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MX2019004005A - Metodos para mejorar el resabio de bebidas alcoholicas usando alulosa. - Google Patents

Metodos para mejorar el resabio de bebidas alcoholicas usando alulosa.

Info

Publication number
MX2019004005A
MX2019004005A MX2019004005A MX2019004005A MX2019004005A MX 2019004005 A MX2019004005 A MX 2019004005A MX 2019004005 A MX2019004005 A MX 2019004005A MX 2019004005 A MX2019004005 A MX 2019004005A MX 2019004005 A MX2019004005 A MX 2019004005A
Authority
MX
Mexico
Prior art keywords
allulose
alcoholic beverages
improving aftertaste
aftertaste
improving
Prior art date
Application number
MX2019004005A
Other languages
English (en)
Inventor
Won Park Seung
Min Choi Jong
Jeong KIM Su-
Seok Shim Dong
Lee In
Kyung Bak Youn-
Gyu Park Jung
Bae Byun Sung
Chul Jung Dong
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 MX2019004005A publication Critical patent/MX2019004005A/es

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
    • C12G3/08—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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La presente invención se refiere a un agente para mejorar el resabio de las bebidas alcohólicas que comprende sacáridos que contienen alulosa, y a un método para mejorar el resabio de las bebidas alcohólicas usando alulosa.
MX2019004005A 2016-10-07 2017-09-28 Metodos para mejorar el resabio de bebidas alcoholicas usando alulosa. MX2019004005A (es)

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
MX2019004005A true MX2019004005A (es) 2019-08-14

Family

ID=61831701

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019004005A MX2019004005A (es) 2016-10-07 2017-09-28 Metodos para mejorar el resabio de bebidas alcoholicas usando alulosa.

Country Status (13)

Country Link
US (3) US20190218488A1 (es)
EP (1) EP3524666A4 (es)
JP (1) JP2019528761A (es)
KR (2) KR20180038991A (es)
CN (1) CN109804056A (es)
BR (1) BR112019007034A8 (es)
CA (1) CA3039148C (es)
CL (1) CL2019000851A1 (es)
CO (1) CO2019003427A2 (es)
MX (1) MX2019004005A (es)
SG (1) SG11201901752RA (es)
TW (2) TW201940077A (es)
WO (1) WO2018066895A1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6919969B2 (ja) 2016-10-07 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 アルロースおよび塩を含む味質の改善された甘味料組成物および塩を用いたアルロースの味質改善方法
KR102004914B1 (ko) 2016-10-10 2019-07-30 씨제이제일제당 (주) 알룰로스를 포함하는 식물 담금청 및 이의 제조방법
SG11201903372WA (en) 2016-12-21 2019-05-30 Cj Cheiljedang Corp Amino acid beverage containing allulose
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
KR20230002828A (ko) * 2020-04-20 2023-01-05 산토리 홀딩스 가부시키가이샤 스테비올 배당체를 포함하는 알코올 음료
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

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* Cited by examiner, † Cited by third party
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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
JP2007503214A (ja) * 2003-08-25 2007-02-22 カーギル，インコーポレイティド モナチンを含む飲料組成物及びその製造方法
EP2090180A4 (en) * 2006-11-10 2013-08-21 Matsutani Kagaku Kogyo Kk SWEET-CONTAINING D-PSICOSIS AND FOOD AND BEVERAGES OBTAINED BY USE THEREOF
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
GB201309077D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
GB201309076D0 (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
US10905146B2 (en) * 2013-07-12 2021-02-02 The Coca-Cola Company Compositions for improving rebaudioside M solubility
US10039834B2 (en) * 2013-07-12 2018-08-07 The Coca-Cola Company Compositions and methods using rebaudioside X to provide sweetness enhancement
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
CA3039148A1 (en) 2018-04-12
EP3524666A4 (en) 2020-06-03
JP2019528761A (ja) 2019-10-17
CN109804056A (zh) 2019-05-24
WO2018066895A1 (ko) 2018-04-12
KR20180038991A (ko) 2018-04-17
US20220356423A1 (en) 2022-11-10
CA3039148C (en) 2022-10-04
US20190218488A1 (en) 2019-07-18
KR20190095225A (ko) 2019-08-14
CO2019003427A2 (es) 2019-04-12
SG11201901752RA (en) 2019-04-29
TW201814287A (zh) 2018-04-16
BR112019007034A2 (pt) 2019-07-02
BR112019007034A8 (pt) 2022-12-06
US20240174956A1 (en) 2024-05-30
TW201940077A (zh) 2019-10-16
CL2019000851A1 (es) 2019-06-07
KR102146896B1 (ko) 2020-08-21
TWI675204B (zh) 2019-10-21
EP3524666A1 (en) 2019-08-14

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