Alcohol beverage containing steviol glycoside

Abstract

The present invention is expected to develop a novel alcoholic beverage having an ideal aroma effect. The present invention relates to an alcoholic beverage, which is characterized in that the alcoholic beverage contains steviol glycoside, and the protein content is 20-7000 mg / L.

Description

Technical Field

[0001] This invention relates to an alcoholic beverage containing steviol glycosides or a method for manufacturing the beverage, as well as a concentrate for providing the beverage. Background Technology

[0002] In recent years, centered in Japan and around the world, with the diversification of consumer preferences, beverages of various flavors have been packaged and sold in containers with either no alcohol or a wide range of alcohol content. Examples of such alcoholic beverages include carbonated shochu, cocktails, and highball cocktails, which incorporate fruit juices or spices into spirits such as shochu, vodka, or whiskey. Furthermore, in recent years, products for these alcoholic beverages that reduce calories or improve aroma have gained popularity and are being widely developed. In addition, various flavoring effects are being explored by adding a wide variety of ingredients.

[0003] For example, Patent Document 1 discloses an alcoholic beverage characterized by having a stevia content of 10 to 1500 ppm and containing at least one acidulant selected from lactic acid and malic acid, wherein the content of the acidulant, converted from citric acid, is 0.005 to 2.000 g / 100 mL.

[0004] Patent documents Patent Document 1: Japanese Patent No. 5775979 Summary of the Invention

[0005] In this context, there is a desire to develop a new type of alcoholic beverage with an ideal aroma effect.

[0006] The inventors have discovered that by including steviol glycosides and a specified amount of protein in alcoholic beverages, it is possible to obtain alcoholic beverages with ideal aroma effects. This invention is based on this understanding.

[0007] The present invention provides the beverage shown below and concentrates (e.g., concentrated liquids) for preparing the beverage. [1] An alcoholic beverage, characterized in that it contains steviol glycosides and has a protein content of 20-7000 mg / L. [2] According to the alcoholic beverage described in [1], the characteristic is that the steviol glycoside comprises one or more steviol glycosides selected from steviol glycoside, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol M, ribobadiol N, ribobadiol O, dukine A, raspberry glycoside and steviol disaccharide glycoside. [3] The alcoholic beverage according to [1] or [2] is characterized in that the content of one or more steviol glycosides is 5 mg / L or more relative to the alcoholic beverage. [4] The alcoholic beverage according to any one of [1] to [3] is characterized in that the protein contains milk protein. [5] According to the alcoholic beverage described in [4], the milk protein is characterized in that the milk protein comprises one or more milk proteins selected from casein and whey protein. [6] An alcoholic beverage according to any one of [1] to [5] is characterized in that it contains one or more raw materials selected from microbial fermentation broth of milk protein raw materials, cow's milk, fermented milk, skim milk powder and whey protein refined products. [7] The alcoholic beverage according to any one of [2] to [6] is characterized in that the one or more steviol glycosides contains one or more selected from ribobadiin A, ribobadiin D and ribobadiin M. [8] The alcoholic beverage according to any one of [2] to [7] is characterized in that the content of the one or more steviol glycosides is 900 mg / L or less relative to the alcoholic beverage. [9] An alcoholic beverage according to any one of [1] to [8] is characterized in that the alcohol content is 0.5 to 40 v / v.

[10] An alcoholic beverage according to any one of [1] to [9] is characterized in that the sweetness intensity of the beverage, in sucrose equivalent, is 0.1 to 20.

[11] The alcoholic beverage according to any one of [1] to

[10] is characterized in that it is a foaming beverage.

[12] The alcoholic beverage according to any one of [1] to

[11] is characterized in that it is a container for the beverage.

[13] A concentrate, characterized in that it is a 1.2 to 10 times concentrate for providing an alcoholic beverage as described in any one of [1] to

[12] .

[0008] According to one aspect of the invention, an alcoholic beverage with reduced sweetness aftertaste is provided. According to another aspect of the invention, an alcoholic beverage with reduced astringency as a aftertaste on the tongue is provided. According to yet another aspect of the invention, an alcoholic beverage with reduced sweetness and astringency aftertaste is provided, which is low in calories and presents a smooth and refreshing taste. Detailed Implementation

[0009] The present invention will now be described in detail. The following embodiments are illustrative of the invention and are not intended to limit the invention to these embodiments only. The invention can be implemented in various ways without departing from its spirit. In addition, all documents, publications, patent gazettes and other patent documents cited in this specification are incorporated herein by reference.

[0010] 1. Alcoholic beverages containing steviol glycosides The present invention provides, in one aspect, the following alcoholic beverage (hereinafter also referred to as "the beverage of the present invention (or the alcoholic beverage of the present invention)"). In one embodiment of the present invention, the beverage is an alcoholic beverage containing steviol glycosides and a protein content of 20-7000 mg / L.

[0011] In a preferred embodiment of the present invention, the sweet aftertaste of the alcoholic beverage is reduced. In another preferred embodiment of the present invention, the astringent aftertaste of the alcoholic beverage is reduced. Furthermore, in a further preferred embodiment of the present invention, both the astringent and sweet aftertastes of the alcoholic beverage are reduced. In a further even more preferred embodiment of the present invention, the alcoholic beverage is low in calories, with reduced sweet and astringent aftertastes, and exhibits a smooth and refreshing taste.

[0012] <Steviol glycosides> Steviol glycosides are sweet substances containing the steviol skeleton and are a type of diterpenoid found in the leaves of Stevia rebaudiana, a plant in the Asteraceae family. Most steviol glycosides are tens to hundreds of times sweeter than sugar, and are therefore used in the food and beverage industry as a calorie-free sweetener.

[0013] This invention uses steviol glycosides. The presence of steviol glycosides reduces the astringent aftertaste described later. There are no particular limitations on the steviol glycosides used; examples include steviol glycosides, retobaudioside A (hereinafter sometimes abbreviated as Reb), retobaudioside B, retobaudioside C, retobaudioside D, retobaudioside E, retobaudioside F, retobaudioside I, retobaudioside J, retobaudioside K, retobaudioside L, retobaudioside M, retobaudioside N, retobaudioside O, retobaudioside Q, retobaudioside R, durcuroside A, durcuroside C, steviol monosaccharides, steviol disaccharides, and raspberry glycosides, etc. In one embodiment of the present invention, one or more steviol glycosides selected from steviol glycoside, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol I, ribobadiol J, ribobadiol K, ribobadiol L, ribobadiol M, ribobadiol N, ribobadiol O, ribobadiol Q, ribobadiol R, durqueside A, durqueside C, steviol monosaccharide, steviol disaccharide, and raspberry glycoside are used. The preferred embodiment of the present invention provides an alcoholic beverage containing one or more steviol glycosides selected from riboboroside A, riboboroside B, riboboroside C, riboboroside D, riboboroside E, riboboroside F, riboboroside M, riboboroside N, and riboboroside O. Other preferred embodiments of the present invention contain steviol glycosides, which include one or more steviol glycosides selected from steviol glycosides, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol F, ribobadiol M, dukine A, raspberry glycoside, and steviol disaccharide. A further preferred embodiment of the present invention provides an alcoholic beverage containing one or more steviol glycosides selected from ribobadiol A, ribobadiol D, and ribobadiol M. The steviol glycosides used in this invention can be obtained by direct extraction from stevia, or by chemically or biochemically adding one or more sugar molecules such as glucose to compounds with other structures contained in the stevia extract.

[0014] In one embodiment of the present invention, the content of one or more steviol glycosides selected from steviol glycoside, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol F, ribobadiol M, durqueside A, raspberry glycoside, and steviol disaccharide glycoside in the alcoholic beverage is not particularly limited, but is preferably 5 mg / L or more relative to the alcoholic beverage. The content of one or more steviol glycosides, or the total content of two or more steviol glycosides, refers to their combined content. Furthermore, alcoholic beverages made according to this method may also contain steviol glycosides other than the 10 listed herein. In one embodiment of the present invention, the content of one or more steviol glycosides (selected from one or more of the ten steviol glycosides listed herein) in the alcoholic beverage may be 5 mg / L to 900 mg / L, 5 mg / L to 800 mg / L, 5 mg / L to 700 mg / L, 5 mg / L to 600 mg / L, 5 mg / L to 550 mg / L, 5 mg / L to 500 mg / L, 5 mg / L to 400 mg / L, 5 mg / L to 300 mg / L, 5 mg / L to 200 mg / L, 5 mg / L to 100 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 800 mg / L, 10 mg / L to 700 mg / L, 10 ...900 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 700 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to L~600mg / L, 10mg / L~550mg / L, 10mg / L~500mg / L, 10mg / L~400mg / L, 10mg / L~300mg / L, 10mg / L~200mg / L, 10mg / L~100mg / L, 20mg / L~900mg / L, 20mg / L~8 00mg / L, 20mg / L~700mg / L, 20mg / L~600mg / L, 20mg / L~550mg / L, 20mg / L~500mg / L, 20mg / L~400mg / L, 20mg / L~300mg / L, 20mg / L~200mg / L, 20mg / L~100mg / L, 30mg / L~900mg / L, 30mg / L~800mg / L, 30mg / L~700mg / L, 30mg / L~600mg / L, 30mg / L~550mg / L, 30mg / L~500mg / L, 30mg / L~400mg / L, 30mg / L~300mg / L, 30mg / L~200mg / L, 30mg / L~100mg / L, 50mg / L~900mg / L, 50mg / L~800mg / L, 50mg / L~700mg / L, 50mg / L~600mg / L, 50mg / L~550mg / L, 50mg / L~500mg / L, 50mg / L~400mg / L, 50mg / L~300mg / L, 50mg / L~200mg / L, 50mg / L~100mg / L, 100mg / L~900mg / L, 100mg / L~800mg / L, 100mg / L~700mg / L, 100mg / L~600mg / L, 100m g / L~550mg / L, 100mg / L~500mg / L, 100mg / L~400mg / L, 100mg / L~300mg / L, 100mg / L~200mg / L, 200mg / L~900mg / L, 200mg / L~800mg / L, 200mg / L~700mg / L,200mg / L~600mg / L, 200mg / L~550mg / L, 200mg / L~500mg / L, 200mg / L~400mg / L, 200mg / L~300mg / L, 300mg / L~900mg / L, 300mg / L~800mg / L, 300mg / L~700mg / L, 300mg / L~600mg / L, 300mg / L~550mg / L, 300mg / L~500mg / L, or 300mg / L~400mg / L. In a preferred embodiment of the present invention, the content of one or more steviol glycosides in the alcoholic beverage may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. The content of steviol glycosides in the beverage can be calculated from the amount of raw materials added, or it can be determined using known analytical methods such as liquid chromatography, preferably by HPLC according to the Joint FAO / WHO Expert Committee on Food Additives (JECFA) (2010).

