Sweetened fruit juice drinks

Abstract

There is a need for the development of a novel method capable of enhancing the sweet taste of a beverage containing a sweetener. One embodiment of the present invention provides a fruit juice beverage that contains: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; and (b) an amino acid, a derivative thereof, or a salt thereof exhibiting taste perception below the taste perception threshold. A sweet taste of sweetness intensity X3 is produced as a result of containing components (a) and (b), and 0.1 < X1 < X3 is satisfied.

Description

[Technical Field]

[0001] The present invention relates to a fruit juice drink having increased sweetness and a method for producing the same. The present invention also relates to a method for enhancing the sweetness of a fruit juice drink and a concentrate for providing the fruit juice drink. [Background technology]

[0002] Humans have five sensory organs, and taste is one of them. The taste receptors that perceive taste are called taste buds, and are located in the fungiform papillae, which are spread over a wide area around the tip of the tongue, and the circumvallate and foliate papillae, which are located in a limited area at the back of the tongue. Taste buds are cell clusters composed of elongated cells called taste cells and basal cells. Taste cells extend fine cilia toward the surface of the tongue, and at their base, they form synapses with gustatory nerve fibers that enter the taste buds. The tastes we normally perceive are then transmitted as taste information to the brain via the gustatory nerves, where they are perceived. T1R2 and T1R3 are known to be sweet taste receptors. It has been reported that T1R2 and T1R3 form heterodimers (Non-Patent Documents 1-3).

[0003] Although various studies on taste have been conducted, much remains unknown. The food we experience in our daily lives has a variety of tastes, but what we consider delicious is a mixture of various tastes that are well-balanced. While food can be tasted individually, it is often tasted as a mixture of various tastes, and the various tastes are interrelated.

[0004] On the other hand, in recent years, there has been a growing demand for foods that are low in calories in addition to having good taste, which is related to the growing concern about adult diseases such as obesity and diabetes. However, to produce low-calorie foods, the sugar concentration must be kept low, which is an obstacle to providing foods that are low in calories and have a good taste.

[0005] As an example of the contrast effect, which is one type of taste interaction, the phenomenon that adding salt to sweet red bean soup increases its sweetness has long been known. There have been reports focusing on this phenomenon and investigating the interaction between saltiness and sweetness, but it has been concluded that the interaction between sweetness and saltiness requires a fairly strong sweetness (15% solution) and a fairly high salt concentration (0.1-0.2%) (Non-Patent Document 4).

[0006] In addition, studies have been conducted to increase sweetness by adding low concentrations of sodium to natural sugars and specific high-intensity sweeteners (Patent Document 1). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] International Publication No. 2018 / 225817 [Non-patent literature]

[0008] [Non-Patent Document 1] Zhao GQ, Zhang Y., Hoon MA, Chandrashekar J., Erlenbach I., Ryba NJP, and Zuker1 CS, Cell, 2003, Vol. 115, 255-266 [Non-patent document 2] Li X, Staszewski L, Xu H, Durick K, Zoller M, Adler E., Proc Natl Acad Sci US A. 2002,99(7), 4692-4696. [Non-patent document 3] Fernstrom JD, Munger SD, Sclafani A., de Araujo IE, Roberts A., and Molinary S., J. Nutr. 2012. Vol. 142: 1134S-1141S [Non-patent document 4] Ayumi Uchida, Nao Takagi, Rieko Horikiri, Miho Matsue, Yumiko Uchiyama and Masashi Omori, Bulletin of the Faculty of Home Economics, Otsuma Women's University - No. 49 (March 2013)

Summary of the Invention

Problems to be Solved by the Invention

[0009] Under the above circumstances, the development of a novel method capable of enhancing the sweetness of beverages containing sweeteners has been awaited.

Means for Solving the Problems

[0010] The present inventors have first succeeded in increasing the sweetness of fruit juice beverages containing sweeteners by blending a sweetener with an amino acid or its derivative or its salt at a low concentration that is not perceptible to humans, or by blending a sweetener with sodium at a low concentration that is not perceptible to humans and an amino acid or its derivative or its salt.

[0011] That is, the present invention includes inventions of the following aspects. [1] (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity X1, and (b) An amino acid or its derivative or its salt below the taste recognition threshold are included, and the components (a) and (b) exhibit a sweetness of sweetness intensity X3, where 0.1 < X1 < X3, a fruit juice beverage. [2] (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (b) An amino acid or its derivative or its salt below the taste recognition threshold, and (c) Sodium less than 50 mg / 100 ml are included, and the components (a) to (c) exhibit a sweetness of sweetness intensity X2, where 0.1 < X1 < X2, a fruit juice beverage. [3] The fruit juice beverage according to [1] or [2], further comprising a low-intensity sweetener. [4] The fruit juice beverage according to any one of [1] to [3], wherein the amino acids include amino acids selected from basic amino acids and neutral amino acids having an alkyl group, an OH group, or an amide group in the side chain, and combinations thereof. [5] The fruit juice beverage according to any one of [1] to [4], wherein the amino acid is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. [6] The fruit juice beverage according to any one of [1] to [5], wherein the amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [7] The fruit juice drink according to any one of [1] to [6], which has an energy content of 50 kcal / 100 ml or less. [8] The fruit juice beverage according to any one of [3] to [7], wherein the low-intensity sweetener has a sweetness intensity of 0.1 to 5.9. [9] The fruit juice beverage according to any one of [1] to [8], wherein the fruit juice percentage of the fruit juice beverage is 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50%, or 5 to 30%.

[10] The fruit juice beverage according to any one of [1] to [9], wherein the fruit juice contained in the fruit juice beverage is one or more fruits selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, black currant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, quince, and combinations thereof.

[11] The fruit juice beverage according to any one of [1] to

[10] , wherein the low-intensity sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, and combinations thereof.

[12] The fruit juice beverage according to any one of [1] to

[11] , wherein the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycoside, monk fruit extract, mogrol glycoside, a sweetener component contained in the Thaumataococcus daniellii Benth plant, a sweetener component contained in the Pentadiplandra brazzeana plant, an artificial sweetener, and a combination thereof.

[13] The fruit juice beverage according to any one of [1] to

[12] , wherein the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, licorice extract, saccharin, aspartame, acesulfame K, sucralose, and combinations thereof.

[14] The fruit juice beverage according to any one of [3] to

[13] , which contains one or more amino acids selected from alanine, serine, and glycine, has an energy content of 50 kcal / 100 ml or less, and has a total sweetness intensity of the high-intensity sweetener and the low-intensity sweetener of 6 or more.

[15] A fruit juice drink according to any one of [1] to

[14] , which is packaged in a container.

[16] For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; and A method for producing a fruit juice beverage according to any one of [1] and [3] to

[15] , comprising adding an amino acid, its derivative or its salt having a taste recognition threshold value or less.

[17] For raw materials, (a) Adding a high-intensity sweetener with a sweetness intensity of X1; (b) Adding an amino acid, its derivative or its salt having a taste recognition threshold value or less; And (c) Adding sodium so that the sodium content in the beverage is less than 50 mg / 100 ml, A method for producing a fruit juice beverage according to any one of [2] to

[16] .

[18] (a) A high-intensity sweetener corresponding to an amount of sweetness intensity X1a, and (b) An amino acid, its derivative or its salt having less than 10 times the taste recognition threshold value A concentrate for providing a fruit juice beverage according to any one of [1] and [3] to

[15] .

[19] (a) A high-intensity sweetener corresponding to an amount of sweetness intensity X1a, (b) An amino acid, its derivative or its salt having less than 10 times the taste recognition threshold value, and (c) Sodium of less than 500 mg / 100 ml A concentrate for providing a fruit juice beverage according to any one of [2] to

[18] .

[0012] [A1](Corresponding to Japanese Patent Application No. 2020-147848 / 2020-185335) (a) A high-intensity sweetener corresponding to an amount of sweetness intensity Xa, and (b) An amino acid, its derivative or its salt having a taste recognition threshold value or less Including, The components (a) and (b) exhibit a sweetness of sweetness intensity Xb, and 0.1 < Xa < Xb, a fruit juice beverage. [A2] The fruit juice beverage according to [A1], further comprising a low-intensity sweetener. [A3] The fruit juice beverage according to [A1] or [A2], wherein the amino acids include amino acids selected from basic amino acids and neutral amino acids having an alkyl group, an OH group, or an amide group in the side chain, and combinations thereof. [A4] The fruit juice beverage according to any one of [A1] to [A3], wherein the amino acid is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. [A5] The fruit juice beverage according to any one of [A1] to [A4], wherein the amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [A6] The fruit juice drink according to any one of [A1] to [A5], which has an energy content of 50 kcal / 100 ml or less. [A7] The fruit juice beverage according to any one of [A2] to [A6], wherein the low-intensity sweetener has a sweetness intensity of 0.1 to 5.9. [A8] The fruit juice beverage according to any one of [A1] to [A7], wherein the fruit juice percentage of the fruit juice beverage is 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50%, or 5 to 30%. [A9] The fruit juice beverage according to any one of [A1] to [A8], wherein the fruit juice contained in the fruit juice beverage is one or more fruits selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, black currant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, quince, and combinations thereof. [A10] The fruit juice beverage according to any one of [A1] to [A9], wherein the low-intensity sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, and combinations thereof. [A11] The fruit juice beverage according to any one of [A1] to [A10], wherein the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycoside, monk fruit extract, mogrol glycoside, a sweetener component contained in the Thaumataococcus daniellii Benth plant, a sweetener component contained in the Pentadiplandra brazzeana plant, an artificial sweetener, and a combination thereof. [A12] The fruit juice beverage according to any one of [A1] to [A11], wherein the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, licorice extract, saccharin, aspartame, acesulfame K, sucralose, and combinations thereof. [A13] The fruit juice beverage according to any one of [A2] to [A12], which contains one or more amino acids selected from alanine, serine, and glycine, has an energy content of 50 kcal / 100 ml or less, and has a total sweetness intensity of the high-intensity sweetener and the low-intensity sweetener of 6 or more. [A14] A fruit juice drink according to any one of [A1] to [A13], which is packaged in a container. [A15] For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity Xa; and (b) A method for producing a fruit juice beverage according to any one of [A1] to [A14], which comprises adding an amino acid below the taste perception threshold, or a derivative thereof, or a salt thereof. [A16] (a) an intense sweetener in an amount equivalent to sweetness intensity Xaa; and (b) an amino acid or its derivative or salt less than 10 times the taste perception threshold A concentrate for providing a fruit juice beverage according to any one of [A1] to [A15], which contains [A17] in a fruit juice beverage (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity Xa, and (b) an amino acid, its derivative or its salt that is less than the taste recognition threshold A method for enhancing the sweetness intensity of a fruit juice beverage, characterized by containing [A18] (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity Xa, (b) an amino acid, its derivative or its salt that is less than the taste recognition threshold, and (c) a low-intensity sweetener in an amount equivalent to a sweetness intensity Xc including a fruit juice beverage that exhibits a sweetness of sweetness intensity Xd by the components (a) to (c), and 0.1 < Xa + Xc < Xd. [A19] The fruit juice beverage according to [A18], wherein the amino acid includes an amino acid selected from basic amino acids, neutral amino acids having an alkyl group, an OH group or an amide group in the side chain, and combinations thereof. [A20] The fruit juice beverage according to [A18] or [A19], wherein the amino acid is one or more selected from amino acids having a molecular weight of 70 to 260. [A21] The fruit juice beverage according to any one of [A18] to [A20], wherein the amino acid includes an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [A22] The fruit juice beverage according to any one of [A18] to [A21], having an energy of 50 Kcal / 100 ml or less. [A23] The fruit juice beverage according to any one of [A18] to [A22], wherein Xc is 0.1 to 5.9. [A24] The fruit juice beverage according to any one of [A18] to [A23], wherein the fruit juice percentage of the fruit juice beverage is 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50%, or 5 to 30%. [A25] The fruit juice beverage according to any one of [A18] to [A24], wherein the fruit juice contained in the fruit juice beverage is one or more fruits selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, black currant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, quince, and combinations thereof. [A26] The fruit juice beverage according to any one of [A18] to [A25], wherein the low-intensity sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, and combinations thereof. [A27] The fruit juice beverage according to any one of [A18] to [A26], wherein the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycoside, monk fruit extract, mogrol glycoside, a sweetener component contained in the Thaumataococcus daniellii Benth plant, a sweetener component contained in the Pentadiplandra brazzeana plant, an artificial sweetener, and a combination thereof. [A28] The fruit juice beverage according to any one of [A18] to [A27], wherein the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, licorice extract, saccharin, aspartame, acesulfame K, sucralose, and combinations thereof. [A29] A juice beverage according to any one of [A18] to [A28], containing one or more amino acids selected from alanine, serine, and glycine, having an energy of 50 Kcal / 100 ml or less, and Xa + Xc being 6 or more. [A30] A juice beverage according to any one of [A18] to [A29], packed in a container. [A31] For raw materials, (a) adding a high-intensity sweetener in an amount corresponding to the sweetening intensity Xa, and (b) adding an amino acid or its derivative or its salt below the taste recognition threshold, a method for producing a juice beverage according to any one of [A18] to [A30]. [A32] (a) a high-intensity sweetener in an amount corresponding to the sweetening intensity Xaa, and (b) an amino acid or its derivative or its salt less than 10 times the taste recognition threshold A concentrate for providing a juice beverage according to any one of [A18] to [A31], containing the above.

[0013] [B1] (corresponding to Japanese Patent Application No. 2020-147833 / 2020-185333) (a) a high-intensity sweetener in an amount corresponding to the sweetening intensity X1, (b) an amino acid or its derivative or its salt below the taste recognition threshold, and (c) sodium less than 50 mg / 100 ml containing A juice beverage having a sweetening intensity of X2 presented by the components (a) to (c) above, and 0.1 < X1 < X2. [B2] A juice beverage according to [B1], having a sweetening intensity of X3 presented by the components (a) and (b) above, and 0.1 < X1 < X3 < X2. [B3] A juice beverage according to [B1] or [B2], further containing a low-intensity sweetener. [B4] The fruit juice beverage according to any one of [B1] to [B3], wherein the amino acids include amino acids selected from basic amino acids and neutral amino acids having an alkyl group, an OH group, or an amide group in the side chain, and combinations thereof. [B5] The fruit juice beverage according to any one of [B1] to [B4], wherein the amino acid is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. [B6] The fruit juice beverage according to any one of [B1] to [B5], wherein the amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [B7] The fruit juice beverage according to any one of [B1] to [B6], which has a sodium content of 1 to 25 mg / 100 ml. [B8] The fruit juice drink according to any one of [B1] to [B7], which has an energy content of 50 kcal / 100 ml or less. [B9] The fruit juice beverage according to any one of [B3] to [B8], wherein the low-intensity sweetener has a sweetness intensity of 0.1 to 5.9. [B10] The fruit juice beverage according to any one of [B1] to [B9], wherein the fruit juice percentage of the fruit juice beverage is 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50%, or 5 to 30%. [B11] The fruit juice beverage according to any one of [B1] to [B10], wherein the fruit juice contained in the fruit juice beverage is one or more fruits selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, black currant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, quince, and combinations thereof. [B12] The fruit juice beverage according to any one of [B1] to [B11], wherein the low-intensity sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, and combinations thereof. [B13] The fruit juice beverage according to any one of [B1] to [B12], wherein the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycoside, monk fruit extract, mogrol glycoside, a sweetener component contained in the Thaumataococcus daniellii Benth plant, a sweetener component contained in the Pentadiplandra brazzeana plant, an artificial sweetener, and a combination thereof. [B14] The fruit juice beverage according to any one of [B1] to [B13], wherein the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, licorice extract, saccharin, aspartame, acesulfame K, sucralose, and combinations thereof. [B15] The fruit juice beverage according to any one of [B1] to [B14], wherein the sodium is contained in at least one form selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof. [B16] A fruit juice beverage according to any one of [B3] to [B15], which contains one or more amino acids selected from alanine, serine, and glycine, and 1 to 25 mg / 100 ml of sodium, has an energy content of 50 kcal / 100 ml or less, and has a total sweetness intensity of the high-intensity sweetener and the low-intensity sweetener of 6 or more. [B17] A fruit juice drink according to any one of [B1] to [B16], which is packaged in a container. [B18] For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; (b) adding an amino acid or a derivative thereof or a salt thereof that is below the taste perception threshold; and (c) adding sodium so that the sodium content of the beverage is less than 50 mg / 100 ml; A method for producing a fruit juice beverage according to any one of [B1] to [B17], comprising: [B19] (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1a; (b) an amino acid or a derivative thereof or a salt thereof that is less than 10 times the taste perception threshold; and (c) Sodium less than 500 mg / 100 ml A concentrate for providing a fruit juice beverage according to any one of [B1] to [B18], comprising: [B20] For fruit juice drinks (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) Sodium less than 50 mg / 100 ml A method for enhancing the sweetness intensity of a fruit juice drink, comprising adding [B21] (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof; (c) sodium less than 50 mg / 100 ml; and (d) An amount of a low-sweetness sweetener equivalent to the sweetness intensity X4 comprising a fruit juice beverage presenting a sweetness of sweetness intensity X5 by the components (a) to (d) above, and 0.1 < X1 + X4 < X5. [B22] The fruit juice beverage according to [B21], wherein the amino acid contains an amino acid selected from basic amino acids, neutral amino acids having an alkyl group, an OH group or an amide group in the side chain, and combinations thereof. [B23] The fruit juice beverage according to [B21] or [B22], wherein the amino acid is one or more selected from amino acids having a molecular weight of 70 to 260. [B24] The fruit juice beverage according to any one of [B21] to [B23], wherein the amino acid contains an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [B25] The fruit juice beverage according to any one of [B21] to [B24], having a sodium content of 1 to 25 mg / 100 ml. [B26] The fruit juice beverage according to any one of [B21] to [B25], having an energy of 50 Kcal / 100 ml or less. [B27] The fruit juice beverage according to any one of [B21] to [B26], wherein X4 is 0.1 to 5.9. [B28] The fruit juice beverage according to any one of [B21] to [B27], having a fruit juice ratio of 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50%, or 5 to 30%. [B29] The fruit juice beverage according to any one of [B21] to [B28], wherein the fruit juice contained in the fruit juice beverage is one or more fruits selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, black currant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, quince, and combinations thereof. [B30] The fruit juice beverage according to any one of [B21] to [B29], wherein the low-intensity sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, and combinations thereof. [B31] The fruit juice beverage according to any one of [B21] to [B30], wherein the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycoside, monk fruit extract, mogrol glycoside, a sweetener component contained in the Thaumataococcus daniellii Benth plant, a sweetener component contained in the Pentadiplandra brazzeana plant, an artificial sweetener, and a combination thereof. [B32] The fruit juice beverage according to any one of [B21] to [B31], wherein the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, licorice extract, saccharin, aspartame, acesulfame K, sucralose, and combinations thereof. [B33] The fruit juice beverage according to any one of [B21] to [B32], wherein the sodium is contained in at least one form selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof. [B34] A fruit juice beverage according to any one of [B21] to [B33], which contains one or more amino acids selected from alanine, serine, and glycine, and 1 to 25 mg / 100 ml of sodium, has an energy content of 50 kcal / 100 ml or less, and X1 + X4 is 6 or more. [B35] A fruit juice drink according to any one of [B21] to [B34], which is packaged in a container. [B36] For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; (b) adding an amino acid or a derivative thereof or a salt thereof that is below the taste perception threshold; and (c) adding sodium so that the sodium content of the beverage is less than 50 mg / 100 ml; A method for producing a fruit juice beverage according to any one of [B21] to [B35], comprising: [B37] (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1a; (b) an amino acid or a derivative thereof or a salt thereof that is less than 10 times the taste perception threshold; and (c) Sodium less than 500 mg / 100 ml A concentrate for providing a fruit juice beverage according to any one of [B21] to [B36], comprising: [Effects of the Invention]

[0014] The method of the present invention provides a method for enhancing the sweetness of a fruit juice beverage and providing good taste quality, rather than simply providing sweetness obtained by increasing the amount of sugar or high-intensity sweetener used.The method of the present invention also provides a fruit juice beverage with good taste quality, in which the sweetness has been increased by means other than controlling the amount of sugar and sweetener used. [Brief explanation of the drawings]

[0015] [Figure 1] 1 is a graph showing the results of sensory evaluation of Examples A2 to A7 in comparison with Example A1 in Example 1. [Figure 2] 1 is a graph showing the results of sensory evaluation of Examples B2 to B7 in comparison with Example B1 in Example 1. [Figure 3] 10 is a graph showing the results of sensory evaluation of Examples C2 to C7 in comparison with Example C1 in Example 2. [Figure 4] 10 is a graph showing the results of sensory evaluation of Examples D2 to D7 in comparison with Example D1 in Example 2. [Figure 5] 10 is a graph showing the results of sensory evaluation of Example G2 and Example G3 in comparison with Example G1 in Example 4. [Figure 6] 10 is a graph showing the results of sensory evaluation of Example H2 and Example H3 in comparison with Example H1 in Example 4. [Figure 7] 1 is a graph showing the results of sensory evaluation of Examples I2 and I3 relative to Example I1 in Example 4. [Figure 8] 10 is a graph showing the results of sensory evaluation of Example J2 and Example J3 in comparison with Example J1 in Example 4. [Figure 9] 10 is a graph showing the results of sensory evaluation of Examples K2 and K3 in comparison with Example K1 in Example 4. [Figure 10] 10 is a graph showing the results of sensory evaluation of Example L2 and Example L3 in comparison with Example L1 in Example 4. [Figure 11] 10 is a graph showing the results of sensory evaluation of Examples M2 and M3 relative to Example M1 in Example 5. [Figure 12]10 is a graph showing the results of sensory evaluation of Example N2 and Example N3 relative to Example N1 in Example 6. [Figure 13] 10 is a graph showing the results of sensory evaluation of Example O2 and Example O3 in comparison with Example O1 in Example 6. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention will be described in detail below. The following embodiments are merely examples for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published patent applications, patent publications, and other patent documents, are incorporated herein by reference. This specification also includes the contents of the specifications and drawings of Japanese patent applications (Japanese Patent Application Nos. 2020-147833 and 2020-147848) filed on September 2, 2020, from which the present application claims priority, and Japanese patent applications (Japanese Patent Application Nos. 2020-185333 and 2020-185335) filed on November 5, 2020, from which the present application claims priority. In this specification, for example, the statement "the content of component A is X mg / 100 ml" means "X mg of component A is contained in 100 ml of beverage." Because the specific gravity of a beverage is approximately 1, "mg / 100 g" can be considered the same as "mg / 100 ml" for beverages. Furthermore, for example, the statement "the content of component B is Y ppm" means "Y ppm of component B is contained in the total amount (100% by mass) of the beverage."

[0017] 1. Fruit juice drinks with increased sweetness First and A1 Aspects As a first aspect, the present invention provides the following fruit juice beverage (hereinafter referred to as "the fruit juice beverage of the present invention"). (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; and (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof Including, A fruit juice beverage that exhibits a sweetness of sweetness intensity X3 by the components (a) and (b), and 0.1 < X1 < X3. In this embodiment, X1 and X3 respectively correspond to Xa and Xb of the first aspect (corresponding to Japanese Patent Application No. 2020-147848 / 2020-185335).

[0018] As a first aspect of the present invention, the following fruit juice beverage (hereinafter also referred to as "the fruit juice beverage A of the present invention") is provided. (a) A high-intensity sweetener in an amount corresponding to a sweetness intensity Xa, and (b) An amino acid or its derivative or its salt below the taste recognition threshold containing A fruit juice beverage that exhibits a sweetness of sweetness intensity Xb by the components (a) and (b), and 0.1 < Xa < Xb.

[0019] That is, in the fruit juice beverage of the present invention, the component that exhibits sweetness is (a) a high-intensity sweetener in an amount corresponding to a sweetness intensity Xa, and the sweetness exhibited by the fruit juice beverage of the present invention should be a sweetness intensity Xa in terms of calculation. However, although at a low concentration, (b) an amino acid or its derivative or its salt below the taste recognition threshold is present in the fruit juice beverage, so the sweetness exhibited by (a) a high-intensity sweetener in an amount corresponding to a sweetness intensity Xa is increased to a sweetness intensity Xb (where 0.1 < Xa < Xb). In addition to these components (a) and (b), the present invention means that it may further contain additional components such as sweeteners other than (a), acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. For example, depending on the type of fruit juice, fructose (fructose) derived from fruits is included as a sweetener other than (a). The fruit juice beverage in one aspect of the present invention does not contain substances that exhibit sweetness other than the component (a) and fructose derived from fruits as sweeteners.

[0020] Furthermore, in a fruit juice beverage according to a preferred embodiment of the present invention, in addition to an increase in sweetness, the effect of improving taste quality is also achieved. For example, in a fruit juice beverage according to one embodiment of the present invention, it is preferable that at least one of "total sweetness," "reduction of sweetness aftertaste," "body / thickness," "flavor intensity," "reduction of impurities (bitterness, astringency, etc.)," ​​and "saltiness" is improved. In a preferred embodiment of the present invention, alanine, glycine, or serine improves "body / thickness" and "flavor intensity."

[0021] (fruit juice) In the present invention, the term "fruit juice drink" refers to a drink containing fruit juice, which is squeezed juice from fruit. Specific examples of "fruit juice drinks" include "fruit drinks" as defined in the "Fair Competition Code on the Labeling of Fruit Drinks, etc." that came into effect in 2018, and "fruit juice," "mixed fruit juice," "fruit juice with fruit pieces," "mixed fruit and vegetable juice," "fruit juice drinks," and "jelly drinks with fruit juice" that are defined in the "Fair Competition Code on the Labeling of Fruit Drinks, etc." that came into effect in 2016. In addition, beverages that contain less than 10% fruit juice and are classified as "other beverages" under the above regulations are also included in the "fruit juice beverage" of the present invention as long as they contain fruit juice. The fruit juice beverage of the present invention is also called a "fruit juice-containing beverage."

[0022] The fruit juice contained in the fruit juice drink of the present invention is not particularly limited, but examples include one or more fruits selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, black currant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, and quince.

[0023] The fruit juice contained in the fruit juice drink of the present invention can be straight fruit juice, concentrated fruit juice, or any other type of fruit juice, regardless of the production method. The concentrated fruit juice may be prepared by either a heat concentration method or a freeze concentration method.

[0024] The fruit juice percentage of the fruit juice drink of the present invention may be 1 to 100%, 5 to 100%, 10 to 100%, 15 to 100%, 20 to 100%, 25 to 100%, 30 to 100%, 35 to 100%, 40 to 100%, 45 to 100%, 50 to 100%, 55 to 100%, 60 to 100%, 65 to 100%, 70 to 100%, 1 to 95%, 4 to 95%, 5 to 95%, 10 to 95%, 15 to 95%, 20 to 95%, 25 to 95%, 30 to 95%, 35 to 95%, 40 to 95%, 45 to 95%, 50 to 95%, 55 to 95%, 60 to 95%, 65 to 95%, 70 to 95%, %, 1~90%, 5~90%, 10~90%, 15~90%, 20~90%, 25~90%, 30~90%, 35~90%, 40~90%, 45~90%, 50~90%, 55~90%, 60~90%, 65~90%, 70~90%, 1~85%, 5~85%, 10~85%, 15~85%, 20~85%, 25~85%, 30~85%, 35~85%, 40~85%, 45~85%, 50~85%, 55~85%, 60~85%, 65~85%, 70~85%, 1~80%, 5~80%, 10~80%, 15~80%, 20~80%, 25~80%, 3 0-80%, 35-80%, 40-80%, 45-80%, 50-80%, 55-80%, 60-80%, 65-80%, 70-80%, 1-75%, 5-75%, 10-75%, 15-75%, 20-75%, 25-75%, 30-75%, 35-75%, 40-75%, 4 5~75%, 50~75%, 55~75%, 60~75%, 65~75%, 1~70%, 5~70%, 10~70%, 15~70%, 20~70%, 25~70%, 30~70%, 35~70%, 40~70%, 45~70%, 50~70%, 55~70%, 60~70%, 1~ 65%, 5-65%, 10-65%, 15-65%, 20-65%, 25-65%, 30-65%, 35-65%, 40-65%, 45-65%, 50-65%, 55-65%, 1-60%, 5-60%, 10-60%, 15-60%, 20-60%, 25-60%, 30-6 0%, 35~60%, 40~60%, 45~60%, 50~60%, 1~55%, 5~55%, 10~55%, 15~55%, 20~55%, 25~55%, 30~55%, 35~55%, 40~55%, 45~55%, 1~50%, 5~50%, 10~50%, 15~50%,20~50%, 25~50%, 30~50%, 35~50%, 40~50%, 1~45%, 5~45%, 10~45%, 15~45%, 20~45%, 25~45%, 30~45%, 35~45%, 1~40%, 5~40%, 10~40%, 15~40%, 20~40%, 25~40%, 30~40%, The fruit juice content of the fruit juice drink may be 1 to 35%, 5 to 35%, 10 to 35%, 15 to 35%, 20 to 35%, 25 to 35%, 1 to 30%, 5 to 30%, 10 to 30%, 15 to 30%, 20 to 30%, 1 to 25%, 5 to 25%, 10 to 25%, 15 to 25%, 1 to 20%, 5 to 20%, 10 to 20%, 1 to 15%, or 5 to 15%. In one embodiment of the present invention, the fruit juice content of the fruit juice drink may be 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50%, or 5 to 30%.

[0025] In this specification, the term "fruit juice percentage" refers to the relative concentration when the straight fruit juice obtained by squeezing fruit is taken as 100%, and can be converted based on the sugar refractometer reading standard (°Bx) or acidity standard (%) specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks). The standard sugar refractometer readings (unit: °Bx) for typical fruits are as follows: orange: 11, mandarin orange: 9, grapefruit: 9, pineapple: 11, cranberry: 7, blueberry, guava: 8, banana: 23, papaya: 9, passion fruit: 14, mango: 13, apple: 10, grape: 11, peach: 8, Japanese pear: 8, European pear: 11, apricot: 7, plum: 6, melon, kiwifruit: 10. The acidity standards (unit: %) for typical fruits are lemon: 4.5, lime: 6, plum: 3.5, and kabosu: 3.5.

[0026] Specifically, it can be calculated using the following conversion formula from the amount of fruit juice (g) blended in 100 mL of fruit juice drink and the concentration ratio of the fruit juice calculated from the sugar refractometer reading standard (°Bx) or acidity standard (%). [Fruit juice ratio (%)] = [Fruit juice content (g)] × [Concentration ratio] / 100mL × 100 For example, the JAS standard for orange juice is Bx 11°, so if concentrated orange juice with Bx 55° is blended at 6.0% by weight in a beverage, the juice percentage will be 30%. Note that when converting the juice percentage of fruit juice based on the JAS standard sugar refractometer reading, the sugar refractometer readings of sugars, honey, etc. added to the fruit juice shall be excluded.

[0027] The fruit juice beverage of the present invention may be an alcoholic beverage. An alcoholic beverage refers to a beverage containing an alcoholic ingredient. It may be a chuhai beverage or a highball beverage. Examples of alcoholic ingredients include brewed alcoholic beverages, distilled alcoholic beverages, and blended alcoholic beverages. Examples of brewed alcoholic beverages include wine and beer. Examples of distilled alcoholic beverages include spirits (e.g., gin, vodka, rum, tequila, new spirits, and raw alcohol), liqueurs, whiskeys (e.g., whiskey, brandy, and shochu). The alcoholic ingredient may also be a fermented fruit juice contained in the fruit juice beverage of the present invention. Here, the alcoholic beverage may be any beverage containing a detectable amount of alcohol, for example, 1% by volume or more, 2% by volume or more, 3% by volume or more, 4% by volume or more, or 5% by volume or more of alcohol.

[0028] The form of the fruit juice beverage of the present invention is not limited, and may be, for example, a beverage in which concentrated fruit juice extract is dissolved, or a container-packed fruit juice beverage in which the fruit juice beverage is sealed in a container such as a can or PET bottle.

[0029] [Sweetness Intensity] As used herein, "sweetness intensity" refers to the strength of the sweetness exhibited by a substance. For example, if the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness level 1, the sweetness intensity of glucose is 0.6 to 0.7 (median value 0.65). The numerical value obtained by multiplying this sweetness level by the Brix value of the glucose concentration is the sweetness intensity of glucose. Therefore, if the concentration of glucose is Brix 1.5, the sweetness intensity of glucose is 0.65 x 1.5 = 0.975. [Table 1]

[0030] As described above, the fruit juice beverage of the present invention contains a high-intensity sweetener in an amount corresponding to a sweetness intensity Xa, and exhibits a sweetness of a sweetness intensity Xb due to the components (a) and (b). <Xa<Xbである。

[0031] Xa in "sweetness intensity Xa" is greater than 0.1 and less than 0.5, greater than 0.1 and less than 1.0, greater than 0.1 and less than 1.5, greater than 0.1 and less than 2.0, greater than 0.1 and less than 2.5, greater than 0.1 and less than 3.0, greater than 0.1 and less than 3.5, greater than 0.1 and less than 4.0, greater than 0.1 and less than 4.5, greater than 0.1 and less than 5.0, greater than 0.1 and less than 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3. .5, 1.0~4.0, 1.0~4.5, 1.0~5.0, 1.0~5.5, 1.5~2.0, 1.5~2.5, 1.5~3.0, 1.5~3.5, 1.5~4.0, 1.5~4.5, 1.5~5.0, 1.5~5.5, 2.0~2.5, 2.0~3.0, 2.0~3.5, 2.0~4.0, 2.0~4.5, 2.0~5.0, 2.0~5.5, 2.5 ~3.0, 2.5~3.5, 2.5~4.0, 2.5~4.5, 2.5~5.0, 2.5~5.5, 3.0~3.5, 3.0~4.0, 3.0~4.5, 3.0~5.0, 3.0~5.5, 2.0~6.5, 2.0~7.0, 2.0~7.5, 2.0~6.0, 2.5~7.0, 2.5~7.5, 2.5~6.0, 2.5~6.5, 3.0~6.0, 3 0.0 to 6.5, 3.0 to 7.0, 3.0 to 7.5, 3.0 to 8.0, 3.0 to 8.5, 3.0 to 9.0, 3.0 to 9.5, 3.5 to 7.0, 3.5 to 7.5, 3.5 to 8.0, 4.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 4.0 to 7.5, 4.0 to 8.0, 4.0 to 8.5, 4.0 to 9.0, 4.0 to 9.5, 3.5 to 8.5, 3.5 to 10.0, 3.5 to 10.5, 3.5 to 11.0, 3.5 to 11.5 or 4.0 to 11.5.

