Novel combination of steviol glycosides

Abstract

The present disclosure provides a combination of steviol glycosides having the feature of various taste qualities. According to an aspect, the present disclosure provides a rebaudioside composition containing at least one among rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides a rebaudioside composition containing rebaudioside A, rebaudioside D, and rebaudioside M, in which the rebaudioside M content is equal or nearly equal to the rebaudioside D content.

Description

A novel combination of steviol glycosides

[0001] The present disclosure relates to rebaudioside compositions comprising steviol glycosides and food products comprising the same.

[0002] Stevia, a perennial plant of the Asteraceae family native to Paraguay in South America, is known as Stevia Rebaudiana Bertoni. Stevia contains stevioside, a main component that is 300 times sweeter than sugar, as well as other sweeteners such as rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, and dulcoside A. These sweeteners are used as natural sweeteners.

[0003] Stevioside, the main component of stevia, has long been known and has been used as a sweetener. However, when stevioside is used as a sweetener, its use has been limited because it leaves an unpleasant aftertaste, such as bitterness. In contrast, rebaudioside A, which is contained in stevia as a minor sweetener, has a good sweetness that is less bitter than stevioside and is 1.3 to 1.5 times sweeter than stevioside. Therefore, a stevia sweetener that contains more rebaudioside A than stevioside has been desired. The present inventors have repeatedly performed breeding and selection from conventional varieties to improve varieties, and have developed a stevia variety (Stevia rebaudiana Bertoni Morita) that contains rebaudioside A as a major component and stevioside as a minor component, and have developed a rebaudioside sweetener from this stevia variety (Patent Document 1).

[0004] Japanese Patent Application Laid-Open No. 2001-120218

[0005] Steviol glycosides include rebaudioside A, rebaudioside D, rebaudioside M, etc., and the taste characteristics can change depending on the ratio of these combinations. Since the preferred taste can change depending on conditions such as the food and the usage situation, it is desirable to provide combinations of steviol glycosides that have various taste characteristics.

[0006] The present inventors have conducted extensive research to solve the above problems and have found that a specific combination of several steviol glycosides is excellent in a specific taste quality. The present inventors have also found that a rebaudioside composition containing the specific combination of steviol glycosides can be useful as an additive for foods and the like, thereby completing the present invention.

[0007] The present disclosure provides a rebaudioside composition comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M, a sweetener or food product comprising the same, and a method for making the same. In one embodiment, the rebaudioside composition further comprises stevioside.

[0008] For example, the present disclosure provides the following: (Item 1) A rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the content of rebaudioside M is 0.3 to 3.0 times the content of rebaudioside D. (Item 2) Any of the rebaudioside compositions above, comprising about 20% to about 90% by weight of rebaudioside A. (Item 3) Any of the rebaudioside compositions above, wherein the ratio of rebaudioside D to rebaudioside M is about 3:1 to about 1:3. (Item 4) Any of the rebaudioside compositions above, comprising about 40% to about 90% by weight of rebaudioside A, wherein the ratio of rebaudioside D to rebaudioside M is about 2:1 to about 1:2. (Item 5) The rebaudioside composition of any of the preceding items, wherein the ratio of rebaudioside D to rebaudioside M is from about 1:1 to about 1:2. (Item 6) A flavor enhancer comprising the rebaudioside composition of any of the preceding items. (Item 7) A method for enhancing the flavor of food, comprising adding the rebaudioside composition of any of the preceding items to food. (Item 8) The rebaudioside composition of claim 1, comprising from about 65% to about 85% by weight of rebaudioside A. (Item 9) The rebaudioside composition of claim 8, wherein the ratio of rebaudioside D to rebaudioside M is from about 5:1 to about 1:1. (Item 10) A lingering taste reducer comprising the rebaudioside composition of any one of claims 1, 8, or 9. (Item 11) A method for reducing the aftertaste of food, comprising adding to food the rebaudioside composition of any one of claims 1, 8 to 9. (Item 6) The rebaudioside composition of claim 1, further comprising stevioside. (Item 12) The rebaudioside composition of any of the above items, further comprising stevioside. (Item 13) The rebaudioside composition of any of the above items, wherein the content of stevioside is 15% or less of the content of rebaudioside D.(Item 14) The rebaudioside composition of any of the above items further comprising rebaudioside O, for example, about 1 to 10% by weight of rebaudioside O. (Item 15) The rebaudioside composition of any of the above items further comprising rebaudioside N, for example, about 1 to 10% by weight of rebaudioside N. (Item 16) The rebaudioside composition of any of the above items, wherein the combined content of rebaudioside A, rebaudioside D, and rebaudioside M is about 95% by weight or more. (Item 17) A composition comprising the rebaudioside composition of any of the above items and an additional ingredient selected from the group consisting of acidulants, sweeteners, salt, seasonings, flavors, colorings, minerals, vitamins, antioxidants, preservatives, foaming agents, foam enhancers, alcohol, binders, bulking agents, thickeners, surfactants, anti-caking agents, fruit juice, and vegetable juice. (Item 18) The rebaudioside composition or composition of any of the above items for addition to food. (Item 19) A food product comprising the rebaudioside composition or composition of any of the above items.(Item 20) The food product is selected from the group consisting of sports drinks, non-carbonated drinks, carbonated drinks, ginger ale, root beer, cider, fruit-flavored soft drinks (e.g., citrus-flavored soft drinks such as lemon-lime or orange), powdered soft drinks, fruit juices derived from fruits and / or vegetables, fruit drinks, fruit juice drinks, fruit-flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, cafe au lait, milk tea, fruit milk drinks, yogurt drinks, lactic acid bacteria drinks, dairy products, bakery products, yogurt, jelly, jelly drinks, puddings, bavarois, blancmange, cakes, brownies, mousses, frozen foods, ice cream, ice milk, lacto ice cream, sherbet, confectionery, rice cakes, snacks, candy, soft candy, sauces, edible gels, creams, pastas, jams, corn products, spices, grilled meats, and tomato skewered foods. any of the above-mentioned rebaudioside compositions or compositions, or foods, selected from the group consisting of cappuccino, processed agricultural products, processed livestock products, processed seafood, processed meat products, retort foods, pickles, preserved foods, cereal products, frozen desserts, instant noodles, jam, chewing gum, Japanese sweets, health foods, chocolate, table sweeteners, baked goods, delicacies, water-based foods, yogurt, liqueur, wine, sherbet, cereal foods, vegetable fiber-containing foods, dried fruit, sauces, soy sauce, miso, vinegar, dressings, mayonnaise, ketchup, curry, soup, rice crackers, rice puffs, breads, biscuits, crackers, pancake mixes, canned fruits, canned vegetables, vegetable juice, meat products, fish paste products, seafood, salty foods, pickles, complex seasonings, alcoholic beverages, seasonings, vinegar drinks, concentrated beverages, supplements, functional foods, protein foods, and luxury foods. (Item 21) The rebaudioside composition or composition or food of any of the above items, wherein the food is selected from the group consisting of foods with an aftertaste, such as coffee, chocolate, cocoa-containing foods, etc. (Item 22) A method for producing a food, comprising the step of adding the rebaudioside composition or composition of any of the above items to a food.

[0009] It is contemplated that one or more of the above features may be provided in combinations other than those explicitly stated. Still further embodiments and advantages of the present disclosure will be recognized by those skilled in the art upon reading and understanding the following detailed description, if necessary.

[0010] The present disclosure provides rebaudioside compositions that are excellent in specific taste qualities, which can add high added value to foods and the like.

[0011] 1 is a schematic diagram showing the taste curves of each sweetener. R represents rebaudioside, AX represents a representative rebaudioside composition of the present disclosure, and ST represents stevioside. The vertical axis indicates the point at which sweetness is strongly perceived, and the horizontal axis indicates the time (seconds) after ingestion during which sweetness is perceived.

