JP2024042736A - Alcoholic beverages and their manufacturing method - Google Patents
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Abstract
【課題】 コクみ付与に利用される低ＤＥの澱粉分解物は、アルコール溶液中では老化・白濁しやすく、他方、溶解性が良好な高ＤＥの澱粉分解物は、アルコール飲料に不要な甘味を付与してしまう。本発明の目的は、アルコール含有飲料に低ＤＥの澱粉分解物を利用したときに生じる白濁を改善する方法、その白濁が改善されたアルコール含有飲料、及びそのアルコール含有飲料の製造方法を提供することにある。【解決手段】 ０．５～３０％のアルコール飲料中に、以下（Ａ）～（Ｄ）を充足する澱粉分解物を、喫飲時濃度で０．１～３．０％、好ましくは０．２～１．０％含まれるようにすれば、コクみ付与と白濁低減が同時に達成される：（Ａ）ＤＥが１．２～１．７、（Ｂ）３０℃における３０質量％水溶液の粘度が２５０～７００ｍＰａ・ｓ、（Ｃ）分子量５,０００以上の糖組成物含有量が固形分当たり９０質量％以上、（Ｄ）ワキシータピオカ澱粉を原料とする。【選択図】なし[Problem] Low DE starch hydrolysates used to impart richness tend to retrograde and become cloudy in alcohol solutions, while high DE starch hydrolysates with good solubility impart unnecessary sweetness to alcoholic beverages. The object of the present invention is to provide a method for improving the cloudiness that occurs when a low DE starch hydrolysate is used in an alcoholic beverage, an alcoholic beverage with improved cloudiness, and a method for producing the alcoholic beverage. [Solution] By containing 0.1 to 3.0%, preferably 0.2 to 1.0%, of a starch hydrolysate that satisfies the following (A) to (D) in a 0.5 to 30% alcoholic beverage at a concentration of 0.1 to 3.0%, preferably 0.2 to 1.0%, at the time of consumption, the impartation of richness and the reduction of cloudiness can be achieved at the same time: (A) DE of 1.2 to 1.7, (B) viscosity of a 30% by weight aqueous solution at 30°C of 250 to 700 mPa·s, (C) content of a sugar composition having a molecular weight of 5,000 or more is 90% by weight or more per solid content, and (D) waxy tapioca starch is used as a raw material. [Selection diagram] None
Description
本発明は、老化が抑制されたアルコール飲料及びその製造方法に関する。 The present invention relates to an alcoholic beverage with suppressed aging and a method for producing the same.
澱粉分解物（デキストリン）は、飲食品に甘味、ボディ感、コクみを与える目的で使用される飲食品等原料素材のひとつである。最近では、低アルコール・低糖質・低果汁といった健康志向の飲料が販売されているが、アルコールや糖質は飲食品の味に厚みを与える役割を果たすことから、低アルコール・低糖質の飲料は、ボディ感やコクみが足りないものとなる。そこで、その不足するボディ感やコクみを、先述の澱粉分解物で補うこととなる。しかし、ボディ感やコクみを付与する目的で使用される澱粉分解物は、低分解度（低ＤＥ）であることから、溶液中で経時的に老化して白濁しやすいという問題がある。 Decomposed starch (dextrin) is one of the raw materials for foods and drinks that are used to give sweetness, body, and richness to foods and drinks. Recently, health-conscious drinks such as low-alcohol, low-carbohydrate, and low-fruit juice drinks have been sold, but since alcohol and sugar play a role in adding depth to the taste of foods and drinks, low-alcohol and low-carbohydrate drinks are , it lacks body and richness. Therefore, the lack of body and richness is compensated for with the aforementioned starch decomposition products. However, since starch decomposition products used for the purpose of imparting body and richness have a low degree of decomposition (low DE), there is a problem in that they tend to age in solution and become cloudy over time.
そこで、そのような澱粉分解物の老化を解消するため、まず、澱粉分解物の製造方法を検討し変更することが考えられる。例えば、特許文献１には、澱粉加水分解物に分岐酵素を反応させる方法と、そのようにして得られたＤＥ２～９の分岐デキストリンが老化しにくく濃厚感を付与できることが開示され、特許文献２には、澱粉懸濁液をα－アミラーゼで二段分解して得たＤＥ１．２～１．７の澱粉分解物が、老化耐性が高く濃厚感を付与できることが開示されている。 Therefore, in order to eliminate the retrogradation of such starch hydrolysates, it is first considered to consider and change the manufacturing method of starch hydrolysates. For example, Patent Document 1 discloses a method of reacting a branching enzyme with a starch hydrolysate, and that the branched dextrin with DE 2-9 obtained in this way is resistant to retrogradation and can impart a rich texture, while Patent Document 2 discloses that a starch hydrolysate with DE 1.2-1.7 obtained by two-stage hydrolysis of a starch suspension with α-amylase is highly resistant to retrogradation and can impart a rich texture.
しかし、先行文献に開示される低ＤＥの澱粉分解物は、いまだアルコールを含む溶液中では老化・白濁しやすく、そうかといって、溶解性が良好な高分解度（高ＤＥ）の澱粉分解物を使用すると、アルコール飲料に不要な甘味が付与されることとなり、コクみと甘味のバランスが悪くなるという問題があった。 However, the low DE starch decomposition products disclosed in the prior literature still tend to age and become cloudy in alcohol-containing solutions. When used, an unnecessary sweetness is imparted to the alcoholic beverage, resulting in a problem of poor balance between richness and sweetness.
本発明の目的は、アルコール含有飲料のコクみ付けのために低ＤＥの澱粉分解物を使用すると老化しやすいところ、老化の問題が回避されたアルコール含有飲料の製造方法を提供することにある。 An object of the present invention is to provide a method for producing an alcoholic beverage that avoids the problem of aging when a low DE starch decomposition product is used to enrich the alcoholic beverage.
本発明者らは、かかる課題を解決すべく種々検討したところ、アルコール飲料中に、ワキシータピオカを原料とする特定の澱粉分解物を喫飲時濃度で０．１～３．０％、好ましくは０．２～１．０％含まれるようにすれば、コクみ（濃厚感）が付与されながらも白濁しにくいものとなることを見出し、本発明を完成するに至った。 The present inventors conducted various studies to solve such problems and found that a specific starch decomposition product made from waxy tapioca is added to an alcoholic beverage at a concentration of 0.1 to 3.0%, preferably 0.1 to 3.0% at the time of drinking. The inventors have discovered that if the content is 0.2 to 1.0%, the product will be less likely to become cloudy while giving richness (rich feeling), and have completed the present invention.
