by weight, 22~50% by weight, 25~50% by weight, 27~50% by weight, 30~50% by weight, 32~50% by weight, 35~50% by weight, 10~45% by weight, 15~45% by weight, 17~45% by weight, 20~45% by weight, 22~45% by weight, 25~45% by weight, 10~40% by weight, 15~40% by weight, 17~40% by weight, 20~40% by weight, 22~40% by weight or 25~40% by weight, etc.

[0021] In one embodiment of the present invention, the total content of rebaudioside D and rebaudioside M relative to the total steviol glycoside content can be 1-40 wt%, 3-40 wt%, 5-40 wt%, 7-40 wt%, 10-40 wt%, 12-40 wt%, 14-40 wt%, 15-40 wt%, 1-30 wt%, 3-30 wt%, 5-30 wt%, 7-30 wt%, 10-30 wt%, 12-30 wt%, 14-30 wt%. %, 15~30% by weight, 1~25% by weight, 3~25% by weight, 5~25% by weight, 7~25% by weight, 10~25% by weight, 1~20% by weight, 3~20% by weight, 5~20% by weight, 7~20% by weight, 10~20% by weight, 1~17% by weight, 3~17% by weight, 5~17% by weight, 7~17% by weight, 10~17% by weight, 1~15% by weight, 3~15% by weight, 5~15% by weight or 7~15% by weight, etc.

[0022] In one embodiment of the invention, the content of total steviol glycosides is 5-50% by weight relative to the solid content of the sweetener composition. In other embodiments, the content of total steviol glycosides relative to the solid content of the sweetener composition may be 7-50% by weight, 10-50% by weight, 12-50% by weight, 14-50% by weight, 5-40% by weight, 7-40% by weight, 10-40% by weight, 12-40% by weight, 14-40% by weight, 5-30% by weight, 7-30% by weight, 10-30% by weight, 12-30% by weight, 14-30% by weight, 5-20% by weight, 7-20% by weight, 10-20% by weight, 12-20% by weight, or 14-20% by weight, etc. In addition, in this specification, when the sweetener composition is liquid, the amount of solid components can be determined using a Brix instrument (e.g., an ATAGO Brix instrument RX-5000α, etc.), and the amount of steviol glycosides determined by a liquid chromatography mass analyzer or similar means can be used to calculate the total amount of steviol glycosides relative to the amount of solid components in the composition.

[0023] In one embodiment of the present invention, the total content of ribobandi glycoside A, ribobandi glycoside D, and ribobandi glycoside M contained in the sweetener composition may be 1-30% by weight, 2-30% by weight, 3-30% by weight, 4-30% by weight, 5-30% by weight, 1-20% by weight, 2-20% by weight, 3-20% by weight, 4-20% by weight, 5-20% by weight, 1-15% by weight, 2-15% by weight, 3-15% by weight, 4-15% by weight, 5-15% by weight, 1-12% by weight, 2-12% by weight, 3-12% by weight, 4-12% by weight, 5-12% by weight, 1-10% by weight, 2-10% by weight, 3-10% by weight, 4-10% by weight, or 5-10% by weight, etc., relative to the solid content of the sweetener composition.

[0024] In one embodiment of the invention, the total steviol glycosides relative to the total weight of the sweetener composition may be 1,000-20,000 ppm, 3,000-20,000 ppm, 5,000-20,000 ppm, 7,000-20,000 ppm, 9,000-20,000 ppm, 9,500-20,000 ppm, 10,000-20,000 ppm, 1,000-18,000 ppm, 3,000-18,000 ppm, 5,000-18 ... ,000ppm, 7,000~18,000ppm, 9,000~18,000ppm, 9,500~18,000ppm, 10,000~18,000ppm, 1,000~16,000ppm, 3,00 0~16,000ppm, 5,000~16,000ppm, 7,000~16,000ppm, 9,000~16,000ppm, 9,500~16,000ppm or 10,000~16,000ppm, etc.

[0025] In one embodiment of the invention, the amount of ribobadiol A relative to the total weight of the sweetener composition may be 100-10,000 ppm, 500-10,000 ppm, 1,000-10,000 ppm, 1,500-10,000 ppm, 2,000-10,000 ppm, 2,500-10,000 ppm, 3,000-10,000 ppm, 3,500-10,000 ppm, 4,000-10,000 ppm, 100-7,000 ppm, 500-7,000 ppm, 1,000-10 ... 0~7,000ppm, 1,500~7,000ppm, 2,000~7,000ppm, 2,500~7,000ppm, 3,000~7,000ppm, 3,500~7,000ppm, 4,000~7,000ppm, 100~5,000ppm, 500~5,000ppm, 1,000~5,000ppm, 1,500~5,000ppm, 2,000~5,000ppm, 2,500~5,000ppm or 3,000~5,000ppm, etc.

[0026] In one embodiment of the present invention, the weight of ribobadiol D relative to the total weight of the sweetener composition may be 100-3,000 ppm, 300-3,000 ppm, 450-3,000 ppm, 500-3,000 ppm, 800-3,000 ppm, 1,000-3,000 ppm, 100-2,500 ppm, 300-2,500 ppm, 450-2,500 ppm, 500-2,500 ppm, 800-2,500 ppm, 1,000-2,500 ppm, 100-2,000 ppm, 300-2,000 ppm, 450-2,000 ppm, 500-2,000 ppm, 800-2,000 ppm, or 1,000-2,000 ppm, etc.

[0027] In one embodiment of the present invention, the weight of ribobadiol M relative to the total weight of the sweetener composition may be 50-2,000 ppm, 100-2,000 ppm, 200-2,000 ppm, 300-2,000 ppm, 400-2,000 ppm, 500-2,000 ppm, 50-1,500 ppm, 100-1,500 ppm, 200-1,500 ppm, 300-1,500 ppm, 400-1,500 ppm, 500-1,500 ppm, 50-1,000 ppm, 100-1,000 ppm, 200-1,000 ppm, 300-1,000 ppm, 400-1,000 ppm, or 500-1,000 ppm, etc.

[0028] In one embodiment of the present invention, the weight of ribobadiol B relative to the total weight of the sweetener composition may be 1,000-10,000 ppm, 2,000-10,000 ppm, 3,000-10,000 ppm, 3,500-10,000 ppm, 4,000-10,000 ppm, 4,500-10,000 ppm, 5,000-10,000 ppm, 1,000-8,000 ppm, 2,000-8,000 ppm, 3,000-8,000 ppm, 3,500-8,000 ppm, 4,000-8,000 ppm, 4,500-8,000 ppm, or 5,000-8,000 ppm, etc.

