WO1997046116A1 - Matieres solides torrefiees provenant du houblon et leurs procedes d'utilisation - Google Patents

Matieres solides torrefiees provenant du houblon et leurs procedes d'utilisation

Info

Publication number
WO1997046116A1
WO1997046116A1 PCT/US1997/009166 US9709166W WO9746116A1 WO 1997046116 A1 WO1997046116 A1 WO 1997046116A1 US 9709166 W US9709166 W US 9709166W WO 9746116 A1 WO9746116 A1 WO 9746116A1
Authority
WO
WIPO (PCT)
Prior art keywords
hop
solids
roasted
flavored beverage
bio
Prior art date
Application number
PCT/US1997/009166
Other languages
English (en)
Inventor
Sydney R. Rader
Matthew L. Tripp
Robert J. Mizerak
Subba C. Rao
David P. Newell
Laurel E. Maney
Joseph E. Snyder
Vinod K. Chaudhary
David S. Ryder
Original Assignee
Miller Brewing Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Miller Brewing Company filed Critical Miller Brewing Company
Priority to AU31481/97A priority Critical patent/AU3148197A/en
Publication of WO1997046116A1 publication Critical patent/WO1997046116A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C3/00—Treatment of hops
    • C12C3/02—Drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/06—Recovery of by-products from beer and wine

