햄과 소시지, 뭐가 다른지 What is the difference between ham, bacon, sausage, and pork?
고기 함량과 전분 사용량에서 차이
고기 90% 이상 함유되면 '햄'
Mariuszjbie 제공 출처 동아사이언스
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케이콘텐츠 편집
어린이들이 헷갈려 하는 햄과 소시지. 둘을 자주 접하면서 눈으로 구분할 수는 있지만 둘의 차이를 정확히 아는 사람은 많지 않다. 식품의약품안전처는 가공기준과 성분규격에 따라 제품 유형이 정해진다고 8일 발표했다.
핵심은 고기 비율과 전분 사용량에 달렸다. 햄은 크게 햄, 생햄, 프레스햄, 혼합프레스햄으로 나누는데, 햄과 생햄의 경우 고기 함량에 대한 기준규격이 없지만 일반적으로 고기가 90% 이상 들어간다. 식품첨가물이 들어가지만 다른 식품은 들어가지 않는다.
‘스팸’으로 대표되는 프레스햄에는 85% 이상을 차지하는 고기 외에 전분이 5% 이하의 비율로 들어간다. 혼합프레스햄에는 고기 75% 이상과 전분 8% 이하가 들어있으며, 나머지는 어육이나 식품첨가물 등이 차지한다.
소시지는 고기의 비율이 더 낮고 전분의 함량이 더 높다. 소시지에는 고기가 70% 이상, 전분은 10% 이하로 들어간다. 잘게 간 고기에 어육과 같은 다른 식품을 첨가한 뒤 가공하는 식이다.
결국 제품명을 그대로 받아들이기보다 고기나 전분의 함량을 확인하는 것이 햄과 소시지를 구분하는 정확한 방법이 될 수 있다. 다만 제품별 표시 방법이 생산업체의 자율로 맡겨져 있다는 게 문제로 남는다.
정용익 식약처 농축수산물정책과장은 “햄과 소시지 제품의 고기함량 표시에 대한 관심이 높아지는 만큼 업계가 자발적으로 함량을 표시할 수 있도록 확대하고, 개선된 표시방안을 마련할 예정”이라고 말했다. 동아사이언스 이재웅 기자 ilju2@donga.com |
Guide to German Hams and Sausages
Ham
Hams are one of Germany’s most favorite meat products, both the air-dried, cured, prosciutto-like “raw ham” (Rohschinken) and the boiled, cured, pink “cooked ham” (Kochschinken). Both types are frequently used as meal ingredients, for example as white asparagus wrap-around or mixed with spätzle noodles. Or ham is used as open sandwich topper during evening bread meals (Abendbrot), along with mustard and fresh tomatoes, pickles or cucumbers.
The quality and ultimately the price of hams depend on how long they have been smoked and dried in air. A distinction is then made between Knochenschinken (ham on the bone), Nussschinken (fillet ham), Rollschinken (rolled ham) and Schinkenspeck (bacon), depending on the way in which the ham is cut, spiced, smoked, dried or stored.
An important note: the original Black Forest ham is actually a Rohschinken (“raw,” prosciutto-like ham) and not a cooked ham as it is sold in the United States. This ham owes its unmistakable smoky flavor and dark red color framed by a white layer of fat to the fact that the ham is de-boned before it is cured and then smoked over pine wood. This process gained the EU “designated origin” protection, which means, no similar type ham can be called “Black Forest” ham, if it wasn’t produced in the Black Forest area.
Sausages
As with breads and beers, sausages are main components of German cuisine. You can find close to 1,500 varieties across the regions, a great number of states, cities, or even towns have their own signature ways to mince, mesh and stuff meat, bacon, salt and spices into a casing made from intestines or other materials.
Germans differentiate between three types: Kochwurst (cooked – over 350 types) , Brühwurst (scalded – over 800 types) and Rohwurst (raw sausages – 60 types ) prepared in different ways and consumed either cold, sliced, warm or hot.
With almost 800 different varieties (60%), scalded sausages are the most common type. Made from raw pork or beef, bacon and finely crushed ice, these ingredients are finely minced and mixed with salt, pepper and other spices, such as coriander, paprika, nutmeg, ginger or cardamom, depending on the type of sausage. The name “scalded sausage” (Brühwurst) comes from the fact that these sausages are scalded in hot water or steam. They need to be refrigerated and eaten as soon as possible. The most common types of scalded sausage are: Fleischwurst, Bierwurst, Jagdwurst, Bierschinken, Paprikawurst, and Zigeunerwurst (literally, “gypsy sausage”).
The most famous of Germany’s sausages are the “Würstchen.” Würstchen can be eaten any time and anywhere; they are filling, taste great and are good not only as a between-meal snack. One could say they are the original convenience food. There’s a huge variety of würstchen – such as “Bockwurst”, “Frankfurter” or “Vienna” sausage, “Nurnberger” or “Thuringian” sausage — and they’re eaten hot or cold, singly or in pairs, grilled or fried. And what would Munich’s annual Oktoberfest be without the world-famous “Weisswurst?” Real Bavarians eat this scalded sausage variety, which contains lots of fresh parsley, before noon, with sweet mustard and fresh pretzels and, of course, a real Bavarian beer
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