1
John M Cowles, Henry Goldstein, Etzer Chicoye, Patrick L Ting: Preparation of tetrahydroisohumulones. Miller Brewing Company, Quarles & Brady, February 17, 1987: US04644084 (54 worldwide citation)

Tetrahydroisohumulones are prepared from beta-acids without using objectionable organic solvents by treating the beta-acids to form desoxytetrahydrohumulones which are dissolved in an aqueous alcoholic caustic solution and then oxidized and isomerized with an oxygen-containing gas in the presence of ...


2
Michael C Barney, Edward J Kot, Etzer Chicoye, Janna K Jilek: Oral care compositions containing hop acids and method. Miller Brewing Company, Quarles & Brady, December 6, 1994: US05370863 (47 worldwide citation)

Oral care compositions containing hop acids or their salts are effective in inhibiting Gram positive bacteria which can cause plaque or periodontal disease. A representative composition is a toothpaste containing tetrahydroisohumulone.


3
Donald H Westermann, Etzer Chicoye, Darrell R Hoffmann: Hop extract process and product. Miller Brewing Company, June 22, 1976: US03965188 (37 worldwide citation)

Hop extract in, e.g., hexane, pre-isomerized, optionally pre-reduced, is extracted with aqueous KOH to give potassium isohumulate of 80%+ and preferably 90%+ purity. The hexane phase containing the remainder of the isohumulones is stripped of solvent and is suitable for kettle addition. In order to ...


4
John M Cowles, Henry Goldstein, Etzer Chicoye, Patrick L Ting: Process for separation of beta-acids from extract containing alpha-acids and beta-acids. Miller Brewing Company, Quarles & Brady, May 20, 1986: US04590296 (27 worldwide citation)

Beta-acids are separated from alpha-acids in a hop extract without using organic solvents by bubbling CO.sub.2 through an aqueous hop extract having a pH of about 9.6 to about 13 to lower the pH to about 8.5 to about 9.5 to precipitate the beta-acids and leave the alpha-acids in the extract.


5
Henry Goldstein, Charles L Cronan, Etzer Chicoye: Preparation of low alcohol beverages by reverse osmosis. Miller Brewing Company, Quarles & Brady, September 16, 1986: US04612196 (22 worldwide citation)

A traditional flavored fermented alcoholic beverage of low alcohol content is prepared by reverse osmosis with a thin layer composite membrane which has a support layer of polysulfone, a barrier layer of polymer prepared from a polyamine and a polyacyl, and a fiber backing. The membrane has a molecu ...


6
Henry Goldstein, Walter Fly, Patrick Ting, Etzer Chicoye: Hop extracts and method of preparation. Miller Brewing Company, Quarles & Brady, April 13, 1982: US04324810 (18 worldwide citation)

Hop extracts useful in the preparation of anactinic or light stable malt beverages are obtained by a method which does not use organic solvents. The extracts are obtained by first treating a crude hop extract containing humulone with an aqueous reducing solution, heating the resulting mixture to for ...


7
Michael C Barney, Edward J Kot, Etzer Chicoye: Culture medium for detection of beer spoilage microorganisms. Miller Brewing Company, Quarles & Brady, March 6, 1990: US04906573 (12 worldwide citation)

Beer spoilage microorganisms are detected with a culture medium that is advantageous for detecting Lactobacillus spp., Pediococcus spp. and wild yeast, and which allows detection to be carried out in four days. The medium contains tomato juice, peptones, cysteine hydrochloride, sorbitan nonooleate, ...


8
George R Duncombe, William F Line, Etzer Chicoye: Immobilized glucoamylase reactor for preparing a low calorie beer. Miller Brewing Company, Quarles & Brady, February 7, 1984: US04430348 (9 worldwide citation)

A superattenuated low caloric beer is produced by passing fermenting beer through an immobilized glucoamylase reactor having active glucoamylase immobilized on a ceramic monolith. The ceramic monolith has open ended passages ranging from 50 to 3,000 microns in diameter through which the beer passes, ...


9
William F Line, Vinod K Chaudhary, Etzer Chicoye, Robert J Mizerak: Method of preparing a low calorie beer. Miller Brewing Company, Quarles & Brady, October 19, 1982: US04355047 (9 worldwide citation)

Low calorie beer is prepared by introducing into the brewing process a debranching enzyme (pullulanase) obtained from rice, a traditional brewing material. The debranching enzyme reduces the real extract of the beer by cleaving alpha 1,6 linkages of unfermentable limit dextrins to form alpha 1,4 dex ...


10
William F Line, Vinod K Chaudhary, Etzer Chicoye, Robert J Mizerak: Preparation of debranching enzyme from rice for producing a low calorie beer. Miller Brewing Company, Quarles & Brady, October 19, 1982: US04355110 (9 worldwide citation)

A debranching enzyme (pullulanese) useful in the preparation of a low calorie beer may be obtained from rice by extraction of the rice with an aqueous buffer system having a pH of about 6. A preferred buffer system is 0.1 M potassium phosphate-0.2 M-sodium chloride. Extraction is preferably carried ...



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