Sweetener composition

Abstract

To provide a novel sweetener composition containing a steviol glycoside and a flavor component, and also to provide foods and drinks, and beverages, containing the sweetener composition.SOLUTION: A sweetener composition comprising a steviol glycoside and a flavor component, wherein the total content of rebaudioside A, rebaudioside D, and rebaudioside M is 15-80 wt.% with respect to the total steviol glycoside content, and the flavor component contains one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a sweetener composition. More specifically, the sweetener composition comprises steviol glycosides and aroma components. and a food, drink, or beverage containing the sweetener composition. [Background technology]

[0002] The leaves of Stevia rebaudiana (Asteraceae) contain steviol, a type of diterpenoid. It contains secondary metabolites called steviol, and steviol glycosides contain approximately 300% of sugar. It is used in the food industry as a calorie-free sweetener because it is twice as sweet as cereals. is becoming a serious social problem internationally, and from the perspective of promoting health and reducing medical costs, The demand for calorie-free sweeteners is increasing day by day. Aspartame and acesulfame potassium are amino acid derivatives. Although sodium is used as an artificial sweetener, naturally occurring substances such as steviol glycosides Calorie-free sweeteners are considered safer and more likely to gain public acceptance. It is expected.

[0003] Generally, there are 10 methods for extracting sweet components such as steviol glycosides from stevia. A method of extracting stevia using warm water below 0°C is known. Attempts have been made to recover antioxidant and physiologically active substances by applying high-pressure hot water to the material. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] DB Kovacevic, FJ Barba, D. Granato, CM Galanakis, Z. Herceg, V. Dragovic-Uzelac, P. Puntnik: Pressurized hot wate extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni Leaves, Food Chemistry, 254 (2018), 150-157 [Non-patent document 2] Z. Yang, B. Uhler1, and T. Lipkie1: Microwave-Assisted Subcritical Water Extraction of Steviol Glycosides From Stevia rebaudiana Leaves, Natural Product Communication, Vol. 14(6), 2019, 1-4 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides a novel sweetener composition comprising a steviol glycoside and an aroma component. The present invention also provides foods and beverages containing the sweetener composition. [Means for solving the problem]

[0006] The present invention includes the following aspects. [1] A sweetener composition comprising a steviol glycoside and an aroma component, Rebaudioside A, Rebaudioside D and Total Steviol Glycoside Content The total content of rebaudioside M is 15 to 80% by weight, The aroma components include furaneol, hydroxymethylfurfural, furfural, vanilla A sweetener composition comprising one or more selected from the group consisting of phosphorus, cyclotene and damascenone. Finished product. [2] The aroma component contains furaneol, and the furaneol content in the sweetener composition is , which is 0.00005 to 0.035% by weight based on the solid content of the sweetener composition. The sweetener composition described. [3] The total content of steviol glycosides is 5 to 50% by weight based on the solid content of the sweetener composition. %. The sweetener composition according to [1] or [2]. [4] The weight ratio of furaneol to total steviol glycosides is 0.001 to 0.8.[1] [3] A sweetener composition according to any one of claims 1 to 3. [5] Rebaudioside B is contained in an amount of 1 to 85% by weight based on the total content of steviol glycosides. The sweetener composition according to any one of [1] to [4], comprising: [6] [1] to [5], wherein the aroma component is an aroma component derived from stevia extract. The sweetener composition according to claim 1. [7] The stevia plant was grown at a reaction temperature of 130°C or higher and a reaction severity calculated by the following formula (1) of 3. 0 to 4000, and the hydrothermal treatment is carried out under the condition of [1] to [6]. The sweetener composition described above.

number

[10] The food or beverage described in [9], which is a beverage. [Effects of the Invention]

[0007] The present invention provides a novel sweetener composition containing steviol glycosides and aroma components, Foods and beverages containing the flavoring composition are provided. In a preferred embodiment, the flavoring composition provides a sweet and fragrant taste when consumed. A sweetener composition that provides a balanced taste perception, and a food and drink containing the sweetener composition are provided. It is served. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 shows steviol glycoside recovery as a function of reaction severity. [Figure 2] FIG. 1 shows steviol glycoside recovery as a function of reaction severity (semi-logarithmic). [Figure 3] FIG. 1 shows the production of furaneol as a function of reaction severity. [Figure 4] FIG. 1 shows the production of hydroxymethylfurfural as a function of reaction severity. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention. The present invention is not intended to be limited to the embodiments. It should be noted that all the references in this specification are to All of the literature, publications, patents and other patent documents are incorporated herein by reference. This shall be done.

[0010] In this specification, "Reb" and "Reb." have the same meaning, and both are It means "rebaudioside."

[0011] In this specification, "ppm" means "ppm by mass" unless otherwise specified. Also, since the specific gravity of a normal beverage is 1, "ppm by mass" can be considered the same as "mg / L." In the specification, the word "about" means that the subject is within the range of ±10% of the numerical value following "about." It means to do.

[0012] 1. Sweetener composition containing steviol glycoside and aroma component The present invention relates to a sweetener composition comprising steviol glycosides and an aroma component. A sweetener composition comprising steviol glycosides and a flavor component, wherein the total amount of steviol glycosides is 100%. The glycoside content of rebaudioside A, rebaudioside D, and rebaudioside M The total content is 15 to 80% by weight, and the aroma components are furaneol, hydroxymethyl from the group consisting of cyclotene, cyclotene, damascenone, cyclotene ... The present invention relates to a sweetener composition comprising one or more selected from the group consisting of hydroxybenzoates, ...

[0013] As used herein, the term "total steviol glycoside content" refers to the total amount of steviol glycosides contained in a sweetener composition. In one embodiment of the present invention, "total steviol glycosides" refers to the total content of steviol glycosides. The content of rebaudioside glycosides is rebaudioside A, rebaudioside B, rebaudioside C, Baudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside I, Rebaudio In one embodiment of the present invention, the total amount of rebaudioside M, rebaudioside N, and stevioside is Total steviol glycosides consist of rebaudioside A, rebaudioside B, rebaudioside C, Baudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside I, Rebaudio It consists of rebaudioside M, rebaudioside N and stevioside.

[0014] In one aspect of the present invention, the sweetener composition comprises a ratio of steviol glycosides to total steviol glycoside content. The total content of rebaudioside A, rebaudioside D and rebaudioside M is 15-80 times In another embodiment, the amount of rebaudioside A relative to the total steviol glycoside content is %. The total content of rebaudioside D and rebaudioside M is 20-80% by weight, 25-8 0% by weight, 30~80% by weight, 35~80% by weight, 40~80% by weight, 45~80% by weight , 50~80wt%, 15~75wt%, 20~75wt%, 25~75wt%, 30~ 75% by weight, 35~75% by weight, 40~75% by weight, 45~75% by weight, 50~75% by weight %, 15~70wt%, 20~70wt%, 25~70wt%, 30~70wt%, 35 ~70wt%, 40~70wt%, 15~65wt%, 20~65wt%, 25~65wt Amount%, 30~65wt%, 35~65wt%, 40~65wt%, 15~60wt%, 2 0~60wt%, 22~60wt%, 25~60wt%, 27~60wt%, 30~60 Weight%, 32~60% by weight, 35~60% by weight, 37~60% by weight, 40~60% by weight, 15~55% by weight, 20~55% by weight, 22~55% by weight, 25~55% by weight, 27~5 5% by weight, 30~55% by weight, 32~55% by weight, 35~55% by weight, 37~55% by weight , 40~55% by weight, 15~50% by weight, 20~50% by weight, 22~50% by weight, 25~ 50% by weight, 27~50% by weight, 30~50% by weight, 32~50% by weight, 35~50% by weight %, 37~50wt%, 15~45wt%, 17~45wt%, 20~45wt%, 22 ~45wt%, 25~45wt%, 27~45wt%, 30~45wt%, 15~40wt Amount%, 17~40wt%, 20~40wt%, 22~40wt%, 25~40wt%, 2 The steviol glycoside may be 7 to 40% by weight, or 30 to 40% by weight, etc. The amount can be determined by a known method using a chromatograph mass spectrometer.

