Brewing of happou-shu (low-malt beer) using colored potato
2007
Myoda, T.(Tokyo Univ. of Agriculture, Abashiri, Hokkaido (Japan). Faculty of Bio-Industry) | Tsukamoto, A. | Noda, T. | Nagai, T. | Nagashima, T.
We investigated a brewing method of happou-shu using colored potato as a side source. Purple-colored wort was obtained when the sacchrification process was performed in a wort : colored potato ratio of 1 : 1. We extracted pigments having a purple color from steamed potato and the pigments were separately added before the primary fermentation stage of the brewing process of happou-shu. As a result, happou-shu having a purple color was successfully fermented. The present studies reveal that purple-colored potatoes are beneficial for giving happou-shu a purple color. Our data should be useful for developing a novel type of functional happou-shu or beer.
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