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Thần kỳ Nhật Bản
20 Aug, 2017
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It's a summertime miracle!
The future is now, folks: Japanese scientists have discovered a completely organic way to make ice cream retain its shape and not melt for several hours. Your taste buds won't notice, unless you have the patience and willpower to observe rather than eat your frozen treats this summer.
...scientists at Biotherapy Development Research Center Co. in Kanazawa stumbled upon (tình cờ) the miracle-working method by accident earlier this year. Researchers had reportedly asked a pastry (bánh ngọt, bánh nướng) chef (đầu bếp) to create a dessert (món tráng miệng) using polyphenol liquid, extracted (chiết xuất) from strawberries (quả dâu tây), in an effort to help out strawberry farmers whose crops were suffering after the earthquake and tsunami (sóng thần) in eastern Japan in 2011. The frustrated (nản lòng, tuyệt vọng) chef told scientists that "dairy cream solidified (đông đặc) instantly (ngay lập tức) when strawberry polyphenol was added," and although he believed there was "something suspicious (đáng nghi)" about the polyphenol, one researcher at the center immediately realized the natural compound's potential for greatness.
Through trial and error, Tomihisa Ota, professor emeritus of pharmacy at Kanazawa University, soon developed non-melting popsicles (kem que). "Polyphenol liquid has properties to make it difficult for water and oil to separate so that a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual and be hard to melt.
Bài trước: Kỹ năng HORENSO
Tags: japan
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