Sweetener Composition

Abstract

To provide a novel sweetener composition containing a steviol glycoside and a flavor component, and provide a food and drink and a beverage containing the sweetener composition.SOLUTION: A sweetener composition contains 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 at least one 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 present invention relates to a sweetener composition containing a steviol glycoside and an aroma component, and to a food or beverage containing the sweetener composition. [Background technology]

[0002] The leaves of Stevia rebaudiana (Asteraceae) contain a diterpenoid secondary metabolite called steviol. Steviol glycosides are used in the food industry as calorie-free sweeteners because they are approximately 300 times sweeter than sugar. Obesity has become a serious social problem worldwide, and the demand for calorie-free sweeteners is growing daily, both from the perspective of promoting health and reducing medical costs. Currently, artificially synthesized amino acid derivatives such as aspartame and acesulfame potassium are used as artificial sweeteners, but naturally occurring calorie-free sweeteners such as steviol glycosides are expected to be safer and more likely to gain public acceptance.

[0003] Generally, a method using hot water at 100°C or less is known as a method for extracting sweet components such as steviol glycosides from stevia. Non-Patent Documents 1 and 2 attempt to recover antioxidant physiologically active substances by applying high-pressure hot water to stevia. [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 containing a steviol glycoside and an aroma component. The present invention also provides a food or beverage 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, 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; The sweetener composition, wherein the aroma component comprises one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone. [2] The sweetener composition according to [1], wherein the aroma component comprises furaneol, and the content of furaneol in the sweetener composition is 0.00005 to 0.035% by weight based on the solid content of the sweetener composition. [3] The sweetener composition according to [1] or [2], wherein the total content of steviol glycosides is 5 to 50% by weight based on the solid content of the sweetener composition. [4] The sweetener composition according to any one of [1] to [3], wherein the weight ratio of furaneol to total steviol glycosides is 0.001 to 0.8. [5] The sweetener composition according to any one of [1] to [4], wherein the sweetener composition contains rebaudioside B in an amount of 1 to 85% by weight based on the total content of steviol glycosides. [6] The sweetener composition according to any one of [1] to [5], wherein the aroma component is an aroma component derived from stevia extract. [7] The sweetener composition according to any one of [1] to [6], obtained by hydrothermal treatment of a stevia plant under conditions where the reaction temperature is 130°C or higher and the reaction severity calculated by the following formula (1) is 30 to 4000.

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 an aroma component, and a food, drink, or beverage containing the sweetener composition. In a preferred embodiment, the present invention provides a sweetener composition that provides a well-balanced perception of sweetness and flavor upon consumption, and a food, drink, or beverage containing the sweetener composition. [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 merely examples for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents, publications, patent publications, and other patent documents cited in this specification are incorporated herein by reference.

[0010] As used herein, "Reb" and "Reb." have the same meaning and both refer to "rebaudioside."

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

[0012] 1. Sweetener composition containing steviol glycoside and aroma component The present invention relates to a sweetener composition containing steviol glycosides and aroma components. Specifically, the sweetener composition contains steviol glycosides and aroma components, in which the total content of rebaudioside A, rebaudioside D, and rebaudioside M is 15 to 80 wt% of the total steviol glycoside content, and the aroma components include one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone.

[0013] As used herein, the term "total steviol glycoside content" refers to the sum of the steviol glycoside contents contained in a sweetener composition. In one embodiment of the present invention, the "total steviol glycoside content" is the sum of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside M, rebaudioside N, and stevioside. In another embodiment of the present invention, 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.

[0014] In one embodiment of the present invention, the sweetener composition has a total content of rebaudioside A, rebaudioside D, and rebaudioside M of 15 to 80% by weight relative to the total steviol glycoside content. In other embodiments, the total content of rebaudioside A, rebaudioside D, and rebaudioside M relative to the total steviol glycoside content is 20 to 80% by weight, 25 to 80% by weight, 30 to 80% by weight, 35 to 80% by weight, 40 to 80% by weight, 45 to 80% by weight, 50 to 80% by weight, 15 to 75% by weight, 20 to 75% by weight, 25 to 75% by weight, 30 to 75% by weight, 35 to 75% by weight, 40 to 75 ... Amount%, 45~75% by weight, 50~75% by weight, 15~70% by weight, 20~70% by weight, 25~70% by weight, 30~70% by weight, 35~70% by weight, 40~70% by weight, 15~65% by weight, 20~ 65% by weight, 25~65% by weight, 30~65% by weight, 35~65% by weight, 40~65% by weight, 15~60% by weight, 20~60% by weight, 22~60% by weight, 25~60% by weight, 27~60% by weight, 3 0~60wt%, 32~60wt%, 35~60wt%, 37~60wt%, 40~60wt%, 15~55wt%, 20~55wt%, 22~55wt%, 25~55wt%, 27~55wt %, 30~55 wt%, 32~55 wt%, 35~55 wt%, 37~55 wt%, 40~55 wt%, 15~50 wt%, 20~50 wt%, 22~50 wt%, 25~50 wt%, 27~50 The steviol glycoside concentration may be 15-45%, 17-45%, 20-45%, 22-45%, 25-45%, 27-45%, 30-45%, 15-40%, 17-40%, 20-40%, 22-40%, 25-40%, 27-40%, or 30-40% by weight, etc. The steviol glycoside concentration may be 15-40%, 17-40%, 20-40%, 22-40%, 25-40%, 27-40%, or 30-40% by weight, etc. The steviol glycoside concentration may be quantified by a known method using a liquid chromatograph mass spectrometer.

[0015] In one embodiment of the present invention, the content of rebaudioside A relative to the content of total steviol glycosides is 5 to 60% by weight, 10 to 60% by weight, 12 to 60% by weight, 15 to 60% by weight, 20 to 60% by weight, 25 to 60% by weight, 27 to 60% by weight, 30 to 60% by weight, 35 to 60% by weight, 37 to 60% by weight, 40 to 60% by weight, 5 to 55% by weight, 10 to 55% by weight, 12 to 55% by weight, 15 to 55% by weight, 20 to 55% by weight, 25 to 55% by weight, 27 to 55% by weight, 30 to 55% by weight, 35 to 55% by weight, 37 to 55% by weight, 40 to 55% by weight, 5 to 50% by weight, 1 to 1 ... It may be 0 to 50% by weight, 12 to 50% by weight, 15 to 50% by weight, 20 to 50% by weight, 25 to 50% by weight, 27 to 50% by weight, 30 to 50% by weight, 35 to 50% by weight, 37 to 50% by weight, 40 to 50% by weight, 5 to 45% by weight, 10 to 45% by weight, 12 to 45% by weight, 15 to 45% by weight, 20 to 45% by weight, 25 to 45% by weight, 27 to 45% by weight, 30 to 45% by weight, 35 to 45% by weight, 5 to 40% by weight, 10 to 40% by weight, 12 to 40% by weight, 15 to 40% by weight, 20 to 40% by weight, 25 to 40% by weight, 27 to 40% by weight, 30 to 40% by weight, or the like.