[0015] In one embodiment of the present invention, the steviol glycoside comprises one or more selected from ribobadiin A, ribobadiin D and ribobadiin M. In other embodiments of the present invention, one or more steviol glycosides are selected from one or more of ribobadiin A, ribobadiin D and ribobadiin M. In one embodiment of the present invention, the steviol glycoside may substantially consist of one or more steviol glycosides selected from steviol glycoside, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol F, ribobadiol M, dukorbitol A, raspberry glycoside, and steviol disaccharide glycoside. Preferably, the steviol glycoside is substantially composed of one or more steviol glycosides selected from ribobadiol A, ribobadiol D, and ribobadiol M. In this specification, the phrase "consisting essentially of" means that the steviol glycosides used in this invention may contain small amounts of steviol glycosides other than those described herein. For example, when the steviol glycosides are substantially composed of one or more steviol glycosides selected from ribobadiol A, ribobadiol D, and ribobadiol M, it means that the steviol glycosides are preferably composed of 85% by weight or more, more preferably 90% by weight or more, and even more preferably 95% by weight or more of ribobadiol A, ribobadiol D, and / or ribobadiol M. For example, a commercially available ribobadiol A formulation with a purity of 90% by weight or more can be understood as having 90% by weight or more of ribobadiol A as the steviol glycosides. Furthermore, a commercially available ribobadiol A formulation with a purity of 90% by weight or more may contain about 0.1% to about 10% by weight of other steviol glycosides (e.g., ribobadiol D, ribobadiol M, etc.). The same applies to riboflavin D or riboflavin M formulations; they may contain other steviol glycosides.

[0016] One embodiment of the present invention provides an alcoholic beverage containing rabodiin A, wherein the content of rabodiin A may be 5 mg / L~900 mg / L, 5 mg / L~800 mg / L, 5 mg / L~700 mg / L, 5 mg / L~600 mg / L, 5 mg / L~550 mg / L, 5 mg / L~500 mg / L, 5 mg / L~400 mg / L, 5 mg / L~300 mg / L, 5 mg / L~200 mg / L, 5 mg / L~100 mg / L, 10 mg / L~900 mg / L, 10 mg / L~800 mg / L, 10 mg / L~700 mg / L, 10 mg / L~600 mg / L, 10 mg / L~550 mg / L, 10 mg / L~550 mg / L, 10 mg / L~900 mg / L, 10 mg / L~800 mg / L, 10 mg / L~700 mg / L, 10 mg / L~600 mg / L, 10 mg / L~550 mg / L, 10 mg / L~9 ... mg / L~500mg / L, 10mg / L~400mg / L, 10mg / L~300mg / L, 10mg / L~200mg / L, 10mg / L~100mg / L, 20mg / L~900mg / L, 20mg / L~800mg / L, 20mg / L~700mg / L, 20mg / L ~600mg / L, 20mg / L~550mg / L, 20mg / L~500mg / L, 20mg / L~400mg / L, 20mg / L~300mg / L, 20mg / L~200mg / L, 20mg / L~100mg / L, 30mg / L~900mg / L, 30mg / L~800m g / L, 30mg / L~700mg / L, 30mg / L~600mg / L, 30mg / L~550mg / L, 30mg / L~500mg / L, 30mg / L~400mg / L, 30mg / L~300mg / L, 30mg / L~200mg / L, 30mg / L~100mg / L, 50mg / L~900mg / L, 50mg / L~800mg / L, 50mg / L~700mg / L, 50mg / L~600mg / L, 50mg / L~550mg / L, 50mg / L~500mg / L, 50mg / L~400mg / L, 50mg / L~300mg / L, 50mg / L~200mg / L, 50mg / L~100mg / L, 100mg / L~900mg / L, 100mg / L~800mg / L, 100mg / L~700mg / L, 100mg / L~600mg / L, 100mg / L~550mg / L, 100mg / L~500mg / L, 100 mg / L~400mg / L, 100mg / L~300mg / L, 100mg / L~200mg / L, 200mg / L~900mg / L, 200mg / L~800mg / L, 200mg / L~700mg / L, 200mg / L~600mg / L, 200mg / L~550mg / L,200mg / L~500mg / L, 200mg / L~400mg / L, 200mg / L~300mg / L, 300mg / L~900mg / L, 300mg / L~800mg / L, 300mg / L~700mg / L, 300mg / L~600mg / L, 300mg / L~550mg / L, 300mg / L~500mg / L, or 300mg / L~400mg / L. In a preferred embodiment of the present invention, the content of riboside A may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L.

[0017] One embodiment of the present invention provides an alcoholic beverage containing rabodiin D, wherein the content of rabodiin D can be 5 mg / L~900 mg / L, 5 mg / L~800 mg / L, 5 mg / L~700 mg / L, 5 mg / L~600 mg / L, 5 mg / L~550 mg / L, 5 mg / L~500 mg / L, 5 mg / L~400 mg / L, 5 mg / L~300 mg / L, 5 mg / L~200 mg / L, 5 mg / L~100 mg / L, 10 mg / L~900 mg / L, 10 mg / L~800 mg / L, 10 mg / L~700 mg / L, 10 mg / L~600 mg / L, 10 mg / L~550 mg / L, 10 mg / L~550 mg / L, 10 mg / L~900 mg / L, 10 mg / L~800 mg / L, 10 mg / L~700 mg / L, 10 mg / L~600 mg / L, 10 mg / L~550 mg / L, 10 mg / L~9 ... mg / L~500mg / L, 10mg / L~400mg / L, 10mg / L~300mg / L, 10mg / L~200mg / L, 10mg / L~100mg / L, 20mg / L~900mg / L, 20mg / L~800mg / L, 20mg / L~700mg / L, 20mg / L ~600mg / L, 20mg / L~550mg / L, 20mg / L~500mg / L, 20mg / L~400mg / L, 20mg / L~300mg / L, 20mg / L~200mg / L, 20mg / L~100mg / L, 30mg / L~900mg / L, 30mg / L~800m g / L, 30mg / L~700mg / L, 30mg / L~600mg / L, 30mg / L~550mg / L, 30mg / L~500mg / L, 30mg / L~400mg / L, 30mg / L~300mg / L, 30mg / L~200mg / L, 30mg / L~100mg / L, 50mg / L~900mg / L, 50mg / L~800mg / L, 50mg / L~700mg / L, 50mg / L~600mg / L, 50mg / L~550mg / L, 50mg / L~500mg / L, 50mg / L~400mg / L, 50mg / L~300mg / L, 50mg / L~200mg / L, 50mg / L~100mg / L, 100mg / L~900mg / L, 100mg / L~800mg / L, 100mg / L~700mg / L, 100mg / L~600mg / L, 100mg / L~550mg / L, 100mg / L~500mg / L, 100 mg / L~400mg / L, 100mg / L~300mg / L, 100mg / L~200mg / L, 200mg / L~900mg / L, 200mg / L~800mg / L, 200mg / L~700mg / L, 200mg / L~600mg / L, 200mg / L~550mg / L,200mg / L~500mg / L, 200mg / L~400mg / L, 200mg / L~300mg / L, 300mg / L~900mg / L, 300mg / L~800mg / L, 300mg / L~700mg / L, 300mg / L~600mg / L, 300mg / L~550mg / L, 300mg / L~500mg / L, or 300mg / L~400mg / L. In a preferred embodiment of the present invention, the content of riboside D may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L.

[0018] One embodiment of the present invention provides an alcoholic beverage containing rabodiin M, wherein the content of rabodiin M can be 5 mg / L~900 mg / L, 5 mg / L~800 mg / L, 5 mg / L~700 mg / L, 5 mg / L~600 mg / L, 5 mg / L~550 mg / L, 5 mg / L~500 mg / L, 5 mg / L~400 mg / L, 5 mg / L~300 mg / L, 5 mg / L~200 mg / L, 5 mg / L~100 mg / L, 10 mg / L~900 mg / L, 10 mg / L~800 mg / L, 10 mg / L~700 mg / L, 10 mg / L~600 mg / L, 10 mg / L~550 mg / L, 10 mg / L~550 mg / L, 10 mg / L~900 mg / L, 10 mg / L~800 mg / L, 10 mg / L~700 mg / L, 10 mg / L~600 mg / L, 10 mg / L~550 mg / L, 10 mg / L~9 ... mg / L~500mg / L, 10mg / L~400mg / L, 10mg / L~300mg / L, 10mg / L~200mg / L, 10mg / L~100mg / L, 20mg / L~900mg / L, 20mg / L~800mg / L, 20mg / L~700mg / L, 20mg / L ~600mg / L, 20mg / L~550mg / L, 20mg / L~500mg / L, 20mg / L~400mg / L, 20mg / L~300mg / L, 20mg / L~200mg / L, 20mg / L~100mg / L, 30mg / L~900mg / L, 30mg / L~800m g / L, 30mg / L~700mg / L, 30mg / L~600mg / L, 30mg / L~550mg / L, 30mg / L~500mg / L, 30mg / L~400mg / L, 30mg / L~300mg / L, 30mg / L~200mg / L, 30mg / L~100mg / L, 50mg / L~900mg / L, 50mg / L~800mg / L, 50mg / L~700mg / L, 50mg / L~600mg / L, 50mg / L~550mg / L, 50mg / L~500mg / L, 50mg / L~400mg / L, 50mg / L~300mg / L, 50mg / L~200mg / L, 50mg / L~100mg / L, 100mg / L~900mg / L, 100mg / L~800mg / L, 100mg / L~700mg / L, 100mg / L~600mg / L, 100mg / L~550mg / L, 100mg / L~500mg / L, 100 mg / L~400mg / L, 100mg / L~300mg / L, 100mg / L~200mg / L, 200mg / L~900mg / L, 200mg / L~800mg / L, 200mg / L~700mg / L, 200mg / L~600mg / L, 200mg / L~550mg / L,200mg / L~500mg / L, 200mg / L~400mg / L, 200mg / L~300mg / L, 300mg / L~900mg / L, 300mg / L~800mg / L, 300mg / L~700mg / L, 300mg / L~600mg / L, 300mg / L~550mg / L, 300mg / L~500mg / L, or 300mg / L~400mg / L. In a preferred embodiment of the present invention, the content of riboside M may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L.

