Behavior of Mono-, Di-, and Trihydroxyoctadecenoic Acids during Mashing and Methods of Controlling Their Production

概要

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The behavior of mono-, di-, and trihydroxyoctadecenoic acids was investigated during laboratory-scale mashing under various conditions with a view to controlling their production. Using a malt in which the lipoxygenase activity was at only a trace level(less than 0.01U/g) or starting the mashing at a higher temperature than that conventionally used(65℃ instead of 48℃) significantly decreased the production of these hydroxy fatty acids. Lowering the pH of the mash to inhibit lipoxygenase activity and preventing O_2 uptake by the mash using carbon dioxide were also effective in reducing the anmounts of these acids produced during mashing. From the viewpoint of industrial-scale beer production, the prevention of O_2 uptake by the mash was selected as an appropriate method for reducing oxidation during wort production without affecting the subsequent brewing process of the taste of the finished beer. After introducing oxidation prevention procedures, the content of trihydroxyoctadecenoic acids decreased by about 30% and the foam stability and taste were improved in commercial products brewed using less than 25% malts.
社団法人日本生物工学会の論文
2000-07-25