[0012] The present disclosure will now be described with reference to the best mode. Throughout this specification, singular expressions should be understood to include the plural concept unless otherwise specified. Therefore, singular articles (e.g., "a," "an," "the," etc. in English) should be understood to include the plural concept unless otherwise specified. Furthermore, it should be understood that terms used in this specification are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by those skilled in the art to which this disclosure belongs. In the event of conflict, the present specification (including definitions) will prevail.

[0013] The following provides definitions of terms particularly used in this specification and / or explains basic technical content as appropriate.

[0014] (Definitions, etc.) As used herein, the term "rebaudioside composition" refers to a composition containing a combination of multiple types of steviol glycosides, including at least one of rebaudioside A, rebaudioside D, and rebaudioside M. In some cases, a rebaudioside composition may refer to a composition consisting of steviol glycosides (e.g., rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, steviol, steviolmonoside, steviolbioside, stevioside), excluding volatile components such as solvents (e.g., water). In this case, the rebaudioside composition may be a purified steviol glycoside or a mixture thereof, and the presence of trace impurities introduced during the purification process is not prevented.

[0015] The structures of representative steviol glycosides are shown below.

[0016] Any compound described herein (e.g., steviol glycoside) may be a purified compound. The purified compound may have a purity of, for example, 80% or more, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 99.5% or more by dry weight. For example, when rebaudioside A is purified from a stevia plant using a conventional purification method, trace amounts of stevioside or the like may be present, but when implementing the invention of the present disclosure, the impact of such trace components may be negligible.

[0017] As used herein, the term "rebaudioside component" refers to all of the rebaudioside compounds contained in the composition. The rebaudioside compounds may be rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, and rebaudioside O.

[0018] As used herein, the term "food" refers to an article intended for oral ingestion by a mammal. Food, as used herein, also includes beverages, dry products intended for oral ingestion after the addition of liquid (e.g., instant foods, powders for preparing beverages, etc.), frozen foods, and uncooked products intended for oral ingestion after heating.

[0019] As used herein, the term "beverage" refers to a food that can be orally ingested without the need for chewing. Examples of beverages include sports drinks, jelly drinks, alcoholic drinks, and soft drinks.

[0020] Any compound or ingredient herein may be provided in the form of a salt unless otherwise specified. In particular, any compound or ingredient may be provided in the form of a salt with a base or acid commonly used in foods, such as phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, lactic acid, tartaric acid, citric ... The hydroxybenzoates may be provided in the form of salts formed with carboxylic acids, such as carboxylic acids, ...

[0021] As used herein, the term "about" refers to the indicated value plus or minus 10% unless otherwise specified. When used with respect to temperature, "about" refers to the indicated value plus or minus 3°C. When used with respect to ratios, "about" refers to a ratio of plus or minus 10% of the value (X) to the left of the indicated ratio (e.g., X:Y).

[0022] In this specification, when the proportion of a component is described, it is expressed as a proportion (%, ratio, etc.) on a dry weight basis unless otherwise specified.

[0023] Preferred Embodiments In one aspect, the present disclosure provides a specific taste quality through a combination of steviol glycosides, including at least one of rebaudioside A, rebaudioside D, and rebaudioside M. Any means for achieving this are contemplated within the scope of the present disclosure. For example, even if not explicitly stated, a description of a composition containing a certain ingredient also contemplates embodiments reflecting other means, such as a method of using the ingredient, uses of the ingredient, and the ingredient for use in the method. While the present disclosure is described primarily in terms of composition embodiments, a description of a composition containing a certain ingredient for a certain use also contemplates embodiments reflecting other means, such as a method of using the ingredient and uses of the ingredient. For example, any disclosure relating to a food product containing a rebaudioside composition is also a disclosure relating to a method for producing a food product using the rebaudioside composition.

[0024] Rebaudioside Compositions In one aspect, the present disclosure provides rebaudioside compositions comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides rebaudioside compositions comprising at least two of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides rebaudioside compositions comprising rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the rebaudioside composition of the present disclosure includes, in addition to rebaudioside A, rebaudioside D, and rebaudioside M, one or more of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside, and stevioside. In one embodiment, the rebaudioside composition of the present disclosure does not include one or more of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside, and stevioside.

[0025] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A (and optionally further comprising rebaudioside D and / or rebaudioside M), wherein the content of rebaudioside A in the rebaudioside composition or rebaudioside component can be about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 96%, about 99%, or a range between any two values ​​thereof, e.g., about 20-99%, about 25-99%, about 50-95%, about 60-95%, about 5-65%, about 20-65%, about 25-65%, or about 30-60%.

[0026] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside D (and optionally further comprising rebaudioside A and / or rebaudioside M), wherein the content of rebaudioside D in the rebaudioside composition or rebaudioside component is about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about It can be 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or a range between any two of these values, for example, about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-50%, about 15-40%, about 15-30%, about 20-50%, about 20-40%, or about 20-30%.

[0027] In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside M (and may further comprise rebaudioside A and / or rebaudioside D), wherein the content of rebaudioside M in the rebaudioside composition or rebaudioside component is about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about It can be 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or a range between any two of these values, for example, about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-50%, about 15-40%, about 15-30%, about 20-50%, about 20-40%, or about 20-30%.

[0028] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside A and rebaudioside D (and optionally further comprising rebaudioside M), wherein the rebaudioside A:rebaudioside D ratio is about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values ​​thereof, e.g., about 1:2-100:1, about 1:1-10:1, about 1:1-8:1, about 1:1-6:1, about 1:1-4:1, about 1:1-2:1, about 2:1-10:1, about 2:1-8:1, about 2:1-6:1 , about 2:1 to 4:1, about 3:1 to 10:1, about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 to 10:1, or about 5:1 to 8:1, and the total content of rebaudioside A and rebaudioside D in the rebaudioside composition or rebaudioside component may be about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or a range between any two of these values, for example, about 30-99%, about 50-95%, about 60-95%, about 5-65%, about 30-65%, or about 5-35%. Here, the respective contents of rebaudioside A and / or rebaudioside D may be as described above for the rebaudioside composition containing rebaudioside A or rebaudioside D.

[0029] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside A and rebaudioside M (and optionally further comprising rebaudioside D), wherein the rebaudioside A:rebaudioside M ratio is about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values ​​thereof, e.g., about 1:2-100:1, about 1:1-10:1, about 1:1-8:1, about 1:1-6:1, about 1:1-4:1, about 1:1-2:1, about 2:1-10:1, about 2:1-8:1, about 2:1-6:1 , about 2:1 to 4:1, about 3:1 to 10:1, about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 to 10:1, or about 5:1 to 8:1, and the total content of rebaudioside A and rebaudioside M in the rebaudioside composition or rebaudioside component may be about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 99%, or a range between any two of these values, for example, about 30-99%, about 50-95%, about 60-95%, about 5-65%, about 30-65%, or about 5-35%. Here, the respective contents of rebaudioside A and / or rebaudioside M may be as described above for rebaudioside compositions containing rebaudioside A or rebaudioside M.

[0030] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside D and rebaudioside M (which may further comprise rebaudioside A), wherein the rebaudioside D:rebaudioside M may be present in a ratio of about 5:1, about 4:1, about 3:1, about 2:1, about 1.5:1, about 1:1, about 1:5, about 1:4, about 1:3, about 1:2, about 1:1.5, about 1:1, or a range between any two of these values, e.g., about 5:1-1:5, about 3:1-1:5, about 2:1-1:5, about 1:1-1:5, about 5:1-1:3, about 1:3-1:3, about 1:1-1:3, about 5:1-1:1, about 3:1-1:1, The total content of rebaudioside D and rebaudioside M in the rebaudioside component is about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or a range between any two of these values, for example, about 1-70%, about 5-70%, about 60-75%, about 75-80%, about 80-90%, about 90-100%, about 90-100%, about 100-120%, about 120-140%, about 140-150%, about 150-160%, about 160-200%, about 170-210%, about 170-210%, about 180-220%, about 180-230%, about 180-240%, about 190-250%, about 200-250%, about 210-220%, about 220-230%, about 230-240%, about 240-250%, about 250-300%, about 260-310%, about 260-310%, about 270-310%, about 280-320%, about 280-320%, about 290-330%, about 310-330%, about 320-340%, about 330-340%, about 340-350%, about 350-360%, about 360-370%, about 370-410%, about 380-420%, about 380-430%, about 390-440%, about 390-450 The rebaudioside content may be 50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-70%, about 10-60%, about 10-50%, about 10-40%, about 10-30%, about 10-20%, about 15-70%, about 15-50%, about 15-30%, about 20-70%, about 20-50%, about 20-40%, about 30-70%, or about 30-50%. In one embodiment, the rebaudioside composition of the present disclosure contains more rebaudioside M than rebaudioside D. Here, the respective contents of rebaudioside D and / or rebaudioside M may be as described above for rebaudioside compositions containing rebaudioside D or rebaudioside M.

