Effect of Materials and Methods on Physical Properties of Uchimono “Wasanbon”

Abstract

Higashi is a generic term that refers to dry Japanese confectionery, and uchimono, such as rakugan and wasanbon, is one of the representatives of higashi. Uchimono is made and moulded from powdery ingredients (such as sugar and flour), and melts quickly in the mouth with a flavourful sweetness derived from wasanbonto (refined sugar made in Japan from sugar cane).

The present study examined the methods of making uchimono. Through a literature review, various issues involved in the preparation of uchimono were investigated. Preparation methods were classified according to the four main ingredients (such as sugar, rice flour, other flour and salt). The effects of different kinds of sugar on the colour and physical properties of uchimono "Wasanbon", made using only sugar, were examined. Uchimono made with wasanbonto had more hardness and lesser brightness than that made with refined white sugar. The method of adding nekimizu (water containing starch syrup) affected the hardness of uchimono. It was easier to make uchimono using nekimizu than with water without starch syrup.