[0015] In one aspect of the present invention, the ratio of rebaudioside A to the total steviol glycoside content is The content is 5 to 60% by weight, 10 to 60% by weight, 12 to 60% by weight, 15 to 60% by weight, 20~60wt%, 25~60wt%, 27~60wt%, 30~60wt%, 35~6 0% by weight, 37~60% by weight, 40~60% by weight, 5~55% by weight, 10~55% by weight, 12~55wt%, 15~55wt%, 20~55wt%, 25~55wt%, 27~5 5% by weight, 30~55% by weight, 35~55% by weight, 37~55% by weight, 40~55% by weight , 5~50wt%, 10~50wt%, 12~50wt%, 15~50wt%, 20~5 0% by weight, 25~50% by weight, 27~50% by weight, 30~50% by weight, 35~50% by weight , 37~50% by weight, 40~50% by weight, 5~45% by weight, 10~45% by weight, 12~4 5% by weight, 15~45% by weight, 20~45% by weight, 25~45% by weight, 27~45% by weight , 30~45% by weight, 35~45% by weight, 5~40% by weight, 10~40% by weight, 12~4 0% by weight, 15~40% by weight, 20~40% by weight, 25~40% by weight, 27~40% by weight Alternatively, it may be 30 to 40% by weight.

[0016] In one embodiment of the present invention, the ratio of rebaudioside D to the total steviol glycoside content The content is 1 to 30% by weight, 2 to 30% by weight, 3 to 30% by weight, 4 to 30% by weight, 5 to 3 0% by weight, 6~30% by weight, 7~30% by weight, 8~30% by weight, 9~30% by weight, 10~ 30% by weight, 1~25% by weight, 2~25% by weight, 3~25% by weight, 4~25% by weight, 5~ 25% by weight, 6~25% by weight, 7~25% by weight, 8~25% by weight, 9~25% by weight, 10 ~25wt%, 1~20wt%, 2~20wt%, 3~20wt%, 4~20wt%, 5 ~20wt%, 6~20wt%, 7~20wt%, 8~20wt%, 9~20wt%, 1 0~20wt%, 1~15wt%, 2~15wt%, 3~15wt%, 4~15wt%, 5 to 15% by weight, 6 to 15% by weight, 7 to 15% by weight, 8 to 15% by weight, 9 to 15% by weight Alternatively, it may be 10 to 15% by weight.

[0017] In one embodiment of the present invention, the ratio of rebaudioside M to the total steviol glycoside content The content is 1 to 20% by weight, 2 to 20% by weight, 3 to 20% by weight, 4 to 20% by weight, 5 to 2 0% by weight, 6~20% by weight, 7~20% by weight, 8~20% by weight, 9~20% by weight, 10~ 20% by weight, 1~15% by weight, 2~15% by weight, 3~15% by weight, 4~15% by weight, 5~ 15% by weight, 1~12% by weight, 2~12% by weight, 3~12% by weight, 4~12% by weight, 5~ 12% by weight, 1~10% by weight, 2~10% by weight, 3~10% by weight, 4~10% by weight, 5~ 10% by weight, 1 to 9% by weight, 2 to 9% by weight, 3 to 9% by weight, 4 to 9% by weight or 5 to 9% by weight It may be expressed as a percentage by volume or the like.

[0018] In one aspect of the present invention, the ratio of rebaudioside B to the total steviol glycoside content is The content is 1 to 85% by weight, 5 to 85% by weight, 10 to 85% by weight, 12 to 85% by weight, 1 5~85wt%, 17~85wt%, 20~85wt%, 22~85wt%, 25~85 Weight%, 27~85% by weight, 30~85% by weight, 32~85% by weight, 35~85% by weight, 37~85wt%, 40~85wt%, 1~80wt%, 5~80wt%, 10~80wt Amount%, 12~80wt%, 15~80wt%, 17~80wt%, 20~80wt%, 2 2~80wt%, 25~80wt%, 27~80wt%, 30~80wt%, 32~80 Weight%, 35~80wt%, 37~80wt%, 40~80wt%, 1~75wt%, 5 ~75wt%, 10~75wt%, 12~75wt%, 15~75wt%, 17~75wt Amount%, 20~75wt%, 22~75wt%, 25~75wt%, 27~75wt%, 3 0 to 75% by weight, 32 to 75% by weight, 35 to 75% by weight, 37 to 75% by weight or 40 to It may be 75% by weight or the like.

[0019] In one aspect of the present invention, the ratio of rebaudioside A and steviol glycosides to the total steviol glycoside content is and rebaudioside D total content is 5 to 80% by weight, 10 to 80% by weight, 15 to 80% by weight weight%, 20~80wt%, 25~80wt%, 30~80wt%, 35~80wt%, 40~80wt%, 45~80wt%, 10~70wt%, 15~70wt%, 20~7 0% by weight, 25~70% by weight, 30~70% by weight, 35~70% by weight, 10~65% by weight , 15~65% by weight, 20~65% by weight, 25~65% by weight, 30~65% by weight, 35~ 65% by weight, 10~60% by weight, 15~60% by weight, 20~60% by weight, 22~60% by weight %, 25~60wt%, 27~60wt%, 30~60wt%, 32~60wt%, 35 ~60wt%, 10~55wt%, 15~55wt%, 20~55wt%, 22~55wt Amount%, 25~55wt%, 27~55wt%, 30~55wt%, 32~55wt%, 3 5~55wt%, 10~50wt%, 15~50wt%, 20~50wt%, 22~50 Weight%, 25~50% by weight, 27~50% by weight, 30~50% by weight, 32~50% by weight, 35~50wt%, 10~45wt%, 15~45wt%, 17~45wt%, 20~4 5% by weight, 22~45% by weight, 25~45% by weight, 10~40% by weight, 15~40% by weight , 17 to 40 wt%, 20 to 40 wt%, 22 to 40 wt%, or 25 to 40 wt%, etc. It's okay to have it.

[0020] In one aspect of the present invention, the ratio of rebaudioside A and steviol glycosides to the total steviol glycoside content is The total content of rebaudioside M is 5 to 70% by weight, 10 to 70% by weight, 15 to 70% by weight, Weight%, 20~70% by weight, 25~70% by weight, 30~70% by weight, 10~60% by weight, 15~60wt%, 20~60wt%, 22~60wt%, 25~60wt%, 27~6 0% by weight, 30~60% by weight, 32~60% by weight, 35~60% by weight, 10~55% by weight , 15~55% by weight, 20~55% by weight, 22~55% by weight, 25~55% by weight, 27~ 55% by weight, 30~55% by weight, 32~55% by weight, 35~55% by weight, 10~50% by weight %, 15~50wt%, 20~50wt%, 22~50wt%, 25~50wt%, 27 ~50wt%, 30~50wt%, 32~50wt%, 35~50wt%, 10~45wt Amount%, 15~45wt%, 17~45wt%, 20~45wt%, 22~45wt%, 2 5~45wt%, 10~40wt%, 15~40wt%, 17~40wt%, 20~40 % by weight, 22 to 40% by weight, or 25 to 40% by weight, etc.

[0021] In one aspect of the present invention, the ratio of rebaudioside D and total steviol glycosides to total steviol glycosides is and rebaudioside M total content is 1 to 40 wt%, 3 to 40 wt%, 5 to 40 wt%, %, 7~40wt%, 10~40wt%, 12~40wt%, 14~40wt%, 15~ 40% by weight, 1~30% by weight, 3~30% by weight, 5~30% by weight, 7~30% by weight, 10 ~30wt%, 12~30wt%, 14~30wt%, 15~30wt%, 1~25wt %, 3~25% by weight, 5~25% by weight, 7~25% by weight, 10~25% by weight, 1~20% by weight Amount%, 3~20wt%, 5~20wt%, 7~20wt%, 10~20wt%, 1~17 wt%, 3~17wt%, 5~17wt%, 7~17wt%, 10~17wt%, 1~1 It may be 5% by weight, 3 to 15% by weight, 5 to 15% by weight, or 7 to 15% by weight, or the like.

