Method for improving aftertaste of alcoholic beverages using allulose

Pending Publication Date: 2022-11-10
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The addition of allulose significantly reduces the perceived bitterness and smell of alcohol, enhancing the sensory preference of alcoholic beverages without the use of separate additives, as demonstrated by sensory evaluations showing a decrease in perceived alcohol concentration by 0.6% to 0.8% compared to actual concentrations.

Problems solved by technology

Such an unpleasant flavor becomes stronger with increasing alcohol concentration.
Particularly, in the case of distilled alcoholic beverage having a high alcohol concentration, such as soju or rum, increase in sales is slowing down due to the unpleasant flavor thereof.
However, such a glycoside-based sweetener has poor sensory properties such as delayed sweetness, unique bitterness, or foreign body sensation.
However, in this method, allulose is used to maintain or improve a flavor of raw materials, and use of allulose to suppress a smell and bitterness unique to alcohols has not been proposed yet.

Method used

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  • Method for improving aftertaste of alcoholic beverages using allulose

Examples

Experimental program
Comparison scheme
Effect test

experimental example 1

Preparation and Quality Analysis of Diluted Soju

[0030]Generally, alcoholic beverages have varying alcohol contents depending upon the kind and manufacturing method thereof. Beer has an alcohol content of 4 vol % to 12 vol % (generally 5 vol %), wine has an alcohol content of 6 vol % to 12 vol % (generally 8 vol %), Sake has an alcohol content of 8 vol % to 15 vol % (generally 13 vol %), and soju has an alcohol content of 14 vol % to 20 vol % (generally 18 vol %). For an alcoholic beverage having an alcohol content of less than 6 wt %, since an unpleasant flavor of alcohol is not significant, diluted soju having an alcohol content of 8.0% or more was prepared to check change in quality due to addition of allulose.

[0031](1) Preparation of Diluted Soju

[0032]Diluted soju samples of Comparative Examples 1 to 3 and Examples 1 to 3 were prepared as follows. First, purified water was added to a rectified spirit having an alcohol concentration of 95 vol %, thereby preparing 10 L of a primari...

experimental example 2

Preparation and Quality Analysis of Diluted Soju Having Different Saccharide Concentrations

[0041]In order to confirm saccharide concentration-dependent reduction effects in smell and bitterness of alcohol, changes in quality of diluted soju with varying amount of added allulose were checked for a given alcohol concentration. Here, the alcohol concentration was set to 18%, which is an alcohol concentration of the most typical diluted soju in Korea.

[0042](1) Preparation of Diluted Soju Having Different Saccharide Concentrations

[0043]Samples of Comparative Examples 4 to 8, samples of Examples 4 to 8, and Sensory Comparison Examples D1 to D5 were prepared in the same manner as in Experimental Example 1 except that amounts of saccharides were changed as listed in Tables 5 and 6.

TABLE 5Primarily dilutedFinalAlcoholSweetenerrectified spiritSugarAllulosevolumeconcentrationconcentrationNote50 vol %—————UnitmLggmLvol %g / L %Comparative 3501100018.0%0.10%Example 4Comparative 3503100018.0%0.30%E...

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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.

Description

RELATED APPLICATION[0001]The present application is a continuation application of U.S. application Ser. No. 16 / 336,604, filed Mar. 26, 2019, which is a 371 application of PCT / KR2017 / 010847, filed Sep. 28, 2017, which claims priority to Korean Application No. 10-2016-0130094, filed Oct. 7, 2016. U.S. application Ser. No. 16 / 336,604 is herein incorporated by reference in its entirety.FIELD OF THE INVENTION[0002]The present invention relates to an agent for improving an alcohol flavor of an alcoholic beverage, which includes allulose-containing saccharides, and a method of improving an alcohol flavor of an alcoholic beverage using allulose.DESCRIPTION OF THE RELATED ART[0003]Ethanol (i.e., ethyl alcohol) contained in foods has an unpleasant flavor such as unique alcohol smell or bitterness. Such an unpleasant flavor becomes stronger with increasing alcohol concentration. Particularly, in the case of distilled alcoholic beverage having a high alcohol concentration, such as soju or rum, ...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): C12G3/06A23L5/20C12H6/02C12H6/00
CPCC12G3/06A23L5/20C12H6/02C12H6/00A23L27/88C12G3/08
InventorCHOI, JONG MINKIM, SU-JEONGBAK, YOUN-KYUNGPARK, JUNG GYUBYUN, SUNG BAESHIM, DONG SEOKLEE, INPARK, SEUNG WONJUNG, DONG CHUL
OwnerCJ CHEILJEDANG CORP