Novel steviol glycoside combination

Abstract

To provide a steviol glycoside combination which has various taste characteristics.SOLUTION: In one aspect, the disclosure provides a rebaudioside composition including at least one of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the disclosure provides a rebaudioside composition including rebaudioside A, rebaudioside D, and rebaudioside M. The content of the rebaudioside A, the rebaudioside D, and / or the rebaudioside M in the rebaudioside composition of the disclosure can be about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, etc.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to rebaudioside compositions comprising steviol glycosides, and food products comprising the same. [Background technology]

[0002] Stevia is a perennial plant of the Asteraceae family native to Paraguay in South America, and its scientific name is Stevia Rebaudiana Bertoni. Stevia contains stevioside, which is 300 times sweeter than sugar, as its main component, and also contains other sweeteners such as rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, and dulcoside A. These sweeteners are used as natural sweeteners.

[0003] Stevioside, the main component of stevia, has been known for a long time and has been used as a sweetener, but when stevioside is used as a sweetener, it leaves an unpleasant aftertaste, such as bitterness, so its applications have been limited. In contrast, rebaudioside A, which is contained as a secondary sweetener in stevia, has a good sweetness with less bitterness than stevioside and a sweetness level 1.3 to 1.5 times that of stevioside. Therefore, a stevia sweetener containing more rebaudioside A than stevioside has been desired. The present inventors have repeatedly performed breeding and selection from conventional varieties to improve varieties, and developed a stevia variety (Stevia rebaudiana Bertoni Morita) containing rebaudioside A as the main component and stevioside as the secondary component, and developed a rebaudioside sweetener from that stevia variety (Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2001-120218 A Summary of the Invention [Problem to be solved by the invention]

[0005] Steviol glycosides include rebaudioside A, rebaudioside D, rebaudioside M, etc., and the taste characteristics can change depending on the ratio of the combination of these. Since the preferred taste can change depending on conditions such as the food and the usage situation, it is desirable to provide combinations of steviol glycosides having various taste characteristics. [Means for solving the problem]

[0006] In order to solve the above problems, the present inventors have conducted extensive research and found that a specific combination of several steviol glycosides is excellent in a specific taste quality. The present inventors have found that a rebaudioside composition containing the specific combination of steviol glycosides can be useful as an additive for food and the like, and have completed the present invention.

[0007] The present disclosure provides rebaudioside compositions comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M, sweeteners or food products comprising same, and methods for making same.

[0008] For example, the present disclosure provides the following: (Item 1) A rebaudioside composition comprising rebaudioside A, rebaudioside D and rebaudioside M. (Item 2) The rebaudioside composition of any of the preceding items, comprising less than about 65% by weight of said rebaudioside A. (Item 3) 2. The rebaudioside composition of any of the preceding claims, comprising about 35-65% by weight of said rebaudioside A. (Item 4) The rebaudioside composition of any of the preceding items, comprising greater than about 20% and less than about 65% by weight of said rebaudioside A. (Item 5) The rebaudioside composition of any of the preceding items, wherein said rebaudioside D is present in greater amount than said rebaudioside M. (Item 6) The rebaudioside composition of any of the preceding items, wherein said rebaudioside M is present in greater amount than said rebaudioside D. (Item 7) The rebaudioside composition of any of the preceding items, comprising said rebaudioside D and said rebaudioside M in a ratio of about 1.5:1 to 5:1. (Item 8) The rebaudioside composition of any of the preceding items, comprising said rebaudioside D and said rebaudioside M in a ratio of about 1.5:1 to 2.5:1. (Item 9) The rebaudioside composition of any of the preceding items, comprising a total content of said rebaudioside D and said rebaudioside M of about 5-65% by weight. (Item 10) The rebaudioside composition of any of the preceding items, comprising a total content of said rebaudioside D and said rebaudioside M of about 5-40% by weight. (Item 11) The rebaudioside composition of any of the preceding claims, comprising about 95% or more by weight of said rebaudioside A. (Item 12) The rebaudioside composition of any of the preceding items, further comprising rebaudioside O, for example, about 1-10% by weight of rebaudioside O. (Item 13) The rebaudioside composition of any of the preceding items, further comprising rebaudioside N, e.g., about 1-10% by weight of rebaudioside N. (Item 14) A composition comprising any of the rebaudioside compositions of the preceding paragraphs and an additional ingredient selected from the group consisting of acidulants, sweeteners, salt, seasonings, flavors, colorants, minerals, vitamins, antioxidants, preservatives, foaming agents, foaming promoters, alcohol, binders, bulking agents, thickeners, surfactants, anti-caking agents, fruit juices, and vegetable juices. (Item 15) A rebaudioside composition according to any of the preceding items or a composition according to any of the preceding items for addition to a food product. (Item 16) A food product comprising any of the rebaudioside compositions described above or any of the compositions described above. (Item 17) The food product may be a sports drink, a non-carbonated drink, a carbonated drink, a ginger ale, a root beer, a cider, a fruit-flavored soft drink (e.g., a citrus-flavored soft drink such as lemon-lime or orange), a powdered soft drink, a fruit juice derived from fruit and / or vegetables, a fruit drink, a fruit juice drink, a fruit-flavored drink, a vegetable juice, a mixed juice, an energy drink, coffee, cocoa, black tea, green tea, oolong tea, a milk drink, a cafe au lait, a milk tea, a fruit milk drink, a yogurt drink, a lactic acid bacteria drink, a dairy product, a bakery product, a yogurt, a jelly drink, a pudding, a bavarois, a blancmange, a cake, a brownie, a mousse, a frozen food, an ice cream, an ice milk, a lacto ice cream, a sherbet, a confectionery, a rice cake, a snack, a candy, a soft candy, a sauce, an edible gel, a cream, a pasta, a jam, a corn product, a spice, a grilled meat, a tomato ketchup, a seasoning ... A rebaudioside composition or composition according to any of the above items, or a food product according to any of the above items, selected from the group consisting of industrial agricultural products, processed livestock products, processed seafood products, processed meat products, retort foods, pickles, preserved foods, cereal products, frozen desserts, instant noodles, jams, chewing gums, Japanese sweets, health foods, chocolates, table sweeteners, baked goods, delicacies, water-based foods, yogurt, liqueurs, wines, sherbets, cereal foods, foods containing vegetable fiber, dried fruits, sauces, soy sauce, miso, vinegar, dressings, mayonnaise, ketchup, curry, soups, rice crackers, rice crackers, breads, biscuits, crackers, pancake mixes, canned fruits, canned vegetables, vegetable juices, meat products, fish paste products, seafood, salty foods, pickles, compound seasonings, alcoholic beverages, seasonings, vinegar beverages, concentrated beverages, supplements, functional foods, protein foods, and luxury foods. (Item 18) The rebaudioside composition or composition, or food of any of the above items, wherein the food is selected from the group consisting of lactic acid bacteria drinks, fruit juice drinks, coffee, cupcakes, sweet breads, protein drinks, protein bars, chocolates and sports drinks. (Item 19) A method for producing a food product comprising the step of adding the rebaudioside composition or composition of any of the above items to a food product.

