-
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：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。
-
搜索结果
2 条记录 (耗时 0.024 秒)
