Re: [問題] 請問冰淇淋可以吃嗎?

看板love-vegetal (素食/蔬食)作者breezetaste (小朋友)時間20年前 (2006/03/19 13:22)推噓8(8推 0噓 18→)

留言26則, 3人參與討論串1/1

※ 引述《breadz (i love bread)》之銘言： : 是否一定要標明素食可用冰淇淋才可以吃呢? : 是有什麼成分是葷的嗎? [轉錄] 認識冰淇淋＃發行日期：1981、12 ＃期號：0144 ＃專欄：＃標題：認識冰淇淋＃作者：林連峰 (科學月刊全文資料庫) 對於處於亞熱帶的台灣而言，五顏六色，味道、花樣百出而且營養豐富的冰淇淋，的確是夏天裡的消暑寵物。尤其最近幾年來，生活水準的提高，使得冰淇淋的消費量不斷增加，甚至除了本地自製外，另有人自菲律賓及紐西蘭進口冰淇淋，以滿足消費者對較高品質冰淇淋之需求。相傳冰淇淋是在十二世紀時，義大利人馬可波羅由其著名的東方之旅回到歐洲，帶回製造方法的；近年又有人考據說，是馬可波羅於中國學得。不管如何，冰淇淋在歐洲經過幾世紀的流傳，第一個正式的冰淇淋工廠才於1851年在美國馬利蘭州的巴爾地摩城由福塞爾（ J. Fussell）所創。1879年冰淇淋蘇打（ice cream soda）應市，接著冰淇淋甜筒（ icecream cone）在1904年，冰淇淋夾心（Eskimopie）在1921年相繼問市。1920年冰淇淋的營養實用價值為大家所公認後，即變為一種普遍之食品。至今，各式各樣精心傑作的冰淇淋，令人嘆為觀止，冰淇淋的製造也由簡單的製造演變成一種藝術。 [硬質、軟質冰淇淋] 冰淇淋之種類依其硬度而分類，分為硬質冰淇淋（hard ice cream）及軟質冰淇淋（soft ice cream, 或稱霜淇淋）。軟質冰淇淋不須經過硬化過程，冰淇淋原料經冰淇淋製造機出來後，即時取用，品質好壞，幾乎由香料決定。故一般業者只將適量之糖、奶油、乳化安定劑，加水混合煮沸加入適量之香料，經過冷卻、冰凍而成。此種軟質冰淇淋之製造只須一部霜淇淋機即可生產，投資額少，很適合地域性的產銷生產。而且因為其產量不多，故其產品宜走向特殊化，因此諸多匠心獨具的做法，如加果粒、硬果、上彩虹花紋（ribbonette）等裝飾，非常吸引人，故在大企業縱橫的美國，此種小型商店處處可見。但是在台灣，此種霜淇淋機之原料調配，仍只限於家庭式之加工，缺乏科學化的研究，產品相當低劣。有直接向廠商買進打好之冰淇淋料（ice cream mix）者，其口味亦僅限於香草、巧克力等，缺少變化，只適於解饞而已，談不上有多大吸引力。硬質冰淇淋之製造，則須經-40℃之硬化過程。由於這種冰淇淋適於長期儲存，利用冷凍車，又可作長途運送，供應廣大之市場，故生產規模企業化，採全部自動化機器大量生產，以降低成本。由於品質均一，售價公道，加上良好之商譽，此類產品至今仍為市場之主力。今後隨著各種特殊加工機器之引入，台灣的消費者或可嚐到由一些特殊加工機器所製成特殊風味之冰淇淋。 [冰淇淋的原料] 嚴格說來，欲製造品質良好的冰淇淋，除了要使用品質良好的原料外，機器的優劣、加工過程的安排，以及貯藏條件，都關係到我們品嚐冰淇淋的感受。一般冰淇淋的原料大致可分為：一、奶粉國外一般採用鮮乳製造，但因台灣牛乳產量不多，而且價格較昂，大部分業者皆進口奶粉使用。奶粉大多以脫脂奶粉居多，蓋其較易於長期貯藏，不若全脂奶粉含脂肪多，長期貯存，易氧化酸敗；而且全脂奶粉較香，若沒有良好之貯藏設備，易為鼠、蟲咬破，增加損失。二、奶油多用進口之無水奶油，為無色油凝物，含奶油99.5％以上（一般所塗抹於麵包的奶油，為無水奶油加水、香料、胡蘿蔔色素、鹽及乳化劑等再製成）。三、糖即一般之蔗糖，但亦有用麥芽糖以增加香味，或用葡萄糖、六醇糖（sorbitol）來增加清涼味。外國亦有加糖精（saccharin）或六醇糖等製成之無糖冰淇淋，以供應有糖尿病或怕胖的人食用。四、乳化安定劑加在冰淇淋的原料中，用量最少，但影響最大者為乳化安定劑，其組成及功用如下： (一)乳化劑（emulsifier）乳化劑乃藉著其分子結構中，所具之親油基及親水基，可將冰淇淋原料中的油及水親合在一起，不易分離。至於其趨向於親水性或親油性，則由HLB值（hydrophilic lipophilic balance）來決定，此值由1～20，愈近1者，親油性愈強，屬油溶性；反之為水溶性。由於卵黃中具有卵磷脂（lecithin），自古被用為乳化劑，而今合成界面活性劑的技術進步，有單或雙甘油脂肪酸（mono & diglycerides）、蔗糖脂肪酸（sucrose fatty acid ester）以及統稱span以及tween的乳化劑，其中tween因具長鏈，消化後有毒性殘留，為我國禁用。目前在台灣以用單甘油脂肪酸為冰淇淋乳化劑為多，其用量則視冰淇淋原料中含多少油脂，以及乳化劑本身之HLB值而定。一般說來，乳化劑於冰淇淋之功用為： 1.乳化：使脂肪球呈微細乳化狀，並使之安定。 2.分散：分散脂肪球以外之粒子，並使之安定。 3.起泡：在凍結過程能使起泡性增加，並細化氣泡，使之安定。 4.保形性之改善：增加冰淇淋於室溫之耐熱性。 5.貯藏性之改善：減少貯藏中冰品之變化，尤其是冰晶形狀、大小之改變。 (二)安定劑安定劑實際上是為增大硬度及安定性所採用之黏結劑，以及為增加製品堅韌性以增加固形分所採用之填充料，兩者之總稱。其有防止冰晶生成、促進冰淇淋組織潤滑、增大冰淇淋硬度，以及保形性等效果。一般常用之黏結劑如下： 1.動物膠（gelatin）可自牛骨或魚皮抽取，為最常用之安定劑，可發揮冰淇淋之膨脹率，但混料須經陳化（ aging），易為微生物污染，現大多為藻酸鈉所取代。 2.可立凝為自海藻中萃取之海藻精，俗稱「可立凝」（carrageenan），主要成分為藻酸鈉，當其與水混和，加溫至70℃時，可與牛乳中之鈣結合成不溶性之藻酸鈣。可立凝因具此特性，故一般食品工業皆拿來做布丁的成形劑，蓋其另具吸附水分之功效。 3.