drinks

Abstract

In beverages containing high-intensity sweeteners, the sweetness is at least enhanced. [Solution] The beverage contains a high-intensity sweetener, dextrin, and a menthol-based cooling agent, with a ratio of menthol-based cooling agent content (ppb) to dextrin content (g / L) of 1.5 to 14.0. The menthol-based cooling agent content can be 100 ppb or less. The proportion of sweetness in the beverage that comes from the high-intensity sweetener can be 20% or more. The sweetness level in the beverage can be 2 to 15.

Description

Technical Field

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[0001] The present invention relates to a beverage containing a high-intensity sweetener.

Background Art

[0002] Sugars are contained in beverages, and attention has been paid to reducing the amount of sugar used due to the increasing awareness of health. A high-intensity sweetener is a sweetener having a sweetness hundreds to tens of thousands of times that of sugar, and since a strong sweetness can be felt with a small amount, it contributes to reducing the calorie content of beverages. Therefore, as a method for reducing the amount of sugar used, there is a method of replacing all or part of the sugar with a high-intensity sweetener.

[0003] If the ratio of replacement with a high-intensity sweetener is increased, the richness of the taste may be impaired or a natural sweetness like that of sugar may not be felt. Here, Patent Document 1 discloses a sweet food that does not leave a cloying sweetness derived from a high-intensity sweetener after eating and has a refreshing aftertaste. In this sweet food, together with the high-intensity sweetener, it contains l-menthyl acetate (less than 3 ppm), d-menthyl acetate (less than 25 ppm), l-menthone (less than 0.3 ppm), l-isomenthol (less than 30 ppm) or d-neoisomenthol (less than 70 ppm).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] When the inventor of the present application focused on dextrin and menthol-based cooling agents, it was found that at least the intensity of sweetness was increased in a beverage containing a high-intensity sweetener, and the present invention was completed.

Means for Solving the Problems

[0006] The beverage of the present invention contains a high-intensity sweetener, dextrin, and a menthol-based cooling agent, with a ratio of menthol-based cooling agent content (ppb) to dextrin content (g / L) of 1.5 to 14.0.

[0007] The amount of menthol-based cooling agent can be 100 ppb or less. The proportion of sweetness in the beverage that comes from high-intensity sweeteners can be 20% or more. The sweetness level in the beverage can be between 2 and 15. [Effects of the Invention]

[0008] According to the present invention, the intensity of sweetness can be increased in beverages containing high-intensity sweeteners. [Modes for carrying out the invention]

[0009] The beverage of this embodiment contains a high-intensity sweetener, as well as dextrin and a menthol-based cooling agent, which can enhance the intensity of sweetness, increase the richness of the flavor, and enhance the natural sweetness reminiscent of sugar. The beverage will be described in detail below. In this specification, the notation "X~Y" means between X and Y.

[0010] (beverage) Examples of beverages include soft drinks. Soft drinks are beverages containing less than 1% by volume of alcohol, excluding lactic acid bacteria beverages, milk, and dairy products. Examples of soft drinks include coffee beverages, tea beverages (including green tea beverages, blended tea beverages, black tea beverages, and oolong tea beverages), fruit and vegetable beverages, carbonated beverages, milk beverages, dairy beverages, sports drinks, fruit juice soft drinks, and fruit or vegetable beverages.

[0011] When using carbonated beverages, it is preferable that the carbon dioxide volume be 2.5 v / v or higher. A carbon dioxide volume of 2.5 v / v or higher improves the aftertaste. While there are no particular upper limits to the carbon dioxide volume, it can be, for example, 4.0 v / v or lower.

[0012] Carbon dioxide volume [v / v] is the ratio (Vg / Vl) of the volume of carbon dioxide dissolved in a beverage to the volume of the beverage Vl at 1 atmosphere and 0°C. Carbon dioxide volume can be measured using a commercially available measuring instrument (e.g., Kyoto Electronics Manufacturing Co., Ltd.'s gas volume measuring device GVA-500A). Specifically, after setting the temperature of the beverage (sample) to 20°C, a pressure gauge is attached, a stopcock is opened once to release the gas (snift), the stopcock is immediately closed, and the beverage is shaken vigorously. The carbon dioxide volume can then be calculated from the value when the pressure becomes constant.

