Molasses

Japanese: 糖蜜 - とうみつ

1. Sugar molasses. ⇒ Sugar molasses 2. A brown, thick liquid by-product of making sugar from sugar cane and other materials. It is what remains after separating the sugar crystals when making raw sugar from the juice in the sugar cane producing area, and when making refined sugar from the sugar syrup made by dissolving raw sugar near the consuming area. In the case of sugar beets , they do not go through the raw sugar stage, but are cut and soaked in hot water to make a sugar syrup, which is then separated into crystals and molasses. After repeatedly separating the crystals, they are used to remove impurities from raw sugar, as well as to make sweeteners, flavor enhancers, raw materials for rum and industrial alcohol, and as a culture medium for growing yeast for bread making. In recent years, it has been used as a raw material for bioethanol, and is attracting attention as a new resource. ◇It is also called "black sugar molasses" or "molasses".

Source : Kodansha Dictionary of Japanese, Western, Chinese and Ethnic Cuisines of the World

Japanese:

①砂糖みつ。⇒砂糖みつ
②さとうきびなどから砂糖を作る際の副産物で、褐色のどろりとした液体。さとうきびの生産地でしぼり汁から原料糖を作るときと、消費地の近くで原料糖を溶かした糖液から精製糖を作るときに、糖の結晶を分離したあとに残るもの。甜菜(てんさい)の場合は原料糖の段階を経ず、切って湯に浸して糖液を作り、これを結晶と糖みつに分離する。繰り返し結晶を分離したあと、原料糖から不純物をとりのぞくのに用いるほか、甘味料、うまみ調味料やラム酒・工業用アルコールの原料、パン製造用のイーストを育てる培地などにする。近年は、バイオエタノールの原料に用いられ、新たな資源としても注目されている。◇「廃糖みつ」「モラセス」ともいう。

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