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1. 发明申请

WO2016005494A1 PROCESS FOR BEER BREWING WITH ADDITION OF ALKALI METAL HUMULATES AND ALKALI METAL LUPULATES TO THE WORT 审中-公开
标题翻译：啤酒加工过程中加入碱性金属氢氧化物和碱金属脂肪酸
公开(公告)号：WO2016005494A1
公开(公告)日：2016-01-14
申请号：PCT/EP2015/065693
申请日：2015-07-09
申请人： IFAST NV
发明人： MERTENS, Pascal
IPC分类号： C12C3/08 , C12C7/20
CPC分类号： C12C3/08 , C12C7/205
摘要： The invention relates to a method for preparing a brewed beverage, in particular for brewing a beer, comprising adding alkali metal salts of alpha-acids and beta- acids to wort before or during boiling of the wort, and – after boiling of the wort – subjecting the wort to a fermentation step wherein the brewed beverage (or beer) is produced. The method comprises contacting (blending or mixing) an alpha-acid and beta-acid containing matter with one or more alkali metal compounds, thereby forming alkali metal humulates and alkali metal lupulates, prior to the addition to the (boiling) wort.
摘要翻译：本发明涉及一种制备酿造的饮料的方法，特别是用于酿造啤酒的方法，包括在麦芽汁煮沸之前或期间在麦汁中加入α-酸和β-酸的碱金属盐，以及 - 在煮麦芽汁之后 - 对麦芽汁进行发酵步骤，其中生产冲泡的饮料（或啤酒）。该方法包括使α-酸和β-酸的物质与一种或多种碱金属化合物接触（混合或混合），从而在加入（沸腾）麦芽汁之前形成碱金属氢氧化铝和碱金属锂。

2. 发明申请

WO2015121360A3 METHOD FOR EXTRACTION AND DISSOLUTION OF HOP ACIDS IN AQUEOUS MEDIA 审中-公开
标题翻译：在水性介质中提取和溶解HOP酸的方法
公开(公告)号：WO2015121360A3
公开(公告)日：2015-10-22
申请号：PCT/EP2015052990
申请日：2015-02-12
申请人： IFAST NV
发明人： MERTENS PASCAL
IPC分类号： C12C3/08 , C12C3/12
CPC分类号： C12C3/08 , C12C3/12 , C12C7/205 , C12C11/11
摘要： The present invention relates to a method for extraction and dissolution of hop acids, including alpha-acids, iso-alpha-acids, beta- acids and derivatives thereof, in aqueous media, comprising the formation of quaternary ammonium salts of hop acids with quaternary ammonium compounds, preferably choline compounds, or mixtures thereof. The invention further relates to, the use of quaternary ammonium salts of hop acids in the beer brewing process. The present invention further relates to a method for preparing a brewed beverage, particularly for brewing a beer, and in particular to a method to improve the utilization of hop acids, including alpha-acids and (reduced) iso-alpha-acids in the brewing process.
摘要翻译：本发明涉及一种在含水介质中提取和溶解包括α-酸，异-α-酸，β-亚胺及其衍生物在内的啤酒花酸的方法，包括与季铵盐形成啤酒花酸的季铵盐化合物，优选胆碱化合物，或其混合物。本发明还涉及在啤酒酿造方法中使用啤酒花酸季铵盐。本发明还涉及一种用于制备酿造的饮料的方法，特别是用于酿造啤酒的方法，特别是涉及一种改进啤酒花酸的使用方法，包括在酿造中的α-酸和（还原的）异-α酸处理。

3. 发明申请

WO2014147411A1 NOVEL AGENTS AND USES AND METHODS FOR THE PREPARATION THEREOF 审中-公开
标题翻译：新型药剂及其制备方法及其制备方法
公开(公告)号：WO2014147411A1
公开(公告)日：2014-09-25
申请号：PCT/GB2014/050886
申请日：2014-03-21
申请人： THE UNIVERSITY OF NOTTINGHAM
发明人： COOK, David , LINFORTH, Robert
IPC分类号： C12M1/02 , C12C3/08
CPC分类号： C12H1/02 , C12C3/08
摘要： The present invention relates to a method for the preparation of a fining agent or yeast flocculating preparation, the method comprising extracting hops with an organic solvent, an aqueous solvent or a mixed solvent. The invention further provides for the use of fining agent or yeast flocculating preparations.
摘要翻译：本发明涉及一种制备澄清剂或酵母絮凝剂的方法，所述方法包括用有机溶剂，水性溶剂或混合溶剂萃取啤酒花。本发明还提供了澄清剂或酵母絮凝制剂的用途。

