I drank 47 kinds of Starbucks "7 JIMOTO Frappuccino" Kanto area
If you write the contents roughly
The whipped cream that rises from the bottom of the cup, which is based on the image of the white waves that occur in the blue sea, is also cute.
Starbucks Coffee Japan will be released on June 6th. Enjoy the unique flavors of each of the 30 prefectures ... → Continue reading
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Whipped cream(English: whipped cream) IsWhisk,Hand mixerIt was whipped until it became lighter with a lot of air (milkMade from)cream.. Whipped cream often adds sweetness,vanillaThe scent of may be added,Chantery cream(English: Chantilly cream),Claim Chantilly(French: whipped cream : pronunciation: [kʁɛm ʃɑ̃tiji])) Sometimes called.
However,JapaneseThen, what is used as the ingredient of such whipped cream in its original meaning is called "pure fresh cream", while an alternative product made from vegetable oils and fats instead of milk (see below)#imitation) Is referred to as "whipped cream".
Over 30%Milk fatWhen the minute cream is agitated to contain air,colloidThe air is contained in the fat droplets in the form of bubbles, so that the volume becomes twice as large as the volume before stirring. However, if the stirring is continued for more than that time, the fat droplets break the colloid and adhere,バ タ ーBecomes Cream with a low milk fat content (light cream)milkDoes not do the same with stirring, a cream with a high fat content forms a stable foam.
The physical properties of whipped cream include not only the ratio of milk fat content and stirring time, but also the additives.And temperature treatment before stirringIt is known to change depending on the situation.
Method of stirring
Whipped creamsugar,vanilla,coffee,チ ョ コ レ ー ト,Orange, The flavor is added by others.19st century OfRecipesMany of them to stabilize the whipped foam・We recommend adding gumWhipped in some recipesEgg whiteWas recommended to add. Besides,gelatin,PyrophosphateWas used commercially as an additive to stabilize the foam.
Whipping cream is also made on a manufacturing machine called a "whipping siphon", but in most cases it is not a gas that creates foam.Nitrous oxideIs used, which iscarbon dioxideThis is because the sourness tends to appear when using.. Siphon OfcartridgeCan be replaced or filled with pressurized gas from the beginningsprayWill be retailed as. In the pressurized state, the gas is dissolved in the milk fat content, but when the pressure is released, bubbles are formed and the whipped cream is completed.
When the stirring is performed under high pressure, the air can be mixed in more efficiently, and the time required for stirring the whipped cream can be shortened, so a stirrer applying this principle has also been developed..
The whipped cream, which often has sweetness and flavor added, is already16st centuryIs popular with,Cristoforo di Mesis Bougo(Ferrara,1549）,(Rome,1570）, (Liege,1604）Various recipes are left in the description by such as. At that time, ``milk snow (Italian: neve di latte,French: neige de lait)” was called.1545 OfEnglishIn the recipe "A Dyschefull of Snow" byEgg whiteWhipped together,Rose water,sugarWas instructed to add flavor.. With these recipes and the way up to the end of the 19th centuryWillowBranches ofRushThe work of whipped using a stalk of the same kind, scooping bubbles formed on the surface little by little and flowing the remaining liquid was repeated for more than 1 hour..19st centuryThe end of the,With the advent of, and the production of creams with high fat content, making whipped cream has become much quicker and easier.FrenchMeans whipped cream.Creme fooette (crème fouettée)"1629Used for,English"Whipped cream" is1673There is an example of.. The expression "snow cream"17st centuryWas used up.
coffee,Liqueur,チ ョ コ レ ー ト,fruitVariousDessertIspyramidWhipped cream is added, mixed, or garnished on top, "Creme en mousse (crème en mousse)” (“Bubbly cream”), “Creme Whoette”, “Creme mousse shoes (crème mousseuse)” (whipped cream), “mousse"(Foam) etc., And from "Fromage a La Chantilly (fromage à la Chantilly)'' (Chantilly It was also called the wind cheese).. Modern chocolate moussemousseIs the one that inherits this tradition.
Whipping cream with nitrous oxide The whipping siphon1930 eraOn Charles Getz (With G. Frederick Smith), Marshall Reinecke, Invented at the same time. Both applied for patents and were in court. Getz's patent was invalidated at the first trial, but Getz's patent was granted on appeal.
"Claim Chantilly (Crème Chantilly)” is another name for whipped cream. The difference between "whipped cream" and "claim shanti" is not clear. The writers who treat the two as different treat the sweetened one as creme shanti and the unsweetened one as whipped cream... However, most writers treat both as synonyms., Are all said to be sweetened?, There is also an example that it is called even if sweetness is not added to eitherThere is also an explanation that sweetness may or may not be added... Many writers use only one of the two expressions, sweetened or unsweetened, so it's unclear whether the writers intentionally use them properly or not..
