Production method for steviol glycoside-containing beverage, and beverage

Abstract

To provide a novel steviol glycoside-containing beverage having a favorable taste quality, or a production method therefor.SOLUTION: The present invention provides a production method for a beverage, comprising: freezing at least one selected from the group consisting of fruits and vegetables to obtain a frozen product; finely grinding the frozen object to obtain a finely ground product; immersing the finely ground product in an alcohol solution with a concentration, at which at least one raw material component can be extracted, to obtain an alcohol immersion solution; and blending the alcohol immersion solution and a steviol glycoside with the beverage.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] In recent years, in Japan and around the world, beverages with various flavors have been sold as packaged non-alcoholic beverages and packaged alcoholic beverages with a wide range of alcohol content levels in response to the diversification of consumer preferences. Examples of such alcoholic beverages include chuhai, cocktails, and highballs, which are made by adding fruit juice and flavorings to alcoholic beverages such as shochu, vodka, spirits, and whiskey. Furthermore, in recent years, low-calorie products using high-intensity sweeteners such as aspartame, stevia, acesulfame K, and sucralose have become popular due to the increasing health consciousness, and are being developed. However, these high-intensity sweeteners are known to have a unique taste that is different from that of sugar, and attempts are being made to improve the taste.

[0003] For example, JP2010-508824A (Patent Document 1) discloses a sweetener composition comprising at least one preservative, at least one high-intensity sweetener, and at least one sweet taste improving composition, and a beverage comprising the sweetener composition.

[0004] In addition, JP 2016-158585 A (Patent Document 2) discloses that by adding a predetermined amount of stevia to an alcoholic beverage containing at least one acidulant selected from lactic acid and malic acid, and having a citric acid-equivalent content of 0.005 to 2,000 g / 100 mL, an alcoholic beverage with reduced sweet aftertaste and bitterness is obtained. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2010-508824 [Patent Document 2] JP 2016-158585 A Summary of the Invention [Problem to be solved by the invention]

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

[0007] The inventors have confirmed that when a beverage containing steviol glycoside is consumed, the sensory characteristics are that the initial sweetness is not very strong, and a bitter taste is felt later. The inventors have surprisingly found that the sensory characteristics of such a beverage containing steviol glycoside are improved by using a raw material obtained by a fruit freeze-grinding and soaking method. The present invention is based on this finding.

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

[10] The method according to any one of [1] to [9], comprising immersing in an alcohol solution having a concentration of 15 to 100 v / v % to obtain an immersion liquid.

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

[10] , comprising freezing citrus fruits, pome fruits or stone fruits to obtain a frozen product.

[12] A beverage comprising an alcohol soaked solution of one or more frozen and finely ground fruits and vegetables, and steviol glycosides.

[13] The beverage according to

[12] , having an alcohol content of 0.1 to 40 v / v%.

[14] The beverage according to

[12] or

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

[15] The beverage according to any one of

[12] to

[14] , having a sweetness intensity of 0.1 to 20.

[16] The beverage according to any one of

[12] to

[15] , having a pH of 2.0 to 4.6.

[17] The beverage according to any one of

[12] to

[16] , which is a beverage having a citrus flavor, a pome fruit flavor, a stone fruit flavor, a berry flavor, a cereal flavor, a tropical and subtropical fruit flavor, a fruit-like vegetable flavor, a root vegetable flavor, a leafy vegetable flavor, a fruit vegetable flavor, a spicy vegetable and a garnish flavor, an energy drink flavor, a coffee flavor, a tea flavor, a cocoa flavor, a cola flavor, a dessert flavor, or a dairy drink flavor.

[18] The beverage according to any one of

[12] to

[17] , which is a packaged beverage. Effect of the Invention

[0009] According to one aspect of the present invention, there is provided a method for producing a novel beverage having good taste quality. According to another aspect of the present invention, there is provided a novel beverage having good taste quality. According to a preferred aspect of the present invention, there is provided a method for producing a novel beverage or a beverage having an improved overall sweetness including the top taste and an improved bitterness in the latter part of the taste. [Brief description of the drawings]

[0010] [Figure 1]FIG. 1 is a diagram illustrating the sensory characteristics of the present invention. When a beverage containing steviol glycoside is put into the mouth, the sweetness is felt first, and after the sweetness reaches its peak (top), the sweetness fades over time. In the area enclosed by the dashed line in FIG. 1 (the latter part of the range after the top), it was confirmed that the beverage containing steviol glycoside has a bitter taste stronger than its sweetness. On the other hand, according to the method of some embodiments of the present invention and the beverage obtained thereby, the overall sweetness including the top and the bitterness in the latter part are improved, and a natural sweetness can be felt. 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. All documents cited in this specification, as well as published publications, patent publications and other patent documents, are hereby incorporated by reference.

[0012] 1. Beverage manufacturing method As one aspect, the present invention provides a method for producing the following beverage (hereinafter also referred to as the "production method of the present invention"). A method for producing a product according to one aspect of the present invention comprises the steps of: Freezing one or more kinds selected from the group consisting of fruits and vegetables to obtain a frozen product; pulverizing the frozen product to obtain a finely pulverized product; immersing the finely pulverized material in an alcohol solution having a concentration capable of extracting one or more of the raw material components to obtain an alcohol immersion liquid; and Blending the alcohol soaking solution and steviol glycoside into a beverage; The beverage obtained by the method according to one aspect of the present invention may be a non-alcoholic beverage or an alcoholic beverage.

[0013] In this specification, a non-alcoholic beverage refers to a beverage with an alcohol content of 0.05 v / v% or less. In this specification, an alcoholic beverage refers to a beverage with an alcohol content of more than 0.05 v / v%, and alcohol here refers to ethyl alcohol (ethanol) unless otherwise specified. The alcohol content is not particularly limited. Beverages according to some embodiments of the present invention have an alcohol content of 0.1 to 40 v / v%. In this specification, the alcohol content is expressed as a percentage based on volume / volume (v / v%). The alcohol content of a beverage can be measured by a method specified by the Japan Regional Taxation Bureau. For example, it can be measured by a vibration type density meter. Specifically, a sample is prepared by removing the carbon dioxide gas from the beverage using filtration or ultrasonic waves, the sample is then distilled, the density of the resulting distillate is measured at 15°C, and the density is calculated using the "Table 2: Alcohol content, density (15°C) and specific gravity (15 / 15°C) conversion table" in the appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Ordinance 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.

[0014] According to the manufacturing method of a preferred embodiment of the present invention, a novel steviol glycoside-containing beverage is provided in which the unique taste quality of steviol glycoside contained in the beverage is improved, and the overall sweetness including the top and the bitterness in the latter half are improved. As demonstrated in the examples in this specification, such an improvement in taste quality was not obtained with ordinary fruit juice (e.g., concentrated reconstituted fruit juice), and was observed only when an alcohol soaking solution was used. From this, the effect of the preferred embodiment of the present invention was an unexpected effect. Although not wishing to be bound by theory, it is presumed that the improvement in taste quality was brought about by the synergistic effect of the alcohol soaking solution and steviol glycoside. Since the amount of fruit juice used in the examples was significantly greater than the amount of fruit-derived components in the alcohol soaking solution, almost no improvement in taste quality was observed, it is considered that the same effect as the present invention cannot be obtained even if the amount of fruit juice added is increased.

