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公开(公告)号：US07413758B2
公开(公告)日：2008-08-19
申请号：US10328055
申请日：2002-12-23
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 hop products, 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 hop products 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 filtrate obtained in the double extraction process by subjecting such filtrate to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, or hydrogenation to provide an alpha/iso-alpha-acids free filtrate which may be added to the light stable double extracted hop solid residues obtained in the initial double extraction process.
摘要翻译： 公开了用于生产轻质啤酒花产品的方法，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-酸来制备光稳定啤酒花产品。 这样的α/异-α-酸可以从双萃取方法中获得的乙醇提取滤液中进一步除去，使得该滤液经离子交换介质，或通过金属离子，重金属离子或碱金属离子沉淀，或 氢化以提供α/异α-酸游离的滤液，其可以加入到在初始双萃取过程中获得的光稳定的双萃取啤酒花固体残余物中。
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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。
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公开(公告)号：US07001638B2
公开(公告)日：2006-02-21
申请号：US10462971
申请日：2003-06-17
摘要： The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.
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4.发明授权公开(公告)号：US06599554B1
公开(公告)日：2003-07-29
申请号：US09435101
申请日：1999-11-05
IPC分类号： C12C300
摘要： The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.
摘要翻译： 公开了至少一种包含与啤酒花植物部分以外的啤酒花植物部分缀合的单糖，二糖和三糖的芳族部分基团的水溶性糖苷的分离。 发现通过用酒精提取啤酒花植物叶制成的糖苷制剂，为加入糖苷制剂的啤酒赋予宜人的葡萄风味。 发现由含酒精提取的啤酒花植物叶制成的糖苷制剂的糖苷组成与由啤酒花锥体制成的类似制剂不同。
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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。
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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。
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公开(公告)号：US5402668A
公开(公告)日：1995-04-04
申请号：US193664
申请日：1994-02-08
申请人： Aki A. Murakami , Henry Goldstein
发明人： Aki A. Murakami , Henry Goldstein
CPC分类号： G01N33/0016 , G01N33/146 , G01N2001/2229 , G01N2030/085 , G01N2030/121 , G01N2030/123 , G01N2030/162 , G01N2030/3023 , G01N2030/3046 , G01N2030/3084
摘要： The invention is an apparatus and method for preparing volatiles collected from a sample for gas chromatographic analysis. Volatiles are collected from the sample in a volatile trap, such as a porous polymer trap. The volatile trap is then connected to a transfer line. The trap is heated to thermally desorb the volatiles, and an inert gas, such as helium, flows through the heated trap to transport volatiles through the transfer line into a capillary column located in a gas chromatograph oven. Inside of the oven, a portion of the capillary column is cooled with a cooling fluid such as liquid nitrogen to form a cold trap. When the cold trap is cooled, the desorbed volatiles are trapped in the cold trap. Then the cold trap is heated to allow the volatiles to be released and the volatiles are carried to the remainder of the capillary column for chromatographic analysis by an inert carrier gas.
摘要翻译： 本发明是用于制备用于气相色谱分析的样品收集的挥发物的装置和方法。 在挥发性捕集器例如多孔聚合物阱中从样品中收集挥发物。 然后将易失性陷阱连接到传输线。 加热捕集器以使挥发物热解吸，并且诸如氦的惰性气体流过加热的捕集器，以将挥发物通过输送管线输送到位于气相色谱仪中的毛细管柱中。 在烘箱内部，毛细管柱的一部分用诸如液氮的冷却流体冷却以形成冷阱。 当冷阱被冷却时，解吸的挥发物被捕获在冷阱中。 然后加热冷阱以允许挥发物被释放，并将挥发物运送到毛细管柱的其余部分，以通过惰性载气进行色谱分析。
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