4. 发明申请

WO2003078562A1 USE OF GLYCOSIDES EXTRACTED FROM HOP PLANT PARTS TO FLAVOR MALT BEVERAGES 审中-公开
标题翻译：使用从HOP植物部分提取的芒果汁
公开(公告)号：WO2003078562A1
公开(公告)日：2003-09-25
申请号：PCT/US2000/028026
申请日：2000-10-10
申请人： MILLER BREWING COMPANY
发明人： MURAKAMI, Aki, A. , NAVARRO, Alfonso, L. , RYDER, David, S. , GOLDSTEIN, Henry
IPC分类号： C12C9/02
CPC分类号： C12C3/08 , C12C9/025
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.
摘要翻译：公开了至少一种包含与啤酒花植物部分以外的啤酒花植物部分缀合的单糖，二糖和三糖的芳族部分基团的水溶性糖苷的分离。发现通过用酒精提取啤酒花植物叶制成的糖苷制剂，为加入糖苷制剂的啤酒赋予宜人的葡萄风味。发现由含酒精提取的啤酒花植物叶制成的糖苷制剂的糖苷组成与由啤酒花锥体制成的类似制剂不同。

5. 发明申请

WO01030961A1 LIGHT STABLE HOP FRACTION AND METHOD OF MAKING THE SAME 审中-公开
标题翻译：光稳定蹄片及其制造方法
公开(公告)号：WO01030961A1
公开(公告)日：2001-05-03
申请号：PCT/US2000/029608
申请日：2000-10-27
IPC分类号： C12C7/00 , C11B9/02 , C12C20060101 , C12C1/00 , C12C3/00 , C12C3/02 , C12C3/08 , C12C9/02
CPC分类号： C12C3/08 , C12C3/10 , C12C9/025
摘要： 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 alpha -acids. The flavoring agent can be used to impart extremely high light stability and full kettle hop flavoring to malt beverages.
摘要翻译：公开了一种极光稳定的壶啤酒调味剂。调味剂通过用极性溶剂萃取啤酒花固体并用能除去残留的α-酸的非极性溶剂洗涤提取物来制备。调味剂可用于赋予麦芽饮料极高的光稳定性和充分的壶啤酒花调味料。

