Beverage containing steviol glycoside and alcohol

Abstract

To provide a novel beverage containing a steviol glycoside and an alcohol.SOLUTION: One aspect of the present invention provides a beverage that contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M and has an alcohol content of 0.05 v / v% or more and less than 0.5 v / v%.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Due to the growing health consciousness in recent years, the number of low-calorie products that use high-intensity sweeteners such as aspartame, stevia, acesulfame K, and sucralose has been increasing, and their development is also actively underway.

[0003] JP 2010-508824 A (Patent Document 1) discloses a sweetener composition containing a preservative, a high-intensity sweetener, and a sweet taste improving composition, and a method for producing the same. It also discloses a sweetened edible composition containing an edible material, a preservative, a high-intensity sweetener, and a sweet taste improving composition, and examples of such sweetened edible compositions include foods, beverages, medicines, tobacco, functional foods, oral hygiene products, and cosmetics.

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

[0005] [Patent Document 1] Special table number 2010-508824 [Patent Document 2] International Publication No. 2021 / 099773 Summary of the Invention [Problem to be solved by the invention]

[0006] Under the above circumstances, the development of a novel beverage containing steviol glycosides and alcohol is awaited. [Means for solving the problem]

[0007] The present inventors have succeeded for the first time in improving the flavor of a beverage containing a predetermined amount of alcohol without imparting a strong alcoholic feeling by adding one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. The present invention is based on this finding.

[0008] The present invention provides the following methods for improving the taste of beverages, concentrates, and steviol glycoside-containing beverages. [1] comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; A beverage with an alcohol content of 0.05 v / v% or more and less than 0.5 v / v%. [2] The beverage according to [1], wherein the total content of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M is 50 to 800 ppm. [3] The beverage according to [1] or [2], wherein the content of rebaudioside D is 30 to 600 ppm, 50 to 500 ppm, or 100 to 400 ppm. [4] The beverage according to any one of [1] to [3], wherein the content of rebaudioside M is 30 to 600 ppm, 50 to 550 ppm, or 100 to 500 ppm. [5] The beverage according to any one of [1] to [4], wherein the content of rebaudioside A is 0 to 400 ppm, 0 to 200 ppm, or 0 to 20 ppm. [6] The beverage according to any of [1] to [5], further containing one or more steviol glycosides selected from the group consisting of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviol monoside, steviolbioside, and stevioside. [7] The beverage according to any one of [1] to [6], further comprising a low-intensity sweetener. [8] The beverage described in [7], wherein the low-intensity sweetener comprises one or more sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, lactose, psicose, xylitol, erythritol, allose, tagatose, xylose, ribose, high fructose liquid sugar, and combinations thereof. [9] The beverage according to any one of [1] to [8], having an energy content of 100 kcal / 100 ml or less.

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

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

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

[12] A 1.2 to 10 times concentrate for providing a beverage according to any one of [1] to

[11] .

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

[14] comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M; (a) the content of rebaudioside D is 0 ppm or more and less than 60 ppm, and the content of rebaudioside M is 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm; (b) the content of rebaudioside M is 0 ppm or more and less than 50 ppm, and the content of rebaudioside D is 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm, or (c) the total content of rebaudioside D and rebaudioside M is greater than 0 ppm and less than 110 ppm, preferably 10 ppm to 110 ppm, and more preferably 30 ppm to 110 ppm; A beverage whose alcohol content is greater than 0 v / v% and less than 0.5 v / v%. Effect of the Invention

[0009] According to one aspect of the present invention, a novel beverage containing steviol glycoside and alcohol is provided. According to a preferred aspect of the present invention, a novel beverage containing steviol glycoside and alcohol is provided, in which one or more taste qualities selected from the group consisting of sweetness intensity, richness, unpleasant taste, and alcoholic feeling are improved. According to another aspect of the present invention, a method for improving one or more taste qualities selected from the group consisting of sweetness intensity, richness, unpleasant taste, and alcoholic feeling of a beverage containing steviol glycoside is provided. [Brief description of the drawings]

[0010] [Figure 1] FIG. 13 is a radar chart showing the results of the sensory evaluation in Example A. [Diagram 2] FIG. 1 shows the results of the sensory evaluation in Example B with respect to sweetness intensity, thickness, unpleasant flavors, alcoholic feel, and overall evaluation of each sample. [Diagram 3] FIG. 13 is a diagram showing the results of the sensory evaluation in Example C, including the sweetness intensity, thickness, unpleasant flavors, alcoholic feel, and overall evaluation of each sample. [Figure 4]FIG. 13 is a diagram showing the results of the sensory evaluation in Example D for sweetness intensity, thickness, unpleasant flavors, alcoholic sensation, and overall evaluation of each sample. [Diagram 5] FIG. 13 is a radar chart showing the sensory evaluation of each sample in Example D. [Figure 6] FIG. 13 is a diagram showing the evaluation results of sweetness intensity, thickness, unpleasant flavors, and alcohol sensation of each sample in the sensory evaluation in Example E. [Figure 7] FIG. 13 is a radar chart showing the sensory evaluation results for each sample in Example E. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be described in detail below. The following embodiments are merely illustrative for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention.

[0012] As used herein, "ppm" means "ppm by mass" unless otherwise specified. As used herein, "rebaudioside," "Reb," and "Reb." have the same meaning, and all mean "rebaudioside."

[0013] 1. Beverages containing steviol glycosides and alcohol As one aspect, the present invention provides a beverage containing steviol glycoside and alcohol (hereinafter also referred to as the "beverage of the present invention"). According to one embodiment of the beverage of the present invention, there is provided a beverage comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, and having an alcohol content of 0.05 v / v% or more and less than 0.5 v / v%. Another embodiment of the beverage of the present invention provides a beverage comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M, wherein (a) the rebaudioside D content is from 0 ppm to less than 60 ppm, and the rebaudioside M content is from 30 to 600 ppm, (b) the rebaudioside M content is from 0 ppm to less than 50 ppm, and the rebaudioside D content is from 30 to 600 ppm, or (c) the combined content of rebaudioside D and rebaudioside M is more than 0 ppm and less than 110 ppm, and the alcohol content is more than 0 v / v% and less than 0.5 v / v%.

[0014] The beverage according to the preferred embodiment of the present invention has improved taste quality in one or more types selected from the group consisting of sweetness intensity, thickness, unpleasant taste, and alcohol sensation. The beverage according to some preferred embodiments of the present invention has improved (enhanced) at least sweetness intensity. The beverage according to some preferred embodiments of the present invention has improved thickness and unpleasant taste in addition to sweetness intensity. Furthermore, the beverage according to the preferred embodiment of the present invention substantially contains only naturally derived steviol glycoside as a sweetener, or substantially contains only naturally derived steviol glycoside and a natural low-potency sweetener, so that it meets the needs of consumers who are looking for natural products. Here, "substantially contains only naturally derived steviol glycoside as a sweetener, or substantially contains only naturally derived steviol glycoside and a natural low-potency sweetener" means that other sweeteners are allowed to be contained in an amount of impurities or an amount below the sweetness threshold (e.g., an amount below 20 ppm). Beverages according to other preferred embodiments of the present invention can be reduced in calories by including steviol glycosides, thereby eliminating or reducing the use of high-calorie sweeteners such as sugar and high fructose corn syrup.

