Steviol glycoside-containing beverage concentrate

Abstract

To provide a novel method for improving solubility of steviol glycoside.SOLUTION: One embodiment of the present invention provides a beverage concentrate including: a steviol glycoside of one or more kinds selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; hydroxypropyl cellulose; and a solvent. A content of the steviol glycoside of one or more kinds is 1300-20000 ppm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage concentrate containing one or more steviol glycosides, hydroxypropyl cellulose, and a solvent, a method for producing the same, and a beverage containing the concentrate. The present invention also relates to a method for inhibiting precipitation of steviol glycosides. [Background technology]

[0002] The leaves of Stevia rebaudiana (Asteraceae) contain a diterpenoid called steviol, a secondary metabolite. Steviol glycosides, which are formed by the addition of sugars to steviol, are hundreds of times sweeter than sugar and are used in the food industry as calorie-free sweeteners. 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, synthetic 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] The major steviol glycosides contained in stevia are rebaudioside A (hereinafter also referred to as "RebA"), which has four sugars attached to a diterpene skeleton, and its precursor, stevioside, a steviol trisaccharide glycoside. These two are the main substances that contribute to the sweetness of stevia. In recent years, attempts have been made to use rebaudioside D (hereinafter also referred to as "RebD"), which has five sugars attached to a diterpene skeleton, and rebaudioside M (hereinafter also referred to as "RebM"), which has six sugars attached to a diterpene skeleton, as sweeteners, which are steviol glycosides with even better taste than RebA.

[0004] On the other hand, some steviol glycosides are known to generally have low solubility in water. Therefore, attempts have been made to increase the solubility of steviol glycosides in water. Furthermore, even if steviol glycosides are dissolved at high concentrations, they may precipitate over time. Therefore, methods for stabilizing dissolved steviol glycosides have also been investigated. For example, Japanese Patent Laid-Open Publication No. 2013-39079 (Patent Document 1) discloses a method for improving the solubility of a stevia extract containing 90% by weight or more of the poorly soluble rebaudioside A by using a water-soluble polysaccharide, thereby improving the stability of the solution when the stevia extract is dissolved in an aqueous solvent such as water. Japanese Patent Laid-Open Publication No. 2017-500863 (Patent Document 2) discloses a method for preparing an acidic stabilized syrup concentrate containing rebaudioside B using a specific stabilizing additive. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2013-39079 [Patent Document 2] Special table number 2017-500863 Summary of the Invention [Problem to be solved by the invention]

[0006] Under the circumstances described above, the development of a new method for inhibiting the precipitation of steviol glycosides is awaited. [Means for solving the problem]

[0007] As a result of studies, the present inventors have found that by using one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, hydroxypropyl cellulose, and a solvent, and adjusting the concentration of the steviol glycosides within a predetermined range, it is possible to inhibit precipitation of steviol glycosides from beverage concentrates prepared during the production process of foods and beverages, particularly beverages. Furthermore, it has been found that preparing beverages using such beverage concentrates can provide beverages containing steviol glycosides. The present invention is based on these findings.

[0008] The present invention includes, for example, the following aspects. [1] one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; Hydroxypropyl cellulose, a solvent, A beverage concentrate having a content of the one or more steviol glycosides of 1,300 ppm to 20,000 ppm. [2] 10. The beverage concentrate of claim 1, further comprising one or more other steviol glycosides selected from the group consisting of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, and stevioside. [3] The beverage concentrate according to [1] or [2], wherein the content of the hydroxypropyl cellulose is 0.005 to 50 times the content of the one or more steviol glycosides by weight. [4] The beverage concentrate according to any one of [1] to [3], wherein the content of hydroxypropyl cellulose is 6.5 to 100,000 ppm. [5] The beverage concentrate according to any one of [1] to [4], wherein the solvent comprises at least one solvent selected from glycerin, ethanol, and water. [6] The beverage concentrate according to any one of [1] to [5], wherein the solvent contains water, and the concentration of water relative to the total weight of the solvent is 50 to 100 wt %. [7] A beverage comprising the beverage concentrate according to any one of [1] to [6]. [8] one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; Hydroxypropyl cellulose, glycerin, ethanol or a mixture thereof; and water, Based on the total weight of the beverage, The one or more steviol glycosides in an amount of 50 ppm or more and less than 1300 ppm; A beverage comprising hydroxypropyl cellulose in an amount 0.005 to 50 times by weight the amount of the one or more steviol glycosides. [9] A method for inhibiting the precipitation of steviol glycosides, comprising adding hydroxypropyl cellulose to a solution in which steviol glycosides have been dissolved, dissolving steviol glycosides in a solution containing hydroxypropyl cellulose, or dissolving hydroxypropyl cellulose and steviol glycosides in a solvent.

[10] a solvent; and one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. and hydroxypropyl cellulose to produce a beverage concentrate having a content of one or more steviol glycosides of 1,300 ppm to 20,000 ppm. [Effects of the Invention]

[0009] According to one aspect of the present invention, there is provided a beverage concentrate containing 1300 ppm to 20000 ppm of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. According to a preferred aspect of the present invention, there is provided a beverage concentrate containing 1300 ppm to 20000 ppm of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, in which precipitation of steviol glycosides is inhibited. According to another aspect of the present invention, there is provided a method for inhibiting precipitation of steviol glycosides. [Brief explanation of the drawings]

[0010] [Figure 1] 1 shows photographs of samples after one week of storage in Test Example 1. The photograph on the left shows Sample 1, and the photograph on the right shows Sample 14. [Figure 2] This shows the appearance of each sample 0.5 hours after the start of stirring in Example C. From left to right, the samples are: 1) no HPC added, 2) HPC / RebD concentration ratio 0.0078, and 3) HPC / RebD concentration ratio 0.0156. [Figure 3] This shows the appearance of each sample 1 hour after the start of stirring in Example C. From left to right, the samples are: 1) no HPC added, 2) HPC / RebD concentration ratio 1:0.0078, and 3) HPC / RebD concentration ratio 0.0156. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be implemented in various forms without departing from the spirit of the present invention. Any paragraph headings used in this specification are for organizational purposes only and should not be construed as limiting the subject matter described. All documents cited in this specification, as well as published patent applications, patent publications and other patent documents, are hereby incorporated by reference.

[0012] As used herein, "ppm" means "ppm by mass" unless otherwise specified. Since the specific gravity of a typical beverage is approximately 1, "ppm by mass" can be considered equivalent to "mg / L." Furthermore, as used herein, "% by weight" can be considered equivalent to "% by mass." As used herein, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5.

[0013] 1. Beverage concentrate In one aspect, the present invention provides a beverage concentrate (hereinafter also referred to as the "beverage concentrate of the present invention") comprising one or more steviol glycosides, hydroxypropyl cellulose, and a solvent. The beverage concentrate is intended to be diluted with water or carbonated water to prepare a beverage, and is also called a syrup.

[0014] A beverage concentrate according to one embodiment of the present invention comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, hydroxypropyl cellulose, and a solvent, wherein the content of the one or more steviol glycosides is 1,300 ppm to 20,000 ppm. In a preferred embodiment of the beverage concentrate according to the present invention, precipitation of steviol glycosides is inhibited.

[0015] A beverage concentrate according to yet another embodiment of the present invention, when diluted with water, carbonated water, or other beverage bases (such as fruit juice, coffee, and tea), produces the beverage described in "3. Beverages" below. Typically, dilution with water or carbonated water merely increases the water content of the beverage concentrate, thereby maintaining the one or more steviol glycosides, hydroxypropyl cellulose, and solvents present in the beverage concentrate. Dilution with other beverage bases also maintains the one or more steviol glycosides, hydroxypropyl cellulose, and solvents present in the beverage concentrate, since water and additional ingredients are simply added. Thus, for example, a beverage concentrate having the composition of a beverage described below when prepared by 2-fold dilution with water contains the one or more steviol glycosides, hydroxypropyl cellulose, and solvents other than water at concentrations approximately twice those present in the beverage described below. Preferred beverage concentrates are 1.5-20x, 2-15x, 2-10x, or 4-8x concentrates of the beverage described below. In another aspect of the present invention, the beverage concentrate is used during the beverage manufacturing process, and when preparing a liquid by diluting or otherwise processing the beverage concentrate, suppressing precipitation of steviol glycosides for a certain period of time is advantageous in that it can also accommodate extension of the preparation time due to problems that occur during preparation.

[0016] [Steviol glycoside] The beverage concentrate of one embodiment of the present invention contains one or more steviol glycosides selected from the group consisting of rebaudioside A (RebA), rebaudioside D (RebD), and rebaudioside M (RebM). The origin of these steviol glycosides is not particularly limited, and they can be isolated and purified from plants, obtained by biosynthesis, or obtained by chemical synthesis. The beverage concentrate of one embodiment of the present invention may contain any one of RebA, RebD, and RebM; may contain two of RebA and RebD, RebA and RebM, or RebD and RebM; or may contain three of RebA, RebD, and RebM.

[0017] In one embodiment of the present invention, the beverage concentrate contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M in an amount of 1,300 ppm to 20,000 ppm. This content is based on the total weight of the beverage concentrate. When the beverage concentrate contains two or more of RebA, RebD, and RebM, this content refers to the total content of those steviol glycosides. In a preferred embodiment of the present invention, the amount of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM is, based on the total weight of the beverage concentrate, 1300 ppm to 18000 ppm, 1300 ppm to 16000 ppm, 1300 ppm to 14000 ppm, 1300 ppm to 12000 ppm, 1300 ppm to 10000 ppm, 1300 ppm to 9000 ppm, 1300 ppm to 8000 ppm, 1300 ppm to 7000 ppm, 00ppm, 1300ppm~6000ppm, 1300ppm~5000ppm, 1500ppm~20000ppm, 1500ppm~18000ppm, 1500ppm~16000ppm, 1500ppm~140 00ppm, 1500ppm~12000ppm, 1500ppm~10000ppm, 1500ppm~9000ppm, 1500ppm~8000ppm, 1500ppm~7000ppm, 1500ppm~6000 ppm, 1500ppm~5000ppm, 1800ppm~20000ppm, 1800ppm~18000ppm, 1800ppm~16000ppm, 1800ppm~14000ppm, 1800ppm~1200 0ppm, 1800ppm~10000ppm, 1800ppm~9000ppm, 1800ppm~8000ppm, 1800ppm~7000ppm, 1800ppm~6000ppm, 1800ppm~5000ppm m, 2000ppm~20000ppm, 2000ppm~18000ppm, 2000ppm~16000ppm, 2000ppm~14000ppm, 2000ppm~12000ppm, 2000ppm~10000 ppm, 2000ppm~9000ppm, 2000ppm~8000ppm, 2000ppm~7000ppm, 2000ppm~6000ppm, 2000ppm~5000ppm, 2500ppm~20000ppm,2500ppm~18000ppm, 2500ppm~16000ppm, 2500ppm~14000ppm, 2500ppm~12000ppm, 2500ppm~10000ppm, 2500p pm~9000ppm, 2500ppm~8000ppm, 2500ppm~7000ppm, 2500ppm~6000ppm, 2500ppm~5000ppm, 3000ppm~20000ppm m, 3000ppm~18000ppm, 3000ppm~16000ppm, 3000ppm~14000ppm, 3000ppm~12000ppm, 3000ppm~10000ppm, 300 0ppm~9000ppm, 3000ppm~8000ppm, 3000ppm~7000ppm, 3000ppm~6000ppm, 3000ppm~5000ppm, 3500ppm~20000 ppm, 3500ppm~18000ppm, 3500ppm~16000ppm, 3500ppm~14000ppm, 3500ppm~12000ppm, 3500ppm~10000ppm, 3 500ppm~9000ppm, 3500ppm~8000ppm, 3500ppm~7000ppm, 3500ppm~6000ppm, 3500ppm~5000ppm, 4000ppm~200 The amount of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM is preferably 2000 to 16000 ppm, more preferably 3000 to 14000 ppm, and even more preferably 4000 to 12000 ppm, based on the total weight of the beverage concentrate. The content of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM can be measured, for example, by high-performance liquid chromatography (HPLC). Alternatively, if the amounts of RebA, RebD, and RebM added are known, they may be calculated from the amounts added to the raw materials.

