Alcoholic beverage containing steviol glycoside

Abstract

To develop a novel alcoholic beverage having favorable flavor effects.SOLUTION: The alcoholic beverage contains steviol glycosides and has a protein content of 20-7000 mg / L.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an alcoholic beverage containing steviol glycoside, a method for producing the same, and a concentrate for providing the same. [Background technology]

[0002] In recent years, in Japan and around the world, beverages with various flavors, either non-alcoholic or with a wide range of alcohol content, are being sold as packaged beverages in response to the diversification of consumer preferences. Examples of such alcoholic beverages include chuhai, cocktails, and highballs, which are made by adding fruit juice or flavorings to alcoholic beverages such as shochu, vodka, spirits, and whiskey. Furthermore, in recent years, products with reduced calories and improved flavors have become popular for such alcoholic beverages, and their development is thriving. Also, attempts have been made to bring about various flavor effects by adding various ingredients.

[0003] For example, Patent Document 1 discloses an alcoholic beverage containing 10 to 1500 ppm of stevia and at least one acidulant selected from lactic acid and malic acid, the content of the acidulant being 0.005 to 2.000 g / 100 mL in terms of citric acid. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5775979 Summary of the Invention [Problem to be solved by the invention]

[0005] Under these circumstances, the development of novel alcoholic beverages having desirable flavor effects is awaited. [Means for solving the problem]

[0006] The present inventors have found that an alcoholic beverage having a desirable flavor effect can be obtained by containing steviol glycosides and a predetermined amount of protein. The present invention is based on this finding.

[0007] The present invention provides the following beverages and concentrates (eg, liquid concentrates) for preparing the beverages. [1] Contains steviol glycosides, An alcoholic beverage with a protein content of 20-7000mg / L. [2] The alcoholic beverage according to [1], wherein the steviol glycoside comprises one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, and steviolbioside. [3] The alcoholic beverage according to [1] or [2], wherein the content of the 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], wherein the protein comprises a milk protein. [5] The alcoholic beverage described in [4], wherein the milk protein contains one or more milk proteins selected from the group consisting of casein and whey. [6] The alcoholic beverage according to any one of [1] to [5], comprising one or more ingredients selected from the group consisting of a microbial fermentation liquid of a milk protein ingredient, milk, fermented milk, skim milk powder, and a whey protein purified product. [7] The alcoholic beverage according to any one of [2] to [6], wherein the one or more steviol glycosides include one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. [8] The alcoholic beverage according to any one of [2] to [7], wherein the content of the one or more steviol glycosides is 900 mg / L or less relative to the alcoholic beverage. [9] The alcoholic beverage according to any one of [1] to [8], having an alcohol content of 0.5 to 40 v / v%.

[10] The alcoholic beverage according to any one of [1] to [9], wherein the sweetness intensity of the beverage is 0.1 to 20 in terms of sucrose equivalent.

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

[10] , which is a sparkling beverage.

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

[11] , which is a packaged beverage.

[13] A 1.2 to 10 times concentrate for providing an alcoholic beverage according to any one of [1] to

[12] . Effect of the Invention

[0008] According to one aspect of the present invention, an alcoholic beverage with reduced sweet aftertaste is provided. According to another aspect of the present invention, an alcoholic beverage with reduced bitterness remaining on the tongue as an aftertaste is provided. According to another aspect of the present invention, an alcoholic beverage with reduced sweet aftertaste and bitterness, reduced calories, and a mellow and crisp taste is provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be described in detail below. The following embodiments are merely illustrative for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published publications, patent publications and other patent documents, are hereby incorporated by reference.

[0010] 1. Alcoholic beverages containing steviol glycosides As one aspect, the present invention provides the following alcoholic beverage (hereinafter also referred to as "the beverage of the present invention (or the alcoholic beverage of the present invention)"). A beverage according to one embodiment of the present invention is an alcoholic beverage that contains steviol glycoside and has a protein content of 20 to 7000 mg / L.

[0011] An alcoholic beverage according to a preferred embodiment of the present invention has a reduced sweet aftertaste. An alcoholic beverage according to another preferred embodiment of the present invention has a reduced bitter aftertaste. An alcoholic beverage according to a further preferred embodiment of the present invention has a reduced bitter aftertaste and a reduced sweet aftertaste. An alcoholic beverage according to an even more preferred embodiment of the present invention is low in calories, has a reduced sweet aftertaste and a reduced bitter aftertaste, and has a mellow and crisp taste.

[0012] <Steviol glycoside> Steviol glycosides are sweet substances that have steviol as a skeleton, which is a type of diterpenoid contained in the leaves of Stevia rebaudiana, a member of the Asteraceae family. Most steviol glycosides are several tens to several hundreds of times sweeter than sugar, and are therefore used in the food and beverage industry as calorie-free sweeteners.

[0013] In the present invention, steviol glycoside is used. By containing steviol glycoside, it is possible to reduce the bitter aftertaste described below. The steviol glycoside is not particularly limited, but examples thereof include stevioside, rebaudioside A (hereinafter, rebaudioside may be abbreviated as Reb), rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, steviol monoside, steviolbioside, and rubusoside. In one embodiment of the invention, one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, steviol monoside, steviolbioside, and rubusoside are used. In a preferred embodiment of the present invention, the alcoholic beverage comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, and rebaudioside O. In another preferred embodiment of the alcoholic beverage of the present invention, the steviol glycoside comprises one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside. In a further preferred embodiment of the present invention, the alcoholic beverage contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. The steviol glycosides used in the present invention may be extracted directly from Stevia or may be obtained by chemically or biochemically attaching one or more sugar molecules, such as glucose, to a compound having a different structure contained in a Stevia extract.

[0014] The content of one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside in the alcoholic beverage according to one embodiment of the present invention is not particularly limited, but is preferably 5 mg / L or more based on the alcoholic beverage. The content of one or more steviol glycosides means the total content when two or more steviol glycosides are contained. In addition, the alcoholic beverage according to this embodiment may contain steviol glycosides other than the 10 types of steviol glycosides listed here. In one aspect of the present invention, the content of the one or more steviol glycosides (one or more selected from the 10 types of steviol glycosides listed herein) in an alcoholic beverage is 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, 10mg / L~700mg / L, 10mg / 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~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~20 0mg / 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, 50 mg / 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, 100 mg / L~600mg / L, 100mg / 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,It may be 200mg / L to 700mg / L, 200mg / L to 600mg / L, 200mg / L to 550mg / L, 200mg / L to 500mg / L, 200mg / L to 400mg / L, 200mg / L to 300mg / L, 300mg / L to 900mg / L, 300mg / L to 800mg / L, 300mg / L to 700mg / L, 300mg / L to 600mg / L, 300mg / L to 550mg / L, 300mg / L to 500mg / L, or 300mg / L to 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 may be calculated from the amount of added raw material or may be measured using a known analytical method such as liquid chromatography, and is preferably measured by an HPLC method in accordance with JECFA (2010).

[0015] In one embodiment of the invention, the steviol glycoside comprises one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. In other embodiments of the present invention, the one or more steviol glycosides is one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment of the invention, the steviol glycosides may consist essentially of one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside M, dulcoside A, rubusoside, and steviolbioside, and preferably the steviol glycosides consist essentially of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. As used herein, "consisting essentially of" means that the steviol glycoside used in the present invention may contain a small amount of steviol glycoside other than those described herein. For example, when the steviol glycoside is essentially composed of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, it means that preferably 85% by weight or more, more preferably 90% by weight or more, and even more preferably 95% by weight or more of the steviol glycoside is composed of rebaudioside A, rebaudioside D, and / or rebaudioside M. For example, a commercially available rebaudioside A preparation with a purity of 90% by weight or more can be understood to be composed of 90% by weight or more of the steviol glycoside. Commercially available rebaudioside A preparations 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., rebaudioside D, rebaudioside M, etc.). Rebaudioside D preparations and rebaudioside M preparations may also contain other steviol glycosides, as described above.

