NZ728485A - Method for treating a hop product and application of a hop product - Google Patents
Method for treating a hop product and application of a hop product Download PDFInfo
- Publication number
- NZ728485A NZ728485A NZ728485A NZ72848515A NZ728485A NZ 728485 A NZ728485 A NZ 728485A NZ 728485 A NZ728485 A NZ 728485A NZ 72848515 A NZ72848515 A NZ 72848515A NZ 728485 A NZ728485 A NZ 728485A
- Authority
- NZ
- New Zealand
- Prior art keywords
- hop
- hops
- hop product
- product
- sterilization
- Prior art date
Links
Landscapes
- Packages (AREA)
Abstract
In a method for treating a hop product exhibiting a moisture in excess of 18% GG water content, the hop product is sterilized in an airtight container, and stored in an airtight packaging. Such method minimises microbiological processes and enzymatic spoilage reactions, and retains favourable aroma characteristics, resulting in a durable hop product.
Description
Method for Treating a Hop Product and Application of a Hop Product
The invention relates to a method for treating a hop product, which exhibits a
moisture in excess of 18% GG water content.
According to Jakob Münsterer, LfL-Information, Optimal Drying and
Conditioning of Hops, Bavarian Regional Office for Agriculture, Freising-
Weihenstephan, 2006, hops have a water content of 84 –78% at harvest time. Other
sources refer to a water content of 70% or 80 to 85%. As a rule, these freshly harvested
hops are dried to a water content of 9 to 10% in order to be storable. To this end, the
green hops are transported in 14 to 15 m tall hop kilns via conveyor belts, and dried at a
temperature of 62 to 65°C for a period of about 6 hours. The optimal water content of
the hops fresh out of the kiln lies between 9 and 10%. The inhomogeneous hops are
ventilated with circulating air to balance out their varying water content, during which
the moisture between the umbel stalks and umbel leaves is compensated at the same
time. The objective should be to dry the hops in such a way as to already achieve the
desired water content after ventilation with circulating air. The hops are then stored for
several days.
Jakob Münsterer points out that, while being dried and conditioned, the umbel
must not be exposed for too long to a higher ambient moisture exceeding 70% relative
humidity, which the umbel is unable to discharge or absorb, since the external quality,
such as color and gloss, will otherwise be negatively impacted very quickly.
A well ventilated green hop silo is proposed for storage, since condensate water
formation will otherwise negatively impact the external quality, such as color and gloss.
If the water can no longer be adequately removed from the stalk due to cooler
temperatures, and the stalk moisture simultaneously remains at a water content in excess
of 15% for a longer period of time, microbiological processes and enzymatic spoilage
reactions would very quickly develop, followed by resultant heating. Already smaller
moist areas in a hop ball can cause the hops to burn, and even inflame the hops.
As long as hops are still present as green hops, and at least the moisture in the
area of the stalk lies at a water content in excess of 15%, the hops must always be well
ventilated, since they will otherwise spoil.
For this reason, the hops should be dried down to a water content of about 10%
immediately after picked, so as not to spoil.
Belt dryers are also used as an alternative to the hop kilns.
DE OS 1 442 181 proposes that green hop umbels be squeezed to remove
moisture, and treated with preservatives. Treating squeezed hops with heat as proposed
in the laid-open patent specification would detract from product quality. Chemical
preservatives like sulfur must be avoided for health considerations, and preserving with
a vacuum robs the hops of a large portion of the aromas.
As an alternative to artificial drying and sulfurization, DE OS 1 442 180
proposes that green hop umbels be mechanically comminuted, and preserved via heating
or with preservatives. Unpleasant aromatic constituents in the comminuted green hops
are here largely removed by heating or evacuating the comminuted hops. Therefore,
care is taken to keep the hops ventilated even while being heated, so as to drive out
unpleasant aromas. However, the proposed sterilization method has been unable to
establish itself in practice.
As an alternative to the aforementioned methods, DD PS 148 643 proposes that
the fresh green hop umbels with their natural water content be comminuted, portioned,
compacted and deep-frozen immediately in an economically favorable manner after
picked.
The described alternatives to drying the hop umbels have not been able to
establish themselves economically, since preservatives are rejected, and driving out
aromas by way of heating or a vacuum leads to a change in the hop product that is
difficult to control.