[0016] In one embodiment of the present invention, the content of rebaudioside D relative to the content of total steviol glycosides is 1 to 30% by weight, 2 to 30% by weight, 3 to 30% by weight, 4 to 30% by weight, 5 to 30% by weight, 6 to 30% by weight, 7 to 30% by weight, 8 to 30% by weight, 9 to 30% by weight, 10 to 30% by weight, 1 to 25% by weight, 2 to 25% by weight, 3 to 25% by weight, 4 to 25% by weight, 5 to 25% by weight, 6 to 25% by weight, 7 to 25% by weight, 8 to 25% by weight, It may be 9 to 25% by weight, 10 to 25% by weight, 1 to 20% by weight, 2 to 20% by weight, 3 to 20% by weight, 4 to 20% by weight, 5 to 20% by weight, 6 to 20% by weight, 7 to 20% by weight, 8 to 20% by weight, 9 to 20% by weight, 10 to 20% by weight, 1 to 15% by weight, 2 to 15% by weight, 3 to 15% by weight, 4 to 15% by weight, 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, 10 to 15% by weight, or the like.

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

[0018] In one embodiment of the present invention, the content of rebaudioside B relative to the content of total steviol glycosides is 1 to 85% by weight, 5 to 85% by weight, 10 to 85% by weight, 12 to 85% by weight, 15 to 85% by weight, 17 to 85% by weight, 20 to 85% by weight, 22 to 85% by weight, 25 to 85% by weight, 27 to 85% by weight, 30 to 85% by weight, 32 to 85% by weight, 35 to 85% by weight, 37 to 85% by weight, 40 to 85% by weight, 1 to 80% by weight, 5 to 80% by weight, 10 to 80% by weight, 12 to 80% by weight, 15 to 80 ... The amount may be 20 to 80% by weight, 22 to 80% by weight, 25 to 80% by weight, 27 to 80% by weight, 30 to 80% by weight, 32 to 80% by weight, 35 to 80% by weight, 37 to 80% by weight, 40 to 80% by weight, 1 to 75% by weight, 5 to 75% by weight, 10 to 75% by weight, 12 to 75% by weight, 15 to 75% by weight, 17 to 75% by weight, 20 to 75% by weight, 22 to 75% by weight, 25 to 75% by weight, 27 to 75% by weight, 30 to 75% by weight, 32 to 75% by weight, 35 to 75% by weight, 37 to 75% by weight, or 40 to 75% by weight.

[0019] In one embodiment of the present invention, the total content of rebaudioside A and rebaudioside D relative to the total content of steviol glycosides is 5 to 80% by weight, 10 to 80% by weight, 15 to 80% by weight, 20 to 80% by weight, 25 to 80% by weight, 30 to 80% by weight, 35 to 80% by weight, 40 to 80% by weight, 45 to 80% by weight, 10 to 70% by weight, 15 to 70% by weight, 16 to 180% by weight, 18 to 190% by weight, 20 to 220% by weight, 22 to 240% by weight, 24 to 250% by weight, 25 to 300% by weight, 26 to 310% by weight, 27 to 320% by weight, 28 to 330% by weight, 29 to 340% by weight, 35 to 360% by weight, 36 to 370% by weight, 37 to 400% by weight, 38 to 410% by weight, 39 to 420% by weight, 40 to 430% by weight, 41 to 440% by weight, 42 to 450% by weight, 43 to 440% by weight, 44 to 450% by weight, 45 to 460% by weight, 46 to 470% by weight, 47 to 480% by weight, 48 to 510% by weight, 49 to 520% ​​by weight, 52 to 530% by weight, 53 to 540% by weight, 54 to 550% by weight, 55 to 560% by weight, 56 to Weight%, 20~70% 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, 25~60% by weight, 27~60% by weight, 30~6 0% 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 wt%, 32~55 wt%, 35~55 wt%, 10~50 wt%, 15~50 wt%, 20~50 wt%, 22~50 wt%, 25~50 wt%, 27 It may be up to 50% by weight, 30 to 50% by weight, 32 to 50% by weight, 35 to 50% by weight, 10 to 45% by weight, 15 to 45% by weight, 17 to 45% by weight, 20 to 45% by weight, 22 to 45% by weight, 25 to 45% by weight, 10 to 40% by weight, 15 to 40% by weight, 17 to 40% by weight, 20 to 40% by weight, 22 to 40% by weight, or 25 to 40% by weight, etc.

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

[0021] In one embodiment of the present invention, the total content of rebaudioside D and rebaudioside M relative to the total content of steviol glycosides is 1 to 40% by weight, 3 to 40% by weight, 5 to 40% by weight, 7 to 40% by weight, 10 to 40% by weight, 12 to 40% by weight, 14 to 40% by weight, 15 to 40% by weight, 1 to 30% by weight, 3 to 30% by weight, 5 to 30% by weight, 7 to 30% by weight, 10 to 30% by weight, 12 to 30% by weight, 14 to 3 ...5 to 40% by weight, 1 to 30% by weight, 3 to 30% by weight, 5 to 30% by weight, 7 to 30% by weight, It may be 0% by weight, 15 to 30% by weight, 1 to 25% by weight, 3 to 25% by weight, 5 to 25% by weight, 7 to 25% by weight, 10 to 25% by weight, 1 to 20% by weight, 3 to 20% by weight, 5 to 20% by weight, 7 to 20% by weight, 10 to 20% by weight, 1 to 17% by weight, 3 to 17% by weight, 5 to 17% by weight, 7 to 17% by weight, 10 to 17% by weight, 1 to 15% by weight, 3 to 15% by weight, 5 to 15% by weight, or 7 to 15% by weight, etc.

[0022] In one embodiment of the present invention, the total steviol glycoside content is 5 to 50% by weight, based on the solid content of the sweetener composition. In other embodiments, the total steviol glycoside content may be 7 to 50%, 10 to 50%, 12 to 50%, 14 to 50%, 5 to 40%, 7 to 40%, 10 to 40%, 12 to 40%, 14 to 40%, 5 to 30%, 7 to 30%, 10 to 30%, 12 to 30%, 14 to 30%, 5 to 20%, 7 to 20%, 10 to 20%, 12 to 20%, or 14 to 20% by weight, based on the solid content of the sweetener composition. In this specification, when the sweetener composition is liquid, the solid content can be determined using a Brix meter (e.g., Brix meter RX-5000α manufactured by ATAGO, etc.), and the amount of steviol glycosides relative to the solid content of the composition can be calculated using the amount of steviol glycosides measured using a liquid chromatograph mass spectrometer or the like.

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

[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, 9,500~2 0,000ppm, 10,000~20,000ppm, 1,000~18,000ppm, 3,000~18,000ppm, 5,000~18,000ppm, 7,000~18,000p pm, 9,000 to 18,000 ppm, 9,500 to 18,000 ppm, 10,000 to 18,000 ppm, 1,000 to 16,000 ppm, 3,000 to 16,000 ppm, 5,000 to 16,000 ppm, 7,000 to 16,000 ppm, 9,000 to 16,000 ppm, 9,500 to 16,000 ppm, or 10,000 to 16,000 ppm, etc.