[0016] The alcoholic beverage according to one aspect of the present invention contains rebaudioside A, and the content of rebaudioside A is 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 mg / L to 600 mg / L, 10 mg / L to 550 mg / L, 10 mg / L to 500 mg / L, 10 mg / L to 400 mg / L, 10 mg / L to 300 mg / L, 10 mg / L to 200 mg / L, 10 mg / L to 100 mg / L, 20 mg / L to 900 mg / L, 20 mg / L to 800 mg / L, 20 mg / L to 700 mg / L, 20 mg / L to 600 mg / L, 20 mg / L to 550 mg / L, 20 mg / L to 500 mg / L, 20 mg / L to 400 mg / L, 20 mg / L to 300 mg / L, 20 mg / L to 200 mg / L, 20 mg / L to 100 mg / L, 30 mg / L to 900 mg / L, 30 mg / L to 800 mg / L, 30 mg / L to 700 mg / L, 30 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, 30 mg / L to 500 mg / L, 30 mg / L to 400 mg / L, 30 mg / L to 300 mg / L, 30 mg / L to 200 mg / L, 30 mg / L to 100 mg / L, 50 mg / L to 900 mg / L, 50 mg / L to 800 mg / L, 50 mg / L to 700 mg / L, 50 mg / L to 600 mg / L, 50 mg / L to 550 mg / L, 50 mg / L to 500 mg / L, 50 mg / L to 400 mg / L, 50 mg / L to 300 mg / L, 50 mg / L to 200 mg / L, 50 mg / L to 100 mg / L, 100 mg / L to 900 mg / L, 100 mg / L to 800 mg / L, 100 mg / L to 700 mg / L, 100 mg / L to 600 mg / L, 100 mg / L to 550 mg / L, 100 mg / L to 500 mg / L, 100 mg / L to 400 mg / L, 100 mg / L to 300 mg / L, 100 mg / L to 200 mg / L, 200 mg / L to 900 mg / L, 200 mg / L to 800 mg / L, 200 mg / L to 700 mg / L, 200 mg / L to 600 mg / L,It may be 200mg / L to 550mg / L, 200mg / L to 500mg / L, 200mg / L to 400mg / L, 200mg / L to 300mg / L, 300mg / L to 900mg / L, 300mg / L to 800mg / L, 300mg / L to 700mg / L, 300mg / L to 600mg / L, 300mg / L to 550mg / L, 300mg / L to 500mg / L, or 300mg / L to 400mg / L. In a preferred embodiment of the present invention, the content of rebaudioside 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] The alcoholic beverage in one aspect of the present invention contains rebaudioside D, and the content of rebaudioside D is 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 mg / L to 600 mg / L, 10 mg / L to 550 mg / L, 10 mg / L to 500 mg / L, 10 mg / L to 400 mg / L, 10 mg / L to 300 mg / L, 10 mg / L to 200 mg / L, 10 mg / L to 100 mg / L, 20 mg / L to 900 mg / L, 20 mg / L to 800 mg / L, 20 mg / L to 700 mg / L, 20 mg / L to 600 mg / L, 20 mg / L to 550 mg / L, 20 mg / L to 500 mg / L, 20 mg / L to 400 mg / L, 20 mg / L to 300 mg / L, 20 mg / L to 200 mg / L, 20 mg / L to 100 mg / L, 30 mg / L to 900 mg / L, 30 mg / L to 800 mg / L, 30 mg / L to 700 mg / L, 30 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, 30 mg / L to 500 mg / L, 30 mg / L to 400 mg / L, 30 mg / L to 300 mg / L, 30 mg / L to 200 mg / L, 30 mg / L to 100 mg / L, 50 mg / L to 900 mg / L, 50 mg / L to 800 mg / L, 50 mg / L to 700 mg / L, 50 mg / L to 600 mg / L, 50 mg / L to 550 mg / L, 50 mg / L to 500 mg / L, 50 mg / L to 400 mg / L, 50 mg / L to 300 mg / L, 50 mg / L to 200 mg / L, 50 mg / L to 100 mg / L, 100 mg / L to 900 mg / L, 100 mg / L to 800 mg / L, 100 mg / L to 700 mg / L, 100 mg / L to 600 mg / L, 100 mg / L to 550 mg / L, 100 mg / L to 500 mg / L, 100 mg / L to 400 mg / L, 100 mg / L to 300 mg / L, 100 mg / L to 200 mg / L, 200 mg / L to 900 mg / L, 200 mg / L to 800 mg / L, 200 mg / L to 700 mg / L, 200 mg / L to 600 mg / L,It may be 200mg / L to 550mg / L, 200mg / L to 500mg / L, 200mg / L to 400mg / L, 200mg / L to 300mg / L, 300mg / L to 900mg / L, 300mg / L to 800mg / L, 300mg / L to 700mg / L, 300mg / L to 600mg / L, 300mg / L to 550mg / L, 300mg / L to 500mg / L, or 300mg / L to 400mg / L. In a preferred embodiment of the present invention, the content of rebaudioside 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] The alcoholic beverage in one aspect of the present invention contains rebaudioside M, and the content of rebaudioside M is 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 mg / L to 600 mg / L, 10 mg / L to 550 mg / L, 10 mg / L to 500 mg / L, 10 mg / L to 400 mg / L, 10 mg / L to 300 mg / L, 10 mg / L to 200 mg / L, 10 mg / L to 100 mg / L, 20 mg / L to 900 mg / L, 20 mg / L to 800 mg / L, 20 mg / L to 700 mg / L, 20 mg / L to 600 mg / L, 20 mg / L to 550 mg / L, 20 mg / L to 500 mg / L, 20 mg / L to 400 mg / L, 20 mg / L to 300 mg / L, 20 mg / L to 200 mg / L, 20 mg / L to 100 mg / L, 30 mg / L to 900 mg / L, 30 mg / L to 800 mg / L, 30 mg / L to 700 mg / L, 30 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, 30 mg / L to 500 mg / L, 30 mg / L to 400 mg / L, 30 mg / L to 300 mg / L, 30 mg / L to 200 mg / L, 30 mg / L to 100 mg / L, 50 mg / L to 900 mg / L, 50 mg / L to 800 mg / L, 50 mg / L to 700 mg / L, 50 mg / L to 600 mg / L, 50 mg / L to 550 mg / L, 50 mg / L to 500 mg / L, 50 mg / L to 400 mg / L, 50 mg / L to 300 mg / L, 50 mg / L to 200 mg / L, 50 mg / L to 100 mg / L, 100 mg / L to 900 mg / L, 100 mg / L to 800 mg / L, 100 mg / L to 700 mg / L, 100 mg / L to 600 mg / L, 100 mg / L to 550 mg / L, 100 mg / L to 500 mg / L, 100 mg / L to 400 mg / L, 100 mg / L to 300 mg / L, 100 mg / L to 200 mg / L, 200 mg / L to 900 mg / L, 200 mg / L to 800 mg / L, 200 mg / L to 700 mg / L, 200 mg / L to 600 mg / L,It may be 200mg / L to 550mg / L, 200mg / L to 500mg / L, 200mg / L to 400mg / L, 200mg / L to 300mg / L, 300mg / L to 900mg / L, 300mg / L to 800mg / L, 300mg / L to 700mg / L, 300mg / L to 600mg / L, 300mg / L to 550mg / L, 300mg / L to 500mg / L, or 300mg / L to 400mg / L. In a preferred embodiment of the present invention, the content of rebaudioside 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] An alcoholic beverage in one embodiment of the present invention contains one or more compounds selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, and has a total content of 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 800 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 900 mg / L, 10 mg / L to 1 ... 0mg / L~700mg / L, 10mg / 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 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~20 0mg / 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 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, 50 mg / 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, 100 mg / L~600mg / L, 100mg / 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,It may be 200mg / L to 700mg / L, 200mg / L to 600mg / L, 200mg / L to 550mg / L, 200mg / L to 500mg / L, 200mg / L to 400mg / L, 200mg / L to 300mg / L, 300mg / L to 900mg / L, 300mg / L to 800mg / L, 300mg / L to 700mg / L, 300mg / L to 600mg / L, 300mg / L to 550mg / L, 300mg / L to 500mg / L, or 300mg / L to 400mg / L. In a preferred embodiment of the present invention, the total content of one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside 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] The alcoholic beverage in one embodiment of the present invention may contain rebaudioside A, and the ratio of rebaudioside A to the total content of rebaudioside A (RebA) and stevioside (Stev) (i.e., RebA / (RebA+Stev)) may be 50% by weight or more. Here, the content of stevioside 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 more preferred embodiment, RebA / (RebA+Stev) may be 75-100% by weight, 85-100% by weight, or 93-100% by weight. The higher the ratio of rebaudioside A, the better the taste and the more preferable it is.