すなわち、本発明は、上記知見に基づいて完成されたものであり、以下の〔１〕～〔５〕から構成されるものである。
［１］低温（０℃以上１０℃以下）で流通するアルコール飲料であって、アルコール濃度が０．５～１０％であり、下記（Ａ）～（Ｄ）を満たす澱粉分解物を０．１～３．０質量％含む、アルコール飲料：
（Ａ）ＤＥが１．２～１．７、
（Ｂ）３０℃における３０質量％水溶液の粘度が２５０～７００ｍＰａ・ｓ、
（Ｃ）分子量５,０００以上の糖組成物含有量が固形分当たり９０質量％以上、
（Ｄ）ワキシータピオカ澱粉を原料とする。
［２］常温（１０℃以上２０℃以下）で流通するアルコール飲料であって、アルコール濃度が０．５～２０％であり、前記（Ａ）～（Ｄ）を満たす澱粉分解物を０．１～３．０質量％含む、アルコール飲料。
［３］常温以上（２０℃以上）で流通するアルコール飲料であって、アルコール濃度が０．５～３０％であり、前記（Ａ）～（Ｄ）を満たす澱粉分解物を０．１～３．０質量％含む、アルコール飲料。
［４］前記（Ａ）～（Ｄ）を満たす澱粉分解物を０．１～３．０質量％となるよう添加する、アルコール濃度０．５～３０％のアルコール飲料の製造方法。
［５］前記（Ａ）～（Ｄ）を満たす澱粉分解物を０．１～３．０質量％となるよう添加する、アルコール濃度０．５～３０％のアルコール飲料の味質改善方法。
That is, the present invention has been completed based on the above findings, and consists of the following [1] to [5].
[1] An alcoholic beverage that is distributed at low temperatures (0°C or higher and 10°C or lower), has an alcohol concentration of 0.5 to 10%, and has a starch decomposition product that satisfies the following (A) to (D). Alcoholic beverages containing ~3.0% by mass:
(A) DE is 1.2 to 1.7,
(B) The viscosity of the 30% by mass aqueous solution at 30°C is 250 to 700 mPa・s,
(C) The content of the sugar composition having a molecular weight of 5,000 or more is 90% by mass or more based on solid content,
(D) Made from waxy tapioca starch.
[2] An alcoholic beverage that is distributed at room temperature (10°C or higher and 20°C or lower), has an alcohol concentration of 0.5 to 20%, and has a starch decomposition product that satisfies (A) to (D) above by 0.1%. Alcoholic beverage containing ~3.0% by mass.
[3] An alcoholic beverage that is distributed at room temperature or higher (20°C or higher), has an alcohol concentration of 0.5 to 30%, and has a starch decomposition product that satisfies the above (A) to (D) at 0.1 to 3%. An alcoholic beverage containing .0% by mass.
[4] A method for producing an alcoholic beverage with an alcohol concentration of 0.5 to 30%, in which a starch decomposition product satisfying the above (A) to (D) is added in an amount of 0.1 to 3.0% by mass.
[5] A method for improving the taste of an alcoholic beverage with an alcohol concentration of 0.5 to 30%, which comprises adding a starch decomposition product that satisfies (A) to (D) above to an amount of 0.1 to 3.0% by mass.
本発明によれば、アルコール飲料、特に、濃厚感が足りない低アルコール飲料や低糖質アルコール飲料の外観及び風味を損なうことなく、濃厚感を付与することができる。 According to the present invention, a rich feeling can be imparted to an alcoholic beverage, particularly a low-alcohol drink or a low-sugar alcoholic drink that lacks a rich feeling, without impairing the appearance and flavor.
本発明にいう「アルコール飲料」は、喫飲時のアルコール濃度が０％を超えて１０％（ｖ／ｖ）以下である飲料をいう。本発明にいう「アルコール飲料」には、希釈して飲用するタイプの「濃縮アルコール飲料」を含むが、「濃縮アルコール飲料」そのもの（「希釈タイプアルコール飲料」ともいう。）の場合は、アルコール濃度は１０～２５％である。喫飲時のアルコール濃度が１０％を超えると、アルコールの刺激感があまりにも強いため、本発明における澱粉分解物の添加効果を感じにくくなり、また、保存流通時にアルコール濃度が２５％を超えると、澱粉分解物が急激に老化して白濁する傾向が認められるという理由から、上記数値範囲とすることが好ましい。アルコール飲料中の糖質含量は制限されないが、低糖質、例えば糖質含量が０．５％未満の場合に、味が薄くもの足りない飲料となるため、本発明の効果が顕著に発揮される。 The term "alcoholic beverage" as used in the present invention refers to a beverage whose alcohol concentration at the time of drinking is more than 0% and less than 10% (v/v). The term "alcoholic beverage" as referred to in the present invention includes "concentrated alcoholic beverages" which are diluted before drinking, but in the case of "concentrated alcoholic beverages" themselves (also referred to as "diluted alcoholic beverages"), the alcohol concentration is 10-25%. If the alcohol concentration at the time of drinking exceeds 10%, the irritating sensation of alcohol will be too strong, making it difficult to feel the effect of adding the starch decomposition product in the present invention, and if the alcohol concentration exceeds 25% at the time of preservation and distribution. Since starch decomposition products tend to rapidly age and become cloudy, it is preferable to set the value within the above numerical range. Although the sugar content in alcoholic beverages is not limited, when the sugar content is low, for example, when the sugar content is less than 0.5%, the taste of the drink becomes bland and unsatisfactory, so the effects of the present invention are significantly exhibited. .
本発明の「アルコール飲料」は、先述のとおり、喫飲時のアルコール濃度が０％を超えて１０％以下であれば、種別をとくに限定するものではないが、具体的には、チューハイ、ハイボール、カクテル、発泡酒、ビールテイスト飲料などが例示され、また、「濃縮アルコール飲料」の場合は、サワーの素、サワーコンク、濃縮リキュール、濃縮カクテル、カクテルコンクなどが挙げられる。 As mentioned above, the "alcoholic beverage" of the present invention is not particularly limited in type as long as the alcohol concentration at the time of consumption is greater than 0% and equal to or less than 10%, but specific examples include chuhai, highball, cocktail, happoshu, and beer-flavored beverages, and in the case of "concentrated alcoholic beverages," examples include sour mix, sour concentrate, concentrated liqueur, concentrated cocktail, and cocktail concentrate.
本発明における「澱粉分解物」は、「水飴」、「デキストリン」、「マルトデキストリン」などとも呼ばれ、澱粉を酵素により加水分解する、又は酸や熱により解重合させて得られるものを指す。 The "starch decomposition product" in the present invention is also called "starch syrup," "dextrin," "maltodextrin," etc., and refers to something obtained by hydrolyzing starch with an enzyme or depolymerizing it with an acid or heat.
