Rock sugar - Koorizato

Sugar that has been crystallized into large crystals. It is also called rock sugar. It has the highest purity of all sugars. It is so named because it looks like ice. White sugar or granulated sugar with high sucrose purity is first dissolved and refined with ion exchange resin, then placed in a crystallizing dish and sealed to crystallize. The temperature is kept at 40-50°C and crystals are allowed to form over a period of about two weeks, after which the mother liquor is removed and the crystals are dried and crushed to finish. The dissolved sugar liquid is placed in a rotary crystallizer and crystallized into roughly uniform sizes, which is called crystal rock sugar. It is used as an ingredient in confectionery and homemade liqueurs such as plum wine.

[Tomomi Kono and Midori Otaki]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

大きく結晶させた砂糖。氷糖(ひょうとう)ともいう。砂糖類中もっとも純度が高い。形状が氷のようにみえるのでこの名称がある。ショ糖純度の高い白ざらめあるいはグラニュー糖をいったん溶解し、イオン交換樹脂で精製したのち、結晶皿に入れ、密閉して結晶させる。温度は40～50℃に保持し、2週間程度かけて結晶をつくらせてから母液を除き、結晶を乾燥し砕いて仕上げる。溶解した砂糖液を回転結晶機に入れ、ほぼ同じ大きさに結晶させたものはクリスタル氷糖という。製菓原料や、梅酒などのホームリキュールの材料として使用される。

［河野友美・大滝　緑］

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