[0015] In the method according to one embodiment of the present invention, one or more selected from the group consisting of fruits and vegetables are frozen to obtain a frozen product. The fruits and vegetables are not particularly limited, and various kinds can be used. For example, fruits that can be used include citrus fruits (mandarin oranges, hassaku oranges, iyokan oranges, navel oranges, Valencia oranges, hyuganatsu oranges, kiyomi oranges, ponkan oranges, pomelo oranges, grapefruits, lemons, shikuwasa, tangor oranges, natsumikan oranges, sweet summer oranges, sudachi oranges, kabosu oranges, daidai oranges, sambokan oranges, oroblanco oranges, limes, yuzu, kumquats, and the like), pome fruits (apples, Japanese pears, Western pears, persimmons, loquats, pomegranates, quince, and the like), stone fruits (peaches, plums, nectarines, cherries, plums, apricots, and the like), berries (grapes, figs, and the like), cereals (chestnuts, almonds, pistachios, cashew nuts, and the like), tropical and subtropical fruits (pineapples, bananas, papayas, lychees, kiwifruits, mangoes, and the like), and fruit-like vegetables (strawberries, melons, watermelons, papayas, and the like). Alternatively, akebia, atemoya, avocado, olive, blackberry, blueberry, raspberry, currant, tangelo, cherimoya, durian, jujube, date palm, mangosteen, bayberry, haskap, avocado, passion fruit, acerola, kiwano, guava, gumi, pitaya, loquat, longan, white sapote, melon, quince, coconut, star fruit, etc. can be used. Examples of vegetables that can be used include root vegetables (such as carrots, beets, and sweet potatoes), leafy vegetables (such as celery, parsley, and watercress), leafy vegetables (spinach, lettuce, and cabbage), fruit vegetables (such as cucumbers, pumpkins, peppers, tomatoes, and sweet corn), herbs (such as mint, lemongrass, coriander, Italian parsley, and rosemary), spices and garnishes (such as ginger, shiso, red pepper, cinnamon, and pepper). Two or more kinds of fruits and vegetables may be used in combination. In a production method according to a preferred embodiment of the present invention, citrus fruits, pome fruits, or stone fruits are frozen to obtain a frozen product, and more preferably, one or more kinds selected from lemons, oranges, mandarins, grapefruits, peaches, grapes, shikuwasa, apples, yuzu, Japanese pears, and Western pears are frozen to obtain a frozen product.As used herein, "fruit" or "vegetable" refers to whole raw fruit or vegetable, including juice and solids, unless otherwise specified.

[0016] Any freezing machine or freezing method may be used for freezing fruits or vegetables as long as they can be finely pulverized by the method described below. For example, any of air freezing, air blast freezing, contact freezing, brine freezing, and freezing methods using liquid nitrogen may be used. From the viewpoint of rapid freezing, a freezing method using liquid nitrogen is preferred.

[0017] The freezing temperature of fruits and vegetables is not particularly limited as long as they are sufficiently frozen and can be finely pulverized by the method described below. Preferably, the freezing temperature may be -40°C or less, -50°C or less, -60°C or less, -70°C or less, -80°C or less, -90°C or less, -100°C or less, -110°C or less, -120°C or less, -130°C or less, -140°C or less, -150°C or less, -160°C or less, -170°C or less, -180°C or less, or -190°C or less. For example, freezing may be performed at -196°C using liquid nitrogen. Alternatively, the freezing temperature is preferably below the brittle temperature of fruits and vegetables. In this specification, the "brittle temperature" refers to the temperature at which an object becomes rapidly brittle (brittle and easily broken) at a low temperature. The brittle temperature of fruits and vegetables can be determined, for example, by the method described in Japanese Patent No. 5154230.

[0018] Fruits and vegetables may be frozen as they are without processing, or may be cut to a predetermined size in advance and then frozen. Fruits and vegetables may be cut whole with inedible parts such as seeds and peels attached, or may be cut after removing inedible parts in advance. Preferably, fruits and vegetables are frozen as they are without processing. By subjecting the fruits and vegetables to the fine grinding and soaking described below with the seeds and peels attached, it is preferable in that the flavor of the whole fruit or vegetable is brought about.

[0019] In the manufacturing method according to one embodiment of the present invention, the frozen product obtained by the above-mentioned method is pulverized to obtain a finely pulverized product. When the frozen product is pulverized, there is no particular limitation as long as the pulverized product can be sufficiently and easily extracted without applying heat. For example, the pulverization can be performed using a freeze pulverizer ("Rinrex Mill" manufactured by Hosokawa Micron Corporation). The average particle size of the finely pulverized product obtained by pulverizing the frozen product is preferably about 200 μm or less (or 1 to 200 μm), more preferably about 100 μm or less (or 1 to 100 μm), when measured by the method described in the Examples. When the average particle size is shown for the finely pulverized product in this specification, it means the median size (particle size corresponding to 50% of the sieve distribution curve) unless otherwise specified.

[0020] In one embodiment of the present invention, the finely ground product obtained by the above method is immersed in alcohol having a concentration capable of extracting one or more of the raw material components to obtain an alcohol immersion liquid (hereinafter, also referred to as "frozen-ground immersion liquor" in this specification). In this specification, the "alcohol solution having a concentration capable of extracting one or more of the raw material components" is not particularly limited as long as it is an alcohol solution having a concentration capable of extracting one or more of the components (e.g., aroma components) of the fruit or vegetable used as the raw material.

[0021] The alcohol used for immersion is not particularly limited as long as it has a concentration capable of extracting one or more of the raw material components as described above. For example, an alcohol concentration of about 15 to about 100 v / v% can be used. Preferably, it can be about 20 to about 70 v / v% or about 30 to about 60 v / v%. Examples of such alcohol include sake, shochu, whiskey, brandy, raw material alcohol, and spirits (grain spirits, neutral spirits). In addition, by changing the alcohol concentration of the alcohol solution used for immersion, the type and amount of aroma components and efficacious components extracted into the alcohol solution can be changed. Specifically, when fruits (particularly citrus fruits, especially grapefruit and lemon) are used, the alcohol concentration can be about 20 v / v% or more, preferably about 30 v / v% or more, for example about 40 v / v% from the viewpoint of providing a sufficient flavor, and can be preferably about 60 v / v% or less from the viewpoint of preventing undesirable tastes (e.g., bitterness) and odors (e.g., mold odor). Alternatively, when stone fruits (particularly peaches) are used, the alcohol concentration can be about 20 v / v% or more, preferably about 25 v / v% or more from the viewpoint of providing a sufficient flavor, and can be preferably about 60 v / v% or less, more preferably about 40 v / v% or less from the viewpoint of preventing undesirable tastes (e.g., bitterness) and odors (e.g., mold odor).

[0022] The soaking ratio and soaking time when soaking can be appropriately determined depending on the type of material, the particle size of the finely pulverized product, the type or amount of the component to be extracted, the desired extraction efficiency, etc. The soaking ratio is generally about 1 g to about 500 g, preferably about 5 g to about 300 g, and more preferably about 10 g to about 200 g of the frozen finely pulverized product per 1 L of alcohol solution. The soaking time is generally preferably about half a day to several months, and in the case of citrus fruits, it is preferably about 1 day to about 3 days, and in the case of stone fruits such as plums, it may be several months.

[0023] By adjusting the conditions for soaking, the amount of components contained in the soaking liquid and the aroma can be adjusted. For example, by extending the soaking time or increasing the amount of fruit soaked, the amount of components contained in the soaking liquid can be increased and the aroma can be strengthened. Therefore, by changing the soaking conditions depending on the raw material, it is possible to maintain a stable quality in the resulting alcohol soaking liquid or a beverage using the same.

[0024] The alcohol soaking liquid can be obtained from the leachate after the extraction step as is or by filtering to remove solids. Filtration can be performed by any conventional means used for similar purposes in this field, such as a method using diatomaceous earth. The obtained alcohol soaking liquid may be subjected to additional treatment such as distillation, if necessary.

