{"id":3836,"date":"2024-02-13T08:15:00","date_gmt":"2024-02-12T23:15:00","guid":{"rendered":"https:\/\/agus.co.jp\/en\/?p=3836"},"modified":"2024-02-13T08:23:08","modified_gmt":"2024-02-12T23:23:08","slug":"an-indispensable-ingredient-for-sweets-the-secret-of-condensed-milks-delicious-taste-lies-in-the-vacuum","status":"publish","type":"post","link":"https:\/\/agus.co.jp\/en\/?p=3836","title":{"rendered":"An indispensable ingredient for sweets! The secret of condensed milk’s delicious taste lies in the vacuum"},"content":{"rendered":"\n

\"\"<\/p>\n

\u00a0<\/p>\n

Condensed milk is used to pour over strawberries or on sweets such as pies and pudding.<\/span><\/p>\n

As the term \u2018condensed milk\u2019 suggests, it is made from concentrated milk, and it has a history of more than 1,300 years in Japan and is now made using a vacuum.<\/span><\/p>\n

It is no exaggeration to say that the secret of the delicious taste of condensed milk is the vacuum.<\/span><\/p>\n

Learn more about the relationship between condensed milk and vacuum.\u00a0<\/span><\/p>\n

\u00a0<\/p>\n

Condensed milk used to be the food of the nobility.<\/h1>\n

Condensed milk arrived in Japan in the first year in 645.<\/span><\/p>\n

It is believed to have been introduced to Japan from a country that once existed on the Korean Peninsula, and was eaten as a nourishing medicine by the nobility at that time.<\/span><\/p>\n

At that time, condensed milk was made by boiling down milk, but by the Meiji era (1868-1912), vacuum kettles were developed and mass production began.<\/span><\/p>\n

\u00a0<\/p>\n

The relationship between condensed milk and vacuum.<\/h1>\n

Today’s condensed milk is pasteurized by adding granulated sugar to milk and rough boiling.<\/span><\/p>\n

It is then filtered before being concentrated in a vacuum concentrator.<\/span><\/p>\n

\u00a0<\/p>\n

Concentration can be achieved by simply boiling down the product, but a vacuum concentrator can ensure the good looking and enhance the flavor.<\/span><\/p>\n

Because of the low atmospheric pressure in a vacuum, the boiling point of water is also lower.<\/span><\/p>\n

This means that water can be evaporated and concentrated at low temperatures.<\/span><\/p>\n

Vacuum and low-temperature concentration prevents oxidation, which prevents condensed milk from turning brown during the concentration process.<\/span><\/p>\n

It also retains the original flavor of the ingredients, with little deterioration caused by heat.<\/span><\/p>\n

To learn more about how moisture evaporates at low temperatures, click here.<\/span><\/a><\/p>\n

\u00a0<\/p>\n

In addition to condensed milk, vacuum concentrators are also used to make jams, fruit juices and soup stocks.<\/span><\/p>\n

Today, condensed milk is mostly used for commercial products and is used in caramels and coffee drinks as well as ice cream.<\/span><\/p>\n

If condensed milk is used as an ingredient in your breaktime snack, we hope you will think of the vacuum.<\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

We offer a variety of sputtering equipment and other equipment that uses a vacuum for film deposition.<\/span><\/p>\n

For more information on our vacuum equipment, click here.<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[44],"tags":[],"class_list":["post-3836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-topics"],"acf":[],"yoast_head":"\nAn indispensable ingredient for sweets! 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