BR112019007034A2 - método para melhorar o sabor residual de bebidas alcoólicas usando alulose - Google Patents

método para melhorar o sabor residual de bebidas alcoólicas usando alulose

Info

Publication number
BR112019007034A2
BR112019007034A2 BR112019007034A BR112019007034A BR112019007034A2 BR 112019007034 A2 BR112019007034 A2 BR 112019007034A2 BR 112019007034 A BR112019007034 A BR 112019007034A BR 112019007034 A BR112019007034 A BR 112019007034A BR 112019007034 A2 BR112019007034 A2 BR 112019007034A2
Authority
BR
Brazil
Prior art keywords
alulose
alcoholic beverages
improving
residual taste
residual
Prior art date
Application number
BR112019007034A
Other languages
English (en)
Other versions
BR112019007034A8 (pt
Inventor
Chul Jung Dong
Seok Shim Dong
Lee In
Min Choi Jong
Gyu Park Jung
Won Park Seung
Kim Su-Jeong
Bae Byun Sung
Bak Youn-Kyung
Original Assignee
Cj Cheiljedang Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cj Cheiljedang Corp filed Critical Cj Cheiljedang Corp
Publication of BR112019007034A2 publication Critical patent/BR112019007034A2/pt
Publication of BR112019007034A8 publication Critical patent/BR112019007034A8/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

a presente invenção refere-se a um agente para melhorar o sabor residual de bebidas alcoólicas compreendendo sacarídeos que contêm alulose, e um método para melhorar o sabor residual de bebidas alcoólicas usando alulose.
BR112019007034A 2016-10-07 2017-09-28 Método para melhorar o sabor residual de bebidas alcoólicas usando alulose BR112019007034A8 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR20160130094 2016-10-07
PCT/KR2017/010847 WO2018066895A1 (ko) 2016-10-07 2017-09-28 알룰로스를 이용한, 알코올성 음료의 알코올감의 개선 방법

Publications (2)

Publication Number Publication Date
BR112019007034A2 true BR112019007034A2 (pt) 2019-07-02
BR112019007034A8 BR112019007034A8 (pt) 2022-12-06

Family

ID=61831701

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112019007034A BR112019007034A8 (pt) 2016-10-07 2017-09-28 Método para melhorar o sabor residual de bebidas alcoólicas usando alulose

Country Status (13)

Country Link
US (3) US20190218488A1 (pt)
EP (1) EP3524666A4 (pt)
JP (1) JP2019528761A (pt)
KR (2) KR20180038991A (pt)
CN (1) CN109804056A (pt)
BR (1) BR112019007034A8 (pt)
CA (1) CA3039148C (pt)
CL (1) CL2019000851A1 (pt)
CO (1) CO2019003427A2 (pt)
MX (1) MX2019004005A (pt)
SG (1) SG11201901752RA (pt)
TW (2) TWI675204B (pt)
WO (1) WO2018066895A1 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112019007024A2 (pt) 2016-10-07 2019-06-25 Cj Cheiljedang Corp composição de adoçante com qualidade de sabor melhorada compreendendo alulose e sal e método para melhorar a qualidade do sabor da alulose usando o sal
JP6923276B2 (ja) 2016-12-21 2021-08-18 シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ アルロースを含有するアミノ酸飲料
WO2020005023A1 (ko) * 2018-06-29 2020-01-02 주식회사 삼양사 개선된 미감과 감칠맛을 갖는 주류
KR102388521B1 (ko) * 2019-12-10 2022-04-20 롯데칠성음료주식회사 특정비율의 단일 스테비올배당체로 제조된 효소처리스테비아 감미료 및 이를 이용한 주류의 제조방법
EP4141093A1 (en) * 2020-04-20 2023-03-01 Suntory Holdings Limited Alcoholic beverage containing steviol glycosides
JP6972480B1 (ja) * 2021-02-25 2021-11-24 長岡香料株式会社 アルコール飲料のエタノール感抑制剤

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3530247B2 (ja) * 1995-02-20 2004-05-24 三栄源エフ・エフ・アイ株式会社 アルコール飲料の風味向上剤及び風味向上法
KR100455925B1 (ko) * 2000-08-16 2004-11-08 주식회사 효원 개량된 혼성주의 제조방법
US20050106305A1 (en) * 2003-08-25 2005-05-19 Cargill, Inc. Beverage compositions comprising monatin and methods of making same
EP2090180A4 (en) * 2006-11-10 2013-08-21 Matsutani Kagaku Kogyo Kk SWEETENER CONTAINING D-PSICOSE AND FOODS AND BEVERAGES OBTAINED USING THE SAME
US20100204346A1 (en) * 2007-05-18 2010-08-12 Matsutani Chemical Industry Co., Ltd. Novel sweetener having sucrose-like taste, method for producing the same, and use of the same
JP5764308B2 (ja) * 2010-09-16 2015-08-19 松谷化学工業株式会社 酒類およびビール風味飲料の味質の改善方法
JP5859191B2 (ja) * 2010-09-29 2016-02-10 松谷化学工業株式会社 高甘味度甘味料に対する呈味改良組成物およびその応用
US9752174B2 (en) * 2013-05-28 2017-09-05 Purecircle Sdn Bhd High-purity steviol glycosides
JP2014014276A (ja) * 2012-07-05 2014-01-30 Matsutani Chem Ind Ltd 乳臭さ及び発酵臭が抑制された後味のキレが良い発酵乳及びその製造方法
JP2014018162A (ja) * 2012-07-20 2014-02-03 Sanei Gen Ffi Inc アルコール飲料の苦味及び／又はバーニング感の抑制剤、並びに苦味及び／又はバーニング感の抑制方法
US20140272068A1 (en) * 2013-03-14 2014-09-18 Indra Prakash Beverages containing rare sugars
GB201309076D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
EP2970370B1 (en) * 2013-03-15 2019-12-04 The Coca-Cola Company Novel mogrosides, compositions and purification methods
GB201309077D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
CN105101815B (zh) * 2013-04-08 2017-07-28 松谷化学工业株式会社 饮食物的咸味增强方法以及利用该方法所得的饮食物及咸味增强剂
US20140342043A1 (en) * 2013-05-14 2014-11-20 Pepsico, Inc. Rebaudioside Sweetener Compositions and Food Products Sweetened with Same
US10039834B2 (en) * 2013-07-12 2018-08-07 The Coca-Cola Company Compositions and methods using rebaudioside X to provide sweetness enhancement
US10905146B2 (en) * 2013-07-12 2021-02-02 The Coca-Cola Company Compositions for improving rebaudioside M solubility
JP6212316B2 (ja) * 2013-07-24 2017-10-11 松谷化学工業株式会社 飲食物の異味異臭をマスキングする方法及び該方法により得られる飲食物
KR101856746B1 (ko) * 2016-06-17 2018-05-10 주식회사 삼양사 사이코스를 함유한 인삼 제품 및 이의 제조방법