[0029] In one embodiment of the present invention, the sweetener composition may also contain steviol glycosides other than the total steviol glycosides described above. Examples of such steviol glycosides include ribobadiin G, ribobadiin J, ribobadiin K, ribobadiin O, ribobadiin Q, ribobadiin R, durqueside A, durqueside C, raspberry glycoside, steviol, steviol monosaccharide glycoside, and steviol disaccharide glycoside.

[0030] In one embodiment of the invention, the sweetener composition contains an aroma component. In a preferred embodiment, the aroma component is an aroma component derived from stevia extract. In this specification, "aroma component derived from stevia extract" refers to the aroma component contained in the extract obtained by hydrothermal extraction of stevia. As long as no other aroma components are added, the aroma component contained in the sweetener composition may be a component derived from stevia extract. Furthermore, in one embodiment of the present invention, the aroma component contained in the sweetener composition may be a Maillard reaction product of stevia extract. In this specification, "Maillard reaction product of stevia extract" refers to the product formed when steviol glycosides and / or reducing sugars contained in stevia extract react with amine donors (e.g., amino compounds such as amino acids, peptides, and proteins) at high temperatures exceeding 100°C.

[0031] Aroma components contained in sweetener compositions include, for example, furanone, hydroxymethylfurfural, furfural, vanillin, methylcyclopentenolone, and damascone.

[0032] In one embodiment of the present invention, the sweetener composition contains furanone, and the furanone content in the sweetener composition is 0.00005 to 0.035 by weight relative to the solid content of the sweetener composition. In other methods, the furanone content relative to the solid content of the sweetener composition may be 0.0001~0.035 wt%, 0.00015~0.035 wt%, 0.0002~0.035 wt%, 0.0005~0.035 wt%, 0.001~0.035 wt%, 0.003~0.035 wt%, 0.005~0.035 wt%, 0.007~0.035 wt%, 0.009~0.035 wt%, 0.01~0.035 wt%, 0.00005~0.030 wt%, 0.0001~0.03 wt%, 0.00015~0.03 wt%, 0.0002~0.03 wt%, 0.0005~0.03 Weight%, 0.001~0.03 weight%, 0.003~0.03 weight%, 0.005~0.03 weight%, 0.007~0.03 weight%, 0.009~0.03 weight%, 0.01~0.03 weight%, 0.00005~0.028 weight%, 0.0001~0.028 weight%, 0.00015~0.028 weight%, 0.0002~0.028 weight%, 0.0005~0.028 weight%, 0.001~0.028 weight%, 0.003~0.028 weight%, 0.005~0.028 weight%, 0.007~0.028 weight%, 0.009~0.028 weight%, or 0.01~0.028 weight%, etc. Aroma components can be quantified using a liquid chromatography-mass analyzer or a gas chromatography-mass analyzer using known methods. Furthermore, the amount of aroma components relative to the solid content of the sweetener composition can be calculated using the same method described above for calculating the amount of total steviol glycosides relative to the solid content of the sweetener composition.

[0033] In one embodiment of the invention, the sweetener composition contains hydroxymethylfurfural, and the content of hydroxymethylfurfural in the sweetener composition relative to the solid content of the sweetener composition can be 0.01~0.25 wt%, 0.02~0.25 wt%, 0.025~0.25 wt%, 0.03~0.25 wt%, 0.035~0.25 wt%, 0.04~0.25 wt%, 0.05~0.25 wt%, 0.06~0.25 wt%, 0.065~0.25 wt%, 0.0 7~0.25 wt%, 0.08~0.25 wt%, 0.1~0.25 wt%, 0.01~0.2 wt%, 0.02~0.2 wt%, 0.025~0.2 wt%, 0.03~0.2 wt%, 0.035~0.2 wt%, 0.04~0.2 wt%, 0.05~0.2 wt%, 0.06~0.2 wt%, 0.065~0.2 wt%, 0.07~0.2 wt%, 0.08~0.2 wt%, or 0.1~0.2 wt%, etc.

[0034] In one embodiment of the invention, the furanone relative to the total weight of the sweetener composition may be 0.1~30ppm, 1.0~30ppm, 1.5~30ppm, 2.0~30ppm, 2.5~30ppm, 3.0~30ppm, 3.5~30ppm, 4.0~30ppm, 4.5~30ppm, 5.0~30ppm, 5.5~30ppm, 6.0~30ppm, 6.5~30ppm, 7.0~30ppm, 7.5~30ppm, 8.0~30ppm, 8.5~30ppm, 9.0~30ppm, 3.0 ... 0ppm, 10~30ppm, 0.1~25ppm, 1.0~25ppm, 1.5~25ppm, 2.0~25ppm, 2.5~25ppm, 3.0~25ppm, 3.5~25ppm, 4.0~25ppm, 4.5~25ppm, 5.0~25ppm, 5.5~25ppm, 6.0~25ppm, 6.5~25ppm, 7.0~25ppm, 7.5~25ppm, 8.0~25ppm, 8.5~25ppm, 9.0~25ppm, or 10~25ppm, etc.

[0035] In one embodiment of the invention, the total weight of hydroxymethylfurfural relative to the sweetener composition may be 0.1~200ppm, 0.3~200ppm, 1.0~200ppm, 5.0~200ppm, 10~200ppm, 15~200ppm, 20~200ppm, 25~200ppm, 30~200ppm, 35~200ppm, 40~200ppm, 45~200ppm, 50~200ppm, 55~200ppm, 60~200ppm, 65~200ppm. 0ppm, 70~200ppm, 0.1~160ppm, 0.3~160ppm, 1.0~160ppm, 5.0~160ppm, 10~160ppm, 15~160ppm, 20~160ppm, 25~160ppm, 30~160ppm, 35~160ppm, 40~160ppm, 45~160ppm, 50~160ppm, 55~160ppm, 60~160ppm, 65~160ppm, or 70~160ppm, etc.