Definitions

  • the present invention generally relates to adding a hop flavor to beverages. More particularly, it relates to a novel method of preparing a light stable malt beverage with unique kettle hop flavor characteristics and compositions for use in such a method.
  • Hops m the form of either the ground dried plant or pellets, are used m brewing to give the beverages, such as beer or ale, their characteristic bitter flavor and pleasant aroma.
  • the hops usually are added to the boiling wort m the brewing kettle.
  • a hop extract can be added to the brewing kettle or an isomerized hop extract, if it is highly purified, may be added post kettle, i.e., after the wort has been boiled or after fermenta ion.
  • the primary hop constituents which are utilized m the brewing process are the alpha acids, the beta acids, the uncharacterized resins and the hop oils.
  • the alpha acids are known as humulones and the beta acids are known as lupulones.
  • the alpha acids are the precursors of the bitter substances in beer.
  • the beta acids or lupulones have low solubility in wort and beer and they are believed to play a relatively minor role m the brewing process .
  • chemical changes are made m the alpha acids or humulones resulting in the formation of compounds known as iso-alpha acids, i.e., isohumulone, isocohumulone and isoadhumulone.
  • the alpha acids are extracted from the hops by the boiling wort and isomerized to the iso-alpha acids during the kettle boiling stage.
  • iso-alpha acids derived from hops or an unreduced hop extract which contains the iso-alpha acids can cause light instability m malt beverages.
  • the exposure of such a beer or ale to lnght can result in the beverage becoming "light struck” and having a skunky off- flavor and aroma.
  • Hop extracts have been used in brewing beer for a number of years. The reasons are several-fold. When whole hops are added to the kettle, the yield of iso-alpha acids is poor, e.g. , 10-30% based on the alpha acids present m the hops.
  • hop extracts The predominant production of hop extracts consists of extracting the essential bittering acids from the cellulosic material of the hop blossom by the use of either organic solvents or carbon dioxide.
  • hops from which the alpha acids have been removed are generally referred to as "spent hops" (but hereinafter referred to as "hop solids") and they are discarded or sold as animal feed.
  • hop extracts thus obtained can be added to the brewing kettle or chemically processed to isomerize and reduce the alpha acids.
  • One disadvantage of the use of hop extracts is that not all the flavor components of the whole hops are completely extracted from the hops and the beverages which have been prepared using hop extracts do not have the "full" hop flavor of beverages made with whole hops.
  • hop extracts A number of disadvantages to using hop extracts are noted. For example, the use of a C0 2 or hexane hop extract does not produce a light stable or fully kettle hopped beverage. Also, use of a processed CO, hop extract (to make “hydrohop”) does not produce a fully kettle hopped beverage . Traditional beers are hopped with whole hops or ground whole hops which are often pelletized into hop pellets. Such hops impart to a beer a fruity/estery character known as "kettle hop flavor” and bittermg. Bittermg components m whole hops are chemically unstable due to the presence of iso-alpha-acids as discussed above.
  • 3M2B1T 3-methyl-2-butene-1-thiol
  • roasting hop solids results in two interesting benefits. First, the residual alpha acids in the hop solids are destroyed and the resulting hopped malt beverage is light stable. Second, roasting the hop solids further enhances the fruity/estery hop character imparted by the hop solids.
  • One aspect of the present invention provides a method of roasting hop solids, comprising the steps of feeding the hop solids to a heating means; and exposing the hop solids to a predetermined heating profile in the heating means to produce a roasted hop solids, wherein the predetermined heating profile is chosen so that a fermented hop flavored beverage made using the roasted hop solids has enhanced kettle hop flavor and greater light stability compared to such a beverage if made with an equal amount of unroasted hop solids.
  • the heating means can be any type of dryer capable of drying particulate solids such as flakes, pellets, granules, powders, chips, shreds, leaf, agglomerates, and irregular shapes. For example, a truck dryer or a fluidized bed dry can be used.
  • the predetermined heating profile is preferably further chosen so that substantially all the alpha acids are destroyed.
  • the predetermined heating profile is further chosen so that if a fermented hop flavored beverage is made using the roasted hop solids it is light stable.
  • the predetermined heating profile is 98°C for 23 - 24 hours.
  • Another aspect of the invention provides a method of making a hop flavored beverage from a fermentable growth media, comprising the steps of adding to the media, prior to bio-conversion, a hop flavoring agent; and bio- converting the media to form the hop flavored beverage, wherein the hop flavoring agent comprises roasted hop solids .
  • a still further aspect of the invention provides a hop flavored beverage prepared by adding to a fermentable growth media, prior to bio-conversion, a hop flavoring agent comprising roasted hop solids, and then bio- convert g the media to form the hop flavored beverage.
  • Another aspect provides an improvement m the brewing method for making a hop flavored beverage which comprises adding to a fermentable growth media, prior to bio-conversion, a hop flavoring agent comprising roasted hop solids.
  • Yet another version of the invention provides a hop flavoring agent for beverages comprising roasted hop solids which can be made by the above roasting method.
  • a still further version of the invention provides a method of converting bitter hops to an aromatic hops product comprising: extracting bitter hops to obtain hop solids; feeding the hop solids to a heating means; and exposing the hop solids to a predetermined heating profile in the heating means to produce the aromatic hops product, such that the aromatic hops product has less than 0.1% w/w alpha acids and is capable of producing a more aromatic hop flavored beverage than would be possible using the bitter hops alone.
  • Another version of the invention provides roasted hop solids having less than 0.1% w/w alpha acids, wherein if a fermented hop flavored beverage is made using the roasted hop solids, the beverage has enhanced kettle hop flavor and greater light stability compared to such a beverage when made with an equal amount of unroasted hop solids.
  • the objects of the present invention therefore include providing roasted hop solids of the above kind: a. which can be used to produce a hop flavored beverage having enhanced kettle hop flavor and greater light stability; b. which are made by a method which avoids the problems of roasting whole hops; c. which provide a way of converting bitter hops into aroma hops; and d. which are two to three times as efficient
  • hop solids we mean the spent hop residue which remains after most of the alpha acids, beta acids, and hop oils have been extracted from ground whole hops or hop pellets with a fluid, such as liquid carbon dioxide, hexane, or the like. Generally, hop solids can be the residue remaining after any extraction of hops.
  • the hop solids, alpha acids, beta acids, and Hop Character Fraction (HCF) can be obtained from whole hops by a process that can be illustrated as follows: Whole Hops (or Hop Pellets)
  • the hop solids are then roasted so that substantially all residual alpha acids are destroyed.
  • the roasted hop solids are then added an effective amount to a wort in a brewing kettle prior to or during the boiling of the wort.
  • the wort is then fermented.
  • a source of isomerized and reduced alpha acids e.g., tetrahydroiso alpha-acids
  • a light stable malt beverage with a full "kettle hop" flavor is surprisingly and unexpectedly obtained by using roasted hop solids.