[0031] In one embodiment, the disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the rebaudioside A:(total of rebaudioside D + rebaudioside M) is about 1:2, about 1:1.5, about 1:1, about 1.5:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 11:1, about 12:1, about 13:1, about 14:1, about 15:1, about 16:1, about 17:1, about 18:1, about 19:1, about 20:1, about 21:1, about 22:1, about 23:1, about 24:1, about 25:1, about 26:1, about 27:1, about 28:1, about 29:1, about 30:1, about 31:1, about 32:1, about 33:1, about 34:1, about 35:1, about 36:1, about 37:1, about 38:1, about 39:1, about 40:1, about 41:1, about 42:1, about 43:1, about 44:1, about 45:1, about 46:1, about 47:1, about 48:1, about 49:1, about 50:1, about 51:1, about 52:1, about 53:1, about 54:1, about 55:1, about 56:1, about 57:1, about 58:1, about 59:1, about 59:1, about 59:1, about 59:1, about 59: 1, about 10:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two of these values, for example, about 1:2 to 100:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, about 1:1 to 4:1, about 1:1 to 2:1, about 2:1 to 10:1, about 2:1 to 8:1, about 2:1 to 6:1, about 2:1 to 4:1, about 3:1 to 10:1, about 3 The rebaudioside composition or rebaudioside component may contain rebaudioside A, rebaudioside D, and rebaudioside M in a ratio of about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 80%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, about 100%, about 101%, about 102%, about 103%, about 104%, about 105%, about 106%, about 107%, about 108%, about 109%, about 110%, about 111%, about 112%, about 113%, about 114%, about 115%, about 116%, about 117%, about 118%, about 119%, about 120%, about 121%, about 122%, about 123%, about 124%, about 125%, about 126%, about 127%, about 128%, about 129%, about 130%, about 131%, about 132%, about 133%, about 134%, about 135%, about 136%, about 137%, about 138%, about 139%, about 140%, about 141%, about 142%, about 143%, about 144%, about 145%, about 146%, about 147%, about 148%, about 149%, about 150%, about 151%, about 152%, about 153%, about 154%, about 155%, about 156%, about 157%, about The rebaudioside content can be 75%, about 80%, about 85%, about 90%, about 95%, about 99% or more, or a range between any two of these values, e.g., about 50-99%, about 60-99%, about 80-99%, about 50-90%, about 50-80%, about 50-70%, about 50-60%, about 60-90%, about 60-80%, about 60-70%, about 70-90%, about 70-80%, about 80-90%. In one embodiment, the rebaudioside composition of the present disclosure has a combined rebaudioside A, rebaudioside D, and rebaudioside M content of about 95% or more by weight.Here, the ratio and total content of rebaudioside A and rebaudioside D, the ratio and total content of rebaudioside A:rebaudioside M, and / or the ratio and total content of rebaudioside D:rebaudioside M may employ the same descriptions as for the rebaudioside composition containing rebaudioside A and rebaudioside D, the rebaudioside composition containing rebaudioside A and rebaudioside M, and the rebaudioside composition containing rebaudioside D and rebaudioside M, and the contents of rebaudioside A, rebaudioside D, and / or rebaudioside M may employ the same descriptions as for the rebaudioside composition containing rebaudioside A, rebaudioside D, or rebaudioside M, respectively.

[0032] In one preferred embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the rebaudioside A comprises about 65% or less by weight, e.g., greater than about 20% and less than 65% by weight, e.g., greater than about 25% and less than 65% by weight, e.g., about 30-60% by weight of rebaudioside A, and about 30-80% by weight, e.g., about 40-75% by weight of total rebaudioside D and rebaudioside M, wherein the rebaudioside D and rebaudioside M are present in a ratio of about 1:0.3 to 1:3 (e.g., about 1:0.3 to 1:1, about 1:1, about 1:3 to 1:1). Such rebaudioside compositions can have an excellent balance of taste qualities and can be suitably used in, for example, beverages.

[0033] In another preferred embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the rebaudioside A comprises about 80% or more by weight (e.g., about 80%, about 85%, about 90% by weight) of rebaudioside A and about 1-20% by weight (e.g., about 2%, about 5%, about 10%, about 20% by weight) of the total content of rebaudioside D and rebaudioside M, and the rebaudioside D and rebaudioside M are included in a ratio of, for example, about 1:0.3-1:3 (e.g., about 1:0.3-1:1, about 1:1, about 1:3-1:1). Such rebaudioside compositions can have a good balance of taste qualities with reduced aftertaste, and can be suitably used in, for example, beverages.

[0034] In another preferred embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, the rebaudioside composition comprising about 95% by weight of rebaudioside A and about 1-5% by weight, e.g., about 5% by weight, of the total content of rebaudioside D and rebaudioside M, the rebaudioside D and rebaudioside M being contained in a ratio of, for example, about 1:0.3-1:3 (e.g., about 1:0.3-1:1, about 1:1, about 1:3-1:1). Such a rebaudioside composition may have an excellent balance of taste qualities and may be suitably used, for example, in beverages.

[0035] In particular, a rebaudioside composition containing rebaudioside D and rebaudioside M in a ratio of about 1:0.3 to 1:1 (e.g., about 1:0.3 to 1:1, about 1:1) can exhibit an excellent effect of reducing the aftertaste of rebaudioside A and can have an excellent taste quality not found in other high-intensity sweeteners, such as a short lingering sweetness. Furthermore, a rebaudioside composition containing rebaudioside D and rebaudioside M in a ratio of about 1:1 to 1:3 (e.g., about 1:3 to 1:1, about 1:1) can exhibit an excellent balance of taste quality, with the lingering taste of rebaudioside M but the mellow taste of rebaudioside M.

[0036] In one embodiment, the rebaudioside composition may further comprise stevioside or may be used in combination with stevioside. The rebaudioside composition of the present disclosure (especially rebaudioside D) has been shown to be highly effective in masking the aftertaste of stevioside. Furthermore, it has been found that the stevioside in the rebaudioside composition of the present disclosure exhibits a salty taste masking effect, eliminating the harshness of salty foods. In one embodiment, the rebaudioside composition contains about 20% or less, about 17% or less, about 15% or less, about 12% or less, about 10% or less, about 7% or less, or about 5% or less of stevioside relative to the rebaudioside D content, for example, about 20-1%, about 15-1%, about 10-1%, about 5-1%, about 20-2%, about 15-2%, about 10-2%, about 5-2%, about 20-2%, about 15-2%, about 10-2%, about 20-3%, about 15-3%, or about 10-3%, or a combination of these amounts is used.

[0037] In one embodiment, the rebaudioside composition may further contain rebaudioside O (e.g., about 1 to 10% by weight of rebaudioside O) and / or rebaudioside N (e.g., about 1 to 10% by weight of rebaudioside N), and the rebaudioside composition may be prepared by adding about 1 to 10% by weight of rebaudioside O and / or about 1 to 10% by weight of rebaudioside N to the above-mentioned rebaudioside composition.

