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公开(公告)号：US11932834B2
公开(公告)日：2024-03-19
申请号：US16861517
申请日：2020-04-29
申请人： Mad Mole Brewing LLC
发明人： Ole Arthur Pederson
CPC分类号： C12C13/00 , C12C11/006 , G05D7/0605 , C12C3/00
摘要： Assembly for regulating flow of hops into a fermentation vessel includes a hollow cross-shaped connector including a first cylindrical housing intersecting a second cylindrical housing at an approximate right angle. A rotary shaft coaxially mounted within the first cylindrical housing supports a hub and uniformly spaced vanes at a proximal end with outer ends of each vane adapted to sweep in close engagement with an inner wall of the first cylindrical housing. An actuator coupled to a distal end of the shaft is configured to control rotation of the shaft to control flow of hops from a hopper configured for holding hops into a hatch of a fermentation vessel configured for holding fermenting fluid. An outlet of the second cylindrical housing sealably connects to the hatch of the fermentation vessel, and an inlet of the second cylindrical housing sealably connects to an aperture of the hopper.
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公开(公告)号：US10011810B2
公开(公告)日：2018-07-03
申请号：US14345676
申请日：2013-09-03
发明人： Hiroo Matsui , Takako Inui , Mariko Ishimaru , Daisaku Yonezawa
摘要： A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.
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公开(公告)号：US20170157529A1
公开(公告)日：2017-06-08
申请号：US15435858
申请日：2017-02-17
申请人： Fritz Chess
发明人： Fritz Chess
CPC分类号： B01D11/0203 , B01D11/0288 , C07C7/10 , C11B1/104 , C12C3/00 , C12C3/10
摘要： A CO2 extraction system which is capable of being used for extracting compounds, such as oils, from various materials including plant material and botanicals. The extraction system includes a means for supplying CO2 to a pressure vessel. The pressure vessel is substantially comprised of two distinct portions; a top portion and a bottom portion. The top portion includes a separation zone, while the bottom portion contains a collection zone. Affixed to the bottom portion of the pressure vessel is a drain valve which is capable of allowing extracted material to exit the system. When introducing CO2 into the extraction system, the CO2 may be liquefied and further saturated with additional compounds. By maintaining each of the respective top and bottom portions of the pressure vessel at differing temperatures and/or pressures, the various additional compounds may be separated from the CO2.
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公开(公告)号：US20160053210A1
公开(公告)日：2016-02-25
申请号：US14779390
申请日：2014-02-26
发明人： Tomoyuki Nakahama , Takako Inui , Daisaku Yonezawa
摘要： A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an α-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.
摘要翻译： 一种啤酒味饮料的制造方法，其特征在于，在制造啤酒味饮料的工序中，添加含有小于所述组合物1重量％的α-酸含量的啤酒花苞组合物。 根据本发明，通过使用跳苞片，可以实现由啤酒花衍生的苦味，香味和通过常规生产方法不能实现的味道之间的平衡。 通过适当调整添加跳虱的时间，可以提供具有香味和受控味道的优选特征和强度的啤酒味饮料。
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公开(公告)号：US09051536B2
公开(公告)日：2015-06-09
申请号：US12049896
申请日：2008-03-17
摘要： A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids with hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow easy mixing with the catalyst and suitably facilitate the hydrogenation reaction. Alternatively, the necessary fluidity may be achieved at relatively low temperature by subjecting the reactants to a high pressure of CO2 gas such that the quantity of this gas that dissolves into the resin is sufficient to substantially reduce its viscosity, the pressure of the CO2 gas being either less than the liquefaction pressure at temperatures below the critical temperature or less than that which would cause the density to exceed that at the critical point for temperatures above the critical temperature. A further variant allows for the hydrogenation of the resin acids as a suspension in water and is considered most appropriate for the processing of resins that are of relatively more viscous nature in circumstances where the application of a high pressure of gas may not be possible for mechanical reasons. Particularly useful applications for the process are the conversion of iso-α-acids to tetrahydroiso-α-acids and rho-iso-α-acids into hexahydroiso-α-acids. The resinous products of the hydrogenation process may be readily converted to aqueous, alkaline solutions suitable for use in brewing beer. The process may also be worked in a continuous manner, wherein hop resin acids in suitably fluid state and under high pressure are contacted with hydrogen gas and the resultant mixture passed over a bed of noble metal catalyst particles. The necessary fluidity is achieved either by heating the hop resin acid or by dissolving CO2 gas into it or a combination of both. The resinous product of the hydrogenation reaction is collected by depressurization of the fluid exiting the catalyst bed, conveniently causing release of any excess dissolved gas.
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公开(公告)号：US20080160146A1
公开(公告)日：2008-07-03
申请号：US12049896
申请日：2008-03-17
摘要： A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids with hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow easy mixing with the catalyst and suitably facilitate the hydrogenation reaction. Alternatively, the necessary fluidity may be achieved at relatively low temperature by subjecting the reactants to a high pressure of CO2 gas such that the quantity of this gas that dissolves into the resin is sufficient to substantially reduce its viscosity, the pressure of the CO2 gas being either less than the liquefaction pressure at temperatures below the critical temperature or less than that which would cause the density to exceed that at the critical point for temperatures above the critical temperature. A further variant allows for the hydrogenation of the resin acids as a suspension in water and is considered most appropriate for the processing of resins that are of relatively more viscous nature in circumstances where the application of a high pressure of gas may not be possible for mechanical reasons. Particularly useful applications for the process are the conversion of iso-α-acids to tetrahydroiso-α-acids and rho-iso-α-acids into hexahydroiso-α-acids. The resinous products of the hydrogenation process may be readily converted to aqueous, alkaline solutions suitable for use in brewing beer. The process may also be worked in a continuous manner, wherein hop resin acids in suitably fluid state and under high pressure are contacted with hydrogen gas and the resultant mixture passed over a bed of noble metal catalyst particles. The necessary fluidity is achieved either by heating the hop resin acid or by dissolving CO2 gas into it or a combination of both. The resinous product of the hydrogenation reaction is collected by depressurisation of the fluid exiting the catalyst bed, conveniently causing release of any excess dissolved gas.
