Sweetened beverages

Abstract

There has been a demand for development of a novel method to increase the sweetness of a beverage containing a sweetener. One aspect of the present invention provides a beverage that contains (a) a high intensity sweetener in an amount equivalent to sweetness intensity X1 and (b) an amino acid or a derivative or salt thereof in an amount of less than a taste perception threshold value, that has a sweetness corresponding to sweetness intensity X3 derived from the components (a) and (b), that satisfies 0.1<X1<X3, and that is one selected from effervescent beverages and flavored waters.

Description

[Technical Field]

[0001] The present invention relates to flavored waters having increased sweetness and to methods for producing such flavored waters. The present invention also relates to methods for enhancing the sweetness intensity of flavored waters and concentrates for providing flavored waters. The present invention also relates to a sparkling beverage with increased sweetness and a method for producing said sparkling beverage. The present invention also relates to a method for enhancing the sweetness of a sparkling beverage and a concentrate for providing a sparkling beverage. [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, Otsuma Women's University Home Economics Research Bulletin, No. 49 (March 2013) Summary of the Invention [Problem to be solved by the invention]

[0009] Under the circumstances described above, there is a need for the development of a novel method for enhancing the sweetness of beverages containing sweeteners. [Means for solving the problem]

[0010] The present inventors have succeeded for the first time in increasing the sweetness of flavored water containing a sweetener by combining a sweetener with an amino acid or a derivative or a salt thereof at a concentration so low that it cannot be detected by humans, or by combining a sweetener with sodium and an amino acid or a derivative or a salt thereof at a concentration so low that it cannot be detected by humans. Furthermore, the inventors have succeeded for the first time in increasing the sweetness of a sweetener-containing sparkling beverage by combining a sweetener with an amino acid or its derivative or salt thereof at a concentration so low that it cannot be detected by humans, or by combining a sweetener with sodium and an amino acid or its derivative or salt thereof at a concentration so low that it cannot be detected by humans.

[0011] That is, the present invention includes the following aspects. [1] (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 comprising presenting a sweetness of sweetness intensity X3 by the components (a) and (b), 0.1 < X1 < X3, and being a beverage selected from a carbonated beverage and flavored water. [2] (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 below the taste recognition threshold, and (c) 6 - 60 mg / 100 ml of sodium comprising presenting a sweetness of sweetness intensity X2 by the components (a) to (c), 0.1 < X1 < X2, and being a carbonated beverage. [3] (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 below the taste recognition threshold, and (c) Less than 50 mg / 100 ml of sodium comprising presenting a sweetness of sweetness intensity X2 by the components (a) to (c), 0.1 < X1 < X2, and being flavored water. [4] The beverage according to any one of [1] to [3], further comprising a low-intensity sweetener. [5] The beverage according to any one of [1] to [4], wherein the amino acid comprises 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. [6] The beverage according to any one of [1] to [5], wherein the amino acid is one or more selected from amino acids having a molecular weight of 70 - 260. [7] ]The beverage according to any one of [1] to [6], wherein the amino acid comprises an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [8] The beverage according to any one of [1] to [7], having an energy content of 50 kcal / 100 ml or less. [9] The beverage according to any one of [4] to [8], wherein the sweetness intensity of the low-intensity sweetener is 0.1 to 5.9.

[10] Gas pressure: 2.2 to 4.0 kgf / cm 2 The beverage described in [2].

[11] The beverage according to [2] or

[10] , which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, energy drink-flavored, cassis-flavored, or cola-flavored beverage.

[12] The beverage according to [3], wherein the flavored water has an absorbance of 0.06 or less at a wavelength of 660 nm.

[13] The carbon dioxide pressure of the flavored water at 20°C is 1.0 kgf / cm 2 The beverage according to [3] or

[12] , wherein the beverage is less than

[14] The beverage according to any one of [4] to [9], 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.

[15] The beverage according to any one of [1] to

[14] , 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.

[16] [1] The beverage according to any one of [1] to

[15] , 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.

[17] The beverage according to any one of [4] to

[16] , 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.

[18] The beverage according to any one of [1] to

[17] , which is packaged in a container.

[19] For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; and (b) A method for producing a beverage according to any one of [1] and [4] to

[18] , which comprises adding an amino acid below the taste perception threshold, or a derivative thereof, or a salt thereof.

[20] 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 below the taste perception threshold; and (c) adding sodium so that the sodium content of the beverage is between 6 and 60 mg / 100 ml; A method for producing the beverage according to any one of [2] and [4] to

[18] , comprising: [twenty one] 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 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 beverage according to any one of [3] to

[18] , comprising: [twenty two] (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1a; and (b) an amino acid or its derivative or salt less than 10 times the taste perception threshold A concentrate for providing a beverage according to any one of [1] and [4] to

[18] , comprising: [twenty three] (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) 60 to 600 mg / 100 ml of sodium A concentrate for providing a beverage according to any one of [2] and [4] to

[18] , comprising: [twenty four] (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 beverage according to any one of [3] to

[18] , comprising:

[0012] [A1] (Corresponding to patent application 2020-147865 / 2020-185301) (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である、フレーバーウォーター。 [A2] The flavored water according to [A1], further containing a low-intensity sweetener. [A3] The flavored water 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 flavored water 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 flavored water according to any one of [A1] to [A4], wherein the amino acids include an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [A6] The flavored water according to any one of [A1] to [A5], which has an energy content of 50 kcal / 100 ml or less. [A7] The flavored water 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 flavored water according to any one of [A1] to [A7], wherein the flavored water has an absorbance of 0.06 or less at a wavelength of 660 nm. [A9] The carbon dioxide pressure of the flavored water at 20°C is 1.0 kgf / cm 2 The flavored water according to any one of [A1] to [A8], wherein the flavoring is less than or equal to 100%. [A10] The flavored water according to any one of [A2] 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 flavored water 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 flavored water 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 flavored water 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] Flavored water 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 flavored water 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 flavored water according to any one of [A1] to [A15], comprising: [A17] For flavored water (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 A method for enhancing the sweetness intensity of flavored water, comprising adding [A18] (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である、フレーバーウォーター。 [A19] The flavored water according to [A18], 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. [A20] The flavored water according to [A18] or [A19], wherein the amino acid is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. [A21] The flavored water according to any one of [A18] to [A20], wherein the amino acids include an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [A22] The flavored water according to any one of [A18] to [A21], which has an energy content of 50 kcal / 100 ml or less. [A23] The flavored water according to any one of [A18] to [A22], wherein Xc is 0.1 to 5.9. [A24] The flavored water according to any one of [A18] to [A23], wherein the flavored water has an absorbance of 0.06 or less at a wavelength of 660 nm. [A25] The carbon dioxide pressure of the flavored water at 20°C is 1.0 kgf / cm 2 The flavored water according to any one of [A18] to [A24], wherein the flavoring is less than or equal to 100%. [A26] The flavored water 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 flavored water 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 flavored water 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] Flavored water 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] Flavored water 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 sweetness intensity Xa, and <> (b) adding an amino acid or its derivative or its salt below the taste recognition threshold, a method for producing flavored water according to any one of [A18] to [A30]. [A32] (a) a high-intensity sweetener in an amount corresponding to the sweetness 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 flavored water according to any one of [A18] to [A30], containing the above.

[0013] [B1] (corresponding to Japanese Patent Application No. 2020-147870 / 2020-185305) (a) a high-intensity sweetener in an amount corresponding to the 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 containing, The flavored water exhibits a sweetness of sweetness intensity X2 by the components (a) to (c), and 0.1 < X1 < X2. [B2] The flavored water exhibits a sweetness of sweetness intensity X3 by the components (a) and (b), and 0.1 < X1 < X3 < X2, the flavored water according to [B1]. [B3] The flavored water according to [B1] or [B2], further containing a low-intensity sweetener. [B4] The flavored water 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 flavored water 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 flavored water according to any one of [B1] to [B5], wherein the amino acids include an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [B7] The flavored water according to any one of [B1] to [B6], which has a sodium content of 1 to 25 mg / 100 ml. [B8] The flavored water according to any one of [B1] to [B7], which has an energy content of 50 kcal / 100 ml or less. [B9] The flavored water 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 flavored water according to any one of [B1] to [B9], wherein the flavored water has an absorbance of 0.06 or less at a wavelength of 660 nm. [B11] The carbon dioxide pressure of the flavored water at 20°C is 1.0 kgf / cm 2 The flavored water according to any one of [B1] to [B10], wherein the flavoring is less than or equal to 100%. [B12] The flavored water according to any one of [B3] 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 flavored water 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 flavored water 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 flavored water according to any one of [B1] to [B14], wherein the sodium is contained in the form of at least one 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] The flavored water 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] Flavored water 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 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 flavored water 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 flavored water according to any one of [B1] to [B18], comprising: [B20] For flavored water (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 flavored water, 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) 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である、フレーバーウォーター。 [B22] The flavored water according to [B21], 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. [B23] The flavored water according to [B21] or [B22], wherein the amino acid is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. [B24] The flavored water according to any one of [B21] to [B23], wherein the amino acids include an amino acid selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [B25] The flavored water according to any one of [B21] to [B24], which has a sodium content of 1 to 25 mg / 100 ml. [B26] The flavored water according to any one of [B21] to [B25], which has an energy content of 50 kcal / 100 ml or less. [B27] The flavored water according to any one of [B21] to [B26], wherein X4 is 0.1 to 5.9. [B28] The flavored water according to any one of [B21] to [B27], wherein the flavored water has an absorbance of 0.06 or less at a wavelength of 660 nm. [B29] The carbon dioxide pressure of the flavored water at 20°C is 1.0 kgf / cm 2 The flavored water according to any one of [B21] to [B28], wherein the flavoring is less than 100%. [B30] The flavored water 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 flavored water 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 flavored water 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 flavored water according to any one of [B21] to [B32], wherein the sodium is contained in the form of at least one 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] Flavored water according to any one of [B21] to [B33], containing one or more amino acids selected from alanine, serine and glycine, 1 to 25 mg / 100 ml of sodium, having an energy of 50 Kcal / 100 ml or less, and X1 + X4 being 6 or more. [B35] Flavored water according to any one of [B21] to [B34], packed in a container. [B36] For the raw materials, (a) adding a high-intensity sweetener in an amount corresponding to a sweetness intensity of X1, (b) adding an amino acid or its derivative or its salt below the taste recognition threshold, and (c) adding sodium so that the sodium content in the beverage is less than 50 mg / 100 ml, A method for producing flavored water according to any one of [B21] to [B35], comprising the above. [B37] (a) A high-intensity sweetener in an amount corresponding 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) less than 500 mg / 100 ml of sodium A concentrate for providing flavored water according to any one of [B21] to [B35], comprising the above.