[0032] Xa is also greater than 0.1 and less than 6.0, greater than 0.1 and less than 6.5, greater than 0.1 and less than 7.0, greater than 0.1 and less than 7.5, greater than 0.1 and less than 8.0, greater than 0.1 and less than 8.5, greater than 0.1 and less than 9.0, greater than 0.1 and less than 9.5, greater than 0.1 and less than 10.0, greater than 0.1 and less than 10.5, greater than 0.1 and less than 11.0, greater than 0.1 and less than 11.5, greater than 0.1 and less than 12.0, greater than 0.1 and less than 13.0, greater than 0.1 and less than 14.0, greater than 0.1 and less than 15.0, greater than 0.1 and less than 16.0, greater than 0.1 and less than 17.0, and greater than 0.1 and less than 18.0. Over 0.1 and up to 18.0, 0.5-6.0, 0.5-6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.5, 0.5-9.0, 0.5-9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-13.0, 0.5-14.0, 0.5-15.0, 0.5-16.0, 0.5-17.0, 0.5-18.0, 1.0-6.0, 1.0-6.5, 1.0-7.0, 1.0-7.5, 1.0-8.0, 1.0-8.5, 1.0-9.0, 1. 0~9.5, 1.0~10.0, 1.0~10.5, 1.0~11.0, 1.0~11.5, 1.0~12.0, 1.0~13.0, 1.0~14.0, 1.0~15.0, 1.0~16.0, 1.0~17.0, 1.0~18.0, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.5, 1.5~9.0, 1 0.5~9.5, 1.5~10.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~13.0, 1.5~14.0, 1.5~15.0, 1.5~16.0, 1.5~17.0, 1.5~18.0, 2.0~8.0, 2.0~8.5, 2.0~9.0, 2.0~9.5, 2.0~10.0, 2.0~10.5, 2.0~11. 0, 2.0~11.5, 2.0~12.0, 2.0~13.0, 2.0~14.0, 2.0~15.0, 2.0~16.0, 2.0~17.0, 2.0~18.0, 2.5~8.0, 2.5~8.5, 2.5~9.0, 2.5~9.5, 2.5~10.0, 2.5~10.5, 2.5~11.0, 2.5~11.5, 2.5~12.0, 2.5~13.0, 2.5~14.0, 2.5~15.0, 2.5~16.0, 2.5~17.0, 2.5~18.0, 3.0~10.0, 3.0~10.5, 3.0~11.0, 3.0~11.5, 3.0~12.0, 3.0~13.0, 3.0~14.0, 3.0~15.0, 3.0~16.0, 3.0~17.0, 3.0~18.0, 3.5~4.0, 3.5~4.5, 3.5~5.0, 3.5~5.5, 3.5~6.0, 3.5~6.5, 3.5~12.0, 3.5~13.0, 3.5~14.0, 3.5~15.0, 3. It can be 5 to 16.0, 3.5 to 17.0, 3.5 to 18.0, 4.0 to 4.5, 4.0 to 5.0, 4.0 to 5.5, 4.0 to 6.0, 4.0 to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to 10.5, 4.0 to 11.0, 4.0 to 12.0, 4.0 to 13.0, 4.0 to 14.0, 4.0 to 15.0, 4.0 to 16.0, 4.0 to 17.0 or 4.0 to 18.0.

[0033] In one embodiment of the present invention, Xa is preferably 0.5 to 10.0, more preferably 1.5 to 9.0, and even more preferably 2.0 to 8.0. In another embodiment of the present invention, Xa is preferably 0.5 to 5.5, more preferably 1.0 to 5.5, and even more preferably 2.0 to 5.0.

[0034] The amount of high-intensity sweetener equivalent to sweetness intensity Xa refers to the amount that provides a sweetness of sweetness intensity Xa when the high-intensity sweetener is dissolved in water at 20°C with a volume equivalent to that of the fruit juice beverage of the present invention.

[0035] The amount of high-intensity sweetener may also be Pa ppm, where Pa ppm is the amount equivalent to sweetness intensity Xa. Here, Pa is about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to about 700, about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about 650, about 20 to about 600, about 25 to about 600, about 30 to about 600, about 35 to about 600, about 40 to about 600, about 45 to about 600, about 50 to about 600, about 55 to about 600, about 20 to about 550, about 25 to about 550, about 30 to about 550, about 35 to about 550, about 40 to about 550, about 45 to about 550, about 50 to about 550, about 55 to about 550, about 20 to about 540, about 25 to about 540, about 30 to about 540, about 35 to about 540, about 40 to about 540, about 45 to about 540, about 50 to about 540, about 55 to about 540, about 20 to about 530, about 25 to about 530, about 30 to about 530, about 35 to about 530, about 40 to about 530, about 45 to about 530, about 50 to about 530, about 55 to about 530, about 20 to about 520, about 25 to about 520, about 30 to about 520, about 35 to about 520, about 40 to about 520, about 45 to about 520, about 50 to about 520, about 55 to about 520, about 20 to about 510, about 25 to about 510, about 30 to about 510, about 35 to about 510, about 40 to about 510, about 45 to about 51 0, about 50 to about 510, about 55 to about 510, about 20 to about 505, about 25 to about 505, about 30 to about 505, about 35 to about 505, about 40 to about 505, about 45 to about 505, about 50 to about 505, about 55 to about 505, about 20 to about 500, about 25 to about 500, about 30 to about 500, about 35 to about 500, about 40 to about 500, about 45 to about 500, about 50 to about 500, about 55 to about 500, about 20 to about 495, about 25 to about 495, about 30 to about 495, about 35 to about 495, about 40 to about 495, about 45 to about 495, about 50 to about 495, about 55 to about 495,It can take a value of about 20 to about 490, about 25 to about 490, about 30 to about 490, about 35 to about 490, about 40 to about 490, about 45 to about 490, about 50 to about 490, or about 55 to about 490.

[0036] Pa is also 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25-900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-80 0, 20~800, 25~800, 30~800, 35~800, 40~800, 45~800, 50~800, 55~800, 1~700, 5~700, 10~700, 15~700, 20~700, 25~700, 30~700, 35~700, 40~700, 45~700, 50~700, 55~700, 1~600, 5~600, 10~ 600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1-495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-50 It can take the values ​​5, 5-500, 5-495, 5-490, 10-550, 10-540, 10-530, 10-520, 10-510, 10-505, 10-500, 10-495, 10-490, 15-550, 15-550, 15-530, 15-520, 15-510, 15-505, 15-500, 15-495 or 15-490.

[0037] Pa can also take a value of about 20 to about 200, about 100 to about 500, about 100 to about 450, about 100 to about 400, about 100 to about 350, about 100 to about 300, about 100 to about 250, about 100 to about 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.

[0038] Xb is not particularly limited as long as it is larger than Xa, and may be 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 12.0, 1.0 to 13.0, 1.0 to 14.0, 1.5 to 15.0, 1.5 to 16.0, 1.0 to 17.0, 1.0 to 18.0, 1.0 to 19.0, 1.0 to 20.0, 1.0 to 21.0, 1.0 to 22.0, 1.0 to 23.0, 1.0 to 24.0, 1.0 to 25.0, 1.0 to 26.0, 1.0 to 27.0, 1.0 to 28.0, 1.0 to 29.0, 0~9.5, 1.0~10.0, 1.0~10.5, 1.0~11.0, 1.0~11.5, 1.0~12.0, 1.0~13.0, 1.0~14.0, 1.0~15.0, 1.0~16.0, 1.0~17.0, 1.0~18.0, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.5, 1.5~9.0, 1 0.5~9.5, 1.5~10.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~13.0, 1.5~14.0, 1.5~15.0, 1.5~16.0, 1.5~17.0, 1.5~18.0, 2.0~8.0, 2.0~8.5, 2.0~9.0, 2.0~9.5, 2.0~10.0, 2.0~10.5, 2.0~11. 0, 2.0~11.5, 2.0~12.0, 2.0~13.0, 2.0~14.0, 2.0~15.0, 2.0~16.0, 2.0~17.0, 2.0~18.0, 2.5~8.0, 2.5~8.5, 2.5~9.0, 2.5~9.5, 2.5~10.0, 2.5~10.5, 2.5~11.0, 2.5~11.5, 2.5~12.0, 2.5~13.0, 2.5~14.0, 2.5~15.0, 2.5~16.0, 2.5~17.0 , 2.5~18.0, 3.0~10.0, 3.0~10.5, 3.0~11.0, 3.0~11.5, 3.0~12.0, 3.0~13.0, 3.0~14.0, 3.0~15.0, 3.0~16.0, 3.0~17.0, 3.0~18.0, 3.5~4.0, 3.5~4.5, 3.5~5.0, 3.5~5.5, 3.5~6.0, 3.5~6.5, 3.5~12.0, 3.5~13.0, 3.5~14.0, 3.5~15.0, 3. 5~16.0, 3.5~17.0, 3.5~18.0, 4.0~20, 4.0~15, 4.0~12.5, 4.0~10, 4.5~20, 4.5~15, 4.5~12.5, 4.5~10, 5.0~20, 5.0~15, 5.0~12.5, 5.0~10, 5.5~20, 5.5~15, 5.5~12.5, 5.5~10, 6.0~20, 6.0~15, 6.0~12.5, 6.0~10, 6.5~20, 6.5~15, 6.5~12.5, 6.5~10, 7.0~20, 7.0~15, 7.0~12.5, 7.0~10, 7. 5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5. Xb is also 4.0~18, 4.0~16, 4.0~15.5, 4.0~14, 4.5~18, 4.5~16, 4.5~15.5, 4.5~14, 5.0~18, 5.0~16, 5.0~15.5, 5.0~14, 5.5~18, 5.5~16, 5.5~15.5, 5.5~14, 6.0~18, 6.0~16, 6.0~15.5, 6.0~14, 6. 5~18, 6.5~16, 6.5~15.5, 6.5~14, 7.0~18, 7.0~16, 7.0~15.5, 7.0~14, 7.5~18, 7.5~16, 7.5~15.5, 7.5~14, 7.5~9, 7.5~8, 8.0~18, 8.0~18, 8.0~16, 8.0~15.5, 8.0~14, 8.5~18, It may be 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16, or 10.5 to 15.5.

[0039] As already mentioned, the fruit juice beverage of the present invention exhibits enhanced sweetness. Whether or not the sweetness of the fruit juice beverage of the present invention is enhanced can be evaluated by a sensory-trained panel. Furthermore, the sweetness intensity of the fruit juice beverage of the present invention can be measured by preparing a reference fruit juice beverage serving as a sweetness standard by varying the sucrose concentration to sweetness intensities of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15, and having the panel compare the sweetness of the fruit juice beverage of the present invention with that of the reference fruit juice beverage. The reference fruit juice beverages with sweetness intensities of 1, 2, ... 15 are prepared by adding sucrose to a fruit juice beverage without added sucrose so that the sucrose content becomes 1 g / 100 g, 2 g / 100 g, ... 15 g / 100 g. Furthermore, among the reference fruit juice beverages that are less sweet than the fruit juice beverage of the present invention in the above measurements, the reference fruit juice beverage that is closest in sweetness to the fruit juice beverage of the present invention is selected, and sucrose is added to the selected reference fruit juice beverage to adjust it to have the same sweetness as the fruit juice beverage of the present invention.In this case, the sweetness intensity of the fruit juice beverage of the present invention can be measured from the sucrose content contained in the adjusted reference fruit juice beverage.

[0040] Another method for measuring the sweetness of the fruit juice beverage of the present invention is, for example, sweetness intensity assessment using a visual analogue scale (VAS method). For details on the VAS method, see, for example, "Establishment of a screening test method for taste function in the four basic tastes" (Toyoda et al.), Journal of Jaw Function (2014), 20, pp. 115-129. Specifically, when measuring sweetness intensity using the VAS method, the evaluator defines sweetness intensity as "not sweet at all" at the bottom and "can't imagine anything sweeter" at the top, and uses a piece of paper with a vertical line drawn to represent the sweetness intensity on a straight line, and evaluates the sweetness intensity perceived at that time by indicating the position on the line.

[0041] The sweetness intensity of the fruit juice beverage of the present invention is not particularly limited as long as it is acceptable as a fruit juice beverage, and examples of the sweetness intensity include: 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, It may be 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5. The sweetness intensity of the fruit juice drink is provided by the above components (a) and (b) and optional components.

[0042] The energy (total energy amount) of the fruit juice beverage of the present invention may be 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal / 100 ml, 0 to 22 Kcal / 100 ml, 0 to 20 Kcal / 100 ml, 0 to 15 Kcal / 100 ml, 0 to 10 Kcal / 100 ml, 0 to 100 k ... ~5Kcal / 100ml, 0.1~50Kcal / 100ml, 0.1~45Kcal / 100ml, 0.1~40Kcal / 100ml, 0.1~35Kcal / 100ml, 0.1~30Kcal / 100ml, 0.1~24Kcal / 100ml, 0.1~22Kcal / 100ml, 0.1~20Kcal / 100ml, 0.1~15Kcal / 100ml, 0.1~10Kcal / 100ml, 0.1~5Kcal / 100ml, 1~50Kcal / 100ml, 1~45Kcal / 100ml, 1~40Kcal / 100ml, 1~35Kcal / 100ml, 1~30Kcal / 100ml, 1~2 4Kcal / 100ml, 1~22Kcal / 100ml, 1~20Kcal / 100ml, 1~15Kcal / 100ml, 1~10Kcal / 100ml, 1~5Kcal / 100ml, 5~50Kc al / 100ml, 5~45Kcal / 100ml, 5~40Kcal / 100ml, 5~35Kcal / 100ml, 5~30Kcal / 100ml, 5~24Kcal / 100ml, 5~20Kcal / 100ml, 5~15Kcal / 100ml, 5~10Kcal / 100ml, 10~50Kcal / 100ml, 10~45Kcal / 100ml, 10~40Kcal / 100ml, 10~35Kc al / 100ml, 10~30Kcal / 100ml, 10~24Kcal / 100ml, 10~20Kcal / 100ml, 10~15Kcal / 100ml, 15~50Kcal / 100ml, 15~ 45Kcal / 100ml, 15~40Kcal / 100ml, 15~35Kcal / 100ml, 15~30Kcal / 100ml, 15~24Kcal / 100ml, 15~20Kcal / 100ml , 20-50Kcal / 100ml, 20-45Kcal / 100ml, 20-40Kcal / 100ml, 20-35Kcal / 100ml, 20-30Kcal / 100ml, 20-24Kcal / 100ml, 24-50Kcal / 100ml, 24-45Kcal / 100ml, 24-40Kcal / 100ml, 24-35Kcal / 100ml or 24-30Kcal / 100ml.

[0043] In addition, the energy (total energy amount, TE) of the fruit juice beverage of the present invention can be 0 < TE ≦ 50 Kcal / 100 ml, 0 < TE ≦ 45 Kcal / 100 ml, 0 < TE ≦ 40 Kcal / 100 ml, 0 < TE ≦ 35 Kcal / 100 ml, 0 < TE ≦ 30 Kcal / 100 ml, 0 < TE ≦ 24 Kcal / 100 ml, 0 < TE ≦ 22 Kcal / 100 ml, 0 < TE ≦ 20 Kcal / 100 ml, 0 < TE ≦ 15 Kcal / 100 ml, 0 < TE ≦ 10 Kcal / 100 ml, 0 < TE ≦ 5 Kcal / 100 ml depending on the embodiment (for example, the embodiment containing a calorific sweetener, etc.) (that is, it does not completely become 0).

[0044] Components (a) and (b) can be arbitrarily combined. As shown in the examples described later, by adding component (b) to component (a), a sweetness intensity Xb higher than the sweetness intensity Xa of only component (a) can be obtained. That is, the sweetness of component (a) can be enhanced by component (b). Therefore, it is possible to produce a fruit juice beverage while maintaining the same sweetness as a fruit juice beverage containing sucrose, without using sucrose with a high calorie or while reducing its usage amount. For this reason, a new low-calorie fruit juice beverage can be designed. In the case of zero-calorie design, a high-intensity sweetener with particularly excellent taste quality such as rebaudioside D (hereinafter, rebaudioside may be abbreviated as Reb) or rebaudioside M is used for component (a), and D-allose, erythritol, etc. are used as additional sweet substances to improve the sweetness with a low concentration of amino acids. When it is desired to adjust the calorie of the food not to zero but to low calorie etc., sucrose, glucose, fructose, sorbitol, etc., which are calorific sweeteners, can also be blended as additional sweet substances.

[0045] [High-intensity sweetener] The term "high-intensity sweetener" (sometimes referred to herein as "sweetener (a)" or "component (a)") refers to a compound that has a sweetness greater than that of sucrose, and includes naturally-derived compounds, synthetic compounds, or a combination of naturally-derived and synthetic compounds. A high-intensity sweetener exhibits a sweetness greater than 5, 10, 50, 100, 500, 1,000, 5,000, 10,000, 50,000, or 100,000 times greater than that of sucrose per equivalent amount.

[0046] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K, saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including those that exist naturally, such as neohesperidin dihydrochalcone, but are primarily available as synthetic products); sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentasine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin; and plant extracts containing high-intensity sweetener components, such as Stevia rebaudiana (stevia) extract, Siraitia grosvenorii (monk fruit) extract, and Glycyrrhiza glabra (Licorice) Extract, Rubus suavissimus S. Lee (Sweet Tea) Extract, Hydrangea macrophylla var. thunbergii (Sweet Tea) Extract, Sclerochiton ilicifolius Extract, Thaumataococcus daniellii Benth (Serendipity Berry) Extract, Dioscoreophyllum volkensii (Serendipity Berry) Extract, Curculigo latifolia (Curculigo) Extract, Richadella dulcifica (Miracle Fruit) Extract, Pentadiplandra brazzeana (Western African Strawberry) Extract, Capparis masaikai (Betel Nut) Extract, Lippia dulcis (sweet herb Mexican) extracts and sweet components in the extracts, for example, steviol glycosides such as stevia extract and stevia derivatives such as enzyme-treated stevia obtained by enzymatically treating stevia to add glucose, mogrosides obtained by treating monk fruit and monk fruit extract, glycosides obtained from plant extracts such as phyllodulcin glycoside, sweet components contained in Glycyrrhiza glabra plants (for example, triterpene glycosides such as glycyrrhizin), Rubus suavissimus S.Sweeteners contained in Lee plants (e.g., diterpene glycosides such as rubusoside), sweeteners contained in Hydrangea macrophylla var. thunbergii plants (e.g., dihydroisocoumarins such as phyllodulcin), sweeteners contained in Sclerochiton ilicifolius plants (e.g., amino acids such as monatin), sweeteners contained in Thaumataococcus daniellii Benth plants (e.g., proteins such as thaumatin), sweeteners contained in Dioscoreophyllum volkensii plants (e.g., proteins such as monellin), sweeteners contained in Curculigo latifolia plants (e.g., proteins such as curculin), sweeteners contained in Richadella dulcifica plants (e.g., proteins such as miraculin), sweeteners contained in Pentadiplandra brazzeana plants (e.g., proteins such as brazzein and pentadin), sweeteners contained in Capparis masaikai plants (e.g., proteins such as mabinlin), and Lippia dulcis plants contain sweetening compounds (e.g., sesquiterpenes such as hernandulcin and 4β-hydroxyhernandulcin).

[0047] Steviol glycosides include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside, and stevioside. Mogrosides include mogroside IV and mogroside V. Licorice extract is a substance obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza chinensis, or Glycyrrhiza glabra, and contains glycyrrhizinic acid as its main component. Examples of licorice extract include licorice extract, glycyrrhizin, and licorice extract. Sucrose derivatives include, for example, those obtained by substituting the OH group or H group of sucrose with another substituent, and examples thereof include halogen derivatives of sucralose, oxathiazinone dioxide derivatives, etc.

[0048] In a preferred embodiment of the present invention, the high-intensity sweetener is selected from good-tasting high-intensity sweeteners. As used herein, "good-tasting high-intensity sweetener" refers to a high-intensity sweetener that, compared to rebaudioside A (RebA), has one or more taste characteristics selected from the following: (1) less astringency, (2) less metallic taste, (3) less sweet aftertaste, and (4) less bitterness. Whether a certain sweetener has the above-mentioned taste characteristics is known or can be determined based on sensory evaluation or the like. Non-limiting examples of good-tasting high-intensity sweeteners include RebD, RebM, monk fruit extract, mogrosides (e.g., mogroside V), thaumatin, brazzein, or combinations thereof.

[0049] In one embodiment of the present invention, the high-intensity sweetener may be one that occurs naturally in plants or the like, or one that is artificially produced (for example, by bioconversion or chemical synthesis), but is preferably a naturally occurring sweetener. As used herein, "naturally occurring" does not mean that the high-intensity sweetener contained in the fruit juice beverage of the present invention is a natural product; rather, as long as the same substance exists in nature, the high-intensity sweetener contained in the fruit juice beverage of the present invention may be one that is artificially produced (for example, by bioconversion) (a non-natural product).

[0050] Non-limiting examples of sweeteners (a) include rebaudioside A (RebA), rebaudioside D (RebD), rebaudioside M (RebM), neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, a sweetener contained in a plant called Stevia rebaudiana, a sweetener contained in a plant called Siraitia grosvenorii, a sweetener contained in a plant called Glycyrrhiza glabra, a sweetener contained in a plant called Rubus suavissimus S. Lee, a sweetener contained in a plant called Hydrangea macrophylla var. thunbergii, a sweetener contained in a plant called Sclerochiton ilicifolius, a sweetener contained in a plant called Thaumataococcus daniellii Benth, and Dioscoreophyllum Examples of sweeteners include a sweet ingredient containing the plant Aster volkensii, ... In one embodiment of the present invention, the sweetener (a) essentially consists of a sweetener other than the main components of a stevia sweetener, such as RebA and stevioside. As used herein, the term "essentially consists of" means that the sweetener used in the present invention may contain the main components of a stevia sweetener to the extent that the effects of the invention are not impaired.For example, preferably 90% or more, more preferably 95% or more, and even more preferably 98% or more of the sweetener (a) used in the present invention consists of sweeteners other than RebA and stevioside.

[0051] RebA, RebD, and RebM may be extracted directly from Stevia or may be obtained by adding glucose to a compound having a different structure contained in a Stevia extract.

[0052] Monk fruit extract, a sweetener, is an extract of monk fruit containing sweeteners derived from the fruit, such as mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I, and is approved as a food additive in many countries, including Japan, and is commercially available.

[0053] Mogroside V is one of the major mogrols in Monk Fruit and has been reported to exhibit good sweetness characteristics closer to those of sucrose than rebaudioside A. Mogroside V can be obtained by purifying Monk Fruit extract (e.g., alcohol extract of Monk Fruit) using chromatography or other methods. Alternatively, mogroside V can be obtained by adding glucose to a compound with a different structure contained in Monk Fruit extract.

[0054] The Monk Fruit extract preferably contains mogroside V, and the content may be, but is not limited to, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, or 75% by weight or more of the total dry weight of the Monk Fruit extract. The mogroside V content can be determined by known methods, such as liquid chromatography. Monk Fruit extract can be obtained by extracting Monk Fruit (Siraitia grosvenorii) fruits or the like with an appropriate solvent (e.g., an aqueous solvent such as water, an alcoholic solvent such as ethanol or methanol, a mixed solvent of an aqueous solvent and an alcoholic solvent such as aqueous ethanol or aqueous methanol, etc.), followed by optional treatments such as degreasing, purification, concentration, drying, etc.

[0055] Mogroside V may be highly pure, for example, 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, or 98% or more pure. Naturally, the higher the purity of mogroside V obtained by purifying Monk Fruit extract, the less contaminating components of Monk Fruit extract other than mogroside V will be.

[0056] In other embodiments of the present invention, mogroside V may be of lower purity, such as 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, or 75% or more. For example, if the sweetness intensity of sucrose per unit Brix concentration is defined as a sweetness index of 1, then MogV with a purity of about 65% has a calculated sweetness index of about 175. In another embodiment of the present invention, a monk fruit extract containing about 30% by weight of MogV may be used as a high-intensity sweetener. If the sweetness intensity of sucrose per unit Brix concentration is defined as a sweetness index of 1, then the calculated sweetness index of this monk fruit extract is about 100.

[0057] As mentioned above, high-intensity sweeteners are contained in an amount equivalent to sweetness intensity Xa. If the sweetness intensity of sucrose per unit concentration Brix 1 is defined as sweetness intensity 1, the sweetness intensity of rebaudioside D is approximately 225, that of rebaudioside M is approximately 230, that of rebaudioside B is approximately 325, that of rebaudioside A is 200-300 (median value 250), and that of rebaudioside N is 200-250 (median value 22). 5), the sweetness of rebaudioside O is 200-250 (median 225), that of rebaudioside E is 70-80 (median 75), that of monk fruit extract (containing 40% MogV) is approximately 130, that of mogroside V is approximately 270, that of thaumatin is 2,000, and that of brazzein is 500-2,000 (median 1,250). Multiplying these sweetness indices by the concentration (w / v% (which can be considered equivalent to w / w% in the case of beverages)) of the high-potency sweetener in the fruit juice beverage yields the sweetness intensity of the high-potency sweetener. In this specification, the above sweetness indices (median values ​​for those given as a range) are used to calculate the Xa of these sweeteners. The relative ratio of the sweetness of various sweeteners to the sweetness of sucrose, which has a sweetness level of 1, can be determined from known sugar sweetness conversion tables (for example, page 11 of the "Beverage Terminology Dictionary" published by Beverage Japan Co., Ltd.). In this specification, when the sweetness level is given as a range of values, the central value is used. However, for sweeteners whose sweetness levels vary depending on the literature, the relative ratio of the sweetness to the sweetness of sucrose, which has a sweetness level of 1, can be determined by sensory testing. One example of such a sensory test is a method in which sucrose is added to pure water to prepare samples with a Brix of 3.0 to 5.0 in increments of 0.5, and a sucrose-added sample with a sweetness level equivalent to that of an aqueous solution of a specified concentration of sweetener is selected from these samples.

[0058] In one embodiment of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycosides, monk fruit extract, mogrol glycosides, sweeteners contained in Thaumataococcus daniellii Benth plants, sweeteners contained in Pentadiplandra brazzeana plants, artificial sweeteners, and combinations thereof. In a preferred embodiment of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, aspartame, acesulfame K, sucralose, licorice extract, saccharin, and combinations thereof.

[0059] In some embodiments, the sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA, RebD and RebM, RebA and mogroside V, RebD and mogroside V, RebM and mogroside V, RebA, RebM and mogroside V, RebA, RebD and mogroside V, RebD, RebM and mogroside V, RebA and neohesperidin dihydrochalcone, RebD and neohesperidin dihydrochalcone, RebM and neohesperidin dihydrochalcone, RebA, RebM and neohesperidin dihydrochalcone, RebA, RebD and neohesperidin dihydrochalcone. Dolocachalcone, RebD and RebM and neohesperidin dihydrochalcone, mogroside V and neohesperidin dihydrochalcone, RebD and RebM and mogroside V and neohesperidin dihydrochalcone, RebA and brazzein, RebD and brazzein, RebM and brazzein, mogroside V and brazzein, neohesperidin dihydrochalcone and brazzein, RebM and RebD and brazzein, RebM and RebD and brazzein and mogroside V, RebM and RebD and brazzein and neohesperidin dihydrochalcone, RebM and RebD and brazzein, mogroside V and neohesperidin dihydrochalcone.

[0060] In another embodiment, the sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, mogroside V and thaumatin, RebA, RebM and thaumatin, RebA, RebD and thaumatin, RebD, RebM and thaumatin, RebA, mogroside V and thaumatin, RebD, mogroside V and thaumatin, RebM, mogroside V and thaumatin, RebD, RebM, mogroside V and thaumatin.

[0061] In one embodiment of the present invention, the sweetener (a) may comprise a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably one or more high-intensity sweeteners selected from rebaudioside D, rebaudioside M, and combinations thereof.

[0062] In one embodiment of the present invention, the amount of sweetener (a) contained in the fruit juice beverage is the combined amount of all sweeteners when the sweetener (a) contains a combination of multiple sweet substances. When the amount of sweetener (a) is expressed as Pa (ppm), Pa can be, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to about 700, about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about 650, about 20 to about 600, about 25 to about 600, about 30 to about 600, about 35 to about 600, about 40 to about 600, about 45 to about 600, about 50 to about 600, about 55 to about 600, about 20 to about 550, about 25 to about 550, about 30 to about 550, about 35 to about 550, about 40 to about 550, about 45 to about 550, about 50 to about 550, about 55 to about 550 , about 20 to about 540, about 25 to about 540, about 30 to about 540, about 35 to about 540, about 40 to about 540, about 45 to about 540, about 50 to about 540, about 55 to about 540, about 20 to about 530, about 25 to about 530, about 30 to about 530, about 35 to about 530, about 40 to about 530, about 45 to about 530, about 50 to about 530, about 55 to about 530, about 20 to about 520, about 25 to about 520, about 30 to about 520, about 35 to about 520, about 40 to about 520, about 45 to about 520, about 50 to about 520, about 55 to about 520, about 20 to about 510, about 25 to about 510, about 30 to about 510, about 35 to about 510, about 40 to about 510, about 45 to about 510, about 50 to about 510, about 55 to about 510, about 20 to about 505, about 25 to about 505, about 30 to about 505, about 35 to about 505, about 40 to about 505, about 45 to about 505, about 50 to about 505, about 55 to about 505, about 20 to about 500, about 25 to about 500, about 30 to about 500, about 35 to about 500, about 40 to about 500, about 45 to about 500, about 50 to about 500, about 55 to about 500, about 20 to about 495, about 25 to about 495, about 30 to about 495,about 35 to about 495, about 40 to about 495, about 45 to about 495, about 50 to about 495, about 55 to about 495, about 20 to about 490, about 25 to about 490, about 30 to about 490, about 35 to about 490, about 40 to about 490, about 45 to about 490, about 50 to about 490, about 55 to about 490, about 100 to about 500, about 100 to about 450, about 100 to about 400, about 100 to about 350, about 100 to about 300, It can take a value of about 100 to about 250, about 100 to about 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 20 to about 200, about 200 to about 500, about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.

[0063] In one embodiment of the present invention, the amount (Pa ppm) of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0064] [Amino acid or its derivative or its salt] The fruit juice beverage of the present invention contains (b) an amino acid below the taste perception threshold, or a derivative or salt thereof. The amino acid or amino acid salt used in the present invention is not particularly limited as long as it is an organic compound or salt thereof having both an amino group and a carboxyl group functional group and can provide a sweetness-enhancing effect. Furthermore, proline and hydroxyproline, in which the hydrogen of the amino group is substituted with a side chain moiety within the molecule to form a cyclic structure, are also included in the amino acid in this specification. The amino acid derivative used in the present invention also includes derivatives without a carboxyl group, such as taurine. In one aspect of the present invention, the term "amino acid" refers to a free amino acid.

[0065] The amino acids used in the present invention may be D- or L-isomers, or may be racemates consisting of D- and L-isomers (also referred to herein as DL amino acids). In one embodiment of the present invention, the amino acids can be selected from neutral amino acids, basic amino acids, and acidic amino acids. Neutral amino acids can be suitably selected from glycine, alanine, valine, isoleucine, leucine, and the like having an alkyl group; serine, threonine, and the like having an OH group (hydroxy group); tyrosine, phenylalanine, tryptophan, and the like having an aromatic group (or aromatic ring); methionine, cysteine, and the like having a sulfur-containing group; proline, hydroxyproline, and the like having an imino group; and glutamine, asparagine, and the like having an amide group. Basic amino acids can be suitably selected from arginine, lysine, histidine, and the like. Acidic amino acids can be suitably selected from glutamic acid, aspartic acid, and the like. In a preferred embodiment of the present invention, the amino acids are selected from neutral amino acids or basic amino acids. In another preferred embodiment of the present invention, the amino acids include basic amino acids and neutral amino acids selected from amino acids having an alkyl group, an OH group, or an amide group in the side chain, and combinations thereof. Among neutral amino acids, those having an alkyl group in the side chain include, for example, glycine, alanine, valine, isoleucine, and leucine, those having an OH group in the side chain include, for example, serine and threonine, and those having an amide group in the side chain include, for example, glutamine and asparagine.

[0066] The amino acids contained in the fruit juice beverage in one embodiment of the present invention are one or more of the 22 protein-forming amino acids, specifically, the L-forms of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (Asp), cysteine ​​(Cys), glutamine (Gln), glutamic acid (Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr), valine (Val), selenocysteine ​​(Sec), and pyrrolysine (Pyl).

[0067] The amino acid contained in the fruit juice beverage in one embodiment of the present invention is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. Such amino acids include alanine (molecular weight: 89), arginine (molecular weight: 174), asparagine (molecular weight: 132), aspartic acid (molecular weight: 133), cysteine ​​(molecular weight: 121), glutamine (molecular weight: 146), glutamic acid (molecular weight: 147), glycine (molecular weight: 75), histidine (molecular weight: 155), isoleucine (molecular weight: 131), leucine (molecular weight: 131), lysine (molecular weight: 146), methionine (molecular weight: 149), phenylalanine (molecular weight: 165), proline (molecular weight: 115), serine (molecular weight: 105), threonine (molecular weight: 119), tryptophan (molecular weight: 204), tyrosine (molecular weight: 181), valine (molecular weight: 117), selenocysteine ​​(molecular weight: 168), and pyrrolysine (molecular weight: 255). In a preferred embodiment of the present invention, the amino acid is one or more types selected from amino acids having a molecular weight of 75 to 204, more preferably one or more types selected from amino acids having a molecular weight of 75 to 174, and even more preferably one or more types selected from amino acids having a molecular weight of 75 to 146.

[0068] Preferably, the amino acid or a salt thereof is L-asparagine, L-aspartic acid, monosodium L-aspartate, DL-alanine, L-alanine, L-alanine solution, L-arginine, L-arginine L-glutamate, L-glutamine, L-cystine, L-cysteine ​​monohydrochloride, L-serine, L-tyrosine, L-glutamic acid, or monoammonium L-glutamate. L-Glutamate, potassium L-glutamate (Monopotassium L-Glutamate), calcium L-glutamate (Monocalcium Di-L-Glutamate), monosodium L-glutamate (also known as monosodium glutamate), magnesium L-glutamate (Monomagnesium Di-L-Glutamate), glycine, L-histidine, L-histidine monohydrochloride, L-hydroxyproline, L-isoleucine, L-lysine, L-lysine solution, L-lysine L-aspartate, L-lysine hydrochloride (also known as L-lysine hydrochloride) Monohydrochloride, L-Lysine L-Glutamate (L-LysineThe amino acid is one or more selected from L-glutamate, L-leucine, DL-methionine, L-methionine, L-phenylalanine, L-proline, L-proline solution, DL-threonine (also known as DL-threonine), L-threonine (also known as L-threonine), DL-tryptophan, L-tryptophan, L-valine, L-theanine, L-ornithine, and taurine. In one embodiment of the present invention, a plurality of amino acids may be used in combination. In one aspect of the invention, the amino acids comprise amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof.

[0069] In one embodiment of the present invention, the amino acid or its derivative or salt thereof may comprise an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In another embodiment of the present invention, the amino acid or its derivative or salt thereof may comprise one or more amino acids selected from arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, and tryptophan. In yet another embodiment of the present invention, the amino acid or its derivative or salt thereof may comprise one or more amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, and tryptophan.

