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

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  • Takeuchi Junko
    Department of Food and Cosmetic Science, Faculty of Bio-industry, Tokyo University of Agriculture
  • Nagashima Toshio
    Department of Food and Cosmetic Science, Faculty of Bio-industry, Tokyo University of Agriculture

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  • 新規サトイモ発泡酒の開発
  • シンキ サトイモ ハッポウシュ ノ カイハツ

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Abstract

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.

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