Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Hop derived ingredient – including hopping of wort
Reexamination Certificate
2007-08-21
2007-08-21
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Hop derived ingredient, including hopping of wort
C426S429000, C426S431000, C426S489000
Reexamination Certificate
active
10106603
ABSTRACT:
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 CO2extracted 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.
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PCT Search Report for PCT/US03/08637.
Goldstein Henry
Murakami Aki A.
Refling Jay R.
Ryder David S.
Seabrooks John R.
Corbin Arthur L.
Miller Brewing Company
Quarles & Brady LLP
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