[0038] In one embodiment, the rebaudioside composition of the present disclosure may further comprise additional ingredients. In this specification, a composition prepared by adding additional ingredients other than rebaudioside to a rebaudioside composition may be simply referred to as a "composition." Examples of additional ingredients include acidulants, sweeteners, salt, seasonings, flavors, coloring agents, minerals, vitamins, antioxidants, preservatives, foaming agents, foam promoters, alcohol (e.g., ethanol), binders, bulking agents, thickeners, surfactants, anti-caking agents, fruit juice, vegetable juice, and the like. Any suitable additive ingredient commonly used in foods may be used in the composition of the present disclosure.

[0039] Examples of acidulants include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acids, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, and polyglutamic acid.

[0040] Examples of sweeteners include inulin, palatinose, monk fruit, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), maltodextrin, dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose, or isomalt. Sucrose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine, beet oligosaccharides, isomaltooligosaccharides (isomaltose, isomaltotriose, panose, etc.), xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, etc.), sugars, sorbose, nigerooligosaccharides, palatinose oligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn syrup / starch syrup, bound sugars, soybean oligosaccharides, glucose syrup, erythritol, malto These include, but are not limited to, lactic acid, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, sugar alcohols, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, neotame, and the like.

[0041] In one embodiment, the salt may be an acid component (phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycarboxylic acid, hydroxybenzoic ... Enic acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine , serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, etc.) with any combination of basic components (sodium, potassium, magnesium, calcium, guanidine, glucosamine, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, poly-L-lysine, poly-L-ornithine, poly-L-arginine, etc.).In specific embodiments, the salt may be sodium chloride, potassium chloride, sodium sulfate, potassium citrate, magnesium sulfate, alum, magnesium chloride, sodium or potassium phosphate, sodium or potassium carbonate, sodium alginate, sodium gluconate, potassium gluconate, guanidine HCl, glucosamine HCl, sodium glutamate, adenosine monophosphate, magnesium gluconate, potassium tartrate, sodium tartrate, and any combination thereof.

[0042] Examples of seasonings include aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, poly-L-lysine, poly-L-ornithine, poly-L-arginine, caffeine, chitin, and the like. Examples of suitable antioxidants include, but are not limited to, nine, urea, bitter orange peel oil, naringin and bitter tree, inosine monophosphate, guanosine monophosphate, adenosine monophosphate, cytosine monophosphate, uracil monophosphate, isosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, isosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, tannic acid, alum, tannic acid, polyphenols (e.g., tea polyphenols), and the like.

[0043] Examples of flavoring agents include, but are not limited to, menthol, citrus, ginger, mango extract, cinnamon, coconut, viridiflorol, almond, vanillin, vanilla extract, grape skin extract, grape seed extract, and the like.

[0044] Examples of coloring agents include annatto color, gardenia yellow, dunaliella carotene, carrot carotene, palm oil carotene, tomato color, lycopene, paprika color, carotenoid color, madder color, cochineal color, lithospermum root color, lac color, quinone color, red cabbage color, perilla color, anthocyanin color, tamarind color, safflower color, flavonoid color, chlorophyllin, chlorophyll, caramel, gardenia blue color, gardenia red color, Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Green No. 3, β-carotene, and riboflavin, but are not limited to these.

[0045] Examples of minerals include, but are not limited to, zinc, iron, copper, chromium, selenium, manganese, molybdenum, iodine, phosphorus, and the like.

[0046] Examples of vitamins include, but are not limited to, vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol, etc.), vitamin E (tocopherol, tocotrienol, etc.), vitamin A (retinol, β-carotene, α-carotene, β-cryptoxanthin), vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6 (pyridoxal, pyridoxamine, pyridoxine, etc.), vitamin B7, vitamin B9, vitamin B12 (cyanocobalamin, methylcobalamin, hydroxocobalamin, etc.), vitamin K (phylloquinone, menaquinone, etc.), and the like.

[0047] Examples of antioxidants include, but are not limited to, vitamin C (ascorbic acid), catechin, polyphenols, rutin, neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

[0048] Examples of preservatives include, but are not limited to, sodium benzoate.

[0049] Examples of effervescent agents include, but are not limited to, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, citric acid, and the like.

[0050] Examples of foaming aids include, but are not limited to, indigestible dextrin, polydextrose, galactomannan, guar bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, soybean dietary fiber, and hydrolysates thereof.

[0051] Examples of binders include, but are not limited to, hydroxypropyl cellulose, methyl cellulose, and the like.

[0052] Examples of bulking agents include, but are not limited to, the sugar components described herein, maltodextrin, corn syrup solids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, sugar alcohols, and the like.

[0053] Examples of thickening agents include, but are not limited to, chitosan, pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, gum arabic, carrageenan, polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, propylene glycol alginate, hexametaphosphate, and polyethylene glycol alginate, whey protein, rice protein, soy protein, collagen (e.g., gelatin), partially hydrolyzed collagen, and the like.

[0054] Examples of surfactants include, but are not limited to, polysorbates (e.g., polysorbate 80, polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, docusate or dioctyl sodium sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium chlorate, carbamyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauryl arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and the like.

[0055] Examples of anti-caking agents include, but are not limited to, cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose, tricalcium phosphate, and the like.

[0056] Although the components have been classified and described above based on their functions, this is not intended to prevent a component having one function from being selected based on another function. For example, it is readily understood by those skilled in the art that ascorbic acid can be used both as an antioxidant and as an acidulant.

[0057] The rebaudioside composition or compositions of the present disclosure can be in any form, such as a solution, powder (dry powder), granules, tablets, pastes, capsules, suspensions, food forms, and the like.

[0058] (Taste Quality of Rebaudioside Composition) In one embodiment, the rebaudioside composition of the present disclosure may exhibit a specific taste quality. For example, evaluation items for taste quality include overall sweetness, rapidity of onset of sweetness, sweetness intensity, lingering sweetness, bitterness, lingering bitterness, bitterness at the top, astringency, lingering astringency, richness, mellowness, and refreshing feeling. In one embodiment, the rebaudioside composition of the present disclosure may have a characteristic not found in other high-intensity sweeteners, namely, low lingering sweetness. Based on the disclosure herein, one skilled in the art can determine the components (e.g., rebaudioside A, rebaudioside D, and rebaudioside M) and their proportions in the rebaudioside composition to achieve the desired taste quality.

[0059] In one embodiment, the rebaudioside compositions of the present disclosure can have a desired sweetness sensation. "Sweetness sensation" refers to the time it takes for sweetness to be perceived after ingestion. In one embodiment, the rebaudioside compositions of the present disclosure can have a desired sweetness sensation. As shown in FIG. 1 , rebaudioside A, rebaudioside D, and rebaudioside M each have their own sweetness sensation, and by mixing them, a new sweet composition can be obtained without a sweetness sensation valley. For example, because the sweetness sensations of rebaudioside A and rebaudioside M are different, mixing them undesirably splits the sweetness sensation into two, but by further combining rebaudioside D, a taste curve with only one sweetness sensation can be formed.

[0060] The rebaudioside compositions of the present disclosure have a reduced unpleasant aftertaste of rebaudioside A. In one embodiment, the rebaudioside compositions of the present disclosure can be added to foods that have a characteristic inherent aftertaste, thereby imparting the desirable taste qualities (e.g., sweetness) of the rebaudioside composition to the food without masking the inherent aftertaste of the food due to the unpleasant aftertaste of rebaudioside A, and without impairing the flavor of the food. As used herein, "aftertaste" refers to an aftertaste other than lingering sweetness, bitterness, and astringency, and refers to unpleasant flavors that linger on the tongue and throat, such as astringency, iron-like taste, licorice flavor, stevia odor, and plant flavor. As used herein, "aftertaste" refers to both lingering sweetness and aftertaste, and improvement of aftertaste refers to improvement of at least one of lingering sweetness or aftertaste.