[0070] As used herein, the term "threshold of an amino acid" refers to the detection threshold or taste perception threshold. The detection threshold refers to the minimum concentration at which a difference from water can be clearly detected, but the type of taste (e.g., bitterness, sourness, sweetness, etc.) cannot necessarily be recognized, and the taste perception threshold refers to the minimum concentration at which a taste can be recognized (e.g., Eur J Clin Nutr (2004) 58, 629-636). The thresholds (detection thresholds) of amino acids are summarized in Susan S. Schiffman et al., "Comparison of Taste Qualities and Thresholds of D- and L-Amino Acids," Physiology & Behavior, Vol. 27, pp. 51-59 (1981). For example, the detection thresholds for each amino acid are as follows: glycine (30.9 mM), L-threonine (25.7 mM), L-serine (20.9 mM), L-alanine (16.2 mM), L-proline (15.1 mM), L-glutamine (9.77 mM), L-isoleucine (7.41 mM), L-phenylalanine (6.61 mM), L-leucine (6.45 mM), L -Valine (4.16 mM), L-methionine (3.72 mM), L-tryptophan (2.29 mM), L-asparagine (1.62 mM), L-histidine (1.23 mM), L-arginine (1.20 mM), L-lysine (0.708 mM), L-aspartic acid (0.182 mM), L-glutamic acid (0.063 mM), L-cysteine ​​(0.063 mM). It is also known that the taste perception threshold is approximately 1.5 to 2 times the detection threshold (Yuki Yamauchi et al., "Whole-oral taste testing (first report) - basic studies and principal component analysis -", ​​Journal of the Oto-Rhino-Laryngological Society of Japan, Vol. 98 (1995) No. 1, pp. 119-129, and Reiko Omori, "Comparison of taste sensitivity between generations", Bulletin of the Faculty of Education, Utsunomiya University, Part 1 (2013) Vol. 63, pp. 201-210).

[0071] In the present invention, it is preferable to use an actual measured value as the taste perception threshold of an amino acid. The taste perception threshold of an amino acid can be determined by a sensory test in which amino acid-containing aqueous solutions are prepared at multiple concentration levels, tasted in ascending order of concentration, and evaluated for taste perception. The detection threshold is the concentration at which a difference from water is detected, and the perception threshold is the concentration at which a taste is recognized. For example, for amino acids for which theoretical values ​​(literature values) already exist, the threshold can be determined by preparing aqueous solutions at multiple concentration levels near that concentration and testing them by multiple trained sensory experts. In the case of L-alanine, the detection threshold described in the literature is 16.2 mM, and the theoretical perception threshold calculated from that detection threshold is 32.4 mM. Therefore, the perception threshold can be measured by performing a sensory test using aqueous solutions at multiple levels selected from 5 mM, 10 mM, 15 mM, 20 mM, 25 mM, 30 mM, and 35 mM. In one aspect of the present invention, the amino acid taste perception threshold refers to the taste perception threshold in pure water. The taste perception threshold in pure water means the minimum concentration at which the taste can be recognized when only amino acids are added to water without adding sweeteners or the like.

[0072] In one aspect of the present invention, the fruit juice beverage contains glycine, and the glycine content may be greater than 0 mM and not more than 80 mM, not more than 75 mM, less than 75 mM, not more than 70 mM, not more than 65 mM, not more than 60 mM, not more than 55 mM, not more than 50 mM, less than 50 mM, not more than 45 mM, not more than 40 mM, not more than 35 mM, not more than 30 mM, not more than 25 mM, not more than 20 mM, not more than 15 mM, or not more than 10 mM. Alternatively, it may be 10 to 80 mM, 20 to 80 mM, 30 to 80 mM, 40 to 80 mM, 50 to 80 mM, 60 to 80 mM, 70 to 80 mM, 10 to 70 mM, 20 to 70 mM, 30 to 70 mM, 40 to 70 mM, 50 to 70 mM, 60 to 70 mM, 10 to 60 mM, 20 to 60 mM, 30 to 60 mM, 40 to 60 mM, 50 to 60 mM, 10 to 50 mM, 20 to 50 mM, 30 to 50 mM, 40 to 50 mM, 10 to 40 mM, 20 to 40 mM, 30 to 40 mM, 10 to 30 mM, or 20 to 30 mM.

[0073] In one embodiment of the present invention, the fruit juice beverage contains alanine, and the alanine content may be greater than 0 mM and less than 32.4 mM, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, less than 20 mM, 15 mM or less, or 10 mM or less, or alternatively, 1 to 30 mM, 5 to 30 mM, 10 to 30 mM, 15 to 30 mM, 20 to 30 mM, 25 to 30 mM, 1 to 25 mM, 5 to 25 mM, 10 to 25 mM, 15 to 25 mM, 20 to 25 mM, 1 to 20 mM, 5 to 20 mM, 10 to 20 mM, 15 to 20 mM, or 1 mM or more but less than 20 mM. , 1 to 19 mM, 5 to 19 mM, 10 to 19 mM, 15 to 19 mM, 1 to 18 mM, 5 to 18 mM, 10 to 18 mM, 15 to 18 mM, 1 to 17 mM, 5 to 17 mM, 10 to 17 mM, 15 to 17 mM, 1 to 16 mM, 5 to 16 mM, 10 to 16 mM, or 15 to 16 mM. Alanine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0074] In one embodiment of the present invention, the fruit juice beverage contains valine, and the valine content may be greater than 0 mM and not more than 50 mM, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. Alternatively, the valine content may be 1 to 50 mM, 5 to 50 mM, 10 to 50 mM, 15 to 50 mM, 20 to 50 mM, 25 to 50 mM, 1 to 50 mM, 5 to 50 mM, 10 to 50 mM, 15 to 50 mM, 20 to 50 mM, 25 to 50 mM, 30 to 50 mM, 35 to 50 mM, 40 to 50 mM, 45 to 50 mM, 1 to 45 mM, 5 to 45 mM, 10 to 45 mM, 1 5~45mM, 20~45mM, 25~45mM, 1~45mM, 5~45mM, 10~45mM, 15~45mM, 20~45mM, 25~45mM, 30~45mM , 35~45mM, 40~45mM, 1~40mM, 5~40mM, 10~40mM, 15~40mM, 20~40mM, 25~40mM, 1~40mM, 5~40mM , 10-40mM, 15-40mM, 20-40mM, 25-40mM, 30-40mM, 35-40mM, 1-40mM, 1mM or more but less than 40mM, 5-40mM, 10-40mM, 15-40mM, 20-40mM, 25-40mM, 1-35mM, 5-35mM, 10-35mM, 15-35mM, 20-35mM, 25-35mM , 30 to 35 mM, 1 to 30 mM, 1 mM or more but less than 30 mM, 5 to 30 mM, 10 to 30 mM, 15 to 30 mM, 20 to 30 mM, 25 to 30 mM, 1 to 25 mM, 5 to 25 mM, 10 to 25 mM, 15 to 25 mM, 20 to 25 mM, 1 to 20 mM, 5 to 20 mM, 10 to 20 mM, 10 to 15 mM, or 15 to 20 mM. Valine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0075] In one embodiment of the present invention, the fruit juice beverage contains isoleucine, and the isoleucine content may be greater than 0 mM and not more than 25 mM, not more than 20 mM, not more than 15 mM, not more than 10 mM, or not more than 5 mM. Alternatively, the isoleucine content may be 1 to 25 mM, 5 to 25 mM, 10 to 25 mM, 15 to 25 mM, 20 to 25 mM, 1 to 20 mM, 5 to 20 mM, 10 to 20 mM, 15 to 20 mM, 1 to 15 mM, 5 to 15 mM, or 10 to 15 mM. Isoleucine may be in the L-form, D-form, or racemic form (DL-form), with the L-form being preferred.

[0076] In one aspect of the present invention, the fruit juice beverage contains leucine, and the leucine content may be greater than 0 mM and less than 50 mM, less than 45 mM, less than 40 mM, less than 35 mM, less than 30 mM, less than 30 mM, less than 25 mM, less than 20 mM, less than 20 mM, less than 15 mM, less than 13 mM, less than 12 mM, less than 11 mM, less than 10 mM, less than 10 mM, less than 9 mM, less than 8 mM, less than 7 mM, less than 6 mM, less than 5 mM, less than 4 mM, less than 3 mM, less than 2 mM, or less than 1 mM. Alternatively, 1-50mM, 2-50mM, 3-50mM, 4-50mM, 5-50mM, 6-50mM, 7-50mM, 8-50mM, 9-50mM, 10-50mM, 1-40mM, 2-40mM, 3-40mM, 4-40mM, 5-40mM, 6-40mM, 7-40mM, 8-40mM, 9-40mM, 10 ~40mM, 1~30mM, 2~30mM, 3~30mM, 4~30mM, 5~30mM, 6~30mM, 7~30mM, 8~30mM, 9~30mM, 1~20mM, 1mM or more but less than 20mM, 2~20mM, 3~20mM, 4~20mM, 5~20mM, 6~20mM, 7~20mM, 8~20mM, 9~20mM M, 15~50mM, 15~45mM, 15~40mM, 15~35mM, 15~30mM, 15~25mM, 15~20mM, 1~15mM, 2~15mM , 3~15mM, 4~15mM, 5~15mM, 6~15mM, 7~15mM, 8~15mM, 9~15mM, 10~15mM, 1~12mM, 2~12mM , 3 to 12 mM, 4 to 12 mM, 5 to 12 mM, 6 to 12 mM, 7 to 12 mM, 8 to 12 mM, 9 to 12 mM, 10 to 12 mM, 1 to 10 mM, 1 mM or more but less than 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM, or 9 to 10 mM. Leucine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0077] In one aspect of the present invention, the fruit juice beverage contains serine, and the serine content may be greater than 0 mM and not more than 130 mM, not more than 100 mM, not more than 80 mM, not more than 50 mM, less than 50 mM, not more than 45 mM, not more than 40 mM, less than 40 mM, not more than 35 mM, not more than 30 mM, not more than 25 mM, not more than 20 mM, not more than 15 mM, or not more than 10 mM. Alternatively, 10-130mM, 10-100mM, 10-80mM, 20-80mM, 30-80mM, 40-80mM, 50-80mM, 60-80mM, 70-80mM, 10-70mM, 20-70mM, 30-70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30-60mM, 40-60mM, 50-60mM, 10-50mM, 20-50mM, 30- The concentration may be 50 mM, 40 to 50 mM, 10 to 40 mM, 20 to 40 mM, 30 to 40 mM, 10 to 30 mM, 20 to 30 mM, 5 to 45 mM, 5 to 40 mM, 5 to 35 mM, 5 to 30 mM, 5 to 25 mM, 5 to 20 mM, 5 to 15 mM, 5 to 10 mM, 1 to 45 mM, 1 to 40 mM, 1 mM or more but less than 40 mM, 1 to 35 mM, 1 to 30 mM, 1 to 25 mM, 1 to 20 mM, 1 to 15 mM, or 1 to 10 mM. Serine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0078] In one embodiment of the present invention, the fruit juice beverage contains threonine, and the threonine content may be greater than 0 mM and not more than 70 mM, not more than 65 mM, not more than 60 mM, not more than 55 mM, not more than 50 mM, less than 50 mM, not more than 45 mM, not more than 40 mM, less than 40 mM, not more than 35 mM, not more than 30 mM, not more than 25 mM, not more than 20 mM, not more than 15 mM, or not more than 10 mM. Alternatively, 1-70mM, 1-65mM, 1-60mM, 1-55mM, 1-50mM, 5-50mM, 10-50mM, 15-50mM, 20-50mM, 25-50mM, 1-50mM, 5-50mM, 10-50mM, 15-50mM, 20-50mM, 25-50mM, 30-50mM, 35-50mM, 40-50mM, 45-50 mM, 1~45mM, 5~45mM, 10~45mM, 15~45mM, 20~45mM, 25~45mM, 1~45mM, 5~45mM, 10~45mM, 15~45m M, 20~45mM, 25~45mM, 30~45mM, 35~45mM, 40~45mM, 1~40mM, 5~40mM, 10~40mM, 15~40mM, 20~40 mM, 25-40mM, 1-40mM, 5-40mM, 10-40mM, 15-40mM, 20-40mM, 25-40mM, 30-40mM, 35-40mM, 1-40mM, 1mM or more but less than 40mM, 5-40mM, 10-40mM, 15-40mM, 20-40mM, 25-40mM, 1-35mM, 5-35mM, 10-35mM, 1 The threonine concentration may be 5 to 35 mM, 20 to 35 mM, 25 to 35 mM, 30 to 35 mM, 1 to 30 mM, 5 to 30 mM, 10 to 30 mM, 15 to 30 mM, 20 to 30 mM, 25 to 30 mM, 1 to 25 mM, 5 to 25 mM, 10 to 25 mM, 15 to 25 mM, 20 to 25 mM, 1 to 20 mM, 5 to 20 mM, 10 to 20 mM, or 15 to 20 mM. Threonine may be in the L-form, D-form, or racemic form (DL-form), but is preferably the L-form.

[0079] In one aspect of the present invention, the fruit juice beverage contains phenylalanine, and the phenylalanine content may be greater than 0 mM and not more than 15 mM, not more than 13 mM, not more than 12 mM, not more than 11 mM, not more than 10 mM, not more than 9 mM, not more than 8 mM, not more than 7 mM, not more than 6 mM, not more than 5 mM, not more than 4 mM, not more than 3 mM, not more than 2 mM, or not more than 1 mM. Alternatively, it may be 1 to 15 mM, 2 to 15 mM, 3 to 15 mM, 4 to 15 mM, 5 to 15 mM, 6 to 15 mM, 7 to 15 mM, 8 to 15 mM, 9 to 15 mM, 10 to 15 mM, 1 to 12 mM, 2 to 12 mM, 3 to 12 mM, 4 to 12 mM, 5 to 12 mM, 6 to 12 mM, 7 to 12 mM, 8 to 12 mM, 9 to 12 mM, 10 to 12 mM, 1 to 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM, or 9 to 10 mM. Phenylalanine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0080] In one embodiment of the present invention, the fruit juice beverage contains tryptophan, and the tryptophan content may be greater than 0 mM and not more than 5 mM, not more than 4 mM, not more than 3 mM, not more than 2 mM, or not more than 1 mM. Alternatively, it may be 1 to 5 mM, 2 to 5 mM, 3 to 5 mM, or 4 to 5 mM. Tryptophan may be in the L-form, D-form, or racemic form (DL-form), but is preferably the L-form.

[0081] In one embodiment of the present invention, the fruit juice beverage contains methionine, and the methionine content may be greater than 0 mM and not more than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. Alternatively, the methionine content may be 1 to 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM, or 9 to 10 mM. Methionine may be in the L-form, D-form, or racemic form (DL-form), with the L-form being preferred.

[0082] In one embodiment of the present invention, the fruit juice beverage contains proline, and the proline content may be greater than 0 mM and not more than 120 mM, not more than 100 mM, not more than 80 mM, not more than 50 mM, less than 50 mM, not more than 45 mM, not more than 40 mM, less than 40 mM, not more than 35 mM, not more than 30 mM, not more than 25 mM, not more than 20 mM, not more than 15 mM, or not more than 10 mM. Alternatively, 10-120mM, 10-100mM, 10-80mM, 20-80mM, 30-80mM, 40-80mM, 50-80mM, 60-80mM, 70-80mM, 10-70mM, 20-70mM, 30-70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30 The proline concentration may be 1 mM or more but less than 40 mM, 10 to 40 mM, 20 to 40 mM, 30 to 40 mM, 1 to 30 mM, 5 to 30 mM, 10 to 30 mM, 15 to 30 mM, 20 to 30 mM, or 25 to 30 mM. Proline may be in the L-form, D-form, or racemic form (DL-form), but is preferably the L-form.

[0083] In one aspect of the present invention, the fruit juice drink contains glutamine, and the glutamine content may be greater than 0 mM and not more than 20 mM, not more than 19 mM, not more than 18 mM, not more than 17 mM, not more than 16 mM, not more than 15 mM, not more than 14 mM, not more than 13 mM, not more than 12 mM, not more than 11 mM, not more than 10 mM, less than 10 mM, not more than 9 mM, not more than 8 mM, not more than 7 mM, not more than 6 mM, not more than 5 mM, less than 5 mM, not more than 4 mM, not more than 3 mM, not more than 2 mM, or not more than 1 mM. Alternatively, 1-20mM, 1-18mM, 1-15mM, 2-15mM, 3-15mM, 4-15mM, 5-15mM, 6-15mM, 7-15mM, 8-15mM, 9-15mM, 10-15mM, 1-12mM, 2-12mM, 3-12mM, 4-12mM, 5-12mM, 6-12mM, 7-12mM, 8-12mM, 9-12mM, 10-12mM, 1-10mM, 2-10mM, 3-10mM, 4-10mM, 5-10mM, 6-10mM, The glutamine concentration may be 7 to 10 mM, 8 to 10 mM, 9 to 10 mM, 1 to 8 mM, 2 to 8 mM, 3 to 8 mM, 4 to 8 mM, 5 to 8 mM, 6 to 8 mM, 7 to 8 mM, 1 to 7 mM, 2 to 7 mM, 3 to 7 mM, 4 to 7 mM, 5 to 7 mM, 6 to 7 mM, 1 to 6 mM, 2 to 6 mM, 3 to 6 mM, 4 to 6 mM, 5 to 6 mM, 1 to 5 mM, 1 mM or more but less than 5 mM, 2 to 5 mM, 3 to 5 mM, 4 to 5 mM, 1 to 4 mM, 2 to 4 mM, 3 to 4 mM, 1 to 3 mM, or 2 to 3 mM. Glutamine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0084] In one embodiment of the present invention, the fruit juice beverage contains asparagine, and the asparagine content may be greater than 0 mM and less than 20 mM, less than 20 mM, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 5 mM or less, 2 mM or less, or 1 mM or less. Alternatively, 1-20mM, 1-18mM, 1-15mM, 2-15mM, 3-15mM, 4-15mM, 5-15mM, 6-15mM, 7-15mM, 8-15mM, 9-15mM, 10-15mM, 1-12mM, 2-12mM, 3-12mM, 4-12mM, 5-12mM, 6-12mM, 7-12mM, 8-12mM, 9-12mM, 10-12mM, 1-10mM, 1mM or more but less than 10mM, 2-10mM, 3-10mM, 4-10mM, 5-10mM, 6-10mM, 7-10mM, 8-10mM, 9-10mM, 0.1-3.0mM, 0. It may be 1 to 2.5 mM, 0.1 to 2.0 mM, 0.1 to 1.5 mM, 0.1 to 1.0 mM, 0.1 to 0.5 mM, 0.5 to 3.0 mM, 0.5 to 2.5 mM, 0.5 to 2.0 mM, 0.5 to 1.5 mM, or 0.5 to 1.0 mM. Asparagine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0085] In one embodiment of the present invention, the fruit juice beverage contains arginine, and the arginine content may be greater than 0 mM and not more than 4.0 mM, not more than 3.5 mM, not more than 3.0 mM, not more than 2.5 mM, less than 2.5 mM, not more than 2.0 mM, not more than 1.5 mM, not more than 1.0 mM, less than 1.0 mM, or not more than 0.5 mM. Alternatively, it may be 0.1 to 4.0 mM, 0.1 to 3.5 mM, 0.1 to 3.0 mM, 0.1 to 2.5 mM, 0.1 to 2.0 mM, 0.1 to 1.5 mM, 0.1 to 1.0 mM, 0.1 mM or more but less than 1.0 mM, 0.1 to 0.5 mM, 0.5 to 4.0 mM, 0.5 to 3.5 mM, 0.5 to 3.0 mM, 0.5 to 2.5 mM, 0.5 to 2.0 mM, 0.5 to 1.5 mM, or 0.5 to 1.0 mM. Arginine may be any of the L-, D-, and racemic forms (DL-forms), but is preferably the L-form.

[0086] In one embodiment of the present invention, the fruit juice beverage contains lysine, and the lysine content may be greater than 0 mM and not more than 3.0 mM, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less, or 0.5 mM or less. Alternatively, the lysine content may be 0.1 to 3.0 mM, 0.1 to 2.5 mM, 0.1 to 2.0 mM, 0.1 to 1.5 mM, 0.1 to 1.0 mM, 0.1 to 0.5 mM, 0.5 to 3.0 mM, 0.5 to 2.5 mM, 0.5 to 2.0 mM, 0.5 to 1.5 mM, or 0.5 to 1.0 mM. Lysine may be in the L-form, D-form, or racemic form (DL-form), with the L-form being preferred.

[0087] In one embodiment of the present invention, the fruit juice beverage contains lysine hydrochloride, and the content of lysine hydrochloride may be greater than 0 mM and not more than 1.0 mM, not more than 0.9 mM, not more than 0.8 mM, not more than 0.7 mM, not more than 0.6 mM, not more than 0.5 mM, less than 0.5 mM, not more than 0.4 mM, less than 0.4 mM, not more than 0.3 mM, or not more than 0.2 mM. Alternatively, the concentration may be 0.1 to 1.0 mM, 0.1 to 0.9 mM, 0.1 to 0.8 mM, 0.1 to 0.7 mM, 0.1 to 0.6 mM, 0.1 to 0.5 mM, 0.1 to 0.4 mM, 0.1 mM or more but less than 0.4 mM, 0.1 to 0.3 mM, 0.1 to 0.2 mM, 0.2 to 1.0 mM, 0.5 to 0.8 mM, 0.2 to 0.6 mM, 0.2 to 0.4 mM, or 0.3 to 0.5 mM. Lysine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0088] In one embodiment of the present invention, the fruit juice beverage contains histidine, and the histidine content may be greater than 0 mM and not more than 4.0 mM, not more than 3.5 mM, not more than 3.0 mM, not more than 2.5 mM, not more than 2.0 mM, not more than 1.5 mM, not more than 1.0 mM, or not more than 0.5 mM, or may be 0.1 to 4.0 mM, 0.1 to 3.5 mM, 0.1 to 3.0 mM, 0.1 to 2.5 mM, 0.1 to 2.0 mM, 0.1 to 1.5 mM, 0.1 to 1.0 mM, 0.1 to 0.5 mM, 0.5 to 4.0 mM, 0.5 to 3.5 mM, 0.5 to 3.0 mM, 0.5 to 2.5 mM, 0.5 to 2.0 mM, 0.5 to 1.5 mM, or 0.5 to 1.0 mM. Histidine may be in the L-form, D-form or racemic form (DL-form), but is preferably in the L-form.

[0089] In one embodiment of the present invention, the fruit juice beverage contains glutamic acid, and the glutamic acid content may be greater than 0 mM and less than 0.50 mM, less than 0.50 mM, less than 0.40 mM, less than 0.40 mM, less than 0.35 mM, less than 0.30 mM, less than 0.25 mM, less than 0.25 mM, less than 0.20 mM, less than 0.15 mM, less than 0.14 mM, less than 0.13 mM, less than 0.12 mM, less than 0.11 mM, less than 0.10 mM, less than 0.09 mM, less than 0.08 mM, less than 0.07 mM, less than 0.06 mM, less than 0.05 mM, less than 0.04 mM, less than 0.03 mM, less than 0.02 mM, or less than 0.01 mM. Alternatively, 0.01-0.15mM, 0.02-0.15mM, 0.03-0.15mM, 0.04-0.15mM, 0.05-0.15mM, 0.06-0.15mM, 0.07-0.15mM, 0.08-0.15mM, 0.09-0.15mM, 0.10-0.15mM, 0.01-0.12mM, 0. 02~0.12mM, 0.03~0.12mM, 0.04~0.12mM, 0.05~0.12mM, 0.06~0.12mM, 0.07~0.12m M, 0.08~0.12mM, 0.09~0.12mM, 0.10~0.12mM, 0.01~0.10mM, 0.02~0.10mM, 0.03~0. The concentration may be 10 mM, 0.04 to 0.10 mM, 0.05 to 0.10 mM, 0.06 to 0.10 mM, 0.07 to 0.10 mM, 0.08 to 0.10 mM, 0.09 to 0.10 mM, 0.10 to 0.40 mM, 0.10 to 0.35 mM, 0.10 to 0.30 mM, 0.10 to 0.25 mM, 0.10 to 0.20 mM, 0.10 to 0.15 mM, 0.20 to 0.40 mM, 0.20 to 0.35 mM, 0.20 to 0.30 mM, 0.20 to 0.25 mM, or 0.30 to 0.40 mM. Glutamic acid may be in the L-form, D-form or racemic form (DL-form), but is preferably in the L-form.

[0090] In one embodiment of the present invention, the fruit juice beverage contains aspartic acid, and the aspartic acid content may be greater than 0 mM and less than 1.5 mM, less than 1.4 mM, less than 1.3 mM, less than 1.2 mM, less than 1.1 mM, less than 1.0 mM, less than 0.9 mM, less than 0.8 mM, less than 0.7 mM, less than 0.6 mM, less than 0.5 mM, less than 0.4 mM, less than 0.3 mM, less than 0.2 mM, or less than 0.1 mM. Alternatively, 0.1-1.5mM, 0.2-1.5mM, 0.3-1.5mM, 0.4-1.5mM, 0.5-1.5mM, 0.6-1.5mM, 0.7-1.5mM, 0.8-1.5mM, 0.9-1.5mM, 1.0-1.5mM, 0.1-1.2mM, 0.2-1.2mM, 0.3-1.2mM, 0.4-1.2mM, 0.5-1.2mM, 0.6-1.2mM, 0. The aspartic acid concentration may be 7 to 1.2 mM, 0.8 to 1.2 mM, 0.9 to 1.2 mM, 1.0 to 1.2 mM, 0.1 to 1.0 mM, 0.2 to 1.0 mM, 0.3 to 1.0 mM, 0.4 to 1.0 mM, 0.5 to 1.0 mM, 0.6 to 1.0 mM, 0.7 to 1.0 mM, 0.8 to 1.0 mM, or 0.9 to 1.0 mM. The aspartic acid may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0091] The fruit juice beverage in one embodiment of the present invention does not contain sodium aspartate as an amino acid salt.

[0092] The amino acid content can be measured by an automated amino acid analysis method or high performance liquid chromatography. If the amount of amino acids contained in the beverage is known, a value calculated from the amount may be used.

[0093] When fruit juice contains amino acids derived from fruit, these amino acids are also included in the amino acids in the fruit juice beverage of the present invention. Therefore, the amount of amino acids contained in the fruit juice beverage of the present invention is the total amount of amino acids derived from fruit juice and those added externally. In one aspect of the present invention, when multiple types of amino acids are contained in a fruit juice beverage, it is sufficient that the content of at least one type of amino acid is below its taste perception threshold, and the content of some amino acids may exceed its taste perception threshold. In another aspect of the present invention, when multiple types of amino acids are contained in a fruit juice beverage, it is sufficient that the content of each amino acid is below its taste perception threshold. In yet another embodiment of the fruit juice beverage of the present invention, the fruit juice beverage may contain one or more amino acids selected from less than 20 mM DL-alanine, less than 40 mM L-serine, less than 50 mM glycine, less than 1 mM L-arginine, less than 0.25 mM L-glutamic acid, less than 40 mM L-valine, less than 5 mM L-glutamine, less than 20 mM L-leucine, less than 40 mM L-threonine, less than 40 mM L-proline, less than 10 mM L-asparagine, and less than 0.4 mM L-lysine hydrochloride. In yet another embodiment of the fruit juice beverage of the present invention, it may contain one or more amino acids selected from 1 mM to less than 20 mM DL-alanine, 1 mM to less than 40 mM L-serine, 1 mM to less than 50 mM glycine, 0.1 mM to less than 1.0 mM L-arginine, 0.10 mM to less than 0.25 mM L-glutamic acid, 1 mM to less than 40 mM L-valine, 1 mM to less than 5 mM L-glutamine, 1 mM to less than 20 mM L-leucine, 1 mM to less than 40 mM L-threonine, 1 mM to less than 40 mM L-proline, 1 mM to less than 10 mM L-asparagine, and 0.1 mM to less than 0.4 mM L-lysine hydrochloride.

[0094] [Optional ingredients] (sweetener) The fruit juice beverage of the present invention may contain sweeteners other than the high-intensity sweetener of component (a). As used herein, "sweetener" refers to any substance or group of substances that induce a sweet taste response. Sweeteners can be divided into carbohydrate-based sweeteners and non-carbohydrate-based sweeteners based on their structural characteristics, and into low-intensity sweeteners and high-intensity sweeteners based on their sweetness. Sweet substances can also be divided into caloric sweeteners and non-caloric sweeteners based on their energy (calories). Furthermore, they can be divided into natural sweeteners and artificial sweeteners based on their method of acquisition. Note that if fruit juice contains a sweetener derived from fruit (such as fructose), that sweetener is also included in the sweeteners described herein.

[0095] Examples of carbohydrate sweeteners include, but are not limited to, starch sugars such as sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, and fructose; sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, xylitol, and palatinit; sucrose, palatinose, fructooligosaccharides, and coupling sugars. (R) Examples of sugar-based sweeteners include galactooligosaccharides, lactoferrin oligosaccharides, raffinose, soybean oligosaccharides, honey, etc. Furthermore, sugar-based sweeteners include rare sugars.

[0096] Rare sugars refer to monosaccharides and their derivatives that are scarce in nature. For example, rare sugars include naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose, and L-arabinose, naturally occurring ketoses other than D-fructose, and naturally occurring sugar alcohols other than D-sorbitol. Non-limiting examples of rare sugars include ketoses such as D-tagatose, D-sorbose, D-allulose (D-psicose), L-fructose, L-allulose (L-psicose), L-tagatose, and L-sorbose, aldoses such as altrose and D-allose, and sugar alcohols such as xylitol, erythritol, and D-talitol.

[0097] A caloric sweetener typically refers to a sweet substance with an energy content of 4 kcal / g. The energy content of a sweet substance 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 the result for digestion and absorption rate or excreted heat. Non-limiting examples of caloric sweeteners include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose, etc.

[0098] Non-caloric sweeteners typically refer to those that are difficult to digest in the body, resulting in less energy intake, and refer to sweet substances with an energy content of less than 2 kcal / g, preferably less than 1 kcal / g, and more preferably less than 0.5 kcal / g. Non-limiting examples of non-caloric sweeteners include non-caloric hexoses such as allulose (psicose) and allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetroses such as erythrose and threose, and non-caloric sugar alcohols such as erythritol and allitol.

[0099] Sweet tastants can also be classified by energy (calorie) level, for example, sweet tastants can be classified into those with an energy content of 4 kcal / g or more and those with an energy content of less than 4 kcal / g. Sweet tastants having less than 4 kcal / g of energy can be further classified into sweet tastants having less than 3 kcal / g of energy, sweet tastants having less than 2.5 kcal / g of energy, sweet tastants having less than 2 kcal / g of energy, sweet tastants having less than 1.5 kcal / g of energy, sweet tastants having less than 1 kcal / g of energy, sweet tastants having less than 0.5 kcal / g of energy, sweet tastants having 1 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 2 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 3 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 2 kcal / g or more and less than 3 kcal / g of energy, sweet tastants having 1 kcal / g or more and less than 2 kcal / g of energy, sweet tastants having 0 kcal / g or more and less than 2 kcal / g of energy, or sweet tastants having 0 kcal / g or more and less than 1 kcal / g of energy, etc. Sweet substances with an energy content of 4 kcal / g or more include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, and fructose. Sweet substances with an energy content of 2 kcal / g or more and less than 4 kcal / g include sorbitol, xylitol, D-xylose, D-ribose, D-tagatose, and arabinose. Sweet substances with an energy content of 0 kcal / g or more and less than 2 kcal / g include D-allulose, erythritol, allose, erythrose, threose, and allitol.

[0100] A low-intensity sweetener refers to a compound that has a sweetness similar to that of sucrose (for example, less than 5 times, about 0.1 to 2 times, or about 0.5 to 1.5 times that of sucrose). Non-limiting examples of low-intensity sweeteners include sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, lactulose, fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and coupling sugars. (R), saccharide low-sweetness sweeteners such as palatinose, sugar alcohols such as maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, and reduced starch saccharides, etc. may be mentioned. Further, as long as the low-sweetness sweetener has a sweetness within the above range, it includes rare sugars, caloric sweeteners, non-caloric sweeteners, saccharide-based sweeteners, non-saccharide-based sweeteners, natural sweeteners, and artificial sweeteners.

[0101] The fruit juice beverage in one aspect of the present invention contains a low-sweetness sweetener. In another aspect of the present invention, the following fruit juice beverage (hereinafter also referred to as the fruit juice beverage of Aspect A) is provided. (a) A high-sweetness sweetener in an amount equivalent to a sweetness intensity Xa (b) An amino acid or its derivative or its salt below the taste recognition threshold, and (c) A low-sweetness sweetener in an amount equivalent to a sweetness intensity Xc (in this specification, may be abbreviated as "component (c)"). containing a fruit juice beverage that exhibits a sweetness of sweetness intensity Xd by the above components (a) to (c), and 0.1 < Xa + Xc < Xd. Xc and Xd are referred to as X4 and X6, respectively, in the first aspect. The fruit juice beverage in one aspect of the present invention does not contain components other than (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity Xa and (c) a low-sweetness sweetener in an amount equivalent to a sweetness intensity Xc as sweeteners. Note that the fruit-derived sweeteners (such as fructose) contained in the fruit juice beverage are included in the sweetener of (c).

[0102] In one aspect of the present invention, the low-sweetness sweetener includes a sweetener selected from hexoses, pentoses, tetroses, polysaccharides whose terminal sugars are aldoses or ketoses, sugar alcohols, and combinations thereof. In another aspect of the present invention, the low-sweetness sweetener includes a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In still another aspect of the present invention, the low-sweetness sweetener includes a sweetener selected from glucose, sucrose, fructose, and combinations thereof.