For this reason, green hops are used for brewing beer during the hop harvesting
time of year, and most hops are dried in different ways. The hops can then be used as
dry hops for the brewing process, or be compacted into pellets, which can also be
further processed into a hop extract.
DE 10 2009 031 942 A1 describes adding hop products while brewing beer,
such as hop pellets, hop powder or hop extracts from the wort, the bitter substances in
which are transformed into their isomerized form at the high temperatures used in
boiling the wort, which substantially increases their bitterness. Bitter substances that are
not dissolved and/or not isomerized are lost for the beer. They are eliminated again with
the hot and cool trub, while dissolved, non-isomerized bitter substances are nearly
completely precipitated again in the fermentation process due to their slight solubility at
low pH values. Therefore, it is suggested that hop pellets, hop powders or hop extracts
be used in a first brewing process, and that the brewing residue with the isomerized hop
products of the first brewing process be used for a second brewing process.
Known from DE 37 79 788 T2 is to heat hops in a sealed vessel under a
pressure, and then depressurizing them again. This hop product is packaged after the
pressure is relieved. However, salts are added to the hops for this procedure, and
temperatures of 120 to 160°C arise, thereby impairing the naturalness of the hops and
causing hop oils to be lost.
SU 437 804 A1 describes a method for treating hops, in which the hops are
sterilized and stored in an airtight packaging. The hops are pulverized, pasteurized for
minutes in a water bath, and then hermetically sealed and stored for 1 to 2 years at 15
to 20°C before used to hop the wort. During pulverization, however, the water content is
kept under a moisture of 18% GG, and lowered to at least below a 60% GG water
content, and the vessels are only sealed after sterilization. This initially drives out
undesired hop oils during pasteurization, after which a dry, readily storable powder
arises during pasteurization, which can be kept sealed for at least one year.
SU 1 158 572 A1 describes a method for preserving green hops, in which the
green hops are mixed with boiling molasses in a ratio of 1 : 1. The osmotic pressure of
the sugar here leads to a sterilization. In this method as well, then, sterilization takes
place in the open followed by storage in a closed container.
The object of the invention is to further develop a generic method, so as to
provide a durable hop product with the typical green hop aroma.
This object is achieved by sterilizing the hop product as an undried, freshly
harvested green hop in an airtight container, and storing it in an airtight packaging.
Sterilization in an airtight container is also understood as sterilization in an
instantaneous water heater, or pre-warming in an instantaneous water heater, and
subsequent sterilization in another airtight container. Therefore, an airtight container is a
tube or cup, which are characterized in that the entry of air, and in particular of oxygen,
is minimized during sterilization.
While green hops are always treated under well ventilated conditions in prior art,
so as to remove unpleasant aromatic constituents and avoid microbiological processes
and enzymatic spoilage reactions, the invention proposes that the hop product be
sterilized in an airtight container.
The invention is based on the knowledge that, once an airtight container is filled
with the hop product, the hop product can be very rapidly sterilized, so that spoilage
reactions can be avoided. Hop oils are here completely prevented from evaporating, and
contact with oxygen can simultaneously be easily avoided. It has even proven
unnecessary to remove unpleasant aromatic constituents in the comminuted green hops
via heating or evacuation, as proposed in DE OS 1 442 181. Since the object of the
invention is to evaporate neither water nor hop oils, production is more energy-efficient
than alternative methods.
DE 10 2009 031 942 A1 also proposes that the hop products be kept hot and
openly boiled. Certain oils that are disadvantageous for the brewing process here
evaporate. However, this has proven to be superfluous, and the hops are sterilized in
their own juices according to the invention, i.e., with its own residual moisture. Water is
not added so as to return previously removed moisture, but rather to standardize the
alpha oil quantity and pH value.
The invention is based on the knowledge that the process of obtaining the green
hop aroma can be controlled in such a way as to obtain the strongly intense bitterness of
the green hops. Fewer hops are required as a result, and various aromas can be
amplified via the time and temperature of heat treatment. For example, preservation at
60°C for 60 minutes results in an aroma of fruity red currants, at 90°C for 30 minutes
intensifies the typical hop aroma, at 90°C for 60 minutes leads to a very fresh, intensive,
hoppy aroma, at 60°C for 30 minutes intensifies grapefruit notes, at 100°C for 30
minutes, and at 90°C for 90 minutes yields an aroma that calls to mind green olives. As
a consequence, a special aroma can be intensified or generated in a targeted manner by
the selection of temperature and treatment time. Therefore, the method not only serves
sterilization purposes, but can also be cumulatively or alternatively used for specifically
influencing the hop aroma. Gratifying here is that all phytonutrients are retained, and
the aroma can be influenced by the sterilization process.
