KR20130057234A - Natural origin sweetener for improving sweetness, and preparing method of alcoholic liquors using the same - Google Patents

Abstract

PURPOSE: A manufacturing method of improved sweetener and alcoholic beverage containing the sweetener are provided to be able to provide an excellent flavor and functionality compared to the existing Soju with a minimum amount of sweetener. CONSTITUTION: 0.5-0.8 parts by weight of maltodextrine are added to 1 part by weight of stevia extract concentrate. An enzyme reaction is conducted with alpha glucosyltransferase to manufacture enzyme-treated stevia concentrate. 99.8-99.95 parts by weight of the enzyme-treated stevia concentrate and 0.05-0.2 parts by weight of thaumatin concentrate are mixed to manufacture a mixed concentrate and stir. The stirred mixed concentrate is sterilized and spray-dried with stirring. Soju includes the sweetener at 0.012-0.018 % (w/v). [Reference numerals] (AA) Stevia extract concentrate; (BB) Add maltodextrine; (CC) Treat with enzyme; (DD) Enzyme treated stevia concentrate; (EE) Mixed concentrate; (FF) Thaumatin concentrate; (GG) Stir; (HH) Sterilize; (II) Spray-dry; (JJ) Sweetener

Description

NATURAL ORIGIN SWEETENER FOR IMPROVING SWEETNESS, AND PREPARING METHOD OF ALCOHOLIC LIQUORS USING THE SAME}

The present invention relates to an improved sweetener capable of enhancing the sweetness of shochu, a method for preparing the same, and a liquor comprising the sweetener.

The sweeteners used in traditional shochu have been mixed with various sweeteners such as stevioside and sugar, which mainly contain steviol glycosides or riboside to give sweetness. Other agents were used together. However, these various sweeteners often gave soju or foreign body.

Enzyme Treatment Stevia (stevioside) is a high sweetness sweetener extracted from natural plant stevia (stevia rebaudiana bertoni) and subjected to enzymatic treatment to add sweetness to foods, medicines, and pharmaceutics. It has been used as a no-calorie or low-calorie sweetener for the first time in Korea. However, this sweetener alone may delay the onset of sweetness or show its own unique bitterness or distinctive taste, which is used to mask odor or odor by mixing various other sweeteners or additives used in making soju.

Thaumatin is a plant-based sweetener derived from the seeds of the perennial plant Taumatococcus daniellii, a member of the family Marantaceae. . Local people squeezed the juice of this plant to reduce the taste of strong acidic fruits or used it as a sweetener for fermenting poor-quality palm wine after fermentation. This mistake was made by British military surgeon W.F. Daniell, published in 1840, published in the journal in 1855, and in 1972 Van derwel et al. Identified sweet protein as tomatine or somatin, and the structure was elucidated in 1979. Tomatine is a natural-derived protein, easily soluble in water, soluble in water at the same concentration for 60% ethanol, not soluble in organic solvents at all, and having a refreshing sweetness without bitter taste. It has a slower onset of sugar than sugar but has a longer duration. In particular, the effect which masks unpleasant tastes, such as bitterness, is excellent. In addition, the FAO / WHO Joint Additives Experts Committee (JECFA) does not specify the ADI (Daily Intake) in 1985, which is considered to be extremely low in toxicity and not a health risk.

Enzyme-treated stevia is produced according to the standards of stevia extracts and enzyme-treated stevia products presented by food manufacturers in stevioside manufacturers. The use of various additives is inevitable in order to mask the peculiar taste such as bitterness itself, so the flavor improvement of the shochu is inevitably reduced. .

Accordingly, the present invention is an improved sweetener, which can give a better flavor and sensuality than conventional soju, while minimizing the use of various sweeteners added to soften the sour taste peculiar to soju and remove other bitterness including bitterness. An object of the present invention is to provide a manufacturing method and a liquor containing the sweetener.

