Agar - Agar
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This product is made by boiling and dissolving red algae such as Tengusa, solidifying it (tokoroten), then freezing it and drying it. The name comes from the fact that tokoroten is made by exposure to cold. [Tomomi Kono and Midori Otaki] historyIn the winter of 1658 (Manji 1), Lord Shimazu, on his way to Edo for alternate attendance, threw out some leftover gelatin gelatin at the Minoya Tarozaemon inn in Fushimi, Kyoto. It froze during the cold night, thawed during the day, dried up, and became a loose, dried food. This inspired the innkeeper to create and sell agar, which is said to be the beginning of agar. Some say that the name agar was coined by Ingen Ryuuki. During the Meiwa era (1764-1772), Miyata Hanpei of Shimakami County, Settsu (Osaka Prefecture), learned the agar-making method from Fushimi and began large-scale production, but during the Tenpo era (1830-1844), it spread to Suwa in Shinano Province (Nagano Prefecture), where it became a specialty of the area, blessed with natural conditions. [Tomomi Kono and Midori Otaki] Manufacturing methodIt is broadly divided into natural agar and industrial agar (in flake, powder, etc.). Natural agar includes stick (square) agar and thread (thin) agar, which are made outdoors in winter by naturally freezing, naturally thawing, and drying in the sun. The biggest difference between the two processes is the method of dehydrating tokoroten (agar gel). Natural agar is made by boiling dried raw algae such as Tengusa in water, solidifying them in wooden boxes, arranging them outside, freezing them in cold weather of -5 to -10°C for about a week, and then drying them at low temperatures of 5 to 10°C. Water with low iron content is best used when boiling and dissolving the raw algae. Jelly-like tokoroten separates into agar and ice crystals when frozen, and when these melt, the agar and water separate. Industrial agar is made by mechanizing this dehydration process. (1) Flake agar is made by artificially freezing, thawing, and drying, and (2) powder agar is made by immediately dehydrating, concentrating, and drying tokoroten without freezing. In the past, industrial agar was said to be highly pure but had low viscosity, but nowadays, it is possible to create agar with the desired viscosity by using techniques such as raw material purification. Products for medical, analytical, and tissue culture purposes are also produced. [Tomomi Kono and Midori Otaki] componentIt is mainly composed of carbohydrates (mainly agarose and agaropectin) and is difficult to digest and absorb. Therefore, it is often used as a low-calorie food. When boiled and cooled, it gels at around 40°C, and the gel does not melt unless the temperature is 80-85°C. When the temperature becomes acidic, its gelling ability decreases. [Tomomi Kono and Midori Otaki] useTorn pieces of agar bars or flakes are washed, squeezed, soaked in water and heated, while powdered agar is dissolved in water and heated until dissolved. The standard ratio for one agar bar is 2 to 3 cups of water. Sugar, fruit, milk, etc. are added to make it into a jelly-like solid. When the