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| Number | Title | Issue Date |
| 7413758 | Preparation of light stable hop products Disclosed are methods for the production of light stable hop products, 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 hop p... | 08/19/2008 |
| 7361374 | Application for hop acids as anti-microbial agents The alkali metal salts form of β-acids dissolved in propylene glycol is used to control microbial growth in food products, process streams and other applications, including in cosmetic formulations. ... | 04/22/2008 |
| 7344746 | Process for the hydrogenation of hop resin acids A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids which hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow e... | 03/18/2008 |
| 7258887 | Preparation of light stable hops 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 prep... | 08/21/2007 |
| 7244458 | Method of cooling a draught alcoholic beverage in a vessel A draught beverage 170 which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass 172. The beverage comprises a water content and dissolved gas content. The draught beverage is dispensed from a font... | 07/17/2007 |
| 7241464 | Draught alcoholic beverage An open topped drinking vessel containing a beverage, the beverage comprising a water content and a dissolved gas content and having a head overlying an ice formation made of many ice crystals, the ice formation having been produced by ice formed in the beverage whi... | 07/10/2007 |
| 7214402 | Method and apparatus for distributed production of beer The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort is then cooled and transported to a plurality of remote fermentation... | 05/08/2007 |
| 7186428 | Method of oxygenating yeast slurry using hydrophobic polymer membranes Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over ... | 03/06/2007 |
| 7160563 | Method for preparing beer A method of preparing beer from beer wort including adding amidated pectin to the wort or beer to inhibit coagulation and precipitation of proteins and to obtain a haze in the beer. ... | 01/09/2007 |
| 7144592 | Method of preparing a fully kettle hop flavored beverage A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extr... | 12/05/2006 |
| 7087256 | Flavoring composition and process for brewing malt beverages 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 i... | 08/08/2006 |
| 7056549 | Bittering of beer Iso-α-acids and reduced iso-α-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an ... | 06/06/2006 |
| 7001638 | Use of glycosides extracted from hop plant parts to flavor malt beverages 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 aque... | 02/21/2006 |
| 6955831 | Protein and lipid sources for use in aquafeeds and animal feeds and a process for their preparation A process for preparation of nutritionally upgraded oilseed meals which are protein and lipid-rich and have a reduced fiber content, and plant oils from oilseeds for use in fish or other non-human animal diets or human foods comprising the steps of: providing a sour... | 10/18/2005 |
| 6939572 | Confectionery composition A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item and a syrup containin... | 09/06/2005 |
| 6910663 | Pectins as foam stabilizers for beverages having a foam head The invention provides pectins as new foam stabilizers for (temporary) foam heads in beverages, in particular in beers, especially beers of the pilsner type. These foam stabilizers are preferably obtained from hops, which is a constituent that is inherent in beer an... | 06/28/2005 |
| 6908995 | Production of carbohydrates, alcohol and resins from biomass Ethanol is produced from biomass by the process of a heated aqueous solution containing 20 to 40 percent alkali metal hydroxide to break the lignin-cellulose bond. Then the biomass is heated further to remove carbon dioxide from the cellulose and lignin to produce a... | 06/21/2005 |
| 6849287 | Light stable hop fraction and method of making the same 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 im... | 02/01/2005 |
| 6716472 | Methods of making and using purified kettle hop flavorants 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 co... | 04/06/2004 |
| 6649204 | Hopped malt beverage having enhanced light stability An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation ... | 11/18/2003 |
| 6623775 | Treating or preventing illness growth of Clostridium difficile The present invention relates to the discovery that hop extract is useful as an antibacterial agent against the dangerous pathogens Clostridium botulinum, Clostridium difficile, and Helicobacter pylori at levels below that at which a flavor from the acids... | 09/23/2003 |
| 6599554 | Use of glycosides extracted from hop plant parts to flavor malt beverages 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 w... | 07/29/2003 |