[0015] <Steviol glycoside> Steviol glycosides are sweet substances that have steviol as a skeleton, which is a type of diterpenoid contained in the leaves of Stevia rebaudiana, a member of the Asteraceae family. Many steviol glycosides are several tens to several hundreds of times sweeter than sugar, and are therefore used in the food and beverage industry as calorie-free sweeteners. The leaves of conventional stevia plants contain the most stevioside, which has three glucose molecules bound to a steviol skeleton, followed by rebaudioside A (Reb A), which has four glucose molecules bound to it. On the other hand, rebaudioside D and rebaudioside M, which have structures in which five and six glucose molecules are bound to each other, are only found in trace amounts in the leaves of conventional stevia plants.

[0016] In the present invention, one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M are used as the steviol glycoside. The present inventors discovered that a beverage containing rebaudioside A, rebaudioside D, and / or rebaudioside M and a predetermined amount of alcohol has an unexpected effect, and arrived at the present invention. Rebaudioside A, rebaudioside D, and rebaudioside M used in the present invention may be directly extracted from stevia, or may be obtained by chemically or biochemically adding glucose to a compound having a different structure contained in a stevia extract.

[0017] In the present invention, the total content of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M is not particularly limited, but the total content of these steviol glycosides in the beverage according to some embodiments of the present invention is 50 to 800 ppm. In other embodiments of the present invention, the total content of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M in the beverage is 30 to 800 ppm, 30 to 700 ppm, 30 to 600 ppm, 30 to 500 ppm, 30 to 450 ppm, 30 to 400 ppm, 30 to 300 ppm, 30 to 200 ppm, 30~100ppm, 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 1 00~800ppm, 100~700ppm, 100~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~2 00ppm, 150~800ppm, 150~700ppm, 150~600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300p pm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~500ppm, 200~450ppm, 200~400ppm, 2 The total content may be 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. The content of these steviol glycosides in the beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0018] The content of rebaudioside A in beverages according to some embodiments of the present invention may be 0-800 ppm, 0-700 ppm, 0-600 ppm, 0-500 ppm, 0-400 ppm, 0-300 ppm, 0-200 ppm, 0-100 ppm, 0-90 ppm, 0-80 ppm, 0-70 ppm, 0-60 ppm, 0-50 ppm, 0-40 ppm, 0-30 ppm, 0-20 ppm, 0-10 ppm, 0-5 ppm, 30 ~800ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100ppm, 50~700 ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~700ppm, 100~600p pm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~600ppm, 15 0~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~500p pm, 200 to 450 ppm, 200 to 400 ppm, 200 to 300 ppm, 250 to 800 ppm, 250 to 700 ppm, 250 to 600 ppm, 250 to 500 ppm, 250 to 450 ppm, 250 to 400 ppm, 250 to 300 ppm, 300 to 800 ppm, 300 to 700 ppm, 300 to 600 ppm, 300 to 500 ppm, 300 to 450 ppm, or 300 to 400 ppm. The content of rebaudioside A is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside A is 0 to 50 ppm, 0 to 30 ppm, 0 to 20 ppm, or 0 to 10 ppm. The content of rebaudioside A in the beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0019] The content of rebaudioside D in the beverage according to some embodiments of the present invention may be 0 to 800 ppm, 0 to 700 ppm, 0 to 600 ppm, 0 to 500 ppm, 0 to 400 ppm, 0 to 300 ppm, 0 to 200 ppm, 0 to 100 ppm, 0 to 90 ppm, 0 to 80 ppm, 0 to 70 ppm, 0 to 60 ppm, 0 to 60 ppm or more but less than 60 ppm, 0 to 50 ppm, 0 to 40 ppm, 0 to 30 ppm, 0 to 20 ppm, 0 to 10 ppm, , 0~5ppm, 30~800ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100p pm, 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~700ppm, 1 00~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~600p pm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~5 The content of rebaudioside D is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside D is 0 to 50 ppm, 0 to 30 ppm, 0 to 20 ppm, or 0 to 10 ppm. The content of rebaudioside D in the beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0020] The content of rebaudioside M in the beverage according to some embodiments of the present invention may be 0-800 ppm, 0-700 ppm, 0-600 ppm, 0-500 ppm, 0-400 ppm, 0-300 ppm, 0-200 ppm, 0-100 ppm, 0-90 ppm, 0-80 ppm, 0-70 ppm, 0-60 ppm, 0-50 ppm, 0 ppm or more but less than 50 ppm, 0-40 ppm, 0-30 ppm, 0-20 ppm, 0-10 ppm, , 0~5ppm, 30~800ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100p pm, 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~700ppm, 1 00~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~600p pm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~5 The content of rebaudioside M is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside M is 0 to 50 ppm, 0 to 30 ppm, 0 to 20 ppm, or 0 to 10 ppm. The content of rebaudioside M in the beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0021] The total content of rebaudioside D and rebaudioside M in the beverage according to some embodiments of the present invention is 100 to 700 ppm, 100 to 500 ppm, or 100 to 450 ppm, and the content of rebaudioside A may be 50 ppm or less, 40 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less. By increasing the content of rebaudioside D and / or rebaudioside M, which have better taste quality than rebaudioside A, the overall taste quality of the beverage can be improved. In a preferred embodiment of the present invention, the beverage contains either one or both of rebaudioside D and rebaudioside M, improving the sweetness intensity as well as the thickness and unpleasant taste. In some other embodiments of the present invention, the total content of rebaudioside D and rebaudioside M in the beverage is more than 0 ppm and less than 110 ppm. In some other embodiments of the present invention, the total content of rebaudioside D and rebaudioside M in the beverage may be 10 to 100 ppm, 30 to 100 ppm, 50 to 100 ppm, 10 to 80 ppm, 30 to 80 ppm, or 50 to 80 ppm.

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

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

[0024] <Alcohol> In some embodiments of the present invention, the beverage contains alcohol. In this specification, alcohol means ethyl alcohol (ethanol) unless otherwise specified. In some embodiments of the present invention, the beverage contains 0.05 v / v% or more and less than 0.5 v / v% alcohol. In other embodiments of the present invention, the beverage contains more than 0 v / v% and less than 0.5 v / v% alcohol. In this specification, the alcohol content is expressed as a percentage based on volume / volume (v / v%). The alcohol content of the beverage can be measured by a method specified by the Japan National Tax Agency. For example, it can be measured by a vibration type density meter. Specifically, a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves, and the sample is distilled, and the density of the obtained distillate at 15°C is measured, and the alcohol content can be calculated by conversion using "Table 2: Conversion table of alcohol content, density (15°C) and specific gravity (15 / 15°C)" which is an appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). Alternatively, if the alcohol content of the alcoholic beverage used is known, it can be calculated from the alcohol content and the amount added.

