Alcoholic beverage containing steviol glycoside

Abstract

The development of a novel alcoholic beverage having favorable flavor effects is awaited. This alcoholic beverage contains steviol glycosides and has a protein content of 20-7000 mg / L.

Description

Alcoholic beverages containing steviol glycosides

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

[0002] In recent years, in response to diversifying consumer preferences, beverages with a variety of flavors, both non-alcoholic and with a wide range of alcohol content, have been sold as packaged beverages, especially in Japan and around the world. 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, reduced-calorie and improved-flavor products for such alcoholic beverages have become popular and are being actively developed. Attempts have also been made to achieve 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 acidulant content being 0.005 to 2.000 g / 100 mL in terms of citric acid.

[0004] Patent No. 5775979

[0005] Under these circumstances, the development of novel alcoholic beverages with desirable flavor effects is desired.

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

[0007] The present invention provides the following beverages and concentrates (e.g., liquid concentrates) for preparing the beverages: [1] An alcoholic beverage containing steviol glycosides and having a protein content of 20 to 7,000 mg / L. [2] The alcoholic beverage according to [1], wherein the steviol glycosides include 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 according to [4], wherein the milk protein comprises 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], wherein the alcoholic beverage comprises one or more ingredients selected from the group consisting of a microbial fermentation broth of a milk protein raw material, cow's milk, fermented milk, skim milk powder, and purified whey protein. [7] The alcoholic beverage according to any one of [2] to [6], wherein the one or more steviol glycosides comprise 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], having a sweetness intensity of 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 the alcoholic beverage according to any one of [1] to

[12] .

[0008] According to one aspect of the present invention, an alcoholic beverage with a reduced sweet aftertaste is provided. According to another aspect of the present invention, an alcoholic beverage with a reduced bitter aftertaste is provided. According to another aspect of the present invention, an alcoholic beverage with a reduced sweet aftertaste and a reduced bitter aftertaste, a low calorie alcoholic beverage with a mellow and crisp taste is provided.

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

[0010] 1. Alcoholic Beverage Containing Steviol Glycoside One aspect of the present invention provides the following alcoholic beverage (hereinafter also referred to as the "beverage of the present invention (or alcoholic beverage of the present invention)"). The beverage according to one aspect of the present invention is an alcoholic beverage containing steviol glycoside and having 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. Furthermore, 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 exhibits a mellow and crisp taste.

[0012] <Steviol glycosides> Steviol glycosides are sweet substances whose skeleton is steviol, 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 calorie-free sweeteners.

[0013] In the present invention, steviol glycosides are used. The inclusion of steviol glycosides can reduce the bitter aftertaste described below. The steviol glycosides are not particularly limited, but examples 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, steviolmonoside, 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, steviolmonoside, steviolbioside, and rubusoside are used. An alcoholic beverage in a preferred embodiment of the present invention contains 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. Another alcoholic beverage in a preferred embodiment of the present invention contains a steviol glycoside, 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 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 adding 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 an alcoholic beverage according to one embodiment of the present invention is not particularly limited, but is preferably 5 mg / L or more relative to the alcoholic beverage. When two or more types of steviol glycosides are contained, the content of one or more steviol glycosides refers to the total content thereof. Furthermore, the alcoholic beverage according to this embodiment may contain steviol glycosides other than the 10 types of steviol glycosides listed here. In one embodiment 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 here) in the 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, or L, 5mg / L ~ 300mg / L, 5mg / L ~ 200mg / L, 5mg / L ~ 100mg / L, 10mg / L ~ 900mg / L, 10mg / L ~ 800mg / L, 10mg / L ~ 700mg / L L, 10mg / L ~ 600mg / L, 10mg / L ~ 550mg / L, 10mg / L ~ 500mg / L, 10mg / L ~ 400mg / L, 10mg / L ~ 300mg / L, 10mg / L ~ 200m g / L, 10mg / L ~ 100mg / L, 20mg / L ~ 900mg / L, 20mg / L ~ 800mg / L, 20mg / L ~ 700mg / L, 20mg / L ~ 600mg / L, 20mg / L ~ 5 50mg / L, 20mg / L ~ 500mg / L, 20mg / L ~ 400mg / L, 20mg / L ~ 300mg / L, 20mg / L ~ 200mg / L, 20mg / L ~ 100mg / L, 30mg / L L~900mg / L, 30mg / L~800mg / L, 30mg / L~700mg / L, 30mg / L~600mg / L, 30mg / L~550mg / L, 30mg / L~500mg / L, 30 mg / 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, 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 ~ It may be 600 mg / L, 300 mg / L to 550 mg / L, 300 mg / L to 500 mg / L or 300 mg / L to 400 mg / 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 the raw material added 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 present invention, the steviol glycoside comprises one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. In another embodiment of the present invention, the one or more steviol glycosides are one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment of the present 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, the term "consisting essentially of" means that the steviol glycoside used in the present invention may contain small amounts of steviol glycosides other than those described herein. For example, when a steviol glycoside essentially consists of one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, this 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 mean that 90% by weight or more of the steviol glycoside is composed of rebaudioside A. 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] An 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,The rebaudioside A content may be 200 mg / L to 550 mg / L, 200 mg / L to 500 mg / L, 200 mg / L to 400 mg / L, 200 mg / L to 300 mg / L, 300 mg / L to 900 mg / L, 300 mg / L to 800 mg / L, 300 mg / L to 700 mg / L, 300 mg / L to 600 mg / L, 300 mg / L to 550 mg / L, 300 mg / L to 500 mg / L, or 300 mg / L to 400 mg / L. In a preferred embodiment of the present invention, the rebaudioside A content 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] An alcoholic beverage according to 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,In a preferred embodiment of the present invention, the rebaudioside D content may be 200 mg / L to 550 mg / L, 200 mg / L to 500 mg / L, 200 mg / L to 400 mg / L, 200 mg / L to 300 mg / L, 300 mg / L to 900 mg / L, 300 mg / L to 800 mg / L, 300 mg / L to 700 mg / L, 300 mg / L to 600 mg / L, 300 mg / L to 550 mg / L, 300 mg / L to 500 mg / L, or 300 mg / L to 400 mg / L.

