Patents by Inventor Soichiro URAI

Soichiro URAI 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: 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