[0036] In one embodiment of the present invention, the weight ratio of furanone to total steviol glycosides in the sweetener composition is 0.001 to 0.8. In other embodiments, the weight ratio of furanone to total steviol glycosides in the sweetener composition may be 0.01 to 0.8, 0.015 to 0.8, 0.02 to 0.8, 0.025 to 0.8, 0.03 to 0.8, 0.035 to 0.8, 0.04 to 0.8, 0.045 to 0.8, 0.05 to 0.8, 0.001 to 0.5, 0.01~0.5, 0.015~0.5, 0.02~0.5, 0.025~0.5, 0.03~0.5, 0.035~0.5, 0.04~0.5, 0.045~0.5, 0.05~0.5, 0.001~0.25, 0.01~0.25, 0.015~0.25, 0.02~0.25 0.025~0.25, 0.03~0.25, 0.035~0.25, 0.04~0.25, 0.045~0.25, 0.05~0.25, 0.001~0.2, 0.01~0.2, 0.015~0.2, 0.02~0.2, 0.025~0.2, 0.03~0.2, 0.035~0 0.2, 0.04~0.2, 0.045~0.2, 0.05~0.2, 0.001~0.1, 0.01~0.1, 0.015~0.1, 0.02~0.1, 0.025~0.1, 0.03~0.1, 0.035~0.1, 0.04~0.1, 0.045~0.1 or 0.05~0.1, etc.

[0037] In one embodiment of the present invention, the weight ratio of hydroxymethylfurfural / total steviol glycosides in the sweetener composition may be 0.002~6.0, 0.01~6.0, 0.1~6.0, 0.2~6.0, 0.4~6.0, 0.002~3.0, 0.01~3.0, 0.1~3.0, 0.2~3.0, 0.4~3.0, 0.002~2.0, 0.01~2.0, 0.1~2.0, 0.2~2.0, 0.4~2.0, 0.002~1.5, 0.01~1.5, 0.1~1.5, 0.2~1.5, 0.4~1.5, 0.002~1.0, 0.01~1.0, 0.1~1.0, 0.2~1.0, or 0.4~1.0, etc.

[0038] In one embodiment of the present invention, the sweetener composition may also be a substance obtained by hydrothermally treating stevia plants under conditions of a reaction temperature of 130°C or higher and a reaction severity of 30 to 4000 calculated by the following formula (1). In this specification, "stevia plant" includes the whole stevia plant and its parts. "Plant parts" include the leaves, stems, flowers, roots of the stevia plant and any parts cut off from them, as well as the cells and tissues of the stevia plant. [Number 2]

[0039] The reaction temperature in the above-mentioned hydrothermal treatment is not particularly limited as long as the severity of the reaction can be controlled within the range described above. For example, it can be above 130℃, above 135℃, above 140℃, above 145℃, above 150℃, above 155℃, above 160℃, above 165℃, above 170℃, above 175℃, above 180℃, above 185℃, above 190℃, above 195℃, or above 200℃, etc. The upper limit of the reaction temperature can be set as a standard below 250℃, below 230℃, or below 210℃, etc.

[0040] In one embodiment of the present invention, the reaction time may also be 1-120 minutes, 1-60 minutes, 1-30 minutes, 1-20 minutes, 5-120 minutes, 5-60 minutes, 5-30 minutes, or 5-20 minutes, etc.

[0041] In one embodiment of the present invention, the reaction pressure can be set to a pressure exceeding the saturated vapor pressure of the reaction liquid as hydraulic pressure. In this specification, "reaction liquid" refers to the liquid present in the reaction tank of the hydrothermal treatment apparatus, which may include, for example, stevia plants as raw materials, reaction solvents, products, and any catalyst. Furthermore, the saturated vapor pressure varies depending on the reaction temperature and can be determined, for example, by referring to the "Steam Gauge" (1968) of the Japan Society of Mechanical Engineers.

[0042] In one embodiment of the present invention, the reaction severity calculated in formula (1) above can be controlled within 30 to 4000. Alternatively, it can be, for example, 50 to 4000, 100 to 4000, 300 to 4000, 500 to 4000, 700 to 4000, 900 to 4000, 1000 to 4000, 30 to 3800, 50 to 3800, 100 to 3800, 300 to 3800, 500 to 3800, 700 to 3800, or 900 to 3800. 1000~3800, 30~3600, 50~3600, 100~3600, 300~3600, 500~3600, 700~3600, 900~3600, 1000~3600, 30~3400, 50~3400, 100~3400, 300~3400, 500~3400, 700~3400, 900~3400, 1000~3400, 30~3200, 50~3200, 1 00~3200, 300~3200, 500~3200, 700~3200, 900~3200, 1000~3200, 30~3000, 50~3000, 100~3000, 300~3000, 500~3000, 700~3000, 900~3000, 1000~3000, 30~2800, 50~2800, 100~2800, 300~2800, 500~2800, 7 00~2800, 900~2800, 1000~2800, 30~2600, 50~2600, 100~2600, 300~2600, 500~2600, 700~2600, 900~2600, 1000~2600, 30~2400, 50~2400, 100~2400, 300~2400, 500~2400, 700~2400, 900~2400, or 1000~2400, etc.

[0043] In one embodiment of the present invention, the sweetener composition may be in the form of a liquid, paste, powder, or granules. When prepared as a liquid or paste, solvents may include tap water, ion-exchanged water, soft water, distilled water, and deaerated water obtained by degassing these waters.

[0044] In one aspect of the invention, the sweetener composition may optionally contain ingredients other than steviol glycosides and aroma components, without impairing the effects of the invention. Examples of such ingredients include natural sweeteners such as fructose, sucrose, glucose-fructose syrup, glucose, maltose, high-fructose syrup, sugar alcohols, oligosaccharides, honey, sugarcane juice (molasses), maltose, monk fruit powder, monk fruit extract, licorice powder, licorice extract, arrowroot seed powder, arrowroot seed extract, etc., or artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, saccharin, etc. From the viewpoints of refreshingness, ease of drinking, natural taste, and imparting a moderately mellow aroma, natural sweeteners are preferred, and fructose, glucose, maltose, sucrose, and saccharin are particularly preferred. These sweeteners may be contained in only one type or in multiple types.

[0045] 2. Food and beverage products containing sweetener compositions This invention also relates to food and beverage products containing the aforementioned sweetener composition. The food and beverage products of this invention are not particularly limited as long as they contain the aforementioned sweetener composition. The term "food and beverage product" refers to beverages and food products. Beverages are preferred.

[0046] Foods include, for example, snacks, breads, cereals, noodles, rice, agricultural or forestry processed foods, livestock processed products, aquatic processed products, milk or dairy products, oils or oil-based products, seasonings or other food raw materials.