[0018] An alcoholic beverage according to 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,The rebaudioside M content may be 200 mg / L to 550 mg / L, 200 mg / L to 500 mg / L, 200 mg / L to 400 mg / L, 200 mg / L to 300 mg / L, 300 mg / L to 900 mg / L, 300 mg / L to 800 mg / L, 300 mg / L to 700 mg / L, 300 mg / L to 600 mg / L, 300 mg / L to 550 mg / L, 300 mg / L to 500 mg / L, or 300 mg / L to 400 mg / L. In a preferred embodiment of the present invention, the rebaudioside M content 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 comprises one or more compounds selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, and the total content of the compounds 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 1200 mg / L, 10 mg / L to 1400 mg / L, 10 mg / L to 1600 mg / L, 10 mg / L to 2000 mg / L, 10 mg / L to 2200 mg / L, 10 mg / L to 2400 mg / L, 10 mg / L to 2800 mg / L, 10 mg / L to 30 ...800 mg / L, 10 mg / L to 3000 mg / L, 10 mg / L to 2800 mg / L, 0mg / L ~ 700mg / L, 10mg / L ~ 600mg / L, 10mg / L ~ 550mg / L, 10mg / L ~ 500mg / L, 10m g / 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 ~ 700m g / L, 30mg / L ~ 600mg / L, 30mg / L ~ 550mg / L, 30mg / L ~ 500mg / L, 30mg / L ~ 400mg / L L, 30mg / L to 300mg / L, 30mg / L to 200mg / L, 30mg / L to 100mg / L, 50mg / L to 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, 1 00mg / L ~ 300mg / L, 100mg / L ~ 200mg / L, 200mg / L ~ 900mg / L, 200mg / L ~ 800mg / L,It may be 200 mg / L to 700 mg / L, 200 mg / L to 600 mg / L, 200 mg / L to 550 mg / L, 200 mg / L to 500 mg / L, 200 mg / L to 400 mg / L, 200 mg / L to 300 mg / L, 300 mg / L to 900 mg / L, 300 mg / L to 800 mg / L, 300 mg / L to 700 mg / L, 300 mg / L to 600 mg / L, 300 mg / L to 550 mg / L, 300 mg / L to 500 mg / L or 300 mg / L to 400 mg / 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] In one embodiment of the present invention, the alcoholic beverage contains 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 preferred embodiments, Reb A / (Reb A + Stev) may be 50-100%, 55-100%, 60-100%, 65-100%, 70-100%, 75-100%, 80-100%, 85-100%, 90-100%, 91-100%, 92-100%, 93-100%, 94-100%, 95-100%, 96-100%, 97-100%, 98-100%, or 99-100% by weight. In even more preferred embodiments, Reb A / (Reb A + Stev) may be 75-100%, 85-100%, or 93-100% by weight. The higher the ratio of rebaudioside A, the better the taste and the more preferable it is.

