SG11201901752RA - Method for improving aftertaste of alcoholic beverages using allulose - Google Patents

Method for improving aftertaste of alcoholic beverages using allulose

Info

Publication number
SG11201901752RA
SG11201901752RA SG11201901752RA SG11201901752RA SG11201901752RA SG 11201901752R A SG11201901752R A SG 11201901752RA SG 11201901752R A SG11201901752R A SG 11201901752RA SG 11201901752R A SG11201901752R A SG 11201901752RA SG 11201901752R A SG11201901752R A SG 11201901752RA
Authority
SG
Singapore
Prior art keywords
allulose
alcoholic beverages
improving aftertaste
aftertaste
improving
Prior art date
Application number
SG11201901752RA
Other languages
English (en)
Inventor
Jong 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
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 SG11201901752RA publication Critical patent/SG11201901752RA/en

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)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
SG11201901752RA 2016-10-07 2017-09-28 Method for improving aftertaste of alcoholic beverages using allulose SG11201901752RA (en)

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 (1)

Publication Number Publication Date
SG11201901752RA true SG11201901752RA (en) 2019-04-29

Family

ID=61831701

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201901752RA SG11201901752RA (en) 2016-10-07 2017-09-28 Method for improving aftertaste of alcoholic beverages using allulose

Country Status (13)

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

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109788791B (zh) 2016-10-07 2023-10-13 Cj第一制糖株式会社 具有改善的味质的包含阿洛酮糖和盐的甜味剂组合物以及使用盐改善阿洛酮糖的味质的方法
EP3560348B1 (en) 2016-12-21 2023-12-06 Cj Cheiljedang Corporation Amino acid beverage containing allulose
KR102324227B1 (ko) * 2018-06-29 2021-11-10 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
CA2536528A1 (en) * 2003-08-25 2005-03-10 Cargill, Incorporated Beverage compositions comprising monatin and methods of making same
KR101325061B1 (ko) * 2006-11-10 2013-11-05 고쿠리츠다이가쿠호우징 카가와다이가쿠 Ｄ-사이코스 함유 감미료 및 그것을 사용하여 얻어진 식품
KR20150015030A (ko) * 2007-05-18 2015-02-09 마쓰다니가가꾸고오교가부시끼가이샤 슈크로오스성 감미질을 가지는 신규 감미료, 그 제조법 및 용도
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
EP2970370B1 (en) * 2013-03-15 2019-12-04 The Coca-Cola Company Novel mogrosides, compositions and purification methods
GB201309076D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
GB201309077D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
JP6335883B2 (ja) * 2013-04-08 2018-05-30 松谷化学工業株式会社 飲食物の塩味増強方法および該方法により得られる飲食物並びに塩味増強剤
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
TW201940077A (zh) 2019-10-16
WO2018066895A1 (ko) 2018-04-12
KR20180038991A (ko) 2018-04-17
BR112019007034A8 (pt) 2022-12-06
MX2019004005A (es) 2019-08-14
CA3039148C (en) 2022-10-04
KR20190095225A (ko) 2019-08-14
US20240174956A1 (en) 2024-05-30
BR112019007034A2 (pt) 2019-07-02
US20190218488A1 (en) 2019-07-18
EP3524666A4 (en) 2020-06-03
TWI675204B (zh) 2019-10-21
CO2019003427A2 (es) 2019-04-12
JP2019528761A (ja) 2019-10-17
US20220356423A1 (en) 2022-11-10
CN109804056A (zh) 2019-05-24
KR102146896B1 (ko) 2020-08-21
EP3524666A1 (en) 2019-08-14
TW201814287A (zh) 2018-04-16
CA3039148A1 (en) 2018-04-12
CL2019000851A1 (es) 2019-06-07

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