WO2005112668A1 - Manufacturing method of the stevia-extracts - Google Patents
Manufacturing method of the stevia-extracts Download PDFInfo
- Publication number
- WO2005112668A1 WO2005112668A1 PCT/KR2005/001510 KR2005001510W WO2005112668A1 WO 2005112668 A1 WO2005112668 A1 WO 2005112668A1 KR 2005001510 W KR2005001510 W KR 2005001510W WO 2005112668 A1 WO2005112668 A1 WO 2005112668A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- filter
- separation step
- extract
- holes
- mesh
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 48
- 238000000926 separation method Methods 0.000 claims abstract description 36
- 241000544066 Stevia Species 0.000 claims abstract description 26
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000011344 liquid material Substances 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 239000011859 microparticle Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011369 resultant mixture Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Definitions
- the present invention relates to a method for manufacturing Stevia
- Stevia is chrysanthemum perennial. Its origin is South America and is
- Stevia has sweet taste 200 times of sugar. It does not
- sweetening agent for food
- Stevia has a very good role for diabetic patients or persons who do diets. However, when Stevia is used in a conventional method, Stevia can be
- Stevia extract comprising a grinding step in which Stevia leaves
- Figure 1 is a view of a process according to the present invention.
- Stevia raw leaves having sizes of over 3cm are collected and ground using a grinder or crushing machine or millstone
- Stevia should be preferably grown with leave sizes of 3cm.
- the leaves are well ground using a grinder or crushing machine or
- a first extract is produced from the ground
- the centrifuge having a filter with through holes is
- the sizes of the through holes of the filter are preferably 110(mesh) ⁇
- the sizes of the through holes of the filter exceed 110(mesh)
- the materials having relatively large sizes such as stems of leaves pass through the through holes of the filter.
- the sizes of the through holes of the filter are smaller than 130(mesh)
- micro particles are mixed with liquid having certain viscosity in the liquid material in the ground or crushed Stevia materials, so that they do not pass through the through holes of the filter.
- the first extract separated from the first separation step is
- the sizes of the though holes of the filter are 170(mesh) ⁇
- particle materials are filtered again in order to
- the first extract is
- step is heated for thereby promoting an engagement of the same component in
- the conventional heating source and the container are used.
- the present invention has a third separation step S5. In this
- the materials passes through the promotion step S5 are filtered using a
- the sizes of the through holes of the filter are preferably
- the filter may be made of metallic materials such as
- the sizes of the through holes of the filter used in this step are larger than 240 (mesh), the sizes of the same are too large, so that the components that are not needed in the present invention pass through the through holes of the filter.
- a step for compressing the filter may be
- separation step S5 is filtered again.
- water is repeatedly poured onto the micro materials attached to or gathered at the surface of the filter, not passing through the
- the diluted liquid is stored in a certain container and is heated for thereby producing a concentrated liquid.
- the diluted liquid is stored in a certain container and is heated for thereby producing a concentrated liquid.
- the concentrated liquids are prepared based on the cooling
- resultant mixture is fermented for 24 hours at a room temperature for thereby
- the fermenting agent used in the present invention is one of the known
- Stevia extract is manufactured through a seasoning step S8 in which the fermented material in the above step is seasoned.
- the fermented material obtained in the fermenting step S7 is seasoned for above 60 days at room temperature for thereby manufacturing Stevia extract.
- the seasoning period is shorter than 60 days, the
- fermented material processed through the fermenting step is not fully seasoned.
- Stevia extract is made in extract form, a small amount of Stevia extract can be used by diluting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A method for manufacturing Stevia extract is disclosed, which includes a grinding step; a first separation step; a second separation step; a promotion step; a third separation step; a concentrating step; a fermenting step for mixing the third extract obtained in the third separation step with the concentrated material obtained in the concentrating step for thereby obtaining a mixture and inputting the micro material obtained in the third separation step and the fermenting agent into the mixture and fermenting the same for 24 hours at a room temperature; and a seasoning step for seasoning the materials fermented in the step for more than 60 days.
