ピタヤ(ドラゴンフルーツ)果汁を用いた麦汁の加工および発 …pitaya juices by...
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ピタヤ(ドラゴンフルーツ)果汁を用いた麦汁の加工および発泡酒の品質への影響
誌名誌名 日本食品保蔵科学会誌
ISSNISSN 13441213
著者著者
広瀬, 直人前田, 剛希照屋, 亮高橋, 誠和田, 浩二
巻/号巻/号 40巻4号
掲載ページ掲載ページ p. 177-184
発行年月発行年月 2014年7月
農林水産省 農林水産技術会議事務局筑波産学連携支援センターTsukuba Business-Academia Cooperation Support Center, Agriculture, Forestry and Fisheries Research CouncilSecretariat
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( 19 ) Food Preservation Science VOL. 40 NO.4 2014 CArticleJ 177
Wort Processing Using Pitaya (dragon fruit) Juices and its Effects on the Quality of Low-malt Beer
HIROSE Naoto*¥ MAEDA Gouki*¥ TERUYA Ryo*¥
TAKAHASHI Makoto*2!i and WADA Koji*2
* 1 Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman, Okinawa 901-0336
* 2 Faculηof Agriculture, Universiηザ theRyl向IUS,1 Senbaru, Nishihara, Okinawa 903-0213
In this work, we evaluated the use of di旺erentpitaya fruits in the preparation of malt wort used in
the subsequent production of low.malt beers with characteristic colours. Pitaya extracts and juices
W巴reobtained from the fruits of Hylocereus polyrhizus (red pitaya) and H. undatus (white pitaya).
Preparation procedures were modified to optimize the influence of natural light and temperature on
pitaya betacyanins during pitaya sterilization and storage. Our results showed that a sterilization
temperature of 70o
C, time of 30 min, and growth in the shade resulted in improved wort sterilization,
with the characteristic colour of pitaya juice. Under identical culture conditions, using the wort
containing sterilized whole and red flesh pitaya juice with an initial betacyanin concentration of 164
mg/ R, the ethanol concentration was greater than 5.9%, with betacyanin retention of over 50% at th巴end of maturation. Additionally, sensory evaluation of the obtained low-malt beers showed that the use
of juice from red flesh pitaya was preferred to that of whole red pitaya by most testers. This is the
first report describing the processing of low-malt beer using pitaya juice.
(Received Dec. 19, 2013 ; Accepted May 15, 2014)
Key words : pitaya, betacyanin, low-malt beer, sterilization condition, sensory evaluation
ピタヤ,ベタシアニン,発泡酒,滅菌条件,官能評価
Pitaya fruits (dragon fruits) are native to Mexico,
Central America, and South AmericalJ and have
been grown in many Asian countries, including
Vietnam, Taiwan, the Philippines, Malaysia, and
Japan2J • Pitaya flesh contains high concentrations of
sugars (0 Brix 12. 5 ~ 14.8), acids, vitamins, and
carotenes3J • Glucose and fructose are the principal
sugars in pitaya flesh, with small amounts of
oligosaccharideslJ. Pitaya has a number of varieties,
and each can be distinguished based on peel colour
and / or flesh colour. In J apan, the widely grown
varieties of pitaya are Hylocereus polyrhizus ( red-
peeled pitaya with red flesh; red pitaya) and H.
undatus (red-peeled pitaya with white flesh; white
pitaya). These two species of pitaya have recently
attracted attention due to their economic value and
potential health benefits. Previous studies have
reported the red-purple pigment and betacyanin
content in the peel and / or the flesh5),6). The
betacyanins present in pitaya are betanin, isobetanin,
phyllocactin, and hylocerenin. Recent studies have
S Corresponding author, E-mail: h1l9314@agr.u-ryukyu.ac.jp
focused on the antioxidant activities of these
compounds, suggesting that these pigments may
protect against certain oxidative stress-related
disorders6). In addition, due to their relative stability
in the pH range from 4 to 7, betacyanins have
great potential as natural colouring agents that can
be added to a variety of foods and beverages7).