纖維素膠（sodium carboxymethylcellulose）俗稱CMC，自木質纖維素製成，為使其易溶於水，故加入鈉離子。台灣在混合安定劑未開發使用前，大部分採用CMC為安定劑，至今仍可見於一般小冰淇淋工廠使用於冰棒中當安定劑。 4.關華豆膠（guar gum）為從關華豆（guar bean）中取得，具高黏度，極適用於冰淇淋之安定劑，可惜因含有豆味，較不易為消費者喜歡，但因其價廉、黏度高，一般業者仍喜用關華豆膠與他種安定劑參雜使用，以降低成本。 5.刺槐豆膠（locust bean gum）由刺槐樹（locust tree）之種子中取得，黏度高，但單獨使用效果差，多與他種安定劑參雜使用，具有相乘效果。 6.其他膠質如果膠、阿拉伯膠（gum Arabic）、藻酸鈉（sodium alginate）等。 7.澱粉類品質低劣之冰淇淋常發現以澱粉作為安定劑，此時澱粉亦兼作填充劑使用。使用前先加水加熱糊化。常用之澱粉有玉米粉、太白粉、麵粉等，此類製品在吃過後，喉頭常有黏糊不快之感覺。 [冰淇淋的製造] 冰淇淋之製造一般為將各種不同成分之原料加水混合、加熱攪拌均勻、瞬間殺菌、均質、冷卻、冷凍、裝填及硬化等過程而成，其流程如下：上流程中混料多採用連續式瞬間殺菌法。此種方法大部分為板式熱交換機與均質機連用，以殺菌後較高溫之冰淇淋混料，與送入熱交換機之低溫混料行熱交換，以提升冰淇淋混料之溫度，再送入均質機內行均質化。均質機一般皆以二段式為主，壓力則第一段為500磅／平方吋，第二段1500磅／平方吋。均質之目的在於粉碎脂肪球，增大乳油黏性，增加起泡性，而使製品外觀圓潤，食之爽口而不覺油膩，關係冰淇淋之品質甚大。在台灣目前大工廠皆採二段式均質機，但小工廠則採用一段式均質機，效果較差，尤其是使用還原乳（即用奶粉加水還原成乳）時，其冰淇淋之品質無法提高。均質後，即再送入熱交換機中與蒸汽行熱交換之殺菌作用，出來後再與初入之混料行熱交換降溫，最後與冰水行熱交換冷卻至40°F後，即送入冷凍機冷凍。冷凍機有二種型式，一種為連續式，大多使用於大規模工廠，另一種為單槽式者，常用於小工廠及家庭中。冰淇淋混料由冷凍機出來後，即可稱為冰淇淋。一般於此可直接裝填，但也有再經加果機（fruit feeder），加入各種水果碎粒、巧克力碎片等，或再經variegator機，形成彩虹般之花紋，以增加冰淇淋之變化，再裝入容器中，送入冷凍室，以行硬化。一般硬化之完成，須視其容器之中央品溫達到-17～-18℃為準，硬化後，再移至貯藏室儲存。儲存時，溫度應保持於-18～-20℃，否則冰品會因溫度之變化，使乳糖結晶化，吃來砂砂的，影響口感。 [冰淇淋的種類] 依照美國FDA之規定，冰淇淋若依其原料成分之比，可分為下面幾種，讀者可試由乳脂肪含量去分辨種類。一、plain ice cream：即一般通稱之冰淇淋，其所含乳脂肪不低於10％，總乳固形物（註一）不低於20％。二、frozen custard：原料除含卵黃外，餘乳脂肪及總乳固形物分別不得少於10％及20％。三、composite ice cream：中脂冰淇淋，其含乳脂肪不得少於8％，總乳固形物不得少於 16％。四、ice milk：含2.0～7.0％之乳脂肪以及11～14％的總乳固形物。五、sherbet：為由果汁做成之冰品，含乳脂肪1～2％，無脂固形物在2～4％，含0.35％的酸度。六、water ices：即俗稱之冰棒，含甜味劑、香料、安定劑、水等。以上只是參照目前台灣所有之冰品而例舉，其他尚有mellorine type product（即原料中之奶油，為植物油、椰子油、棉籽油、玉米油等所取代，而做成之冰淇淋），以及種種依不同原料配方而命名之冰品，在此不加以贅敘。唯最重要一點為其冰淇淋之衛生規定，每公克冰品不得含有五萬個以上生菌數。再回頭看看台灣的冰品，因含有大腸菌而被取締者，時常可見，至於取締效果如何？成品是否勒令收回？也沒人知道，一般掛羊頭賣狗肉（所謂的冰淇淋，其實只達ice milk或 frozen custard的標準）的商人更不用說了，所幸，這只是一些不肖廠商所為。其實造成商品品質低落的原因，還是要怪消費者自己本身，試問依成本估計再加上合理利潤之冰淇淋，其售價應在新台幣15～20元之間（以一般一人份之小盒裝計），而消費者只願花新台幣5～10元的代價去購買，商人不偷工減料，何來利潤？ [偷工減料] 偷工部分不談，先就減料部分談起，一般之方法有：一、奶粉部分不用奶粉，而用麵粉取代。麵粉煮糊後，尚有安定效用，可惜此類產品除使香料之用量增加外，吃完後喉頭、嘴裡有不快之感覺。另一種為貪便宜買進不良奶粉，此不良奶粉包括過期奶粉、改裝添加其他澱粉之奶粉，至今尚有添加乳清粉（whey powder）者。以上所言皆較添加飼料用奶粉者好，筆者對添加飼料用奶粉者只是聽說過，但未曾見過，只是對於業者購買奶粉其價格之低廉，甚表懷疑而已。二、奶油由於奶油須仰賴進口，除製造高品質、價昂之冰品外，一般皆用奶油以及他種油脂混合，這些油包括硬化豬油、酥烤油、椰子油等，由於消費者習慣，也由於業者皆生產中級品質之冰淇淋，在台灣，很少有人生產含12％乳脂肪之高品質冰淇淋。三、乳化安定劑有些廠商為降低成本，使用價廉之單一安定劑而不使用具多重效果之安定劑。殊不知安定劑之用量極微，影響成本甚微，但影響冰淇淋之品質甚大，關乎商譽，豈可不慎？四、香料在配方、製造原料相同時，冰淇淋之引人喜愛與否，決定於香料。香料之用量亦甚少，影響成本不大，以採用穩定性佳者為宜。可惜，有些業者僅考慮成本，買進一些低廉品，糟蹋了冰淇淋。良好之冰淇淋應是入口即化，具有滑潤感，組織細緻沒有砂粒狀，在常溫不易很快溶解，香味宜人，沒有不良惡臭者。總而言之，冰淇淋應是一種富營養、不油膩（註二）、冰涼甜美的食品，下次你欲購買食物，或在餐廳點甜點時，不妨點客冰淇淋，品質優良的冰淇淋，會使你有意想不到的回味！註一：總乳固形物（total milk solids）：即牛乳中所含之蛋白質、乳糖、礦物質以及乳脂肪之總稱。註二：冰淇淋混料雖含10％左右之乳脂肪，但由於形成冰淇淋時，其膨脹率為百分之百，故僅含5％左右，較之同量之油炸物，其含脂肪量較少。