Alternatively or cumulatively, for example, the hop product can also be cold
sterilized with Velcorin or gamma radiation. Additionally proposed for sterilization are
ohmic heating, direct steam injection, flash pasteurization or autoclave treatment. This
is advantageous in particular when the used temperatures and times are inadequate for
the desired sterilization due to a specific aroma influence.
Steam injection can also be used to drive out specific fresh hop aromas, so as to
arrive at a known pellet aroma.
It is advantageous for the hop product to be sterilized right after the harvest in an
airtight container on the very same or ensuing day, and at the latest one week after the
harvest. This prevents microbiological processes and enzymatic spoilage reactions from
impairing the hop product between the harvest and sterilization.
The sterilization method according to the invention is particularly well suited for
green hops, which can hence be sterilized right after the harvest, and then be available
for use for a prolonged period of time, for example for brewing beer.
Even optimizing the drying method was unable to prevent a large percentage of
bitter substances and aromatic substances from being lost while drying the hops. As a
result of the sterilization method underlying the invention, essentially all bitter and
aromatic substances of the hops are retained, thus necessitating fewer hop products
while brewing beer. In addition, hop aromas that no longer exhibit dry hops can be used
while brewing beer.
An advantageous embodiment variant of the method provides that the hop
product be hop umbels. The hop umbels can thereby be made available as a sterilized
product in their umbel form. Making available sterile hop umbels opens up new areas of
application, in which year-round, natural hop umbels are required.
As an alternative, it is proposed that the hop product be comminuted hop
umbels. The method then provides that freshly harvested umbel hops be comminuted
prior to sterilization. As a result of sterilizing freshly harvested green hops, the water
content of the green hops cools the hops, and comminution does not lead to any thermal
load. To this end, for example, the hop umbels can be comminuted in a mill or mincer,
thereby making a fresh hop mash available for sterilization. The hops can here also be
comminuted in such a way that, after the root has been boiled, it can be separated from
the root in a whirlpool.
Both when processing hop umbels and comminuted hop umbels, a container
with fresh hops can be made available, which is filled with green hops that still exhibit
the typical hop coloration. In particular when sterilizing comminuted hop umbels, care
must be taken to only allow less than 5 hours, or preferably even less than 1 hour, to
elapse between the comminution and sterilization.
The hop product can be sterilized through deep freezing, radiation sterilization,
plasma sterilization or similar methods. It is particularly advantageous for the hop
product to be sterilized with heat. In particular for sterilization with heat, it is
advantageous for the hop product to exhibit a specific moisture. For this reason, it is
advantageous for the umbels not to be dried after the harvest, and for their moisture to
still be in excess of 60% GG water content during sterilization.
Depending on the sterilization method and state of the hop product, it may be
advantageous to add liquid to the hop product before sterilization. For example, water is
suitable as the liquid. In particular the addition of water yields a defined hop product,
whose moisture and contents can be standardized. Simple sterilization and user-friendly
further processing arise when the moisture of the green hops in the airtight packaging
measures in excess of 50% GG water content. However, beer or wort can also be added
as the liquid. But as a result, the hop aroma becomes influenced by the ingredients of
the wort. Adding the liquid makes it possible to isomerize alpha acids during
sterilization already.
Adding liquid makes it possible to standardize the ingredients, since higher
concentrations can be diluted by the addition of liquid. Adding liquids also improves the
heat transfer, and can also make the product pumpable. A hop umbel here acts as a
sponge that can absorb a lot of liquid.
A simple sterilization can be achieved by keeping the airtight container at over
60°C for at least 30 minutes. This treatment can be repeated after 12 to 24 hours, for
example on the next day, so as to arrive at a good result with little energy input. It is
advantageous for the heat holding time to measure under 1.3 hours, and preferably
under 70 minutes. This avoids a loss of oils caused by a long heat holding time. The
temperatures preferably lie between 90 and 130°C.