Around the world, beer is the most widely
consumed alcoholic beverage and it continues to be
a popular drink8). Currently, a large variety of beers
is available for consumption. In Japan, low-malt beer
is one of the most common alcoholic beverages. In
low-malt beer, the wort content is less than two
thirds that of regular beer, and supplementation
with sugar syrup and / or other carbohydrate
materials, iιtomato juice, ginger extract, or orange
peeI9), 10), is used to account for the low wort content.
Therefor巴, the flavour, visual appearance, taste, and
food functionality of these beverages are expected
to be unique, creating a beer product that is
distinct from regular beer. The use of pitaya fruits
-
178 Food Preservation Science VOL. 40 NO.4 2014 ( 20 )
for low-malt beer fermentation also has several
advantages. including providing a good carbon
source and producing a visually unique beer due to
the pigments within pitaya fruits. However. there
have been no reports describing the processing of
low-malt beer using pitaya fruits. Such an analysis
is important because some of the pigments in pitaya
could be discoloured by the high temperatures and
natural light present throughout the processS). These
factors must be studied in greater detail. especially
with respect to their influence on pigment stability
and the quality of low-malt beer produced from
pitaya.
In this study. we prepared pitaya extracts and
juices from red and white pitaya fruits and
investigated the in丑uence of natural light and
temperature conditions during the preparation
process on the characteristics of pitaya pigment. We
then produced low-malt beer from the selected
pitaya juices by yeast fermentation and assessed
beer qualities by evaluating the smells and tastes of
the beer products. To our knowledge. this is the
first report describing the processing of low-malt
beer using pitaya juice.
Materials and Methods
1. Sample preparation
( 1 ) Pitaya extract Two species of pitaya fruit
(red pitaya and white pitaya) grown in Okinawa.
]apan. were obtained from a local market store. The
flesh was separated from the red peel. and the flesh
and peel were then homogenized separately with a
2 X volume of 80% (v /v) aqueous ethanol solution
in a blender at room temperature for 15 min. Each
homogenate was then centrifuged at 3 .000 rpm for
10 min. and the supernatant was filtered (5 a filter
paper. Advantec. Tokyo. ]apan). The五ltratewas
beer (Kirin. Tokyo. ]apan). and the final betacyanin
concentration was adjusted to 56.5 mg / R. The
mixture was added to colourless storage bottles and
stored in a room with natural light (non-shaded
conditions) or a darkroom (shaded conditions) at
250
C for 32 days. The colours of the bottled samples
were measured with a Chroma Meter (Minolta CR
200. Tokyo. ]apan) using an illuminant D65 and a
100
observer angle. Data were expressed as Lへaへand b*川 . Colour di妊erences(LlE*) were assessed by
applying the equation LlE*= [(LlL*)' + (Lla*)' +
(Llb*) ']山門
3. Total betacyanin content
The betacyanin content was assessed using the
procedure described by STINTZING et a1.13) with slight
modifications. Data were expressed as betanin
equivalents using the following formula:
Betacyanin concentration (mg/ R) = As叩 xDF x
MW x (1.000/ε XL)
where AS30 is the absorbance at 530 nm. DF is
the dilution factor. MW is the molecular weight of
betanin ( MW betanin : 550 g / R ) .εis the extinction
molar coefficient (εb自問:60.000 mol/ R • cm). and L is the cell path (1 cm) .