參考資料： 1. W. S. Arbuckle, Ilce Crerm, 3rd ed. Avi Publishing Co. Inc., 1977. 2. L.P. De Couy, Ice Cream and Ice Cream Desserts, Douer Publications, Inc., 1974. 3. 林慶文編著　乳品製造學　華香園出版社林連峰現任職於青華公司。 (文出處 http://0rz.net/5d18O ) ─────────────────────────────────────── What's in Your Cheese? By Michael Keevican -------------------------------------------------------------------------------- Document Sections: Soy Cheeses/Cheese Alternatives Dairy-Free Recipes Vegetarian Cheeses By Brand About this Article About the Vegetarian Resource Group (VRG) -------------------------------------------------------------------------------- It's getting easier to find vegetarian, even vegan, alternatives to products like burgers, milks, and sausage, and now even cheeses are available in vegetarian and vegan varieties. Many vegetarians don't consider that some of the cheeses they are eating could actually contain unfamiliar animal ingredients. That's right cheese, a common staple in many vegetarian diets, is often made with rennet or rennin, which is used to coagulate the dairy product. According to the McGraw-Hill Encyclopedia of Science and Technology, rennin, which is an enzyme used in coagulating cheese, is obtained from milk-fed calves. "After butchering, the fourth stomach...is removed and freed of its food content." After this the stomach goes through several steps including being dry-salted, washed, scraped to remove surface fat, stretched onto racks where moisture is removed, then finally ground and mixed with a salt solution until the rennin is extracted. So what are your options if you want to continue eating cheese and remain vegetarian? There are quite a few possibilities. The companies listed below make either all or some of their cheeses with alternatives to rennet or rennin. Microbial enzymes, or vegetable enzymes, which are neither vegetable, nor animal, but are microbes, are now used by several smaller cheese producers for many, if not all, of their cheeses. Most of these companies are smaller and make gourmet-style cheeses, although some larger companies do have vegetarian selections. At this time many of the larger cheese producing companies we contacted cannot guarantee that their cheeses are made without rennet. They often use a mixture of microbial enzymes and rennet. One way to guarantee that you're getting a vegetarian cheese is to choose one from the "Soy Cheeses/Cheese Alternatives" section. Many of these cheeses are even vegan. Although it may seem like they would all be vegan, since