[0025] In one embodiment of the present invention, rebaudioside A is present in an amount of 100 to 10,000 ppm, 500 to 10,000 ppm, 1,000 to 10,000 ppm, 1,500 to 10,000 ppm, 2,000 to 10,000 ppm, 2,500 to 10,000 ppm, 3,000 to 10,000 ppm, 3,500 to 10,000 ppm, 4,000 to 10,000 ppm, 100 to 7,000 ppm, 500 to 7,000 ppm, 1,000 to 10,000 ppm, or The concentration may be 7,000 ppm, 1,500 to 7,000 ppm, 2,000 to 7,000 ppm, 2,500 to 7,000 ppm, 3,000 to 7,000 ppm, 3,500 to 7,000 ppm, 4,000 to 7,000 ppm, 100 to 5,000 ppm, 500 to 5,000 ppm, 1,000 to 5,000 ppm, 1,500 to 5,000 ppm, 2,000 to 5,000 ppm, 2,500 to 5,000 ppm, or 3,000 to 5,000 ppm, etc.

[0026] In one embodiment of the present invention, rebaudioside D may be present in an amount of 100 to 3,000 ppm, 300 to 3,000 ppm, 450 to 3,000 ppm, 500 to 3,000 ppm, 800 to 3,000 ppm, 1,000 to 3,000 ppm, 100 to 2,500 ppm, 300 to 2,500 ppm, 450 to 2,500 ppm, 500 to 2,500 ppm, 800 to 2,500 ppm, 1,000 to 2,500 ppm, 100 to 2,000 ppm, 300 to 2,000 ppm, 450 to 2,000 ppm, 500 to 2,000 ppm, 800 to 2,000 ppm, or 1,000 to 2,000 ppm, etc., based on the total weight of the sweetener composition.

[0027] In one embodiment of the present invention, rebaudioside M may be present in an amount of 50 to 2,000 ppm, 100 to 2,000 ppm, 200 to 2,000 ppm, 300 to 2,000 ppm, 400 to 2,000 ppm, 500 to 2,000 ppm, 50 to 1,500 ppm, 100 to 1,500 ppm, 200 to 1,500 ppm, 300 to 1,500 ppm, 400 to 1,500 ppm, 500 to 1,500 ppm, 50 to 1,000 ppm, 100 to 1,000 ppm, 200 to 1,000 ppm, 300 to 1,000 ppm, 400 to 1,000 ppm, or 500 to 1,000 ppm, based on the total weight of the sweetener composition.

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

[0029] In one embodiment of the present invention, the sweetener composition may contain steviol glycosides other than the total steviol glycosides described above, such as rebaudioside G, rebaudioside J, rebaudioside K, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside, and steviolbioside.

[0030] In one embodiment of the present invention, the sweetener composition contains an aroma component. In a preferred embodiment, the aroma component is derived from a stevia extract. In this specification, the term "aroma component derived from a stevia extract" refers to an aroma component contained in an extract obtained by extracting stevia by hydrothermal treatment. The aroma component contained in the sweetener composition may be derived from a stevia extract, provided that no other aroma component is added. In one embodiment of the present invention, the aroma component contained in the sweetener composition may be a Maillard reaction product of stevia extract. As used herein, "Maillard reaction product of stevia extract" refers to a product obtained by reacting steviol glycosides and / or reducing sugars contained in stevia extract with an amine donor (e.g., amino compounds such as amino acids, peptides, and proteins) at high temperatures exceeding 100°C.

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

[0032] In one embodiment of the present invention, the sweetener composition contains furaneol, and the content of furaneol in the sweetener composition is 0.00005 to 0.035% by weight based on the solid content of the sweetener composition. In other embodiments, the content of furaneol is 0.0001 to 0.035 wt%, 0.00015 to 0.035 wt%, 0.0002 to 0.035 wt%, 0.0005 to 0.035 wt%, 0.001 to 0.035 wt%, 0.003 to 0.035 wt%, 0.005 to 0.035 wt%, 0.007 to 0.035 wt%, 0.009 to 0.035 wt%, 0.01 to 0.035 wt%, 0.00005 to 0.030 wt%, 0.0001 to 0.03 wt%, 0.00015 to 0.03 wt%, 0.0002 to 0.03 wt%, or 0.0005 to 0.03 wt%, based on the solid content of the sweetener composition. %, 0.001 to 0.03 weight %, 0.003 to 0.03 weight %, 0.005 to 0.03 weight %, 0.007 to 0.03 weight %, 0.009 to 0.03 weight %, 0.01 to 0.03 weight %, 0.00005 to 0.028 weight %, 0.0001 to 0.028 weight %, 0.00015 to 0.028 weight %, 0.0002 to 0.028 weight %, 0.0005 to 0.028 weight %, 0.001 to 0.028 weight %, 0.003 to 0.028 weight %, 0.005 to 0.028 weight %, 0.007 to 0.028 weight %, 0.009 to 0.028 weight %, or 0.01 to 0.028 weight %. The amount of aroma components can be quantified by a known method using a liquid chromatograph mass spectrometer or a gas chromatograph mass spectrometer. The amount of aroma components relative to the solid content of the sweetener composition can be calculated using the same method as the above-mentioned method for calculating the amount of total steviol glycosides relative to the solid content of the sweetener composition.

[0033] In one embodiment of the present invention, the sweetener composition contains hydroxymethylfurfural, and the content of hydroxymethylfurfural in the sweetener composition is 0.01 to 0.25% by weight, 0.02 to 0.25% by weight, 0.025 to 0.25% by weight, 0.025 to 0.25% by weight, 0.03 to 0.25% by weight, 0.035 to 0.25% by weight, 0.04 to 0.25% by weight, 0.05 to 0.25% by weight, 0.06 to 0.25% by weight, 0.065 to 0.25% by weight, 0.075 to 0.25% by weight, 0.085 to 0.25% by weight, 0.095 to 0.25% by weight, 0.105 to 0.25% by weight, 0.115 to 0.25% by weight, 0.125 to 0.25% by weight, 0.135 to 0.25% by weight, 0.145 to 0.25% by weight, 0.155 to 0.25% by weight, 0.165 to 0.25% by weight, 0.175 to 0.25% by weight, 0.185 to 0.25% by weight, 0.19 ... The content may be 5% by weight, 0.07 to 0.25% by weight, 0.08 to 0.25% by weight, 0.1 to 0.25% by weight, 0.01 to 0.2% by weight, 0.02 to 0.2% by weight, 0.025 to 0.2% by weight, 0.03 to 0.2% by weight, 0.035 to 0.2% by weight, 0.04 to 0.2% by weight, 0.05 to 0.2% by weight, 0.06 to 0.2% by weight, 0.065 to 0.2% by weight, 0.07 to 0.2% by weight, 0.08 to 0.2% by weight, or 0.1 to 0.2% by weight, etc.