[0103] Xc in "Sweetness intensity Xc" is 0-0.5, 0-1.0, 0-1.5, 0-2.0, 0-2.5, 0-3.0, 0-3.5, 0-4.0, 0-4.5, 0-5.0, 0-5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, 0-10 .0, 0.05~0.5, 0.05~1.0, 0.05~1.5, 0.05~2.0, 0.05~2.5, 0.05~3.0, 0.05~3.5, 0.05~4.0, 0.05~4.5, 0.05~5.0, 0.05~5.5, 0.05~6.0, 0.05~6.5, 0.05~7.0, 0.05~7.5, 0.05~8.0, 0.05~8.25, 0 0.05~8.5, 0.05~8.75, 0.05~9.0, 0.05~9.25, 0.05~9.5, 0.05~9.75, 0.05~10.0, 0.1~0.5, 0.1~1.0, 0.1~1.5, 0.1~2.0, 0.1~2.5, 0.1~3.0, 0.1~3.5, 0.1~4.0, 0.1~4.5, 0.1~5.0, 0.1~5.5, 0.1~ 6.0, 0.1-6.5, 0.1-7.0, 0.1-7.5, 0.1-8.0, 0.1-8.25, 0.1-8.5, 0.1-8.75, 0.1-9.0, 0.1-9.25, 0.1-9.5, 0.1-9.75, 0.1-10.0, 0.5-0.5, 0.5-1.0, 0.5-1.5, 0.5-2.0, 0.5-2.5, 0.5-3.0, 0.5-3.5, 0.5-4.0, 0.5-4.5, 0.5-5.0, 0.5-5.5, 0.5-6.0, 0.5-6.5, 0.5-7.0, 0.5-7. 5, 0.5~8.0, 0.5~8.25, 0.5~8.5, 0.5~8.75, 0.5~9.0, 0.5~9.25, 0.5~9.5, 0.5~9.75, 0.5~10.0, 1.0~0.5, 1.0~1.0, 1.0~1.5, 1.0~2.0, 1.0~2.5, 1.0~3.0, 1.0~3.5, 1.0~4.0, 1.0~4.5, 1.0~5.0, 1.0~5.5, 1.0~6.0, 1.0~6.5, 1.0~7.0, 1.0~7.5, 1.0~8.0, 1.0~8.25, 1.0~8.5, 1.0~8.75, 1.0~9.0, 1.0~9.25, 1.0~9.5, 1.0~9.75, 1.0~10.0, 1.5~0.5, 1.5~1.0, 1.5~1.5, 1.5~2.0, 1.5~2.5, 1.5~3.0, 1.5~3.5, 1.5~4.0, 1.5~4.5, 1.5~5.0, 1.5~5.5, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.25, 1.5~8.5, 1.5~8.75, 1.5~9.0, 1.5~9.25, 1.5~9.5, 1. 5~9.75, 1.5~10.0, 2.0~0.5, 2.0~1.0, 2.0~1.5, 2.0~2.0, 2.0~2.5, 2.0~3.0, 2.0~3.5, 2.0~4.0, 2.0~4.5, 2.0~5.0, 2.0~5.5, 2.0~6.0, 2.0~6.5, 2.0~7.0, 2.0~7.5, 2.0~8.0, 2.0~8.25, 2. 0~8.5, 2.0~8.75, 2.0~9.0, 2.0~9.25, 2.0~9.5, 2.0~9.75, 2.0~10.0, 2.5~0.5, 2.5~1.0, 2.5~1.5, 2.5~2.0, 2.5~2.5, 2.5~3.0, 2.5~3.5, 2.5~4.0, 2.5~4.5, 2.5~5.0, 2.5~5.5, 2.5~6.0, 2 It can be 0.5-6.5, 2.5-7.0, 2.5-7.5, 2.5-8.0, 2.5-8.25, 2.5-8.5, 2.5-8.75, 2.5-9.0, 2.5-9.25, 2.5-9.5, 2.5-9.75, 2.5-10.0, 0.1-5.9, 3.0-3.5, 3.0-4.0, 3.0-4.5, 3.0-5.0 or 3.0-5.5.

[0104] Xc is also 0~10.5, 0~11.0, 0~11.5, 0~12.0, 0~12.5, 0~13.0, 0~13.5, 0~14.0, 0~14.5, 0~15.0, 0.05~10.5, 0.05~11.0, 0.05~11.5, 0.05~12.0, 0.05~12.5, 0.05~13.0, 0.05~13.5, 0.05~14.0, 0.05~14.5, 0.05~15.0, 0 0.1~10.5, 0.1~11.0, 0.1~11.5, 0.1~12.0, 0.1~12.5, 0.1~13.0, 0.1~13.5, 0.1~14.0, 0.1~14.5, 0.1~15.0, 0.5~10.5, 0.5~11.0, 0.5~11.5, 0.5~12.0, 0.5~12.5, 0.5~13.0, 0.5~13.5, 0.5~14.0, 0.5~14.5, 0.5~15.0 , 1.0~10.5, 1.0~11.0, 1.0~11.5, 1.0~12.0, 1.0~12.5, 1.0~13.0, 1.0~13.5, 1.0~14.0, 1.0~14.5, 1.0~15.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~12.5, 1.5~13.0, 1.5~13.5, 1.5~14.0, 1.5~14.5, 1.5~15 0.0, 2.0-10.5, 2.0-11.0, 2.0-11.5, 2.0-12.0, 2.0-12.5, 2.0-13.0, 2.0-13.5, 2.0-14.0, 2.0-14.5, 2.0-15.0, 2.5-10.5, 2.5-11.0, 2.5-11.5, 2.5-12.0, 2.5-12.5, 2.5-13.0, 2.5-13.5, 2.5-14.0, 2.5-14.5 or 2.5-15.0. The amount of a low-intensity sweetener equivalent to sweetness intensity Xc refers to the amount (concentration) that provides a sweetness of sweetness intensity Xc when the low-intensity sweetener is dissolved in water at 20°C with a volume equivalent to that of the fruit juice beverage of the present invention.

[0105] In one embodiment of the present invention, Xc is preferably 0.05 to 6.0, more preferably 0.05 to 5.0, and even more preferably 0.1 to 4.0.

[0106] Xd is not particularly limited as long as it is larger than Xa+Xc, and may be 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0~15, 6.0~12.5, 6.0~10, 6.5~20, 6.5~15, 6.5~12.5, 6.5~10, 7.0~20, 7.0~15, 7.0~12.5, 7.0~10, 7.5~20, 7.5~15, 7.5~12.5, 7.5~10, 7.5~9, 7.5~8, 8.0~20, 8.0~20, 8.0~15, 8. Xd may also be 0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5. Xd may also be 4.0 to 18, 4.0 to 16, 4.0 to 15.5, 4.0 to 14, 4.5 to 18, 4.5 to 16, 4.5 to 15.5, 4.5 to 14, 5.0 to 18, 5.0 to 16 ... 0~15.5, 5.0~14, 5.5~18, 5.5~16, 5.5~15.5, 5.5~14, 6.0~18, 6.0~16, 6.0~15.5, 6.0~14, 6.5~18, 6.5~16, 6.5~15.5, 6.5~14, 7.0~18, 7.0~16, 7.0~15.5, 7.0~14, 7.5~18, 7.5~16, 7.5~15.5, 7.5~14, 7.5~9, 7.5~8, 8.0~18 , 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16, or 10.5 to 15.5.

[0107] [sodium] The fruit juice beverages of the first and A1 aspects of the present invention may contain a small amount of sodium. Depending on the embodiment, the sodium content may be 0 mg / 100 ml or more but less than 5 mg / 100 ml, 0 to 4.5 mg / 100 ml, 0 to 4.0 mg / 100 ml, 0 to 3.5 mg / 100 ml, 0 to 3.0 mg / 100 ml, 0 to 2.5 mg / 100 ml, 0 to 2.0 mg / 100 ml, 0 to 1.9 mg / 100 ml, 0 to 1.8 mg / 100 ml, 0 to 1.7 mg / 100 ml, 0 to 1.6 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.4 mg / 100 ml, 0 to 1.3 mg / 100 ml, 0 to 1.2 mg / 100 ml, 0 to 1.4 mg / 100 ml, 0 to 1.2 mg / 100 ml, 0 to 1.6 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.4 mg / 100 ml, 0 to 1.3 mg / 100 ml, 0 to 1.2 mg / 100 ml, 0 to 1.2 mg / 100 ml, 0 to 1.2 mg / 100 ml, 0 to 1.4 mg / 100 ml, 0 to 1.2 ... mg / 100ml, 0-1.1mg / 100ml, 0-1.0mg / 100ml, 0.1mg / 100ml or more but less than 5mg / 100ml, 0.1-4.5mg / 100ml, 0.1-4.0mg / 100ml, 0.1-3.5mg / 100ml, 0.1-3.0mg / 100ml, 0.1-2.5mg / 100ml, 0.1-2.0mg / 100ml, 0.1-1.9mg / 100ml, 0.1-1.8mg / 100ml, 0.1-1.7mg / 100ml, 0.1-1.6mg / 100ml, 0.1-1.5mg g / 100ml, 0.1-1.4mg / 100ml, 0.1-1.3mg / 100ml, 0.1-1.2mg / 100ml, 0.1-1.1mg / 100ml, 0.1-1.0mg / 100ml, 0.5mg / 100ml or more but less than 5mg / 100ml, 0.5-4.5mg / 100ml, 0.5-4.0mg / 100ml, 0.5-3.5mg / 100ml, 0.5-3.0mg / 100ml, 0.5-2.5mg / 100ml, 0.5-2.0mg / 100ml, 0.5-1.9mg / 100ml, 0.5-1 0.8mg / 100ml, 0.5-1.7mg / 100ml, 0.5-1.6mg / 100ml, 0.5-1.5mg / 100ml, 0.5-1.4mg / 100ml, 0.5-1.3mg / 100ml, 0.5-1.2mg / 100ml, 0.5-1.1mg / 100ml, 0.5-1.0mg / 100ml, 1.0mg / 100ml or more but less than 5mg / 100ml, 1.0-4.5mg / 100ml, 1.0-4.0mg / 100ml, 1.0-3.5mg / 100ml, 1.0-3.0mg / 100ml, 1.0-2.5mg / 100ml, 1.0-2.0mg / 100ml, 1.0-1.It may be available in the following contents: 9mg / 100ml, 1.0-1.8mg / 100ml, 1.0-1.7mg / 100ml, 1.0-1.6mg / 100ml, 1.0-1.5mg / 100ml, 1.0-1.4mg / 100ml, 1.0-1.3mg / 100ml, 1.0-1.2mg / 100ml or 1.0-1.1mg / 100ml.

[0108] In one embodiment of the present invention, the sodium is derived from the fruit juice or is an unavoidable contaminant, not added. As used herein, the sodium content in the beverage can be measured by atomic absorption spectrometry.

[0109] (Other ingredients) The fruit juice beverage of the present invention may be appropriately formulated with antioxidants (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), acidulants (such as phosphoric acid, citric acid, malic acid), flavorings, etc., as long as the effects of the present invention are not impaired.

[0110] [Exemplary embodiment of fruit juice drink according to A1 aspect of the present invention] In one aspect of the present invention, (a) an amount of a high-intensity sweetener equivalent to a sweetness intensity of Xa; and (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof Including, The components (a) and (b) provide a sweetness of Xb, and the sweetness intensity is 0.1 <Xa<Xbであり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; The present invention provides a fruit juice beverage in which the amino acid, or a derivative thereof, or a salt thereof, is selected from the group consisting of DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In this embodiment, the amount of high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0111] In one aspect of the present invention, (a) an amount of a high-intensity sweetener equivalent to a sweetness intensity of Xa; and (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof Including, The components (a) and (b) provide a sweetness of Xb, and the sweetness intensity is 0.1 <Xa<Xbであり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; Xa is 0.5 to 10.0, preferably 1.5 to 9.0, and more preferably 2.0 to 8.0; The present invention provides a fruit juice beverage in which the amino acid, or a derivative thereof, or a salt thereof, is selected from the group consisting of DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In this embodiment, the amount of high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0112] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of Xa; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) A low-intensity sweetener in an amount equivalent to sweetness intensity Xc. Including, The components (a) to (c) provide a sweetness of Xd, and the sweetness intensity is 0.1 <Xa+Xc<Xdであり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acid, or a derivative or salt thereof, comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof; A fruit juice beverage is provided in which Xc is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0113] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of Xa; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) A low-intensity sweetener in an amount equivalent to sweetness intensity Xc. Including, The components (a) to (c) provide a sweetness of Xd, and the sweetness intensity is 0.1 <Xa+Xc<Xdであり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acid, or a derivative or salt thereof, comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof; The juice percentage is 1-100%, 4-95%, 5-80%, 5-50%, or 5-30%; A fruit juice beverage is provided in which Xc is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0114] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of Xa; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) A low-intensity sweetener in an amount equivalent to sweetness intensity Xc. Including, The components (a) to (c) provide a sweetness of Xd, and the sweetness intensity is 0.1 <Xa+Xc<Xdであり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acids or derivatives or salts thereof comprise amino acids selected from less than 20 mM DL-alanine, less than 40 mM L-serine, less than 50 mM glycine, less than 1 mM L-arginine, less than 0.25 mM L-glutamic acid, less than 40 mM L-valine, less than 5 mM L-glutamine, less than 20 mM L-leucine, less than 40 mM L-threonine, less than 40 mM L-proline, less than 10 mM L-asparagine and less than 0.4 mM L-lysine hydrochloride; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof; A fruit juice beverage is provided in which Xc is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0115] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of Xa; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) A low-intensity sweetener in an amount equivalent to sweetness intensity Xc. Including, The components (a) to (c) provide a sweetness of Xd, and the sweetness intensity is 0.1 <Xa+Xc<Xdであり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acid or derivative or salt thereof comprises an amino acid selected from arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, and tryptophan; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof; The fruit juice is one or more selected from orange, mandarin, lemon, grapefruit, lime, and combinations thereof; The juice percentage is 1-100%, 4-95%, 5-80%, 5-50%, or 5-30%; A fruit juice beverage is provided in which Xc is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0116] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of Xa; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) A low-intensity sweetener in an amount equivalent to sweetness intensity Xc. Including, The components (a) to (c) provide a sweetness of Xd, and the sweetness intensity is 0.1 <Xa+Xc<Xdであり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; Xa is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acid or derivative or salt thereof comprises an amino acid selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof; The fruit juice is one or more selected from blueberry, black currant, cranberry, strawberry, raspberry, and combinations thereof; The juice percentage is 1-100%, 4-95%, 5-80%, 5-50%, or 5-30%; A fruit juice beverage is provided in which Xc is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0117] In one aspect of the present invention, (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of Xa; (b) one or more amino acids selected from alanine, serine, and glycine, and (c) A low-intensity sweetener in an amount equivalent to sweetness intensity Xc. Including, The components (a) to (c) provide a sweetness of Xd, and the sweetness intensity is 0.1 <Xa+Xc<Xdであり、 Provided is a fruit juice beverage having an energy content of 50 Kcal / 100 ml or less and an Xa + Xc ratio of at least 6. In this embodiment, the amount of high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0118] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of Xa; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) An amount of a low-sweetness sweetener corresponding to the sweetness intensity Xc containing exhibiting a sweetness of sweetness intensity Xd by the components (a) to (c), where 0.1 < Xa + Xc < Xd, the high-sweetness sweetener being a high-sweetness sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, lo han guo extract, and combinations thereof, preferably a high-sweetness sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof, Xa being 1.0 to 11.0, preferably 1.5 to 10.0, or 1.5 to 6.0 or 4.0 to 10.0, the amino acid or its derivative or its salt containing an amino acid selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, and tryptophan, the low-sweetness sweetener containing a sweetener selected from glucose, sucrose, fructose, and combinations thereof, Xc being 0.5 to 9.0, preferably 1.0 to 8.0, or 1.0 to 5.0 or 2.5 to 9.0, there is provided a fruit juice beverage. In this embodiment, the amount of the high-sweetness sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 200 to about 450 ppm.

[0119] 《Aspect B1》 The present invention provides, as Aspect B1, the following fruit juice beverage (hereinafter also referred to as "the fruit juice beverage B of the present invention"). (a) An amount of a high-sweetness sweetener corresponding to the sweetness intensity X1, (b) An amino acid or its derivative or its salt below the taste recognition threshold, and (c) Less than 50 mg / 100 ml of sodium containing exhibiting a sweetness of sweetness intensity X2 by the components (a) to (c), where 0.1 < X1 < X2, a fruit juice beverage.

[0120] That is, in the fruit juice beverage of the first aspect B1 of the present invention, the component that exhibits sweetness is (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, and the sweetness exhibited by the fruit juice beverage of the present invention should be a sweetness intensity X1 in calculation. However, although at a low concentration, (b) an amino acid or its derivative or its salt below the taste recognition threshold and (c) less than 50 mg / 100 ml of sodium are present in the fruit juice beverage, so the sweetness exhibited by (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1 is increased to a sweetness intensity X2 (where 0.1 < X1 < X2). In addition to these components (a) to (c), the present invention further means that additional components such as sweeteners other than (a), acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. may be included. For example, depending on the type of fruit juice, fructose (fruit sugar) derived from fruits is included as a sweetener other than (a). The fruit juice beverage in one aspect of the present invention does not contain substances that exhibit sweetness other than component (a) and fructose derived from fruits as sweeteners.

[0121] Furthermore, in the fruit juice beverage according to a preferred aspect of the present invention, in addition to the increase in sweetness, an effect of improving the taste quality is also achieved. For example, in the fruit juice beverage according to one aspect of the present invention, it is preferable that at least one of "total sweetness", "reduction of aftertaste of sweetness", "body, thickness", "strength of flavor", "reduction of off-flavors (bitter taste, astringency, etc.)" and "saltiness" is improved. In a preferred aspect of the present invention, the combination of alanine, glycine or serine and sodium improves "body, thickness" and "strength of flavor".

[0122] (Fruit juice) In the present invention, "fruit juice beverage" means a beverage containing fruit juice obtained by squeezing fruits. Specific "fruit juice beverages" include "fruit beverages" as defined in the "Fair Competition Code for the Labeling of Fruit Beverages, etc." implemented in 2018, and "fruit juice", "fruit mixed juice", "fruit juice with fruit pulp", "fruit and vegetable mixed juice", "beverage containing fruit juice", and "jelly beverage containing fruit juice" as defined in the "Rules for the Implementation of the Fair Competition Code for the Labeling of Fruit Beverages, etc." implemented in 2016. In addition, beverages that contain less than 10% fruit juice and are classified as "other beverages" under the above regulations are also included in the "fruit juice beverage" of the present invention as long as they contain fruit juice. The fruit juice beverage of the present invention is also called a "fruit juice-containing beverage."

[0123] The fruit juice contained in the fruit juice drink of the present invention is not particularly limited, but examples include one or more fruits selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, black currant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, and quince.

[0124] The fruit juice contained in the fruit juice drink of the present invention can be straight fruit juice, concentrated fruit juice, or any other type of fruit juice, regardless of the production method. The concentrated fruit juice may be prepared by either a heat concentration method or a freeze concentration method.

[0125] The fruit juice percentage of the fruit juice drink of the present invention may be 1 to 100%, 5 to 100%, 10 to 100%, 15 to 100%, 20 to 100%, 25 to 100%, 30 to 100%, 35 to 100%, 40 to 100%, 45 to 100%, 50 to 100%, 55 to 100%, 60 to 100%, 65 to 100%, 70 to 100%, 1 to 95%, 4 to 95%, 5 to 95%, 10 to 95%, 15 to 95%, 20 to 95%, 25 to 95%, 30 to 95%, 35 to 95%, 40 to 95%, 45 to 95%, 50 to 95%, 55 to 95%, 60 to 95%, 65 to 95%, 70 to 95%, %, 1~90%, 5~90%, 10~90%, 15~90%, 20~90%, 25~90%, 30~90%, 35~90%, 40~90%, 45~90%, 50~90%, 55~90%, 60~90%, 65~90%, 70~90%, 1~85%, 5~85%, 10~85%, 15~85%, 20~85%, 25~85%, 30~85%, 35~85%, 40~85%, 45~85%, 50~85%, 55~85%, 60~85%, 65~85%, 70~85%, 1~80%, 5~80%, 10~80%, 15~80%, 20~80%, 25~80%, 3 0-80%, 35-80%, 40-80%, 45-80%, 50-80%, 55-80%, 60-80%, 65-80%, 70-80%, 1-75%, 5-75%, 10-75%, 15-75%, 20-75%, 25-75%, 30-75%, 35-75%, 40-75%, 4 5~75%, 50~75%, 55~75%, 60~75%, 65~75%, 1~70%, 5~70%, 10~70%, 15~70%, 20~70%, 25~70%, 30~70%, 35~70%, 40~70%, 45~70%, 50~70%, 55~70%, 60~70%, 1~ 65%, 5-65%, 10-65%, 15-65%, 20-65%, 25-65%, 30-65%, 35-65%, 40-65%, 45-65%, 50-65%, 55-65%, 1-60%, 5-60%, 10-60%, 15-60%, 20-60%, 25-60%, 30-6 0%, 35~60%, 40~60%, 45~60%, 50~60%, 1~55%, 5~55%, 10~55%, 15~55%, 20~55%, 25~55%, 30~55%, 35~55%, 40~55%, 45~55%, 1~50%, 5~50%, 10~50%, 15~50%,20~50%, 25~50%, 30~50%, 35~50%, 40~50%, 1~45%, 5~45%, 10~45%, 15~45%, 20~45%, 25~45%, 30~45%, 35~45%, 1~40%, 5~40%, 10~40%, 15~40%, 20~40%, 25~40%, 30~40%, The fruit juice content of the fruit juice drink may be 1 to 35%, 5 to 35%, 10 to 35%, 15 to 35%, 20 to 35%, 25 to 35%, 1 to 30%, 5 to 30%, 10 to 30%, 15 to 30%, 20 to 30%, 1 to 25%, 5 to 25%, 10 to 25%, 15 to 25%, 1 to 20%, 5 to 20%, 10 to 20%, 1 to 15%, or 5 to 15%. In one embodiment of the present invention, the fruit juice content of the fruit juice drink may be 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50%, or 5 to 30%.

[0126] In this specification, the term "fruit juice percentage" refers to the relative concentration when the straight fruit juice obtained by squeezing fruit is taken as 100%, and can be converted based on the sugar refractometer reading standard (°Bx) or acidity standard (%) specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks). The standard sugar refractometer readings (unit: °Bx) for typical fruits are as follows: orange: 11, mandarin orange: 9, grapefruit: 9, pineapple: 11, cranberry: 7, blueberry, guava: 8, banana: 23, papaya: 9, passion fruit: 14, mango: 13, apple: 10, grape: 11, peach: 8, Japanese pear: 8, European pear: 11, apricot: 7, plum: 6, melon, kiwifruit: 10. The acidity standards (unit: %) for typical fruits are lemon: 4.5, lime: 6, plum: 3.5, and kabosu: 3.5.

[0127] Specifically, it can be calculated using the following conversion formula from the amount of fruit juice (g) blended in 100 mL of fruit juice drink and the concentration ratio of the fruit juice calculated from the sugar refractometer reading standard (°Bx) or acidity standard (%). [Fruit juice ratio (%)] = [Fruit juice content (g)] × [Concentration ratio] / 100mL × 100 For example, the JAS standard for orange juice is Bx 11°, so if concentrated orange juice with Bx 55° is blended at 6.0% by weight in a beverage, the juice percentage will be 30%. Note that when converting the juice percentage of fruit juice based on the JAS standard sugar refractometer reading, the sugar refractometer readings of sugars, honey, etc. added to the fruit juice shall be excluded.

[0128] The fruit juice beverage of the present invention may be an alcoholic beverage. An alcoholic beverage refers to a beverage containing an alcoholic ingredient. It may be a chuhai beverage or a highball beverage. Examples of alcoholic ingredients include brewed alcoholic beverages, distilled alcoholic beverages, and blended alcoholic beverages. Examples of brewed alcoholic beverages include wine and beer. Examples of distilled alcoholic beverages include spirits (e.g., gin, vodka, rum, tequila, new spirits, and raw alcohol), liqueurs, whiskeys (e.g., whiskey, brandy, and shochu). The alcoholic ingredient may also be a fermented fruit juice contained in the fruit juice beverage of the present invention. Here, the alcoholic beverage may be any beverage containing a detectable amount of alcohol, for example, 1% by volume or more, 2% by volume or more, 3% by volume or more, 4% by volume or more, or 5% by volume or more of alcohol.

[0129] The form of the fruit juice beverage of the present invention is not limited, and may be, for example, a beverage in which concentrated fruit juice extract is dissolved, or a container-packed fruit juice beverage in which the fruit juice beverage is sealed in a container such as a can or PET bottle.

[0130] [Sweetness Intensity] In this specification, "sweetness intensity" refers to the strength of the sweetness exhibited by a substance. For example, if the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness level 1, the sweetness intensity of glucose is 0.6 to 0.7 (median value 0.65). The numerical value obtained by multiplying this sweetness level by the Brix value of the glucose concentration is the sweetness intensity of glucose. Therefore, if the concentration of glucose is Brix 1.5, the sweetness intensity of glucose is 0.65 x 1.5 = 0.975. The sweetness intensities of common sweeteners are as shown in Table 1, which describes the first and A1 aspects.

[0131] As described above, the fruit juice beverage of the present invention contains a high-intensity sweetener in an amount corresponding to a sweetness intensity X1, and exhibits a sweetness of a sweetness intensity X2 due to the components (a) to (c). <X1<X2である。

[0132] X1 in "Sweetness intensity X1" is greater than 0.1 and less than 0.5, greater than 0.1 and less than 1.0, greater than 0.1 and less than 1.5, greater than 0.1 and less than 2.0, greater than 0.1 and less than 2.5, greater than 0.1 and less than 3.0, greater than 0.1 and less than 3.5, greater than 0.1 and less than 4.0, greater than 0.1 and less than 4.5, greater than 0.1 and less than 5.0, greater than 0.1 and less than 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0.5 to 4.5, 0.5 to 5.0, 0.5 to 5.5, 1.0 to 1.5, 1.0 to 2.0, 1.0 to 2.5, 1.0 to 3.0, 1.0 to 3. .5, 1.0~4.0, 1.0~4.5, 1.0~5.0, 1.0~5.5, 1.5~2.0, 1.5~2.5, 1.5~3.0, 1.5~3.5, 1.5~4.0, 1.5~4.5, 1.5~5.0, 1.5~5.5, 2.0~2.5, 2.0~3.0, 2.0~3.5, 2.0~4.0, 2.0~4.5, 2.0~5.0, 2.0~5.5, 2.5 ~3.0, 2.5~3.5, 2.5~4.0, 2.5~4.5, 2.5~5.0, 2.5~5.5, 3.0~3.5, 3.0~4.0, 3.0~4.5, 3.0~5.0, 3.0~5.5, 2.0~6.5, 2.0~7.0, 2.0~7.5, 2.0~6.0, 2.5~7.0, 2.5~7.5, 2.5~6.0, 2.5~6.5, 3.0~6.0, 3 0.0 to 6.5, 3.0 to 7.0, 3.0 to 7.5, 3.0 to 8.0, 3.0 to 8.5, 3.0 to 9.0, 3.0 to 9.5, 3.5 to 7.0, 3.5 to 7.5, 3.5 to 8.0, 4.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 4.0 to 7.5, 4.0 to 8.0, 4.0 to 8.5, 4.0 to 9.0, 4.0 to 9.5, 3.5 to 8.5, 3.5 to 10.0, 3.5 to 10.5, 3.5 to 11.0, 3.5 to 11.5 or 4.0 to 11.5.

[0133] X1 also includes the following: greater than 0.1 and up to 6.0, greater than 0.1 and up to 6.5, greater than 0.1 and up to 7.0, greater than 0.1 and up to 7.5, greater than 0.1 and up to 8.0, greater than 0.1 and up to 8.5, greater than 0.1 and up to 9.0, greater than 0.1 and up to 9.5, greater than 0.1 and up to 10.0, greater than 0.1 and up to 10.5, greater than 0.1 and up to 11.0, greater than 0.1 and up to 11.5, greater than 0.1 and up to 12.0, greater than 0.1 and up to 13.0, greater than 0.1 and up to 14.0, greater than 0.1 and up to 15.0, greater than 0.1 and up to 16.0, greater than 0.1 and up to 17.0, and greater than 0.1 and up to 18.0. Over 0.1 and up to 18.0, 0.5-6.0, 0.5-6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.5, 0.5-9.0, 0.5-9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-13.0, 0.5-14.0, 0.5-15.0, 0.5-16.0, 0.5-17.0, 0.5-18.0, 1.0-6.0, 1.0-6.5, 1.0-7.0, 1.0-7.5, 1.0-8.0, 1.0-8.5, 1.0-9.0, 1. 0~9.5, 1.0~10.0, 1.0~10.5, 1.0~11.0, 1.0~11.5, 1.0~12.0, 1.0~13.0, 1.0~14.0, 1.0~15.0, 1.0~16.0, 1.0~17.0, 1.0~18.0, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.5, 1.5~9.0, 1 0.5~9.5, 1.5~10.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~13.0, 1.5~14.0, 1.5~15.0, 1.5~16.0, 1.5~17.0, 1.5~18.0, 2.0~8.0, 2.0~8.5, 2.0~9.0, 2.0~9.5, 2.0~10.0, 2.0~10.5, 2.0~11. 0, 2.0~11.5, 2.0~12.0, 2.0~13.0, 2.0~14.0, 2.0~15.0, 2.0~16.0, 2.0~17.0, 2.0~18.0, 2.5~8.0, 2.5~8.5, 2.5~9.0, 2.5~9.5, 2.5~10.0, 2.5~10.5, 2.5~11.0, 2.5~11.5, 2.5~12.0, 2.5~13.0, 2.5~14.0, 2.5~15.0, 2.5~16.0, 2.5~17.0, 2.5~18.0, 3.0~10.0, 3.0~10.5, 3.0~11.0, 3.0~11.5, 3.0~12.0, 3.0~13.0, 3.0~14.0, 3.0~15.0, 3.0~16.0, 3.0~17.0, 3.0~18.0, 3.5~4.0, 3.5~4.5, 3.5~5.0, 3.5~5.5, 3.5~6.0, 3.5~6.5, 3.5~12.0, 3.5~13.0, 3.5~14.0, 3.5~15.0, 3. It can be 5 to 16.0, 3.5 to 17.0, 3.5 to 18.0, 4.0 to 4.5, 4.0 to 5.0, 4.0 to 5.5, 4.0 to 6.0, 4.0 to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to 10.5, 4.0 to 11.0, 4.0 to 12.0, 4.0 to 13.0, 4.0 to 14.0, 4.0 to 15.0, 4.0 to 16.0, 4.0 to 17.0 or 4.0 to 18.0.

[0134] In one embodiment of the present invention, X1 is preferably 0.5 to 10.0, more preferably 1.5 to 9.0, and even more preferably 2.0 to 8.0. In another embodiment of the present invention, X1 is preferably 0.5 to 5.5, more preferably 1.0 to 5.5, and even more preferably 2.0 to 5.0.

[0135] The amount of high-intensity sweetener equivalent to sweetness intensity X1 refers to the amount that provides sweetness with sweetness intensity X1 when the high-intensity sweetener is dissolved in water at 20°C with a volume equivalent to that of the fruit juice beverage of the present invention.

[0136] The amount of high-intensity sweetener may also be in Pa ppm, where Pa ppm is the amount equivalent to sweetness intensity X1. Here, Pa is about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to about 700, about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about 650, about 20 to about 600, about 25 to about 600, about 30 to about 600, about 35 to about 600, about 40 to about 600, about 45 to about 600, about 50 to about 600, about 55 to about 600, about 20 to about 550, about 25 to about 550, about 30 to about 550, about 35 to about 550, about 40 to about 550, about 45 to about 550, about 50 to about 550, about 55 to about 550, about 20 to about 540, about 25 to about 540, about 30 to about 540, about 35 to about 540, about 40 to about 540, about 45 to about 540, about 50 to about 540, about 55 to about 540, about 20 to about 530, about 25 to about 530, about 30 to about 530, about 35 to about 530, about 40 to about 530, about 45 to about 530, about 50 to about 530, about 55 to about 530, about 20 to about 520, about 25 to about 520, about 30 to about 520, about 35 to about 520, about 40 to about 520, about 45 to about 520, about 50 to about 520, about 55 to about 520, about 20 to about 510, about 25 to about 510, about 30 to about 510, about 35 to about 510, about 40 to about 510, about 45 to about 51 0, about 50 to about 510, about 55 to about 510, about 20 to about 505, about 25 to about 505, about 30 to about 505, about 35 to about 505, about 40 to about 505, about 45 to about 505, about 50 to about 505, about 55 to about 505, about 20 to about 500, about 25 to about 500, about 30 to about 500, about 35 to about 500, about 40 to about 500, about 45 to about 500, about 50 to about 500, about 55 to about 500, about 20 to about 495, about 25 to about 495, about 30 to about 495, about 35 to about 495, about 40 to about 495, about 45 to about 495, about 50 to about 495, about 55 to about 495,It can take a value of about 20 to about 490, about 25 to about 490, about 30 to about 490, about 35 to about 490, about 40 to about 490, about 45 to about 490, about 50 to about 490, or about 55 to about 490.

[0137] Pa is also 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25-900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-80 0, 20~800, 25~800, 30~800, 35~800, 40~800, 45~800, 50~800, 55~800, 1~700, 5~700, 10~700, 15~700, 20~700, 25~700, 30~700, 35~700, 40~700, 45~700, 50~700, 55~700, 1~600, 5~600, 10~ 600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1-495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-50 It can take the values ​​5, 5-500, 5-495, 5-490, 10-550, 10-540, 10-530, 10-520, 10-510, 10-505, 10-500, 10-495, 10-490, 15-550, 15-550, 15-530, 15-520, 15-510, 15-505, 15-500, 15-495 or 15-490.

[0138] Pa can also take a value of about 20 to about 200, about 100 to about 500, about 100 to about 450, about 100 to about 400, about 100 to about 350, about 100 to about 300, about 100 to about 250, about 100 to about 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.

[0139] X2 is not particularly limited as long as it is larger than X1, but may be 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0, 1.0 to 10.5, 1.0 to 11.0, 1.0 to 12.0, 1.0 to 13.0, 1.0 to 14.0, 1.0 to 15.0, 1.0 to 16.0, 1.0 to 17.0, 1.0 to 18.0, 1.0 to 18.0, 1.0 to 19.0, 1.0 to 20.0, 1.0 to 21.0, 1.0 to 22.0, 1.0 to 23.0, 1.0 to 24.0, 1.0 to 25.0, 1.0 to 26.0, 1.0 to 27.0, 1.0 to 28.0, 0~9.5, 1.0~10.0, 1.0~10.5, 1.0~11.0, 1.0~11.5, 1.0~12.0, 1.0~13.0, 1.0~14.0, 1.0~15.0, 1.0~16.0, 1.0~17.0, 1.0~18.0, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.5, 1.5~9.0, 1 0.5~9.5, 1.5~10.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~13.0, 1.5~14.0, 1.5~15.0, 1.5~16.0, 1.5~17.0, 1.5~18.0, 2.0~8.0, 2.0~8.5, 2.0~9.0, 2.0~9.5, 2.0~10.0, 2.0~10.5, 2.0~11. 0, 2.0~11.5, 2.0~12.0, 2.0~13.0, 2.0~14.0, 2.0~15.0, 2.0~16.0, 2.0~17.0, 2.0~18.0, 2.5~8.0, 2.5~8.5, 2.5~9.0, 2.5~9.5, 2.5~10.0, 2.5~10.5, 2.5~11.0, 2.5~11.5, 2.5~12.0, 2.5~13.0, 2.5~14.0, 2.5~15.0, 2.5~16.0, 2.5~17.0 , 2.5~18.0, 3.0~10.0, 3.0~10.5, 3.0~11.0, 3.0~11.5, 3.0~12.0, 3.0~13.0, 3.0~14.0, 3.0~15.0, 3.0~16.0, 3.0~17.0, 3.0~18.0, 3.5~4.0, 3.5~4.5, 3.5~5.0, 3.5~5.5, 3.5~6.0, 3.5~6.5, 3.5~12.0, 3.5~13.0, 3.5~14.0, 3.5~15.0, 3. 5~16.0, 3.5~17.0, 3.5~18.0, 4.0~20, 4.0~15, 4.0~12.5, 4.0~10, 4.5~20, 4.5~15, 4.5~12.5, 4.5~10, 5.0~20, 5.0~15, 5.0~12.5, 5.0~10, 5.5~20, 5.5~15, 5.5~12.5, 5.5~10, 6.0~20, 6.0~15, 6.0~12.5, 6.0~10, 6.5~20, 6.5~15, 6.5~12.5, 6.5~10, 7.0~20, 7.0~15, 7.0~12.5, 7.0~10, 7. 5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5. X2 also offers: 4.0~18, 4.0~16, 4.0~15.5, 4.0~14, 4.5~18, 4.5~16, 4.5~15.5, 4.5~14, 5.0~18, 5.0~16, 5.0~15.5, 5.0~14, 5.5~18, 5.5~16, 5.5~15.5, 5.5~14, 6.0~18, 6.0~16, 6.0~15.5, 6.0~14, 6. 5~18, 6.5~16, 6.5~15.5, 6.5~14, 7.0~18, 7.0~16, 7.0~15.5, 7.0~14, 7.5~18, 7.5~16, 7.5~15.5, 7.5~14, 7.5~9, 7.5~8, 8.0~18, 8.0~18, 8.0~16, 8.0~15.5, 8.0~14, 8.5~18, It may be 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16, or 10.5 to 15.5.