[0047] Examples of beverages include carbonated drinks, sports drinks, flavored water, fruit juice drinks, alcoholic beverages, non-alcoholic beverages, beer-flavored drinks (including beer or non-alcoholic beer), coffee drinks, tea drinks, cocoa drinks, nutritional drinks, and functional drinks. Additionally, examples of carbonated beverages include effervescent beverages, cola, diet cola, ginger ale, soft drinks, fruit juice-flavored carbonated drinks, and carbonated water with a fruit juice flavor.

[0048] In one embodiment of the invention, regarding the amount of sweetener composition incorporated into a beverage, the steviol glycosides in the beverage may be formulated as follows: 1-800 ppm, 20-750 ppm, 20-700 ppm, 20-650 ppm, 20-600 ppm, 20-550 ppm, 25-550 ppm, 30-550 ppm, 35-550 ppm, 40-550 ppm, 45-550 ppm, 50-550 ppm, 55-550 ppm, 20-540 ppm, 25-540 ppm, 30-540 ppm, 35-540 ppm, 40-540 ppm, 45-540 ppm. 0ppm, 50~540ppm, 55~540ppm, 20~530ppm, 25~530ppm, 30~530ppm, 35~530ppm, 40~530ppm, 45~530ppm, 50~530ppm, 55~530ppm, 20~520ppm, 2 5~520ppm, 30~520ppm, 35~520ppm, 40~520ppm, 45~520ppm, 50~520ppm, 55~520ppm, 20~510ppm, 25~510ppm, 30~510ppm, 35~510ppm, 40~510p pm, 45~510ppm, 50~510ppm, 55~510ppm, 20~505ppm, 25~505ppm, 30~505ppm, 35~505ppm, 40~505ppm, 45~505ppm, 50~505ppm, 55~505ppm, 20~ 500ppm, 25~500ppm, 30~500ppm, 35~500ppm, 40~500ppm, 45~500ppm, 50~500ppm, 55~500ppm, 20~495ppm, 25~495ppm, 30~495ppm, 35~495ppm The concentrations of steviol glycosides can range from 40 to 495 ppm, 45 to 495 ppm, 50 to 495 ppm, 55 to 495 ppm, 20 to 490 ppm, 25 to 490 ppm, 30 to 490 ppm, 35 to 490 ppm, 40 to 490 ppm, 45 to 490 ppm, 50 to 490 ppm, 55 to 490 ppm, 100 to 500 ppm, 100 to 400 ppm, 150 to 400 ppm, 200 to 400 ppm, 250 to 400 ppm, 300 to 400 ppm, 100 to 150 ppm, 100 to 200 ppm, 100 to 250 ppm, or 100 to 300 ppm. By maintaining the steviol glycoside content within these ranges, a moderate sweetness can be imparted to the beverage.In addition, the "amount of steviol glycosides" at this time can be the aforementioned amount of total steviol glycosides, or it can be the amount of any one or more steviol glycosides contained in the total steviol glycosides.

[0049] In one embodiment of the present invention, the beverage contains steviol glycosides in the range described above, and the sweetener composition can also be formulated such that the amount of aroma components from stevia extract reaches the following ranges. Specifically, the amount of the aroma components can be formulated as follows: 0.1~300ppm, 0.5~300ppm, 1.0~300ppm, 5.0~300ppm, 10~300ppm, 15~300ppm, 20~300ppm, 25~300ppm, 30~300ppm, 35~300ppm, 40~300ppm, 45~300ppm, 50~300ppm, 0.1~250ppm, 0.5~250ppm. , 1.0~250ppm, 5.0~250ppm, 10~250ppm, 15~250ppm, 20~250ppm, 25~250ppm, 30~250ppm, 35~250ppm, 40~ 250ppm, 45~250ppm, 50~250ppm, 0.1~200ppm, 0.5~200ppm, 1.0~200ppm, 5.0~200ppm, 10~200ppm, 15~20 0ppm, 20~200ppm, 25~200ppm, 30~200ppm, 35~200ppm, 40~200ppm, 45~200ppm, 50~200ppm, 0.1~150ppm, 0.5~150ppm, 1.0~150ppm, 5.0~150ppm, 10~150ppm, 15~150ppm, 20~150ppm, 25~150ppm, 30~150ppm, 35~ The concentrations of these aroma components are 150 ppm, 40-150 ppm, 45-150 ppm, 50-150 ppm, 0.1-100 ppm, 0.5-100 ppm, 1.0-100 ppm, 5.0-100 ppm, 10-100 ppm, 15-100 ppm, 20-100 ppm, 25-100 ppm, 30-100 ppm, 35-100 ppm, 40-100 ppm, 45-100 ppm, or 50-100 ppm, etc. Aroma components derived from stevia extract may include, for example, furanones, hydroxymethylfurfural, furfural, vanillin, methylcyclopentenolone, and damascone, and may contain one or more of these. By setting the concentrations of these aroma components within this range, the beverage can be simultaneously endowed with a suitable sweetness and aroma. In a preferred embodiment, the aroma may be roasted.

[0050] In one aspect of the invention, the beverage may also contain sweeteners other than steviol glycosides. There are no particular limitations on such sweeteners; for example, it may further contain one or more sweeteners selected from sucrose, high-fructose corn syrup, erythritol, mogroside V, corn syrup, aspartame (also known as L-phenylalanine compound), sucralose, acesulfame potassium, saccharin, and xylitol. From the viewpoints of refreshingness, ease of drinking, natural taste, and imparting a moderate mellow flavor, natural sweeteners are preferred, and high-fructose corn syrup, sucrose, and corn syrup are particularly preferred. Only one of these sweeteners may be used, or multiple sweeteners may be used. These sweeteners, expressed in Brix equivalent to sucrose, may be contained in the beverage in amounts equivalent to 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, or 0.5 or less, with a lower limit of 0.1 or more.

[0051] When the beverage is a foamy beverage, the vapor pressure can be 2.2 kgf / cm². 2 ~5.0 kgf / cm 2 In several methods, the vapor pressure of effervescent beverages can reach 2.2 kgf / cm². 2 ~4.5kgf / cm 2 2.2 kgf / cm 2 ~4.0 kgf / cm 2 2.2 kgf / cm 2 ~3.5kgf / cm 2 2.2 kgf / cm 2 ~3.3 kgf / cm 2 2.2 kgf / cm 2 ~3.2kgf / cm 2 2.3 kgf / cm 2 ~4.0 kgf / cm 2 2.3 kgf / cm 2 ~3.5kgf / cm 2 2.3 kgf / cm 2 ~3.2kgf / cm 2 3.0 kgf / cm 2 ~4.0 kgf / cm 2 Or 3.0 kgf / cm 2 ~3.5kgf / cm 2The gas content in effervescent beverages can be defined using gas pressure. Unless otherwise specified, "gas pressure" in this instruction manual refers to the gas pressure of carbon dioxide in the beverage after the liquid temperature of the effervescent beverage in the container is set to 20°C and the headspace is temporarily snifted to the atmosphere. Gas pressure can be measured by fixing the beverage at 20°C to a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to release carbon dioxide from the headspace, closing the valve again, and then shaking the gas pressure gauge to read the value when the pointer reaches a certain position. Unless otherwise specified in this instruction manual, this method shall be used to determine the gas pressure of effervescent beverages.