As a result of studies by the present inventors in order to achieve the above object, by mixing the enzyme treatment stevia and tomatin at the optimum ratio, while minimizing the additives added to the shochu, the taste of the shochu is softer, bitter and tingling taste, etc. The present invention has been completed by confirming that an improved sweetener can be prepared that increases the effect of masking and can significantly enhance flavor and functionality. The present invention also opens up the possibility of simplifying and reducing the cost of soju manufacturing process due to the minimization of such sweeteners. In addition, according to the establishment of the method for manufacturing a soju sweetener, the inspection process is unnecessary again, compared to the sweetener used externally, and the quality of the soju can be manufactured through a sweetener having a constant quality.

Thus, one embodiment of the present invention is 99.8 to 99.95 parts by weight of enzyme-treated stevia concentrate (steviol glycosides 85% by weight or more) prepared by mixing maltodextrin in 0.5 to 0.8 parts by weight with respect to 1 part by weight of stevia extract concentrate, followed by enzymatic reaction. And it provides a sweetener comprising 0.05 to 0.2 parts by weight of tomate.

According to another embodiment of the present invention, a first step of preparing an enzyme-treated stevia concentrate by mixing maltodextrin at 0.5 to 0.8 parts by weight with respect to 1 part by weight of stevia extract concentrate is carried out by an enzymatic reaction with alpha glucosyltransase;

A second step of mixing 99.8 to 99.95 parts by weight of the prepared enzyme treatment stevia concentrate and 0.05 to 0.2 parts by weight of tomate concentrate and stirring for 18 to 24 hours; And

It provides a method for producing a sweetener for shochu comprising a third step of sterilizing and mixing the concentrated concentrate obtained by the second step with spray drying while stirring.

Another embodiment of the present invention provides a shochu comprising the sweetener in 0.012 to 0.018% (w / v).

Yet another embodiment of the present invention provides a method of preparing shochu with significantly improved flavor and functionality by adding the sweetener.

Hereinafter, the present invention will be described in more detail.

Shochu contains a variety of sweeteners (sugar, fructose, aspartame, erythrite, sucralose, etc.) to soften the alcohol odor, bitterness and distinctive tangy taste. By the way, the sweeteners added in this way also contains substances that can have a harmful effect on the human body, there was a problem that the addition of various sweeteners often give a miscellaneous or foreign object to the soju.

Thus, to solve this, according to one embodiment of the present invention, there is provided an improved sweetener that can reduce or eliminate the use of other additives by mixing the enzyme treated stevia and tomatin in an optimal ratio.

Stevia is a perennial herbaceous plant native to South America Paraguay, and is known as Stevia Rebaudiana Bertoni. Since stevia contains a component having a sweetness of 300 times or more of sugar, it is cultivated to extract this sweet component and use it as a natural sweetener. As the sweet components of stevia stevioside _{(C 38 H 60 O 18)} , rail, etc. Bauer video side _{A (C 44 H 70 O 23} ), rebaudioside C, D, E, dulko side A is known.

Enzymatic treatment Stevia refers to the enzyme treatment by adding the alpha-glucosyl sugar compound to the stevia extract, the stevia extract is stevia leaves, stems, flowers, roots or mixtures thereof methanol, ethanol, acetone, ethyl acetate, saturated Extracts obtained by extraction with normal butanol, chloroform, methylene chloride, water or a mixed solvent thereof, and extracts fractionated with the solvents described above in the extract. Preferably it refers to a concentrated liquid extract or solid extract with the extraction solvent removed.

The extraction method is not particularly limited as long as it is extracted through the step of immersing stevia leaves, stems, flowers, roots or mixtures thereof in the extraction solvent, any method used in the art, such as cooling, reflux, warming, ultrasonic, etc. Can be applied.