[0140] Moreover, the fruit juice beverage in one aspect of the present invention exhibits a sweetness of sweetness intensity X3 by components (a) and (b), and 0.1 < X1 < X3 < X2. That is, by adding sodium of component (c) to the high-sweetness sweetener of component (a) and the amino acid or its derivative or its salt of component (b), the sweetness is enhanced compared to the combination of component (a) and component (b).

[0141] X3 is not particularly limited as long as it is larger than X1 and smaller than X2, but may be 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0 , 0.5~13.0, 0.5~14.0, 0.5~15.0, 0.5~16.0, 0.5~17.0, 0.5~18.0, 1.0~6.0, 1.0~6.5, 1.0~7.0, 1.0~7.5, 1.0~8.0, 1.0~8.5, 1.0~9.0, 1.0~9.5, 1.0~10.0, 1.0~10.5, 1.0~ 11.0, 1.0~11.5, 1.0~12.0, 1.0~13.0, 1.0~14.0, 1.0~15.0, 1.0~16.0, 1.0~17.0, 1.0~18.0, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.5, 1.5~9.0, 1.5~9.5, 1.5~10.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~13.0, 1.5~14.0, 1.5~15.0, 1.5~16.0, 1.5~17.0, 1.5~18.0, 2.0~8.0, 2.0~8.5, 2.0~9.0, 2.0~9.5, 2.0~10.0, 2. 0~10.5, 2.0~11.0, 2.0~11.5, 2.0~12.0, 2.0~13.0, 2.0~14.0, 2.0~15.0, 2.0~16.0, 2.0~17.0, 2.0~18.0, 2.5~8.0, 2.5~8.5, 2.5~9.0, 2.5~9.5, 2.5~10.0, 2.5~10.5, 2.5~11.0, 2.5~11.5, 2.5~12.0, 2.5~13.0, 2.5~14.0, 2.5~15.0, 2.5~16.0, 2.5~17.0, 2.5~18.0 8.0, 3.0-19, 3.0-14, 3.0-11.5, 3.0-9, 3.5-19, 3.5-14, 3.5-11.5, 3.5-9, 4.0-19, 4.0-14, 4.0-11.5, 4.0-9, 4.5-19, 4.5-14, 4.5-11.5, 4.5-9, 5.0-19, 5.0-14, 5.0-11.5, 5.0-9, 6.5-20, 5.5-14, 5.5-11.5, 5.5-9, 6.0-19, 6.0-14, 6.0-11.5, 6.0-9, 6.5-19, 6.It may be 5 to 14, 6.5 to 11.5, 6.5 to 9, 6.5 to 8, 6.5 to 7, 7.0 to 19, 7.0 to 19, 7.0 to 14, 7.0 to 11.5, 7.0 to 9, 7.5 to 19, 7.5 to 14, 7.5 to 11.5, 7.5 to 9, 8.0 to 19, 8.0 to 14, 8.0 to 11.5, 8.0 to 9, 8.5 to 19, 98.5 to 14, 8.5 to 11.5, 8.5 to 9, 9.0 to 19, 9.0 to 14, 9.0 to 11.5, 9.5 to 19, 9.5 to 14, or 9.5 to 11.5. X3 also offers 3.0~17, 3.0~15, 3.0~14.5, 3.0~13, 3.5~17, 3.5~15, 3.5~14.5, 3.5~13, 4.0~17, 4.0~15, 4.0~14.5, 4.0~13, 4.5~17, 4.5~15, 4.5~14.5, 4.5~13, 5.0~17, 5.0~15, 5.0~14.5, 5.0~13, 5.5~17, 5.5~15, 5.5~14.5, 5.5~13, 6.0~17, 6.0~15, 6.0~14.5, 6.0 The range may be 6.5-13, 6.5-17, 6.5-15, 6.5-14.5, 6.5-13, 6.5-8, 6.5-7, 7.0-17, 7.0-16, 7.0-15, 7.0-14.5, 7.0-13, 7.5-17, 7.5-15, 7.5-14.5, 7.5-13, 8.0-17, 8.0-15, 8.0-14.5, 8.0-13, 8.5-17, 8.5-15, 8.5-14.5, 8.5-13, 9.0-17, 9.0-15, 90-14.5, 9.5-17, 9.5-15, or 9.5-14.5.

[0142] As already mentioned, the fruit juice beverage of the present invention exhibits enhanced sweetness. Whether or not the sweetness of the fruit juice beverage of the present invention is enhanced can be evaluated by a sensory-trained panel. Furthermore, the sweetness intensity of the fruit juice beverage of the present invention can be measured by preparing a reference fruit juice beverage serving as a sweetness standard by varying the sucrose concentration to sweetness intensities of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15, and having the panel compare the sweetness of the fruit juice beverage of the present invention with that of the reference fruit juice beverage. The reference fruit juice beverages with sweetness intensities of 1, 2, ... 15 are prepared by adding sucrose to a fruit juice beverage without added sucrose so that the sucrose content becomes 1 g / 100 g, 2 g / 100 g, ... 15 g / 100 g. Furthermore, among the reference fruit juice beverages that are less sweet than the fruit juice beverage of the present invention in the above measurements, the reference fruit juice beverage that is closest in sweetness to the fruit juice beverage of the present invention is selected, and sucrose is added to the selected reference fruit juice beverage to adjust it to have the same sweetness as the fruit juice beverage of the present invention.In this case, the sweetness intensity of the fruit juice beverage of the present invention can be measured from the sucrose content contained in the adjusted reference fruit juice beverage.

[0143] Another method for measuring the sweetness of the fruit juice beverage of the present invention is, for example, sweetness intensity assessment using a visual analogue scale (VAS method). For details on the VAS method, see, for example, "Establishment of a screening test method for taste function in the four basic tastes," by Toyoda et al., Journal of Jaw Function (2014), 20, pp. 115-129. Specifically, when measuring sweetness intensity using the VAS method, the evaluator defines sweetness intensity as "not sweet at all" at the bottom and "can't imagine anything sweeter" at the top, and uses a piece of paper with a vertical line drawn to represent the sweetness intensity on a straight line, and evaluates the sweetness intensity perceived at that point by indicating the position on the line.

[0144] The sweetness intensity of the fruit juice beverage of the present invention is not particularly limited as long as it is acceptable as a fruit juice beverage, and examples of the sweetness intensity include: 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, It may be 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5. The sweetness intensity of the fruit juice drink is provided by the above components (a) to (c) and optional components.

[0145] The energy (total energy amount) of the fruit juice beverage of the present invention may be 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to 24 Kcal / 100 ml, 0 to 22 Kcal / 100 ml, 0 to 20 Kcal / 100 ml, 0 to 15 Kcal / 100 ml, 0 to 10 Kcal / 100 ml, 0 to 100 k ... ~5Kcal / 100ml, 0.1~50Kcal / 100ml, 0.1~45Kcal / 100ml, 0.1~40Kcal / 100ml, 0.1~35Kcal / 100ml, 0.1~30Kcal / 100ml, 0.1~24Kcal / 100ml, 0.1~22Kcal / 100ml, 0.1~20Kcal / 100ml, 0.1~15Kcal / 100ml, 0.1~10Kcal / 100ml, 0.1~5Kcal / 100ml, 1~50Kcal / 100ml, 1~45Kcal / 100ml, 1~40Kcal / 100ml, 1~35Kcal / 100ml, 1~30Kcal / 100ml, 1~2 4Kcal / 100ml, 1~22Kcal / 100ml, 1~20Kcal / 100ml, 1~15Kcal / 100ml, 1~10Kcal / 100ml, 1~5Kcal / 100ml, 5~50Kc al / 100ml, 5~45Kcal / 100ml, 5~40Kcal / 100ml, 5~35Kcal / 100ml, 5~30Kcal / 100ml, 5~24Kcal / 100ml, 5~20Kcal / 100ml, 5~15Kcal / 100ml, 5~10Kcal / 100ml, 10~50Kcal / 100ml, 10~45Kcal / 100ml, 10~40Kcal / 100ml, 10~35Kc al / 100ml, 10~30Kcal / 100ml, 10~24Kcal / 100ml, 10~20Kcal / 100ml, 10~15Kcal / 100ml, 15~50Kcal / 100ml, 15~ 45Kcal / 100ml, 15~40Kcal / 100ml, 15~35Kcal / 100ml, 15~30Kcal / 100ml, 15~24Kcal / 100ml, 15~20Kcal / 100ml , 20-50Kcal / 100ml, 20-45Kcal / 100ml, 20-40Kcal / 100ml, 20-35Kcal / 100ml, 20-30Kcal / 100ml, 20-24Kcal / 100ml, 24-50Kcal / 100ml, 24-45Kcal / 100ml, 24-40Kcal / 100ml, 24-35Kcal / 100ml or 24-30Kcal / 100ml.

[0146] In addition, the energy (total energy amount, TE) of the fruit juice beverage of the present invention can be 0 < TE ≦ 50 Kcal / 100 ml, 0 < TE ≦ 45 Kcal / 100 ml, 0 < TE ≦ 40 Kcal / 100 ml, 0 < TE ≦ 35 Kcal / 100 ml, 0 < TE ≦ 30 Kcal / 100 ml, 0 < TE ≦ 24 Kcal / 100 ml, 0 < TE ≦ 22 Kcal / 100 ml, 0 < TE ≦ 20 Kcal / 100 ml, 0 < TE ≦ 15 Kcal / 100 ml, 0 < TE ≦ 10 Kcal / 100 ml or 0 < TE ≦ 5 Kcal / 100 ml depending on the embodiment (for example, the embodiment containing a calorific sweetener, etc.) (that is, it does not completely become 0).

[0147] Components (a) to (c) can be arbitrarily combined. As shown in the examples described later, by adding component (b) and component (c) to component (a), a sweetness intensity X2 higher than the sweetness intensity X1 of only component (a) can be obtained. That is, the sweetness of component (a) can be enhanced by components (b) and (c). Therefore, it is possible to produce a fruit juice beverage while maintaining the same sweetness as a fruit juice beverage containing sucrose, without using sucrose with a high calorie or while reducing its usage amount. For this reason, it becomes possible to design a new low-calorie fruit juice beverage. In the case of zero-calorie design, a high-intensity sweetener with particularly excellent taste quality such as rebaudioside D (hereinafter, rebaudioside may be abbreviated as Reb) or rebaudioside M is used for component (a), and D-allose, erythritol, etc. are used as additional sweet substances to improve the sweetness with low-concentration amino acids and low-concentration sodium. When it is desired to adjust the calorie of the food not to zero but to low calorie, etc., calorific sweeteners such as sucrose, glucose, fructose, sorbitol, etc. can also be blended as additional sweet substances.

[0148] [High-intensity sweetener] The term "high-intensity sweetener" (sometimes referred to herein as "sweetener (a)" or "component (a)") refers to a compound that has a sweetness greater than that of sucrose, and includes naturally-derived compounds, synthetic compounds, or a combination of naturally-derived and synthetic compounds. A high-intensity sweetener exhibits a sweetness greater than 5, 10, 50, 100, 500, 1,000, 5,000, 10,000, 50,000, or 100,000 times greater than that of sucrose per equivalent amount.

[0149] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K, saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including those that exist naturally, such as neohesperidin dihydrochalcone, but are primarily available as synthetic products); sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentasine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin; and plant extracts containing high-intensity sweetener components, such as Stevia rebaudiana (stevia) extract, Siraitia grosvenorii (monk fruit) extract, and Glycyrrhiza glabra (Licorice) Extract, Rubus suavissimus S. Lee (Sweet Tea) Extract, Hydrangea macrophylla var. thunbergii (Sweet Tea) Extract, Sclerochiton ilicifolius Extract, Thaumataococcus daniellii Benth (Serendipity Berry) Extract, Dioscoreophyllum volkensii (Serendipity Berry) Extract, Curculigo latifolia (Curculigo) Extract, Richadella dulcifica (Miracle Fruit) Extract, Pentadiplandra brazzeana (Western African Strawberry) Extract, Capparis masaikai (Betel Nut) Extract, Lippia dulcis (sweet herb Mexican) extracts and sweet components in the extracts, for example, steviol glycosides such as stevia extract and stevia derivatives such as enzyme-treated stevia obtained by enzymatically treating stevia to add glucose, mogrosides obtained by treating monk fruit and monk fruit extract, glycosides obtained from plant extracts such as phyllodulcin glycoside, sweet components contained in Glycyrrhiza glabra plants (for example, triterpene glycosides such as glycyrrhizin), Rubus suavissimus S.Sweeteners contained in Lee plants (e.g., diterpene glycosides such as rubusoside), sweeteners contained in Hydrangea macrophylla var. thunbergii plants (e.g., dihydroisocoumarins such as phyllodulcin), sweeteners contained in Sclerochiton ilicifolius plants (e.g., amino acids such as monatin), sweeteners contained in Thaumataococcus daniellii Benth plants (e.g., proteins such as thaumatin), sweeteners contained in Dioscoreophyllum volkensii plants (e.g., proteins such as monellin), sweeteners contained in Curculigo latifolia plants (e.g., proteins such as curculin), sweeteners contained in Richadella dulcifica plants (e.g., proteins such as miraculin), sweeteners contained in Pentadiplandra brazzeana plants (e.g., proteins such as brazzein and pentadin), sweeteners contained in Capparis masaikai plants (e.g., proteins such as mabinlin), and Lippia dulcis plants contain sweetening compounds (e.g., sesquiterpenes such as hernandulcin and 4β-hydroxyhernandulcin).

[0150] Steviol glycosides include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside, and stevioside. Mogrosides include mogroside IV and mogroside V. Licorice extract is a substance obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza chinensis, or Glycyrrhiza glabra, and contains glycyrrhizinic acid as its main component. Examples of licorice extract include licorice extract, glycyrrhizin, and licorice extract. Sucrose derivatives include, for example, those obtained by substituting the OH group or H group of sucrose with another substituent, and examples thereof include halogen derivatives of sucralose, oxathiazinone dioxide derivatives, etc.

[0151] In a preferred embodiment of the present invention, the high-intensity sweetener is selected from good-tasting high-intensity sweeteners. As used herein, "good-tasting high-intensity sweetener" refers to a high-intensity sweetener that, compared to rebaudioside A (RebA), has one or more taste characteristics selected from the following: (1) less astringency, (2) less metallic taste, (3) less sweet aftertaste, and (4) less bitterness. Whether a certain sweetener has the above-mentioned taste characteristics is known or can be determined based on sensory evaluation or the like. Non-limiting examples of good-tasting high-intensity sweeteners include RebD, RebM, monk fruit extract, mogrosides (e.g., mogroside V), thaumatin, brazzein, or combinations thereof.

[0152] In one embodiment of the present invention, the high-intensity sweetener may be one that occurs naturally in plants or the like, or one that is artificially produced (for example, by bioconversion or chemical synthesis), but is preferably a naturally occurring sweetener. As used herein, "naturally occurring" does not mean that the high-intensity sweetener contained in the fruit juice beverage of the present invention is a natural product; rather, as long as the same substance exists in nature, the high-intensity sweetener contained in the fruit juice beverage of the present invention may be one that is artificially produced (for example, by bioconversion) (a non-natural product).

[0153] Non-limiting examples of sweeteners (a) include rebaudioside A (RebA), rebaudioside D (RebD), rebaudioside M (RebM), neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, a sweetener contained in a plant called Stevia rebaudiana, a sweetener contained in a plant called Siraitia grosvenorii, a sweetener contained in a plant called Glycyrrhiza glabra, a sweetener contained in a plant called Rubus suavissimus S. Lee, a sweetener contained in a plant called Hydrangea macrophylla var. thunbergii, a sweetener contained in a plant called Sclerochiton ilicifolius, a sweetener contained in a plant called Thaumataococcus daniellii Benth, and Dioscoreophyllum Examples of sweeteners include a sweet ingredient containing the plant Aster volkensii, ... In one embodiment of the present invention, the sweetener (a) essentially consists of a sweetener other than the main components of a stevia sweetener, such as RebA and stevioside. As used herein, the term "essentially consists of" means that the sweetener used in the present invention may contain the main components of a stevia sweetener to the extent that the effects of the invention are not impaired.For example, preferably 90% or more, more preferably 95% or more, and even more preferably 98% or more of the sweetener (a) used in the present invention consists of sweeteners other than RebA and stevioside.

[0154] RebA, RebD, and RebM may be extracted directly from Stevia or may be obtained by adding glucose to a compound having a different structure contained in a Stevia extract.

[0155] Monk fruit extract, a sweetener, is an extract of monk fruit containing sweeteners derived from the fruit, such as mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I, and is approved as a food additive in many countries, including Japan, and is commercially available.

[0156] Mogroside V is one of the major mogrols in Monk Fruit and has been reported to exhibit good sweetness characteristics closer to those of sucrose than rebaudioside A. Mogroside V can be obtained by purifying Monk Fruit extract (e.g., alcohol extract of Monk Fruit) using chromatography or other methods. Alternatively, mogroside V can be obtained by adding glucose to a compound with a different structure contained in Monk Fruit extract.

[0157] The Monk Fruit extract preferably contains mogroside V, and the content may be, but is not limited to, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, or 75% by weight or more of the total dry weight of the Monk Fruit extract. The mogroside V content can be determined by known methods, such as liquid chromatography. Monk Fruit extract can be obtained by extracting Monk Fruit (Siraitia grosvenorii) fruits or the like with an appropriate solvent (e.g., an aqueous solvent such as water, an alcoholic solvent such as ethanol or methanol, a mixed solvent of an aqueous solvent and an alcoholic solvent such as aqueous ethanol or aqueous methanol, etc.), followed by optional treatments such as degreasing, purification, concentration, drying, etc.

[0158] Mogroside V may be highly pure, for example, 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, or 98% or more pure. Naturally, the higher the purity of mogroside V obtained by purifying Monk Fruit extract, the less contaminating components of Monk Fruit extract other than mogroside V will be.

[0159] In other embodiments of the present invention, mogroside V may be of lower purity, such as 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, or 75% or more. For example, if the sweetness intensity of sucrose per unit Brix concentration is defined as a sweetness index of 1, then the calculated sweetness index of MogV with a purity of about 65% is about 175. In another embodiment of the present invention, a monk fruit extract containing about 30% by weight of MogV may be used as a high-intensity sweetener. If the sweetness intensity of sucrose per unit Brix concentration is defined as a sweetness index of 1, then the calculated sweetness index of this monk fruit extract is about 100.

[0160] As mentioned above, high-intensity sweeteners are contained in an amount equivalent to a sweetness intensity of X1. If the sweetness intensity of sucrose per unit concentration of Brix 1 is defined as sweetness intensity 1, the sweetness intensity of rebaudioside D is approximately 225, that of rebaudioside M is approximately 230, that of rebaudioside B is approximately 325, that of rebaudioside A is 200-300 (median value 250), and that of rebaudioside N is 200-250 (median value 22). 5), the sweetness of rebaudioside O is 200-250 (median 225), that of rebaudioside E is 70-80 (median 75), that of monk fruit extract (containing 40% MogV) is approximately 130, that of mogroside V is approximately 270, that of thaumatin is 2,000, and that of brazzein is 500-2,000 (median 1,250). Multiplying these sweetness indices by the concentration (w / v% (which can be considered equivalent to w / w% in the case of beverages)) of the high-potency sweetener in the fruit juice beverage yields the sweetness intensity of the high-potency sweetener. In this specification, the above sweetness indices (median values ​​for those given as a numerical range) are used to calculate the X1 of these sweeteners. The relative ratio of the sweetness of various sweeteners to the sweetness of sucrose, which has a sweetness level of 1, can be determined from known sugar sweetness conversion tables (for example, page 11 of the "Beverage Terminology Dictionary" published by Beverage Japan Co., Ltd.). In this specification, when the sweetness level is given as a range of values, the central value is used. However, for sweeteners whose sweetness levels vary depending on the literature, the relative ratio of the sweetness to the sweetness of sucrose, which has a sweetness level of 1, can be determined by sensory testing. One example of such a sensory test is a method in which sucrose is added to pure water to prepare samples with a Brix of 3.0 to 5.0 in increments of 0.5, and a sucrose-added sample with a sweetness level equivalent to that of an aqueous solution of a specified concentration of sweetener is selected from these samples.

[0161] In one embodiment of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycosides, monk fruit extract, mogrol glycosides, sweeteners contained in Thaumataococcus daniellii Benth plants, sweeteners contained in Pentadiplandra brazzeana plants, artificial sweeteners, and combinations thereof. In a preferred embodiment of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, aspartame, acesulfame K, sucralose, licorice extract, saccharin, and combinations thereof.

[0162] In some embodiments, the sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA, RebD and RebM, RebA and mogroside V, RebD and mogroside V, RebM and mogroside V, RebA, RebM and mogroside V, RebA, RebD and mogroside V, RebD, RebM and mogroside V, RebA and neohesperidin dihydrochalcone, RebD and neohesperidin dihydrochalcone, RebM and neohesperidin dihydrochalcone, RebA, RebM and neohesperidin dihydrochalcone, RebA, RebD and neohesperidin dihydrochalcone. Dolocachalcone, RebD and RebM and neohesperidin dihydrochalcone, mogroside V and neohesperidin dihydrochalcone, RebD and RebM and mogroside V and neohesperidin dihydrochalcone, RebA and brazzein, RebD and brazzein, RebM and brazzein, mogroside V and brazzein, neohesperidin dihydrochalcone and brazzein, RebM and RebD and brazzein, RebM and RebD and brazzein and mogroside V, RebM and RebD and brazzein and neohesperidin dihydrochalcone, RebM and RebD and brazzein, mogroside V and neohesperidin dihydrochalcone.

[0163] In another embodiment, the sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, mogroside V and thaumatin, RebA, RebM and thaumatin, RebA, RebD and thaumatin, RebD, RebM and thaumatin, RebA, mogroside V and thaumatin, RebD, mogroside V and thaumatin, RebM, mogroside V and thaumatin, RebD, RebM, mogroside V and thaumatin.

[0164] In one embodiment of the present invention, the sweetener (a) may comprise a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably one or more high-intensity sweeteners selected from rebaudioside D, rebaudioside M, and combinations thereof.

[0165] In one embodiment of the present invention, the amount of sweetener (a) contained in a fruit juice beverage is the combined amount of all sweeteners when the sweetener (a) contains a combination of multiple sweet substances. When the amount of sweetener (a) is expressed in Pa (ppm), Pa can be, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to about 700, about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about 650, about 20 to about 600, about 25 to about 600, about 30 to about 600, about 35 to about 600, about 40 to about 600, about 45 to about 600, about 50 to about 600, about 55 to about 600,about 20 to about 550, about 25 to about 550, about 30 to about 550, about 35 to about 550, about 40 to about 550, about 45 to about 550, about 50 to about 550, about 55 to about 550, about 20 to about 540, about 25 to about 540, about 30 to about 540, about 35 to about 540, about 40 to about 540, about 45 to about 540, about 50 to about 540, about 55 to about 540, about 20 to about 530, about 25 to about 530, about 30 to about 530, about 35 to about 530, about 40 to about 530, about 45 to about 530, about 50 to about 530, about 55 to about 530, about 20 to about 520, about 25 to about 520, about 30 to about 520, about 35 to about 520, about 40 to about 520, about 45 to about 520, about 50 to about 520, about 55 to about 520, about 20 to about 510, about 25 to about 510, about 30 to about 510, about 35 to about 510, about 40 to about 510, about 45 to about 510, about 50 to about 510, about 55 to about 510, about 20 to about 505, about 25 to about 505, about 30 to about 505, about 35 to about 505, about 40 to about 505, about 45 to about 505, about 50 to about 505, about 55 to about 505, 20 to about 500, about 25 to about 500, about 30 to about 500, about 35 to about 500, about 40 to about 500, about 45 to about 500, about 50 to about 500, about 55 to about 500, about 20 to about 495, about 25 to about 495, about 30 to about 495, about 35 to about 495, about 40 to about 495, about 45 to about 495, about 50 to about 495, about 55 to about 495, about 20 to about 490, about 25 to about 490, about 30 to about 490, about 35 to about 490, about 40 to about 490, about 45 to about 490, about 50 to about 490, about 55 to about 490, The values ​​may be 100 to about 500, about 100 to about 450, about 100 to about 400, about 100 to about 350, about 100 to about 300, about 100 to about 250, about 100 to about 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.

[0166] In one embodiment of the present invention, the amount (Pa ppm) of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0167] [Amino acid or its derivative or its salt] The fruit juice beverage of the present invention contains (b) an amino acid below the taste perception threshold, or a derivative or salt thereof. The amino acid or amino acid salt used in the present invention is not particularly limited as long as it is an organic compound or salt thereof having both an amino group and a carboxyl group functional group and can provide a sweetness-enhancing effect. Furthermore, proline and hydroxyproline, in which the hydrogen of the amino group is substituted with a side chain moiety within the molecule to form a cyclic structure, are also included in the amino acid in this specification. The amino acid derivative used in the present invention also includes derivatives without a carboxyl group, such as taurine. In one aspect of the present invention, the term "amino acid" refers to a free amino acid.

[0168] The amino acids used in the present invention may be D- or L-isomers, or may be racemates consisting of D- and L-isomers (also referred to herein as DL amino acids). In one embodiment of the present invention, the amino acids can be selected from neutral amino acids, basic amino acids, and acidic amino acids. Neutral amino acids can be suitably selected from glycine, alanine, valine, isoleucine, leucine, and the like having an alkyl group; serine, threonine, and the like having an OH group (hydroxy group); tyrosine, phenylalanine, tryptophan, and the like having an aromatic group (or aromatic ring); methionine, cysteine, and the like having a sulfur-containing group; proline, hydroxyproline, and the like having an imino group; and glutamine, asparagine, and the like having an amide group. Basic amino acids can be suitably selected from arginine, lysine, histidine, and the like. Acidic amino acids can be suitably selected from glutamic acid, aspartic acid, and the like. In a preferred embodiment of the present invention, the amino acids are selected from neutral amino acids or basic amino acids. In another preferred embodiment of the present invention, the amino acids include basic amino acids and neutral amino acids selected from amino acids having an alkyl group, an OH group, or an amide group in the side chain, and combinations thereof. Among neutral amino acids, those having an alkyl group in the side chain include, for example, glycine, alanine, valine, isoleucine, and leucine, those having an OH group in the side chain include, for example, serine and threonine, and those having an amide group in the side chain include, for example, glutamine and asparagine.

[0169] The amino acids contained in the fruit juice beverage in one embodiment of the present invention are one or more of the 22 protein-forming amino acids, specifically, the L-forms of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (Asp), cysteine ​​(Cys), glutamine (Gln), glutamic acid (Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr), valine (Val), selenocysteine ​​(Sec), and pyrrolysine (Pyl).

[0170] The amino acid contained in the fruit juice beverage in one embodiment of the present invention is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. Such amino acids include alanine (molecular weight: 89), arginine (molecular weight: 174), asparagine (molecular weight: 132), aspartic acid (molecular weight: 133), cysteine ​​(molecular weight: 121), glutamine (molecular weight: 146), glutamic acid (molecular weight: 147), glycine (molecular weight: 75), histidine (molecular weight: 155), isoleucine (molecular weight: 131), leucine (molecular weight: 131), lysine (molecular weight: 146), methionine (molecular weight: 149), phenylalanine (molecular weight: 165), proline (molecular weight: 115), serine (molecular weight: 105), threonine (molecular weight: 119), tryptophan (molecular weight: 204), tyrosine (molecular weight: 181), valine (molecular weight: 117), selenocysteine ​​(molecular weight: 168), and pyrrolysine (molecular weight: 255). In a preferred embodiment of the present invention, the amino acid is one or more types selected from amino acids having a molecular weight of 75 to 204, more preferably one or more types selected from amino acids having a molecular weight of 75 to 174, and even more preferably one or more types selected from amino acids having a molecular weight of 75 to 146.

[0171] Preferably, the amino acid or a salt thereof is L-asparagine, L-aspartic acid, monosodium L-aspartate, DL-alanine, L-alanine, L-alanine solution, L-arginine, L-arginine L-glutamate, L-glutamine, L-cystine, L-cysteine ​​monohydrochloride, L-serine, L-tyrosine, L-glutamic acid, or ammonium glutamate. L-Glutamate, potassium L-glutamate (Monopotassium L-Glutamate), calcium L-glutamate (Monocalcium Di-L-Glutamate), monosodium L-glutamate (also known as monosodium glutamate), magnesium L-glutamate (Monomagnesium Di-L-Glutamate), glycine, L-histidine, L-histidine monohydrochloride, L-hydroxyproline, L-isoleucine, L-lysine, L-lysine solution, L-lysine L-aspartate, L-lysine hydrochloride (also known as L-lysine hydrochloride) Monohydrochloride, L-Lysine L-Glutamate (L-LysineThe amino acid is one or more selected from L-glutamate, L-leucine, DL-methionine, L-methionine, L-phenylalanine, L-proline, L-proline solution, DL-threonine (also known as DL-threonine), L-threonine (also known as L-threonine), DL-tryptophan, L-tryptophan, L-valine, L-theanine, L-ornithine, and taurine. In one embodiment of the present invention, a plurality of amino acids may be used in combination. In one aspect of the invention, the amino acids comprise amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine and combinations thereof.

[0172] In one embodiment of the present invention, the amino acid or its derivative or salt thereof may comprise an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In another embodiment of the present invention, the amino acid or its derivative or salt thereof may comprise one or more amino acids selected from arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, and tryptophan. In yet another embodiment of the present invention, the amino acid or its derivative or salt thereof may comprise one or more amino acids selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, and tryptophan.

[0173] As used herein, the term "threshold of an amino acid" refers to the detection threshold or taste perception threshold. The detection threshold refers to the minimum concentration at which a difference from water can be clearly detected, but the type of taste (e.g., bitterness, sourness, sweetness, etc.) cannot necessarily be recognized, and the taste perception threshold refers to the minimum concentration at which a taste can be recognized (e.g., Eur J Clin Nutr (2004) 58, 629-636). The thresholds (detection thresholds) of amino acids are summarized in Susan S. Schiffman et al., "Comparison of Taste Qualities and Thresholds of D- and L-Amino Acids," Physiology & Behavior, Vol. 27, pp. 51-59 (1981). For example, the detection thresholds for each amino acid are as follows: glycine (30.9 mM), L-threonine (25.7 mM), L-serine (20.9 mM), L-alanine (16.2 mM), L-proline (15.1 mM), L-glutamine (9.77 mM), L-isoleucine (7.41 mM), L-phenylalanine (6.61 mM), L-leucine (6.45 mM), L -Valine (4.16 mM), L-methionine (3.72 mM), L-tryptophan (2.29 mM), L-asparagine (1.62 mM), L-histidine (1.23 mM), L-arginine (1.20 mM), L-lysine (0.708 mM), L-aspartic acid (0.182 mM), L-glutamic acid (0.063 mM), L-cysteine ​​(0.063 mM). It is also known that the taste perception threshold is approximately 1.5 to 2 times the detection threshold (Yuki Yamauchi et al., "Whole-oral taste testing (first report) - basic studies and principal component analysis -", ​​Journal of the Oto-Rhino-Laryngological Society of Japan, Vol. 98 (1995) No. 1, pp. 119-129, and Reiko Omori, "Comparison of taste sensitivity between generations", Bulletin of the Faculty of Education, Utsunomiya University, Part 1 (2013) Vol. 63, pp. 201-210).

[0174] In the present invention, it is preferable to use an actual measured value as the taste perception threshold of an amino acid. The taste perception threshold of an amino acid can be determined by a sensory test in which amino acid-containing aqueous solutions are prepared at multiple concentration levels, tasted in ascending order of concentration, and evaluated for taste perception. The detection threshold is the concentration at which a difference from water is detected, and the perception threshold is the concentration at which a taste is recognized. For example, for amino acids for which theoretical values ​​(literature values) already exist, the threshold can be determined by preparing aqueous solutions at multiple concentration levels near that concentration and testing them by multiple trained sensory experts. In the case of L-alanine, the detection threshold described in the literature is 16.2 mM, and the theoretical perception threshold calculated from that detection threshold is 32.4 mM. Therefore, the perception threshold can be measured by performing a sensory test using aqueous solutions at multiple levels selected from 5 mM, 10 mM, 15 mM, 20 mM, 25 mM, 30 mM, and 35 mM. In one aspect of the present invention, the amino acid taste perception threshold refers to the taste perception threshold in pure water. The taste perception threshold in pure water means the minimum concentration at which the taste can be recognized when only amino acids are added to water without adding sweeteners or the like.

[0175] In one aspect of the present invention, the fruit juice beverage contains glycine, and the glycine content may be greater than 0 mM and not more than 80 mM, not more than 75 mM, less than 75 mM, not more than 70 mM, not more than 65 mM, not more than 60 mM, not more than 55 mM, not more than 50 mM, less than 50 mM, not more than 45 mM, not more than 40 mM, not more than 35 mM, not more than 30 mM, not more than 25 mM, not more than 20 mM, not more than 15 mM, or not more than 10 mM. Alternatively, it may be 10 to 80 mM, 20 to 80 mM, 30 to 80 mM, 40 to 80 mM, 50 to 80 mM, 60 to 80 mM, 70 to 80 mM, 10 to 70 mM, 20 to 70 mM, 30 to 70 mM, 40 to 70 mM, 50 to 70 mM, 60 to 70 mM, 10 to 60 mM, 20 to 60 mM, 30 to 60 mM, 40 to 60 mM, 50 to 60 mM, 10 to 50 mM, 20 to 50 mM, 30 to 50 mM, 40 to 50 mM, 10 to 40 mM, 20 to 40 mM, 30 to 40 mM, 10 to 30 mM, or 20 to 30 mM.

