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US20190218488A1 - Method for improving aftertaste of alcoholic beverages using allulose - Google Patents

Method for improving aftertaste of alcoholic beverages using allulose Download PDF

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Publication number
US20190218488A1
US20190218488A1 US16/336,604 US201716336604A US2019218488A1 US 20190218488 A1 US20190218488 A1 US 20190218488A1 US 201716336604 A US201716336604 A US 201716336604A US 2019218488 A1 US2019218488 A1 US 2019218488A1
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United States
Prior art keywords
vol
alcohol
allulose
sensory
alcoholic beverage
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
US16/336,604
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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
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
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
Assigned to CJ CHEILJEDANG CORPORATION reassignment CJ CHEILJEDANG CORPORATION ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: PARK, SEUNG WON, CHOI, JONG MIN, JUNG, DONG CHUI, BAK, Youn-Kyung, BYUN, SUNG BAE, KIM, SU-JEONG, LEE, IN, PARK, JUNG GYU, SHIM, DONG SEOK
Publication of US20190218488A1 publication Critical patent/US20190218488A1/en
Abandoned legal-status Critical Current

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    • 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

Definitions

  • the present invention relates to an agent for improving an aftertaste of an alcoholic beverage, which includes allulose-containing saccharides, and a method of improving an aftertaste of an alcoholic beverage using allulose.
  • Ethanol i.e., ethyl alcohol
  • Ethanol contained in foods has an unpleasant flavor such as unique alcohol smell or bitterness.
  • Such an unpleasant flavor becomes stronger with increasing alcohol concentration.
  • soju or rum increase in sales is slowing down due to the unpleasant flavor thereof.
  • soju with low alcohol content or fruit soju with added flavor and increase in sales volume represents changes in preference of consumers who avoid the strong bitterness and smell of alcohol.
  • glycoside-based sweetener such as steviol glycoside or enzyme-treated stevia instead of a sugar-based sweetener such as sucrose or fructose in order to reduce the flavor of soju and to mask a bitterness and tangy taste thereof
  • a glycoside-based sweetener such as steviol glycoside or enzyme-treated stevia
  • sucrose or fructose a sugar-based sweetener
  • a bitterness and tangy taste thereof Korean Patent No. 10-1320082
  • such a glycoside-based sweetener has poor sensory properties such as delayed sweetness, unique bitterness, or foreign body sensation.
  • the present inventors have made efforts to reduce smell and bitterness of alcohol of alcoholic foods. As a result, the present inventors found that addition of allulose can mask the smell and bitterness of alcohol for a given amount of alcohol, and thus completed the present invention.
  • an agent for improving an aftertaste of an alcoholic beverage includes allulose-containing saccharides and ethanol.
  • the allulose according to the present invention may be extracted directly from natural products, or may be chemically or biologically synthesized, without being limited thereto.
  • the allulose may be provided in crystal form or in allulose-containing syrup form (i.e., in liquid form).
  • alcoholic beverage refers to a beverage containing an edible alcohol (i.e., ethanol).
  • the ethanol may be present in an amount of 6% by volume (vol %) to 70 vol %, specifically 6 vol % to 50 vol %, 6 vol % to 45 vol %, 6 vol % to 40 vol %, 6 vol % to 30 vol %, 6 vol % to 25 vol %, 6 vol % to 20 vol %, 6 vol % to 18 vol %, 8 vol % to 70 vol %, 8 vol % to 50 vol %, 8 vol % to 45 vol %, 8 vol % to 40 vol %, 8 vol % to 30 vol % , 8 vol % to 25 vol %, 8 vol % to 20 vol %, 8 vol % to 18 vol %, 13 vol % to 70 vol %, 13 vol % to 50 vol %, 13 vol % to 45 vol %, 13 vol % to 40 vol %, 13 vol % to 30 vol %, 13 vol % to 25 vol %, 13 vol % to 20 vol %, 13 vol % to 30 vol
  • the alcoholic beverage may be a distilled alcoholic beverage or a fermented alcoholic beverage.
  • distilled alcoholic beverage refers to an alcoholic beverage obtained by distilling alcohol-fermented fruit juices, plant juices, or brewed starches (cereals).
  • the alcoholic beverage may be a distilled alcoholic beverage, more specifically Soju, kaoliang liquor, brandy, Armagnac, whiskey, vodka, rum, gin, tequila or cognac.
  • the alcoholic beverage may be a fermented alcoholic beverage, more specifically beer, wine, sake, or makgeolli.
  • the aftertaste may be an alcohol bitterness and/or an alcohol smell.
  • improving the aftertaste may include reducing or masking the alcohol flavor.
  • the allulose may be present in an amount of 50 parts by weight to 100 parts by weight, specifically 70 parts by weight to 100 parts by weight, 90 parts by weight to 100 parts by weight, 95 parts by weight to 100 parts by weight, 98 parts by weight to 100 parts by weight, 98.5 parts by weight to 100 parts by weight, 99 parts by weight to 100 parts by weight, or 99.5 parts by weight to 100 parts by weight, relative to 100 parts by weight of the saccharides in terms of dried solid content.
  • the saccharides may further include at least one sweetener, in addition to allulose.
  • the sweetener may include any known sweetener, for example, monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-strength sweeteners, without being limited thereto.
  • the monosaccharides may include arabinose, xylose, fructose, tagatose, allose, and galactose.
  • the disaccharides refer to a group of carbohydrates consisting of two monosaccharide units linked together, and examples thereof may include lactose, maltose, trehalose, turanose, and cellobiose.