Description
MANUFACTURING METHOD OF THE STEVIA-EXTRACTS
Technical Field
The present invention relates to a method for manufacturing Stevia
extract.
Background Art
Stevia is chrysanthemum perennial. Its origin is South America and is
well grown in shadow. Stevia has sweet taste 200 times of sugar. It does not
have any toxic, so that it has been used as natural sweetening agent or diet
food. Heating does not change physical property of Stevia. Therefore, raw
leaves or dried leaves of Stevia have been used for tea and have been used as
sweetening agent for food.
Stevia has a very good role for diabetic patients or persons who do diets. However, when Stevia is used in a conventional method, Stevia can be
used only when it is alive. Namely, it cannot be used in winter season. For example, in winter season, dried leaves of Stevia may be used, but its efficacy is bad. Since raw leaves or dried leaves are directly used, there are many inconveniences for storing or using the dried or raw leaves.
Disclosure of Invention
Accordingly, it is an object of the present invention to overcome the
above-described problems encountered when using Stevia.
To achieve the above objects, there is provided a method for
manufacturing Stevia extract, comprising a grinding step in which Stevia leaves
having more than 30cm sizes are collected, and a ground or crushed mixture
formed of a grain state material and a liquid state material are mixed is
manufactured; a first separation step for manufacturing a first extract passed
through the through holes of a filter by centrifuge-processing the ground or
crushed materials using a centrifuge having the filter; a second separation step
for filtering the first extract obtained in the first separation step through the filter
and manufacturing a second extract through the through holes of the filter; a
promotion step for heating the second extract obtained in the second separation
step and cooling the same at a room temperature and promoting an
engagement of the same component materials; a third separation step for
filtering the promotion material processed in the promotion step using the filter and producing a third extract passed through the through holes of the filter and micro materials not passed through the filter; a concentrating step for repeatedly
filtering the micro materials not passed through the filter in the third separation step using water and obtaining diluted solution passed through the through
holes of the filter and heating and concentrating the diluted solution for
thereby manufacturing concentrated extract; a fermenting step for mixing the
third extract obtained in the third separation step with the concentrated material
obtained in the concentrating step for thereby obtaining a mixture and inputting
the micro material obtained in the third separation step and the fermenting
agent into the mixture and fermenting the same for 24 hours at a room
temperature; and a seasoning step for seasoning the materials fermented in the
step for more than 60 days.
Brief Description of Drawings
The present invention will become better understood with reference to
the accompanying drawings which are given only by way of illustration and thus are not limitative of the present invention, wherein;
Figure 1 is a view of a process according to the present invention.
Best Mode for Carrying Out the Invention
The method for manufacturing Stevia extract according to the present invention will be described with reference to the accompanying drawings.
In the present invention, Stevia raw leaves having sizes of over 3cm are
collected and ground using a grinder or crushing machine or millstone
in a grinding step S1 .
At this time, Stevia should be preferably grown with leave sizes of 3cm.
After collecting leaves, they are washed using water. After the above steps are
finished, the leaves are well ground using a grinder or crushing machine or
millstone for thereby producing ground or crushed materials mixed with solid
and liquid materials and having certain viscosity.
In a first separation step S2, a first extract is produced from the ground
or crushed leaves using a centrifuge. In the above process, the centrifuge having a filter with through holes is
used. The sizes of the through holes of the filter are preferably 110(mesh) ~
130(mesh). In this process, stems of large leaves are filtered from the leaves
ground or crushed in the grinding step.
Therefore, when the sizes of the through holes of the filter exceed 110(mesh), the materials having relatively large sizes such as stems of leaves pass through the through holes of the filter. When the sizes of the through holes of the filter are smaller than 130(mesh), micro particles are mixed with liquid having certain viscosity in the liquid material in the ground or crushed Stevia materials, so that they do not pass through the through holes of the filter. In addition, in a second separation step S3 for manufacturing second
extract, the first extract separated from the first separation step is
passed through the filter.
At this time, the sizes of the though holes of the filter are 170(mesh) ~
190(mesh). In the above step, particle materials are filtered again in order to
selectively obtain needed materials from the first extract in which large size
materials are first filtered.