[0052] The Brix for sucrose conversion in beverages is not particularly limited, but is preferably 1 to 15, more preferably 3 to 14, further preferably 5 to 13, and particularly preferably 7 to 11. Brix can be calculated from the known sweetness of various sweeteners such as steviol glycosides relative to sucrose and the content of each sweetener. Furthermore, the relative sweetness of various sweeteners to the sweetness of sucrose can be determined using a known sugar sweetness conversion table (e.g., Beverage Japan's "Dictionary of Beverage Terminology," page 11). For substances whose sweetness values ​​are recorded as numerical ranges, or for sweeteners whose values ​​differ according to literature, the relative sweetness to the sweetness of sucrose can be determined through sensory experiments. For example, such sensory experiments can be conducted by preparing a sample of sugar added to pure water in increments of 0.5 from 3.0 to 5.0 using Brix, and selecting a sugar-added sample that has the same sweetness intensity as an aqueous solution of a sweetener of a specified concentration.

[0053] Beverages may also contain alcohol. An alcoholic beverage is any beverage containing alcohol; here, "alcohol," as mentioned above, refers to ethanol unless otherwise specified. An alcoholic beverage is defined as any beverage containing alcohol, and there are no restrictions on the type. It can be a beverage such as beer, sparkling wine, carbonated spirits, or cocktails with an alcohol content of 0.05–40 v / v%, 1.0–10 v / v%, 2.0–9.0 v / v%, or 3.0–8.0 v / v%, or a beverage such as non-alcoholic beer, carbonated spirits-flavored drinks, or soft drinks like water with an alcohol content below 0.05 v / v%. Among these options, the alcohol content of the beverage is preferably below 0.05 v / v%, more preferably 0.00 v / v%. Furthermore, in this specification, alcohol content is expressed as a percentage of volume / volume standard (v / v%). In addition, the alcohol content of the beverage can be determined by any known method, for example, by a vibratory density meter.

[0054] The flavor of the beverage is not particularly limited and can be adjusted to various flavors. For example, the beverage can be orange, lemon, lime, grape, ginger ale, blackcurrant, green tea, oolong tea, black tea, coffee, or cola flavored. The flavor of the beverage of this invention can be adjusted by adding the following ingredients: fruit juice, acidulants, spices, plant extracts, dairy products, other flavoring agents, etc., which are approved as food additives, or ingredients that, although not approved, have been consumed since ancient times and are generally considered safe.

[0055] Various additives may be incorporated into the beverage without impairing the effects of the present invention. Examples of such additives include acidulants, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, flavorings, extracts, pH adjusters, and quality stabilizers.

[0056] There is no specific limit to the total energy of beverages; it can be 0~50Kcal / 100ml, 0~45Kcal / 100ml, 0~40Kcal / 100ml, 0~35Kcal / 100ml, 0~30Kcal / 100ml, 0~24Kcal / 100ml, 0~22Kcal / 100ml, 0~20Kcal / 100ml, 0~15Kcal / 100ml, 0~10Kcal / 100ml, 0~5Kcal / 100ml, 0.1~50Kcal / 100ml, 0.1~45Kcal / 100ml, 0.1~40Kcal / 100ml, 0.1~35Kcal / 100ml, 0.1~30Kcal / 100m l, 0.1~24Kcal / 100ml, 0.1~22Kcal / 100ml, 0.1~20Kcal / 100ml, 0.1~15Kcal / 100ml, 0.1~10Kcal / 100ml, 0.1~5Kcal / 100ml, 1~50Kcal / 100ml, 1~45Kcal / 100ml, 1~40Kcal / 100ml, 1~35Kcal / 100ml, 1~30Kcal / 100ml, 1~ 24Kcal / 100ml, 1~22Kcal / 100ml, 1~20Kcal / 100ml, 1~15Kcal / 100ml, 1~10Kcal / 100ml, 1~5Kcal / 100ml, 5~50 Kcal / 100ml, 5~45Kcal / 100ml, 5~40Kcal / 100ml, 5~35Kcal / 100ml, 5~30Kcal / 100ml, 5~24Kcal / 100ml, 5~20K cal / 100ml, 5~15Kcal / 100ml, 5~10Kcal / 100ml, 10~50Kcal / 100ml, 10~45Kcal / 100ml, 10~40Kcal / 100ml, 10~3 5Kcal / 100ml, 10~30Kcal / 100ml, 10~24Kcal / 100ml, 10~20Kcal / 100ml, 10~15Kcal / 100ml, 15~50Kcal / 100ml , 15~45Kcal / 100ml, 15~40Kcal / 100ml, 15~35Kcal / 100ml, 15~30Kcal / 100ml, 15~24Kcal / 100ml, 15~20Kcal / 100ml, 20~50Kcal / 100ml, 20~45Kcal / 100ml, 20~40Kcal / 100ml, 20~35Kcal / 100ml, 20~30Kcal / 100ml, 20~24Kcal / 100ml, 24~50Kcal / 100ml, 24~40Kcal / 100ml, 24~35Kcal / 100ml, or 24~30Kcal / 100ml, etc.

[0057] Beverages can be sterilized by heating to prepare them into containerized beverages. There are no particular limitations on the container; examples include PET bottles, aluminum cans, steel cans, paper packaging, refrigerated cups, and bottles. There are no particular limitations on the type of heat sterilization process; common methods such as UHT sterilization and autoclave sterilization can be used. The temperature of the heat sterilization process is not particularly limited; for example, 65~130°C, preferably 85~120°C, for 10~40 minutes. However, as long as an equivalent sterilization value can be obtained, sterilization at an appropriate temperature for a few seconds, such as 5~30 seconds, is also acceptable.