Enzymatic treatment Stevia is a natural sweetener obtained by decomposing the Stevia extract with an enzyme. More specifically, Stevia can be obtained by reacting Stevia extract with alpha-glucosyltransferase (alpha-glucosyl transferase) and the like. It is a powder, flake or liquid with no odor or a slight characteristic odor and a refreshing sweetness. It has a sweetness of about 100 to 200 times the sweetness of sugar, and even a small amount can give a strong sweetness.

Tomatine has a sugar-like sweetness and is used with the enzyme-treated stevia to add a neatness by showing a masking effect on the remaining bitter taste or sweetness of the enzyme-treated stevia.

However, when the sweetener containing the enzyme-treated stevia and tomatin is used in the form of a concentrate, it is not easy to store and there is a problem that the concentration of each of the enzyme-treated stevia and tomatin is different and must be used under continuous stirring. Therefore, preferably, the sweetener may be provided in powder form.

The sweetener is preferably an enzymatically treated stevia concentrate prepared by mixing maltodextrin at 0.5 to 0.8 parts by weight, preferably 0.66 parts by weight based on 1 part by weight of the stevia extract concentrate (environment of 85% by weight or more steviol glycosides). It may be 99.8 to 99.95 parts by weight, preferably 99.9 parts by weight, and 0.05 to 0.2 parts by weight, preferably 0.1 parts by weight of tomate.

Including less than the above-mentioned range of enzyme treatment stevia and more than the above-mentioned range, it is not preferable because there is a problem such as reduced alcohol flavor, no characteristics of shochu, bitter taste, etc. If the lesser than the above range to include the bitter taste is not preferred because there is a problem that the functionality decreases.

Another embodiment of the present invention is to prepare a mixed concentrate by mixing the enzyme treatment stevia concentrate with 99.8 to 99.95 parts by weight and 0.05 to 0.2 parts by weight of tomate concentrate; And it provides a shochu sweetener manufacturing method comprising the step of spray drying the mixed concentrate.

Preferably, the enzyme treatment stevia concentrate may be prepared by mixing maltodextrin at 0.5 to 0.8 parts by weight with respect to 1 part by weight of stevia extract concentrate and performing an enzymatic reaction with alpha glucosyltransferase.

Therefore, a preferred embodiment of the present invention, the first step of preparing an enzyme-treated stevia concentrate by mixing maltodextrin in 0.5 to 0.8 parts by weight with respect to 1 part by weight of stevia extract concentrate and performing an enzymatic reaction with alpha glucosyltransferase; A second step of preparing a mixed concentrate by mixing 99.8 to 99.95 parts by weight of the prepared enzyme-treated stevia concentrate and 0.05 to 0.2 parts by weight of the tomate concentrate; And a third step of sterilizing the mixed concentrate obtained through the second step and spray-drying with stirring.

The sweetener manufacturing method will be described in detail for each step as follows (see FIG. 1).

<Step 1: Enzyme-treated Stevia Concentrate Preparation Step>

Enzymatically treated stevia concentrate is preferably prepared by mixing maltodextrin with stevia extract concentrate, conducting a sugar transfer reaction with alpha glucosyl transferase (α-Glucosyltransferase) and concentrating under reduced pressure.

The stevia extract concentrate may be purchased and used in the market, or the stevia extract may be dissolved in distilled water and then concentrated under reduced pressure.

Preferably, sweeteners having an optimal powder form can be prepared by mixing maltodextrin in an amount of 0.5 to 0.8 parts by weight, more preferably 0.66 parts by weight, based on 1 part by weight of stevia extract concentrate. If the addition amount of maltodextrin is less than the above range in the spray drying step of the sweetener manufacturing method according to an embodiment of the present invention to be described later, the enzyme-treated stevia and tomatine mixed concentrate adheres to the spraying inside the spray dryer spray drying And there is a problem that the powdering is not easily made, if it exceeds the above range, the powdering is easy but there is a problem inferior in functionality is not preferred.