[0061] In one embodiment, the rebaudioside composition of the present disclosure can mask bitterness and / or astringency. In one embodiment, the taste to be masked (bitterness, astringency, etc.) can be masked primarily by rebaudioside A, and these can be reduced by adding the rebaudioside composition or compositions of the present disclosure. For example, electrolytes contained in sports drinks cause unpleasant tastes such as bitterness, astringency, astringency, and harshness, but the rebaudioside composition or compositions of the present disclosure can mask these electrolyte-induced tastes in such foods.

[0062] In one embodiment, the rebaudioside compositions of the present disclosure can have a desired sweetness curve shape. The shape of the sweetness curve can be expressed by the sweetness perception width as well as the sweetness sensation, resulting in a sweetness synergy effect. The sweetness synergy effect refers to the effect of making a sweetness intensity of more than 50, when the sweetness intensity at the sweetness peak is set to 100, feel stronger during the sweetness duration.

[0063] In one embodiment, the rebaudioside composition of the present disclosure has an excellent sweetness, lingering sweetness, and / or aftertaste. In this embodiment, the rebaudioside composition may have a rebaudioside A content of about 65% to about 85% by weight (e.g., about 65%, about 70%, about 75%, about 80%, about 85% by weight, or a range between any two of these values). In a more preferred embodiment, the rebaudioside composition in this embodiment may have a rebaudioside D:rebaudioside M mixing ratio of about 5:1 to about 1:1 (e.g., about 5:1, about 4:1, about 3:1, about 2:1, about 1.5:1, about 1:1, or a range between any two of these values). Such rebaudioside compositions can be suitably used in aftertaste-reducing agents and methods for reducing the aftertaste of foods.

[0064] In one embodiment, the rebaudioside composition of the present disclosure has an excellent flavor enhancing effect on foods. In this embodiment, the rebaudioside composition may have a rebaudioside A content of about 40% to about 90% by weight (e.g., about 40%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, or a range between any two values ​​thereof). In a more preferred embodiment, the rebaudioside composition in this embodiment may have a rebaudioside D:rebaudioside M mixing ratio of about 2:1 to about 1:2 (e.g., about 2:1, about 1.5:1, about 1:1, about 1:1.5, about 1:2, or a range between any two values ​​thereof). Such rebaudioside compositions may be suitable for use as flavor enhancers and methods for enhancing the flavor of foods.

[0065] In one embodiment, the rebaudioside composition or compositions of the present disclosure may be added to a food product, and the present disclosure provides a food product comprising the rebaudioside composition or compositions of the present disclosure. The rebaudioside composition or compositions of the present disclosure can be used in any food product in which a sweetener is used. Specific examples include, but are not limited to, sports drinks, non-carbonated drinks, carbonated drinks, ginger ale, root beer, cider, fruit-flavored soft drinks (for example, citrus-flavored soft drinks such as lemon-lime or orange), powdered soft drinks, fruit juices derived from fruits and / or vegetables, fruit drinks, fruit juice drinks, fruit-flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, cafe au lait, milk tea, fruit milk drinks, yogurt drinks, lactic acid bacteria drinks, dairy products, bakery products, yogurt, jelly, jelly drinks, puddings, bavarois, blancmange, cakes, brownies, mousses, frozen foods, ice cream, ice milk, lacto ice cream, sorbets, confectionery, rice cakes, snacks, candies, soft candies, sauces, edible gels, creams, pastas, The rebaudioside composition of the present invention can be used in jams, corn products, spices, grilled meats, tomato ketchup, processed agricultural products, processed livestock products, processed seafood, processed meat products, retort pouch foods, pickles, preserved foods, cereal products, frozen desserts, instant noodles, jams, chewing gum, Japanese sweets, health foods, chocolate, table sweeteners, baked goods, delicacies, water-based foods, yogurt, liqueurs, wine, sherbet, cereal foods, vegetable fiber-containing foods, dried fruit, sauces, soy sauce, miso, vinegar, dressings, mayonnaise, ketchup, curry, soups, rice crackers, rice puffs, breads, biscuits, crackers, pancake mixes, canned fruits, canned vegetables, vegetable juices, meat products, fish paste products, seafood, salty foods, pickles, complex seasonings, alcoholic beverages, seasonings, vinegar drinks, concentrated beverages, supplements, functional foods, protein foods, and luxury foods, etc. The rebaudioside composition or compositions of the present invention can also be used in cosmetics, pharmaceuticals, etc.

[0066] In one embodiment, the rebaudioside composition or compositions of the present disclosure can be used in foods containing sugars (e.g., sugar, sucrose). The rebaudioside composition or compositions of the present disclosure have a similar taste to sugars in foods, allowing them to replace the sugars, thereby reducing the calories of the food. Because sugars are frequently used in foods, the appropriate amount of sugar to be added to each food is well known. In one embodiment, the rebaudioside composition or compositions of the present disclosure can be easily added to sugar-containing foods because it can increase the sugar replacement rate without changing the taste of the sugar-containing food. In one embodiment, the rebaudioside composition or compositions of the present disclosure are added in an amount by weight that replaces about 10% or more, about 20% or more, about 30% or more, about 40% or more, about 50% or more, about 60% or more, about 70% or more, about 80% or more, about 90% or more, or 100% of the weight of sugars (e.g., sugar, sucrose) in the food. In one embodiment, the rebaudioside composition or compositions of the present disclosure replace sugars (e.g., sugar, sucrose) in a food product, resulting in about 0.01% to 1%, e.g., about 0.02% to 1%, about 0.05% to 1%, about 0.07% to 1%, about 0.1% to 1%, about 0.15% to 1%, about 0.2% to 1%, about 0.3% to 1%, about 0.5% to 1%, about 0.01% to 0.5%, about 0.02% to 0.5%, about 0.05% to 0.5%, about 0.07% to 0.5%, about 0.1% to 0.5%, about 0.15% to 0.5%, about 0.2% to 0. 5%, about 0.3% to 1%, about 0.01% to 0.3%, about 0.02% to 0.3%, about 0.05% to 0.3%, about 0.07% to 0.3%, about 0.1% to 0.3%, about 0.15% to 0.3%, about 0.01% to 0.2%, about 0.02% to 0.2%, about 0.05% to 0.2%, about 0.07% to 0.2%, about 0.1% to 0.2%, about 0.01% to 0.15%, about 0.02% to 0.15%, about 0.05% to 0.15%, about 0.07% to 0.15%, about 0.01% to 0.1%, about 0.02% to 0.1%, or about 0.05% to 0.1% by weight. In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to sugarless foods.

[0067] In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to a food characterized by an aftertaste. In foods characterized by an aftertaste, it may be preferable to not impair the aftertaste, since it is related to the flavor of the food. Because the aftertaste is generally perceived later after ingestion of a food (e.g., after the sourness or sweetness of sugar), it can be masked by the presence of a long-lasting sweetness, such as licorice. The lingering sweetness of the rebaudioside composition or compositions of the present disclosure may be suitable for maintaining or adjusting the aftertaste by changing the ratio of rebaudioside D and / or rebaudioside M to rebaudioside A. These determinations can be made through sweetness sensory tests conducted by those familiar with the taste of foods and high-intensity sweeteners. In one embodiment, foods characterized by an aftertaste include coffee-containing foods, chocolate-containing foods, cocoa-containing foods, tea-containing foods (including green tea, matcha, and black tea), beer-blended beverages, grapefruit-containing foods, and grape- and wine-containing foods.

[0068] In one embodiment, the rebaudioside compositions of the present disclosure, which have low sweetness lingering, can be suitably used in foods such as beverages (sports drinks, carbonated drinks, fruit juice drinks, tea drinks, etc.) to provide a refreshing sensation.