[0021] The alcoholic beverage in one embodiment of the present invention contains rebaudioside A, and the ratio of rebaudioside A to the total content of rebaudioside A (RebA) and rebaudioside B (RebB) (i.e., RebA / (RebA+RebB)) may be 50% by weight or more. Here, the content of rebaudioside B may be 0% by weight. In a preferred embodiment, RebA / (RebA+RebB) 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 more preferred embodiment, RebA / (RebA+RebB) may be 75-100% by weight, 85-100% by weight, or 93-100% by weight. The higher the ratio of rebaudioside A, the better the taste and the more preferable it is.

[0022] <Protein> The alcoholic beverage of the present invention is a beverage adjusted to have a protein content of 20 to 7000 mg / L. By adjusting the protein content to the above range, the aftertaste of sweetness of the alcoholic beverage is reduced. In this specification, "protein" includes all proteins contained in the beverage. The protein content can be calculated by quantifying the amount of nitrogen in the beverage by the Kjeldahl method and multiplying the amount of nitrogen by the nitrogen / protein conversion factor of 6.38. The Kjeldahl method can be carried out according to a known method. The alcoholic beverage of one embodiment of the present invention contains milk protein as a protein. By containing milk protein, the alcoholic beverage can have a sharp taste due to alcohol while having a mellow flavor derived from milk. In this specification, "milk protein" is a general term for proteins derived from milk. The alcoholic beverage of one embodiment of the present invention contains, as the milk protein, one or more types of milk protein selected from the group consisting of casein protein and whey protein. Although casein protein and whey protein are representative examples of milk proteins, the alcoholic beverage of one embodiment of the present invention may contain milk proteins other than these. The content of milk protein can be calculated by a method similar to the method for calculating the protein content described above. When no other protein-containing raw material other than the raw material containing a milk-derived component is used in the alcoholic beverage of one embodiment of the present invention, the protein content in the alcoholic beverage can be considered as the content of milk protein. The milk protein content of the alcoholic beverage in another embodiment of the present invention may be determined by measuring the content of one or more milk proteins selected from the group consisting of casein protein and whey protein by a known method. Casein proteins may also include, for example, α-casein, β-casein, and κ-casein, etc. Whey proteins may also include, for example, serum albumin, β-lactalbumin, α-lactalbumin, immunoglobulins, proteose peptone, etc. The alcoholic beverage according to one embodiment of the present invention contains, as a milk protein raw material, one or more raw materials selected from the group consisting of a microbial fermentation liquid of a milk protein raw material, milk, fermented milk, skim milk powder, and whey protein purified product. The microbial fermentation liquid of the milk protein raw material may be a microbial fermentation liquid of skim milk containing casein protein as the main component, or a microbial fermentation liquid of whey containing whey protein as the main component. The microorganism used to prepare the microbial fermentation liquid may be at least one selected from the group consisting of lactic acid bacteria and yeast. An alcoholic beverage of one embodiment of the present invention contains a microbial fermentation liquid of skim milk as a microbial fermentation liquid of a milk protein raw material, and the microbial fermentation liquid contains at least one type selected from the group consisting of lactic acid bacteria fermentation liquid, yeast fermentation liquid, and combinations thereof. Another embodiment of the alcoholic beverage of the present invention contains a microbial fermentation liquid of whey as a microbial fermentation liquid of a milk protein raw material, and the microbial fermentation liquid contains at least one type selected from the group consisting of lactic acid bacteria fermentation liquid, yeast fermentation liquid, and combinations thereof. As described in the Examples below, commercially available products can be used as these raw materials, and if the protein content of the commercially available product is known, the protein content of the alcoholic beverage can be adjusted based on the protein content. Alternatively, the protein content of the commercially available product can be calculated based on the above-mentioned Kjeldahl method and nitrogen / protein conversion factor, and the protein content of the alcoholic beverage can be adjusted based on the calculated protein content.

[0023] As described above, the alcoholic beverage of the present invention is adjusted so that the protein content is within a predetermined numerical range. Increasing the protein (e.g., milk protein) content in the alcoholic beverage can impart a mellow flavor, but if the protein content is too high, it tends to leave a bitter aftertaste. The inventors unexpectedly found that even if the protein (e.g., milk protein) content is high, the bitter aftertaste can be masked by combining it with steviol glycoside. Even more surprisingly, they found that such a combination can simultaneously reduce the aftertaste of sweetness, which is a negative taste quality of steviol glycoside, and improve the overall taste quality of the alcoholic beverage. Therefore, the alcoholic beverage according to a preferred embodiment of the present invention has a mellow and sharp taste with reduced aftertaste of sweetness and bitter aftertaste. In the alcoholic beverage of one embodiment of the present invention, the protein content is 20 mg / L to 7000 mg / L, 25 mg / L to 7000 mg / L, 30 mg / L to 7000 mg / L, 35 mg / L to 7000 mg / L, 40 mg / L to 7000 mg / L, 50 mg / L to 7000 mg / L, 75 mg / L to 7000 mg / L, 100 mg / L to 7000 mg / L, 125 mg / L to 7000 mg / L, 150 mg / L to 7000 mg / L, 175 mg / L to 7000 mg / L, 200 mg / L to 7000 mg / L, 225 mg / L to 70 00mg / L, 250mg / L to 7000mg / L, 275mg / L to 7000mg / L, 300mg / L to 7000mg / L, 325mg / L to 7000mg / L, 350mg / L to 7000mg / L, 375mg / L to 7000mg / L, 400mg / L to 7000mg / L, 500mg / L to 7000mg / L, 600mg / L to 7000mg / L, 700mg / L to 7000mg / L, 800mg / L to 7000mg / L, 900mg / L to 7000mg / L, or 1000mg / L to 7000mg / L.

[0024] In the alcoholic beverage of one embodiment of the present invention, the protein content is 20 mg / L to 6000 mg / L, 25 mg / L to 6000 mg / L, 30 mg / L to 6000 mg / L, 35 mg / L to 6000 mg / L, 40 mg / L to 6000 mg / L, 50 mg / L to 6000 mg / L, 75 mg / L to 6000 mg / L, 100 mg / L to 6000 mg / L, 125 mg / L to 6000 mg / L, 150 mg / L to 6000 mg / L, 175 mg / L to 6000 mg / L, 200 mg / L to 6000 mg / L, 225 mg / L to 60 00mg / L, 250mg / L to 6000mg / L, 275mg / L to 6000mg / L, 300mg / L to 6000mg / L, 325mg / L to 6000mg / L, 350mg / L to 6000mg / L, 375mg / L to 6000mg / L, 400mg / L to 6000mg / L, 500mg / L to 6000mg / L, 600mg / L to 6000mg / L, 700mg / L to 6000mg / L, 800mg / L to 6000mg / L, 900mg / L to 6000mg / L, or 1000mg / L to 6000mg / L.