<Step 2: Adding Tomatin Concentrate and Stirring Step>

In the second step, 99.8 to 99.95 parts by weight of the enzyme-treated stevia concentrate prepared in the first step and 0.05 to 0.2 parts by weight of the tomate concentrate, and most preferably, 99.9 parts by weight of the enzyme-treated stevia concentrate and 0.1 part by weight of the tomate concentrate were mixed and mixed. As a step of preparing and stirring, the stirring of the present step may be preferably performed for 18 to 24 hours.

The tomartinine concentrate may be purchased and used in the market, or may be used by dissolving tomate in distilled water and concentrating under reduced pressure.

<Step 3: Spray Drying Step>

The mixed concentrate that has undergone the second step may be prepared in a powder form by sweetening according to an embodiment of the present invention by undergoing a spray drying process. Since the specific concentration of each component included therein is different from the mixed concentrate obtained through the second step, the spray drying may be preferably performed while continuously stirring the mixed concentrate.

In addition, the sterilization may be further performed using ultra-high temperature treatment (UHT) to control the microorganisms in the mixed concentrate before the spray drying process, and the sterilization may be performed at 120 to 122 ° C. for 300 seconds. have.

Preferably, the spray drying is cooled to about 60 ℃ level of the mixed concentrate, which passed through the second step, and then sprayed at 100 to 200 L per hour to cool down at 150 to 200 ℃ top of the spray dryer powder to the bottom 70 to 100 ℃ level It can be done by the process of becoming.

Another embodiment of the present invention provides a high-quality alcoholic beverage with significantly improved functionality by adding the sweetener. The liquor includes all kinds of various liquors without particular limitation, such as distilled liquor such as shochu, makgeolli, Dongdong liquor, fruit liquor such as plum wine, wine, cider, etc., and each liquor as an additive in one embodiment of the present invention. In addition to using the sweetener according to the invention can be prepared using methods well known in the art.

Preferably, the liquor may be shochu, and more preferably, it may be a shochu containing 0.012 to 0.018% (w / v), most preferably 0.012 to 0.016% (w / v). Therefore, another embodiment of the present invention provides a shochu and a method for producing the flavor and functionality and the masking effect is significantly enhanced to include the sweetener in 0.012 to 0.018% (w / v).

Soju added with the sweetener of the present invention can be prepared using a method well known in the art, preferably can be prepared by the following method (see Fig. 2).

That is, the neutral alcohol is diluted to an alcohol concentration of 40-50 vol%, preferably 45 vol%, and aged at room temperature; Injecting powder activated carbon into 0.6 ~ 1.0g / L, more preferably 0.8 ~ 0.9 g / L, most preferably 0.88 g / L level in the dilute alcohol to remove odor and odor; And adding a sweetener and purified water to prepare a distilled liquor having an alcohol content of 20 to 25 vol%, preferably 20 vol%, soju can be produced with improved functionality.

The sweetener is a mixture of maltodextrin 0.5 to 0.8 parts by weight with respect to 1 part by weight of stevia extract concentrate according to an embodiment of the present invention and 99.8 to 99.95 parts by weight of enzymatic treatment stevia concentrate prepared after enzymatic reaction and 0.05 to 0.2 parts by weight of tomate It may be a sweetener comprising a part, preferably may be prepared according to the sweetener manufacturing method according to an embodiment of the present invention. Also preferably, the sweetener is added at 0.012 to 0.018% (w / v), more preferably 0.012 to 0.016% (w / v), and most preferably 0.012 to 0.014% (w / v). It is possible to produce shochu with minimal, improved flavor and increased masking effect.

Soju with a variety of existing additives added, such as fragrance and sweetness is weak, bitter taste, strong odor, overall strong odor, strong alcohol aroma, and also had a strong sense of whiff. However, shochu prepared by containing the sweetener according to one embodiment of the present invention in particular 0.012 ~ 0.018% (w / v) has an improved functionality and taste and aroma improved very much, reducing the whiff of shochu as a whole It was confirmed that the soft and refreshing taste can be shown (see Experimental Example 3).