[0069] In one embodiment, the food product of the present disclosure that is a beverage may have any pH, for example, a pH of about 2.0 to 9.0, about 2.5 to 9.0, about 3.0 to 9.0, about 3.5 to 9.0, about 4.0 to 9.0, about 3.0 to 8.0, about 3.5 to 8.0, about 4.0 to 8.0, about 3.0 to 7.0, about 3.5 to 7.0, about 4.0 to 7.0, about 3.0 to 6.5, about 3.5 to 6.5, about 3.0 to 6.0, about 3.5 to 6.0, about 3.0 to 5.5, about 3.5 to 5.5, about 3.0 to 5.0, about 3.5 to 5.0, about 1.5 to 4.5, about 3.0 to 4.5, or about 3.5 to 4.5. The liquid medium of the beverage may be water, such as tap water, carbonated water, or mineral water.

[0070] The amount of the rebaudioside composition or compositions of the present disclosure added to the food of the present disclosure is not particularly limited, but may be about 0.0001 to about 2.0% by weight, preferably about 0.005 to about 0.3% by weight, and more preferably about 0.01 to about 0.1% by weight. Foods to which the rebaudioside composition or compositions of the present disclosure have been added in such amounts may have a taste (such as sweetness) derived from the rebaudioside composition or compositions of the present disclosure.

[0071] In one embodiment, the rebaudioside composition or compositions of the present disclosure can be added to a food product in an amount of about 0.0001% to about 0.01% by weight (e.g., about 0.0001%, about 0.0002%, about 0.0005%, about 0.001%, about 0.002%, about 0.005%, about 0.01%, or a range between any two of these values). Food products to which the rebaudioside composition or compositions of the present disclosure have been added in such an amount can experience the flavor-enhancing effect of the rebaudioside composition or compositions of the present disclosure.

[0072] In one embodiment, the rebaudioside composition or compositions of the present disclosure (especially those with excellent flavor-enhancing effects) can be added to foods characterized by volatile aroma components. Adding the rebaudioside composition of the present disclosure to foods characterized by volatile aroma components can enhance the flavor of the aroma components. Foods characterized by volatile aroma components can contain about 0.001% to about 0.5%, about 0.005% to about 0.1%, or about 0.01% to about 0.2% by weight of the volatile aroma components (excluding moisture, as appropriate). The rebaudioside composition or compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight (excluding moisture, as appropriate) of the food characterized by the volatile aroma components. Examples of volatile aroma components include vegetable oils (for example, oils contained in cacao, coffee, tea, berries such as strawberries, citrus fruits, etc.).

[0073] In one embodiment, the rebaudioside composition or compositions of the present disclosure (especially those with excellent flavor enhancing effects) can be added to a cocoa-containing food product. Adding the rebaudioside composition of the present disclosure to a cocoa-containing food product can enhance the cocoa flavor. The cocoa-containing food product can contain about 0.1% to about 50%, about 0.5 to about 30%, or about 1% to about 20% by weight of cocoa mass and / or cocoa butter (weight % excluding moisture, if necessary). The rebaudioside composition or compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight of the cocoa-containing food product (weight % excluding moisture, if necessary). Examples of cocoa-containing foods include chocolate, cocoa, etc.

[0074] In one embodiment, the rebaudioside composition or compositions of the present disclosure (especially those with excellent flavor-enhancing effects) can be added to coffee-containing foods. Adding the rebaudioside composition of the present disclosure to coffee-containing foods can enhance the coffee flavor. The coffee-containing foods can contain about 0.01% to about 5%, about 0.02 to about 1%, or about 0.05% to about 0.5% by weight of coffee oil (excluding moisture, as needed). The rebaudioside composition or compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight of the coffee-containing food (excluding moisture, as needed).

[0075] In one embodiment, the rebaudioside compositions of the present disclosure (especially those with excellent flavor-enhancing effects) can be added to matcha-containing foods. The addition of the rebaudioside compositions of the present disclosure to matcha-containing foods can enhance the matcha flavor. The matcha-containing foods can contain matcha in an amount of about 0.1% to about 20%, about 0.2% to about 10%, or about 0.5% to about 5% (excluding moisture, if necessary) by weight. The rebaudioside compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% (excluding moisture, if necessary) by weight of the matcha-containing food.

[0076] In one embodiment, the rebaudioside compositions of the present disclosure (especially those with excellent flavor-enhancing effects) can be added to foods characterized by richness to enhance the richness of the food. For example, foods characterized by richness can contain about 0.2% to about 30%, about 0.5% to about 20%, or about 1% to about 10% by weight (excluding moisture as needed) of egg ingredients (including whole eggs and egg yolks), dairy ingredients (including milk, butter, and cheese), and / or edible oils and fats (salad oil, olive oil, sesame oil, lard, etc.). The rebaudioside compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight (excluding moisture as needed) of the food characterized by richness. Foods characterized by richness include foods containing egg ingredients (custard cream, cake, etc.), foods containing dairy ingredients, foods containing plant milk (coconut milk, almond milk, etc.), and foods containing sesame or sesame oil.

[0077] In one embodiment, the rebaudioside compositions of the present disclosure (especially those with excellent flavor enhancing effects) can be added to foods characterized by a salty taste to enhance the saltiness. For example, foods characterized by a salty taste can contain about 0.01% to about 2%, about 0.02% to about 1%, or about 0.05% to about 0.5% by weight of salt (especially sodium chloride) (weight % excluding moisture, as appropriate). The rebaudioside compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight of the food characterized by a salty taste (weight % excluding moisture, as appropriate). Foods characterized by a salty taste include soups, sauces, and soy sauces (including soy sauce).

[0078] In one embodiment, the rebaudioside compositions of the present disclosure (especially those with excellent flavor-enhancing effects) can be added to foods characterized by umami to enhance the umami flavor. For example, the foods characterized by umami may contain about 0.01% to about 2%, about 0.02% to about 1%, or about 0.05% to about 0.5% by weight of glutamic acid (weight % excluding moisture, as appropriate). The rebaudioside compositions of the present disclosure may be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight of the foods characterized by umami (weight % excluding moisture, as appropriate). Foods characterized by umami include dashi, soup, tare, and sauces.

[0079] In one embodiment, the rebaudioside compositions of the present disclosure (especially those with excellent flavor enhancing effects) can be added to foods characterized by a sour taste to enhance the sour taste. For example, foods characterized by a sour taste can contain about 0.01% to about 2%, about 0.02% to about 1%, or about 0.05% to about 0.5% by weight (weight % excluding moisture as needed) of an acid (e.g., citric acid, ascorbic acid, lactic acid, acetic acid, etc.). The rebaudioside compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight (weight % excluding moisture as needed) of the foods characterized by a sour taste. Examples of foods characterized by a sour taste include foods containing fruit (including fruit pulp and juice), yogurt, and lactic acid bacteria drinks.

[0080] In one embodiment, the rebaudioside compositions of the present disclosure (especially those with excellent flavor enhancing effects) can be added to foods characterized by a pungent taste to enhance the spiciness. For example, a food characterized by a pungent taste can contain about 0.0005% to about 0.05%, about 0.001% to about 0.02%, or about 0.002% to about 0.01% by weight of capsaicin (weight % excluding moisture, as needed). The rebaudioside compositions of the present disclosure can be added in an amount of about 0.0001% to about 0.1%, about 0.0005% to about 0.02%, or about 0.001% to about 0.01% by weight of the food characterized by a pungent taste (weight % excluding moisture, as needed). Foods characterized by a sour taste include chili pepper-containing foods.

[0081] (Method of Preparation) In one aspect, the present disclosure provides a method of producing a rebaudioside composition, composition, or food product of the present disclosure. In one embodiment, the present disclosure provides a method of producing a rebaudioside composition of the present disclosure, comprising mixing a steviol glycoside. In one embodiment, the present disclosure provides a method of producing a food product, comprising adding a rebaudioside composition or composition of the present disclosure to a food product.

