Use of glycosides extracted from hop plant parts to flavor malt beverages
AssigneeMiller Brewing Company
InventorsAki A. Murakami, Alfonso Navarro, David S. Ryder, Henry Goldstein
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Abstract
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.
Claims4
A method of making a purified kettle hop essence and flavorant precursor, comprising the steps of:
- (a) extracting a hop plant part other than hop cones with an aqueous alcohol to produce an extract containing kettle hop essence and flavorant precursors;
- (b) concentrating the kettle hop essence and flavorant precursors in the extract;
- and
- (c) purifying the concentrated extract by removing at least a portion of free carbohydrates and inorganic salts to obtain the purified kettle hop essence and flavorant precursor, wherein the purifying step is accomplished by the steps of
- (d) feeding the extract to a liquid chromatography column having a packing material selected from the group consisting of polymeric resins, activated carbon, molecular sieves, silica gels, derivatized silica gels,:
- celluloses, and derivatized celluloses whereby at least one kettle hop essence or flavorant precursor is retained on the packing material;
- (e) eluting the kettle hop essence or flavorant precursors from the packing material to obtain an eluent containing the kettle hop essence or flavorant precursors;
- and
- (f) further concentrating the kettle hop essence or flavorant precursors in the eluent by evaporation.
Dependencies are inferred from the claim text.