4. Sterilization conditions
]uices prepared from whole f ruits and flesh of
red pitaya were mixed with water to adjust the
final betacyanin concentration to 246.4mg/ R. ]uices
were then processed in an autoclave (MLS-2420;
Sanyo. Osaka. ]apan) under sterilization conditions
at several temperatures (70-1210
C) and for several
durations (5-30 min). To quantify the number of
aerobic heterotrophic bacteria (total viable bacteria
count [TVC]). the autoclaved juice was plated onto
plates containing YM medium (10g/ R glucose. 3g/
R yeast extract, 3g/ R malt extract. 5g/ R peptone
[ pH 6 J) and incubated at 360
C. Colonies were
dried under reduced pressure to yield the pitaya counted after 48 h. Plate counts of aerobic
extract, which was subsequently used in the beer
preparation process.
( 2) Pitaya juice For red pitaya. whole fruits
(flesh and peel) and flesh were homogenized in a
blender at room temperature for 15 min. Each
homogenate was centrifuged at 3.000 rpm for 10
min. and the supernatant was obtained. The
supernatant was used as the pitaya juice during the
study.
2. Influence of natural light on pitaya colour
quality
The pitaya extract was mixed with a commercial
heterotrophic bacteria were expressed as colony-
forming units per mR (CFU/mR).
5. Low-malt beer processing
The brewing process included several steps. i.e..
mashing. wort processing. fermentation. and
maturation (Fig. 1).
( 1 ) Mashing and wort processing Sixty-six
grams of spray-dried malt (Muntons Plc.. Suffolk.
UK) was dissolved in 800mR water together with
sufficient glucose to achieve 6.9% w/v glucose. and
the solution was boiled for 5 min. After boiling. 2 g
of dried hops was added. and the solution was
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( 21 ) CArticle) Low-malt Be巴rUsing Pitaya Juices 179
|Fin凶hedlow-malt be叫
Wort processmg
Fermentation
Fig. 1 Schematic showing the process for preparing
bottled low-malt beer using the pitaya extract
content. were measured throughout the primary
fermentation and after the completion of maturation.
Brix was measured using a digital refractometer
(AT AGO, Tokyo, ]apan) and was expressed in Brix
units. The pH was measured using a pH meter (S
20; Mettler Toledo, Tokyo, ]apan). The betacyanin
retention (%) was calculated by comparing
betacyanin concentrations in final matured beer
samples to that prior to fermentation. The ethanol
content was determined by gas chromatography on
a polyethylene glycol 1,000 column (SUS 5 m X 3.0凹
i.d.; GL Science, Tokyo, ]apan) coupled with a
flame ionization detector14). All experiments were
carried out in triplicate, and all data were expressed
as means.
7. Sensory evaluation
The sensory profiles of low-malt beers prepared
using the whole pitaya or the pitaya flesh juices
from red pitaya were analysed using quantitative
descriptive analysis ( QDA ) 15) by a trained taste
panel (seven tasters). Sample temperature was
regulated to 8::t 2'C prior to service. and
approximately 50 me was poured into each glass. Tasters rated six attributes for flavour (hoppy and
boiled for another 15 min. The solution obtained off-flavour), visual appearance (form stability), taste
was filtered through both 500-pm and 75-pm stainless
steel meshes, and the filtrate was mixed with the
autoclaved pitaya juice to adjust the final
betacyanin concentration to 82, 104, or 164rng/ R,
These wort products were used as the base worts
in the following experiments.
( 2) Fermentation and maturation The dried
ale yeast Safale 04, Saccharomyces cerevisiae
(Fermentis, Marcqen Barouel, France), was used in
this study. The dried yeast (0.5g) was added to 10
me of aqueous glucose solution (10% ) in 50 -me Erlenmeyer flasks and incubated at 25'C for 20 min.