[0082] Steviol glycosides (e.g., rebaudioside A, rebaudioside D, and rebaudioside M) may be obtained by any method, and may be obtained, for example, as a stevia extract. Specifically, steviol glycosides may be obtained by selecting a stevia variety containing these sweet components, extracting dried stevia leaves with water or a hydrophilic solvent, decolorizing the extract using a known purification method, concentrating the extract, and drying the extract; alternatively, the extract may be crystallized with ethanol, methanol, or the like to remove unnecessary components (such as stevioside above standard) together with impurities, and then further concentrating and drying the extract.

[0083] Steviol glycosides may be isolated individually, or may be obtained as a stevia extract in a mixed state of multiple steviol glycosides (e.g., rebaudioside D and rebaudioside M). From the economic standpoint of the isolation cost and isolation efficiency of each component, it may be preferable to obtain a mixed state of multiple components. In one embodiment, steviol glycosides may be obtained by recrystallizing a stevia extract with a hydrophilic alcohol. Examples of hydrophilic alcohols that can be used include methanol and ethanol.

[0084] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0085] Example 1 Combination of Rebaudioside A, Rebaudioside D, and Rebaudioside M The taste quality of combinations of rebaudioside A, rebaudioside D, and rebaudioside M at various blend ratios was evaluated.

[0086] Purification of steviol glycosides Dried leaves of Stevia rebaudiana Bertoni (Morita variety) were extracted with water, and the extract was purified using an adsorption resin or the like and by crystallization, and then dried to prepare a sample.

[0087] Because rebaudioside D and rebaudioside M alone lacked a foretaste, they were combined with rebaudioside A. Sensory tests were conducted by adding rebaudioside D and rebaudioside M to rebaudioside A at different ratios.

[0088] Samples of the formulations shown in Tables 1 and 2 were prepared and tested for a rebaudioside composition containing approximately 60% rebaudioside A and a rebaudioside composition containing approximately 80% rebaudioside A. In the tables, the values ​​indicate weight percent, and the abbreviations are as follows: ST: stevioside, RA: rebaudioside A, RC: rebaudioside C, DA: dulcoside A, Rub: rubusoside, RD: rebaudioside D, RF: rebaudioside F, RB: rebaudioside B, BIO: steviolbioside, RM: rebaudioside M, RO: rebaudioside O, RN: rebaudioside N, RE: rebaudioside E.

[0089] For both the rebaudioside compositions in Tables 1 and 2, the smaller the sample number (closer to 1), the less bitterness and lingering sweetness. In cases where the RD:RM ratio was outside the ranges in the table above, the taste of the component contained in the larger amount was emphasized, and the aftertaste-reducing effect was reduced.

[0090] Furthermore, it was found that the more rebaudioside M added relative to rebaudioside A, the stronger the aftertaste felt, and that the aftertaste reduction effect could be adjusted even if the astringency was perceived the same. In sensory tests, when the rebaudioside D:rebaudioside M ratio was in the range of 1:1 to 1.5:1, the unpleasant aftertaste of rebaudioside A was reduced without any noticeable decrease in sweetness. Furthermore, when the rebaudioside M ratio was increased to 1:2 or greater, the mellow sweetness of rebaudioside M emerged as an aftertaste. On the other hand, when the rebaudioside D ratio was increased to 2:1 or greater, the mellow sweetness of rebaudioside M was reduced.

[0091] Furthermore, when a mixture of rebaudiosides A, D, and M was added to stevioside, it was found that rebaudioside D was highly effective in masking the aftertaste of stevioside.

[0092] Next, the taste of foods containing the rebaudioside composition of the present disclosure was tested. Chocolate cream samples were prepared. (1) A control containing only sugar, (2) a sample in which 50% of the sugar was replaced with rebaudiside A (95% purity), and (3) a sample in which 50% of the sugar was replaced with the rebaudioside composition (Sample No. 3 in Table 1) were similarly prepared and evaluated for taste.

[0093] Chocolate cream recipe (control): Milk 80 g, Egg yolk 20 g, Sugar 12 g, Cake flour 12 g, Chocolate 30 g, Total 154 g. *In (2) and (3), 0.03 g of (Rebaudiside A and Rebaudioside composition) + 6 g of sugar were used instead of 12 g of sugar.

[0094] Five panelists evaluated the taste (sweetness, flavor, off-flavor, aftertaste) and texture of these chocolate creams. As a result, the following evaluations were obtained for (1) to (3): (1) Rich sweetness, milk chocolate flavor (2) Light sweetness, bitterness of rebaudioside A gives bitter chocolate flavor and no unpleasant aftertaste, off-flavor of rebaudioside A lingers in the aftertaste (3) Richer than the control, milk chocolate flavor is enhanced, and the aftertaste is not noticeable

[0095] From the above results, it was found that the rebaudioside composition is superior to rebaudioside A in that it has a sweetness similar to that of sugar, is rich and mellow, maintains the bitterness of chocolate, and has no noticeable aftertaste.

[0096] Example 2: Taste of Rebaudioside Compositions Rebaudioside compositions having various blend ratios of purified rebaudioside D:purified rebaudioside M and various contents of purified rebaudioside A were prepared, and their taste qualities were examined.

[0097] Each rebaudioside composition was dissolved in water at a concentration of 1000 ppm (0.1% by weight) to prepare a sample solution. These sample solutions were subjected to a sensory evaluation by eight panelists skilled in sensory testing of steviol glycosides. Each evaluation item was scored on a scale of 0 to 6. Purified rebaudioside A and purified rebaudioside M were assigned a scale of 1 and 5, respectively. However, for lingering sweetness and aftertaste, both purified rebaudioside A and purified rebaudioside M were scored as 5.

[0098] The results are shown in the table below. "RA" represents the weight of rebaudioside A, and "RD:RM" represents the weight ratio of rebaudioside D:rebaudioside M and the total weight of rebaudioside D and rebaudioside M. As in Example 1, the rebaudioside composition also contains trace amounts of steviol glycosides other than rebaudioside A, rebaudioside D, and rebaudioside M. ・"Sharpness of sweetness" refers to the range of sweetness duration, with a higher value meaning a narrower range of sweetness duration. ・"Lingering sweetness" refers to the intensity of unpleasant sweetness that lingers. ・"Aftertaste" refers to the intensity of aftertastes other than lingering sweetness, bitterness, and astringency (flavors that linger on the tongue and throat, such as astringency, iron-like taste, licorice flavor, stevia odor, and plant flavors).

[0099] Many evaluation items, such as sweetness intensity, bitterness, and richness, tended to increase or decrease in proportion to increasing rebaudioside A content. On the other hand, unexpectedly, the individual indices of sweetness sharpness, lingering sweetness, and aftertaste did not show a simple linear relationship with rebaudioside A content at any rebaudioside D:rebaudioside M mixing ratio. Based on these indices, rebaudioside compositions having a rebaudioside A content of about 65% to about 85% by weight, which have a high value for sweetness sharpness and low values ​​for lingering sweetness and aftertaste, may be preferred. Furthermore, because these indices improved with an increase in rebaudioside D relative to rebaudioside M, rebaudioside compositions having a rebaudioside D:rebaudioside M mixing ratio of about 1:1 to about 5:1 may be preferred. Note that rebaudioside D and rebaudioside M have different sweetness-developing times ("sweetness perception") (rebaudioside D takes a shorter time to develop sweetness), and therefore, in order to prevent the sweetness peaks of the components from dissociating from each other and to maintain sweetness balance, a mixing ratio of rebaudioside D:rebaudioside M of about 1:1 to about 3:1 may be preferable.

[0100] (Flavor Enhancement by Addition of Rebaudioside Composition to Food) Since it was predicted that adding a rebaudioside composition to food would have a flavor enhancement effect, rebaudioside compositions of various compositions were added to several foods to examine the flavor enhancement effect for each type of food.

[0101] Rebaudioside compositions were prepared with various blend ratios of purified rebaudioside D:purified rebaudioside M and various contents of purified rebaudioside A. Each rebaudioside composition was added to cafe au lait at 10 ppm (0.001 wt%), strawberry-flavored chocolate at 40 ppm (0.004 wt%), and ramen soup at 5 ppm (0.0005 wt%) to prepare food samples. These food samples were subjected to sensory evaluation by eight panelists skilled in sensory testing of steviol glycosides. A food sample without added rebaudioside composition was also evaluated as a control. The flavor of each food sample was evaluated based on the control (0 weak to 6 strong).