[0025] In the alcoholic beverage of one embodiment of the present invention, the protein content is 20 mg / L to 5000 mg / L, 25 mg / L to 5000 mg / L, 30 mg / L to 5000 mg / L, 35 mg / L to 5000 mg / L, 40 mg / L to 5000 mg / L, 50 mg / L to 5000 mg / L, 75 mg / L to 5000 mg / L, 100 mg / L to 5000 mg / L, 125 mg / L to 5000 mg / L, 150 mg / L to 5000 mg / L, 175 mg / L to 5000 mg / L, 200 mg / L to 5000 mg / L, 225 mg / L to 50 00mg / L, 250mg / L to 5000mg / L, 275mg / L to 5000mg / L, 300mg / L to 5000mg / L, 325mg / L to 5000mg / L, 350mg / L to 5000mg / L, 375mg / L to 5000mg / L, 400mg / L to 5000mg / L, 500mg / L to 5000mg / L, 600mg / L to 5000mg / L, 700mg / L to 5000mg / L, 800mg / L to 5000mg / L, 900mg / L to 5000mg / L, or 1000mg / L to 5000mg / L.

[0026] In the alcoholic beverage of one embodiment of the present invention, the protein content is 20 mg / L to 4000 mg / L, 25 mg / L to 4000 mg / L, 30 mg / L to 4000 mg / L, 35 mg / L to 4000 mg / L, 40 mg / L to 4000 mg / L, 50 mg / L to 4000 mg / L, 75 mg / L to 4000 mg / L, 100 mg / L to 4000 mg / L, 125 mg / L to 4000 mg / L, 150 mg / L to 4000 mg / L, 175 mg / L to 4000 mg / L, 200 mg / L to 4000 mg / L, 225 mg / L to 40 00mg / L, 250mg / L to 4000mg / L, 275mg / L to 4000mg / L, 300mg / L to 4000mg / L, 325mg / L to 4000mg / L, 350mg / L to 4000mg / L, 375mg / L to 4000mg / L, 400mg / L to 4000mg / L, 500mg / L to 4000mg / L, 600mg / L to 4000mg / L, 700mg / L to 4000mg / L, 800mg / L to 4000mg / L, 900mg / L to 4000mg / L, or 1000mg / L to 4000mg / L.

[0027] In a preferred embodiment of the present invention, the protein content is 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.

[0028] In addition, from the viewpoint of providing an alcoholic beverage that exhibits a mellow and crisp taste while reducing the lingering sweetness and bitterness in the aftertaste, one embodiment of the present invention has a ratio of the milk protein content (unit: mg / L) to the steviol glycoside content (unit: mg / L) (milk protein content / steviol glycoside content) of 0.01 or more, 0.05 or more, 0.1 or more, 0.13 or more, 0.1 or more, 0.2 ... It may be 5 or more, 0.2 or more, 0.4 or more, 0.6 or more, 0.65 or more, 0.8 or more, 1.0 or more, 1.2 or more, 1.3 or more, 1.5 or more, or 2.0 or more, and may be 25.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 15.0 or less, 14.5 or less, 14.0 or less, 13.5 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.5 or less, or 10.0 or less.

[0029] <Alcoholic drinks> The beverage according to one embodiment of the present invention is an alcoholic beverage. In this specification, an alcoholic beverage refers to a beverage having an alcohol content of more than 0.05 v / v%, and unless otherwise specified, alcohol here refers to ethyl alcohol (ethanol). The alcohol content of the alcoholic beverage of the present invention is not particularly limited. The alcoholic beverage according to one embodiment of the present invention has an alcohol content of 0.5 to 40 v / v%. In this specification, the alcohol content is expressed as a percentage based on volume / volume (v / v%). The alcohol content of the beverage can be measured by a method designated by the Japan National Tax Agency. For example, it can be measured by a vibration type density meter. Specifically, a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves, and the sample is distilled, and the density of the obtained distillate is measured at 15°C, and the density can be calculated by conversion using "Table 2: Conversion table of alcohol content, density (15°C) and specific gravity (15 / 15°C)" which is an appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). Alternatively, if the alcohol content of the alcoholic beverage used is known, it can be calculated from the alcohol content and the amount added.

[0030] The alcoholic component used in the alcoholic beverage of the present invention is not particularly limited. Any drinkable alcoholic component, such as spirits, liqueur, shochu, whiskey, brandy, raw material alcohol (e.g., neutral spirits), plum wine, fruit wine, and sweet fruit wine, may be used.

[0031] In one aspect of the present invention, the alcohol content is 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%, 4~1 It may be 3v / 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%. In another embodiment of the present invention, the alcohol content of the alcoholic beverage may be 18-40 v / v%, 18-35 v / v%, 18-30 v / v%, 18-25 v / v%, 20-40 v / v%, 20-35 v / v%, 20-30 v / v%, 20-25 v / v%, 25-40 v / v%, 25-35 v / v%, 25-30 v / v% or 30-40 v / v%. The alcoholic beverage according to a preferred embodiment of the present invention may have an alcohol content of 1 to 11 v / v%, 2 to 10 v / v%, or 2 to 9 v / v%.

[0032] The alcoholic beverage in one embodiment of the present invention may be a sparkling beverage. In this specification, the term "sparkling beverage" refers to a beverage that generates bubbles, and includes, for example, a beverage that forms a layer of bubbles on the liquid surface of the beverage when poured into a container. An example of a sparkling beverage is a carbonated beverage. A carbonated beverage is a beverage that contains carbon dioxide gas, and examples of such beverages that contain carbon dioxide gas include beverages obtained by separately injecting carbon dioxide gas into a beverage, beverages obtained by using carbonated water as an ingredient, and beverages in which carbon dioxide gas is generated by fermenting a part of the ingredients. The gas pressure of the sparkling beverage is not particularly limited, but is preferably 0.5 to 5.0 kgf / cm. 2 , 0.5~4.5kgf / cm 2 , 0.5~4.0kgf / cm 2 , 0.5~3.5kgf / cm 2 , 0.5~3.0kgf / cm 2 , 0.5~2.5kgf / cm 2 , 0.5~2.0kgf / cm 2 , 0.5~1.5kgf / cm 2 , 1.0~5.0kgf / cm 2 , 1.0~4.5kgf / cm 2 , 1.0~4.0kgf / cm 2 , 1.0~3.5kgf / cm 2 , 1.0~3.0kgf / cm 2 , 1.0~2.5kgf / cm 2 , 1.0~2.0kgf / cm 2 , 1.0~1.5kgf / cm 2 , 1.5~5.0kgf / cm 2, 1.5~4.5kgf / cm 2 , 1.5~4.0kgf / cm 2 , 1.5~3.5kgf / cm 2 , 1.5~3.0kgf / cm 2 , 1.5~2.5kgf / cm 2 , 1.5~2.0kgf / cm 2 , 2.0~5.0kgf / cm 2 , 2.0~4.5kgf / cm 2 , 2.0~4.0kgf / cm 2 , 2.0~3.5kgf / cm 2 , 2.0~3.0kgf / cm 2 , 2.0~2.5kgf / cm 2 , 2.2~4.0kgf / cm 2 , 2.2~3.5kgf / cm 2 , 2.2~3.3kgf / cm 2 , 2.2~3.2kgf / cm 2 , 2.3~4.0kgf / cm 2 , 2.3~3.5kgf / cm 2 , 2.3~3.2kgf / cm 2 , 3.0~4.0kgf / cm 2 , 3.0~3.5kgf / cm 2 , 1.1~2.4kgf / cm 2 , 1.2~2.3kgf / cm 2 , 1.3~2.2kgf / cm 2 or 1.4~2.1kgf / cm 2 The gas content in a sparkling beverage can be specified by gas pressure. In this specification, unless otherwise specified, "gas pressure" refers to the gas pressure of carbon dioxide in a sparkling beverage in a container. The gas pressure can be measured by fixing a beverage at a liquid temperature of 20°C to an internal gas pressure gauge, opening the internal gas pressure gauge stopcock once to release the gas to the atmosphere to remove the carbon dioxide in the head space, then closing the stopcock again, swinging the internal gas pressure gauge, and reading the value when the pointer reaches a certain position. In this specification, unless otherwise specified, the gas pressure of a sparkling beverage is measured using this method.