[0014] [C1] (corresponding to Japanese Patent Application No. 2020-147855 / 2020-185326) (a) A high-intensity sweetener in an amount corresponding to a sweetness intensity of Xa, and (b) an amino acid or its derivative or its salt below the taste recognition threshold Comprising, A foaming beverage exhibiting a sweetness of sweetness intensity Xb by the components (a) and (b) above, and 0.1 < Xa < Xb. [C2] The foaming beverage according to [C1], further comprising a low-intensity sweetener. [C3] The sparkling beverage according to [C1] or [C2], 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. [C4] The sparkling drink according to any one of [C1] to [C3], wherein the amino acid is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. [C5] The sparkling beverage according to any one of [C1] to [C4], wherein the amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [C6] The sparkling beverage according to any one of [C1] to [C5], which has an energy content of 50 kcal / 100 ml or less. [C7] The sparkling beverage according to any one of [C2] to [C6], wherein the low-intensity sweetener has a sweetness intensity of 0.1 to 5.9. [C8] Gas pressure: 2.2 to 4.0 kgf / cm 2 The sparkling beverage according to any one of [C1] to [C7], wherein [C9] The sparkling beverage according to any one of [C1] to [C8], which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, energy drink-flavored, cassis-flavored, or cola-flavored beverage. [C10] The sparkling beverage according to any one of [C2] to [C9], 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. [C11] The sparkling beverage according to any one of [C1] to [C10], 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. [C12] The sparkling beverage according to any one of [C1] to [C11], 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. [C13] A sparkling beverage according to any one of [C2] to [C12], 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. [C14] A sparkling beverage according to any one of [C1] to [C13], which is packaged in a container. [C15] For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity Xa; and (b) A method for producing a sparkling beverage according to any one of [C1] to [C14], which comprises adding an amino acid or a derivative thereof or a salt thereof that is below the taste perception threshold. [C16] (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 foaming beverage according to any one of [C1] to [C15], which contains [C17] to a foaming 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 lower than the taste recognition threshold A method for enhancing the sweetness intensity of a foaming beverage, characterized by containing [C18] (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity Xa, (b) an amino acid or its derivative or its salt having a taste recognition threshold lower than the taste recognition threshold, and (c) a low-intensity sweetener in an amount equivalent to a sweetness intensity Xc and presenting a sweetness of a sweetness intensity Xd by the components (a) to (c), and a foaming beverage in which 0.1 < Xa + Xc < Xd. [C19] The foaming beverage according to [C18], 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. [C20] The foaming beverage according to [C18] or [C19], wherein the amino acid is one or more selected from amino acids having a molecular weight of 70 to 260. [C21] The foaming beverage according to any one of [C18] to [C20], 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 [C22] The foaming beverage according to any one of [C18] to [C21], having an energy of 50 Kcal / 100 ml or less [C23] The foaming beverage according to any one of [C18] to [C22], wherein Xc is 0.1 to 5.9 [C24] ​The sparkling beverage according to any one of [C18] to [C23], wherein the gas pressure is 2.2 to 4.0 kgf / cm2. [C25] The sparkling beverage according to any one of [C18] to [C24], which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, energy drink-flavored, cassis-flavored, or cola-flavored beverage. [C26] The sparkling beverage according to any one of [C18] to [C25], 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. [C27] The sparkling beverage according to any one of [C18] to [C26], 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. [C28] The sparkling beverage according to any one of [C18] to [C27], 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. [C29] The sparkling beverage according to any one of [C18] to [C28], 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 Xa + Xc is 6 or more. [C30] A foaming beverage packed in a container and described in any of [C18] to [C29]. [C31] For the raw materials, (a) Adding a high-intensity sweetener in an amount of 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 foaming beverage described in any of [C18] to [C30]. [C32] (a) A high-intensity sweetener in an amount equivalent to 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 foaming beverage described in any of [C18] to [C30].

[0015] [D1] (corresponding to Japanese Patent Application No. 2020-147857 / 2020-185329) (a) A high-intensity sweetener in an amount equivalent to sweetening intensity X1, (b) An amino acid or its derivative or its salt below the taste recognition threshold, and (c) 6 to 60 mg / 100 ml of sodium Containing, The components (a) to (c) exhibit a sweetness of sweetening intensity X2, and 0.1 < X1 < X2, a foaming beverage. [D2] The components (a) and (b) exhibit a sweetness of sweetening intensity X3, and 0.1 < X1 < X3 < X2, the foaming beverage described in [D1].[[]END]] [D3] The foaming beverage described in [D1] or [D2], further containing a low-intensity sweetener. [D4] The foaming beverage described in any of [D1] to [D3], 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. [D5] The sparkling drink according to any one of [D1] to [D4], wherein the amino acid is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. [D6] The sparkling beverage according to any one of [D1] to [D5], wherein the amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [D7] The sparkling beverage according to any one of [D1] to [D6], which has a sodium content of 6 to 50 mg / 100 ml. [D8] The sparkling beverage according to any one of [D1] to [D7], which has an energy content of 50 kcal / 100 ml or less. [D9] The sparkling beverage according to any one of [D3] to [D8], wherein the low-intensity sweetener has a sweetness intensity of 0.1 to 5.9. [D10] Gas pressure: 2.2 to 4.0 kgf / cm 2 The sparkling beverage according to any one of [D1] to [D9], wherein [D11] The sparkling beverage according to any one of [D1] to [D10], which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, energy drink-flavored, cassis-flavored, or cola-flavored beverage. [D12] The sparkling beverage according to any one of [D3] to [D11], 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. [D13] The sparkling beverage according to any one of [D1] to [D12], 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. [D14] The sparkling beverage according to any one of [D1] to [D13], 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. [D15] The sparkling beverage according to any one of [D1] to [D14], wherein the sodium is contained in the form of at least one 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. [D16] The sparkling beverage according to any one of [D3] to [D15], which contains one or more amino acids selected from alanine, serine, and glycine, and 6 to 50 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. [D17] A foaming beverage packed in a container, which is described in any one of [D1] to [D16]. [D18] For raw materials, (a) Adding a high-intensity sweetener in an amount of sweetening intensity X1; (b) Adding an amino acid or its derivative or its salt below the taste recognition threshold; and (c) Adding sodium so that the sodium content in the beverage is 6 to 60 mg / 100 ml. A method for producing a foaming beverage described in any one of [D1] to [D17], comprising the above. [D19] (a) A high-intensity sweetener in an amount equivalent to sweetening intensity X1a; (b) An amino acid or its derivative or its salt less than 10 times the taste recognition threshold; and (c) 60 to 600 mg / 100 ml of sodium A concentrate for providing a foaming beverage described in any one of [D1] to [D18], comprising the above. [D20] To a foaming beverage (a) A high-intensity sweetener in an amount equivalent to sweetening intensity X1; (b) An amino acid or its derivative or its salt below the taste recognition threshold; and (c) 6 to 60 mg / 100 ml of sodium A method for enhancing the sweetening intensity of a foaming beverage, characterized by containing the above. [D21] (a) A high-intensity sweetener in an amount equivalent to sweetening intensity X1; (b) An amino acid or its derivative or its salt below the taste recognition threshold; (c) 6 to 60 mg / 100 ml of sodium, and (d) A low-intensity sweetener in an amount equivalent to sweetening intensity X4 Including A foaming beverage exhibiting a sweetness of sweetening intensity X5 by the components (a) to (d) above, where 0.1 < X1 + X4 < X5. [D22] The sparkling beverage according to [D21], 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. [D23] The sparkling drink according to [D21] or [D22], wherein the amino acid is one or more amino acids selected from amino acids having a molecular weight of 70 to 260. [D24] The sparkling beverage according to any one of [D21] to [D23], wherein the amino acids include amino acids selected from glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, histidine, and combinations thereof. [D25] The sparkling beverage according to any one of [D21] to [D24], which has a sodium content of 6 to 50 mg / 100 ml. [D26] The sparkling beverage according to any one of [D21] to [D25], which has an energy content of 50 Kcal / 100 ml or less. [D27] The sparkling beverage according to any one of [D21] to [D26], wherein X4 is 0.1 to 5.9. [D28] Gas pressure: 2.2 to 4.0 kgf / cm 2 The sparkling beverage according to any one of [D21] to [D27], wherein [D29] The sparkling beverage according to any one of [D21] to [D28], which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, energy drink-flavored, cassis-flavored, or cola-flavored beverage. [D30] The sparkling beverage according to any one of [D21] to [D29], 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. [D31] The sparkling beverage according to any one of [D21] to [D30], 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. [D32] The sparkling beverage according to any one of [D21] to [D31], 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. [D33] The sparkling beverage according to any one of [D21] to [D32], wherein the sodium is contained in the form of at least one 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. [D34] The sparkling beverage according to any one of [D21] to [D33], which contains one or more amino acids selected from alanine, serine, and glycine, and 6 to 50 mg / 100 ml of sodium, has an energy content of 50 kcal / 100 ml or less, and X1 + X4 is 6 or more. [D35] A sparkling beverage according to any one of [D21] to [D34], which is packed in a container. [D36] 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 between 6 and 60 mg / 100 ml; A method for producing a sparkling beverage according to any one of [D21] to [D35], comprising: [D37] (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) 60 to 600 mg / 100 ml of sodium A concentrate for providing a sparkling beverage according to any one of [D21] to [D35], comprising: [Effects of the Invention]

[0016] The method of the present invention provides a method for enhancing the sweetness of flavored water 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 flavored water with good taste quality, in which the sweetness has been increased by means other than controlling the amount of sugar and sweetener used. Furthermore, the method of the present invention provides a method for enhancing the sweetness of a sparkling beverage and providing good taste quality, rather than simply increasing the amount of sugar or high-intensity sweetener used.The method of the present invention also provides a sparkling 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]

