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L 43
Study of diff erent rice varieties and
malting parameters for the production
of a saccharifying rice malt
Giuseppe Perretti 1, Ombretta Marconi 1,
Gian Franco Regnicoli 1, Heidi Mayer 1,
Mauro Fanari 1, Paolo Fantozzi 1
1University of Perugia, Italian Brewing Research Centre
(CERB), Perugia, Italy
DESCRIPTION OF TOPIC:
Aims: Rice is a gluten free raw material suitable
for the production of food, beer and cereal
based beverages. The aims of this work were
to obtain a saccharifying rice malt and to investigate
its quality.
Methods: The malting attitude of nine Italian
rice varieties was investigated using a micromalting
system. Rices and rice malts quality
was evaluated by the A-EBC methods.
Results: A malting program able to produce a
saccharifying rice malt was successfully developed.
The process includes a low temperature
and long time kilning. To evaluate the
quality of the rice malt, a specifi c congress
wort was optimized, and the rice malt with or
without acrospires and rootlets was characterized.
Conclusions: The results highlight the role
of mild kilning conditions to preserve the
rice enzymes. The rice malt congress wort
saccharifi ed completely. The optimized rice
malt can be used as main ingredient for the
production of a high quality and gluten free
product, as beer, without enzyme adjuncts.
Giuseppe Perretti
Born in Brindisi (Italy) in 1968. Master-degree
in Agriculture (1994) and Doctorate in Food
Biotechnology (2003). Since 2004 Assistant
Professor at Faculty of Agriculture, Department
of Economic and Food Sciences. Since
2007 Vice-Director and Scientifi c Responsable
of the Italian Brewing Research Centre
(CERB). His main research activities deal with:
brewing science and technology; mild technologies;
quality control and management
systems. He is author of about 100 scientifi c
publications.
L 44
Creating novel raw materials for
beer production - development
of LOX-less barley and the future
strategy
Hisao Kuroda 1, Chizuru Sato 1, Tatsuro
Shigyo 1
1Sapporo Breweries Ltd., Frontier Laboratories of Value
Creation, Yaizu, Japan
DESCRIPTION OF TOPIC:
One of the most important issues in modern
brewing is to control fl avor- and foam-stability
of beer. Trans-2-nonenal and trihydroxyoctadecenoic
acids, oxidized lipids produced by
barley lipoxygenase (LOX), reduce these quality.
To overcome this issue, we developed LOXless
barley and proved that beer brewed with
this barley had less cardboard fl avor, improved
beer foam and less astringency.
In beer, there are much more fl avor compounds
to be studied. Recent progress of the
science of taste enabled us to identify fl avor
compounds by taste receptors. If we can apply
this strategy to screen raw materials, we
may produce beer with superior quality having
more or less of target fl avors. We are
focusing on one of receptors, TRP channel,
which expresses on tongue, mouth and throat
and perceives sensation produced by food
compounds. In this lecture, we will show TRP
channel agonists in beer raw materials, which
is expected to have eff ects on the smoothness,
palate-fullness or body of beer.
Hisao Kuroda
Hisao Kuroda received M. Sc. and Ph. D. in
science from the Graduate School of Science,
Nagoya University in 1989 and 2006, respectively.
He joined Plant Bioengineering Research
Laboratories, SAPPORO BREWERIES
LTD. as a Research Scientist in 1989, and now
he is working on analysis of fl avour compounds
in beer and beer raw materials using
taste receptor assays as a Chief Biochemist in
Frontier Laboratories of Value Creation, SAP-
PORO BREWERIES LTD.
38
L 45
New opportunities for high attenuated
beers demonstrated by a
thermostable glycoamylase from
Penicillium oxalicum
Jens Eklöf 1, Mette Bhatia Frederiksen 1,
Hans Peter Heldt-Hansen 1, Niels Elvig 1,
Chee- Leong Soong 1, Shiro Fukuyama 2,
Keiichi Ayabe 2
1Novozymes A/S, Brewing Application Department, R&D,
Bagsvaerd, Denmark, 2Novozymes A/S, Biotechnology R&D,
Chiba-Shi, Japan
DESCRIPTION OF TOPIC:
The light lager beer style (high attenuated
beer, >75% RDF) is commonly made using
malt combined with a corn or rice adjunct
source (liquid or solid). Solid adjunct is being
processed in a cereal cooker prior to blending
with the malt mash followed by saccharifi cation
at 64-66°C. This paper will describe the
benefi ts obtained by a thermostable glycoamylase
from Penicillium oxalicum (Po-AG)
with optimum at 70°C and ~80% residual activity
at 78°C (pH 6). The traditional Aspergillus
niger glycoamylase for high attenuated beer
has optimum at 65°C with only ~5% residual
activity at 78°C. Laboratory mashing trials
with Po-AG enabled I) continued saccharifi cation
during late mashing steps and lautering
leading to mash time reduction, II) optimized
wort sugar profi les benefi cial for certain
yeast strains, III) faster wort recovery and IV)
avoiding cereal cooking by infusion mashing.
Po-AG provides unique benefi ts for high attenuated
beers which can be of great benefi t
to the brewing industry.
Jens Eklöf
Name: Jens Eklöf Contact details: jeeq@novozymes.com
- Current and relevant previous
experience:2012-present, Scientist at Novozymes
A/S-Food and Brewing R&D department.
2011-2012, Post-doctoral researcher at
the University of British Columbia-Carbohydrate
enzymology. 2011, Ph.D. student at the
Royal Institute of Technology-Ph.D. student
position with Prof. H. Brumer at the Division
of Glycoscience, Royal Institute of Technology,
Stockholm, Sweden. 2006, Master of Science
in Engineering at the Royal Institute of Technology.