Back to results
US 2018/0000133 A1Published application
Beverage, method for producing beverage, and method for suppressing foaming of beverage
AssigneeSuntory Beverage & Food Limited
InventorsAkiko IZUMI, Soichiro URAI, Tomoyuki NISHIBORI
Life of this patent
Estimating the term…
Abstract
There are provided 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.
Claims9
1-3. (canceled)
A beverage with suppressed foaming, wherein
- a total content of RebA and RebM is 1 to 7.5 in Brix in terms of sucrose,
- a content of RebM is 1 or more in Brix in terms of sucrose,
- (RebM/RebA) is 2.5 or more in a mass ratio, and
- (RebM/sucrose) is 0.43 or more in a ratio of Brix in terms of sucrose.
1 more element
A method for suppressing foaming of a beverage, comprising a step of adding RebA, RebM, and sucrose so that
- in a beverage:
- a total content of RebA and RebM is 1 to 7.5 in Brix in terms of sucrose,
- a content of RebM is 1 or more in Brix in terms of sucrose,
- (RebM/RebA) is 2.5 or more in a mass ratio, and
- (RebM/sucrose) is 0.43 or more in a ratio of Brix in terms of sucrose.
2 more elements
Dependencies are inferred from the claim text.