Black malt and method for forming black malt
US11952561B2 · kind B2 · utility
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4References
12Claims
0Family size
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Key dates
| Filing date | Nov 20, 2020 |
| Grant date | Apr 9, 2024 |
| Priority date | — |
| Expiry date | May 22, 2041 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12C1/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150° C. to 200° C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.