Therefore, when the sizes of the through holes of the filter exceed
170(mesh), large size materials pass through the through holes for thereby
resulting in failure. When the sizes of the through holes are smaller than
190(mesh), the sizes of the through holes are too small to pass the materials
having sizes needed in the present invention. Therefore, the first extract is
filtered again for thereby obtaining second extract through the above step.
In addition, the second extract obtained through the second separation
step is heated for thereby promoting an engagement of the same component in
a promotion step S4.
In this step, the engagement of the same components is promoted in
such a manner that various materials included in the second extract in separate
form are heated, and the molecules are activated. Therefore, in this step, the
second extract obtained through the above steps is stored in a certain container
and is directly heated using a heating source.
At this time, the conventional heating source and the container are used.
When the temperature of the second extract reaches at 80°C ~ 100°C while
storing the second extract into the container and heating the same, the heating
is stopped. When the temperature of the heating is below 80°C in this step, the
materials of the same component do not well engage with each other. When the
temperature is above 100°C, the components included in the second extract
stored in the container may be burned or melted and attached.
Therefore, the present invention has a third separation step S5. In this
step, the materials passes through the promotion step S5 are filtered using a
filter, and the third extract passed through the filter and the micro material
(micro ingredient) not passed through the filter are obtained in the third
separation step S5.
At this time, the sizes of the through holes of the filter are preferably
240 (mesh) -260 (mesh), and the filter may be made of metallic materials such as
stainless or fiber materials.
When the sizes of the through holes of the filter used in this step are larger than 240 (mesh), the sizes of the same are too large, so that the components that are not needed in the present invention pass through the
through holes of the filter. When the sizes of the through holes of the
filter are smaller than 260 (mesh), the components needed in the present
invention do not well pass.
After the steps of the present invention are performed, the materials are
separated into the third extracts passed through the through holes of the filter
and the micro materials not passed through the filter.
In the present invention, a step for compressing the filter may be
selectively adapted in order to fabricate a needed amount of the extracts.
In addition, in a concentrating step S6, the micro materials not passed
through the filter in the third separation step are repeatedly filtered for thereby
producing diluted solution. Thereafter, the diluted solution is concentrated.
In the above step, a small amount of effective components mixed or
attached between the micro materials not passed through the filter in the third
separation step S5 is filtered again. In the above step, water is repeatedly poured onto the micro materials attached to or gathered at the surface of the filter, not passing through the
through holes of the filter as a result of the third separation step S5, so that diluted solution having water as major component and a small amount of effective component is obtained. The thusly obtained diluted liquid is stored in a certain container and is
heated for thereby producing a concentrated liquid. Preferably, the diluted liquid
of 10 liters is heated at a temperature of 100°C for three hours and is cooled at
room temperature. The concentrated liquids are prepared based on the cooling
method. The concentrated liquid obtained in the above step and the third extract
are agitated for thereby producing a mixture. Molasses and fermenting agent
are inputted into the mixture and are fermented in a fermenting step S7.
At this time, the mixing ratio of the concentrated liquid and the third
extract that form a mixture is determined by agitating the concentrated liquid
and third extract based on the amount selected by the user.
The micro materials of 3~5weight% obtained in the third separation step
and the fermenting agent of 3~7weight% are inputted into the mixture, and the
resultant mixture is fermented for 24 hours at a room temperature for thereby
producing fermented material. The fermenting agent used in the present invention is one of the known
materials such as yeast or molasses generally used for fermentation.
In the present invention, Stevia extract is manufactured through a seasoning step S8 in which the fermented material in the above step is seasoned. In the seasoning step, the fermented material obtained in the fermenting step S7 is seasoned for above 60 days at room temperature for thereby manufacturing Stevia extract.
At this time, when the seasoning period is shorter than 60 days, the
fermented material processed through the fermenting step is not fully seasoned.
Therefore, it is preferred to season for more than 60 days. The seasoning step
is performed at room temperature under dark environment.
The amount of Stevia extract manufactured according to the present
invention is selectively determined based on the effective component of Stevia
known as useful sugar source that is non-harmful and good for human body.
