Mizuame (水飴?) is a sweetener from Japan which is translated literally to 'water candy'. For a topic outline on this subject see List of basic Japan topics. A clear, thick, sticky liquid, it is made by converting starch to sugars. Liquid is one of the principal States of matter. A liquid is a Fluid that has the particles loose and can freely form a distinct surface at the boundaries of Starch, CAS # 9005-25-8 Chemical formula (C6H10O5n is a Polysaccharide Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey and can be a main ingredient in sweets. is a traditional Japanese Confectionery which is often served with tea especially the types made of mochi, Azuki bean paste, and Fruits Mizuame is produced in a very similar fashion to corn syrup and is very similar in taste. Corn syrup is a Syrup, made using Cornstarch as a feedstock and composed mainly of Glucose.
There are two methods 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. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Malting is a process applied to Cereal grains in which the grains are made to Germinate by soaking in water and are then quickly halted from germinating further The second and more common method uses potatoes or sweet potatoes as the starch source and then adding an acid such as hydrochloric, sulfuric or nitric acids. Hydrochloric acid is the Solution of Hydrogen chloride ( H[[Chlorine Cl]] in water Sulfuric (or sulphuric acid, H 2 S[[oxygen O]]4 is a strong Mineral acid. Nitric acid ( H[[nitrate NO3]] also known as Aqua fortis and spirit of nitre, is a highly corrosive and If done by the first method the final product is known as, barley mizuame and considered more flavorful than the potato version.
See also
References
- Davidson, Alan. Barley malt syrup is a Sweetener produced from sprouted Barley, containing approximately 65 percent Maltose, 30 percent complex Carbohydrate, Corn syrup is a Syrup, made using Cornstarch as a feedstock and composed mainly of Glucose. Oxford Companion to Food (1999). "Mizuame", p. 510 ISBN 0-19-211579-0
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