Good results are also obtained via tyndallization. Germ reduction is here
achieved through repeated heating. As opposed to sterilization, the material to be
tyndallized is not exposed to a temperature of 121°C for 20 minutes, but to a maximum
of 100°C. In one protocol mentioned only as an example, the sample is initially heated
to 100°C for 30 minutes, which kills vegetative bacterial and fungal cells, and induces
the germination of heat-stable, stationary spores via heat shock. A subsequent
incubation at 37°C for 12 hours causes the stationary spores to germinate into vegetative
cells. The latter can now be killed via renewed heating to 100°C for 30 minutes. The
result is a distinct reduction in germs. By repeating this or a similar heating-incubation
cycle several times, the number of germs can be further reduced. As a result, an
adequate sterilization can be achieved without pressure, even at boiling temperatures of
around 100°C. Depending on the temperature and time selected, the same hop product
can exhibit varying properties after sterilization, which are tailored to the requirements
while brewing beer or in other areas of application.
It is advantageous for the airtight container to be autoclaved. The temperature
and time can here be adjusted in such a way as to achieve the sterilization necessary for
the duration of curing. Sterilization can take place in batches in autoclaves, or
continuously in the instantaneous water heater.
It is especially advantageous for steam sterilization to take place in cans, airtight
films like multilayer films, or glass packagings. For example, the sterilization material
or filler is here heated at 121°C and a pressure of 2 bar for 20 minutes in steam, or to
134°C at 3 bar for 5 minutes. Heating to 134°C at 3 bar for 18 minutes can also take
place to destroy prions.
It is advantageous for the hop product to be shaken or made to oscillate via
ultrasound during sterilization. The duration of sterilization can be shortened as a result.
Apart from essential oils, alpha acid is the most important ingredient in the hops
for use in breweries. Alpha acids are responsible for the bittering of the beer. The
content of alpha acid in the hops most often exceeds 10% for bitter hops, and lies below
% for aromatic hops. Since the alpha acids are only transformed into iso-alpha acids
during the boiling process, the bitterness can only be developed by boiling the hops. The
longer the hops are boiled, the longer the isomerization of the alpha acids continues, and
the yield of bitter substances rises. For this reason, bitter hops are usually added at the
start of the wort boiling process, and aromatic hops are added at the end of the wort
boiling process.
The method according to the invention makes it possible to conduct the
sterilization process in such a way that at least 1 or 2%, preferably even more than 10%,
of the alpha acids are already isomerized into iso-alpha acids during sterilization. As a
result, the yield of bitter substances can be increased not just by avoiding a drying
process, but also by virtue of the fact that a portion of alpha acids is isomerized into iso-
alpha acids during sterilization already.
As a result of its natural properties and durability, a hop product manufactured in
this way can thus be added to the young beer or beer after the wort has been boiled.
Whole umbels or comminuted umbels can here be used, and an umbel can also only be
added to the tapped or poured beer at the pub, for example, so as to impart an especially
aromatic, herbal taste to the beer.
However, the hop product can also be used in the area of cosmetics as a mask,
skin layer, bath or tea. It can be used as a food additive or further processed into a food
additive. This makes it easier to showcase the health-relevant, sedative and preservative
effect mechanisms of the hops in various areas of application.
The hop product can also be stored in alcohol or oil, so as to give it a long shelf
life and keep the bitter, aromatic taste.
In a first exemplary embodiment, fresh, bitter hops comminuted in a watertight
bag were initially heated in a pot with hot water at 110° under an excess pressure for 55
minutes. 3.5% alpha acid, 1.4% beta acid and 1.0% iso-alpha acid were measured
thereafter. Method EBC 7.7 was used to measure the alpha acid and beta acid, while a
test method according to the EBC in a non-accredited area was used for the iso-alpha
acid.
In the second sample, the bitter hops were heated at 80°C in a glass container for
90 minutes. After that, the content of alpha acid was 4.2%, that of the beta acid was
1.6%, and that of the iso-alpha acid was 0.7%.
In a third sample, a glass container with bitter hops was again heated at 70°C for
70 minutes, after which 4.1% alpha acid, 1.4% beta acid and 0.1% iso-alpha acid were
measured.
Aromatic hops were then treated accordingly. A sample was here heated at 90°C
in a bag for 90 minutes. This led to 1.6% alpha acid, 1.3% beta acid and 0.4 iso-alpha
acid.