[0018] In other embodiments of the present invention, the beverage concentrate may contain RebA in an amount of 1300 ppm to 20,000 ppm, 1300 ppm to 18,000 ppm, 1300 ppm to 16,000 ppm, 1300 ppm to 14,000 ppm, 1300 ppm to 12,000 ppm, 1300 ppm to 10,000 ppm, 1300 ppm to 9,000 ppm, 1300 ppm to 8,000 ppm, 1300 ppm to 7,000 ppm, 1300 ppm to 6,000 ppm, 1300 ppm to 5,000 ppm, 1500 ppm to 20 ... pm~18000ppm, 1500ppm~16000ppm, 1500ppm~14000ppm, 1500ppm~12000ppm, 1500ppm~10000ppm, 1500ppm~9000ppm, 1500ppm~8000ppm, 1500ppm~700 0ppm, 1500ppm~6000ppm, 1500ppm~5000ppm, 1800ppm~20000ppm, 1800ppm~18000ppm, 1800ppm~16000ppm, 1800ppm~14000ppm, 1800ppm~12000ppm, 18 00ppm~10000ppm, 1800ppm~9000ppm, 1800ppm~8000ppm, 1800ppm~7000ppm, 1800ppm~6000ppm, 1800ppm~5000ppm, 2000ppm~20000ppm, 2000ppm~180 00ppm, 2000ppm~16000ppm, 2000ppm~14000ppm, 2000ppm~12000ppm, 2000ppm~10000ppm, 2000ppm~9000ppm, 2000ppm~8000ppm, 2000ppm~7000ppm, 2 000ppm~6000ppm, 2000ppm~5000ppm, 2500ppm~20000ppm, 2500ppm~18000ppm, 2500ppm~16000ppm, 2500ppm~14000ppm, 2500ppm~12000ppm, 2500ppm ~10000ppm, 2500ppm~9000ppm, 2500ppm~8000ppm, 2500ppm~7000ppm, 2500ppm~6000ppm, 2500ppm~5000ppm, 3000ppm~20000ppm, 3000ppm~18000ppm,3000ppm~16000ppm, 3000ppm~14000ppm, 3000ppm~12000ppm, 3000ppm~10000ppm, 3000ppm~9000ppm, 3000ppm~8000ppm, 3000ppm~7000ppm, 3000ppm~6000ppm m, 3000ppm~5000ppm, 3500ppm~20000ppm, 3500ppm~18000ppm, 3500ppm~16000ppm, 3500ppm~14000ppm, 3500ppm~12000ppm, 3500ppm~10000ppm, 3500ppm~90 00 ppm, 3500 ppm to 8000 ppm, 3500 ppm to 7000 ppm, 3500 ppm to 6000 ppm, 3500 ppm to 5000 ppm, 4000 ppm to 20000 ppm, 4000 ppm to 18000 ppm, 4000 ppm to 16000 ppm, 4000 ppm to 14000 ppm, 4000 ppm to 12000 ppm, 4000 ppm to 10000 ppm, 4000 ppm to 9000 ppm, 4000 ppm to 8000 ppm, 4000 ppm to 7000 ppm, 4000 ppm to 6000 ppm, or 4000 ppm to 5000 ppm. The amount of RebA is preferably 2,000 to 16,000 ppm, more preferably 3,000 to 14,000 ppm, and even more preferably 4,000 to 12,000 ppm, based on the total weight of the beverage concentrate. The RebA content can be measured, for example, by HPLC. Alternatively, if the amount of RebA added is known, it may be calculated from the amount of the raw material added.

[0019] In other embodiments of the present invention, the beverage concentrate may contain RebD in an amount of 1300 ppm to 20,000 ppm, 1300 ppm to 18,000 ppm, 1300 ppm to 16,000 ppm, 1300 ppm to 14,000 ppm, 1300 ppm to 12,000 ppm, 1300 ppm to 10,000 ppm, 1300 ppm to 9,000 ppm, 1300 ppm to 8,000 ppm, 1300 ppm to 7,000 ppm, 1300 ppm to 6,000 ppm, 1300 ppm to 5,000 ppm, 1500 ppm to 20 ... pm~18000ppm, 1500ppm~16000ppm, 1500ppm~14000ppm, 1500ppm~12000ppm, 1500ppm~10000ppm, 1500ppm~9000ppm, 1500ppm~8000ppm, 1500ppm~700 0ppm, 1500ppm~6000ppm, 1500ppm~5000ppm, 1800ppm~20000ppm, 1800ppm~18000ppm, 1800ppm~16000ppm, 1800ppm~14000ppm, 1800ppm~12000ppm, 18 00ppm~10000ppm, 1800ppm~9000ppm, 1800ppm~8000ppm, 1800ppm~7000ppm, 1800ppm~6000ppm, 1800ppm~5000ppm, 2000ppm~20000ppm, 2000ppm~180 00ppm, 2000ppm~16000ppm, 2000ppm~14000ppm, 2000ppm~12000ppm, 2000ppm~10000ppm, 2000ppm~9000ppm, 2000ppm~8000ppm, 2000ppm~7000ppm, 2 000ppm~6000ppm, 2000ppm~5000ppm, 2500ppm~20000ppm, 2500ppm~18000ppm, 2500ppm~16000ppm, 2500ppm~14000ppm, 2500ppm~12000ppm, 2500ppm ~10000ppm, 2500ppm~9000ppm, 2500ppm~8000ppm, 2500ppm~7000ppm, 2500ppm~6000ppm, 2500ppm~5000ppm, 3000ppm~20000ppm, 3000ppm~18000ppm,3000ppm~16000ppm, 3000ppm~14000ppm, 3000ppm~12000ppm, 3000ppm~10000ppm, 3000ppm~9000ppm, 3000ppm~8000ppm, 3000ppm~7000ppm, 3000ppm~6000ppm m, 3000ppm~5000ppm, 3500ppm~20000ppm, 3500ppm~18000ppm, 3500ppm~16000ppm, 3500ppm~14000ppm, 3500ppm~12000ppm, 3500ppm~10000ppm, 3500ppm~90 00 ppm, 3500 ppm to 8000 ppm, 3500 ppm to 7000 ppm, 3500 ppm to 6000 ppm, 3500 ppm to 5000 ppm, 4000 ppm to 20000 ppm, 4000 ppm to 18000 ppm, 4000 ppm to 16000 ppm, 4000 ppm to 14000 ppm, 4000 ppm to 12000 ppm, 4000 ppm to 10000 ppm, 4000 ppm to 9000 ppm, 4000 ppm to 8000 ppm, 4000 ppm to 7000 ppm, 4000 ppm to 6000 ppm, or 4000 ppm to 5000 ppm. The amount of RebD is preferably 2,000 to 16,000 ppm, more preferably 3,000 to 14,000 ppm, and even more preferably 4,000 to 12,000 ppm, based on the total weight of the beverage concentrate. The RebD content can be measured, for example, by HPLC. Alternatively, if the amount of RebD added is known, it may be calculated from the amount of the raw material added.

[0020] In other embodiments of the present invention, the beverage concentrate may contain RebM in an amount of 1300 ppm to 20,000 ppm, 1300 ppm to 18,000 ppm, 1300 ppm to 16,000 ppm, 1300 ppm to 14,000 ppm, 1300 ppm to 12,000 ppm, 1300 ppm to 10,000 ppm, 1300 ppm to 9,000 ppm, 1300 ppm to 8,000 ppm, 1300 ppm to 7,000 ppm, 1300 ppm to 6,000 ppm, 1300 ppm to 5,000 ppm, 1500 ppm to 20 ... pm~18000ppm, 1500ppm~16000ppm, 1500ppm~14000ppm, 1500ppm~12000ppm, 1500ppm~10000ppm, 1500ppm~9000ppm, 1500ppm~8000ppm, 1500ppm~700 0ppm, 1500ppm~6000ppm, 1500ppm~5000ppm, 1800ppm~20000ppm, 1800ppm~18000ppm, 1800ppm~16000ppm, 1800ppm~14000ppm, 1800ppm~12000ppm, 18 00ppm~10000ppm, 1800ppm~9000ppm, 1800ppm~8000ppm, 1800ppm~7000ppm, 1800ppm~6000ppm, 1800ppm~5000ppm, 2000ppm~20000ppm, 2000ppm~180 00ppm, 2000ppm~16000ppm, 2000ppm~14000ppm, 2000ppm~12000ppm, 2000ppm~10000ppm, 2000ppm~9000ppm, 2000ppm~8000ppm, 2000ppm~7000ppm, 2 000ppm~6000ppm, 2000ppm~5000ppm, 2500ppm~20000ppm, 2500ppm~18000ppm, 2500ppm~16000ppm, 2500ppm~14000ppm, 2500ppm~12000ppm, 2500ppm ~10000ppm, 2500ppm~9000ppm, 2500ppm~8000ppm, 2500ppm~7000ppm, 2500ppm~6000ppm, 2500ppm~5000ppm, 3000ppm~20000ppm, 3000ppm~18000ppm,3000ppm~16000ppm, 3000ppm~14000ppm, 3000ppm~12000ppm, 3000ppm~10000ppm, 3000ppm~9000ppm, 3000ppm~8000ppm, 3000ppm~7000ppm, 3000ppm~6000ppm m, 3000ppm~5000ppm, 3500ppm~20000ppm, 3500ppm~18000ppm, 3500ppm~16000ppm, 3500ppm~14000ppm, 3500ppm~12000ppm, 3500ppm~10000ppm, 3500ppm~90 00 ppm, 3500 ppm to 8000 ppm, 3500 ppm to 7000 ppm, 3500 ppm to 6000 ppm, 3500 ppm to 5000 ppm, 4000 ppm to 20000 ppm, 4000 ppm to 18000 ppm, 4000 ppm to 16000 ppm, 4000 ppm to 14000 ppm, 4000 ppm to 12000 ppm, 4000 ppm to 10000 ppm, 4000 ppm to 9000 ppm, 4000 ppm to 8000 ppm, 4000 ppm to 7000 ppm, 4000 ppm to 6000 ppm, or 4000 ppm to 5000 ppm. The amount of RebM is preferably 2,000 to 16,000 ppm, more preferably 3,000 to 14,000 ppm, and even more preferably 4,000 to 12,000 ppm, based on the total weight of the beverage concentrate. The RebM content can be measured, for example, by HPLC. Alternatively, if the amount of RebM added is known, it may be calculated from the amount of the raw material added.

[0021] The beverage concentrate according to one embodiment of the present invention may contain steviol glycosides other than RebA, RebD, and RebM, and may further contain, for example, one or more steviol glycosides selected from the group consisting of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, and stevioside.

[0022] When other steviol glycosides are contained, the composition ratio of the total amount of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM to the total amount of the other steviol glycosides may be 99:1 to 50:50, 95:5 to 55:45, 90:10 to 60:40, 85:15 to 65:35, 80:20 to 70:30, 80:20 to 75:25, 99:1 to 85:5, 98:2 to 86:14, 97:3 to 87:13, 96:4 to 88:12, or 95:5 to 89:11 by mass.

[0023] [Hydroxypropyl cellulose] Hydroxypropyl cellulose (HPC) is a cellulose derivative obtained by reacting the hydroxyl groups of cellulose with propylene oxide.

[0024] Hydroxypropyl cellulose is approved as a food additive in Japan, but its main use is as a binder for tablets and granules. The hydroxypropyl cellulose used in the present invention is not particularly limited, but preferably has a weight-average molecular weight of 20,000 to 150,000, more preferably 30,000 to 140,000, and even more preferably 35,000 to 100,000. Hydroxypropyl cellulose with a lower molecular weight has more terminal hydroxyl groups and is more hydrophilic. The molecular weight of hydroxypropyl cellulose can be easily measured by gel permeation chromatography (GPC).

[0025] Hydroxypropyl cellulose may be a commercially available product, and preferably one commercially available as a food additive. Examples of hydroxypropyl cellulose commercially available as a food additive include Celny SSL (trade name, molecular weight 40,000), Celny SL (trade name, molecular weight 100,000), Celny L (trade name, molecular weight 140,000), Celny M (trade name, molecular weight 700,000), and Celny H (trade name, molecular weight 1,000,000), all of which are manufactured by Nippon Soda Co., Ltd. In the present invention, Celny SSL is preferred.