  • the oligosaccharides refer to a group of carbohydrates consisting of 3 or more monosaccharide units linked together, and examples thereof may include fructooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, gentio-oligosaccharide, maltooligosaccharide, and galactooligosaccharide.
  • the sugar alcohols refer to compounds obtained by reducing a carbonyl group in saccharides, and examples thereof may include erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol, and lactitol.
  • the high-strength sweeteners refers to sweeteners having a sweetness ten times or greater that of sucrose, and examples thereof may include aspartame, acesulfame K, rebaudioside A, and sucralose, without being limited thereto.
  • the saccharides according to the present invention may be free from sucrose, glucose, or a combination thereof.
  • the allulose-containing saccharides may be present in an amount of 0.1 g to 10 g, specifically 0.1 g to 3.0 g or 0.3 g to 3.0 g per 1 L of the alcoholic beverage.
  • the allulose may be present in an amount of 5 g to 600 g, specifically 5 g to 170 g, 16 g to 170 g, 5.55 g to 166.7 g, or 16.7 g to 166.7 g per 1 L of the ethanol.
  • the ethanol as a reference refers to pure ethanol (i.e., 100% ethanol).
  • a method of improving an aftertaste of an alcoholic beverage includes: adding allulose to the alcoholic beverage; or adding allulose to a beverage, followed by adding ethanol to the beverage.
  • the alcoholic beverage may be prepared commercially by distilling a mash obtained through a process in which cereal grains or potatoes, as raw materials, are subjected to alcohol fermentation, followed by aging, or by diluting water-free alcohol with water and adding a sweetener and the like to the diluted alcohol.
  • An allulose-containing alcoholic beverage may be prepared by adding the allulose to the prepared alcoholic beverage, or by adding the allulose to the raw materials in preparation of the alcoholic beverage.
  • the allulose, the ethanol, the alcoholic beverage, the saccharides, the aftertaste, and improving aftertaste are the same as described in the above aspect.
  • the present invention provides a method in which allulose is added to alcoholic foods having a high alcohol content, especially alcoholic beverages to mask unpleasant alcohol bitterness and smell, thereby considerably improving sensory preference of the foods without using separate additives.
  • FIG. 1 is a graph showing a relationship between alcohol concentration and alcohol bitterness according to Examples and Comparative Examples.
  • FIG. 2 is a graph showing a relationship between alcohol concentration and alcohol smell according to Examples and Comparative Examples.
  • 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 %)
  • soju has an alcohol content of 14 vol % to 20 vol % (generally 18 vol %).
  • diluted soju having an alcohol content of 8.0% or more was prepared to check change in quality due to addition of allulose.
  • 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 primarily diluted rectified spirit having an alcohol concentration of 50 vol %. Then, activated carbon powder was mixed with the primarily diluted rectified spirit, followed by aging and deodorization for 1 to 3 hours, and then the resulting mixture was clarified using a filter containing diatomaceous earth (SELECT® A20, BEGEROW Co.).
  • sucrose purity: 98 wt % or more, White Sucrose, CJ Cheiljedang
  • allulose crystal allulose, purity: 98 wt % or more, CJ Cheiljedang
  • Sensory evaluation was carried out by 15 trained panelists.
  • the panelists were provided with the standard products as Sensory Comparison Examples (Table 2) and trained to be fully aware of an unpleasant bitterness and smell inherent to alcohol and compare intensity of the bitterness and smell to match a randomly offered diluted soju sample to the alcohol concentration thereof.
  • sensory evaluation was carried out through the following procedure. First, the panelists were placed in separate rooms, respectively, and then provided with Sensory Comparison Examples to be aware of the bitterness and smell inherent to alcohol, once more, prior to being provided with the samples of Examples and Comparative Examples. Thereafter, the samples of Example 1 and Comparative Example 1, each labelled with a three-digit random number, were provided in a transparent cup one by one in a double-blind fashion. During evaluation, each of the panelists was instructed to hold the sample in his/her mouth to taste the sample before spitting the sample out, to be prevented from becoming intoxicated due to excessive intake. In addition, after evaluation of each sample, the panelists were allowed to rinse their mouths with cooked rice and water to prepare for evaluation of the next sample. Each of the trained panelists evaluated intensity of the smell and bitterness of alcohol of each of the samples of Examples and Comparative Examples on a 9-point scale (as shown in Table 2) with reference to Sensory Comparison Examples.
  • Example 1 and Comparative Example 1 For evaluation of Example 1 and Comparative Example 1, evaluation of Example 2 and Comparative Example 2, and evaluation of Example 3 and Comparative Example 3, Sensory Comparison Examples A1 to A5, Sensory Comparison Examples B1 to B5, and Sensory Comparison Examples C1 to C5 were provided, respectively. In addition, after each evaluation, the panelists were allowed to rest for at least 12 to 24 hours to avoid confusion due to excessive intake.
  • bitterness of alcohol decreased due to increase in sweetness with increasing concentration of sucrose or allulose.
  • sweetness intensity of allulose is about 70% that of sucrose, it can be seen that reduction effects in smell and bitterness of alcohol is not due to simply sweetness enhancement by addition of saccharides but due to efficacy of allulose.

