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公开(公告)号：US20080160155A1
公开(公告)日：2008-07-03
申请号：US12037852
申请日：2008-02-26
IPC分类号： C12C3/00
CPC分类号： C12C5/026 , C12C3/00 , C12C3/08 , C12C3/10 , C12C3/12 , C12C5/00 , C12C5/02 , C12C7/20 , C12C11/003
摘要： An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-α-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-α-acids in alkali metal salts form, β-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunky” flavors but has otherwise similar flavor and physical properties.
摘要翻译： 公开了一种用于酿造麦芽饮料的改进的调味组合物和方法。 在本发明的一个实施方案中，调味组合物由异α酸的钾盐的高固体％，室温稳定的部分水性组合物形成。 这种组合物可以加入到麦芽汁壶中，或者用作发酵后添加剂，优选用软化水稀释后。 在另一个实施方案中，调味组合物包含含有碱金属盐形式的β-还原（α-（Rho））异α-酸的混合物，β-酸和啤酒花油。 后一种组合物可用作正常的壶提取物，啤酒花或啤酒花球团的替代物，可以容易地制备能抵抗形成令人不愉快的“天然”味道的啤酒，但是具有相似的风味和物理性质。
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公开(公告)号：US09353341B2
公开(公告)日：2016-05-31
申请号：US12037852
申请日：2008-02-26
CPC分类号： C12C5/026 , C12C3/00 , C12C3/08 , C12C3/10 , C12C3/12 , C12C5/00 , C12C5/02 , C12C7/20 , C12C11/003
摘要： An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-α-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-α-acids in alkali metal salts form, β-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunky” flavors but has otherwise similar flavor and physical properties.
摘要翻译： 公开了一种用于酿造麦芽饮料的改进的调味组合物和方法。 在本发明的一个实施方案中，调味组合物由异α酸的钾盐的高固含量，室温稳定的部分水性组合物形成。 这种组合物可以加入到麦芽汁壶中，或者用作发酵后添加剂，优选用软化水稀释后。 在另一个实施方案中，调味组合物包含含有碱金属盐形式，酸和啤酒油的还原（rho）异-α酸的混合物。 后一种组合物可用作正常的壶提取物，啤酒花或啤酒花球团的替代物，可以容易地制备能抵抗形成令人不愉快的“天然”味道的啤酒，但是具有相似的风味和物理性质。
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公开(公告)号：US07087256B2
公开(公告)日：2006-08-08
申请号：US09896375
申请日：2001-06-29
IPC分类号： C12C11/00
CPC分类号： C12C5/026 , C12C3/00 , C12C3/08 , C12C3/10 , C12C3/12 , C12C5/00 , C12C5/02 , C12C7/20 , C12C11/003
摘要： An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-α-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-α-acids in alkali metal salts form, β-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunk” flavors but has otherwise similar flavor and physical properties.
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