The melted butter trolley on toast, there is a taste that nobody knows with its deep flavor. Has th

The melted butter trolley on toast, there is a taste that nobody knows with its deep flavor. Has the oldest history as processed foods using milk, around 2000 BC, butter, is seen recording what looks like butter that has been made already in the scriptures of the old India. By the difference of the process characteristics and component types and butter, butter is divided as follows, taste and smell different. Fermentation, there is a non-use type Salted, salt to non-fermentation, respectively. In order to improve the (salted butter) flavor classification salted butter by component, to improve the storage stability, we add the salt during manufacture. Content of salt is about 1.5%. I will be used for cooking and confectionery is not in use butter main salt. People who are limiting the salt, such as illness are also available. Retention period is shorter compared to Salted olive preserving butter salt is not contained. I was saying unsalted butter once, but the revision of the law by the nutrition labeling (1996), and it was with non-use butter salt. Cream that does not classify non-fermented butter lactic acid fermentation process is the raw material, it is butter without the habit. This type is mainly used in Japan. And as it is made from fermented by lactic acid bacteria olive preserving fermentation of cream butter raw materials, there is a unique fragrance. This butter is mostly in Europe. The nutrition of butter butter, rich fat-soluble vitamins and high-quality olive preserving milk fat is included. Digestion olive preserving is good, milk fat is suitable olive preserving for the faint of stomach or baby food of babies and the elderly. Vitamin A, which is indispensable to growth to keep healthy skin and mucous membranes, strengthens the resistance to bacteria, vitamin D helps the absorption of calcium, has the effect of preventing the aging vitamin E. Cholesterol of cholesterol per 100g butter less surprising is 210mg, but it is not much to think in an amount to eat at one time. For example, 17mg in (8g) amount to paint one piece of bread, is 25mg 1 tablespoon to be used in dishes (12g). Cholesterol so on the material bile acid and cell membrane, sex hormones, vitamin D, not just take from the diet, it is an important nutrient that 1000 ~ 1500mg daily has also been made in the body. About 20% also are few compared also energy (Kcal), butter and salad oil. How about not only saute and toast, in addition to finish off people of cooking more delicious, you have to try the taste was a bit different in the butter. For example, you may add soup and miso soup, ramen usual. olive preserving Alternatively, butter softened, if Katamere in the refrigerator by mixing herbs and chopped garlic condiment, such as shallots, olive preserving and fruit and raisins, butter original can be easily. You can entwined in pasta, if topping to saute meat, of fish, you can enjoy a flavor different from usual. Want to to what was more fulfilling in the taste of butter, a dining table daily.