  • the following procedure was used to roast the hop solids. About 300 g of hop solids were placed in an open 600 ml glass beaker. The beaker was then placed m a forced draft, constant temperature laboratory oven capable of maintaining a precise temperature.
  • Brews #1 through #8 in the examples below were made using an unhopped pale lager wort as a starting material. This wort was then kettle boiled for each brew (with or without various hopping materials) and then fermented to produce a pale lager beer.
  • the typical moisture content of the hop solids is 6%-14% w/w. More typically the moisture content is 8%- 12% w/w. Most often the moisture content of the hop solids is about 10% w/w.
  • the hop solids are roasted so that the moisture content is reduced to less than 2% w/w.
  • Galena hop solids were subjected to various heating profiles and then analyzed by HPLC for alpha and beta acids. Ground samples of the roasted hop solids were extracted m toluene (5 g/100 ml) , filtered and diluted (1:1 m methanol) prior to HPLC analysis. Results are presented below:
  • roasting whole hops is still beneficial for reducing the level of alpha acids (and, thereby, bitterness) and enhancing light stability.
  • the aroma hops are typified by low alpha acids, higher levels of beta acids, and an oil profile associated with good aroma.
  • the alpha acids in aroma hops generally range from 2% to 8% w/w.
  • Cascade hops are an example of aroma hops.
  • the bitter hops have a much higher level of alpha acids than beta acids.
  • the alpha acids in bitter hops generally range from 6% to 14% w/w.
  • Galena hops are an example of bitter hops.
  • Hop pellets are basically hop cones that have been ground through a hammer mill and then pressed together through a pellet die.
  • hop pellets contain 4%-12% w/w alpha acids.
  • hop solids (the spent hop residue which remains after an extraction of whole hops or hop pellets) contain reduced amounts of alpha acids, beta acids, and hop oils but retain the precursors of "kettle hop” flavor and aroma.
  • roasting hop solids results in a product having little or no alpha acids and having an enhanced ability to impart "kettle hop" flavor and aroma to a malt beverage (the precursors of kettle hop flavor and aroma hop solids are further enhanced) .
  • bitter hops can be unexpectedly and advantageously converted into aroma hops. This is especially advantageous because aroma hops are much more expensive than bitter hops.
  • Another surprising advantage of the present invention is that roasted hop solids are two to three times more potent in imparting kettle hop flavor than are unroasted hop solids. Thus, roasted hop solids are more economical than unroasted hop solids when used to impart kettle hop flavor to a malt beverage.
  • the heating profile for roasting hop solids should preferably reduce the alpha acids to less than 0.1% w/w. Most preferably, the heating profile should result in no detectable alpha acids in the roasted hop solids . -li ⁇ lt should be noted that roasting whole hops can be dangerous because the hop oils, alpha acids, and beta acids are easily oxidized and, therefore, very reactive. Thus, roasting hop solids provides another important advantage to the present invention because the hop solids have much lower levels of hop oils, alpha acids, and beta acids.
  • the heating profile for roasting hop solids should be chosen so that a fermented hop flavored beverage made using the roasted hop solids has enhanced kettle hop flavor and greater light stability compared to such a beverage when made with unroasted hops.
  • the heating profile comprises a temperature from 60°C to 172°C and a time of 0.5 hours to 168 hours.
  • the temperature and time in the heating profile vary inversely. Thus, a higher temperature requires less roasting time.
  • the heating profile comprises a temperature of 90°C to 110°C and a time of 4 to 30 hours. More preferably, the heating profile comprises a temperature of 92°C to 104°C and a time of 6 to 28 hours.
  • a heating profile comprising a temperature of 96°C to 100°C and a time of 20 to 24 hours. Most preferred is a heating profile of 98°C for 23 to 24 hours.
  • the heating profile is chosen so that substantially all the alpha acids are destroyed, we mean that the alpha acids are less than 0.1% w/w of the roasted hop solids.
  • hop solids can be roasted in any type of dryer normally employed in the food industry.
  • a system that can be used to roast hop solids consists of shallow pans (for holding the hop solids) which can then be placed almost any type of oven.
  • any dryer can be used provided it is capable of handling particulate products like flakes, pellets, granules, powders, chips, shreds, leaf, agglomerates, or irregular shapes.
  • a JETZONE fluidized bed dryer can be used (Wolverine
  • Two pilot brews were made.
  • One brew (Brew #1) was made using Galena hop solids which had been stored at 0°C (2000 ppm in kettle) .
  • the second brew (Brew #2) was made using Galena hop solids stored for one week at 60°C (2000 ppm kettle) .
  • the duo-trio method was used to evaluate the products for flavor differences. Since a significant difference was found, the QDA method was used to quantify the differences. When the QDA method was used, nine flavor attributes were rated using a 24-point linear scale. No significant differences were found (Table 2) .
  • the sensory threshold for 3M2B1T is typically 3 ppt for an American lager beer.
  • the threshold may be as high as 6 to 7 ppt for a heavier, full flavored beer.
  • a method of directly determining 3M2B1T can be found in Goldstein, e_t al . , 51 J. Am. Soc. Brew. Chem. 70-74 (1993) .
  • Brew #4 had significantly more hop character, bitterness and body than the control Brew #3 (Table 6) .
  • Brew #5 had significantly more aroma strength, hop character, bitterness and body than the control Brew #3 (Table 7) .
  • This example demonstrates the surprising and unexpected benefit of brewing a malt beverage using roasted hop solids compared to brewing a malt beverage with unroasted hop solids only.
  • Brew #8 was considered by us to be a standard for a light stable beer. Brew #8 is made from an unhopped pale lager wort with an isomerized/reduced bittering agent added. Twenty-five trained expert panelists rated the products on skunk character using a 24-point linear scale where 1 is weak and 24 is strong.
  • the roasted hop solids of the present invention are typically used in the same fashion as any conventional hops might be used, with one exception.
  • the roasted hop solids are added to the kettle 5 - 90 minutes before knockout. More preferably, the roasted hop solids are added 30 - 90 minutes before knockout Most preferably, the roasted hop solids are added to the kettle 60 minutes before knockout.
  • the charge rate of roasted hop solids to the kettle is typically 100 ppm to 2000 ppm (70 ppm to 1500 ppm the finished beverage) . More preferred is 500 ppm to
  • Most preferred is 1000 ppm (700 ppm in the finished beverage) .
  • the hop solids used m the present invention may be from any hop variety and that each hop variety will result in a different hop flavor profile for the roasted hop solids.
  • the present invention has been described with reference to certain preferred embodiments, other variants are possible.
  • the invention is useful for providing a malt beverage which is light stable and has an enhanced fruity/estery hop character.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé de torréfaction de matières solides provenant du houblon (déchets de houblon). Ces matières solides torréfiées provenant du houblon sont utilisées dans la fabrication d'une boisson stable à la lumière et totalement aromatisée au houblon par cuisson en chaudière.
PCT/US1997/009166 1996-06-07 1997-06-04 Matieres solides torrefiees provenant du houblon et leurs procedes d'utilisation WO1997046116A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU31481/97A AU3148197A (en) 1996-06-07 1997-06-04 Roasted hop solids and methods of using them