[0034] In one embodiment of the present invention, furaneol is present in an amount of 0.1 to 30 ppm, 1.0 to 30 ppm, 1.5 to 30 ppm, 2.0 to 30 ppm, 2.5 to 30 ppm, 3.0 to 30 ppm, 3.5 to 30 ppm, 4.0 to 30 ppm, 4.5 to 30 ppm, 5.0 to 30 ppm, 5.5 to 30 ppm, 6.0 to 30 ppm, 6.5 to 30 ppm, 7.0 to 30 ppm, 7.5 to 30 ppm, 8.0 to 30 ppm, 8.5 to 30 ppm, 9.0 to 30 ppm, 10.0 to 30 ppm, 11.0 to 30 ppm, 12.0 to 30 ppm, 13.0 to 30 ppm, 14.0 to 30 ppm, 15.0 to 30 ppm, 16.0 to 30 ppm, 17.0 to 30 ppm, 18.0 to 30 ppm, 19.0 to 30 ppm, 20.0 to 30 ppm, 21.0 to 30 ppm, 22.0 to 30 ppm, 23.0 to 30 ppm, 24.0 to 30 ppm, 25.0 to 30 ppm, 26.0 to 30 ppm, 27.0 to 30 ppm, 28.0 to 30 ppm, 29.0 to 30 ppm, 30.0 to 30 ppm, 31.0 to 30 ppm, 32.0 to 30 ppm, 33.0 to 30 ppm, 34.0 to 30 ppm, 35.0 to 30 ppm, 36.0 to 30 ppm, 37.0 to 30 ppm, 38.0 ppm, 10 to 30 ppm, 0.1 to 25 ppm, 1.0 to 25 ppm, 1.5 to 25 ppm, 2.0 to 25 ppm, 2.5 to 25 ppm, 3.0 to 25 ppm, 3.5 to 25 ppm, 4.0 to 25 ppm, 4.5 to 25 ppm, 5.0 to 25 ppm, 5.5 to 25 ppm, 6.0 to 25 ppm, 6.5 to 25 ppm, 7.0 to 25 ppm, 7.5 to 25 ppm, 8.0 to 25 ppm, 8.5 to 25 ppm, 9.0 to 25 ppm, or 10 to 25 ppm, etc.

[0035] In one embodiment of the present invention, hydroxymethylfurfural is present in an amount of 0.1 to 200 ppm, 0.3 to 200 ppm, 1.0 to 200 ppm, 5.0 to 200 ppm, 10 to 200 ppm, 15 to 200 ppm, 20 to 200 ppm, 25 to 200 ppm, 30 to 200 ppm, 35 to 200 ppm, 40 to 200 ppm, 45 to 200 ppm, 50 to 200 ppm, 55 to 200 ppm, 60 to 200 ppm, 65 to 200 ppm, 70 to 200 ppm, 75 to 200 ppm, 80 to 200 ppm, 85 to 200 ppm, 90 to 200 ppm, 95 to 200 ppm, 100 to 200 ppm, 105 to 200 ppm, 110 to 200 ppm, 120 to 200 ppm, 130 to 200 ppm, 140 to 200 ppm, 150 to 200 ppm, 160 to 200 ppm, 170 to 200 ppm, 180 to 200 ppm, 190 to 200 ppm, 210 to 200 ppm, 220 to 200 ppm, 230 to 200 ppm, 240 to 200 ppm, 250 to 200 ppm, 260 to 200 ppm, 270 to 270 ppm, 280 to 280 ppm, 290 to 300 ppm, 300 to 300 ppm, 310 to 310 ppm, 320 to 320 ppm, 330 to 330 ppm, 3 The concentration may be 200 ppm, 70 to 200 ppm, 0.1 to 160 ppm, 0.3 to 160 ppm, 1.0 to 160 ppm, 5.0 to 160 ppm, 10 to 160 ppm, 15 to 160 ppm, 20 to 160 ppm, 25 to 160 ppm, 30 to 160 ppm, 35 to 160 ppm, 40 to 160 ppm, 45 to 160 ppm, 50 to 160 ppm, 55 to 160 ppm, 60 to 160 ppm, 65 to 160 ppm, or 70 to 160 ppm, etc.

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

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

[0038] In one embodiment of the present invention, the sweetener composition may be obtained by hydrothermal treatment of a stevia plant under conditions where the reaction temperature is 130°C or higher and the reaction severity calculated by the following formula (1) is 30 to 4000. In this specification, the term "stevia plant" includes the whole plant and parts of the stevia plant. The term "plant parts" includes the leaves, stems, flowers, roots, and any cut portions thereof, as well as the cells and tissues of the stevia plant.

number

[0039] The reaction temperature in the hydrothermal treatment is not particularly limited as long as the reaction severity can be controlled within the above range, and may be, for example, 130°C or higher, 135°C or higher, 140°C or higher, 145°C or higher, 150°C or higher, 155°C or higher, 160°C or higher, 165°C or higher, 170°C or higher, 175°C or higher, 180°C or higher, 185°C or higher, 190°C or higher, 195°C or higher, or 200°C or higher. The upper limit of the reaction temperature can be set to, as a guideline, 250°C or less, 230°C or less, or 210°C or less.

[0040] In one embodiment of the present invention, the reaction time may be 1 to 120 minutes, 1 to 60 minutes, 1 to 30 minutes, 1 to 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 can be such that the liquid pressure of the reaction liquid is equal to or greater 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, and may include, for example, the raw material stevia plant, the reaction solvent, the product, and any catalyst. The saturated vapor pressure varies depending on the reaction temperature, but can be determined by referring to, for example, the "Steam Table" (1968) of the Japan Society of Mechanical Engineers.

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

[0043] In one embodiment of the present invention, the sweetener composition may be in the form of a liquid, a paste, a powder, a granule, etc. When the sweetener composition is in the liquid or paste form, the solvent may be tap water, ion-exchanged water, soft water, distilled water, or degassed water obtained by degassing any of these waters.

[0044] In one embodiment of the present invention, the sweetener composition may optionally contain components other than steviol glycosides and aroma components, provided that the effects of the present invention are not impaired. Examples of such components include natural sweeteners such as fructose, sugar, high-fructose corn syrup, glucose, maltose, high-fructose corn syrup, sugar alcohols, oligosaccharides, honey, sugarcane juice (brown sugar molasses), starch syrup, Monk Fruit Powder, Monk Fruit Extract, licorice powder, licorice extract, Thaumatococcus daniellii seed powder, and Thaumatococcus daniellii seed extract, as well as artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin. Among these, natural sweeteners are preferred from the viewpoints of providing a refreshing taste, ease of drinking, a natural flavor, and a moderate body. Fructose, glucose, maltose, sucrose, and sugar are particularly preferred. These sweeteners may be contained alone or in combination.

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

[0046] Examples of foods include confectionery, bread, flour, noodles, rice, processed agricultural and forestry products, processed livestock products, processed marine products, milk and dairy products, oils and fats, processed oil products, seasonings, and other food ingredients.

[0047] Examples of beverages include carbonated drinks, sports drinks, flavored water, fruit juice drinks, alcoholic drinks, non-alcoholic drinks, beer-flavored beverages such as beer and non-alcoholic beer, coffee drinks, tea drinks, cocoa drinks, nutritional drinks, functional drinks, etc. Carbonated beverages include sparkling drinks, colas, diet colas, ginger ales, ciders, fruit juice-flavored carbonated drinks, and carbonated waters with fruit juice flavors.

