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    Analysis method for hop bittering components
    1.
    发明授权
    Analysis method for hop bittering components 失效
    啤酒花苦味成分分析方法

    公开(公告)号：US4751185A

    公开(公告)日：1988-06-14

    申请号：US907855

    申请日：1986-09-15

    申请人： Miyoko Ono ,  Youichi Kakudo ,  Yasuo Ishida ,  Suehiro Ueda

    发明人： Miyoko Ono ,  Youichi Kakudo ,  Yasuo Ishida ,  Suehiro Ueda

    IPC分类号： G01N30/88 ,  G01N30/08 ,  G01N30/46 ,  G01N33/14 ,  B01D15/08 ,  G01N30/02

    CPC分类号： G01N33/146 ,  G01N30/08 ,  G01N2030/085

    摘要： An analysis method for hop bittering components which comprises a step of separating and analysing hop bittering components by liquid chromatography, characterized by trapping hop bittering components contained in a sample to be measured in a precolumn consisting of an ester type stationary phase for reversed phase chromatography by passing the sample through the precolumn by means of an acidic aqueous solution containing a polar organic solvent, introducing an eluent for reversed phase chromatography capable of eluting the bittering components into the precolumn, and subjecting the eluate to reversed phase liquid chromatography; and an analysis equipment which is suitable for conducting the above method.

    摘要翻译： 一种啤酒花苦瓜成分的分析方法，其特征在于，通过液相色谱分离和分析啤酒花苦味成分的步骤，其特征在于，将待测样品中含有的苦涩成分在由反相色谱法的酯型固定相构成的前置柱中捕获 通过含有极性有机溶剂的酸性水溶液使样品通过预柱，引入能够将苦味成分洗脱到预柱中的反相色谱洗脱液，并对洗脱液进行反相液相色谱; 以及适用于进行上述方法的分析装置。

    HOP EXTRACT AND USE THEREOF
    2.
    发明申请
    HOP EXTRACT AND USE THEREOF 无效
    HOP提取及其使用

    公开(公告)号：US20020031594A1

    公开(公告)日：2002-03-14

    申请号：US08693499

    申请日：1996-08-07

    申请人： MIYOKO ONO

    发明人： MIYOKO ONO ,  YOICHI KAKUDO ,  KATSUMI OSHITA ,  YOSHIKAZU TSUBAKIMOTO ,  MASAKAZU TAKAHASHI ,  KAZUYUKI NAKAYAMA

    IPC分类号： C12C003/00

    CPC分类号： C12C3/10

    摘要： There are provided a method of extracting essential oil-rich hop extract from hop, using supercritical or subcritical carbon dioxide as the solvent, the above mentioned essential oil-rich hop extract, and a product comprising a mixture of the hop extract and a hop extract residue. There is also provided a method of applying the product to the production of wort or beer. The extraction is carried out either in one stage controlling the pressure of the carbon dioxide in the extraction tank at 80 - 100 kg/cm2, or performing the extraction at a pressure of over 100 kg/cm2 and conducting the separation in two stages. It is possible to produce beer having a pleasant, flowery hop fragrance and a refreshing, deep-bodied hop flavor.

    摘要翻译： 提供了使用超临界或亚临界二氧化碳作为溶剂，上述富油啤酒花提取物和啤酒花提取物和啤酒花提取物的混合物的产物，从啤酒花提取精油富啤酒花提取物的方法 残留物 还提供了一种将产品应用于生产麦汁或啤酒的方法。 提取在控制萃取罐中二氧化碳压力的一个阶段中以80-100kg / cm 2进行，或者在超过100kg / cm2的压力下进行萃取并分两个阶段进行。 有可能生产出一种令人愉悦的，华丽的啤酒花香和清爽，浓郁的啤酒味道的啤酒。

    Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance
    4.
    发明授权
    Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance 失效
    使用电子自旋共振评估发酵酒精饮料风味稳定性的分析方法

    公开(公告)号：US5811305A

    公开(公告)日：1998-09-22

    申请号：US580201

    申请日：1995-12-28

    申请人： Miyoko Ono ,  Masaaki Uchida

    发明人： Miyoko Ono ,  Masaaki Uchida

    IPC分类号： G01N24/10 ,  C12C7/28 ,  C12C11/00 ,  C12G1/00 ,  C12G1/02 ,  C12H1/00 ,  G01N33/14 ,  G01R33/60

    CPC分类号： C12C11/11 ,  C12C7/28 ,  C12G1/02 ,  G01N33/146 ,  G01R33/60 ,  Y10T436/24

    摘要： Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amount of spin adduct from the formation behavior of active oxygen with passage of time using an ESR apparatus and either determining the value on the time axis of the inflection point of changes of the amounts of spin adduct (defined as the active oxygen formation lag time) or determining the amount of spin adduct after a predetermined time has elapsed after the start of measurement (defined as the active oxygen formation activity). The longer the active oxygen formation lag time or the lower the active oxygen formation activity, the greater the oxygen resistance of the fermented alcoholic beverage, thus making it possible to evaluate that fermented alcoholic beverage as having good flavor stability. In addition, if the formation behavior of active oxygen of semi-finished products in the production process is measured in the same manner, the quality of flavor stability when that semi-finished product has become a finished product can be predicted and evaluated.

    摘要翻译： 发酵酒精饮料的风味稳定性的定量测定和评估是通过使用ESR装置测量活性氧的形成行为随时间推移的旋转加合物的量的变化，并且确定时间轴上的值 旋转加合物量的变化的拐点（定义为活性氧形成滞后时间），或者测定开始测定后经过规定时间后的旋转加合物的量（定义为活性氧形成活性）。 活性氧形成滞后时间越长，活性氧形成活性越低，发酵酒精饮料的耐氧化性越大，因此可以评价发酵酒精饮料具有良好的风味稳定性。 此外，如果以相同的方式测量半成品在生产过程中的活性氧的形成行为，则可以预测和评估当半成品已经成为成品时的风味稳定性的质量。

    Method of preparing beer using lipid-removed malt
    5.
    发明授权
    Method of preparing beer using lipid-removed malt 失效
    使用去除脂质的麦芽制备啤酒的方法

    公开(公告)号：US5460836A

    公开(公告)日：1995-10-24

    申请号：US101827

    申请日：1993-08-04

    申请人： Miyoko Ono ,  Kazuya Arakawa ,  Susumu Furukubo ,  Kazuhiro Hamatani

    发明人： Miyoko Ono ,  Kazuya Arakawa ,  Susumu Furukubo ,  Kazuhiro Hamatani

    IPC分类号： C12C1/16 ,  C12C1/18 ,  C12C11/00

    CPC分类号： C12C1/18

    摘要： The present invention is directed to a malt for brewing beer prepared by removing lipids by using subcritical or supercritical carbon dioxide, a beer using the said malt, and a method of preparing the said beer. In the beer obtained by using the malt prepared by the method of the present invention, wort clarity is good, filtration becomes rapid, and filtration efficiency is improved. Also, the obtained beer has good foam head retention, good foam lacing, a refreshingly clean taste and good flavor stability.

    摘要翻译： 本发明涉及一种用于通过使用亚临界或超临界二氧化碳除去脂质制备的啤酒的啤酒，使用所述麦芽的啤酒和制备所述啤酒的方法。 在通过使用通过本发明的方法制备的麦芽获得的啤酒中，麦芽汁透明度好，过滤变得快速，并且提高了过滤效率。 此外，所获得的啤酒具有良好的泡沫保持性，良好的泡沫鞋带，清爽的味道和良好的风味稳定性。