[0033] The flavor of the alcoholic beverage in one embodiment of the present invention is preferably a dairy beverage (such as lactobacillus beverage, yogurt, and milk) flavor, and the dairy beverage flavor may be combined with other flavors. The other flavors are not particularly limited, but may be, for example, citrus flavors (mandarin orange, hassaku orange, iyokan orange, navel orange, Valencia orange, hyuganatsu, kiyomi, ponkan, pomelo, grapefruit, lemon, shikwasa, yuzu, kumquat, etc.), pome fruit flavors (apple, Japanese pear, Western pear, persimmon, loquat, pomegranate, quince, etc.), stone fruit flavors (peach, plum, nectarine, plum, apricot, etc.), berry flavors (grape, fig, etc.), cereal flavors (chestnut, almond, pistachio, cashew nut, etc.), tropical and subtropical fruit flavors (pineapple, banana, papaya, The flavor of the alcoholic beverage of the present invention may be a flavor of fruits such as lychee, kiwi fruit, and mango, a flavor of fruit vegetables such as strawberry, melon, watermelon, and papaya, a flavor of root vegetables such as carrot and sweet potato, a flavor of leafy vegetables such as celery, a flavor of fruit vegetables such as cucumber, pumpkin, tomato, and sweet corn, a flavor of spicy vegetables and garnishes such as ginger, shiso, red pepper, cinnamon, and pepper, an energy drink flavor, a flavor of coffee, a flavor of tea such as black tea, green tea, oolong tea, roasted green tea, jasmine tea, and various herbal teas, a flavor of cocoa, a flavor of cola, or a flavor of desserts such as apricot kernel tofu. The flavor of the alcoholic beverage of the present invention may be adjusted by adding a component approved as a food additive, such as fruit juice, an acidulant, a flavoring, a plant extract, milk, or other flavor, or a component that has been used in food for a long time and is generally recognized as safe even if not approved.

[0034] The form of the alcoholic beverage in one embodiment of the present invention is not limited, and may be in the form of a packaged alcoholic beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container. When heat sterilization is performed after packaging, the type is not particularly limited, and it can be performed using a conventional method such as UHT sterilization or retort sterilization. The temperature of the heat sterilization step is not particularly limited, and is, for example, 50 to 130°C, preferably 50 to 120°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not a problem.

[0035] <Sweetness Intensity> In this specification, "sweetness intensity" means the strength of sweetness exhibited by a substance. For example, in this specification, if the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness level 1, rebaudioside A, rebaudioside D and rebaudioside M are all about 300 times sweeter. The numerical value obtained by multiplying these sweetness levels by the concentration of the sweetener in the alcoholic beverage of the present invention (w / v% (which can be considered as w / w% in the case of beverages)) is the sweetness intensity of the alcoholic beverage of the present invention. When calculating sweetness intensity in the present invention, for high-intensity sweeteners with a range of sweetness levels, the median value is used unless otherwise specified. In addition, the sweetness intensity of the alcoholic beverage of the present invention does not have to be derived only from steviol glycoside, and when any sweetener described below is contained, it is the total value including the sweetness intensity derived from these sweeteners. For example, the sweetness of monk fruit extract is 110 to 150 (median 130), the sweetness of mogroside V is 240 to 300 (median 270), and the sweetness of thaumatin is 2,000. The sweetness of common low-intensity sweeteners is as shown in Table 1. If the sweetness intensity of a sucrose solution per unit concentration Brix 1 is defined as sweetness 1, the sweetness of glucose (glucose) is 0.6 to 0.7 (median value 0.65). The value obtained by multiplying this sweetness by the Brix value of the glucose concentration is the sweetness intensity of the glucose solution. Therefore, if the concentration of glucose is Brix 1.5, the sweetness intensity of the glucose solution is 0.65 x 1.5 = 0.975. The relative sweetness ratio of other sweeteners to the sweetness of sucrose, 1, can be obtained from a publicly known sugar sweetness conversion table. However, for sweeteners whose relative sweetness ratio to the sweetness of sucrose, 1, is unknown or whose values ​​vary depending on the literature, the relative sweetness ratio to the sweetness of sucrose, 1, may be determined by a sensory test. One example of such a sensory test is to prepare samples by adding sugar to pure water to give sweetness intensities ranging from 3.0 to 5.0 in increments of 0.5, and then select from these samples sugar-added samples that have a sweetness intensity equivalent to that of an aqueous solution of a specified concentration of sweetener. [Table 1]

[0036] The sweetness intensity of the alcoholic beverage according to one embodiment of the present invention varies depending on the specific beverage, but is preferably about 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 11.0, 4.5 to 10.5, 5.5 to 10.0, 6.0 to 9.5, 6.5 to 9.0, 7.0 to 8.5, 7.5 to 8.0, 4.5 to 12.5, 4.5 to 10.0, 4.5 to 7.5, 5.5 to 12.5, 5.5 to 10.0, 5.5 to 7.5, 6.5 to 12.5, 6.5 to 10.0 or 6.5 to 7.5.

[0037] The sweetness intensity of the alcoholic beverage according to another embodiment of the present invention may be more than 20 and not more than 50 in terms of sucrose equivalent. For example, the sweetness intensity of the alcoholic beverage according to another embodiment of the present invention 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 in terms of sucrose equivalent. For example, the sweetness intensity according to this embodiment is preferred in alcoholic beverages (including liqueurs, etc.) with a relatively high alcohol content (such as 18-40 v / v%). In addition, the alcoholic beverage according to one embodiment of the present invention, whose sweetness intensity is more than 20 and not more than 50 in terms of sucrose equivalent, may be diluted with water or carbonated water when consumed, as in the case of a concentrated liquid described below.

[0038] <any other sweetener> (low-intensity sweetener) The alcoholic beverage in one embodiment of the present invention may further contain a low-intensity sweetener, provided that the effect of the present invention is not impaired. In this specification, the low-intensity sweetener means a sweetener having a sweetness equivalent to or lower than that of sucrose. For example, a low-intensity sweetener exhibits a sweetness that is 0.1 times or more and less than 5 times, 3 times, 2 times, 1.5 times, 1.0 times, 0.8 times, 0.7 times, 0.6 times, 0.5 times, or 0.4 times that of sucrose, per the same amount of sucrose. Examples of low-intensity sweeteners that can be used in the present invention include sweeteners selected from glucose, sucrose, fructose, maltose, oligosaccharides, high-fructose corn syrup, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In a preferred embodiment of the present invention, the alcoholic beverage contains glucose, fructose, sucrose, high fructose liquid sugar or rare sugars (such as psicose (allulose), xylitol and erythritol).

