Agar
| Nutritive value per 100 g | |
|---|---|
| Energy | 1,282 kJ (306 kcal) |
| 80.88 g | |
| Sugar | 2.97 g |
| Dietary fiber | 7.7 g |
| 0.3 g | |
| Saturated fatty acid | 0.061 g |
| 1 value unsaturated fatty acid | 0.027 g |
| Polyunsaturated fatty acid | 0.102 g 0.087 g |
| 6.21 g | |
| Vitamins | |
| Vitamin A substantial amount | (0%) 0 μg (0%) 0 μg0 μg |
| Thiamine (B1) | (1%) 0.01 mg |
| Riboflavin (B2) | (19%) 0.222 mg |
| Niacin (B3) | (1%) 0.202 mg |
| (60%) 3.018 mg | |
| Vitamin B6 | (23%) 0.303 mg |
| Folic acid (B9) | (145%) 580 μg |
| Vitamin B12 | (0%) 0 μg |
| Colin | (13%) 63.3 mg |
| Vitamin C | (0%) 0 mg |
| Vitamin D | (0%) 0IU |
| Vitamin E | (33%) 5 mg |
| Vitamin K | (23%) 24.4 Mcg |
| Mineral | |
| Sodium | (7%) 102 mg |
| Potassium | (24%) 1,125 mg |
| Calcium | (63%) 625 mg |
| Magnesium | (217%) 770 mg |
| Phosphorus | (7%) 52 mg |
| Iron content | (165%) 21.4 mg |
| Zinc | (61%) 5.8 mg |
| Manganese | (205%) 4.3 mg |
| Selenium | (11%) 7.4 Mcg |
| Other ingredients | |
| Water | 8.68 g |
| |
| %I can put it in the は United States of America A ratio of adult nutrition target (RDI). The source: USDA nourishment database (English) | |
I froze phlegmatic temperament of Rhodophyta such as agar-agar (agar-agar), the Gracilaria verrucosa, and the agar (かんてん) dried. Or, in English, I shorten agar-agar by the borrowing from Malay and call it agar ([ˈeɪɡɑːr,ˈɑːɡər]).
I let you soak dry agar into cold water and boil and dissolve a carbohydrate chain and, in addition, filter other materials and harden it by cooling below 38 degrees Celsius. The agar is the density that is lower than gelatin of less than 1%, but gelation happens. Because the agar gel which hardened does not melt than 85 degrees Celsius once if there is not it, I do not strongly melt away in a mouth for a temperature change [1].
The amount of import goods made industrially exceeds the domestic product including the manufacturing method with the traffic in Japan conventionally after (2000) in 2000. At the point called materials of the edible gel (jelly), I resemble gelatin made from a cow and a pig, but am a material different chemically.
Table of contents
History
The gelidium jelly which the master, the Taro Mino Court Security Office of the inn "Mino shop" threw away outdoors in (Jokyo two years), Yamashiro country Kii county Okagocho, Fushimi (existing Okagocho, Fushimi-ku, Kyoto-shi, Kyoto) in early stage of 1685 in the Edo era froze it, and dissolved it in the daytime and discovered the dried foods which passed through a day. After making gelidium jelly with this, there was a thing without a smell of seaweed more beautifully than the front.
After having the kidney bean reverend who performed an open wound of 黄檗山萬福寺 try this, I was recommended when it could inflect as ingredients of the vegetarian cooking. The name was asked at the same time, but named the kidney bean agar with a meaning of the rice flour bleached in midwinter gelidium jelly (かんざらしところてん) in the agar of the Chinese word to mean "the wintry sky" and "the winter sky" when I told so because I had not yet decided it [2].
Miyata lover of Settsu Kunishima Hara-mura, Kamigori character Shiroyama (existing Hara, Takatsuki-shi, Osaka) improves the manufacturing method and spreads agar production afterwards. 北摂三郡寒天株仲間 by 18 villages of island Kamigori, island Shimogori, the Nose county where the heat and cold difference was big for (generous politics ten years) was formed in 1798, and agar production was performed as side business in the slack seasons for farmers. The agar production spread in the adjacent Tanba country and peddler, 小林粂左衛門 of the Shinano country Suwa Anayama village (existing Tamagawa, Chino-shi, Nagano) which was it spread agar production for the peddling as a side business of the farmhouses of the Suwa district for (Tenpo era 15 years) in 1844 [3] and settled in the Tanba country as corner agar.
Because (1881), Roberto Koch developed the bacteriologic culture method by the agar nutrient medium in 1881, international demand for agar increased. Therefore, agar was a Japanese important export, but prohibited export from strategic implication during World War II before World War II.