[0019] One embodiment of the present invention provides an alcoholic beverage containing one or more selected from rebaudioside A, rebaudioside D, and rebaudioside M, wherein the total content may be 5 mg / L~900 mg / L, 5 mg / L~800 mg / L, 5 mg / L~700 mg / L, 5 mg / L~600 mg / L, 5 mg / L~550 mg / L, 5 mg / L~500 mg / L, 5 mg / L~400 mg / L, 5 mg / L~300 mg / L, 5 mg / L~200 mg / L, 5 mg / L~100 mg / L, 10 mg / L~900 mg / L, 10 mg / L~800 mg / L, 10 mg / L~700 mg / L, 10 mg / L~600 mg / L, 1 0mg / L~550mg / L, 10mg / L~500mg / L, 10mg / L~400mg / L, 10mg / L~300mg / L, 10mg / L~200mg / L, 10mg / L~100mg / L, 20mg / L~900mg / L, 20mg / L~800mg / L, 20mg / L~700mg / L, 20mg / L~600mg / L, 20mg / L~550mg / L, 20mg / L~500mg / L, 20mg / L~400mg / L, 20mg / L~300mg / L, 20mg / L~200mg / L, 20mg / L~100mg / L, 30mg / L~900 mg / L, 30mg / L~800mg / L, 30mg / L~700mg / L, 30mg / L~600mg / L, 30mg / L~550mg / L, 30mg / L~500mg / L, 30mg / L~400mg / L, 30mg / L~300mg / L, 30mg / L~200mg / L , 30mg / L~100mg / L, 50mg / L~900mg / L, 50mg / L~800mg / L, 50mg / L~700mg / L, 50mg / L~600mg / L, 50mg / L~550mg / L, 50mg / L~500mg / L, 50mg / L~400mg / L, 50mg / L~300mg / L, 50mg / L~200mg / L, 50mg / L~100mg / L, 100mg / L~900mg / L, 100mg / L~800mg / L, 100mg / L~700mg / L, 100mg / L~600mg / L, 100mg / L~550mg / L, 100 mg / L~500mg / L, 100mg / L~400mg / L, 100mg / L~300mg / L, 100mg / L~200mg / L, 200mg / L~900mg / L, 200mg / L~800mg / L, 200mg / L~700mg / L, 200mg / L~600mg / L,200mg / L~550mg / L, 200mg / L~500mg / L, 200mg / L~400mg / L, 200mg / L~300mg / L, 300mg / L~900mg / L, 300mg / L~800mg / L, 300mg / L~700mg / L, 300mg / L~600mg / L, 300mg / L~550mg / L, 300mg / L~500mg / L, or 300mg / L~400mg / L. In a preferred embodiment of the present invention, the total content of one or more of riboboroside A, riboboroside D and riboboroside M may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L or 100 mg / L to 500 mg / L.

[0020] One embodiment of the present invention provides an alcoholic beverage containing riboflavin A, wherein the ratio of riboflavin A to the total content of riboflavin A and steviol glycoside (i.e., RebA / (RebA+Stev)) is 50% by weight or more. Here, the content of steviol glycoside may be 0% by weight. In a preferred embodiment, RebA / (RebA+Stev) may be 50-100% by weight, 55-100% by weight, 60-100% by weight, 65-100% by weight, 70-100% by weight, 75-100% by weight, 80-100% by weight, 85-100% by weight, 90-100% by weight, 91-100% by weight, 92-100% by weight, 93-100% by weight, 94-100% by weight, 95-100% by weight, 96-100% by weight, 97-100% by weight, 98-100% by weight, or 99-100% by weight. In a further preferred embodiment, RebA / (RebA+Stev) can be 75-100% by weight, 85-100% by weight, or 93-100% by weight. A higher proportion of Rebadiin A results in better flavor and is therefore preferred.

[0021] In one embodiment of the present invention, the alcoholic beverage contains riboflavin A, and the ratio of riboflavin A to the total content of riboflavin A (RebA) and riboflavin B (RebB) (i.e., RebA / (RebA+RebB)) can be 50% by weight or more. Here, the content of riboflavin B can be 0% by weight. In a preferred embodiment, RebA / (RebA + RebB) can be 50-100 wt%, 55-100 wt%, 60-100 wt%, 65-100 wt%, 70-100 wt%, 75-100 wt%, 80-100 wt%, 85-100 wt%, 90-100 wt%, 91-100 wt%, 92-100 wt%, 93-100 wt%, 94-100 wt%, 95-100 wt%, 96-100 wt%, 97-100 wt%, 98-100 wt%, or 99-100 wt%. In a further preferred embodiment, RebA / (RebA + RebB) can be 75-100 wt%, 85-100 wt%, or 93-100 wt%. A higher proportion of Rebadiidine A results in a better flavor, which is therefore preferred.

[0022] <Protein> The alcoholic beverage of this invention has a protein content adjusted to 20–7000 mg / L. Adjusting the protein content to this range reduces the aftertaste of the sweetness in the alcoholic beverage. In this specification, "protein" includes all proteins contained in the beverage. The protein content can be calculated by determining the nitrogen content in the beverage using the Kjeldahl method and multiplying that nitrogen content by a nitrogen-to-protein conversion factor of 6.38. The Kjeldahl method can be performed according to known methods. One aspect of the present invention provides an alcoholic beverage containing milk proteins as a protein source. By including milk proteins, an alcoholic beverage can be produced that retains the refreshing taste of alcohol while also offering a mellow flavor derived from milk. In this specification, "milk protein" is a general term for proteins derived from milk. One aspect of the present invention provides an alcoholic beverage containing one or more milk proteins selected from casein and whey protein. While casein and whey protein are representative examples of milk proteins, this aspect of the present invention may also contain other milk proteins. The milk protein content can be calculated using the same method as described above for calculating protein content. When this aspect of the present invention does not use any protein-containing raw materials other than those containing milk-derived components, the protein content in the alcoholic beverage can be considered as the milk protein content. In another aspect of the present invention, the milk protein content of an alcoholic beverage can be determined by measuring the content of one or more milk proteins selected from casein and whey protein using known methods. In addition, casein may also contain α-casein, β-casein, and κ-casein. Whey protein may also contain serum albumin, β-lactalbumin, α-lactalbumin, immunoglobulins, peptone, etc. One aspect of the present invention provides an alcoholic beverage, which, as a raw material for milk protein, contains one or more raw materials selected from microbial fermentation broth containing milk protein, cow's milk, fermented milk, skim milk powder, and whey protein refinement. Furthermore, the microbial fermentation broth containing milk protein can be a microbial fermentation broth of skim milk with casein as the main component, or a microbial fermentation broth of whey with whey protein as the main component. The microorganisms used in the preparation of the microbial fermentation broth can be at least one selected from lactic acid bacteria and yeast. According to one aspect of the present invention, an alcoholic beverage is a microbial fermentation broth that serves as a raw material for milk protein, comprising a microbial fermentation broth containing skim milk, wherein the microbial fermentation broth comprises at least one selected from lactic acid bacteria fermentation broth, yeast fermentation broth, and combinations thereof. Another aspect of the present invention is an alcoholic beverage, which is a microbial fermentation broth containing whey as a raw material for milk protein. The microbial fermentation broth contains at least one selected from lactic acid bacteria fermentation broth, yeast fermentation broth, and combinations thereof. Furthermore, as described in the examples below, these ingredients can be commercially available products. When the protein content of the commercially available product is known, the protein content in the alcoholic beverage can be adjusted based on that protein content. Alternatively, the protein content of the commercially available product can be calculated using the Kjeldahl method and nitrogen-protein conversion factors described above, and the protein content in the alcoholic beverage can be adjusted based on the calculated protein content.

[0023] The alcoholic beverage of the present invention, as described above, has its protein content adjusted to a specified range. Increasing the protein content (e.g., milk protein) in an alcoholic beverage can impart a mellow flavor; however, excessive protein content tends to leave a lingering astringent aftertaste. The inventors unexpectedly discovered that even with increased protein (e.g., milk protein) content, the astringent aftertaste can be masked by combining it with steviol glycosides. Even more surprisingly, it was found that this combination also simultaneously reduces the negative flavor profile of steviol glycosides, namely the sweet aftertaste, thus enhancing the overall flavor of the alcoholic beverage. Therefore, in the preferred embodiment of the present invention, the sweet aftertaste and the astringent aftertaste are reduced, resulting in a mellow and refreshing taste. In one embodiment of the alcoholic beverage of the present invention, the protein content may be 20 mg / L~7000 mg / L, 25 mg / L~7000 mg / L, 30 mg / L~7000 mg / L, 35 mg / L~7000 mg / L, 40 mg / L~7000 mg / L, 50 mg / L~7000 mg / L, 75 mg / L~7000 mg / L, 100 mg / L~7000 mg / L, 125 mg / L~7000 mg / L, 150 mg / L~7000 mg / L, 175 mg / L~7000 mg / L, 200 mg / L~7000 mg / L, 225 mg / L~7000 mg / L. 000mg / L, 250mg / L~7000mg / L, 275mg / L~7000mg / L, 300mg / L~7000mg / L, 325mg / L~7000mg / L, 350mg / L~7000mg / L, 375mg / L~7000mg / L, 400mg / L~7000mg / L, 500mg / L~7000mg / L, 600mg / L~7000mg / L, 700mg / L~7000mg / L, 800mg / L~7000mg / L, 900mg / L~7000mg / L or 1000mg / L~7000mg / L.

