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1. 发明申请

US20130309388A1 CARBONATE-RETAINING AGENT FOR CARBONATED DRINK 审中-公开
标题翻译：用于碳酸饮料的碳酸盐保留剂
公开(公告)号：US20130309388A1
公开(公告)日：2013-11-21
申请号：US13980955
申请日：2012-01-20
申请人： Hiroko Yano , Mizuho Iwano , Hitoshi Furuta
发明人： Hiroko Yano , Mizuho Iwano , Hitoshi Furuta
IPC分类号： A23L2/42
CPC分类号： A23L2/42 , A23L2/52 , A23L2/54 , C12C5/02
摘要： [Problem] Provided is a material that is capable of suppressing the loss of carbonation in a carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage.[Solution] Addition of a water-soluble soybean polysaccharide into a non-alcoholic carbonated beverage suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage.
摘要翻译： [问题]提供一种能够在饮用饮料时抑制碳酸饮料中碳酸化损失随时间变化以减少风味变化（包括口感）的材料。 [溶液]向非酒精碳酸饮料中添加水溶性大豆多糖抑制随着时间的推移碳酸化的损失，以在碳酸饮料中长期保持碳酸化，从而在紧随其后的期间减少风味变化在储存后饮用饮料时打开容器。

2. 发明申请

US20130344224A1 CARBONATION RETENTION AGENT FOR ALCOHOL-CONTAINING CARBONATED BEVERAGE 审中-公开
标题翻译：用于含酒精的碳酸饮料的碳化保持剂
公开(公告)号：US20130344224A1
公开(公告)日：2013-12-26
申请号：US14003156
申请日：2012-03-15
申请人： Hiroko Yano , Mizuho Iwano
发明人： Hiroko Yano , Mizuho Iwano
IPC分类号： C12G3/04
CPC分类号： C12G3/04
摘要： [Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage.
摘要翻译： [问题]提供一种能够在饮用饮料时抑制含醇碳酸饮料中的碳酸化损失随时间变化以减少风味变化（包括口感）的材料。 [溶液]向包含蒸馏酒（不是发酵液）的醇的碳酸饮料中加入水溶性大豆多糖作为醇源并且不含任何乳蛋白质材料抑制碳酸化随时间的流失以保持碳酸化碳酸饮料长时间，从而在从容器开封之后到储存后饮用饮料的期间减少风味变化。

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