The foreign countries where supply of the agar was quitted tried agar production by the own strength and developed an industrial agar manufacturing process not to rely on naturally. It is powdery agar in this way to have been made. The study of the industrial manufacturing process began after World War II in Japan, and a manufacturer reached 35 companies (1970) at the time in 1970. However, it is decreased sharply in (2004) in 2004 by approximately five companies.
Agar is made in Morocco, Portugal, Spain, Chile and Argentina in the foreign countries.
Manufacturing method
Conventional manufacturing method
The agar is made for a freeze-up of February in the next year from December.
- The refinement of the raw materials seaweed
- Spread, and occasionally poured fresh water, and the agar-agar showered sunlight on the sandy beach for ten several days; thin yellow; expose it, and use agar-agar. I soak this into the water of the river and thrust the thing which I softened with a waterwheel and remove a shell, sand and others and expose it to running water and remove salt, a pigment.
- Combination
- I combine 20% - 40% of other seaweed. Agar-agar is expensive, and this is because I am too obstinate only with agar-agar again.
- A dish simmered in carefully
- I cast raw materials seaweed into boiling water and add sulfuric acid or an acetic acid small quantity to let you elute mucilage and boil it for approximately three hours and I weaken fire and keep it to 70 degrees - 80 degrees centigrade. I usually use approximately 4 kl of water per 12 kg of raw materials seaweed, sulfuric acid 30 g (I dilute it with water).
- Filtration
- I put it in a crocus sack and I push it loosely and take the filtrate and I leave it to stand and take the supernatant liquid. The pomace performs a dish simmered in second and mixes it with broth most or uses it for a dish simmered in first of the new raw materials seaweed.
- Solidification
- I move supernatant liquid to the container and spontaneously cool it and solidify it to gelidium jelly. In the case of corner agar, I cut it to an approximately 4cm prism and I push it out by a gelidium jelly stab into a line of the 5mm corner form and, in the case of 細寒天, set it on the straw mat.
- Freeze
- Stand, and surround the neighborhood with a windbreak approximately one ken of height and hit the stake (around 50cm in height) to the east and west and hand a bar and put the straw mat which set gelidium jelly on the top, and the freeze ground lets you freeze it at cold night. As for the corner agar, freeze completion from to 2 evening is considered to be the best. When sudden freeze happens for benumbing cold in 1 evening, I am divided separately from quality of agar and ice, and a form and essence becomes bad. When warm のために freeze costs it in 4-5 evening, I incline to corruption and develop. 細寒天 has little such trouble.
- Fusion
- I let I dissolve expectation, ice, and sunlight drop water on the next morning if I freeze up and I do drying in the sun for a few days and do it with a finished product.
Industrial manufacturing method
Homogeneous powdery agar is made industrially.
- Extraction of the agar ingredient
- After agar-agar bleached it with a chlorine-based bleach in the case of raw materials, I boil it and extract it.
- Because Gracilaria verrucosa raises gel strength like agar-agar agar in the case of raw materials, I bleach it with the alkali treated back, a chlorine-based bleach with a sodium hydroxide solution and extract boiling.
- The thing which I do not use the chlorine-based bleach said to be additive-free for exists.
- Filtration
- I add diatomaceous earth to remove an insoluble matter and pressure-filter it.
- Solidification
- I pour it into a shallow pool and leave you unattended and get concrete by cooling it.
- Dehydration
- In the case of raw materials, agar-agar spin-dries concrete by the lyophilization method and is dried to 10% of water with a hot-air drier more.
- In the case of raw materials, Gracilaria verrucosa spin-dries it by pressurizing concrete by an oil pressure device and is dried with a hot-air drier in the same way.
- Crush
- Finally I get powdery agar by crushing it with a crusher.
Ingredient
I am made from dietary fibers (polysaccharides such as agarose or アガロペクチン) and am hardly disintegrated only in a digestive enzyme of the Homo sapiens. But I disintegrate, and a little consists of gastric acid agarose oligosaccharide and is absorbed, and in late years it is studied that I have physiological action.
The solidification action of the agar comes from polysaccharides. Therefore, I stop by and am used as para-jelly of these gelatine (protein) ingredients which cannot solidify without solidification being obstructed by protease (proteolytic enzyme) included in fruit such as a pineapple or the kiwi fruit.
Kind
- Powdery agar
- The quality is uniform at high purity. I am superior in solubility.
- Flake agar
- Because it is hard to precipitate, it is hard to become irrecoverable. High-quality Japanese sweet use.
- Solid agar
- Because I am made with fixed-quantity, it does not need the measurement. The quality is uniform.
