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公开(公告)号：US20230027601A1
公开(公告)日：2023-01-26
申请号：US17772848
申请日：2020-10-30
发明人： Soichiro URAI , Yui UTSUMI , Keisuke TAKAYANAGI , Tomoyuki NISHIBORI , Ryoki MITSUI , Yoshiaki YOKOO , Koji NAGAO
IPC分类号： C07H15/256 , C07H1/08 , A23L2/60 , A23L27/30
摘要： There is demand for a novel method for manufacturing a RebD crystallized product. The present invention provides a method for manufacturing a RebD-containing crystallized product, including: a step for mixing a stevia plant-derived crude product having a total steviol glycoside content of 50-95 mass %, and containing at least RebA and RebD, into a solvent containing methanol or ethanol so that the supersaturation of RebD at 10° C. is at least 10 and the supersaturation of RebA at 10° C. does not exceed 18, and adjusting a crystallization solution; and a step for cooling the crystallization solution under stirring and causing RebD to precipitate.
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公开(公告)号：US20220363705A1
公开(公告)日：2022-11-17
申请号：US17772872
申请日：2020-10-30
发明人： Soichiro URAI , Yui UTSUMI , Keisuke TAKAYANAGI , Tomoyuki NISHIBORI , Ryoki MITSUI , Yoshiaki YOKOO , Koji NAGAO
IPC分类号： C07H15/256 , A23L27/30 , A23L2/60 , B01D9/00
摘要： There is demand for a novel method for manufacturing a RebD crystallized product. The present invention provides a method for manufacturing a RebD-containing crystallized product, characterized in including: a step for mixing a stevia plant-derived crude product having a total steviol glycoside content of 50-95 mass %, and containing at least RebA and RebD, in a solvent containing ethanol and having a methanol concentration of 1 mg/L or less, and adjusting a crystallization solution; and a step for cooling the crystallization solution under stirring and causing RebD to precipitate.
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公开(公告)号：US20220338511A1
公开(公告)日：2022-10-27
申请号：US17858401
申请日：2022-07-06
发明人： Akiko IZUMI , Soichiro URAI , Tomoyuki NISHIBORI
摘要： A beverage in which foaming is suppressed and a stevia extract is blended, and a method for producing the same. A beverage, wherein a total content of RebA and RebD and/or RebM is 1 to 15 in Brix in terms of sucrose, a content of RebD and/or RebM is 1 or more in Brix in terms of sucrose, and ((RebD and/or RebM)/RebA) is 0.35 or more in a mass ratio.
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公开(公告)号：US20210030027A1
公开(公告)日：2021-02-04
申请号：US16982346
申请日：2019-03-22
摘要： The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition.
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公开(公告)号：US20220273003A1
公开(公告)日：2022-09-01
申请号：US17637590
申请日：2020-08-28
发明人： Yui UTSUMI , Keisuke TAKAYANAGI , Tomoyuki NISHIBORI , Soichiro URAI , Ryoki MITSUI , Yoshiaki YOKOO
摘要： A steviol glycoside composition having a total content of specific nine types of steviol glycosides is equal to or more than 60% by weight and less than 95% by weight and the total content of other steviol glycosides and stevia-derived components is 5 to 40% by weight each relative to the total solid content weight of composition, weight-based ratios of rebaudioside A and rebaudioside D relative to the total content of the nine steviol glycosides are 35 to 75% and 5 to 30% by weight, respectively, and the composition has at least one of: methanol content is 0.10% by weight or less relative to the total content of the nine steviol glycosides; polyphenol content is 2.0% by weight or less relative to the total content of the nine steviol glycosides; and nitrogen amount is 0.40% by weight or less relative to the total amount of the nine steviol glycosides.
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公开(公告)号：US20210030028A1
公开(公告)日：2021-02-04
申请号：US16982372
申请日：2019-03-22
IPC分类号： A23L2/08 , A23L2/56 , A23L33/15 , A23L33/175 , A23L29/00 , A23L33/26 , A23L29/30 , A23L29/212 , A23L29/231 , A23L29/269 , A23L27/20 , B01J20/20 , B01J20/28 , A23L2/60
摘要： The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition.
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公开(公告)号：US20240306672A1
公开(公告)日：2024-09-19
申请号：US18677368
申请日：2024-05-29
CPC分类号： A23L2/02 , A23L2/60 , A23L2/80 , A23V2002/00
摘要： Methods for producing fruit juice compositions and/or beverage products the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced.
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公开(公告)号：US20240277008A1
公开(公告)日：2024-08-22
申请号：US18653502
申请日：2024-05-02
IPC分类号： A23L2/08 , A23L2/56 , A23L2/60 , A23L27/20 , A23L29/00 , A23L29/212 , A23L29/231 , A23L29/269 , A23L29/30 , A23L33/15 , A23L33/175 , A23L33/26 , B01J20/20 , B01J20/28
CPC分类号： A23L2/087 , A23L2/56 , A23L2/60 , A23L27/2026 , A23L29/035 , A23L29/212 , A23L29/231 , A23L29/269 , A23L29/37 , A23L33/15 , A23L33/175 , A23L33/26 , B01J20/20 , B01J20/2805
摘要： Methods for producing fruit juice compositions and/or beverage products where the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced.
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公开(公告)号：US20210000141A1
公开(公告)日：2021-01-07
申请号：US16982390
申请日：2019-03-22
IPC分类号： A23L2/08 , A23L33/15 , A23L33/29 , A23L33/175 , A23L29/00 , A23L33/26 , A23L27/20 , B01J20/20 , B01J20/28
摘要： The present invention pertains to a fruit juice composition wherein the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced, a method for producing the composition, and a food or beverage containing the composition.
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公开(公告)号：US20180139986A1
公开(公告)日：2018-05-24
申请号：US15568225
申请日：2017-02-03
发明人： Akiko IZUMI , Soichiro URAI , Tomoyuki NISHIBORI , Koji NAGAO
CPC分类号： A23L2/58 , A23L2/38 , A23L2/60 , A23V2002/00 , C12C5/04 , C12G3/00 , C12G2200/21
摘要： The present invention has an object to provide a beverage wherein fading of a caramel coloring is reduced. The present invention also has an object to provide a method for producing such a beverage and a method for reducing the caramel coloring fading in the beverage. The beverage meeting the following conditions (A) and (B): (A) a ratio of a content of RebD or RebM to a content of RebA is 0.45 or more, and (B) a caramel coloring is contained so that Lab values of the beverage are respectively L: 45 to 55, a: 10 to 20, and b: 25 to 35.
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