本発明のアルコール飲料に用いる澱粉分解物の「ＤＥ」は、１以上２未満が好ましく、より好ましくは１．２～１．７であり、最も好ましくは１．３～１．６である。なお、本発明における「ＤＥ」とは、「［（直接還元糖（ブドウ糖として表示）の質量）／（固形分の質量）］×１００」の式により求められる値で、後述するウイルシュテッターシューデル法による分析値である。 "DE" of the starch decomposition product used in the alcoholic beverage of the present invention is preferably 1 or more and less than 2, more preferably 1.2 to 1.7, and most preferably 1.3 to 1.6. In addition, "DE" in the present invention is a value determined by the formula "[(mass of direct reducing sugar (expressed as glucose))/(mass of solid content)] x 100", and is a value determined by the Willstätter method described later. This is an analysis value using the Schudel method.
本発明のアルコール飲料に用いる澱粉分解物の「粘度」は、３０質量％水溶液の３０℃におけるＢＭ型粘度計により測定した場合、２４０ｍＰａ・ｓを越えて８００ｍＰａ・ｓ未満であることが好ましく、より好ましくは２５０～７００ｍＰａ・ｓ、さらに好ましくは２５０～６００ｍＰａ・ｓであり、最も好ましくは３００～５５０ｍＰａ・ｓである。 The "viscosity" of the starch decomposition product used in the alcoholic beverage of the present invention is preferably more than 240 mPa·s and less than 800 mPa·s, and more preferably It is preferably 250 to 700 mPa·s, more preferably 250 to 600 mPa·s, and most preferably 300 to 550 mPa·s.
本発明のアルコール飲料に用いる澱粉分解物の性状を特定するため利用されるパラメーターには「濁度」があり、３０質量％水溶液の７２０ｎｍ（１０ｃｍセル）における吸光度により確認できる。より詳細には、３０質量％水溶液を一晩－１８℃で冷凍した後に自然解凍したとき（以下、「冷凍解凍１回実施後」ともいう。）の「濁度」を利用すれば、本発明で用いられる澱粉分解物とその他の澱粉分解物との区別が明瞭となる。本発明のアルコール飲料に用いられる澱粉分解物の当該濁度は１．０以下であり、好ましくは０．９以下、より好ましくは０．７以下、さらに好ましくは０．５以下である。 The parameter used to specify the properties of the starch decomposition product used in the alcoholic beverage of the present invention includes "turbidity", which can be confirmed by the absorbance at 720 nm (10 cm cell) of a 30% by mass aqueous solution. More specifically, the present invention can be achieved by utilizing the "turbidity" when a 30% by mass aqueous solution is frozen at -18°C overnight and then thawed naturally (hereinafter also referred to as "after one freeze-thaw"). It becomes clear to distinguish between starch decomposition products used in and other starch decomposition products. The turbidity of the starch decomposition product used in the alcoholic beverage of the present invention is 1.0 or less, preferably 0.9 or less, more preferably 0.7 or less, even more preferably 0.5 or less.
本発明のアルコール飲料に用いる澱粉分解物は、澱粉の分解により生じる糖組成物であり、分子量５,０００以上の画分が、固形分当たり９０質量％以上であることが好ましく、９３質量％以上又は９５質量％以上であることがより好ましい。この分子量５,０００以上の組成物の含有率は、ゲルろ過によるＨＰＬＣ（株式会社島津製作所製）で得られる分子量分布から求めることができる。ＨＰＬＣの分析条件は以下のとおりであり、プルラン標準品、マルトトリオース及びグルコースを用いて検出時間に対する分子量の検量線を作成し、この検量線に基づいて分子量５，０００の検出時間を算出し、この算出された検出時間より前に検出されるピークの面積％を分子量５，０００以上の糖組成物含有量とする。
［カラム］：ＴＳＫｇｅｌ Ｇ２５００ＰＷＸＬ，Ｇ３０００ＰＷＸＬ、
Ｇ６０００ＰＷＸＬ（東ソー（株）製）
［カラム温度］：８０℃、
［移動相］：蒸留水、
［流速］：０．５ｍｌ／ｍｉｎ、
［検出器］：示差屈折率計、
［サンプル注入量］：１質量％水溶液１００μＬ、
［検量線］：プルラン標準品（昭和電工（株）製）、マルトトリオース及びグルコース
The starch decomposition product used in the alcoholic beverage of the present invention is a sugar composition produced by starch decomposition, and the fraction with a molecular weight of 5,000 or more is preferably 90% by mass or more, and 93% by mass or more based on the solid content. Or, it is more preferably 95% by mass or more. The content of the composition having a molecular weight of 5,000 or more can be determined from the molecular weight distribution obtained by HPLC (manufactured by Shimadzu Corporation) using gel filtration. The HPLC analysis conditions are as follows: A calibration curve of molecular weight versus detection time was created using pullulan standard, maltotriose, and glucose, and the detection time for a molecular weight of 5,000 was calculated based on this calibration curve. The area % of the peak detected before this calculated detection time is defined as the content of the sugar composition having a molecular weight of 5,000 or more.
[Column]: TSKgel G2500PWXL, G3000PWXL,
G6000PWXL (manufactured by Tosoh Corporation)
[Column temperature]: 80°C,
[Mobile phase]: Distilled water,
[Flow rate]: 0.5ml/min,
[Detector]: Differential refractometer,
[Sample injection amount]: 100 μL of 1% by mass aqueous solution,
[Calibration curve]: Pullulan standard product (manufactured by Showa Denko K.K.), maltotriose and glucose
本発明のアルコール飲料に用いられる澱粉分解物は、ワキシータピオカ澱粉、ワキシーコーン澱粉、ワキシーポテト澱粉など、糯種の澱粉を原料とするものであり、そのなかでもワキシータピオカ澱粉を分解したものが好適である。 The starch decomposition product used in the alcoholic beverage of the present invention is made from glutinous starch such as waxy tapioca starch, waxy corn starch, and waxy potato starch, and among these, those obtained by decomposing waxy tapioca starch are preferred. It is.
本発明のアルコール飲料に用いられる澱粉分解物を得るために用いられる液化酵素は、α－アミラーゼである。「α－アミラーゼ」とは、澱粉のα－１，４グルコシド結合を加水分解するエンド型の酵素をいい、例えば、クライスターゼＳＤ－ＫＭ（天野エンザイム社製）や、ターマミル１２０Ｌ（ノボザイムズジャパン社製）などが挙げられる。このα－アミラーゼの使用量は、一段階目の液化工程においては、原料澱粉の固形分質量に対して０．０１～０．１質量％であることが好ましく、より好ましくは、０．０２～０．０９質量％であり、二段階目の糖化工程においては、原料の固形分質量に対して０．００４～０．０５であることが好ましく、より好ましくは、０．００７～０．０２質量％である。 The liquefaction enzyme used to obtain the starch decomposition product used in the alcoholic beverage of the present invention is α-amylase. "α-Amylase" refers to an endo-type enzyme that hydrolyzes α-1,4 glucoside bonds in starch, such as Klystase SD-KM (manufactured by Amano Enzymes) and Termamil 120L (manufactured by Novozymes Japan). (manufactured by a company). In the first liquefaction step, the amount of α-amylase used is preferably 0.01 to 0.1% by mass, more preferably 0.02 to 0.1% by mass based on the solid mass of the raw starch. It is 0.09% by mass, and in the second stage saccharification step, it is preferably 0.004 to 0.05, more preferably 0.007 to 0.02 mass, based on the solid mass of the raw material. %.