[0013] The acidity of a beverage is not particularly limited, but it can be between 0.0 and 0.5 g / 100 ml, or between 0.0 and 0.3 g / 100 ml. If the acidity of a beverage exceeds 0.5 g / 100 ml, it may negatively affect the finish of the beverage. Acidity refers to the amount of organic acid contained in 100 ml of beverage, converted to grams of citric acid [anhydrous citric acid g / 100 ml]. The acidity of a beverage can be measured by degassing the carbon dioxide using a conventional method, and then measuring it using the method specified in the JAS standard for acidity measurement, specifically, by neutralization titration (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0014] The appearance of the beverage is not particularly limited, but it can be transparent, such as colorless and transparent. In this specification, a transparent beverage is defined as a beverage whose absorbance at a wavelength of 720 nm is 0.06 or less. Colorless and transparent means a state in which it is translucent, has no particular color, and has an appearance similar to water. The absorbance at a wavelength of 720 nm can be measured, for example, using a spectrophotometer with a path length of 1 cm after degassing carbon dioxide by a conventional method.

[0015] The beverage may be a packaged beverage sealed in a container. The method of sealing the beverage in the container is not particularly limited and can be carried out, for example, in accordance with conventional methods. The container for sealing the beverage can be any known type that is appropriately selected and used, and is not limited in terms of material or shape. Specific examples of containers include glass bottles, plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. These containers may be transparent or translucent.

[0016] The sugar content of a beverage is not particularly limited, but it can be between 1 and 20 Bx, or between 5 and 10 Bx. The sugar content of a beverage can be measured using a refractometer (Brix meter) that measures the refractive index of light in the beverage. The higher the concentration of solids in the beverage, the higher the refractive index of light.

[0017] The sweetness level of the beverage is not particularly limited, but is preferably 2 or higher, and more preferably 4 or higher. Furthermore, the sweetness level of the beverage is preferably 15 or lower, more preferably 14 or lower, and even more preferably 12 or lower. The sweetness level is measured with the sweetness level of sucrose set to 1. The sweetness level of the beverage depends on the high-intensity sweeteners and sweeteners described later. The range of sweetness levels of the beverage includes any combination of the upper and lower limits mentioned above.

[0018] (High-intensity sweetener) High-intensity sweeteners are non-carbohydrate sweeteners that are tens to tens of thousands of times sweeter than sugar. Examples include sucralose, acesulfame potassium, aspartame, stevia, monk fruit, neotame, advantame, saccharin, sodium saccharin, glycyrrhizin, disodium glycyrrhizinate, cyclamate, dulcin, thaumatin, monellin, and alitame. The sweetness derived from high-intensity sweeteners is preferably 0.4 or higher, more preferably 2 or higher, and even more preferably 3 or higher. Furthermore, the sweetness derived from high-intensity sweeteners is preferably 15 or lower, more preferably 13 or lower, and even more preferably 11 or lower. The range of sweetness derived from high-intensity sweeteners includes any combination of the upper and lower limits mentioned above.

[0019] It is preferable that the proportion of sweetness in a beverage that comes from high-intensity sweeteners is 20% or more. It is also possible to ensure the sweetness of a beverage solely with high-intensity sweeteners, in which case the proportion of sweetness that comes from high-intensity sweeteners will be 100%.

[0020] (sweetener) Beverages may contain sweeteners in addition to high-intensity sweeteners. Examples of sweeteners include high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose, which are sweeteners other than the high-intensity sweeteners mentioned above. Sweeteners can be added to the beverage to achieve the desired level of sweetness, taking into account the sweetness derived from the high-intensity sweeteners. The proportion of sweetness in the beverage derived from sweeteners can be 80% or less. Sweeteners can also be omitted.