many are called "non-dairy," they are not. In most soy cheeses on the market at this time you will find an ingredient called casein or calcium caseinate, which is a milk protein used to give texture to cheeses. Several of the companies listed that make cheese alternatives, produce both vegan and vegetarian cheeses, and these are clearly defined. Are you getting enough calcium from cheese alternatives? While a serving of many of the cheese alternatives supplies between 10 to 25 percent of the recommended daily allowance (RDA) for calcium, which is currently 800 milligrams a day for adults 25 and over, you can add to your calcium intake with several vegan foods. Four ounces of tofu processed with calcium sulfate provides between 250 and 756 milligrams of calcium, thus almost meeting the RDA. Other foods high in calcium include collard greens, spinach, soybeans, tahini, almonds, and broccoli. As with dairy products, some of these high calcium foods (nuts and nut butters) tend to be higher in fat, so use sparingly. Even in larger cities the selection of vegetarian cheeses and cheese alternatives is limited, but you do have other options. Some vegetarian cookbooks include recipes for "cheezes," commonly made from tofu, nuts, or milk alternatives. Two of the most "famous" cheese alternative cookbooks are The New Farm Vegetarian Cookbook, edited by Hagler and Bates, which includes recipes like macaroni and "cheese" casserole and Richard's yogurt "cheese" and The Uncheese Cookbook, by Stepaniak, with unusual creations like vegan Gouda and Brie! Both of these books are available from The Vegetarian Resource Group. Whether you want to continue to eat dairy products or are looking for vegan cheeses, there is a wide selection. The key like many other aspects of a vegetarian diet is to read labels and ask questions. If you are not sure whether the cheese you enjoy is vegetarian, and it's not on our list, try contacting the company and let us know the results so we can include your information in updates. Soy Cheeses/Cheese Alternatives Many of these cheese alternatives are vegan. If looking for a vegan cheese, be sure it is free of casein or calcium caseinate, a milk protein commonly used in soy cheeses for texture. [Better Than Cream Cheese and Better Than Sour Cream] Tofutti Brands, Inc., 50 Jackson Dr., Cranford, NJ 07016; (908) 272-2400. Both are vegan and kosher. [NuTofu] Cemac Foods Corp., 90 West St., NY, NY 10006; (212) 964-9350. Fat-free cheese flavored tofu, several cheese alternatives, cheese