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🍴 | Solid pudding group gathering!Seven products are "the best in convenience store history" and "happiness"


Hardened pudding group gathering!Seven products are "the best in convenience store history" and "happiness"

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In addition, a sponge soaked with caramel sauce is laid under the pudding tomorrow.

"It's hardened and made me happy." "It's insanely delicious." "The best taste in convenience store history." → Continue reading

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キ ャ ラ メ ル

キ ャ ラ メ ル,caramel(Sweet sugar tower [1], Caramel [ˈKærəˌmɛl, ˈkærəməl]) Issugar,milkBoil and makeCandy sweetsAnd confectionery ingredients. In addition, oil products such as olive oil are also included.


"Caramel" issugar,Fresh cream,バ タ ー,SyrupEtc. are made by heating and melting and then cooling and solidifyingSoft candyIs. "Caramel" is made by heating water and sugarCaramelizationLiquid substance.

PortugueseThe caramelo [kɐɾɐˈmɛlu]Derived from. In Japan, it was also written as "Gunrosei" in the past.


"Caramel" is caramelized by heating water and sugar. It has a dark brown color and has a unique sweet and fragrant scent.sweet tasteAnd weakBitternessHave.Western confectionery,ColaBeverage flavoring,Caramel pigmentAs of foodColoringUsed for, etc. "Caramel sauce" adjusts heated caramel to an appropriate concentration with a small amount of hot water or water. "Grilled Carme”Further heats the caramel to evaporate the water,baking sodaIt is a confectionery that is cooled and solidified in the foamed state.

Manufacturing method and features

100 caramel sugarEvery timeIt is manufactured by gently heating the above. Produced from sugarVolatile componentsHas a unique color and scent.

Caramelization phenomenon

CaramelizationSugarCaused byOxidation reactionThe generation mechanism has not yet been completely elucidated.glucose,SucroseGenerated by heatingFrancThe compound isPolymerization reactionBy francpolymerThe hypothesis that it has a structure has been proposed. Similar to caramelization, heating produces brown pigment,Maillard reaction Theamino acidとReducing sugarBoth of which are required, and the reaction is different from caramelization.

Caramel is a Maillard reactionMelanoidinNot so muchantioxidant effectHave[2], Generally, the darker the color, the stronger the antioxidant effect, and the higher the nitrogen content, the stronger the antioxidant effect.[3].

キ ャ ラ メ ル

Caramel is manufactured by heating around 130 degrees,ViscosityIs very high.Raw caramelIs produced by heating around 100 degrees, and its viscosity is relatively lower than general caramel.


The confectionery that is the prototype of caramel isArabThe peopleCreteIt is said that it was devised in. They areAsiaObtained insugar caneCultivated in the territory and obtained from itsyrup,Rock sugarThe sugar confection produced by refining and manufacturing is the prototype. They are11st centuryToCrusaderBrought back to Europe by16st centuryToCatherine de MedicisByFranceBrought to. Henri Leroux is home from sugar candies developed in FranceBrittanyProductionsaltWas used to make salt butter caramel. Brittany andNormandyIs a land pattern rich in dairy products, and by utilizing this, modern caramel was born.[4].


Use a large amount of local products and fresh cream that use local special productsRaw carameland so on.


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Products used

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注 釈

  1. ^ Seika foodAlso manufactures sister products using sweet potatoes, such as "Murasakiimo Soft Caramel" using purple potatoes.


  1. ^ Sanshodou "Hard-to-read Kanji Dictionary"
  2. ^ Atsuko Shimohashi, "DPPH Radical Scavenging Ability of Browning Substances," Bulletin of Komazawa Women's University, 37, pp17-22,2004, 03-03-XNUMX. NOT 110004678454
  3. ^ Asako Ichikawa, Satoshi Fujii, Masahiko Kawamoto “Antioxidant effect of various caramel pigments on linoleic acid”, Journal of Japan Food Industry Society, Vol.22, No.4, pp159-163 (1975) キ ャ ラ メ ル - J-GLOBAL
  4. ^ Yukiko Omori "French Confectionery Picture Book: Names and Origins of Confectionery" Page 65 Sekai Bunkasha

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