6. 发明申请

WO9921956A3 IMPROVING THE FLAVOUR OF FERMENTED BEVERAGES 审中-公开
标题翻译：改善发酵饮料的风味
公开(公告)号：WO9921956A3
公开(公告)日：1999-10-14
申请号：PCT/EP9806697
申请日：1998-10-22
申请人： QUEST INT , EVANS DAVID JOHN , BRUIJNJE ARNOLD , LIER FRANSISCUS PETRUS VAN , DORT JOHANNES MARINUS VAN , WEENEN HUGO
发明人： EVANS DAVID JOHN , BRUIJNJE ARNOLD , VAN LIER FRANSISCUS PETRUS , VAN DORT JOHANNES MARINUS , WEENEN HUGO
IPC分类号： C12C3/00 , C12C3/08 , C12C5/02
CPC分类号： C12C3/08 , C12C5/02
摘要： The invention provides a process for improving the flavour of fermented beverages, especially beer, comprising incorporating in said beverages rose oxide and/or 1,5-octadien-3-one. Preferably both rose oxide and 1,5-octadien-3-one are incorporated. Preferably 1,5-octadien-3-one is incorporated in a weight level of from 0.1 nanogram/kilogram to 100 micrograms/kilogram and rose oxide is incorporated in a weight level of from 10 nonogram/kilogram to 1 milligram/kilogram. More preferably the fermented beverage or flavour concentrate for the beverage also comprises at least one hop bittering compound. The invention also provides fermented beverages which comprise rose oxide and/or 1,5-octadien-3-one. Furthermore the invention also provides processes for preparing a flavouring concentrate for fermented beverages in which hop-derived linolenic acid is oxidized to 1,5-octadien-3-one and/or in which hop-derived monoterpenoids are converted into rose oxide.
摘要翻译：本发明提供了改进发酵饮料特别是啤酒的风味的方法，其包括在所述饮料中加入氧化玫瑰和/或1,5-辛二烯-3-酮。优选掺入玫瑰氧化物和1,5-辛二烯-3-酮。优选地，以0.1纳克/千克至100微克/千克的重量水平掺入1,5-辛二烯-3-酮，并且以10非数字/千克至1毫克/千克的重量水平掺入氧化玫瑰。更优选地，用于饮料的发酵饮料或香料浓缩物还包含至少一种苦荞化合物。本发明还提供含有玫瑰氧化物和/或1,5-辛二烯-3-酮的发酵饮料。此外，本发明还提供了用于制备发酵饮料的调味浓缩物的方法，其中啤酒花衍生的亚麻酸被氧化成1,5-辛二烯-3-酮和/或其中啤酒花衍生的单萜类化合物被转化为氧化玫瑰。

7. 发明申请

WO1994000551A1 PROCESS FOR ALTERING FLAVOUR OF FOOD PRODUCTS 审中-公开
标题翻译：改变食品香味的方法
公开(公告)号：WO1994000551A1
公开(公告)日：1994-01-06
申请号：PCT/NZ1993000053
申请日：1993-06-24
申请人： THE ANCHOR BREWING COMPANY (NZ) LTD. , JAMESON, Warwick, Murrow
发明人： THE ANCHOR BREWING COMPANY (NZ) LTD.
IPC分类号： C12C03/00
CPC分类号： C12C7/00 , A23L27/202 , C12C3/08 , C12C5/00
摘要： Flavours in food products can be enhanced by the addition of ethene. In particular, ethene can be added to essential oils from hops to enhance the flavour in beer. Ethene may be combined with carbon dioxide and/or water. Ethene can also be added to yeast to reduce glucose repression and thereby enhance formation of desirable flavours.
摘要翻译：通过添加乙烯可以提高食品中的味道。特别地，乙烯可以从啤酒花添加到精油中以增强啤酒中的风味。乙烯可以与二氧化碳和/或水混合。也可以将乙烯加入到酵母中以减少葡萄糖抑制，从而增强所需香料的形成。

8. 发明申请

WO2017068358A2 DISPENSER, FLAVOURING CONTAINER AND FLAVOURING METHOD 审中-公开
标题翻译：分配器，调味容器和调味方法
公开(公告)号：WO2017068358A2
公开(公告)日：2017-04-27
申请号：PCT/GB2016/053287
申请日：2016-10-21
申请人： SABMILLER PLC
发明人： CORKER, Richard , TOSCH, Wolfgang , HODGES, Kevin , LONGMAN, Daniel , MASON, David , WHATELEY, Tim , SHEA-SIMONDS, Duncan
IPC分类号： B67D1/00
CPC分类号： B67D1/0021 , B67D1/0001 , B67D1/0078 , B67D2001/0812 , B67D2001/0821 , C12C3/08 , C12C11/11
摘要： A container 100 containing material 140 such as hops for flavouring a beverage is disclosed, the container 100 being formed from liquid impermeable material and comprising an inlet 110 for receiving beverage to be flavoured, an outlet 120 for dispensing flavoured beverage and a compartment 130 within the container, configured to allow liquid to pass between the inside of the container and the inside of the compartment 130, the compartment 130 containing and retaining material, further comprising means configured to allow compression of the material in the compartment. Also disclosed is a dispenser 500 for dispensing a beverage flavoured from the container 100 and methods of extracting flavour from hops and of flavouring beverages.
摘要翻译：公开了包含诸如啤酒花之类的用于调味饮料的材料140的容器100，容器100由液体不可渗透的材料形成并且包括用于接收待调味饮料的入口110，用于分配调味饮料和容器内的隔室130，其构造成允许液体在容器内部和隔室130的内部之间通过，隔室130容纳和保持材料，还包括构造成允许压缩车厢。还公开了用于分配从容器100调味的饮料的分配器500以及从啤酒花和调味饮料中提取风味的方法。