[0009] It is contemplated that one or more of the above features may be provided in combinations other than those specifically stated. Still further embodiments and advantages of the present disclosure will be recognized by those skilled in the art upon reading and understanding the following detailed description, if necessary. Effect of the Invention

[0010] The present disclosure provides rebaudioside compositions that are excellent in a specific taste quality, which can impart high added value to foods and the like. [Brief description of the drawings]

[0011] [Figure 1] Figure 1 is a schematic diagram showing the taste curves of each sweetener. R stands for rebaudioside, ADM stands for a mixture of rebaudiosides A, D and M, and ST stands for stevioside. The vertical axis indicates the position where the sweetness is strongly felt, and the horizontal axis indicates the time (seconds) after ingestion during which the sweetness is felt. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present disclosure will be described below while showing the best mode. Throughout this specification, the expression of the singular form should be understood to include the concept of the plural form, unless otherwise specified. Therefore, the singular article (for example, in the case of English, "a", "an", "the", etc.) should be understood to include the concept of the plural form, unless otherwise specified. In addition, it should be understood that the terms used in this specification are used in the sense commonly used in the field, unless otherwise specified. Therefore, unless otherwise defined, all technical terms and scientific and technical terms used in this specification have the same meaning as commonly understood by those skilled in the art to which this disclosure belongs. In case of conflict, the present specification (including definitions) will take precedence.

[0013] The following provides definitions of terms particularly used in this specification and / or explains basic technical content as appropriate.

[0014] (definition, etc.) As used herein, a "rebaudioside composition" refers to a composition that includes a combination of multiple steviol glycosides, including at least one of rebaudioside A, rebaudioside D, and rebaudioside M. In some cases, a rebaudioside composition may refer to a composition consisting of steviol glycosides (e.g., rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, steviol, steviol monoside, steviol bioside, stevioside), excluding volatile components such as solvents (e.g., water). In this case, the rebaudioside composition may be a purified steviol glycoside or a mixture thereof, and the presence of trace amounts of impurities mixed in during the purification process is not prevented.

[0015] The structures of representative steviol glycosides are shown below. [ka] [ka]

[0016] Any compound described herein (e.g., steviol glycoside) may be a purified compound. The purified compound may have a purity of, for example, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 99.5% or more by dry weight. For example, when rebaudioside A is purified from a stevia plant body by a conventional purification method, a trace amount of stevioside or the like may be contaminated, but when implementing the invention of the present disclosure, the influence of the trace components may be negligible.

[0017] As used herein, the term "rebaudioside component" refers to the entirety of the rebaudioside compounds contained in the composition. The rebaudioside compounds can be rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, and rebaudioside O.

[0018] As used herein, the term "food" refers to an article intended for oral ingestion by a mammal. As used herein, food also includes beverages, dry products intended for oral ingestion after the addition of liquid (e.g., instant foods, powders for preparing beverages, etc.), frozen foods, and uncooked products intended for oral ingestion after heating.

[0019] As used herein, the term "beverage" refers to a food that can be orally ingested without the need for chewing. For example, beverages include sports drinks, jelly drinks, alcoholic drinks, soft drinks, and the like.

[0020] In this specification, any compound and ingredient may be provided in the form of a salt unless otherwise stated.In particular, any compound and ingredient may be provided in the form of a salt with bases and acids commonly used in food, such as phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldonic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexyl carboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, lactic ... In some embodiments, the glycerol may be provided in the form of a salt formed with one or more of the following: carboxylic acid, alginic acid, erythorbic acid, polyglutamic acid, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, sodium, potassium, magnesium, calcium, guanidine, glucosamine, poly-L-lysine, poly-L-ornithine, or poly-L-arginine.

[0021] As used herein, the term "about" refers to the indicated value plus or minus 10%, unless otherwise specified. When used with respect to temperature, "about" refers to the indicated value plus or minus 3°C. When used with respect to ratio, "about" refers to the ratio of the indicated ratio (e.g., X:Y) to the left of the value (X) plus or minus 10%.