Also Published As

Publication number Publication date
BR112019007034A8 (pt) 2022-12-06
US20240174956A1 (en) 2024-05-30
CO2019003427A2 (es) 2019-04-12
TWI675204B (zh) 2019-10-21
KR20180038991A (ko) 2018-04-17
EP3524666A4 (en) 2020-06-03
US20190218488A1 (en) 2019-07-18
CN109804056A (zh) 2019-05-24
MX2019004005A (es) 2019-08-14
SG11201901752RA (en) 2019-04-29
JP2019528761A (ja) 2019-10-17
US20220356423A1 (en) 2022-11-10
CL2019000851A1 (es) 2019-06-07
TW201814287A (zh) 2018-04-16
WO2018066895A1 (ko) 2018-04-12
EP3524666A1 (en) 2019-08-14
KR102146896B1 (ko) 2020-08-21
CA3039148C (en) 2022-10-04
KR20190095225A (ko) 2019-08-14
CA3039148A1 (en) 2018-04-12
TW201940077A (zh) 2019-10-16

Similar Documents

Publication Publication Date Title
BR112019007034A2 (pt) método para melhorar o sabor residual de bebidas alcoólicas usando alulose
DOP2018000101A (es) Bebida alcohólica y método de preparacion de la misma
CL2019003553A1 (es) Alimento o bebida que tiene una dulzura mejorada.
MX2017003923A (es) Uso de cis- o trans- (2-isobutil-4-metiltetrahidropiran-4-il)aceta to isomericamente puro o altamente enriquecido con isomeros.
MX2019007007A (es) Modificacion o mejora del sabor de productos alimenticios y bebidas.
EP3478848A4 (en) METHOD AND MICRO-ORGANISMS FOR THE PRODUCTION OF FLAVORS AND PERFUME CHEMICALS
EP3639678A4 (en) LIQUID OR SEMI-SOLID EMULSIFIED SEASONING AND MANUFACTURING METHOD THEREOF, AND FLAVOR IMPROVEMENT METHOD
DOP2018000107A (es) Bebida alcohólica sometida a infusión de aroma y método de preparación de la misma
CO2019003423A2 (es) Composición edulcorante con una mejor calidad del sabor que comprende alulosa y sal, y el método para mejorar la calidad del sabor de la alulosa usando sal
SG10201808943RA (en) Fat or oil extract of black ginger and method for producing same
MX2015008310A (es) Procedimiento para el tratamiento de enfermedades relacionadas con el factor inducible por hipoxia (hif) -.
PH12017500961A1 (en) Spice compositions and uses thereof
EP3262956A4 (en) Colorless and transparent beverage containing flavoring
AU2015365199A8 (en) Packaged green tea beverage
EP3381292A4 (en) MILK BEVERAGE, PROCESS FOR PRODUCING LACTY BEVERAGE, AND METHOD FOR IMPROVING TASTE OF LACTY BEVERAGE
SG11201802128XA (en) Beer-taste beverage, method for producing beer-taste beverage, and method for improving aroma of beer-taste beverage
EA201891109A1 (ru) Способ получения водной дисперсии, включающей горчичные отруби, и эмульсия масло-в-воде, содержащая такую дисперсию
CO2019002024A2 (es) Mermelada de fruta que comprende alulosa y método para fabricar la misma
PH12016502284B1 (en) Cough medicine containing ambroxol hydrochloride
SG11201802108VA (en) Beer-taste beverage, method for producing beer-taste beverage, and method for improving aroma of beer-taste beverage
MX2017006747A (es) Amidas de acidos grasos para la prevencion y/o tratamiento de la esteatohepatitis.
MX2018010534A (es) Composiciones novedosas para la intensificacion del sabor.
EP3384932A4 (en) COMPOSITION FOR THE PRODUCTION OF CONCENTRATED ANHYDROUS POLYOL HAVING INCREASED STABILITY AND METHOD FOR CONCENTRATING POLYOL ANHYDROUS
AR113821A1 (es) Una composición de crema que comprende alulosa
TR201906586T4 (tr) Çeşni Moleküleri Olarak Şeker-Dipeptid Konjugatları.

Legal Events

Date Code Title Description
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06W Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B15K Others concerning applications: alteration of classification

Free format text: AS CLASSIFICACOES ANTERIORES ERAM: C12G 3/08 , C12G 3/12 , A23L 5/20

Ipc: C12G 3/08 (2006.01), A23L 5/20 (2006.01), C12H 6/0

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]