[0024] In one embodiment of the alcoholic beverage of the present invention, the protein content may be 20 mg / L~6000 mg / L, 25 mg / L~6000 mg / L, 30 mg / L~6000 mg / L, 35 mg / L~6000 mg / L, 40 mg / L~6000 mg / L, 50 mg / L~6000 mg / L, 75 mg / L~6000 mg / L, 100 mg / L~6000 mg / L, 125 mg / L~6000 mg / L, 150 mg / L~6000 mg / L, 175 mg / L~6000 mg / L, 200 mg / L~6000 mg / L, 225 mg / L~6000 mg / L. 000mg / L, 250mg / L~6000mg / L, 275mg / L~6000mg / L, 300mg / L~6000mg / L, 325mg / L~6000mg / L, 350mg / L~6000mg / L, 375mg / L~6000mg / L, 400mg / L~6000mg / L, 500mg / L~6000mg / L, 600mg / L~6000mg / L, 700mg / L~6000mg / L, 800mg / L~6000mg / L, 900mg / L~6000mg / L or 1000mg / L~6000mg / L.

[0025] In one embodiment of the alcoholic beverage of the present invention, the protein content may be 20 mg / L~5000 mg / L, 25 mg / L~5000 mg / L, 30 mg / L~5000 mg / L, 35 mg / L~5000 mg / L, 40 mg / L~5000 mg / L, 50 mg / L~5000 mg / L, 75 mg / L~5000 mg / L, 100 mg / L~5000 mg / L, 125 mg / L~5000 mg / L, 150 mg / L~5000 mg / L, 175 mg / L~5000 mg / L, 200 mg / L~5000 mg / L, 225 mg / L~5000 mg / L. 000mg / L, 250mg / L~5000mg / L, 275mg / L~5000mg / L, 300mg / L~5000mg / L, 325mg / L~5000mg / L, 350mg / L~5000mg / L, 375mg / L~5000mg / L, 400mg / L~5000mg / L, 500mg / L~5000mg / L, 600mg / L~5000mg / L, 700mg / L~5000mg / L, 800mg / L~5000mg / L, 900mg / L~5000mg / L, or 1000mg / L~5000mg / L.

[0026] In one embodiment of the alcoholic beverage of the present invention, the protein content may be 20 mg / L~4000 mg / L, 25 mg / L~4000 mg / L, 30 mg / L~4000 mg / L, 35 mg / L~4000 mg / L, 40 mg / L~4000 mg / L, 50 mg / L~4000 mg / L, 75 mg / L~4000 mg / L, 100 mg / L~4000 mg / L, 125 mg / L~4000 mg / L, 150 mg / L~4000 mg / L, 175 mg / L~4000 mg / L, 200 mg / L~4000 mg / L, 225 mg / L~4000 mg / L. 000mg / L, 250mg / L~4000mg / L, 275mg / L~4000mg / L, 300mg / L~4000mg / L, 325mg / L~4000mg / L, 350mg / L~4000mg / L, 375mg / L~4000mg / L, 400mg / L~4000mg / L, 500mg / L~4000mg / L, 600mg / L~4000mg / L, 700mg / L~4000mg / L, 800mg / L~4000mg / L, 900mg / L~4000mg / L, or 1000mg / L~4000mg / L.

[0027] In a preferred embodiment of the present invention, the protein content is 20 mg / L~4000 mg / L, 40 mg / L~4000 mg / L, 100 mg / L~4000 mg / L, 200 mg / L~4000 mg / L, or 400 mg / L~4000 mg / L.

[0028] Furthermore, in one aspect of the alcoholic beverage of the present invention, from the viewpoint of producing a beverage that presents a smooth and refreshing taste while reducing the aftertaste of sweetness and astringency, the content ratio of milk protein (unit: mg / L) to steviol glycosides (unit: mg / L) (milk protein content / steviol glycoside content), by weight, can be 0.01 or more, 0.05 or more, 0.1 or more, 0.13 or more, 0.15 or more, or 0. 2 or higher, 0.4 or higher, 0.6 or higher, 0.65 or higher, 0.8 or higher, 1.0 or higher, 1.2 or higher, 1.3 or higher, 1.5 or higher, or 2.0 or higher. In addition, it can be below 25.0, below 20.0, below 18.0, below 16.0, below 15.0, below 14.5, below 14.0, below 13.5, below 13.0, below 12.0, below 11.0, below 10.5, or below 10.0.

[0029] <Alcoholic Beverages> One aspect of the beverage of this invention is an alcoholic beverage. In this specification, an alcoholic beverage is defined as a beverage with an alcohol content exceeding 0.05 v / v%. Here, unless otherwise specified, "alcohol" refers to ethanol. The alcohol content of the alcoholic beverage of the present invention is not particularly limited. One embodiment of the alcoholic beverage of the present invention has an alcohol content of 0.5 to 40 v / v%. Furthermore, in this specification, the alcohol content is expressed as a percentage of volume / volume standard (v / v%). The alcohol content of the beverage can be determined using methods specified by the Japanese National Tax Agency. For example, it can be determined using a vibrating density meter. Specifically, a sample from which carbon dioxide has been removed from the beverage by filtration or ultrasonication can be prepared, and then the sample can be distilled. The density of the resulting distillate at 15°C can be measured, and the alcohol content can be calculated using Table 2, "Conversion Table of Alcohol Components and Density (15°C) and Specific Gravity (15 / 15°C)," attached to the analytical method prescribed by the Japanese National Tax Agency (National Tax Agency Instruction No. 6, 2007, revised June 22, 2007). Alternatively, when the alcohol content of the alcoholic beverage used is known, it can be calculated from its alcohol content and the amount added.

[0030] The alcoholic beverage used in this invention is not particularly limited. Any alcoholic beverage can be used, as long as it is a drinkable alcoholic beverage such as spirits, liqueurs, shochu, whiskey, brandy, raw material alcohol (e.g., neutral spirits), plum wine, fruit wine, or sweet fruit wine.

[0031] The alcohol content of an alcoholic beverage according to one embodiment of the present invention can be 0.6~40v / v%, 0.6~35v / v%, 0.6~30v / v%, 0.6~25v / v%, 0.6~20v / v%, 0.6~15v / v%, 0.6~12v / v%, 1~40v / v%, 1~35v / v%, 1~30v / v%, 1~25v / v%, 1~20v / v%, 1~15v / v%, 1~14v / v%, 1~13v / v%, 1~12v / v%, 1~11v / v%, 1~10v / v%, 1~9v / v%, 1~8v / v%, 1~7v / v%, 1~6v / v%, 1~5v / v%, 1~4v / v%, 1~3v / v%, 1~2v / v%, 2~40v / v%, 2~35v / v%, 2~30v / v%, 2~25v / v%, 2~20v / v%, 2~15v / v %, 2~14v / v%, 2~13v / v%, 2~12v / v%, 2~11v / v%, 2~10v / v%, 2~9v / v%, 2~8v / v%, 2~7v / v%, 2~6v / v%, 2~5v / v%, 2~4v / v%, 2~3v / v%, 3 ~40v / v%, 3~35v / v%, 3~30v / v%, 3~25v / v%, 3~20v / v%, 3~15v / v%, 3~14v / v%, 3~13v / v%, 3~12v / v%, 3~11v / v%, 3~10v / v%, 3~9v / v %, 3~8v / v%, 3~7v / v%, 3~6v / v%, 3~5v / v%, 3~4v / v%, 4~40v / v%, 4~35v / v%, 4~30v / v%, 4~25v / v%, 4~20v / v%, 4~15v / v%, 4~14v / v% , 4~13v / v%, 4~12v / v%, 4~11v / v%, 4~10v / v%, 4~9v / v%, 4~8v / v%, 4~7v / v%, 4~6v / v%, 4~5v / v%, 5~40v / v%, 5~35v / v%, 5~30v / v%, 5~25v / v%, 5~20v / v%, 5~15v / v%, 5~14v / v%, 5~13v / v%, 5~12v / v%, 5~11v / v%, 5~10v / v%, 5~9v / v%, 5~8v / v%, 5~7v / v% or 5~6v / v%. The alcohol content of an alcoholic beverage according to another embodiment of the present invention may be 18~40v / v%, 18~35v / v%, 18~30v / v%, 18~25v / v%, 20~40v / v%, 20~35v / v%, 20~30v / v%, 20~25v / v%, 25~40v / v%, 25~35v / v%, 25~30v / v%, or 30~40v / v. The alcohol content of the alcoholic beverage in the preferred embodiment of the present invention can be 1~11v / v%, 2~10v / v%, or 2~9v / v.

[0032] One aspect of the present invention relates to an alcoholic beverage that can be a frothy beverage. In this specification, "frothy beverage" refers to a beverage from which bubbles are generated, such as beverages that form a bubble layer on the surface of the liquid when poured into a container. Carbonated beverages are examples of frothy beverages. Carbonated beverages are beverages containing carbon dioxide. Such carbon dioxide-containing beverages include beverages obtained by further injecting carbon dioxide into the beverage, beverages obtained by using carbonated water in the raw materials, and beverages that produce carbon dioxide through the fermentation of a portion of the raw materials. The gas pressure of the frothy beverage is not particularly limited and can be 0.5 to 5.0 kgf / cm³. 2 0.5~4.5 kgf / cm 2 0.5~4.0 kgf / cm 2 0.5~3.5 kgf / cm 2 0.5~3.0 kgf / cm 2 0.5~2.5 kgf / cm 2 0.5~2.0 kgf / cm 2 0.5~1.5 kgf / cm 2 1.0~5.0 kgf / cm 2 1.0~4.5 kgf / cm 2 1.0~4.0 kgf / cm 2 1.0~3.5 kgf / cm 2 1.0~3.0 kgf / cm 2 1.0~2.5 kgf / cm 2 1.0~2.0 kgf / cm 2 1.0~1.5 kgf / cm 2 1.5~5.0 kgf / cm 2 1.5~4.5 kgf / cm 2 1.5~4.0 kgf / cm 2 1.5~3.5 kgf / cm 2 1.5~3.0 kgf / cm 21.5~2.5 kgf / cm 2 1.5~2.0 kgf / cm 2 2.0~5.0 kgf / cm 2 2.0~4.5 kgf / cm 2 2.0~4.0 kgf / cm 2 2.0~3.5 kgf / cm 2 2.0~3.0 kgf / cm 2 2.0~2.5 kgf / cm 2 2.2~4.0 kgf / cm 2 2.2~3.5 kgf / cm 2 2.2~3.3 kgf / cm 2 2.2~3.2 kgf / cm 2 2.3~4.0 kgf / cm 2 2.3~3.5 kgf / cm 2 2.3~3.2 kgf / cm 2 3.0~4.0 kgf / cm 2 3.0~3.5 kgf / cm 2 1.1~2.4 kgf / cm 2 1.2~2.3 kgf / cm 2 1.3~2.2 kgf / cm 2 Or 1.4~2.1 kgf / cm 2 The gas content in effervescent beverages can be specified by gas pressure. In this instruction manual, unless otherwise specified, "gas pressure" refers to the gas pressure of carbon dioxide in the effervescent beverage within the container. Gas pressure can be measured by fixing the beverage at a liquid temperature of 20°C in a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to release carbon dioxide from the headspace, then closing the valve again, vibrating the gas pressure gauge, and reading the value when the pointer reaches a certain position. Unless otherwise specified in this instruction manual, this method shall be used to measure the gas pressure of effervescent beverages.