The base wart solution (800me) was inoculated with
the rehydrated yeast solution and then cultivated
under light-shielded conditions at 20'C for 6 days
(primary fermentation). After fermentation, an
aliquot (320mR,) of the yeast culture supplemented
with 1.8g glucose was added to a 330-me coloured
pressure bottle. The bottle was capped, and the
mixture was further fermented at 20'C for 2 days
(secondary fermentation) before final maturation at
4 'c for 21 days. 6. Quality parameters
Quality parameters, namely the sugar content
( Brix) , pH, betacyanin retention, and ethanol
(gustatory feel and tingling), and overall perception,
scoring the intensity of each attribute on a scale of
0~5 (0 = no aroma or no taste or extremely bad;
5 = strong aroma or strong taste or excellent). The
colour (body colour and form colour) was also
judged on a scale of 0~5 (0 = no red colour; 5 =
extremely intense red colour). One beer was
duplicated in order to determine the consistency of
the scoring.
Results and Discussion
1. Influence of natural light on the colour quality
of pitaya extracts
First. we evaluated the stability of the betacyanin
pigment derived from pitaya extracts subjected to
natural light during storage. Two plant parts (the
flesh and peel) from two species (red pitaya and
white pitaya) were used in this study. Table 1
shows the betacyanin concentrations of the
individual pitaya fruits. In the case of red pitaya,
the betacyanin concentrations in both the flesh and
peel were 16.2 and 14.3mg/100g fresh weight (FW).
respectively. Conversely, white pitaya contained
betacyanin in only the peel, and this pigment was
not detected in the flesh. Thus. white pitaya flesh
-
( 22 )
Table 3 The influence of sterilization on total viable bacterial count and betacyanin concentration in red pltaya JUlce
2014 NO.4 VOL.40 Food Preservation Science
Table 1 The betacyanin concentration in the extracts prepared from the 2 varieties of pitaya
180
TVC Betacyanin Betacyanin Sterile (CFUhnA) (mgl A ) retention (%) conditions
Whole Flesh Whole Flesh Whole Flesh
Total betacyanin
(mg/100g FW) Parts Variety
91. 6
81. 0
72.4
67.8
55.8
6.9
93.9
83.4
73.6
68.9
62.4
8.8
225.7
199.7
178.3
167.1
137.5
16.9
231. 4
205.6
181. 4
169.8
153.7
21. 6
1411
ハU
ハU
ハUAU
5
7
n
U
ハununu
噌
E4
句
EA
70'C, 5min
70'C, 15min
70'C, 30min
80'C, 15min
100t,15min
121 'C,15min
16.2
14.3
Flesh
Peel Red pitaya
N.D.
10.3
Flesh
Peel White pitaya
100
lighe7). Therefore, pitaya extracts stored in
shade should provide the available pigment because
colour value di旺erencesof less than 1.5 cannot be
easily detected by human eyes'8). Additionally, the
red pitaya flesh and peel are likely to be the most
practical choice for low-malt beer processing
compared with white pitaya due to the total
betacyanin concentration.
2. Influence of thermal
quality in pitaya juices
The influence of temperature on colour quality in
pitaya is also an important factor when the pitaya
juice is sterilized, as the betacyanin content can
easily be decreased by heat treatment叫. To
evaluate the optimum conditions for aerobic
heterotrophic bacteria sterilization, with the lowest
possible pigment degradation, the juices from whole
fruits and the flesh of red pitaya were heated to
various temperatures for 5 -30 min and the TVC
and betacyanin concentrations were measured
(Table 3). As expected, in samples heated for 15
min, the betacyanin concentrations in juices
prepared from whole fruits and flesh decreased with
increasing temperatures, especially at temperatures
higher than 121 'c. Interestingly, heated whole pitaya juice had a slightly higher betacyanin concentration
compared to that in the pitaya juice prepared from
the heated flesh, indicating greater retention of
betacyanin pigments in the former. Wu et al.6)
reported that the concentration of phyllocactin, a
major component of betacyanins, in the red pitaya
peel was higher than that in the flesh. In addition,
after heat treatment. most of the red betanin was converted into a bright yellow betacyanin
degradation product. whereas red phyllocactin was
transformed into red betanin with a nearly identical
the
colour
100
on
246.4
processmg
246.4 >100 >100 Not heated
may not be considered a good source of betacyanins.