[0026] The hydroxypropyl cellulose used in the present invention may have a molar substitution (MS) of 2 to 3, 2.5 to 3, or greater than 3. The molar substitution indicates the number of hydroxypropoxy groups substituted per glucose, and a lower MS results in lower water solubility.

[0027] The content of hydroxypropyl cellulose in the beverage concentrate is not particularly limited, but is preferably 6.5 to 100,000 ppm. In other embodiments of the present invention, the content of hydroxypropyl cellulose is 6.5 to 50,000 ppm, 6.5 to 45,000 ppm, 6.5 to 40,000 ppm, 6.5 to 35,000 ppm, 6.5 to 30,000 ppm, 6.5 to 25,000 ppm, 6.5 to 20,000 ppm, 6.5 to 15,000 ppm, 6.5 to 10,000 ppm, 6.5 to 8,000 ppm, 6.5 to 6,000 ppm, 6.5 to 5,000 ppm, 6.5 to 4,000 ppm, 6.5 to 3,000 ppm, 6.5 to 2,000 ppm, or 6.5 to 1,000 ppm. , 10~100000ppm, 10~50000ppm, 10~45000ppm, 10~40000ppm, 10~35000ppm, 10~30000ppm, 10~25000ppm, 10~20000ppm, 10~15000ppm, 10~100 00ppm, 10~8000ppm, 10~6000ppm, 10~5000ppm, 10~4000ppm, 10~3000ppm, 10~2000ppm, 10~1000ppm, 30~100000ppm, 30~50000ppm, 30~45000p pm, 30~40000ppm, 30~35000ppm, 30~30000ppm, 30~25000ppm, 30~20000ppm, 30~15000ppm, 30~10000ppm, 30~8000ppm, 30~6000ppm, 30~5000 ppm, 30~4000ppm, 30~3000ppm, 30~2000ppm, 30~1000ppm, 50~100000ppm, 50~50000ppm, 50~45000ppm, 50~40000ppm, 50~35000ppm, 50~30000 ppm, 50~25000ppm, 50~20000ppm, 50~15000ppm, 50~10000ppm, 50~8000ppm, 50~6000ppm, 50~5000ppm, 50~4000ppm, 50~3000ppm, 50~2000ppm , 50~1000ppm, 100~100000ppm, 100~50000ppm, 100~45000ppm, 100~40000ppm, 100~35000ppm, 100~30000ppm, 100~25000ppm, 100~20000ppm,100~15000ppm、100~10000ppm、100~8000ppm、100~6000ppm、100~5000ppm、100~4000ppm、100~3000ppm、100~2000ppm、100~1000ppm、200~100000ppm、200~50000ppm、200~45000ppm、200~40000ppm、200~35000ppm、200~30000ppm、200~25000ppm、200~20000ppm、200~15000ppm、200~10000ppm、200~8000ppm、200~6000ppm、200~5000ppm、200~4000ppm、200~3000ppm、200~2000ppm、200~1000ppm、300~100000ppm、300~50000ppm、300~45000ppm、300~40000ppm、300~35000ppm、300~30000ppm、300~25000ppm、300~20000ppm、300~15000ppm、300~10000ppm、300~8000ppm、300~6000ppm、300~5000ppm、300~4000ppm、300~3000ppm、300~2000ppm、300~1000ppm、400~100000ppm、400~50000ppm、400~45000ppm、400~40000ppm、400~35000ppm、400~30000ppm、400~25000ppm、400~20000ppm、400~15000ppm、400~10000ppm、400~8000ppm、400~6000ppm、400~5000ppm、400~4000ppm、400~3000ppm、400~2000ppm、400~1000ppm、500~100000ppm、500~50000ppm、500~45000ppm、500~40000ppm、500~35000ppm、500~30000ppm、500~25000ppm、500~20000ppm、500~15000ppm、500~10000ppm、500~8000ppm、500~6000ppm、500~5000ppm、500~4000ppm、500~3000ppm、500~2000ppm、500~1000ppm、1000~100000ppm、1000~50000ppm、1000~45000ppm, 1000~40000ppm, 1000~35000ppm, 1000~30000ppm, 1000~25000ppm, 1000~20000ppm, 1000~15000ppm , 1000~10000ppm, 1000~8000ppm, 1000~6000ppm, 1000~5000ppm, 1000~4000ppm, 1000~3000ppm, 1000~2000ppm, 2000 ~100000ppm, 2000~50000ppm, 2000~45000ppm, 2000~40000ppm, 2000~35000ppm, 2000~30000ppm, 2000~25000ppm, 20 00~20000ppm, 2000~15000ppm, 2000~10000ppm, 2000~8000ppm, 2000~6000ppm, 2000~5000ppm, 2000~4000ppm, 2000~3 000ppm, 3000~100000ppm, 3000~50000ppm, 3000~45000ppm, 3000~40000ppm, 3000~35000ppm, 3000~30000ppm, 3000~ 25000ppm, 3000~20000ppm, 3000~15000ppm, 3000~10000ppm, 3000~8000ppm, 3000~6000ppm, 3000~5000ppm, 3000~40 The hydroxypropyl cellulose content may be 100 to 50,000 ppm, 300 to 10,000 ppm, 4000 to 50,000 ppm, 4000 to 45,000 ppm, 4000 to 40,000 ppm, 4000 to 35,000 ppm, 4000 to 30,000 ppm, 4000 to 25,000 ppm, 4000 to 20,000 ppm, 4000 to 15,000 ppm, 4000 to 10,000 ppm, 4000 to 8,000 ppm, 4000 to 6,000 ppm, or 4000 to 5,000 ppm, based on the total weight of the beverage concentrate. The content of hydroxypropyl cellulose in the beverage concentrate can be measured, for example, by gas chromatography (GC) or refractive index detection. Alternatively, if the amount of hydroxypropyl cellulose added is known, it can be calculated from the amount added in the raw material.

[0028] In one embodiment of the present invention, the content of hydroxypropyl cellulose in the beverage concentrate is 0.005 to 50 times the content of the one or more steviol glycosides by weight. In other embodiments of the present invention, the content of hydroxypropyl cellulose is 0.005 to 40 times, 0.005 to 30 times, 0.005 to 20 times, 0.005 to 10 times, 0.005 to 5 times, 0.005 to 4 times, 0.005 to 3 times, 0.005 to 2 times, 0.005 to 1 time, 0.005 to 0.8 times, 0.005 to 0.6 times, 0.005 to 0.4 times, 0.005 to 0.2 times, 0.005 to 0.1 times, 0.005 to 0.08 times, 0.005 to 0.06 times, 0.0 05~0.04x, 0.005~0.02x, 0.005~0.01x, 0.008~50x, 0.008~40x, 0.008~30x, 0.008~20x, 0.008~10x, 0.008~5x, 0.008~4x, 0.008~3x, 0.008 ~2x, 0.008~1x, 0.008~0.8x, 0.008~0.6x, 0.008~0.4x, 0.008~0.2x, 0.008~0.1x, 0.008~0.08x, 0.008~0.06x, 0.008~0.04x, 0.008~0.02x , 0.01~50x, 0.01~40x, 0.01~30x, 0.01~20x, 0.01~10x, 0.01~5x, 0.01~4x, 0.01~3x, 0.01~2x, 0.01~1x, 0.01~0.8x, 0.01~0.6x, 0.01~0.4 times, 0.01~0.2 times, 0.01~0.1 times, 0.01~0.08 times, 0.01~0.06 times, 0.01~0.04 times, 0.01~0.02 times, 0.05~50 times, 0.05~40 times, 0.05~30 times, 0.05~20 times, 0.05~10 times, 0.05 ~5x, 0.05~4x, 0.05~3x, 0.05~2x, 0.05~1x, 0.05~0.8x, 0.05~0.6x, 0.05~0.4x, 0.05~0.2x, 0.05~0.1x, 0.05~0.08x, 0.05~0.06x, 0.08~50 times, 0.08~40 times, 0.08~30 times, 0.08~20 times, 0.08~10 times, 0.08~5 times, 0.08~4 times, 0.08~3 times, 0.08~2 times, 0.08~1 times, 0.08~0.8 times, 0.08~0.6 times, 0.08~0.4 times, 0.08~0.2x, 0.08~0.1x, 0.1~50x, 0.1~40x, 0.1~30x, 0.1~20x, 0.1~10x, 0.1~5x, 0.1~4x, 0.1~3x, 0.1~2x, 0.1~1x, 0.1~0.8x, 0.1~0.6x, 0.1~0.4x, 0.1~0.2x, 0.2~50x, 0. 2~40x, 0.2~30x, 0.2~20x, 0.2~10x, 0.2~5x, 0.2~4x, 0.2~3x, 0.2~2x, 0.2~1x, 0. 2~0.8x, 0.2~0.6x, 0.2~0.4x, 0.4~50x, 0.4~40x, 0.4~30x, 0.4~20x, 0.4~10x, 0. 4~5x, 0.4~4x, 0.4~3x, 0.4~2x, 0.4~1x, 0.4~0.8x, 0.4~0.6x, 0.6~50x, 0.6~40x, 0.6~30x, 0.6~20x, 0.6~10x, 0.6~5x, 0.6~4x, 0.6~3x, 0.6~2x, 0.6~1x, 0.6~0.8x The weight ratio of hydroxypropyl cellulose to the content of the one or more steviol glycosides is preferably 0.005 to 10 times, more preferably 0.008 to 5 times, and even more preferably 0.25 to 4 times. Setting the weight ratio within this range is preferred in that it can more effectively inhibit precipitation of the one or more steviol glycosides and minimize the effect of hydroxypropyl methylcellulose on the flavor and taste of the final beverage product. To preserve the commercial value of beverages as a beverage of choice, it is desirable to minimize the impact on the flavor of the beverage concentrate by diluting it or other processes. The weight ratio of hydroxypropyl cellulose to one or more steviol glycosides can be calculated, for example, by measuring the content of each component using GC or differential refractive index detection and HPLC. Alternatively, if the amounts of these ingredients are known, the weight ratio can be calculated from the amounts of the ingredients added.

[0029] As demonstrated in the Examples below, the use of hydroxypropyl cellulose has been shown to have an inhibitory effect on RebD precipitation. On the other hand, the effects of the present invention were unexpected, given that cellulose derivatives other than hydroxypropyl cellulose (methyl cellulose and hydroxypropyl methyl cellulose) showed almost no inhibitory effect on RebD precipitation. In particular, hydroxypropyl methyl cellulose differs from hydroxypropyl cellulose only in that a methyl group is added in addition to a hydroxypropyl group as a substituent on the hydroxyl group of cellulose, so the above-mentioned effects of a beverage concentrate containing hydroxypropyl cellulose were unexpected. A beverage concentrate according to one embodiment of the present invention can stably contain one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM at a high concentration, making it useful for maintaining a high concentration. It is also useful for storing and transporting the beverage concentrate. Furthermore, a beverage concentrate according to a preferred embodiment of the present invention minimizes the effect of hydroxypropyl cellulose on the flavor of the final beverage product after dilution, making it useful from the perspective of maintaining commercial value.

[0030] [solvent] A variety of solvents can be used, and there is no particular limitation as long as they can be added to beverages. Examples of such solvents include water; glycerin (also called glycerol), ethylene glycol, propylene glycol, or other polyhydric alcohols; and one or more solvents selected from ethanol or other monohydric alcohols. Examples of such polyhydric alcohols include dihydric or trihydric alcohols other than those mentioned above. Examples of monohydric alcohols include propanol, isopropanol, butanol, isobutanol, 2-butanol, and 2-methyl-2-propanol. The water is not particularly limited, and tap water, ion-exchanged water, purified water, or pure water can be used.