[0025] The alcohol component used in the beverage in some embodiments of the present invention is not particularly limited. Any drinkable alcohol component such as spirits, liqueur, shochu, whiskey, brandy, raw material alcohol (e.g., neutral spirits), plum wine, fruit wine, and sweet fruit wine may be used. The alcohol may be obtained by fermentation or chemical synthesis. Alternatively, the alcohol may be used as it is that is originally contained in the raw material used, or the alcohol content may be adjusted to a predetermined level by removing a portion of the alcohol originally contained in the raw material used. Alternatively, the beverage precursor may be prepared and then fermented to produce the alcohol.

[0026] In some embodiments of the present invention, the alcohol content of the beverage is 0.05 v / v% or more and less than 0.5 v / v%. In other embodiments of the present invention, the alcohol content of the beverage is more than 0 v / v% and less than 0.5 v / v%, 0.01 to 0.49 v / v%, 0.03 to 0.49 v / v%, 0.05 to 0.49 v / v%, 0.07 to 0.49 v / v%, 0.1 to 0.49 v / v%, 0.15 to 0.49 v / v%, 0.2 to 0.49 v / v%, 0.25 to 0.49 v / v%, 0.3 to 0.49 v / v%, 0.35 to 0.49 v / v%, 0.4~0.49v / v%, 0.45~0.49v / v%, 0.01~0.45v / v%, 0.03~0.45v / v%, 0.05~0.45v / v%, 0.07~0.45v / v%, 0. 1~0.45v / v%, 0.15~0.45v / v%, 0.2~0.45v / v%, 0.25~0.45v / v%, 0.3~0.45v / v%, 0.35~0.45v / v%, 0.4~0.45v / v% , 0.01~0.4v / v%, 0.03~0.4v / v%, 0.05~0.4v / v%, 0.07~0.4v / v%, 0.1~0.4v / v%, 0.15~0.4v / v%, 0.2~0.4v / v%, 0.25~0.4v / v%, 0.3~0.4v / v%, 0.35~0.4v / v%, 0.01~0.35v / v%, 0.03~0.35v / v%, 0.05~0.35v / v%, 0.07~0.35v / v%, 0.1 to 0.35 v / v%, 0.15 to 0.35 v / v%, 0.2 to 0.35 v / v%, 0.25 to 0.35 v / v%, 0.3 to 0.35 v / v%, 0.01 to 0.3 v / v%, 0.03 to 0.3 v / v%, 0.05 to 0.3 v / v%, 0.07 to 0.3 v / v%, 0.1 to 0.3 v / v%, 0.15 to 0.3 v / v%, 0.2 to 0.3 v / v%, or 0.25 to 0.3 v / v%. The alcohol content is preferably 0.05 to 0.45 v / v%, more preferably 0.07 to 0.4 v / v%, and even more preferably 0.1 to 0.4 v / v%.

[0027] The beverage in some embodiments of the present invention is a non-alcoholic beverage. Although the standards for non-alcoholic beverages vary from country to country, in Japan, beverages with one or more alcoholic contents are defined as "alcoholic beverages" (Article 2, Paragraph 1 of the Liquor Tax Act). In addition, in many countries, beverages with an alcohol content of less than 0.5 v / v% are treated as non-alcoholic beverages. Therefore, the alcohol content of the non-alcoholic beverage in some embodiments of the present invention is less than 0.5 v / v%.

[0028] <Type of drink> The beverage in some embodiments of the present invention may be a sparkling beverage. In this specification, the term "sparkling beverage" refers to a beverage that generates bubbles, and includes, for example, a beverage that forms a layer of bubbles on the liquid surface of the beverage when poured into a container. An example of a sparkling beverage is a carbonated beverage. A carbonated beverage is a beverage that contains carbon dioxide gas, and examples of such beverages that contain carbon dioxide gas include beverages obtained by separately injecting carbon dioxide gas into a beverage, beverages obtained by using carbonated water as an ingredient, and beverages in which carbon dioxide gas is generated by fermenting a part of the ingredients. The gas pressure of the sparkling beverage is not particularly limited, but is preferably 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 / cm2 , 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 , 2.2~4.0kgf / cm 2 , 2.2~3.5kgf / cm 2 , 2.2~3.3kgf / cm 2 , 2.2~3.2kgf / cm 2 , 2.3~4.0kgf / cm 2 , 2.3~3.5kgf / cm 2 , 2.3~3.2kgf / cm 2 , 3.0~4.0kgf / cm 2 , 3.0~3.5kgf / cm 2 , 1.1~2.4kgf / cm 2 , 1.2~2.3kgf / cm 2 , 1.3~2.2kgf / cm 2 or 1.4~2.1kgf / cm 2 The gas content in a sparkling beverage can be specified by gas pressure. In this specification, unless otherwise specified, "gas pressure" refers to the gas pressure of carbon dioxide in a sparkling beverage in a container. The gas pressure can be measured by fixing a beverage at a liquid temperature of 20°C to an internal gas pressure gauge, opening the internal gas pressure gauge stopcock once to release the gas to the atmosphere to remove the carbon dioxide in the head space, then closing the stopcock again, swinging the internal gas pressure gauge, and reading the value when the pointer reaches a certain position. In this specification, unless otherwise specified, the gas pressure of a sparkling beverage is measured using this method.

[0029] The beverage in some embodiments of the present invention is not particularly limited, and for example, the beverage in some embodiments of the present invention may be beer, non-alcoholic beer, malt beverage, lactic acid bacteria beverage, fermented beverage, cocoa beverage, sports drink, nutritional drink, tea beverage (e.g., tea beverages such as green tea, oolong tea, brown rice tea, black tea, barley tea, sesame barley tea, buckwheat tea, cherry blossom tea, sweet tea, herbal tea, and other tea beverages), soft drinks, coffee beverages (packaged coffee, liquid coffee, and the like), carbonated beverages (e.g., cola-flavored beverages, The beverage may be a beverage such as a clear carbonated drink, a ginger ale, a fruit juice carbonated drink, a dairy carbonated drink or a sugar-free carbonated drink, etc.), a functional drink (e.g., a sports drink, an energy drink, a health support drink and a pouch jelly drink, etc.), a fruit or vegetable beverage (e.g., a 100% fruit juice drink, a fruit drink, a soft drink with reduced fruit juice, a fruit drink or a pulp drink containing fruit particles, etc.), a dairy beverage (e.g., milk, a yogurt drink, a lactobacillus drink or a dairy soft drink, etc.), a soy milk beverage (e.g., soy milk or a soybean beverage, etc.), or a flavored water.

[0030] In some embodiments of the present invention, the form of the beverage is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container. When heat sterilization is performed after packaging, the type is not particularly limited, and it can be performed using a normal method such as UHT sterilization or retort sterilization. The temperature of the heat sterilization step is not particularly limited, and is, for example, 65 to 130°C, preferably 85 to 120°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not a problem.