上記の液化工程および糖化工程のいずれにおいても、温度は、好ましくは７０～１００℃、より好ましくは８０～９５℃であり、ｐＨは、好ましくは５．０～７．０、より好ましくは５．５～６．５であり、その処理時間は、好ましくは３～４０分、より好ましくは５～３０分である。液化工程における原料澱粉の濃度は、１５～４０質量％程度であることが好ましい。これら液化工程および糖化工程においては、加熱加圧蒸煮釜やジェットクッカーなどの加熱装置を用いてもよい。液化工程では、液化液の７０℃における２５質量％水溶液の粘度が所定の範囲、例えば、２５～１２０ｍＰａ・ｓに到達した時点で、０．２ＭＰａ程度の加圧処理又はシュウ酸などの酸により反応を終了させてもよい。一方、糖化工程では、糖化液の７０℃における２５質量％水溶液の粘度が所定の範囲、例えば、２３～６０ｍＰａ・ｓに到達した時点で、０．２ＭＰａ程度の加圧処理又はシュウ酸などの酸により反応を終了させてもよい。 In both of the above liquefaction step and saccharification step, the temperature is preferably 70 to 100°C, more preferably 80 to 95°C, and the pH is preferably 5.0 to 7.0, more preferably 5. 5 to 6.5, and the treatment time is preferably 3 to 40 minutes, more preferably 5 to 30 minutes. The concentration of raw starch in the liquefaction step is preferably about 15 to 40% by mass. In these liquefaction and saccharification steps, a heating device such as a heating and pressurizing steamer or a jet cooker may be used. In the liquefaction process, when the viscosity of the 25% by mass aqueous solution of the liquefied liquid at 70°C reaches a predetermined range, for example, 25 to 120 mPa・s, the reaction is carried out by pressure treatment at about 0.2 MPa or by an acid such as oxalic acid. may be terminated. On the other hand, in the saccharification process, when the viscosity of the 25% by mass aqueous solution of the saccharified liquid at 70°C reaches a predetermined range, for example, 23 to 60 mPa・s, pressure treatment at about 0.2 MPa or acidic acid such as oxalic acid is applied. The reaction may be terminated by
液化工程および糖化工程を経て得られた反応溶液は、精製工程としての珪藻土によるろ過及びイオン交換樹脂による脱塩を経て、濃縮して液状品とするか、噴霧乾燥等により粉末化して粉末品とすることができる。そして、さらに、精製後の澱粉分解物の液を還元（水素添加）して還元型澱粉分解物とすることもできる。 The reaction solution obtained through the liquefaction process and the saccharification process is purified through filtration through diatomaceous earth and desalination using an ion exchange resin, and then either concentrated to a liquid product or pulverized by spray drying etc. to a powder product. can do. Furthermore, the liquid starch decomposition product after purification may be reduced (hydrogenated) to obtain a reduced starch decomposition product.
このようにして得られる本発明のアルコール飲料に用いられる澱粉分解物は、３０℃における３０質量％水溶液の粘度が２５０～７００ｍＰａ・ｓであり、ＤＥ値が１．２～１．７と非常に低い。また、一晩－１８℃で冷凍した後、自然解凍した際の濁度は１．０以下である。 The starch decomposition product used in the alcoholic beverage of the present invention obtained in this way has a viscosity of 250 to 700 mPa·s as a 30% by mass aqueous solution at 30°C, and a very high DE value of 1.2 to 1.7. low. Further, the turbidity when thawed naturally after being frozen at -18°C overnight is 1.0 or less.
上述の澱粉分解物は、水溶液中では比較的老化しにくいものではあるが、発明者らが詳細に検討したところ、アルコールが併存すると少なからず老化し、その使用方法には工夫を要することがわかった。まず、その澱粉分解物の添加量についていえば、本発明の目的であるコクみ付与の観点からは、０．１～１０質量％、０．１～５質量％、０．１～３質量％又は０．２～１質量％となるよう添加することが望ましい。また、アルコール濃度が低い、例えば、０．５～１０％（ｗ／ｖ）未満の場合（低温で流通又は喫飲される場合）は、０．１～３質量％となるよう添加することが好ましく、アルコール濃度が高い、例えば、１０～３０％（ｗ／ｖ）の場合（主に常温で流通する場合）は、０．１～３質量％又は０．２～１質量％となるよう添加することが好ましい。 Although the above-mentioned starch hydrolysates are relatively resistant to aging in an aqueous solution, the inventors have found through detailed investigation that they do age somewhat when alcohol is present, and that their use requires ingenuity. First, in terms of the amount of starch hydrolysates added, from the viewpoint of imparting richness, which is the object of the present invention, it is preferable to add the starch hydrolysates at 0.1 to 10 mass%, 0.1 to 5 mass%, 0.1 to 3 mass%, or 0.2 to 1 mass%. Furthermore, when the alcohol concentration is low, for example, less than 0.5 to 10% (w/v) (when distributed or consumed at low temperatures), it is preferable to add the starch hydrolysates at 0.1 to 3 mass%, and when the alcohol concentration is high, for example, 10 to 30% (w/v) (when distributed mainly at room temperature), it is preferable to add the starch hydrolysates at 0.1 to 3 mass% or 0.2 to 1 mass%.
上述の澱粉分解物の添加方法は、特に限定されないが、長期保存及び流通における老化防止の観点から、撹拌機などを用いて溶け残りがないよう完全に溶解させることが望ましい。また、アルコール飲料の原料が複数に渡り、複雑なものとなる場合には、製造工程の比較的初期の段階で投入して溶解させておくことが望ましい 。 The method of adding the above-mentioned starch decomposition product is not particularly limited, but from the viewpoint of preventing aging during long-term storage and distribution, it is desirable to completely dissolve the starch using a stirrer or the like so that there is no undissolved residue. Furthermore, if the alcoholic beverage has multiple raw materials and is complex, it is desirable to add and dissolve them at a relatively early stage of the manufacturing process.
以下、本発明の実施形態を記載するが、実施例に特に限定されるものではない。 Hereinafter, embodiments of the present invention will be described, but the present invention is not particularly limited to the examples.
