-
公开(公告)号：US5917093A
公开(公告)日：1999-06-29
申请号：US970062
申请日：1997-11-13
摘要： Unsaturated organic compounds, in particular .alpha.-acids and .beta.-acids, are purified prior to hydrogenation by mixing them with an adsorbent capable of adsorbing catalyst poisons, preferably activated carbon, and separating the adsorbent containing the catalyst poisons to recover the thus purified unsaturated organic compounds. A significant reduction in the use of hydrogenation catalyst is realized.
摘要翻译： 将不饱和有机化合物，特别是α-酸和β-酸在氢化之前通过将其与能够吸附催化剂毒物，优选活性炭的吸附剂混合并分离含有催化剂毒物的吸附剂来回收如此纯化的不饱和有机物 化合物。 实现氢化催化剂的显着降低。
-
2.发明授权
公开(公告)号：US5767319A
公开(公告)日：1998-06-16
申请号：US739764
申请日：1996-10-30
摘要： Tetrahydroiso-.alpha.-acids are prepared from iso-.alpha.-acids metal salts by hydrogenating the salts in a reaction solvent of a lower alkanol containing about 5% to about 20% w/w water and in the presence of up to about 5-50 psig hydrogen and a hydrogenation catalyst at about 30.degree.-50.degree. C. to form tetrahydroiso-.alpha.-acids.
摘要翻译： 通过在含有约5％至约20％w / w的水的低级链烷醇的反应溶剂中氢化盐，并且在高达约5-50的存在下，通过将异构体α-酸 - 金属盐制备成四氢化异丙酸 psig氢气和氢化催化剂在约30°-50℃下反应形成四氢-α-酸。
-
公开(公告)号：US07413758B2
公开(公告)日：2008-08-19
申请号：US10328055
申请日：2002-12-23
申请人： Patrick L. Ting , Henry Goldstein , Aki A. Murakami , Michael VanSanford , Jay R. Refling , John R. Seabrooks , David S. Ryder
发明人： Patrick L. Ting , Henry Goldstein , Aki A. Murakami , Michael VanSanford , Jay R. Refling , John R. Seabrooks , David S. Ryder
IPC分类号： C12C3/00
摘要： Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hop products are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction filtrate obtained in the double extraction process by subjecting such filtrate to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, or hydrogenation to provide an alpha/iso-alpha-acids free filtrate which may be added to the light stable double extracted hop solid residues obtained in the initial double extraction process.
摘要翻译： 公开了用于生产轻质啤酒花产品的方法，其可用于酿造啤酒或啤酒以储存在透明或绿色玻璃容器中，该啤酒或啤酒由于暴露于光而不会产生令人不快的风味。 通过用乙醇双液萃取液体/超临界CO 2萃取的啤酒花固体以除去α-/异-α-酸来制备光稳定啤酒花产品。 这样的α/异-α-酸可以从双萃取方法中获得的乙醇提取滤液中进一步除去，使得该滤液经离子交换介质，或通过金属离子，重金属离子或碱金属离子沉淀，或 氢化以提供α/异α-酸游离的滤液，其可以加入到在初始双萃取过程中获得的光稳定的双萃取啤酒花固体残余物中。
-
公开(公告)号：US07258887B2
公开(公告)日：2007-08-21
申请号：US10106603
申请日：2002-03-26
申请人： Patrick L. Ting , Henry Goldstein , Aki A. Murakami , Michael VanSanford , Jay R. Refling , John R. Seabrooks , David S. Ryder
发明人： Patrick L. Ting , Henry Goldstein , Aki A. Murakami , Michael VanSanford , Jay R. Refling , John R. Seabrooks , David S. Ryder
IPC分类号： C12C3/00
摘要： Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acid is free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.
摘要翻译： 公开了用于生产光稳定啤酒花的方法，其可用于酿造啤酒或啤酒以储存在透明或绿色玻璃容器中，该啤酒或啤酒由于暴露于光而不会产生令人不快的风味。 通过用乙醇双液萃取液体/超临界CO 2萃取的啤酒花固体以除去α-/异-α-酸来制备轻度稳定的啤酒花。 这种α/异-α-酸可以从双萃取方法中获得的乙醇提取液中进一步除去，使其经过离子交换介质，或通过金属离子，重金属离子或碱金属离子沉淀， 提供可以添加到在初始双提取过程中获得的光稳定啤酒花残留物中的α/异α酸酐提取液。
-
公开(公告)号：US6020019A
公开(公告)日：2000-02-01
申请号：US622199
申请日：1996-03-26
申请人： Patrick L. Ting , Jay R. Refling , Henry Goldstein
发明人： Patrick L. Ting , Jay R. Refling , Henry Goldstein
CPC分类号： C12C3/10
摘要： Carbon dioxide is used as a reaction solvent in the hydrogenation of organic compounds. The carbon dioxide is preferably a liquid or a supercritical fluid. The hydrogenation method can be used advantageously in methods for making tetrahydroiso-alpha-acids from alpha-acids, iso-alpha-acids, or beta-acids. If beta-acids are used to make tetrahydroiso-alpha-acids, an acidic lower alcohol is preferably added to the carbon dioxide reaction medium to act as a promoter.
