Traditional Chinese Japanese caramel production technology — Homemade Recipe, Ratios & Small-Batch Production Guide
In short: Traditional Chinese Japanese caramel production technology. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4627 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Japanese caramel production technologyJapanese maltose was produced in the Jinmu era. It is a sweet product made from rice and other cereals and using the action of maltose enzyme. Later, starch was gradually used instead of rice to produce malt sugar, and during the Taisho era, activated carbon was used to decolorize and produce refined malt sugar. Later, Europe and the United States developed the acid saccharification method to produce maltose, which has better flavor and heat resistance (cooking temperature) than the malt method. There is also a kind of powdered caramel production in Japan. The process is to dehydrate the caramel into powder by spray drying method.At present, there are three main varieties of Japanese starch syrup: acid saccharification method starch sugar, maltose saccharification method starch sugar and starch sugar powder (powder starch sugar).ProductsDegree of substitution (%)ProductsDegree of substitution (%)soda20～100soft candy20～40Orange juice and orange juice drinks55～100canned fruit30～50bread55～100Jam100cake20～50Preserved fruits, candied fruits30～50Sandwich pastries30～70Cloud cake, milk cake30～50fruit wine100medicinal syrup100Medicinal wine …
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