[0031] In a preferred embodiment of the present invention, the solvent contained in the beverage concentrate comprises at least one solvent selected from glycerin, ethanol, and water. In a further preferred embodiment of the present invention, the solvent contained in the beverage concentrate consists essentially of one or more solvents selected from glycerin, ethanol, and water. As used herein, "consisting essentially of" means that the solvent used in the present invention may contain small amounts of solvents other than glycerin, ethanol, and water. For example, when the solvent consists essentially of glycerin, ethanol, and water, the combined content of glycerin, ethanol, and water is preferably 85 to 100 wt%, more preferably 90 to 100 wt%, and even more preferably 95 to 100 wt%, based on the total weight of the solvent. A combined content of glycerin, ethanol, and water of 100 wt% based on the total weight of the solvent means that the solvent is composed of glycerin, ethanol, and water, and the content of any other solvents is an impurity amount (less than 1 wt%).

[0032] In one embodiment of the present invention, the beverage concentrate contains water as a solvent, and the concentration of water relative to the total weight of the solvent is 50 to 100% by weight. In other embodiments of the present invention, the concentration of water relative to the total weight of the solvent may be 70 to 100% by weight, 80 to 100% by weight, 90 to 100% by weight, 95 to 100% by weight, or 97.5 to 100% by weight. When the amount of water added is known, the water content can be calculated from the amount of added ingredients (and their specific gravity).

[0033] In one embodiment of the present invention, the beverage concentrate contains a solvent containing glycerin, and the concentration of glycerin relative to the total weight of the solvent is 0.4 to 50% by weight. In a preferred embodiment, the amount of glycerin may be 1 to 40%, 2 to 30%, 5 to 25%, 8 to 20%, or 10 to 15% by weight based on the total weight of the solvent. The glycerin content can be measured, for example, by HPLC. Alternatively, if the amount of glycerin added is known, it can be calculated from the amount of the raw material added (and its specific gravity).

[0034] In one embodiment of the present invention, the beverage concentrate contains ethanol as a solvent, and the concentration of ethanol relative to the total weight of the solvent is 0.4 to 25% by weight. In a preferred embodiment, the amount of ethanol may be 0.6 to 20%, 0.8 to 15%, 1 to 15%, 1.5 to 10%, or 2 to 6% by weight based on the total weight of the solvent. The ethanol content can be measured, for example, by HPLC. Alternatively, if the amount of ethanol added is known, it can be calculated from the amount of the raw material added (and its specific gravity).

[0035] [Other ingredients] A beverage concentrate according to one embodiment of the present invention contains one or more cyclodextrins selected from the group consisting of α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, and 2-hydroxy-γ-cyclodextrin. A beverage concentrate according to a preferred embodiment of the present invention contains γ-cyclodextrin. The inclusion of one or more cyclodextrins is preferable in terms of suppressing recrystallization (reprecipitation) of RebA, RebD, and RebM. Without wishing to be bound by theory, it is presumed that the cyclodextrin stabilizes the dissolved state of RebA, RebD, and RebM in solution.

[0036] The content of the one or more cyclodextrins is not particularly limited, but preferably the weight ratio to the amount of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM contained in the beverage concentrate ([RebA, RebD, and RebM]:cyclodextrin) is 1:0.05 to 1:5, more preferably 1:0.1 to 1:3, even more preferably 1:0.2 to 1:3, and particularly preferably 1:0.4 to 1:1.5, 1:0.5 to 1:1.4, or 1:0.6 to 1:1.3.

[0037] The beverage concentrate according to one embodiment of the present invention may further contain other sweeteners. Examples of such other sweeteners include natural sweeteners such as sucrose, high-fructose corn syrup, mogroside V, xylitol, corn syrup, fructose, sugar, glucose, maltose, high-fructose corn syrup, sugar alcohols (e.g., xylitol and erythritol), 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 sweetening ingredients may be used alone or in combination.

[0038] The beverage concentrate according to one embodiment of the present invention may be appropriately blended with antioxidants (vitamin C, vitamin E, sodium sulfite, potassium sulfite, potassium metabisulfite, sulfur dioxide, coffee bean extract (chlorogenic acid), green tea extract (catechin), rosemary extract, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, lecithin, saponin, sodium caseinate, potassium caseinate, etc.), acidulants, flavorings, etc., as long as the effects of the present invention are not impaired.

[0039] The beverage concentrate according to one embodiment of the present invention can be diluted at any dilution ratio before use in a beverage. In this case, it can be diluted with water or carbonated water at a dilution ratio of 2 to 1000, 10 to 100, or 20 to 50 with water or carbonated water. Furthermore, because the beverage concentrate is concentrated, it is preferable in terms of storage and transportability. The liquid concentrate according to one embodiment of the present invention contains one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM at a high concentration, and therefore can be diluted at a higher dilution ratio when preparing a beverage, making it preferable.

[0040] The amount of soluble solids contained in the beverage concentrate according to one embodiment of the present invention may be greater than 0.1% and less than or equal to 50%, or may be 0.2-50%, 0.4-50%, 1.0-50%, 2.0-50%, 5.0-50%, 15-50%, 0.2-40%, 0.4-40%, 1.0-40%, 2.0-40%, 5.0-40%, or 15-40%. The amount of soluble solids contained in the concentrate can be measured using a saccharometer (refractometer).

[0041] 2. Method for producing beverage concentrate One aspect of the present invention provides a method for producing a beverage concentrate comprising one or more steviol glycosides, hydroxypropyl cellulose, and a solvent (hereinafter also referred to as the "method for producing the beverage concentrate of the present invention"). One aspect of the present invention provides a method for producing a beverage concentrate having a content of the one or more steviol glycosides of 1,300 ppm to 20,000 ppm by dissolving one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, and hydroxypropyl cellulose in a solvent.

[0042] In another embodiment of the present invention, a method for producing a beverage concentrate includes blending one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, hydroxypropyl cellulose, and a solvent so that the content of the one or more steviol glycosides is 1,300 ppm to 20,000 ppm, to obtain a beverage concentrate according to one embodiment of the present invention. The one or more steviol glycosides and hydroxypropyl cellulose may be added to the solvent separately or simultaneously. Alternatively, one or both of the one or more steviol glycosides and hydroxypropyl cellulose may be dissolved in separate solvents and then mixed. Alternatively, the one or more steviol glycosides and hydroxypropyl cellulose may be mixed, optionally with other ingredients, to prepare a premix, and then the premix may be added to a solvent for dissolution.

[0043] In one embodiment of the method for producing a beverage concentrate of the present invention, the temperature at which one or more steviol glycosides and hydroxypropyl cellulose are dissolved is not particularly limited. For example, one or more steviol glycosides and hydroxypropyl cellulose can be dissolved in a solvent at a temperature of less than 100°C, less than 95°C, less than 90°C, or less than 85°C. In another embodiment of the method for producing a beverage concentrate of the present invention, one or more steviol glycosides and hydroxypropyl cellulose are dissolved in a solvent without substantially applying heat. As used herein, the phrase "without substantially applying heat" means that the method does not include a step of intentionally supplying heat from an external source using a heating device such as a heater, and does not exclude production methods in which heating occurs due to heat of dissolution, heat generated during operation of the production device, or heat caused by the influence of ambient temperature.

[0044] Furthermore, other ingredients may be added after or simultaneously with the above steps. Examples of such other ingredients include those listed in "1. Beverage Concentrate." The numerical values ​​listed in "1. Beverage Concentrate" also apply to the content of each ingredient.

[0045] Once the beverage concentrate is obtained, it may be used immediately to prepare a beverage in a subsequent step, or it may be stored or transported in the form of a beverage concentrate.

[0046] 3. Beverage In one aspect, the present invention provides a beverage (hereinafter also referred to as "the beverage of the present invention") comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, hydroxypropyl cellulose, and a solvent.

[0047] A beverage according to one aspect of the present invention is a beverage comprising a beverage concentrate according to one aspect of the present invention.

[0048] A beverage according to another embodiment of the present invention comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, hydroxypropyl cellulose, glycerin, ethanol, or a mixture thereof, and water, wherein the beverage contains 50 ppm or more and less than 1,300 ppm of the one or more steviol glycosides based on the total weight of the beverage, and hydroxypropyl cellulose in an amount 0.005 to 5 times the weight of the one or more steviol glycosides. This beverage may be obtained by diluting a beverage concentrate according to an embodiment of the present invention with water or carbonated water.

[0049] In one embodiment of the present invention, the beverage contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M in an amount of 50 ppm or more and less than 1,300 ppm. This content is based on the total weight of the beverage. When the beverage contains two or more of RebA, RebD, and RebM, this content refers to the total content of those steviol glycosides. In a preferred embodiment of the present invention, the amount of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM is 50 to 1200 ppm, 50 to 1100 ppm, 50 to 1000 ppm, 50 to 900 ppm, 50 to 800 ppm, 50 to 700 ppm, 50 to 600 ppm, 50 to 550 ppm, 50 to 500 ppm, 50 to 450 ppm, 50 to 400 ppm, 50 to 350 ppm, 60 ppm or more, 130 ppm or more, or 150 ppm or more based on the total weight of the beverage. Less than 00ppm, 60-1200ppm, 60-1100ppm, 60-1000ppm, 60-900ppm, 60-800ppm, 60-700ppm, 60-600ppm, 60-550ppm, 60-500ppm, 60-450ppm, 60-400ppm, 60-350ppm, 80ppm or more, Less than 1300ppm, 80-1200ppm, 80-1100ppm, 80-1000ppm, 80-900ppm, 80-800ppm, 8 0-700ppm, 80-600ppm, 80-550ppm, 80-500ppm, 80-450ppm, 80-400ppm, 80-350ppm, 100ppm or more, less than 1300ppm 100-1200ppm, 100-1100ppm, 100-1000ppm, 100-900ppm, 100-800ppm, 100-700ppm, 100-600ppm, 100-550ppm, 100-500ppm, 100-450ppm, 100 ~400ppm, 100~350ppm, 150ppm or more, less than 1300ppm, 150~1200ppm, 150~1100ppm, 150~1000ppm, 150~900ppm, 150~800ppm, 150~700ppm, 150~600ppm, 150~550ppm, 150~500ppm, 150~450ppm, 150~400ppm, 150~350ppm, 200ppm or more, less than 1300ppm, 200~1200ppm,200-1100ppm, 200-1000ppm, 200-900ppm, 200-800ppm, 200-700ppm, 200-600ppm, 200-550ppm, 200-500ppm, 200-450ppm, 200-400ppm, 200-350ppm, 250ppm or more, less than 1300ppm, 2 The content of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM may be 50 to 1200 ppm, 250 to 1100 ppm, 250 to 1000 ppm, 250 to 900 ppm, 250 to 800 ppm, 250 to 700 ppm, 250 to 600 ppm, 250 to 550 ppm, 250 to 500 ppm, 250 to 450 ppm, 250 to 400 ppm, or 250 to 350 ppm. The amount of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM is preferably 50 to 1000 ppm, more preferably 100 to 800 ppm, and even more preferably 150 to 600 ppm, based on the total weight of the beverage. The contents of RebA, RebD, and RebM can be measured, for example, by HPLC. Alternatively, if the amounts of RebA, RebD, and RebM added are known, they may be calculated from the amounts of the raw materials added.