摘要翻译： 在有机化合物的氢化中使用二氧化碳作为反应溶剂。 二氧化碳优选为液体或超临界流体。 氢化方法可有利地用于从α-酸，异-α-酸或β-酸制备四氢异α-酸的方法。 如果使用β-酸制备四氢异α-酸，则优选将酸性低级醇加入到二氧化碳反应介质中以起促进剂的作用。
-
公开(公告)号：US06716472B2
公开(公告)日：2004-04-06
申请号：US09368437
申请日：1999-08-04
申请人： Henry Goldstein , Patrick L. Ting , William G. Schulze , Aki A. Murakami , Lance T. Lusk , Velta D. Young
发明人： Henry Goldstein , Patrick L. Ting , William G. Schulze , Aki A. Murakami , Lance T. Lusk , Velta D. Young
IPC分类号： C12C300
摘要： 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.
摘要翻译： 公开了从提取的啤酒花中分离和表征一组无味和非挥发性糖苷（以前用非极性溶剂萃取的啤酒花固体）。 这些糖苷是水溶性的，并且由一组与单糖，二糖和三糖缀合的芳族化合物组成。 这些糖苷通过化学和生物转化都是形成壶啤酒花风味和味道的原因。 当这些糖苷被转化时，它们产生精华和调味剂，当将精华和调味剂加入到未煮熟的啤酒中时，其赋予壶啤酒花味和味道。 这些水壶啤酒风味香精和香料可以为酿造过程提供经济性，一致性，灵活性，质量和便利性，因为只需要一只未煮熟的麦汁来酿造未煮熟的啤酒。 然后可以将未煮过的啤酒加入所需量的壶啤酒香精精华和调味剂。
-
7.发明授权
公开(公告)号：US5874633A
公开(公告)日：1999-02-23
申请号：US739910
申请日：1996-10-30
申请人： Patrick L. Ting , Henry Goldstein
发明人： Patrick L. Ting , Henry Goldstein
摘要： A concentrated single phase aqueous alkaline solution of tetrahydroiso-.alpha.-acids having greater than 10% to about 45% w/w tetrahydroiso-.alpha.-acids is disclosed. A method of hydrogenating and formulating a starting solution of iso-.alpha.-acids to obtain such concentrated solutions of tetrahydroiso-.alpha.-acids is also disclosed.
摘要翻译： 公开了具有大于10％至约45％w / w的四氢异-α-酸的四氢异-α-酸的浓缩单相碱性水溶液。 还公开了一种氢化和配制异α-酸的起始溶液以获得这样的四氢-α-酸的浓缩溶液的方法。
-
8.发明授权Process for separation of beta-acids from extract containing alpha-acids and beta-acids 失效从含有α-酸和β-酸的提取物中分离出β-酸的方法
公开(公告)号：US4590296A
公开(公告)日：1986-05-20
申请号：US573801
申请日：1984-01-25
IPC分类号： C07C45/80 , C07C49/743 , C12C3/08
摘要： Beta-acids are separated from alpha-acids in a hop extract without using organic solvents by bubbling CO.sub.2 through an aqueous hop extract having a pH of about 9.6 to about 13 to lower the pH to about 8.5 to about 9.5 to precipitate the beta-acids and leave the alpha-acids in the extract.
摘要翻译： 将β-酸与啤酒花提取物中的α-酸分离，而不使用有机溶剂，通过鼓泡二氧化碳通过约9.6至约13的pH的水滴提取物将pH降至约8.5至约9.5以沉淀β-酸 并将α-酸留在提取物中。
-
公开(公告)号：US4767640A
公开(公告)日：1988-08-30
申请号：US48081
申请日：1987-04-11
摘要： A method of preparing anactinic hop extracts comprising three stages: pre-purification of a liquid CO.sub.2 hop extract using liquid-liquid extraction to isolate pure humulones or alpha acids; isomerization/reduction of the humulones to obtain a mixture consisting of reduced isohumulones and non-isohumulone light unstable products (NILUPS); then adding alkali and water to the mixture of reduced isohumulones and NILUPS, heating and stirring to extract the reduced isohumulones into an aqueous phase and to leave the NILUPS in an oil phase. The aqueous phase is an anactinic hop extract which can be used to prepare light stable malt beverages.
摘要翻译： 制备活性啤酒花提取物的方法，其包括三个阶段：使用液 - 液萃取预纯化液体CO 2啤酒花提取物以分离纯葎草酮或α-酸; 葎草酮的异构化/还原以获得由还原异葎草酮类和非异葎草酮类光不稳定产物（NILUPS）组成的混合物; 然后向还原异葎草酮和NILUPS的混合物中加入碱和水，加热搅拌以将还原异葎草酮萃取到水相中并将NILUPS留在油相中。 水相是一种可用于制备轻质麦芽饮料的非活性啤酒花提取物。
-
公开(公告)号：US4644084A
公开(公告)日：1987-02-17
申请号：US825573
申请日：1986-02-03
IPC分类号： C07C45/51 , C07C49/743 , C12C3/12
摘要： Tetrahydroisohumulones are prepared from beta-acids without using objectionable organic solvents by treating the beta-acids to form desoxytetrahydrohumulones which are dissolved in an aqueous alcoholic caustic solution and then oxidized and isomerized with an oxygen-containing gas in the presence of metallic ion to form the desired tetrahydroisohumulones.
摘要翻译： 四氢异葎草酮类化合物由β-酸制备而不用不利的有机溶剂，通过处理β-酸形成脱氧四氢葎草酮，其溶解在含水醇水溶液中，然后在金属离子存在下用含氧气体氧化和异构化，形成 所需的四氢异葎草酮。
-
-
-
-
-
-
-
-
-
搜索结果
25 条记录 (耗时 0.021 秒)