[0025] The manufacturing method according to a preferred embodiment of the present invention further includes centrifuging the alcohol soaked liquid before blending it with the beverage. Centrifugation is preferable because it improves the overall sweetness of the beverage, including the top, and the bitterness in the latter part. Centrifugation can be performed by a method commonly used in the art, and is not particularly limited as long as it can sufficiently separate the liquid and solids and remove the solids. For example, centrifugation can be performed using a "disk centrifuge (model: BRPX617S)" manufactured by Alfa Laval. The conditions of centrifugation are not particularly limited, and can be performed, for example, at 3000 to 5000 rpm for about 10 to 60 minutes. The temperature during centrifugation is also not particularly limited, and may be performed, for example, at room temperature.

[0026] In a production method according to one embodiment of the present invention, an alcohol soaking liquid and a steviol glycoside are blended into a beverage. The blending method is not particularly limited as long as a beverage containing an alcohol soaking liquid and a steviol glycoside is obtained. The alcohol soaking liquid and the steviol glycoside may be added separately to a beverage base (e.g., water or carbonated water), or may be added simultaneously, or either may be added first. Alternatively, the steviol glycoside may be added to the alcohol soaking liquid before filtration, followed by filtration, and then the resulting product may be added to the beverage.

[0027] <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. Most 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.

[0028] In the present invention, steviol glycosides are used. The steviol glycosides are not particularly limited, but examples thereof include stevioside, rebaudioside A (hereinafter, rebaudioside may be abbreviated as Reb), rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, steviol monoside, steviolbioside, and rubusoside. In one embodiment of the invention, one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, steviol monoside, steviolbioside, and rubusoside are used. In a preferred embodiment of the production method of the present invention, the steviol glycoside comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, and rebaudioside O. In another preferred embodiment of the production method of the present invention, the steviol glycoside comprises one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside. In a further preferred embodiment of the production method of the present invention, the steviol glycoside comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. The steviol glycoside used in the present invention may be directly extracted from Stevia, or may be obtained by chemically or biochemically adding one or more sugar molecules such as glucose to a compound having a different structure contained in a Stevia extract.

[0029] The amount of steviol glycoside to be blended is not particularly limited, but is preferably 3 mg / 1000 ml or more relative to the beverage. Blending in an amount of 3 mg / 1000 ml or more provides a beverage with good overall sweetness including the top taste and bitterness in the latter stages. In some embodiments of the present invention, the blending amount of one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside is 3 mg / 1000 ml or more, 3 to 1000 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 1000 mg / 1000 ml, 3 to 1000 mg / 1000 ml, 3 to 1000 mg / 1000 ml, 3 to 200 mg / 1000 ml, 3 to 200 mg / 1000 ml, 3 to 300 mg / 1000 ml, 3 to 400 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 1000 mg / 1000 ml, 3 to 100 mg / 1000ml, 3~550mg / 1000ml, 3~500mg / 1000ml, 3~400mg / 1000ml, 3~300mg / 1000ml, 3~200mg / 1000ml, 3~100mg / 1000ml, 5~1000mg / 10 00ml, 5~900mg / 1000ml, 5~800mg / 1000ml, 5~700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~ 300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~ 600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~ 1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 2 0~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg / 1000ml, 30~800mg / 1000ml,30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml , 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 100 0ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~30 0mg / 1000ml, 100~200mg / 1000ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000m l, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000mg / 1000ml, 300~900mg / 1000ml, 300~800 mg / 1000ml, 300-700mg / 1000ml, 300-600mg / 1000ml, 300-550mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml, or 400-500mg / 1000ml. When two or more types of steviol glycosides are blended, the total amount means the total amount. Preferably, the blend amount of the one or more types of steviol glycosides is 5-900mg / 1000ml,It may be 10 to 800 mg / 1000 ml or 50 to 700 mg / 1000 ml.

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

[0031] In some embodiments of the present invention, the production method includes blending rebaudioside A into a beverage, and the blending amount of rebaudioside A is 3 to 1000 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 550 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 400 mg / 1000 ml, 3 to 300 mg / 1000 ml, 3 to 200 mg / 1000 ml, 3 to 100 mg / 1000 ml, 5 to 1000 mg / 1000 ml, 5 to 900 mg / 1000 ml, 5~800mg / 1000ml, 5~700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~10 0mg / 1000ml, 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 1 0~400mg / 1000ml, 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 100 0ml, 20~600mg / 1000ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg 30~3 00mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml,50~550mg / 1000ml, 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~10 0mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~60 0mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200 mg / 1000ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600 mg / 1000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~550m g / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml, or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the amount of rebaudioside A may be 5-900mg / 1000ml, 10-800mg / 1000ml, or 50-700mg / 1000ml.

[0032] In some embodiments of the present invention, the production method includes blending rebaudioside D into a beverage, and the blending amount of rebaudioside D is 3 to 1000 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 550 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 400 mg / 1000 ml, 3 to 300 mg / 1000 ml, 3 to 200 mg / 1000 ml, 3 to 100 mg / 1000 ml, 5 to 1000 mg / 1000 ml, 5 to 900 mg / 1000 ml, 5~800mg / 1000ml, 5~700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~10 0mg / 1000ml, 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 1 0~400mg / 1000ml, 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 100 0ml, 20~600mg / 1000ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg 30~3 00mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml,50~550mg / 1000ml, 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~10 0mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~60 0mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200 mg / 1000ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600 mg / 1000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~550m g / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml, or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the amount of rebaudioside D may be 5-900mg / 1000ml, 10-800mg / 1000ml, or 50-700mg / 1000ml.

[0033] In some embodiments of the present invention, the production method includes blending rebaudioside M into a beverage, and the blending amount of rebaudioside M is 3 to 1000 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 550 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 400 mg / 1000 ml, 3 to 300 mg / 1000 ml, 3 to 200 mg / 1000 ml, 3 to 100 mg / 1000 ml, 5 to 1000 mg / 1000 ml, 5 to 900 mg / 1000 ml, 5~800mg / 1000ml, 5~700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~10 0mg / 1000ml, 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 1 0~400mg / 1000ml, 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 100 0ml, 20~600mg / 1000ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg 30~3 00mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml,50~550mg / 1000ml, 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~10 0mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~60 0mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200 mg / 1000ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600 mg / 1000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000 mg / 1000ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~550m g / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml, or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the amount of rebaudioside M may be 5-900mg / 1000ml, 10-800mg / 1000ml, or 50-700mg / 1000ml.

[0034] In some embodiments of the present invention, the production method includes blending one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M into a beverage, the total blending amount being 5 to 1000 mg / 1000 ml, 5 to 900 mg / 1000 ml, 5 to 800 mg / 1000 ml, 5 to 700 mg / 1000 ml, 5 to 600 mg / 1000 ml, 5 to 550 mg / 1000 ml, 5 to 500 mg / 1000 ml, 5 to 400 mg / 1000 ml, 5 to 300 mg / 1000 ml, 5 to 200 mg / 1000 ml, 5 to 100 mg / 1000 ml, or 5 to 150 mg / 1000 ml. , 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1 000ml, 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~60 0mg / 1000ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg / 1000ml, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 100 0ml, 30~200mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550m g / 1000ml, 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml,100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml, 100~550mg / 1000ml, 1 00~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml, 200 ~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200 ~600mg / 1000ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~3 The amount of the active ingredient may be 00mg / 1000ml, 300-1000mg / 1000ml, 300-900mg / 1000ml, 300-800mg / 1000ml, 300-700mg / 1000ml, 300-600mg / 1000ml, 300-550mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml, or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the total amount of one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, or 50 to 700 mg / 1000 ml.