[0048] In one aspect of the present invention, when the sweetener composition is blended into a beverage, the blending amount of steviol glycoside in the beverage is, for example, 1 to 800 ppm, 20 to 750 ppm, 20 to 700 ppm, 20 to 650 ppm, 20 to 600 ppm, 20 to 550 ppm, 25 to 550 ppm, 30 to 550 ppm, 35 to 550 ppm, 40 to 550 ppm, 45 to 550 ppm, 50 to 550 ppm, 55 to 550 ppm, 20 to 540 ppm, 25 to 540 ppm, 30 to 540 ppm, 35 to 540 ppm, 40 to 540 ppm, 45 to 54 ... 0ppm, 50~540ppm, 55~540ppm, 20~530ppm, 25~530ppm, 30~530ppm, 35~530ppm, 40~530ppm, 45~530ppm, 50~530ppm, 55~530ppm, 20~520ppm, 25~ 520ppm, 30~520ppm, 35~520ppm, 40~520ppm, 45~520ppm, 50~520ppm, 55~520ppm, 20~510ppm, 25~510ppm, 30~510ppm, 35~510ppm, 40~510ppm, 45 ~510ppm, 50~510ppm, 55~510ppm, 20~505ppm, 25~505ppm, 30~505ppm, 35~505ppm, 40~505ppm, 45~505ppm, 50~505ppm, 55~505ppm, 20~500ppm, 25~500ppm, 30~500ppm, 35~500ppm, 40~500ppm, 45~500ppm, 50~500ppm, 55~500ppm, 20~495ppm, 25~495ppm, 30~495ppm, 35~495ppm, 40~495ppm , 45 to 495 ppm, 50 to 495 ppm, 55 to 495 ppm, 20 to 490 ppm, 25 to 490 ppm, 30 to 490 ppm, 35 to 490 ppm, 40 to 490 ppm, 45 to 490 ppm, 50 to 490 ppm, 55 to 490 ppm, 100 to 500 ppm, 100 to 400 ppm, 150 to 400 ppm, 200 to 400 ppm, 250 to 400 ppm, 300 to 400 ppm, 100 to 150 ppm, 100 to 200 ppm, 100 to 250 ppm, or 100 to 300 ppm, etc. By setting the content of steviol glycoside within this range, it is possible to impart an appropriate sweetness to the beverage.In this case, the "amount of steviol glycoside" may be the amount of the total steviol glycosides described above, or the amount of any one or more steviol glycosides contained in the total steviol glycosides.

[0049] In one embodiment of the present invention, the beverage may contain a sweetener composition so that the amount of steviol glycosides falls within the above range, while the amount of aroma components derived from stevia extract falls within the following ranges: 0.1 to 300 ppm, 0.5 to 300 ppm, 1.0 to 300 ppm, 5.0 to 300 ppm, 10 to 300 ppm, 15 to 300 ppm, 20 to 300 ppm, 25 to 300 ppm, 30 to 300 ppm, 35 to 300 ppm, 40 to 300 ppm, 45 to 300 ppm, 50 to 300 ppm, 0.1 to 250 ppm, 0.5 to 250 ppm, 1.0 to 300 ppm, 2.0 to 300 ppm, 3.0 to 300 ppm, 4.0 to 300 ppm, 5.0 to 300 ppm, 6.0 to 300 ppm, 7.0 to 300 ppm, 8.0 to 300 ppm, 9.0 to 300 ppm, 10.0 to 300 ppm, 15.0 to 300 ppm, 20.0 to 300 ppm, 25.0 to 300 ppm, 30.0 to 300 ppm, 35.0 to 300 ppm, 40.0 to 300 ppm, 45.0 to 300 ppm, 50.0 to 300 ppm, 0.1 to 250 ppm, 0.5 to 250 ppm, 1.0 to 300 ppm, 1.0 to 300 ppm, 1.0 to 300 ppm, 1.0 to 300 ppm, 2.0 to 300 ppm, 2.0 to 300 ppm, 3.0 to 3 ~250ppm, 5.0~250ppm, 10~250ppm, 15~250ppm, 20~250ppm, 25~250ppm, 30~250ppm, 35~250ppm, 40~250ppm , 45~250ppm, 50~250ppm, 0.1~200ppm, 0.5~200ppm, 1.0~200ppm, 5.0~200ppm, 10~200ppm, 15~200ppm, 20~ 200ppm, 25~200ppm, 30~200ppm, 35~200ppm, 40~200ppm, 45~200ppm, 50~200ppm, 0.1~150ppm, 0.5~150ppm m, 1.0~150ppm, 5.0~150ppm, 10~150ppm, 15~150ppm, 20~150ppm, 25~150ppm, 30~150ppm, 35~150ppm, 40~1 The stevia extract may be blended to a concentration of 50 ppm, 45-150 ppm, 50-150 ppm, 0.1-100 ppm, 0.5-100 ppm, 1.0-100 ppm, 5.0-100 ppm, 10-100 ppm, 15-100 ppm, 20-100 ppm, 25-100 ppm, 30-100 ppm, 35-100 ppm, 40-100 ppm, 45-100 ppm, or 50-100 ppm. Examples of aroma components derived from stevia extract include furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone, and one or more of these may be contained. By ensuring that the content of the aroma components falls within this range, the beverage can be simultaneously imparted with appropriate sweetness and flavor. In a preferred embodiment, the flavor may be a roasted aroma.

[0050] In one embodiment of the present invention, the beverage may contain a sweetener other than steviol glycoside. Such sweeteners are not particularly limited, and may further contain, for example, one or more sweeteners selected from the group consisting of sucrose, high-fructose corn syrup, erythritol, mogroside V, corn syrup, aspartame (also known as an L-phenylalanine compound), sucralose, acesulfame potassium, saccharin, and xylitol. Among these, natural sweeteners are preferred from the viewpoints of providing a refreshing taste, ease of drinking, a natural flavor, and a moderate body. High-fructose corn syrup, sucrose, and corn syrup are particularly preferred. These sweeteners may be used alone or in combination. These sweeteners may be contained in the beverage in an amount equivalent to a Brix of 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, or 0.5 or less, etc., calculated on a sucrose basis, and the lower limit may be 0.1 or more.

[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 2 ~4.5kgf / cm 2 , 2.2kgf / cm 2 ~4.0kgf / cm 2 , 2.2kgf / 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 ~3.2kgf / cm 2 , 3.0kgf / cm 2 ~4.0kgf / cm 2or 3.0 kgf / cm 2 ~3.5kgf / cm 2 etc. The gas content in a sparkling beverage can be specified in terms of gas pressure. In this specification, unless otherwise specified, "gas pressure" refers to the gas pressure of carbon dioxide in a sparkling beverage after the liquid temperature of the sparkling beverage in a container has been brought to 20°C and the air in the headspace has been released to the atmosphere (sniffed). Gas pressure can be measured by fixing a beverage at a liquid temperature of 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the air to remove the carbon dioxide in the headspace, then closing the stopcock again and swinging the internal gas pressure gauge to read the value when the pointer reaches a certain position. In this specification, unless otherwise specified, the gas pressure of a sparkling beverage is measured using this method.