[0022] In one aspect of the present invention, the total steviol glycoside content is determined based on the solid content of the sweetener composition. In another embodiment, the total steviol glycoside content is 5 to 50% by weight of the sweetener. 7 to 50% by weight, 10 to 50% by weight, 12 to 50% by weight, based on the solid content of the food composition 14~50wt%, 5~40wt%, 7~40wt%, 10~40wt%, 12~40wt Amount%, 14~40wt%, 5~30wt%, 7~30wt%, 10~30wt%, 12~ 30% by weight, 14~30% by weight, 5~20% by weight, 7~20% by weight, 10~20% by weight, It may be 12 to 20% by weight, or 14 to 20% by weight, etc. When the sweetener composition is liquid, the solid content is measured using a Brix meter (e.g., ATAGO Brix meter RX-50) 00α, etc.), and the status measured by a liquid chromatograph mass spectrometer, etc. The amount of steviol glycosides was used to calculate the amount of total steviol glycosides relative to the solid content of the composition. It can be put out.

[0023] In one embodiment of the present invention, the sweetener composition contains rebaudioside A, rebaudioside The total content of rebaudioside D and rebaudioside M is 1 to 30% based on the solid content of the sweetener composition. Weight%, 2~30wt%, 3~30wt%, 4~30wt%, 5~30wt%, 1~20 Weight%, 2~20wt%, 3~20wt%, 4~20wt%, 5~20wt%, 1~15 Weight%, 2~15wt%, 3~15wt%, 4~15wt%, 5~15wt%, 1~12 Weight%, 2~12wt%, 3~12wt%, 4~12wt%, 5~12wt%, 1~10 %, 2 to 10% by weight, 3 to 10% by weight, 4 to 10% by weight, or 5 to 10% by weight, etc. It is also possible.

[0024] In one aspect of the present invention, the total steviol glycosides, based on the total weight of the sweetener composition, is: 1,000~20,000ppm, 3,000~20,000ppm, 5,000~20 ,000ppm, 7,000~20,000ppm, 9,000~20,000ppm, 9,500~20,000ppm, 10,000~20,000ppm, 1,000~1 8,000ppm, 3,000~18,000ppm, 5,000~18,000ppm , 7,000~18,000ppm, 9,000~18,000ppm, 9,500~1 8,000ppm, 10,000~18,000ppm, 1,000~16,000ppm m, 3,000~16,000ppm, 5,000~16,000ppm, 7,000~ 16,000ppm, 9,000~16,000ppm, 9,500~16,000ppm m or 10,000 to 16,000 ppm, etc.

[0025] In one embodiment of the present invention, rebaudioside A is present in an amount of 10% by weight based on the total weight of the sweetener composition. 0~10,000ppm, 500~10,000ppm, 1,000~10,000ppm m, 1,500~10,000ppm, 2,000~10,000ppm, 2,500~ 10,000ppm, 3,000~10,000ppm, 3,500~10,000ppm m, 4,000~10,000ppm, 100~7,000ppm, 500~7,000 ppm, 1,000~7,000ppm, 1,500~7,000ppm, 2,000~ 7,000ppm, 2,500~7,000ppm, 3,000~7,000ppm, 3 ,500~7,000ppm, 4,000~7,000ppm, 100~5,000ppm m, 500~5,000ppm, 1,000~5,000ppm, 1,500~5,00 0ppm, 2,000-5,000ppm, 2,500-5,000ppm or 3,0 It may be 00 to 5,000 ppm or the like.

[0026] In one embodiment of the present invention, rebaudioside D is present in an amount of 10% by weight based on the total weight of the sweetener composition. 0~3,000ppm, 300~3,000ppm, 450~3,000ppm, 500 ~3,000ppm, 800~3,000ppm, 1,000~3,000ppm, 10 0~2,500ppm, 300~2,500ppm, 450~2,500ppm, 500 ~2,500ppm, 800~2,500ppm, 1,000~2,500ppm, 10 0~2,000ppm, 300~2,000ppm, 450~2,000ppm, 500 ~2,000ppm, 800~2,000ppm or 1,000~2,000ppm, etc. may be.

[0027] In one embodiment of the present invention, rebaudioside M is present in an amount of 50% by weight based on the total weight of the sweetener composition. ~2,000ppm, 100~2,000ppm, 200~2,000ppm, 300~ 2,000ppm, 400~2,000ppm, 500~2,000ppm, 50~1, 500ppm, 100~1,500ppm, 200~1,500ppm, 300~1,5 00ppm, 400~1,500ppm, 500~1,500ppm, 50~1,000 ppm, 100~1,000ppm, 200~1,000ppm, 300~1,000p pm, 400 to 1,000 ppm, or 500 to 1,000 ppm, etc.

[0028] In one embodiment of the present invention, rebaudioside B is present in an amount of 1,000 to 1,000 based on the total weight of the sweetener composition. 000~10,000ppm, 2,000~10,000ppm, 3,000~10,0 00ppm, 3,500~10,000ppm, 4,000~10,000ppm, 4, 500~10,000ppm, 5,000~10,000ppm, 1,000~8,00 0ppm, 2,000~8,000ppm, 3,000~8,000ppm, 3,500 ~8,000ppm, 4,000~8,000ppm, 4,500~8,000ppm Alternatively, it may be 5,000 to 8,000 ppm.

[0029] In one aspect of the present invention, the sweetener composition contains steviol glycosides other than the total steviol glycosides described above. Steviol glycosides may also be included. Examples of such steviol glycosides include lecithin, ... Baudioside G, Rebaudioside J, Rebaudioside K, Rebaudioside O, Rebaudio Rebaudioside Q, Rebaudioside R, Dulcoside A, Dulcoside C, Rubusoside, Steviol, Examples include steviolmonoside and steviolbioside.

[0030] In one embodiment of the present invention, the sweetener composition comprises a flavor component. The aroma components are aroma components derived from stevia extract. "Aroma components of stevia" refers to the aroma components contained in the extract obtained by hydrothermal extraction of stevia. The flavor component in a sweetener composition is the flavor component unless other flavor components are added. It can be derived from stevia extract. In one embodiment of the present invention, the aroma component contained in the sweetener composition is stevia extract. In the present specification, the term "Maillard reaction product of stevia extract" may be used. "Reaction products" refers to steviol glycosides and / or reducing sugars contained in stevia extract. An amine donor (e.g., an amino compound such as an amino acid, peptide, or protein) is added to the reaction mixture. This refers to the product that is produced when the reaction is carried out at high temperatures above 00°C.

[0031] Examples of the aroma components contained in the sweetener composition include furaneol and hydroxymethyl Examples include furfural, vanillin, cyclotene, and damascenone.

[0032] In one embodiment of the present invention, the sweetener composition comprises furaneol. The content of furaneol in the sweetener composition is 0.00005 to 0.03 based on the solid content of the sweetener composition. In another embodiment, the content of furaneol is 5% by weight based on the solid content of the sweetener composition. 0.0001 to 0.035% by weight, 0.00015 to 0.035% by weight, 0.00 02~0.035wt%, 0.0005~0.035wt%, 0.001~0.035wt Amount%, 0.003~0.035wt%, 0.005~0.035wt%, 0.007~0 .035% by weight, 0.009~0.035% by weight, 0.01~0.035% by weight, 0.0 0005~0.030wt%, 0.0001~0.03wt%, 0.00015~0.0 3% by weight, 0.0002~0.03% by weight, 0.0005~0.03% by weight, 0.001 ~0.03wt%, 0.003~0.03wt%, 0.005~0.03wt%, 0.0 07~0.03wt%, 0.009~0.03wt%, 0.01~0.03wt%, 0. 00005~0.028wt%, 0.0001~0.028wt%, 0.00015~0 .028% by weight, 0.0002~0.028% by weight, 0.0005~0.028% by weight, 0.001~0.028wt%, 0.003~0.028wt%, 0.005~0.02 8% by weight, 0.007 to 0.028% by weight, 0.009 to 0.028% by weight, or 0.0 The aroma components may be 1 to 0.028% by weight, etc. The aroma components may be analyzed by a liquid chromatograph mass spectrometer or The amount can be determined by a known method using a gas chromatograph mass spectrometer or a gas chromatograph mass spectrometer. The amount of the aroma component relative to the solid content of the sweetener composition is The amount of steviol glycosides can be calculated in the same manner as the amount of total steviol glycosides.