Industrial Applicability As described above, Stevia extract according to the present invention
can be used at any place and any time whenever a user wants to use it. Since it
is made in extract form, a small amount of Stevia extract can be used by diluting
the same. Even when only a small amount of Stevia extract is used, it is possible to maximize the effect with its good convenience in use. As the present invention may be embodied in several forms without departing from the spirit or essential characteristics thereof, it should also be understood that the above-described examples are not limited by any of the details of the foregoing description, unless otherwise specified, but rather should be construed broadly within its spirit and scope as defined in the appended claims, and therefore all changes and modifications that fall within the meets and bounds of the claims, or equivalences of such meets and bounds
are therefore intended to be embraced by the appended claims.
Claims
1. A method for manufacturing Stevia extract, comprising: a grinding step S1 in which Stevia leaves are collected, and a ground or
crushed mixture formed of a grain state material and a liquid state material are
mixed is manufactured; a first separation step S2 for manufacturing a first extract passed
through the through holes of a filter by centrifuge-processing the ground or
crushed materials using a centrifuge having the filter; a second separation step S3 for filtering the first extract obtained in the
first separation step S2 through the filter and manufacturing a second extract
through the through holes of the filter; a promotion step S4 for heating the second extract obtained in the
second separation step S3 and cooling the same at a room temperature and
promoting an engagement of the same component materials; a third separation step S5 for filtering the promotion material processed in the promotion step S4 using the filter and producing a third extract passed
through the through holes of the filter and micro materials not passed through
the filter; a concentrating step S6 for repeatedly filtering the micro materials not passed through the filter in the third separation step S5 using water and obtaining diluted solution passed through the through holes of the filter and heating and concentrating the diluted solution for thereby manufacturing concentrated extract; a fermenting step S7 for mixing the third extract obtained in the third
separation step S5 with the concentrated material obtained in the concentrating
step S6 for thereby obtaining a mixture and inputting the micro material
obtained in the third separation step and the fermenting agent into the mixture
and fermenting the same for 24 hours at a room temperature; and a seasoning step S8 for seasoning the materials fermented in the step
S7 for more than 60 days.
2. The method of claim 1 , wherein said filter used in the first separation
step has the through holes of sizes of 110(mesh)~ 130 (mesh).
3. The method of claim 1 , wherein said filter used in the second separation
step has the through holes of sizes of 170(mesh)~190(mesh).
4. The method of claim 1 , wherein said filter used in the third separation step has the through holes of sizes of 240(mesh)~260(mesh).
5. The method of claim 1 , wherein in said concentrating step S67, the diluted solution of 100 liters is heated for 3 hours at a temperature of 100°C when manufacturing the diluted solution by heating the diluted liquid.
6. The method of claim 1 , wherein in said fermenting step, a micro agent
of 3~5weight% obtained in the third separation step and a fermenting agent of
3~7weight% are inputted into a mixture obtained by mixing the third extract
obtained in the third separation step S5 into the concentrated material obtained
in the concentrating step S6, and then the thusly mixed material is fermented for
24 hours at a room temperature.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2004-0036738 | 2004-05-24 | ||
| KR1020040036738A KR100620854B1 (en) | 2004-05-24 | 2004-05-24 | The manufacturing method of the stevia-extracts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2005112668A1 true WO2005112668A1 (en) | 2005-12-01 |
Family
