is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. is added to to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some are produced in a very similar fashion to corn syrup and are very similar in taste.
Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup which consists mainly of maltose. The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids, If done by the first method, the final product, known as , is considered more flavorful than the acid version. Its main component is maltose, though the manufacturing process clearly indicates that other compounds are also present.
Herbal medicines that include glue candy as a key ingredient include Shokenchuto and Daikenchuto, in which glue candy accounts for roughly half the total weight of the medicinal formula. Other examples include preparations like Ogikenchuto.
While glue candy is not typically used on its own in kampo, it is believed to have nourishing and strengthening properties, particularly for the stomach. One theory suggests that these benefits may stem from maltose’s influence on the intestinal flora.
See also
- Barley malt syrup
- Corn syrup
- List of syrups
- Maltose