日本食生活学会誌
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
論文
福島県南会津地域に伝わる「麦芽水あめ」の特性
本間 祐子角野 猛真鍋 久
著者情報
ジャーナル フリー

2011 年 22 巻 2 号 p. 106-113

詳細
抄録

  “Malt mizuame (millet jelly)” is a traditional food that has long been produced in the Minamiaizu region of Fukushima Prefecture. In the present study, we investigated the characteristics of the method used in this region for making malt mizuame and the sweet components. Following are our findings:
  In the Minamiaizu region, the unique customs of ameyobi or ameyobare are associated with malt mizuame;these customs were thought to have developed due to the mild sweetness and functionality of mizuame.
  During the saccharification process in the making of malt mizuame,steps are taken to maximize the saccharifiability of malt to starch.We identify these processes as an important way to reduce the amount of time required for saccharification.

著者関連情報
© 2011 日本食生活学会
前の記事 次の記事
feedback
Top