The e妊ectsof natural light on the colour quality of
the red pitaya flesh and peel extracts and the
white pitaya peel extract were then examined.
Initially, the extracts were mixed with a
commercially available beer for examination under
conditions that were as close as possible to those of
the finished product. Table 2 lists changes in the
colours of pitaya extracts after storage for 32 days
with or without exposure to natural light. When
exposed to natural light. the colour di任erenceswere
significantly more pronounced in extracts derived
from the red or white pitaya peels (2.21 and 2.94,
respectively), as compared to that obtained from
the flesh of the red pitaya (1.18). In contrast. colour
differences of the extracts from red and white
pitaya peels decreased to 0.68 and 0.77, respectively,
when samples were stored in the shade.
Interestingly, there was little di妊erence in the
colour of the red pitaya flesh extract, regardless of
storage conditions. These data indicated that natural
light had a greater e妊ecton the pigments in red
and/or white pitaya peels than on that in red
pitaya flesh. Woo et al.16) reported that the colour
change in pitaya juice could likely be due to
changes in betacyanin structure. In addition, betanin
/ isobetanin and betanin / phyllocactin ratios have
been shown to change with light exposure,
indicating that alterations in pigment patterns may
be induced upon illumination, especially using UV
Table 2 Chromatic parameters of low -malt beer prepared using pitaya extract under non-shading or shading conditions
Colour difference (LlEつ
Shading
0.77
1.10
0.68
Non-shading
1.18
2.21
2.94
Fl巴sh
Peel
Parts
P巴elWhite pitaya
Red pitaya
Variety
-
colour19). Hence, the total retention of betacyanin
pigments and red compounds appears to be lower
in whole pitaya juice as compared to that in the
flesh, under the same temperatures. However, the
TVC values of juice prepared from whole fruits and
those of juice prepared from the flesh were under
the detection limit following heat treatment of the
juice at temperatures greater than 800
C for 15 min.
Interestingly, increasing the heating time at 700
C to
30 min was found to sterilize a巴robicheterotrophic
bacteria completely, with minimal betacyanin
degradation. Taken together, it was inferr巴d that
the optimum condition for r巴d pitaya juice
sterilization was heating the juice at 700
C for 30
min, and subsequent experiments were carried out
under these conditions
3. Quality characteristics of low-malt beer using
various pitaya juices
During fermentation and maturation, a number of
paramet巴rs CBrix, pH, betacyanin retention, and
ethanol content) were monitored. Fig. 2 shows the
OBrix, pH, and betacyanin retention profiles of wort
samples containing different concentrations of whole
and red flesh pitaya juices (final betacyanin
concentrations of 82, 104, and 164mg/ R) during the
6 -day f巴rmentationperiod (primary fermentation)
and at the end of maturation (after 29 days). Brix
values reflect the concentration of sugar (the major
component), followed by the concentrations of other
soluble solid contents, which constitut巴 theminority.
The Brix values of each wort for which the red
pitaya juice was added before fermentation ranged
from 13.5 to 14.9, and the values were r巴duced
similarly from 6.7 to 7.5 (Fig. 2a). With a decrease
in Brix, ethanol was successfully produced,
regardless of whether whole fruit or red flesh
pitaya juices were used in the wort preparation
(Fig. 3). The low-malt beer obtained at the end of
maturation was characterized by an acceptable
ethanol content of approximately 6.4% (range, 5.9-
6.9%). However, the betacyanin retention decreased
with reduction in pH in all samples during primary
fermentation (Fig. 2 b and Fig. 2 c). In general.
