Method of preventing gushing of packaged beer
US4181742A · kind A · utility
4Cited by
4References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 15, 1978 |
| Grant date | Jan 1, 1980 |
| Priority date | — |
| Expiry date | Jun 15, 1998 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12H1/003
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Most beers brewed with the addition of cysteine proteases, such as papain, ficin or bromelain, for the purpose of chillproofing develop a tendency to gush or foam excessively after being stored in bottles and cans for 1 to 3 months. This gushing tendency is obviated by adding during the beer manufacturing process a special kind of acid protease whose proteolytic activity is specifically inhibited by the pepsin inhibitor S-PI from Streptomyces naniwaensis.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.