[0035] The amount of the alcohol immersion liquid is not particularly limited, but is preferably 0.001 to 20% in terms of the pure alcohol ratio to the beverage. In this specification, the "pure alcohol ratio of the alcohol immersion liquid to the beverage" is the volume ratio of the amount of alcohol derived from the alcohol immersion liquid to the total amount of alcohol in the beverage. For example, it can be obtained by the method described in the examples of this specification. The alcohol content other than the alcohol immersion liquid can be prepared using sake, shochu, whiskey, brandy, raw material alcohol, or spirits (grain spirits, neutral spirits), etc. It is preferable that the amount of the alcohol immersion liquid is 20% or less in terms of the pure alcohol ratio to the beverage, because the strength of the fruit or vegetable flavor is moderate and the sweetness can also be felt moderately. In some embodiments of the present invention, the amount of alcoholic soaking liquid is, in terms of the pure alcohol ratio to the beverage, 0.005-20%, 0.005-19%, 0.005-18%, 0.005-17%, 0.005-16%, 0.005-15%, 0.01-20%, 0.01-19%, 0.01-18%, 0.01-17%, 0.01-16%, 0.01-15%, 0.05-20%, 0.05-19%, 0.05-18%, 0.05-17%, 0.05-16%, 0.05-15%, 0. It may be 1-20%, 0.1-19%, 0.1-18%, 0.1-17%, 0.1-16%, 0.1-15%, 0.5-20%, 0.5-19%, 0.5-18%, 0.5-17%, 0.5-16%, 0.5-15%, 1-20%, 1-19%, 1-18%, 1-17%, 1-16%, 1-15%, 5-20%, 5-19%, 5-18%, 5-17%, 5-16%, 5-15%, 10-20%, 10-19%, 10-18%, 10-17%, 10-16% or 10-15%. It is preferably 0.01-18%, 0.1-17% or 0.1-16%. Alternatively, the ratio of the alcoholic soaking liquid contained in the beverage may be 0.01 to 100 ml / 1000 ml, 0.05 to 50 ml / 1000 ml, or 0.1 to 25 ml / 1000 ml by volume.

[0036] The manufacturing method according to some embodiments of the present invention further includes blending straight fruit juice (squeezed fruit juice) or concentrated fruit juice into the beverage. In this specification, "straight fruit juice or concentrated fruit juice" means fruit juice blended separately from the frozen crushed and infused liquor of fruit or vegetable. The concentrated fruit juice may be prepared by either a heat concentration method or a freeze concentration method. Blending straight fruit juice or concentrated fruit juice is preferable because it enhances the taste of fruit. The content of fruit juice in the beverage according to one embodiment of the present invention may be 0.1 to 5%, 0.5 to 4%, or 1 to 3% in terms of fruit juice ratio. In this specification, the "fruit juice ratio" refers to a relative concentration when the straight fruit juice obtained by squeezing fruit is taken as 100%, and can be converted based on the standard of sugar refractometer reading (°Bx) or acidity standard (%) shown in the JAS standard (Japanese Agricultural Standard for Fruit Drinks).

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

[0038] Specifically, it can be calculated using the following conversion formula from the amount of fruit juice (g) contained in 100 mL of beverage and the concentration ratio of the fruit juice calculated from the sugar refractometer reading standard (°Bx) or acidity standard (%). [Fruit juice ratio (%)] = [Fruit juice content (g)] × [Concentration ratio] / 100mL × 100 For example, the JAS standard for orange juice is Bx11°, so if concentrated orange juice with Bx55° is blended at 6.0 wt% in the beverage, the juice percentage will be 30%. Note that when converting the juice percentage of fruit juice based on the JAS standard sugar refractometer reading, the sugar refractometer readings of sugars, honey, etc. added to the fruit juice are to be excluded.

[0039] The production method according to some embodiments of the present invention further includes blending a low-intensity sweetener or a high-intensity sweetener other than steviol glycoside. By blending various low-intensity sweeteners or high-intensity sweeteners other than steviol glycoside, it is possible to adjust the taste quality and the calories. The low-intensity sweeteners or high-intensity sweeteners other than steviol glycoside that can be blended will be described in detail in the section "2. Beverage containing steviol glycoside and frozen-pulverized infused liquor of fruits and / or vegetables" below.

[0040] The manufacturing method according to some embodiments of the present invention may include a packaging step and a subsequent sterilization step. The packaging step may be carried out by any known method. When heat sterilization is carried out after packaging, the type of heat sterilization is not particularly limited, and may be carried out by using a conventional method such as UHT sterilization and retort sterilization. The temperature of the heat sterilization step is not particularly limited, and may be, for example, 50 to 130°C, preferably 50 to 120°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, may be carried out without any problem.

[0041] Exemplary embodiments of the beverage of the present invention Exemplary embodiments of the beverage of the present invention are shown below, but the present invention is not limited to the following embodiments. In one embodiment of the present invention, freezing one or more fruits selected from the group consisting of lemons, oranges, mandarin oranges, grapefruits, peaches, grapes, shekwasha (citrus fruit), apples, yuzu citrus fruits, Japanese pears, and Western pears to obtain a frozen product; pulverizing the frozen product to obtain a finely pulverized product; immersing the finely pulverized material in an alcohol solution having a concentration of 15 to 100 v / v % to obtain an alcohol immersion solution; and blending the alcohol soaked solution with one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside into a beverage; A method for producing a beverage is provided, comprising:

[0042] In one embodiment of the present invention, freezing one or more fruits selected from the group consisting of citrus fruits, pome fruits and stone fruits to obtain a frozen product; pulverizing the frozen product to obtain a finely pulverized product; immersing the finely pulverized material in an alcohol solution having a concentration of 15 to 100 v / v % to obtain an alcohol immersion solution; and blending the alcohol soaked solution with one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside into a beverage; Including, The method for producing a beverage is provided, wherein the blending amount of the one or more steviol glycosides is 3 mg / 1000 ml or more, or 10 to 800 mg / 1000 ml, of the beverage.

[0043] In one embodiment of the present invention, freezing one or more fruits selected from the group consisting of citrus fruits, pome fruits and stone fruits to obtain a frozen product; pulverizing the frozen product to obtain a finely pulverized product; immersing the finely pulverized material in an alcohol solution having a concentration of 15 to 100 v / v % to obtain an alcohol immersion solution; and blending the alcohol soaked solution with one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside into a beverage; Including, The method for producing a beverage is provided, wherein the blending amount of the alcoholic soaking liquid is 0.001 to 20% in terms of pure alcohol ratio relative to the beverage.

[0044] 2. A beverage containing steviol glycosides and an alcoholic infusion solution of frozen, finely ground fruit and / or vegetables In another aspect, the present invention provides the following beverage (hereinafter also referred to as "the beverage of the present invention (or the beverage of the present invention)"). A beverage according to one embodiment of the present invention is a beverage comprising a soaking liquid of one or more frozen finely ground fruits and vegetables and steviol glycosides. The beverage according to one embodiment of the present invention may be a non-alcoholic beverage or an alcoholic beverage.

[0045] In this specification, "an alcoholic soaking solution of one or more frozen finely pulverized products selected from the group consisting of fruits and vegetables" means a soaking solution obtained by freezing one or more products selected from the group consisting of fruits and vegetables, pulverizing the frozen products, and then soaking the frozen products in an alcoholic solution. Therefore, the soaking solution used in some embodiments of the present invention may be obtained according to "1. Method for producing beverages" in this specification, or may be obtained by other methods. For example, it may be obtained based on the method described in Japanese Patent No. 4892348. In a preferred embodiment of the present invention, the soaking solution is obtained according to "1. Method for producing beverages" in this specification.