After being heated at 90°C for 90 minutes, a sample in a glass resulted in 0.5%
alpha acid, 1.1% beta acid and 0.3% iso-alpha acid.
It can already be inferred from the above that a high temperature facilitates
isomerization. Already these two parameters make it easy to influence the product
properties during sterilization.
The method according to the invention leads to a hop product that is sterile, and
thus especially well-suited for dry hopping from a microbiological standpoint. The
special, brief thermal treatment results in a fresh hop product with a corresponding
aroma. While the soft resins become hard resins given a long drying treatment, the hop
product according to the invention has an especially high number of soft resins. One
particular advantage lies in the fact that the hop oils and polyphenols are retained, so
that the special characteristics of a hop variety are not impaired by sterilization.
Depending on the intended application, the hop can be comminuted to an
especially great extent, so as to be discharged in the whirlpool, or even whole umbels
can be used, which are removed with a hop colander.
The lupolin glands soften during sterilization, and the predominant portion of
soft resins leads to a special solubility.
For example, the pH value can be adjusted during sterilization by adding wort or
water in such a way as to bring about a desired isomerization of the hop acids. Hopping
is facilitated by the wet product, since it sinks in rapidly when adding water or wort, and
only a brief period of contact is needed to transfer the acid and oils from the lupolin
glands into the liquid. This shortens the boiling time required for dissolving the resins,
and the time needed to transfer the hop aroma into the product shortens even while dry
hopping.
While pre-isomerized hop products usually exhibits salts like magnesium oxide
or additives like hexane methanol or methylene chloride, a pre-isomerized product can
be manufactured without such additives using the method according to the invention.
Also proposed for isomerization are warming phases at 50°C for one to two
weeks, so as to obtain so-called iso-alpha pellets. This complicated type of treatment
also becomes unnecessary when using the sterilization method according to the
invention.
The resultant hop product can be easily individually adjusted to special
requirements by the selection of liquid (wort, water), warming period and temperature,
as well as the material of the packaging. Depending on the packaging selected, the
storage duration can be extended from months to years.
Studies have shown that polyphenols, resins, oils and tannins are completely
retained during sterilization. The bitter acids here oxidize in part into hard resin
components.
The described method enables the manufacture of a hop product as a purely
natural product, which exhibits only hops, water and malt, and preferably only hops and
water. Malt is usually added by way of wort. The addition of other ingredients is neither
necessary nor provided. Water can also be added instead of wort, and the water in the
hop product can also be confined to the water introduced with the hops. Since
absolutely no additives are used, a wet and green hop product can be manufactured as
an ISO product.
Such a hop product is harmless from a microbiological standpoint, which also
makes it suitable for dry hopping, and introduces an incomparable fresh hop aroma into
the beer. This can be attributed to the fact that the hop product exhibits numerous soft
resins and fewer hard resins, and the hop oils and poly phenols are retained.
The method is also suitable for other freshly harvested products, such as herbs
(dill, parsley, etc.). By varying the parameters, it enables the manufacture of end
products with differing aromas, and makes it easier to break down phytochemicals to
increase usability.
Claims (12)
1. A method for treating a hop product, which exhibits a moisture in excess of 18% GG water content, in which the hop product is sterilized and stored in an airtight packaging, wherein the hop product is sterilized as an undried, freshly harvested green hop in an airtight container.
2. The method according to Claim 1, wherein the hop product consists of hop umbels.
3. The method according to Claim 1, wherein the hop product consists of comminuted hop umbels.
4. The method according to any one of the preceding claims, wherein the hop product is sterilized with heat.
5. The method according to any one of the preceding claims, wherein the moisture of the hop product to be sterilized measures in excess of 60% GG water content.
6. The method according to any one of the preceding claims, wherein liquid is added to the hop product before sterilization.
7. The method according to any one of the preceding claims, wherein the moisture of the green hops in the airtight packaging measures in excess of 60 % GG water content.
8. The method according to any one of the preceding claims, wherein the airtight container is kept at in excess of 60°C for at least 15 minutes.
9. The method according to any one of the preceding claims, wherein the airtight container is autoclaved.
10. The method according to any one of the preceding claims, wherein at least 1% of the alpha acids isomerize into iso-alpha acids during sterilization.