[0050] In another embodiment of the present invention, the amount of RebA contained in the beverage is, based on the total weight of the beverage, 50 ppm or more, less than 1300 ppm, 50 to 1200 ppm, 50 to 1100 ppm, 50 to 1000 ppm, 50 to 900 ppm, 50 to 800 ppm, 50 to 700 ppm, 50 to 600 ppm, 50 to 550 ppm, 50 to 500 ppm, 50 to 450 ppm, 50 to 400 ppm, 50 to 350 ppm, 60 ppm or more, less than 1300 ppm, 60 to 1200 ppm, 60 to 1100 ppm, 60 to 1000 ppm, 60 to 900 ppm, 60 to 800 ppm, 60 to 900 ppm, 60 to 1000 ppm, 60 to 1200 ppm, 60 to 1 ...200 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1400 ppm, 60 to 1400 ppm, 0-700ppm, 60-600ppm, 60-550ppm, 60-500ppm, 60-450ppm, 60-400ppm, 60-350ppm, 80ppm or more, less than 1300ppm, 80-1200ppm, 80-1100ppm, 80-1000ppm, 80-900ppm, 80-800ppm, 80-700ppm, 80-600ppm, 80-550ppm, 80-500ppm, 80-450ppm, 80-400ppm, 80-350ppm, 100ppm or more, less than 1300ppm, 100-1200ppm, 100-1100ppm pm, 100-1000ppm, 100-900ppm, 100-800ppm, 100-700ppm, 100-600ppm, 100-550ppm, 100-500ppm, 100-450ppm, 100-400ppm, 100-350ppm, 150ppm or more, less than 1300ppm, 150-1200ppm, 150-1100ppm, 150-1000ppm, 150-900ppm, 150-800ppm, 150-700ppm, 150-600ppm, 150-550ppm, 150-500ppm, 150-450ppm, 150 ~400ppm, 150~350ppm, 200ppm or more, less than 1300ppm, 200~1200ppm, 200~1100ppm, 200~1000ppm, 200~900ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~550ppm, 200~500ppm, 200~450ppm, 200~400ppm, 200~350ppm, 250ppm or more, less than 1300ppm, 250~1200ppm, 250~1100ppm, 250~1000ppm, 250~900ppm, 250~800ppm,The RebA content may be 250 to 700 ppm, 250 to 600 ppm, 250 to 550 ppm, 250 to 500 ppm, 250 to 450 ppm, 250 to 400 ppm, or 250 to 350 ppm. The amount of RebA is preferably 50 to 1000 ppm, more preferably 100 to 800 ppm, and even more preferably 150 to 600 ppm, based on the total weight of the beverage. The RebA content can be measured, for example, by HPLC. Alternatively, if the amount of RebA added is known, it may be calculated from the amount of the raw material added.

[0051] In another embodiment of the present invention, the amount of RebD contained in the beverage is, based on the total weight of the beverage, 50 ppm or more, less than 1300 ppm, 50 to 1200 ppm, 50 to 1100 ppm, 50 to 1000 ppm, 50 to 900 ppm, 50 to 800 ppm, 50 to 700 ppm, 50 to 600 ppm, 50 to 550 ppm, 50 to 500 ppm, 50 to 450 ppm, 50 to 400 ppm, 50 to 350 ppm, 60 ppm or more, less than 1300 ppm, 60 to 1200 ppm, 60 to 1100 ppm, 60 to 1000 ppm, 60 to 900 ppm, 60 to 800 ppm, 60 to 900 ppm, 60 to 1000 ppm, 60 to 1200 ppm, 60 to 1 ...300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1300 ppm, 60 to 1400 ppm, 60 to 1500 ppm, 60 to 1600 ppm, 0-700ppm, 60-600ppm, 60-550ppm, 60-500ppm, 60-450ppm, 60-400ppm, 60-350ppm, 80ppm or more, less than 1300ppm, 80-1200ppm, 80-1100ppm, 80-1000ppm, 80-900ppm, 80-800ppm, 80-700ppm, 80-600ppm, 80-550ppm, 80-500ppm, 80-450ppm, 80-400ppm, 80-350ppm, 100ppm or more, less than 1300ppm, 100-1200ppm, 100-1100ppm pm, 100-1000ppm, 100-900ppm, 100-800ppm, 100-700ppm, 100-600ppm, 100-550ppm, 100-500ppm, 100-450ppm, 100-400ppm, 100-350ppm, 150ppm or more, less than 1300ppm, 150-1200ppm, 150-1100ppm, 150-1000ppm, 150-900ppm, 150-800ppm, 150-700ppm, 150-600ppm, 150-550ppm, 150-500ppm, 150-450ppm, 150 ~400ppm, 150~350ppm, 200ppm or more, less than 1300ppm, 200~1200ppm, 200~1100ppm, 200~1000ppm, 200~900ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~550ppm, 200~500ppm, 200~450ppm, 200~400ppm, 200~350ppm, 250ppm or more, less than 1300ppm, 250~1200ppm, 250~1100ppm, 250~1000ppm, 250~900ppm, 250~800ppm,The RebD content may be 250 to 700 ppm, 250 to 600 ppm, 250 to 550 ppm, 250 to 500 ppm, 250 to 450 ppm, 250 to 400 ppm, or 250 to 350 ppm. The amount of RebD is preferably 50 to 1000 ppm, more preferably 100 to 800 ppm, and even more preferably 150 to 600 ppm, based on the total weight of the beverage. The RebD content can be measured, for example, by HPLC. Alternatively, if the amount of RebD added is known, it may be calculated from the amount of the raw material added.

[0052] In another embodiment of the present invention, the amount of RebM contained in the beverage is, based on the total weight of the beverage, 50 ppm or more, less than 1300 ppm, 50 to 1200 ppm, 50 to 1100 ppm, 50 to 1000 ppm, 50 to 900 ppm, 50 to 800 ppm, 50 to 700 ppm, 50 to 600 ppm, 50 to 550 ppm, 50 to 500 ppm, 50 to 450 ppm, 50 to 400 ppm, 50 to 350 ppm, 60 ppm or more, less than 1300 ppm, 60 to 1200 ppm, 60 to 1100 ppm, 60 to 1000 ppm, 60 to 900 ppm, 60 to 800 ppm, 60 to 800 ppm, 60 to 900 ppm, 60 to 1200 ppm, 60 to 1100 ppm, 60 to 1000 ppm, 60 to 900 ppm, 60 to 8 ... 0-700ppm, 60-600ppm, 60-550ppm, 60-500ppm, 60-450ppm, 60-400ppm, 60-350ppm, 80ppm or more, less than 1300ppm, 80-1200ppm, 80-1100ppm, 80-1000ppm, 80-900ppm, 80-800ppm, 80-700ppm, 80-600ppm, 80-550ppm, 80-500ppm, 80-450ppm, 80-400ppm, 80-350ppm, 100ppm or more, less than 1300ppm, 100-1200ppm, 100-1100ppm pm, 100-1000ppm, 100-900ppm, 100-800ppm, 100-700ppm, 100-600ppm, 100-550ppm, 100-500ppm, 100-450ppm, 100-400ppm, 100-350ppm, 150ppm or more, less than 1300ppm, 150-1200ppm, 150-1100ppm, 150-1000ppm, 150-900ppm, 150-800ppm, 150-700ppm, 150-600ppm, 150-550ppm, 150-500ppm, 150-450ppm, 150 ~400ppm, 150~350ppm, 200ppm or more, less than 1300ppm, 200~1200ppm, 200~1100ppm, 200~1000ppm, 200~900ppm, 200~800ppm, 200~700ppm, 200~600ppm, 200~550ppm, 200~500ppm, 200~450ppm, 200~400ppm, 200~350ppm, 250ppm or more, less than 1300ppm, 250~1200ppm, 250~1100ppm, 250~1000ppm, 250~900ppm, 250~800ppm,The RebM content may be 250 to 700 ppm, 250 to 600 ppm, 250 to 550 ppm, 250 to 500 ppm, 250 to 450 ppm, 250 to 400 ppm, or 250 to 350 ppm. The amount of RebM is preferably 50 to 1000 ppm, more preferably 100 to 800 ppm, and even more preferably 150 to 600 ppm, based on the total weight of the beverage. The RebM content can be measured, for example, by HPLC. Alternatively, if the amount of RebM added is known, it may be calculated from the amount of the raw material added.

[0053] The amount of hydroxypropyl cellulose contained in the beverage in one embodiment of the present invention is not particularly limited, but may be 1 to 10,000 ppm. The amount of hydroxypropyl cellulose may be, for example, 1 to 1,000 ppm, 5 to 500 ppm, or 10 to 100 ppm. A hydroxypropyl cellulose content of 1,000 ppm or less in the beverage is preferred in that it minimizes the impact on the taste of the beverage. The hydroxypropyl cellulose content in the beverage can be measured, for example, by GC or differential refractive index detection. Alternatively, if the amount of hydroxypropyl cellulose added is known, it may be calculated from the amount of the raw material added.

[0054] The content of hydroxypropyl cellulose in the beverage in one embodiment of the present invention is 0.005 to 50 times by weight the content of the one or more steviol glycosides. In other embodiments of the present invention, the content of hydroxypropyl cellulose in the beverage in one embodiment of the present invention is 0.005 to 40 times, 0.005 to 30 times, 0.005 to 20 times, 0.005 to 10 times, 0.005 to 5 times, 0.005 to 4 times, 0.005 to 3 times, 0.005 to 2 times, 0.005 to 1 time, 0.005 to 0.8 times, 0.005 to 0.6 times, 0.005 to 0.4 times, 0.005 to 0.2 times, 0.005 to 0.1 times, 0.005 to 0.08 times, 0.005 to 0.06 times, 0.0 05~0.04x, 0.005~0.02x, 0.005~0.01x, 0.008~50x, 0.008~40x, 0.008~30x, 0.008~20x, 0.008~10x, 0.008~5x, 0.008~4x, 0.008~3x, 0.008 ~2x, 0.008~1x, 0.008~0.8x, 0.008~0.6x, 0.008~0.4x, 0.008~0.2x, 0.008~0.1x, 0.008~0.08x, 0.008~0.06x, 0.008~0.04x, 0.008~0.02x , 0.01~50x, 0.01~40x, 0.01~30x, 0.01~20x, 0.01~10x, 0.01~5x, 0.01~4x, 0.01~3x, 0.01~2x, 0.01~1x, 0.01~0.8x, 0.01~0.6x, 0.01~0.4 times, 0.01~0.2 times, 0.01~0.1 times, 0.01~0.08 times, 0.01~0.06 times, 0.01~0.04 times, 0.01~0.02 times, 0.05~50 times, 0.05~40 times, 0.05~30 times, 0.05~20 times, 0.05~10 times, 0.05 ~5x, 0.05~4x, 0.05~3x, 0.05~2x, 0.05~1x, 0.05~0.8x, 0.05~0.6x, 0.05~0.4x, 0.05~0.2x, 0.05~0.1x, 0.05~0.08x, 0.05~0.06x, 0.08~50 times, 0.08~40 times, 0.08~30 times, 0.08~20 times, 0.08~10 times, 0.08~5 times, 0.08~4 times, 0.08~3 times, 0.08~2 times, 0.08~1 times, 0.08~0.8 times, 0.08~0.6 times, 0.08~0.4 times, 0.08~0.2x, 0.08~0.1x, 0.1~50x, 0.1~40x, 0.1~30x, 0.1~20x, 0.1~10x, 0.1~5x, 0.1~4x, 0.1~3x, 0.1~2x, 0.1~1x, 0.1~0.8x, 0.1~0.6x, 0.1~0.4x, 0.1~0.2x, 0.2~50x, 0. 2~40x, 0.2~30x, 0.2~20x, 0.2~10x, 0.2~5x, 0.2~4x, 0.2~3x, 0.2~2x, 0.2~1x, 0. 2~0.8x, 0.2~0.6x, 0.2~0.4x, 0.4~50x, 0.4~40x, 0.4~30x, 0.4~20x, 0.4~10x, 0. 4~5x, 0.4~4x, 0.4~3x, 0.4~2x, 0.4~1x, 0.4~0.8x, 0.4~0.6x, 0.6~50x, 0.6~40x, 0.6~30x, 0.6~20x, 0.6~10x, 0.6~5x, 0.6~4x, 0.6~3x, 0.6~2x, 0.6~1x, 0.6~0.8x The weight ratio of hydroxypropyl cellulose to the content of the one or more steviol glycosides may be 0.8 to 50 times, 0.8 to 40 times, 0.8 to 30 times, 0.8 to 20 times, 0.8 to 10 times, 0.8 to 5 times, 0.8 to 4 times, 0.8 to 3 times, 0.8 to 2 times, 0.8 to 1 time, 1 to 50 times, 1 to 40 times, 1 to 30 times, 1 to 20 times, 1 to 10 times, 1 to 5 times, 1 to 4 times, 1 to 3 times, or 1 to 2 times. The weight ratio of hydroxypropyl cellulose to the content of the one or more steviol glycosides is preferably 0.005 to 10 times, more preferably 0.008 to 5 times, and even more preferably 0.25 to 4 times. When a beverage concentrate according to one embodiment of the present invention is diluted with water, carbonated water, or another beverage base (such as fruit juice, coffee, or tea) to obtain a beverage, the weight ratio of hydroxypropyl cellulose to the one or more steviol glycosides is essentially maintained. The weight ratio of the hydroxypropyl cellulose and one or more steviol glycosides can be calculated, for example, by measuring the content of each component by HPLC. Alternatively, if the amounts of these raw materials added are known, it can be calculated from the amounts of the raw materials added.

