-
公开(公告)号：US20150094496A1
公开(公告)日：2015-04-02
申请号：US14510570
申请日：2014-10-09
申请人： Patrick L. Ting , Jason Pratt , David S. Ryder
发明人： Patrick L. Ting , Jason Pratt , David S. Ryder
IPC分类号： C07C49/713 , C12C5/02
CPC分类号： C07C49/713 , A61K31/122 , C07C45/85 , C12C3/12 , C12C5/026 , C07C49/743
摘要： A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-α-acid is disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-α-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-α-acid, and the (+)-tetrahydro-α-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-α-acids and (−)-cis-hexahydroiso-α-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, (+)-trans-hexahydroiso-α-acids, (−)-cis-hexahydroiso-α-acids, and mixtures thereof.
摘要翻译： 公开了一种制备具有（+） - 四氢-α-酸的对映异构体过量的啤酒花酸混合物的方法。 在该方法中，四氢-α-酸的外消旋体与胺接触以形成具有对映体过量（+） - 四氢-α-酸的沉淀物。 还公开了一种制备啤酒花酸的方法。 在该方法中，将四氢-α-酸的外消旋体与胺接触以形成包含（+） - 四氢-α-酸的沉淀物，并且将（+） - 四氢-α-酸异构化为啤酒花 选自（+） - 反 - 四氢 - 异α-酸，（ - ） - 顺 - 四氢 - 异α-酸及其混合物的酸，并且还原为（+） - 反六氢异构 - α-酸和（ - ） - 顺 - 六氢异-α-酸。 还公开了一种用于调味麦芽饮料的添加剂。 添加剂包括选自（+） - 反 - 四氢 - 异α-酸，（ - ） - 顺 - 四氢 - 异α-酸，（+） - 反六氢异-α-酸的苦味剂， 酸，（ - ） - 顺 - 六氢异-α-酸及其混合物。
-
2.发明申请公开(公告)号：US20110223301A1
公开(公告)日：2011-09-15
申请号：US12724173
申请日：2010-03-15
申请人： Patrick L. Ting , Fran L. Saunders , Rhonda M. Dannenberg , Jacqueline A. Laumann , John T. Eplett, III , Gregory P. Casey , David S. Ryder
发明人： Patrick L. Ting , Fran L. Saunders , Rhonda M. Dannenberg , Jacqueline A. Laumann , John T. Eplett, III , Gregory P. Casey , David S. Ryder
IPC分类号： C12H1/04
CPC分类号： B01J20/14 , B01D39/06 , C12H1/0408
摘要： A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed. A method for increasing the flavor stability of a malt beverage filtered with a diatomaceous earth filter aid is also disclosed.
摘要翻译： 公开了一种用于减少硅藻土助滤剂中的饮料可溶性金属离子的量的方法。 饮料可溶性金属离子可以是铜和/或铁。 在该方法中，将硅藻土助滤剂与选自异-α-酸，二氢异-α-酸，四氢异-α-酸，六氢异-α-酸，α-酸和β-酸的啤酒花化合物接触。 硅藻土助滤剂也可以与除磷酸等啤酒花化合物以外的酸接触。 异-α-酸，二氢异-α-酸，四氢异-α-酸，六氢异-α-酸，α-酸或β-酸结合铜和铁的金属离子和/或改变铜和铁的形式 在硅藻土中，使得铜和铁基本上不溶于诸如啤酒的饮料中。 还公开了使用经处理的硅藻土助滤剂对饮料进行过滤的方法。 还公开了一种增加用硅藻土助滤剂过滤的麦芽饮料的风味稳定性的方法。
-
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：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。
-
公开(公告)号：US09567280B2
公开(公告)日：2017-02-14
申请号：US14510570
申请日：2014-10-09
申请人： Patrick L. Ting , Jason Pratt , David S. Ryder
发明人： Patrick L. Ting , Jason Pratt , David S. Ryder
IPC分类号： C07C49/713 , C12C5/02 , A61K31/122 , C07C45/85 , C12C3/12
CPC分类号： C07C49/713 , A61K31/122 , C07C45/85 , C12C3/12 , C12C5/026 , C07C49/743
摘要： A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-α-acid is disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-α-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-α-acid, and the (+)-tetrahydro-α-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-α-acids and (−)-cis-hexahydroiso-α-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, (+)-trans-hexahydroiso-α-acids, (−)-cis-hexahydroiso-α-acids, and mixtures thereof.