[0031] <Sweetness Intensity> In this specification, "sweetness intensity" refers to the strength of sweetness exhibited by a substance. For example, if the sweetness intensity exhibited by sucrose (cane sugar) per unit concentration Brix 1 is defined as sweetness level 1, rebaudioside A, rebaudioside D, and rebaudioside M are all approximately 200 to 300 times (for example, about 225 times). The numerical value obtained by multiplying these sweetness levels by the concentration of the sweetener in the beverage of the present invention (w / v% (which can be considered equivalent to w / w% in the case of beverages)) is the sweetness intensity of the beverage of the present invention. When calculating sweetness intensity in the present invention, for high-intensity sweeteners with a range of sweetness levels, the center value is used unless otherwise specified. In addition, the sweetness intensity of the beverage of the present invention does not have to be derived only from rebaudioside A, rebaudioside D, and / or rebaudioside M, and when any sweetener is contained, it is the total value including the sweetness intensity derived from these sweeteners. The relative ratio of the sweetness of other sweeteners to the sweetness of sucrose, which is 1, can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan's "Beverage Terminology Dictionary," p. 11), etc. For example, if the sweetness of sucrose is 1, then glucose is about 0.6 to 0.7, fructose is about 1.3 to 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to 0.5, galactooligosaccharide is about 0.7, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, and fructose glucose liquid sugar is about 0.75.

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

[0033] <any other sweetener> (low-intensity sweetener) The beverage in some embodiments of the present invention may further contain a low-intensity sweetener, provided that the effect of the present invention is not impaired. In this specification, the low-intensity sweetener means a sweetener having a sweetness equivalent to or lower than that of sucrose. For example, a low-intensity sweetener exhibits a sweetness of 0.1 times or more and less than 5 times, 3 times, 2 times, 1.5 times, 1.0 times, 0.8 times, 0.7 times, 0.6 times, 0.5 times, or 0.4 times that of sucrose in the same amount. Examples of low-intensity sweeteners that can be used in the present invention include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, lactose, psicose, xylitol, erythritol, allose, tagatose, xylose, ribose, fructose glucose liquid sugar, and combinations thereof. In a preferred embodiment of the present invention, the beverage contains glucose, fructose, sucrose, high fructose liquid sugar or rare sugars such as psicose (allulose), xylitol and erythritol.

[0034] Low-intensity sweeteners such as sucrose and high fructose corn syrup that are often used in beverages and the like are high in energy, so reducing the content of the low-intensity sweetener can significantly reduce the energy (calories) of the beverage. In some embodiments of the present invention, the concentration of the low-intensity sweetener is kept low to provide a beverage with low energy (i.e., low calories), but the beverage still has a sufficient sweetness when ingested due to the combination of the low-intensity sweetener and rebaudioside A, rebaudioside D, and / or rebaudioside M. Therefore, the content of the low-intensity sweetener is preferably an amount that provides energy of 100 Kcal / 100 ml or less. In some embodiments of the present invention, the energy of the beverage may be, depending on the embodiment, 0-100 Kcal / 100 ml (100 Kcal / 100 ml or less), 0-95 Kcal / 100 ml, 0-90 Kcal / 100 ml, 0-85 Kcal / 100 ml, 0-80 Kcal / 100 ml, 0-75 Kcal / 100 ml, 0-70 Kcal / 100 ml, 0-65 Kcal / 100 ml, 0-60 Kcal l / 100ml, 0~55Kcal / 100ml, 0~50Kcal / 100ml, 0~45Kcal / 100ml, 0~40Kcal / 100ml, 0~35Kcal / 100ml, 0~30Kca l / 100ml, 0~25Kcal / 100ml, 0~20Kcal / 100ml, 0~15Kcal / 100ml, 0~10Kcal / 100ml, 0~5Kcal / 100ml, 5~90Kcal / 100ml, 5~80Kcal / 100ml, 5~70Kcal / 100ml, 5~60Kcal / 100ml, 5~55Kcal / 100ml, 5~50Kcal / 100ml, 5~45Kcal / 100ml, 5~40Kcal / 100ml, 5~35Kcal / 100ml, 5~30Kcal / 100ml, 5~25Kcal / 100ml, 5~20Kcal / 100ml, 5~15Kcal / 100ml, 5~10Kcal / 100ml, 10~90Kcal / 100ml, 10~80Kcal / 100ml, 10~70Kcal / 100ml, 10~60Kcal / 100ml, 10~55 Kcal / 100ml, 10~50Kcal / 100ml, 10~45Kcal / 100ml, 10~40Kcal / 100ml, 10~35Kcal / 100ml, 10~30Kcal / 100ml,10~25Kcal / 100ml, 10~20Kcal / 100ml, 10~15Kcal / 100ml, 15~90Kcal / 100ml, 15~80Kca l / 100ml, 15~70Kcal / 100ml, 15~60Kcal / 100ml, 15~55Kcal / 100ml, 15~50Kcal / 100ml, 1 5~45Kcal / 100ml, 15~40Kcal / 100ml, 15~35Kcal / 100ml, 15~30Kcal / 100ml, 15~25Kcal / 100ml, 15~20Kcal / 100ml, 20~90Kcal / 100ml, 20~80Kcal / 100ml, 20~70Kcal / 100ml, 20~ It could be 60Kcal / 100ml, 20~55Kcal / 100ml, 20~50Kcal / 100ml, 20~45Kcal / 100ml, 20~40Kcal / 100ml, 20~35Kcal / 100ml, 20~30Kcal / 100ml, 20~25Kcal / 100ml, 25~90Kcal / 100ml, 25~80Kcal / 100ml, 25~70Kcal / 100ml, 25~60Kcal / 100ml, 25~55Kcal / 100ml, 25~50Kcal / 100ml, 25~45Kcal / 100ml, 25~40Kcal / 100ml, 25~35Kcal / 100ml or 25~30Kcal / 100ml. The energy content of sweet substances and alcohol is known, or can be determined by measuring the content by HPLC or the like and multiplying it by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting it for the digestive absorption rate or excreted heat.

[0035] (High-intensity sweetener) In some embodiments of the present invention, the beverage may further contain a high-intensity sweetener other than the above-mentioned steviol glycoside, so long as the effect of the present invention is not impaired. In this specification, the term "high-intensity sweetener" refers to a compound having a stronger sweetness than sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of a naturally derived compound and a synthetic compound. A high-intensity sweetener exhibits, for example, 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times or more, or 100000 times or more sweeter than sucrose in the same amount as sucrose. The above-mentioned steviol glycoside is also a type of high-intensity sweetener.

