Suntory Holdings Limited

Suntory Beverage & Food Limited

Koji Nagao

Soichiro Urai

Yoshiaki Yokoo

Akiko Izumi

Misa Ochiai

Eiichiro Ono

Koichi Nakahara

Kazunari Iwaki

Tadayoshi Hirai

Katsuro Miyagawa

Akiko Fujie

Takehiro Watanabe

Hideki Maki

Katsushi Shibuya

Tadahiro Ohkuri

Ryoki Mitsui

Tomoyuki Nishibori

Yoji Asami

Shoji Kudo

Kohki Fujikawa

Hiroshi Takiyama

Yoichi Kakudo

Mika Kimura

Katsu Kondo

Zafer Gezgin

Georgina Rentle

Ken Suzuki

Shinichi Kobayashi

Satoshi Hayakawa

Koichiro Maekawa

Akinori Osada

Noriko Terazawa

Tsuyoshi Sato

Tatsunori Yamashita

Takaaki Izumi

Kenji Teramoto

The present invention provides: a novel beverage having foam retentivity; and a method for improving foam retentivity. The present invention provides a beverage containing rebaudioside D and a compound represented by formula (1)(in the formula, Rrepresents Xyl(1-2)Glc1-, and Rrepresents Glc(1-2)[Glc(1-3)]Glc1-, Glc represents glucose, and Xyl represents xylose), wherein the sum of the content of rebaudioside D and the compound represented by formula (1) is 30-600 ppm, and the content of the compound represented by formula (1) in terms of mass is 0.5-95% of the aforementioned sum.

Beverage having foam retentivity and method for improving foam retentivity of beverage

The present invention pertains to a coffee beverage having improved taste quality exhibited by a sugar, a sweetener, and amount of sodium and a method for producing the coffee beverage.

Coffee beverage having improved quality of taste exhibited by sugar, sweetener, and sodium

The purpose of the present invention is to provide a crystal of rebaudioside D that exhibits high solubility in water. In one embodiment, the present invention provides a rebaudioside D crystal having a crystalline form α that shows peaks in X-ray diffraction (CuKα: λ=1.5405 Å) at two or more positions selected from the group consisting of 2θ=6.7±0.2 deg, 10.8±0.2 deg, 12.9±0.15 deg, and 22.2±0.2 deg.

Highly-soluble rebaudioside D

The purpose of the present invention is to: determine the structure of a novel steviol glycoside which is detected from species containing a large amount of Reb. C (also referred to as dulcoside B), and a trace amount of which is capable of influencing the quality of taste; and understand the taste characteristics of said steviol glycoside. The present invention provides a compound represented by formula (1) or a salt thereof, or a hydrate thereof.

Steviol glycoside and production method therefor, and sweetener composition containing same

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.

Carbonated beverage, syrup used for preparing carbonated beverage, method for manufacturing carbonated beverage, and method for suppressing foaming in carbonated beverage

An embodiment of the present invention provides a carbonated beverage comprising aextract 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.

Technology for utilizing, as a raw material for food or beverage products, malt sprouts having been removed as the cause of odd taste, despite containing nitrogen sources and various active substances in high proportion, in the production of beer or whiskey is provided by a process for producing a food or beverage product wherein a malt sprout of controlled particle size are used as a raw material. In particular, a process for producing a food or beverage from malt sprouts wherein the ratio of particles of less than 150 &#x3bc;m size is 60 wt. % or less. This process for producing a food or beverage products preferably comprises the steps of immersing malt sprouts in a liquid so as to leach malt sprout components with the liquid and, after the leaching, removing the residual malt sprouts.

Process for producing food and beverage products from malt sprouts

The present invention provides a technique for producing a tea wherein water-insoluble components of tea leaves have been made soluble in water and the natural umami components inherent to tea leaves have been increased. It also provides a technique for manufacturing a tea-based alcoholic drink which has 'tea leaf-origin aroma', 'umami and body' and &#x201c;mild alcoholic aftertaste&#x201d; in a good balance. Tea leaves are processed with an extruder at a temperature of 80 to 150&#xb0; C. and under a pressure of 0.2 to 30 MPa for 5 to 600 sec while supplying 1 to 100 parts by weight, per 100 parts by weight of the tea leaves, of water or an aqueous sugar solution, Thus, a processed tea leaf product is stably produced while avoiding blowout from the outlet. A tea extracted from this processed tea leaf product shows a significantly improved taste.

Processed tea leaf product obtained by extrusion

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Kanagawa, Japan

Koji Nagao