A person who is often referred to inaccurately and without evidence for inventing Claim Shanti.Francois VatereIt is,17st centuryMidwayChantilly castle OfM d'otelWas serving.. However, the expression that associates the name of Shanti (Chantilly) with whipped cream first appears.18st centuryMidAt the same timeBut,Praises the cream that was served for lunch, but doesn't say much about it, nor mention it in the name associated with Shanti..
Creme de Chantilly, crème de Chantilly, crème à la Chantilly, crème fouettée à la Chantilly)” became popular in the 19th century.1806By Alexandre ViardCuisinier ImpérialThe first edition makes no mention of whipped cream or cream named "Shanti",1820From the edition there are references to both.
Imitation of whipped cream is distributed as a product under the name "whipped topping" or "squirty cream" (in English). In Japanese, vegetable oilEmulsificationThe imitation that is produced by making it is sometimes called "whipped cream" as opposed to "pure fresh cream"..
The reasons why such imitation is used are as follows.
- dairyTo avoid products
- Long storage period (Refrigerator Etc.)
- Cheap Prices-However, some popular brands may cost as much as twice as much as regular (milk-based) whipped cream
- Instant Food(Easy to cook)
To some extent, these imitationsHydrogenationWas donegrease,sweetener,water,Thickening stabilizer,emulsifierHas been addedBut this is a substitute for butter, so to speakmargarineIs almost synonymous with using.
how to use
Whipped cream, or creme shantitoppingIs popular aspieAndice cream(EspeciallySundaeSuch),cupcake,cake,Milk shake,waffle,hot chocolate,jelly,Custard puddingAttached to. Also, sometimes whipped cream is added to coffee,What draws the tradition ofMelange mit Schlagobers”(“With whipped cream”)Wiener CoffeeIs widely known as. Whipped cream is also used as the content of desserts, for exampleCream puff,Packed in.
- ^ a b Sachika Ota. “"Pure cream" "Whipped cream" "Vegetable cream"... There are many, but how do you use them properly?!”. Cookpad Inc .. 2016/6/9Browse.
- ^ Kenkyusha New English-Japanese dictionary "whip'
- ^ Weblio technical term bilingual dictionary "whipped'
- ^ a b Harold McGee, On Food and Cooking, P. 32
- ^ Shota Kodaira, "Effects of Addition of Lemon Juice on Whipped Cream Making Time and Changes in Physical Properties," "Abstracts of Research Presentations at the Japan Cooking Science Society," Vol. 25, Japan Cooking Science Society, 2013, p. 57. NOT 130005044277
- ^ Masayuki Noda, Harutaka Yamamoto, "Effects of Temperature Treatment on Physical Properties of Whipped Cream," Journal of the Japanese Society of Food Industry, Vol. 41, No. 5, Japan Society of Food Industry, 1994, pp. 327-334.NOT 130003968212
- ^ Jules Gouffée et al., Le livre de pâtisserie 1873 “Decantatore 138” (Presenze grafiche).
- ^ a b Émile Bernard Urbain Dubois, La Cuisine classique: études pratiques, raisonnées et démon stratives de l'Ecole française appliquée au service à la russe, 1868, “Decantatore 122” (Presenze grafiche).: "La chantilly n'est autre chose que la crème double, a menée à consistance, et rendue mousseuse par le travail du fouet et l'action de l'air."
- ^ Wayne Gisslen, Professional Baking, 2008, ISBN 0471783498, P. 264
- ^ Alan Imeson, ed., Food Stabilisers, Thickeners and Gelling Agents, 2011, ISBN 1444360337, passim
- ^ Rose Levy Beranbaum, The Pie and Pastry Bible, 2009, ISBN 1439130876, P. 550
- ^ "Dr. Oetker Whip It"
- ^ a b Aeration Processes, Inc. v. Lange et al., 196 F.2d 981, 93 USPQ 332, United States Court of Appeals Eighth Circuit, May 20, 1952.
- ^ Kayoko Miura, Ami Imanishi, Yuka Nishikawa, Ayano Sakauchi, Chisa Fujii, Yukari Moriyama, Masaharu Sugihara "Characteristics of Whipped Cream Using Stirrer" Kiss One "" "Abstracts of Research Presentations of the Japan Cooking Science Society" Vol. 25, Japan Cooking Science Society, 2013, p. 212.NOT 130005044233
- ^ "About Kiss One”. Sugihara Craft. 2016/6/8Browse.
- ^ a b Terence Scully, trans., The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco; The Art and Craft of a Master Cook, 2008, ISBN-0 8020-9624-7, p. 105, note 2.39 -"Place sugar on the snow of milk (neve di latte servita con zuccaro sopra)” and many other menus are listed. :passim
- ^ Michelle Berriedale-Johnson, Festive Feasts Cookbook (British Museum), 2004, ISBN-0 299-19510-4, “Decantatore 33” (Presenze grafiche). -Di Mesis Bougo's book "Banchetti, composizioni di vivande e apparecchio generaleThere is a quote from.