[0021] In one embodiment of the present invention, the alcoholic beverage contains rebaudioside A, and the ratio of rebaudioside A to the total content of rebaudioside A (Reb A) and rebaudioside B (Reb B) (i.e., Reb A / (Reb A + Reb B)) may be 50% by weight or more. Here, the content of rebaudioside B may be 0% by weight. In preferred embodiments, Reb A / (Reb A + Reb B) may be 50-100%, 55-100%, 60-100%, 65-100%, 70-100%, 75-100%, 80-100%, 85-100%, 90-100%, 91-100%, 92-100%, 93-100%, 94-100%, 95-100%, 96-100%, 97-100%, 98-100%, or 99-100% by weight. In even more preferred embodiments, Reb A / (Reb A + Reb B) may be 75-100%, 85-100%, 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 within the above range, the aftertaste of sweetness in the alcoholic beverage is reduced. As used herein, "protein" encompasses all proteins contained in the beverage. The protein content can be calculated by quantifying the nitrogen content in the beverage using the Kjeldahl method and multiplying this nitrogen content by the nitrogen-to-protein conversion factor of 6.38. The Kjeldahl method can be performed according to known methods. The alcoholic beverage of one embodiment of the present invention contains a milk protein as the protein. By including a milk protein, the alcoholic beverage can have a crisp alcoholic taste while retaining a mellow milk-derived flavor. As used herein, "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 milk proteins selected from the group consisting of casein protein and whey protein. While casein protein and whey protein are typical examples of milk proteins, an alcoholic beverage according to one embodiment of the present invention may contain milk proteins other than these. The milk protein content can be calculated using a method similar to the method for calculating the protein content described above. When an alcoholic beverage according to one embodiment of the present invention does not use any protein-containing ingredients other than ingredients containing milk-derived components, the protein content of the alcoholic beverage can be considered to be the milk protein content. The milk protein content of an alcoholic beverage according to 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 using a known method. Furthermore, casein protein may include, for example, α-casein, β-casein, and κ-casein. Whey protein may include, for example, serum albumin, β-lactalbumin, α-lactalbumin, immunoglobulin, proteose peptone, etc. An alcoholic beverage according to one embodiment of the present invention comprises, 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 purified whey protein products.Furthermore, the microbial fermentation liquid of a dairy 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 in one embodiment of the present invention comprises a microbial fermentation liquid of skim milk as the microbial fermentation liquid of a dairy protein raw material, the microbial fermentation liquid comprising at least one selected from the group consisting of lactic acid bacteria fermentation liquid, yeast fermentation liquid, and combinations thereof. Another alcoholic beverage in another embodiment of the present invention comprises a microbial fermentation liquid of whey as the microbial fermentation liquid of a dairy protein raw material, the microbial fermentation liquid comprising at least one selected from the group consisting of lactic acid bacteria fermentation liquid, yeast fermentation liquid, and combinations thereof. Note that, 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 in the alcoholic beverage can be adjusted based on the protein content. Alternatively, the protein content of a 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 has a protein content adjusted to fall within a predetermined range. Increasing the protein (e.g., milk protein) content in an alcoholic beverage can impart a mellow flavor, but too much protein tends to leave a harsh aftertaste. The inventors unexpectedly discovered that even when the protein (e.g., milk protein) content is high, the harsh aftertaste can be masked by combining it with steviol glycoside. Even more surprisingly, they discovered that such a combination can simultaneously reduce the sweet aftertaste, which is a negative taste quality of steviol glycoside, thereby improving the overall taste quality of the alcoholic beverage. Therefore, the alcoholic beverage according to a preferred embodiment of the present invention exhibits a mellow and crisp taste with reduced sweet aftertaste and harsh aftertaste. In one embodiment of the alcoholic beverage 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 7000 mg / L, The concentration may be 200 mg / L, 250 mg / L to 7000 mg / L, 275 mg / L to 7000 mg / L, 300 mg / L to 7000 mg / L, 325 mg / L to 7000 mg / L, 350 mg / L to 7000 mg / L, 375 mg / L to 7000 mg / L, 400 mg / L to 7000 mg / L, 500 mg / L to 7000 mg / L, 600 mg / L to 7000 mg / L, 700 mg / L to 7000 mg / L, 800 mg / L to 7000 mg / L, 900 mg / L to 7000 mg / L, or 1000 mg / L to 7000 mg / L.

[0024] In one embodiment of the alcoholic beverage 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 6000 mg / L, The concentration may be 200 mg / L, 250 mg / L to 6000 mg / L, 275 mg / L to 6000 mg / L, 300 mg / L to 6000 mg / L, 325 mg / L to 6000 mg / L, 350 mg / L to 6000 mg / L, 375 mg / L to 6000 mg / L, 400 mg / L to 6000 mg / L, 500 mg / L to 6000 mg / L, 600 mg / L to 6000 mg / L, 700 mg / L to 6000 mg / L, 800 mg / L to 6000 mg / L, 900 mg / L to 6000 mg / L, or 1000 mg / L to 6000 mg / L.

[0025] In one embodiment of the alcoholic beverage 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 5000 mg / L, The concentration may be 200 mg / L, 250 mg / L to 5000 mg / L, 275 mg / L to 5000 mg / L, 300 mg / L to 5000 mg / L, 325 mg / L to 5000 mg / L, 350 mg / L to 5000 mg / L, 375 mg / L to 5000 mg / L, 400 mg / L to 5000 mg / L, 500 mg / L to 5000 mg / L, 600 mg / L to 5000 mg / L, 700 mg / L to 5000 mg / L, 800 mg / L to 5000 mg / L, 900 mg / L to 5000 mg / L, or 1000 mg / L to 5000 mg / L.

