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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：US20080160146A1
公开(公告)日：2008-07-03
申请号：US12049896
申请日：2008-03-17
摘要： A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids with hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow easy mixing with the catalyst and suitably facilitate the hydrogenation reaction. Alternatively, the necessary fluidity may be achieved at relatively low temperature by subjecting the reactants to a high pressure of CO2 gas such that the quantity of this gas that dissolves into the resin is sufficient to substantially reduce its viscosity, the pressure of the CO2 gas being either less than the liquefaction pressure at temperatures below the critical temperature or less than that which would cause the density to exceed that at the critical point for temperatures above the critical temperature. A further variant allows for the hydrogenation of the resin acids as a suspension in water and is considered most appropriate for the processing of resins that are of relatively more viscous nature in circumstances where the application of a high pressure of gas may not be possible for mechanical reasons. Particularly useful applications for the process are the conversion of iso-α-acids to tetrahydroiso-α-acids and rho-iso-α-acids into hexahydroiso-α-acids. The resinous products of the hydrogenation process may be readily converted to aqueous, alkaline solutions suitable for use in brewing beer. The process may also be worked in a continuous manner, wherein hop resin acids in suitably fluid state and under high pressure are contacted with hydrogen gas and the resultant mixture passed over a bed of noble metal catalyst particles. The necessary fluidity is achieved either by heating the hop resin acid or by dissolving CO2 gas into it or a combination of both. The resinous product of the hydrogenation reaction is collected by depressurisation of the fluid exiting the catalyst bed, conveniently causing release of any excess dissolved gas.
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公开(公告)号：US20080113048A1
公开(公告)日：2008-05-15
申请号：US11559169
申请日：2006-11-13
IPC分类号： A01N65/00 , A23L3/3481 , A01P1/00
CPC分类号： A61K36/185 , A01N65/00 , A01N65/08 , A23L3/3472 , A23L3/3481 , A23L3/3508 , A01N2300/00 , A01N25/02 , A01N31/02 , A01N61/00
摘要： The alkali metal salts form of β-acids dissolved in propylene glycol is used to control microbial growth in food products, process streams and other applications, including in cosmetic formulations.
摘要翻译： 溶解在丙二醇中的β-酸的碱金属盐形式用于控制食品，工艺流和其他应用中的微生物生长，包括在化妆品制剂中。
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4.发明申请NATURAL AND STABLE SOLUTIONS OF ALPHA-ACIDS AND THEIR USE FOR THE IMPROVEMENT OF FOAM QUALITY OF BEER 有权阿尔卑斯酸的自然和稳定的解决方案及其用于改善啤酒质量的啤酒公开(公告)号：US20110287152A1
公开(公告)日：2011-11-24
申请号：US13113879
申请日：2011-05-23
摘要： This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids.
摘要翻译： 本发明描述了稳定的α-酸溶液的天然啤酒花产品，以及它们的制备方法及其用于发酵后添加到啤酒中的用途，以通过泡沫稳定性和泡沫保持性测量来提高泡沫质量。 阿尔酸的稳定性（物理和化学）的改进通过掺入异-α-酸和四氢异α-酸以及各种啤酒厂可接受的共溶剂来描述。 α-酸还改善了降低的异-α酸（包括四氢异α-酸）的物理稳定性。
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