Method of preparing a fully kettle hop flavored beverage

US7144592B2 · kind B2 · utility

Assignee

• Nissan Technical Center North America, Inc. · US

Inventors

• Hetvin A. Wilkinson, deceased · Wauwatosa, US
• Matthew L. Tripp · Gig Harbor, US
• Patrick L. Ting · Brookfield, US
• Vinod Chaudhary · Manhattan, US
• Henry Goldstein · Brookfield, US
• Robert J. Mizerak · Waukesha, US
• Subba C. Rao · Brookfield, US
• David S. Ryder · Mequon, US
• Sydney Rader · Fredonia, US

Key dates

• Filing date: Mar 9, 2005
• Grant date: Dec 5, 2006
• Expiry date: Jan 26, 2026

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12C3/08
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.