9. 发明申请

WO2015059148A1 METHOD FOR EXTRACTION AND DISSOLUTION OF HOP ACIDS IN AQUEOUS MEDIA 审中-公开
标题翻译：在水性介质中提取和溶解HOP酸的方法
公开(公告)号：WO2015059148A1
公开(公告)日：2015-04-30
申请号：PCT/EP2014/072559
申请日：2014-10-21
申请人： IFAST NV
发明人： MERTENS, Pascal
IPC分类号： C12C3/08 , C12C7/24 , C12C11/11
CPC分类号： C12C3/08 , C12C7/24 , C12C11/11
摘要： The invention relates to a method for extraction into an aqueous medium of hop acids from a hop acids containing matter and for dissolution in an aqueous medium of hop acids, comprising contacting a hop acids containing matter with carbon-containing chemical substances having at least one functional group containing a nitrogen atom with a lone electron pair and at least one other polar and/or hydrophilic functional group, thereby forming complexes of hop acids with the carbon-containing chemical substances with at least one functional group containing a nitrogen atom with a lone electron pair and at least one other polar and/or hydrophilic functional group. The present invention further relates to a method for preparing a brewed beverage, particularly for brewing a beer, and in particular to a method to improve the utilization of hop acids, including alpha-acids and iso-alpha-acids, in the brewing process.
摘要翻译：本发明涉及一种从含有啤酒花酸的物质中提取啤酒花酸水溶液并用于溶解在啤酒花酸的水性介质中的方法，包括使含啤酒酸的物质与含有至少一个官能团的化学物质接触含有具有单电子对和至少一个其它极性和/或亲水官能团的氮原子的基团，由此形成具有至少一个含有氮原子的官能团的含有酸的化学物质的络合物与单一电子对和至少一个其它极性和/或亲水官能团。本发明还涉及一种用于制备酿造的饮料的方法，特别是用于酿造啤酒的方法，尤其涉及一种在酿造方法中改善啤酒花酸（包括α-酸和异-α酸）的利用的方法。

10. 发明申请

WO2014050840A1 単量体プロアントシアニジン除去植物抽出物审中-公开
标题翻译：单体PROANTHOCYANIDIN去除植物提取物
公开(公告)号：WO2014050840A1
公开(公告)日：2014-04-03
申请号：PCT/JP2013/075798
申请日：2013-09-25
申请人：サントリーホールディングス株式会社
发明人：米澤　太作
IPC分类号： C12G3/04 , A23L1/221 , A23L1/226 , A23L2/00 , A23L2/38 , C12C3/00 , C12C5/00
CPC分类号： A23L2/56 , A23L27/10 , A23L33/105 , A23V2002/00 , C12C3/08 , C12C3/12 , C12G3/06
摘要：　渋味やエグ味を増強させることなく、苦味や香だけでなく、コクや飲みごたえといった味を付与することのできる抽出物等を提供すること、および優れたコクや飲みごたえを有する飲料を提供すること。　ホップ由来のポリフェノールの中でも、特に単量体プロアントシアニジンを低減させ、相対的に２量体～４量体プロアントシアニジンを多く含ませることによって、収斂味やキレの悪さを増強させることなく、飲料にコクや飲みごたえを与えることができる。
摘要翻译：提供：可以赋予苦味和风味的提取物等，并且还可以赋予包括身体味道和丰富味道的口味，而不增加涩味或刺激味道; 以及具有优异的身体味道和极好的味道的饮料。通过降低饮料中的啤酒花衍生的多酚，特别是单体原花色素的含量，可以赋予饮料身体口味和浓味，而不会增加饮料的涩味或降低饮料的味道，从而相对增加饮料的含量二至四元原花色素在饮料中。

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