[0036] Specific examples of high-intensity sweeteners include peptide-based 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, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including those that exist naturally, such as neohesperidin dihydrochalcone, but are mainly sold as synthetic products), sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentastine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin, or plant extracts containing high-intensity sweetener components, Siraitia grosvenorii (Monk fruit) extract, Glycyrrhiza glabra (Licorice) Extract, Rubus suavissimus S. Lee (Sweet Tea) Extract, Hydrangea macrophylla var. thunbergii (Sweet Tea) Extract, Sclerochiton ilicifolius Extract, Thaumataococcus daniellii Benth (Curcuma Root) Extract, Dioscoreophyllum volkensii (Serendipity Berry) Extract, Curculigo latifolia (Curculigo) Extract, Richadella dulcifica (Miracle Fruit) Extract, Pentadiplandra brazzeana (Western African Strawberry) Extract, Capparis masaikai (Betel Palm) Extract, Lippia dulcis (sweet herb Mexican) extracts and sweet components in said extracts, mogrosides (mogroside V, mogroside IV, etc.) obtained by processing Monk fruit and Monk fruit extracts, glycosides obtained from plant extracts such as phyllodulcin glycoside, sweet components contained in Glycyrrhiza glabra plants (e.g. triterpene glycosides such as glycyrrhizin), sweet components contained in Rubus suavissimus S. Lee plants (e.g. diterpene glycosides such as rubusoside), Hydrangea macrophylla var.Sweet components contained in Sclerochiton ilicifolius plants (e.g., amino acids such as monatin), Thaumataococcus daniellii Benth plants (e.g., proteins such as thaumatin), Dioscoreophyllum volkensii plants (e.g., proteins such as monellin), Curculigo latifolia plants (e.g., proteins such as curculin), Richadella dulcifica plants (e.g., proteins such as miraculin), Pentadiplandra brazzeana plants (e.g., proteins such as brazzein and pentadin), Capparis masaikai plants (e.g., proteins such as mabinlin), and Lippia dulcis plants (e.g., sesquiterpenes such as hernandulcin and 4β-hydroxyhernandulcin).

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

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

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

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

[0041] In some embodiments of the present invention, the beverage may contain antioxidants (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), flavorings, etc., as appropriate, provided that the effects of the present invention are not impaired.

[0042] Exemplary embodiments of the beverage of the present invention In one embodiment of the present invention, comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M; A beverage is provided having an alcohol content of not less than 0.05 v / v% and less than 0.5 v / v%, preferably 0.01 to 0.49 v / v%, more preferably 0.15 to 0.45 v / v%, and even more preferably 0.2 to 0.4 v / v%.

[0043] In one embodiment of the present invention, comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M; Preferably, the total content of rebaudioside D and rebaudioside M is 30 to 500 ppm, more preferably 50 to 450 ppm, and even more preferably 100 to 400 ppm. A beverage is provided having an alcohol content of not less than 0.05 v / v% and not more than 0.5 v / v%.

[0044] In one embodiment of the present invention, Contains Rebaudioside A, Preferably, the content of rebaudioside A is 30 to 500 ppm, more preferably 50 to 450 ppm, and even more preferably 100 to 400 ppm. A beverage is provided having an alcohol content of not less than 0.05 v / v% and not more than 0.5 v / v%.

[0045] In one embodiment of the present invention, Contains Rebaudioside D, Preferably, the content of rebaudioside D is 30 to 600 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 400 ppm. A beverage is provided having an alcohol content of not less than 0.05 v / v% and not more than 0.5 v / v%.

[0046] In one embodiment of the present invention, Contains Rebaudioside M, Preferably, the content of rebaudioside M is 30 to 600 ppm, more preferably 50 to 550 ppm, and even more preferably 100 to 500 ppm. A beverage is provided having an alcohol content of not less than 0.05 v / v% and not more than 0.5 v / v%.

[0047] In one embodiment of the present invention, Contains 100-400 ppm of rebaudioside D. A beverage is provided having an alcohol content of not less than 0.05 v / v% and less than 0.5 v / v%, preferably 0.01 to 0.49 v / v%, more preferably 0.15 to 0.45 v / v%, and even more preferably 0.2 to 0.4 v / v%.

[0048] In one embodiment of the present invention, Contains 100-500 ppm of rebaudioside M. A beverage is provided having an alcohol content of not less than 0.05 v / v% and less than 0.5 v / v%, preferably 0.01 to 0.49 v / v%, more preferably 0.15 to 0.45 v / v%, and even more preferably 0.2 to 0.4 v / v%.

[0049] In one embodiment of the present invention, comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M; (a) the content of rebaudioside D is 0 ppm or more and less than 60 ppm, and the content of rebaudioside M is 30 to 600 ppm; (b) The content of rebaudioside M is 0 ppm or more but less than 50 ppm, and the content of rebaudioside D is 30 to 600 ppm, or (c) the combined content of rebaudioside D and rebaudioside M is greater than 0 ppm and less than 110 ppm; A beverage is provided having an alcohol content greater than 0% v / v and less than 0.5% v / v. Examples of the beverage include a beverage having a rebaudioside D content of 0 to 50 ppm and a rebaudioside M content of 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm, and an alcohol content of more than 0 v / v% and less than 0.5 v / v%; a beverage having a rebaudioside M content of 0 to 40 ppm and a rebaudioside D content of 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm, and an alcohol content of more than 0 v / v% and less than 0.5 v / v%; and a beverage having a rebaudioside D content of 10 to 50 ppm and a rebaudioside M content of 10 to 40 ppm, and an alcohol content of more than 0 v / v% and less than 0.5 v / v%. Alternatively, examples of the beverage include a beverage having an alcohol content of 0.01 to 0.49 v / v%, a rebaudioside D content of 0 to 50 ppm, and a rebaudioside M content of 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm; a beverage having an alcohol content of 0.01 to 0.49 v / v%, a rebaudioside M content of 0 to 40 ppm, and a rebaudioside D content of 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm; and a beverage having an alcohol content of 0.01 to 0.49 v / v%, a rebaudioside D content of 10 to 50 ppm, and a rebaudioside M content of 10 to 40 ppm.Alternatively, examples of the beverage include a beverage having an alcohol content of 0.01 to 0.15 v / v%, a rebaudioside D content of 0 to 50 ppm, and a rebaudioside M content of 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm; a beverage having an alcohol content of 0.01 to 0.25 v / v%, a rebaudioside M content of 0 to 40 ppm, and a rebaudioside D content of 30 to 600 ppm, preferably 50 to 500 ppm, and more preferably 100 to 450 ppm; and a beverage having an alcohol content of 0.01 to 0.15 v / v%, a rebaudioside D content of 10 to 50 ppm, and a rebaudioside M content of 10 to 40 ppm.

[0050] 2. Beverage manufacturing method In another aspect, the present invention provides a method for producing the beverage of the present invention (hereinafter also referred to as the "production method of the present invention"). The production method of the present invention is not particularly limited as long as it can produce a beverage containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M and having an alcohol content of 0.05 v / v% or more and less than 0.5 v / v%. A method for producing a beverage according to another embodiment of the present invention is not particularly limited as long as it produces a beverage containing one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M, and having (a) a rebaudioside D content of 0 ppm or more and less than 60 ppm and a rebaudioside M content of 30 to 600 ppm, (b) a rebaudioside M content of 0 ppm or more and less than 50 ppm and a rebaudioside D content of 30 to 600 ppm, or (c) a total content of rebaudioside D and rebaudioside M of more than 0 ppm and less than 110 ppm, and an alcohol content of more than 0 v / v% and less than 0.5 v / v%.

