Formation of colour and flavour compounds in crystal copy
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Transcript of Formation of colour and flavour compounds in crystal copy
Formation of Colour and Flavour
Compounds in Crystal Malt
Ross Turner | PureMalt Products LtdMBAA
Saturday 7th June 2014
Agenda
1. Introduction to Crystal Malt
2. Crystal Malt Production
3. Maillard Reaction Principles
4. Colour and Flavour Development
5. Quality: ‘Good vs Bad’ Crystal Malt
6. Summary
Introduction to Crystal Malt
• Crystal malt is used in both brewing and food manufacturing• Crystal malt addition to beer
typically 1-20%• Utilised for both colour and
flavour enhancement• Wide variety of crystal malts
available with varying intensities of colour and flavour profiles
Crystal Malt Specification: (Typical ranges)
Colour: 20-400 EBCExtract: 75-80%Moisture: 4.5-6.5%pH: 4.8-5.2
Probat Roaster
Introduction to Crystal Malt
• Produced from Green Malt• High moisture content >46%• High protein content up to 13%• High germination temperature 20°C• Good homogeneous modification!
• Two stage batch production process:• Stewing
(Gelatinisation/Saccharifaction)• Roasting
(Maillard/Caramelisation)
Stage Temperature Time
Stewing 60-80°C 20-60mins
Roasting 135-180°C 80-100mins
0 20 40 60 80 100 120 1400
20
40
60
80
100
120
140
160
0
10
20
30
40
50
60
70
80Temperature Profi le:
Crystal Malt Production
Product Temperature
% Moisture
Time (mins)
Tem
pera
ture
Moi
stur
e %
Stewing phase Roasting phase
Crystal Malt Production: Stewing
• In-Kernel ‘mashing’ process• Gelatinisation, liquefaction and
saccharification takes place• Diastatic & Proteolytic enzyme activity• Starch degradation to sugars• Protein degradation to amino acids
• 60-80°C temperature is optimal for enzyme activity
• Roasting Drum is sealed to retain moisture• Highly modified Green Malt becomes ‘wort’
equivalent inside kernel! Enzymic activity during stewing
Drum Conditions:
60-80°C 20-60mins
Crystal Malt Production: Roasting
• Colour and flavour formation through:• Maillard Reactions• Caramelisation Reactions
• Process variables:• Time• ‘Joe’ Factor! (artisanal operator impact)• Temperature• Moisture content
• Moisture reduction to 3-4%• Enzyme inactivation
Drum Conditions:
135-180°C 80-100mins
Maillard Reaction Chemistry
Amino Acids
Reducing sugars
Heat
Melanoidins & Flavour
compounds
• Two states of Maillard reactions in crystal malt production• Aqueous reactions (water acts as solvent)
• Solid-State (pyrolysis)
• Produce different flavour impressions depending on amino acid involved• Accelerated by high protein
content malt, high temperatures and low pH.
Crystal Malt Specifications: Flavour Formation
Compound Odour Characteristics
Concentration in Crystal Malt
Methylpyrazine Popcorn, Nutty, Cocoa 0.10
2- Furaldehyde (furfural)
Bread, Almond, Sweet 0.78
Isomaltol Burnt Sugar, Fruity 5.11
2- Furanmethanol Bready, Estery, Sweet 21.0
Maltol Caramel 155
DDMP Candy, Cookies 28.2
Crystal Malt: Flavour Formation
Compound Symbol
Methyl-Pyrazine
Isomaltol
DDMP
2-Furaldehyde
2-Furanmethanol
Maltol
Maillard Reaction: Colour Formation
Malt Type Colour (EBC)
Colour (Lovibond)
Cara 2.5-6.5 1.5-3
Caramalt 25-40 10-15
Premium Caramalt
45-60 17-23
Crystal Light 80-100 30-37
Crystal 130-160 50-60
Crystal Dark 200-230 75-86
Crystal 400 400-440 150-165
Time
Tem
pera
ture
Good vs Bad Crystal Malt
Homogeneous Crystal Malt Un-homogeneous Crystal Malt
Time
Tem
pera
ture
Crystal Malt Sensory Profile
200°C
180°C
160°C
140°C
120°C
100°C
80°C
60°C
40°C
20°C
0°C
Candy
Cookie/Nutty
Toffee
Caramel
Acknowledgements
Many thanks to…
David Cook
Philip Robbins
Erika Trauth