[0021] (Dextrin) Dextrin is a starch degradation product with a molecular weight larger than that of oligosaccharides. In this specification, sugars polymerized from 7 or more glucoses are classified as dextrin. As dextrin, for example, Smart Taste (manufactured by San-Ei Gen F.F.I.) with a DE (dextrose equivalent value) of 2 to 5, or TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.) with a DE of 16 to 19 can be used. As a method for measuring DE, the Lane-Eynon method can be used.

[0022] The content of dextrin in the beverage can be determined as appropriate, but it is preferably 1 g / L or more, more preferably 3 g / L or more, and even more preferably 5 g / L or more. Also, the content of dextrin in the beverage is preferably 15 g / L or less, and more preferably 13 g / L or less. The range of the content of dextrin includes any combination of the above-mentioned upper and lower limit values.

[0023] (Menthol-based cooling agent) The menthol-based cooling agent is not particularly limited as long as it has a quality suitable for use in beverages, and examples include menthol and menthol derivatives. As menthol, for example, synthetic products that can be used as food additives, l-menthol, dl-menthol extracted from nature, extracts of plants containing menthol such as peppermint and spearmint, and concentrates thereof can be mentioned.

[0024] Also, the menthol derivative has a p-menthane skeleton similar to the above-mentioned menthol (synthetic product or extract), and is a substance that differs from menthol only in the position and type of the substituent bonded to the p-menthane skeleton. Examples of menthol derivatives include monomethyl succinate, ethyl-3-(p-menthane-3-carboxamido)acetate (WS-5), N-ethyl-p-menthane-3-carboxamide (WS-3), (1R,2S,5R)-N-(4-methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide (WS-12), and 3-(L-menthoxy)-2-methylpropane-1,2-diol.

[0025] The amount of menthol-based cooling agent in a beverage can be determined as appropriate, but it is preferably 100 ppb or less, more preferably 80 ppb or less, and even more preferably 70 ppb or less. The lower limit of the menthol-based cooling agent content is not particularly limited, but it is preferably 10 ppb or more, and more preferably 20 ppb or more. The range of the menthol-based cooling agent content includes any combination of the upper and lower limits mentioned above. Depending on the dextrin content (in other words, ratio R described later), if the menthol-based cooling agent content exceeds 100 ppb, the cooling sensation tends to become stronger and the sweetness may decrease.

[0026] The menthol-based cooling agent content can be measured by solid-phase microextraction (SPME) using a gas chromatograph-mass spectrometer (GC / MS). For example, a 7890B GC / 5977A (manufactured by MSD Agilent Technologies) can be used as the measuring instrument, and the menthol-based cooling agent content can be measured under the following conditions.

[0027] The absolute calibration curve method can be used to measure the content of menthol-based cooling agents. For example, three identical samples can be prepared, and the average of the measured values ​​of the three samples can be used as the measurement result. After heating a 20 mL vial containing the sample at 70°C for 10 minutes, an SPME fiber (DVB / CAR / PDMS manufactured by SUPELCO) is inserted into the gas phase of the vial, and volatile components are collected for 5 minutes. The SPME fiber can then be placed in a GC / MS and calcined for 300 seconds to remove the collected volatile components.

[0028] The GC / MS analysis conditions are as shown in Table 1 below. [Table 1]

[0029] In the beverage of this embodiment, the ratio R (R=Mm / Md) of the menthol-based cooling agent content Mm (ppb) to the dextrin content Md (g / L) is 1.5 to 14.0. By setting the ratio R to 1.5 or higher, the sweetness of the beverage can be improved. Here, it is preferable that the ratio R be 2.5 or higher, as setting the ratio R to 2.5 or higher can improve not only the sweetness but also the depth of flavor and the natural sweetness reminiscent of sugar. Furthermore, if the beverage is a carbonated beverage, setting the ratio R to 2.5 or higher can improve the intensity of the carbonation. It is more preferable that the ratio R be 5.0 or higher. On the other hand, if the ratio R exceeds 14.0, the sweetness, depth of flavor, and natural sweetness reminiscent of sugar will decrease. Here, it is preferable that the ratio R be 13.5 or lower, and more preferably 12.0 or lower. The range of the ratio R includes any combination of the upper and lower limits mentioned above.