（澱粉分解物の調製例１）
原料となるワキシータピオカ澱粉の２２質量％水懸濁液を消石灰でｐＨ６．０に調整し、原料固形分に対して０．０９質量％となるようα－アミラーゼ（クライスターゼＳＤ－ＫＭ、天野エンザイム社製）を添加した。この酵素－澱粉水懸濁液を、８０℃に保温された加熱加圧蒸煮釜へ投入して酵素反応を行い、０．１ＭＰａにて酵素を失活して液化液を得た（以上、一段目の液化工程。ＤＥ１．４６。）。次に、この液化液を、蓚酸または消石灰を用いてｐＨを６．０に調整し、原料固形分に対して０．００９質量％となるよう上述のα－アミラーゼを再度添加し、８５℃で反応後、蓚酸を添加し、ｐＨ３．５以下に調整して酵素を失活することにより糖化液を得た（以上、二段目の糖化工程。ＤＥ１．８。）。このようにして得られた糖化液を、珪藻土によるろ過及びイオン交換樹脂による脱塩によって精製した後、１５質量％まで濃縮し、噴霧乾燥により粉末化して、ＤＥ値が１．６、３０℃における３０質量％水溶液の粘度が３００ｍＰａ・ｓの澱粉分解物（以降、試作品１という。）を得た。
(Preparation example 1 of starch decomposition product)
A 22% by mass aqueous suspension of waxy tapioca starch as a raw material was adjusted to pH 6.0 with slaked lime, and α-amylase (Clistase SD-KM, Amano Enzyme ) was added. This enzyme-starch water suspension was put into a heated and pressurized steaming pot kept at 80°C to carry out an enzyme reaction, and the enzyme was deactivated at 0.1 MPa to obtain a liquefied liquid. Eye liquefaction process.DE1.46.). Next, the pH of this liquefied liquid was adjusted to 6.0 using oxalic acid or slaked lime, and the above-mentioned α-amylase was added again so that the concentration was 0.009% by mass based on the solid content of the raw material. After the reaction, a saccharified solution was obtained by adding oxalic acid and adjusting the pH to 3.5 or less to inactivate the enzyme (this is the second saccharification step. DE 1.8). The saccharified liquid thus obtained was purified by filtration through diatomaceous earth and desalting with an ion exchange resin, concentrated to 15% by mass, and powdered by spray drying to give a DE value of 1.6 at 30°C. A starch decomposition product (hereinafter referred to as prototype 1) having a viscosity of 300 mPa·s of a 30% by mass aqueous solution was obtained.
（澱粉分解物の調製例２）
上述の澱粉分解物１の調製手順において、澱粉懸濁液濃度を２２％とし、一段目のα－アミラーゼ添加量は０．０３％、失活時点はＤＥ０．８５とし、二段目のαアミラーゼ添加量は０．０１％、失活時点はＤＥ１．８とし、脱塩・精製後の濃縮濃度１５質量％とすること以外は同様の手順で澱粉分解物を調製し、ＤＥ１．４かつ粘度４７２ｍＰａ・ｓの澱粉分解物（以降、試作品２という。）を得た。
(Preparation example 2 of starch decomposition product)
In the above-mentioned procedure for preparing starch decomposition product 1, the starch suspension concentration was 22%, the amount of α-amylase added in the first stage was 0.03%, the deactivation point was DE 0.85, and the amount of α-amylase added in the second stage was 0.03%. A starch decomposition product was prepared using the same procedure except that the addition amount was 0.01%, the deactivation point was DE 1.8, and the concentration concentration after desalting and purification was 15% by mass, and the starch decomposition product was obtained with a DE 1.4 and a viscosity of 472 mPa. - A starch decomposition product of s (hereinafter referred to as prototype 2) was obtained.
（澱粉分解物の調製例３）
上述の澱粉分解物１の調製手順において、澱粉懸濁液濃度を２２％とし、一段目のα－アミラーゼ添加量は０．０３％、失活時点はＤＥ０．８７とし、二段目のαアミラーゼ添加量は０．００４％、失活時点はＤＥ１．５とし、脱塩・精製後の濃縮濃度１５質量％とすること以外は同様の手順で澱粉分解物を調製し、ＤＥ１．３かつ粘度６９４ｍＰａ・ｓの澱粉分解物（以降、試作品３という。）を得た。
(Preparation example 3 of starch decomposition product)
In the above procedure for preparing starch decomposition product 1, the starch suspension concentration was 22%, the amount of α-amylase added in the first stage was 0.03%, the deactivation point was DE 0.87, and the amount of α-amylase added in the second stage was 0.03%. A starch decomposition product was prepared using the same procedure except that the addition amount was 0.004%, the deactivation point was DE 1.5, and the concentration concentration after desalting and purification was 15% by mass. - A starch decomposition product of s (hereinafter referred to as prototype 3) was obtained.
（澱粉分解物の調製例４）
上述の澱粉分解物１の調製手順において、澱粉懸濁液濃度を２１％とし、一段目のα－アミラーゼ添加量は０．２％、失活時点はＤＥ４．９とし、二段目のαアミラーゼ添加量は０．０６％、失活時点はＤＥ７．９とし、脱塩・精製後の濃縮濃度を３２質量％とすること以外は同様の手順で澱粉分解物を調製し、ＤＥ８．３かつ粘度１３．６ｍＰａ・ｓの澱粉分解物（以降、試作品４という。）を得た。
(Preparation example 4 of starch decomposition product)
In the above-mentioned procedure for preparing starch decomposition product 1, the starch suspension concentration was 21%, the amount of α-amylase added in the first stage was 0.2%, the deactivation point was DE 4.9, and the α-amylase addition amount in the second stage was 0.2%. A starch decomposition product was prepared using the same procedure except that the addition amount was 0.06%, the deactivation point was DE7.9, and the concentration concentration after desalting and purification was 32% by mass. A starch decomposition product (hereinafter referred to as prototype 4) of 13.6 mPa·s was obtained.
（澱粉分解物の調製例５）
上述の澱粉分解物１の調製手順において、澱粉懸濁液濃度を２０％とし、一段目のα－アミラーゼ添加量は０．０９％、失活時点はＤＥ１．９とし、二段目のαアミラーゼ添加量は０．０５％、失活時点はＤＥ４．４とし、脱塩・精製後の濃縮濃度を２４質量％とすること以外は同様の手順で澱粉分解物を調製し、ＤＥ４．２かつ粘度３３．４ｍＰａ・ｓの澱粉分解物（以降、試作品５という。）を得た。
(Preparation example 5 of starch decomposition product)
In the above-mentioned procedure for preparing starch decomposition product 1, the starch suspension concentration was 20%, the amount of α-amylase added in the first stage was 0.09%, the deactivation point was DE 1.9, and the amount of α-amylase added in the second stage was 0.09%. A starch decomposition product was prepared using the same procedure except that the addition amount was 0.05%, the deactivation point was DE4.4, and the concentration concentration after desalting and purification was 24% by mass. A starch decomposition product (hereinafter referred to as prototype 5) with a pressure of 33.4 mPa·s was obtained.
