Utility of Starch from the New Potato Variety ‘Pearl Starch’ in Beer Brewing

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  • Nakazawa Yozo
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Watanabe Takumi
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Noda Takahiro
    NARO Hokkaido Agricultural Research Center
  • Yamazaki Masao
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture

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  • 馬鈴薯新品種「パールスターチ」澱粉のビール醸造適性
  • バレイショ シン ヒンシュ 「 パールスターチ 」 デンプン ノ ビール ジョウゾウ テキセイ

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Abstract

<p>The starch properties of the new potato variety ‘Pearl Starch’ were analyzed and the applicability to beer brewing was examined. ‘Pearl Starch’ starch has a smooth spherical shape with a mean grain size of 23.5 µm, which is larger than that of Ca2＋-fortified particulate starch and standard potato starch. ‘Pearl starch’ starch gelatinizes at a low temperature of 64.8 °C. During beer brewing, its viscosity is rapidly increased by the addition of water and via the heating processes. However, immediately after the disintegration of starch grains, the viscosity rapidly decreased to a level lower than that of standard potato starch. Moreover, in the presence of malt amylase, ‘Pearl Starch’ starch gelatinized at 62.0 °C, which is 2.8 °Clower than in the absence of the enzyme. Even when the temperature decreased after gelatinization, the viscosity did not increase (no aging). This suggests that most of the starch disintegrated. ‘Pearl Starch’ starch can be sufficiently saccharified by heating at 65 °Cin the presence of malt amylase, even without pre-gelatinization. The ethanol concentration in the wort fermented liquid containing ‘Pearl Starch’ starch was 6.62 %, which was slightly lower than that of fermented liquids containing only wort (7.01 %), but higher than that containing Ca2＋-fortified particulate starch (5.37 %) and standard potato starch (5.05 %). Therefore, we suggest that starch made from the new potato variety ‘Pearl Starch’ is an effective auxiliary material for beer production (following revisions of the Liquor Tax Law) and potentially simplifies the beer brewing process. This is because ‘Pearl Starch’ starch is sufficiently saccharified by heating at 65 °Cin the presence of malt amylase without pre-gelatinization, unlike cornstarch, which is commonly used in beer brewing.</p>

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