Minerals (calcium, iron, potassium, magnesium) and B vitamins in brown sugar may be lost if heated too long or at too high a temperature.
In order to maximize the nutritional benefits, it is effective to "heat for a short time," "reduce the heating temperature," "add afterwards," and "dissolve in liquid/juice.
In addition, it is important to understand the differences in nutritional residuals and flavor depending on the form of preparation (powder, solid, syrupy, etc.).
This is the kind of article we want people to read:
Those who want to use brown sugar in sweets, drinks, and cooking but are concerned about the loss of nutritional value.
People who want to choose sweeteners with an emphasis on minerals and vitamins.
Home cooks who want to achieve better results in terms of taste, flavor, and health with cooking time and temperature.
Cooking and heating points to keep nutrients intact
(2) Avoid adding direct heat at high temperatures or high heat for long periods of time.
(iii) Utilize a method of adding later (post-insertion) that does not get in the way.
(4) Choose how to use solids and powders to make the most of them
(5) Dissolve in liquid (soup, milk, hot drinks, etc.)
(6) Eat immediately after cooking and do not keep food warm for long periods of time.
(7) Preserve nutrition and flavor with preservation conditions and preparation (crushing, powdering, etc.) prior to cooking.
Shorten heating time
Vitamins B1 and B2 and several minerals in brown sugar are sensitive to heat. Prolonged heating at high temperatures can break down or oxidize these components. For example, instead of taking time to sweeten a stew, brown sugar can be added at the end of the stewing process to shorten the heating time.
Avoid high temperatures and high heat
Heating brown sugar at high temperatures and high heat all at once, such as slowly melting or boiling over low or medium heat, can produce the flavor of brown sugar (burnt flavor), but some of the minerals and delicate parts of the flavor may be lost. In addition, it cannot be denied that burning may cause a bitter taste and a trace amount of toxic substances (burnt-derived components) to be produced.
Devise a "post-insertion" method.
In cooking, stews, soups, etc., brown sugar should not be added from the beginning, but rather "added later" near the end of cooking, while watching for sweetness, in order to maintain the sweetness and flavor while minimizing the loss of nutrients. For example, miso soup, broth, and boiled fish can be flavored by simply dissolving brown sugar at the end of cooking.
Consider the use of solids and powders
When using solid brown sugar as is, crushing or powdering it has the advantage of making it easier to dissolve, thus reducing heating time. Powdered brown sugar is easier to mix and blends better with food and beverages. However, since the powdered form has more surface area exposed to air, care must be taken to avoid moisture and flavor changes during storage.
Dissolve in drinks and juices.
Dissolving brown sugar in liquids such as warm milk, tea, or soup helps spread the flavor of the brown sugar and reduces the risk of over heating or burning it. For example, when making brown sugar milk, dissolve a small amount of brown sugar after warming the milk, or brew the tea with hot water first and then add the brown sugar.
Eat immediately after cooking; avoid keeping food warm
Allowing time to elapse after cooking is complete, or keeping food warm for too long, promotes deterioration of flavor. Mineral and aromatic ingredients are particularly susceptible to the effects of air, time, and temperature, so eating freshly prepared food is recommended.
Ingenuity in preservation and preparation
If the product is solid, crush the necessary amount in advance to make it easier to dissolve during cooking.
If it is a powder type, store it in an airtight container and keep it away from moisture to maintain its quality.
If the brown sugar is broken into small pieces or powdered before cooking, it will dissolve in a shorter time and reduce the number of times it is overcooked.
summary
In particular, brown sugar should be added at the end of cooking in stewed dishes, or dissolved slowly over medium heat or lower.
If solids are used, crushing them into a powder improves flavor spread and solubility, and reduces heating time.
In liquid preparations such as beverages and soups, be careful about the timing and temperature of dissolving brown sugar, eat it freshly prepared, and refrain from keeping it warm to reduce deterioration of flavor and nutritional content.
Storage and preparation are as important as cooking: avoid humidity and high temperatures, and use up the product as soon as possible after opening.
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