betacyanins were stable in a pH range of 4 to 7')
The pH values of whole fruit and flesh samples
prepared with different concentrations of betacyanins
for the first 3 days of primary fermentation were
estimated to be approximately 3.9, 4.0, and 4.2 for
samples prepared with 82, 104, and 163 mg / R
betacyanins, respectively, which may explain the
CArticleJ
7
181
29
一←Whole(82mgl 1)→・Flesh(幻mg/l)4 ト Whole(104mgl 1) -(30・Flesh(l04 mgl e ) 『←Whole(l64mgl 1) -/r・FI凶h(l64mgl 1)
--Whole(82 mg/l)ー←Flesh(82 mg!l) ___ Whole(104 mg/l)ー 白Flesh(l似 mg/l)司-Whole(l64 mg/e)・e・Flesh(l64mg/l)
345 Time(Days)
6 2
Low-malt Beer Using Pitaya Juices
l 5 0
(b)
6
~ 11 凶
9
( 23 )
巳d
A
笠
間門同
29 6 345 Time(Days)
2 1 3 0
(c)
渓 l∞ロ。+-'
~ 75 +-'
-
182 Food Preservation Science VOL. 40 NO.4 2014 ( 24 )
attributable not only to pH but also to other
mechanisms. A more detailed comparison showed
that the betacyanin retention in beer samples
prepared with whole red pitaya juice was slightly
higher than that in samples prepared from pitaya
flesh and with the same concentration of
betacyanins. This observation may be attributable to
the same process of betacyanin decomposition
described in section 3.2. Among the worts tested.
only the worts for juices prepared from whole fruits
or flesh. with an initial betacyanin concentration of
164 mg / R. retained ov巴r 50% of the betacayanin
cont巴ntat the end of maturation. Whole and red
flesh pitaya jUICe samples with an initial betacyanin
concentration of 164mg/ R could thus be used to
produce low-malt beer having a good red colour.
and the beer produced from such extracts should
perform very well in the sensory evaluation.
4. Sensory evaluation
Two types of low-malt beers using red pitaya
juice prepared from whole fruits (BPW) and flesh
( BPF) were used in this study and were
considered top fermented ale beers with 5.9% and
6.5% ethanol and 92.5 and 87.6 mg / R betacyanin.
respectively. Tasters evaluated six attributes for the
flavour (hoppy and off-flavours). appearance (whole
colour. form colour. and form stability). taste
(mouth fe巴1and tingling). and overall perception.
Fig. 4 shows the preference scores from this
evaluation. In terms of flavour. the sensory scores
of both low-malt beers were similar with regard to
Overall rec巴ptlOnE
:' Hoppy' Flavour:"
Mouthfeel'. ". Taste
. Off-flavors Tingling
• • • • ・ Colour ..... (Foam)
ー-BPW
---BPF
Visual
Fig. 4 Qualitative descriptive analysis ( QDA) profiles
for sensory values of low-malt beer using red pitaya jUICe
BPW. low-malt beers using whole red pitaya juice; BPF. low malt beers using red pitaya f1esh juice.
hoppy and 0任flavours and the scores were
relatively low. indicating that the peel did not a旺ect
the hoppy aroma or 0妊-flavourof the beer during
fermentation and maturation as compared with the
effects of the flesh.
The wort containing red pitaya juice had a
strong red colour. which reflected the appropriate
colour attributes of BPW and BPF. The body
colours of both BPW and BPF were a strong red
and received the same score of 5.0 from the tasters.
Interestingly. BPF had a significantly stronger red
foam colour than BPW. BPF showed acceptable
foam stability (3.8). whereas the foam stability of
BPW was r巴lativelypoor (3.3). Isohumulone derived
from hops and malt proteins. contributes to the
stabilization of beer foam. and promotes foam cling201 •
Additionally. various polyphenols easily interact with
malt proteins and form precipitates. which lead to a
decrease in beer foam211 • Generally. the total
polyphenol content in red pitaya peel is higher than
that in the fleshG1 • and this may therefore explain
the poor foam stability of BPW compared to that of
BPF. Many physical and chemical properties of beer
such as form head and the carbon dioxide. protein.