[0033] In one embodiment of the present invention, the sweetener composition comprises hydroxymethylfurfural, The content of hydroxymethylfurfural in the flavor composition is 0.01 to 0.25 wt%, 0.02 to 0.25 wt%, 0.025 to 0.25 Weight%, 0.03~0.25wt%, 0.035~0.25wt%, 0.04~0.25 Weight%, 0.05~0.25wt%, 0.06~0.25wt%, 0.065~0.25 Weight%, 0.07~0.25wt%, 0.08~0.25wt%, 0.1~0.25wt %, 0.01~0.2wt%, 0.02~0.2wt%, 0.025~0.2wt%, 0 .03~0.2wt%, 0.035~0.2wt%, 0.04~0.2wt%, 0.05 ~0.2wt%, 0.06~0.2wt%, 0.065~0.2wt%, 0.07~0. It may be 2% by weight, 0.08 to 0.2% by weight, or 0.1 to 0.2% by weight, or the like.

[0034] In one embodiment of the present invention, furaneol is used in an amount of 0.1 to 100% by weight based on the total weight of the sweetener composition. 30ppm, 1.0~30ppm, 1.5~30ppm, 2.0~30ppm, 2.5~ 30ppm, 3.0~30ppm, 3.5~30ppm, 4.0~30ppm, 4.5~ 30ppm, 5.0~30ppm, 5.5~30ppm, 6.0~30ppm, 6.5~ 30ppm, 7.0~30ppm, 7.5~30ppm, 8.0~30ppm, 8.5~ 30ppm, 9.0~30ppm, 10~30ppm, 0.1~25ppm, 1.0~2 5ppm, 1.5~25ppm, 2.0~25ppm, 2.5~25ppm, 3.0~2 5ppm, 3.5~25ppm, 4.0~25ppm, 4.5~25ppm, 5.0~2 5ppm, 5.5~25ppm, 6.0~25ppm, 6.5~25ppm, 7.0~2 5ppm, 7.5~25ppm, 8.0~25ppm, 8.5~25ppm, 9.0~2 It may be 5 ppm or 10 to 25 ppm, etc.

[0035] In one embodiment of the present invention, hydroxymethylfurfural is present in an amount of about 100% by weight of the total sweetener composition. On the other hand, 0.1 to 200 ppm, 0.3 to 200 ppm, 1.0 to 200 ppm, 5.0 ~200ppm, 10~200ppm, 15~200ppm, 20~200ppm, 25 ~200ppm, 30~200ppm, 35~200ppm, 40~200ppm, 45 ~200ppm, 50~200ppm, 55~200ppm, 60~200ppm, 65 ~200ppm, 70~200ppm, 0.1~160ppm, 0.3~160ppm, 1.0~160ppm, 5.0~160ppm, 10~160ppm, 15~160ppm m, 20~160ppm, 25~160ppm, 30~160ppm, 35~160ppm m, 40~160ppm, 45~160ppm, 50~160ppm, 55~160ppm m, 60 to 160 ppm, 65 to 160 ppm, or 70 to 160 ppm, etc. stomach.

[0036] In one embodiment of the present invention, furaneol / total steviol glycosides in the sweetener composition In another embodiment, the weight ratio of furanoside to furanoside in the sweetener composition is 0.001 to 0.8. The weight ratio of steviol / total steviol glycosides was 0.01-0.8, 0.015-0.8, 0. 0.02~0.8, 0.025~0.8, 0.03~0.8, 0.035~0.8, 0.04 ~0.8, 0.045~0.8, 0.05~0.8, 0.001~0.5, 0.01~0 0.5, 0.015~0.5, 0.02~0.5, 0.025~0.5, 0.03~0.5 , 0.035~0.5, 0.04~0.5, 0.045~0.5, 0.05~0.5, 0 .001~0.25, 0.01~0.25, 0.015~0.25, 0.02~0.25 , 0.025~0.25, 0.03~0.25, 0.035~0.25, 0.04~0. 25, 0.045~0.25, 0.05~0.25, 0.001~0.2, 0.01~0 0.2, 0.015~0.2, 0.02~0.2, 0.025~0.2, 0.03~0.2 , 0.035~0.2, 0.04~0.2, 0.045~0.2, 0.05~0.2, 0 .001~0.1, 0.01~0.1, 0.015~0.1, 0.02~0.1, 0.0 25~0.1, 0.03~0.1, 0.035~0.1, 0.04~0.1, 0.045 It may be 0.1 or 0.05 to 0.1, etc.

[0037] In one embodiment of the present invention, the hydroxymethylfurfural / total sugar content in the sweetener composition is The weight ratio of tebiol glycosides is 0.002-6.0, 0.01-6.0, 0.1-6.0 , 0.2~6.0, 0.4~6.0, 0.002~3.0, 0.01~3.0, 0.1~ 3.0, 0.2~3.0, 0.4~3.0, 0.002~2.0, 0.01~2.0, 0 .1~2.0, 0.2~2.0, 0.4~2.0, 0.002~1.5, 0.01~1. 5, 0.1~1.5, 0.2~1.5, 0.4~1.5, 0.002~1.0, 0.01 It may be 0.0 to 1.0, 0.1 to 1.0, 0.2 to 1.0, or 0.4 to 1.0, for example.

[0038] In one embodiment of the present invention, the sweetener composition comprises a stevia plant grown at a reaction temperature of 130° C. or higher and The reaction severity calculated by the following formula (1) is 30 to 4000. As used herein, the term "stevia plant" refers to the whole plant of the stevia plant. "Plant parts" include the leaves, stems, flowers, roots, and parts of the plant of the stevia plant. Stevia plants and any cut products thereof, as well as cells and tissues of the stevia plant are included.

number

[0039] The reaction temperature in the hydrothermal treatment is particularly preferably within the range in which the reaction severity can be controlled within the above range. is not limited to, for example, 130°C or higher, 135°C or higher, 140°C or higher, 145°C or higher, 50℃ or higher, 155℃ or higher, 160℃ or higher, 165℃ or higher, 170℃ or higher, 175℃ or higher , 180°C or higher, 185°C or higher, 190°C or higher, 195°C or higher, or 200°C or higher. It is also possible. The upper limit of the reaction temperature is, as a guideline, 250°C or less, 230°C or less, or 210°C or less. It is possible.

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

[0041] In one embodiment of the present invention, the pressure during the reaction is set so that the liquid pressure of the reaction solution is equal to or higher than the saturated vapor pressure. In this specification, the term "reaction liquid" refers to the liquid present in the reaction tank of the hydrothermal treatment device. The term refers to a liquid containing, for example, the raw material stevia plant, the reaction solvent, the product, and any catalyst. The saturated vapor pressure may vary depending on the reaction temperature. The steam temperature can be determined by referring to the "Steam Table" (1968) of the Ministry of the Environment.

[0042] In one embodiment of the present invention, the reaction severity calculated by the above formula (1) is 30 to 4000. In addition, for example, it can be controlled to be 50 to 4000, 100 to 4000, 300-4000, 500-4000, 700-4000, 900-4000 , 1000~4000, 30~3800, 50~3800, 100~3800, 300~ 3800, 500-3800, 700-3800, 900-3800, 1000-380 0, 30-3600, 50-3600, 100-3600, 300-3600, 500- 3600, 700-3600, 900-3600, 1000-3600, 30-3400 , 50~3400, 100~3400, 300~3400, 500~3400, 700~ 3400, 900~3400, 1000~3400, 30~3200, 50~3200, 100~3200, 300~3200, 500~3200, 700~3200, 900~ 3200, 1000-3200, 30-3000, 50-3000, 100-3000, 300~3000, 500~3000, 700~3000, 900~3000, 1000 ~3000, 30~2800, 50~2800, 100~2800, 300~2800, 500~2800, 700~2800, 900~2800, 1000~2800, 30~ 2600, 50~2600, 100~2600, 300~2600, 500~2600, 700~2600, 900~2600, 1000~2600, 30~2400, 50~2 400, 100~2400, 300~2400, 500~2400, 700~2400, It may be 900 to 2400 or 1000 to 2400, etc.

[0043] In one embodiment of the present invention, the sweetener composition is in the form of a liquid, a paste, a powder, a granule, or the like. When the solution is in a liquid or paste form, the solvent may be tap water, ion exchange solvent, or the like. Examples include water, soft water, distilled water, and degassed water obtained by degassing these waters.