[0022] In this specification, when the proportion of a component is described, it is expressed as a proportion (%, ratio, etc.) on a dry weight basis unless otherwise specified.

[0023] (Preferred embodiment) In one aspect, the present disclosure provides a particular taste quality by a combination of steviol glycosides, including at least one of rebaudioside A, rebaudioside D, and rebaudioside M. Any means for achieving this are contemplated within the scope of the present disclosure. For example, even if not explicitly stated, a description of a composition containing a certain component also contemplates embodiments reflecting other means, such as a method of using the component, the use of the component, and the component for use in the method. Although the present disclosure is described herein primarily in terms of a composition embodiment, a description of a composition containing a certain component for a certain use also contemplates embodiments reflecting other means, such as a method for using the component, and the use of the component. For example, any disclosure of a food product containing a rebaudioside composition is also a disclosure of a method for producing a food product using a rebaudioside composition.

[0024] (Rebaudioside Composition) In one aspect, the disclosure provides a rebaudioside composition comprising at least one of Rebaudioside A, Rebaudioside D, and Rebaudioside M. In one embodiment, the disclosure provides a rebaudioside composition comprising at least two of Rebaudioside A, Rebaudioside D, and Rebaudioside M. In one embodiment, the disclosure provides a rebaudioside composition comprising Rebaudioside A, Rebaudioside D, and Rebaudioside M. In one embodiment, the rebaudioside composition of the present disclosure includes, in addition to Rebaudioside A, Rebaudioside D, and Rebaudioside M, one or more of Rebaudioside B, Rebaudioside C, Rebaudioside E, Rebaudioside F, Rebaudioside G, Rebaudioside H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside L, Rebaudioside N, Rebaudioside O, Rebaudioside Q, Rebaudioside R, Zulcoside A, Zulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside, and stevioside. In one embodiment, the rebaudioside composition of the disclosure does not include one or more of Rebaudioside B, Rebaudioside C, Rebaudioside E, Rebaudioside F, Rebaudioside G, Rebaudioside H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside L, Rebaudioside N, Rebaudioside O, Rebaudioside Q, Rebaudioside R, Zulcoside A, Zulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside, and stevioside.

[0025] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A (which may further comprise rebaudioside D and / or rebaudioside M), wherein the content of rebaudioside A in the rebaudioside composition or rebaudioside component can be about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 96%, about 99%, or a range between any two values ​​thereof, e.g., about 20-99%, about 25-99%, about 50-95%, about 60-95%, about 5-65%, about 20-65%, about 25-65%, about 30-60%.

[0026] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside D (and may further comprise rebaudioside A and / or rebaudioside M), wherein the content of rebaudioside D in the rebaudioside composition or rebaudioside component is about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about It may be about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or a range between any two of these values, for example, about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-50%, about 15-40%, about 15-30%, about 20-50%, about 20-40%, or about 20-30%.

[0027] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside M (and may further comprise rebaudioside A and / or rebaudioside D), wherein the content of rebaudioside M in the rebaudioside composition or rebaudioside component is about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about It may be about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or a range between any two of these values, for example, about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-50%, about 15-40%, about 15-30%, about 20-50%, about 20-40%, or about 20-30%.

[0028] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside A and rebaudioside D (and may further include rebaudioside M), wherein the rebaudioside A:rebaudioside D ratio is about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values ​​thereof, e.g., about 1:2-100:1, about 1:1-10:1, about 1:1-8:1, about 1:1-6:1, about 1:1-4:1, about 1:1-2:1, about 2:1-10:1, about 2:1-8:1, about 2:1-6:1 , about 2:1 to 4:1, about 3:1 to 10:1, about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 to 10:1, or about 5:1 to 8:1, and the total content of rebaudioside A and rebaudioside D in the rebaudioside composition or rebaudioside component may be about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or a range between any two values ​​thereof, for example, about 30-99%, about 50-95%, about 60-95%, about 5-65%, about 30-65%, about 5-35%. Here, the contents of rebaudioside A and / or rebaudioside D may be as described above for the rebaudioside composition containing rebaudioside A or rebaudioside D.

[0029] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside A and rebaudioside M (and may further include rebaudioside D), wherein the rebaudioside A:rebaudioside M is about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values ​​thereof, e.g., about 1:2-100:1, about 1:1-10:1, about 1:1-8:1, about 1:1-6:1, about 1:1-4:1, about 1:1-2:1, about 2:1-10:1, about 2:1-8:1, about 2:1-6:1 , about 2:1 to 4:1, about 3:1 to 10:1, about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 to 10:1, or about 5:1 to 8:1, and the total content of rebaudioside A and rebaudioside M in the rebaudioside composition or rebaudioside component may be about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or a range between any two values ​​thereof, for example, about 30-99%, about 50-95%, about 60-95%, about 5-65%, about 30-65%, about 5-35%. Here, the contents of rebaudioside A and / or rebaudioside M may be as described above for the rebaudioside composition containing rebaudioside A or rebaudioside M.