摘要翻译： 公开了一种制备具有（+） - 四氢-α-酸的对映异构体过量的啤酒花酸混合物的方法。 在该方法中，四氢-α-酸的外消旋体与胺接触以形成具有对映体过量（+） - 四氢-α-酸的沉淀物。 还公开了一种制备啤酒花酸的方法。 在该方法中，将四氢-α-酸的外消旋体与胺接触以形成包含（+） - 四氢-α-酸的沉淀物，并且将（+） - 四氢-α-酸异构化为啤酒花 选自（+） - 反 - 四氢 - 异α-酸，（ - ） - 顺 - 四氢 - 异α-酸及其混合物的酸，并且还原为（+） - 反六氢异构 - α-酸和（ - ） - 顺 - 六氢异-α-酸。 还公开了一种用于调味麦芽饮料的添加剂。 添加剂包括选自（+） - 反 - 四氢 - 异α-酸，（ - ） - 顺 - 四氢 - 异α-酸，（+） - 反六氢异-α-酸的苦味剂， 酸，（ - ） - 顺 - 六氢异-α-酸及其混合物。
-
公开(公告)号：US20110288335A1
公开(公告)日：2011-11-24
申请号：US13112770
申请日：2011-05-20
申请人： Patrick L. Ting , Jason Pratt , David S. Ryder
发明人： Patrick L. Ting , Jason Pratt , David S. Ryder
IPC分类号： C07C45/85
CPC分类号： C07C49/713 , A61K31/122 , C07C45/85 , C12C3/12 , C12C5/026 , C07C49/743
摘要： A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-α-acid is disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate having an enantiomeric excess of the (+)-tetrahydro-α-acid. A method for preparing a hop acid is also disclosed. In the method, a racemate of a tetrahydro-α-acid is contacted with an amine to form a precipitate comprising a (+)-tetrahydro-α-acid, and the (+)-tetrahydro-α-acid is isomerized to a hop acid selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, and mixtures thereof, and reduced to (+)-trans-hexahydroiso-α-acids and (−)-cis-hexahydroiso-α-acids. An additive for flavoring a malt beverage is also disclosed. The additive includes a bittering agent selected from the group consisting of (+)-trans-tetrahydro-iso-α-acids, (−)-cis-tetrahydro-iso-α-acids, (+)-trans-hexahydroiso-α-acids, (−)-cis-hexahydroiso-α-acids, and mixtures thereof.
摘要翻译： 公开了一种制备具有（+） - 四氢-α-酸的对映异构体过量的啤酒花酸混合物的方法。 在该方法中，四氢-α-酸的外消旋体与胺接触以形成具有对映体过量（+） - 四氢-α-酸的沉淀物。 还公开了一种制备啤酒花酸的方法。 在该方法中，将四氢-α-酸的外消旋体与胺接触以形成包含（+） - 四氢-α-酸的沉淀物，并且将（+） - 四氢-α-酸异构化为啤酒花 选自（+） - 反 - 四氢 - 异α-酸，（ - ） - 顺 - 四氢 - 异α-酸及其混合物的酸，并且还原为（+） - 反六氢异构 - α-酸和（ - ） - 顺 - 六氢异-α-酸。 还公开了一种用于调味麦芽饮料的添加剂。 添加剂包括选自（+） - 反 - 四氢 - 异α-酸，（ - ） - 顺 - 四氢 - 异α-酸，（+） - 反六氢异-α-酸的苦味剂， 酸，（ - ） - 顺 - 六氢异-α-酸及其混合物。
-
公开(公告)号：US06303824B1
公开(公告)日：2001-10-16
申请号：US09438721
申请日：1999-11-11
IPC分类号： C07C4500
摘要： A method of preparing tetrahydroiso-&agr;-acids from iso-&agr;-acids is disclosed wherein the reaction medium is a buffered, aqueous alcoholic solution. The method can also employ up to 85% w/w spent hydrogenation catalyst. The method advantageously avoids the formation of undesirable side products.
摘要翻译： 公开了从异-α酸制备四氢异α-酸的方法，其中反应介质是缓冲的含水醇溶液。 该方法还可以使用高达85％w / w的氢化催化剂。 该方法有利地避免了不期望的副产物的形成。
-
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：US5972411A
公开(公告)日：1999-10-26
申请号：US838217
申请日：1997-04-03
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
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。
-
公开(公告)号：US5783235A
公开(公告)日：1998-07-21
申请号：US641130
申请日：1996-04-30
申请人： Patrick L. Ting , Hetvin A. Wilkinson , David S. Ryder , Matthew L. Tripp , Sydney Rader , Henry Goldstein
发明人： Patrick L. Ting , Hetvin A. Wilkinson , David S. Ryder , Matthew L. Tripp , Sydney Rader , Henry Goldstein
CPC分类号： C12C3/10
摘要： A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting whole hops with liquid carbon dioxide, boiling the solid hop residue and wort mixture, removing the solids from the fermented mixture and fermenting the remaining liquid to obtain the beverage.
摘要翻译： 制备具有与使用整个啤酒花制备的啤酒味道相当的啤酒味道的具有相当的啤酒花风味的轻度稳定的啤酒花味发酵饮料的方法包括加入麦芽汁作为唯一的跳跃材料，通过用液体碳提取整个啤酒花而获得的固体啤酒花残渣 将固体啤酒花残留物和麦芽汁混合物煮沸，从发酵混合物中除去固体并发酵剩余的液体以获得饮料。
-
-
-
-
-
-
-
-
-
搜索结果
22 条记录 (耗时 0.016 秒)