[0052] The Brix of a beverage, calculated as sucrose, is not particularly limited, but is preferably 1 to 15, more preferably 3 to 14, even more preferably 5 to 13, and particularly preferably 7 to 11. Brix can be calculated from the known sweetness of each sweetener, such as steviol glycoside, relative to sucrose (sucrose) and the amount of each sweetener. The relative sweetness ratio of various sweeteners to the sweetness of sucrose (1) can be determined from known sugar sweetness conversion tables (e.g., Beverage Japan's "Beverage Terminology Dictionary," p. 11). For sweeteners whose sweetness values ​​are listed as a numerical range or whose values ​​vary depending on the literature, the relative sweetness ratio to the sweetness of sucrose (1) can be determined by sensory testing. One example of such a sensory test is a method in which sugar is added to pure water to prepare samples with a Brix of 3.0 to 5.0 in increments of 0.5, and then a sugar-added sample with a sweetness intensity equivalent to that of an aqueous solution of a given concentration of sweetener is selected from these samples.

[0053] Beverages may contain alcohol. An alcoholic beverage refers to a beverage containing alcohol. As mentioned above, unless otherwise specified, alcohol refers to ethyl alcohol (ethanol). There is no particular restriction on the type of alcoholic beverage, as long as it contains alcohol. It may be a beverage with an alcohol content of 0.05 to 40 v / v%, 1.0 to 10 v / v%, 2.0 to 9.0 v / v%, or 3.0 to 8.0 v / v%, such as beer, happoshu, chuhai, or cocktails, or a beverage with an alcohol content of less than 0.05 v / v%, such as non-alcoholic beer, chuhai-flavored beverage, or soft drink. In some embodiments, the alcohol content of a beverage is preferably less than 0.05 v / v%, and more preferably 0.00 v / v%. In this specification, the alcohol content is expressed as a percentage (v / v%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0054] The flavor of the beverage is not particularly limited and can be adjusted to various flavors. For example, the beverage may be orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, cassis-flavored, green tea-flavored, oolong tea-flavored, black tea-flavored, coffee-flavored, or cola-flavored. The flavor of the beverage of the present invention can be adjusted by adding ingredients approved as food additives, such as fruit juice, acidulants, flavorings, plant extracts, dairy products, and other flavors, or ingredients that have long been used as food additives and are generally recognized as safe even if not approved.

[0055] Various additives may be blended into the beverage as long as they do not impair the effects of the present invention, such as acidulants, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.

[0056] The energy (total energy amount) of the beverage is not particularly limited, but may be 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal / 100 ml, 0 to 22 Kcal / 100 ml, 0 to 20 Kcal / 100 ml, 0 to 15 Kcal / 100 ml, 0 to 10 Kcal / 100 ml, 0 to 5 Kcal / 100ml, 0.1~50Kcal / 100ml, 0.1~45Kcal / 100ml, 0.1~40Kcal / 100ml, 0.1~35Kcal / 100ml, 0.1~30Kcal / 1 00ml, 0.1~24Kcal / 100ml, 0.1~22Kcal / 100ml, 0.1~20Kcal / 100ml, 0.1~15Kcal / 100ml, 0.1~10Kcal / 100ml, 0.1~5Kcal / 100ml, 1~50Kcal / 100ml, 1~45Kcal / 100ml, 1~40Kcal / 100ml, 1~35Kcal / 100ml, 1~30Kcal / 100ml, 1~2 4Kcal / 100ml, 1~22Kcal / 100ml, 1~20Kcal / 100ml, 1~15Kcal / 100ml, 1~10Kcal / 100ml, 1~5Kcal / 100ml, 5~50Kc al / 100ml, 5~45Kcal / 100ml, 5~40Kcal / 100ml, 5~35Kcal / 100ml, 5~30Kcal / 100ml, 5~24Kcal / 100ml, 5~20Kcal / 100ml, 5~15Kcal / 100ml, 5~10Kcal / 100ml, 10~50Kcal / 100ml, 10~45Kcal / 100ml, 10~40Kcal / 100ml, 10~35Kca l / 100ml, 10~30Kcal / 100ml, 10~24Kcal / 100ml, 10~20Kcal / 100ml, 10~15Kcal / 100ml, 15~50Kcal / 100ml, 15~4 5Kcal / 100ml, 15~40Kcal / 100ml, 15~35Kcal / 100ml, 15~30Kcal / 100ml, 15~24Kcal / 100ml, 15~20Kcal / 100ml, 2 It may be 0-50Kcal / 100ml, 20-45Kcal / 100ml, 20-40Kcal / 100ml, 20-35Kcal / 100ml, 20-30Kcal / 100ml, 20-24Kcal / 100ml, 24-50Kcal / 100ml, 24-45Kcal / 100ml, 24-40Kcal / 100ml, 24-35Kcal / 100ml, or 24-30Kcal / 100ml, etc.

[0057] The beverage may be prepared as a packaged beverage in which the beverage has been heat-sterilized and packed in a container. The container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and bottles. When heat sterilization is performed, the type of container is not particularly limited, and it can be performed using conventional techniques such as UHT sterilization and retort sterilization. The temperature of the heat sterilization step is not particularly limited, and examples include 65 to 130°C, preferably 85 to 120°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is acceptable.

[0058] The method for producing a food or beverage product is not particularly limited as long as it can produce a food or beverage product containing the above-mentioned components. According to one aspect of the present invention, there is provided a method for producing a food or beverage product, the method comprising obtaining a sweetener composition containing steviol glycosides and aroma components, and adding the sweetener composition to a food or beverage product or its raw materials. Obtaining a sweetener composition containing steviol glycosides and aroma components is as described above in "1. Sweetener composition containing steviol glycosides and aroma components." Adding the sweetener composition to a food or beverage product or its raw materials can be carried out at any step in the production process of the food or beverage product, and may be carried out, for example, when mixing the raw materials for the food or beverage product or during final adjustment of the taste of the food or beverage product.

[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 a food or beverage. Specifically, the present invention relates to a method for imparting sweetness and flavor to a food or beverage (e.g., a beverage), comprising blending the sweetener composition described above in "1. Sweetener composition containing steviol glycoside and aroma component" into the food or beverage. The composition is as described above in "1. Sweetener composition containing steviol glycoside and aroma component." According to the method in one aspect of the present invention, blending the composition into a food or beverage can simultaneously impart an appropriate sweetness and flavor to the food or beverage. In a preferred aspect, the flavor may be a roasted aroma. Furthermore, as described above in "2. Foods and beverages containing sweetener compositions," the composition may be incorporated into foods and beverages or their ingredients, for example, when mixing ingredients for the foods and beverages or when making final adjustments to the taste of the foods and beverages.

[0060] In one aspect of the present invention, the amount of the sweetener composition of the present invention to be added to a food or beverage is not particularly limited, and can be appropriately set within a range that achieves both the desired sweetness and flavor. The amount also varies depending on the type of food or beverage. In the case of a beverage, the amount of the sweetener composition can be set so that the concentrations of steviol glycosides and aroma components in the beverage are similar to those described above in "2. Food or beverage containing a sweetener composition."