[0030] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside D and rebaudioside M (and may further comprise rebaudioside A), wherein the rebaudioside D:rebaudioside M is about 1:5, about 1:4, about 1:3, about 1:2, about 1:1.5, about 1:1, about 1.5:1, about 2:1, about 2.5:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, or a range between any two values ​​thereof, for example, about 1:5 to 10:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, about 1:1 to 4:1, about 1:1 to 3:1, about 1:1 to 2:1, about 1.5:1 to 3:1, about 1.5:1 to 2.5:1, about 1.5:1 to 2:1, about 2:1 to 10:1, about 2:1 to 8:1, about 2:1 to 6:1, about 2:1 to 4:1, about 3:1 to 10:1, about 3:1 to 8:1, about 3:1 to The rebaudioside D and rebaudioside M may be contained in a ratio of about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75 ... %, about 70%, or a range between any two values ​​thereof, for example, about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-70%, about 10-60%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-70%, about 15-50%, about 15-30%, about 20-70%, about 20-50%, about 20-40%, about 30-70%, about 30-50%. In one embodiment, the rebaudioside composition of the present disclosure contains more rebaudioside D than rebaudioside M. In one embodiment, the rebaudioside composition of the present disclosure contains more rebaudioside M than rebaudioside D. Here, the contents of rebaudioside D and / or rebaudioside M may be as described above for the rebaudioside composition containing rebaudioside D or rebaudioside M.

[0031] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the rebaudioside A:(total of rebaudioside D + rebaudioside M) is about 1:2, about 1:1.5, about 1:1, about 1.5:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values ​​thereof, for example, about 1:2 to 100:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, about 1:1 to 4:1, about 1:1 to 2:1, about 2:1 to 10:1, about 2:1 to 8:1, about 2:1 to 6:1, about 2:1 to 4:1, about 3:1 to 10: 1, about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 to 10:1, or about 5:1 to 8:1, and the total content of rebaudioside A, rebaudioside D, and rebaudioside M in the rebaudioside composition or rebaudioside component may be about 50%, about 55%, about 60%, about 65%, It may be about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or a range between any two of these values, for example, about 50-99%, about 60-99%, about 80-99%, about 50-90%, about 50-80%, about 50-70%, about 50-60%, about 60-90%, about 60-80%, about 60-70%, about 70-90%, about 70-80%, or about 80-90%.Here, the ratio and total content of rebaudioside A and rebaudioside D, the ratio and total content of rebaudioside A:rebaudioside M, and / or the ratio and total content of rebaudioside D:rebaudioside M may employ the descriptions above for the rebaudioside composition comprising rebaudioside A and rebaudioside D, the rebaudioside composition comprising rebaudioside A and rebaudioside M, and the rebaudioside composition comprising rebaudioside D and rebaudioside M, and the contents of rebaudioside A, rebaudioside D, and / or rebaudioside M may employ the descriptions above for the rebaudioside composition comprising rebaudioside A, rebaudioside D, or rebaudioside M.

[0032] In one preferred embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein rebaudioside A comprises about 65% or less by weight, e.g., greater than about 20% and less than 65% by weight, e.g., greater than about 25% and less than 65% by weight, e.g., about 30-60% by weight of rebaudioside A, and a total content of rebaudioside D and rebaudioside M of about 30-80% by weight, e.g., about 40-75% by weight, wherein rebaudioside D and rebaudioside M are included in a ratio of rebaudioside D to rebaudioside M of, for example, about 1:2-5:1 (e.g., about 1:1-3:1, about 2:1). Such rebaudioside compositions can have an excellent balance of taste qualities (eg, quick onset of sweetness, little lingering bitterness or astringency) and can be suitably used in, for example, beverages.

[0033] In another preferred embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D and rebaudioside M, wherein rebaudioside A comprises about 95% by weight of rebaudioside A and a total content of rebaudioside D and rebaudioside M of about 1-5% by weight, for example, about 5% by weight, and rebaudioside D and rebaudioside M are contained in a ratio of rebaudioside D and rebaudioside M of, for example, about 1:2-5:1 (for example, about 1:1-3:1, about 2:1). Such a rebaudioside composition may have an excellent balance of taste qualities and may be suitably used, for example, in beverages and the like.

[0034] In one embodiment, Rebaudioside O (e.g., about 1-10% by weight of Rebaudioside O) and / or Rebaudioside N (e.g., about 1-10% by weight of Rebaudioside N) may be further included, and about 1-10% by weight of Rebaudioside O and / or about 1-10% by weight of Rebaudioside N may be included, based on the above rebaudioside composition. Ido N may be added to prepare the rebaudioside composition.

[0035] In one embodiment, the rebaudioside composition of the present disclosure may further include additional components. In the present specification, a composition prepared by adding additional components other than rebaudioside to a rebaudioside composition may be simply referred to as a composition. The additional components include acidulants, sweeteners, salts, seasonings, flavors, colorants, minerals, vitamins, antioxidants, preservatives, foaming agents, foaming promoters, alcohol (e.g., ethanol), binders, bulking agents, thickeners, surfactants, anti-caking agents, fruit juices, vegetable juices, etc. Any suitable additive components that can be generally used in foods can be used in the composition of the present disclosure.

[0036] Examples of acidulants include phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexyl carboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, and the like, but are not limited thereto.

[0037] Examples of sweeteners include palatinose, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin, dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, eriol, Trose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine, beet oligosaccharides, isomaltooligosaccharides (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, geminate, etc.), maltose, maltitol, maltitol tetraose, maltitol hexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, rhamnose, ribose, high fructose corn syrup / methanol syrup and other isomerized liquid sugars, combined sugars, soybean oligosaccharides, glucose syrup, erythritol, malt ... Examples of sugar alcohols that can be used include, but are not limited to, lactitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, sugar alcohols, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, neotame, and the like.

[0038] In one embodiment, the salt may be an acid component (phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanoic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexyl carboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxy carboxylic ... Enic acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine , serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, etc.) with any combination of a base component (sodium, potassium, magnesium, calcium, guanidine, glucosamine, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, poly-L-lysine, poly-L-ornithine, poly-L-arginine, etc.). In specific embodiments, the salt can be sodium chloride, potassium chloride, sodium sulfate, potassium citrate, magnesium sulfate, alum, magnesium chloride, sodium or potassium phosphate, sodium or potassium carbonate, sodium alginate, sodium gluconate, potassium gluconate, guanidine HCl, glucosamine HCl, sodium glutamate, adenosine monophosphate, magnesium gluconate, potassium tartrate, sodium tartrate, and any combination thereof.

[0039] Examples of flavor enhancers include aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, poly-L-lysine, poly-L-ornithine, poly-L-arginine, caffeine, chitin, glycine, glyceryl stearate ... Examples of such antioxidants include, but are not limited to, nine, urea, bitter orange peel oil, naringin and bitter wood, inosine monophosphate, guanosine monophosphate, adenosine monophosphate, cytosine monophosphate, uracil monophosphate, isosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, isosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, tannic acid, alum, tannic acid, polyphenols (e.g., tea polyphenols), and the like.

[0040] Examples of flavoring agents include, but are not limited to, menthol, citrus, ginger, mango extract, cinnamon, coconut, viridiflorol, almond, vanillin, vanilla extract, grape skin extract, grape seed extract, and the like.

[0041] Examples of coloring agents include, but are not limited to, annatto color, gardenia yellow, dunaliella carotene, carrot carotene, palm oil carotene, tomato color, lycopene, paprika color, carotenoid color, madder color, cochineal color, lithosperm color, lac color, quinone color, red cabbage color, perilla color, anthocyanin color, tamarind color, safflower color, flavonoid color, chlorophyllin, chlorophyll, caramel, gardenia blue color, gardenia red color, Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Green No. 3, β-carotene, and riboflavin.

[0042] Examples of minerals include, but are not limited to, zinc, iron, copper, chromium, selenium, manganese, molybdenum, iodine, phosphorus, and the like.

[0043] Examples of vitamins include, but are not limited to, vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol, etc.), vitamin E (tocopherol, tocotrienol, etc.), vitamin A (retinol, β-carotene, α-carotene, β-cryptoxanthin), vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6 (pyridoxal, pyridoxamine, pyridoxine, etc.), vitamin B7, vitamin B9, vitamin B12 (cyanocobalamin, methylcobalamin, hydroxocobalamin, etc.), and vitamin K (phylloquinone, menaquinone, etc.).

[0044] Examples of antioxidants include, but are not limited to, ascorbic acid, catechin, polyphenols, rutin, neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

[0045] Examples of preservatives include, but are not limited to, sodium benzoate, and the like.

[0046] Examples of effervescent agents include, but are not limited to, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, citric acid, and the like.

[0047] Examples of foaming aids include, but are not limited to, resistant dextrin, polydextrose, galactomannan, guar bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, soybean dietary fiber, and hydrolysates thereof.

[0048] Examples of binders include, but are not limited to, hydroxypropyl cellulose, methyl cellulose, and the like.

[0049] Examples of bulking agents include, but are not limited to, the sugar components described herein, maltodextrin, corn syrup solids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, sugar alcohols, and the like.

[0050] Examples of thickening agents include, but are not limited to, chitosan, pectin, pectinic acid, pectinic acid, polyuronic acid, polygalacturonic acid, gum arabic, carrageenan, polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, propylene glycol alginate, hexametaphosphate, and polyethylene glycol alginate, whey protein, rice protein, soy protein, collagen (e.g., gelatin), partially hydrolyzed collagen, and the like.

[0051] Examples of surfactants include, but are not limited to, polysorbates (e.g., polysorbate 80, polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, docusate or dioctyl sodium sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium chlorate, carbamyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauryl arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and the like.

[0052] Examples of anti-caking agents include, but are not limited to, cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose, tricalcium phosphate, and the like.

[0053] Although the components are classified and described above based on their functions, it is not intended to prevent a component having a certain function from being selected based on another function. For example, it is easily understood by those skilled in the art that ascorbic acid may be used both as an antioxidant and as an acidulant.

[0054] The rebaudioside composition or compositions of the present disclosure may be in any form, such as, for example, a solution, powder (dry powder), granules, tablets, pastes, capsules, suspensions, food forms, and the like.

[0055] (Taste of Rebaudioside Composition) In one embodiment, the rebaudioside composition of the present disclosure may exhibit a particular taste quality. The taste quality of the composition may be expressed by an evaluation item of taste quality or a combination thereof. For example, the evaluation items of taste quality may include overall sweetness, early onset of sweetness, sweetness intensity, lingering sweetness, bitterness, lingering bitterness, bitterness at the top, astringency, lingering astringency, richness, mellowness, and refreshing feeling. When the evaluation items of taste quality are combined, each evaluation item may be quantified and summed up to perform a comprehensive evaluation. In this case, negative values ​​may be assigned to undesirable evaluation items (which may be lingering sweetness, bitterness, lingering bitterness, bitterness at the top, astringency, lingering astringency, etc., but the type of undesirable evaluation item may vary depending on the desired taste quality). In addition, particularly important evaluation items may be multiplied by a multiplication factor (e.g., 1.5 times, 2 times, 3 times). For example, for sour beverages (such as carbonated beverages) served at low temperatures, a combination of evaluation items such as overall sweetness, how quickly the sweetness hits, bitterness, astringency, and refreshing feeling may be suitable.

[0056] Based on the disclosure herein, one of skill in the art can determine the ingredients (eg, rebaudioside A, rebaudioside D, and rebaudioside M) and their proportions in a rebaudioside composition that achieves the desired taste qualities.

[0057] In one embodiment, the rebaudioside composition of the present disclosure may have a desired sweetness sensation. "Sweetness sensation" refers to the time it takes to sense sweetness after ingestion. In one embodiment, the rebaudioside composition of the present disclosure may have a desired sweetness sensation. As shown in FIG. 1, rebaudioside A, rebaudioside D, and rebaudioside M each have their own sweetness sensation, and by mixing them, a new sweet composition can be obtained without a sweetness sensation valley. For example, since the sweetness sensations of rebaudioside A and rebaudioside M are far apart, mixing them together makes the sweetness sensation feel as if it is split into two, which is not preferable, but by further combining rebaudioside D, a taste curve can be formed as a sweetness with only one sweetness sensation.

[0058] In one embodiment, the rebaudioside composition of the present disclosure has a taste quality such that the sweetness is perceived near the peak of the bitterness and / or astringency, so that the bitterness and / or astringency can be masked by the sweetness. In one embodiment, the taste quality (bitterness, astringency, etc.) to be masked is derived from rebaudioside A. In one embodiment, the taste quality (bitterness, astringency, etc.) to be masked is derived from the rebaudioside composition of the present disclosure or the food to which the composition is added. For example, electrolytes contained in sports drinks can produce undesirable taste quality such as bitterness, astringency, astringency, and harshness, but the rebaudioside composition of the present disclosure or the composition can mask this taste quality. The sweetness perception obtained by mixing rebaudioside A, rebaudioside D, and rebaudioside M can suitably mask the taste quality caused by electrolytes.

[0059] In one embodiment, the rebaudioside composition of the present disclosure may have a desired shape of sweetness curve. The shape of the sweetness curve may be expressed by the width of sweetness sensation as well as the way sweetness is felt, and a synergistic effect of sweetness is obtained. The synergistic effect of sweetness refers to an effect of making a sweetness intensity of more than 50 feel stronger during sweetness duration when the sweetness intensity at the sweetness peak is taken as 100. In one embodiment, the rebaudioside composition of the present disclosure may have a width of sweetness sensation.

[0060] (food) In one embodiment, the rebaudioside composition or compositions of the present disclosure may be added to a food product, and the present disclosure provides a food product comprising the rebaudioside composition or compositions of the present disclosure. The rebaudioside composition or compositions of the present disclosure can be used in all food products where sweeteners are used. Specific examples include, but are not limited to, sports drinks, non-carbonated drinks, carbonated drinks, ginger ale, root beer, cider, fruit-flavored soft drinks (e.g., citrus-flavored soft drinks such as lemon-lime or orange), powdered soft drinks, fruit juices derived from fruits and / or vegetables, fruit drinks, fruit juice drinks, fruit-flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, cafe au lait, milk tea, fruit milk drinks, yogurt drinks, lactic acid bacteria drinks, dairy products, bakery products, yogurt, jellies, puddings, bavarois, blancmange, cakes, brownies, mousses, frozen foods, ice cream, ice milk, lacto ice cream, sorbets, confectionery, mochi, snacks, candies, soft candies, sauces, edible gels, creams, pastas, It can be used in jams, corn products, spices, grilled meat, tomato ketchup, processed agricultural products, processed livestock products, processed seafood, processed meat products, retort foods, pickles, preserved foods, cereal products, frozen desserts, instant noodles, jams, chewing gums, Japanese sweets, health foods, chocolates, table sweeteners, baked goods, delicacies, water-based foods, yogurt, liqueurs, wines, sherbets, cereal foods, vegetable fiber-containing foods, dried fruits, sauces, soy sauce, miso, vinegar, dressings, mayonnaise, ketchup, curry, soups, rice crackers, arare, breads, biscuits, crackers, pancake bases, canned fruits, canned vegetables, vegetable juices, meat products, fish paste products, seafood, salty foods, pickles, composite seasonings, alcoholic beverages, seasonings, vinegar beverages, concentrated beverages, supplements, functional foods, protein foods, and taste foods. The rebaudioside composition or compositions of the present invention can also be used in cosmetics, medicines, and the like.

[0061] In one embodiment, the rebaudioside composition or composition of the present disclosure can be used in foods containing sugars (e.g., sugar, sucrose). The rebaudioside composition or composition of the present disclosure can replace sugars in foods, so that the calories of the foods can be reduced. Since sugars are frequently used in foods, the appropriate amount of sugar to be added to each food is well known. In one embodiment, the rebaudioside composition or composition of the present disclosure is added to a sugar-containing food to replace sugars in an amount that does not change the taste of the sugar-containing food. In one embodiment, the rebaudioside composition or composition of the present disclosure is added in an amount by weight that replaces about 10% or more, about 20% or more, about 30% or more, about 40% or more, about 50% or more, about 60% or more, about 70% or more, about 80% or more, about 90% or more, or 100% of the weight of sugars (e.g., sugar, sucrose) in the food. In one embodiment, the rebaudioside composition or compositions of the present disclosure replace sugars (e.g., sugar, sucrose) in a food product resulting in an amount of about 0.01% to 1%, e.g., about 0.02% to 1%, about 0.05% to 1%, about 0.07% to 1%, about 0.1% to 1%, about 0.15% to 1%, about 0.2% to 1%, about 0.3% to 1%, about 0.5% to 1%, about 0.01% to 0.5%, about 0.02% to 0.5%, about 0.05% to 0.5%, about 0.07% to 0.5%, about 0.1% to 0.5%, about 0.15% to 0.5%, about 0.2% to 0. 5%, about 0.3% to 1%, about 0.01% to 0.3%, about 0.02% to 0.3%, about 0.05% to 0.3%, about 0.07% to 0.3%, about 0.1% to 0.3%, about 0.15% to 0.3%, about 0.01% to 0.2%, about 0.02% to 0.2%, about 0.05% to 0.2%, about 0.07% to 0.2%, about 0.1% to 0.2%, about 0.01% to 0.15%, about 0.02% to 0.15%, about 0.05% to 0.15%, about 0.07% to 0.15%, about 0.01% to 0.1%, about 0.02% to 0.1%, or about 0.05% to 0.1% by weight. In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to a sugarless food product.

[0062] In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to a lactobacillus drink, a fruit juice drink, coffee, a cupcake, a pastry, a protein drink, a protein bar, chocolate, or a sports drink (e.g., containing about 1-500 mg / mL, about 10-400 mg / mL, or about 50-300 mg / mL of inorganic electrolytes in total). In this embodiment, the rebaudioside composition has a ratio of rebaudioside A to the total content of rebaudioside D and rebaudioside M of about 3:1 to 1:2 (e.g., about 3:1, about 2.5:1, about 2:1, about 1.5:1, about 1:1, about 1:1.5, about 1:2), a rebaudioside A to rebaudioside D and rebaudioside M content of about 10% by weight or more (e.g., about 10 to 30% by weight, about 12% by weight or more, about 14% by weight or more, about 16% by weight or more, about 18% by weight or more, about 20% by weight or more, about 22% by weight or more, about 24% by weight or more, about 26% by weight or more, about 28% by weight or more). and a total steviol glycoside content of about 90% by weight or more (e.g., about 91% by weight or more, about 92% by weight or more, about 93% by weight or more, about 94% by weight or more, about 95% by weight or more, about 96% by weight or more, about 97% by weight or more, about 98% by weight or more, about 99% by weight or more). In one embodiment, the rebaudioside composition can have a weight ratio of rebaudioside D:rebaudioside M of about 3:1 to 1:1 (e.g., about 3:1, about 2.8:1, about 2.6:1, about 2.4:1, about 2.2:1, about 2:1, about 1.8:1, about 1.6:1, about 1.5:1, about 1.4:1, about 1.2:1, about 1:1).

[0063] In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to a food product (e.g., chewing gum, sugarless candy, gummy candies) where a long-lasting sweetness is preferred. In this embodiment, the rebaudioside composition can have a ratio of rebaudioside A:total content of rebaudioside D and rebaudioside M of about 1:1 to 1:3 (e.g., about 1:1.2, about 1:1.4, about 1:1.6, about 1:1.8, about 1:2, about 1:2.2, about 1:2.4, about 1:2.6, about 1:2.8, about 1:3). In one embodiment, the rebaudioside composition can have a weight ratio of rebaudioside D:rebaudioside M of about 3:1 to 1:1 (e.g., about 3:1, about 2.8:1, about 2.6:1, about 2.4:1, about 2.2:1, about 2:1, about 1.8:1, about 1.6:1, about 1.5:1, about 1.4:1, about 1.2:1, about 1:1).

[0064] In one embodiment, the food of the present disclosure, which is a beverage, may have any pH, for example, about 2.0 to 9.0, about 2.5 to 9.0, about 3.0 to 9.0, about 3.5 to 9.0, about 4.0 to 9.0, about 3.0 to 8.0, about 3.5 to 8.0, about 4.0 to 8.0, about 3.0 to 7.0, about 3.5 to 7.0, about 4.0 to 7.0, about 3.0 to 6.5, about 3.5 to 6.5, about 3.0 to 6.0, about 3.5 to 6.0, about 3.0 to 5.5, about 3.5 to 5.5, about 3.0 to 5.0, about 3.5 to 5.0, about 1.5 to 4.5, about 3.0 to 4.5, or about 3.5 to 4.5. The liquid medium of the beverage may be water, such as tap water, carbonated water, or mineral water.

[0065] The amount of the rebaudioside composition or composition of the present disclosure added to the food of the present disclosure is not particularly limited, but may be 0.0001 to 2.0% by weight, preferably 0.005 to 0.3% by weight, and more preferably 0.01 to 0.1% by weight.

[0066] (Preparation method) In one aspect, the disclosure provides a method for producing a rebaudioside composition, composition, or food product of the disclosure. In one embodiment, the disclosure provides a method for producing a rebaudioside composition of the disclosure, comprising mixing a steviol glycoside. In one embodiment, the disclosure provides a method for producing a food product, comprising adding a rebaudioside composition or composition of the disclosure to a food product.

[0067] Steviol glycosides (e.g., rebaudioside A, rebaudioside D, and rebaudioside M) may be obtained by any method, and may be obtained, for example, as an extract of stevia. Specifically, steviol glycosides may be obtained by selecting a stevia variety containing these sweet components, extracting dried stevia leaves with water or a hydrophilic solvent, decolorizing the extract by a known purification method, concentrating the extract, and drying the extract, or by crystallizing the extract with ethanol, methanol, or the like to remove unnecessary components (e.g., stevioside) together with impurities, further concentrating the extract, and drying the extract.

[0068] Steviol glycosides may be isolated individually, or may be obtained as a stevia extract in a state where a plurality of steviol glycosides (e.g., rebaudioside D and rebaudioside M) are mixed. From the economic viewpoint of the isolation cost of each component, isolation efficiency, etc., it may be preferable to obtain a plurality of components in a mixed state. In one embodiment, the steviol glycoside may be obtained by recrystallizing a stevia extract with a hydrophilic alcohol. The hydrophilic alcohol may be, for example, methanol or ethanol. EXAMPLES

[0069] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0070] The taste quality of combinations of Rebaudioside A, Rebaudioside D, and Rebaudioside M at various mixing ratios was evaluated.

[0071] Purification of steviol glycosides Dried leaves of Stevia rebaudiana Bertoni (Morita variety) were extracted with water, and the extract was repeatedly purified using adsorption resins and crystallization, and then dried to prepare refined products containing the steviol glycosides rebaudioside A, rebaudioside D, and rebaudioside M at a purity of 95% or more.

[0072] A 2:1 mixture of Rebaudioside D and Rebaudioside M was prepared. The mixture was checked by HPLC analysis to confirm that the ratio was correct.

[0073] The mixture of Rebaudioside D and Rebaudioside M was then mixed with Rebaudioside A in a specific ratio.

[0074] This mixture of Rebaudioside A, Rebaudioside D and Rebaudioside M was dissolved in water at a concentration of 1000 ppm (500 ppm as a supplement) and subjected to sensory evaluation.

[0075] Sensory evaluation was conducted by eight panelists who are experienced in sensory testing of steviol glycosides. Each item was scored from 0 to 6 for overall sweetness, speed of sweetness onset, sweetness intensity, lingering sweetness, bitterness, lingering bitterness, astringency, lingering astringency, and refreshing feeling. Refined Rebaudioside A and refined Rebaudioside M were scored on the scale of 1 point and 5 points, respectively. The evaluation policy for each evaluation item is shown below. [Table 1]

[0076] Among these evaluation indices, negative values ​​were assigned to lingering sweetness, bitterness, lingering bitterness, astringency, and lingering astringency. Each evaluation item and their total value are shown in the table below. [Table 2]

[0077] In the range where the proportion of rebaudioside A is more than 20% and less than 65% (samples 3 to 9), the total evaluation was relatively high, and all of the above evaluation items achieved a score of about 3 or more or about -3 or less, so it is considered that the balance of taste quality is particularly excellent. As the proportion of rebaudioside A decreased, the evaluation of the first taste decreased, while the lingering bitterness and lingering astringency decreased. The decrease in the lingering bitterness and lingering astringency is due to the masking effect of rebaudioside D / rebaudioside M, which are slow to sense sweetness. It is possible to increase the subsequent sweetness intensity while maintaining the quickness of the sweetness sensed by rebaudioside A, and it is considered that the shape of the taste has changed compared to rebaudioside A alone. Other ranges may be preferable depending on the desired taste quality.

[0078] Note that the types of preferred and unpreferred tastes may vary depending on the food. For example, "lingering sweetness," which is evaluated as an unpreferred taste in the above evaluation, can be said to be a preferred property for foods such as chewing gum. Therefore, the combinations of sample numbers 8 and 9 in Table 2 may be suitable for foods such as chewing gum, where a lingering sweetness is preferred.

[0079] Further investigation was carried out focusing on the blend of sample number 3 (RA:RD+RM=60:40, RD:RM=2:1) ​​in Table 2. As a result of testing multiple blends that satisfied the conditions of RA:RD+RM=60:40, RD content of 20% or more, RM content of 10% or more, and total steviol glycoside content of 95% or more, equivalent sweetness evaluations were obtained within the range of RD:RM=1.5:1 to RD:RM=2.2:1.

[0080] It has been confirmed that such a blend can be suitably applied to products that use a large amount of sugar, such as lactobacillus beverages, fruit juice beverages, coffee, cupcakes, pastries, protein beverages, protein bars, and chocolate. For example, when 50% of the weight of the sugar used in these products was replaced with the above blend of steviol sweetener (about 300 to 400 times sweeter than sugar) in an amount having the same sweetness intensity, the same taste quality was obtained. Therefore, it is possible to provide a low-calorie food with reduced sugar while maintaining the taste quality of foods with added sugar.

[0081] Furthermore, the above-mentioned steviol sweetener was also successfully used in sports drinks. Sports drinks contain cations such as Na, K, Mg, and Ca, which are biological components that are lost through sweating, as well as Cl. - In order to replenish anions such as phosphate ions, inorganic electrolytes, inorganic electrolytes, and organic electrolytes are contained in sports drinks. When an appropriate amount of electrolytes (particularly inorganic electrolytes) is blended into a beverage for replenishment, the beverage generally takes on undesirable tastes such as bitterness, astringency, astringency, and harshness. In sports drinks, such undesirable tastes are generally masked by adding sugar.

[0082] Therefore, the inventors prepared a sports drink containing sugar as a sweetener (control sports drink) and a sports drink containing the above-mentioned steviol sweetener instead of a part of the sugar, and tested the taste. As a result, it was confirmed that the level of bitterness, astringency, astringency, and harshness in the sports drink in which 50% of the weight of sugar was replaced with steviol sweetener was as low as that of the control sports drink. Unexpectedly, steviol sweetener showed the effect of masking the undesirable taste caused by electrolytes, just like sugar, and a refreshing taste was confirmed. The sugars added to sports drinks provide most of the osmotic pressure of the sports drink. By replacing the sugars in sports drinks with steviol sweetener, which is a high-intensity sweetener, the osmotic pressure of the sports drink can be reduced (hypotonic drink), which also has the effect of making it easier to drink. [Industrial Applicability]

[0083] The rebaudioside composition or compositions of the present invention can impart a specific taste and thereby contribute to the development of new products in the food field and the like.

Claims

[Claim 1] The invention described in this specification.

Images