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公开(公告)号：US07001638B2
公开(公告)日：2006-02-21
申请号：US10462971
申请日：2003-06-17
摘要： 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 aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.
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公开(公告)号：US20050003042A1
公开(公告)日：2005-01-06
申请号：US10897174
申请日：2004-07-22
申请人： Adam Gimbel , Trevor Roberts , Robert Smith , Richard Wilson
发明人： Adam Gimbel , Trevor Roberts , Robert Smith , Richard Wilson
IPC分类号： C12C13/00 , C07C45/90 , C07C49/707 , C12C3/00 , C12C3/08 , C12C3/10 , C12C3/12 , C12C5/00 , C12C5/02 , C12C7/20 , C12C11/00
CPC分类号： C12C5/026 , C12C3/00 , C12C3/08 , C12C3/10 , C12C3/12 , C12C5/00 , C12C5/02 , C12C7/20 , C12C11/003
摘要： 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 iso-α-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-α-acids in alkali metal salts form, β-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunky” flavors but has otherwise similar flavor and physical properties.
摘要翻译： 公开了一种用于酿造麦芽饮料的改进的调味组合物和方法。 在本发明的一个实施方案中，调味组合物由异α酸的钾盐的高固体％，室温稳定的部分水性组合物形成。 这种组合物可以加入到麦芽汁壶中，或者用作发酵后添加剂，优选用软化水稀释后。 在另一个实施方案中，调味组合物包含含有碱金属盐形式的β-还原（α-（Rho））异α-酸的混合物，β-酸和啤酒花油。 后一种组合物可用作正常的壶提取物，啤酒花或啤酒花球团的替代物，可以容易地制备能抵抗形成令人不愉快的“天然”味道的啤酒，但是具有相似的风味和物理性质。
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公开(公告)号：US4759941A
公开(公告)日：1988-07-26
申请号：US728831
申请日：1985-04-30
申请人： Etzer Chicoye , Walter H. Fly , Henry Goldstein
发明人： Etzer Chicoye , Walter H. Fly , Henry Goldstein
摘要： A hopping material useful as a kettle additive in preparing anactinic malt beverages is prepared by a method which includes first forming an aqueous suspension of crude hops, containing alpha acids and cellulosic material and alkali hydroxide and an alkali borohydride. The suspension, which has a pH above about 10.5, is heated to isomerize and reduce the alpha acids initially present in the hops. The pH is lowered to about 2 to convert the reduced iso-alpha acids to their free acid forms so that they are adsorbed on cellulosic hop material in the reaction mixture. The cellulosic material which now contains the free isomerized and reduced alpha acids is isolated and is useful as an anactinic kettle additive which can be stored for prolonged periods with no decomposition. If desired, the cellulosic material thus obtained can be further treated by adjusting the pH with an alkaline solution to obtain an aqueous solution containing only reduced iso-alpha acids, which is useful as an anactinic post-kettle additive, and a cellulosic material, which is useful as an anactinic kettle additive.
摘要翻译： 通过包括首先形成含有α-酸和纤维素材料的粗啤酒花的水性悬浮液和碱金属氢氧化物和碱金属硼氢化物的方法，制备用作制备不育麦芽饮料中的水壶添加剂的跳跃材料。 将pH高于约10.5的悬浮液加热至异构化并降低啤酒花中最初存在的α酸。 将pH降低至约2以将还原的异α酸转化为游离酸形式，使得它们被吸附在反应混合物中的纤维素啤酒花材料上。 现在含有游离异构化和还原的α-酸的纤维素材料被分离，并且可用作不加分解的长时间储存的催乳剂添加剂。 如果需要，由此获得的纤维素材料可以通过用碱性溶液调节pH进一步处理，以获得仅含有还原的异α酸的水溶液，其可用作不活泼的后锅添加剂和纤维素材料，其中 作为一种非活性水壶添加剂是有用的。
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10.发明授权Method and apparatus for preventing clogging of powdery granules in light powdery granule treating system 失效用于防止粉末颗粒处理系统中粉状颗粒堵塞的方法和装置
公开(公告)号：US4682737A
公开(公告)日：1987-07-28
申请号：US798140
申请日：1985-11-15
申请人： Kyushichi Ono
发明人： Kyushichi Ono
摘要： In a light powder granule treating system, a light powdery granule supplying member is connected to a light powdery granule treating member through a supply conduit, and a sensing member is arranged for detecting the light powdery granules being so stagnant within the conduit as to form a massive flow of a thickness which exceeds a predetermined value. When the sensing member detects the stagnant light powdery granules, it generates a detection signal which in turn stops the light powdery granule supplying member from operating.
摘要翻译： 在轻粉颗粒处理系统中，浅粉状颗粒供给构件通过供给管道连接到浅粉状颗粒处理构件，并且设置感测构件，用于检测在管道内停滞的浅粉末颗粒形成 厚度超过预定值的大量流动。 当感测构件检测到停滞的浅粉状颗粒时，其产生检测信号，从而使浅粉状颗粒供给构件停止运转。
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