Agent and method for improving alcohol flavor of alcoholic beverage, use of allulose-containing saccharides, and method of reducing or masking alcohol flavor of alcoholic beverage

Disclosed herein are an agent for improving an alcohol flavor of an alcoholic beverage, which includes allulose-containing saccharides, a method for improving alcohol flavor of an alcoholic beverage using allulose, a use of allulose-containing saccharides, and a method of reducing or masking an alco...

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Bibliographische Detailangaben
Hauptverfasser:	BYUN, SUNG-BAE, SHIM, DONG-SEOK, PARK, JUNG-GYU, CHOI, JONG-MIN, PARK, SEUNG-WON, JUNG, DONGUL, BAK, YOUN-KYUNG, KIM, SU-JEONG, LEE, IN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Disclosed herein are an agent for improving an alcohol flavor of an alcoholic beverage, which includes allulose-containing saccharides, a method for improving alcohol flavor of an alcoholic beverage using allulose, a use of allulose-containing saccharides, and a method of reducing or masking an alcohol flavor of an alcoholic beverage.