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🤖 | From Sapporo to the world! The production site is also out of Tokyo !? Behind the scenes of the video industry Kei Navi


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Bringing anime from Sapporo to the world! The production site is also out of Tokyo !? Behind the scenes of the video industry Kei Navi

 
If you write the contents roughly
Crime uses "Hokkaido" as a raw material for sweets such as wheat, sugar, eggs, and cream.
 

Today's theme is "Sapporo's video content industry."Sapporo City is new with the "Video Utilization Promotion Plan" starting from the new year ... → Continue reading

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Wikipedia related words

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Cream (food)

cream(curd,English: cream) IsfatproteinIs a thick white or light yellow liquid that is concentrated. In principlemilkIt is a product derived from the ingredients.Milk ministerial ordinanceIs "Raw milk,milk or Special milkからMilk fatRemoves all but 18.0% milk fat%That's what I said above."

Method

Heat unrefined milkSterilizationAfter that, let stand and cool to separate the cream into upper layers.IndustrialTypicallycentrifugeIs manufactured using. Not so much from milk, but richer in milk fat than milkbuffaloMuch can be taken from milk. Buffalo milk cream is thick enough to cut with a knife,TurkishCaimak(slide) Called.Middle EastThen.DessertBuffalo milk cream is preferred as the cream to be added to.

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Classification in the United Kingdom

United KingdomSo depending on the fat content, 18% single cream (or cream), 48% double cream, 55%Clotted creamIt is divided into such things.The milk fat content of butter is about 80% and that of fresh cream is about 40%, while that of clotted cream is about 60%.

Classification in Japan

Fresh cream

Raw milkmilkThe cream under the ministerial ordinance labeled "By type: Cream", which is made from "milk fat only" taken out separately, is generally treated as "fresh cream".Some products are described as "Junsei" in the product name.

Generally, what is called "fresh cream" is animal fat (milk fat) made only from raw milk.Fat 18-30%"Light cream" is "for coffee", 30-48% of "heavy cream" is "for coffee"whipIt is classified as "for".It cannot be called fresh cream if it contains other things.It is made by centrifuging and concentrating only milk fat from raw milk.The cream (above) whipped specified by the Ordinance of the Ministry of Milk, etc. is called fresh cream.

Whipped cream

Whipped cream is made by adding vegetable fat to animal fat, or only vegetable fat.Whipped cream is not classified as cream in other countries.

In Japan, whisk creamWhipped creamCalled,Whisk,Hand mixerMake using Also known as chantilly cream and crème chantilly. Milk fatバ タ ーSolid at low temperatures as seen inMelting begins before and after, and when the temperature rises above the melting point, the fluidity increases and the formed bubbles tend to collapse, so foam while cooling.If it is stirred too much, it will separate into butter and whey.IndustriallyNitrous oxide,carbon dioxideManufacture by adding[1].

As an alternative to whipped cream, those that are clearly not whipped cream are also called whipped cream.[2], "For whip", "Fresh", etc. are sold.JapanIn the US, alternatives using vegetable oils and fats are widely used.(English edition"Craft foodsThe whipped state lasts for a long time without the need for whipping and is widely used. The milk fat content of the product has a rich flavor, and the vegetable fats and oils make it easy to melt in the mouth.

Foods made from milk

To milk fatAdditive,Vegetable oilIn Japanese law, "Milk orDairy productsFoods made from, And there are the following.

Pure milk fat type
Milk fat with “additives” such as emulsifiers and stabilizers added, and sold under the designation pure milk fat.
Compound type
Part of milk fat replaced with "vegetable fat" such as vegetable oil. It is also called "compound cream".
Vegetable fat type
It does not contain milk fat and uses only vegetable fat for fat.

Use, processing, etc.

As cream

  • As flavor and richnessstew,SoupIt is added to dishes such as.

In any case, since a fat may be separated when a cream having a high milk fat content is added as it is, it is preferable to use a cream having a low milk fat content.

Processed goods 

  • Butter cream —— Stir the butter and cream vigorously, add a little vanilla extract, and separate the fat.
  • ice cream -Made only with cream or mixed with milk.
  • sour cream -Fresh creamLactic acid fermentationWhat was made.
  • Ghee --A type of clarified butter, also known as refined butter cream.From butterWhey protein(Water and milk protein) removed. A mixture of butter heated and stirred at low temperature to evaporate water, precipitate milk protein, and then collect the supernatant.

Nutritional value

Main of cream (fluid, heavy whipping) (in 100g)fatty acidType of[5]
ItemQuantity (g)
fat37
saturated fatty acid23.032
6:0 (Caproic acid0.71
8:0 (Caprylic acid0.413
10:0 (Capric acid0.928
12:0 (Lauric acid1.039
14:0 (Myristic acid3.721
16:0 (Palmitic acid9.732
18:0 (stearic acid4.484
Monounsaturated fatty acid10.686
16:1 (Palmitoleic acid0.829
18:1 (oleic acid9.308
Polyunsaturated fatty acid1.374
18:2 (Linoleic acid0.836
18:3 (α-linolenic acid0.538

footnote

  1. ^ "Recruitment results of opinions and information on the examination results regarding the food health impact assessment of nitrous oxide (pdf) ”. Cabinet Office Food Safety Commission. April 2015, 1Browse.
  2. ^ Frequently Asked Questions: About whipped cream. How is it different from fresh cream? | Monterey Co., Ltd..
  3. ^ Ministry of education "Japanese Food Standard Ingredient Table 2015 Edition (XNUMXth Edition)'
  4. ^ Ministry of Health, Labor and Welfare "Japanese dietary intake standards (2015 version)'
  5. ^ USDA National Nutrient Database

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