[0102] The results are shown in the table below. "RDM" represents the total weight of rebaudioside D and rebaudioside M, "RA" represents the weight of rebaudioside A, and "RD:RM" represents the weight ratio of rebaudioside D to rebaudioside M. As in Example 1, the rebaudioside composition also contains trace amounts of steviol glycosides other than rebaudioside A, rebaudioside D, and rebaudioside M.

[0103] A food flavor enhancing effect was observed by adding only a small amount of the rebaudioside composition. In particular, rebaudioside compositions having a rebaudioside A content of 60% or 80% had a stronger enhancing effect on all flavors than a rebaudioside composition having a rebaudioside A content of 20%. Therefore, it is believed that rebaudioside compositions having a high rebaudioside A content, such as about 40% to about 90%, have a particularly strong food flavor enhancing effect.

[0104] Furthermore, among rebaudioside compositions containing 60% or 80% rebaudioside A, those having a rebaudioside D to rebaudioside M content ratio of 1:1, 1:1.5, and 1:2 tended to have a stronger flavor enhancing effect than those having a rebaudioside D to rebaudioside M content ratio of 3:1 and 1:3. Therefore, rebaudioside compositions having a rebaudioside D:rebaudioside M mixing ratio of about 1:1 (e.g., about 2:1 to about 1:2) are considered to have a particularly high food flavor enhancing effect.

[0105] Furthermore, differences were observed in the types of flavors that could be strongly enhanced between the rebaudioside composition having a 60% rebaudioside A content and the rebaudioside composition having an 80% rebaudioside A content. The rebaudioside composition having an 80% rebaudioside A content was able to particularly enhance coffee flavor, cocoa flavor, fruit flavor, sourness, and saltiness, which is thought to be able to particularly enhance flavors from the front (front) to the middle (e.g., volatile aroma components, etc.). The rebaudioside composition having a 60% rebaudioside A content was able to particularly enhance milk flavor, creaminess, richness, and umami, which is thought to be able to particularly enhance flavors from the middle to the back (e.g., oil and fat components that mainly affect the taste).

[0106] This flavor-enhancing effect on food may enable the development of foods that partially replace food ingredients and prevent excessive intake of food ingredients.

[0107] Furthermore, a rebaudioside composition having a rebaudioside A content of 60% or 80% and a content ratio of rebaudioside D and rebaudioside M of 3:1 to 1:3 can be used in sponge cakes, cupcakes, cookies, matcha cookies, cocoa cookies, biscuits, dark chocolate, milk chocolate, semi-chocolate, strawberry chocolate, matcha chocolate, white chocolate, raw chocolate, chocolate cupcakes, gateau chocolat, croissants, custard filling, chocolate filling, milk filling, and matcha filling. It has been observed to enhance the flavor of rings, milk tea, matcha latte, cocoa, milk, udon soup, champon soup, corn soup, reduced-sodium soup, yakiniku sauce, Worcestershire sauce, tonkatsu sauce, okonomiyaki sauce, seafood-flavored pasta sauce, fruit-flavored carbonated drinks, plum wine, lactic acid bacteria drinks, yogurt, ice cream, baked goods, coffee creamer, chili sauce, eggs, sesame, soy sauce, spices, dashi stock, fruits, vegetables, plant milk, grains, coffee, cocoa, cacao, chocolate, milk, butter, and cheese.

[0108] Representative types of flavors that were confirmed to be particularly enhanced are shown in the table below (flavors marked with a circle were particularly enhanced).

[0109] The rebaudioside composition or compositions of the present invention can impart a taste quality with a reduced aftertaste that is not found in high-intensity sweeteners (sucralose, aspartame, licorice glycyrrhizin, and Monk Fruit Extract), and can thereby contribute to the development of new products in the food industry that could not be used as stevia sweeteners or that lack satisfactory taste.

Claims

1. 1. A rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein the ratio of rebaudioside M to rebaudioside D is about 2:1 to about 1:2, the rebaudioside A is contained in an amount of about 80% by weight, and the total amount of rebaudioside A, rebaudioside D, and rebaudioside M is about 95% by weight or more.

2. 2. The rebaudioside composition of claim 1, wherein the ratio of rebaudioside D to rebaudioside M is about 1:

1.

3. The rebaudioside composition of claim 1, wherein rebaudioside O and rebaudioside N are each about 1% by weight or less.

4. A flavor enhancer comprising the rebaudioside composition of any one of claims 1 to 3.

5. A method for enhancing the flavor of food, comprising the step of adding the rebaudioside composition of any one of claims 1 to 3 to the food.

6. A residual taste-reducing agent comprising the rebaudioside composition according to any one of claims 1 to 3.

7. A method for reducing the aftertaste of food, comprising the step of adding the rebaudioside composition of any one of claims 1 to 3 to food.

8. The rebaudioside composition of any one of claims 1 to 3, further comprising stevioside.

9. 10. The rebaudioside composition of claim 9, wherein the content of stevioside is 15% or less of the content of rebaudioside D.

10. 4. A composition comprising the rebaudioside composition of any one of claims 1 to 3 and an additional ingredient selected from the group consisting of acidulants, sweeteners, salt, seasonings, flavors, colorants, minerals, vitamins, antioxidants, preservatives, foaming agents, foam promoters, alcohol, binders, bulking agents, thickeners, surfactants, anti-caking agents, fruit juices, and vegetable juices.

11. The rebaudioside composition of any one of claims 1 to 3 for addition to food.

12. A rebaudioside composition described in any one of claims 1 to 3 for addition to coffee, chocolate, cocoa or fruit-containing foods, foods characterized by a sour taste, or foods characterized by a salty taste.

13. A food product comprising the rebaudioside composition of any one of claims 1 to 3.

14. The food product may be selected from the group consisting of sports drinks, non-carbonated drinks, carbonated drinks, ginger ale, root beer, cider, fruit-flavored soft drinks (e.g., citrus-flavored soft drinks such as lemon-lime or orange), powdered soft drinks, fruit juices derived from fruits and / or vegetables, fruit drinks, fruit juice drinks, fruit-flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, cafe au lait, milk tea, fruit milk drinks, yogurt drinks, lactic acid bacteria drinks, dairy products, bakery products, yogurt, jelly, jelly drinks, puddings, bavarois, blancmange, cakes, brownies, mousses, frozen foods, ice cream, ice milk, lacto ice cream, sorbets, confectioneries, rice cakes, snacks, candies, soft candies, sauces, edible gels, creams, pastas, jams, corn products, and fragrances.

14. The food according to claim 13, which is selected from the group consisting of spices, grilled meat, tomato ketchup, processed agricultural products, processed livestock products, processed seafood, processed meat products, retort pouch foods, pickles, preserved foods, cereal products, frozen desserts, instant noodles, jam, chewing gum, Japanese sweets, health foods, chocolate, table sweeteners, baked goods, delicacies, water-based foods, yogurt, liqueur, wine, sherbet, cereal foods, plant fiber-containing foods, dried fruit, sauces, soy sauce, miso, vinegar, dressings, mayonnaise, ketchup, curry, soups, rice crackers, rice puffs, breads, biscuits, crackers, pancake mixes, canned fruits, canned vegetables, vegetable juice, meat products, fish paste products, seafood, salty foods, pickles, complex seasonings, alcoholic beverages, seasonings, vinegar drinks, concentrated beverages, supplements, functional foods, protein foods, and luxury foods.

15. 14. The food product of claim 13, wherein the food product is selected from the group consisting of foods with an aftertaste, such as coffee, chocolate, and cocoa-containing foods.

16. A method for producing a food product, comprising the step of adding the rebaudioside composition according to any one of claims 1 to 3 to a food product.