[0033] In one aspect of the present invention, the flavor of the alcoholic beverage is preferably that of a dairy beverage (such as lactic acid bacteria beverages, yogurt, and milk), but a combination of dairy beverage flavors and other flavors is also possible. These other flavors are not particularly limited, and may include, for example, citrus flavors (such as mandarins, tangerines, iyo oranges, navel oranges, Valencia oranges, Hyuga, Kiyomi, ponkan, pomelo, grapefruit, lemon, flat lemon, pomelo, and kumquat), pomelo flavors (such as apples, Japanese pears, European pears, persimmons, loquats, pomegranates, and rosewood), stone fruit flavors (such as peaches, plums, nectarines, apricots, etc.), berry flavors (such as grapes and figs), shelled fruit flavors (such as chestnuts, almonds, pistachios, and cashews), and flavors of tropical and subtropical fruits (such as pineapples, bananas, etc.). Flavors of various fruits and vegetables (such as papaya, lychee, kiwi, and mango), root vegetables (such as carrots and sweet potatoes), leafy vegetables (such as celery), fruits and vegetables (such as cucumbers, pumpkins, tomatoes, and sweet corn), spicy vegetables and side dishes (such as ginger, perilla, chili, cinnamon, and pepper), energy drinks, coffee, tea (such as black tea, green tea, oolong tea, roasted tea, jasmine tea, and various herbal teas), cocoa, cola, or desserts (such as almond tofu). The flavor of the alcoholic beverages of this invention can be adjusted by adding fruit juice, acidic substances, spices, plant extracts, milk, other flavoring agents, or other ingredients that are approved as food additives, or ingredients that, although not approved, have been consumed since ancient times and are generally considered safe.

[0034] The form of the alcoholic beverage in this invention is not limited; for example, it can be packaged in containers such as cans, bottles, PET bottles, bags, cardboard boxes, and plastic containers. When the container is heated for sterilization after bottling, the type of sterilizer is not particularly limited; for example, conventional methods such as UHT sterilization and autoclave sterilization can be used. The temperature of the sterilization process is not particularly limited; for example, it can be 50-130°C, preferably 50-120°C, for 10-40 minutes. However, as long as the same sterilization effect as described above can be obtained, sterilization for a few seconds, such as 5-30 seconds, at an appropriate temperature is also acceptable.

[0035] <Sweetness Intensity> In this specification, "sweetness intensity" refers to the sweetness intensity exhibited by a substance. For example, in this specification, when the sweetness intensity exhibited by sucrose at a concentration of Brix 1 per unit is defined as sweetness level 1, ribobadiol A, ribobadiol D, and ribobadiol M each have a sweetness of approximately 300 times. The sweetness intensity of the alcoholic beverage of this invention is obtained by multiplying these sweetness levels by the concentration of the sweetener in the alcoholic beverage of this invention (w / v% (which can be considered the same as w / w% for beverages)). In this invention, when calculating sweetness intensity, the center value of high-sweetness sweeteners with a range of sweetness is used unless otherwise specified. Furthermore, the sweetness intensity of the alcoholic beverage of this invention may not only come from steviol glycosides; when any of the sweeteners described later are included, the sweetness intensity is the sum of the sweetness intensities from these sweeteners. For example, the sweetness of monk fruit extract is 110-150 (center value 130), the sweetness of mogroside V is 240-300 (center value 270), and the sweetness of sematriol is 2,000. In addition, the sweetness of common low-sweetness sweeteners is shown in Table 1. When the sweetness intensity of a sucrose solution at a concentration of Brix 1 is defined as sweetness intensity 1, the sweetness intensity of glucose is 0.6~0.7 (center value 0.65). The sweetness intensity of the glucose solution is obtained by multiplying this sweetness intensity by the Brix value of the glucose concentration. Therefore, when the glucose concentration is Brix 1.5, the sweetness intensity of the glucose solution is 0.65 × 1.5 = 0.975. The relative sweetness of other sweeteners compared to the sweetness intensity 1 of sucrose can be obtained using known sugar sweetness conversion tables, etc. For sweeteners whose relative sweetness intensity compared to the sweetness intensity 1 of sucrose is unknown or whose values ​​differ according to literature, the relative sweetness intensity compared to the sweetness intensity 1 of sucrose can be determined through sensory experiments. As a sensory test, for example, the following method can be used: sugar is added to pure water in units of 0.5 with a sweetness intensity ranging from 3.0 to 5.0, and samples are prepared. From these samples, sugar samples with the same sweetness intensity as the aqueous solution of the sweetener at the specified concentration are selected. [Table 1]

[0036] The sweetness intensity of the alcoholic beverage according to one aspect of the present invention varies depending on the specific beverage, and is preferably 0.1 to 20 in sucrose equivalent, for example, 0.1 to 18, 0.1 to 15, 0.5 to 14.5, 1.0 to 14.0, 1.5 to 13.5, 2.0 to 13.0, 2.5 to 12.5, 3.0 to 12.0, 3.5 to 11.5, 4.0 to 1 1.0, 4.5~10.5, 5.5~10.0, 6.0~9.5, 6.5~9.0, 7.0~8.5, 7.5~8.0, 4.5~12.5, 4.5~10.0, 4.5~7.5, 5.5~12.5, 5.5~10.0, 5.5~7.5, 6.5~12.5, 6.5~10.0 or 6.5~7.5.

[0037] The sweetness intensity of an alcoholic beverage according to another aspect of the present invention, in sucrose equivalents, may exceed 20 and be less than 50. For example, the sweetness intensity of an alcoholic beverage according to another aspect of the present invention, in sucrose equivalents, may be 21-50, 25-50, 30-50, 35-50, 40-50, 21-45, 25-45, 30-45, 35-45, 21-40, 25-40, 30-40, 21-35, or 25-35. For example, the sweetness intensity of this aspect is preferred in alcoholic beverages (including liqueurs, etc.) with a high alcohol content (18-40 v / v%). Furthermore, an alcoholic beverage according to another aspect of the present invention with a sweetness intensity in the range of exceeding 20 and less than 50 in sucrose equivalents may also be diluted with water or carbonated water when consumed, as is the case with a concentrate described later.

[0038] <Any other sweeteners> (Low-sweetness sweetener) An alcoholic beverage according to one aspect of the present invention may further contain a low-sweetness sweetener without impairing the effects of the invention. In this specification, a low-sweetness sweetener refers to a sweetener having a sweetness level equal to or lower than that of sucrose. For example, when the low-sweetness sweetener is used in the same amount as sucrose, it exhibits a sweetness that is 0.1 times or more but less than 5 times, less than 3 times, less than 2 times, less than 1.5 times, less than 1.0 times, less than 0.8 times, less than 0.7 times, less than 0.6 times, less than 0.5 times, or less than 0.4 times that of sucrose. Low-sweetness sweeteners that can be used in the present invention include, for example, sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high-fructose corn syrup, lactose, allulose, allose, tagatose, xylose, ribose, and combinations thereof. The preferred embodiment of the present invention provides an alcoholic beverage containing glucose, fructose, sucrose, high-fructose corn syrup, or rare sugars (allulose, xylitol, erythritol, etc.).

[0039] Low-sweetness sweeteners such as sucrose or high-fructose corn syrup, commonly used in beverages, are high in energy. Reducing the content of these low-sweetness sweeteners can significantly lower the energy (calories) of alcoholic beverages. In one aspect of this invention, by reducing the concentration of the low-sweetness sweetener, even with low energy (i.e., low calories), a sufficient sweetness can be perceived upon consumption through the combination of the low-sweetness sweetener and steviol glycosides. Therefore, the content of the low-sweetness sweetener is preferably an amount providing less than 100 kcal / 100 mL of energy. The energy content of an alcoholic beverage according to one embodiment of the present invention may be below 100 kcal / 100 mL, 0~100 kcal / 100 mL, 0~95 kcal / 100 mL, 0~90 kcal / 100 mL, 0~85 kcal / 100 mL, 0~80 kcal / 100 mL, 0~75 kcal / 100 mL, 0~70 kcal / 100 mL, 0~65 kcal / 100 mL, 0~60 kcal / 100 mL, 0~55 kcal / 100 mL, or 0~50 kcal / 100 mL. L, 0~45kcal / 100mL, 0~40kcal / 100mL, 0~35kcal / 100mL, 0~30kcal / 100mL, 0~25kcal / 100mL, 0~20kcal / 100mL, 0~15kcal / 10 0mL, 0~10kcal / 100mL, 0~5kcal / 100mL, 5~90kcal / 100mL, 5~80kcal / 100mL, 5~70kcal / 100mL, 5~60kcal / 100mL, 5~55kcal / 1 00mL, 5~50kcal / 100mL, 5~45kcal / 100mL, 5~40kcal / 100mL, 5~35kcal / 100mL, 5~30kcal / 100mL, 5~25kcal / 100mL, 5~20kcal / 100mL, 5~15kcal / 100mL, 5~10kcal / 100mL, 10~90kcal / 100mL, 10~80kcal / 100mL, 10~70kcal / 100mL, 10~60kcal / 100mL, 10 ~55kcal / 100mL, 10~50kcal / 100mL, 10~45kcal / 100mL, 10~40kcal / 100mL, 10~35kcal / 100mL, 10~30kcal / 100mL, 10~25kcal / 100mL, 10~20kcal / 100mL, 10~15kcal / 100mL, 15~90kcal / 100mL, 15~80kcal / 100mL, 15~70kcal / 100mL, 15~60kcal / 100mL,15~55kcal / 100mL, 15~50kcal / 100mL, 15~45kcal / 100mL, 15~40kcal / 100mL, 15~35kcal / 100mL, 15~30kcal / 100mL, 15~25kcal / 100mL, 15~2 0kcal / 100mL, 20~90kcal / 100mL, 20~80kcal / 100mL, 20~70kcal / 100mL, 20~60kcal / 100mL, 20~55kcal / 100mL, 20~50kcal / 100mL, 20~45kca l / 100mL, 20~40kcal / 100mL, 20~35kcal / 100mL, 20~30kcal / 100mL, 20~25kcal / 100mL, 25~90kcal / 100mL, 25~80kcal / 100mL, 25~70kcal / 10 0mL, 25~60kcal / 100mL, 25~55kcal / 100mL, 25~50kcal / 100mL, 25~45kcal / 100mL, 25~40kcal / 100mL, 25~35kcal / 100mL, 25~30kcal / 100mL. The energy of sweet substances or alcohol is known, or can be calculated by determining the content using HPLC and multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and calibrating it against digestibility or excreted heat.