- ^ Ouverture de cuisine, "Pour faire neige", p. 123 transcription
- ^ see also Rabelais, Quart livre, LIX, 1552, ed. R. Marichal, p. 241, cited in the Trésor de la langue française
- ^ Catherine Frances Frere, Prepere newe Booke of Cokerye, 1545 (modern edition 1913)-cited in Scully
- ^ Jean-Louis Guez de Balzac, Lettres de Phyllarque à Ariste full text
- ^ Oxford English Dictionary, 1923, sv 'whipped'
- ^ Dictionarium Rusticum, Urbanicum & Botanicum, 1726, sv 'Syllabub' full text
- ^ Sarah Harrison, The house-keeper's pocket-book, and compleat family cook, 1749, p. 173 full text
- ^ Alexandre-Balthazar-Laurent Grimod de La Reynière, Néo-Physiologie du gout par order alpha bétique ou Dictionnaire générale de la cuisine française, 1839, “Decantatore 184” (Presenze grafiche).
- ^ "Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18 ??, “Decantatore 296” (Presenze grafiche). "Crème fouettée (ou Fromage à la Chantilly)"
- ^ Mrs. Beeton, The book of household management, 1888, “Decantatore 927” (Presenze grafiche).
- ^ Charles Getz, "Process of making aerated food products", US Patent 2294172A, filed 26 September 1935, issued 25 August 1942 full text; also US Patent 2435682 (continuation in part)
- ^ George Frederick Smith (1891-1976), Department of Chemistry, University of Illinois 
- ^ Marshall C. Reinecke, "Device for producing aerated expanded food products", US Patent 2120297A, filed 15 August 1935, issued 14 June 1938 full text
- ^ recipe entitled "Crème fouettée et crème Chantilly", in Robert J. Courtine, ed., Curnonsky: Cuisine et Vins de France, Larousse, 1974, p. 535
- ^ Le Little Robert (1972): "Whipped cream, dite aussi crème Chantilly"
- ^ La Grande Encyclopédie (1902)
- ^ Trésor de la langue française, sv cream full text
- ^ Paul Bocuse, La cuisine du marché (1980), p. 414: "Crème Chantilly (crème fouettée)"
- ^ La cuisine de Madame Saint-Ange (1927), p. 916f: "Crème fouettée dite «crème Chantilly »... Selon le cas, on ajoute du sucre en poudre, vanillé ou non, dans la crème fou et tée."
- ^ Julia Child et al., Mastering the Art of French Cooking -In this book,Whipped cream Is defined as "lightly beaten cream" and is referred to in the phrase "whipped cream". The author mentions "Flavored whipped cream" with added sugar and flavor.I:580). Housed in 2 volumes crème Chantilly Some recipes do not add sweetness (II:422), and some to add (II:450).
- ^ "Grand Dictionnaire universel du xixe century』(1878) Or “fr:Dictionnaire de la langue française Littré』(1872), there is only mention using "fouettée" (corresponding to "whipped"), but "Larousse gastronomique』(1938) Is only mentioned by "Chantilly".
- ^ Stephen Shapiro, "Roland Joffé's Vatel", in Anne L. Birberick, Russell Ganim, Modern Perspectives on the Early Modern: Temps recherché, temps retrouvé, 2005, ISBN-1 886365-54-7 “Decantatore 84” (Presenze grafiche).
- ^ "Histoire de la Crème Chantilly", web site of the Domaine de Chantilly
- ^ of"Les soupers de la courYou can see this expression in the recipe of "Which cream on a kind of ice cream called "fromage à la chantilly glacé"". :Les soupers de la cour, 1755, p. "chantilly" 313-314
- ^ Mémoires de la baronne d'Oberkirch, vol. 2, “Decantatore 112” (Presenze grafiche).: "Jamais je n'ai mangé d'aussi bonne crème, aussi appétissante et aussi bien apprêtée." (An amazing cream that I have never eaten before, it is appetizing and well cooked.)
- ^ "Naissance de la crème chantilly", Tables princières à Chantilly, du XVIIe au XIXe siècle, exhibit at the Musée Condé, 16 September 2006-8 January 2007  PDF
- ^ Le cuisinier impérial, ou, L'art de faire la cuisine et la pâtisserie...-- A. Viard-Google Books
- ^ Le Cuisinier Royal
- ^ Alan davidson, The Oxford Companion to Food, sv 'cream'.
- ^ Patrick Di Justo, "Cool Whip", Wired magazine 15: 05 (April 24, 2007) full text
- ^ Wayne Gisslen, Professional Baking, 2012, ISBN 1118254368, P. 260