Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1978-06-15
1980-01-01
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 13, 426329, C12H 114, C12B 118
Patent
active
041817427
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.
REFERENCES:
patent: 2077449 (1937-04-01), Wallerstein
patent: 2848371 (1958-08-01), Yoshida
patent: 3366483 (1968-01-01), Stone
patent: 3740233 (1973-06-01), Nelson et al.
Amaha Mikio
Horiuchi Goh
Suzuki Satoru
Yabuuchi Seizo
Asahi Breweries Ltd.
Naff David M.
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