Suntory Holdings Limited

Suntory Limited

Suntory Beverage & Food Limited

Yoshiaki Yokoo

Koji Nagao

Yoshiko Hino

Soichiro Urai

Akiko Fujie

Tadahiro Ohkuri

Hiroaki Shimizu

Yoshihiro Nakao

Makoto Nakajima

Hiroki Furuta

Morio Mitsuhashi

Katsushi Shibuya

Ryoki Mitsui

Tatsuji Onishi

Katsushi Murakami

Nobuya Matsumoto

Haruo Nukaya

Hideki Maki

Daigo Ibusuki

Tomoyuki Nishibori

Masaru Fujiwara

Yoji Asami

Hiroshi Takiyama

Toshiyuki Wakimoto

Keisuke Takayanagi

Shoji Kudo

Yoshihide Suwa

Takayuki Miyai

Kenzo Takahashi

Chiseko Sakuma

Katsu Kondo

Shigemi Yokoo

Shigemi Matsumoto

Kitaro Oka

Yui Utsumi

Zafer Gezgin

Georgina Rentle

Ken Suzuki

Koji c/o Suntory Limited Nagao

Kenji Teramoto

A food or beverage having (a) a natural sugar in an amount corresponding to a sweetness intensity X1, (b) a high-intensity sweetener in an amount corresponding to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium, wherein (1) ingredients (a) to (c) exhibit a sweetness intensity X3 is exhibited by the, and (2) energy is 50 Kcal/100 ml or less, and wherein 0.1<(X1+X2)<X3≤20 is satisfied. Also, a sweetening composition for producing the food or beverage, and a method for producing the food or beverage.

Food or beverage with increased sweetness

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

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-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.

Steviol glycoside composition

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 present invention relates to a food or beverage having enhanced sweetness exhibited by a sugar and a sweetener, a sweetening composition for producing the food or beverage, and a method for producing the food or beverage.

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

Provided is a processed citrus fruit item in which the super surface layer of the peel of a citrus fruit is removed at a thickness at which the oil sacs in the peel are not destroyed, whereby the processed citrus fruit item has reduced bitterness while containing a wealth of flavor components.

Processed citrus fruit item having reduced bitterness

A roasted plant extraction apparatus is provided which is capable of selectively reducing excessive bitterness in an extract liquid obtained by water extraction from a roasted plant raw material while preserving desirable flavor ingredients and body. A beverage extraction apparatus includes a granule containing part adapted to contain granules for extraction of a beverage, a pouring device for pouring an extraction solvent into the granule containing part from a first direction, and a collecting device for collecting an extract liquid extracted by means of the extraction solvent. The granule containing part comprises a detachable restraining member for placing the granules in a substantially sealed state. The beverage extraction apparatus further comprises a rotary mechanism for rotating the granule containing part.

Beverage extraction apparatus

A roasted plant extraction apparatus is provided which is capable of selectively reducing excessive bitterness in an extract liquid obtained by water extraction from a roasted plant raw material while preserving desirable flavor ingredients and body. A beverage extraction apparatus includes a granule containing part containing granules for extraction of a beverage, first pouring device for pouring an extraction solvent into the granule containing part from a first direction, and collecting device for collecting a coffee extract liquid extracted by device of the extraction solvent at the side of layers of the coffee granules corresponding to the first direction. The granule containing part is provided with a detachable restraining member for placing the granules for extraction of a beverage in a substantially sealed state.

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 method for producing a chocolate drink having a smooth texture in the mouth without graininess, a refreshing aftertaste and also an excellent and rich flavor. More specifically, the present invention provides a method for producing a chocolate drink, which comprises the step of extracting cacao nibs with water and the step of removing insoluble solids from the extract, wherein the liquid temperature in both steps is set at a temperature higher than the melting point of cacao fat/oil. Thus, the present invention enables the provision of cacao fat/oil-rich chocolate drinks, in which the formation of precipitates is inhibited and no solidification of cacao fat/oil occurs during storage. The chocolate drinks have a smooth texture in the mouth without graininess, a refreshing aftertaste, and also an excellent flavor.

Chocolate drinks and method for their production

A novel compound, a novel &#x3b1;adrenergic receptor antagonistic agent, and a novel composition are provided which are capable of exerting a therapeutic effect on treatment of hypertension as well as treatment of prostatic hypertrophy and the like. The compound is represented by the following formula (1): 

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An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.

Milk-added coffee beverage with basic amino acids

Heat sterilized milk-added coffee beverage and method of suppressing precipitates in same

Beverages with little sedimentation and low viscosity exhibit excellent flavor derived from fruit juice, as well as a process for their production and processed fruit juice used in the process. Adding processed mango juice containing large amounts of insoluble components as flavor components derived from the juice provides beverages with little sedimentation and low viscosity, exhibiting excellent flavor derived from the juice, even after depulping, a treatment to prevent sedimentation.

Processed mango juice and beverage containing it

Growing community of inventors

Osaka, Japan

Yoshiaki Yokoo