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公开(公告)号：US09487743B2
公开(公告)日：2016-11-08
申请号：US14532967
申请日：2014-11-04
发明人： Patrick J. Tatera
IPC分类号： C12C11/00 , C12C11/07 , C12C3/08 , C12C11/11 , C12G1/02 , C12G3/12 , C12C5/02 , C12C12/04 , C12G1/022
CPC分类号： C12C11/07 , C12C3/08 , C12C5/026 , C12C11/003 , C12C11/11 , C12C12/04 , C12G1/02 , C12G1/0203 , C12G3/12
摘要： One embodiment of the present invention is a method for making a beverage, such as an alcoholic or non-alcoholic beer, the method comprising performing a first fermentation step using a first set of fermentation ingredients to create a first fermented solution; removing a first collection of alcohol and aromatics from the first fermented solution to create a first de-alcoholized solution; adding a second set of fermentation ingredients to the first de-alcoholized solution; performing a second fermentation step using the second set of fermentation ingredients in the first de-alcoholized solution to create a second fermented solution; creating a beverage, wherein creating the beverage comprises using the second fermented solution and at least a portion of a previous collection of alcohol and aromatics.
摘要翻译： 本发明的一个实施方案是制备饮料如酒精或非酒精啤酒的方法，所述方法包括使用第一组发酵成分进行第一发酵步骤以产生第一发酵溶液; 从第一发酵溶液中除去第一个乙醇和芳族化合物，以产生第一个脱醇化溶液; 向第一个脱醇化溶液中加入第二组发酵成分; 在所述第一脱醇化溶液中使用所述第二组发酵成分进行第二发酵步骤以产生第二发酵溶液; 产生饮料，其中产生饮料包括使用第二发酵溶液和至少一部分先前的醇和芳族化合物。
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公开(公告)号：US09101589B2
公开(公告)日：2015-08-11
申请号：US14372845
申请日：2012-12-28
申请人： DSM IP ASSETS B.V.
发明人： Elger Funda , Dominique Joas
IPC分类号： A61K9/16 , A61K36/00 , B29B9/00 , A61K36/185 , A23K1/14 , A23K1/16 , A23K1/18 , A23L1/00 , C12C3/06 , C12C3/08 , A23K1/00 , A23L1/30 , A23K1/17 , A61K9/50
CPC分类号： A61K36/185 , A23K10/30 , A23K20/111 , A23K20/163 , A23K20/195 , A23K40/10 , A23K40/30 , A23K50/10 , A23K50/30 , A23K50/75 , A23L33/10 , A23P10/30 , A61K9/5036 , A61K9/5089 , C12C3/06 , C12C3/08
摘要： The present invention relates to a process for production of beadlets comprising hop acids salts in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets.
摘要翻译： 本发明涉及一种生产珠粒的方法，其包含在包含至少一种淀粉和/或淀粉衍生物的基质中的啤酒花酸盐，以及这种特定珠粒的使用。
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公开(公告)号：US08877275B2
公开(公告)日：2014-11-04
申请号：US14005845
申请日：2012-03-30
申请人： Daisaku Yonezawa , Naofumi Yoshida
发明人： Daisaku Yonezawa , Naofumi Yoshida
摘要： To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.
摘要翻译： 为了提供不仅增加涩味和刺激性，而且不会增加涩味和刺激性的饮料，而且不仅能赋予苦味和香味，而且赋予口感元素如猕猴桃和鲁棒性的提取物或其它物质，并提供具有优异的u u和坚固性的饮料。 增加啤酒花衍生的多酚，特别是三聚氰基原花色素使得可以提供具有koku和鲁棒性的饮料，而不增加涩味或留下余味。
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公开(公告)号：US20140255587A1
公开(公告)日：2014-09-11
申请号：US14198196
申请日：2014-03-05
申请人： S.S. Steiner, Inc.
发明人： Jeremy Leker , Robert Smith , John Paul Maye , Adam Gimbel , Harald Schwarz
IPC分类号： C12C3/06
摘要： The present invention is an extracted hop powder which has one or more hop acids blended back. This hop acid powder is flowable, does not cake-up and is more stable than hop powder that has not been extracted.