[0176] In one embodiment of the present invention, the fruit juice beverage contains alanine, and the alanine content may be greater than 0 mM and less than 32.4 mM, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, less than 20 mM, 15 mM or less, or 10 mM or less, or alternatively, 1 to 30 mM, 5 to 30 mM, 10 to 30 mM, 15 to 30 mM, 20 to 30 mM, 25 to 30 mM, 1 to 25 mM, 5 to 25 mM, 10 to 25 mM, 15 to 25 mM, 20 to 25 mM, 1 to 20 mM, 5 to 20 mM, 10 to 20 mM, 15 to 20 mM, or 1 mM or more but less than 20 mM. , 1 to 19 mM, 5 to 19 mM, 10 to 19 mM, 15 to 19 mM, 1 to 18 mM, 5 to 18 mM, 10 to 18 mM, 15 to 18 mM, 1 to 17 mM, 5 to 17 mM, 10 to 17 mM, 15 to 17 mM, 1 to 16 mM, 5 to 16 mM, 10 to 16 mM, or 15 to 16 mM. Alanine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0177] In one embodiment of the present invention, the fruit juice beverage contains valine, and the valine content may be greater than 0 mM and not more than 50 mM, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. Alternatively, the valine content may be 1 to 50 mM, 5 to 50 mM, 10 to 50 mM, 15 to 50 mM, 20 to 50 mM, 25 to 50 mM, 1 to 50 mM, 5 to 50 mM, 10 to 50 mM, 15 to 50 mM, 20 to 50 mM, 25 to 50 mM, 30 to 50 mM, 35 to 50 mM, 40 to 50 mM, 45 to 50 mM, 1 to 45 mM, 5 to 45 mM, 10 to 45 mM, 1 5~45mM, 20~45mM, 25~45mM, 1~45mM, 5~45mM, 10~45mM, 15~45mM, 20~45mM, 25~45mM, 30~45mM , 35~45mM, 40~45mM, 1~40mM, 5~40mM, 10~40mM, 15~40mM, 20~40mM, 25~40mM, 1~40mM, 5~40mM , 10-40mM, 15-40mM, 20-40mM, 25-40mM, 30-40mM, 35-40mM, 1-40mM, 1mM or more but less than 40mM, 5-40mM, 10-40mM, 15-40mM, 20-40mM, 25-40mM, 1-35mM, 5-35mM, 10-35mM, 15-35mM, 20-35mM, 25-35mM , 30 to 35 mM, 1 to 30 mM, 1 mM or more but less than 30 mM, 5 to 30 mM, 10 to 30 mM, 15 to 30 mM, 20 to 30 mM, 25 to 30 mM, 1 to 25 mM, 5 to 25 mM, 10 to 25 mM, 15 to 25 mM, 20 to 25 mM, 1 to 20 mM, 5 to 20 mM, 10 to 20 mM, 10 to 15 mM, or 15 to 20 mM. Valine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0178] In one embodiment of the present invention, the fruit juice beverage contains isoleucine, and the isoleucine content may be greater than 0 mM and not more than 25 mM, not more than 20 mM, not more than 15 mM, not more than 10 mM, or not more than 5 mM. Alternatively, the isoleucine content may be 1 to 25 mM, 5 to 25 mM, 10 to 25 mM, 15 to 25 mM, 20 to 25 mM, 1 to 20 mM, 5 to 20 mM, 10 to 20 mM, 15 to 20 mM, 1 to 15 mM, 5 to 15 mM, or 10 to 15 mM. Isoleucine may be in the L-form, D-form, or racemic form (DL-form), with the L-form being preferred.

[0179] In one aspect of the present invention, the fruit juice beverage contains leucine, and the leucine content may be greater than 0 mM and less than 50 mM, less than 45 mM, less than 40 mM, less than 35 mM, less than 30 mM, less than 30 mM, less than 25 mM, less than 20 mM, less than 20 mM, less than 15 mM, less than 13 mM, less than 12 mM, less than 11 mM, less than 10 mM, less than 10 mM, less than 9 mM, less than 8 mM, less than 7 mM, less than 6 mM, less than 5 mM, less than 4 mM, less than 3 mM, less than 2 mM, or less than 1 mM. Alternatively, 1-50mM, 2-50mM, 3-50mM, 4-50mM, 5-50mM, 6-50mM, 7-50mM, 8-50mM, 9-50mM, 10-50mM, 1-40mM, 2-40mM, 3-40mM, 4-40mM, 5-40mM, 6-40mM, 7-40mM, 8-40mM, 9-40mM, 10 ~40mM, 1~30mM, 2~30mM, 3~30mM, 4~30mM, 5~30mM, 6~30mM, 7~30mM, 8~30mM, 9~30mM, 1~20mM, 1mM or more but less than 20mM, 2~20mM, 3~20mM, 4~20mM, 5~20mM, 6~20mM, 7~20mM, 8~20mM, 9~20mM M, 15~50mM, 15~45mM, 15~40mM, 15~35mM, 15~30mM, 15~25mM, 15~20mM, 1~15mM, 2~15mM , 3~15mM, 4~15mM, 5~15mM, 6~15mM, 7~15mM, 8~15mM, 9~15mM, 10~15mM, 1~12mM, 2~12mM , 3 to 12 mM, 4 to 12 mM, 5 to 12 mM, 6 to 12 mM, 7 to 12 mM, 8 to 12 mM, 9 to 12 mM, 10 to 12 mM, 1 to 10 mM, 1 mM or more but less than 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM, or 9 to 10 mM. Leucine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0180] In one aspect of the present invention, the fruit juice beverage contains serine, and the serine content may be greater than 0 mM and not more than 130 mM, not more than 100 mM, not more than 80 mM, not more than 50 mM, less than 50 mM, not more than 45 mM, not more than 40 mM, less than 40 mM, not more than 35 mM, not more than 30 mM, not more than 25 mM, not more than 20 mM, not more than 15 mM, or not more than 10 mM. Alternatively, 10-130mM, 10-100mM, 10-80mM, 20-80mM, 30-80mM, 40-80mM, 50-80mM, 60-80mM, 70-80mM, 10-70mM, 20-70mM, 30-70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30-60mM, 40-60mM, 50-60mM, 10-50mM, 20-50mM, 30- The concentration may be 50 mM, 40 to 50 mM, 10 to 40 mM, 20 to 40 mM, 30 to 40 mM, 10 to 30 mM, 20 to 30 mM, 5 to 45 mM, 5 to 40 mM, 5 to 35 mM, 5 to 30 mM, 5 to 25 mM, 5 to 20 mM, 5 to 15 mM, 5 to 10 mM, 1 to 45 mM, 1 to 40 mM, 1 mM or more but less than 40 mM, 1 to 35 mM, 1 to 30 mM, 1 to 25 mM, 1 to 20 mM, 1 to 15 mM, or 1 to 10 mM. Serine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0181] In one embodiment of the present invention, the fruit juice beverage contains threonine, and the threonine content may be greater than 0 mM and not more than 70 mM, not more than 65 mM, not more than 60 mM, not more than 55 mM, not more than 50 mM, less than 50 mM, not more than 45 mM, not more than 40 mM, less than 40 mM, not more than 35 mM, not more than 30 mM, not more than 25 mM, not more than 20 mM, not more than 15 mM, or not more than 10 mM. Alternatively, 1-70mM, 1-65mM, 1-60mM, 1-55mM, 1-50mM, 5-50mM, 10-50mM, 15-50mM, 20-50mM, 25-50mM, 1-50mM, 5-50mM, 10-50mM, 15-50mM, 20-50mM, 25-50mM, 30-50mM, 35-50mM, 40-50mM, 45-50 mM, 1~45mM, 5~45mM, 10~45mM, 15~45mM, 20~45mM, 25~45mM, 1~45mM, 5~45mM, 10~45mM, 15~45m M, 20~45mM, 25~45mM, 30~45mM, 35~45mM, 40~45mM, 1~40mM, 5~40mM, 10~40mM, 15~40mM, 20~40 mM, 25-40mM, 1-40mM, 5-40mM, 10-40mM, 15-40mM, 20-40mM, 25-40mM, 30-40mM, 35-40mM, 1-40mM, 1mM or more but less than 40mM, 5-40mM, 10-40mM, 15-40mM, 20-40mM, 25-40mM, 1-35mM, 5-35mM, 10-35mM, 1 The threonine concentration may be 5 to 35 mM, 20 to 35 mM, 25 to 35 mM, 30 to 35 mM, 1 to 30 mM, 5 to 30 mM, 10 to 30 mM, 15 to 30 mM, 20 to 30 mM, 25 to 30 mM, 1 to 25 mM, 5 to 25 mM, 10 to 25 mM, 15 to 25 mM, 20 to 25 mM, 1 to 20 mM, 5 to 20 mM, 10 to 20 mM, or 15 to 20 mM. Threonine may be in the L-form, D-form, or racemic form (DL-form), but is preferably the L-form.

[0182] In one aspect of the present invention, the fruit juice beverage contains phenylalanine, and the phenylalanine content may be greater than 0 mM and not more than 15 mM, not more than 13 mM, not more than 12 mM, not more than 11 mM, not more than 10 mM, not more than 9 mM, not more than 8 mM, not more than 7 mM, not more than 6 mM, not more than 5 mM, not more than 4 mM, not more than 3 mM, not more than 2 mM, or not more than 1 mM. Alternatively, it may be 1 to 15 mM, 2 to 15 mM, 3 to 15 mM, 4 to 15 mM, 5 to 15 mM, 6 to 15 mM, 7 to 15 mM, 8 to 15 mM, 9 to 15 mM, 10 to 15 mM, 1 to 12 mM, 2 to 12 mM, 3 to 12 mM, 4 to 12 mM, 5 to 12 mM, 6 to 12 mM, 7 to 12 mM, 8 to 12 mM, 9 to 12 mM, 10 to 12 mM, 1 to 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM, or 9 to 10 mM. Phenylalanine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0183] In one embodiment of the present invention, the fruit juice beverage contains tryptophan, and the tryptophan content may be greater than 0 mM and not more than 5 mM, not more than 4 mM, not more than 3 mM, not more than 2 mM, or not more than 1 mM. Alternatively, it may be 1 to 5 mM, 2 to 5 mM, 3 to 5 mM, or 4 to 5 mM. Tryptophan may be in the L-form, D-form, or racemic form (DL-form), but is preferably the L-form.

[0184] In one embodiment of the present invention, the fruit juice beverage contains methionine, and the methionine content may be greater than 0 mM and not more than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. Alternatively, the methionine content may be 1 to 10 mM, 2 to 10 mM, 3 to 10 mM, 4 to 10 mM, 5 to 10 mM, 6 to 10 mM, 7 to 10 mM, 8 to 10 mM, or 9 to 10 mM. Methionine may be in the L-form, D-form, or racemic form (DL-form), with the L-form being preferred.

[0185] In one embodiment of the present invention, the fruit juice beverage contains proline, and the proline content may be greater than 0 mM and not more than 120 mM, not more than 100 mM, not more than 80 mM, not more than 50 mM, less than 50 mM, not more than 45 mM, not more than 40 mM, less than 40 mM, not more than 35 mM, not more than 30 mM, not more than 25 mM, not more than 20 mM, not more than 15 mM, or not more than 10 mM. Alternatively, 10-120mM, 10-100mM, 10-80mM, 20-80mM, 30-80mM, 40-80mM, 50-80mM, 60-80mM, 70-80mM, 10-70mM, 20-70mM, 30-70mM, 40-70mM, 50-70mM, 60-70mM, 10-60mM, 20-60mM, 30 The proline concentration may be 1 mM or more but less than 40 mM, 10 to 40 mM, 20 to 40 mM, 30 to 40 mM, 1 to 30 mM, 5 to 30 mM, 10 to 30 mM, 15 to 30 mM, 20 to 30 mM, or 25 to 30 mM. Proline may be in the L-form, D-form, or racemic form (DL-form), but is preferably the L-form.

[0186] In one aspect of the present invention, the fruit juice drink contains glutamine, and the glutamine content may be greater than 0 mM and not more than 20 mM, not more than 19 mM, not more than 18 mM, not more than 17 mM, not more than 16 mM, not more than 15 mM, not more than 14 mM, not more than 13 mM, not more than 12 mM, not more than 11 mM, not more than 10 mM, less than 10 mM, not more than 9 mM, not more than 8 mM, not more than 7 mM, not more than 6 mM, not more than 5 mM, less than 5 mM, not more than 4 mM, not more than 3 mM, not more than 2 mM, or not more than 1 mM. Alternatively, 1-20mM, 1-18mM, 1-15mM, 2-15mM, 3-15mM, 4-15mM, 5-15mM, 6-15mM, 7-15mM, 8-15mM, 9-15mM, 10-15mM, 1-12mM, 2-12mM, 3-12mM, 4-12mM, 5-12mM, 6-12mM, 7-12mM, 8-12mM, 9-12mM, 10-12mM, 1-10mM, 2-10mM, 3-10mM, 4-10mM, 5-10mM, 6-10mM, The glutamine concentration may be 7 to 10 mM, 8 to 10 mM, 9 to 10 mM, 1 to 8 mM, 2 to 8 mM, 3 to 8 mM, 4 to 8 mM, 5 to 8 mM, 6 to 8 mM, 7 to 8 mM, 1 to 7 mM, 2 to 7 mM, 3 to 7 mM, 4 to 7 mM, 5 to 7 mM, 6 to 7 mM, 1 to 6 mM, 2 to 6 mM, 3 to 6 mM, 4 to 6 mM, 5 to 6 mM, 1 to 5 mM, 1 mM or more but less than 5 mM, 2 to 5 mM, 3 to 5 mM, 4 to 5 mM, 1 to 4 mM, 2 to 4 mM, 3 to 4 mM, 1 to 3 mM, or 2 to 3 mM. Glutamine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0187] In one embodiment of the present invention, the fruit juice beverage contains asparagine, and the asparagine content may be greater than 0 mM and less than 20 mM, less than 20 mM, 19 mM or less, 18 mM or less, 17 mM or less, 16 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, less than 10 mM, 9 mM or less, 8 mM or less, 7 mM or less, 6 mM or less, 5 mM or less, 4 mM or less, 5 mM or less, 2 mM or less, or 1 mM or less. Alternatively, 1-20mM, 1-18mM, 1-15mM, 2-15mM, 3-15mM, 4-15mM, 5-15mM, 6-15mM, 7-15mM, 8-15mM, 9-15mM, 10-15mM, 1-12mM, 2-12mM, 3-12mM, 4-12mM, 5-12mM, 6-12mM, 7-12mM, 8-12mM, 9-12mM, 10-12mM, 1-10mM, 1mM or more but less than 10mM, 2-10mM, 3-10mM, 4-10mM, 5-10mM, 6-10mM, 7-10mM, 8-10mM, 9-10mM, 0.1-3.0mM, 0. It may be 1 to 2.5 mM, 0.1 to 2.0 mM, 0.1 to 1.5 mM, 0.1 to 1.0 mM, 0.1 to 0.5 mM, 0.5 to 3.0 mM, 0.5 to 2.5 mM, 0.5 to 2.0 mM, 0.5 to 1.5 mM, or 0.5 to 1.0 mM. Asparagine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0188] In one embodiment of the present invention, the fruit juice beverage contains arginine, and the arginine content may be greater than 0 mM and not more than 4.0 mM, not more than 3.5 mM, not more than 3.0 mM, not more than 2.5 mM, less than 2.5 mM, not more than 2.0 mM, not more than 1.5 mM, not more than 1.0 mM, less than 1.0 mM, or not more than 0.5 mM. Alternatively, it may be 0.1 to 4.0 mM, 0.1 to 3.5 mM, 0.1 to 3.0 mM, 0.1 to 2.5 mM, 0.1 to 2.0 mM, 0.1 to 1.5 mM, 0.1 to 1.0 mM, 0.1 mM or more but less than 1.0 mM, 0.1 to 0.5 mM, 0.5 to 4.0 mM, 0.5 to 3.5 mM, 0.5 to 3.0 mM, 0.5 to 2.5 mM, 0.5 to 2.0 mM, 0.5 to 1.5 mM, or 0.5 to 1.0 mM. Arginine may be any of the L-, D-, and racemic forms (DL-forms), but is preferably the L-form.

[0189] In one embodiment of the present invention, the fruit juice beverage contains lysine, and the lysine content may be greater than 0 mM and not more than 3.0 mM, 2.5 mM or less, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less, or 0.5 mM or less. Alternatively, the lysine content may be 0.1 to 3.0 mM, 0.1 to 2.5 mM, 0.1 to 2.0 mM, 0.1 to 1.5 mM, 0.1 to 1.0 mM, 0.1 to 0.5 mM, 0.5 to 3.0 mM, 0.5 to 2.5 mM, 0.5 to 2.0 mM, 0.5 to 1.5 mM, or 0.5 to 1.0 mM. Lysine may be in the L-form, D-form, or racemic form (DL-form), with the L-form being preferred.

[0190] In one embodiment of the present invention, the fruit juice beverage contains lysine hydrochloride, and the content of lysine hydrochloride may be greater than 0 mM and not more than 1.0 mM, not more than 0.9 mM, not more than 0.8 mM, not more than 0.7 mM, not more than 0.6 mM, not more than 0.5 mM, less than 0.5 mM, not more than 0.4 mM, less than 0.4 mM, not more than 0.3 mM, or not more than 0.2 mM. Alternatively, the concentration may be 0.1 to 1.0 mM, 0.1 to 0.9 mM, 0.1 to 0.8 mM, 0.1 to 0.7 mM, 0.1 to 0.6 mM, 0.1 to 0.5 mM, 0.1 to 0.4 mM, 0.1 mM or more but less than 0.4 mM, 0.1 to 0.3 mM, 0.1 to 0.2 mM, 0.2 to 1.0 mM, 0.5 to 0.8 mM, 0.2 to 0.6 mM, 0.2 to 0.4 mM, or 0.3 to 0.5 mM. Lysine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0191] In one embodiment of the present invention, the fruit juice beverage contains histidine, and the histidine content may be greater than 0 mM and not more than 4.0 mM, not more than 3.5 mM, not more than 3.0 mM, not more than 2.5 mM, not more than 2.0 mM, not more than 1.5 mM, not more than 1.0 mM, or not more than 0.5 mM, or may be 0.1 to 4.0 mM, 0.1 to 3.5 mM, 0.1 to 3.0 mM, 0.1 to 2.5 mM, 0.1 to 2.0 mM, 0.1 to 1.5 mM, 0.1 to 1.0 mM, 0.1 to 0.5 mM, 0.5 to 4.0 mM, 0.5 to 3.5 mM, 0.5 to 3.0 mM, 0.5 to 2.5 mM, 0.5 to 2.0 mM, 0.5 to 1.5 mM, or 0.5 to 1.0 mM. Histidine may be in the L-form, D-form or racemic form (DL-form), but is preferably in the L-form.

[0192] In one embodiment of the present invention, the fruit juice beverage contains glutamic acid, and the glutamic acid content may be greater than 0 mM and less than 0.50 mM, less than 0.50 mM, less than 0.40 mM, less than 0.40 mM, less than 0.35 mM, less than 0.30 mM, less than 0.25 mM, less than 0.25 mM, less than 0.20 mM, less than 0.15 mM, less than 0.14 mM, less than 0.13 mM, less than 0.12 mM, less than 0.11 mM, less than 0.10 mM, less than 0.09 mM, less than 0.08 mM, less than 0.07 mM, less than 0.06 mM, less than 0.05 mM, less than 0.04 mM, less than 0.03 mM, less than 0.02 mM, or less than 0.01 mM. Alternatively, 0.01-0.15mM, 0.02-0.15mM, 0.03-0.15mM, 0.04-0.15mM, 0.05-0.15mM, 0.06-0.15mM, 0.07-0.15mM, 0.08-0.15mM, 0.09-0.15mM, 0.10-0.15mM, 0.01-0.12mM, 0. 02~0.12mM, 0.03~0.12mM, 0.04~0.12mM, 0.05~0.12mM, 0.06~0.12mM, 0.07~0.12m M, 0.08~0.12mM, 0.09~0.12mM, 0.10~0.12mM, 0.01~0.10mM, 0.02~0.10mM, 0.03~0. The concentration may be 10 mM, 0.04 to 0.10 mM, 0.05 to 0.10 mM, 0.06 to 0.10 mM, 0.07 to 0.10 mM, 0.08 to 0.10 mM, 0.09 to 0.10 mM, 0.10 to 0.40 mM, 0.10 to 0.35 mM, 0.10 to 0.30 mM, 0.10 to 0.25 mM, 0.10 to 0.20 mM, 0.10 to 0.15 mM, 0.20 to 0.40 mM, 0.20 to 0.35 mM, 0.20 to 0.30 mM, 0.20 to 0.25 mM, or 0.30 to 0.40 mM. Glutamic acid may be in the L-form, D-form or racemic form (DL-form), but is preferably in the L-form.

[0193] In one embodiment of the present invention, the fruit juice beverage contains aspartic acid, and the aspartic acid content may be greater than 0 mM and less than 1.5 mM, less than 1.4 mM, less than 1.3 mM, less than 1.2 mM, less than 1.1 mM, less than 1.0 mM, less than 0.9 mM, less than 0.8 mM, less than 0.7 mM, less than 0.6 mM, less than 0.5 mM, less than 0.4 mM, less than 0.3 mM, less than 0.2 mM, or less than 0.1 mM. Alternatively, 0.1-1.5mM, 0.2-1.5mM, 0.3-1.5mM, 0.4-1.5mM, 0.5-1.5mM, 0.6-1.5mM, 0.7-1.5mM, 0.8-1.5mM, 0.9-1.5mM, 1.0-1.5mM, 0.1-1.2mM, 0.2-1.2mM, 0.3-1.2mM, 0.4-1.2mM, 0.5-1.2mM, 0.6-1.2mM, 0. The aspartic acid concentration may be 7 to 1.2 mM, 0.8 to 1.2 mM, 0.9 to 1.2 mM, 1.0 to 1.2 mM, 0.1 to 1.0 mM, 0.2 to 1.0 mM, 0.3 to 1.0 mM, 0.4 to 1.0 mM, 0.5 to 1.0 mM, 0.6 to 1.0 mM, 0.7 to 1.0 mM, 0.8 to 1.0 mM, or 0.9 to 1.0 mM. The aspartic acid may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0194] The fruit juice beverage in one embodiment of the present invention does not contain sodium aspartate as an amino acid salt.

[0195] The amino acid content can be measured by an automated amino acid analysis method or high performance liquid chromatography. If the amount of amino acids contained in the beverage is known, a value calculated from the amount may be used.

[0196] When fruit juice contains amino acids derived from fruit, these amino acids are also included in the amino acids in the fruit juice beverage of the present invention. Therefore, the amount of amino acids contained in the fruit juice beverage of the present invention is the total amount of amino acids derived from fruit juice and those added externally. In one aspect of the present invention, when multiple types of amino acids are contained in a fruit juice beverage, it is sufficient that the content of at least one type of amino acid is below its taste perception threshold, and the content of some amino acids may exceed its taste perception threshold. In another aspect of the present invention, when multiple types of amino acids are contained in a fruit juice beverage, it is sufficient that the content of each amino acid is below its taste perception threshold. In yet another embodiment of the fruit juice beverage of the present invention, the fruit juice beverage may contain one or more amino acids selected from less than 20 mM DL-alanine, less than 40 mM L-serine, less than 50 mM glycine, less than 1 mM L-arginine, less than 0.25 mM L-glutamic acid, less than 40 mM L-valine, less than 5 mM L-glutamine, less than 20 mM L-leucine, less than 40 mM L-threonine, less than 40 mM L-proline, less than 10 mM L-asparagine, and less than 0.4 mM L-lysine hydrochloride. In yet another embodiment of the fruit juice beverage of the present invention, it may contain one or more amino acids selected from 1 mM to less than 20 mM DL-alanine, 1 mM to less than 40 mM L-serine, 1 mM to less than 50 mM glycine, 0.1 mM to less than 1.0 mM L-arginine, 0.10 mM to less than 0.25 mM L-glutamic acid, 1 mM to less than 40 mM L-valine, 1 mM to less than 5 mM L-glutamine, 1 mM to less than 20 mM L-leucine, 1 mM to less than 40 mM L-threonine, 1 mM to less than 40 mM L-proline, 1 mM to less than 10 mM L-asparagine, and 0.1 mM to less than 0.4 mM L-lysine hydrochloride.

[0197] [sodium] The fruit juice beverage of the present invention contains (c) less than 50 mg / 100 ml of sodium, which means that the content of sodium atoms is less than 50 mg / 100 ml. Depending on the embodiment, the sodium content may be 0.1 mg / 100 ml or more but less than 50 mg / 100 ml, 0.1 to 45 mg / 100 ml, 0.1 to 40 mg / 100 ml, 0.1 to 35 mg / 100 ml, 0.1 to 30 mg / 100 ml, 0.1 to 25 mg / 100 ml, 0.1 to 20 mg / 100 ml, 0.1 to 19 mg / 100 ml, or 0. 1-18mg / 100ml, 0.1-17mg / 100ml, 0.1-16mg / 100ml, 0.1-15mg / 100ml, 0.1-14mg / 100ml, 0.1-13mg / 100ml, 0.1-12mg / 100ml, 0.1-11mg / 100ml, 0.1-10mg / 100ml, 1mg / 100ml or more but less than 50mg / 100ml, 1-45mg / 100ml, 1-40mg / 100ml, 1-35mg / 1 00ml, 1-30mg / 100ml, 1-25mg / 100ml, 1-20mg / 100ml, 1-19mg / 100ml, 1-18mg / 100ml, 1-17mg / 100ml, 1-16mg / 100ml, 1-15mg / 100ml, 1-14mg / 100ml, 1-13mg / 100ml, 1-12mg / 100ml, 1-11mg / 100ml, 1-10mg / 100ml, 50mg / 100ml or more Less than 00ml, 5-45mg / 100ml, 5-40mg / 100ml, 5-35mg / 100ml, 5-30mg / 100ml, 5-25mg / 100ml, 5-20mg / 100ml, 5-19mg / 100ml, 5-18mg / 100ml, 5-17mg / 100ml, 5-16mg / 100ml, 5-15mg / 100ml, 5-14mg / 100ml, 5-13mg / 100ml, 5-12mg / 100ml, 5- 11mg / 100ml, 5-10mg / 100ml, 7mg / 100ml or more but less than 50mg / 100ml, 7-45mg / 100ml, 7-40mg / 100ml, 7-35mg / 100ml, 7-30mg / 100ml, 7-25mg / 100ml, 7-20mg / 100ml, 7-19mg / 100ml, 7-18mg / 100ml, 7-17mg / 100ml, 7-16mg / 100ml, 7-15mg / 100ml,10mg / 100ml or more but less than 50mg / 100ml, 10-45mg / 100ml, 10-40mg / 100ml, 10-35mg / 100ml, 10-30mg / 100ml, 10-25mg / 100ml, 10-20mg / 100ml, 10-19mg / 100ml, 10-18mg / 100ml, 10-17mg / 100ml, 10-16mg / 100ml, 10-15mg / 100ml, 15mg / 100ml or more but less than 50mg / 100ml, 15-45mg / 100ml, 15-40mg / 100ml, 15-35mg The content may be 100mg / 100ml, 15-30mg / 100ml, 15-25mg / 100ml, 15-20mg / 100ml, 20mg / 100ml or more but less than 50mg / 100ml, 20-45mg / 100ml, 20-40mg / 100ml, 20-35mg / 100ml, 20-30mg / 100ml, 20-25mg / 100ml, 25mg / 100ml or more but less than 50mg / 100ml, 25-45mg / 100ml, 25-40mg / 100ml, 25-35mg / 100ml or 25-30mg / 100ml.

[0198] The sodium content may be 0.1 to 22 mg / 100 ml, 0.1 to 21 mg / 100 ml, 1 to 22 mg / 100 ml, 1 to 21 mg / 100 ml, 4 to 40 mg / 100 ml, 4 to 35 mg / 100 ml, 4 to 34 mg / 100 ml, 4 to 33 mg / 100 ml, 4 to 32 mg / 100 ml, 4 to 31 mg / 100 ml, 4 to 30 mg / 100 ml, 4 to 29 mg / 100 ml, 4 to 26 mg / 100 ml, 4 to 25 mg / 100 ml, 4 to 22 mg / 100 ml, 4 to 21 mg / 100 ml, or 4 to 20 mg / 100 ml, depending on the embodiment. , 4~19mg / 100ml, 4~18mg / 100ml, 4~17mg / 100ml, 4~16mg / 100ml, 4~15mg / 100ml, 4~14mg / 100ml, 4~13mg / 100ml, 4~12mg / 100ml, 4~11mg / 100ml, 4~10mg / 100ml, 5~34mg / 100ml, 5~33mg / 100ml, 5~32mg / 100ml, 5~31mg / 100ml, 5~29mg / 100ml, 5~22mg / 100ml, 5~21mg / 100ml, 10~34mg / 100ml, 10~33mg / 100m l, 10~32mg / 100ml, 10~31mg / 100ml, 10~29mg / 100ml, 10~22mg / 100ml, 10~21mg / 100ml, 11.5~34mg / 100ml, 11.5~33mg / 100ml, 11.5~32mg / 100ml, 11. 5~31mg / 100ml, 11.5~30mg / 100ml, 11.5~29mg / 100ml, 11.5~22mg / 100ml, 11.5~21mg / 100ml, 11.5~20mg / 100ml, 11.5~19mg / 100ml, 11.5~18mg / 100ml , 11.5~17mg / 100ml, 11.5~16mg / 100ml, 11.5~15mg / 100ml, 11.5~14mg / 100ml, 11.5~13mg / 100ml, 11.5~12mg / 100ml, 5.75~34.5mg / 100ml, 5.75~28.7 5mg / 100ml, 5.75~23mg / 100ml, 5.75~17.25mg / 100ml, 5.75~11.5mg / 100ml, 11.5~34.5mg / 100ml, 11.5~28.75mg / 100ml, 11.5~23mg / 100ml, 11.5~17.It may be available in the following concentrations: 25mg / 100ml, 17.25-34.5mg / 100ml, 17.25-28.75mg / 100ml, 17.25-23mg / 100ml, 23-34.5mg / 100ml, 23-28.75mg / 100ml or 28.75-34.5mg / 100ml.

[0199] In addition, the amount of sodium added to fruit juice drinks is 0.1 to 50 mg / 100 ml, 0.1 to 45 mg / 100 ml, 0.1 to 40 mg / 100 ml, 0.1 to 35 mg / 100 ml, 0.1 to 30 mg / 100 ml, 0.1 to 25 mg / 100 ml, 0.1 to 20 mg / 100 ml, 0.1 to 19 mg / 100 ml, 0.1 to 18 mg / 100 ml, 0.1 to 17 mg / 100 ml, 0.1 to 16 mg / 100 ml, 0.1 to 15 mg / 100 ml, 0.1 to 14 mg / 100 ml, 0.1 to 13 mg / 100 ml, 0.1 to 12 mg / 100 ml ml, 0.1~11mg / 100ml, 0.1~10mg / 100ml, 1~50mg / 100ml, 1~45mg / 100ml, 1~40mg / 100ml, 1~35mg / 100ml, 1~30mg / 100ml, 1~25mg / 100ml, 1~20mg / 100ml, 1~19mg / 100ml, 1~18mg / 100ml, 1~17mg / 100ml, 1~16mg / 100ml, 1~15mg / 100ml, 1~14mg / 100ml, 1~13mg / 100ml, 1~12mg / 100ml, 1~11mg / 100ml, 1~10mg / 100ml, 5~50mg / 100ml, 5~45mg / 100ml, 5~40mg / 100ml, 5~35mg / 100ml, 5~30mg / 100ml, 5~25mg / 100ml, 5~20mg / 100ml, 5~19mg / 100ml, 5~18mg / 100ml, 5~17mg / 100ml, 5~16mg / 100ml, 5~15mg / 100ml, 5~14mg / 100ml, 5~13mg / 100ml, 5~12mg / 100ml, 5~11mg / 100ml, 5~10mg / 100ml, 7~50mg / 100ml, 7~45mg / 100ml, 7~40mg / 100ml, 7~35mg / 100ml, 7~30mg / 100ml, 7~25mg / 100ml, 7~20mg / 100ml, 7~19mg / 100ml, 7~18mg / 100ml, 7~17mg / 100ml, 7~16mg / 100ml, 7 ~15mg / 100ml, 10~50mg / 100ml, 10~45mg / 100ml, 10~40mg / 100ml, 10~35mg / 100ml, 10~30mg / 100ml, 10~25mg / 100ml, 10~20mg / 100ml, 10~19mg / 100ml,10~18mg / 100ml, 10~17mg / 100ml, 10~16mg / 100ml, 10~15mg / 100ml, 15~50mg / 100ml, 15~45mg / 10 0ml, 15~40mg / 100ml, 15~35mg / 100ml, 15~30mg / 100ml, 15~25mg / 100ml, 15~20mg / 100ml, 20~50m The amount of addition may be 20 to 45 mg / 100 ml, 20 to 40 mg / 100 ml, 20 to 35 mg / 100 ml, 20 to 30 mg / 100 ml, 20 to 25 mg / 100 ml, 25 to 50 mg / 100 ml, 25 to 45 mg / 100 ml, 25 to 40 mg / 100 ml, 25 to 35 mg / 100 ml, or 25 to 30 mg / 100 ml.

[0200] The form of sodium is not particularly limited as long as it is contained in the fruit juice beverage of the present invention in an ingestible state, but it may be in at least one form selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof. Furthermore, when the fruit juice contains sodium, the sodium derived from the fruit juice is also included in the sodium contained in the fruit juice beverage of the present invention. In one embodiment of the present invention, component (c) is substantially free of sodium derived from sodium components used as preservatives (e.g., sodium benzoate, sodium sulfite, sodium hyposulfite, sodium dehydroacetate, sodium metabisulfite, sodium propionate, etc.).

[0201] In this specification, the sodium content of a beverage can be measured by atomic absorption spectrometry. If the amount of a sodium-containing compound contained in the beverage is known, a value calculated from that amount may be used.