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US65980796A 1996-06-07 1996-06-07
US08/659,807 1996-06-07

Publications (1)

Publication Number Publication Date
WO1997046116A1 true WO1997046116A1 (fr) 1997-12-11

Family

ID=24646918

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1997/009166 WO1997046116A1 (fr) 1996-06-07 1997-06-04 Matieres solides torrefiees provenant du houblon et leurs procedes d'utilisation

Country Status (2)

Country Link
AU (1) AU3148197A (fr)
WO (1) WO1997046116A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7258887B2 (en) 2002-03-26 2007-08-21 Miller Brewing Company Preparation of light stable hops
US7413758B2 (en) 2002-03-26 2008-08-19 Millercoors Llc Preparation of light stable hop products
BE1020238A3 (nl) * 2011-12-21 2013-06-04 Duvel Moortgat Nv Werkwijze voor het toevoegen van hop aroma componenten aan wort.
WO2014135665A1 (fr) * 2013-03-06 2014-09-12 Technische Universität Berlin Régénération de composants importants du houblon à partir du procédé de brassage ou de fabrication de boissons
JP2016214166A (ja) * 2015-05-21 2016-12-22 アサヒビール株式会社 ホップ加工品、及びホップ加工品を原料に用いたビールテイスト飲料
WO2019226592A1 (fr) * 2018-05-22 2019-11-28 Kalamazoo Holdings, Inc. Bière comprenant une composition amérisante au houblon comprenant des humulinones

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3863685A (en) * 1973-07-10 1975-02-04 Ralph C Parkes Monorail truck tray loader
US4315038A (en) * 1979-09-04 1982-02-09 The Molson Companies Limited Process for preparing protein flour from brewery waste
US4329371A (en) * 1976-10-04 1982-05-11 Seven-H Corporation Method of processing grain
US4552775A (en) * 1981-06-22 1985-11-12 Alfa-Laval Ab Process for the production of animal feed stuff from a liquid residue obtained by fermentation and distillation of grain raw material
US5439701A (en) * 1992-10-21 1995-08-08 Brown-Forman Corporation Fiber-containing food product and process for producing it from a portion of by-product of alcohol production process

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3863685A (en) * 1973-07-10 1975-02-04 Ralph C Parkes Monorail truck tray loader
US4329371A (en) * 1976-10-04 1982-05-11 Seven-H Corporation Method of processing grain
US4315038A (en) * 1979-09-04 1982-02-09 The Molson Companies Limited Process for preparing protein flour from brewery waste
US4552775A (en) * 1981-06-22 1985-11-12 Alfa-Laval Ab Process for the production of animal feed stuff from a liquid residue obtained by fermentation and distillation of grain raw material
US5439701A (en) * 1992-10-21 1995-08-08 Brown-Forman Corporation Fiber-containing food product and process for producing it from a portion of by-product of alcohol production process