（澱粉分解物の水溶液の粘度）
各澱粉分解物の粘度は、その３０質量％水溶液を３０℃に保ち、６０回転／分に設定した粘度計（ＢＭ形 東機産業社製）及びローター番号２又は３を用いて３０秒間測定したときの値とした。
(Viscosity of aqueous solution of starch decomposition product)
The viscosity of each starch decomposition product was measured by keeping its 30% by mass aqueous solution at 30°C for 30 seconds using a viscometer (Model BM, manufactured by Toki Sangyo Co., Ltd.) set at 60 rotations/min and rotor number 2 or 3. The value was taken as the value at that time.
（分解処理中の分解物又は最終的に得られる澱粉分解物のＤＥ値）
製造工程段階の分解処理物、又は最終的に得られる澱粉分解物のＤＥ値は、ウイルシュテッターシューデル法（「澱粉糖関連工業分析法」、食品化学新聞社発行（平成３年１１月１日発行））により測定した値である。
(DE value of decomposed product during decomposition treatment or starch decomposed product finally obtained)
The DE value of the decomposed product at the manufacturing process stage or the starch decomposed product finally obtained is determined by the Willstätter-Schudel method ("Starch sugar-related industrial analysis method", published by Food Chemical Newspaper Co., Ltd. (November 1991). This is the value measured by (published on the 1st)).
（分子量５,０００以上の糖組成物の含有量）
分子量５,０００以上の糖組成物の含有量は、ゲルろ過によるＨＰＬＣより得られる分子量分布から求めた。ＨＰＬＣの分析条件は以下であり、プルラン標準品、マルトトリオース及びグルコースを用いて検出時間に対する分子量の検量線を作成し、この検量線より分子量５，０００の検出時間を算出したのち、算出された検出時間より前に検出されるピークの面積％を分子量５，０００以上の糖組成物含有量とした。
［カラム］：ＴＳＫｇｅｌ Ｇ２５００ＰＷＸＬ，Ｇ３０００ＰＷＸＬ、Ｇ６０００ＰＷ
ＸＬ（東ソー（株）製）
［カラム温度］：８０℃、
［移動相］：蒸留水、
［流速］：０．５ｍｌ／ｍｉｎ、
［検出器］：示差屈折率計、
［サンプル注入量］：１質量％水溶液１００μＬ、
［検量線］：プルラン標準品（昭和電工（株）製）、マルトトリオース及びグルコース
(Content of sugar composition with molecular weight of 5,000 or more)
The content of sugar composition having a molecular weight of 5,000 or more was determined from the molecular weight distribution obtained by HPLC using gel filtration. The HPLC analysis conditions were as follows: A calibration curve of molecular weight versus detection time was prepared using pullulan standard, maltotriose, and glucose, and the detection time of a molecular weight of 5,000 was calculated from this calibration curve. The area percentage of the peak detected before the calculated detection time was taken as the content of sugar composition having a molecular weight of 5,000 or more.
[Column]: TSKgel G2500PWXL, G3000PWXL, G6000PW
XL (Tosoh Corporation)
[Column temperature]: 80 ° C.
[Mobile phase]: distilled water,
[Flow rate]: 0.5 ml / min,
[Detector]: Differential refractometer,
[Sample injection amount]: 100 μL of 1% by mass aqueous solution,
[Calibration curve]: pullulan standard (Showa Denko K.K.), maltotriose and glucose
以降の実験で用いる澱粉分解物の分析値を表１に示す。 Table 1 shows the analytical values of the starch decomposition products used in the subsequent experiments.
まず、各澱粉分解物を適宜溶解した水溶液に対しエタノール（９９．５％（ｖ/ｖ））を混和し、澱粉分解物が１０、２０又は３０％であり、かつアルコール濃度が１０、２０又は３０％（ｖ／ｖ）である各液を調製した。次に、これらを０℃、５℃、１０℃又は２０℃で一晩静置したときの状態を観察し、３段階（１点：完全に白濁、２点：やや白濁、３点：透明）で評価を行った（表２～表６）。その状態観察時の一例として、澱粉分解物「試作品２」を用いたときのアルコール溶液の写真を示す（表７）。 First, ethanol (99.5% (v/v)) is mixed with an aqueous solution in which each starch decomposition product is appropriately dissolved, and the starch decomposition product is 10, 20, or 30%, and the alcohol concentration is 10, 20, or Each solution was prepared at 30% (v/v). Next, the condition of these when left overnight at 0°C, 5°C, 10°C or 20°C was observed and ranked into 3 stages (1 point: completely cloudy, 2 points: slightly cloudy, 3 points: transparent). Evaluations were made (Tables 2 to 6). As an example of the state observation, a photograph of the alcohol solution when using the starch decomposition product "Prototype 2" is shown (Table 7).
試作品２は、低ＤＥであるため老化安定性に劣るとも予測されたが、実際には、アルコール溶液中での老化安定性が最も良好であり、詳細には、１０℃以上の保存であれば、アルコール濃度２０％に対して１０％濃度で溶解させても老化安定性は良好であり、５℃の低温保存では、アルコール濃度が１０％程度であれば、２０％という高濃度で溶解させても老化安定性は良好であった。また、試作品１、３、４、及び５についても同様の試験を行ったところ、試作品１及び３については、試作品２の結果と同様であった一方、試作品４については、５℃以下の低温保存ではアルコール濃度が１０％程度であれば溶液は透明であったが、アルコール濃度が２０％以上になると白濁した。試作品５については、１０℃以上の保存であっても、アルコール濃度２０％になると白濁し、老化安定性は低かった。 Prototype 2 was predicted to have poor aging stability due to its low DE, but in reality, it showed the best aging stability in an alcohol solution, and in detail, it showed the best aging stability even when stored at 10°C or higher. For example, aging stability is good even when dissolved at a concentration of 10% with respect to an alcohol concentration of 20%, and when stored at a low temperature of 5°C, when the alcohol concentration is about 10%, it is dissolved at a concentration as high as 20%. However, the aging stability was good. In addition, similar tests were conducted on prototypes 1, 3, 4, and 5, and while the results for prototypes 1 and 3 were similar to those for prototype 2, the results for prototype 4 were 5°C. In the following low-temperature storage, the solution was transparent when the alcohol concentration was about 10%, but became cloudy when the alcohol concentration was 20% or more. Regarding Prototype 5, even when stored at 10° C. or higher, it became cloudy when the alcohol concentration reached 20%, and its aging stability was low.
＜レモンチューハイ１：果汁３％、アルコール９％（ｖ／ｖ）、澱粉分解物１％＞
下表８の配合のレモンチューハイを４℃・７日間保存後、その白濁の状態（１点：完全に白濁、２点：やや白濁、３点：透明）を目視で確認し、コクみ（１点（弱い）→５点（強い））とフレーバーリリース（１点（弱い）→５点（強い））についてはパネラー１０名 で官能評価を行い、評価点を平均化した。その結果、試作品１～３を１％用いた試験区（実施例１～３）では 白濁は認められず、また、コントロール（澱粉分解物無添加）と比べたときのコクみ・フレーバーリリースともに良好であった（表９）。
<Lemon Chu-Hi 1: Fruit juice 3%, alcohol 9% (v/v), starch hydrolysate 1%>
Lemon chuhai with the composition in Table 8 below was stored at 4°C for 7 days, and the state of cloudiness (1 point: completely cloudy, 2 points: slightly cloudy, 3 points: transparent) was visually confirmed, and the body (1 point (weak) → 5 points (strong)) and flavor release (1 point (weak) → 5 points (strong)) were evaluated by a panel of 10 people, and the scores were averaged. As a result, no cloudiness was observed in the test groups (Examples 1 to 3) in which 1% of Prototypes 1 to 3 was used, and both the body and flavor release were good when compared to the control (no starch hydrolysate added) (Table 9).
＜マンゴーチューハイ：果汁３０％、アルコール９％（ｖ／ｖ）、澱粉分解物０．２％＞
下表１０の配合のマンゴーチューハイを４℃・７日間保存後、その白濁の状態（１点：完全に白濁、２点：やや白濁、３点：透明）を目視で確認し、コクみ（１点（弱い）→５点（強い））、フレーバーリリース（１点（弱い）→５点（強い））についてはパネラー１０名で官能評価を行い、評価点を平均化した。その結果、試作品２（０．２％）を用いた試験区では白濁は認められず、また、コントロール（無添加）と比べてコクみ・フレーバーリリースともに良好であった（表１１）。
<Mango Chuhai: 30% fruit juice, 9% alcohol (v/v), 0.2% starch decomposition product>
After storing mango chu-hi with the formulation shown in Table 10 below at 4°C for 7 days, the state of cloudiness (1 point: completely cloudy, 2 points: slightly cloudy, 3 points: transparent) was visually confirmed, and the richness (1 point) Sensory evaluation was performed by 10 panelists regarding the flavor release (point (weak) → 5 points (strong)) and flavor release (1 point (weak) → 5 points (strong)), and the evaluation scores were averaged. As a result, no clouding was observed in the test plot using Prototype 2 (0.2%), and the richness and flavor release were both better than the control (no additives) (Table 11).
＜オレンジチューハイ：果汁３０％、アルコール３％（ｖ／ｖ）、澱粉分解物３％＞
下表１２の配合のオレンジチューハイを４℃・７日間保冷後の白濁の状態（１点：完全に白濁、２点：やや白濁、３点：透明）を目視で確認し、コクみ（１点（弱い）→５点（強い））、フレーバーリリース（１点（弱い）→５点（強い））についてはパネラー１０名で官能評価を行い、評価点を平均化した。その結果、試作品２（３％）を用いた試験区では白濁は認められず、コントロール（無添加）と比べてコクみ・フレーバーリリースともに良好であった（表１３）。
<Orange Chuhai: 30% fruit juice, 3% alcohol (v/v), 3% starch decomposition product>
After keeping orange chu-hi with the formulation shown in Table 12 below at 4℃ for 7 days, visually check the cloudiness (1 point: completely cloudy, 2 points: slightly cloudy, 3 points: transparent), and check the richness (1 point). (weak) → 5 points (strong)) and flavor release (1 point (weak) → 5 points (strong)) were sensory evaluated by 10 panelists, and the evaluation scores were averaged. As a result, no clouding was observed in the test plot using Prototype 2 (3%), and both richness and flavor release were better than in the control (no additives) (Table 13).
＜レモンチューハイ２：果汁３％、アルコール４％（ｖ／ｖ）、澱粉分解物０．５％＞
下表１４の配合のレモンチューハイを４℃・７日間保冷後、その白濁状態（１点：完全に白濁、２点：やや白濁、３点：透明）を目視で確認し、コクみ（１点（弱い）→５点（強い））、フレーバーリリース（１点（弱い）→５点（強い））についてはパネラー１０名で官能評価を行い、評価点を平均化した。その結果、試作品２（０．５％）を用いた試験区では白濁は認められず、コントロール（無添加）に比べてコクみ・フレーバーリリースともに良好であった（表１５）。
<Lemon Chu-Hi 2: Fruit juice 3%, alcohol 4% (v/v), starch hydrolysate 0.5%>
Lemon chuhai with the composition in Table 14 below was kept at 4°C for 7 days, and then visually inspected for cloudiness (1 point: completely cloudy, 2 points: slightly cloudy, 3 points: clear), and sensory evaluation was performed by 10 panelists for body (1 point (weak) -> 5 points (strong)) and flavor release (1 point (weak) -> 5 points (strong)), and the evaluation scores were averaged. As a result, no cloudiness was observed in the test using Prototype 2 (0.5%), and both body and flavor release were better than the control (no additives) (Table 15).
＜パインチューハイ：果汁４％、アルコール０．５％（ｖ／ｖ）、澱粉分解物１％＞
下表１６の配合のパインチューハイを４℃・７日間保冷後、その白濁状態（１点：完全に白濁、２点：やや白濁、３点：透明）を目視で確認し、コクみ（１点（弱い）→５点（強い））、フレーバーリリース（１点（弱い）→５点（強い））についてはパネラー１０名で官能評価を行い、評価点を平均化した。その結果、試作品２（１％）を用いた試験区では白濁は認められず、コントロール（無添加）と比べてコクみ・フレーバーリリースともに良好であった（表１７）。
<Pine chuhai: 4% fruit juice, 0.5% alcohol (v/v), 1% starch decomposition product>
After storing pine chu-hi with the formulation shown in Table 16 below at 4℃ for 7 days, visually check its cloudiness (1 point: completely cloudy, 2 points: slightly cloudy, 3 points: transparent), and check the richness (1 point). (weak) → 5 points (strong)) and flavor release (1 point (weak) → 5 points (strong)) were sensory evaluated by 10 panelists, and the evaluation scores were averaged. As a result, no clouding was observed in the test plot using Prototype 2 (1%), and both richness and flavor release were better than in the control (no additives) (Table 17).