[0058] The manufacturing method of a food or beverage is not particularly limited as long as it yields a food or beverage containing the aforementioned ingredients. According to one aspect of the present invention, a manufacturing method is provided, which is a method for manufacturing a food or beverage, characterized by comprising obtaining a sweetener composition containing steviol glycosides and aroma components, and adding the sweetener composition to the food or beverage or its raw materials. Obtaining the sweetener composition containing steviol glycosides and aroma components is as described in "1. A sweetener composition containing steviol glycosides and aroma components" above. Adding the sweetener composition to the food or beverage or its raw materials can be carried out at any step in the manufacturing process of the food or beverage, for example, during the mixing of the raw materials of the food or beverage, or during the final adjustment of the flavor of the food or beverage.

[0059] 3. Methods of imparting sweetness and aroma to food and beverages This invention also relates to a method for imparting sweetness and aroma to food and beverages. Specifically, this invention relates to a method for imparting sweetness and aroma to food and beverages, characterized by comprising formulating the sweetener composition described in "1. A sweetener composition containing steviol glycosides and aroma components" into a food and beverage (e.g., a beverage). Regarding the composition, as described in "1. A sweetener composition containing steviol glycosides and aroma components" above. According to the method of one aspect of this invention, by formulating the composition into a food and beverage, a suitable amount of sweetness and aroma can be simultaneously imparted to the food and beverage. In a preferred embodiment, the aroma may be a baking aroma. Furthermore, the so-called formulation of the composition into a food or beverage, as described in "2. Food or beverage containing a sweetener composition" above, may, for example, be incorporated into the food or beverage or its raw materials when mixing the ingredients of the food or beverage, or when finally adjusting the flavor of the food or beverage.

[0060] In one aspect of the present invention, there is no particular limitation on the amount of the sweetener composition of the present invention added to the food or beverage, and the amount can be appropriately set within a range that balances the desired sweetness and aroma. Furthermore, the amount varies depending on the type of food or beverage. When it is a beverage, the amount of the sweetener composition can be set in the same way as the concentration of steviol glycosides and aroma components in the beverage described in "2. Food or beverage containing the sweetener composition" above.

[0061] 4. Sweeteners and flavoring agents for food and beverages This invention also relates to sweeteners and flavoring agents for food and beverage products. Furthermore, this invention can also be used to create compositions for imparting sweetness and flavor to food and beverage products. In this specification, the term "sweetener and flavoring agent" or "composition for imparting sweetness or flavor" refers to a substance that, when added to a food or beverage (e.g., a drink), can simultaneously impart sweetness and flavor to that food or beverage. The description of sweeteners and flavoring agents in this specification also applies to compositions for imparting sweetness and flavor. Preferably, when added to a food or beverage, the sweetener and flavoring agent imparts a balanced and appropriate level of sweetness and flavor to that food or beverage.

[0062] In one embodiment of the present invention, the sweetener and flavoring agent comprises the sweetener composition described in "1. Sweetener composition containing steviol glycosides and aroma components".

[0063] In one embodiment of the present invention, the sweetener and flavoring agent may be in the form of liquid, paste, powder or granules.

[0064] In one embodiment of the present invention, the content of the sweetener composition of the present invention contained in the sweetener and flavoring agent, relative to the total weight of the sweetener and flavoring agent, may be 30-100% by weight, 40-99% by weight, 50-98% by weight, 60-97% by weight, 70-96% by weight, or 80-95% by weight, etc. In several embodiments, the sweetener and flavoring agent may also consist substantially only of steviol glycosides and aroma components derived from stevia extract. In this specification, the phrase "substantially only of steviol glycosides and aroma components derived from stevia extract" means that it may also contain other impurities that are unavoidably present during the manufacturing process of the sweetener composition of the present invention. For example, relative to the total weight of the sweetener and flavoring agent, it may contain impurities of 5% or less by weight, 4% or less by weight, 3% or less by weight, 2% or less by weight, 1.5% or less by weight, 1.0% or less by weight, or 0.5% or less, etc.

[0065] In several ways, the sweetener and flavoring agent may also contain components other than the sweetener composition of the present invention. Examples of such components include sweeteners. Examples of sweeteners include natural sweeteners such as fructose, sucrose, high-fructose corn syrup, glucose, maltose, high-fructose corn syrup, sugar alcohols, oligosaccharides, honey, sugarcane juice (molasses), maltose, monk fruit powder, monk fruit extract, licorice powder, licorice extract, arrowroot seed powder, arrowroot seed extract, etc., or artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, saccharin, etc. From the viewpoints of refreshingness, ease of drinking, natural taste, and imparting a moderately rich aroma, natural sweeteners are preferred, and fructose, glucose, maltose, sucrose, and saccharin are particularly preferred. These sweeteners may be contained in only one type or in multiple types.

[0066] [Example method] In one aspect of the present invention, a sweetener composition is provided. It is a sweetener composition containing steviol glycosides and aroma components. The total content of riboflavin A, riboflavin D, and riboflavin M, relative to the total content of steviol glycosides, is 15-80% by weight. The aroma component contains furanone. The total steviol glycosides consist of ribobadiin A, ribobadiin B, ribobadiin C, ribobadiin D, ribobadiin E, ribobadiin F, ribobadiin I, ribobadiin M, ribobadiin N, and steviol glycosides. The weight ratio of furanone to total steviol glycosides is 0.001 to 0.8. In this method, the total content of ribobandiside A, ribobandiside D, and ribobandiside M can be 15 to 60% by weight, 20 to 60% by weight, 20 to 55% by weight, or 20 to 50% by weight, etc. Furthermore, in this method, the weight ratio of furanone to total steviol glycosides can be 0.02 to 0.5, 0.04 to 0.5, 0.05 to 0.5, 0.02 to 0.25, 0.04 to 0.25, 0.05 to 0.25, 0.02 to 0.2, 0.04 to 0.2, 0.05 to 0.2, 0.02 to 0.1, 0.04 to 0.1, or 0.05 to 0.1, etc.

[0067] In one aspect of the present invention, a sweetener composition is provided. It is a sweetener composition containing steviol glycosides and aroma components. The total content of riboflavin A, riboflavin D, and riboflavin M, relative to the total content of steviol glycosides, is 15-80% by weight. The aroma component contains hydroxymethylfurfural. The total steviol glycosides consist of ribobadiin A, ribobadiin B, ribobadiin C, ribobadiin D, ribobadiin E, ribobadiin F, ribobadiin I, ribobadiin M, ribobadiin N, and steviol glycosides. The weight ratio of hydroxymethylfurfural to total steviol glycosides is 0.002~6.0. In this method, the total content of riboflavin A, riboflavin D, and riboflavin M can be 15~60% by weight, 20~60% by weight, 20~55% by weight, or 20~50% by weight, etc. Furthermore, in this method, the weight ratio of hydroxymethylfurfural to total steviol glycosides can be 0.1~2.0, 0.2~2.0, 0.4~2.0, 0.1~1.5, 0.2~1.5, 0.4~1.5, 0.1~1.0, 0.2~1.0, or 0.4~1.0, etc.