[0026] In one embodiment of the alcoholic beverage 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 4000 mg / L, The concentration may be 200 mg / L, 250 mg / L to 4000 mg / L, 275 mg / L to 4000 mg / L, 300 mg / L to 4000 mg / L, 325 mg / L to 4000 mg / L, 350 mg / L to 4000 mg / L, 375 mg / L to 4000 mg / L, 400 mg / L to 4000 mg / L, 500 mg / L to 4000 mg / L, 600 mg / L to 4000 mg / L, 700 mg / L to 4000 mg / L, 800 mg / L to 4000 mg / L, 900 mg / L to 4000 mg / L, or 1000 mg / L to 4000 mg / 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] Furthermore, in an alcoholic beverage according to one embodiment of the present invention, from the viewpoint of providing a beverage that exhibits a mellow and crisp taste while reducing the aftertaste of sweetness and bitterness, the ratio of the milk protein content (unit: mg / L) to the steviol glycoside content (unit: mg / L) (milk protein content / steviol glycoside content) is, by weight, 0.01 or more, 0.05 or more, 0.1 or more, 0.13 or more, 0.1 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 Beverage> A beverage according to one embodiment of the present invention is an alcoholic beverage. As used herein, an alcoholic beverage refers to a beverage having an alcohol content exceeding 0.05 v / v%, and unless otherwise specified, "alcohol" refers to ethyl alcohol (ethanol). The alcohol content of the alcoholic beverage of the present invention is not particularly limited. The alcohol content of an alcoholic beverage according to one embodiment of the present invention is 0.5 to 40 v / v%. Note that, in this specification, the alcohol content is expressed as a percentage on a volume / volume basis (v / v%). The alcohol content of a beverage can be measured by a method designated by the Japan Regional Taxation Bureau. For example, it can be measured using a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from a beverage using filtration or ultrasound, and the sample is then distilled. The density of the resulting distillate is measured at 15°C, and the density can be calculated using "Table 2: Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). Alternatively, if the alcohol content of the alcoholic beverage used is known, the alcohol content 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, and any drinkable alcoholic component may be used, such as spirits, liqueur, shochu, whiskey, brandy, raw material alcohol (e.g., neutral spirits), plum wine, fruit wine, or sweet fruit wine.

[0031] In one aspect of the present invention, the alcohol content of alcohol is 0.66~40v / v%、0.6~35v / v%、0.6~25v / v%、0.6~20v / v%. ~40v / v%、1~35v / v%、1~30v / v%、1~25v / v%、1~22v / v%、1~1tv / v%、1~15v / 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 to 40 v / v%, 18 to 35 v / v%, 18 to 30 v / v%, 18 to 25 v / v%, 20 to 40 v / v%, 20 to 35 v / v%, 20 to 30 v / v%, 20 to 25 v / v%, 25 to 40 v / v%, 25 to 35 v / v%, 25 to 30 v / v%, or 30 to 40 v / v%. In a preferred embodiment of the present invention, the alcohol content of the alcoholic beverage may be 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. As used herein, 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 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 carbonated beverages include beverages obtained by separately injecting carbon dioxide gas into a beverage, beverages obtained using carbonated water as an ingredient, and beverages in which carbon dioxide gas is generated by fermenting a portion of the ingredients. The gas pressure of a 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 to 2.1 kgf / cm ２ The gas content in a sparkling beverage can be specified in terms of gas pressure. In this specification, unless otherwise specified, "gas pressure" refers to the gas pressure of carbon dioxide in a sparkling beverage in a container. Gas pressure can be measured by fixing a beverage at a liquid temperature of 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to expose to the atmosphere to remove the carbon dioxide in the headspace, then closing the stopcock again and swinging the internal gas pressure gauge to read the value when the pointer reaches a certain position. In this specification, unless otherwise specified, the gas pressure of a sparkling beverage is measured using this method.

[0033] The flavor of the alcoholic beverage in one embodiment of the present invention is preferably a dairy beverage flavor (such as a lactic acid bacteria beverage, yogurt, or milk), and the dairy beverage flavor may be combined with other flavors. The other flavors are not particularly limited, but include, for example, citrus fruits (mandarin orange, hassaku orange, iyokan, navel orange, Valencia orange, hyuganatsu, kiyomi, ponkan, pomelo, grapefruit, lemon, shikwasa, yuzu, kumquat, etc.), pome fruits (apple, Japanese pear, pear, persimmon, loquat, pomegranate, quince, etc.), stone fruits (peach, plum, nectarine, plum, apricot, etc.), berries (grapes, figs, etc.), grains (chestnut, almond, pistachio, cashew, etc.), tropical and subtropical fruits (pineapple, banana, papaya, The flavor may be a fruit or vegetable flavor (such as lychee, kiwi fruit, or mango), a fruit or vegetable flavor (such as strawberry, melon, watermelon, or papaya), a root vegetable flavor (such as carrot or sweet potato), a leafy vegetable flavor (such as celery), a fruit or vegetable flavor (such as cucumber, pumpkin, tomato, or sweet corn), a spicy vegetable or garnish flavor (such as ginger, shiso, chili pepper, cinnamon bark, or pepper), an energy drink flavor, a coffee flavor, a tea flavor (such as black tea, green tea, oolong tea, roasted green tea, jasmine tea, or various herbal teas), a cocoa flavor, a cola flavor, or a dessert flavor (such as almond tofu). The flavor of the alcoholic beverage of the present invention can be adjusted by adding ingredients approved as food additives, such as fruit juice, acidulants, flavorings, plant extracts, milk components, or other flavors, or ingredients that have long been used in food and are 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 carton, or plastic container. When heat sterilization is performed after packaging, the type of heat sterilization is not particularly limited, and can be carried out using conventional techniques such as UHT sterilization and retort sterilization. The temperature of the heat sterilization step is not particularly limited, but 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 that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not problematic.