[0017] [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 Examples E2 and E3 in comparison with Example E1 in Example 3. [Figure 6] 10 is a graph showing the results of sensory evaluation of Examples F2 and F3 relative to Example F1 in Example 3. [Figure 7] 10 is a graph showing the results of sensory evaluation of Example G2 and Example G3 in comparison with Example G1 in Example 3. [Figure 8] 10 is a graph showing the results of sensory evaluation of Example H2 and Example H3 in comparison with Example H1 in Example 3. [Figure 9] 1 is a graph showing the results of sensory evaluation of Examples I2 and I3 relative to Example I1 in Example 3. [Figure 10] 10 is a graph showing the results of sensory evaluation of Example J2 and Example J3 in comparison with Example J1 in Example 3. [Figure 11] 10 is a graph showing the results of sensory evaluation of Examples K2 and K3 in comparison with Example K1 in Example 4. [Figure 12] 10 is a graph showing the results of sensory evaluation of Examples A2 to A7 in comparison with Example A1 in Example 5. [Figure 13] 10 is a graph showing the results of sensory evaluation of Examples B2 to B7 in comparison with Example B1 in Example 5. [Figure 14] 10 is a graph showing the results of sensory evaluation of Examples C2 to C7 in comparison with Example C1 in Example 6. [Figure 15] 10 is a graph showing the results of sensory evaluation of Examples D2 to D7 in comparison with Example D1 in Example 6. [Figure 16] 10 is a graph showing the results of sensory evaluation of Examples E2 and E3 in comparison with Example E1 in Example 7. [Figure 17] 10 is a graph showing the results of sensory evaluation of Examples F2 and F3 relative to Example F1 in Example 7. [Figure 18] 10 is a graph showing the results of sensory evaluation of Example G2 and Example G3 relative to Example G1 in Example 7. [Figure 19] 10 is a graph showing the results of sensory evaluation of Examples H2 and H3 in comparison with Example H1 in Example 7. [Figure 20] 1 is a graph showing the results of sensory evaluation of Examples I2 and I3 relative to Example I1 in Example 7. [Figure 21] 10 is a graph showing the results of sensory evaluation of Example J2 and Example J3 in comparison with Example J1 in Example 7. [Figure 22] 10 is a graph showing the results of sensory evaluation of Examples K2 and K3 relative to Example K1 in Example 8. DETAILED DESCRIPTION OF THE INVENTION

[0018] 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 applications (Japanese Patent Application Nos. 2020-147865, 2020-147870, 2020-147855, and 2020-147857) filed on September 2, 2020, from which the present application claims priority, and Japanese applications (Japanese Patent Application Nos. 2020-185301, 2020-185305, 2020-185326, and 2020-185329) filed on November 5, 2020, from which the present application claims priority. In this specification, for example, the description "the content of Component A is X mg / 100 ml" means that "100 ml of the beverage contains X mg of Component A". Since the specific gravity of the beverage is approximately 1, in the beverage, "mg / 100 g" can be regarded as the same as "mg / 100 ml". Also, for example, the description "the content of Component B is Y ppm" means that "the total amount of the beverage (100% by mass) contains Y ppm of Component B".

[0019] 1. Sweetened beverages 《First Aspect》 As a first aspect, the present invention provides the following beverage (hereinafter referred to as "the 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 or its derivative or its salt having a taste recognition threshold less than the threshold. including wherein the components (a) and (b) exhibit a sweetness of sweetness intensity X3, 0.1 < X1 < X3, and the beverage is one selected from a foaming beverage and flavored water. In this aspect, X1 and X3 respectively correspond to Xa and Xb in the First Aspect A1 (corresponding to Japanese Patent Application No. 2020-147865 / 2020-185301) and the First Aspect C1 (corresponding to Japanese Patent Application No. 2020-147855 / 2020-185326).

[0020] 1-1. Sweetened flavored water 《First Aspect A1》 As a first aspect A1, the present invention provides the following flavored water (hereinafter also referred to as "flavored water A of the present invention"). (a) A high-intensity sweetener in an amount equivalent to a sweetness intensity of Xa, and (b) An amino acid or its derivative or its salt having a taste recognition threshold less than the threshold. including wherein the components (a) and (b) exhibit a sweetness of sweetness intensity Xb, 0.1 < Xa < Xb, flavored water.

[0021] That is, in the flavored water of the first aspect A1 of the present invention, the component presenting a sweet taste is (a) a high-intensity sweetener in an amount equivalent to a sweet intensity Xa, and the sweet taste presented by the flavored water of the present invention should be a sweet intensity Xa in 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 flavored water, so that the sweet taste presented by (a) a high-intensity sweetener in an amount equivalent to a sweet intensity Xa is increased to a sweet intensity Xb (where 0.1 < Xa < Xb). In addition to these components (a) and (b), the present invention may further include additional components such as sweeteners other than (a), acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. The flavored water in one aspect of the present invention does not contain substances presenting a sweet taste other than component (a) as sweeteners.

[0022] Furthermore, in the flavored water 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 flavored water according to one aspect of the present invention, at least one of "total sweetness", "reduction of aftertaste of sweetness", "body, thickness", "flavor intensity", "reduction of off-flavors (bitter taste, astringent taste, etc.)" and "saltiness" is preferably improved. In a preferred aspect of the present invention, the "total sweetness" is improved by alanine, glycine or serine. In another preferred aspect of the present invention, the "total sweetness", "body, thickness" and "flavor intensity" are improved by glycine or serine.

[0023] (Flavored water) In the present invention, "flavored water" is a beverage in which water such as mineral water (including natural mineral water), etc. is added with flavors, fruit juices, extracts, etc., and is a beverage with an appearance similar to water, also called near water. Generally, flavored water is colorless and transparent like water, and has flavors, sweetness and sourness of fruits, etc. And it has a refreshing taste so that it can be drunk instead of water, and has the property of being as easy or even easier to drink than water.

[0024] Flavorings that can be contained in the flavored water of the present invention are not particularly limited, but examples include fruit flavors, citrus flavors, mint flavors, coffee flavors, cocoa flavors, and tea flavors (including black tea flavors). Among these, fruit flavors include one or more selected from valencene, a fragrance contained in essential oils such as orange; linalool, a fragrance contained in essential oils of plants such as rosewood, lavender, bergamot, and coriander; and nootkatones such as d-nootkatone, which has a grapefruit-like scent.

[0025] The fruit juice that can be contained in the flavored water 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. These fruit juices can be used regardless of the production method, such as straight fruit juice, concentrated fruit juice, etc. Concentrated fruit juices may be prepared by either a heat concentration method or a freeze concentration method. When fruit juice is used, it is preferable to use clear fruit juice that has been subjected to a clarification process, taking into consideration the effect on the color of the beverage. The fruit juice may also be subjected to a decolorization process. From the viewpoint of maintaining a colorless and transparent liquid color and maintaining a colorless and transparent liquid color during long-term storage, the content of the clear fruit juice is preferably 5.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less, relative to the total amount (100% by mass) of the flavored water.

[0026] The extracts that can be contained in the flavored water of the present invention are not particularly limited, but examples include one or more selected from algae extract, joint extract, mushroom extract, grain extract, tea extract, vegetable extract, fruit extract, herb extract, leaf extract, bean extract, nut and seed extract, and yeast extract.

[0027] The absorbance of the flavored water of the present invention at a wavelength of 660 nm is preferably 0.06 or less, more preferably 0.02 or less, and even more preferably 0.01 or less. The absorbance at a wavelength of 660 nm is an index of transparency, and flavored water with an absorbance of 0.06 or less can be said to be a clear beverage. The lower limit of the absorbance of the flavored water of the present invention at a wavelength of 660 nm is 0. In addition, in this specification, absorbance at a wavelength of 660 nm can be measured using an ultraviolet-visible spectrophotometer such as UV-1600, UV-1800, or UV-1850 (all manufactured by Shimadzu Corporation).

[0028] Furthermore, the ΔE value of transmitted light of the flavored water of the present invention can be 3.5 or less. Flavored water with a ΔE value of transmitted light of 3.5 or less can be said to be a colorless beverage. The lower limit of the ΔE value of transmitted light of the flavored water of the present invention is 0. In this specification, the ΔE value of transmitted light is a value measured in accordance with JIS Z 8722, and can be measured using a UV-visible spectrophotometer such as ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.).

[0029] The flavored water of the present invention may be a carbonated drink, a non-carbonated drink, or a jelly drink. The carbon dioxide pressure of carbonated flavored water at 20°C is 1.0 to 5.0 kgf / cm 2 , 1.0~4.5kgf / cm 2 , 1.0~4.0kgf / cm 2 , 1.0~3.5kgf / cm 2 , 1.0~3.0kgf / cm 2 , 1.0~2.5kgf / cm2 , 1.0~2.0kgf / cm 2 , 1.2~5.0kgf / cm 2 , 1.2~4.5kgf / cm 2 , 1.2~4.0kgf / cm 2 , 1.2~3.5kgf / cm 2 , 1.2~3.0kgf / cm 2 , 1.2~2.5kgf / cm 2 , 1.2~2.0kgf / cm 2 , 1.5~5.0kgf / cm 2 , 1.5~4.5kgf / cm 2 , 1.5~4.0kgf / cm 2 , 1.5~3.5kgf / cm 2 , 1.5~3.0kgf / cm 2 , 1.5~2.5kgf / cm 2 It could be. The carbon dioxide pressure of non-carbonated flavored water at 20°C is 1.0 kgf / cm 2 Less than 0-0.9kgf / cm 2 , 0~0.8kgf / cm 2 , 0~0.7kgf / cm 2 , 0~0.6kgf / cm 2 , 0~0.5kgf / cm 2 , 0~0.4kgf / cm 2 , 0~0.3kgf / cm 2 , 0.1~0.9kgf / cm 2 , 0.1~0.8kgf / cm 2 , 0.1~0.7kgf / cm 2 , 0.1~0.6kgf / cm 2 , 0.1~0.5kgf / cm 2 , 0.1~0.4kgf / cm 2 , 0.1~0.3kgf / cm 2 , 0.2~0.9kgf / cm 2 , 0.2~0.8kgf / cm 2 , 0.2~0.7kgf / cm 2 , 0.2~0.6kgf / cm 2 , 0.2~0.5kgf / cm 2 , 0.2~0.4kgf / cm 2, 0.2~0.3kgf / cm 2 It could be. In this specification, the carbon dioxide pressure can be measured using a gas volume measuring device such as GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and the carbon dioxide pressure is measured after the sample is sniffed and shaken in the gas volume measuring device.

[0030] The flavored water of the present invention may be an alcoholic beverage. An alcoholic beverage refers to a beverage containing an alcoholic ingredient. 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). 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.