[0030] If the content of one of the components Md or Mm is determined, the content of the other component can be determined within the range where the ratio R satisfies 1.5 to 14.0. It is also possible to explore combinations of Md and Mm content while satisfying the condition that the ratio R is between 1.5 and 14.0.

[0031] The beverage may contain antioxidants, flavorings such as fruit flavors (flavorings that impart fruit-like or similar aromas), acidulants, colorings, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), to the extent that they do not impair the effects of the present invention. It may also contain substances necessary to make it a Food for Specified Health Uses.

[0032] As antioxidants, for example, vitamin C, vitamin E, and polyphenols can be used. As acidulants, for example, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, and others can be used.

[0033] Examples of acidulants that can be used include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, inorganic acids such as phosphoric acid and hydrochloric acid, lemon juice, apple juice, orange juice, and lactic acid fermented milk. Organic and inorganic acids may also be used in the form of salts such as sodium salts and potassium salts.

[0034] As for coloring agents, both natural and synthetic coloring agents can be used, as long as they are used to color beverages. Examples of coloring agents that can be used include caramel color, gardenia color, marigold color, carotene color, anthocyanin color, fruit juice color, vegetable color, and synthetic coloring agents.

[0035] Examples of salts that can be used include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and hydrolyzed guar gum. [Examples]

[0036] The beverage was manufactured using dextrin (DE11, PineDix #2 (manufactured by Matsutani Chemical Industry Co., Ltd.)), menthol ((-)-p-menthan-3-ol: CAS number 2216-51-5), high-intensity sweetener (stevia (manufactured by Ikeda Sugar Refining Co., Ltd.)), and carbon dioxide as raw materials. The beverage was a carbonated drink with a carbon dioxide volume of 3.8 v / v.

[0037] Three panelists (experienced beverage developers) tasted the beverages prepared according to the method described below and evaluated them based on four evaluation criteria. Table 2 below shows the evaluation criteria and scoring ranges, and Table 3 below shows the evaluation criteria for each evaluation criterion. Since the evaluation criteria include strength and sweetness, the evaluation criteria shown in Table 3 below include criteria for both strength and sweetness.

[0038] [Table 2]

[0039] [Table 3]

[0040] Each evaluation sample was prepared using the above-mentioned raw materials (dextrin, menthol, high-intensity sweetener, and carbon dioxide) so that the sweetness level, carbon dioxide volume, dextrin content, and menthol content matched the values ​​in Table 4 below.

[0041] Examples 1-3 were each compared and evaluated using the same numbered reference product as the baseline (score of 4 for each evaluation item). The average scores of the panelists' evaluations are shown in Table 4.

[0042] [Table 4]

[0043] According to Table 4 above, by using dextrin and menthol together with a high-intensity sweetener, Example 1 showed improvements in "sweetness intensity," "flavor richness," and "carbonation intensity" compared to each of the standard products 1-3 that did not contain dextrin and menthol. In Examples 2 and 3, the evaluation scores were higher in all evaluation items.

[0044] (Percentage of sweetness derived from high-intensity sweeteners) The influence of the proportion of sweetness derived from high-intensity sweeteners on the sweetness of beverages was evaluated based on Tables 2 and 3 above. In Examples 4 and 5, the proportion of sweetness derived from high-intensity sweeteners was varied, while the content of other components (dextrin and menthol) was kept the same. Here, the dextrin (PineDix #2) content in the beverage was set to 7 g / L, and the menthol content in the beverage was set to 80 ppb. In addition, sugar was used as a sweetener other than high-intensity sweeteners, and the total sweetness was set to 10.

[0045] In each of the reference samples 4 and 5, dextrin and menthol were omitted compared to each of the examples 4 and 5. Reference sample 4 corresponds to example 4, and reference sample 5 corresponds to example 5.