[0046] Beverages according to one aspect of the invention may include a steeping liquid of frozen pulverulent products of various fruits or vegetables. In some embodiments of the present invention, beverages may be made from citrus fruits (such as mandarin oranges, hassaku oranges, iyokan oranges, navel oranges, Valencia oranges, hyuganatsu oranges, kiyomi oranges, ponkan oranges, pomelo oranges, grapefruits, lemons, shikuwasa oranges, tangor oranges, natsumikan oranges, sweet summer oranges, sudachi oranges, kabosu oranges, daidai oranges, sambokan oranges, oroblanco oranges, limes, yuzu oranges, and kumquats), pome fruits (such as apples, Japanese pears, Western pears, persimmons, loquats, pomegranates, and quince), stone fruits (such as peaches, plums, nectarines, cherries, plums, and apricots), berries (such as grapes and figs), cereals (such as chestnuts, almonds, pistachios, and cashew nuts), tropical and subtropical fruits (such as pineapples, bananas, papayas, lychees, kiwi fruits, and mangoes), and fruit-like vegetables (such as strawberries, melons, watermelons, and papayas). Alternatively, akebia, atemoya, avocado, olive, blackberry, blueberry, raspberry, currant, tangelo, cherimoya, durian, jujube, date palm, mangosteen, bayberry, haskap, avocado, passion fruit, acerola, kiwano, guava, gumi, pitaya, loquat, longan, white sapote, melon, quince, coconut, star fruit, etc. can be used. The beverages include soaking liquids of frozen and finely ground root vegetables (such as carrots, beets, and sweet potatoes), leafy stem vegetables (such as celery, parsley, and watercress), leafy vegetables (such as spinach, lettuce, and cabbage), fruit vegetables (such as cucumbers, pumpkins, peppers, tomatoes, and sweet corn), herbs (such as mint, lemongrass, coriander, Italian parsley, and rosemary), or spices and garnishes (such as ginger, shiso, red pepper, cinnamon, and pepper). In the beverages according to the preferred embodiments of the present invention, soaking liquids of citrus fruits, pome fruits, or stone fruits are used, more preferably one or more soaking liquids selected from lemons, oranges, mandarins, grapefruits, peaches, grapes, shikuwasa, apples, yuzu, Japanese pears, and Western pears are used. The soaking liquid may be a combination of soaking liquids of multiple frozen and finely ground products.The soaking liquid may contain the frozen pulverized material, or may be one from which solids have been removed by filtration. The content of the soaking liquid is not particularly limited, and may be the same as the blending amount described in "1. Method for producing beverages" of this specification.

[0047] The content of steviol glycoside is not particularly limited, but is preferably 3 mg / 1000 ml or more relative to the beverage. By containing 3 mg / 1000 ml or more, a beverage having a good overall sweetness including the top and a good bitterness in the latter half is provided. In some embodiments of the present invention, the content of one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside is 3 mg / 1000 ml or more, 3 to 1000 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 1000 mg / 1000 ml, 3 to 1000 mg / 1000 ml, 3 to 1000 mg / 1000 ml, 3 to 200 mg / 1000 ml, 3 to 200 mg / 1000 ml, 3 to 300 mg / 1000 ml, 3 to 400 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 500 mg / 1000 ml, 3 to 600 mg / 1000 ml, 3 to 700 mg / 1000 ml, 3 to 800 mg / 1000 ml, 3 to 900 mg / 1000 ml, 3 to 1000 mg / 1000 ml, 3 to 1000 mg / 100 mg / 1000ml, 3~550mg / 1000ml, 3~500mg / 1000ml, 3~400mg / 1000ml, 3~300mg / 1000ml, 3~200mg / 1000ml, 3~100mg / 1000ml, 5~1000mg / 10 00ml, 5~900mg / 1000ml, 5~800mg / 1000ml, 5~700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~ 300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~1000mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~ 600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~ 1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 2 0~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg / 1000ml, 30~800mg / 1000ml,30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~200mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml , 50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 100 0ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~30 0mg / 1000ml, 100~200mg / 1000ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000m l, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000mg / 1000ml, 300~900mg / 1000ml, 300~800 mg / 1000ml, 300-700mg / 1000ml, 300-600mg / 1000ml, 300-550mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml, or 400-500mg / 1000ml. When two or more types of steviol glycosides are contained, the total amount means the total amount. Preferably, the content of the one or more types of steviol glycosides is 5-900mg / 1000ml,The content of steviol glycosides in the beverage may be calculated from the amounts of the raw materials, or may be measured using a known analytical method such as liquid chromatography, and is preferably measured by the HPLC method in accordance with JECFA (2010).

[0048] In some embodiments of the present invention, the beverage may have a rebaudioside A content of 3-1000mg / 1000ml, 3-900mg / 1000ml, 3-800mg / 1000ml, 3-700mg / 1000ml, 3-600mg / 1000ml, 3-550mg / 1000ml, 3-500mg / 1000ml, 3-400mg / 1000ml, 3-300mg / 1000ml, 3-200mg / 1000ml, 3-100mg / 1000ml, 5-1000mg / 1000ml, 5-900mg / 1000ml, 5-800mg / 1000ml, 5- 700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~100 0mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10 ~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000 ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg 30~2 00mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100 ~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml, 1 00~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000m l, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000mg / 100 0ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~550mg / 10 In a preferred embodiment of the present invention, the content of rebaudioside A may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, 400 to 700 mg / 1000 ml, 400 to 600 mg / 1000 ml, 400 to 550 mg / 1000 ml, or 400 to 500 mg / 1000 ml. In a preferred embodiment of the present invention, the content of rebaudioside A may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, or 50 to 700 mg / 1000 ml.

[0049] In some embodiments of the present invention, the beverage may have a rebaudioside D content of 3-1000mg / 1000ml, 3-900mg / 1000ml, 3-800mg / 1000ml, 3-700mg / 1000ml, 3-600mg / 1000ml, 3-550mg / 1000ml, 3-500mg / 1000ml, 3-400mg / 1000ml, 3-300mg / 1000ml, 3-200mg / 1000ml, 3-100mg / 1000ml, 5-1000mg / 1000ml, 5-900mg / 1000ml, 5-800mg / 1000ml, 5- 700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~100 0mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10 ~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000 ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg 30~2 00mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100 ~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml, 1 00~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000m l, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000mg / 100 0ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~550mg / 10 In a preferred embodiment of the present invention, the content of rebaudioside D may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, 10 to 800 mg / 1000 ml, 200 to 500 mg / 1000 ml, 300 to 500 mg / 1000 ml, 300 to 400 mg / 1000 ml, 400 to 1000 mg / 1000 ml, 400 to 900 mg / 1000 ml, 400 to 800 mg / 1000 ml, 400 to 700 mg / 1000 ml, 400 to 600 mg / 1000 ml, 400 to 550 mg / 1000 ml, or 400 to 500 mg / 1000 ml. In a preferred embodiment of the present invention, the content of rebaudioside D may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, or 50 to 700 mg / 1000 ml.