摘要翻译： 本发明是一种提取的啤酒花粉，其具有一个或多个啤酒花酸。 这种酸性粉末是可流动的，不会破碎，并且比未提取的啤酒花粉更稳定。
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公开(公告)号：US20070254063A1
公开(公告)日：2007-11-01
申请号：US11697557
申请日：2007-04-06
申请人： Guido Aerts , Luc De Cooman , Gert De Rouck , Koen Goiris
发明人： Guido Aerts , Luc De Cooman , Gert De Rouck , Koen Goiris
IPC分类号： C12C11/00
摘要： The present invention relates to a new method for brewing beer comprising the addition of polyphenol-rich extracts prepared from hops at specific steps during or after the brewing process. The method enhances the mouthfeel, the reducing power and the stability of beer. Furthermore, beers comprising the polyphenol-rich extracts are provided.
摘要翻译： 本发明涉及一种用于酿造啤酒的新方法，其包括在酿造过程中或之后在特定步骤中加入由啤酒花制备的富含多酚的提取物。 该方法增强了口感，降低功率和啤酒的稳定性。 此外，提供了包含富含多酚的提取物的啤酒。
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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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公开(公告)号：US06849287B1
公开(公告)日：2005-02-01
申请号：US09698661
申请日：2000-10-27
摘要： An extremely light stable, kettle hop flavoring agent is disclosed. The flavoring agent is made by extracting hop solids with a polar solvent and washing the extract with a nonpolar solvent capable of removing residual α-acids. The flavoring agent can be used to impart extremely high light stability and full kettle hop flavoring to malt beverages.
摘要翻译： 公开了一种极光稳定的壶啤酒调味剂。 调味剂是通过用极性溶剂萃取啤酒花固体并用能去除残余的α-酸的非极性溶剂洗涤提取物制成的。 调味剂可用于赋予麦芽饮料极高的光稳定性和充分的壶啤酒花调味料。
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公开(公告)号：US20050003042A1
公开(公告)日：2005-01-06
申请号：US10897174
申请日：2004-07-22
申请人： Adam Gimbel , Trevor Roberts , Robert Smith , Richard Wilson
发明人： Adam Gimbel , Trevor Roberts , Robert Smith , Richard Wilson
IPC分类号： C12C13/00 , C07C45/90 , C07C49/707 , C12C3/00 , C12C3/08 , C12C3/10 , C12C3/12 , C12C5/00 , C12C5/02 , C12C7/20 , 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, “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：US5917093A
公开(公告)日：1999-06-29
申请号：US970062
申请日：1997-11-13
摘要： Unsaturated organic compounds, in particular .alpha.-acids and .beta.-acids, are purified prior to hydrogenation by mixing them with an adsorbent capable of adsorbing catalyst poisons, preferably activated carbon, and separating the adsorbent containing the catalyst poisons to recover the thus purified unsaturated organic compounds. A significant reduction in the use of hydrogenation catalyst is realized.
摘要翻译： 将不饱和有机化合物，特别是α-酸和β-酸在氢化之前通过将其与能够吸附催化剂毒物，优选活性炭的吸附剂混合并分离含有催化剂毒物的吸附剂来回收如此纯化的不饱和有机物 化合物。 实现氢化催化剂的显着降低。
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10.发明授权
公开(公告)号：US5874633A
公开(公告)日：1999-02-23
申请号：US739910
申请日：1996-10-30
申请人： Patrick L. Ting , Henry Goldstein
发明人： Patrick L. Ting , Henry Goldstein
摘要： A concentrated single phase aqueous alkaline solution of tetrahydroiso-.alpha.-acids having greater than 10% to about 45% w/w tetrahydroiso-.alpha.-acids is disclosed. A method of hydrogenating and formulating a starting solution of iso-.alpha.-acids to obtain such concentrated solutions of tetrahydroiso-.alpha.-acids is also disclosed.
摘要翻译： 公开了具有大于10％至约45％w / w的四氢异-α-酸的四氢异-α-酸的浓缩单相碱性水溶液。 还公开了一种氢化和配制异α-酸的起始溶液以获得这样的四氢-α-酸的浓缩溶液的方法。
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