[0031] The form of the flavored water of the present invention is not limited, and may be, for example, in the form of a beverage in which a concentrate is dissolved, or in the form of bottled flavored water sealed in a container such as a can or a PET bottle.

[0032] [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]

[0033] As described above, the flavored water 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。

[0034] 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.

[0035] 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.

[0036] 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.

[0037] 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 flavored water of the present invention.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] 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, 7.5~16 ... It may be 0.5-16, 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, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16, or 10.5-15.5.

[0042] As already mentioned, the flavored water of the present invention exhibits an enhanced sweetness. Whether the sweetness of the flavored water of the present invention is enhanced can be evaluated by a sensory-trained panel. Furthermore, the sweetness intensity of the flavored water of the present invention can be measured by preparing a reference flavored water serving as a sweetness standard by varying the sucrose concentration to achieve sweetness intensities of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15, and having a panel compare the sweetness of the flavored water of the present invention with that of the reference flavored water. The reference flavored waters with sweetness intensities of 1, 2, ..., 15 are prepared by adding sucrose to flavored water 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 flavored waters that are less sweet than the flavored water of the present invention in the above measurement, the reference flavored water that is closest in sweetness to the flavored water of the present invention is selected, and sucrose is added to the selected reference flavored water to adjust it to have the same sweetness as the flavored water of the present invention.In this case, the sweetness intensity of the flavored water of the present invention can also be measured from the sucrose content contained in the adjusted reference flavored water.

[0043] Another method for measuring the sweetness of the flavored water 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.

[0044] The sweetness intensity of the flavored water of the present invention is not particularly limited as long as it is acceptable as flavored water, 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 2 ... 0.0 to 15, 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 flavored water is provided by the above components (a) and (b) and optional components.

[0045] The energy (total energy amount) of the flavored water of the present invention may range from 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, or 0 to 10 Kcal / 100 ml, depending on the embodiment. l, 0~5Kcal / 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.

[0046] In addition, the energy (total energy amount, TE) of the flavored water 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).

[0047] 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, flavored water can be produced while maintaining the same sweetness as flavored water containing sucrose, without using high-calorie sucrose or while reducing its usage amount. For this reason, a new low-calorie flavored water 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 low-concentration amino acids. When it is desired to adjust the calorie of the flavored water to be non-zero, such as low calorie, calorific sweeteners such as sucrose, glucose, fructose, sorbitol, etc. can also be blended as additional sweet substances.

[0048] [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 occurring compounds, synthetic compounds, or a combination of naturally occurring 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 sweeter than sucrose per equivalent amount.

[0049] 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).

[0050] 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.

[0051] 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.

[0052] 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 flavored water 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 flavored water of the present invention may be one that is artificially produced (for example, by bioconversion) (a non-natural product).

[0053] 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.

[0054] 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.

[0055] 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.

[0056] 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.

[0057] 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.

[0058] 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.

[0059] 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 purity. 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 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 sweetness index of this monk fruit extract is about 100.

[0060] 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 flavored water yields the sweetness intensity of the high-potency sweetener. In this specification, the above sweetness indices (median values ​​for ranges) 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.

[0061] 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.

[0062] 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.

[0063] 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.

[0064] In one embodiment of the present invention, the high-intensity 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.

[0065] In one embodiment of the present invention, the amount of sweetener (a) contained in flavored water 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.

[0066] 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.

[0067] [Amino acid or its derivative or its salt] The flavored water 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.

[0068] 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.

[0069] The amino acids contained in the flavored water 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).

[0070] The amino acid contained in the flavored water 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.

[0071] 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.

[0072] 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.

[0073] 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).

[0074] 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 pure taste perception threshold refers to the minimum concentration at which the taste can be recognized when only amino acids are added to water without adding sweeteners or the like.

[0075] In one aspect of the present invention, the flavored water contains glycine, and the glycine content may be greater than 0 mM, 80 mM or less, 75 mM or less, less than 75 mM, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. 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.

[0076] In one embodiment of the present invention, the flavored water contains alanine, and the alanine content may be more than 0 mM, 32.4 mM or less, 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.

[0077] In one embodiment of the present invention, the flavored water contains valine, and the valine content may be more than 0 mM, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less, or alternatively, 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. M, 15-45mM, 20-45mM, 25-45mM, 1-45mM, 5-45mM, 10-45mM, 15-45mM, 20-45mM, 25-45mM, 30-45mM, 35-45mM, 40-45mM, 1-40mM, 1mM or more but less than 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, 5~40mM, 10~40mM, 15~40mM, 20~40mM, 25~40mM, 1~35mM, 5~35mM, 10~35mM, 15~35mM, 20~35m The valine concentration may be 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, 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 the L-form.

[0078] In one embodiment of the present invention, the flavored water contains isoleucine, and the isoleucine content may be greater than 0 mM, 25 mM or less, 20 mM or less, 15 mM or less, 10 mM or less, or 5 mM or less. 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), but is preferably the L-form.

[0079] In one aspect of the present invention, the flavored water contains leucine, and the leucine content may be greater than 0 mM, 50 mM or less, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, less than 20 mM, 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 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, 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, 15~50mM, 15~45mM, 15~40mM, 15~35mM, 15~30mM, 15~25mM, 15~20mM, 1~15m M, 2~15mM, 3~15mM, 4~15mM, 5~15mM, 6~15mM, 7~15mM, 8~15mM, 9~15mM, 10~15mM, 1~12 The leucine concentration may be 1 to 10 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. Leucine 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 flavored water contains serine, and the serine content may be greater than 0 mM, 130 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. 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.

[0081] In one embodiment of the present invention, the flavored water contains threonine, and the threonine content may be greater than 0 mM, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. 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, 15-45mM, 20-45mM, 25-45mM, 30-45mM, 35-45mM, 40-45mM, 1-40mM, 1mM or more but less than 40mM, 5-40mM, 10-40mM, 1 5~40mM, 20~40mM, 25~40mM, 1~40mM, 5~40mM, 10~40mM, 15~40mM, 20~40mM, 25~40mM, 30~40mM, 35~40mM, 1~40mM, 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.

[0082] In one aspect of the present invention, the flavored water contains phenylalanine, and the phenylalanine content may be greater than 0 mM, 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 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, 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.

[0083] In one embodiment of the present invention, the flavored water contains tryptophan, and the tryptophan content may be more than 0 mM, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. 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.

[0084] In one embodiment of the present invention, the flavored water contains methionine, and the methionine content may be greater than 0 mM, 10 mM or less, 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), but is preferably the L-form.

[0085] In one embodiment of the present invention, the flavored water contains proline, and the proline content may be greater than 0 mM, 120 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. 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.

[0086] In one aspect of the present invention, the flavored water contains glutamine, and the glutamine content may be greater than 0 mM, 20 mM or less, 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, less than 5 mM, 4 mM or less, 3 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, 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.

[0087] In one aspect of the invention, the flavored water comprises asparagine, and the asparagine content may be greater than 0 mM, 20 mM or less, 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 than 10mM The asparagine concentration may be less than 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, 9 to 10 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 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.

[0088] In one embodiment of the present invention, the flavored water contains arginine, and the arginine content may be greater than 0 mM, 4.0 mM or less, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, less than 2.5 mM, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less, less than 1.0 mM, or 0.5 mM or less. 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 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 in the L-form, D-form, or racemic form (DL-form), but is preferably the L-form.

[0089] In one embodiment of the present invention, the flavored water contains lysine, and the lysine content may be greater than 0 mM, 3.0 mM or less, 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.

[0090] In one embodiment of the present invention, the flavored water contains lysine hydrochloride, and the content of lysine hydrochloride may be more than 0 mM, 1.0 mM or less, 0.9 mM or less, 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, less than 0.5 mM, 0.4 mM or less, less than 0.4 mM, 0.3 mM or less, or 0.2 mM or less. 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.

[0091] In one embodiment of the present invention, the flavored water contains histidine, and the histidine content may be more than 0 mM, 4.0 mM or less, 3.5 mM or less, 3.0 mM or less, 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, or 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.

[0092] In one embodiment of the present invention, the flavored water contains glutamic acid, and the glutamic acid content may be greater than 0 mM, 0.50 mM or less, less than 0.50 mM, 0.40 mM or less, less than 0.40 mM, 0.35 mM or less, 0.30 mM or less, 0.25 mM or less, less than 0.25 mM, 0.20 mM or less, 0.15 mM or less, 0.14 mM or less, 0.13 mM or less, 0.12 mM or less, 0.11 mM or less, 0.10 mM or less, 0.09 mM or less, 0.08 mM or less, 0.07 mM or less, 0.06 mM or less, 0.05 mM or less, 0.04 mM or less, 0.03 mM or less, 0.02 mM or less, or 0.01 mM or less. 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, 0.06~0.12m M, 0.07~0.12mM, 0.08~0.12mM, 0.09~0.12mM, 0.10~0.12mM, 0.01~0.10mM, 0.02~0. The concentration may be 10 mM, 0.03 to 0.10 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.

[0093] In one embodiment of the present invention, the flavored water contains aspartic acid, and the content of aspartic acid may be greater than 0 mM, or 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. The aspartic acid concentration may be 0.6 to 1.2 mM, 0.7 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. Aspartic acid may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0094] In one embodiment of the present invention, the flavored water does not contain sodium aspartate as an amino acid salt.

[0095] 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.

[0096] In one aspect of the present invention, when flavored water contains fruit juice and the fruit juice contains fruit-derived amino acids, these amino acids are also included in the amino acids in the flavored water of the present invention. In this case, the amount of amino acids contained in the flavored water of the present invention is the total amount of amino acids derived from the fruit juice and those added externally. In one aspect of the present invention, the same applies when flavored water contains extracts and the extracts contain amino acids. In one aspect of the present invention, when multiple types of amino acids are contained in the flavored water, 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 the flavored water, it is sufficient that the content of each amino acid is below its taste perception threshold. In yet another embodiment of the flavored water of the present invention, the flavored water 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 1.0 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 flavored water of the present invention, the flavored water 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. In one embodiment of the present invention, when the flavored water does not contain fruit juice or extract, the amount of amino acids contained in the flavored water of the present invention is the amount of amino acids added from an external source.

[0097] [Optional ingredients] (sweetener) The flavored water 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). They can also be divided into natural sweeteners and artificial sweeteners based on their method of acquisition. Note that if flavored water contains fruit juice and the fruit juice contains a fruit-derived sweetener (e.g., fructose), that sweetener is also considered to be included in the sweeteners described herein. The same applies when flavored water contains an extract and the extract contains a sweetener.