[0050] In some embodiments of the present invention, the beverage may have a rebaudioside M content of 3-1000mg / 1000ml, 3-900mg / 1000ml, 3-800mg / 1000ml, 3-700mg / 1000ml, 3-600mg / 1000ml, 3-550mg / 1000ml, 3-500mg / 1000ml, 3-400mg / 1000ml, 3-300mg / 1000ml, 3-200mg / 1000ml, 3-100mg / 1000ml, 5-1000mg / 1000ml, 5-900mg / 1000ml, 5-800mg / 1000ml, 5- 700mg / 1000ml, 5~600mg / 1000ml, 5~550mg / 1000ml, 5~500mg / 1000ml, 5~400mg / 1000ml, 5~300mg / 1000ml, 5~200mg / 1000ml, 5~100mg / 1000ml, 10~100 0mg / 1000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10 ~300mg / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000 ml, 20~550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg 30~2 00mg / 1000ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml,50~500mg / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100 ~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml, 100~700mg / 1000ml, 100~600mg / 1000ml, 1 00~550mg / 1000ml, 100~500mg / 1000ml, 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml, 200~1000mg / 1000ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 1000m l, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 1000ml, 300~1000mg / 100 0ml, 300~900mg / 1000ml, 300~800mg / 1000ml, 300~700mg / 1000ml, 300~600mg / 1000ml, 300~550mg / 10 In a preferred embodiment of the present invention, the content of rebaudioside M may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, 10 to 800 mg / 1000 ml, 200 to 500 mg / 1000 ml, 300 to 500 mg / 1000 ml, 300 to 400 mg / 1000 ml, 400 to 1000 mg / 1000 ml, 400 to 900 mg / 1000 ml, 400 to 800 mg / 1000 ml, 400 to 700 mg / 1000 ml, 400 to 600 mg / 1000 ml, 400 to 550 mg / 1000 ml, or 400 to 500 mg / 1000 ml. In a preferred embodiment of the present invention, the content of rebaudioside M may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, or 50 to 700 mg / 1000 ml.

[0051] In some embodiments of the present invention, the beverage has a total content of one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M of 5 to 1000 mg / 1000 ml, 5 to 900 mg / 1000 ml, 5 to 800 mg / 1000 ml, 5 to 700 mg / 1000 ml, 5 to 600 mg / 1000 ml, 5 to 550 mg / 1000 ml, 5 to 500 mg / 1000 ml, 5 to 400 mg / 1000 ml, 5 to 300 mg / 1000 ml, 5 to 200 mg / 1000 ml, 5 to 100 mg / 1000 ml, 10 to 1000 mg / 1000 ml, or 15 to 200 mg / 1000 ml. 000ml, 10~900mg / 1000ml, 10~800mg / 1000ml, 10~700mg / 1000ml, 10~600mg / 1000ml, 10~550mg / 1000ml, 10~500mg / 1000ml, 10~400mg / 1000ml, 10~300m g / 1000ml, 10~200mg / 1000ml, 10~100mg / 1000ml, 20~1000mg / 1000ml, 20~900mg / 1000ml, 20~800mg / 1000ml, 20~700mg / 1000ml, 20~600mg / 1000ml, 20~ 550mg / 1000ml, 20~500mg / 1000ml, 20~400mg / 1000ml, 20~300mg / 1000ml, 20~200mg / 1000ml, 20~100mg / 1000ml, 30~1000mg / 1000ml, 30~900mg / 1000m l, 30~800mg / 1000ml, 30~700mg / 1000ml, 30~600mg / 1000ml, 30~550mg / 1000ml, 30~500mg / 1000ml, 30~400mg / 1000ml, 30~300mg / 1000ml, 30~200mg / 10 00ml, 30~100mg / 1000ml, 50~1000mg / 1000ml, 50~900mg / 1000ml, 50~800mg / 1000ml, 50~700mg / 1000ml, 50~600mg / 1000ml, 50~550mg / 1000ml, 50~500m g / 1000ml, 50~400mg / 1000ml, 50~300mg / 1000ml, 50~200mg / 1000ml, 50~100mg / 1000ml, 100~1000mg / 1000ml, 100~900mg / 1000ml, 100~800mg / 1000ml,100~700mg / 1000ml, 100~600mg / 1000ml, 100~550mg / 1000ml, 100~500mg / 1000ml , 100~400mg / 1000ml, 100~300mg / 1000ml, 100~200mg / 1000ml, 200~1000mg / 1000 ml, 200~900mg / 1000ml, 200~800mg / 1000ml, 200~700mg / 1000ml, 200~600mg / 100 0ml, 200~550mg / 1000ml, 200~500mg / 1000ml, 200~400mg / 1000ml, 200~300mg / 100 0ml, 300-1000mg / 1000ml, 300-900mg / 1000ml, 300-800mg / 1000ml, 300-700mg / 1000ml, 300-600mg / 1000ml, 300-550mg / 1000ml, 300-500mg / 1000ml, 300-400mg / 1000ml, 400-1000mg / 1000ml, 400-900mg / 1000ml, 400-800mg / 1000ml, 400-700mg / 1000ml, 400-600mg / 1000ml, 400-550mg / 1000ml or 400-500mg / 1000ml. In a preferred embodiment of the present invention, the total content of one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M may be 5 to 900 mg / 1000 ml, 10 to 800 mg / 1000 ml, or 50 to 700 mg / 1000 ml.

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

[0053] 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 / cm 2 , 1.5~4.0kgf / cm 2 , 1.5~3.5kgf / cm 2 , 1.5~3.0kgf / cm 2 , 1.5~2.5kgf / cm 2 , 1.5~2.0kgf / cm 2 , 2.0~5.0kgf / cm 2 , 2.0~4.5kgf / cm 2 , 2.0~4.0kgf / cm 2 , 2.0~3.5kgf / cm 2, 2.0~3.0kgf / cm 2 , 2.0~2.5kgf / cm 2 , 2.2~5.0kgf / cm 2 , 2.2~4.5kgf / cm 2 , 2.2~4.0kgf / cm 2 , 2.2~3.5kgf / cm 2 , 2.2~3.3kgf / cm 2 , 2.2~3.2kgf / cm 2 , 3.0~5.0kgf / cm 2 , 2.3~4.5kgf / cm 2 , 2.3~4.0kgf / cm 2 , 2.3~3.5kgf / cm 2 , 2.3~3.2kgf / cm 2 , 2.0~5.0kgf / cm 2 , 3.0~4.5kgf / cm 2 , 3.0~4.0kgf / cm 2 , 3.0~3.5kgf / cm 2 , 1.1~2.4kgf / cm 2 , 1.2~2.3kgf / cm 2 , 1.3~2.2kgf / cm 2 or 1.4~2.1kgf / cm 2 The gas content in a sparkling beverage can be specified by 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.

[0054] The flavor of the beverage in some embodiments of the present invention is not particularly limited and can be adjusted to various flavors. For example, the beverage in some embodiments of the present invention can be flavored with citrus fruits (mandarin orange, hassaku orange, iyokan orange, navel orange, Valencia orange, hyuganatsu, kiyomi, ponkan, pomelo, grapefruit, lemon, shikuwasa, yuzu, kumquat, etc.), pome fruits (apple, Japanese pear, Western pear, persimmon, loquat, pomegranate, quince, etc.), stone fruits (peach, plum, nectarine, plum, apricot, etc.), berry fruits (grape, fig, etc.), cereals (chestnut, almond, pistachio, cashew, etc.), tropical and subtropical fruits (pineapple, banana, papaya, lychee, kiwi fruit, etc.), and other flavors. The beverage may be flavored with a flavor of fruits and vegetables (such as strawberry, melon, watermelon, and papaya), root vegetables (such as carrot and sweet potato), leafy vegetables (such as celery), fruit vegetables (such as cucumber, pumpkin, tomato, and sweet corn), spices and garnishes (such as ginger, shiso, red pepper, cinnamon, and pepper), energy drink, coffee, tea (such as black tea, green tea, oolong tea, roasted green tea, jasmine tea, and various herbal teas), cocoa, cola, dessert (such as almond jelly), or dairy beverage (such as yogurt and milk). The flavor of the beverage in some embodiments of the present invention may be the same as or different from the flavor of the soaking liquid of the frozen finely ground fruit and / or vegetable that it contains. The flavor of the beverage in some embodiments of the present invention can be adjusted by adding ingredients approved as food additives, such as fruit juice, acidulants, flavorings, plant extracts, milk, and other flavors, or ingredients that are not approved but have a long history of consumption and are generally recognized as safe.