[0202] In one embodiment of the present invention, the amount of sodium contained in the fruit juice beverage may be determined by the amount of a sodium source. The term "sodium source" refers to a compound that can generate sodium ions when the fruit juice beverage is placed in the mouth. The amount of the sodium source may be less than 20 mM. In other embodiments of the invention, the amount of sodium source is about 19 mM or less, about 18 mM or less, about 17 mM or less, about 16 mM or less, about 15 mM or less, about 14 mM or less, about 13 mM or less, about 12 mM or less, about 11 mM or less, about 10 mM or less, about 9.0 mM or less, about 8.5 mM or less, about 8.0 mM or less, about 8.5 mM or less, about 7.0 mM or less, about 7.5 mM or less, about 6.0 mM or less, about 5.5 mM or less, about 5.0 mM or less, about 4.5 mM or less, about 4.0 mM or less, about 3.5 mM or less, about 2.0 mM or less, about 1.5 mM or less, about 1.0 mM or less, or about 0.5 mM or less. In other embodiments, the amount of the sodium source is about 0.1 to about 19 mM, about 0.5 to about 19 mM, about 1.0 to about 19 mM, about 1.5 to about 19 mM, about 2.0 to about 19 mM, about 2.5 to about 19 mM, about 3.0 to about 19 mM, about 3.5 to about 19 mM, about 4.0 to about 19 mM, about 4.5 to about 19 mM, about 5.0 to about 19 mM, about 5.5 to about 19 mM, about 6.0 to about 19 mM, about 6.5 to about 19 mM, about 7.0 to about 19 mM, about 7.5 to about 19 mM, or about 8.0 to about 19 mM. , about 8.5 to about 19mM, about 9.0 to about 19mM, about 9.5 to about 19mM, about 0.1 to about 15mM, about 0.5 to about 15mM, about 1.0 to about 15mM, about 1 .5 to about 15mM, about 2.0 to about 15mM, about 2.5 to about 15mM, about 3.0 to about 15mM, about 3.5 to about 15mM, about 4.0 to about 15mM, about 4.5 to about 15mM, about 5.0 to about 15mM, about 5.5 to about 15mM, about 6.0 to about 15mM, about 6.5 to about 15mM, about 7.0 to about 15mM, about 7.5 to about 15m M, about 8.0 to about 15mM, about 8.5 to about 15mM, about 9.0 to about 15mM, about 9.5 to about 15mM, about 0.1 to about 9.9mM, about 0.5 to about 9.9mM, About 1.0 to about 9.9 mM, about 1.5 to about 9.9 mM, about 2.0 to about 9.9 mM, about 2.5 to about 9.9 mM, about 3.0 to about 9.9 mM, about 3.5 to about 9.9 mM, about 4.0 to about 9.9 mM, about 4.5 to about 9.9 mM, about 5.0 to about 9.9 mM, about 5.5 to about 9.9 mM, about 6.0 to about 9.9 mM, about 6.5 to about 9.9 mM.9 mM, about 7.0 to about 9.9 mM, about 7.5 to about 9.9 mM, about 8.0 to about 9.9 mM, about 8.5 to about 9.9 mM, about 9.0 to about 9.9 mM, about 9.5 to about 9.9 mM, about 0.1 to about 9.5 mM, about 0.1 to about 9.0 mM, about 0.1 to about 8.5 mM, about 0.1 to about 8.0 mM, About 0.1 to about 7.5 mM, about 0.1 to about 7.0 mM, about 0.1 to about 6.5 mM, about 0.1 to about 6.0 mM, about 0.1 to about 5.5 mM, about 0.1 to about 5.0 mM, about 0.1 to about 4.5 mM, about 0.1 to about 4.0 mM, about 0.1 to about 3.5 mM, about 0.1 to about 3 ... About 2.5 mM, about 0.1 to about 2.0 mM, about 0.1 to about 1.5 mM, about 0.1 to about 1.0 mM, about 0.1 to about 0.5 mM, about 0.5 to about 9.5 mM, about 0.5 to about 9.5 mM, about 0.5 to about 9.0 mM, about 0.5 to about 8.5 mM, about 0.5 to about 8.0 mM, about 0.5 to about 7.5 mM, about 0.5 to about 7.0 mM, about 0.5 to about 6.5 mM, about 0.5 to about 6.0 mM, about 0.5 to about 5.5 mM, about 0.5 to about 5.0 mM, about 0.5 to about 4.5 mM, about 0.5 to about 4.0 mM, about 0.5 to about 3.5 mM, about 0.5 to about 3.0 mM, about 0.5 to about 2.5 mM, about 0 0.5 to about 2.0 mM, about 0.5 to about 1.5 mM, about 0.5 to about 1.0 mM, about 1.0 to about 9.5 mM, about 1.0 to about 9.0 mM, about 1.0 to about 8.5 mM, about 1.0 to about 8.0 mM, about 1.0 to about 7.5 mM, about 1.0 to about 7.0 mM, about 1.0 to about 6.5 mM, about 1.0 to about 6.0 mM, about 1.0 to about 5.5 mM, about 1.0 to about 5.0 mM, about 1.0 to about 4.5 mM, about 1.0 to about 4.0 mM, about 1.0 to about 3.5 mM, about 1.0 to about 3.0 mM, about 1.0 to about 2.5 mM, about 1.0 to about 2.0 mM, about 1.0 to about 1.5 mM, about 1.5 to about 9.5 mM , about 1.5 to about 9.0 mM, about 1.5 to about 8.5 mM, about 1.5 to about 8.0 mM, about 1.5 to about 7.5 mM, about 1.5 to about 7.0 mM, about 1.5 to about 6.5 mM, about 1.5 to about 6.0 mM, about 1.5 to about 5.5 mM, about 1.5 to about 5.0 mM, about 1.5 to about 4.5 mM, about 1. 5 to about 4.0 mM, about 1.5 to about 3.5 mM, about 1.5 to about 3.0 mM, about 1.5 to about 2.5 mM, about 1.5 to about 2.0 mM, about 2.0 to about 9.5 mM, about 2.0 to about 9.0 mM, about 2.0 to about 8.5 mM, about 2.0 to about 8.0 mM, about 2.0 to about 7.5 mM, about 2.0 to about 7.0 mM, about 2.0 to about 6.5 mM, about 2.0 to about 6.0 mM, about 2.0 to about 5.5 mM, about 2.0 to about 5.0 mM, about 2.0 to about 4.5 mM, about 2.0 to about 4.0 mM, about 2.0 to about 3.5 mM, about 2.0 to about 3.0 mM, about 2.0 to about 2.5 mM, about 2.5 to about 9.5 mM, About 2.5 to about 9.0 mM, about 2.5 to about 8.5 mM, about 2.5 to about 8.0 mM, about 2.5 to about 7.5 mM, about 2.5 to about 7.0 mM, about 2.5 to about 6.5 mM, about 2.5 to about 6.0 mM, about 2.5 to about 5.5 mM, about 2.5 to about 5.0 mM, about 2.5 to about 4.5 mM, about 2.5 to about About 4.0 mM, about 2.5 to about 3.5 mM, about 2.5 to about 3.0 mM, about 3.0 to about 9.5 mM, about 3.0 to about 9.0 mM, about 3.0 to about 8.5 mM, about 3.0 to about 8.0 mM, about 3.0 to about 7.5 mM, about 3.0 to about 7.0 mM, about 3.0 to about 6.5 mM, about 3.0 to about 6.0 mM, about 3.0 to about 5.5 mM, about 3.0 to about 5.0 mM, about 3.0 to about 4.5 mM, about 3.0 to about 4.0 mM, about 3.0 to about 3.5 mM, about 3.5 to about 9.5 mM, about 3.5 to about 9.0 mM, about 3.5 to about 8.5 mM, about 3.5 to about 8.0 mM, about 3.5 to about 7.5 mM, about 3 0.5 to about 7.0 mM, about 3.5 to about 6.5 mM, about 3.5 to about 6.0 mM, about 3.5 to about 5.5 mM, about 3.5 to about 5.0 mM, about 3.5 to about 4.5 mM, about 3.5 to about 4.0 mM, about 4.0 to about 9.5 mM, about 4.0 to about 9.0 mM, about 4.0 to about 8.5 mM, about 4.0 to about 8.0 mM, about 4.0 to about 7.5 mM, about 4.0 to about 7.0 mM, about 4.0 to about 6.5 mM, about 4.0 to about 6.0 mM, about 4.0 to about 5.5 mM, about 4.0 to about 5.0 mM, about 4.0 to about 4.5 mM, about 4.5 to about 9.5 mM, about 4.5 to about 9.0 mM, about 4.5 to about 8.5 mM , about 4.5 to about 8.0 mM, about 4.5 to about 7.5 mM, about 4.5 to about 7.0 mM, about 4.5 to about 6.5 mM, about 4.5 to about 6.0 mM, about 4.5 to about 5.5 mM, about 4.5 to about 5.0 mM, about 5.0 to about 9.5 mM, about 5.0 to about 9.0 mM, about 5.0 to about 8.5 mM, about 5. 0 to about 8.0 mM, about 5.0 to about 7.5 mM, about 5.0 to about 7.0 mM, about 5.0 to about 6.5 mM, about 5.0 to about 6.0 mM, about 5.0 to about 5.5 mM, about 5.5 to about 9.5 mM, about 5.5 to about 9.0 mM, about 5.5 to about 8.5 mM, about 5.5 to about 8.0 mM, about 5.5 to about 7.5 mM, about 5.5 to about 7.0 mM, about 5.5 to about 6.5 mM, about 5.5 to about 6.0 mM, about 6.0 to about 9.5 mM, about 6.0 to about 9.0 mM, about 6.0 to about 8.5 mM, about 6.0 to about 8.0 mM, about 6.0 to about 7.5 mM, about 6.0 to about 7.0 mM, about 6.0 to about 6.5 mM, about 6.5 to about 9.5 mM The concentration may be in the range of about 6.5 to about 9.0 mM, about 6.5 to about 8.5 mM, about 6.5 to about 8.0 mM, about 6.5 to about 7.5 mM, about 6.5 to about 7.0 mM, about 7.0 to about 9.5 mM, about 7.0 to about 9.0 mM, about 7.0 to about 8.5 mM, about 7.0 to about 8.0 mM, or about 7.0 to about 7.5 mM.

[0203] [Optional ingredients] (sweetener) The fruit juice beverage of the present invention may contain sweeteners other than the high-intensity sweetener of component (a). As used herein, "sweetener" refers to any substance or group of substances that induce a sweet taste response. Sweeteners can be divided into carbohydrate-based sweeteners and non-carbohydrate-based sweeteners based on their structural characteristics, and into low-intensity sweeteners and high-intensity sweeteners based on their sweetness. Sweet substances can also be divided into caloric sweeteners and non-caloric sweeteners based on their energy (calories). Furthermore, they can be divided into natural sweeteners and artificial sweeteners based on their method of acquisition. Note that if fruit juice contains a sweetener derived from fruit (such as fructose), that sweetener is also included in the sweeteners described herein.

[0204] Examples of carbohydrate sweeteners include, but are not limited to, starch sugars such as sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, and fructose; sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, xylitol, and palatinit; sucrose, palatinose, fructooligosaccharides, and coupling sugars. (R) Examples of sugar-based sweeteners include galactooligosaccharides, lactoferrin oligosaccharides, raffinose, soybean oligosaccharides, honey, etc. Furthermore, sugar-based sweeteners include rare sugars.

[0205] Rare sugars refer to monosaccharides and their derivatives that are scarce in nature. For example, rare sugars include naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose, and L-arabinose, naturally occurring ketoses other than D-fructose, and naturally occurring sugar alcohols other than D-sorbitol. Non-limiting examples of rare sugars include ketoses such as D-tagatose, D-sorbose, D-allulose (D-psicose), L-fructose, L-allulose (L-psicose), L-tagatose, and L-sorbose, aldoses such as altrose and D-allose, and sugar alcohols such as xylitol, erythritol, and D-talitol.

[0206] A caloric sweetener typically refers to a sweet substance with an energy content of 4 kcal / g. The energy content of a sweet substance 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 the result for digestion and absorption rate or excreted heat. Non-limiting examples of caloric sweeteners include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, fructose, etc.

[0207] Non-caloric sweeteners typically refer to those that are difficult to digest in the body, resulting in less energy intake, and refer to sweet substances with an energy content of less than 2 kcal / g, preferably less than 1 kcal / g, and more preferably less than 0.5 kcal / g. Non-limiting examples of non-caloric sweeteners include non-caloric hexoses such as allulose (psicose) and allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetroses such as erythrose and threose, and non-caloric sugar alcohols such as erythritol and allitol.

[0208] Sweet tastants can also be classified by energy (calorie) level, for example, sweet tastants can be classified into those with an energy content of 4 kcal / g or more and those with an energy content of less than 4 kcal / g. Sweet tastants having less than 4 kcal / g of energy can be further classified into sweet tastants having less than 3 kcal / g of energy, sweet tastants having less than 2.5 kcal / g of energy, sweet tastants having less than 2 kcal / g of energy, sweet tastants having less than 1.5 kcal / g of energy, sweet tastants having less than 1 kcal / g of energy, sweet tastants having less than 0.5 kcal / g of energy, sweet tastants having 1 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 2 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 3 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 2 kcal / g or more and less than 3 kcal / g of energy, sweet tastants having 1 kcal / g or more and less than 2 kcal / g of energy, sweet tastants having 0 kcal / g or more and less than 2 kcal / g of energy, or sweet tastants having 0 kcal / g or more and less than 1 kcal / g of energy, etc. Sweet substances with an energy content of 4 kcal / g or more include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, and fructose. Sweet substances with an energy content of 2 kcal / g or more and less than 4 kcal / g include sorbitol, xylitol, D-xylose, D-ribose, D-tagatose, and arabinose. Sweet substances with an energy content of 0 kcal / g or more and less than 2 kcal / g include D-allulose, erythritol, allose, erythrose, threose, and allitol.

[0209] A low-intensity sweetener refers to a compound that has a sweetness similar to that of sucrose (for example, less than 5 times, about 0.1 to 2 times, or about 0.5 to 1.5 times that of sucrose). Non-limiting examples of low-intensity sweeteners include sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, lactulose, fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and coupling sugars. (R)Examples of low-sweetness sweeteners include saccharides such as palatinose, sugar alcohols such as maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, and reduced starch saccharides. Further, as long as the sweetness intensity of the low-sweetness sweetener is within the above range, it includes rare sugars, caloric sweeteners, non-caloric sweeteners, carbohydrate-based sweeteners, non-carbohydrate-based sweeteners, natural sweeteners, and artificial sweeteners.

[0210] The fruit juice beverage in one aspect of the present invention contains a low-sweetness sweetener. In another aspect of the present invention, the following fruit juice beverage (hereinafter also referred to as the fruit juice beverage of Aspect A) is provided. (a) A high-sweetness sweetener in an amount equivalent to a sweetness intensity X1 (b) An amino acid or its derivative or its salt below the taste recognition threshold, (c) Sodium less than 50 mg / 100 ml, and (d) A low-sweetness sweetener in an amount equivalent to a sweetness intensity X4 (in this specification, may be abbreviated as "component (d)"). containing a fruit juice beverage that exhibits a sweetness of sweetness intensity X5 by the components (a) to (d), and 0.1 < X1 + X4 < X5. The fruit juice beverage in one aspect of the present invention does not contain components other than (a) a high-sweetness sweetener in an amount equivalent to a sweetness intensity X1 and (d) a low-sweetness sweetener in an amount equivalent to a sweetness intensity X4 as sweeteners. Note that the fruit-derived sweeteners (such as fructose) contained in the fruit juice beverage are included in the sweetener of (d).

[0211] In one aspect of the present invention, the low-sweetness sweetener includes a sweetener selected from hexoses, pentoses, tetroses, polysaccharides whose terminal sugar is an aldose or a ketose, sugar alcohols, and combinations thereof. In another aspect of the present invention, the low-sweetness sweetener includes a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In still another aspect of the present invention, the low-sweetness sweetener includes a sweetener selected from glucose, sucrose, fructose, and combinations thereof.

[0212] X4 in "Sweetness Intensity X4" stands for 0-0.5, 0-1.0, 0-1.5, 0-2.0, 0-2.5, 0-3.0, 0-3.5, 0-4.0, 0-4.5, 0-5.0, 0-5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, and 0-10 .0, 0.05~0.5, 0.05~1.0, 0.05~1.5, 0.05~2.0, 0.05~2.5, 0.05~3.0, 0.05~3.5, 0.05~4.0, 0.05~4.5, 0.05~5.0, 0.05~5.5, 0.05~6.0, 0.05~6.5, 0.05~7.0, 0.05~7.5, 0.05~8.0, 0.05~8.25, 0 0.05~8.5, 0.05~8.75, 0.05~9.0, 0.05~9.25, 0.05~9.5, 0.05~9.75, 0.05~10.0, 0.1~0.5, 0.1~1.0, 0.1~1.5, 0.1~2.0, 0.1~2.5, 0.1~3.0, 0.1~3.5, 0.1~4.0, 0.1~4.5, 0.1~5.0, 0.1~5.5, 0.1~ 6.0, 0.1-6.5, 0.1-7.0, 0.1-7.5, 0.1-8.0, 0.1-8.25, 0.1-8.5, 0.1-8.75, 0.1-9.0, 0.1-9.25, 0.1-9.5, 0.1-9.75, 0.1-10.0, 0.5-0.5, 0.5-1.0, 0.5-1.5, 0.5-2.0, 0.5-2.5, 0.5-3.0, 0.5-3.5, 0.5-4.0, 0.5-4.5, 0.5-5.0, 0.5-5.5, 0.5-6.0, 0.5-6.5, 0.5-7.0, 0.5-7. 5, 0.5~8.0, 0.5~8.25, 0.5~8.5, 0.5~8.75, 0.5~9.0, 0.5~9.25, 0.5~9.5, 0.5~9.75, 0.5~10.0, 1.0~0.5, 1.0~1.0, 1.0~1.5, 1.0~2.0, 1.0~2.5, 1.0~3.0, 1.0~3.5, 1.0~4.0, 1.0~4.5, 1.0~5.0, 1.0~5.5, 1.0~6.0, 1.0~6.5, 1.0~7.0, 1.0~7.5, 1.0~8.0, 1.0~8.25, 1.0~8.5, 1.0~8.75, 1.0~9.0, 1.0~9.25, 1.0~9.5, 1.0~9.75, 1.0~10.0, 1.5~0.5, 1.5~1.0, 1.5~1.5, 1.5~2.0, 1.5~2.5, 1.5~3.0, 1.5~3.5, 1.5~4.0, 1.5~4.5, 1.5~5.0, 1.5~5.5, 1.5~6.0, 1.5~6.5, 1.5~7.0, 1.5~7.5, 1.5~8.0, 1.5~8.25, 1.5~8.5, 1.5~8.75, 1.5~9.0, 1.5~9.25, 1.5~9.5, 1. 5~9.75, 1.5~10.0, 2.0~0.5, 2.0~1.0, 2.0~1.5, 2.0~2.0, 2.0~2.5, 2.0~3.0, 2.0~3.5, 2.0~4.0, 2.0~4.5, 2.0~5.0, 2.0~5.5, 2.0~6.0, 2.0~6.5, 2.0~7.0, 2.0~7.5, 2.0~8.0, 2.0~8.25, 2. 0~8.5, 2.0~8.75, 2.0~9.0, 2.0~9.25, 2.0~9.5, 2.0~9.75, 2.0~10.0, 2.5~0.5, 2.5~1.0, 2.5~1.5, 2.5~2.0, 2.5~2.5, 2.5~3.0, 2.5~3.5, 2.5~4.0, 2.5~4.5, 2.5~5.0, 2.5~5.5, 2.5~6.0, 2 It can be 0.5-6.5, 2.5-7.0, 2.5-7.5, 2.5-8.0, 2.5-8.25, 2.5-8.5, 2.5-8.75, 2.5-9.0, 2.5-9.25, 2.5-9.5, 2.5-9.75, 2.5-10.0, 0.1-5.9, 3.0-3.5, 3.0-4.0, 3.0-4.5, 3.0-5.0 or 3.0-5.5.

[0213] X4 also supports 0~10.5, 0~11.0, 0~11.5, 0~12.0, 0~12.5, 0~13.0, 0~13.5, 0~14.0, 0~14.5, 0~15.0, 0.05~10.5, 0.05~11.0, 0.05~11.5, 0.05~12.0, 0.05~12.5, 0.05~13.0, 0.05~13.5, 0.05~14.0, 0.05~14.5, 0.05~15.0, 0 0.1~10.5, 0.1~11.0, 0.1~11.5, 0.1~12.0, 0.1~12.5, 0.1~13.0, 0.1~13.5, 0.1~14.0, 0.1~14.5, 0.1~15.0, 0.5~10.5, 0.5~11.0, 0.5~11.5, 0.5~12.0, 0.5~12.5, 0.5~13.0, 0.5~13.5, 0.5~14.0, 0.5~14.5, 0.5~15.0 , 1.0~10.5, 1.0~11.0, 1.0~11.5, 1.0~12.0, 1.0~12.5, 1.0~13.0, 1.0~13.5, 1.0~14.0, 1.0~14.5, 1.0~15.0, 1.5~10.5, 1.5~11.0, 1.5~11.5, 1.5~12.0, 1.5~12.5, 1.5~13.0, 1.5~13.5, 1.5~14.0, 1.5~14.5, 1.5~15 0.0, 2.0-10.5, 2.0-11.0, 2.0-11.5, 2.0-12.0, 2.0-12.5, 2.0-13.0, 2.0-13.5, 2.0-14.0, 2.0-14.5, 2.0-15.0, 2.5-10.5, 2.5-11.0, 2.5-11.5, 2.5-12.0, 2.5-12.5, 2.5-13.0, 2.5-13.5, 2.5-14.0, 2.5-14.5 or 2.5-15.0. The amount of low-intensity sweetener equivalent to sweetness intensity X4 refers to the amount (concentration) that provides a sweetness of sweetness intensity X4 when the low-intensity sweetener is dissolved in water at 20°C with a volume equivalent to that of the fruit juice beverage of the present invention.

[0214] In one embodiment of the present invention, X4 is preferably 0.05 to 6.0, more preferably 0.05 to 5.0, and even more preferably 0.1 to 4.0.

[0215] X5 is not particularly limited as long as it is larger than X1+X4, but may be 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0~15, 6.0~12.5, 6.0~10, 6.5~20, 6.5~15, 6.5~12.5, 6.5~10, 7.0~20, 7.0~15, 7.0~12.5, 7.0~10, 7.5~20, 7.5~15, 7.5~12.5, 7.5~10, 7.5~9, 7.5~8, 8.0~20, 8.0~20, 8.0~15, 8. X5 can also be 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16 ... 0~15.5, 5.0~14, 5.5~18, 5.5~16, 5.5~15.5, 5.5~14, 6.0~18, 6.0~16, 6.0~15.5, 6.0~14, 6.5~18, 6.5~16, 6.5~15.5, 6.5~14, 7.0~18, 7.0~16, 7.0~15.5, 7.0~14, 7.5~18, 7.5~16, 7.5~15.5, 7.5~14, 7.5~9, 7.5~8, 8.0~18 , 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16, or 10.5 to 15.5.

[0216] (Other ingredients) The fruit juice beverage of the present invention may be appropriately formulated with antioxidants (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), acidulants (such as phosphoric acid, citric acid, malic acid), flavorings, etc., as long as the effects of the present invention are not impaired.

[0217] [Exemplary embodiment of fruit juice drink according to embodiment B1 of the present invention] In one aspect of the present invention, (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) Sodium less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml Including, The components (a) to (c) provide a sweetness of sweetness intensity X2, and the sweetness intensity is 0.1 <X1<X2であり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; The present invention provides a fruit juice beverage in which the amino acid, or a derivative thereof, or a salt thereof, is selected from the group consisting of DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In this embodiment, the amount of high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0218] In one aspect of the present invention, (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) Sodium less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml Including, The components (a) to (c) provide a sweetness of sweetness intensity X2, and the sweetness intensity is 0.1 <X1<X2であり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; X1 is 0.5 to 10.0, preferably 1.5 to 9.0, and more preferably 2.0 to 8.0; The present invention provides a fruit juice beverage in which the amino acid, or a derivative thereof, or a salt thereof, is selected from the group consisting of DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine. In this embodiment, the amount of high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0219] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof; (c) sodium less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml; and (d) A low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. Including, The components (a) to (d) provide a sweetness of X5 sweetness intensity, and the sweetness of 0.1 <X1+X4<X5であり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acid, or a derivative or salt thereof, comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof; A fruit juice beverage is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0220] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof; (c) sodium less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml; and (d) A low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. Including, The components (a) to (d) provide a sweetness of X5 sweetness intensity, and the sweetness of 0.1 <X1+X4<X5であり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acid, or a derivative or salt thereof, comprises an amino acid selected from DL-alanine, L-serine, glycine, L-arginine, L-glutamic acid, L-valine, and L-glutamine; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof; The juice percentage is 1-100%, 4-95%, 5-80%, 5-50%, or 5-30%; A fruit juice beverage is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0221] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof; (c) sodium less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml; and (d) A low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. Including, The components (a) to (d) provide a sweetness of X5 sweetness intensity, and the sweetness of 0.1 <X1+X4<X5であり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acids or derivatives or salts thereof comprise amino acids selected from less than 20 mM DL-alanine, less than 40 mM L-serine, less than 50 mM glycine, less than 1 mM L-arginine, less than 0.25 mM L-glutamic acid, less than 40 mM L-valine, less than 5 mM L-glutamine, less than 20 mM L-leucine, less than 40 mM L-threonine, less than 40 mM L-proline, less than 10 mM L-asparagine and less than 0.4 mM L-lysine hydrochloride; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof; A fruit juice beverage is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0222] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof; (c) sodium less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml; and (d) A low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. Including, The components (a) to (d) provide a sweetness of X5 sweetness intensity, and the sweetness of 0.1 <X1+X4<X5であり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acid or derivative or salt thereof comprises an amino acid selected from arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, and tryptophan; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof; The fruit juice is one or more selected from orange, mandarin, lemon, grapefruit, lime, and combinations thereof; The juice percentage is 1-100%, 4-95%, 5-80%, 5-50%, or 5-30%; A fruit juice beverage is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0223] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof; (c) sodium less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml; and (d) A low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. Including, The components (a) to (d) provide a sweetness of X5 sweetness intensity, and the sweetness of 0.1 <X1+X4<X5であり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; X1 is 0.5 to 5.5, preferably 1.0 to 5.5, and more preferably 2.0 to 5.0; the amino acid or derivative or salt thereof comprises an amino acid selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof; The fruit juice is one or more selected from blueberry, black currant, cranberry, strawberry, raspberry, and combinations thereof; The juice percentage is 1-100%, 4-95%, 5-80%, 5-50%, or 5-30%; A fruit juice beverage is provided in which X4 is 0.05 to 6.0, preferably 0.05 to 5.0, and more preferably 0.1 to 4.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0224] In one aspect of the present invention, (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) one or more amino acids selected from alanine, serine, and glycine; (c) 1 to 25 mg / 100 ml sodium and (d) A low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. Including, The components (a) to (d) provide a sweetness of X5 sweetness intensity, and the sweetness of 0.1 <X1+X4<X5であり、 Provided is a fruit juice beverage having an energy content of 50 Kcal / 100 ml or less and X1 + X4 being at least 6. In this embodiment, the amount of high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0225] In one aspect of the present invention (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof; (c) sodium less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml; and (d) A low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. Including, The components (a) to (d) provide a sweetness of X5 sweetness intensity, and the sweetness of 0.1 <X1+X4<X5であり、 the high-intensity sweetener comprises a high-intensity sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, mogroside V, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from rebaudioside D, rebaudioside M, and combinations thereof; X1 is 1.0 to 11.0, preferably 1.5 to 10.0, alternatively 1.5 to 6.0 or 4.0 to 10.0; the amino acid or derivative or salt thereof comprises an amino acid selected from arginine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid and tryptophan; the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose and combinations thereof; A fruit juice beverage is provided in which X4 is 0.5 to 9.0, preferably 1.0 to 8.0, or 1.0 to 5.0, or 2.5 to 9.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 200 to about 450 ppm.

[0226] 2. Fruit juice beverage manufacturing method Second and A2 Aspects As a second aspect, the present invention provides the following method for producing a fruit juice beverage with enhanced sweetness (hereinafter referred to as "the production method of the present invention"). For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; and (b) A method for producing a fruit juice beverage of the present invention, comprising adding an amino acid or a derivative thereof or a salt thereof below the taste perception threshold. In this embodiment, X1 and X3 correspond to Xa and Xb in embodiment A2 (corresponding to Japanese Patent Application Nos. 2020-147848 / 2020-185335), respectively.

[0227] As an aspect A2, the present invention provides the following method for producing a fruit juice drink with increased sweetness (hereinafter also referred to as "Production Method A of the present invention"). For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity Xa; and (b) A method for producing the fruit juice beverage of the present invention, which comprises adding an amino acid below the taste perception threshold, or a derivative thereof, or a salt thereof.

[0228] The fruit juice beverage produced by the method of the present invention is the fruit juice beverage A of the present invention described above in "1. Fruit juice beverage with enhanced sweetness provided by high-intensity sweeteners." Furthermore, the "raw materials" in production method A of the present invention may be each ingredient or a mixture thereof necessary for producing a fruit juice beverage, and may further include optional ingredients such as preservatives, flavorings, and carriers. Furthermore, the "raw materials" may consist of multiple ingredients.

[0229] In the production method of the present invention, either of the following steps (a) and (b) may be carried out first. (a) adding a high-intensity sweetener in an amount of sweetness intensity Xa; (b) Adding an amino acid or its derivative or salt below the taste perception threshold Alternatively, two steps may be performed simultaneously, for example, (a) and (b) may be performed simultaneously.

[0230] In step (a), an amount of high-intensity sweetener equivalent to the sweetness intensity Xa is added to the raw material, but it is not necessary to add the amount of high-intensity sweetener equivalent to the sweetness intensity Xa all at once; it may be added in several portions.

[0231] When adding an amino acid below the taste perception threshold in step (b), it is not necessary to add the amino acid below the taste perception threshold all at once, but it may be added in several portions. The amino acid, or a derivative thereof, or a salt thereof added to the raw material in step (b) can be selected from the amino acids, or a derivative thereof, or a salt thereof described in the first or A1 embodiment of the above item "1. Fruit juice beverage with increased sweetness."

[0232] Here, "addition" does not only mean the operation of actually adding either component (a) or (b) to the raw materials, but also means the operation of adjusting the amounts of components (a) and (b) to predetermined amounts in the fruit juice beverage ultimately produced through the production process of fruit juice beverage A of the present invention. For example, if the first raw material contains fruit juice, grains, pulses, or extracts thereof, and therefore the raw material already contains one or more of components (a) and (b), and the second raw material to be mixed with the first raw material also contains components (a) and (b), and fruit juice beverage A of the present invention can be produced by mixing the first and second raw materials, although there is no step of adding components (a) and (b) individually to the raw materials, in the method of the present invention, steps (a) and (b) are deemed to have been performed as long as the fruit juice beverage of the present invention that is finally produced contains (a) a high-intensity sweetener in an amount equivalent to sweetness intensity Xa, and (b) an amino acid or a derivative or a salt thereof that is below the taste perception threshold.

[0233] A manufacturing method of one embodiment of the present invention (hereinafter also referred to as Manufacturing Method A of Embodiment A) further comprises (c) adding a low-intensity sweetener in an amount corresponding to sweetness intensity Xc. The fruit juice beverage of Embodiment A can be manufactured by the manufacturing method of Embodiment A. Steps (a) to (c) may be carried out separately, or two or more steps may be carried out simultaneously. For example, (a) and (b), (a) and (c), (b) and (c), or (a), (b) and (c) may be carried out simultaneously.

[0234] When the fruit juice beverage of the present invention is made into a packaged beverage, the method for producing the beverage of the present invention includes a step of filling the fruit juice beverage into a container. Furthermore, when making a packaged beverage, it is preferable to sterilize the fruit juice beverage before or after filling the container, as this enables long-term storage. For example, when making a canned fruit juice beverage, a predetermined amount of the fruit juice beverage can be filled into a can, and heat sterilization can be performed, for example, by retort sterilization at 120 to 125°C for about 5 to 20 minutes. Furthermore, when making a PET bottle, paper carton, or bottled beverage, a packaged beverage can be obtained by, for example, UHT sterilization at 130 to 145°C for about 2 to 120 seconds, followed by hot pack filling or aseptic filling at a low temperature to obtain a packaged beverage.

[0235] In the method of the present invention, the terms "fruit juice beverage," "sweetness intensity Xa," ​​"high-intensity sweetener," "sweetness intensity Xb," "amino acid or derivative thereof or salt thereof," "optional ingredient," "low-intensity sweetener," "sweetness intensity Xc," "sweetness intensity Xd," "other ingredients," and energy are defined in the same manner as in the items in the first and A1 aspects of the fruit juice beverage, and the numerical values ​​thereof are the same as those in the items in the first and A1 aspects of the fruit juice beverage.

[0236] <<Aspect B2>> As a second aspect, the present invention provides the following method for producing a fruit juice drink with increased sweetness (hereinafter also referred to as "Production Method B of the present invention"). For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; (b) adding an amino acid or a derivative thereof or a salt thereof that is below the taste perception threshold; and (c) adding sodium so that the sodium content of the beverage is less than 50 mg / 100 ml; The method for producing the fruit juice beverage of the present invention comprises:

[0237] The fruit juice beverage produced by the method of the present invention is the fruit juice beverage B of the present invention described above in "1. Fruit juice beverage with enhanced sweetness provided by high-intensity sweeteners." Furthermore, the "raw materials" in the method of the present invention may be each ingredient or a mixture thereof necessary for producing a fruit juice beverage, and may further include optional ingredients such as preservatives, flavorings, and carriers. Furthermore, the "raw materials" may consist of multiple ingredients.

[0238] In the production method of the present invention, any of the following steps (a) to (c) may be carried out first. (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; (b) Adding an amino acid or its derivative or salt below the taste perception threshold (c) adding sodium so that the sodium content of the beverage is less than 50 mg / 100 ml; In addition, two or more steps may be performed simultaneously, for example, (a) and (b), (a) and (c), (b) and (c), or (a), (b) and (c).

[0239] In step (a), an amount of high-intensity sweetener equivalent to sweetness intensity X1 is added to the raw materials, but it is not necessary to add an amount of high-intensity sweetener equivalent to sweetness intensity X1 all at once; it may be added in several portions.

[0240] When adding an amino acid below the taste perception threshold in step (b), it is not necessary to add the amino acid below the taste perception threshold all at once, but it may be added in several portions. The amino acid or its derivative or salt thereof added to the raw material in step (b) can be selected from the amino acids or its derivative or salt thereof described in embodiment B1 of the above item "1. Fruit juice beverage with increased sweetness."

[0241] When sodium is added in step (c) so that the sodium content in the beverage is less than 50 mg / 100 ml, it is not necessary to add the sodium all at once, but it may be added in several portions. The sodium (or sodium source) added to the raw material in step (c) can be selected from the sodium (or sodium source) described in embodiment B1 of "1. Fruit juice beverage with increased sweetness" above.

[0242] Here, "addition" does not only mean the operation of actually adding any of components (a), (b), and (c) to the raw materials, but also means the operation of adjusting the amounts of components (a), (b), and (c) to predetermined amounts in the fruit juice beverage ultimately produced through the production process of the fruit juice beverage of the present invention. For example, if the first raw material contains fruit juice, grains, pulses, or extracts thereof, and therefore the raw material already contains one or more of components (a), (b), and (c), and the second raw material to be mixed with the first raw material also contains components (a), (b), and (c), and the fruit juice beverage of the present invention can be produced by mixing the first and second raw materials, there is no step of adding components (a), (b), and (c) individually to the raw materials, but in the method of the present invention, steps (a) to (c) are deemed to have been performed as long as the fruit juice beverage of the present invention finally produced contains (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (b) an amino acid or a derivative or a salt thereof below the taste perception threshold, and (c) less than 50 mg / 100 ml of sodium.

[0243] A manufacturing method of one embodiment of the present invention (hereinafter also referred to as Manufacturing Method B of Embodiment A) further includes (d) adding a low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. The fruit juice beverage of Embodiment A can be manufactured by the manufacturing method of Embodiment A. Steps (a) to (d) may be performed separately, or two or more steps may be performed simultaneously. For example, (a) and (b), (a) and (c), (a) and (d), (b) and (c), (b) and (d), (c) and (d), (a) and (b) and (c), (a) and (b) and (d), (a) and (c) and (d), (b) and (c) and (d), or (a) and (b) and (c) and (d) may be performed simultaneously.

[0244] When the fruit juice beverage of the present invention is made into a packaged beverage, the method for producing the beverage of the present invention includes a step of filling the fruit juice beverage into a container. Furthermore, when making a packaged beverage, it is preferable to sterilize the fruit juice beverage before or after filling the container, as this enables long-term storage. For example, when making a canned fruit juice beverage, a predetermined amount of the fruit juice beverage can be filled into a can, and heat sterilization can be performed, for example, by retort sterilization at 120 to 125°C for about 5 to 20 minutes. Furthermore, when making a PET bottle, paper carton, or bottled beverage, a packaged beverage can be obtained by, for example, UHT sterilization at 130 to 145°C for about 2 to 120 seconds, followed by hot pack filling or aseptic filling at a low temperature to obtain a packaged beverage.

