利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

196 条记录 (耗时 0.017 秒)

    Method of preparing a fully kettle hop flavored beverage
    43.
    发明申请
    Method of preparing a fully kettle hop flavored beverage 失效
    制备完全水壶啤酒风味饮料的方法

    公开(公告)号：US20020110619A1

    公开(公告)日：2002-08-15

    申请号：US10074830

    申请日：2002-02-13

    发明人： Sydney R. Rader ,  Matthew L. Tripp ,  Patrick L. Ting ,  Vinod K. Chaudhary ,  Henry Goldstein ,  Robert J. Mizerak ,  Subba C. Rao ,  David S. Ryder ,  Hetvin A. Wilkinson ,  Regina Wilkinson

    IPC分类号： A23L001/10

    CPC分类号： C12C9/025 ,  C12C3/08 ,  C12C3/10

    摘要： A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.

    摘要翻译： 制备完全啤酒调味饮料的方法使用包含啤酒花固体提取物的啤酒花调味剂，啤酒花固体是第一次提取啤酒花以除去α-酸的残留物。 优选地，液体二氧化碳用于啤酒花的首次提取，并且使用极性溶剂（例如乙醇或水）来提取啤酒花固体。 还公开了通过该方法制备的饮料和用于该方法的新型组合物。

    Process to remove catalyst poisons from hop extracts
    44.
    发明授权
    Process to remove catalyst poisons from hop extracts 失效
    从啤酒花提取物中除去催化剂毒物的过程

    公开(公告)号：US5965777A

    公开(公告)日：1999-10-12

    申请号：US739455

    申请日：1996-10-29

    申请人： George Gauthier

    发明人： George Gauthier

    IPC分类号： C07C45/00 ,  C07C45/62 ,  C07C45/67 ,  C07C49/743 ,  C07C61/00 ,  C12C3/00 ,  C12C3/10

    CPC分类号： C12C3/08 ,  C12C3/10 ,  C12C3/12 ,  C12C9/025

    摘要： A process for the removal of catalyst poisons from hops and hop extracts is disclosed. After processing the hops to extract the alpha or beta acids therein, the alpha or beta acids are treated with activated nickel catalyst. The activated nickel catalyst binds the catalyst poisons which are believed to be sulfur containing compounds. The activated nickel and catalyst poisons are separated from the alpha or beta acids, and the alpha or beta acids are then hydrogenated and isomerized into tetrahydroisoalpha acids.

    摘要翻译： 公开了从啤酒花和啤酒花提取物中除去催化剂毒物的方法。 在处理啤酒花提取其中的α或β酸之后，用活化的镍催化剂处理α或β酸。 活化的镍催化剂结合被认为是含硫化合物的催化剂毒物。 活化的镍和催化剂毒物与α或β酸分离，然后将α或β酸氢化并异构化成四氢异α酸。

    Process for producing a water-soluble lipidic hop extract
    45.
    发明授权
    Process for producing a water-soluble lipidic hop extract 失效
    生产水溶性脂滴提取物的方法

    公开(公告)号：US5750179A

    公开(公告)日：1998-05-12

    申请号：US305134

    申请日：1994-09-13

    申请人： James A. Guzinski ,  Mark H. Schulze

    发明人： James A. Guzinski ,  Mark H. Schulze

    IPC分类号： C07C20060101 ,  C11B1/10 ,  C11B9/00 ,  C12C20060101 ,  C12C3/00 ,  C12C3/08

    CPC分类号： C12C5/026 ,  C12C3/08 ,  C12C3/10 ,  C12C7/20 ,  C12C7/287 ,  C12C9/025

    摘要： A water-dispersible lipidic hop extract composition, comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an extract of hops with an excess of alkali. The starting hop extract, made conventionally as by extraction with organic solvent or carbon dioxide, preferably has alpha, isoalpha, and beta hop acids removed before treatment with excess alkali. A cosolvent, such as a lower alkanol, polyol, or wetting agent, heat, or high shear may be used to improve mixing of the lipidic organic phase of the hop extract with the excess alkali. The water-dispersible lipidic hop extract imparts an enhanced hop aroma and flavor upon addition to the wort at some point during the brewing process between boiling and the beginning of fermentation. A beer incorporating the dispersible lipidic hop extract has a stronger hop aroma and flavor than beer incorporating the usual hop extract.

    摘要翻译： 包含至少10重量％的来自啤酒花的游离脂肪酸物质的水分散性脂质啤酒花提取物组合物可用于增加啤酒花香气和风味成分的利用。 它可以通过用过量的碱处理啤酒花提取物来生产。 起始啤酒花提取物通常用有机溶剂或二氧化碳萃取而制备，优选在用过量碱处理之前除去α，isoalpha和βhop酸。 可以使用共溶剂，例如低级烷醇，多元醇或润湿剂，加热或高剪切来改善啤酒花提取物的脂质有机相与过量碱的混合。 在沸腾和开始发酵之间的酿造过程中，水分散性脂质啤酒花提取物在添加到麦芽汁中的某一点时赋予增强的啤酒花香气和风味。 掺入可分散脂质啤酒花提取物的啤酒比掺有普通啤酒花提取物的啤酒具有更强的啤酒香气和风味。

