Method for improving aftertaste of alcoholic beverages using allulose
AssigneeCj Cheiljedang Corporation
InventorsJong Min CHOI, Su-Jeong KIM, Youn-Kyung BAK, Jung Gyu PARK, Sung Bae BYUN, Dong Seok SHIM, In LEE, Seung Won PARK, Dong Chul JUNG
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Abstract
The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.
Claims5
An alcohol bitterness or smell-reduced or masked alcoholic beverage, comprising allulose-containing saccharides and ethanol,
- wherein the ethanol is present in an amount of 8 vol % to 18 vol % based on the total volume of the alcoholic beverage,
- the allulose-containing saccharides is present in an amount of 0.30% to 3.00% (w/v) based on the total volume of the alcoholic beverage,
- the allulose is present in an amount of 16 g to 170 g per 1 L of the ethanol,
- the allulose is present in an amount of 95 parts by weight to 100 parts by weight relative to 100 parts by weight of the saccharides in terms of dried solid content, and
- the saccharides is free from glucose and sucrose.
A method of improving an alcohol flavor of an alcoholic beverage, comprising:
- adding allulose to the alcoholic beverage;
- or
- adding allulose to a beverage, followed by adding ethanol to the beverage.
A method for reducing or masking an alcohol bitterness or smell of an alcoholic beverage, comprising:
- adding an allulose-containing saccharides to the alcoholic beverage;
- or
- adding an allulose-containing saccharides to a beverage, followed by adding ethanol to the beverage,
- wherein the ethanol is present in an amount of 8 vol % to 18 vol % based on the total volume of the alcoholic beverage,
- the allulose-containing saccharides is added in an amount of 0.30% to 3.00% (w/v) based on the total volume of the alcoholic beverage,
- the allulose is added in an amount of 16 g to 170 g per 1 L of the ethanol,
- the allulose is added in an amount of 95 parts by weight to 100 parts by weight relative to 100 parts by weight of the saccharides in terms of dried solid content, and
- the saccharides are free from glucose and sucrose.
Dependencies are inferred from the claim text.