[0035] <Sweetness Intensity> As used herein, "sweetness intensity" refers to the intensity of the sweetness exhibited by a substance. For example, if the sweetness intensity of sucrose per unit concentration Brix 1 is defined as a sweetness level of 1, rebaudioside A, rebaudioside D, and rebaudioside M are all approximately 300 times sweeter. The 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 equivalent to 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 intensities, the median value is used unless otherwise specified. Furthermore, the sweetness intensity of the alcoholic beverage of the present invention does not have to be derived solely from steviol glycosides; when the alcoholic beverage of the present invention contains any of the sweeteners described below, the sweetness intensity is the sum of the sweetness intensities derived from these sweeteners. For example, the sweetness of monk fruit extract is 110 to 150 (median 130), that of mogroside V is 240 to 300 (median 270), and that of thaumatin is 2,000. The sweetness of common low-intensity sweeteners is shown in Table 1. If the sweetness intensity of a sucrose solution per unit Brix concentration is defined as 1, the sweetness of glucose is 0.6 to 0.7 (median 0.65). Multiplying this sweetness by the Brix value of the glucose concentration gives the sweetness intensity of the glucose solution. Therefore, if the glucose concentration is Brix 1.5, the sweetness intensity of the glucose solution is 0.65 × 1.5 = 0.975. The relative sweetness ratio of other sweeteners to the sweetness of sucrose, 1, can be determined from known sugar sweetness conversion tables, etc. However, for sweeteners whose relative sweetness ratio to sucrose sweetness 1 is unknown or whose values ​​vary depending on the literature, the relative sweetness ratio to sucrose sweetness 1 may be determined by a sensory test. For example, such a sensory test involves preparing samples by adding sugar to pure water so that the sweetness intensity ranges from 3.0 to 5.0 in increments of 0.5, and selecting from these samples sugar-added samples that have a sweetness intensity equivalent to that of an aqueous solution of a sweetener at a predetermined concentration.

[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 approximately 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 an alcoholic beverage according to another embodiment of the present invention may be greater than 20 and less than 50 in sucrose equivalent. For example, the sweetness intensity of an alcoholic beverage according to another embodiment of the present invention may be 21 to 50, 25 to 50, 30 to 50, 35 to 50, 40 to 50, 21 to 45, 25 to 45, 30 to 45, 35 to 45, 21 to 40, 25 to 40, 30 to 40, 21 to 35, or 25 to 35 in sucrose equivalent. For example, the sweetness intensity according to this embodiment is preferred for alcoholic beverages (including liqueurs) with a relatively high alcohol content (e.g., 18 to 40% v / v). Furthermore, an alcoholic beverage according to one embodiment of the present invention having a sweetness intensity greater than 20 and less than 50 in sucrose equivalent may be diluted with water or carbonated water when consumed, like a concentrate, as described below.

[0038] <Optional Other Sweeteners> (Low-Intensity Sweetener) The alcoholic beverage of one embodiment of the present invention may further contain a low-intensity sweetener, as long as the effects of the present invention are not impaired. In this specification, a low-intensity sweetener refers to a sweetener having a sweetness equivalent to or lower than that of sucrose. For example, a low-intensity sweetener, when used in the same amount as sucrose, exhibits a sweetness that is at least 0.1 times, 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-intensity 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, 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 high-fructose corn syrup, which are commonly used in beverages, are high in energy, so reducing the content of the low-intensity sweetener can significantly reduce the energy (calories) of an alcoholic beverage. In one aspect of the present invention, the concentration of the low-intensity sweetener is kept low, resulting in a low-energy (i.e., low-calorie) beverage, while the combination of the low-intensity sweetener and steviol glycosides provides a sufficient sweetness upon ingestion. Therefore, the content of the low-intensity sweetener is preferably an amount that provides an 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 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, 5-10kcal 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, 15-70k cal / 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, 25-80kc kcal / 100mL, 25-70 kcal / 100mL, 25-60 kcal / 100mL, 25-55 kcal / 100mL, 25-50 kcal / 100mL, 25-45 kcal / 100mL, 25-40 kcal / 100mL, 25-35 kcal / 100mL, or 25-30 kcal / 100mL. The energy of sweet substances and alcohol is known, or can be determined by measuring the content using HPLC or the like and multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting for the digestion and absorption rate or excretion 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 an alcoholic beverage according to another embodiment of the present invention may be 110 to 250 kcal / 100 mL, 130 to 250 kcal / 100 mL, 150 to 250 kcal / 100 mL, 180 to 250 kcal / 100 mL, 110 to 230 kcal / 100 mL, 130 to 230 kcal / 100 mL, 150 to 230 kcal / 100 mL, 180 to 230 kcal / 100 mL, 110 to 200 kcal / 100 mL, 130 to 200 kcal / 100 mL, 150 to 200 kcal / 100 mL, or 180 to 200 kcal / 100 mL. The energy content of sweet substances and alcohol is either known or can be determined by measuring their content using HPLC or the like and multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting for digestion and absorption rates or excreted heat. For example, the energy content according to this embodiment is preferred for alcoholic beverages (including liqueurs) with a relatively high alcohol content (e.g., 18 to 40 v / v%). Furthermore, an alcoholic beverage according to one embodiment of the present invention with an energy content greater than 100 kcal / 100 mL and less than or equal to 250 kcal / 100 mL may be diluted with water or carbonated water at the time of consumption, as in the case of a concentrate described below.