[0044] In one embodiment of the present invention, the sweetener composition may be any sweetener, as long as the effects of the present invention are not impaired. It may contain any component other than teviol glycosides and aroma components. Examples of suitable sugars include fructose, sugar, high fructose corn syrup, glucose, maltose, and high fructose sugars. Liquid sugar, sugar alcohol, oligosaccharide, honey, sugarcane juice (brown sugar molasses), starch syrup, monk fruit powder, Monk fruit extract, licorice powder, licorice extract, Thaumatococcus daniellii seed powder, Thaumatococcus Contains natural sweeteners such as custard seed extract, acesulfame potassium, and sucralose These include artificial sweeteners such as cereals containing gluten, neotame, aspartame, and saccharin. However, from the perspective of providing a refreshing taste, ease of drinking, a natural flavor, and a moderate body, we have chosen a natural sweetener. It is preferable to use a flavoring agent, and particularly, fructose, glucose, maltose, sucrose, and sugar are preferably used. The sweetener may contain only one kind or a plurality of kinds.

[0045] 2. Food and drink containing sweetener composition The present invention also relates to a food or drink containing the above-mentioned sweetener composition. The sweetener composition is not particularly limited as long as it contains the sweetener composition. Preferably, the food or drink is a beverage.

[0046] Foods include, for example, confectionery, bread, flour, noodles, rice, processed agricultural and forestry products, and processed livestock products. These include processed seafood products, dairy products, oils and fats, processed oil products, seasonings, and other food ingredients. It can be obtained.

[0047] Beverages include, for example, carbonated drinks, sports drinks, flavored water, fruit juices, and Alcoholic beverages, non-alcoholic beverages, beer-flavored beverages such as beer and non-alcoholic beer Examples of beverages include coffee drinks, tea drinks, cocoa drinks, nutritional drinks, and functional drinks. Carbonated drinks include sparkling drinks, cola, diet cola, and ginger ale. , cider, fruit juice flavored carbonated drinks, and carbonated water with fruit juice flavor. .

[0048] In one embodiment of the present invention, the sweetener composition is added to a beverage in an amount of about 1000 ppm or less. For example, teviol glycosides are 1 to 800 ppm, 20 to 750 ppm, and 20 to 700 ppm. pm, 20~650ppm, 20~600ppm, 20~550ppm, 25~550p pm, 30~550ppm, 35~550ppm, 40~550ppm, 45~550p pm, 50~550ppm, 55~550ppm, 20~540ppm, 25~540p pm, 30~540ppm, 35~540ppm, 40~540ppm, 45~540p pm, 50~540ppm, 55~540ppm, 20~530ppm, 25~530p pm, 30~530ppm, 35~530ppm, 40~530ppm, 45~530p pm, 50~530ppm, 55~530ppm, 20~520ppm, 25~520p pm, 30~520ppm, 35~520ppm, 40~520ppm, 45~520p pm, 50~520ppm, 55~520ppm, 20~510ppm, 25~510p pm, 30~510ppm, 35~510ppm, 40~510ppm, 45~510p pm, 50~510ppm, 55~510ppm, 20~505ppm, 25~505p pm, 30~505ppm, 35~505ppm, 40~505ppm, 45~505p pm, 50~505ppm, 55~505ppm, 20~500ppm, 25~500p pm, 30~500ppm, 35~500ppm, 40~500ppm, 45~500p pm, 50~500ppm, 55~500ppm, 20~495ppm, 25~495p pm, 30~495ppm, 35~495ppm, 40~495ppm, 45~495p pm, 50~495ppm, 55~495ppm, 20~490ppm, 25~490p pm, 30~490ppm, 35~490ppm, 40~490ppm, 45~490p pm, 50~490ppm, 55~490ppm, 100~500ppm, 100~40 0ppm, 150~400ppm, 200~400ppm, 250~400ppm, 30 0~400ppm, 100~150ppm, 100~200ppm, 100~250ppm The content of steviol glycosides may be 100 to 300 ppm or 100 to 300 ppm. By setting the content within this range, it is possible to impart a suitable sweetness to the beverage. In this case, the "amount of steviol glycosides" is the amount of total steviol glycosides as described above. or any one or more steviol glycosides contained in the total steviol glycosides The blending amount may be.

[0049] In one embodiment of the present invention, the beverage contains steviol glycosides in an amount within the above range. The sweetener composition is formulated so that the amount of aroma components derived from stevia extract falls within the following range. Specifically, the amount of the aroma component may be 0.1 to 300 ppm, 0.5 to 300 ppm, ppm, 1.0~300ppm, 5.0~300ppm, 10~300ppm, 15~3 00ppm, 20~300ppm, 25~300ppm, 30~300ppm, 35~3 00ppm, 40~300ppm, 45~300ppm, 50~300ppm, 0.1~ 250ppm, 0.5~250ppm, 1.0~250ppm, 5.0~250ppm, 10~250ppm, 15~250ppm, 20~250ppm, 25~250ppm, 30~250ppm, 35~250ppm, 40~250ppm, 45~250ppm, 50~250ppm, 0.1~200ppm, 0.5~200ppm, 1.0~200p pm, 5.0~200ppm, 10~200ppm, 15~200ppm, 20~200 ppm, 25~200ppm, 30~200ppm, 35~200ppm, 40~200 ppm, 45~200ppm, 50~200ppm, 0.1~150ppm, 0.5~1 50ppm, 1.0~150ppm, 5.0~150ppm, 10~150ppm, 15 ~150ppm, 20~150ppm, 25~150ppm, 30~150ppm, 35 ~150ppm, 40~150ppm, 45~150ppm, 50~150ppm, 0. 1~100ppm, 0.5~100ppm, 1.0~100ppm, 5.0~100ppm m, 10~100ppm, 15~100ppm, 20~100ppm, 25~100ppm m, 30~100ppm, 35~100ppm, 40~100ppm, 45~100ppm It may be blended so that the concentration is 50-100 ppm or 50-100 ppm. Ingredients include, for example, furaneol, hydroxymethylfurfural, furfural, vanilla cyclotene, cyclotene, and damascenone, and the like, and one or more of these are included. By setting the content of the aroma components within this range, the beverage can simultaneously have an appropriate sweetness and flavor. In a preferred embodiment, the flavor may be roasted.

[0050] In one embodiment of the present invention, the beverage may contain a sweetener other than steviol glycosides. Such sweeteners are not particularly limited, but include, for example, sucrose, high fructose glucose, Liquid sugar, erythritol, mogroside V, corn syrup, aspartame (L-phenylalanine) Alanine compounds), sucralose, acesulfame potassium, saccharin, and xylitol. Among these, from the perspective of refreshing taste, ease of drinking, natural taste, and moderate body, It is preferable to use natural sweeteners, particularly high fructose corn syrup, sucrose, corn starch, etc. These sweetening ingredients may be used alone or in combination. These sweeteners may be used in beverages with a Brix of 5.0 or less, or 4.5 or less, based on sucrose. Below, 4.0 or below, 3.5 or below, 3.0 or below, 2.5 or below, 2.0 or below, 1.5 or below, 1 It may be contained in an amount equivalent to 0.0 or less or 0.5 or less, with the lower limit being 0.1 or more. It's okay to have it.

[0051] If the beverage is a sparkling beverage, the gas pressure is 2.2 kgf / cm 2 ~5.0kgf / cm 2 In some embodiments, the gas pressure of the sparkling beverage may be 2.2 kgf / cm m2 ~4.5kgf / cm 2 , 2.2kgf / cm 2 ~4.0kgf / cm 2 , 2.2k gf / cm 2 ~3.5kgf / cm 2 , 2.2kgf / cm 2 ~3.3kgf / cm 2 , 2.2kgf / cm 2 ~3.2kgf / cm 2 , 2.3kgf / cm 2 ~4.0kgf / cm 2 , 2.3kgf / cm 2 ~3.5kgf / cm 2 , 2.3kgf / cm 2 ~3.2 kgf / cm 2 , 3.0kgf / cm 2 ~4.0kgf / cm 2 or 3.0 kgf / c m 2 ~3.5kgf / cm 2 The gas content in the sparkling beverage may be In this specification, unless otherwise specified, the term "gas pressure" refers to the volumetric pressure. The temperature of the sparkling beverage in the container is brought to 20°C, and then the air in the headspace is released to the atmosphere (s The gas pressure is the pressure of carbon dioxide in a beverage after it has been frozen. The gas pressure is measured at a liquid temperature of 20°C. The beverage is fixed to the gas pressure gauge, and the head is opened by opening the gas pressure gauge stopcock once to release it to the atmosphere. After releasing the carbon dioxide gas from the space, close the stopcock again and shake the gas pressure gauge to make sure the pointer is aligned. This can be done by reading the value when a certain position is reached. Unless otherwise specified, the gas pressure of the sparkling beverage is measured using this method.