＜ハイボール：アルコール０．５％（ｖ／ｖ）、澱粉分解物０．５％＞
下表１８の配合のハイボールを４℃・７日間保冷後、その白濁状態（１点：完全に白濁、２点：やや白濁、３点：透明）を目視で確認し、コクみ（１点（弱い）→５点（強い））、フレーバーリリース（１点（弱い）→５点（強い））についてはパネラー１０名で官能評価を行い、評価点を平均化した。その結果、試作品２（０．５％）を用いた試験区には白濁は認められず、コントロール（無添加）と比べてコクみ・フレーバーリリースともに良好であった（表１９）。
<Highball: Alcohol 0.5% (v/v), starch decomposition product 0.5%>
After storing highballs with the formulation shown in Table 18 below at 4°C for 7 days, visually check the cloudy state (1 point: completely cloudy, 2 points: slightly cloudy, 3 points: transparent), and check the richness (1 point). (weak) → 5 points (strong)) and flavor release (1 point (weak) → 5 points (strong)) were sensory evaluated by 10 panelists, and the evaluation scores were averaged. As a result, no clouding was observed in the test plot using Prototype 2 (0.5%), and both richness and flavor release were better than in the control (no additives) (Table 19).
＜濃縮リキュール：レモン果汁１２％、アルコール２５％（ｖ／ｖ）、澱粉分解物２．５％＞
下表２０の配合の濃縮リキュールを４℃・７日間保冷したときの白濁状態（１点：完全に白濁、２点：やや白濁、３点：透明）を目視で確認し、コクみ（１点（弱い）→５点（強い））、フレーバーリリース（１点（弱い）→５点（強い））についてはパネラー１０名で評価を行い、評価点を平均化した。その結果、試作品２（２．５％）を用いた試験区ではやや白濁は認められるものの、希釈飲用時（５倍希釈のため試験品２を０．５％含む）はコントロール（無添加）と比べてコクみ・フレーバーリリースともに良好であった（表２１）。
<Concentrated liqueur: 12% lemon juice, 25% alcohol (v/v), 2.5% starch decomposition product>
When the concentrated liqueur with the formulation shown in Table 20 below was kept cold at 4℃ for 7 days, the cloudy state (1 point: completely cloudy, 2 points: slightly cloudy, 3 points: transparent) was visually confirmed, and the richness (1 point) (weak) → 5 points (strong)) and flavor release (1 point (weak) → 5 points (strong)) were evaluated by 10 panelists, and the evaluation scores were averaged. As a result, although some cloudiness was observed in the test plot using Prototype 2 (2.5%), when diluted for drinking (containing 0.5% of Test Product 2 due to 5-fold dilution), the control (no additives) Both the richness and flavor release were better than that of the original (Table 21).
Claims (5)
（Ａ）ＤＥが１．２～１．７、
（Ｂ）３０℃における３０質量％水溶液の粘度が２５０～７００ｍＰａ・ｓ、
（Ｃ）分子量５,０００以上の糖組成物含有量が固形分当たり９０質量％以上、
（Ｄ）ワキシータピオカ澱粉を原料とする。 An alcoholic beverage that is distributed at low temperatures (0°C to 10°C), has an alcohol concentration of 0.5 to 10%, and has a starch decomposition product that satisfies the following (A) to (D) at a rate of 0.1 to 3%. Alcoholic beverages containing 0% by mass:
(A) DE is 1.2 to 1.7,
(B) The viscosity of the 30% by mass aqueous solution at 30°C is 250 to 700 mPa・s,
(C) The content of the sugar composition having a molecular weight of 5,000 or more is 90% by mass or more based on solid content,
(D) Made from waxy tapioca starch.
（Ａ）ＤＥが１．２～１．７、
（Ｂ）３０℃における３０質量％水溶液の粘度が２５０～７００ｍＰａ・ｓ、
（Ｃ）分子量５,０００以上の糖組成物含有量が固形分当たり９０質量％以上、
（Ｄ）ワキシータピオカ澱粉を原料とする。 An alcoholic beverage distributed at room temperature (10°C or higher and 20°C or lower), having an alcohol concentration of 0.5 to 20% and containing 0.1 to 3.0% by mass of a starch hydrolysate that satisfies the following (A) to (D):
(A) DE is 1.2 to 1.7;
(B) the viscosity of a 30% by weight aqueous solution at 30°C is 250 to 700 mPa·s;
(C) The content of a sugar composition having a molecular weight of 5,000 or more is 90% by mass or more based on the solid content;
(D) Made from waxy tapioca starch.
（Ａ）ＤＥが１．２～１．７、
（Ｂ）３０℃における３０質量％水溶液の粘度が２５０～７００ｍＰａ・ｓ、
（Ｃ）分子量５,０００以上の糖組成物含有量が固形分当たり９０質量％以上、
（Ｄ）ワキシータピオカ澱粉を原料とする。 An alcoholic beverage distributed at room temperature or higher (20°C or higher), having an alcohol concentration of 0.5 to 30%, and containing 0.1 to 3.0% by mass of a starch hydrolysate that satisfies the following (A) to (D):
(A) DE is 1.2 to 1.7;
(B) the viscosity of a 30% by mass aqueous solution at 30° C. is 250 to 700 mPa·s;
(C) The content of a sugar composition having a molecular weight of 5,000 or more is 90% by mass or more based on the solid content;
(D) Made from waxy tapioca starch.
（Ａ）ＤＥが１．２～１．７、
（Ｂ）３０℃における３０質量％水溶液の粘度が２５０～７００ｍＰａ・ｓ、
（Ｃ）分子量５,０００以上の糖組成物含有量が固形分当たり９０質量％以上、
（Ｄ）ワキシータピオカ澱粉を原料とする。 A method for producing an alcoholic beverage with an alcohol concentration of 0.5 to 30% by adding a starch decomposition product that satisfies the following (A) to (D) to a concentration of 0.1 to 3.0% by mass:
(A) DE is 1.2 to 1.7,
(B) The viscosity of the 30% by mass aqueous solution at 30°C is 250 to 700 mPa・s,
(C) The content of the sugar composition having a molecular weight of 5,000 or more is 90% by mass or more based on solid content,
(D) Made from waxy tapioca starch.
（Ａ）ＤＥが１．２～１．７、
（Ｂ）３０℃における３０質量％水溶液の粘度が２５０～７００ｍＰａ・ｓ、
（Ｃ）分子量５,０００以上の糖組成物含有量が固形分当たり９０質量％以上、
（Ｄ）ワキシータピオカ澱粉を原料とする。 A method for improving the taste of alcoholic beverages with an alcohol concentration of 0.5 to 30% by adding starch decomposition products that satisfy the following (A) to (D) to a concentration of 0.1 to 3.0% by mass:
(A) DE is 1.2 to 1.7,
(B) The viscosity of the 30% by mass aqueous solution at 30°C is 250 to 700 mPa・s,
(C) The content of the sugar composition having a molecular weight of 5,000 or more is 90% by mass or more based on solid content,
(D) Made from waxy tapioca starch.
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