[0055] The beverage according to one embodiment of the present invention may further contain one or more cyclodextrins selected from the group consisting of α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, and 2-hydroxy-γ-cyclodextrin. γ-cyclodextrin is preferably included. The amount of cyclodextrin contained in the beverage may be, for example, 1 to 700 ppm, 10 to 50 ppm, 50 to 600 ppm, 50 to 200 ppm, 100 to 300 ppm, or 200 to 500 ppm.

[0056] Beverages according to one embodiment of the present invention comprise rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, ... B, re The sugars may further contain one or more selected from the group consisting of steviol monosides, steviol biosides, stevioside V, rebaudioside W, dulcoside A, dulcoside C, rubusoside, steviol monosides, steviol biosides, stevioside, sucrose, high fructose corn syrup (HFCS), erythritol, mogroside V, corn syrup, aspartame, sucralose, acesulfame potassium, saccharin, and xylitol.

[0057] Examples of beverages of the present invention include, but are not limited to, carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, coffee beverages, tea beverages, cocoa beverages, nutritional beverages, functional beverages, fruit and vegetable beverages, and dairy beverages.

[0058] The beverage according to one embodiment of the present invention may be either a non-alcoholic beverage or an alcoholic beverage. In this specification, a non-alcoholic beverage refers to a beverage with an alcohol content of less than 1% v / v, as defined by Article 2 of the Liquor Tax Act of Japan. In this specification, an alcoholic beverage refers to a beverage with an alcohol content of 1% v / v or more, and unless otherwise specified, alcohol refers to ethyl alcohol (ethanol). The alcohol content of a beverage can be measured using a method designated by the Japan Regional Taxation Bureau. For example, it can be measured using a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide gas from the beverage using filtration or ultrasound, and the sample is distilled. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). Alternatively, if the alcohol content of the alcoholic beverage used is known, it can be calculated from the alcohol content and the amount added. The alcohol content of a beverage according to one embodiment of the present invention is less than 1.0 v / v%, less than 0.75 v / v%, less than 0.50 v / v%, less than 0.25 v / v%, less than 0.20 v / v%, less than 0.15 v / v%, less than 0.10 v / v%, or less than 0.05 v / v%, and the lower limit may be 0.00 v / v%.

[0059] The sweetness intensity of a beverage according to one embodiment of the present invention is not particularly limited, but is preferably 3 to 15, more preferably 5 to 13, and even more preferably 7 to 11. As used herein, "sweetness intensity" refers to the intensity of the sweetness exhibited by a substance. As used herein, sweetness intensity can be expressed in terms of sucrose equivalent value (SEV). For example, if the sweetness intensity of sucrose per unit Brix concentration of 1 is defined as 1, the sweetness of sucrose is 1, with RebA of approximately 200 to approximately 450, RebD of approximately 200 to approximately 300, and RebM of approximately 200 to approximately 300. Multiplying these sweetness indices by the concentration (w / v% (which can be considered equivalent to w / w% in the case of beverages)) of the sweetener in the beverage of the present invention yields the numerical value that corresponds to the sweetness intensity of the beverage of the present invention. When calculating the sweetness intensity of a high-intensity sweetener with a range of sweetness intensities, the median value is used unless otherwise specified. Furthermore, the sweetness intensity of the beverage of the present invention does not have to be derived solely from steviol glycosides; if any other sweeteners are contained, it is the sum of the sweetness intensities derived from these sweeteners. For example, the sweetness intensity of monk fruit extract is approximately 110 to approximately 150 (median value approximately 130), the sweetness intensity of mogroside V is approximately 240 to approximately 300 (median value approximately 270), and the sweetness intensity of thaumatin is approximately 2000. For example, the sweetness intensity of glucose is approximately 0.6 to approximately 0.7 (median value approximately 0.65), and the sweetness intensity of a glucose solution is calculated by multiplying the sweetness intensity by the Brix value of the glucose concentration. Therefore, if the glucose concentration has a Brix value of 1.5, the sweetness intensity of the glucose solution is 0.65 × 1.5 = 0.975.

[0060] The relative ratio of the sweetness of other sweeteners to the sweetness of sucrose, which has a sweetness level of 1, can be determined from known sugar sweetness conversion tables, etc. For example, if the sweetness of sucrose is 1, then the sweetness of glucose is about 0.6 to about 0.7, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, and high-fructose corn syrup is about 0.75. For sweeteners whose relative sweetness ratio to sucrose's sweetness level of 1 is unknown or whose values ​​vary depending on the literature, the relative sweetness ratio to sucrose's sweetness level of 1 may be determined by sensory testing. One example of such a sensory test is to prepare samples by adding sugar to pure water so that the sweetness intensity varies from 3.0 to 5.0 in increments of 0.5, and then select from these samples a sugar-added sample that has a sweetness intensity equivalent to that of an aqueous solution of a sweetener at a specified concentration.

[0061] In one embodiment of the present invention, the sweetness intensity of the beverage may be 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, or 5 or less, for example, 1 to 20, 2 to 18, 3 to 16, 4 to 14, 5 to 12, or 6 to 10. In yet another embodiment of the present invention, the sweetness intensity of the beverage may be 5 to 20, 6 to 18, 7 to 16, 8 to 14, or 9 to 12.

[0062] The beverage according to one embodiment of the present invention may contain, as appropriate, antioxidants (vitamin C, vitamin E, sodium sulfite, potassium sulfite, potassium metabisulfite, sulfur dioxide, coffee bean extract (chlorogenic acid), green tea extract (catechin), rosemary extract, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, lecithin, saponin, sodium caseinate, potassium caseinate, etc.), acidulants, flavorings, etc., as long as the effects of the present invention are not impaired.

[0063] The energy content (total energy content) of a beverage according to one embodiment of the present invention is not particularly limited, but may be about 5 to about 100 kcal / 100 ml, about 20 to about 80 kcal / 100 ml, or about 25 to about 70 kcal / 100 ml. The energy content of sweet substances and alcohol is known, or can be determined by measuring the content by HPLC or the like and multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting for the digestion and absorption rate, excretion heat, or the like.

[0064] The pH of the beverage according to one embodiment of the present invention is preferably 2.5 to 5, and may be 2.5 to 4.6, 2.7 to 4.4, 2.9 to 4.2, or 3.1 to 4.2. By adjusting the pH to within this range, microbial growth can be suppressed.

[0065] The beverage of the present invention may be prepared as a packaged beverage that 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 carried out using conventional techniques such as UHT sterilization and retort sterilization. The temperature in the heat sterilization step is not particularly limited, and is, for example, 65 to 130°C, preferably 85 to 120°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature (which may be 130°C or higher) for a few seconds, for example, 5 to 30 seconds, is acceptable.

[0066] In the beverage of the present invention, the "steviol glycoside," "hydroxypropyl cellulose," "solvent," and "other ingredients" described in the section "1. Beverage concentrate" can be used.

[0067] 4. Beverage manufacturing method One aspect of the present invention provides a method for producing a beverage comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, hydroxypropyl cellulose, and a solvent (hereinafter also referred to as the "method for producing the beverage of the present invention").

[0068] In one embodiment of the present invention, a method for producing a beverage includes adding water to the beverage concentrate of the present invention. According to a preferred embodiment of the present invention, the method includes adding water to the beverage concentrate of the present invention to obtain a beverage containing one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, hydroxypropyl cellulose, glycerin, ethanol, or a mixture thereof, and water, wherein the one or more steviol glycosides are present in an amount of 50 ppm or more and less than 1,300 ppm, based on the total weight of the beverage, and hydroxypropyl cellulose in an amount 0.005 to 50 times the weight of the one or more steviol glycosides.

[0069] In one embodiment of the present invention, the method for producing a beverage further includes blending a low-intensity sweetener or a high-intensity sweetener other than the one or more steviol glycosides. By blending various low-intensity sweeteners or high-intensity sweeteners other than the one or more steviol glycosides, it is possible to adjust the taste quality, calorie content, etc. As for low-intensity sweeteners or high-intensity sweeteners other than the one or more steviol glycosides, those described in the section "3. Beverages" can be used as appropriate.

[0070] The production method according to one embodiment of the present invention may include a packaging step and a subsequent sterilization step. Packing can be carried out by any known method. When heat sterilization is carried out after packaging, the type of heat sterilization is not particularly limited, and can be carried out using conventional techniques such as UHT sterilization and retort sterilization. The temperature in the heat sterilization step is not particularly limited, but is, for example, 50 to 130°C, preferably 50 to 120°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is also acceptable.

[0071] In the method for producing a beverage of the present invention, the "steviol glycoside," "hydroxypropyl cellulose," "solvent," and "other ingredients" described in the section "1. Beverage concentrate" can be used. The values ​​described in the section "3. Beverage" apply as they are to the content of each ingredient.

[0072] 5. Method for inhibiting precipitation of steviol glycosides One aspect of the present invention provides a method for inhibiting precipitation of a steviol glycoside (hereinafter also referred to as the "precipitation inhibition method of the present invention"). According to one aspect of the present invention, the method for inhibiting precipitation of a steviol glycoside is provided, which comprises adding hydroxypropyl cellulose to a solution in which a steviol glycoside has been dissolved, dissolving a steviol glycoside in a solution containing hydroxypropyl cellulose, or dissolving hydroxypropyl cellulose and a steviol glycoside in a solvent.

[0073] As described above in the section "1. Beverage Concentrate," adding hydroxypropyl cellulose to a beverage concentrate containing one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM surprisingly inhibits the precipitation of these steviol glycosides.