- Corner agar
- Boiled rice with water and a strainer are necessary. The quality is heterogeneous. Home cooking use.
- Thread agar
- Most of the properties are the same as corner agar. Japanese sweet use.
Use
Food
I am used for the materials of the cake and attract attention as the health food which paid its attention to the above-mentioned agarose oligosaccharide as diet food again because I almost disturb absorption of oil and the sugar in the thing, bowels without a calorie.
I cut it into a cube form and put it in Anmitsu and add powdery agar in milk, and the processed food (food) which did it is called milk cold [4] or 牛乳羹 [5] by solidity. This is used willingly by apricot kernel tofu of Chinese food. Kaga dish "is drunk", and, like (in Toyama "tortoise shell"), there is the dish which I add a beaten egg to the broth which worked of ginger and hardened.
After adding agar in boiled rice, and taking it in, maximum blood sugar level after a meal falls only in comparison with boiled rice;, as for the GI level, approved decrease [6].
Scientific
There is an advantage to be able to treat like a solid by shutting in various water-soluble materials, and the agar is used in many scenes.
I can make a liquid nutrient medium a solid nutrient medium by adding agar to culture fluid and, in the case of tissue culture and the microbial culture of the plant, am used for the solidification of the nutrient medium. The nutrient medium which I hardened with agar is called an agar nutrient medium and is the existence such as the pronoun of most nutrient mediums.
ヴァルタ-, フォークト hardened pigment liquid with agar elsewhere to dye it in the details of the egg of the newt and developed the method called the local site living body staining to cut it extremely small, and to stick on the egg surface. I cut the part of the bud and put even a study of the auxin of the plant hormone on agar, and there is the example which checked growth using this agar.
In addition, the thing having high purity in particular is used for the electrophoresis (agarose gel electrophoresis) of the nucleic acid.
Dentistry
The tooth contour lost by a cavity does not reproduce except a few exceptions. When I restore a tooth crown, a dentist cuts it in the form that is easy to make a crown (prosthesis) and I attach a completed prosthesis to a patient and finish treatment later. The prosthesis is made of metal mainly, and, on account of the melting point, the gypsum model which reproduced alignment of teeth precisely is necessary because I cannot produce it in the oral cavity of the patient. It is flexible, and the gypsum model pours dental gypsum into the thing which reproduced alignment of teeth in materials (impression material) meeting requirements such as the details being able to reappear and waits for hardening and I fix the form and am completed. One of the impression material to use for dentistry has agar impression material. The agar impression material is flexible, and the details plasticity is good, but if I expand if dimensions stability absorbs water badly and leave you unattended in the atmosphere for a long time, water in the agar evaporates and shrinks. Thus, you must produce a gypsum model from agar impression material quickly.
Footnote
- For ^ Harold McGee Kozai green reason "Maggie kitchen science" 2,008 years, it is Kyoritsu publication pp.591-592
- ^ Japanese sweet いと 重 e-mail magazine back number 23
- ^ Shoji Sasamoto, inland culture study inland culture study 1, 39-60, 2001-0 judging from history, NAID 110000091406, hdl: 10091/15272
- ^ black soybean jelly (KIRIN snacks dojo studio)
- ^ strawberry 牛乳羹 (Cooking Box to see it, and not to thrust)
- Influence of the agar which gives it to thermal characteristics of the ^ boiled rice, sense properties and グリセミックインデックス, Hatsue Moritaka others, Japanese cooking science bulletin 45(2), 115-122, 2012-04-05
Allied item
- A Suwa area - domestic only corner agar production place (as of 2007 (2007) January). Chino-shi is the most famous, and there is much amount of production, too, but is slightly made in Suwa-shi, Okaya-shi. It is the important study item of the Nagano fisheries experimental station
- Ena-shi - former Yamaokacho is an excellent production center of the agar
- I operate "an agar train" on intelligence railroad - event train
- A day of February 16 - agar (2006 (2006) February 1 establishment)
- The macromolecule which is removed from carrageenan - alga. I may call the gelling agent which assumes carrageenan raw materials agar (agar).
- Ina Food Ind. Co., Ltd. - powder agar manufacturer
- The Japanese sweet which hardened yokan (sweet jellied bean paste) - bean jam with agar
- It is the water-soluble fiber of konjac polysaccharides and attracts attention as diet food from an effect to lower soft texture, blood sugar level, and there are many similarities.
Outside link
- Knowledge - Ina Food Industry Co., Ltd. of the agar
- Until THE MAKING (215) agar (かんてん) is done
This article is taken from the Japanese Wikipedia Agar
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