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☕ | Freshly squeezed Montblanc Sixima Douno Cafe from domestic Japanese chestnuts [Naka-ku, Okayama City]


Photo Source: Living Okayama Web

Freshly squeezed Montblanc Sixima Douno Cafe from fluffy domestic Japanese chestnuts [Naka-ku, Okayama City]

 
If you write the contents roughly
The fresh cream on top was slightly pink and cute.
 

I'm a beginner at Mitch @ Okayama who is on good terms with the camera.This time, Shikishimado Hirai relocated and opened on January 2021, 1 ... → Continue reading

 Living Okayama Web

Local / outing information site in Okayama prefecture such as Okayama / Kurashiki


Wikipedia related words

If there is no explanation, there is no corresponding item on Wikipedia.

Cream (food)

cream(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,milkorSpecial milkからMilk fatRemoves all but 18.0% milk fat%That's what I said above."

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Fresh cream

Raw milkmilkCreams that are separated and extracted from "milk fat only" and labeled "Type: cream" are generally treated as "fresh cream". Some product names also have the designation "Junsei". 18-30 depending on fat content for intended use%"Light cream" is "for coffee", 30-48% of "heavy cream" is "for coffee"whipIt is classified as "for".The United KingdomIs divided into 18% single cream (or cream), 48% double cream, 55% clotted cream, etc. according to fat content.

Foods whose main ingredients are milk or dairy products

To milk fatAdditive,Vegetable oilThose with the addition of "Name: Milk orDairy productsIs a food whose main ingredient is.

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.

These whipped cream alternatives areWhipped creamCalled[1]It is sold under the names such as, whipped, and fresh.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.

Whipped cream

Whisked creamWhipped creamCalled,Whisk and hand mixerMake using Also known as chantilly cream and crème chantilly. Milk fatバ タ ーSolid at low temperatures as seen inMelting starts before and after the melting point, and when the temperature is higher than the melting point, the fluidity increases and the formed bubbles are easily broken. If it is agitated too much, it will separate into butter and whey.

IndustriallyNitrous oxide,carbon dioxideManufacture by adding[2].

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 East TheDessertBuffalo milk cream is preferred as the cream to be added to.

Use, processing, etc.

As cream

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.

Whipped cream

  • sugarAdd the mixture and whisk it firmlycake OfIcing(Sugar coating), etc.SweetsOften used to decorate. AlsococoaAnd so on.
  • When I put it in coffee,Wiener Coffeebecome.
  • In Anglo America,Lady whip"(Reddi-wip)sprayCanned whipped cream is commercially available.

Processed goods 

  • バ タ ー -When vigorously stirred, fat is separated and becomes butter.
    • Ghee -Also called refined butter. A type of clarified butter. 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.
  • ice cream -Made only with cream or mixed with milk.
  • sour cream -Fresh creamLactic acid fermentationWhat was made.

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. ^ Frequently Asked Questions: About whipped cream. How is it different from fresh cream? | Monterey Co., Ltd..
  2. ^ "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. 2015/1/8Browse.
  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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