[0074] In the precipitation suppression method according to one embodiment of the present invention, the amount of hydroxypropyl cellulose added is not particularly limited, but is preferably 6.5 to 100,000 ppm based on the total weight of the beverage concentrate. In other embodiments of the present invention, the amount of hydroxypropyl cellulose added is 6.5 to 50,000 ppm, 6.5 to 45,000 ppm, 6.5 to 40,000 ppm, 6.5 to 35,000 ppm, 6.5 to 30,000 ppm, 6.5 to 25,000 ppm, 6.5 to 20,000 ppm, 6.5 to 15,000 ppm, 6.5 to 10,000 ppm, 6.5 to 8,000 ppm, 6.5 to 6,000 ppm, 6.5 to 5,000 ppm, 6.5 to 4,000 ppm, 6.5 to 3,000 ppm, 6.5 to 6,000 ppm, 6.5 to 8 ...6,000 ppm, 6.5 to 5,000 ppm, 6.5 to 4,000 ppm, 6.5 to 3,000 ppm, 6.5 to 6,000 ppm, 6.5 to 6,000 ppm, 6.5 to 8,000 ~2000ppm, 6.5~1000ppm, 10~100000ppm, 10~50000ppm, 10~45000ppm, 10~40000ppm, 10~35000ppm, 10~30000ppm, 10~25000ppm, 10~2000 0ppm, 10~15000ppm, 10~10000ppm, 10~8000ppm, 10~6000ppm, 10~5000ppm, 10~4000ppm, 10~3000ppm, 10~2000ppm, 10~1000ppm, 30~10000 0ppm, 30~50000ppm, 30~45000ppm, 30~40000ppm, 30~35000ppm, 30~30000ppm, 30~25000ppm, 30~20000ppm, 30~15000ppm, 30~10000ppm, 30~8000ppm, 30~6000ppm, 30~5000ppm, 30~4000ppm, 30~3000ppm, 30~2000ppm, 30~1000ppm, 50~100000ppm, 50~50000ppm, 50~45000ppm, 50~40000ppm, 50~35000ppm, 50~30000ppm, 50~25000ppm, 50~20000ppm, 50~15000ppm, 50~10000ppm, 50~8000ppm, 50~6000ppm, 50~5000 ppm, 50~4000ppm, 50~3000ppm, 50~2000ppm, 50~1000ppm, 100~100000ppm, 100~50000ppm, 100~45000ppm, 100~40000ppm, 100~35000ppm,100~30000ppm、100~25000ppm、100~20000ppm、100~15000ppm、100~10000ppm、100~8000ppm、100~6000ppm、100~5000ppm、100~4000ppm、100~3000ppm、100~2000ppm、100~1000ppm、200~100000ppm、200~50000ppm、200~45000ppm、200~40000ppm、200~35000ppm、200~30000ppm、200~25000ppm、200~20000ppm、200~15000ppm、200~10000ppm、200~8000ppm、200~6000ppm、200~5000ppm、200~4000ppm、200~3000ppm、200~2000ppm、200~1000ppm、300~100000ppm、300~50000ppm、300~45000ppm、300~40000ppm、300~35000ppm、300~30000ppm、300~25000ppm、300~20000ppm、300~15000ppm、300~10000ppm、300~8000ppm、300~6000ppm、300~5000ppm、300~4000ppm、300~3000ppm、300~2000ppm、300~1000ppm、400~100000ppm、400~50000ppm、400~45000ppm、400~40000ppm、400~35000ppm、400~30000ppm、400~25000ppm、400~20000ppm、400~15000ppm、400~10000ppm、400~8000ppm、400~6000ppm、400~5000ppm、400~4000ppm、400~3000ppm、400~2000ppm、400~1000ppm、500~100000ppm、500~50000ppm、500~45000ppm、500~40000ppm、500~35000ppm、500~30000ppm、500~25000ppm、500~20000ppm、500~15000ppm、500~10000ppm、500~8000ppm、500~6000ppm、500~5000ppm、500~4000ppm、500~3000ppm、500~2000ppm、500~1000ppm, 1000~100000ppm, 1000~50000ppm, 1000~45000ppm, 1000~40000ppm, 1000~35000ppm, 1000~30000ppm, 1000~ 25000ppm, 1000~20000ppm, 1000~15000ppm, 1000~10000ppm, 1000~8000ppm, 1000~6000ppm, 1000~5000ppm, 1000~4000ppm , 1000~3000ppm, 1000~2000ppm, 2000~100000ppm, 2000~50000ppm, 2000~45000ppm, 2000~40000ppm, 2000~35000ppm, 2000 ~30000ppm, 2000~25000ppm, 2000~20000ppm, 2000~15000ppm, 2000~10000ppm, 2000~8000ppm, 2000~6000ppm, 2000~5000ppm m, 2000~4000ppm, 2000~3000ppm, 3000~100000ppm, 3000~50000ppm, 3000~45000ppm, 3000~40000ppm, 3000~35000ppm, 300 0~30000ppm, 3000~25000ppm, 3000~20000ppm, 3000~15000ppm, 3000~10000ppm, 3000~8000ppm, 3000~6000ppm, 3000~5000p The amount of hydroxypropyl cellulose added may be 100 to 50,000 ppm, more preferably 300 to 10,000 ppm, and even more preferably 1,000 to 5,000 ppm, based on the total weight of the beverage concentrate.

[0075] In one embodiment of the method for inhibiting precipitation of the present invention, the amount of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM in the beverage concentrate is, based on the total weight of the beverage concentrate, 1300 ppm to 20,000 ppm, 1300 ppm to 18,000 ppm, 1300 ppm to 16,000 ppm, 1300 ppm to 14,000 ppm, 1300 ppm to 12,000 ppm, 1300 ppm to 10,000 ppm, 1300 ppm to 9,000 ppm, 1300 ppm to 8,000 ppm, 1300 ppm to 7,000 ppm, 1300 ppm to 6,000 ppm, or ppm, 1300ppm~5000ppm, 1500ppm~20000ppm, 1500ppm~18000ppm, 1500ppm~16000ppm, 1500ppm~14000ppm, 1500ppm~12000ppm, 1500ppm~10000ppm, 15 00ppm~9000ppm, 1500ppm~8000ppm, 1500ppm~7000ppm, 1500ppm~6000ppm, 1500ppm~5000ppm, 1800ppm~20000ppm, 1800ppm~18000ppm, 1800ppm~16000 ppm, 1800ppm~14000ppm, 1800ppm~12000ppm, 1800ppm~10000ppm, 1800ppm~9000ppm, 1800ppm~8000ppm, 1800ppm~7000ppm, 1800ppm~6000ppm, 1800p pm~5000ppm, 2000ppm~20000ppm, 2000ppm~18000ppm, 2000ppm~16000ppm, 2000ppm~14000ppm, 2000ppm~12000ppm, 2000ppm~10000ppm, 2000ppm~9000 ppm, 2000ppm~8000ppm, 2000ppm~7000ppm, 2000ppm~6000ppm, 2000ppm~5000ppm, 2500ppm~20000ppm, 2500ppm~18000ppm, 2500ppm~16000ppm, 2500ppm m~14000ppm, 2500ppm~12000ppm, 2500ppm~10000ppm, 2500ppm~9000ppm, 2500ppm~8000ppm, 2500ppm~7000ppm, 2500ppm~6000ppm, 2500ppm~5000ppm,3000ppm~20000ppm, 3000ppm~18000ppm, 3000ppm~16000ppm, 3000ppm~14000ppm, 3 000ppm~12000ppm, 3000ppm~10000ppm, 3000ppm~9000ppm, 3000ppm~8000ppm, 3000 ppm~7000ppm, 3000ppm~6000ppm, 3000ppm~5000ppm, 3500ppm~20000ppm, 3500ppm~ 18000ppm, 3500ppm~16000ppm, 3500ppm~14000ppm, 3500ppm~12000ppm, 3500ppm~10 The concentration may be 3,000 ppm, 3,500 ppm to 9,000 ppm, 3,500 ppm to 8,000 ppm, 3,500 ppm to 7,000 ppm, 3,500 ppm to 6,000 ppm, 3,500 ppm to 5,000 ppm, 4,000 ppm to 20,000 ppm, 4,000 ppm to 18,000 ppm, 4000 ppm to 16,000 ppm, 4000 ppm to 14,000 ppm, 4000 ppm to 12,000 ppm, 4000 ppm to 10,000 ppm, 4000 ppm to 9,000 ppm, 4000 ppm to 8,000 ppm, 4000 ppm to 7,000 ppm, 4000 ppm to 6,000 ppm, or 4000 ppm to 5,000 ppm.

[0076] In one embodiment of the present invention, the amount of hydroxypropyl cellulose added in the precipitation-inhibiting method is 0.005 to 50 times the weight of the one or more steviol glycosides contained in the beverage concentrate. In other embodiments of the present invention, the amount of hydroxypropyl cellulose added is 0.005 to 40 times, 0.005 to 30 times, 0.005 to 20 times, 0.005 to 10 times, 0.005 to 5 times, 0.005 to 4 times, 0.005 to 3 times, 0.005 to 2 times, 0.005 to 1 time, 0.005 to 0.8 times, 0.005 to 0.6 times, 0.005 to 0.4 times, 0.005 to 0.2 times, 0.005 to 0.1 times, 0.005 to 0.08 times, 0.005 to 0.06x, 0.005~0.04x, 0.005~0.02x, 0.005~0.01x, 0.008~50x, 0.008~40x, 0.008~30x, 0.008~20x, 0.008~10x, 0.008~5x, 0.008~4x, 0.00 8~3x, 0.008~2x, 0.008~1x, 0.008~0.8x, 0.008~0.6x, 0.008~0.4x, 0.008~0.2x, 0.008~0.1x, 0.008~0.08x, 0.008~0.06x, 0.008~0.04x, 0.008~0.02x, 0.01~50x, 0.01~40x, 0.01~30x, 0.01~20x, 0.01~10x, 0.01~5x, 0.01~4x, 0.01~3x, 0.01~2x, 0.01~1x, 0.01~0.8x, 0.01~0 .6x, 0.01~0.4x, 0.01~0.2x, 0.01~0.1x, 0.01~0.08x, 0.01~0.06x, 0.01~0.04x, 0.01~0.02x, 0.05~50x, 0.05~40x, 0.05~30x, 0.05~20x, 0.05~10x, 0.05~5x, 0.05~4x, 0.05~3x, 0.05~2x, 0.05~1x, 0.05~0.8x, 0.05~0.6x, 0.05~0.4x, 0.05~0.2x, 0.05~0.1x, 0.05~0.08x, 0.05 ~0.06x, 0.08~50x, 0.08~40x, 0.08~30x, 0.08~20x, 0.08~10x, 0.08~5x, 0.08~4x, 0.08~3x, 0.08~2x, 0.08~1x, 0.08~0.8x, 0.08~0.6x, 0.08~0.4x, 0.08~0.2x, 0.08~0.1x, 0.1~50x, 0.1~40x, 0.1~30x, 0.1~20x, 0.1~10x, 0. 1~5x, 0.1~4x, 0.1~3x, 0.1~2x, 0.1~1x, 0.1~0.8x, 0.1~0.6x, 0.1~0.5x, 0.1~0.4x, 0 .1~0.2x, 0.2~50x, 0.2~40x, 0.2~30x, 0.2~20x, 0.2~10x, 0.2~5x, 0.2~4x, 0.2~3x, 0 .2~2x, 0.2~1x, 0.2~0.8x, 0.2~0.6x, 0.2~0.4x, 0.4~50x, 0.4~40x, 0.4~30x, 0.4~20 times, 0.4~10 times, 0.4~5 times, 0.4~4 times, 0.4~3 times, 0.4~2 times, 0.4~1 times, 0.4~0.8 times, 0.4~0.6 times, 0.6~50 times , 0.6~40x, 0.6~30x, 0.6~20x, 0.6~10x, 0.6~5x, 0.6~4x, 0.6~3x, 0.6~2x, 0.6~1x, 0. The amount of hydroxypropyl cellulose added may be 6 to 0.8 times, 0.8 to 50 times, 0.8 to 40 times, 0.8 to 30 times, 0.8 to 20 times, 0.8 to 10 times, 0.8 to 5 times, 0.8 to 4 times, 0.8 to 3 times, 0.8 to 2 times, 0.8 to 1 times, 1 to 50 times, 1 to 40 times, 1 to 30 times, 1 to 20 times, 1 to 10 times, 1 to 5 times, 1 to 4 times, 1 to 3 times, or 1 to 2 times. The amount of hydroxypropyl cellulose added is, in terms of weight ratio relative to the content of the one or more steviol glycosides, preferably 0.005 to 4 times, more preferably 0.01 to 1 times, and even more preferably 0.1 to 0.5 times. Setting the weight ratio within this range is preferred in that it can more effectively inhibit precipitation of the one or more steviol glycosides and minimize the impact of hydroxypropyl methylcellulose on the flavor of the final beverage product.

[0077] In a preferred embodiment of the present invention, the precipitation-inhibiting method further comprises adding one or more cyclodextrins selected from the group consisting of α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, and 2-hydroxy-γ-cyclodextrin. The precipitation-inhibiting method according to a preferred embodiment of the present invention comprises adding γ-cyclodextrin. Adding one or more cyclodextrins is preferable in terms of suppressing the recrystallization (reprecipitation) of RebA, RebD, and RebM. Without wishing to be bound by theory, it is presumed that the cyclodextrin stabilizes the dissolved state of RebA, RebD, and RebM in the solution. The one or more cyclodextrins may be added simultaneously with or separately from hydroxypropyl cellulose.

[0078] The amount of the one or more cyclodextrins added is not particularly limited, but is preferably added so that the weight ratio to the amount of one or more steviol glycosides selected from the group consisting of RebA, RebD, and RebM contained in the beverage concentrate ([RebA, RebD, and RebM]:cyclodextrin) is 1:0.05 to 1:5, more preferably 1:0.1 to 1:3, even more preferably 1:0.2 to 1:3, and particularly preferably 1:0.4 to 1:1.5, 1:0.5 to 1:1.4, or 1:0.6 to 1:1.3.

[0079] In one embodiment of the precipitation inhibition method of the present invention, the descriptions in the above section "1. Beverage concentrate" apply to "steviol glycoside," "hydroxypropyl cellulose," "solvent," and "other ingredients," and the numerical values ​​described in the above section "Beverage concentrate" apply directly to these.

[0080] Exemplary Embodiments of the Invention Illustrative embodiments of the present invention are shown below, but the present invention is not limited to the following embodiments. According to one aspect of the present invention, Rebaudioside D and Hydroxypropyl cellulose, a solvent, A beverage concentrate is provided having a rebaudioside D content of 1300 ppm to 20000 ppm, preferably 2000 to 16000 ppm, more preferably 3000 to 14000 ppm, and even more preferably 4000 to 12000 ppm.