[0040] The energy content of an alcoholic beverage according to another embodiment of the present invention may be greater than 100 kcal / 100 mL and less than 250 kcal / 100 mL. For example, the energy content of an alcoholic beverage according to another embodiment of the present invention may be 110~250 kcal / 100 mL, 130~250 kcal / 100 mL, 150~250 kcal / 100 mL, 180~250 kcal / 100 mL, 110~230 kcal / 100 mL, 130~230 kcal / 100 mL, 150~230 kcal / 100 mL, 180~230 kcal / 100 mL, 110~200 kcal / 100 mL, 130~200 kcal / 100 mL, 150~200 kcal / 100 mL, or 180~200 kcal / 100 mL. The energy of the sweetener or alcohol is known, or can be calculated by determining the content using HPLC and multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and calibrating it with digestibility or excretion. For example, the energy of this method is preferred for alcoholic beverages (including liqueurs) with a high alcohol content (18-40 v / v%). Furthermore, alcoholic beverages of one aspect of the present invention with energy in the range of 100 kcal / 100 mL to 250 kcal / 100 mL can also be diluted with water or carbonated water before drinking, as is the case with the concentrate described later.

[0041] (High-sweetness sweetener) An alcoholic beverage according to one aspect of the present invention may further contain high-sweetness sweeteners other than steviol glycosides, without impairing the effects of the present invention. In this specification, "high-sweetness sweetener" refers to a compound that has a strong sweetness compared to sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of a naturally derived compound and a synthetic compound. When the high-sweetness sweetener is used in the same amount as sucrose, it exhibits a sweetness that is 5 times, 10 times, 50 times, 100 times, 500 times, 1000 times, 5000 times, 10000 times, 50000 times, or 100000 times sweeter than sucrose. The aforementioned steviol glycosides are also a type of high-sweetness sweetener.

[0042] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advansame; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame potassium, saccharin, sodium saccharin, sodium cyclosulfonate, glycyrrhizin, disodium glycyrrhizate, trisodium glycyrrhizate, and neohesperidin dihydrochalcone (including substances like neohesperidin dihydrochalcone, which, although naturally occurring, are primarily circulated synthetically); sweeteners extracted from plants such as sematriline, monellin, curculigotin, areca catechin, brazzein, pentaazine, hernandulcin, 4β-hydroxyhernandulcin, mirabilite protein, glycyrrhizin, raspberry glycoside, and styracin; or plant extracts containing high-intensity sweetener components, such as Siratitia grosvenorii (monk fruit) extract and Glycyrrhiza uralensis extract. glabra (licorice root) extract, Rubus suavissimus S.Lee (sweet tea) extract, Hydrangea macrophylla var. thunbergii (sweet tea) extract, Sclerochiton ilicifolius extract, Thaumataococcus daniellii Benth (winged arrowroot) extract, Dioscoreophyllum volkensii (wild red berry) extract, Curculigo latifolia (broadleaf curculigo) extract, Richadella dulcifica (miracle fruit) extract, Pentadiplandra brazzeana (Bera's tubercles) extract, Capparis masaikai (areca nut) extract, Lippia Dulcis (sweet tongue grass) extract or sweet components in such extracts, mogrosides (mogroside V or mogroside IV, etc.) obtained by processing mogrosides and mogroside extracts, glycosides obtained from plant extracts such as sennain, sweet components contained in Glycyrrhiza glabra (e.g., triterpenoid glycosides such as glycyrrhizic acid), sweet components contained in Rubus suavissimus S. Lee (e.g., diterpenoid glycosides such as raspberry glycoside), and Hydrangea macrophylla var.Sweet-tasting components found in plants such as *Thunbergii* (e.g., isocoumarin analogs like stigmine), *Sclerochiton ilicifolius* (e.g., amino acids like Monatin), *Thaumataococcus daniellii Benth* (e.g., proteins like semathyme), *Dioscoreophyllum volkensii* (e.g., proteins like monetin), *Curculigolatifolia* (e.g., proteins like curculigoside), *Richadella dulcifica* (e.g., proteins like miracle fruit protein), *Pentadiplandra brazzeana* (e.g., proteins like buñazine and pentazine), *Capparis masaikai* (e.g., proteins like arecaside), and *Lippia dulcis* (e.g., sesquiterpenes like Hernandulcin and 4β-hydroxyhernandulcin).

[0043] In addition to the aforementioned steviol glycosides, another type of alcoholic beverage of the present invention may contain other high-sweetness sweeteners, such as peptide sweeteners, sucrose derivatives, or synthetic sweeteners. For example, in addition to steviol glycosides, another type of alcoholic beverage of the present invention may contain one or more high-sweetness sweeteners selected from acesulfame potassium and sucralose. That is, another type of alcoholic beverage of the present invention may contain only acesulfame potassium, only sucralose, or a combination of acesulfame potassium and sucralose.

[0044] Compared to sucrose, monk fruit extract has a sweetness approximately 110-150 times (center value 130 times), mogroside V has approximately 240-300 times (center value 270 times), sematrandibaccharide has approximately 2,000 times, acesulfame potassium has approximately 200 times, sucralose has approximately 600 times, and aspartame has approximately 180 times. Furthermore, the relative sweetness (sweetness) of various sweeteners relative to the sweetness 1 of sucrose can be obtained from known sugar sweetness conversion tables, etc. For sweeteners whose sweetness values ​​are listed as numerical ranges or whose sweetness values ​​differ due to different literature, the relative sweetness to the sweetness 1 of sucrose can be determined through sensory testing. As a sensory test, for example, the following method can be used: prepare samples by adding sugar to pure water in increments of 0.5 to 5.0, starting from a sweetness intensity of 3.0, and select sugar-added samples that have the same sweetness intensity as the aqueous solution of the sweetener at the specified concentration.

[0045] When the content of sweeteners other than steviol glycosides is a high-sweetness sweetener (e.g., mogroside V and artificial sweeteners), the composition ratio of the total amount of steviol glycosides to the total amount of high-sweetness sweeteners other than steviol glycosides in the alcoholic beverage of the present invention, by mass ratio, can be 99:1~50:50, 95:5~55:45, 90:10~60:40, 85:15~65:35, 80:20~70:30, 80:20~75:25, 99:1~85:5, 98:2~86:14, 97:3~87:13, 96:4~88:12 or 95:5~89:11. When the alcoholic beverage of the present invention contains a low-sweetness sweetener (e.g., sucrose or high-fructose corn syrup), the composition ratio of the total amount of steviol glycosides in the alcoholic beverage to the total amount of the low-sweetness sweetener, by weight, can be 1:1000~1:100, 1:800~1:100, 1:700~1:100, 1:600~1:100, 1:500~1:100, 1:400~1:100, 1:300~1:100, or 1:200~1:100.

[0046] <Acidic substances> An alcoholic beverage according to one aspect of the present invention may further contain acidic substances. As acidic substances, any substance that imparts a sour taste to the beverage is acceptable and is not particularly limited; examples include ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, or their salts. Examples of salts include sodium citrate and sodium ascorbate. Among these acidic substances, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or their salts are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or their salts are more preferred. These acidic substances may be used alone or in combination of two or more.

[0047] The pH of the alcoholic beverage of the present invention is not particularly limited, but may be, for example, 2.0 to 6.5. For example, the pH of the alcoholic beverage of one embodiment of the present invention may be 2.0 to 6.0, 2.0 to 5.5, 2.0 to 5.0, 2.0 to 4.6, 3.0 to 4.5, 2.6 to 3.9, 2.7 to 3.8, 2.8 to 3.7, 2.9 to 3.6, or 3.0 to 4.0.

[0048] The alcoholic beverage of the present invention may also be appropriately formulated with antioxidants (such as sodium isoascorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, and polyglycerol fatty acid esters), pigments, and flavorings, without impairing the effects of the present invention.

[0049] [Example of the beverage of the present invention] The following illustrates an example of the beverage of the present invention, but the present invention is not limited to the following embodiments. Example method 1: An alcoholic beverage characterized by containing steviol glycosides. The protein content is 20~7000 mg / L, and the protein includes milk protein. In Example 1, the content of steviol glycosides may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. Furthermore, in Example 1, the content of milk protein may be 20 mg / L to 4000 mg / L, 40 mg / L to 4000 mg / L, 100 mg / L to 4000 mg / L, 200 mg / L to 4000 mg / L, or 400 mg / L to 4000 mg / L.

