A method for preparing hop extract emulsions is provided. One to two parts hop extract is combined with eight to nine parts diluent oil as an oil mixture. The oil mixture is heated until reaching a viscosity threshold when the heated oil mixture is combined with an emulsifying solution. The emulsifying solution includes an emulsifying agent dispersed in water. Upon combining the oil mixture and emulsifying solution, the emulsifying agent enrobes droplets of the hop extract. The combined oil mixture and emulsifying solution is mixed and homogenized.

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.

A method of purifying a hop raw material includes subjecting the hop raw material to a first processing step to form a hop oil extract substantially free of lipids, waxes, flavonoids, and plant matter, collecting the hop oil extract, and optionally subjecting the hop oil extract to a second processing step to yield a purified hop oil product.

The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

A method for preparing hop extract emulsions is provided. One to two parts hop extract is combined with eight to nine parts diluent oil as an oil mixture. The oil mixture is heated until reaching a viscosity threshold when the heated oil mixture is combined with an emulsifying solution. The emulsifying solution includes an emulsifying agent dispersed in water. Upon combining the oil mixture and emulsifying solution, the emulsifying agent enrobes droplets of the hop extract. The combined oil mixture and emulsifying solution is mixed and homogenized.

A method of purifying a hop raw material includes subjecting the hop raw material to a first processing step to form a hop oil extract substantially free of lipids, waxes, flavonoids, and plant matter, collecting the hop oil extract, and optionally subjecting the hop oil extract to a second processing step to yield a purified hop oil product.

A method of purifying a hop raw material includes subjecting the hop raw material to a first processing step to form a hop oil extract substantially free of lipids, waxes, flavonoids, and plant matter, collecting the hop oil extract, and optionally subjecting the hop oil extract to a second processing step to yield a purified hop oil product.

A method for preparing hop extract emulsions is provided. One to two parts hop extract is combined with eight to nine parts diluent oil as an oil mixture. The oil mixture is heated until reaching a viscosity threshold when the heated oil mixture is combined with an emulsifying solution. The emulsifying solution includes an emulsifying agent dispersed in water. Upon combining the oil mixture and emulsifying solution, the emulsifying agent enrobes droplets of the hop extract. The combined oil mixture and emulsifying solution is mixed and homogenized.