Mizuame

Mizuame ( 水飴 , 'water candy ') is a Japanese form of glucose syrup .

properties

The syrup is viscous , sticky and colorless to yellowish and has a sweet taste. Mizuame is made from glutinous rice - or sweet potato - starch by enzymatic (using an amylase ), or by acid-catalyzed generated cleavage similar to the preparation of corn syrup . The traditional method uses rice starch and malt as an enzyme source , the resulting product is known as mugi mizuame (麦水飴 'grain mizuame'). Mugi Mizuame is described as slightly yellowish and more aromatic than other types of Mizuame. In the production of sweet potatoes, the starch is hydrolyzed to glucose by adding hydrochloric , sulfuric or nitric acid . Most of Mizuame's production is made from sweet potato starch.

use

Mizuame is used in the same way as honey , for cooking , for making jam and in the production of Japanese confectionery ( Wagashi ), in which it can also be the main ingredient. Mizuame is used in particular when a shine is to be created on the confectionery.

Individual evidence

↑ ^a ^b ^c ^d ^e ^f ^g ^h Alan Davidson: The Oxford Companion to Food. OUP Oxford, 2014, ISBN 978-0-191-04072-6 , p. 527.
^ W. Shurtleff, A. Aoyagi, The Book of Tofu: Protein Source of the Future , 1998. ISBN 1-58008-013-8 . P. 336.
^ Richard Hosking: A Dictionary of Japanese Food. Tuttle Publishing, 2015, ISBN 978-1-462-90343-6 , p. 88.

[Davidson-1] ↑ ^a ^b ^c ^d ^e ^f ^g ^h Alan Davidson: The Oxford Companion to Food. OUP Oxford, 2014, ISBN 978-0-191-04072-6 , p. 527.

[Aoyagi-1998-2] W. Shurtleff, A. Aoyagi, The Book of Tofu: Protein Source of the Future , 1998. ISBN 1-58008-013-8 . P. 336.

[Hosking-3] Richard Hosking: A Dictionary of Japanese Food. Tuttle Publishing, 2015, ISBN 978-1-462-90343-6 , p. 88.