[0245] In the method of the present invention, the definitions of "fruit juice beverage," "sweetness intensity X1," "high-intensity sweetener," "sweetness intensity X2," the amount of sodium, the form of sodium in the fruit juice beverage, "amino acid or derivative thereof or salt thereof," "sweetness intensity X3," "optional ingredient," "low-intensity sweetener," "sweetness intensity X4," "sweetness intensity X5," "other ingredients," and energy are the same as those described in the item B1 of the fruit juice beverage above, and the numerical values ​​described in the item B1 of the fruit juice beverage above apply directly.

[0246] 3. Method for increasing the sweetness intensity of fruit juice drinks Third and A3 Aspects In a third aspect, the present invention provides a method for enhancing the sweetness intensity of a fruit juice drink (hereinafter referred to as "the enhancing method of the present invention"). In one embodiment of the method for enhancing the present invention, a fruit juice beverage is (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; and (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof In this embodiment, X1 corresponds to Xa in the embodiment A3 (corresponding to Japanese Patent Application Nos. 2020-147848 / 2020-185335).

[0247] In its third aspect, the present invention provides a method for enhancing the sweetness intensity of a fruit juice drink (hereinafter referred to as "enhancing method A of the present invention"). In one embodiment of the method for enhancing the present invention, a fruit juice beverage is (a) an amount of a high-intensity sweetener equivalent to a sweetness intensity of Xa; and (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof The present invention provides a method for enhancing the sweetness intensity of a fruit juice drink, characterized by comprising:

[0248] According to one embodiment of the enhancement method of the present invention, the sweetness of a fruit juice beverage can be enhanced, providing a fruit juice beverage with a sweetness intensity that exceeds that achieved when component (a) is simply added to the fruit juice beverage. Specifically, an amino acid is added simultaneously or separately to a fruit juice beverage containing a predetermined amount of a high-intensity sweetener, so that the fruit juice beverage contains an amino acid below its taste perception threshold after the addition, thereby providing a sweetness in the fruit juice beverage that exceeds that achieved when only the high-intensity sweetener is added. The type and amount of amino acid, derivative thereof, or salt thereof to be added can be selected so as to correspond to the type and content of amino acid, derivative thereof, or salt thereof in the fruit juice beverage described in the first or A1 embodiment of "1. Fruit juice beverage with enhanced sweetness" above. For example, amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof may be added to a fruit juice beverage in the amount described in the first or A1 embodiment of the above item "1. Fruit juice beverage with increased sweetness."

[0249] In another embodiment of the enhancement method of the present invention, the sweetener may further contain (c) a low-intensity sweetener in an amount equivalent to sweetness intensity Xc. According to the enhancement method of this embodiment, the sweetness of a fruit juice beverage can be enhanced, and a fruit juice beverage can be provided that exhibits a sweetness intensity that exceeds that achieved when components (a) and (d) are simply added to the fruit juice beverage. Specifically, by adding amino acids to a fruit juice beverage containing predetermined amounts of a high-intensity sweetener and a low-intensity sweetener so that the fruit juice beverage contains amino acids below its taste perception threshold after the addition, the fruit juice beverage can exhibit a sweetness that exceeds that achieved when only high-intensity sweeteners and low-intensity sweeteners are added to the fruit juice beverage.

[0250] In yet another embodiment of the method of the present invention, a fruit juice drink is (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) A low-intensity sweetener in an amount equivalent to sweetness intensity Xc. The present invention provides a method for enhancing the sweetness intensity of a fruit juice drink, characterized by comprising adding According to this method for enhancing the sweetness of a fruit juice beverage, it is possible to provide a fruit juice beverage that exhibits a sweetness intensity that exceeds that achieved when component (c) is simply added to the fruit juice beverage. Specifically, by adding an amino acid to a fruit juice beverage containing a predetermined amount of a low-intensity sweetener, the fruit juice beverage contains an amino acid below the taste perception threshold after the addition, thereby achieving a sweetness intensity that exceeds that achieved when only the low-intensity sweetener is added to the fruit juice beverage. In this embodiment, the type and amount of the amino acid, or its derivative, or salt thereof to be added can be selected so as to correspond to the type and content of the amino acid, or its derivative, or salt thereof in the fruit juice beverage described in the first or A1 embodiment of "1. Fruit juice beverage with enhanced sweetness" above. For example, amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof may be added to a fruit juice beverage in the amount described in the first or A1 embodiment of the above item "1. Fruit juice beverage with increased sweetness."

[0251] In one embodiment of the present invention, an amino acid below the taste perception threshold is added to a fruit juice beverage containing a high-intensity sweetener in an amount equivalent to sweetness intensity Xa and / or a low-intensity sweetener in an amount equivalent to sweetness intensity Xc.

[0252] In one embodiment of the present invention, the amount of amino acid added is such that the amount of amino acid in the fruit juice beverage is 100 mM or less, 90 mM or less, 80 mM or less, 70 mM or less, 60 mM or less, 50 mM or less, 40 mM or less, 30 mM or less, 20 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9.5 mM or less, 9.0 mM or less, 8.5 mM or less, 8.0 mM or less, 7.5 mM or less, 7.0 mM or less, 6.5 mM or less, 6.0 mM or less, 5.5 mM or less, 5.0 mM or less, 4.5 mM or less, 4.0 mM or less, 3.5 ... 0.0mM or less, 2.5mM or less, 2.0mM or less, 1.5mM or less, 1.0mM or less, 0.5mM or less, 0.5-100mM, 1.0-100mM, 1.5-100mM, 2.0-100mM, 2.5-100mM, 3.0-100mM, 3.5-100mM, 4.0-100mM, 4.5-100mM, 5.0-100mM, 5.5-100mM, 6.0-100mM, 6.5-100mM, 7.0-100mM, 7.5-100mM, 8.0-100mM, 8.5-100mM, 9.0-100mM, 9.5-100mM, 10-100mM, 11- 100mM, 12~100mM, 13~100mM, 14~100mM, 15~100mM, 20~100mM, 30~100mM, 40 ~100mM, 50~100mM, 60~100mM, 70~100mM, 80~100mM, 90~100mM, 0.5~90mM, 1 .0~90mM, 1.5~90mM, 2.0~90mM, 2.5~90mM, 3.0~90mM, 3.5~90mM, 4.0~90mM, 4.5~90mM, 5.0~90mM, 5.5~90mM, 6.0~90mM, 6.5~90mM, 7.0~90mM, 7.5~90mM, 8.0~90mM, 8.5~90mM, 9.0~90mM, 9.5~90mM, 10~90mM, 11~90mM, 12~90mM, 13 ~90mM, 14~90mM, 15~90mM, 20~90mM, 30~90mM, 40~90mM, 50~90mM, 60~90mM, 7 0~90mM, 80~90mM, 0.5~80mM, 1.0~80mM, 1.5~80mM, 2.0~80mM, 2.5~80mM, 3. 0~80mM, 3.5~80mM, 4.0~80mM, 4.5~80mM, 5.0~80mM, 5.5~80mM, 6.0~80mM, 6.5~80mM、7.0~80mM、7.5~80mM、8.0~80mM、8.5~80mM、9.0~80mM、9.5~80mM、10~80mM、11~80mM、12~80mM、13~80mM、14~80mM、15~80mM、20~80mM、30~80mM、40~80mM、50~80mM、60~80mM、70~80mM、0.5~70mM、1.0~70mM、1.5~70mM、2.0~70mM、2.5~70mM、3.0~70mM、3.5~70mM、4.0~70mM、4.5~70mM、5.0~70mM、5.5~70mM、6.0~70mM、6.5~70mM、7.0~70mM、7.5~70mM、8.0~70mM、8.5~70mM、9.0~70mM、9.5~70mM、10~70mM、11~70mM、12~70mM、13~70mM、14~70mM、15~70mM、20~70mM、30~70mM、40~70mM、50~70mM、60~70mM、0.5~60mM、1.0~60mM、1.5~60mM、2.0~60mM、2.5~60mM、3.0~60mM、3.5~60mM、4.0~60mM、4.5~60mM、5.0~60mM、5.5~60mM、6.0~60mM、6.5~60mM、7.0~60mM、7.5~60mM、8.0~60mM、8.5~60mM、9.0~60mM、9.5~60mM、10~60mM、11~60mM、12~60mM、13~60mM、14~60mM、15~60mM、20~60mM、30~60mM、40~60mM、50~60mM、0.5~50mM、1.0~50mM、1.5~50mM、2.0~50mM、2.5~50mM、3.0~50mM、3.5~50mM、4.0~50mM、4.5~50mM、5.0~50mM、5.5~50mM、6.0~50mM、6.5~50mM、7.0~50mM、7.5~50mM、8.0~50mM、8.5~50mM、9.0~50mM、9.5~50mM、10~50mM、11~50mM、12~50mM、13~50mM、14~50mM、15~50mM、20~50mM、30~50mM、40~50mM、0.5~40mM、1.0~40mM、1.5~40mM、2.0~40mM、2.5~40mM、3.0~40mM、3.5~40mM、4.0~40mM、4.5~40mM、5.0~40mM, 5.5~40mM, 6.0~40mM, 6.5~40mM, 7.0~40mM, 7.5~40mM, 8.0~40mM, 8.5~40mM, 9.0~40 mM, 9.5~40mM, 10~40mM, 11~40mM, 12~40mM, 13~40mM, 14~40mM, 15~40mM, 20~40mM, 30~40mM, 0.5~30mM, 1.0~30mM, 1.5~30mM, 2.0~30mM, 2.5~30mM, 3.0~30mM, 3.5~30mM, 4.0~30mM, 4.5~ 30mM, 5.0~30mM, 5.5~30mM, 6.0~30mM, 6.5~30mM, 7.0~30mM, 7.5~30mM, 8.0~30mM, 8.5~30mM , 9.0~30mM, 9.5~30mM, 10~30mM, 11~30mM, 12~30mM, 13~30mM, 14~30mM, 15~30mM, 20~30mM, 0 .5~20mM, 1.0~20mM, 1.5~20mM, 2.0~20mM, 2.5~20mM, 3.0~20mM, 3.5~20mM, 4.0~20mM, 4.5~2 The amount may be 0 mM, 5.0 to 20 mM, 5.5 to 20 mM, 6.0 to 20 mM, 6.5 to 20 mM, 7.0 to 20 mM, 7.5 to 20 mM, 8.0 to 20 mM, 8.5 to 20 mM, 9.0 to 20 mM, 9.5 to 20 mM, 10 to 20 mM, 11 to 20 mM, 12 to 20 mM, 13 to 20 mM, 14 to 20 mM, or 15 to 20 mM.

[0253] In the sweetness enhancement method of the present invention, the terms "fruit juice beverage," "sweetness intensity Xa," ​​"high-intensity sweetener," "sweetness intensity Xb," "amino acid or its derivative or salt thereof," "optional component," "low-intensity sweetener," "sweetness intensity Xc," "sweetness intensity Xd," "other components," and energy are defined in the same manner as in the items for the first and A1 aspects of the fruit juice beverage, and the numerical values ​​thereof are the same as those in the items for the first and A1 aspects of the fruit juice beverage.

[0254] <<Aspect B3>> In a third aspect, the present invention provides a method for enhancing the sweetness intensity of a fruit juice drink (hereinafter also referred to as "enhancing method B of the present invention"). In one embodiment of the method for enhancing the present invention, a fruit juice beverage is (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid or a derivative thereof or a salt thereof below the taste perception threshold, and (c) Sodium less than 50 mg / 100 ml The present invention provides a method for enhancing the sweetness intensity of a fruit juice drink, characterized by comprising adding

[0255] According to one embodiment of the enhancement method of the present invention, the sweetness of a fruit juice beverage can be enhanced, resulting in a fruit juice beverage with a sweetness intensity that exceeds that achieved by simply adding component (a) to the fruit juice beverage. Specifically, sodium (or a sodium source) and an amino acid are added simultaneously or separately to a fruit juice beverage containing a predetermined amount of high-intensity sweetener, so that the fruit juice beverage contains less than 50 mg / 100 ml of sodium and less than the taste perception threshold after the addition, thereby achieving a sweetness intensity that exceeds that achieved by adding only the high-intensity sweetener. The amount of sodium (or a sodium source) to be added can be selected from the amounts described in section B1 of "1. Fruit Juice Beverages with Enhanced Sweetness" above. Furthermore, the type and amount of the amino acid, its derivative, or its salt to be added can be selected so as to correspond to the type and content of the amino acid, its derivative, or its salt in the fruit juice beverage described in section B1 of "1. Fruit Juice Beverages with Enhanced Sweetness" above. For example, amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof may be added to a fruit juice beverage in the amount described in embodiment B1 of the above item "1. Fruit juice beverages with increased sweetness."

[0256] In another embodiment of the enhancement method of the present invention, the sweetener may further contain (d) a low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. According to the method for enhancing the sweetness of this embodiment, it is possible to provide a fruit juice beverage that enhances the sweetness and exhibits a sweetness intensity that exceeds that achieved when only components (a) and (d) are added to the fruit juice beverage. Specifically, sodium (or a sodium source) and amino acids are added simultaneously or separately to a fruit juice beverage containing predetermined amounts of a high-intensity sweetener and a low-intensity sweetener so that, after the addition, the fruit juice beverage contains less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml of sodium and amino acids below the taste perception threshold, thereby producing a sweetness that exceeds that achieved when only high-intensity sweeteners and low-intensity sweeteners are added to the fruit juice beverage.

[0257] In yet another embodiment of the method of the present invention, a fruit juice drink is (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof; (c) sodium less than 50 mg / 100 ml; and (d) A low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. The present invention provides a method for enhancing the sweetness intensity of a fruit juice drink, characterized by comprising adding This method enhances the sweetness of a fruit juice beverage, providing a fruit juice beverage with a sweetness intensity that exceeds that achieved by simply adding component (d) to the fruit juice beverage. Specifically, sodium (or a sodium source) and an amino acid are added simultaneously or separately to a fruit juice beverage containing a predetermined amount of low-intensity sweetener, resulting in a fruit juice beverage containing less than 50 mg / 100 ml, 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml of sodium and an amino acid below the taste perception threshold. This results in a sweetness intensity that exceeds that achieved by adding only a low-intensity sweetener to the fruit juice beverage. In this embodiment, the amount of sodium (or a sodium source) added can be selected from the amounts described in embodiment B1 of "1. Fruit juice beverages with enhanced sweetness" above. The type and amount of the amino acid, derivative thereof, or salt thereof to be added can be selected so as to correspond to the type and content of the amino acid, derivative thereof, or salt thereof in the fruit juice beverage described in aspect B1 of "1. Fruit juice beverage with increased sweetness" above. For example, amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof may be added to the fruit juice beverage in the amount described in aspect B1 of "1. Fruit juice beverage with increased sweetness" above.

[0258] In one embodiment of the present invention, less than 50 mg / 100 ml of sodium and an amino acid below the taste perception threshold are added to a fruit juice beverage containing a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1 and / or a low-intensity sweetener in an amount equivalent to a sweetness intensity of X4. In another embodiment of the present invention, the sodium source is added in an amount such that the sodium content in the fruit juice beverage is 0.1 to 40 mg / 100 ml, 1 to 30 mg / 100 ml, or 5 to 25 mg / 100 ml. In other embodiments, the amount of sodium is such that the amount of sodium in the fruit juice beverage is 0.1 to 45 mg / 100 ml, 0.1 to 40 mg / 100 ml, 0.1 to 35 mg / 100 ml, 0.1 to 30 mg / 100 ml, 0.1 to 25 mg / 100 ml, 0.1 to 20 mg / 100 ml, 0.1 to 19 mg / 100 ml, 0.1 to 18 mg / 100 ml, 0.1 to 17 mg / 100 ml, 0.1 to 16 mg / 100 ml, 0.1 to 15 mg / 100 ml, 0.1 to 14 mg / 100ml, 0.1-13mg / 100ml, 0.1-12mg / 100ml, 0.1-11mg / 100ml, 0.1-10mg / 100ml, 1mg / 100ml or more but less than 50mg / 100ml, 1-45mg / 100ml, 1-40mg / 100ml, 1-35mg / 100ml, 1-30mg / 100ml, 1-25mg / 100ml, 1-20mg / 100ml, 1-19mg / 100ml, 1-18mg / 100ml, 1-17mg / 100ml, 1-16mg / 100ml, 1-15mg / 100ml, 1-14mg / 100ml, 1-13mg / 100ml, 1-12mg / 100ml, 1-11mg / 100ml, 1-10mg / 100ml, 5mg / 100ml or more but less than 50mg / 100ml, 5-45mg / 100ml, 5-40mg / 100ml, 5-35mg / 100ml, 5-30mg / 100ml, 5-25mg / 100ml, 5-20mg / 100ml, 5-1 9mg / 100ml, 5-18mg / 100ml, 5-17mg / 100ml, 5-16mg / 100ml, 5-15mg / 100ml, 5-14mg / 100ml, 5-13mg / 100ml, 5-12mg / 100ml, 5-11mg / 100ml, 5-10mg / 100ml, 7mg / 100ml or more but less than 50mg / 100ml, 7-45mg / 100ml, 7-40mg / 100ml, 7-35mg / 100ml, 7-30mg / 100ml,7-25mg / 100ml, 7-20mg / 100ml, 7-19mg / 100ml, 7-18mg / 100ml, 7-17mg / 100ml, 7-16mg / 100ml, 7-15mg / 100ml, 10mg / 100ml or more but less than 50mg / 100ml, 10-45mg / 100ml, 10-40mg / 100ml, 10-35mg / 100ml, 10-30mg / 100ml, 10-25mg / 100ml, 10-20mg / 100ml, 10-19mg / 100ml, 10-18mg / 100ml, 10-17mg / 100ml, 10-16mg / 100ml, 10-15mg / 100ml, 15mg / 100ml or more but less than 50mg / 100ml The range may be less than 50 mg / 100 ml, 15 to 45 mg / 100 ml, 15 to 40 mg / 100 ml, 15 to 35 mg / 100 ml, 15 to 30 mg / 100 ml, 15 to 25 mg / 100 ml, 15 to 20 mg / 100 ml, 20 mg / 100 ml or more but less than 50 mg / 100 ml, 20 to 45 mg / 100 ml, 20 to 40 mg / 100 ml, 20 to 35 mg / 100 ml, 20 to 30 mg / 100 ml, 20 to 25 mg / 100 ml, 25 mg / 100 ml or more but less than 50 mg / 100 ml, 25 to 45 mg / 100 ml, 25 to 40 mg / 100 ml, 25 to 35 mg / 100 ml, or 25 to 30 mg / 100 ml.

[0259] In one embodiment of the present invention, the amount of amino acid added is such that the amount of amino acid in the fruit juice beverage is 100 mM or less, 90 mM or less, 80 mM or less, 70 mM or less, 60 mM or less, 50 mM or less, 40 mM or less, 30 mM or less, 20 mM or less, 15 mM or less, 14 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 9.5 mM or less, 9.0 mM or less, 8.5 mM or less, 8.0 mM or less, 7.5 mM or less, 7.0 mM or less, 6.5 mM or less, 6.0 mM or less, 5.5 mM or less, 5.0 mM or less, 4.5 mM or less, 4.0 mM or less, 3.5 ... 0.0mM or less, 2.5mM or less, 2.0mM or less, 1.5mM or less, 1.0mM or less, 0.5mM or less, 0.5-100mM, 1.0-100mM, 1.5-100mM, 2.0-100mM, 2.5-100mM, 3.0-100mM, 3.5-100mM, 4.0-100mM, 4.5-100mM, 5.0-100mM, 5.5-100mM, 6.0-100mM, 6.5-100mM, 7.0-100mM, 7.5-100mM, 8.0-100mM, 8.5-100mM, 9.0-100mM, 9.5-100mM, 10-100mM, 11- 100mM, 12~100mM, 13~100mM, 14~100mM, 15~100mM, 20~100mM, 30~100mM, 40 ~100mM, 50~100mM, 60~100mM, 70~100mM, 80~100mM, 90~100mM, 0.5~90mM, 1 .0~90mM, 1.5~90mM, 2.0~90mM, 2.5~90mM, 3.0~90mM, 3.5~90mM, 4.0~90mM, 4.5~90mM, 5.0~90mM, 5.5~90mM, 6.0~90mM, 6.5~90mM, 7.0~90mM, 7.5~90mM, 8.0~90mM, 8.5~90mM, 9.0~90mM, 9.5~90mM, 10~90mM, 11~90mM, 12~90mM, 13 ~90mM, 14~90mM, 15~90mM, 20~90mM, 30~90mM, 40~90mM, 50~90mM, 60~90mM, 7 0~90mM, 80~90mM, 0.5~80mM, 1.0~80mM, 1.5~80mM, 2.0~80mM, 2.5~80mM, 3. 0~80mM, 3.5~80mM, 4.0~80mM, 4.5~80mM, 5.0~80mM, 5.5~80mM, 6.0~80mM, 6.5~80mM、7.0~80mM、7.5~80mM、8.0~80mM、8.5~80mM、9.0~80mM、9.5~80mM、10~80mM、11~80mM、12~80mM、13~80mM、14~80mM、15~80mM、20~80mM、30~80mM、40~80mM、50~80mM、60~80mM、70~80mM、0.5~70mM、1.0~70mM、1.5~70mM、2.0~70mM、2.5~70mM、3.0~70mM、3.5~70mM、4.0~70mM、4.5~70mM、5.0~70mM、5.5~70mM、6.0~70mM、6.5~70mM、7.0~70mM、7.5~70mM、8.0~70mM、8.5~70mM、9.0~70mM、9.5~70mM、10~70mM、11~70mM、12~70mM、13~70mM、14~70mM、15~70mM、20~70mM、30~70mM、40~70mM、50~70mM、60~70mM、0.5~60mM、1.0~60mM、1.5~60mM、2.0~60mM、2.5~60mM、3.0~60mM、3.5~60mM、4.0~60mM、4.5~60mM、5.0~60mM、5.5~60mM、6.0~60mM、6.5~60mM、7.0~60mM、7.5~60mM、8.0~60mM、8.5~60mM、9.0~60mM、9.5~60mM、10~60mM、11~60mM、12~60mM、13~60mM、14~60mM、15~60mM、20~60mM、30~60mM、40~60mM、50~60mM、0.5~50mM、1.0~50mM、1.5~50mM、2.0~50mM、2.5~50mM、3.0~50mM、3.5~50mM、4.0~50mM、4.5~50mM、5.0~50mM、5.5~50mM、6.0~50mM、6.5~50mM、7.0~50mM、7.5~50mM、8.0~50mM、8.5~50mM、9.0~50mM、9.5~50mM、10~50mM、11~50mM、12~50mM、13~50mM、14~50mM、15~50mM、20~50mM、30~50mM、40~50mM、0.5~40mM、1.0~40mM、1.5~40mM、2.0~40mM、2.5~40mM、3.0~40mM、3.5~40mM、4.0~40mM、4.5~40mM、5.0~40mM, 5.5~40mM, 6.0~40mM, 6.5~40mM, 7.0~40mM, 7.5~40mM, 8.0~40mM, 8.5~40mM, 9.0~40 mM, 9.5~40mM, 10~40mM, 11~40mM, 12~40mM, 13~40mM, 14~40mM, 15~40mM, 20~40mM, 30~40mM, 0.5~30mM, 1.0~30mM, 1.5~30mM, 2.0~30mM, 2.5~30mM, 3.0~30mM, 3.5~30mM, 4.0~30mM, 4.5~ 30mM, 5.0~30mM, 5.5~30mM, 6.0~30mM, 6.5~30mM, 7.0~30mM, 7.5~30mM, 8.0~30mM, 8.5~30mM, 9.0~30mM, 9.5~30mM, 10~30mM, 11~30mM, 12~30mM, 13~30mM, 14~30mM, 15~30mM, 20~30mM, 0. 5~20mM, 1.0~20mM, 1.5~20mM, 2.0~20mM, 2.5~20mM, 3.0~20mM, 3.5~20mM, 4.0~20mM, 4.5~20m The amount may be 5.0 to 20 mM, 5.5 to 20 mM, 6.0 to 20 mM, 6.5 to 20 mM, 7.0 to 20 mM, 7.5 to 20 mM, 8.0 to 20 mM, 8.5 to 20 mM, 9.0 to 20 mM, 9.5 to 20 mM, 10 to 20 mM, 11 to 20 mM, 12 to 20 mM, 13 to 20 mM, 14 to 20 mM, or 15 to 20 mM.

[0260] In the sweetness enhancement method of the present invention, the definitions of "fruit juice beverage," "sweetness intensity X1," "high-intensity sweetener," "sweetness intensity X2," the amount of sodium, the form of sodium in the fruit juice beverage, "amino acid or derivative thereof or salt thereof," "sweetness intensity X3," "optional component," "low-intensity sweetener," "sweetness intensity X4," "sweetness intensity X5," "other components," and energy are the same as those described in the item B1 of the fruit juice beverage above, and the numerical values ​​described in the item B1 of the fruit juice beverage above apply directly.

[0261] 4. Concentrates for serving fruit juice drinks <<Fourth and A4 Aspects>> As a fourth aspect, the present invention provides a concentrate (hereinafter referred to as "the concentrate of the present invention") for providing the following fruit juice beverage. (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity X1, and (b) An amino acid or its derivative or its salt having a taste recognition threshold less than the taste recognition threshold is included, the components (a) and (b) exhibit a sweetness of sweetness intensity X3, and 0.1 < X1 < X3, a fruit juice beverage. In this aspect, X1 and X3 respectively correspond to Xa and Xb in the fourth aspect A4 (corresponding to Japanese Patent Application No. 2020-147848 / 2020-185335) described later.

[0262] As a fourth aspect A4, the present invention provides a concentrate (hereinafter also referred to as "the concentrate A of the present invention") for providing the following fruit juice beverage. (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity Xa, and (b) An amino acid or its derivative or its salt having a taste recognition threshold less than the taste recognition threshold is included, the components (a) and (b) exhibit a sweetness of sweetness intensity Xb, and 0.1 < Xa < Xb, a fruit juice beverage.

[0263] In a preferred aspect of the present invention, (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity Xaa, and (b) An amino acid or its derivative or its salt having less than 10 times the taste recognition threshold is included, and a concentrate for providing the above fruit juice beverage is provided.

[0264] The concentrate of the present invention is used to provide a fruit juice beverage by diluting it at an arbitrary ratio. The "fruit juice beverage" is the same as that described for the first or first aspect A1 of "1. Fruit juice beverage with increased sweetness". For example, the concentrate of the present invention can be used as a syrup or a stock solution in a beverage. At that time, it can be diluted 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold and used. Further, since the concentrate of the present invention is concentrated, it is preferable in terms of storage stability and transportability. The concentrate of the present invention may be solid or liquid.

[0265] The concentrate of the present invention is a 2- to 10-fold concentrate of the fruit juice beverage of the present invention, preferably a 3- to 9-fold concentrate, more preferably a 4- to 8-fold concentrate, and still more preferably a 5- to 7-fold concentrate.

[0266] The concentrate according to one aspect of the present invention is a 5-fold concentrate of the fruit juice beverage of the present invention, (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity of Xaa, and (b) An amino acid or its derivative or its salt having a taste recognition threshold of less than 5 times is included, The components (a) and (b) exhibit a sweetness of sweetness intensity Xba, where 0.5 < Xaa < Xba, preferably 1.0 < Xaa < Xba, and more preferably 2.0 < Xaa < Xba.

[0267] The concentrate according to another aspect of the present invention is a 10-fold concentrate of the fruit juice beverage of the present invention, (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity of Xab, and (b) An amino acid or its derivative or its salt having a taste recognition threshold of less than 10 times is included, The components (a) and (b) exhibit a sweetness of sweetness intensity Xbb, where 1.0 < Xab < Xbb, preferably 2.0 < Xab < Xbb, and more preferably 4.0 < Xab < Xbb.

[0268] The concentrate according to one aspect of the present invention is a 5-fold concentrate of the fruit juice beverage of the present invention, (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity of Xaa, (b) An amino acid or its derivative or its salt having a taste recognition threshold of less than 5 times, and (c) A low-intensity sweetener in an amount equivalent to a sweetness intensity of Xca is included, The components (a) to (c) exhibit a sweetness of sweetness intensity Xda, where 0.5 < Xaa + Xca < Xda, preferably 1.0 < Xaa + Xca < Xda, and more preferably 2.0 < Xaa + Xca < Xda.

[0269] The concentrate according to one aspect of the present invention is a 10-fold concentrate of the fruit juice beverage of the present invention, (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of Xaa, (b) an amino acid or its derivative or its salt less than 10 times the taste recognition threshold, and (c) a low-intensity sweetener in an amount equivalent to a sweetness intensity of Xca and exhibits a sweetness of sweetness intensity Xda by the components (a) to (c), and 1.0 < Xaa + Xca < Xda, preferably 2.0 < Xaa + Xca < Xda, more preferably 4.0 < Xaa + Xca < Xda.

[0270] 《Aspect B4》 The present invention provides, as Aspect B4, a concentrate (hereinafter also referred to as "the concentrate B of the present invention") for providing the following fruit juice beverage. (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1, (b) an amino acid or its derivative or its salt less than the taste recognition threshold, and (c) sodium less than 50 mg / 100 ml and exhibits a sweetness of sweetness intensity X2 by the components (a) to (c), and 0.1 < X1 < X2, a fruit juice beverage.

[0271] In a preferred embodiment of the present invention, (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1a, (b) an amino acid or its derivative or its salt less than 10 times the taste recognition threshold, and (c) sodium less than 500 mg / 100 ml There is provided a concentrate for providing the above fruit juice beverage.

[0272] The concentrate of the present invention is used to provide a fruit juice beverage by diluting it at any ratio. The "fruit juice beverage" is the same as that described in the aspect B1 of "1. Fruit juice beverage with increased sweetness". For example, the concentrate of the present invention can be used as a syrup or a stock solution in a beverage. At that time, it can be diluted 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold for use. Further, since the concentrate of the present invention is concentrated, it is preferable in terms of storage stability and transportability. The concentrate of the present invention may be solid or liquid.

[0273] The concentrate of the present invention is a 2- to 10-fold concentrate of the fruit juice beverage of the present invention, preferably a 3- to 9-fold concentrate, more preferably a 4- to 8-fold concentrate, and even more preferably a 5- to 7-fold concentrate.

[0274] The concentrate according to one aspect of the present invention is a 5-fold concentrate of the fruit juice beverage of the present invention, (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity X1a, (b) An amino acid or its derivative or its salt less than 5 times the taste recognition threshold, and (c) Sodium less than 250 mg / 100 ml containing, exhibiting a sweetness of sweetness intensity X2a by the components (a) to (c), where 0.5 < X1a < X2a, preferably 1.0 < X1a < X2a, more preferably 2.0 < X1a < X2a.

[0275] The concentrate according to another aspect of the present invention is a 10-fold concentrate of the fruit juice beverage of the present invention, (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity X1b, (b) An amino acid or its derivative or its ...

Claims

1. (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1; and (b) an amino acid below the taste perception threshold, or a derivative thereof, or a salt thereof Including, The components (a) and (b) provide a sweetness with a sweetness intensity of X3, and 0.1<X1<X3 is satisfied; the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside D, rebaudioside M, and combinations thereof; The amino acid below the taste perception threshold, or a derivative thereof, or a salt thereof, comprises an amino acid selected from DL-alanine at 5 mM or more and less than 30 mM, L-serine at 5 mM or more and less than 50 mM, glycine at 10 mM or more and less than 75 mM, and combinations thereof; The fruit juice beverage contains the high-intensity sweetener in an amount of 20 to 800 ppm.

2. (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof, and (c) sodium less than 50 mg / 100 ml Including, The components (a) to (c) provide a sweetness having a sweetness intensity of X2, and 0.1<X1<X2; the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside D, rebaudioside M, and combinations thereof; The amino acid below the taste perception threshold, or a derivative thereof, or a salt thereof, comprises an amino acid selected from DL-alanine at 5 mM or more and less than 30 mM, L-serine at 5 mM or more and less than 50 mM, glycine at 10 mM or more and less than 75 mM, and combinations thereof; The fruit juice beverage contains the high-intensity sweetener in an amount of 20 to 800 ppm.

3. The fruit juice beverage according to claim 1 or 2, further comprising a low-intensity sweetener.

4. The fruit juice drink according to any one of claims 1 to 3, wherein the amino acids further comprise an amino acid selected from the group consisting of valine, isoleucine, leucine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof.

5. The fruit juice drink according to any one of claims 1 to 4, which has an energy content of 50 kcal / 100 ml or less.

6. 4. The fruit juice drink according to claim 3, wherein the low-intensity sweetener has a sweetness intensity of 0.1 to 5.

9.

7. The fruit juice beverage according to any one of claims 1 to 6, wherein the fruit juice percentage of the fruit juice beverage is 1 to 100%, 4 to 95%, 5 to 80%, 5 to 50%, or 5 to 30%.

8. The fruit juice contained in the fruit juice beverage is one or more selected from orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, black currant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, quince, and combinations thereof. The fruit juice beverage according to any one of claims 1 to 7.

9. The fruit juice beverage according to any one of claims 1 to 8, wherein the low-intensity sweetener comprises at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, and combinations thereof.

10. 10. The fruit juice beverage according to claim 1, wherein the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycoside, monk fruit extract, mogrol glycoside, a sweetener component contained in Thaumataococcus daniellii Benth plant, a sweetener component contained in Pentadiplandra brazzeana plant, an artificial sweetener, and a combination thereof.

11. 11. The fruit juice beverage according to claim 1, wherein the high-intensity sweetener further comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, licorice extract, saccharin, aspartame, acesulfame K, sucralose, and combinations thereof.

12. The fruit juice beverage according to any one of claims 3 to 11, comprising one or more amino acids selected from DL-alanine, L-serine, and glycine, having an energy content of 50 kcal / 100 ml or less, and having a total sweetness intensity of the high-intensity sweetener and the low-intensity sweetener of 6 or more.

13. The fruit juice drink according to any one of claims 1 to 12, which is packed in a container.

14. For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; and A method for producing the fruit juice beverage according to any one of claims 1 and 3 to 13, comprising (b) adding an amino acid or a derivative thereof or a salt thereof that is below the taste perception threshold.

15. For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; (b) adding an amino acid or a derivative thereof or a salt thereof that is below the taste perception threshold; and (c) adding sodium so that the sodium content of the beverage is less than 50 mg / 100 ml; A method for producing the fruit juice beverage according to any one of claims 2 to 13, comprising:

16. (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1a; and (b) an amino acid or a derivative thereof or a salt thereof whose taste perception threshold is less than 10 times higher A concentrate for providing a fruit juice drink according to any one of claims 1 and 3 to 13, comprising:

17. (a) a high-intensity sweetener in an amount corresponding to a sweetness intensity X1a; (b) an amino acid or a derivative thereof or a salt thereof that is less than 10 times the taste perception threshold; and (c) sodium less than 500 mg / 100 ml A concentrate for providing a fruit juice drink according to any one of claims 2 to 13, comprising:

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