[0039] Low-intensity sweeteners such as sucrose and fructose glucose liquid sugar, which are often used in beverages, are high in energy, so by reducing the content of the low-intensity sweetener, the energy (calories) of the alcoholic beverage can be significantly reduced. In one embodiment of the present invention, the concentration of the low-intensity sweetener is kept low, resulting in a low-energy (i.e., low-calorie) beverage, but the combination of the low-intensity sweetener and steviol glycoside provides a sufficient sweetness when ingested. Therefore, the content of the low-intensity sweetener is preferably an amount that provides energy of 100 kcal / 100 mL or less. The energy of the alcoholic beverage according to one aspect of the present invention may be, depending on the embodiment, 100 kcal / 100 mL or less, 0 to 100 kcal / 100 mL, 0 to 95 kcal / 100 mL, 0 to 90 kcal / 100 mL, 0 to 85 kcal / 100 mL, 0 to 80 kcal / 100 mL, 0 to 75 kcal / 100 mL, 0 to 70 kcal / 100 mL, 0 to 65 kcal / 100 mL, 0 to 60 kcal / 100 mL, or 0 to 80 kcal / 100 mL. L, 0~55kcal / 100mL, 0~50kcal / 100mL, 0~45kcal / 100mL, 0~40kcal / 100mL, 0~35kcal / 100mL, 0~30kcal / 100mL, 0~25kcal / 100mL, 0~20kcal / 100mL, 0~15kcal / 100mL, 0~10kcal / 100mL, 0~5kcal / 100mL, 5~90kcal / 100mL, 5~8 0kcal / 100mL, 5~70kcal / 100mL, 5~60kcal / 100mL, 5~55kcal / 100mL, 5~50kcal / 100mL, 5~45kcal / 100mL, 5~40k cal / 100mL, 5~35kcal / 100mL, 5~30kcal / 100mL, 5~25kcal / 100mL, 5~20kcal / 100mL, 5~15kcal / 100mL, 5~10kca l / 100mL, 10~90kcal / 100mL, 10~80kcal / 100mL, 10~70kcal / 100mL, 10~60kcal / 100mL, 10~55kcal / 100mL, 10~5 0kcal / 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 / 100 mL, 15~40kcal / 100mL, 15~35kcal / 100mL, 15~30kcal / 100mL, 15~25kcal / 100mL, 15~20kcal / 100mL, 20~90kcal / 100mL, 20~80kcal / 100mL, 20~70kcal / 100mL, 20~60kcal / 100mL, 20~55kcal / 100mL, 20~50kcal / 100mL, 20~45kcal / 100mL, 20~40kcal / 100mL, 20~35kcal / 100mL, 20~30kcal / 100mL, 20~25kcal / 100mL, 25~90kcal / 100mL, 25~80kcal / 100mL, 25~70kcal / 100mL, 25~60kcal / 100mL, 25~55kcal / 100mL, 25~50kcal / 100mL, 25~45kcal / 100mL, 25~40kcal / 100mL, 25~35kcal / 100mL, 25~30kcal / 100mL. The energy content of sweet substances and alcohol is known, or can be determined by measuring the content by HPLC or the like and multiplying it by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting it for the digestive absorption rate or excreted heat.

[0040] The energy of the alcoholic beverage according to another embodiment of the present invention may be more than 100 kcal / 100 mL and not more than 250 kcal / 100 mL. For example, the energy of the 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 sweet substances and alcohol is known, or can be determined by measuring the content by HPLC or the like and multiplying it by an energy conversion coefficient, or by measuring the physical heat of combustion by a calorimeter (e.g., a bomb calorimeter) and correcting it by the digestive absorption rate or the amount of heat excreted. For example, the energy according to this embodiment is preferable for alcoholic beverages (including liqueurs, etc.) with a relatively high alcohol content (e.g., 18 to 40 v / v%). In addition, an alcoholic beverage according to one embodiment of the present invention with an energy content in the range of more than 100 kcal / 100 mL and not more than 250 kcal / 100 mL may be diluted with water or carbonated water when consumed, like a concentrated liquid described below.

[0041] (High-intensity sweetener) The alcoholic beverage in one embodiment of the present invention may further contain a high-intensity sweetener other than steviol glycoside, so long as the effect of the present invention is not impaired. In this specification, the term "high-intensity sweetener" refers to a compound having a stronger sweetness than sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of a naturally derived compound and a synthetic compound. A high-intensity sweetener exhibits a sweetness that is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times or more, or 100000 times or more sweeter than sucrose, per the same amount of sucrose. The above-mentioned steviol glycoside is also a type of high-intensity sweetener.

[0042] Specific examples of high-intensity sweeteners include peptide-based sweeteners such as aspartame, neotame, and advantame, sucrose derivatives such as sucralose, synthetic sweeteners such as acesulfame potassium (acesulfame K), saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including those that exist naturally, such as neohesperidin dihydrochalcone, but are mainly sold as synthetic products), sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentastine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin, or plant extracts containing high-intensity sweetener components, Siraitia grosvenorii (Monk fruit) extract, Glycyrrhiza glabra (Licorice) Extract, Rubus suavissimus S. Lee (Sweet Tea) Extract, Hydrangea macrophylla var. thunbergii (Sweet Tea) Extract, Sclerochiton ilicifolius Extract, Thaumataococcus daniellii Benth (Curcuma Root) Extract, Dioscoreophyllum volkensii (Serendipity Berry) Extract, Curculigo latifolia (Curculigo) Extract, Richadella dulcifica (Miracle Fruit) Extract, Pentadiplandra brazzeana (Western African Strawberry) Extract, Capparis masaikai (Betel Palm) Extract, Lippia dulcis (sweet herb Mexican) extracts and sweet components in said extracts, mogrosides (mogroside V, mogroside IV, etc.) obtained by processing Monk fruit and Monk fruit extracts, glycosides obtained from plant extracts such as phyllodulcin glycoside, sweet components contained in Glycyrrhiza glabra plants (e.g. triterpene glycosides such as glycyrrhizin), sweet components contained in Rubus suavissimus S. Lee plants (e.g. diterpene glycosides such as rubusoside), Hydrangea macrophylla var.Sweet components contained in Sclerochiton ilicifolius plants (e.g., amino acids such as monatin), Thaumataococcus daniellii Benth plants (e.g., proteins such as thaumatin), Dioscoreophyllum volkensii plants (e.g., proteins such as monellin), Curculigo latifolia plants (e.g., proteins such as curculin), Richadella dulcifica plants (e.g., proteins such as miraculin), Pentadiplandra brazzeana plants (e.g., proteins such as brazzein and pentadin), Capparis masaikai plants (e.g., proteins such as mabinlin), and Lippia dulcis plants (e.g., sesquiterpenes such as hernandulcin and 4β-hydroxyhernandulcin).

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

[0044] Compared to sucrose, Monk fruit extract has a sweetness of about 110 to 150 times (median value 130 times), mogroside V has a sweetness of about 240 to 300 times (median value 270 times), thaumatin has a sweetness of about 2,000 times, acesulfame potassium has a sweetness of about 200 times, sucralose has a sweetness of about 600 times, and aspartame has a sweetness of about 180 times. The relative ratio of sweetness (sweetness) of various sweeteners to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table or the like. However, for sweeteners whose sweetness values ​​are described as a numerical range or whose values ​​vary depending on the literature, the relative ratio of sweetness to the sweetness of sucrose 1 is determined by a sensory test. As an example of such a sensory test, a method can be given in which sugar is added to pure water to prepare samples with a sweetness intensity of 3.0 to 5.0 in 0.5 increments, and a sugar-added sample having a sweetness intensity equivalent to that of an aqueous solution of a sweetener at a predetermined concentration is selected from the samples.

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

[0046] <Acidity substances> The alcoholic beverage according to one embodiment of the present invention may further contain a sour substance. The sour substance is not particularly limited as long as it can impart sourness to the beverage, and examples thereof include ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone, and salts thereof. Examples of salts include sodium citrate and sodium ascorbate. Among these sour substances, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, and salts thereof are more preferred. These sour 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, and 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 contain, as appropriate, antioxidants (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), colorants, flavorings, etc., as long as the effects of the present invention are not impaired.

[0049] Exemplary embodiments of the beverages of the present invention Exemplary embodiments of the beverage of the present invention are shown below, but the present invention is not limited to the following embodiments. Exemplary embodiment 1: Contains steviol glycosides, An alcoholic beverage having a protein content of 20 to 7000 mg / L, the protein comprising a milk protein. In exemplary embodiment 1, the content of steviol glycoside may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. In addition, in exemplary embodiment 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] Exemplary embodiment 2: Contains steviol glycosides, An alcoholic beverage having a protein content of 20 to 7000 mg / L, comprising one or more ingredients selected from the group consisting of a microbial fermentation liquid of a milk protein raw material, milk, fermented milk, skim milk powder, and a whey protein purified product. In exemplary embodiment 2, the content of steviol glycoside may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. In addition, in exemplary embodiment 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] Exemplary embodiment 3: one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, and steviolbioside; An alcoholic beverage having a protein content of 20 to 7000 mg / L, the protein comprising a milk protein. In exemplary embodiment 3, the content of steviol glycoside may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. In addition, in exemplary embodiment 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] Exemplary embodiment 4: comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M; An alcoholic beverage having a protein content of 20 to 7000 mg / L, the protein comprising a milk protein. In exemplary embodiment 4, the content of steviol glycoside may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. In addition, in exemplary embodiment 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] Exemplary embodiment 5: one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, the content of the one or more steviol glycosides being 5 to 900 mg / L relative to the alcoholic beverage; An alcoholic beverage having a protein content of 20 to 7000 mg / L, the protein comprising a milk protein. In exemplary embodiment 5, the content of steviol glycoside may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. In addition, in exemplary embodiment 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] Exemplary embodiment 6: one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, and steviolbioside; An alcoholic beverage having a milk protein content of 20 to 7000 mg / L and a ratio of the milk protein content (unit: mg / L) to the steviol glycoside content (unit: mg / L) (milk protein content / steviol glycoside content) of 0.1 to 25.0 by weight. In exemplary embodiment 6, the content of steviol glycoside may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. In addition, in exemplary 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. In exemplary embodiment 6, the content ratio may be 0.5 to 20.0, 1.0 to 18.0, or 1.3 to 16.0.