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

[0056] <Sweetness Intensity> In this specification, "sweetness intensity" refers to the strength of sweetness exhibited by a substance. For example, in this specification, if the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness level 1, rebaudioside A, rebaudioside D, and rebaudioside M are all about 300 times sweeter. The numerical value obtained by multiplying these sweetness levels by the concentration of the sweetener in the beverage (w / v% (which can be considered equivalent to w / w% in the case of beverages)) is the sweetness intensity of the beverage. 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 a beverage in some embodiments of the present invention does not have to be derived only from steviol glycoside, and when the beverage contains any sweetener described below, it is the total value including the sweetness intensity derived from these sweeteners. For example, the sweetness of Monk fruit extract is 110-150 (median 130), that of mogroside V is 240-300 (median 270), and that of thaumatin is 2,000. If the sweetness intensity of a sucrose solution per unit concentration Brix 1 is defined as 1, then the sweetness of glucose (glucose) is 0.6-0.7 (median 0.65). The value obtained by multiplying this sweetness by the Brix value of the glucose concentration is the sweetness intensity of the glucose solution. Therefore, if the glucose concentration is Brix 1.5, the sweetness intensity of the glucose solution is 0.65 x 1.5 = 0.975.

[0057] 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, etc. For example, assuming that the sweetness of sucrose is 1, the sweetness of 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. For sweeteners whose relative ratio of sweetness to the sweetness of sucrose, which is 1, is unknown or whose values ​​vary depending on the literature, the relative ratio of sweetness to the sweetness of sucrose, which is 1, may be determined by a sensory test. One example of such a sensory test is to prepare samples by adding sugar to pure water so that the sweetness intensity varies from 3.0 to 5.0 in increments of 0.5, and then select from these samples a sugar-added sample that has a sweetness intensity equivalent to that of an aqueous solution of a sweetener at a specified concentration.

[0058] The sweetness intensity of the beverage 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.

[0059] <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, the 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. The low-intensity sweetener that can be used in the present invention includes, for example, a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharide, high-fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In a preferred embodiment of the present invention, the non-alcoholic or alcoholic beverage contains glucose, fructose, sucrose, high fructose liquid sugar or rare sugars such as psicose (allulose), xylitol and erythritol.

[0060] (High-intensity sweetener) In some embodiments of the present invention, the beverage may further contain a high-intensity sweetener other than 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 a sweetness that is 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.

[0061] 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).

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

[0063] 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 steviol glycosides contained in the beverage 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. In one embodiment of the present invention, when the beverage contains a low-intensity sweetener (e.g., sucrose or high fructose corn syrup), the composition ratio of the total amount of steviol glycosides to the total amount of low-intensity sweeteners contained in the beverage may be, by weight, 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.

[0064] Low-intensity sweeteners such as sucrose and fructose-glucose liquid sugar, which are often used in beverages, have a high energy content, so that the energy (calories) of a non-alcoholic beverage or an alcoholic beverage can be significantly reduced by reducing the content of the low-intensity sweetener. In some embodiments of the present invention, the concentration of the low-intensity sweetener is kept low, so that the beverage has low energy (i.e., low calories), but the combination of the low-intensity sweetener and steviol glycoside provides a sufficient sweetness when ingested. Therefore, the content of the low-intensity sweetener is preferably an amount that provides energy of 100 kcal / 100 ml or less. The energy of a non-alcoholic beverage or an alcoholic beverage according to one embodiment of the present invention can be 5 to 100 kcal / 100 ml, 20 to 80 kcal / 100 ml, or 25 to 70 kcal / 100 ml depending on the embodiment. The energy content of sweet substances and alcohol is either 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.

[0065] The beverage according to some embodiments of the present invention may further include a sour substance. The sour substance is not particularly limited as long as it can impart sourness to the beverage, and examples thereof include ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone, or salts thereof. Examples of salts include sodium citrate and sodium ascorbate. Among these sour substances, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, gluconic acid, acetic acid, or salts thereof are more preferred. These sour substances may be used alone or in combination of two or more.

[0066] The pH is not particularly limited, and may be, for example, 2.0 to 6.5. For example, the pH of the beverage according to some embodiments of the present invention may be 2.0 to 6.0, 2.0 to 5.5, 2.0 to 5.0, 2.0 to 4.6, 3.0 to 4.5, 2.6 to 3.9, 2.7 to 3.8, 2.8 to 3.7, 2.9 to 3.6, or 3.0 to 4.0.

[0067] Beverages according to some embodiments of the present invention may contain appropriate antioxidants (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), colorants, flavorings, etc., as long as the effects of the present invention are not impaired.

[0068] In the manufacturing methods of some embodiments of the present invention, the definitions of "fruits and / or vegetables," "steviol glycosides," and "fruit juice" 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.

[0069] In this specification, 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

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

[0071] [Reference Example] Evaluation of the effect of RebD on the flavor of alcoholic beverages <Sample preparation> Sample solutions were prepared by mixing grain spirits, sweeteners, and water in the amounts shown in Table 1. The raw materials used were as follows: grain spirits (alcohol content 59 v / v%), sugar (sucrose, manufactured by Mitsui Sugar Co., Ltd., "Granulated Sugar GS"), rebaudioside D (RebD): purity 90% or higher, water (reverse osmosis water (RO water)). The sweetness intensity of each sample was adjusted to 8. At that time, the sweetness of sugar (sucrose) was set to 1, and the sweetness of rebaudioside D was set to about 300 times that of sugar. The prepared samples were evaluated by two trained expert panels with free comments. The results are summarized in Table 1. [Table 1]

[0072] [Example A] Examination of the effect of adding frozen crushed lemon soaked liquor Based on the results of the reference example, we evaluated whether the taste quality (the initial sweetness is not very strong, and the bitterness is felt in the latter stages) of a beverage containing rebaudioside D would improve if lemon frozen crushed infusion liquor was added. The sample preparation method, evaluation procedure, and obtained results are summarized below.

[0073] <Sample preparation procedure> I. Preparation of lemon frozen crushed infused liquor Using fresh lemon fruit, a frozen crushed fruit infusion liquor was prepared according to the description in International Publication No. 2006 / 009252. Specifically, fresh lemon fruits were cut into appropriate sizes and frozen using liquid nitrogen at -196°C. The resulting frozen product was put into a freeze grinder and pulverized while still frozen, to obtain a powdered frozen pulverized product with a particle size of approximately 200 μm or less. The particle size was measured by diluting the frozen pulverized product with approximately 20 times the amount of water and measuring the particle size distribution with a laser diffraction particle size distribution measuring device (SALD-3100; Shimadzu Corporation). Next, the frozen pulverized product was immersed in raw alcohol with an alcohol content of 59 v / v%. The resulting immersion liquid was treated using a centrifuge to thoroughly separate the liquid from the solid content, and the solid content was then removed. Through these procedures, a lemon frozen pulverized liquor with an alcohol content of approximately 54 v / v% was obtained.

[0074] II. Preparation of sample beverages Sample solutions were prepared by mixing the lemon frozen crushed infusion liquor or lemon juice prepared in I above with grain spirits, sweetener and water in the amounts shown in Table 2. The raw materials used were as follows: grain spirits (alcohol content 59 v / v%), rebaudioside D (RebD): purity 90% or higher, lemon juice: SA San Miguel's "Frozen concentrated lemon clear juice 400 GPL", water (RO water).