spread alternatives. [Soy A Melt] White Wave Soyfoods, Inc., 1990 N. 57th Ct., Boulder, CO 80301; (303) 443-3470. They offer a wide variety of soy cheeses made with organic tofu. [Soya Kaas] American Natural Snacks, PO Box 1067, St. Augustine, FL 32085-1067; (904) 825-2057. Several flavors and varieties including cream cheese style and grated Parmesan style. Vegie Kaas is a vegan cheese spread in regular and smoked flavors. [Soyco and Soymage] Galaxy Foods, 2441 Viscount Row, Orlando, FL 32809; (800) 441-9419. Vegan flavors include mozzarella, sour cream, cheddar, and grated cheese alternative. [Tofu Cream Chie] 21st Century Foods, Inc.; (617) 522-7595. They offer a non-dairy soy spread similar to cream cheese. [Vegan, Tofu, Hemp, Zero-Fat and Almond Rellas] Sharon's Finest, PO Box 5020, Santa Rosa, CA 95402-5020; (800) 656-9669. Dairy-Free Recipes [NUTRITIONAL YEAST "CHEESE"] from The New Farm Vegetarian Cookbook 1/2 cup nutritional yeast flakes* 1/2 cup flour 1/2 tsp salt 1/2 tsp garlic powder 2 cups water 1/4 cup margarine 1 tsp wet mustard Mix dry ingredients in saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in margarine and mustard. It will thicken as it cools, but will thin when heated, or when water is added. Makes 3 cups. Note: If you'd like to lower the fat content of this recipe, use a tablespoon of margarine. This works just as well. It can also be prepared without using any margarine at all. Variation: For a richer stretchier sauce that's good on pizza, substitute for the flour: 1/4 cup cornstarch and 2 Tbsp Flour. Instead of margarine, whip in 1/2 cup of oil after it cooks, and add as much as 1 cup of water at the end, or as needed to make a thick, smooth sauce that pours easily. Pour it on pizza and for the last few minutes of baking, put pizza under broiler for a few minutes to form a stretchy, golden brown speckled skin. *Nutritional Yeast comes in both flakes and powdered form. The information and recipes included here pertain to nutritional yeast flakes. They have a yellow or gold color, and make a tasty topping for vegetables, salads and popcorn, and can be used to make many delicious gravies, casseroles and sauces. Nutritional yeast flakes can be found in many health food stores or ordered through the mail. They are available through the Mail Order Catalog, PO Box 180, Summertown, TN 38483, 800-695-2241; or Walnut Acres, Penns Creek, PA 17862, 800-433-3998. Nutritional yeast is often cited as containing vitamin B12, although there is some controversy as to how much of