[0068] In one aspect of the present invention, a sweetener composition is provided. It is a sweetener composition containing steviol glycosides and aroma components. The total content of riboflavin A, riboflavin D, and riboflavin M, relative to the total content of steviol glycosides, is 15-80% by weight. The aroma components contain furanone and hydroxymethylfurfural. The total steviol glycosides consist of ribobadiin A, ribobadiin B, ribobadiin C, ribobadiin D, ribobadiin E, ribobadiin F, ribobadiin I, ribobadiin M, ribobadiin N, and steviol glycosides. The weight ratio of furanone to total steviol glycosides was 0.001~0.8. The weight ratio of hydroxymethylfurfural to total steviol glycosides is 0.002 to 6.0. In this method, the total content of ribobandiside A, ribobandiside D, and ribobandiside M can be 15 to 60% by weight, 20 to 60% by weight, 20 to 55% by weight, or 20 to 50% by weight, etc. Furthermore, in this method, the weight ratio of furanone to total steviol glycosides can be 0.02 to 0.5, 0.04 to 0.5, 0.05 to 0.5, 0.02 to 0.25, 0.04 to 0.25, 0.05 to 0.25, 0.02 to 0.2, 0.04 to 0.2, 0.05 to 0.2, 0.02 to 0.1, 0.04 to 0.1, or 0.05 to 0.1, etc. In addition, in this method, the weight ratio of hydroxymethylfurfural / total steviol glycosides can be 0.1~2.0, 0.2~2.0, 0.4~2.0, 0.1~1.5, 0.2~1.5, 0.4~1.5, 0.1~1.0, 0.2~1.0 or 0.4~1.0, etc.

[0069] In one aspect of the present invention, a sweetener composition is provided. It is a sweetener composition containing steviol glycosides and aroma components. Relative to the total steviol glycoside content, the combined content of rebaudioside A, rebaudioside D, and rebaudioside M is 15-80% by weight, and it contains rebaudioside B in a proportion of 1-85% by weight. The aroma component contains one or more selected from furanone, hydroxymethylfurfural, furfural, vanillin, methylcyclopentenolone, and damascone. The total steviol glycosides are composed of ribobadiin A, ribobadiin B, ribobadiin C, ribobadiin D, ribobadiin E, ribobadiin F, ribobadiin I, ribobadiin M, ribobadiin N, and steviol glycosides. In this embodiment, the combined content of ribobadiin A, ribobadiin D, and ribobadiin M relative to the total steviol glycoside content can be 15-60% by weight, 20-60% by weight, 20-55% by weight, or 20-50% by weight, etc. Furthermore, in this embodiment, the content of ribobadiin B relative to the total steviol glycoside content can be 15-85% by weight, 30-85% by weight, 40-85% by weight, 15-80% by weight, 30-80% by weight, 40-80% by weight, 15-75% by weight, 30-75% by weight, or 40-75% by weight, etc.

[0070] In one aspect of the present invention, a sweetener composition is provided. It is a sweetener composition containing steviol glycosides and aroma components. The total content of riboflavin A, riboflavin D, and riboflavin M, relative to the total content of steviol glycosides, is 15-80% by weight. The aroma component contains one or more selected from furanone, hydroxymethylfurfural, furfural, vanillin, methylcyclopentenolone, and damascone. The total steviol glycosides consist of ribobadiin A, ribobadiin B, ribobadiin C, ribobadiin D, ribobadiin E, ribobadiin F, ribobadiin I, ribobadiin M, ribobadiin N, and steviol glycosides. The sweetener composition is obtained by hydrothermal treatment of stevia plants at a reaction temperature of 130°C or higher and a reaction severity of 30 to 4000 calculated by the following formula (1). In this method, the reaction severity can be 100 to 4000, 500 to 4000, 1000 to 4000, 30 to 3000, 100 to 3000, 500 to 3000, 1000 to 3000, 30 to 2400, 100 to 2400, 500 to 2400, or 1000 to 2400, etc. [Number 3] Example

[0071] The present invention will be described in detail below through embodiments, but the content of the present invention is not limited thereto.

[0072] [Manufacturing Example] The raw material is pulverized dried stevia leaves (moisture content: less than 10% by weight), which are subjected to hydrothermal reaction treatment through the following steps and conditions. Generally speaking, the conditions for hydrothermal reactions are set for reaction temperature and reaction time. However, when applied to industrial processes, it is difficult to precisely manage the reaction temperature and reaction time in the actual reaction field from the outside. Therefore, the reaction severity (R0, Severity Parameter) calculated by the following formula (1) is used as the control parameter.

[0073] [Number 4]

[0074] Reaction severity is a parameter derived by converting the heat and time experienced by the raw materials under hydrothermal reaction conditions above 100°C into energy values. When the reaction severity is constant, adjustments can be made by varying the reaction temperature through reaction time, and vice versa. Successful implementation of reaction severity allows data obtained from small-capacity, batch-type hydrothermal reactors providing precise reaction conditions at the laboratory level to be applied to the reaction control of continuous hydrothermal reactors used in industrial applications.

[0075] 3.4 g of chopped stevia leaves and 25 g of ion-exchanged water were added to a 35 ml SUS316 batch hydrothermal reactor. The reactor and temperature sensor were then placed together. The reactor was immersed in salt baths at temperatures of 130, 160, 170, 180, and 190°C for 0–20 minutes, corresponding to a hydrothermal treatment severity of 0–4500°C. After rapidly cooling the entire reactor with cold water, samples were aliquoted and the products analyzed. The internal temperature of the reactor was measured using the inserted temperature sensor, and the reaction severity of the samples was monitored in real time using a commercially available data logger.