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

[0052] According to another embodiment of the present invention, one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M may be added to infused liquor (e.g., plum wine) obtained by infusing fruits such as plums in an alcoholic component, or wine or cider obtained by fermenting fruit juice, and diluted as necessary. Alternatively, the beverage of the present invention may be produced by diluting the concentrate described below with water or carbonated water.

[0053] In the manufacturing methods of some embodiments of the present invention, "steviol glycosides," "alcohol," "type of beverage," "sweetness intensity," "optional other sweeteners," and "characteristics and optional other ingredients" are the same as those described in the beverage section above, and the numerical values ​​thereof are the same as those described in the beverage section above.

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

[0055] The concentrate of the present invention becomes the beverage of the present invention when diluted to a predetermined ratio. For example, the concentrate of the present invention can be used as a syrup or concentrate in a beverage. In this case, it can be used after being diluted 1.2 times, 1.5 times, 1.8 times, 2 times, 3 times, 4 times, 5 times, 6 times, 7 times, 8 times, 9 times, or 10 times. When diluting, water or carbonated water can be used. The concentrate of the present invention is preferred in terms of storage and transportability because it is concentrated. The concentrate of the present invention may be solid or liquid.

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

[0057] The concentrate according to some embodiments of the present invention is a 2X concentrate of the beverage of the present invention, comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; The alcohol content is greater than or equal to 0.1 v / v% and less than 1.0 v / v%.

[0058] The concentrate according to some embodiments of the present invention is a 5x concentrate of the beverage of the present invention, comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; The alcohol content is greater than or equal to 0.25 v / v% and less than 2.5 v / v%.

[0059] The concentrate according to some embodiments of the present invention is a 10x concentrate of the beverage of the present invention, comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; The alcohol content is greater than or equal to 0.5 v / v% and less than 5.0 v / v%.

[0060] In the concentrate of one embodiment of the present invention, "steviol glycosides," "alcohol," "type of beverage," "sweetness intensity," "optional other sweeteners," and "characteristics and optional other ingredients" are the same as those defined above in the beverage section.

[0061] 4. Method for improving the taste of beverages containing steviol glycosides In another aspect, the present invention provides a method for improving the taste of a steviol glycoside-containing beverage (hereinafter also referred to as the "taste improving method of the present invention"). According to one aspect of the present invention, there is provided a method for improving the taste of a steviol glycoside-containing beverage, comprising adjusting the alcohol content of a beverage containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M to an amount greater than 0 v / v% and less than 0.5 v / v%.

[0062] In some embodiments of the taste quality improving method of the present invention, an amount of alcohol greater than 0 v / v% and less than 0.5 v / v% may be added to a steviol glycoside-containing beverage, or steviol glycoside may be added to an alcoholic beverage. In this case, the alcohol content may be adjusted by adding an alcohol raw material, removing a portion of the alcohol contained in the alcohol raw material, or diluting the alcohol raw material. Alternatively, a beverage precursor containing one or more steviol glycosides may be fermented to produce a beverage containing a predetermined amount of alcohol.

[0063] In the taste quality improving method according to some embodiments of the present invention, the alcohol content of the beverage is more than 0 v / v% and less than 0.5 v / v%, 0.01 to 0.49 v / v%, 0.03 to 0.49 v / v%, 0.05 to 0.49 v / v%, 0.07 to 0.49 v / v%, 0.1 to 0.49 v / v%, 0.15 to 0.49 v / v%, 0.2 to 0.49 v / v%, 0.25 to 0.49 v / v%, 0.3 to 0.49 v / v%. , 0.35~0.49v / v%, 0.4~0.49v / v%, 0.45~0.49v / v%, 0.01~0.45v / v%, 0.03~0.45v / v%, 0.05~0.45v / v%, 0.07~0.4 5v / v%, 0.1~0.45v / v%, 0.15~0.45v / v%, 0.2~0.45v / v%, 0.25~0.45v / v%, 0.3~0.45v / v%, 0.35~0.45v / v%, 0.4~0 .45v / v%, 0.01~0.4v / v%, 0.03~0.4v / v%, 0.05~0.4v / v%, 0.07~0.4v / v%, 0.1~0.4v / v%, 0.15~0.4v / v%, 0.2~0.4 v / v%, 0.25~0.4v / v%, 0.3~0.4v / v%, 0.35~0.4v / v%, 0.01~0.35v / v%, 0.03~0.35v / v%, 0.05~0.35v / v%, 0.07~0. The alcohol content may be 0.05 to 0.45 v / v%, more preferably 0.07 to 0.45 v / v%, more preferably 0.07 to 0.4 v / v%, and even more preferably 0.1 to 0.4 v / v%.