[0041] (High-Intensity Sweetener) The alcoholic beverage of one embodiment of the present invention may further contain a high-intensity sweetener other than steviol glycoside, as long as the effects of the present invention are not impaired. As used herein, "high-intensity sweetener" refers to a compound that has a sweetness greater than that of 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, per equivalent amount of sucrose, a sweetness that is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 5000 times or more, 1000 times or more, 5000 times or more, 10,000 times or more, 50,000 times or more, or 100,000 times or more sweeter than sucrose. The above-mentioned steviol glycoside is also a type of high-intensity sweetener.

[0042] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame 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, pentasine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin; or plant extracts containing high-intensity sweetener components, such as Siraitia grosvenorii (Monk Fruit) extract and Glycyrrhiza glabra (Licorice) Extract, Rubus suavissimus S. Lee (Sweet Tea) Extract, Hydrangea macrophylla var. thunbergii (Sweet Tea) Extract, Sclerochiton ilicifolius Extract, Thaumataococcus daniellii Benth (Serendipity Berry) Extract, Dioscoreophyllum volkensii (Serendipity Berry) Extract, Curculigo latifolia (Curculigo) Extract, Richadella dulcifica (Miracle Fruit) Extract, Pentadiplandra brazzeana (Western African Strawberry) Extract, Capparis masaikai (Betel Nut) Extract, Lippia dulcis (Mexican sweet herb) extracts and sweet components in the 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), and Hydrangea macrophylla var.Sweeteners from plants such as Sclerochiton ilicifolius (e.g., dihydroisocoumarins such as phyllodulcin), Sclerochiton ilicifolius (e.g., amino acids such as monatin), Thaumataococcus daniellii (Benth) (e.g., proteins such as thaumatin), Dioscoreophyllum volkensii (e.g., proteins such as monellin), Curculigo latifolia (e.g., proteins such as curculin), Richadella dulcifica (e.g., proteins such as miraculin), Pentadiplandra brazzeana (e.g., proteins such as brazzein and pentadin), Capparis masaikai (e.g., proteins such as mabinlin), and Lippia dulcis (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 another embodiment of the present invention, the alcoholic beverage may contain, in addition to the steviol glycoside, 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 intensity of approximately 110 to 150 times (median value 130 times), mogroside V approximately 240 to 300 times (median value 270 times), thaumatin approximately 2,000 times, acesulfame potassium approximately 200 times, sucralose approximately 600 times, and aspartame approximately 180 times. The relative sweetness ratio (sweetness intensity) of various sweeteners to the sweetness of sucrose (1) can be determined from known sugar sweetness conversion tables. However, for sweeteners whose sweetness values ​​are listed as a numerical range or whose values ​​vary depending on the literature, the relative sweetness ratio to the sweetness of sucrose (1) is determined by sensory testing. One example of such a sensory test is a method in which sugar is added to pure water to prepare samples with a sweetness intensity ranging from 3.0 to 5.0 in 0.5 increments, and sugar-added samples with a sweetness intensity equivalent to that of an aqueous solution of a given concentration of sweetener are selected from these 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 of the total amount of steviol glycosides to the total amount of high-intensity sweeteners other than steviol glycosides contained in the alcoholic beverage of the present invention, by mass, 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 (for example, sucrose or high-fructose corn syrup), the composition ratio of the total amount of steviol glycosides to the total amount of the low-intensity sweetener contained in the alcoholic beverage may be, by weight, 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] <Sour Substance> 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 a sour taste 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 be appropriately blended with antioxidants (e.g., sodium erythorbate), emulsifiers (e.g., 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 Aspects of the Beverage of the Present Invention] Exemplary aspects of the beverage of the present invention are shown below, but the present invention is not limited to the following aspects. Exemplary Aspect 1: An alcoholic beverage containing steviol glycosides, and having a protein content of 20 to 7000 mg / L, wherein the protein includes milk protein. In Exemplary Aspect 1, the steviol glycoside content 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 Aspect 1, the milk protein content 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 Aspect 2: An alcoholic beverage containing steviol glycosides, having a protein content of 20 to 7000 mg / L, and containing one or more ingredients selected from the group consisting of a microbial fermentation broth of a milk protein raw material, cow's milk, fermented milk, skim milk powder, and purified whey protein. In Exemplary Aspect 2, the steviol glycoside content 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 Exemplary Aspect 2, the milk protein content 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 Aspect 3: An alcoholic beverage comprising 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, wherein the protein content is 20 to 7000 mg / L, and the protein comprises a milk protein. In Exemplary Aspect 3, the steviol glycoside content 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 Aspect 3, the milk protein content 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 Aspect 4: An alcoholic beverage comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, having a protein content of 20 to 7000 mg / L, wherein the protein comprises a milk protein. In Exemplary Aspect 4, the steviol glycoside content 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 Exemplary Aspect 4, the milk protein content 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 Aspect 5: An alcoholic beverage comprising one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D, and rebaudioside M, wherein the content of the one or more steviol glycosides is 5 to 900 mg / L relative to the alcoholic beverage, and the protein content is 20 to 7000 mg / L, and the protein comprises a milk protein. In Exemplary Aspect 5, the steviol glycoside content may be 20 to 600 mg / L, 30 to 550 mg / L, or 100 to 500 mg / L. In addition, in Exemplary Aspect 5, the milk protein content 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 Aspect 6: An alcoholic beverage comprising 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, wherein the alcoholic beverage has a milk protein content of 20 to 7000 mg / L and a content ratio (milk protein content / steviol glycoside content) of the milk protein content (unit: mg / L) to the steviol glycoside content (unit: mg / L) of 0.1 to 25.0 by weight. In Exemplary Aspect 6, the steviol glycoside content 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 Exemplary Aspect 6, the milk protein content 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 Exemplary Aspect 6, the content ratio may be 0.5 to 20.0, 1.0 to 18.0, or 1.3 to 16.0.