11. The method according to claim 10, wherein more than 10% of the alpha acids isomerize into iso-alpha acids during sterilization.
12. Use of a hop product manufactured according to any one of the preceding claims, wherein it is added to the young beer or beer before, while or after boiling the wort.
Applications Claiming Priority (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102014009010.8 | 2014-06-24 | ||
DE102014009010 | 2014-06-24 | ||
US201462077600P | 2014-11-10 | 2014-11-10 | |
DE102014016507.8 | 2014-11-10 | ||
DE102014016507.8A DE102014016507A1 (en) | 2014-06-24 | 2014-11-10 | Process for treating a hop product and use of a hop product |
US62/077,600 | 2014-11-10 | ||
PCT/DE2015/000266 WO2015197040A1 (en) | 2014-06-24 | 2015-06-03 | Method for treatment of a hops product, and use of a hops product |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ728485A true NZ728485A (en) | 2020-09-25 |
NZ728485B2 NZ728485B2 (en) | 2021-01-06 |
Family
ID=
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BE1006855A4 (en) | Sterilization process in the manufacture of tobacco snuff. | |
JP2002142712A (en) | Method for producing sanitary dried guinea pepper by continuous sterilization and drying of raw guinea pepper and apparatus therefor | |
US9816061B2 (en) | Method for treatment of a hops product, and use of a hops product | |
KR100903488B1 (en) | Preparation method of cooked rice in aseptic packing system using embryo bud-containing rice | |
KR20190042329A (en) | Manufacturing method of curcuma root brown rice vinegar using two stages fermentation | |
NZ728485A (en) | Method for treating a hop product and application of a hop product | |
NZ728485B2 (en) | Method for treating a hop product and application of a hop product | |
JP6898032B2 (en) | How to make soy sauce and the soy sauce made by it | |
JP2012060995A (en) | Method for producing japanese radish powder, method for antibacterializing, disinfecting and storing food, and food antibacterialized and disinfected to helicobacter pylori | |
JP2818458B2 (en) | Method for producing banaba drink | |
JP5465493B2 (en) | Heat-resistant acidophilic bacterial growth inhibitor, heat-resistant acidophilic bacterial growth inhibitory method, and method for producing containerized acidic food and drink | |
JP2015047135A (en) | Beer taste beverage using lyophilized hop as raw material and method of enhancing hop flavor | |
KR101948866B1 (en) | A process for the preparation of red-pepper powder | |
KR101662798B1 (en) | Method for preparing food using chestnut and food prepared by the method | |
JP2004256492A (en) | Antibacterial agent, and food or drink containing the same | |
JP3451545B2 (en) | Stabilized green crushed or green juice of yacon and its production method and use | |
KR20200038728A (en) | Fermentation hot pepper paste, fermented soybean paste manufactured of manufacturing methods with short, intensive fermented soybean | |
KR101952778B1 (en) | Preparation method for fermented buckwheat beverage with increased buckwheat taste and functionality | |
WO2012079224A1 (en) | Processing method for preventing chestnut from browning | |
CN110312437B (en) | Method for preparing sauce composition and sauce composition prepared by same | |
Tagliabue | Fruit and Vegetables | |
Mikyška et al. | Pascalization, alternative way of postharvest hops processing | |
JPH01281047A (en) | Method for sterilizing edible flour and buckwheat flour | |
KR950009131B1 (en) | Canned rice punch(sikhye)making method with natural preservative | |
JP2019201594A (en) | Manufacturing method of chestnut astringent skin extract-containing tea leaf |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PSEA | Patent sealed | ||
RENW | Renewal (renewal fees accepted) |
Free format text: PATENT RENEWED FOR 1 YEAR UNTIL 03 JUN 2022 BY DENNEMEYER + CO. S.A.R.L. Effective date: 20210526 |
|
RENW | Renewal (renewal fees accepted) |
Free format text: PATENT RENEWED FOR 1 YEAR UNTIL 03 JUN 2023 BY DENNEMEYER + CO. S.A.R.L. Effective date: 20220523 |
|
RENW | Renewal (renewal fees accepted) |
Free format text: PATENT RENEWED FOR 1 YEAR UNTIL 03 JUN 2024 BY DENNEMEYER + CO. Effective date: 20230522 |