[0046] Table 5 below shows the contents and evaluation results of Examples 4 and 5 and Standard Samples 4 and 5. In Table 5 below, each of Examples 4 and 5 was evaluated using Standard Samples 4 and 5 as the baseline (score of 4 for each evaluation item). Table 5 below also shows the ratio of menthol content to dextrin content (ppb / (g / L)). [Table 5]

[0047] According to Table 5 above, using dextrin and menthol along with a high-intensity sweetener resulted in higher scores in all evaluation items compared to standard products 4 and 5, which omitted dextrin and menthol. Furthermore, comparing Examples 4 and 5, increasing the proportion of sweetness derived from the high-intensity sweetener resulted in a stronger sweetness. On the other hand, setting the proportion of sweetness derived from the high-intensity sweetener to 20% improved the natural sweetness and richness of the flavor compared to 50%.

[0048] (Types of high-intensity sweeteners) As high-intensity sweeteners, instead of the aforementioned stevia (manufactured by Ikeda Sugar Refining Co., Ltd.), enzyme-treated stevia (manufactured by Morita Chemical Co., Ltd.), sucralose, and acesulfame potassium were prepared, and the content of each high-intensity sweetener was set so that the sweetness level was equivalent (5). Here, the proportion of sweetness derived from high-intensity sweeteners in the sweetness level of the beverage was set to 100%.

[0049] In Examples 6-8, dextrin (PineDix #2) and menthol were used along with a high-intensity sweetener, and the amounts of other components (dextrin and menthol) were kept the same. Here, the dextrin content in the beverage was set at 7 g / L, and the menthol content in the beverage was set at 80 ppb.

[0050] In each of the reference samples 6-8, dextrin and menthol were omitted compared to each of the examples 6-8. Reference sample 6 corresponds to example 6, reference sample 7 corresponds to example 7, and reference sample 8 corresponds to example 8.

[0051] Table 6 below shows the contents and evaluation results of Examples 6-8 and Reference Samples 6-8. In Table 6, each of Examples 6-8 was evaluated using Reference Samples 6-8 as the baseline (score of 4 for each evaluation item). Table 6 also shows the ratio of menthol content to dextrin content (ppb / (g / L)). [Table 6]

[0052] According to Table 6 above, regardless of the type of high-intensity sweetener used, using dextrin and menthol together with the high-intensity sweetener resulted in higher scores in all evaluation items compared to standard products 6-8, which omitted dextrin and menthol.

[0053] (Types of dextrin) Instead of the aforementioned DE11 Pinedex #2 (manufactured by Matsutani Chemical Industry Co., Ltd.), DE4 Pinedex #100 (manufactured by Matsutani Chemical Industry Co., Ltd.) and DE18 TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.) were prepared as dextrin, and the dextrin content was set to the same amount (7g / L). The sweetness level of the beverage was set to 5, the proportion of sweetness derived from the high-intensity sweetener (stevia: manufactured by Ikeda Sugar Refining Co., Ltd.) was set to 100%, and the menthol content was set to 80ppb. In Examples 9 and 10, dextrin and menthol were used together with the high-intensity sweetener, and the type of dextrin was different. In standard product 9, dextrin was omitted compared to Examples 9 and 10.

[0054] Table 7 below shows the contents and evaluation results of Examples 9 and 10 and Reference Sample 9. In Table 7 below, Reference Sample 9 was used as the baseline (score of 4 for each evaluation item), and Examples 9 and 10 were evaluated accordingly. Table 7 below also shows the ratio of menthol content to dextrin content (ppb / (g / L)).

[0055] [Table 7]

[0056] According to Table 7 above, regardless of the type of dextrin, using dextrin and menthol together with a high-intensity sweetener resulted in higher scores in all evaluation items compared to standard product 9, which omitted dextrin.

[0057] (The relationship between dextrin and menthol) The menthol content was kept constant, while the dextrin (Pinex #2) content was varied. Specifically, the dextrin content was varied for menthol content of 80 ppb, 40 ppb, and 20 ppb. The sweetness level of the beverage was set to 5, and the proportion of sweetness derived from high-intensity sweetener (stevia: manufactured by Ikeda Sugar Refining Co., Ltd.) was set to 100%.

[0058] The contents and evaluation results of Examples 11-18, Comparative Example 1, and Reference Products 9-11 are shown in Tables 8-10 below. In Table 8 below, Reference Product 9 has the same component composition as Reference Product 9 shown in Table 7 above, and Example 11 has the same component composition as Example 1 shown in Table 4 above.