and polyphenol content have been described in the
literature as contributors to mouth feel 221 Although
both BPW and BPF had acceptable tastes. BPF had
a slightly superior taste than BPW. which was
likely due to the higher foam stability of BPF. The
tingling sensation produced by b巴eris mainly due
to the beer alcohol concentration羽 1 The di妊erence
in the ethanol levels of BPW (5.9%) and BPF (6
5 %) was clearly perceived by testers. which was
reflected in a higher tingling score for BPF
compared with that of BPW. The overall perception
score of BPF (3.9) was also higher than that of
BPW (3.3). although the general impressions for
both BPW and BPF were similar with regard to
flavour. body colour. and mouth feel. Therefore. low-
malt beer prepared using red flesh pitaya juice was
preferred to that prepared using whole red pitaya
juice by most testers
Conclusions
In the present work. we evaluated the basic
colour qualities of pitaya fruits that were used to
modify the characteristics of malt wort. Our aim
was to apply the wort to the brewing and the
production of low-malt beer having characteristic
pitaya colour. In this study. we used two species of
-
( 25 ) CArticleJ Low-malt Beer Using Pitaya Juices 183
pitaya (red pitaya and white pitaya) and found that
betacyanin was present in most pitaya products.
with the concentration being the highest in red
pitaya flesh (16.2mg/100g). followed by red pitaya
peel and white pitaya peeL The exception was the
white pitaya flesh. which contained no detectable
betacyanin. Natural light had a greater influence on
both red and white pitaya peel extracts than on
red pitaya flesh. Therefore. we concluded that
protection from natural light was required to
prevent colour degradation of the pitaya juice
during brewing and storage. Whole fruit and red
flesh pitaya juices were completely sterilized with
minimal betacyanin degradation at 700
C for 30 min.
Under identical conditions using wort containing
sterilized juices prepared from whole fruit and red
flesh pitaya at an initial betacyanin concentration of
164 mg/ i. the concentration of ethanol reached over
5.9%. with a betacyanin retention of over 50% at
the end of maturation. Additionally. a sensory
evaluation of the resulting low-malt beer prepared
using whole fruit and red flesh pitaya juice was
used to test the beers: the tasters evaluated
flavour. visual appearance. taste. and ov巴rall
perception. Although the general impressions of
both low-malt beers were similar with regard to
flavour. body colour. and mouth feel. beer prepared
using the flesh juice-treated wort was preferred to
that prepared using the whole fruit juice-treated
wort by most testers. These results should provide
a basic guideline for the brewing of low-malt beers
using pitaya fruits and demonstrate a novel
application of pitaya fruits.
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ピタヤ(ドラゴンフルーツ)果汁を用いた
麦汁の加工および発泡酒の品質への影響
広瀬直人*1・前田剛希*1・照屋 亮*1
高橋誠"9・和田浩二叫
* 1 沖縄県農業研究センター(干901-0336 沖縄県糸満市真壁820番地)
* 2 琉球大学農学部(〒903-0213 沖縄県西原町千原 1)
本研究では,ピタヤ(ドラゴンフルーツ)の色特徴を
生かした発泡酒の醸造を目的として, 2種類のピタヤ
(レッドピタヤおよびホワイトピタヤ)を用いた麦汁の
評価を行った。ピタヤの殺菌および貯蔵条件の最適化の
ために,ピタヤの主色素ベタシアニンの自然光および温
度に対する影響を調べた。その結果,暗所下, 70o
C, 30
分の加熱処理によって最も色調が高い状態で滅菌され,
また本条件で、滅菌したレッドビタヤ果汁(全果および果
肉)を含む麦汁を用いてアルコール発酵を行ったとこ
ろ, 50%以上のベタシアニンを保持した状態で,アルコ
ール濃度は5.9%以上にまで達した。さらに官能検査で
は,全果果汁と比べて,果肉果汁を用いた発泡酒が特に
好まれる結果が得られた。
(平成25年12月19日受付,平成26年5月15日受理)
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