Carbonated beverage, syrup used for preparing carbonated beverage, method for manufacturing carbonated beverage, and method for suppressing foaming in carbonated beverage
AssigneeSuntory Beverage & Food Limited
InventorsSoichiro Urai, Akiko Izumi, Koji Nagao
Life of this patent
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Abstract
An embodiment of the present invention provides a carbonated beverage comprising a stevia extract in which foaming is suppressed and a method for producing the same. A carbonated beverage comprising RebA and RebD and/or RebM, wherein a content of RebA is 500 ppm or less; a content of RebD and/or RebM is 486 ppm or less; ((RebD and/or RebM)/RebA) is 0.45 or more in a mass ratio; and a total content of RebA and RebD and/or RebM is 0.5 to 13.5 in Brix in terms of sucrose.
Claims14
A carbonated beverage comprising RebA, RebD, and RebM in which foaming is suppressed, wherein
- a mass ratio of ((RebD and/or RebM)/RebA) is 0.45 or more,
- RebD and/or RebM are present in an amount of 486 ppm or less;
- and
- RebA, RebD, and RebM are present in an amount to provide 0.5-13.5° Bx.
A syrup for preparation of a carbonated beverage comprising RebA, RebD, and RebM, the syrup comprising:
- a mass ratio of ((RebD and/or RebM)/RebA) of 0.45 or more to suppress foaming of the carbonated beverage due to Reb A,
- RebA, RebD, and RebM in an amount to provide 0.5-13.5° Bx to the prepared carbonated beverage;
- and
- RebD and/or RebM in an amount to provide 486 ppm or less thereof to the prepared carbonated beverage.
A method for producing a carbonated beverage comprising RebA in which foaming is suppressed, comprising combining RebA, RebD, and RebM in a mass ratio of ((RebD and/or RebM)/RebA) of 0.45 and in an amount to provide 0.5-13.5° Bx;
- and carbon dioxide to form a carbonated beverage having suppressed foaming activity.
A carbonated beverage which comprises RebA and which does not comprise the following antifoam agents:
- silicone oils, glycerin fatty acid esters, sorbitan fatty acid esters, sucralose, acesulfame potassium, and non-polymerized catechins, wherein
- the beverage is naturally sweetened with the following sweeteners RebA, RebD, RebM, and sucrose;
- a mass ratio of ((RebD and/or RebM)/RebA) in the beverage is 0.45 or more;
- and
- foaming is suppressed.
Dependencies are inferred from the claim text.