Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Hop derived ingredient – including hopping of wort
Patent
1997-04-03
1999-10-26
Sherrer, Curtis E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Hop derived ingredient, including hopping of wort
C12C 300, C12C 310
Patent
active
059724110
ABSTRACT:
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.
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Goldstein Henry
Lusk Lance T.
Murakami Aki A.
Schulze William G.
Ting Patrick L.
Miller Brewing Company
Sherrer Curtis E.
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