[0055] Exemplary Aspect 7: An alcoholic beverage comprising 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, having a milk protein content of 20 to 7000 mg / L, and a sweetness intensity of 0.1 to 20, in terms of sucrose equivalent. In Exemplary Aspect 7, the steviol glycoside content 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 Exemplary Aspect 7, the milk protein content 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 Aspect 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. Method for Producing Alcoholic Beverage 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] A production method according to one embodiment of the present invention includes (a) adding steviol glycosides, (b) adding an alcohol component (e.g., neutral spirits), (c) adding a protein-containing raw material, and (d) optionally adding water or carbonated water. The protein-containing raw material (c) is added in such a manner that the protein content is 20 to 7,000 mg / L.

[0058] In one embodiment of the manufacturing method 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 alcoholic beverage section, and the numerical values ​​thereof are the same as those described above in the alcoholic beverage section.

[0059] 3. Concentrate for Providing 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 in beverages as a syrup or concentrate. In this case, it can be 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 before use. Water or carbonated water can be used for dilution. 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] A concentrate according to one aspect of the present invention contains a steviol glycoside and a protein. A concentrate according to another aspect of the present invention may further contain the ingredients described in "1. Alcoholic beverage containing steviol glycoside."

[0062] A concentrate according to one embodiment of the present invention is a double concentrate of the alcoholic beverage of the present invention, contains steviol glycosides, and has a protein content of 40 to 14,000 mg / L.

[0063] A 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, and has a protein content of 80 to 28,000 mg / L.

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

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

[0066] As used herein, 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.

[0067] The present invention will be described in more 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 solutions. The ingredients used were as follows: Milk protein (purified whey protein): FIXIT Co., Ltd.'s "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (alcohol content: 59%), Acesulfame K: Celanese Production Germany GmbH & Co. KG's "sunett", Sucralose: Tate & Lyle Japan Co., Ltd.'s "Sucralose", Rebaudioside A (RebA): purity 95.0% or higher, Anhydrous citric acid: Jungbunzlauer's "Citric Acid anhydrous". After the ingredients for each sample were mixed, a gas pressure of approximately 1.6 kgf / cm was applied at a liquid temperature of 20°C. ２Carbon 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 sweet aftertaste> (Evaluation method) For the samples prepared as described above, three trained expert panelists independently scored the "sweet aftertaste" in increments of 0.5 points on a five-point scale from 1 to 5 in accordance with the following evaluation criteria, and the average value was calculated. Here, "sweet aftertaste" refers to the sweet aftertaste derived from the sweetener contained in the beverage. The higher the score, the less sweet aftertaste there is. The evaluation of sweet aftertaste was carried out by swallowing the sample. (Evaluation criteria) 5 points: Not noticeable 4 points: Slightly noticeable 3 points: Sensible 2 points: Strongly noticeable 1 point: Extremely strong

[0070] <Evaluation of bitter aftertaste> (Evaluation method) For the samples prepared as described above, three trained expert panelists independently scored the "bitter aftertaste" in increments of 0.5 points on a five-point scale from 1 to 5 in accordance with the following evaluation criteria, and the average value was calculated. A higher score means that the bitter aftertaste derived from the milk protein is less. The bitter aftertaste was evaluated by swallowing the sample. (Evaluation criteria) 5 points: Not noticeable 4 points: Slightly noticeable 3 points: noticeable 2 points: Strongly noticeable 1 point: Extremely strong