[0052] The Brix of the beverage in terms of sucrose is not particularly limited, but is preferably 1 to 15, more preferably The Brix is ​​preferably 3 to 14, more preferably 5 to 13, and particularly preferably 7 to 11. is the known sweetness of each sweetener such as steviol glycoside relative to sucrose, It can be calculated from the content of each sweetener. The relative sweetness ratio of these sugars is calculated based on a known sugar sweetness conversion table (for example, the "Beverage Glossary" by Beverage Japan Co., Ltd.). The sweetness value can be calculated from the "Reference Material" (page 11). For sweeteners whose values ​​vary depending on the literature, the relative sweetness ratio to the sweetness of sucrose is It can be determined by sensory testing, such as Brix 3. Sugar was added to pure water in 0.5 increments from 0 to 5.0 to prepare a sample. A method for selecting sugar-added samples with sweetness intensity equivalent to that of a solution of a sweetener at a given concentration is proposed. Examples include:

[0053] The beverage may contain alcohol. An alcoholic beverage is a beverage containing alcohol. As mentioned above, unless otherwise specified, alcohol is alcohol. Alcoholic beverages are any beverages that contain alcohol. The type does not matter. Alcoholic drinks such as beer, happoshu, chuhai and cocktails The amount is 0.05 to 40 v / v%, 1.0 to 10 v / v%, 2.0 to 9.0 v / v% or 3 It may be a beverage with a v / v concentration of 0.0 to 8.0%, such as non-alcoholic beer, chuhai taste, etc. Even if the alcohol content is less than 0.05v / v%, such as soft drinks and alcoholic beverages, In some embodiments, the beverage contains less than 0.05% v / v alcohol. It is more preferable that the concentration is 0.00 v / v%. The alcohol content shall be expressed as a percentage on a volume / volume basis (v / v%); and The alcohol content of a beverage can be measured by any known method, e.g. For example, it can be measured by a vibration type density meter.

[0054] The flavor of the beverage is not particularly limited and can be adjusted to various flavors. For example, beverages may be orange, lemon, lime, grape, ginger, or other flavors. Flavor: black tea, cassis, green tea, oolong tea, black tea, coffee, or cola The flavor of the beverage of the present invention may be a fruit juice, an acidulant, a flavoring agent, a plant extract, or the like. Ingredients approved as food additives, such as dairy products and other flavors, or approved Even if not used in food, ingredients that have been used in food for a long time and are generally recognized as safe are added. This can be adjusted by

[0055] Various additives may be added to the beverage as long as they do not impair the effects of the present invention. Examples of suitable additives include acidulants, flavorings, vitamins, colorings, antioxidants, emulsifiers, Examples of additives include preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.

[0056] The energy (total energy) of the beverage is not particularly limited, but is preferably 0 to 50 kcal / l 00ml, 0~45Kcal / 100ml, 0~40Kcal / 100ml, 0~35K cal / 100ml, 0~30Kcal / 100ml, 0~24Kcal / 100ml, 0~22Kcal / 100ml, 0~20Kcal / 100ml, 0~15Kcal / 1 00ml, 0~10Kcal / 100ml, 0~5Kcal / 100ml, 0.1~50 Kcal / 100ml、0.1~45Kcal / 100ml、0.1~40Kcal / 1 00ml、0.1~35Kcal / 100ml、0.1~30Kcal / 100ml、0 .1~24Kcal / 100ml、0.1~22Kcal / 100ml、0.1~20K cal / 100ml、0.1~15Kcal / 100ml、0.1~10Kcal / 10 0ml、0.1~5Kcal / 100ml、1~50Kcal / 100ml、1~45K cal / 100ml、1~40Kcal / 100ml、1~35Kcal / 100ml、 1~30Kcal / 100ml、1~24Kcal / 100ml、1~22Kcal / 1 00ml、1~20Kcal / 100ml、1~15Kcal / 100ml、1~10K cal / 100ml、1~5Kcal / 100ml、5~50Kcal / 100ml、5 ~45Kcal / 100ml、5~40Kcal / 100ml、5~35Kcal / 10 0ml、5~30Kcal / 100ml、5~24Kcal / 100ml、5~20Kc al / 100ml、5~15Kcal / 100ml、5~10Kcal / 100ml、1 0~50Kcal / 100ml、10~45Kcal / 100ml、10~40Kcal / 100ml、10~35Kcal / 100ml、10~30Kcal / 100ml、1 0~24Kcal / 100ml、10~20Kcal / 100ml、10~15Kcal / 100ml、15~50Kcal / 100ml、15~45Kcal / 100ml、1 5~40Kcal / 100ml、15~35Kcal / 100ml、15~30Kcal / 100ml、15~24Kcal / 100ml、15~20Kcal / 100ml、2 0~50Kcal / 100ml、20~45Kcal / 100ml、20~40Kcal / 100ml, 20~35Kcal / 100ml, 20~30Kcal / 100ml, 2 0~24Kcal / 100ml, 24~50Kcal / 100ml, 24~45Kcal / 100ml, 24~40Kcal / 100ml, 24~35Kcal / 100ml or It may be 24 to 30 Kcal / 100 ml, etc.

[0057] The beverage may be prepared as a packaged beverage in which the beverage is heat sterilized and packaged in a container. The container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, and paper packs. Examples of heat sterilization include cups, chilled cups, and bottles. It can be sterilized by conventional methods such as, but not limited to, UHT sterilization and retort sterilization. The temperature in the heat sterilization step is not particularly limited, but is, for example, 65 to 130°C, preferably The temperature is 85 to 120°C for 10 to 40 minutes. However, if the same sterilization value as the above conditions is obtained, If so, sterilization at an appropriate temperature for a few seconds, for example 5 to 30 seconds, will not cause any problems.

[0058] The method for producing the food or drink is not particularly limited as long as the food or drink containing the above-mentioned components can be obtained. According to one aspect of the present invention, there is provided a method for producing a food or beverage product, the method comprising: and adding the sweetener composition to a food or drink or a raw material thereof. and a method for producing a sweetener composition comprising steviol glycosides and an aroma component. The above-mentioned "1. Sweetener composition containing steviol glycoside and aroma component" The addition of the sweetener composition to a food or drink or its raw material results in a sweetener composition that is easy to use and that can be easily incorporated into a food or drink. It can be carried out at any step in the food manufacturing process, for example, when mixing ingredients for food and drink. This may be done when final adjustments are made to the taste of food or drink.

[0059] 3. Method for imparting sweetness and flavor to food and drink The present invention also relates to a method for imparting sweetness and flavor to food and beverages. The sweetener composition described above in "1. Sweetener composition containing steviol glycoside and aroma component" and the like. The composition is described in the above "1. Steviol glycosides and aroma components." According to the method of one aspect of the present invention, By adding the composition to food and drink, it is possible to simultaneously impart a suitable sweetness and flavor to the food and drink. In a preferred embodiment, the flavor may be roasted. In addition, blending the composition into a food or drink can be carried out in the same manner as in "2. Food or drink containing a sweetener composition" above. As mentioned above, for example, when mixing ingredients for food and drink, or when making final adjustments to the taste of food and drink, The composition may be incorporated into a food or drink product or its ingredients.

[0060] In one embodiment of the present invention, the amount of the sweetener composition of the present invention to be added to a food or drink is not particularly limited. The amount of the compounding agent can be appropriately set within a range that achieves both the desired sweetness and flavor. The amount of the sweetener composition to be added varies depending on the type of food or drink. The concentration of steviol glycosides and aroma components in the beverage is the same as that of the beverage containing the sweetener composition described above in "2. The food and beverages category can be set to be similar to that described in "Food and beverages."

