KOYO 식품상식

  빵
  생크림
  

1. 우유에서 비중이 적은 지방분만을 원심분리하여 살균충전한 식품. 한국이나 일본에서는 유지방 18% 이상을 포함한 것이라고 규정하고 있으나 서양에서는 더욱 잘게 분류하며, 분류는 나라에 따라서 다르다. 일반적으로 커피용은 20% 정도의 유지방을 포함하고 있고 그보다 적은 함량의 것은 테이블 크림이라고 한다. 케이크나 과일용은 30∼50% 정도의 지방분을 함유하고 있는 것으로, 거품을 내어 쓰므로 휘프드크림(whipped cream)이라고도 한다. 영국에서는 지방 48% 이상의 것을 더블 크림이라고 하며 주로 거품을 내어 사용한다. 미국에서는 30% 이상을 휘프 크림, 36% 이상을 헤비 휘프드크림이라고 한다. 생크림을 발효시켜 신맛이 나게 한 것이 사워 크림(sour cream)이며, 주로 샐러드·수프 등을 만드는 데 쓰인다. 미국·유럽의 요리에서는 수프나 생선·채소 요리용의 소스, 디저트 등을 비롯해 모든 요리에서 크림이 조미료의 기초가 되므로 이용범위가 넓다. 근래에는 분말로 된 제품이 시판되어 커피용 등으로 보급된다. 2. 만드는 방법은 여기를 클릭하세요 < a herf="http://www.icream.co.kr/cre04.htm">
2002-06-21 21:02:00


   

관리자로그인~~ 전체 390개 - 현재 3/4 쪽
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