TSUTOMU UEDA (1), Yousuke Tagika (1), Kumiko Inomoto (1), Yoshinori Ito (1)
(1) Asahi Breweries, Japan
Several major problems have been identified in barley brewing:
limitation of free amino nitrogen, low extract yield, and prolonged mash
filtration and dehydration of spent grain. Brewing technology for the
use of malt with barley flake made from barley through the process of
de-husking, steaming, rolling, and drying was investigated with the goal
of improving productivity with regard to the yield of flake extract and
the dehydration of spent grain. In order to maximize the extract
obtained from barley flake, an accurate evaluation method for flake
extract quality was based on that for EBC malt extract in the
laboratory. Among the flake analyses, “water absorption rate” was
identified as an indicator with high correlation to flake extract
quality and is a rapid determination that can be performed on-site in
flake factories. The standard of water absorption rate determined in our
study was applied by flake manufacturers. The significance of the water
absorption rate was confirmed in comparative brewing studies evaluating
yield. The physical properties of barley flake with poor dehydration of
spent grain were investigated; surface porosity and heterogeneous
thickness were found. Further, the relatively low water absorption
suggested that poor starch gelatinization was the result of poor steam
infusion. Based on the data of water absorption rate, modifications to
optimize the steam infusion process resulted in improved dehydration of
spent grain in breweries.
Tsutomu Ueda studied biotechnology at Osaka University. Tsutomu has
been employed by Asahi Brewery Ltd. since 1993 and has held the
following positions: Fukusima brewery in the mashing section, primarily
responsible for development of a bottom-entry mashing-in system
(presented at 26th EBC Congress) (1993); Asahi Beer Malt Ltd. as a
malting supervisor (1995); Asahi Brewing R&D Lab as chief in the
Quality Assurance Section (1997); Brewing Research International (BRi)
as a visiting researcher (1999); Asahi Brewing R&D laboratory as a
malt specialist, primarily responsible for development of malting
technologies for extending beer freshness (presented at 28th and 31st
EBC Congresses, 2002 MBAA Convention, 2004 World Brewing Conference)
(2000); Asahi Research Laboratories of Brewing Technology as chief
researcher (2007); secretary general of BCOJ (Brewery Convention of
Japan) (2008–2009); and Production Technology Center, R&D Promotion
Office, Asahi Breweries, Ltd. (2010).
