Patents by Inventor Akiko Izumi

Akiko Izumi has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • BEVERAGE, METHOD FOR PRODUCING BEVERAGE, AND METHOD FOR SUPPRESSING FOAMING OF BEVERAGE
    Publication number: 20220338511
    Abstract: 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.
    Type: Application
    Filed: July 6, 2022
    Publication date: October 27, 2022
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Akiko IZUMI, Soichiro URAI, Tomoyuki NISHIBORI
  • Beverage, method for producing beverage, and method for suppressing foaming of beverage
    Patent number: 11419352
    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.
    Type: Grant
    Filed: October 13, 2016
    Date of Patent: August 23, 2022
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Akiko Izumi, Soichiro Urai, Tomoyuki Nishibori
  • FADING REDUCED BEVERAGE
    Publication number: 20180139986
    Abstract: 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.
    Type: Application
    Filed: February 3, 2017
    Publication date: May 24, 2018
    Applicant: Suntory Holdings Limited
    Inventors: Akiko IZUMI, Soichiro URAI, Tomoyuki NISHIBORI, Koji NAGAO
  • BEVERAGE WITH SUPPRESSED DECREASE IN DEGREE OF SWEETNESS
    Publication number: 20180125109
    Abstract: An embodiment of the present invention aims to provide a low-calorie natural beverage suppressed in decrease in sweetness during storage. Provided is a beverage meeting the following conditions: (A) a mass ratio of (RebD and/or RebM)/RebA is 0.52 to 1.58; and (B) a total Brix of RebA and RebD and/or RebM in terms of sucrose is 5 to 10.
    Type: Application
    Filed: March 31, 2017
    Publication date: May 10, 2018
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Soichiro URAI, Tomoyuki NISHIBORI, Akiko IZUMI, Koji NAGAO
  • Carbonated beverage, syrup used for preparing carbonated beverage, method for manufacturing carbonated beverage, and method for suppressing foaming in carbonated beverage
    Patent number: 9907326
    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.
    Type: Grant
    Filed: September 30, 2015
    Date of Patent: March 6, 2018
    Assignee: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Soichiro Urai, Akiko Izumi, Koji Nagao
  • BEVERAGE, METHOD FOR PRODUCING BEVERAGE, AND METHOD FOR SUPPRESSING FOAMING OF BEVERAGE
    Publication number: 20180000133
    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.
    Type: Application
    Filed: October 13, 2016
    Publication date: January 4, 2018
    Applicant: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Akiko IZUMI, Soichiro URAI, Tomoyuki NISHIBORI
  • Carbonated beverage, syrup used for preparing carbonated beverage, method for manufacturing carbonated beverage, and method for suppressing foaming in carbonated beverage
    Patent number: 9826769
    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.
    Type: Grant
    Filed: July 12, 2017
    Date of Patent: November 28, 2017
    Assignee: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Soichiro Urai, Akiko Izumi, Koji Nagao
  • CARBONATED BEVERAGE, SYRUP USED FOR PREPARING CARBONATED BEVERAGE, METHOD FOR MANUFACTURING CARBONATED BEVERAGE, AND METHOD FOR SUPPRESSING FOAMING IN CARBONATED BEVERAGE
    Publication number: 20170303566
    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.
    Type: Application
    Filed: July 12, 2017
    Publication date: October 26, 2017
    Applicant: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Soichiro URAI, Akiko IZUMI, Koji NAGAO
  • Carbonated beverage, syrup used for preparing carbonated beverage, method for manufacturing carbonated beverage, and method for suppressing foaming in carbonated beverage
    Patent number: 9788565
    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.
    Type: Grant
    Filed: July 12, 2017
    Date of Patent: October 17, 2017
    Assignee: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Soichiro Urai, Akiko Izumi, Koji Nagao
  • CARBONATED BEVERAGE, SYRUP USED FOR PREPARING CARBONATED BEVERAGE, METHOD FOR MANUFACTURING CARBONATED BEVERAGE, AND METHOD FOR SUPPRESSING FOAMING IN CARBONATED BEVERAGE
    Publication number: 20170215458
    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.
    Type: Application
    Filed: September 30, 2015
    Publication date: August 3, 2017
    Applicant: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Soichiro URAI, Akiko IZUMI, Koji NAGAO
  • Cerium-zirconium based compound oxide and production method thereof
    Patent number: 7795171
    Abstract: The present invention provides a cerium-zirconium based compound oxide having a total pore volume of at least 0.4 ml/g, the volume of pores having a diameter of 10 nm to 100 nm of 0.25 ml/g or more, and the volume of pores having a diameter of 100 nm to 10 ?m of 0.2 ml/g or less. The cerium-zirconium based compound oxide preferably has excellent thermal stability, which allows the desirable pore volume to be maintained even after conducting a further heat treatment at 1,000° C. for 3 hours.
    Type: Grant
    Filed: March 30, 2009
    Date of Patent: September 14, 2010
    Assignee: Daiichi Kigenso Kagaku Kogyo Co., Ltd.
    Inventors: Masatoshi Maruki, Hiroshi Okamoto, Hiroshi Kodama, Akiko Izumi
  • CERIUM-ZIRCONIUM BASED COMPOUND OXIDE AND PRODUCTION METHOD THEREOF
    Publication number: 20090258781
    Abstract: The present invention provides a cerium-zirconium based compound oxide having a total pore volume of at least 0.4 ml/g, the volume of pores having a diameter of 10 nm to 100 nm of 0.25 ml/g or more, and the volume of pores having a diameter of 100 nm to 10 ?m of 0.2 ml/g or less. The cerium-zirconium based compound oxide preferably has excellent thermal stability, which allows the desirable pore volume to be maintained even after conducting a further heat treatment at 1,000° C. for 3 hours.
    Type: Application
    Filed: March 30, 2009
    Publication date: October 15, 2009
    Inventors: Masatoshi MARUKI, Hiroshi OKAMOTO, Hiroshi KODAMA, Akiko IZUMI