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
MALTING AND BREWING SCIENCE, Vol. II, HOUGH et al., CHAPMAN AND HALL, NEW YORK, 1982, pages 398, 399, 860-867. *
THE ENCYCLOPEDIA OF BEER, RHODES et al., HENRY HOLT AND COMPANY, NEW YORK, 1995, page 447. *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7258887B2 (en) 2002-03-26 2007-08-21 Miller Brewing Company Preparation of light stable hops
US7413758B2 (en) 2002-03-26 2008-08-19 Millercoors Llc Preparation of light stable hop products
BE1020238A3 (nl) * 2011-12-21 2013-06-04 Duvel Moortgat Nv Werkwijze voor het toevoegen van hop aroma componenten aan wort.
BE1020485A5 (nl) * 2011-12-21 2013-11-05 Duvel Moortgat Nv Werkwijze voor het toevoegen van hop aroma componenten aan wort.
WO2014135665A1 (fr) * 2013-03-06 2014-09-12 Technische Universität Berlin Régénération de composants importants du houblon à partir du procédé de brassage ou de fabrication de boissons
JP2016214166A (ja) * 2015-05-21 2016-12-22 アサヒビール株式会社 ホップ加工品、及びホップ加工品を原料に用いたビールテイスト飲料
WO2019226592A1 (fr) * 2018-05-22 2019-11-28 Kalamazoo Holdings, Inc. Bière comprenant une composition amérisante au houblon comprenant des humulinones
CN112105712A (zh) * 2018-05-22 2020-12-18 卡拉马祖控股股份有限公司 包含含有葎草灵酮的酒花苦味组合物的啤酒
US11807838B2 (en) 2018-05-22 2023-11-07 Kalamazoo Holdings, Inc. Natural bittering compounds from hops

Also Published As

Publication number Publication date
AU3148197A (en) 1998-01-05

Similar Documents

Publication Publication Date Title
Cibaka et al. Dry hopping with the dual-purpose varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace: minor contribution of hop terpenol glucosides to beer flavors
CA1336172C (fr) Elimination d'impuretes deleteres responsables d'odeurs presentes dans les aromes de houblon
US20070172543A1 (en) Preparation of light stable hops
Vollmer et al. Aroma properties of lager beer dry-hopped with oxidized hops
WO1997046116A1 (fr) Matieres solides torrefiees provenant du houblon et leurs procedes d'utilisation
EP0832177B1 (fr) Extrait de dreches de houblon et son utilisation
US5783235A (en) Method of preparing a full hop flavored beverage of low bitterness
Krofta et al. Hop beta acids-from cones to beer
WO1999021956A2 (fr) Amelioration de l'arome des boissons fermentees
US4759941A (en) Anactinic hopping materials and method of preparation
Probasco et al. Mosaic (HBC 369): A new flavor hop variety
CA1204622A (fr) Methode de production d'extrait de cafe
US7144592B2 (en) Method of preparing a fully kettle hop flavored beverage
EP0339147B1 (fr) Produits de houblonnage anactiniques et méthode pour leur préparation
US20200172839A1 (en) Method of improving flavor stability in fermented beverages
Laws et al. Production of solvent-free isomerized extracts
JP7270648B2 (ja) フムリノン類を含むホップ苦味組成物を含むビール
EP0282345B1 (fr) Procédé d'amélioration de l'arôme de café d'espèces Robusta
WO2020257764A1 (fr) Produits de houblon aqueux et procédés pour conférer une saveur et un arôme à des boissons
JP6906963B2 (ja) 飲料の製造方法及び飲料の香味を向上させる方法
MXPA02004137A (es) Fraccion de lupulo estable a la luz y metodo de fabricacion de la misma.
US7413758B2 (en) Preparation of light stable hop products
BE1020485A5 (nl) Werkwijze voor het toevoegen van hop aroma componenten aan wort.
WO2022070833A1 (fr) Boisson aromatisée à la bière
CA1311702C (fr) Houblon anactinique; sa preparation

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AU AZ BA BB BG BR BY CA CH CN CU CZ DE DK EE ES FI GB GE GH HU IL IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK TJ TM TR TT UA UG UZ VN YU AM AZ BY KG KZ MD RU TJ TM

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH KE LS MW SD SZ UG AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: JP

Ref document number: 98500685

Format of ref document f/p: F

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA