@article{oai:obihiro.repo.nii.ac.jp:00000616,
 author = {塚本, 篤 and Fukushima, Michihiro and 福島, 道広 and 永島, 俊夫 and Hashimoto, Naoto and 橋本, 直人 and 齋藤, 勝一 and 野田, 高弘},
 issue = {4},
 journal = {Journal of Applied Glycoscience},
 month = {},
 note = {application/pdf, 馬鈴薯澱粉を副原料とした新規の発泡酒を製造するために，まず，品種および粒径の異なる数種の馬鈴薯澱粉の中から発泡酒醸造適性を有するものを選定した．また，このようにして得られた発泡酒の成分特性を評価した．馬鈴薯澱粉工場の10種類の製品について澱粉特性を検討した結果，風力分級機によって得られた極小粒子澱粉（メジアン径13.6μm)は，リン含量が高いが，RVAによる最高粘度は低いので，発泡酒の副原料として最適であると判断した．リン酸化澱粉が分解して生じるリン酸化オリゴ糖の分析の結果，このような馬鈴薯澱粉で醸造した発泡酒に明らかにその存在が認められた（600 ppm)．一方，コーンスターチおよびサツマイモ澱粉で醸造した発泡酒では，リン酸化オリゴ糖はほとんど認められなかった．, 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 13.6μm) 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 bc manufactured by using extremely fine potato starch.},
 pages = {281--286},
 title = {極小粒子馬鈴薯澱粉を利用した発泡酒の製造と性質},
 volume = {56},
 year = {2009}
}