    Method and composition for enhancing foam properties of fermented malt beverages
    46.
    发明授权
    Method and composition for enhancing foam properties of fermented malt beverages 失效
    用于增强发酵麦芽饮料泡沫性能的方法和组合物

    公开(公告)号：US5387425A

    公开(公告)日：1995-02-07

    申请号：US106421

    申请日：1993-08-13

    申请人： Wen P. Hsu ,  Timothy W. Foley ,  Helga J. Haller

    发明人： Wen P. Hsu ,  Timothy W. Foley ,  Helga J. Haller

    IPC分类号： C12G3/06 ,  C12C5/02 ,  C12H1/00 ,  C12H1/14

    CPC分类号： C12C3/08 ,  C12C3/10 ,  C12C3/12 ,  C12C9/025 ,  C12H1/14

    摘要： There is disclosed a method and composition for enhancing the foam properties of a fermented malt beverage. Briefly stated, the method comprises adding to the beverage an isohumulone extract in the amount of between about 0.1 ppm and about 20 ppm by weight of the beverage and foaming proteins in the amount of between about 2 ppm and about 250 ppm by weight of the beverage. The fermented malt beverage foam-enhancing composition comprises a mixture of isohumulone extract and foaming proteins, wherein the ratio of isohumulone extract to foaming proteins is between about 1 to about 1 and about 1 to about 2500. Further disclosed is a beverage composition with enhanced foam properties which comprises (a) a fermented malt beverage, (b) an isohumulone extract, the extract comprising between about 0.1 ppm and about 20 ppm by weight of the fermented malt beverage; and (c) foaming proteins, the proteins comprising between about 2 ppm and about 250 ppm by weight of the fermented malt beverage.

    摘要翻译： 公开了用于增强发酵麦芽饮料的泡沫性质的方法和组合物。 简言之，该方法包括向饮料中加入量为约0.1ppm至约20ppm的饮料和以饮料重量计约2ppm至约250ppm之间的发泡蛋白质的异葎草酮提取物 。 发酵的麦芽饮料泡沫增强组合物包含异葎草酮提取物和发泡蛋白质的混合物，其中异葎草酮提取物与发泡蛋白质的比例为约1至约1至约1至约2500.还公开了具有增强泡沫的饮料组合物 性质，其包括（a）发酵麦芽饮料，（b）异葎草酮提取物，所述提取物包含发酵麦芽饮料的约0.1ppm至约20ppm重量; 和（c）发泡蛋白质，所述蛋白质包含发酵麦芽饮料的约2ppm至约250ppm重量。

    Synthesis of hexahydrolupulone, novel forms thereof, and its use as a selective inhibitor of cell growth and multiplication
    47.
    发明授权
    Synthesis of hexahydrolupulone, novel forms thereof, and its use as a selective inhibitor of cell growth and multiplication 失效
    六氢呋喃酮的合成，其新颖形式及其作为细胞生长和多重选择性抑制剂的用途

    公开(公告)号：US5166449A

    公开(公告)日：1992-11-24

    申请号：US710575

    申请日：1991-06-05

    申请人： Paul H. Todd, Jr. ,  James A. Guzinski

    发明人： Paul H. Todd, Jr. ,  James A. Guzinski

    IPC分类号： C07C49/713 ,  C07C49/743

    CPC分类号： C12C3/08 ,  C12C3/10 ,  C12C5/00 ,  C12C9/025

    摘要： A process for making hexahydrolupulone is described which involves the separation of beta acids from a hop extract, the removal of catalyst poisons from the beta acids, the hydrogenation of the beta acids to hexahydrolupulone, and the purification of the resulting hexahydrolupulone. Its use as an inhibitor of the growth of unwanted types of cells is described, as well as preferred forms for such use.

    摘要翻译： 描述了一种制备六氢螺螺烯酮的方法，其涉及从啤酒花提取物中分离出β酸，从β-酸中除去催化剂毒物，将β-氢化成六氢螺松烯，以及所得六氢环糊精的纯化。 描述了其作为不需要的细胞生长抑制剂的用途，以及用于这种用途的优选形式。

    Inhibiting beer gushing
    49.
    发明授权
    Inhibiting beer gushing 失效
    抑制啤酒涌出

    公开(公告)号：US3870810A

    公开(公告)日：1975-03-11

    申请号：US33967973

    申请日：1973-03-09

    申请人： BUSH BOAKE ALLEN LTD

    发明人： HUMPHREY ANTHONY MARTIN

    IPC分类号： C12C3/08 ,  C12C3/12 ,  C12C5/02 ,  C12H1/14 ,  C12H1/12 ,  C12C9/02

    CPC分类号： C12C3/12 ,  C12C3/08 ,  C12C5/02 ,  C12H1/14

    摘要： The present invention provides a method for reducing the tendency of beer to gush by incorporating in the beer 1 to 20 percent based on the weight of iso- Alpha -acids in the finished beer of an unsaturated fatty acid having from 10 to 20 carbon atoms. The invention includes hop extracts containing said unsaturated fatty acid and also includes methods of making said extracts.

    摘要翻译： 本发明提供了一种通过在啤酒中加入1至20％的啤酒1％-20％的方法，其基于具有10至20个碳原子的不饱和脂肪酸的成品啤酒中异α-酸的重量。 本发明包括含有所述不饱和脂肪酸的啤酒花提取物，还包括制备所述提取物的方法。