Preservation of hops utilizing ascorbic acid

Details Preservation of hops utilizing ascorbic acid Preservation of hops utilizing ascorbic acid

1981-10-01

1983-08-30

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Containing antioxidant or antioxidant per se

426600, 426640, C12C 304

Patent

active

044016840

ABSTRACT:
This invention relates to a method of preserving hops from oxidation. Hops are often required to be stored for long periods and are therefore subject to deterioration due to oxidation. The method of this invention overcomes this problem by adding ascorbic acid to the hops. The ascorbic acid is oxidized in preference to the hops and therefore prevents the hops from being oxidized.
The introduction of ascorbic acid powder during the hops pelletizing process and immediately after the hammermilling steps also prevents the loss of valuable hop constituents which naturally occurs during the pelletizing process.

REFERENCES:
patent: 2159985 (1939-05-01), Gray
patent: 2952546 (1960-09-01), Fanyo
patent: 3318819 (1967-05-01), Tribble et al.
The Brewers Digest, "Hop Powder Pellets", Schwartz et al., Oct. 1974, pp. 46-49.

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