[0076] [Example A] Evaluation of signs of steviol glycoside degradation The concentrations of each steviol glycoside obtained by hydrothermal reaction were determined by liquid chromatography-mass spectrometry (LC / MSMS). The determinations were performed using a Phenomenex SecurityGurd™ Ultra AJ0-9502 C18 for 2.1 mm ID guard column and a Shimadzu Shim-pack XR-ODSII (2.0 x 150 mm) column on a Shimadzu M8050 (UPLC: Nexsera) HPLC system. Sample dilution was performed using 30% (v / v) acetonitrile at a volume of 1 μL. The column oven was set to 40°C, and the delivery mode was selected as isocrates. Ultrapure water and 0.1% (v / v) formic acid mixture were delivered as mobile phase A at a rate of 0.34 ml / min, while acetonitrile was delivered as mobile phase B at a rate of 0.16 ml / min. The detection time was 13 minutes. Figure 1 The study showed signs of decomposition of steviol glycosides relative to the severity of the reaction in samples other than Example 2. Furthermore, Figure 2 This shows the samples other than Examples 1 and 2. Figure 1 The reaction severity is presented in a graph expressed logarithmically. Tables 1-3 show the reaction conditions associated with each determined level and the analytical results for steviol glycosides. Additionally, Figure 1 and 2 In the figure, the "glycoside recovery rate" on the vertical axis is the recovery rate when the recovery rate of warm water extraction of stevia plants is taken as 100%. In addition, Example 1 is a sample in which warm water extraction was performed using ion-exchanged water without hydrothermal treatment.

[0077] [Table 1] [Table 2] [Table 3]

[0078] like Figure 1 As shown, the recoveries of RebA, RebD, and RebM depend on the reaction severity regardless of the reaction temperature. Furthermore, as... Figure 2 As shown, the yields of each steviol glycoside are linearly related to the severity of the reaction, independent of the reaction temperature, and linearly related to the reaction energy. This result suggests that as the reaction severity increases, steviol glycosides dissolved from stevia plants are hydrolyzed. Furthermore, as is generally the case with logarithmic approximations, the yield of steviol glycosides exhibits a linear relationship with reaction severity (logarithm), independent of reaction temperature, and maintains a linear relationship with reaction energy.

[0079] [Example B] Evaluation of signs of aroma component formation The formation of furanone and hydroxymethylfurfural was evaluated using LC / MSMS. Determination was performed using a Phenomenex SecurityGurd™ Ultra AJ0-9502 C18 for 2.1 mm ID protection column and a Shimadzu Shim-pack XR-ODSII (2.0 x 150 mm) column in a Shimadzu M8050 (UPLC: Nexsera) instrument. Sample dilution was performed using 30% (v / v) acetonitrile at a volume of 1 μL. Under column oven conditions of 40°C, binary gradient delivery mode was selected. Ultrapure water and 0.1% (v / v) formic acid were mixed as mobile phase A, and acetonitrile was delivered as mobile phase B at a rate of 0.5 ml / min. The detection time was 12 minutes. Results are shown below. Figure 3 and 4 Table 4 shows the concentrations of furanone and hydroxymethylfurfural, respectively. In addition, the indications of each aroma component generated by the hydrothermal reaction were evaluated by gas chromatography-mass spectrometry (GC / MS). Sample introduction was performed by dynamic headspace analysis (DHS) under the conditions shown in Table 5 for the determination of aroma components. The hydrothermal reaction conditions for each sample were the same as those shown in Table 1 above. Table 6 shows the peak area ratio (ISTD ratio, 10-fold dilution) of each aroma component relative to the internal standard.

[0080] [Table 4] [Table 5] [Table 6]

[0081] like Figure 3 and 4 As shown, the formation of furanone and hydroxymethylfurfural increases with increasing reaction severity. This result suggests that, with increasing reaction severity, steviol glycosides and / or reducing sugars dissolved from stevia plants undergo Maillard reactions with amine donors such as proteins, yielding aroma components from the Maillard reaction.

[0082] [Example C] Sensory evaluation of sweetness and aroma The sweetness and aroma of the sweetener compositions involved in this invention were evaluated using extracts at levels shown in Table 7, each with different reaction severity. The levels shown in Table 7 are the same as those used in Examples A and B. The extracts at each level were diluted 50 times by weight with deionized water to serve as samples for sensory evaluation. Each sample was evaluated by four sensory training participants acting as professional evaluators, according to the following criteria. Evaluations were conducted by spitting out the sample and rinsing the mouth at least four times before holding it in the mouth. Tables 8 and 9 show the evaluation results for the sweetness and baked aroma items, respectively.

[0083] [Table 7] Evaluation criteria Score 1: No sweetness or baking aroma detected Score 2: Slightly sweet or baked aroma Score 3: Strongly perceived sweetness or baking aroma

[0084] [Table 8] [Table 9]

[0085] The results confirm that samples 2, 4, 8 and 11 were simultaneously endowed with sweetness and baking aroma.

Claims

1. A sweetener composition comprising steviol glycosides and aroma components, characterized in that, The total content of riboflavin A, riboflavin D, and riboflavin M is 20-50% by weight relative to the total steviol glycoside content, and The content of riboflavin A is 10-40% by weight relative to the total steviol glycoside content. The content of riboflavin B is 40-80% by weight relative to the total steviol glycoside content. The aroma components include furanone, hydroxymethylfurfural, furfural, vanillin, methylcyclopentenolone, and damascone. The furanone content, relative to the total weight of the sweetener composition, is 8.0~25 ppm. The total weight of hydroxymethylfurfural relative to the sweetener composition is 60-160 ppm.

2. The sweetener composition according to claim 1, characterized in that, The weight ratio of furanone to total steviol glycosides is 0.001 to 0.

8.

3. The sweetener composition according to claim 1 or 2, characterized in that, The weight ratio of hydroxymethylfurfural to total steviol glycosides is 0.002 to 6.

0.

4. The sweetener composition according to any one of claims 1 to 3, characterized in that, The aroma component contains Maillard reaction products of stevia extract.

5. The sweetener composition according to any one of claims 1 to 4, characterized in that, Stevia plants were subjected to hydrothermal treatment at a reaction temperature of 130°C or higher and a reaction severity of 30 to 4000 as calculated by the following formula (1). [Number 5] 。 6. The sweetener composition according to any one of claims 1 to 5, characterized in that, The total steviol glycosides consist of ribobadiin A, ribobadiin B, ribobadiin C, ribobadiin D, ribobadiin E, ribobadiin F, ribobadiin I, ribobadiin M, ribobadiin N and steviol glycosides.

7. A food or beverage, characterized in that, A sweetener composition comprising any one of claims 1 to 6.

8. The food and beverage according to claim 7, characterized in that, It is a beverage.

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