[0059] Table 8 below shows the evaluation of Comparative Example 1 and Examples 11 and 12, using Reference Product 9 as the baseline (score of 4 for each evaluation item). Table 9 below shows the evaluation of Examples 13-15, using Reference Product 10 as the baseline (score of 4 for each evaluation item). Table 10 below shows the evaluation of Examples 16-18, using Reference Product 11 as the baseline (score of 4 for each evaluation item). Tables 8-10 below also show the ratio of menthol content to dextrin content (ppb / (g / L)).

[0060] [Table 8]

[0061] [Table 9]

[0062] [Table 10]

[0063] According to Table 8 above, even when dextrin and menthol were used together with a high-intensity sweetener, when the ratio of menthol content to dextrin content was 26.7 (Comparative Example 1), the intensity of sweetness, natural sugar-like sweetness, and richness of flavor were evaluated to be equivalent to that of standard product 9. On the other hand, according to Tables 8-10 above, when the ratio of menthol content to dextrin content was 14.0 or less (Each example 12-17), the evaluation scores for all evaluation items were higher compared to each example 9, 10, and 11 in which dextrin was omitted. In Example 11, the intensity of sweetness, richness of flavor, and intensity of carbonation were improved compared to standard product 9. In Example 18, the intensity of sweetness and richness of flavor were improved compared to standard product 11.

[0064] Next, the menthol content was varied while keeping the dextrin (Pinex #2) content constant. Specifically, when the dextrin content was 7 or 12 g / L, the menthol content was varied, the sweetness level of the beverage was set to 5, and the proportion of sweetness derived from high-intensity sweetener (stevia: manufactured by Ikeda Sugar Refining Co., Ltd.) was set to 100%. The evaluation results are shown in Tables 11 and 12 below.

[0065] In Table 11 below, Reference Sample 1 and Example 1 have the same component composition as Reference Sample 1 and Example 1 shown in Table 4 above, and Example 19 has the same component composition as Example 17 shown in Table 10 above. Also, in Table 12 below, Examples 21 and 23 have the same component composition as Example 18 shown in Table 10 above and Example 12 shown in Table 8 above, respectively.

[0066] Table 11 below evaluates each of Examples 1, 19, 20 and Comparative Examples 2, 3, 4 using Reference Sample 1 as the baseline (score of 4 for each evaluation item). Table 12 below evaluates each of Examples 21-24 using Reference Sample 12 as the baseline (score of 4 for each evaluation item). Tables 11 and 12 below also show the ratio of menthol content to dextrin content (ppb / (g / L)).

[0067] [Table 11]

[0068] [Table 12]

[0069] According to Table 11 above, even when dextrin and menthol were used together with a high-intensity sweetener, when the ratio of menthol content to dextrin content was 14.3 (Comparative Example 4), the intensity of sweetness and natural sugar-like sweetness were inferior to Standard Product 1, while the intensity of flavor was rated the same as Standard Product 1. On the other hand, when the ratio of menthol content to dextrin content was 14.0 or less (Examples 1, 19, 20), the evaluation scores for intensity of sweetness, intensity of flavor, and intensity of carbonation were higher compared to Standard Product 1, which omitted dextrin and menthol.

[0070] According to Table 12 above, using dextrin and menthol along with a high-intensity sweetener resulted in higher evaluation scores for sweetness intensity and flavor richness compared to standard product 12, which omitted menthol.

Claims

1. Contains high-intensity sweeteners, dextrin, and menthol-based cooling agents. A beverage characterized by having a ratio of menthol-based cooling agent content (ppb) to dextrin content (g / L) of 1.5 to 14.

0.

2. The beverage according to claim 1, characterized in that the content of the menthol-based cooling agent is 100 ppb or less.

3. The beverage according to claim 1, characterized in that the proportion of the sweetness in the beverage that comes from a high-intensity sweetener is 20% or more.

4. The beverage according to claim 1, characterized in that the sweetness level of the beverage is 2 to 15.

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