[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. The present invention may also be a composition for sweetening and flavoring foods and beverages. As used herein, "sweetener and flavoring agent" or "sweetener or flavoring composition" refers to a substance that, when added to a food or beverage (e.g., a beverage), simultaneously imparts sweetness and flavor to the food or beverage. As used herein, the description of a sweetener and flavoring agent also applies to a sweetener and flavoring composition. When added to a food or beverage, the sweetener and flavoring agent is preferably capable of imparting a suitable balance of sweetness and flavor to the food or beverage.

[0062] In one embodiment of the present invention, the sweetener and flavoring agent comprises the sweetener composition described above in "1. Sweetener composition comprising steviol glycoside and aroma component."

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

[0064] In one embodiment of the present invention, the content of the sweetener composition of the present invention contained in the sweetener and flavoring agent may be 30 to 100 wt %, 40 to 99 wt %, 50 to 98 wt %, 60 to 97 wt %, 70 to 96 wt %, or 80 to 95 wt %, based on the total weight of the sweetener and flavoring agent. In some embodiments, the sweetener and flavoring agent may consist essentially of steviol glycosides and aroma components derived from stevia extract. As used herein, the phrase "consisting essentially of steviol glycosides and aroma components derived from stevia extract" means that the sweetener composition of the present invention may contain other impurities that are inevitably contained during the production process. For example, the sweetener and flavoring agent may contain impurities in an amount of 5 wt % or less, 4 wt % or less, 3 wt % or less, 2 wt % or less, 1.5 wt % or less, 1.0 wt % or less, or 0.5 wt % or less, based on the total weight of the sweetener and flavoring agent.

[0065] In some embodiments, the sweetener and flavoring agent may contain components other than the sweetener composition of the present invention. Examples of such components include sweeteners. Examples of sweeteners include natural sweeteners such as fructose, sugar, high-fructose corn syrup, glucose, maltose, high-fructose corn syrup, sugar alcohols, oligosaccharides, honey, sugarcane juice (brown sugar molasses), starch syrup, Monk Fruit Powder, Monk Fruit Extract, licorice powder, licorice extract, Thaumatococcus daniellii seed powder, and Thaumatococcus daniellii seed extract, as well as artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin. Among these, natural sweeteners are preferred from the viewpoints of providing a refreshing taste, ease of drinking, a natural flavor, and a moderate body. Fructose, glucose, maltose, sucrose, and sugar are particularly preferred. These sweeteners may be used alone or in combination.

[0066] [Illustrative Embodiment] In one aspect of the present invention, A sweetener composition comprising a steviol glycoside and an aroma component, 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; The aroma component includes furaneol, 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; A sweetener composition is provided having a furaneol / total steviol glycosides weight ratio of 0.001 to 0.8. In this embodiment, the total content of rebaudioside A, rebaudioside D, and rebaudioside M may be 15 to 60% by weight, 20 to 60% by weight, 20 to 55% by weight, or 20 to 50% by weight, etc. In addition, in this embodiment, the furaneol / total steviol glycosides weight ratio may be 0.02 to 0.5, 0.04 to 0.5, 0.05 to 0.5, 0.02 to 0.25, 0.04 to 0.25, 0.05 to 0.25, 0.02 to 0.2, 0.04 to 0.2, 0.05 to 0.2, 0.02 to 0.1, 0.04 to 0.1, or 0.05 to 0.1, etc.

[0067] In one aspect of the present invention, A sweetener composition comprising a steviol glycoside and an aroma component, 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; The aroma component includes hydroxymethylfurfural, 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; A sweetener composition is provided having a weight ratio of hydroxymethylfurfural to total steviol glycosides of 0.002 to 6.0. In this embodiment, the total content of rebaudioside A, rebaudioside D, and rebaudioside M may be 15 to 60% by weight, 20 to 60% by weight, 20 to 55% by weight, or 20 to 50% by weight, etc. In addition, in this embodiment, the weight ratio of hydroxymethylfurfural to total steviol glycosides may be 0.1 to 2.0, 0.2 to 2.0, 0.4 to 2.0, 0.1 to 1.5, 0.2 to 1.5, 0.4 to 1.5, 0.1 to 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, 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; The aroma components include furaneol and hydroxymethylfurfural, 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; The weight ratio of furaneol / total steviol glycosides is 0.001 to 0.8, A sweetener composition is provided having a weight ratio of hydroxymethylfurfural to total steviol glycosides of 0.002 to 6.0. In this embodiment, the total content of rebaudioside A, rebaudioside D, and rebaudioside M may be 15 to 60% by weight, 20 to 60% by weight, 20 to 55% by weight, or 20 to 50% by weight, etc. In addition, in this embodiment, the weight ratio of furaneol to total steviol glycosides may be 0.02 to 0.5, 0.04 to 0.5, 0.05 to 0.5, 0.02 to 0.25, 0.04 to 0.25, 0.05 to 0.25, 0.02 to 0.2, 0.04 to 0.2, 0.05 to 0.2, 0.02 to 0.1, 0.04 to 0.1, or 0.05 to 0.1, etc. In addition, in this embodiment, the weight ratio of hydroxymethylfurfural / total steviol glycosides may be 0.1 to 2.0, 0.2 to 2.0, 0.4 to 2.0, 0.1 to 1.5, 0.2 to 1.5, 0.4 to 1.5, 0.1 to 1.0, 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, the total content of rebaudioside A, rebaudioside D, and rebaudioside M is 15 to 80% by weight, and rebaudioside B is 1 to 85% by weight, based on the total content of steviol glycosides; the aroma component comprises one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone; There is provided a sweetener composition, 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. In this embodiment, the total content of rebaudioside A, rebaudioside D, and rebaudioside M may be 15 to 60% by weight, 20 to 60% by weight, 20 to 55% by weight, or 20 to 50% by weight, based on the total steviol glycoside content. In this embodiment, the content of rebaudioside B may be 15 to 85% by weight, 30 to 85% by weight, 40 to 85% by weight, 15 to 80% by weight, 30 to 80% by weight, 40 to 80% by weight, 15 to 75% by weight, 30 to 75% by weight, or 40 to 75% by weight, based on the total content of steviol glycosides.

[0070] In one aspect of the present invention, A sweetener composition comprising a steviol glycoside and an aroma component, 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; the aroma component comprises one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone; 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; Provided is a sweetener composition obtained by hydrothermal treatment of a stevia plant under conditions where the reaction temperature is 130°C or higher and the reaction severity calculated by the following formula (1) is 30 to 4000. In this embodiment, the reaction severity may be 100 to 4000, 500 to 4000, 1000 to 4000, 30 to 3000, 100 to 3000, 500 to 3000, 1000 to 3000, 30 to 2400, 100 to 2400, 500 to 2400, or 1000 to 2400, etc.

number

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

[0072] [Manufacturing example] Ground dried stevia leaves (moisture content: 10% by weight or less) were used as a raw material, and hydrothermal reaction treatment was carried out according to the following procedure and conditions. Generally, the conditions for hydrothermal reactions are set by reaction temperature and reaction time. However, when applied to industrial processes, it is difficult to precisely control the reaction temperature and reaction time in the actual reaction field from the outside. Therefore, the reaction severity (R0, Severity Parameter) calculated by the following formula (1) was used as the control parameter.

