Chemistry:Mizuame
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| Type | Sweetener |
|---|---|
| Place of origin | Japan |
| Main ingredients | Glutinous rice and malt or potatoes |
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Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some Mizuame are produced in a very similar fashion to corn syrup and are very similar in taste.
Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup[1] which consists mainly of maltose.[2] The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids,[1] to make glucose syrup. If done by the first method, the final product, known as mugi mizuame (麦水飴), is considered more flavorful than the acid version.[1]
See also
- Barley malt syrup
- Corn syrup
- List of syrups
References
- ↑ 1.0 1.1 1.2 Davidson, Alan (2002). "Mizuame" (in en). The Penguin companion to food. London: Penguin books. p. 611. ISBN 0-14-051522-4. https://archive.org/details/penguincompanion0000davi/page/611/mode/1up. Retrieved 2021-04-28.
- ↑ "(T.D.40064) Mizuame – Glucose" (in en). Treasury decisions under customs and other laws (Washington: United States Department of the Treasury) 45: 339–341. 1924. https://babel.hathitrust.org/cgi/pt?id=osu.32437011695406&view=1up&seq=350.
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