[0098] 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.

[0099] 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.

[0100] 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.

[0101] 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.

[0102] 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 as 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.

[0103] 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, and other low-sweetness sweeteners can 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.

[0104] The flavored water in one aspect of the present invention contains a low-sweetness sweetener. In another aspect of the present invention, the following flavored water (hereinafter also referred to as the flavored water of aspect A) is provided. (a) A high-sweetness sweetener in an amount corresponding 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 corresponding to a sweetness intensity Xc containing The components (a) to (c) exhibit a sweetness of sweetness intensity Xd, and 0.1 < Xa + Xc < Xd, flavored water. Xc and Xd are respectively referred to as X4 and X6 in the first aspect. The flavored water in one aspect of the present invention does not contain components other than (a) a high-sweetness sweetener in an amount corresponding to a sweetness intensity Xa and (c) a low-sweetness sweetener in an amount corresponding to a sweetness intensity Xc as sweeteners. When the flavored water contains fruit juice and / or extracts, the sweeteners contained in the fruit juice and / or extracts are included in the sweeteners of (c).

[0105] 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.

[0106] 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, It can be 2.5-5.5, 2.5-6.0, 2.5-6.5, 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.

[0107] 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.

[0108] 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.

[0109] The amount of a low-intensity sweetener equivalent to sweetness intensity Xc refers to the amount (concentration) that provides a sweetness with sweetness intensity Xc when the low-intensity sweetener is dissolved in water at 20°C with a volume equivalent to that of the flavored water of the present invention.

[0110] 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.

[0111] [sodium] The flavored water of aspect A1 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 1.5 ...5 mg / 100 ml, 0 to 1.6 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.6 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.6 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.5 mg / 100 ml, 0 to 1.6 mg / 10 1.2mg / 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 / 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 / 10 0ml, 0.5-1.8mg / 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.

[0112] In one embodiment of the present invention, the sodium is derived from the fruit juice or extract or is unavoidably mixed in, rather than added. As used herein, the sodium content in the beverage can be measured by atomic absorption spectrometry.

[0113] (Other ingredients) The flavored water of the present invention may contain, as appropriate, antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc.), acidulants (phosphoric acid, citric acid, malic acid, etc.), flavorings, etc., as long as the effects of the present invention are not impaired.

[0114] [Exemplary Embodiments of Flavored Water 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 flavored water contains an amino acid, or a derivative thereof, or a salt thereof, 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 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) 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 flavored water contains an amino acid, or a derivative thereof, or a salt thereof, 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 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 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 present invention provides flavored water 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) 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; The present invention provides flavored water 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.

[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) 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 present invention relates to a composition comprising a fruit juice and / or an extract thereof selected from the group consisting of orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, blackcurrant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, quince and combinations thereof; The present invention provides flavored water 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, or about 55 to about 490 ppm.

[0119] 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、 Flavored water with an energy of 50 Kcal / 100 ml or less and Xa + Xc of 6 or more is provided. 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.

[0120] 《Aspect B1》 As aspect B1 of the present invention, the following flavored water (hereinafter also referred to as "flavored water B of the present invention") is provided. (a) A high-intensity sweetener in an amount equivalent to the 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 containing, a flavored water presenting a sweetness of sweetness intensity X2 by the components (a) to (c) above, where 0.1 < X1 < X2.

[0121] That is, in the flavored water of aspect B1 of the present invention, the component presenting sweetness is (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity X1, and the sweetness presented by the flavored water 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) sodium less than 50 mg / 100 ml are present in the flavored water, the sweetness presented by (a) a high-intensity sweetener in an amount equivalent to the sweetness intensity X1 is increased to the sweetness intensity X2 (where 0.1 < X1 < X2). In addition to these components (a) to (c), the present invention means that it may further contain additional components such as sweeteners other than (a), acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. The flavored water in one aspect of the present invention does not contain substances presenting sweetness other than component (a) as sweeteners.

[0122] Furthermore, in the flavored water according to a preferred embodiment of the present invention, in addition to an increase in sweetness, the flavor quality is also improved. For example, in the flavored water according to one embodiment of the present invention, it is preferable that at least one of "total sweetness," "reduction of sweet aftertaste," "body / thickness," "flavor intensity," "reduction of impurities (bitterness, astringency, etc.)," ​​and "saltiness" is improved. In a preferred embodiment of the present invention, the "total sweetness" and "body / thickness" are improved by combining alanine, glycine, or serine with sodium. In another preferred embodiment of the present invention, the "total sweetness," "body / thickness," and "flavor intensity" are improved by combining alanine with sodium.

[0123] (Flavored water) In the present invention, "flavored water" refers to a beverage in which flavorings, fruit juice, extracts, etc. are added to water such as mineral water (including natural mineral water), and is also called near-water, a beverage that looks like water. Generally, flavored water is colorless and transparent like water, but has a fruity flavor, sweetness, and sourness. It has a refreshing taste that allows it to be consumed in place of water, and is as easy to drink as water, or even easier to drink than water.

[0124] Flavorings that can be contained in the flavored water of the present invention are not particularly limited, but examples include fruit flavors, citrus flavors, mint flavors, coffee flavors, cocoa flavors, and tea flavors (including black tea flavors). Among these, fruit flavors include one or more selected from valencene, a fragrance contained in essential oils such as orange; linalool, a fragrance contained in essential oils of plants such as rosewood, lavender, bergamot, and coriander; and nootkatones such as d-nootkatone, which has a grapefruit-like scent.

[0125] The fruit juice that can be contained in the flavored water 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. These fruit juices can be used regardless of the production method, such as straight fruit juice, concentrated fruit juice, etc. Concentrated fruit juices may be prepared by either a heat concentration method or a freeze concentration method. When fruit juice is used, it is preferable to use clear fruit juice that has been subjected to a clarification process, taking into consideration the effect on the color of the beverage. The fruit juice may also be subjected to a decolorization process. From the viewpoint of maintaining a colorless and transparent liquid color and maintaining a colorless and transparent liquid color during long-term storage, the content of the clear fruit juice is preferably 5.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less, relative to the total amount (100% by mass) of the flavored water.

[0126] The extracts that can be contained in the flavored water of the present invention are not particularly limited, but examples include one or more selected from algae extract, joint extract, mushroom extract, grain extract, tea extract, vegetable extract, fruit extract, herb extract, leaf extract, bean extract, nut and seed extract, and yeast extract.

[0127] The absorbance of the flavored water of the present invention at a wavelength of 660 nm is preferably 0.06 or less, more preferably 0.02 or less, and even more preferably 0.01 or less. The absorbance at a wavelength of 660 nm is an index of transparency, and flavored water with an absorbance of 0.06 or less can be said to be a clear beverage. The lower limit of the absorbance of the flavored water of the present invention at a wavelength of 660 nm is 0. In addition, in this specification, absorbance at a wavelength of 660 nm can be measured using an ultraviolet-visible spectrophotometer such as UV-1600, UV-1800, or UV-1850 (all manufactured by Shimadzu Corporation).

[0128] Furthermore, the ΔE value of transmitted light of the flavored water of the present invention can be 3.5 or less. Flavored water with a ΔE value of transmitted light of 3.5 or less can be said to be a colorless beverage. The lower limit of the ΔE value of transmitted light of the flavored water of the present invention is 0. In this specification, the ΔE value of transmitted light is a value measured in accordance with JIS Z 8722, and can be measured using a UV-visible spectrophotometer such as ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.).

[0129] The flavored water of the present invention may be a carbonated drink, a non-carbonated drink, or a jelly drink. The carbon dioxide pressure of carbonated flavored water at 20°C is 1.0 to 5.0 kgf / cm 2 , 1.0~4.5kgf / cm 2 , 1.0~4.0kgf / cm 2 , 1.0~3.5kgf / cm 2 , 1.0~3.0kgf / cm 2 , 1.0~2.5kgf / cm 2 , 1.0~2.0kgf / cm 2 , 1.2~5.0kgf / cm 2 , 1.2~4.5kgf / cm 2 , 1.2~4.0kgf / cm 2 , 1.2~3.5kgf / cm 2 , 1.2~3.0kgf / cm 2 , 1.2~2.5kgf / cm 2 , 1.2~2.0kgf / cm 2 , 1.5~5.0kgf / cm 2 , 1.5~4.5kgf / cm 2 , 1.5~4.0kgf / cm 2 , 1.5~3.5kgf / cm 2 , 1.5~3.0kgf / cm 2, 1.5~2.5kgf / cm 2 It could be. The carbon dioxide pressure of non-carbonated flavored water at 20°C is 1.0 kgf / cm 2 Less than 0-0.9kgf / cm 2 , 0~0.8kgf / cm 2 , 0~0.7kgf / cm 2 , 0~0.6kgf / cm 2 , 0~0.5kgf / cm 2 , 0~0.4kgf / cm 2 , 0~0.3kgf / cm 2 , 0.1~0.9kgf / cm 2 , 0.1~0.8kgf / cm 2 , 0.1~0.7kgf / cm 2 , 0.1~0.6kgf / cm 2 , 0.1~0.5kgf / cm 2 , 0.1~0.4kgf / cm 2 , 0.1~0.3kgf / cm 2 , 0.2~0.9kgf / cm 2 , 0.2~0.8kgf / cm 2 , 0.2~0.7kgf / cm 2 , 0.2~0.6kgf / cm 2 , 0.2~0.5kgf / cm 2 , 0.2~0.4kgf / cm 2 , 0.2~0.3kgf / cm 2 It could be. In this specification, the carbon dioxide pressure can be measured using a gas volume measuring device such as GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, the sample temperature is set to 20°C, and the carbon dioxide pressure is measured after the sample is sniffed and shaken in the gas volume measuring device.

[0130] The flavored water of the present invention may be an alcoholic beverage. An alcoholic beverage refers to a beverage containing an alcoholic ingredient. 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). 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.

[0131] The form of the flavored water of the present invention is not limited, and may be, for example, in the form of a beverage in which a concentrate is dissolved, or in the form of bottled flavored water sealed in a container such as a can or a PET bottle.

[0132] [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 embodiment A1.

[0133] As described above, the flavored water 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。

[0134] 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.

[0135] 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.

[0136] 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.

[0137] The amount of high-intensity sweetener equivalent to sweetness intensity X1 refers to the amount that provides a sweetness of sweetness intensity X1 when the high-intensity sweetener is dissolved in water at 20°C with a volume equivalent to that of the flavored water of the present invention.