[0075] <Taste evaluation> (Evaluation method) For the samples prepared as described above, four trained expert panelists independently scored the "bitterness and sweetness in the latter half" on a 5-point scale from 1 to 5 according to the following evaluation criteria, and the average was calculated. Here, "bitterness in the latter half" refers to the bitterness in the latter half after the top taste as shown in Figure 1, and "sweetness" refers to the overall sweetness including the top taste. A higher score means that the overall sweetness including the top taste is improved and the bitterness in the latter half is suppressed. In other words, a higher score means that the taste quality is better. (Evaluation Criteria) 1 point: The bitterness in the latter half is bothersome 2 points: The bitterness towards the end is a bit bothersome 3 points: The bitterness towards the end is not noticeable, but the sweetness is weak. 4 points: The bitterness towards the end is not noticeable, and there is some sweetness. 5 points: Has a natural sweetness in the latter stages

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

[0077] (Example B) Examination of the effect of combined use with sugar and fruit juice As in Example A, a sample solution was prepared by mixing grain spirits, a sweetener, and water in the amounts shown in Table 3. The raw materials used were as follows: grain spirits (alcohol content 59 v / v%), sugar (sucrose, manufactured by Mitsui Sugar Co., Ltd., "Granulated Sugar GS"), lemon juice: SA San Miguel's "Frozen concentrated lemon clear juice 400 GPL", rebaudioside D (RebD): purity 90% or higher, water (RO water), lemon frozen crushed infusion liquor (prepared in Example A).

[0078] The samples thus prepared were evaluated by four trained expert panelists for "late bitterness and sweetness" using the same criteria as in Example A. The alcohol content was calculated from the amount of grain spirits and lemon frozen crushed infusion liquor added. The sweetness intensity was calculated from the amount of sweetener added. The results are shown in Table 3. [Table 3]

[0079] Example C: Examination of the effect of additional steps In order to evaluate the effect of the additional process (centrifugation process), the effect of the presence or absence of a centrifugation process during preparation of frozen crushed lemon infusion liquor was compared. Frozen crushed lemon infusion liquor was prepared in the same manner as in Example A, except that the centrifugation process was not performed at the end of the preparation procedure of frozen crushed lemon infusion liquor in Example A. As in Example A, grain spirits, sweetener, and water were mixed to prepare a sample liquid in the amounts shown in Table 4. The raw materials used were as follows: grain spirits (alcohol content 59 v / v%), sugar (sucrose, manufactured by Mitsui Sugar Co., Ltd., "Granulated Sugar GS"), lemon juice: SA San Miguel's "Frozen concentrated lemon clear juice 400 GPL", rebaudioside D (RebD): purity 90% or more, water (RO water), lemon frozen crushed infusion liquor (prepared in Example A).

[0080] The samples thus prepared were evaluated for "aftertaste bitterness and sweetness" by four trained expert panelists using the same criteria as in Example A. The alcohol content was calculated from the amount of grain spirits and lemon frozen crushed infusion liquor added. The sweetness intensity was calculated from the amount of sweetener added. The results are shown in Table 4. [Table 4]

[0081] (Example D) Examination of the effects of different fruits and steviol glycosides As in Example A, a sample solution was prepared by mixing grain spirits, a sweetener, and water in the amounts shown in Table 5. The raw materials used were as follows: grain spirits (alcohol content 59 v / v%), rebaudioside A: purity 95.0% or more, rebaudioside M: purity 96.6%, rebaudioside D (RebD): purity 90% or more, water (RO water), lemon frozen crushed and infused liquor (prepared in Example A). Peach frozen crushed and infused liquor (alcohol content approximately 30 v / v%) was prepared under the conditions described in Example A, except that the fruit was changed from lemon to peach and infused using raw material alcohol with an alcohol content of 30 v / v%.

[0082] The samples thus prepared were evaluated by four trained expert panelists for "late bitterness and sweetness" using the same criteria as in Example A. The alcohol content was calculated from the amount of added grain spirits and frozen crushed lemon and peach infused liquor. The sweetness intensity was calculated from the amount of added sweetener. The results are shown in Table 5. [Table 5]

[0083] (Example E) Examples using various steviol glycosides As in Example A, a sample solution is prepared by mixing grain spirits, sweetener, and water in the amounts shown in Table 6. The raw materials used are as follows: grain spirits (alcohol content 59 v / v%), rebaudioside A: purity 95.0% or higher, rebaudioside M: purity 96.6%, rebaudioside D (RebD): purity 90% or higher, water (RO water), lemon frozen crushed infusion liquor (prepared in the same manner as in Example A). The alcohol content is calculated from the amount of grain spirits and lemon frozen crushed infusion liquor added. The sweetness intensity is calculated from the amount of sweetener added. [Table 6]

[0084] (Example F) Example of using frozen crushed infusion liquor of different fruits As in Example A, a sample solution is prepared by mixing grain spirits, sweetener, and water in the amounts shown in Table 7. The raw materials used are as follows: grain spirits (alcohol content 59 v / v%), rebaudioside D (RebD): purity 90% or higher, water (RO water), and frozen crushed infusion liquor (similar to the method described in Example A, except that grapes or peaches are used instead of lemons, and the alcohol content is approximately 30 v / v%). The alcohol content is calculated from the amount of grain spirits and frozen crushed grape or peach infusion liquor added. The sweetness intensity is calculated from the amount of sweetener added. [Table 7]

Claims

1. Freezing one or more kinds selected from the group consisting of fruits and vegetables to obtain a frozen product; pulverizing the frozen product to obtain a finely pulverized product; The finely pulverized material is immersed in an alcohol solution having a concentration capable of extracting one or more of the raw material components to obtain an alcohol immersion liquid; and Blending the alcohol soaking solution and steviol glycoside into a beverage; A method for producing a beverage comprising:

2. the steviol glycoside comprises one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside; The method according to claim 1, wherein the amount of the one or more steviol glycosides contained in the beverage is 3 mg / 1000 ml or more.

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

4. 4. The method of claim 2 or 3, wherein the one or more steviol glycosides comprise one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M.

5. 3. The method according to claim 1, wherein the amount of the alcoholic soaking liquid is 0.001 to 20% in terms of pure alcohol ratio to the beverage.

6. 3. The method of claim 1 or 2, further comprising blending the beverage with straight fruit juice or fruit juice from concentrate.

7. The method according to claim 1 or 2, further comprising blending a low-intensity sweetener or a high-intensity sweetener other than steviol glycoside.

8. 3. The method of claim 1 or 2, further comprising centrifuging the alcoholic steeping liquid prior to incorporating it into a beverage.

9. The method according to claim 1 or 2, wherein the average particle size of the frozen material is 200 μm or less by the fine pulverization.

10. The method according to claim 1 or 2, wherein the immersion liquid is obtained by immersing in an alcohol solution having a concentration of 15 to 100 v / v %.

11. 3. The method according to claim 1 or 2, wherein the frozen product is obtained by freezing citrus fruits, pome fruits or stone fruits.

12. A beverage comprising an alcohol soaked solution of one or more frozen and finely ground materials selected from the group consisting of fruits and vegetables, and steviol glycosides.

13. The beverage according to claim 12, having an alcohol content of 0.1 to 40 v / v %.

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

15. The beverage according to claim 12 or 13, having a sweetness intensity of 0.1 to 20.

16. The beverage according to claim 12 or 13, having a pH of 2.0 to 4.

6.

17. 14. The beverage according to claim 12 or 13, which is a beverage having a citrus flavor, a pome fruit flavor, a stone fruit flavor, a berry flavor, a cereal flavor, a tropical and subtropical fruit flavor, a fruit-like vegetable flavor, a root vegetable flavor, a leafy vegetable flavor, a fruit vegetable flavor, a spicy vegetable and a garnish flavor, an energy drink flavor, a coffee flavor, a tea flavor, a cocoa flavor, a cola flavor, a dessert flavor, or a dairy drink flavor.

18. The beverage according to claim 12 or 13, which is a packaged beverage.

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