[0050] Example method 2: An alcoholic beverage characterized by containing steviol glycosides. The protein content is 20~7000 mg / L, and it contains one or more raw materials selected from microbial fermentation broth, cow's milk, fermented milk, skim milk powder and whey protein refinement. In Example 2, the content of steviol glycosides may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. Furthermore, in Example 2, the content of milk protein may be 20 mg / L to 4000 mg / L, 40 mg / L to 4000 mg / L, 100 mg / L to 4000 mg / L, 200 mg / L to 4000 mg / L, or 400 mg / L to 4000 mg / L.

[0051] Example method 3: An alcoholic beverage, characterized in that it contains one or more steviol glycosides selected from steviol glycoside, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol M, ribobadiol N, ribobadiol O, dukine A, raspberry glycoside, and steviol disaccharide glycoside. The protein content is 20~7000 mg / L, and the protein includes milk protein. In Example 3, the content of steviol glycosides may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. Furthermore, in Example 3, the content of milk protein may be 20 mg / L to 4000 mg / L, 40 mg / L to 4000 mg / L, 100 mg / L to 4000 mg / L, 200 mg / L to 4000 mg / L, or 400 mg / L to 4000 mg / L.

[0052] Example 4: An alcoholic beverage, characterized in that it contains one or more steviol glycosides selected from ribobadiol A, ribobadiol D, and ribobadiol M. The protein content is 20~7000 mg / L, and the protein includes milk protein. In Example 4, the content of steviol glycosides may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. Furthermore, in Example 4, the content of milk protein may be 20 mg / L to 4000 mg / L, 40 mg / L to 4000 mg / L, 100 mg / L to 4000 mg / L, 200 mg / L to 4000 mg / L, or 400 mg / L to 4000 mg / L.

[0053] Example 5: An alcoholic beverage, characterized in that it contains one or more steviol glycosides selected from ribobadiol A, ribobadiol D, and ribobadiol M, wherein the content of the one or more steviol glycosides is 5-900 mg / L relative to the alcoholic beverage. The protein content is 20~7000 mg / L, and the protein includes milk protein. In Example 5, the content of steviol glycosides may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. Furthermore, in Example 5, the content of milk protein may be 20 mg / L to 4000 mg / L, 40 mg / L to 4000 mg / L, 100 mg / L to 4000 mg / L, 200 mg / L to 4000 mg / L, or 400 mg / L to 4000 mg / L.

[0054] Example method 6: An alcoholic beverage, characterized in that it contains one or more steviol glycosides selected from steviol glycoside, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol M, ribobadiol N, ribobadiol O, dukine A, raspberry glycoside, and steviol disaccharide glycoside. The milk protein content is 20~7000 mg / L, and the ratio of milk protein content (unit: mg / L) to steviol glycoside content (unit: mg / L) (milk protein content / steviol glycoside content), by weight, is 0.1~25.0. In the illustrated embodiment 6, the content of steviol glycosides may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. Furthermore, in the illustrated embodiment 6, the content of milk protein may be 20 mg / L to 4000 mg / L, 40 mg / L to 4000 mg / L, 100 mg / L to 4000 mg / L, 200 mg / L to 4000 mg / L, or 400 mg / L to 4000 mg / L. Furthermore, in the illustrated embodiment 6, the content ratio may be 0.5 to 20.0, 1.0 to 18.0, or 1.3 to 16.0.

[0055] Example method 7: An alcoholic beverage, characterized in that it contains one or more steviol glycosides selected from steviol glycoside, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol M, ribobadiol N, ribobadiol O, dukine A, raspberry glycoside, and steviol disaccharide glycoside. The protein content of milk ranges from 20 to 7000 mg / L. The sweetness intensity, in sucrose equivalents, is 0.1 to 20. In the illustrated embodiment 7, the content of steviol glycosides may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. Furthermore, in the illustrated embodiment 7, the content of milk protein may be 20 mg / L to 4000 mg / L, 40 mg / L to 4000 mg / L, 100 mg / L to 4000 mg / L, 200 mg / L to 4000 mg / L, or 400 mg / L to 4000 mg / L. Furthermore, in the illustrated embodiment 7, the sweetness intensity may be 2.0 to 13.0, 4.0 to 11.0, 5.5 to 10.0, or 6.0 to 9.5.

[0056] 2. Methods for manufacturing alcoholic beverages As another aspect, the present invention provides a method for manufacturing an alcoholic beverage according to one aspect of the present invention (hereinafter referred to as "the manufacturing method of the present invention"). The manufacturing method of the present invention is not particularly limited as long as it yields an alcoholic beverage containing steviol glycosides and a protein content of 20-7000 mg / L.

[0057] One method of manufacturing the present invention includes (a) adding steviol glycosides, (b) adding an alcoholic component (e.g., neutral spirits), (c) adding a protein-containing raw material, and (d) adding water or carbonated water as desired. The addition of the protein-containing raw material in (c) adjusts the protein content to 20-7000 mg / L.

[0058] In one aspect of the manufacturing method of the present invention, the terms "alcoholic beverage", "alcoholic component", "protein", "stevioside", "sweetness intensity", "other arbitrary sweetener" and "acidic substance" are defined in the same way as those described in the above-mentioned alcoholic beverage item, and their values ​​can be directly applied to the values ​​described in the above-mentioned alcoholic beverage item.

[0059] 3. Concentrates used to provide alcoholic beverages As another aspect, the present invention provides a concentrate for providing the beverage of the present invention described above (hereinafter referred to as "the concentrate of the present invention"). According to one aspect of the present invention, the concentrate of the present invention is a 1.2 to 10 times concentrate for providing the alcoholic beverage of the present invention, for example, it may be a concentrate of 1.2 to 9 times, 1.5 to 9 times, 1.8 to 9 times, 2 to 9 times, 2 to 8 times, 2 to 7 times, 2 to 6 times, 2 to 5 times, 2 to 4 times, 2 to 3 times, 3 to 10 times, 3 to 9 times, 3 to 8 times, 3 to 7 times, 3 to 6 times, 3 to 5 times, 3 to 4 times, 4 to 10 times, 4 to 9 times, 4 to 8 times, 4 to 7 times, 4 to 6 times, 4 to 5 times, 5 to 10 times, 5 to 9 times, 5 to 8 times, 5 to 7 times, 5 to 7 times, or 5 to 6 times.

[0060] The concentrate of the present invention becomes the concentrate of the alcoholic beverage of the present invention when diluted at a specified ratio. For example, the concentrate of the present invention can be used in beverages as a syrup or a stock solution. In this case, it can be diluted to 1.2 times, 1.5 times, 1.8 times, 2 times, 3 times, 4 times, 5 times, 6 times, 7 times, 8 times, 9 times, or 10 times. Water or carbonated water can be used for dilution. The concentrate of the present invention is preferred in terms of preservation and transportability due to its concentration. The concentrate of the present invention can be a solid or a liquid.

[0061] One embodiment of the concentrate of the present invention contains steviol glycosides and protein. Other embodiments of the concentrate of the present invention may further contain the ingredients described in "1. An alcoholic beverage containing steviol glycosides".

[0062] One embodiment of the present invention provides a concentrate that is twice the concentration of the alcoholic beverage of the present invention. Contains steviol glycosides, The protein content is 40~14000mg / L.

[0063] One embodiment of the present invention provides a concentrate that is four times the concentration of the alcoholic beverage of the present invention. Contains steviol glycosides, The protein content ranges from 80 to 28,000 mg / L.

[0064] One embodiment of the present invention provides a concentrate that is six times the concentration of the alcoholic beverage of the present invention. Contains steviol glycosides, The protein content ranges from 120 to 42000 mg / L.

[0065] In one embodiment of the present invention, the terms "alcoholic beverage," "alcoholic component," "protein," "stevioside," "sweetness intensity," "any other sweetener," and "acidic substance" are defined as described in the above-mentioned alcoholic beverage category.

[0066] In this specification, the term "approximately" indicates that the subject exists within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the value following "approximately". For example, "approximately 10" indicates a range of 7.5 to 12.5. Example

[0067] The present invention is illustrated below with examples, but the present invention is not limited to the following examples.

[0068] (Example 1) Comparative evaluation with alcoholic beverages containing artificial sweeteners <Sample Preparation> To achieve the mixing amounts shown in Tables 2 and 3, milk protein, neutral spirits, sweeteners, acidulants, and water were mixed and then filled into containers to prepare sample solutions. The raw materials used are as follows: Milk protein (whey protein concentrate): FIXIT "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (59% ABV), acesulfame potassium: Celanese Production Germany GmbH & Co. KG "sunett", sucralose: TATE&LYLE Japan Co., Ltd. "sucralose", RebA: purity ≥ 95.0%, anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". Furthermore, after mixing the raw materials for each sample, the mixture was pressurized to approximately 1.6 kgf / cm³ at a liquid temperature of 20°C. 2 Carbon dioxide is injected in this manner. Furthermore, the milk protein is prepared by treating all protein content listed in the nutritional information of the raw materials as milk protein, adjusting the formulation to achieve the milk protein content shown in each table (the same applies to subsequent examples).

[0069] <Comment on the sweet aftertaste> (Evaluation Method) Regarding the samples prepared as described above, three trained professional reviewers independently scored the "aftertaste of sweetness" according to the following evaluation criteria, using a five-level scale of 1 to 5 points, with each score in 0.5-point increments, and calculated the average score. Here, "aftertaste of sweetness" refers to the aftertaste of sweetness from the sweeteners contained in the beverage. A higher score indicates a less pronounced aftertaste of sweetness. Furthermore, the evaluation of the aftertaste of sweetness was conducted using drinking samples. (Evaluation criteria) 5 points: Can't feel it 4 points: I feel slightly... 3 points: I felt 2 points: I felt it strongly 1 point: I felt it very strongly.

[0070] <Evaluation of the astringent aftertaste> (Evaluation Method) Regarding the samples prepared as described above, three trained professional reviewers independently scored the "aftertaste astringency" according to the following evaluation criteria, using a five-level scale of 1 to 5 points, with each score in 0.5-point increments, and calculated the average score. A higher score indicates less aftertaste astringency from milk proteins. Furthermore, the evaluation of aftertaste astringency was conducted using drinking samples. (Evaluation criteria) 5 points: Can't feel it 4 points: I feel slightly... 3 points: I felt 2 points: I felt it strongly 1 point: I felt it very strongly.