[0138] 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.

[0139] 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.

[0140] 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.

[0141] 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 has the following sizes: 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 ... It may be 0.5-16, 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, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16, or 10.5-15.5.

[0142] Moreover, the flavored water 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).

[0143] 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.

[0144] As already mentioned, the flavored water of the present invention exhibits an enhanced sweetness. Whether the sweetness of the flavored water of the present invention is enhanced can be evaluated by a sensory-trained panel. Furthermore, the sweetness intensity of the flavored water of the present invention can be measured by preparing a reference flavored water serving as a sweetness standard by varying the sucrose concentration to achieve sweetness intensities of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15, and having a panel compare the sweetness of the flavored water of the present invention with that of the reference flavored water. The reference flavored waters with sweetness intensities of 1, 2, ..., 15 are prepared by adding sucrose to flavored water 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 flavored waters that are less sweet than the flavored water of the present invention in the above measurement, the reference flavored water that is closest in sweetness to the flavored water of the present invention is selected, and sucrose is added to the selected reference flavored water to adjust it to have the same sweetness as the flavored water of the present invention.In this case, the sweetness intensity of the flavored water of the present invention can also be measured from the sucrose content contained in the adjusted reference flavored water.

[0145] Another method for measuring the sweetness of the flavored water 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.

[0146] The sweetness intensity of the flavored water of the present invention is not particularly limited as long as it is acceptable as flavored water, 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 2 ... 0.0 to 15, 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 flavored water is provided by the above components (a) to (c) and optional components.

[0147] The energy (total energy amount) of the flavored water of the present invention may range from 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, or 0 to 10 Kcal / 100 ml, depending on the embodiment. l, 0~5Kcal / 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.

[0148] In addition, the energy (total energy amount, TE) of the flavored water 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).

[0149] 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, flavored water can be produced while maintaining the same sweetness as flavored water containing sucrose, without using high-calorie sucrose or while reducing its usage amount. For this reason, it becomes possible to design a new low-calorie flavored water. 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 sweetness with low-concentration amino acids and low-concentration sodium. When it is desired to adjust the calorie of the flavored water to not zero but low-calorie etc., calorific sweeteners such as sucrose, glucose, fructose, sorbitol, etc. can also be blended as additional sweet substances.

[0150] [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 occurring compounds, synthetic compounds, or a combination of naturally occurring 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 sweeter than sucrose per equivalent amount.

[0151] 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).

[0152] 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.

[0153] 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.

[0154] 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 flavored water 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 flavored water of the present invention may be one that is artificially produced (for example, by bioconversion) (a non-natural product).

[0155] 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.

[0156] 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.

[0157] 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.

[0158] 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.

[0159] 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.

[0160] 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.

[0161] 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.

[0162] 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 flavored water yields the sweetness intensity of the high-potency sweetener. In this specification, the above sweetness indices (median values ​​for ranges) 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.

[0163] 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.

[0164] 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.

[0165] 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.

[0166] In one embodiment of the present invention, the high-intensity 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.

[0167] In one embodiment of the present invention, the amount of sweetener (a) contained in the flavored water 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, 10, 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, 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.

[0168] 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.

[0169] [Amino acid or its derivative or its salt] The flavored water 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.

[0170] 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.

[0171] The amino acids contained in the flavored water 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).

[0172] The amino acid contained in the flavored water 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.

[0173] 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.

[0174] 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.

[0175] 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).

[0176] 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 pure taste perception threshold refers to the minimum concentration at which the taste can be recognized when only amino acids are added to water without adding sweeteners or the like.

[0177] In one aspect of the present invention, the flavored water contains glycine, and the glycine content may be greater than 0 mM, 80 mM or less, 75 mM or less, less than 75 mM, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. 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.

[0178] In one embodiment of the present invention, the flavored water contains alanine, and the alanine content may be more than 0 mM, 32.4 mM or less, 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.

[0179] In one embodiment of the present invention, the flavored water contains valine, and the valine content may be more than 0 mM, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less, or alternatively, 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. M, 15-45mM, 20-45mM, 25-45mM, 1-45mM, 5-45mM, 10-45mM, 15-45mM, 20-45mM, 25-45mM, 30-45mM, 35-45mM, 40-45mM, 1-40mM, 1mM or more but less than 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, 5~40mM, 10~40mM, 15~40mM, 20~40mM, 25~40mM, 1~35mM, 5~35mM, 10~35mM, 15~35mM, 20~35m The valine concentration may be 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, 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 the L-form.

[0180] In one embodiment of the present invention, the flavored water contains isoleucine, and the isoleucine content may be greater than 0 mM, 25 mM or less, 20 mM or less, 15 mM or less, 10 mM or less, or 5 mM or less. 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), but is preferably the L-form.

[0181] In one aspect of the present invention, the flavored water contains leucine, and the leucine content may be greater than 0 mM, 50 mM or less, 45 mM or less, 40 mM or less, 35 mM or less, 30 mM or less, less than 30 mM, 25 mM or less, 20 mM or less, less than 20 mM, 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 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, 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, 15~50mM, 15~45mM, 15~40mM, 15~35mM, 15~30mM, 15~25mM, 15~20mM, 1~15m M, 2~15mM, 3~15mM, 4~15mM, 5~15mM, 6~15mM, 7~15mM, 8~15mM, 9~15mM, 10~15mM, 1~12 The leucine concentration may be 1 to 10 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. Leucine may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0182] In one embodiment of the present invention, the flavored water contains serine, and the serine content may be greater than 0 mM, 130 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. 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.

[0183] In one embodiment of the present invention, the flavored water contains threonine, and the threonine content may be greater than 0 mM, 70 mM or less, 65 mM or less, 60 mM or less, 55 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. 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, 15-45mM, 20-45mM, 25-45mM, 30-45mM, 35-45mM, 40-45mM, 1-40mM, 1mM or more but less than 40mM, 5-40mM, 10-40mM, 1 5~40mM, 20~40mM, 25~40mM, 1~40mM, 5~40mM, 10~40mM, 15~40mM, 20~40mM, 25~40mM, 30~40mM, 35~40mM, 1~40mM, 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.

[0184] In one aspect of the present invention, the flavored water contains phenylalanine, and the phenylalanine content may be greater than 0 mM, 15 mM or less, 13 mM or less, 12 mM or less, 11 mM or less, 10 mM or less, 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, 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.

[0185] In one embodiment of the present invention, the flavored water contains tryptophan, and the tryptophan content may be more than 0 mM, 5 mM or less, 4 mM or less, 3 mM or less, 2 mM or less, or 1 mM or less. 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.

[0186] In one embodiment of the present invention, the flavored water contains methionine, and the methionine content may be greater than 0 mM, 10 mM or less, 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), but is preferably the L-form.

[0187] In one embodiment of the present invention, the flavored water contains proline, and the proline content may be greater than 0 mM, 120 mM or less, 100 mM or less, 80 mM or less, 50 mM or less, less than 50 mM, 45 mM or less, 40 mM or less, less than 40 mM, 35 mM or less, 30 mM or less, 25 mM or less, 20 mM or less, 15 mM or less, or 10 mM or less. 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.

[0188] In one aspect of the present invention, the flavored water contains glutamine, and the glutamine content may be greater than 0 mM, 20 mM or less, 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, less than 5 mM, 4 mM or less, 3 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, 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.

[0189] In one aspect of the invention, the flavored water comprises asparagine, and the asparagine content may be greater than 0 mM, 20 mM or less, 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 than 10mM The asparagine concentration may be less than 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, 9 to 10 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 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.

[0190] In one embodiment of the present invention, the flavored water contains arginine, and the arginine content may be greater than 0 mM, 4.0 mM or less, 3.5 mM or less, 3.0 mM or less, 2.5 mM or less, less than 2.5 mM, 2.0 mM or less, 1.5 mM or less, 1.0 mM or less, less than 1.0 mM, or 0.5 mM or less. 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 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 in the L-form, D-form, or racemic form (DL-form), but is preferably the L-form.

[0191] In one embodiment of the present invention, the flavored water contains lysine, and the lysine content may be greater than 0 mM, 3.0 mM or less, 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.

[0192] In one embodiment of the present invention, the flavored water contains lysine hydrochloride, and the content of lysine hydrochloride may be more than 0 mM, 1.0 mM or less, 0.9 mM or less, 0.8 mM or less, 0.7 mM or less, 0.6 mM or less, 0.5 mM or less, less than 0.5 mM, 0.4 mM or less, less than 0.4 mM, 0.3 mM or less, or 0.2 mM or less. 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.

[0193] In one embodiment of the present invention, the flavored water contains histidine, and the histidine content may be more than 0 mM, 4.0 mM or less, 3.5 mM or less, 3.0 mM or less, 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, or 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.

[0194] In one embodiment of the present invention, the flavored water contains glutamic acid, and the glutamic acid content may be greater than 0 mM, 0.50 mM or less, less than 0.50 mM, 0.40 mM or less, less than 0.40 mM, 0.35 mM or less, 0.30 mM or less, 0.25 mM or less, less than 0.25 mM, 0.20 mM or less, 0.15 mM or less, 0.14 mM or less, 0.13 mM or less, 0.12 mM or less, 0.11 mM or less, 0.10 mM or less, 0.09 mM or less, 0.08 mM or less, 0.07 mM or less, 0.06 mM or less, 0.05 mM or less, 0.04 mM or less, 0.03 mM or less, 0.02 mM or less, or 0.01 mM or less. 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, 0.06~0.12m M, 0.07~0.12mM, 0.08~0.12mM, 0.09~0.12mM, 0.10~0.12mM, 0.01~0.10mM, 0.02~0. The concentration may be 10 mM, 0.03 to 0.10 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.

[0195] In one embodiment of the present invention, the flavored water contains aspartic acid, and the content of aspartic acid may be greater than 0 mM, or 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. The aspartic acid concentration may be 0.6 to 1.2 mM, 0.7 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. Aspartic acid may be in the L-form, D-form, or racemic form (DL-form), but is preferably in the L-form.

[0196] In one embodiment of the present invention, the flavored water does not contain sodium aspartate as an amino acid salt.

[0197] 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.