[0055] Exemplary embodiment 7: one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, and steviolbioside; The milk protein content is 20-7000mg / L. An alcoholic beverage having a sweetness intensity of 0.1 to 20 in sucrose equivalent. In exemplary embodiment 7, the content of steviol glycoside may be 20 mg / L to 600 mg / L, 30 mg / L to 550 mg / L, or 100 mg / L to 500 mg / L. In addition, in exemplary 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. In exemplary 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 producing alcoholic beverages In another aspect, the present invention provides a method for producing an alcoholic beverage according to the above-mentioned aspect of the present invention (hereinafter referred to as "the production method of the present invention"). The production method of the present invention is not particularly limited as long as it can produce an alcoholic beverage containing steviol glycosides and having a protein content of 20 to 7000 mg / L.

[0057] The production method according to one embodiment of the present invention includes (a) adding steviol glycoside, (b) adding an alcohol component (e.g., neutral spirits), (c) adding a protein-containing raw material, and (d) adding water or carbonated water, if desired. The addition of the protein-containing raw material in (c) is adjusted so that the protein content is 20 to 7000 mg / L.

[0058] In the manufacturing method of one embodiment of the present invention, the terms "alcoholic beverage," "alcohol component," "protein," "steviol glycoside," "sweetness intensity," "any other sweetener," and "acidic substance" are defined in the same manner as described above in the section on alcoholic beverages, and the numerical values ​​thereof are the same as those described above in the section on alcoholic beverages.

[0059] 3. Concentrates for serving alcoholic beverages In another aspect, the present invention provides a concentrate for providing the alcoholic beverage of the present invention (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-fold concentrate for providing the alcoholic beverage of the present invention, and may be, for example, a 1.2 to 9-fold, 1.5 to 9-fold, 1.8 to 9-fold, 2 to 9-fold, 2 to 8-fold, 2 to 7-fold, 2 to 6-fold, 2 to 5-fold, 2 to 4-fold, 2 to 3-fold, 3 to 10-fold, 3 to 9-fold, 3 to 8-fold, 3 to 7-fold, 3 to 6-fold, 3 to 5-fold, 3 to 4-fold, 4 to 10-fold, 4 to 9-fold, 4 to 8-fold, 4 to 7-fold, 4 to 6-fold, 4 to 5-fold, 5 to 10-fold, 5 to 9-fold, 5 to 8-fold, 5 to 7-fold, or 5 to 6-fold concentrate.

[0060] The concentrate of the present invention becomes the alcoholic beverage of the present invention when diluted to a predetermined ratio. For example, the concentrate of the present invention can be used as a syrup or concentrate in a beverage. In this case, it can be used after being diluted 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. When diluting, water or carbonated water can be used. The concentrate of the present invention is preferred in terms of storage and transportability because it is concentrated. The concentrate of the present invention may be solid or liquid.

[0061] The concentrate according to one embodiment of the present invention contains a steviol glycoside and a protein. The concentrate according to another embodiment of the present invention may further contain the ingredients described in "1. Alcoholic beverage containing steviol glycoside."

[0062] The concentrate according to one embodiment of the present invention is a 2-fold concentrate of the alcoholic beverage of the present invention, Contains steviol glycosides, The protein content is 40 to 14,000 mg / L.

[0063] The concentrate according to one embodiment of the present invention is a 4-fold concentrate of the alcoholic beverage of the present invention, Contains steviol glycosides, The protein content is 80 to 28,000 mg / L.

[0064] The concentrate according to one embodiment of the invention is a 6-fold concentrate of the alcoholic beverage of the invention, Contains steviol glycosides, The protein content is 120-42,000 mg / L.

[0065] In the concentrate of one embodiment of the present invention, the terms "alcoholic beverage," "alcoholic component," "protein," "steviol glycoside," "sweetness intensity," "any other sweetener," and "acid substance" are the same as those defined above in the alcoholic beverage section.

[0066] In this specification, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5. EXAMPLES

[0067] The present invention will be described in detail below with reference to 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> Milk protein, neutral spirits, sweetener, acidulant and water were mixed in the amounts shown in Tables 2 and 3, and then filled into cans to prepare sample liquids. The raw materials used were as follows: Milk protein (refined whey protein): FIXIT Co., Ltd. "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (alcohol content 59%), Acesulfame K: Celanese Production Germany GmbH & Co. KG "sunett", Sucralose: Tate & Lyle Japan Co., Ltd. "Sucralose", Rebaudioside A (RebA): purity 95.0% or higher, Anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After mixing the raw materials for each sample, the gas pressure was approximately 1.6 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that the milk protein content was as shown in each table, assuming that all of the protein content listed on the nutritional information of the raw materials used was milk protein (the same applies to the following examples).

[0069] <Evaluation of sweetness aftertaste> (Evaluation method) For the samples prepared as described above, three trained expert panelists independently scored the "sweet aftertaste" on a five-point scale from 1 to 5 in increments of 0.5 points according to the following evaluation criteria, and the average value was calculated. Here, "sweet aftertaste" refers to the aftertaste of sweetness derived from the sweetener contained in the beverage. The higher the score, the less the sweet aftertaste. The evaluation of sweet aftertaste was performed by swallowing the samples. (Evaluation Criteria) 5 points: No feeling 4 points: Slightly felt 3 points: Feel 2 points: Strong feeling 1 point: Extremely strong feeling

[0070] <Evaluation of bitter aftertaste> (Evaluation method) A trained expert panel analyzed the samples prepared as above. Three panelists independently scored the "bitterness of aftertaste" on a five-point scale from 1 to 5 in increments of 0.5 points according to the following evaluation criteria, and the average was calculated. The higher the score, the less bitter the aftertaste caused by the milk protein. The evaluation of the bitterness of aftertaste was carried out by swallowing the samples. (Evaluation Criteria) 5 points: No feeling 4 points: Slightly felt 3 points: Feel 2 points: Strong feeling 1 point: Extremely strong feeling

[0071] <Overall rating> (Evaluation method) For the samples prepared as described above, three trained expert panelists independently scored the "overall evaluation" on a five-point scale from 1 to 5 in 0.5-point increments according to the following evaluation criteria, and the average was calculated. Here, "overall evaluation" refers to a comprehensive evaluation of the taste quality of an alcoholic beverage (drink) based on whether the aftertaste of sweetness and bitterness are eliminated, and whether the beverage has a mellow and sharp taste. The comprehensive evaluation was performed by swallowing the sample. (Evaluation Criteria) 5 points: Very good 4 points: Very good 3 points: Good 2 points: Fairly good 1 point: Not good

[0072] The results of the sensory evaluation are shown in Tables 2 and 3. Energy (kcal / 100mL) was calculated assuming that those derived from acesulfame K, sucralose, and rebaudioside A were 0 (kcal / 100mL). Alcohol content was calculated from the amount of neutral spirits added. Sweetness intensity was calculated from the amount of sweetener added. For all samples, the alcohol content was 5v / v%, the sweetness intensity was 9, and the energy was 29-45kcal / 100mL. [Table 2] [Table 3]

