Methods of making and using purified kettle hop flavorants
원문보기
IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0368437
(1999-08-04)
|
발명자
/ 주소 |
- Goldstein, Henry
- Ting, Patrick L.
- Schulze, William G.
- Murakami, Aki A.
- Lusk, Lance T.
- Young, Velta D.
|
출원인 / 주소 |
|
대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
1 인용 특허 :
4 |
초록
▼
The isolation and characterization of a group of odorless and non-volatile glycosides from extracted hops (hop solids which have been previously extracted with non-polar solvents) is disclosed. These glycosides are water soluble and consist of a group of aromatic compounds conjugated to mono-, di-,
The isolation and characterization of a group of odorless and non-volatile glycosides from extracted hops (hop solids which have been previously extracted with non-polar solvents) is disclosed. These glycosides are water soluble and consist of a group of aromatic compounds conjugated to mono-, di-, and trisaccharides. These glycosides are responsible for the formation of kettle hop flavor and taste through both chemical and biological transformations. When these glycosides are transformed, they yield an essence and flavorant which imparts a kettle hop flavor and taste when the essence and flavorant is added to an unhopped beer. These kettle hop flavor essences and flavorants provide economy, consistency, flexibility, quality, and convenience to the brewing process because only one unhopped wort is required to brew a stock of unhopped beer. The unhopped beer can then be dosed with the desired amount of kettle hop flavor essence and flavorant.
대표청구항
▼
1. A method of making kettle hop flavored beverages from a fermentable growth media comprising the steps of: providing a kettle hop essence and flavorant comprising a purified and converted aqueous alcohol extract of hop solids which has been purified with respect to glycosides and then converted
1. A method of making kettle hop flavored beverages from a fermentable growth media comprising the steps of: providing a kettle hop essence and flavorant comprising a purified and converted aqueous alcohol extract of hop solids which has been purified with respect to glycosides and then converted by breaking the attachment of the sugar moiety to the aglycone molecule; fermenting the media; and adding to the fermented media the essence and flavorant to form the kettle hop flavored beverage, wherein the beverage is a light stable beverage. 2. The method of claim 1 further comprising: adding to the media at least one hop fraction selected from the group consisting of hop oil, iso-α-acids, dihydroiso-α-acids, tetrahydroiso-α-acids, and hexahydroiso-α-acids. 3. A method of making kettle hop flavored beverages from a fermentable growth media comprising the steps of: providing a kettle hop essence and flavorant comprising a purified aqueous alcohol extract of hop solids which has been purified with respect to kettle hop essences and flavorants; fermenting the media; and adding to the fermented media the essence and flavorant to form the kettle hop flavored beverage, wherein the beverage is a light stable beverage. 4. The method of claim 3, further comprising the step of adding to the media at least one hop fraction selected from the group consisting of hop oil, iso-α-acids, dihydroiso-α-acids, tetrahydroiso-α-acids, and hexahydroiso-α-acids. 5. The method of claim 3, wherein the kettle hop essences and flavorants are glycosides. 6. A method of making a kettle hop flavored beverage from a fermentable growth media comprising the steps of: providing a kettle hop essence and flavorant comprising a purified aqueous alcohol extract of hop solids which has been purified with respect to kettle hop essences and flavorants; adding to the media, prior to fermentation, the essence and flavorant; and fermenting the media to form the kettle hop flavored beverage, wherein the beverage is a light stable beverage. 7. The method of claim 6, further comprising the step of adding to the media at least one hop fraction selected from the group consisting of hop oil, iso-α-acids, dihydroiso-α-acids, tetrahydroiso-α-acids, and hexahydroiso-α-acids. 8. The method of claim 6, wherein the kettle hop essences and flavorants are glycosides. 9. A method of making a kettle hop flavored beverage from a fermentable growth media comprising the steps of: providing a kettle hop essence and flavorant comprising a purified and converted aqueous alcohol extract of hop solids which has been purified with respect to glycosides and then converted by breaking the attachment of the sugar moiety to the aglycone molecule; adding to the media, prior to fermentation, the essence and flavorant; and fermenting the media to form the kettle hop flavored beverage, wherein the beverage is a light stable beverage. 10. The method of claim 9, further comprising the step of adding to the media at least one hop fraction selected from the group consisting of hop oil, iso-α-acids, dihydroiso-α-acids, tetrahydroiso-α-acids, and hexahydroiso-α-acids.
이 특허에 인용된 특허 (4)
-
Goldstein Henry ; Ting Patrick L. ; Schulze William G. ; Murakami Aki A. ; Lusk Lance T. ; Young Velta D., Methods of making and using purified kettle hop flavorants.
-
Owades Joseph L. (2164 Hyde St. San Francisco CA 94109), Preparation of a non-alcoholic malt beverage.
-
Vitzthum ; Otto ; Hubert ; Peter ; Sirtl ; Wolfgang, Production of hop extracts.
-
von Horst Louis (Mainburg DEX) Hartl Alfons (Germering DEX), Single step extraction of bitter principle and tannins from hops.
이 특허를 인용한 특허 (1)
-
Holt, Jason; Fabri, Jon O.; Murphy, Christopher B., Composition and methods for improving the production of fermentation operations.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.