[0198] In one aspect of the present invention, when flavored water contains fruit juice and the fruit juice contains fruit-derived amino acids, these amino acids are also included in the amino acids in the flavored water of the present invention. In this case, the amount of amino acids contained in the flavored water of the present invention is the total amount of amino acids derived from the fruit juice and those added externally. In one aspect of the present invention, the same applies when flavored water contains extracts and the extracts contain amino acids. In one aspect of the present invention, when multiple types of amino acids are contained in the flavored water, 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 the flavored water, it is sufficient that the content of each amino acid is below its taste perception threshold. In yet another embodiment of the flavored water of the present invention, the flavored water 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 1.0 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 flavored water of the present invention, the flavored water 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. In one embodiment of the present invention, when the flavored water does not contain fruit juice or extract, the amount of amino acids contained in the flavored water of the present invention is the amount of amino acids added from an external source.

[0199] [sodium] The flavored water of the present invention contains (c) less than 50 mg / 100 ml of sodium, meaning 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, 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, or 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 / 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 / 100 ml, 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, 5~10 mg / 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.

[0200] 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.

[0201] In addition, the amounts of sodium added to flavored water are 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, and 0.1 to 12 mg / 100 ml. / 100ml, 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, 1~10 mg / 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 / 100m l, 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.

[0202] The form of sodium is not particularly limited as long as it is contained in the flavored water of the present invention in an ingestible state, and may be, for example, 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. In one embodiment of the present invention, when the flavored water contains fruit juice and the fruit juice contains sodium, the sodium derived from the fruit juice is also included in the sodium contained in the flavored water of the present invention. In another embodiment of the present invention, when the flavored water contains an extract and the extract contains sodium, the same applies as above. 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.).

[0203] 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.

[0204] In one embodiment of the present invention, the amount of sodium contained in the flavored water 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 flavored water 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 sodium source is from about 0.1 to about 19 mM, from about 0.5 to about 19 mM, from about 1.0 to about 19 mM, from about 1.5 to about 19 mM, from about 2.0 to about 19 mM, from about 2.5 to about 19 mM, from about 3.0 to about 19 mM, from about 3.5 to about 19 mM, from about 4.0 to about 19 mM, from about 4.5 to about 19 mM, from about 5.0 to about 19 mM, from about 5.5 to about 19 mM, or from about 6. 0 to about 19mM, about 6.5 to about 19mM, about 7.0 to about 19mM, about 7.5 to about 19mM, about 8.0 to about 19mM, 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 ~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 ~about 15mM, about 7.0 to about 15mM, about 7.5 to about 15mM, 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 9.9 mM, about 0.5 to about 9.9 mM, 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, 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 3.0 mM, about 0.1 to 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 0.5 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 0.5 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.

[0205] [Optional ingredients] (sweetener) The flavored water 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). They can also be divided into natural sweeteners and artificial sweeteners based on their method of acquisition. Note that if flavored water contains fruit juice and the fruit juice contains a fruit-derived sweetener (e.g., fructose), that sweetener is also considered to be included in the sweeteners described herein. The same applies when flavored water contains an extract and the extract contains a sweetener.

[0206] 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.

[0207] 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.

[0208] 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.

[0209] 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.

[0210] 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.

[0211] 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, and other low-sweetness sweeteners can be mentioned. Further, as long as the low-sweetness sweetener has a sweetness within the above range, it includes rare sugars, calorific sweeteners, non-calorific sweeteners, saccharide-based sweeteners, non-saccharide-based sweeteners, natural sweeteners, and artificial sweeteners.

[0212] The flavored water in one aspect of the present invention contains a low-sweetness sweetener. In another aspect of the present invention, the following flavored water (hereinafter also referred to as the flavored water of Aspect A) is provided. (a) A high-sweetness sweetener in an amount corresponding 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 corresponding to a sweetness intensity X4 containing a flavored water that exhibits a sweetness of sweetness intensity X5 by the components (a) to (d), and 0.1 < X1 + X4 < X5. The flavored water in one aspect of the present invention does not contain components other than (a) a high-sweetness sweetener in an amount corresponding to a sweetness intensity X1 and (d) a low-sweetness sweetener in an amount corresponding to a sweetness intensity X4 as sweeteners. When the flavored water contains fruit juices and / or extracts, the sweeteners contained in the fruit juices and / or extracts are included in the sweeteners of (d).

[0213] 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.

[0214] 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, It can be 2.5-5.5, 2.5-6.0, 2.5-6.5, 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.

[0215] 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.

[0216] 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.

[0217] 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 flavored water of the present invention.

[0218] 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.

[0219] (Other ingredients) The flavored water of the present invention may contain, as appropriate, antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc.), acidulants (phosphoric acid, citric acid, malic acid, etc.), flavorings, etc., as long as the effects of the present invention are not impaired.

[0220] [Exemplary Embodiments of Flavored Water According to Aspect 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 flavored water contains an amino acid, or a derivative thereof, or a salt thereof, 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 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 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 flavored water contains an amino acid, or a derivative thereof, or a salt thereof, 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 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 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 present invention provides flavored water 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 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; The present invention provides flavored water 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) 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 present invention relates to a composition comprising a fruit juice and / or an extract thereof selected from the group consisting of orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, raspberry, blueberry, blackcurrant, cranberry, blueberry, guava, banana, acerola, papaya, passion fruit, mango, apple, grape, peach, plum, pear, apricot, plum, melon, kiwi fruit, quince and combinations thereof; The flavored water provided herein has X4 in the range of 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, or about 55 to about 490 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) 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) exhibit a sweetness of sweetness intensity X5, and 0.1 < X1 + X4 < X5, There is provided a flavored water having an energy of 50 Kcal / 100 ml or less and X1 + X4 being 6 or more. 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.

[0226] 1-2. Sweetened sparkling drinks 《Aspect C1》 As aspect C1 of the present invention, there is provided the following foaming beverage (hereinafter also referred to as "the foaming beverage C of the present invention"). (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 are included, A foaming beverage in which the components (a) and (b) exhibit a sweetness of sweetness intensity Xb, and 0.1 < Xa < Xb.

[0227] That is, in the foaming beverage of aspect C1 of the present invention, the component presenting sweetness is (a) a high-intensity sweetener in an amount corresponding to a sweetness intensity Xa, and the sweetness presented by the foaming beverage of the present invention should be a sweetness intensity Xa in 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 foaming beverage, so that the sweetness presented 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 may further include optional components such as sweeteners other than (a); sour agents, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, fruit juices, plant extracts, milk components, caffeine, and other components. The foaming beverage in one aspect of the present invention does not contain substances presenting sweetness other than the component (a) as sweeteners.

[0228] Furthermore, in the sparkling 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 the sparkling 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.)," ​​"saltiness," and "carbonation" is improved.

[0229] (sparkling drinks) In the present invention, a "sparkling beverage" refers to a beverage that generates bubbles, including, for example, a beverage that forms a layer of bubbles on the liquid surface when poured into a container. An example of a sparkling beverage of the present invention is a carbonated beverage. Carbonated beverages are beverages that contain carbon dioxide gas, and examples of such carbon dioxide gas include carbon dioxide gas that is separately injected into the beverage and carbon dioxide gas generated by fermentation of some of the ingredients. Carbonated beverages include, but are not limited to, soft drinks, non-alcoholic beverages, and alcoholic beverages. Specific examples include, but are not limited to, sparkling drinks, cola, diet cola, ginger ale, cider, fruit juice-flavored carbonated drinks, and carbonated water with a fruit juice flavor.

[0230] The gas pressure of the sparkling beverage of the present invention is not particularly limited, but is preferably 2.2 to 4.0 kgf / cm 2 , 2.2~3.5kgf / cm 2 , 2.2~3.3kgf / cm 2 , 2.2~3.2kgf / cm 2 , 2.3~4.0kgf / cm 2 , 2.3~3.5kgf / cm 2 , 2.3~3.2kgf / cm 2 , 3.0~4.0kgf / cm 2 or 3.0-3.5kgf / cm 2The gas content in a sparkling beverage can be determined by gas pressure. In this specification, unless otherwise specified, "gas pressure" refers to the gas pressure of carbon dioxide in a sparkling beverage in a container. Gas pressure can be measured by fixing a beverage at a liquid temperature of 20°C to an internal gas pressure gauge, opening the internal gas pressure gauge stopcock to expose to the atmosphere to remove the carbon dioxide in the headspace, then closing the stopcock again and swinging the internal gas pressure gauge to read the value when the pointer reaches a certain position. In this specification, unless otherwise specified, the gas pressure of a sparkling beverage is measured using this method.

[0231] The sparkling beverage of the present invention may contain alcohol. An alcoholic beverage refers to a beverage containing alcohol, and unless otherwise specified, alcohol refers to ethyl alcohol (ethanol). The alcoholic beverage of the present invention may be of any type, as long as it contains alcohol. It may be a beverage with an alcohol content of 0.05 to 40 v / v%, such as beer, happoshu, chuhai, highball, or cocktail, or a beverage with an alcohol content of less than 0.05 v / v%, such as non-alcoholic beer, chuhai-flavored beverage, or soft drink. The sparkling beverage of the present invention preferably has an alcohol content of less than 0.05 v / v%, and more preferably 0.00 v / v%. In this specification, the alcohol content is expressed as a percentage (v / v%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0232] The flavor of the sparkling beverage of the present invention is not particularly limited and can be adjusted to various flavors. For example, the sparkling beverage of the present invention may be orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, energy drink-flavored, black currant-flavored, or cola-flavored. The flavor of the sparkling beverage of the present invention can be adjusted by adding ingredients approved as food additives, such as fruit juice, acidulants, flavorings, plant extracts, milk components, and other flavors, or ingredients that have long been used in food and are generally recognized as safe even if not approved. In one aspect of the present invention, the sparkling beverage of the present invention is not a beer-flavored beverage. The sparkling beverage of the present invention may also be a jelly beverage.

[0233] The form of the sparkling beverage of the present invention is not limited, and may be in the form of a packaged sparkling beverage sealed in a container such as a can, bottle, or PET bottle.

[0234] [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 embodiment A1.