[0081] According to one aspect of the present invention, Rebaudioside D and Hydroxypropyl cellulose, a solvent, The content of rebaudioside D is 2000 to 16000 ppm. The beverage concentrate has a weight ratio of the hydroxypropyl cellulose to the one or more steviol glycosides, which is 0.005 to 50 times, preferably 0.005 to 10 times, more preferably 0.008 to 5 times, and even more preferably 0.25 to 4 times.

[0082] According to one aspect of the present invention, Rebaudioside D and Hydroxypropyl cellulose, a solvent, The content of rebaudioside D is 2000 to 16000 ppm. the content of the hydroxypropyl cellulose is 0.005 to 10 times by weight the content of the one or more steviol glycosides; The beverage concentrate is provided in which the solvent comprises at least one solvent selected from glycerin, ethanol, and water, and the total content of glycerin, ethanol, and water is preferably 85 to 100 wt %, more preferably 90 to 100 wt %, and even more preferably 95 to 100 wt %, based on the total weight of the solvent.

[0083] According to one aspect of the present invention, Rebaudioside M and Hydroxypropyl cellulose, a solvent, A beverage concentrate is provided having a rebaudioside M content of 1300 ppm to 20000 ppm, preferably 2000 to 16000 ppm, more preferably 3000 to 14000 ppm, and even more preferably 4000 to 12000 ppm.

[0084] According to one aspect of the present invention, Rebaudioside D and Hydroxypropyl cellulose, glycerin, ethanol or a mixture thereof; and water, Based on the total weight of the beverage, Rebaudioside D in an amount of 50 ppm or more and less than 1300 ppm, preferably 50 to 1000 ppm, more preferably 100 to 800 ppm, and even more preferably 150 to 600 ppm; A beverage is provided which contains hydroxypropyl cellulose in an amount 0.005 to 10 times the weight ratio of the content of the one or more steviol glycosides.

[0085] According to one aspect of the present invention, Rebaudioside M and Hydroxypropyl cellulose, glycerin, ethanol or a mixture thereof; and water, Based on the total weight of the beverage, Rebaudioside M in an amount of 50 ppm or more and less than 1300 ppm, preferably 50 to 1000 ppm, more preferably 100 to 800 ppm, and even more preferably 150 to 600 ppm; A beverage is provided which contains hydroxypropyl cellulose in an amount 0.005 to 10 times the weight ratio of the content of the one or more steviol glycosides. [Example]

[0086] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0087] [Test Example 1] Examination of the concentration at which RebD precipitates We investigated the RebD concentration at which precipitation of RebD occurs. According to Table 1, an aqueous solution was prepared by dissolving RebD (90% purity) in drinking water (Suntory Tennensui) with a specified amount of a glycerin / ethanol mixed solvent (7:3 by weight). The solution was dispensed into Mighty Vials (No. 5, Maruem Co., Ltd.) and stored in a refrigerator (4°C) for one week. It was confirmed that no RebD precipitation occurred in any of the samples during the preparation of the aqueous solution. The results after one week are shown in Table 1. Photographs taken after one week are also shown in Figure 1. The photograph on the left shows Sample 1, and the photograph on the right shows Sample 14. This figure indicates that precipitation occurred in Sample 14. [Table 1]

[0088] From the above results, it can be determined that the concentration range of RebD that requires solubility improvement is 1300 ppm or higher.

[0089] [Example A] Search for food ingredients that inhibit RebD precipitation We investigated the inhibitory effect of various additives (such as starch, dextrin, and cellulose derivatives, a general term for compounds in which substituents have been introduced into the hydroxyl groups of cellulose molecules) on RebD precipitation. Specifically, an appropriate amount of purified water was poured into a Mighty Vial (No. 1, Maruemu Co., Ltd.) and then dissolved in a glycerin-ethanol mixture. i) RebD (purity ≥ 90%), ii) γ-cyclodextrin (CycloChem Co., Ltd.), and iii) various additives listed in Table 1 were added to final concentrations of 4000 ppm, 2000 ppm, and 2000 ppm, respectively, and the samples were prepared by stirring using a stirrer. For example, in the sample of Example 2, RebD, γ-cyclodextrin, and dextrin were added to a glycerin / ethanol mixed solution (weight ratio 7:3) to prepare a final RebD concentration of 4000 ppm, a final γ-cyclodextrin concentration of 2000 ppm, and a final dextrin concentration of 2000 ppm. The various additives used in the tests were as follows: dextrin (Nippon Starch Chemical Co., Ltd., "Amycol"), modified starch (Tate & Lyle Co., Ltd., "Miracap"), polydextrose (Tate & Lyle Co., Ltd., "Sterlite III"), hydroxypropyl starch (Nippon Starch Chemical Co., Ltd., "Penon PKW"), MC (methylcellulose) (Shin-Etsu Chemical Co., Ltd., "Metolose MCE-4"), HPMC (hydroxypropyl methylcellulose) (Shin-Etsu Chemical Co., Ltd., "Metolose SE-06"), and HPC (hydroxypropyl cellulose) (Nippon Soda Co., Ltd., "Cerny SSL SFP").

[0090] The sample was stirred at room temperature from the start of the stirring. 24 hours after the start of stirring, a portion of the solution was collected and filtered using a syringe equipped with a GL Chromatodisc (filter pore size 0.45 μm). The filtered solution was diluted with an aqueous solution containing acetonitrile, and the dissolved RebD concentration after 24 hours was calculated by analyzing the sample and a standard solution of known concentration of RebD using high-performance liquid chromatography (HPLC, UltiMate 3000, Thermo Fisher Scientific) according to the analytical conditions shown below. The type of additive and the dissolved RebD concentration are shown in Table 2.

[0091] <HPLC analysis conditions> Equipment: UltiMate 3000 HPLC Mobile phase: Isocratic conditions (32% of solution B) Solution A: 10 mmol / L phosphate buffer (pH 2.6) Solution B: Acetonitrile Column: Imtakt UK-C18 HT, 3 μm, 150×3 mm Flow rate: 0.5 ml / min Detection wavelength: 210 nm

[0092]

Table 2

[0093] Surprisingly, among the starch, dextrin, cellulose derivatives, etc. used in the study, only HPC showed an obvious RebD precipitation inhibition effect. By co-existing HPC and RebD, it becomes possible to prepare a concentrated solution in which a high concentration of RebD is dissolved, compared with the case where HPC is not present.

[0094] [Example B] Confirmation of the concentration of hydroxypropyl cellulose (HPC) that exhibits the RebD precipitation inhibition effect The concentration of hydroxypropyl cellulose (HPC) that exhibits the RebD precipitation inhibition effect was confirmed. RebD dissolved in a glycerin-ethanol mixed solution (weight ratio 7:3) was adjusted to a final concentration of 4000 ppm, and HPC was added to water so that the concentration ratio to RebD was in the range of 0.063 - 0.250 (Table 3). Samples were prepared by stirring using a stirrer. As a control, a level without HPC (no addition) was also set. Stirring was carried out at room temperature from sample preparation, and a part of the solution was collected at 2, 4, and 8 hours after the start of stirring. Filtration was performed using a syringe equipped with a GL chromatographic disk (filter pore size 0.45 μm). HPLC analysis was performed as in Example A, and the dissolved RebD concentration was calculated. The results are shown in Table 3.

[0095] [Table 3]

[0096] In addition, following the same preparation method, HPC was added to RebD (final concentration 4000 ppm) at a concentration ratio ranging from 0.500 to 2.00 (Table 4). Portions of the solution were collected 2 and 8 hours after the start of stirring, and the dissolved RebD concentration was calculated using the analytical method described above. The results are shown in Table 4.

[0097] [Table 4]

[0098] From the above, it was confirmed that HPC at a concentration ratio of 0.063 to 2.00 relative to RebD (HPC concentration of 250 to 8000 ppm relative to RebD concentration of 4000 ppm) had an inhibitory effect on RebD precipitation. By allowing HPC and RebD to coexist at this concentration ratio, it is possible to prepare a concentrated solution with a higher concentration of RebD dissolved than in the absence of HPC.

[0099] [Example C] Confirmation of the effect of hydroxypropyl cellulose (HPC) on the appearance of RebD solution The effect of low concentrations of hydroxypropyl cellulose (HPC) on the appearance of aqueous RebD solutions was investigated. Specifically, RebD dissolved in a glycerin / ethanol mixture (7:3 by weight) was diluted with water (final concentration: 4000 ppm). HPC was added to the solution at a concentration ratio of 0.0078–0.0156 relative to RebD (HPC concentrations of 31.2–62.4 ppm), and the solution was stirred using a stirrer to prepare samples. A control sample (no HPC addition) was also prepared. The samples were stirred at room temperature from the start of the stirring period, and the presence or absence of precipitation or cloudiness was visually confirmed at 0.5 and 1 h after the start of stirring (Figures 2 and 3).

[0100] As can be seen from Figures 2 and 3, the samples with an HPC / RebD concentration ratio of 0.0078 and 0.0156 had a transparent solution appearance with almost no cloudiness compared to the samples without HPC. In other words, RebD precipitation was delayed in these samples. These results suggest that HPC in a concentration range above 0.0078 is expected to have a suppressive effect on RebD precipitation for a certain period of time.

[0101] [Example D] Examination of the effect of HPC on the flavor of beverages Hydroxypropyl cellulose (HPC) was added to various concentrations of aqueous solutions containing RebD at a uniform concentration of 200 ppm, and the effects on flavor were examined. Specifically, Aqueous Solution A (Sample 1) was prepared by dissolving RebD (90% purity) and a specified amount of a glycerin / ethanol mixed solvent (7:3 by weight) in drinking water (Suntory Tennensui). HPC (Nippon Soda Co., Ltd.) was added to a portion of this solution to obtain Sample 14 at a concentration of 6400 ppm. Samples 2–13, listed in Table 5, were then mixed with Sample 14 and Aqueous Solution A in various ratios. The effects of HPC on flavor were evaluated openly by three general evaluators untrained in sensory evaluation. Evaluations were performed according to the following criteria, and the average of the three evaluations was calculated. The results are shown in Table 5. [Sensory evaluation criteria] No flavor of secondary ingredients: A (3 points) The flavor is noticeable but acceptable: B (2 points) Unacceptable: C (1 point) [Table 5]

[0102] From the above results, it is expected that by adjusting the HPC / RebD ratio to approximately 5.0 or less, the final beverage product after dilution of the concentrate will exceed the "flavor is detectable but acceptable" score (2.0 points). In beverage manufacturing, it can be determined that the practical HPC / RebD ratio for any process, including the final product, is approximately 5.0 or less.

Claims

1. Rebaudioside D, Hydroxypropyl cellulose, a solvent, the content of rebaudioside D is 1,300 ppm to 20,000 ppm; The beverage concentrate, wherein the content of the hydroxypropyl cellulose is 0.005 to 50 times the content of the rebaudioside D by weight.

2. 10. The beverage concentrate of claim 1, further comprising one or more other steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, and stevioside.

3. 3. The beverage concentrate according to claim 1 or 2, wherein the content of hydroxypropyl cellulose is 6.5 to 100,000 ppm.

4. 3. The beverage concentrate of claim 1 or 2, wherein the solvent comprises at least one solvent selected from glycerin, ethanol, and water.

5. 3. The beverage concentrate according to claim 1, wherein the solvent comprises water, and the concentration of water relative to the total weight of the solvent is 50 to 100% by weight.

6. A beverage comprising the beverage concentrate of claim 1 or 2.

7. Rebaudioside D and Hydroxypropyl cellulose, glycerin, ethanol or a mixture thereof; and water, Based on the total weight of the beverage, 50 ppm or more and less than 1300 ppm of rebaudioside D; The beverage comprises hydroxypropyl cellulose in an amount of 0.005 to 50 times the amount of rebaudioside D by weight.

8. Rebaudioside D in a solvent and hydroxypropyl cellulose, and dissolving the rebaudioside D in a beverage concentrate having a rebaudioside D content of 1,300 ppm to 20,000 ppm and a hydroxypropyl cellulose content of 0.005 to 50 times the rebaudioside D content by weight.

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