According to the present invention, it is possible to produce an improved sweetener which can minimize the additives added to the shochu, increase the effect of softening the taste of the shochu, masking bitterness and tangy taste, and significantly improving flavor and sensuality. In addition, the minimization of sweeteners can increase the efficiency of product production in order to simplify the manufacturing process and reduce costs. In addition, according to the establishment of the method for manufacturing a soju sweetener, the inspection process is unnecessary again, compared to the sweetener used externally, and the quality of the soju can be manufactured through a sweetener having a constant quality.

1 is a schematic diagram schematically showing a sweetener manufacturing process according to an embodiment of the present invention.
Figure 2 is a schematic diagram schematically showing a process for preparing soju by adding a sweetener according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to preferred examples and experimental examples in order to help the understanding of the present invention. However, the following Examples and Experimental Examples are merely to illustrate the invention is not limited to the scope of the invention.

Example  1. Sweetener Preparation (Enzyme Stevia 99.95: Tom Martin  0.05)

To the stevia extract (Ganzhou Julong High-tech Industrial Co., Ltd.), maltodextrin (DE 10-12, Sandong life) is added at 0.6 part by weight, and alpha glucosyltransferase (α-Glucosyltransferase) is added. (Novozymes) The enzyme reaction stevia concentrate was prepared by carrying out enzymatic reaction for 24 hours using 800 ppm of pH under the conditions of pH 5.6 and the temperature of 70 degreeC, and concentrated under reduced pressure.

99.95 parts by weight of the prepared enzyme treated stevia concentrate and 0.05 part by weight of tomate concentrate (Naturex) were mixed to prepare a mixed concentrate. After continuously stirring the prepared mixed concentrate after an ultra high treatment (UHT) sterilizer (SEHK Engineering, Korea) for 300 seconds at 120 ℃ ~ 122 ℃ and stirred for 20 hours and then cooled to 60 ℃ level, A sweetener was prepared by spray drying with a spray dryer (Ogawara, Japan) at a concentration of 60 ° C., an injection amount of 160 kg / hr, an upper temperature of 180 ° C., and a lower temperature of 90 ° C.

Example  2. Sweetener Preparation (Enzyme Stevia 99.9: Tom Martin  0.1)

A sweetener was prepared in the same manner as in Example 1, except that 99.9 parts by weight of enzyme treatment Stevia and 0.1 part by weight of tomate were mixed.

Example  3. Sweetener Preparation (Enzyme Stevia 99.8: Tom Martin  0.2)

A sweetener was prepared in the same manner as in Example 1, except that 99.8 parts by weight of enzyme treatment Stevia and 0.2 part by weight of tomate were mixed.

Comparative example  1. Sweetener Preparation (Enzyme Stevia 99.7: Tom Martin  0.3)

A sweetener was prepared in the same manner as in Example 1, except that 99.7 parts by weight of enzyme treatment Stevia and 0.3 part by weight of tomate were mixed.

Comparative example  2. Preparation of Sweeteners (Enzyme Stevia 99.5: Tom Martin  0.5)

A sweetener was prepared in the same manner as in Comparative Example 1, except that 99.5 parts by weight of enzyme treatment and 0.5 part by weight of tomate were mixed.

Comparative example  3. Sweetener Preparation (Enzyme Stevia 99.0: Tom Martin  1.0)

A sweetener was prepared in the same manner as in Comparative Example 1, except that 99.0 parts by weight of enzyme treatment Stevia and 1.0 part by weight of tomate were mixed.

Experimental Example  1. Mixing ratio Sensuality  evaluation

In order to confirm the optimum mixing ratio of the enzyme treatment stevia and tomatin, the sensory test was performed by adding the sweetener prepared according to Examples 1 to 3 and Comparative Examples 1 to 3 to the additive-free soju having 20 vol% of alcohol content. Was carried out. Sensory tests were conducted by five professional panels (3 males (late 20s, mid 30s, early 40s), and 2 females (late 20s, early 30s)) with experience in mainstream sensory tests.

