健康寿命を日本料理で達成
Provided by
Moshi Moshi Japan De Aru
１００歳まで
Achieve a healthy lifespan by eating Japanese cuisine
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Sugar
There are a variety of forces at work in sugar. Sugar is used
to soften material, add sweetness and bring out the shine.
Take in the smell, oxidation and spoilage prevent. Sugar is
very versatile, indeed!
Raw materials
Sugar comes mainly from sugar cane and sugar beet. 75%
of sugar produced in the world is derived from sugar cane.
In Japan, Okinawa and Kagoshima, have come to the
forefront of cultivation, especially in areas such as the
Satsuma Islands. Sugar is what was taken out of a
component called ‘sucrose’ that is in the sugar cane and
sugar beet.
Kind of
Sugar is divided into two methods of processing and can
therefore be considered either ‘non-centrifugal sugar’
or ‘minute honey sugar.’
[Non-centrifugal sugar]
In traditional methods, sugar was filtered, boiled and dried
until the sugar solution could be squeezed out from
the sugar cane.
This process takes time, but by boiling down and evaporating the cane juice, it reveals a rich wealth of natural minerals. This, they say, is the flavor of living sugar.
Brown sugar
[Minute honey sugar (refined sugar)]
In modern techniques of refining sugar, the crystals of
a sugar solution are separated and a centrifugal separator
siphons out only the crystals.
This process removes the crystals (raw sugar) and
other parts of the sugar (i.e. nutrients such as vitamins
and minerals), and is then filtered to increase the purity
of the sugar.
The type of sugar that this results in will change depending
on the degree and the crystal grain size
from the purification process.
The highest degree of purification is called granulated sugar.
In order to reach a high degree of purification,
such as granulated sugar and white sugar,
the molasses is first removed.
The refining process goes further as repeated steps
in the process are used to remove the remaining molasses, which is further boiled down to the crystal.
Once the caramelisation reaction occurs by heating, the sugar
solution becomes discoloured to a varying shade of brown.
The results here range from three-brown sugars to medium
Zara sugar that are also brownish due to the fact
they are made from the same sugar solution.
·Granulated sugar
- Superfine sugar
· 3-brown sugar
White Zara sugar
And medium Zara sugar
· Wasanbon
- Beet sugar (sugar beet raw material)
Efficacy
The main effects of sugar are as follows:
1) To soften material
This includes sugar that is combined with water
and added to materials. It has an overall softening effect.
2) Sweetening
When combined with delicious cuisines it adds sweetness
to the natural taste.
3) Prevent oxidation
Because the concentration of sugar is less likely
to be higher than the absorption of oxygen, when used
in cooking with butter, oil or fat, it reduces the oxidation
of lipids.
4) Less likely to rot
Since sugar absorbs moisture it suppresses the potential
of mold and microorganisms that require moisture.
This essentially acts to prevent corruption, spoilage or rot. Jam, and other such nonperishable food, is a good example
of this.
The degree of purification in granulated and white sugar
is high.
These sugars can reach up to about 99.8% in purity.
It is in the refining of this purification process, meant
to increase the purity, that many nutrients and minerals
that the sugar cane originally contained will be excluded.
This is main reason why it has been said ‘white sugar is not good for the body.’
Shiroi satō wa karadaniwarui?
Is White Sugar Bad For the Body?
The human body is basically a weak alkaline
and white sugar is an acidic food. When acidic food enters
the body, you need vitamins and minerals to neutralise it. Among these neutralisers is calcium.
If you do not have enough already in your blood and cells,
the calcium required will be supplied from reserves in the bones and teeth.
This is why sugar it is said ‘Tooth decay comes from eating
too many sweets.’
Since the nutrients in white sugar have had minerals and
lipids removed, it is impossible to receive the vitamins and
minerals needed for the body from white sugar by itself.
Asa result,
a large intake of white sugar has been considered to
leave a body deficient of necessary minerals.
In addition, white sugar acts as a simple carbohydrate.
Simple carbohydrates are made from one or two molocules
and are easy for the body to digest for quick energy.
Glucose and fructose are the smallest unit of carbohydrate.
The smaller the number of bonds of sugar the quicker it is
absorbed into the body.
This is what rapidly increases blood sugar levels.
The body, in order to lower the blood glucose level,
will secrete ‘insulin,’ but if the insulin continues to be secreted
in large amounts, the effect will be reversed and easily
cause low blood sugar.
If hypoglycaemia continues, it will result in an ‘adrenergic’ release in order to raise the blood’s glucose level.
An ineffective, or large, release of adrenaline in the brain will cause unstable emotions.
Also, joined with a lack of calcium in the rapid changes
of blood sugar levels, there is a theory that this causes muscle cramps.
What has been mentioned here is true of sugar in general.
When ingested in large quantities, with its vitamins
and minerals missing (such as brown sugar), it confuses
the blood glucose level in the body.
White sugar, by its nature, shows a strong trend of this.
The important thing is, when considering how sugar is meant to fit into the human diet, it is best not to take too much.
Sugarcane field
sugar cane
Sugar cane being squeezed in a milking machine.
The sugar cane taste and nutrition depends on adjusting the hardness of the roll.
Craftsmen carefully adjust the degree of fire over a 10 hour period
from 8am to night 18 o’clock.
When boiled for about 10 hours, the sweet smell of the brown
sugar will drift through the air as the moisture evaporates.
Delicious with not a trace of bitterness. Repeat the action until the
brown sugar is ready.
It hardens by cooling in the kettle until an appropriate moisture
content is reached.
If cold, is ready to serve delicious sweet brown sugar.
