Production and properties of low-malt beer using extremely fine potato starch
2009
Tsukamoto, A., Tokachi Beer Inc., Obihiro, Hokkaido (Japan) | Fukushima, M. | Nagashima, T. | Hashimoto, N. | Saito, K. | Noda, T.
To manufacture low-malt beer using potato starch, we selected the potato starch suited for low-malt beer brewing from several potato starches. Moreover, the componential and functional characteristics of the low-malt beer obtained thus were evaluated. As extremely fine potato starch obtained by air-classification (median size 13.6 microm) had high phosphorus content but low peak viscosity of Rapid Visco Analyser (RVA), we regarded it as the most suitable material for low-malt beer brewing of the 10 potato starches examined. Phosphoryl-oligosaccharides, which are obtainable after digestion of a starch with phosphate, were obviously found (600 ppm) in low-malt beer using such potato starch. In contrast, no or very little phosphoryl-oligosaccharide was found in low-malt beers using corn or sweet potato starches. Thus, novel type functional low-malt beer would be manufactured by using extremely fine potato starch.
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