Low-malt Beer Brewing Using of Taro (Colocasia esculenta (L.) Schott) as a Secondary Material

作者：Takeuchi Junko^*; Nagashima Toshio

来源：Journal of the Japanese Society for Food Science and Technology, 2012, 59(3): 146-152.

• beer
• taro
• polyphenols

Historically, taro was widely consumed in Japan; however, more recently, the consumption of taro has decreased rapidly. In this study. in an effort to expand the application of taro, the utilization of taro for beer fermentation was investigated. The addition of taro paste into wort increased the viscosity of the wort. which caused difficulty in the filtration process. Sensory evaluation of the resulting beer was poor due to its low nitrogen content, paleness and low alcoholic content. Thus, dried taro powder was used instead of taro paste. The powder was first roasted to add flavor and color through amino-carbonyl reaction. The addition of the roasted powder into wort did not increase wort viscosity; therefore, the workability increased. Hot water soluble polyphenols in taro powder increased as the roasting duration increased. Large scale brewing was performed using medium-roasted taro powder, which had color values of L* : 72.79, a* 3.56, and b* 19.35. All processes were completed without problems and the resulting beer was organoleptically evaluated fair as low malt beer. Generally, low malt beers contain little functional components: however, this low malt beer contained a certain amount of polyphenols and dietary fibers. (Received Sep. 27, 2011; Accepted Nov. 28, 2011)

• 出版日期2012