[0073] (Example 2) Evaluation of Different Rebaudioside A Concentrations As in Example 1, milk protein, neutral spirits, sweetener, acidulant and water were mixed in the amounts shown in Tables 4 and 5, and then filled into cans to prepare sample liquids. The raw materials used were as follows: milk protein (refined whey protein): FIXIT Corporation's "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (alcohol content 59%), rebaudioside A (RebA): purity 95.0% or higher, anhydrous citric acid: Jungbunzlauer's "Citric Acid anhydrous". After the raw materials for each sample were mixed, the gas pressure was approximately 1.6 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0074] The samples thus prepared were evaluated by three trained expert panelists for "aftertaste of sweetness," "bitterness of aftertaste," and "overall evaluation" using the same criteria as in Example 1. The energy (kcal / 100mL) was calculated assuming that the energy derived from RebA was 0 (kcal / 100mL). The alcohol content was calculated from the amount of neutral spirits added. The sweetness intensity was calculated from the amount of sweetener added. The results are shown in Tables 4 and 5. All of the samples listed in Table 4 had an alcohol content of 5v / v%, a sweetness intensity of 1, and an energy content of 29 to 45kcal / 100mL. All of the samples listed in Table 5 had an alcohol content of 5v / v%, a sweetness intensity of 15, and an energy content of 29 to 45kcal / 100mL. [Table 4] [Table 5]

[0075] (Example 3) Evaluation based on differences in alcohol content As in Example 1, milk protein, neutral spirits, sweetener, acidulant and water were mixed in the amounts shown in Table 6, and then filled into cans to prepare sample liquids. The raw materials used were as follows: milk protein (refined whey protein): FIXIT Corporation's "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (alcohol content 59%), rebaudioside A (RebA): purity 95.0% or higher, anhydrous citric acid: Jungbunzlauer's "Citric Acid anhydrous". After the raw materials for each sample were mixed, the gas pressure was approximately 1.6 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0076] The samples thus prepared were evaluated by three trained expert panelists for "aftertaste of sweetness," "bitterness of aftertaste," and "overall evaluation" using the same criteria as in Example 1. Energy (kcal / 100mL) was calculated assuming that that derived from rebaudioside A was 0 (kcal / 100mL). Alcohol content was calculated from the amount of neutral spirits added. Sweetness intensity was calculated from the amount of sweetener added. Tests were conducted on various beverage samples with different alcohol content. The results are shown in Table 6. The sweetness intensity of all samples was 9. [Table 6]

[0077] (Example 4) Evaluation of differences in steviol glycosides As in Example 1, milk protein, neutral spirits, sweetener, acidulant and water were mixed in the amounts shown in Tables 7 and 8, and then filled into cans to prepare sample liquids. The raw materials used were as follows: Milk protein (refined whey protein): FIXIT Corporation's "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (alcohol content 59%), rebaudioside D: purity 90% or higher, rebaudioside M: purity 96.6%, anhydrous citric acid: Jungbunzlauer's "Citric Acid anhydrous". After the raw materials for each sample were mixed, the gas pressure was approximately 1.6 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0078] The samples thus prepared were evaluated by three trained expert panelists for "aftertaste of sweetness," "bitterness of aftertaste," and "overall evaluation" using the same criteria as in Example 1. Energy (kcal / 100mL) was calculated assuming that those derived from rebaudioside D or M were 0 (kcal / 100mL). Alcohol content was calculated from the amount of neutral spirits added. Sweetness intensity was calculated from the amount of sweetener added. The results are shown in Tables 7 and 8. For all samples, the alcohol content was 5v / v%, the sweetness intensity was 9, and the energy was 29-45kcal / 100mL. [Table 7] [Table 8]

[0079] (Example 5) Evaluation of differences in milk proteins (1) As in Example 1, milk protein, neutral spirits, sweetener, acidulant and water were mixed in the amounts shown in Table 9, and then filled into a can to prepare a sample liquid. The raw materials used were as follows: milk protein (skim milk powder): Morinaga Milk Industry Co., Ltd. "Morinaga Skim Milk" (protein: 34.0 w / w%), neutral spirits (alcohol content 59%), rebaudioside A (RebA): purity 95.0% or higher, anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After the raw materials for each sample were mixed, the gas pressure was adjusted to approximately 1.6 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that

[0080] The samples thus prepared were evaluated by three trained expert panelists for "aftertaste of sweetness," "bitterness of aftertaste," and "overall evaluation" using the same criteria as in Example 1. Energy (kcal / 100mL) was calculated assuming that that derived from rebaudioside A was 0 (kcal / 100mL). Alcohol content was calculated from the amount of neutral spirits added. Sweetness intensity was calculated from the amount of sweetener added. The results are shown in Table 9. The alcohol content was 5v / v% and the sweetness intensity was 9 for all samples. [Table 9]

[0081] (Example 6) Evaluation of differences in milk proteins (2) As in Example 1, milk protein, neutral spirits, sweetener, sour substance and water were mixed in the amounts shown in Table 10, and then the mixture was filled into a can to prepare a sample liquid. The raw materials used are as follows: Milk protein (lactic acid bacteria fermentation liquid): Asahi Soft Drinks Co., Ltd. "Calpis (registered trademark) Plastic 470mL" (protein: 2.0 w / v%), Milk protein (milk drink): Meiji Dairies Co., Ltd. "Delicious low-fat milk" (protein: 3.7 w / v%), Milk protein (fermented milk): Nissei York Co., Ltd. "Tokachi Drinking Yogurt" (protein: 2.9 w / w%), Milk protein (whey protein refined product): FIXIT Co., Ltd. "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), Milk protein (skimmed milk powder): Morinaga Milk Industry Co., Ltd. "Morinaga Skim Milk" (protein: 34.0 w / w%), Neutral spirits (alcohol content 59%), Rebaudioside A (RebA): purity 95.0% or more, Anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After mixing the raw materials for each sample, the gas pressure was approximately 1.6 kgf / cm at a liquid temperature of 20°C. 2 Carbon dioxide gas was injected so that the temperature became 0.1%. In Table 10, the raw material of the milk protein blended in each sample is shown under each sample number.

[0082] The samples thus prepared were evaluated by three trained expert panelists for "aftertaste of sweetness," "bitterness of aftertaste," and "overall evaluation" using the same criteria as in Example 1. Energy (kcal / 100mL) was calculated assuming that that derived from rebaudioside A was 0 (kcal / 100mL). Alcohol content was calculated from the amount of neutral spirits added. Sweetness intensity was calculated from the amount of sweetener added. The results are shown in Table 9. The alcohol content was 5v / v% and the sweetness intensity was 9 for all samples. [Table 10]

Claims

1. Contains steviol glycosides, An alcoholic beverage with a protein content of 20 to 7000 mg / L.

2. The alcoholic beverage according to claim 1, wherein the steviol glycoside comprises one or more steviol glycosides selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, rubusoside, and steviolbioside.

3. The alcoholic beverage according to claim 1 or 2, wherein 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 claim 1 or 2, wherein the protein comprises milk protein.

5. The alcoholic beverage according to claim 4, wherein the milk protein comprises one or more milk proteins selected from the group consisting of casein and whey.

6. An alcoholic beverage according to claim 1 or 2, comprising one or more raw materials selected from the group consisting of microbial fermented liquid of milk protein raw materials, milk, fermented milk, skim milk powder, and whey protein refined product.

7. The alcoholic beverage according to claim 2, wherein the one or more steviol glycosides comprises one or more selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M.

8. The alcoholic beverage according to claim 2, wherein the content of one or more steviol glycosides is 900 mg / L or less relative to the alcoholic beverage.

9. An alcoholic beverage according to claim 1 or 2, wherein the alcohol content is 0.5 to 40 v / v%.

10. The alcoholic beverage according to claim 1 or 2, wherein the sweetness intensity of the beverage is 0.1 to 20 in sucrose equivalents.

11. The alcoholic beverage according to claim 1 or 2, which is a carbonated beverage.

12. The alcoholic beverage according to claim 1 or 2, which is a packaged beverage.

13. A 1.2 to 10-fold concentrate for providing the alcoholic beverage according to claim 1 or 2.