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  • 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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
US16/336,604 2016-10-07 2017-09-28 Method for improving aftertaste of alcoholic beverages using allulose Abandoned US20190218488A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
KR10-2016-0130094 2016-10-07
KR20160130094 2016-10-07
PCT/KR2017/010847 WO2018066895A1 (ko) 2016-10-07 2017-09-28 알룰로스를 이용한, 알코올성 음료의 알코올감의 개선 방법

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PCT/KR2017/010847 A-371-Of-International WO2018066895A1 (ko) 2016-10-07 2017-09-28 알룰로스를 이용한, 알코올성 음료의 알코올감의 개선 방법

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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)
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WO (1) WO2018066895A1 (es)

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US20220356422A1 (en) * 2020-04-20 2022-11-10 Suntory Holdings Limited Alcoholic beverage containing steviol glycosides
US11653684B2 (en) 2016-10-07 2023-05-23 Cj Cheiljedang Corporation Sweetener composition with improved taste quality comprising allulose and salt and method for improving taste quality of alulose using salt
US11812769B2 (en) 2016-12-21 2023-11-14 Cj Cheiljedang Corporation Amino acid beverage containing allulose
US12133835B2 (en) 2016-10-10 2024-11-05 Cj Cheiljedang Corporation Extract from plant steeped in allulose and preparation method therefor

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KR102388521B1 (ko) * 2019-12-10 2022-04-20 롯데칠성음료주식회사 특정비율의 단일 스테비올배당체로 제조된 효소처리스테비아 감미료 및 이를 이용한 주류의 제조방법
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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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
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11653684B2 (en) 2016-10-07 2023-05-23 Cj Cheiljedang Corporation Sweetener composition with improved taste quality comprising allulose and salt and method for improving taste quality of alulose using salt
US12133835B2 (en) 2016-10-10 2024-11-05 Cj Cheiljedang Corporation Extract from plant steeped in allulose and preparation method therefor
US11812769B2 (en) 2016-12-21 2023-11-14 Cj Cheiljedang Corporation Amino acid beverage containing allulose
US20220356422A1 (en) * 2020-04-20 2022-11-10 Suntory Holdings Limited Alcoholic beverage containing steviol glycosides
US11884903B2 (en) * 2020-04-20 2024-01-30 Suntory Holdings Limited Alcoholic beverage containing steviol glycosides

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TWI675204B (zh) 2019-10-21
WO2018066895A1 (ko) 2018-04-12
EP3524666A1 (en) 2019-08-14
TW201940077A (zh) 2019-10-16
KR20190095225A (ko) 2019-08-14
US20240174956A1 (en) 2024-05-30
EP3524666A4 (en) 2020-06-03
TW201814287A (zh) 2018-04-16
US20220356423A1 (en) 2022-11-10
KR20180038991A (ko) 2018-04-17
CL2019000851A1 (es) 2019-06-07
CA3039148A1 (en) 2018-04-12
CA3039148C (en) 2022-10-04
KR102146896B1 (ko) 2020-08-21
BR112019007034A2 (pt) 2019-07-02
MX2019004005A (es) 2019-08-14
CO2019003427A2 (es) 2019-04-12
JP2019528761A (ja) 2019-10-17
SG11201901752RA (en) 2019-04-29
BR112019007034A8 (pt) 2022-12-06
CN109804056A (zh) 2019-05-24

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