Production of an iso-.alpha.-acid preparation from hops

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Hop derived ingredient – including hopping of wort

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426 16, 426429, C12C 300

Patent

active

042986265

ABSTRACT:
A method of providing a high quality iso-.alpha.-acid preparation is described. The method involves extracting a high quality primary extract containing .alpha.-acids from hops using liquid CO.sub.2 and isomerizing the .alpha.-acids in the primary extract. The liquid CO.sub.2 extraction is performed at a sub-critical temperature of not less than -5.degree. C. The primary extract contains .alpha.-acids, .beta.-acids, hop oil and usually no significant amounts of other organic compounds originating from the hops. In the preferred method the primary extract is not purified and the isomerization is performed by boiling an alkaline solution of the extract. This boiling can be utilized to remove the hop oil. The .beta.-acids can be readily removed by acidifying the solution of iso-.alpha.-acid and filtering off the precipitated .beta.-acids. The iso-.alpha.-acid preparation is of outstanding purity and can be added to beer after fermentation and in particular to bright beer after final filtration to provide bitterness.

REFERENCES:
patent: 4104409 (1978-08-01), Vitzthumet al.
Alexandrov, et al., The Effect of Temperature and Pressure on Extraction by Liquid Carbon Dioxide, Maslo-Zhir, Prom., vol. 36, No. 5, 1970 (pp. 21-23).
Laws, et al., Preparation of Hop Extracts Without Using Organic Solvents J. Inst. Brew., 1977, vol. 83, (pp. 39-40).
Laws, et al., Production of Solvent-Free Isomerized Extracts J. of American Society of Brewing Chemists, vol. 35, No. 4, 1977 (pp. 187-191).

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