agar concentration is 1%, it solidifies at about 30°C. The higher the concentration, the faster it solidifies. Also, adding sugar makes it easier to solidify. Awayukikan, which contains air bubbles from egg whites, and two-color layered agar are made. It is also used in a wide range of applications, including as an ingredient in sweets such as mizu yokan, an ingredient in pharmaceuticals, and as an agar medium for culturing microorganisms. [Tomomi Kono and Midori Otaki] [Reference] | |Also known as kakukan (agar cubes) ©Shogakukan "> Agar sticks Also called thin agar ©Shogakukan "> Thread agar ©Shogakukan "> Powdered agar Natural agar is produced in limited areas because it is exposed to the cold winter air. Agar production has been active in the area around Chino City, Nagano Prefecture since ancient times. (1) The raw material Tengusa sent from the collection site is soaked in fresh water to remove salt. (2) The Tengusa is boiled and dissolved, clamped in a vice, and strained to make an extract. (3) The extract is cooled and solidified, then frozen outside and thawed by the daytime temperature. The freezing and drying are repeated for about a week, and the product is produced. Chino City, Nagano Prefecture © Underwater Fort Enterprise Isamu Soyama "> How to make natural agar sticks ©Shogakukan "> Agar (dried) Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend |
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テングサなどの紅藻類を煮溶かして固めたもの（ところてん）をいったん凍結したのち乾燥した製品。寒晒(かんざら)しでつくる「ところてん」の意味からこの名がある。 ［河野友美・大滝 緑］ 歴史1658年（万治1）の冬、参勤交代途上の島津侯が京都伏見(ふしみ)の旅宿美濃屋(みのや)太郎左衛門方で、食べ残しのところてんを戸外へ捨てたところ、寒夜のもとで凍結し、日中になると解けて乾燥し、鬆(す)の入った乾物になった。これをヒントに宿の主人が創製して売り出したのが寒天の始まりという。寒天の命名者は隠元隆琦(いんげんりゅうき)とも伝えられる。明和(めいわ)年間（1764～72）に摂津（大阪府）島上郡の宮田半平が伏見の寒天製法を習って大規模な製造を始めたが、天保(てんぽう)年間（1830～44）に信濃(しなの)国（長野県）諏訪(すわ)に伝わり、自然条件に恵まれた同地の名物となった。 ［河野友美・大滝 緑］ 製法天然寒天と工業寒天（フレーク状、パウダー状など）に大別される。天然寒天には棒（角）寒天と糸（細）寒天があり、冬季、屋外で自然凍結、自然解凍、天日乾燥でつくられる。両者の大きな工程上の違いは、ところてん（寒天ゲル）の脱水方法にある。天然寒天の製法は、乾燥したテングサなどの原藻を水で煮て木箱に入れて固め、これを戸外に並べ、1週間ぐらい零下5～零下10℃の寒気で凍結、5～10℃の低温で乾燥を繰り返す。原藻を煮溶かすときの水は、鉄分の少ないものがよい。ゼリー状のところてんは、凍結により寒天質と氷の結晶に分かれ、これが溶けるときに、寒天質と水とが分離する。この脱水工程を機械化してつくられるのが工業寒天である。(1)人工的に凍結→解凍→乾燥させたものがフレーク状寒天で、(2)凍結させないで、ところてんをただちに脱水→濃縮→乾燥させたものがパウダー状寒天である。かつては、工業寒天は純度は高いが粘性は弱いといわれたが、現在は、原料精製の手法などにより、目的の粘性のものをつくることができる。また、医学用、分析用、組織培養用の製品もつくられている。 ［河野友美・大滝 緑］ 成分炭水化物（主成分はアガロース、アガロペクチン）がおもで、消化吸収しにくい。したがって低エネルギー食品として利用されることも多い。煮熟して冷却すると40℃前後でゼリー化し、ゼリー化したものは80～85℃でないと溶けない特性をもつ。酸性になるとゼリー化力が低下する。 ［河野友美・大滝 緑］ 利用棒寒天のちぎったものやフレーク状寒天は、洗って絞り、水につけて加熱、パウダー状寒天は水に溶かして加熱して煮溶かす。棒寒天では1本に対して水2～3カップが標準である。砂糖や果物や牛乳などを加えてゼリー状に固める。寒天濃度1％のとき約30℃で凝固する。濃度が高いほど凝固は早い。また、砂糖が加わると凝固しやすくなる。卵白の気泡を入れた泡雪かん、2色の層状にしたものなどがつくられる。また、水羊かんなどの菓子原料や医薬品原料、微生物培養の寒天培地としても使われ、利用範囲は広い。 ［河野友美・大滝 緑］ [参照項目] | |角寒天ともいう©Shogakukan"> 棒寒天 細寒天ともいう©Shogakukan"> 糸寒天 ©Shogakukan"> パウダー状寒天 天然寒天は、冬季寒冷の大気にさらしてつくるため製造地は限定される。長野県茅野市周辺は古くから寒天作りが盛んである。(1)採集地から送られてきた原料のテングサは、塩分を除くため真水に浸けられる(2)テングサを煮溶かして万力で締めて漉し、抽出液をつくる(3)抽出液を冷却・凝固し、それを戸外で凍結させ、日中の気温で解氷する。1週間ぐらい凍結と乾燥を繰り返し、製品とする長野県茅野市©水中フォート・エンタープライズ 楚山いさむ"> 天然棒寒天の製法 ©Shogakukan"> テングサ（乾燥品） 出典 小学館 日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について 情報 | 凡例 |
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