Preparation of light stable hops

a technology hops, which is applied in the field of preparation of light stable hops, can solve the problems of adding complexity to the desired goal, unable to fully address the problem of iso-alpha-acids present in solid hop residues, and unable to achieve the effect of providing hop flavor and mouthfeel, and avoiding skunk flavor

Inactive Publication Date: 2007-07-26
MILLERCOORS
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  • Abstract
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  • Application Information

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Benefits of technology

[0018] It is thus an advantage of the present invention to provide an inexpensive method for the preparation of light stable hops, which are useful in providing hop flavor and mout

Problems solved by technology

Such iso-alpha-acids are, however, susceptible to a photochemical reaction which produces “skunk”, an undesirable sulfur flavor characteristic resulting from the presence of 3-methyl-2-butene-1-thiol.
To integrate the full spectrum of hop flavor would thus require the addition of hop solids to the brew, but the hop solids have been found to contain trace amounts of alpha/iso-alpha-acids, which, due to lack of light stability, contribute to skunkiness in beer.
While this method does provide a brew having less bitterness but a comparable hop flavor to a brew prepared using whole hops, it does not fully address th

Method used

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Experimental program
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Embodiment Construction

Methods for Preparation of Light Stable Hops

[0019] A thermal decomposition of hop solids in the presence of hot air was unsuccessful, and most residual amounts of alpha-acids were converted into iso-alpha-acids, resulting in a light unstable product. Direct isomerization and reduction of trace amounts of alpha-acids to light stable rho-iso-alpha-acids (or dihydro iso-alpha-acids) in an aqueous hop solid slurry was attempted, employing a caustic sodium borohydride solution (NaBH4). Results were inconsistent, and high performance liquid chromatography (HPLC) analysis indicated that the reduction in alpha-acid content was ineffective due to interference of hop solid materials.

[0020] Since it is known that trace amounts of alpha / iso-alpha-acids (about 0.1-0.5 weight percent) seem to bind very tightly within the hop cellulose matrix, thus making a direct chemical reaction or reduction difficult, it was decided to attempt the reduction or elimination of alpha / iso-alpha-acids by extract...

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PUM

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Abstract

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 prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acids free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.

Description

CROSS REFERENCES TO RELATED APPLICATIONS [0001] This application is a divisional of U.S. application Ser. No. 10 / 106,603 filed Mar. 26, 2002.STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH [0002] Not applicable. BACKGROUND OF THE INVENTION [0003] 1. Field of the invention [0004] This invention relates to the treatment of hop solids which is the residue remaining after liquid or supercritical CO2 extraction, and produces a hop product which imparts not only hop flavor and mouthfeel indistinguishable from original whole hops, but also provides light stability and flavor variations in malt beverages. Such treated hop solids can contribute hop flavor and mouthfeel to beer with low bitterness. However, a residual amount of alpha / iso-alpha-acids, which causes light instability in finished malt beverages, is still present in the hop solids. The present invention is directed to the preparation of light stable hop products, containing little or no alpha / iso-alpha-acid, for providing hop fla...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12C3/08
CPCC12C9/025C12C3/08
Inventor TING, PATRICK L.GOLDSTEIN, HENRYMURAKAMI, AKI A.VANSANFORD, MICHAELREFLING, JAY R.SEABROOKS, JOHN R.RYDER, DAVID S.
Owner MILLERCOORS
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