[0064] In the taste quality improving method according to some embodiments of the present invention, the total content of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M in the beverage is not particularly limited, but the total content of these steviol glycosides in the beverage according to some embodiments of the present invention is 50 to 800 ppm. In other embodiments of the present invention, the total content of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M in the beverage is 30 to 800 ppm, 30 to 700 ppm, 30 to 600 ppm, 30 to 500 ppm, 30 to 450 ppm, 30 to 400 ppm, 30 to 300 ppm, 30 to 200 ppm, 30~100ppm, 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 1 00~800ppm, 100~700ppm, 100~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~2 00ppm, 150~800ppm, 150~700ppm, 150~600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300p pm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~500ppm, 200~450ppm, 200~400ppm, 2 The total content may be 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. The content of these steviol glycosides in the beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0065] In the taste improving method according to some embodiments of the present invention, the content of rebaudioside A in the beverage is 0 to 800 ppm, 0 to 700 ppm, 0 to 600 ppm, 0 to 500 ppm, 0 to 400 ppm, 0 to 300 ppm, 0 to 200 ppm, 0 to 100 ppm, 0 to 90 ppm, 0 to 80 ppm, 0 to 70 ppm, 0 to 60 ppm, 0 to 50 ppm, 0 to 40 ppm, 0 to 30 ppm, 0 to 20 ppm, 0 to 10 ppm, 0 to 5 ...70 ppm, 0 to 80 ppm, 0 to 90 ppm, 0 to 80 ppm, 0 to 70 ppm, 0 to 60 ppm, 0 to 50 ppm, 0 to 40 ppm, 0 to 30 ppm, 0 to 20 ppm, 0 to 10 ppm, 0 to 50 ppm, 0 to 50 ppm, 0 to 60 ppm, 0 to 50 ppm, 0 to 70 ppm, 0 to 80 ppm, 0 to 90 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm, 0 to 100 ppm ~5ppm, 30~800ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100ppm , 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~700ppm, 10 0~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~600ppm m, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~5 The content of rebaudioside A is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside A is 0 to 50 ppm, 0 to 30 ppm, 0 to 20 ppm, or 0 to 10 ppm. The content of rebaudioside A in the beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0066] In the taste quality improving method according to some embodiments of the present invention, the content of rebaudioside D in the beverage is 0 to 800 ppm, 0 to 700 ppm, 0 to 600 ppm, 0 to 500 ppm, 0 to 400 ppm, 0 to 300 ppm, 0 to 200 ppm, 0 to 100 ppm, 0 to 90 ppm, 0 to 80 ppm, 0 to 70 ppm, 0 to 60 ppm, 0 ppm or more and less than 60 ppm, 0 to 50 ppm, 0 to 40 ppm, 0 to 30 ppm, 0 to 20 ppm, m, 0~10ppm, 0~5ppm, 30~800ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100ppm, 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~70 0ppm, 100~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~ 600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 20 The content of rebaudioside D is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and even more preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside D is 0 to 50 ppm, 0 to 30 ppm, 0 to 20 ppm, or 0 to 10 ppm. The content of rebaudioside D in the beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0067] In some embodiments of the taste improving method of the present invention, the content of rebaudioside M in the beverage is 0 to 800 ppm, 0 to 700 ppm, 0 to 600 ppm, 0 to 500 ppm, 0 to 400 ppm, 0 to 300 ppm, 0 to 200 ppm, 0 to 100 ppm, 0 to 90 ppm, 0 to 80 ppm, 0 to 70 ppm, 0 to 60 ppm, 0 to 50 ppm, 0 ppm or more and less than 50 ppm, 0 to 40 ppm, 0 to 30 ppm, 0 to 20 ppm, m, 0~10ppm, 0~5ppm, 30~800ppm, 30~700ppm, 30~600ppm, 30~500ppm, 30~450ppm, 30~400ppm, 30~300ppm, 30~200ppm, 30~100ppm, 50~700ppm, 50~600ppm, 50~500ppm, 50~450ppm, 50~400ppm, 50~300ppm, 50~200ppm, 100~800ppm, 100~70 0ppm, 100~600ppm, 100~500ppm, 100~450ppm, 100~400ppm, 100~300ppm, 100~200ppm, 150~800ppm, 150~700ppm, 150~ 600ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~300ppm, 150~200ppm, 200~800ppm, 200~700ppm, 200~600ppm, 20 The content of rebaudioside M may be 0 to 500 ppm, 200 to 450 ppm, 200 to 400 ppm, 200 to 300 ppm, 250 to 800 ppm, 250 to 700 ppm, 250 to 600 ppm, 250 to 500 ppm, 250 to 450 ppm, 250 to 400 ppm, 250 to 300 ppm, 300 to 800 ppm, 300 to 700 ppm, 300 to 600 ppm, 300 to 500 ppm, 300 to 450 ppm, or 300 to 400 ppm. The content of rebaudioside M is preferably 50 to 700 ppm, more preferably 50 to 500 ppm, and further preferably 100 to 450 ppm. In other preferred embodiments, the content of rebaudioside M is 0 to 50 ppm, 0 to 30 ppm, 0 to 20 ppm, or 0 to 10 ppm. The content of rebaudioside M in the beverage may be calculated from the amount of the raw material added, or may be measured using a known analytical method such as liquid chromatography.

[0068] According to a taste quality improving method of one embodiment of the present invention, it is possible to improve one or more taste qualities selected from the group consisting of sweetness intensity, thickness, unpleasant taste, and alcoholic feeling of a steviol glycoside-containing beverage. According to a preferred embodiment of the taste quality improving method of the present invention, at least sweetness intensity is improved (enhanced). According to a further preferred embodiment of the taste quality improving method of the present invention, in addition to improving sweetness intensity, it is possible to improve one or more taste qualities selected from the group consisting of thickness, unpleasant taste, and alcoholic feeling.

[0069] In the taste quality improving method of the present invention, "steviol glycoside," "alcohol," "type of beverage," "sweetness intensity," "optional other sweeteners," and "characteristics and optional other ingredients" are defined in the same manner as described in the beverage section above, and the numerical values ​​thereof are the same as those described in the beverage section above.

[0070] In this specification, the term "at least" means that the number of a particular item may be equal to or greater than the recited number. Also, in this application, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5. EXAMPLES

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

[0072] [Example A] Evaluation using various sweeteners <Sample preparation> Sample solutions were prepared by mixing rebaudioside A, rebaudioside D, rebaudioside M, sucralose, ethanol and water in the amounts shown in Table 1. The amount of each sample added was adjusted so that the sweetness intensity was 8. The sweetness intensity of each sample solution was calculated assuming that the sweetness of rebaudioside A, D and M is about 225 times that of sucrose, and that of sucralose is about 615 times that of sucrose. The ethanol concentration was calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used were as follows: rebaudioside A: purity 95% or more, rebaudioside D: purity 97% or more, rebaudioside M: purity 94% or more, sucralose: "SPLENDA Sucralose Micronized Powder" (manufactured by TATE & LYLE), ethanol: fermented ethanol (purity 99% or more), water: ultrapure water. [Table 1]

[0073] <Sensory evaluation> Six trained expert panelists independently scored the samples prepared as described above on a four-point scale from 0 to 3 for four items: "sweetness intensity," "richness," "off-flavor," and "alcohol sensation" according to the following evaluation criteria. A non-ethanol-containing beverage (containing the same amount of rebaudioside A, rebaudioside D, rebaudioside M, or sucralose as the corresponding sample, but without ethanol) was used as a control, and the evaluation criteria were agreed upon among the panelists in advance. For sweetness intensity and richness, the higher the score, the greater the intensity (preferable), and for off-flavor and alcohol sensation, the higher the score, the weaker the intensity (preferable).

[0074] [Table 2]

[0075] The average scores obtained from the six panelists are shown in Table 3. The overall score was calculated by adding up the scores for each item and dividing it by 4. The sensory evaluations of all samples were plotted on a radar chart and shown in Figure 1. Regarding sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was stronger than the control. [Table 3]

[0076] [Example B] Evaluation based on difference in amount of RebD <Sample preparation> Rebaudioside D, ethanol and water were mixed in the amounts shown in Table 4 to prepare sample solutions. The amount of each sample added was adjusted so that the sweetness intensity was 1, 2, 4, 8, 10, 12 or 16, respectively. The sweetness intensity was calculated assuming that the sweetness of rebaudioside D is 225 times that of sucrose. The ethanol concentration was calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows: Rebaudioside D: purity 97% or higher, ethanol: fermented ethanol (purity 99% or higher), water: ultrapure water. [Table 4]

[0077] <Sensory evaluation> For the samples prepared as described above, six trained expert panelists independently scored the four items of "sweetness intensity," "depth," "off-flavor," and "alcohol sensation" on a four-point scale from 0 to 3 points in accordance with the same evaluation criteria as in Example A, using the same criteria and method as in Example A. A beverage containing no ethanol (containing the same amount of rebaudioside D as the corresponding sample but no ethanol) was used as a control, and the evaluation criteria were agreed upon among the panelists in advance.