ID=35428206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2005/001510 WO2005112668A1 (en) | 2004-05-24 | 2005-05-23 | Manufacturing method of the stevia-extracts |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR100620854B1 (en) |
| WO (1) | WO2005112668A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010021001A2 (en) * | 2008-08-19 | 2010-02-25 | Kaushik Ramakrishnan S | Process for preparing sweetener from stevia rebaudiana |
| US8084073B2 (en) | 2007-03-14 | 2011-12-27 | Concentrate Manufacturing Company Of Ireland | Anisic acid modified steviol glycoside sweetened beverage products |
| US9314048B2 (en) | 2007-03-14 | 2016-04-19 | The Concentrate Manufacturing Company Of Ireland | Beverage products with non-nutritive sweetener and bitterant |
| US9877500B2 (en) | 2007-03-14 | 2018-01-30 | Concentrate Manufacturing Company Of Ireland | Natural beverage products |
| WO2021160889A1 (en) * | 2020-02-14 | 2021-08-19 | Lucozade Ribena Suntory Limited | Sweetening ingredients |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100689599B1 (en) * | 2005-04-16 | 2007-03-02 | 한국스테비아(주) | Fertilizer for garden plant and manufacturing method thereof |
| KR101118156B1 (en) | 2011-08-10 | 2012-03-12 | 이중희 | Method for preparing em from stevia |
| KR102164468B1 (en) | 2017-06-15 | 2020-10-13 | 지앤엠 주식회사 | Effective microorganism preparation for the removal of soil algal bloom using a liquid for seed culture containing a metabolic product of microorganisms and a method for producing the same |
| KR20200103347A (en) | 2019-02-25 | 2020-09-02 | 주식회사 샤이닝 | Composition for preventing or improving of skin wrinkle or skin photo-aging comprising fermented extract of Stevia rebaudiana and scoria as an active ingredient |
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|---|---|---|---|---|
| JPH1146737A (en) * | 1997-08-06 | 1999-02-23 | Watanabe Seihou | Production of essence of guava tea preservable for long period |
| KR20010111560A (en) * | 2001-11-22 | 2001-12-19 | 김신영 | manufacture methode of stevia concentrated liquor |
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| JP2003192479A (en) * | 2001-12-27 | 2003-07-09 | Daiei Work Kk | Method for manufacturing stevia extract |
| JP2004075602A (en) * | 2002-08-19 | 2004-03-11 | Ta Stevia Co Ltd | External therapeutic preparation for skin and cosmetic containing the same |
-
2004
- 2004-05-24 KR KR1020040036738A patent/KR100620854B1/en not_active IP Right Cessation
-
2005
- 2005-05-23 WO PCT/KR2005/001510 patent/WO2005112668A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1146737A (en) * | 1997-08-06 | 1999-02-23 | Watanabe Seihou | Production of essence of guava tea preservable for long period |
| KR20030035768A (en) * | 2001-10-25 | 2003-05-09 | 가부시키가이샤 티에이 스테비아 | Material for improving the anaphylaxis-type alergy symptoms and method of producing the same |
| KR20010111560A (en) * | 2001-11-22 | 2001-12-19 | 김신영 | manufacture methode of stevia concentrated liquor |
| JP2003192479A (en) * | 2001-12-27 | 2003-07-09 | Daiei Work Kk | Method for manufacturing stevia extract |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8084073B2 (en) | 2007-03-14 | 2011-12-27 | Concentrate Manufacturing Company Of Ireland | Anisic acid modified steviol glycoside sweetened beverage products |
| US8337928B2 (en) | 2007-03-14 | 2012-12-25 | Concentrate Manufacturing Company Of Ireland | Anisic acid modified steviol glycoside sweetened beverage products |
| US9314048B2 (en) | 2007-03-14 | 2016-04-19 | The Concentrate Manufacturing Company Of Ireland | Beverage products with non-nutritive sweetener and bitterant |
| US9877500B2 (en) | 2007-03-14 | 2018-01-30 | Concentrate Manufacturing Company Of Ireland | Natural beverage products |
| WO2010021001A2 (en) * | 2008-08-19 | 2010-02-25 | Kaushik Ramakrishnan S | Process for preparing sweetener from stevia rebaudiana |
| WO2010021001A3 (en) * | 2008-08-19 | 2010-04-29 | Kaushik Ramakrishnan S | Process for preparing sweetener from stevia rebaudiana |
| WO2021160889A1 (en) * | 2020-02-14 | 2021-08-19 | Lucozade Ribena Suntory Limited | Sweetening ingredients |
| CN115379766A (en) * | 2020-02-14 | 2022-11-22 | 葡萄适利宾纳三得利有限公司 | Sweet taste component |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100620854B1 (en) | 2006-09-14 |
| KR20040102322A (en) | 2004-12-04 |
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