Sensory Evaluation for Setting the Optimal Mixing Ratio of Sweetener Enzyme treatment Stevia Tom Martin Sweetness After sensuality Example 1 99.95 0.05 ** Early bitterness is reduced by enzymatic treatment stevia, but bitterness is felt after Example 2 99.9 0.1 ***** Alcohol is soft and has little bitter taste. Example 3 99.8 0.2 *** Slightly unrefined left aftertaste Comparative Example 1 99.7 0.3 ** It's not clean because it has long sweetness Comparative Example 2 99.5 0.5 * Reduced alcohol fragrance, little soju, bitter taste Comparative Example 3 99.0 1.0 * Reduced alcohol aroma, not soju characteristics, bitter taste

As shown in Table 1, the more the amount of the enzyme-treated stevia and the less the amount of the tomatine was confirmed that the higher the functionality, especially, the mixture was carried out by mixing 99.9 parts by weight of enzyme-treated stevia concentrate, 0.1 parts by weight of tomate concentrate The sweetener prepared according to Example 2 was found to have the highest organoleptic properties, with a mild alcoholic taste, no bitter taste, and a fine aftertaste.

Experimental Example  2. Maltodextrin  Depending on the amount added Powdered  Status and Sensuality  evaluation

In order to confirm the optimum mixing ratio of maltodextrin suitable for the optimal powdering and easy enzymatic reaction of the sweetener, the amount of maltodextrin added on the basis of 1 part by weight of stevia extract concentrate was changed as shown in Table 2, except that After the sweetener was prepared in the same manner as in Example 2, the powdered state and solubility of the prepared sweetener were measured. In addition, the prepared sweetener was added to the additive-free soju having an alcohol content of 20 vol% at 0.020% (w / v) to investigate the functionality. Sensory test conditions were carried out in the same manner as in Experiment 1.

Maltodextrin addition amount setting and sensuality Maltodextrin 량 Addition Powdered State and Features Solubility Sensory test One 0.3 Not easy to powder due to concentrate good Very sweet 2 0.4 Not easy to powder good Sweetness is strong 3 0.5 Easily Powdered good Sweetness is strong 4 0.6 Easily powdered good Tidy but left 5 0.7 Easily powdered good Tidy, but some leftover 6 0.8 Easily powdered Some left Sweetness is not felt well and is gritty

As shown in Table 2, it was confirmed that powdering is easy when maltodextrin is added in an amount of 0.5 to 0.8 parts by weight based on 1 part by weight of stevia extract concentrate. Since the portion of the left portion can be adjusted according to the amount of sweetener added, it is better to select a condition that makes powdering easier even in consideration of the portion of the remaining portion. Therefore, maltodextrin may be included in an amount of 0.5 to 0.8 parts by weight based on 1 part by weight of stevia extract concentrate, and especially 0.6 to 0.7 parts by weight of the most powdery it was confirmed that the most excellent and also sensory.

Manufacturing example  1. Preparation of diluted shochu

Casting water was added to 435 mL of alcohol having an alcohol concentration of 95 vol%, thereby preparing 1 L of a first diluted alcohol having an alcohol concentration of 45 vol%. The first dilution spirit prepared was passed through a packed column filled with activated carbon and deodorized for 15 hours. Thereafter, the first dilution spirit was put into a NA 100 filter paper in a pressure filter (Bohae Brewery), and the primary filtration was carried out by pressing at a pressure of 0.3 ~ 0.5kgf / cm ² .

Next, 0.2 g of stevioside, 1 g of sugar, 0.03 g of refined salt, 0.001 g of citric acid, 0.001 g of citric acid, and 0.001 g of asparagine were added as additives to make a dilution spirit having an alcohol concentration of 20 vol%. Secondly filtered again in the same manner to prepare a 1000 mL dilution shochu having an alcohol content of about 20 vol%.