[0078] The average scores obtained from the six panelists are shown in Table 5. The overall score was calculated by adding up the scores for each item and dividing by 4. The scores were also plotted for each sample and shown in Figure 2. Regarding sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was stronger than the control. [Table 5]

[0079] [Example C] Evaluation based on difference in RebM amount <Sample preparation> Rebaudioside M, ethanol and water were mixed to prepare sample solutions in the amounts shown in Table 6. The amount of each sample added was adjusted so that the sweetness intensity was 1, 2, 4, 8, 10, 12 or 16, respectively. The sweetness intensity was calculated assuming that the sweetness of rebaudioside M is 225 times that of sucrose. The ethanol concentration was calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows: Rebaudioside M: purity 94% or higher, ethanol: fermented ethanol (purity 99% or higher), water: ultrapure water. [Table 6]

[0080] <Sensory evaluation> For the samples prepared as described above, six trained expert panelists independently scored the four items of "sweetness intensity," "depth," "off-flavor," and "alcohol sensation" on a four-point scale from 0 to 3 points in accordance with the same evaluation criteria as in Example A, using the same criteria and method as in Example A. A beverage containing no ethanol (containing the same amount of rebaudioside M as the corresponding sample but no ethanol) was used as a control, and the evaluation criteria were agreed upon among the panelists in advance.

[0081] The average scores obtained from the six panelists are shown in Table 7. The overall score was calculated by adding up the scores for each item and dividing by 4. The scores were also plotted for each sample and shown in Figure 3. Regarding sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was stronger than the control. [Table 7]

[0082] [Example D] Evaluation of different ethanol concentrations (RebD) <Sample preparation> Rebaudioside D, ethanol and water were mixed in the amounts shown in Table 8 to prepare sample solutions. The amount of each sample added was adjusted so that the sweetness intensity was 8. The sweetness intensity was calculated assuming that the sweetness of rebaudioside D is 225 times that of sucrose. The ethanol concentration was calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows: Rebaudioside D: purity 97% or more, ethanol: fermented ethanol (purity 99% or more), water: ultrapure water. [Table 8]

[0083] <Sensory evaluation> For the samples prepared as described above, six trained expert panelists independently scored the four items of "sweetness intensity," "depth," "off-flavor," and "alcohol sensation" on a four-point scale from 0 to 3 points in accordance with the same criteria and method as in Example A. A beverage containing no ethanol (RebD content: 355 ppm) was used as a control, and the panelists had previously agreed on the evaluation criteria.

[0084] The average scores obtained from the six panelists are shown in Table 9. The overall evaluation was calculated by adding up the scores for each item and dividing it by 4. The results were plotted for each sample and shown in Figure 4. Regarding sweetness intensity, if the average score exceeded 1 point, the sweetness intensity was judged to be stronger than the control. The evaluation of the taste quality of each sample is summarized in a radar chart in Figure 5. [Table 9]

[0085] [Example E] Evaluation of different ethanol concentrations (RebM) <Sample preparation> Rebaudioside M, ethanol and water were mixed in the amounts shown in Table 10 to prepare sample solutions. The amount of each sample added was adjusted so that the sweetness intensity was 8. The sweetness intensity was calculated assuming that the sweetness of rebaudioside M is 225 times that of sucrose. The ethanol concentration was calculated from the amount added based on the ethanol concentration of the raw material ethanol used. The raw materials used are as follows: Rebaudioside M: purity 94% or higher, ethanol: fermented ethanol (purity 99% or higher), water: ultrapure water. [Table 10]

[0086] <Sensory evaluation> For the samples prepared as described above, six trained expert panelists independently scored the four items of "sweetness intensity," "thickness," "off-flavor," and "alcoholic sensation" according to the following evaluation criteria. "Sweetness intensity," "thickness," and "alcoholic sensation" were independently scored on a four-point scale of 0 to 3 points, and "off-flavor" was independently scored on a five-point scale of 0 to 4 points. A beverage containing no ethanol (RebM content: 355 ppm) was used as a control, and the evaluation criteria were agreed upon in advance among the panelists. For sweetness intensity and thickness, the higher the score, the greater the intensity (preferable), and for off-flavor and alcoholic sensation, the higher the score, the weaker the intensity (preferable). In this example, "3 points: no difference felt" in the evaluation of "off-flavor" is equivalent to "3 points: not felt at all" in the evaluation of Examples A to D, and "4 points: off-flavor improved" in this example means "off-flavor reduced compared to the control."

[0087] [Table 11]

[0088] The average scores obtained from the six panelists are shown in Table 12. The overall evaluation was calculated by adding up the scores for each item and dividing it by 4. Regarding sweetness intensity, if the average score exceeded 1 point, it was judged that the sweetness intensity was stronger than the control. The results were plotted for each sample on a graph, as shown in Figure 6. The evaluation of the taste quality of each sample is summarized in a radar chart in Figure 7. [Table 12]

Claims

1. comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; A beverage having an alcohol content of 0.05 v / v% or more and less than 0.5 v / v%.

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

3. 3. The beverage according to claim 1 or 2, wherein the content of rebaudioside D is 30 to 600 ppm.

4. 3. The beverage according to claim 1 or 2, wherein the content of rebaudioside M is 30 to 600 ppm.

5. 3. The beverage according to claim 1 or 2, wherein the content of rebaudioside A is 0 to 400 ppm.

6. 3. The beverage of claim 1 or 2, further comprising one or more steviol glycosides selected from the group consisting of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviol monoside, steviolbioside, and stevioside.

7. 3. The beverage of claim 1 or 2, further comprising a low-intensity sweetener.

8. 8. The beverage of claim 7, wherein the low-intensity sweetener comprises one or more sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, lactose, psicose, xylitol, erythritol, allose, tagatose, xylose, ribose, high fructose corn syrup, and combinations thereof.

9. 3. The beverage according to claim 1 or 2, having an energy content of 100 Kcal / 100 ml or less.

10. 3. The beverage according to claim 1 or 2, which is a sparkling beverage.

11. The beverage according to claim 1 or 2, further comprising a high-intensity sweetener other than steviol glycoside.

12. A 1.2 to 10 times concentrate for providing a beverage according to claim 1 or 2.

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

14. comprising one or more steviol glycosides selected from the group consisting of rebaudioside D and rebaudioside M; (a) the content of rebaudioside D is 0 ppm or more and less than 60 ppm, and the content of rebaudioside M is 30 to 600 ppm; (b) the content of rebaudioside M is 0 ppm or more and less than 50 ppm, and the content of rebaudioside D is 30 to 600 ppm, or (c) the total content of rebaudioside D and rebaudioside M is greater than 0 ppm and less than 110 ppm; A beverage having an alcohol content greater than 0 v / v% and less than 0.5 v / v%.

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