[0071] <Overall Evaluation> (Evaluation Method) Regarding the samples prepared as described above, three trained professional reviewers independently scored the samples according to the "Overall Evaluation," using a five-level scale of 1 to 5 points, with each score in 0.5-point increments, and calculated the average score. Here, "Overall Evaluation" refers to a comprehensive assessment of the flavor profile of the alcoholic beverage (drink), based on whether the sweet aftertaste and astringency are eliminated, and whether it presents a smooth and refreshing taste. Furthermore, the overall evaluation was conducted using drinking samples. (Evaluation criteria) 5 points: Excellent 4 points: Excellent 3 points: Good 2 points: Slightly better 1 point: Not good

[0072] The results of the sensory evaluations are shown in Tables 2 and 3. Energy (kcal / 100mL) was calculated with 0 kcal / 100mL of energy from acesulfame potassium, sucralose, and riboflavin A. Alcohol content was calculated based on the amount of neutral spirits added. Sweetness intensity was calculated based on the amount of sweetener added. All samples had an alcohol content of 5 v / v%, a sweetness intensity of 9, and an energy range of 29–45 kcal / 100mL. [Table 2] [Table 3]

[0073] (Example 2) Evaluation based on differences in rabodiin A concentration Similar to Example 1, the sample solution was prepared by mixing milk protein, neutral spirits, sweetener, acidulant, and water in the amounts shown in Tables 4 and 5, and then filling the mixture into a container. The raw materials used are as follows: Milk protein (whey protein concentrate): FIXIT "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (59% ABV), RebA (purity ≥ 95.0%), anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After mixing the raw materials for each sample, the mixture was pressurized to approximately 1.6 kgf / cm³ at a liquid temperature of 20°C. 2 Carbon dioxide is injected in this manner.

[0074] The samples prepared in this manner were evaluated by three trained professional reviewers using the same standards as in Example 1, assessing the "aftertaste of sweetness," "astringency of aftertaste," and "overall evaluation." Energy (kcal / 100mL) was calculated with 0 kcal / 100mL of energy from Rebaudioside A. Alcohol content was calculated based on the amount of neutral spirit added. Sweetness intensity was calculated based on the amount of sweetener added. The results are shown in Tables 4 and 5. The samples recorded in Table 4 all had an alcohol content of 5v / v%, a sweetness intensity of 1, and an energy of 29–45 kcal / 100mL. The samples recorded in Table 5 all had an alcohol content of 5v / v%, a sweetness intensity of 15, and an energy of 29–45 kcal / 100mL. [Table 4] [Table 5]

[0075] (Example 3) Evaluation based on differences in alcohol content Similar to Example 1, the sample solution was prepared by mixing milk protein, neutral spirits, sweetener, acidulant, and water in the amounts shown in Table 6, and then filling the mixture into a container. The raw materials used are as follows: Milk protein (whey protein concentrate): FIXIT "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (59% alcohol by volume), RebA: purity ≥ 95.0%, anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After mixing the raw materials for each sample, the mixture was pressurized to approximately 1.6 kgf / cm³ at a liquid temperature of 20°C. 2 Carbon dioxide is injected in this manner.

[0076] The samples prepared in this manner were evaluated by three trained professional reviewers using the same standards as in Example 1, assessing the "aftertaste of sweetness," "astringency of aftertaste," and "overall evaluation." Energy (kcal / 100mL) was calculated with 0 kcal / 100mL of energy from Rebaudioside A. Alcohol content was calculated based on the amount of neutral spirit added. Sweetness intensity was calculated based on the amount of sweetener added. The experiment was conducted with various beverage samples of different alcohol contents. The results are shown in Table 6. The sweetness intensity of any sample was 9. [Table 6]

[0077] (Example 4) Evaluation based on different steviol glycosides Similar to Example 1, the sample solution was prepared by mixing milk protein, neutral spirits, sweetener, acidulant, and water in the amounts shown in Tables 7 and 8, and then filling the mixture into a container. The raw materials used are as follows: Milk protein (whey protein concentrate): FIXIT "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (59% ABV), Rebaudioside D: purity ≥ 90%, Rebaudioside M: purity 96.6%, anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After mixing the raw materials for each sample, the mixture was pressurized to approximately 1.6 kgf / cm³ at a liquid temperature of 20°C. 2 Carbon dioxide is injected in this manner.

[0078] The samples prepared in this manner were evaluated by three trained professional reviewers using the same standards as in Example 1, assessing the "aftertaste of sweetness," "astringency of aftertaste," and "overall evaluation." Energy (kcal / 100mL) was calculated with 0 kcal / 100mL of energy from riboside D or M. Alcohol content was calculated based on the amount of neutral spirit added. Sweetness intensity was calculated based on the amount of sweetener added. The results are shown in Tables 7 and 8. All samples had an alcohol content of 5 v / v%, a sweetness intensity of 9, and an energy range of 29–45 kcal / 100mL. [Table 7] [Table 8]

[0079] (Example 5) Evaluation based on different milk proteins (1) Similar to Example 1, the sample solution was prepared by mixing milk protein, neutral spirits, sweetener, acidulant, and water in the amounts shown in Table 9, and then filling the mixture into a container. The raw materials used are as follows: Milk protein (skim milk powder): Morinaga Milk Co., Ltd. "Morinaga Skim Milk" (protein: 34.0 w / w%), neutral spirits (alcohol content 59%), RebA: purity ≥ 95.0%, anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After mixing the raw materials for each sample, the mixture was pressurized to approximately 1.6 kgf / cm³ at a liquid temperature of 20°C. 2 Carbon dioxide is injected in this manner.

[0080] The samples prepared in this manner were evaluated by three trained professional reviewers using the same standards as in Example 1, assessing the "aftertaste of sweetness," "astringency of aftertaste," and "overall evaluation." Energy (kcal / 100mL) was calculated with 0 kcal / 100mL of energy from Rebaudioside A. Alcohol content was calculated based on the amount of neutral spirit added. Sweetness intensity was calculated based on the amount of sweetener added. The results are shown in Table 9. The alcohol content of all samples was 5 v / v%, and the sweetness intensity was 9. [Table 9]

[0081] (Example 6) Evaluation based on different milk proteins (2) Similar to Example 1, the sample solution was prepared by mixing milk protein, neutral spirits, sweetener, acidulant, and water in the amounts shown in Table 10, and then filling the mixture into a container. The raw materials used are shown below. Milk protein (lactic acid bacteria fermentation broth): Asahi Beverages Co., Ltd. "Calpis (registered trademark) plastic bottle 470mL" (protein: 2.0w / v%), Milk protein (milk beverage): Meiji Dairies Co., Ltd. "Delicious Low-Fat Milk" (protein: 3.7w / v%), Milk protein (fermented milk): Nissei York Co., Ltd. "Tokachi Drinking Yogurt" (protein: 2.9w / w%), Milk protein (whey protein concentrate): FIXIT Co., Ltd. "THINK SIMPLE Whey Protein Isolate" (protein: 87.7w / w%), Milk protein (skim milk powder): Morinaga Milk Co., Ltd. "Morinaga Skim Milk" (protein: 34.0w / w%), Neutral spirits (alcohol content 59%), RebA: purity ≥ 95.0%, Anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After mixing the raw materials for each sample, the pressure was increased to approximately 1.6 kgf / cm² at a liquid temperature of 20°C using gas. 2 Carbon dioxide was injected in this manner. Additionally, Table 10, under each sample number, shows the raw materials used to prepare the milk protein in each sample.

[0082] The samples prepared in this manner were evaluated by three trained professional reviewers using the same standards as in Example 1, assessing the "aftertaste of sweetness," "astringency of aftertaste," and "overall evaluation." Energy (kcal / 100mL) was calculated with 0 kcal / 100mL of energy from Rebaudioside A. Alcohol content was calculated based on the amount of neutral spirit added. Sweetness intensity was calculated based on the amount of sweetener added. The results are shown in Table 10. The alcohol content of all samples was 5 v / v%, and the sweetness intensity was 9. [Table 10]

Claims

1. An alcoholic beverage, characterized in that, It contains steviol glycosides and has a protein content of 20~7000mg / L.

2. The alcoholic beverage according to claim 1, characterized in that, The steviol glycosides comprise one or more steviol glycosides selected from steviol glycoside, ribobadiol A, ribobadiol B, ribobadiol C, ribobadiol D, ribobadiol E, ribobadiol F, ribobadiol M, ribobadiol N, ribobadiol O, dukine A, raspberry glycoside, and steviol disaccharide glycoside.

3. The alcoholic beverage according to claim 1 or 2, characterized in that, The content of one or more steviol glycosides is 5 mg / L or more relative to the alcoholic beverage.

4. The alcoholic beverage according to any one of claims 1 to 3, characterized in that, The protein contains milk protein.

5. The alcoholic beverage according to claim 4, characterized in that, The milk protein comprises one or more milk proteins selected from casein and whey protein.

6. The alcoholic beverage according to any one of claims 1 to 5, characterized in that, It contains one or more ingredients selected from microbial fermentation broth, cow's milk, fermented milk, skim milk powder, and whey protein refinement.

7. The alcoholic beverage according to any one of claims 2 to 6, characterized in that, The one or more steviol glycosides contain one or more selected from ribobadiin A, ribobadiin D and ribobadiin M.

8. The alcoholic beverage according to any one of claims 2 to 7, characterized in that, The content of one or more steviol glycosides is less than 900 mg / L relative to the alcoholic beverage.

9. The alcoholic beverage according to any one of claims 1 to 8, characterized in that, The alcohol content is 0.5~40v / v%.

10. The alcoholic beverage according to any one of claims 1 to 9, characterized in that, The sweetness intensity of the beverage, in sucrose equivalent, is 0.1 to 20.

11. The alcoholic beverage according to any one of claims 1 to 10, characterized in that, It is a foaming beverage.

12. The alcoholic beverage according to any one of claims 1 to 11, characterized in that, To fill the container with beverages.

13. A concentrate, characterized in that, For use in providing an alcoholic beverage according to any one of claims 1 to 12, at a concentration of 1.2 to 10 times.

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