Example  4. Diluted shochu with fresh sweetener added at 0.012% (w / v)

Prepared in the same manner as in Preparation Example 1 1000 ml of diluting shochu with an alcohol content of about 20 vol% was prepared by adding 0.12 g of the sweetener of Example 2 instead of the additive ingredients used in Preparation Example 1.

Experimental Example  3. Sweetener Addition Sensuality  evaluation

In order to confirm the optimum amount of sweetener in the preparation of shochu, the functionalities of the shochu prepared in the same manner as in Example 4, but prepared by varying the amount of sweetener added. Sensory evaluation was evaluated by the 7-point scale method by the same specialized panel as Experimental Example 1.

Sensory evaluation according to the sweetener addition amount of the present invention Sweetener (% (w / v)) incense sweetness bitter Already odor Overall preference Preparation Example 1 Original shochu 4 4 6 6 Strong odor and strong alcohol aroma, strong tapping feeling of shochu Experiment 1 0.008 5 5 6 5 Strong bitter taste makes alcohol smell strong Experimental Zone 2 0.01 5 5 5 5 Off-flavor is felt a little
Somewhat sweet Experiment 3 0.012 5 6 4 3 Soft sweetness and neatness, no odor Experiment 4 0.014 6 6 3 4 Mellow sweetness and fragrance, slightly off-flavor Experiment 5 0.016 5 6 3 3 Moderate sweetness, soft spread and soft smell of alcohol Experiment 6 0.018 5 7 4 4 Strong sweetness, heavy taste, mild alcohol smell Experiment 7 0.020 5 7 5 4 Sweet, strong taste and sweet taste Experimental Zone 8 0.022 5 7 5 4 Strong sweetness without characteristics and long lasting sweetness

As shown in Table 3, in the case of the existing shochu prepared according to Preparation Example 1, the fragrance and sweetness is weak, and already including the bitter taste, strong odor, overall strong odor and strong alcohol flavor, and also unique It was evaluated that the tingling feeling appeared strong. However, in the case of shochu prepared by adding the sweetener according to an embodiment of the present invention instead of the additive added to the existing shochu, the aroma and sweet taste appeared higher than the existing shochu of Preparation Example 1 while the bitterness and the already and odor is reduced It was confirmed that the sensory performance was improved.

Looking at the effect of the addition amount of sweetener, it was found that the effect of the addition of sweetener was not significant in the flavor, sweetness increases as the amount of sweetener is increased. In the case of bitter taste, when the amount of sweetener is increased, it decreases, but when the amount of sweetener exceeds 0.018% (w / v), the bitter taste is increased again. In other words, when the amount of sweetener added was 0.012 to 0.018% (w / v), the taste and aroma were the most excellent.

Claims (3)

99.8 to 99.95 parts by weight of enzymatically treated stevia concentrate (steviol glycoside over 85% by weight) prepared by mixing maltodextrin at 0.5 to 0.8 parts by weight with respect to 1 part by weight of stevia extract concentrate and 0.05 to 0.2 parts by weight of tomate concentrate Sweeteners containing wealth.
A first step of preparing an enzyme-treated stevia concentrate by mixing maltodextrin in an amount of 0.5 to 0.8 parts by weight based on 1 part by weight of the stevia extract concentrate, and performing an enzymatic reaction with an alpha glucosyl transferase;
A second step of preparing a mixed concentrate by mixing 99.8 to 99.95 parts by weight of the prepared enzyme-treated stevia concentrate and 0.05 to 0.2 parts by weight of the tomate concentrate; And
Soju sweetener manufacturing method comprising a third step of sterilizing the mixed concentrate passed through the second step and spray-dried while stirring.
Shochu comprising the sweetener of claim 1 in 0.012 to 0.018% (w / v).

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