Light stable hop fraction and method of making the same

Details Light stable hop fraction and method of making the same Light stable hop fraction and method of making the same

C - Chemistry, Metallurgy

12

C

C12C 3/00 (2006.01) C11B 9/02 (2006.01) C12C 1/00 (2006.01) C12C 3/02 (2006.01) C12C 7/00 (2006.01)

Patent

CA 2388954

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.

L'invention concerne un agent aromatisant de houblon à cuire extrêmement stable à la lumière. On prépare cet agent aromatisant par extraction de houblon entier au moyen d'un solvant polaire et par lavage de l'extrait au moyen d'un solvant non polaire capable de supprimer les .alpha.-acides résiduels. On peut utiliser cet agent aromatisant afin de conférer une stabilité à la lumière extrêmement élevée et un arôme plein de houblon à des boissons maltées.

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