it the body can use. We do know that at least one type, Red Star T6635, has been tested and is shown to be a reliable source of active vitamin B12. The nutritional yeast flakes available from both The Mail Order Catalog and Walnut Acres are the Red Star T6635 type. Apparently, the powdered form from Walnut Acres is Red Star NBC 600 which is not a good source of vitamin B12. [MACARONI AND "CHEESE" CASSEROLE] from The New Farm Vegetarian Cookbook Cook 3-1/2 cups elbow macaroni. In a saucepan, melt 1/2 cup margarine over low heat. Beat in 1/2 cup flour with a wire whisk and continue to beat over a medium flame until the mixture (called a roux) is smooth and bubbly. Whip in 3-1/2 cups boiling water, 1-1/2 tsp. salt, 2 Tbsp. soy sauce, 1-1/2 tsp. garlic powder, and a pinch of turmeric, beating well. The sauce should cook until it thickens and bubbles. Then whip in 1/4 cup oil and 1 cup nutritional yeast flakes. Mix part of the sauce with the noodles and put in casserole dish, and pour a generous amount of sauce on top. Sprinkle top with paprika, and bake for 15 minutes in a 350 degree oven. Put in broiler for a few minutes until "cheese" sauce gets stretchy and crisp. Serves 5. Total calories per serving: 585 Percent of calories from fat: 46% [MAPLE CHEESECAKE] from Tofu Cookery by Louise Hagler Have your favorite 8-inch pie shell ready. Preheat oven to 350 degrees Fahrenheit. Blend in a food processor or blender until smooth and creamy: 1-1/2 lbs. tofu 3 Tablespoons oil 1-1/3 cups maple syrup Pinch of salt Pour this mixture into an unbaked pie shell. Bake for 1 hour until set. Serve cold. Serves 6. Total calories per serving: 445 Percent of calories from fat: 42% About this Article This article originally appeared in the Vegetarian Journal, published by: The Vegetarian Resource Group P.O. Box 1463 Baltimore, MD 21203 Phone: (410) 366-8343 E-mail: vrg@vrg.org About the Vegetarian Resource Group (VRG). Our health professionals, activists, and educators work with businesses and individuals to bring about healthy changes in your school, workplace, and community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer member and media questions about vegetarian diets. The Vegetarian Resource Group is a non-profit organization. Financial support comes primarily from memberships, contributions, and book sales. (http://www.vrg.org/nutshell/cheese.htm) -- 小千▓白龍 -- ※ 發信站: 批踢踢實業坊(ptt.cc) ◆ From: 220.139.57.244 ※ 編輯: breezetaste 來自: 220.139.57.244 (03/19 16:43)

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