The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Brewing and Properties of Low-Malt Beer with a Sweet Potato Paste

고구마를 첨가한 저맥아 맥주의 양조와 품질 특성

  • Yang, Ha-na (Gang Dong-O Cake Co. Ltd) ;
  • Oh, Eun-Bi (Dept. of Food Science & Biotechnology, Graduate School, Woosuk University) ;
  • Park, Jeong-Seob (Daedoo Foods Co., Ltd) ;
  • Jung, Mun-Yhung (Dept. of Food Science & Biotechnology, Graduate School, Woosuk University) ;
  • Choi, Dong-Seong (Dept. of Food Science & Biotechnology, Graduate School, Woosuk University)
  • 양하나 ((주)강동오케익) ;
  • 오은비 (우석대학교 대학원 식품생명공학과) ;
  • 박정섭 ((주)대두식품) ;
  • 정문웅 (우석대학교 대학원 식품생명공학과) ;
  • 최동성 (우석대학교 대학원 식품생명공학과)
  • Received : 2016.12.10
  • Accepted : 2017.05.21
  • Published : 2017.06.30
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Abstract

Sweet potato-malt worts were prepared by using sweet potato paste of Shinyulmi and Shinjami as the main adjunct, enzymes, malt, hop, and water. We brewed low-malt beers of the lager- or ale-type by using these worts and inoculating bottom and top fermenting yeast, respectively. Moreover, the componential and functional characteristics of the resulting beers were evaluated. During saccharification of sweet potato, the addition of an enzyme agent containing ${\alpha}-amylase$ caused an improvement in filterability and an increase of total sugar. The sugar content of sweet potato-malt wort which was prepared by the addition of 0.1% enzyme agent containing ${\alpha}-amylase$ and a three-step infusion procedure was $13.5^{\circ}Brix$ adequate for beer brewing. The polyphenol and anthocyanin contents of Shinjami beer were increased with increasing content of the paste, and also increased DPPH and ABTS radical scavenging activities. But in Shinyulmi beer it were decreased. A strong correlation was obserbed between antioxidave activities and polyphenol and anthocyanin contents of sweet potato beers. In all lager- and ale-type low-malt beers using 41.6% of Shinjami pastes, sensory attributes very similar to those of 100% malt beer were obtained and they were very good as they had unique red color.

신율미와 신자미 페이스트, 맥아, 효소제, 홉을 사용하여 고구마-맥아 당화액을 제조하고, 하면 발효효모 및 상면 발효효모를 접종, 발효하여 라거 및 에일 고구마 맥주를 제조하였다. 고구마 당화시 ${\alpha}-amylase$ 계 효소제를 첨가했을 때 여과성 향상과 당도 증가 효과가 가장 좋았다. ${\alpha}-Amylase$ 계 효소제를 0.1% 첨가하여 three step infusion 법으로 고구마-맥아 당화액을 제조했을 때 맥주 양조를 위한 최적 당도인 $13.5^{\circ}Brix$를 갖는 당화액이 얻어졌다. 라거 및 에일 신자미 맥주에서 고구마 첨가량이 증가함에 따라 폴리페놀 및 안토시아닌 함량이 증가하였고, DPPH 및 ABTS 라디칼 소거효과도 크게 증가하였다. 신율미 맥주에서는 감소하는 경향을 나타내었다. 고구마 맥주의 항산화 활성과 폴리페놀 함량 사이에는 강한 상관관계가 있었다. 라거 및 에일 신자미 맥주 모두에서 고구마 41.6%를 첨가했을 때 관능평가가 양호하였고, 미려한 적색의 색조를 띄었다.

Keywords

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