[0071] <Overall Evaluation> (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 increments of 0.5 points in accordance with the following evaluation criteria, and the average value was calculated. Here, "overall evaluation" refers to the overall evaluation of the taste quality as an alcoholic beverage (drink) based on whether the aftertaste of sweetness and bitterness is eliminated and whether the taste is mellow and crisp. The overall evaluation was carried out by swallowing the sample. (Evaluation Criteria) 5 points: extremely good 4 points: very good 3 points: good 2 points: somewhat good 1 point: poor

[0072] The results of the sensory evaluation are shown in Tables 2 and 3. Energy (kcal / 100 mL) was calculated assuming that those derived from acesulfame K, sucralose, and rebaudioside A were 0 (kcal / 100 mL). 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 5 v / v%, the sweetness intensity was 9, and the energy was 29 to 45 kcal / 100 mL.

[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 solutions. The raw materials used were as follows: milk protein (purified whey protein): FIXIT Co., Ltd.'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 "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

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

[0075] (Example 3) Evaluation with Different Alcohol Contents 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 solutions. The raw materials used were as follows: milk protein (purified whey protein): FIXIT Co., Ltd.'s "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (alcohol content: 59%), rebaudioside A (RebA): purity of 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

[0076] The samples prepared in this manner were evaluated by three trained expert panelists for "lingering sweetness," "bitter aftertaste," and "overall evaluation" using the same criteria as in Example 1. Energy (kcal / 100 mL) was calculated assuming that rebaudioside A-derived energy was 0 (kcal / 100 mL). 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 for all samples was 9.

[0077] Example 4: Evaluation of Different 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 solutions. The raw materials used were as follows: milk protein (purified whey protein): FIXIT Co., Ltd.'s "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), neutral spirits (alcohol content: 59%), rebaudioside D: purity of 90% or more, rebaudioside M: purity of 96.6%, anhydrous citric acid: Jungbunzlauer "Citric Acid anhydrous". After the raw materials for each sample were mixed, the mixture was heated at a gas pressure of approximately 1.6 kgf / cm at a liquid temperature of 20°C. ２ Carbon dioxide gas was injected so that

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

[0079] Example 5: Evaluation of differences in milk protein (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 cans to prepare sample solutions. 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 mixture was heated at a gas pressure of approximately 1.6 kgf / cm at a liquid temperature of 20°C.２ Carbon dioxide gas was injected so that

[0080] The samples prepared in this manner were evaluated by three trained expert panelists for "lingering sweetness," "harsh aftertaste," and "overall evaluation" using the same criteria as in Example 1. Energy (kcal / 100 mL) was calculated assuming that rebaudioside A-derived energy was 0 (kcal / 100 mL). 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. All samples had an alcohol content of 5% v / v and a sweetness intensity of 9.

[0081] (Example 6) Evaluation of Differences in Dairy Protein (2) As in Example 1, milk protein, neutral spirits, sweetener, acidulant, and water were mixed in the amounts shown in Table 10, and then the mixture was filled into a can to prepare a sample solution. The raw materials used were 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. "Oishii Lowfat Milk" (protein: 3.7 w / v%), milk protein (fermented milk): Nissei York Co., Ltd. "Tokachi Drinking Yogurt" (protein: 2.9 w / w%), milk protein (purified whey protein): FIXIT Co., Ltd. "THINK SIMPLE Whey Protein Isolate" (protein: 87.7 w / w%), 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 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 reached the desired level. In Table 10, the milk protein raw material blended in each sample is shown below each sample number.

[0082] The samples prepared in this manner were evaluated by three trained expert panelists for "lingering sweetness," "harsh aftertaste," and "overall evaluation" using the same criteria as in Example 1. Energy (kcal / 100 mL) was calculated assuming that rebaudioside A-derived energy was 0 (kcal / 100 mL). 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. All samples had an alcohol content of 5% v / v and a sweetness intensity of 9.

Claims

1. An alcoholic beverage containing steviol glycosides and having a protein content of 20 to 7,000 mg / L.

2. The alcoholic beverage of 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 the one or more steviol glycosides is 5 mg / L or more relative to the alcoholic beverage.

4. An alcoholic beverage according to any one of claims 1 to 3, wherein the protein comprises a milk protein.

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

6. The alcoholic beverage according to any one of claims 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 claims 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. An alcoholic beverage according to any one of claims 2 to 7, wherein the content of the one or more steviol glycosides is 900 mg / L or less of the alcoholic beverage.

9. The alcoholic beverage according to any one of claims 1 to 8, having an alcohol content of 0.5 to 40 v / v %.

10. An alcoholic beverage according to any one of claims 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 claims 1 to 10, which is a sparkling beverage.

12. The alcoholic beverage according to any one of claims 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 claims 1 to 12.

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