[0073]

number

[0074] Reaction severity is a parameter that converts the heat and time history of raw materials under hydrothermal reaction conditions above 100°C into an energy value. If reaction severity is constant, fluctuations in reaction temperature can be adjusted by reaction time, and fluctuations in reaction time can be adjusted by reaction temperature. If reaction severity can be successfully introduced, data obtained from small-capacity batch hydrothermal reactors that can provide precise reaction conditions at the laboratory level can be applied to reaction control in industrial continuous hydrothermal reactors.

[0075] A 3.4 g batch-type hydrothermal reactor made of SUS316 steel (internal volume: 35 ml) was charged with 3.4 g of ground stevia leaf, 25 g of ion-exchanged water, and a temperature sensor. The reactor was immersed in salt baths at temperatures of 130, 160, 170, 180, and 190 °C for 0-20 minutes, corresponding to a reaction severity of 0-4500. The reactor was rapidly cooled in cold water, and the product was sampled and analyzed. The temperature history inside the reactor was measured using an inserted temperature sensor, and the reaction severity of the sample was monitored in real time using a commercially available data logger.

[0076] [Example A] Evaluation of the degradation behavior of steviol glycosides The concentrations of each steviol glycoside obtained by the hydrothermal reaction were determined by liquid chromatography-mass spectrometry (LC / MSMS) using a Shimadzu M8050 UPLC (Nexsera) with a Phenomenex SecurityGurd™ Ultra AJ0-9502 C18 for 2.1 mm ID guard column and a Shimadzu Shim-pack XR-ODS II (2.0 x 150 mm) column. Sample dilution was performed using 30% (v / v) acetonitrile. The injection volume was 1 μL, the column oven temperature was 40°C, and the isocratic flow mode was selected. Ultrapure water with 0.1% (v / v) formic acid was used as mobile phase A at 0.34 mL / min, and the acetonitrile was used as mobile phase B at 0.16 mL / min. The detection time was 13 minutes. Figure 1 shows the degradation behavior of steviol glycosides as a function of reaction severity for samples excluding Example 2. Figure 2 shows a graph of the reaction severity shown in Figure 1 on a logarithmic scale for samples excluding Examples 1 and 2. Tables 1 to 3 show the reaction conditions and analytical results of steviol glycosides for each measurement level. In Figures 1 and 2, the "glycoside recovery rate" on the vertical axis represents the recovery rate when the stevia plant is extracted with hot water, with the recovery rate set at 100%. Example 1 is a sample extracted with ion-exchanged water without hydrothermal treatment.

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

[0078] As shown in Figure 1, the recovery rates of RebA, RebD, and RebM were found to depend on the reaction severity regardless of the reaction temperature. Furthermore, as shown in Figure 2, the yields of each steviol glycoside were found to be linearly related to the reaction severity and to the reaction energy, regardless of the reaction temperature. These results suggest that steviol glycosides extracted from stevia plants are hydrolyzed with increasing reaction severity. Furthermore, as logarithmically approximated, the yield of steviol glycosides was linearly related to the logarithm of reaction severity, and maintained a linear relationship with the reaction energy regardless of the reaction temperature.

[0079] [Example B] Evaluation of the generation behavior of aroma components The formation of furaneol and hydroxymethylfurfural was evaluated using LC / MSMS on a Shimadzu M8050 UPLC (Nexsera) equipped with a Phenomenex SecurityGurd™ Ultra AJ0-9502 C18 for 2.1 mm ID guard column and a Shimadzu Shim-pack XR-ODS II (2.0 x 150 mm) column. The sample was diluted with 30% (v / v) acetonitrile, the injection volume was 1 μL, the column oven temperature was 40°C, and the binary gradient flow mode was selected. Mobile phase A was a mixture of ultrapure water and 0.1% (v / v) formic acid, and mobile phase B was the same acetonitrile, flowing at 0.5 ml / min. The detection time was 12 minutes. The results are shown in Figures 3 and 4. Table 4 shows the concentrations of furaneol and hydroxymethylfurfural, respectively. The behavior of each aroma component produced by the hydrothermal reaction was also evaluated by gas chromatography-mass spectrometry (GC / MS). Sample introduction was performed using the dynamic headspace (DHS) method, and the aroma components were measured under the conditions shown in Table 5. The hydrothermal reaction conditions for each measured sample were the same as those shown in Table 1 above. Table 6 shows the peak area ratio (ISTD ratio, 10-fold dilution) of each measured aroma component relative to the internal standard.

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

[0081] As shown in Figures 3 and 4, the production of furaneol and hydroxymethylfurfural increased depending on the reaction severity. This result suggests that as the reaction severity increases, the Maillard reaction occurs between steviol glycosides and / or reducing sugars extracted from the stevia plant and amine donors such as proteins, resulting in the production of aroma components derived from the Maillard reaction.

[0082] [Example C] Sensory evaluation of sweetness and flavor The sweetness and flavor of the sweetener composition of the present invention were evaluated using extracts of the levels shown in Table 7, each with a different reaction severity. The levels shown in Table 7 are the same as those used in Examples A and B. The extracts of each level were diluted with ion-exchanged water 50 times by weight to prepare samples for sensory evaluation. Each sample was evaluated by a panel of four people who had received sensory training, according to the following criteria. The evaluation was performed by spitting out each sample, rinsing the mouth at least four times before sipping it. Tables 8 and 9 show the evaluation results for the two items of sweetness and roasted aroma, respectively.

[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 was confirmed that the samples of Examples 2, 4, 8 and 11 were imparted with both sweetness and roasted aroma.

Claims

1. A sweetener composition comprising a steviol glycoside and an aroma component, 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 content of rebaudioside B is 2 to 80% by weight relative to the content of total steviol glycosides, The sweetener composition, wherein the aroma components include furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone.

2. 2. The sweetener composition according to claim 1, wherein the furaneol content in the sweetener composition is 0.00005 to 0.035% by weight based on the solid content of the sweetener composition.

3. 3. The sweetener composition according to claim 1, wherein the total steviol glycoside content is 5 to 50% by weight based on the solid content of the sweetener composition.

4. 4. The sweetener composition according to claim 1, wherein the weight ratio of furaneol to total steviol glycosides is 0.001 to 0.

8.

5. 5. The sweetener composition according to claim 1, wherein the sweetener composition contains rebaudioside B in an amount of 5 to 80% by weight based on the total content of steviol glycosides.

6. The sweetener composition according to any one of claims 1 to 5, wherein the aroma component is a Maillard reaction product.

7. The sweetener composition according to any one of claims 1 to 6, which is obtained by hydrothermal treatment of a stevia plant under conditions where the reaction temperature is 130°C or higher and the reaction severity calculated by the following formula (1) is 30 to 4000: [Equation 5]

8. 8. The sweetener composition of claim 1, 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.

9. A food or drink comprising the sweetener composition according to any one of claims 1 to 8.

10. The food or drink according to claim 9, which is a beverage.

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