Method for improving aftertaste of alcoholic beverages using allulose

Abstract

The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.

What is claimed is: 
     
         1 . An agent for improving an aftertaste of an alcoholic beverage, comprising allulose-containing saccharides and ethanol. 
     
     
         2 . The agent according to  claim 1 , wherein the ethanol is present in an amount of 6 vol % to 70 vol % based on the total volume of the alcoholic beverage. 
     
     
         3 . The agent according to  claim 1 , wherein the alcoholic beverage is a distillated alcoholic beverage. 
     
     
         4 . The agent according to  claim 1 , wherein the aftertaste is a bitterness or smell of alcohol. 
     
     
         5 . The agent according to  claim 1 , wherein improving the aftertaste comprises reducing or masking the alcohol flavor. 
     
     
         6 . The agent according to  claim 1 , wherein the allulose is present in an amount of 50 parts by weight to 100 parts by weight relative to 100 parts by weight of the saccharides in terms of dried solid content. 
     
     
         7 . The agent according to  claim 1 , wherein the allulose-containing saccharides is present in an amount of 0.1 g to 10 g per 1 L of the alcoholic beverage. 
     
     
         8 . The agent according to  claim 1 , wherein the allulose is present in an amount of 5 g to 600 g per 1 L of the ethanol. 
     
     
         9 . A method of improving an aftertaste of an alcoholic beverage, comprising:
 adding allulose to the alcoholic beverage; or   adding allulose to a beverage, followed by adding ethanol to the beverage.