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Butter (English:) butter) is the one of the dairy products in the edible oils and fats which assumed milk raw materials. The kanji notation in the Japanese is transcribed into butter. It is common to assume milk raw materials. I solidify fat of milk and make it, and it is a solid of the white that was slightly tinged with yellow at the normal temperature. About 4.8 liters raw materials milk is needed to make butter of 100g. I include various vitamins and nutrients in richness including vitamin A. Low-fat milk comes to be liked in Japan in late years, and it was said to show a slight overproduction the milk fat of the by-product, but bad conditions such as the production adjustment of the milk cow are piled up from the end of 2007, and lack of butter occurs. For details, it is reference with lack of butter. It is after it orders the spread of dairy farming that butter spread out in Japan so that the Meiji government supplies a foreign partner with dairy products after the Meiji Restoration. There was dairy products in itself in the Asian countries from ancient times so that there was it in but dairy products in itself was able to be disgraced because the dairy products were the valuables which the nobility ate in the country of the most till it was it in Meiji from the decline of the noble power and the interpretation of religious precepts of the Buddhism in Japan. It is said that there was it in the time because there is a description in Bible and Mahabharata (as a cream) in the world, but the butter is unidentified in the origin only by the fresh milk which was able to enter a container having been able to shake accidentally so that it is possible. There was it at least in the times of the Mesopotamian civilization. I put fresh milk in a bag leather at first which butter has begun to be made for, and I hang it to a tree, and it is considered I hit it with a stick and shake it, and to have made it. The butter seems to have been introduced to the West from a Scythian in the ancient Greece times, but olive oil thought to be the food of the barbarian were extremely used in a part as medicine, cosmetics, lubricating oil to paint hair and a body with by which spread, I was different from cheese, and there not being save characteristics. According to Nobuo Murakami, it is said that it is Julius Caesar to have eaten the butter which was cosmetics for the first time in the world. The butter as the food had begun to gradually spread, but after all the viewpoint to call the food of the barbarian did not change, and it was considered to be the food of a poor person afterwards. The noble has begun to finally eat butter when it begins to be used as food in earnest in France at the time in the ninth century, but can understand an area of the mainstream an area and butter of the mainstream olive oil clearly now in the Europe. You may consider that butter spreads in the chilly land which is easy to store butter basically. That is why the export of butter began at least in Scandinavia at the time in the twelfth century. You might eat butter all over the period of the Lent in the 16th century, and this was an opportunity, and it was commonly used more that a noble ate butter. In addition, the butter was considered to be the substitute of the oil of the lamp. It is said that "the tower of the butter" of the Rouen sanctuary was named in this way by having really used butter for the oil of the lamp in Lent of the 16th century. In 19 end of the century, a price of the butter jumps by confusion of the war, and it is margarine that was made with an order of Napoleon III as a cheap substitute of the butter. There are fermentation butter to make after letting raw materials milk make lactic fermentation and no fermentation butter to just make, and four kinds of the existence salt butter which added salt in them and the salt nonuse butter which I do not add can understand it. The salt nonuse butter had ever called itself salt-free butter, but because a very small amount was included, regular indication of the food was demanded by the nutrient labeling standard of Ministry of Health, Labour and Welfare, and the salt which came from fresh milk even if it was salt-free and produced it did not have the indication of the salt-free butter. As for the butter marketed in Japan, "no fermentation, existence salt" are often found. When I put fresh cream of the animal in a bottle and wave it for a while, the fat which separated which fat divides begins to stick, and I can enter, and even the home that is finished handicraft butter can make salt with the method mentioned above from commercial fresh cream for preference after kneading on fire to change outran water, but I compare it with marketing product, and the touch when I waved it becomes expensive. Other than seasoning spreads such as the bread, the materials of the source, the fried oil of the saute fry it, and the oil is used widely. Salt nonuse butter is used for a Western-style cake well. There are many things of the existence salt, but there is that I use you as a toast or a pancake when I use the thing of the salt nonuse in people refraining from salt and the overseas example. In addition, there is the raisin butter which I put raisin in in butter. It is used in cases I put the lump on the tops of the cracker, and to live. There are parsley butter, lemon butter, the garlic butter, too, and it is attached to a steak or curry and rice other than a hors d'oeuvre. It can be used for ramen. It is an opportunity that this used butter in substitution for lard. Like Hong Kong and Taiwanese "lard rice", there is the person whom I cover boiled rice with butter and soy sauce, and eat (butter rice).