Process for the stabilization of hop products
AssigneesSKW Trostberg Aktiengesellschaft, Fromm, Mayer-Bass GmbH
InventorsPaul Klusters, Jan Cully
Life of this patent
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Abstract
In order to stabilize hop products by drying at a circulating air temperature of 60.degree. to 80.degree. C. to a residual moisture content of the dried hop products of between 12 and 14% by weight, the hop product is subjected after drying to a short period of thermal irradiation or to a temperature treatment at 60.degree. to 90.degree. C. under inert gas conditions.
Claims13
In the method of stabilizing a hop product by drying said hop product in circulating air at a temperature of 60.degree. to 80.degree. C. until the residual moisture content of the dried hop product is between 12 and 14% by weight, the improvement which comprises subjecting the said dried hop product for 30 seconds to 10 minutes to a thermal irradiation at 40.degree. to 90.degree. C. in an inert gas atmosphere.
Dependencies are inferred from the claim text.