[0235] As described above, the sparkling 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。

[0236] 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, 1.0~1.5, 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, 1.5~2.0, 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 4.0-7.5, 4.0-8.0, 4.0-8.5, 4.0-9.0, 4.0-9.5, 4.5-8.5, 4.5-9.0, 4.0-9.5, 4.0-8.0, 4.0-9.5, 4.0-9.5, 4.0-10.0, 4.0-11.5, 4.0-12.5, 4.0-13.5, 4.0-14.5, 4.0-15.0, 4.0-16.5, 4.0-17.0, 4.0-18.5, 4.0-19.0, 4.0-20.0, 4.0-21.5, 4.0-22.5, 4.0-23.5, 4.0-24.5, 4.0-25.0, 4.0-26.0, 4.0-27.0, 4.0-28.0, 4.0-29.0, 4.0-21.5, 4.0-21.5, 4.0-22.5, 4.0-23.5, 4.0-24.5, 4.0-25.0, 4.0-26.5, 4.0-27.5, 4.0-28.0, 4.0-29.0, 4.0-29.5, 4.0-29.0, 4.0-21.5, 4.0-20.5, 4.0-21.5, 4.0-22.5, 4.0-23.5, 4.0-24.5, 4.0-25.0, 4.0-26.5, 4.0-27.5, 4

[0237] Xa also includes: 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, greater than 0.1 and less than 18.0, 0.5 to 6.0, 0.5 to 6.5, 0.5 to 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, 1.5~9.5, 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 0.5~16.0, 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, 4.0-4.5, 4.0-5.0, 4.0-5.5, 4.0-6.0, 4.0-6.5, 4.0-7.0, 4.0-10.0, 4.0-10.5, 4.0-11.0, 4.0-12.0, 4.0-13.0, 4.0-14.0, 4.0-15.0, 4.0-16.0, 4.0-17.0 or 4.0-18.0.

[0238] 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.

[0239] 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 sparkling beverage of the present invention.

[0240] 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.

[0241] 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.

[0242] 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.

[0243] Xb is not particularly limited as long as it is larger than Xa, 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, 0.5~11.5, 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, 1.5-9.5, 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, 7.5~20, 7.5~15, It may be 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. It may be 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, 8.5-16, 8.5-15.5, 8.5-14, 9.0-18, 9.0-16, 9.0-15.5, 9.0-14, 9.5-18, 9.5-16, 9.5-15.5, 9.5-14, 10.0-18, 10.0-16, 10.0-15.5, 10.5-18, 10.5-16, or 10.5-15.5.

[0244] As already mentioned, the sparkling beverage of the present invention exhibits enhanced sweetness. Whether or not the sweetness of the sparkling beverage of the present invention is enhanced can be evaluated by a panel of sensory trained experts. Furthermore, the sweetness intensity of the sparkling beverage of the present invention can be measured by preparing a reference sparkling beverage serving as a sweetness benchmark by varying the sucrose concentration to achieve sweetness intensities of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15, and having panelists compare the sweetness of the sparkling beverage of the present invention with that of the reference sparkling beverage. The reference sparkling beverages with sweetness intensities of 1, 2, ... 15 are prepared by adding sucrose to a sparkling beverage without added sucrose so that the sucrose content is 1 g / 100 g, 2 g / 100 g, ... 15 g / 100 g. Furthermore, among the reference sparkling beverages that are less sweet than the sparkling beverage of the present invention in the above measurements, the reference sparkling beverage that is closest in sweetness to the sparkling beverage of the present invention is selected, and sucrose is added to the selected reference sparkling beverage to adjust it to have the same sweetness as the sparkling beverage of the present invention.In this case, the sweetness intensity of the sparkling beverage of the present invention can be measured from the sucrose content contained in the adjusted reference sparkling beverage.

[0245] Another method for measuring the sweetness of the sparkling 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," Journal of Jaw Function (2014), 20, pp. 115-129 (Toyoda et al.). 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.

[0246] The sweetness intensity of the sparkling beverage of the present invention is not particularly limited as long as it is acceptable for a sparkling 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. 5~15, 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, 7.5~20, 7.5~15, 7. It may be 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. 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 ... The sweetness intensity of the sparkling beverage may be 10.0 to 18, 10.0 to 16, 10.5 to 16, 10.5 to 15.5, 10.5 to 16, 10.5 to 15.5, 10.5 to 16, or 10.5 to 15.5. The sweetness intensity of the sparkling beverage may be 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.

[0247] The energy (total energy amount) of the sparkling 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 ml, 0 to 200 ml, 0 to 200 ml, 0 to 200 ml, 0 to 200 ml, 0 to 300 ml, 0 to 400 ml, 0 to 400 ml, 0 to 500 ml, 0 to 500 ml, 0 to 600 ml, 0 to 700 ml, 0 to 800 ml, 0 to 900 ml, 0 to 1000 ml, 0 to 1200 ml, 0 to 1400 ml, 0 to 1600 ml, 0 to 1800 ml, 0 to 2000 ml, 0 to 2400 ml, 0 to 2200 ml, 0 to 2000 ml, 0 to 1500 ml, 0 to 10 ... ~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, 1~24Kcal / 100m l, 1~22Kcal / 100ml, 1~20Kcal / 100ml, 1~15Kcal / 100ml, 1~10Kcal / 100ml, 1~5Kcal / 100ml, 5~50Kcal / 100ml, 5~45Kcal / 10 0ml, 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, 10~35Kcal / 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, 15~30 Kcal / 100ml, 15~24Kcal / 100ml, 15~20Kcal / 100ml, 20~50Kcal / 100ml, 20~45Kcal / 100ml, 20~40Kcal / 100ml, 20~35Kcal / 1 00ml, 20-30Kcal / 100ml, 20-24Kcal / 100ml, 24-50Kcal / 100ml, 24-45Kcal / 100ml, 24-40Kcal / 100ml, 24-35Kcal / 100ml, 24-30Kcal / 100ml, 25-50Kcal / 100ml, 25-45Kcal / 100ml, 25-40Kcal / 100ml, 25-35Kcal / 100ml or 25-30Kcal / 100ml.

[0248] In addition, the energy (total energy amount, TE) of the foaming 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).

[0249] 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 foaming beverage while maintaining the same sweetness as a foaming beverage containing sucrose, without using sucrose with high calories or while reducing its usage amount. For this reason, a new low-calorie foaming 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 low-concentration amino acids. When it is desired to adjust the calorie of the food not to zero but to low calories, etc., calorific sweeteners such as sucrose, glucose, fructose, sorbitol, etc. can also be blended as additional sweet substances.

[0250] [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.

[0251] 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).

[0252] 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.

[0253] 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.

[0254] In one aspect of the present invention, the high-intensity sweetener may be one that occurs naturally in plants, etc., 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 sparkling 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 sparkling beverage of the present invention may be one that is artificially produced (for example, by bioconversion) (a non-natural product).

[0255] 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 st...

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 is at least one selected from the group consisting of rebaudioside D, rebaudioside M, monk fruit extract, mogroside V, and combinations thereof; the amino acids include amino acids selected from glycine, alanine, serine, and combinations thereof, the glycine content is 10 to 80 mM, the alanine content is 1 to 30 mM, and the serine content is 1 to 30 mM; The content of the high-intensity sweetener is 20 to 800 ppm, comprising at least one low-intensity sweetener selected from the group consisting of glucose, sucrose, and combinations thereof; The beverage is one selected from sparkling drinks and flavored waters.

2. (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof, and (c) 7 to 30 mg / 100 ml of sodium Including, The components (a) to (c) provide a sweetness having a sweetness intensity of X2, and 0.1<X1<X2; the high-intensity sweetener is at least one selected from the group consisting of rebaudioside D, rebaudioside M, monk fruit extract, mogroside V, and combinations thereof; the amino acids include amino acids selected from glycine, alanine, serine, and combinations thereof, the glycine content is 10 to 80 mM, the alanine content is 1 to 30 mM, and the serine content is 1 to 30 mM; The content of the high-intensity sweetener is 20 to 800 ppm, the sodium comprises sodium gluconate; comprising at least one low-intensity sweetener selected from the group consisting of glucose, sucrose, and combinations thereof; A beverage that is a sparkling beverage.

3. (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1; (b) an amino acid below the taste perception threshold or a derivative thereof or a salt thereof, and (c) 7 to 30 mg / 100 ml of sodium Including, The components (a) to (c) provide a sweetness having a sweetness intensity of X2, and 0.1<X1<X2; the high-intensity sweetener is at least one selected from the group consisting of rebaudioside D, rebaudioside M, monk fruit extract, mogroside V, and combinations thereof; the amino acids include amino acids selected from glycine, alanine, serine, and combinations thereof, the glycine content is 10 to 80 mM, the alanine content is 1 to 30 mM, and the serine content is 1 to 30 mM; The content of the high-intensity sweetener is 20 to 800 ppm, the sodium comprises sodium gluconate; comprising at least one low-intensity sweetener selected from the group consisting of glucose, sucrose, and combinations thereof; A beverage that is flavored water.

4. The beverage according to any one of claims 1 to 3, having an energy content of 50 kcal / 100 ml or less.

5. The beverage according to any one of claims 1 to 4, wherein the low-intensity sweetener has a sweetness intensity of 0.1 to 5.

9.

6. Gas pressure is 2.2 to 4.0 kgf / cm ２ The beverage according to claim 2, wherein

7. 10. The beverage according to claim 2 or 6, which is an orange-flavored, lemon-flavored, lime-flavored, grape-flavored, ginger ale-flavored, energy drink-flavored, cassis-flavored, or cola-flavored beverage.

8. 4. The beverage according to claim 3, wherein the flavored water has an absorbance of 0.06 or less at a wavelength of 660 nm.

9. The carbon dioxide pressure of the flavored water at 20°C is 1.0 kgf / cm ２ 9. The beverage of claim 3 or 8, wherein the saturation is less than 100%.

10. 10. The beverage according to claim 1, wherein the low-intensity sweetener further comprises at least one selected from the group consisting of fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, and combinations thereof.

11. 11. The beverage of any one of claims 1 to 10, 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, stevioside, thaumatin, brazzein, licorice extract, saccharin, aspartame, acesulfame K, sucralose, and combinations thereof.

12. The beverage according to any one of claims 1 to 11, which is packaged in a container.

13. For raw materials, (a) adding a high-intensity sweetener in an amount of sweetness intensity X1; and 2. A method for producing the beverage of claim 1, comprising: (b) adding an amino acid or a derivative thereof or a salt thereof that is below the taste perception threshold.

14. 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 in the beverage is 7 to 30 mg / 100 ml; 3. A method for producing the beverage of claim 2, comprising:

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 in the beverage is 7 to 30 mg / 100 ml; 4. A method for producing the beverage of claim 3, 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 beverage according to claim 1, 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) 70 to 300 mg / 100 ml of sodium A concentrate for providing a beverage according to claim 2, comprising:

18. (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) 70 to 300 mg / 100 ml of sodium A concentrate for providing a beverage according to claim 3, comprising:

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