| 6583322 | Dihydro and hexahydro isoalpha acids having a high ratio of trans to cis isomers, production thereof, and products containing the same This invention describes heretofore unknown forms of dihydro (DHIA) and hexahydro (HHIA) isoalpha acids having a high ratio of trans to cis isomers and a process for their production. Also, non-precipitating clear 5, 10, 20% and higher aqueous solutions t... | 06/24/2003 |
| 6521796 | Dihydro and hexahydro isoalpha acids having a high ratio of trans to cis isomers, production thereof, and products containing the same This invention describes heretofore unknown forms of dihydro (DHIA) and hexahydro (HHIA) isoalpha acids having a high ratio of trans to cis isomers and a process for their production. Also, non-precipitating clear 5, 10, 20% and higher aqueous solutions t... | 02/18/2003 |
| 6391296 | Method of stabilizing useful protein and useful protein compositions A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon containing a useful protein and a compound having the basic st... | 05/21/2002 |
| 6352726 | Method of killing protozoa A method of killing protozoa comprises subjecting the protozoa to an effective amount of extract of the hop plant. Such protozoicidal effect is increased when the hop extract is further treated with carbon dioxide.... | 03/05/2002 |
| 6242038 | Readily-dispersible lipidic hop extract for imparting hoppy aroma and flavor to beer A water-dispersible lipidic hop extract composition, comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an ext... | 06/05/2001 |
| 6198004 | Process for hydrogenation of isoalpha acids The invention relates to a process for converting alpha acid and isoalpha acids to tetrahydroisoalpha acid. The process comprises isomerizing an alpha acid to produce isoalpha acid and hydrogenating the isoalpha acid in the presence of a noble metal catal... | 03/06/2001 |
| 6060103 | Method for extending the shelf life of a carbonated beverage within a plastic bottle by maintaining a low fill temperature A process for extending the shelf life of a carbonated beverage within a plastic bottle comprises placing the carbonated beverage in the plastic bottle at a temperature less than about 72° F., maintaining the temperature of the carbonated beverage at les... | 05/09/2000 |
| 6020019 | Hydrogenation of hop soft resins using CO2 Carbon dioxide is used as a reaction solvent in the hydrogenation of organic compounds. The carbon dioxide is preferably a liquid or a supercritical fluid. The hydrogenation method can be used advantageously in methods for making tetrahydroiso-alpha-acids... | 02/01/2000 |
| 6013288 | Process for manufacturing beer A process for manufacturing beer having a reduced content of purine compounds by using wort having a reduced content of purine nucleosides as a result of decomposing purine nucleosides into purine bases by using nucleoside phosphorylase or nucleosidase, o... | 01/11/2000 |
| 5993865 | Beverage and a method of preparing it The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP fraction obtainable from the Cereal-LTP and/or homologues by ... | 11/30/1999 |
| 5972411 | Methods of making and using purified kettle hop flavorants 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 ... | 10/26/1999 |
| 5965777 | Process to remove catalyst poisons from hop extracts A process for the removal of catalyst poisons from hops and hop extracts is disclosed. After processing the hops to extract the alpha or beta acids therein, the alpha or beta acids are treated with activated nickel catalyst. The activated nickel catalyst ... | 10/12/1999 |
| 5917093 | Purification of -acids and ଲ-acids Unsaturated organic compounds, in particular -acids and ଲ-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 ... | 06/29/1999 |
| 5874633 | Concentrated single phase aqueous solutions of tetrahydroiso--acids and methods of preparing the same A concentrated single phase aqueous alkaline solution of tetrahydroiso--acids having greater than 10% to about 45% w/w tetrahydroiso--acids is disclosed. A method of hydrogenating and formulating a starting solution of iso--acids to o... | 02/23/1999 |
| 5811144 | Beer having increased light stability and process of making A process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation of a wavel... | 09/22/1998 |
| 5783235 | Method of preparing a full hop flavored beverage of low bitterness A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting who... | 07/21/1998 |
| 5767319 | Preparation of tetrahydroiso--acids by the hydrogenation of the metal salts of iso--acids Tetrahydroiso--acids are prepared from iso--acids metal salts by hydrogenating the salts in a reaction solvent of a lower alkanol containing about 5% to about 20% w/w water and in the presence of up to about 5-50 psig hydrogen and a hydrogen... | 06/16/1998 |
| 5750179 | Process for producing a water-soluble lipidic hop extract A water-dispersible lipidic hop extract composition, comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an ext... | 05/12/1998 |