[0061] 4. Sweeteners and flavoring agents for foods and beverages The present invention also relates to a sweetener and flavoring agent for foods and beverages. and flavoring compositions. Alternatively, the term "sweetening or flavoring composition" refers to a composition that, when added to a food or drink (e.g., a beverage), In this specification, the term "sweetener" refers to a substance that simultaneously imparts sweetness and flavor to the food or drink. The description of the sweetening and flavoring agent also applies to the sweetening and flavoring composition. The sweetening and flavoring agents preferably have a sweetness and flavor that, when added to a food or beverage, enhances the flavor of the food or beverage. It is possible to impart a suitable balance of sweetness and flavor to the product.

[0062] In one embodiment of the present invention, the sweetening and flavoring agent is a steviol glycoside or a steviol glycoside. The sweetener composition includes the sweetener composition described in "Sweetener composition containing a flavor component and a fragrant component."

[0063] In one embodiment of the present invention, the sweetening and flavoring agents are in the form of a liquid, a paste, a powder or It may be in the form of granules or the like.

[0064] In one embodiment of the present invention, the sweetener composition of the present invention is contained in a sweetener and flavoring agent. The amount is 30 to 100% by weight, 40 to 99% by weight, based on the total weight of the sweetener and flavoring agent. %, 50 to 98% by weight, 60 to 97% by weight, 70 to 96% by weight, or 80 to 95% by weight, etc. In some embodiments, the sweetening and flavoring agent is substantially steviol. The present invention may be made up of only aroma components derived from stevia extract and glycerol glycosides. "The aroma components of steviol glycosides and stevia extract are essentially the same as those of steviol glycosides and stevia extract. The term "contains" means that other impurities that are inevitably contained in the sweetener composition of the present invention are not included. For example, 5% by weight of the sweetener and flavoring agent may be included. Weight % or less, 4 weight % or less, 3 weight % or less, 2 weight % or less, 1.5 weight % or less, 1.0 weight % or less It may contain impurities such as 0.5% by weight or less.

[0065] In some embodiments, the sweetening and flavoring agents are ingredients other than the sweetener compositions of the present invention. Such ingredients may include, for example, sweeteners. Examples include fructose, sugar, high fructose corn syrup, glucose, maltose, high fructose corn syrup, and sugar alcohol. Cole, oligosaccharides, honey, sugarcane juice (brown sugar syrup), starch syrup, monk fruit powder, monk fruit extract Licorice powder, licorice extract, Thaumatococcus danielli seed powder, Thaumatococcus danielli Natural sweeteners such as peanut seed extract, acesulfame potassium, sucralose, and neotame , aspartame, saccharin and other artificial sweeteners. Risa uses natural sweeteners to ensure ease of drinking, a natural taste, and a moderate body. It is preferable to use fructose, glucose, maltose, sucrose, and sugar in particular. The composition may contain only one kind of these sweeteners, or may contain a plurality of kinds.

[0066] [Illustrative Embodiment] In one aspect of the present invention, A sweetener composition comprising a steviol glycoside and an aroma component, Rebaudioside A, Rebaudioside D and Total Steviol Glycoside Content The total content of rebaudioside M is 15 to 80% by weight, The aroma component includes furaneol, The total steviol glycosides are rebaudioside A, rebaudioside B, rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside I, Reba Consists of udioside M, rebaudioside N and stevioside, Sweetener composition with a furaneol / total steviol glycoside weight ratio of 0.001 to 0.8 In this embodiment, rebaudioside A, rebaudioside D and rebaudioside B are provided. The total content of Oside M is 15-60% by weight, 20-60% by weight, 20-55% by weight or In this embodiment, the ratio of furaneol to total steviol may be 20 to 50% by weight. The weight ratio of all glycosides is 0.02-0.5, 0.04-0.5, 0.05-0.5, 0 .02~0.25, 0.04~0.25, 0.05~0.25, 0.02~0.2, 0. 0.4~0.2, 0.05~0.2, 0.02~0.1, 0.04~0.1 or 0.05 It may be 0.1 or less.

[0067] In one aspect of the present invention, A sweetener composition comprising a steviol glycoside and an aroma component, Rebaudioside A, Rebaudioside D and Total Steviol Glycoside Content The total content of rebaudioside M is 15 to 80% by weight, The aroma component includes hydroxymethylfurfural, The total steviol glycosides are rebaudioside A, rebaudioside B, rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside I, Reba Consists of udioside M, rebaudioside N and stevioside, Hydroxymethylfurfural / total steviol glycosides weight ratio of 0.002 to 6.0 In this embodiment, a sweetener composition is provided, which comprises rebaudioside A, rebaudioside The total content of rebaudioside D and rebaudioside M is 15-60% by weight, 20-60% by weight, 20 In this embodiment, the content of the hydrochloric acid may be from 10 to 55% by weight, or from 20 to 50% by weight, etc. The weight ratio of hydroxymethylfurfural to total steviol glycosides is 0.1 to 2.0, 0.2 to 2.0, 0.4~2.0, 0.1~1.5, 0.2~1.5, 0.4~1.5, 0.1~ It may be 1.0, 0.2 to 1.0, or 0.4 to 1.0, etc.

[0068] In one aspect of the present invention, A sweetener composition comprising a steviol glycoside and an aroma component, Rebaudioside A, Rebaudioside D and Total Steviol Glycoside Content The total content of rebaudioside M is 15 to 80% by weight, The aroma components include furaneol and hydroxymethylfurfural, The total steviol glycosides are rebaudioside A, rebaudioside B, rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside I, Reba Consists of udioside M, rebaudioside N and stevioside, The weight ratio of furaneol / total steviol glycosides is 0.001 to 0.8, Hydroxymethylfurfural / total steviol glycosides weight ratio of 0.002 to 6.0 In this embodiment, a sweetener composition is provided, which comprises rebaudioside A, rebaudioside The total content of rebaudioside D and rebaudioside M is 15-60% by weight, 20-60% by weight, 20 In this embodiment, the content may be 20 to 55% by weight or 20 to 50% by weight. The weight ratio of ol / total steviol glycosides was 0.02-0.5, 0.04-0.5, 0. 0.5~0.5, 0.02~0.25, 0.04~0.25, 0.05~0.25, 0.0 2~0.2, 0.04~0.2, 0.05~0.2, 0.02~0.1, 0.04~0. 1 or 0.05 to 0.1, etc. In this embodiment, hydroxymethyl The weight ratio of furfural / total steviol glycosides was 0.1-2.0, 0.2-2.0, 0. 0.4~2.0, 0.1~1.5, 0.2~1.5, 0.4~1.5, 0.1~1.0, 0 It may be 0.2 to 1.0 or 0.4 to 1.0, etc.

[0069] In one aspect of the present invention, A sweetener composition comprising a steviol glycoside and an aroma component, Rebaudioside A, Rebaudioside D and Total Steviol Glycoside Content The total content of rebaudioside M is 15 to 80% by weight, and rebaudioside B is 1 to 10% by weight. Contains 85% by weight The aroma components include furaneol, hydroxymethylfurfural, furfural, vanilla containing one or more selected from the group consisting of phosphorus, cyclotene, and damascenone; The total steviol glycosides are rebaudioside A, rebaudioside B, rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside I, Reba A sweetener composition is provided, comprising udioside M, rebaudioside N, and stevioside. In this embodiment, a combination of rebaudioside A, rebaudioside D, and rebaudioside M The total content of steviol glycosides is 15-60% by weight, 20-60% by weight. % by weight, 20 to 55% by weight, or 20 to 50% by weight, etc. The content of rebaudioside B is 15 to 85% of the total steviol glycoside content. Weight%, 30~85% by weight, 40~85% by weight, 15~80% by weight, 30~80% by weight, 40 to 80% by weight, 15 to 75% by weight, 30 to 75% by weight, or 40 to 75% by weight, etc. It is also possible.

[0070] In one aspect of the present invention, A sweetener composition comprising a steviol glycoside and an aroma component, Rebaudioside A, Rebaudioside D and Total Steviol Glycoside Content The total content of rebaudioside M is 15 to 80% by weight, The aroma components include furaneol, hydroxymethylfurfural, furfural, vanilla containing one or more selected from the group consisting of phosphorus, cyclotene, and damascenone; The total steviol glycosides are rebaudioside A, rebaudioside B, rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside I, Reba Consists of udioside M, rebaudioside N and stevioside, The stevia plant was grown at a reaction temperature of 130°C or higher and a reaction severity calculated by the following formula (1) of 3. The sweetener composition is obtained by subjecting the mixture to hydrothermal treatment under conditions of 0 to 4000°C. In this case, the reaction severity is 100 to 4000, 500 to 4000, 1000 to 4000, 30-3000, 100-3000, 500-3000, 1000-3000, 30-2 It may be 400, 100 to 2400, 500 to 2400, or 1000 to 2400, etc. stomach.

number

[0071] The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited thereto. It's not something like that.

[0072] [Manufacturing example] The raw material is ground dried stevia leaves (moisture content: 10% by weight or less), and the following steps are taken: The hydrothermal reaction treatment was carried out under the following conditions. Generally, the conditions for hydrothermal reaction are set by reaction temperature and reaction time. When applied to the process, the reaction temperature and reaction time in the actual reaction field can be precisely controlled externally. Therefore, the reaction severity (R0, Severity Percent) calculated by the following formula (1) is ameter) was used as the control parameter.

[0073]

number

[0074] The reaction severity is determined by the heat and time history of the raw material under hydrothermal reaction conditions of 100°C or higher. This is a parameter converted into an energy value. If the reaction severity is constant, the fluctuation of the reaction temperature The reaction time and the reaction temperature can be adjusted to each other. If successful, it will be a small-volume batch system that can provide precise reaction conditions at the laboratory level. The data obtained from the hydrothermal reactor can be applied to the reaction control of industrial continuous hydrothermal reactors. can.

[0075] 3.4 g of crushed stevia leaves were placed in a SUS316 batch-type hydrothermal reactor (internal volume: 35 ml), and 25 g The ion-exchanged water was added and charged into the reactor along with a temperature sensor. Immerse in a salt bath at temperatures of 80 or 190°C, with a reaction time of 0 to 20 minutes and a reaction severity of 0 to 450. After the hydrothermal reaction process equivalent to 0 is carried out, the reaction vessel is rapidly cooled in cold water and then separated. The temperature history inside the reactor was measured by an inserted temperature sensor, and the temperature of the sample was measured. Reaction severity was monitored in real time using a commercially available data logger.

[0076] [Example A] Evaluation of the degradation behavior of steviol glycosides The concentration of each steviol glycoside obtained by the hydrothermal reaction was measured by liquid chromatography mass spectrometry. The measurements were performed using Shimadzu Corporation's M8050 (UPLC:Nexs era), Phenomenex SecurityGurd™ Ultra AJ0-9502 C18 for 2.1 mm ID guard color A column (Shimadzu Corporation, Shim-pack XR-ODSII, 2.0 x 150 mm) was used. The sample was diluted with 30% (v / v) acetonitrile, and the injection volume was 1 μL. The isocratic flow mode was selected under the conditions of a flow temperature of 40°C, and ultrapure water 0.1% (v / v) was used as mobile phase A. The acid mixture was pumped at 0.34 ml / min, and the acetonitrile as mobile phase B was pumped at 0.16 ml / min. The reaction time was 13 minutes. Figure 1 shows the reaction rate of the samples except for Example 2 against the reaction severity. The decomposition behavior of all glycosides is shown in Figure 2. The graph in Figure 1 shows the reaction severity in logarithm. Tables 1 to 3 show the reaction severity for each level measured. The reaction conditions and the analytical results of steviol glycosides are shown in Figures 1 and 2. The vertical axis, "glycoside recovery rate," is set at 100% when stevia plants are extracted with hot water. In Example 1, hot water extraction was performed using ion-exchanged water without hydrothermal treatment. This is a sample that was done.

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

[0078] As shown in Figure 1, the recovery rates of RebA, RebD, and RebM varied depending on the reaction temperature. Even at such a level, it was found that it depends on the severity of the reaction. The yield of each steviol glycoside is linearly related to the reaction severity and is independent of the reaction temperature. It was found that there is a linear relationship with the reaction energy. From these results, it was found that the amount of steviol glycosides extracted from stevia plants increased with increasing reaction severity. It was suggested that the steviol glycosides were hydrolyzed. The yield of the product is linearly related to the logarithm of the reaction severity and is independent of the reaction temperature. , a linear relationship was maintained with the reaction energy.

[0079] [Example B] Evaluation of the generation behavior of aroma components Formation behavior of furaneol and hydroxymethylfurfural using LC / MSMS For the measurement, Shimadzu Corporation's M8050 (UPLC: Nexsera) was used with Phenomenex's Securi tyGurd™ Ultra AJ0-9502 C18 for 2.1 mm ID guard column and Shimadzu Shim-p A ack XR-ODSII (2.0 x 150 mm) column was applied. The sample was diluted with 30% (v / v) acetonitrile, and the injection volume was 1 μL. The binary gradient flow mode was selected under the condition of a column temperature of 40°C, and ultrapure water 0.1% ( The mixture of acetonitrile and formic acid (v / v) was used as mobile phase B and pumped at 0.5 ml / min. The reaction time was 12 minutes. The results are shown in Figures 3 and 4. Table 4 shows the results of Furaneol and Hydroxypropyl The concentrations of methylfurfural are shown. In addition, the behavior of each aroma component produced by the hydrothermal reaction was analyzed by gas chromatography mass spectrometry. The sample was also evaluated by the dynamic headspace (DH) method. The aroma components were measured under the conditions shown in Table 5. The thermal reaction conditions were the same as those shown in Table 1. Table 6 shows the results of each measured aroma component. The peak area ratios to the standard substances (ISTD ratios, 10-fold dilution) are shown.

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

[0081] The production of furaneol and hydroxymethylfurfural, as shown in Figures 3 and 4 It was found that the reaction rate increased depending on the reaction severity. Steviol glycosides and / or reducing sugars and proteins extracted from stevia plants The amine donor undergoes the Maillard reaction, and aroma compounds derived from the Maillard reaction are obtained. It was suggested that this is the case.

[0082] [Example C] Sensory evaluation of sweetness and flavor The sweetener composition of the present invention was prepared using the extracts shown in Table 7, each of which had a different reaction severity. The sweetness and flavor of the resulting product were evaluated. The levels shown in Table 7 were all used in Examples A and B. The extract for each level was diluted with 50 times the weight of ion-exchanged water. Each sample was evaluated by four trained people. The panelists evaluated the taste of each sample according to the following criteria. The test was conducted after rinsing the mouth at least four times beforehand. Tables 8 and 9 show the results of the evaluation of two items: sweetness and roasted aroma. The results are shown for each.

[0083] [Table 7] Evaluation criteria Score 1: No sweetness or roasted aroma Score 2: Slightly sweet or roasted aroma Score 3: Strong sweetness or roasted aroma

[0084] [Table 8] [Table 9]

[0085] From these results, it can be seen that the samples of Examples 2, 4, 8 and 11 have both sweetness and roasted aroma. It was confirmed that it was granted.

Claims

1. A sweetener composition comprising steviol glycosides and aroma components, The total content of rebaudioside A, rebaudioside D, and rebaudioside M is 15 to 80% by weight based on the total content of steviol glycosides, and The content of rebaudioside A is 10 to 55% by weight relative to the total content of steviol glycosides, The sweetener composition, wherein the aroma components include furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone.

2. A sweetener composition as described in claim 1, wherein the total steviol glycoside content is 5 to 50 weight % based on the solid content of the sweetener composition.

3. A sweetener composition described in claim 1 or 2, containing rebaudioside B in an amount of 2 to 80% by weight relative to the total steviol glycoside content.

4. A sweetener composition described in any one of claims 1 to 3, wherein the aroma component is a Maillard reaction product.

5. The sweetener composition described in any one of claims 1 to 4, wherein the total steviol glycosides consist of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside M, rebaudioside N, and stevioside.

6. A food or beverage comprising the sweetener composition described in any one of claims 1 to 5.

7. The food or beverage described in claim 6, which is a beverage.

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