Ghee
Ghee is a product related to clarified butter and is one of the most important edible fats in Indian and Pakistani cuisine.
It is fat, which is usually obtained from butter by various processes. In contrast to butter, ghee does not contain any milk protein and only little water.
The Indian ghee ( ) ([ gʰiː ]; Sanskrit ghṛta , n .; Hindi घी, ghī , m .; English ghee ) is produced in different processes (different in North India than in South India) and therefore also has different methods Qualities, taste characteristics and shelf life. The methods are:
- Desi method: Makkhan (dt. Butter) is collected until there is enough to make ghee worthwhile. During the collection and storage period, the butter becomes sour. Finally, it is heated in an iron pot over an open fire (traditionally made from cow dung or wood). Milk fat absorbs aroma easily, which is why the ghee obtained in this way tastes slightly smoky. The resulting foam is skimmed off with a trowel. In northern India, lower temperatures are used than in the south, which is why the northern Indian ghee has more residual moisture than that from the south. In principle, the temperature used is not fixed, but rather varies greatly from region to region, because it allows different flavors to be worked out, which is also desirable. The fat content of the finished ghee is 85-88% in this production method. However, the shelf life is limited.
- Cream-butter method: This method is mainly used in small to medium-sized milk processing companies. The butter is melted at a low temperature, then the temperature is increased to over 90 ° C. The resulting foam is skimmed off. Then when the humidity drops, the temperature rises, which is why the temperature must be controlled at this stage (maximum 110–120 ° C). The last stage can be recognized by the fact that small quark particles flocculate brown. The high temperatures and the cooking procedure affect the taste of the end product.
- Direct cream method: This is the most cost-effective method for large quantities in industrial production. The ghee cream is separated from the milk (you save the process of making butter). This cream is then heated (processing steps similar to the cream-butter method). After the ghee has been allowed to cool a little, it is strained through a cotton cloth . The direct cream method produces ghee with a fat content of 93–95%. This production method achieves the best shelf life.
- Pre-layer method: If butter is kept undisturbed at a temperature of 80-85 ° C for 15-30 minutes, three layers are created. The top layer consists of denatured quark , the middle layer of fat and the bottom layer of buttermilk . In the bottom layer (buttermilk) around 80% of the moisture contained in the butter and 60–70% of the solids (but not the fat) are collected. The bottom layer is now carefully drained without disturbing the two top layers. Then the temperature of the two remaining layers is increased to 110-120 ° C.
The Indian manufacturing processes are different and can basically be divided into melting and boiling processes. The traditional method used in many Indian households is the Desi method, a melting process.
Ghee is also used in Ayurvedic medicine, whereby authentic ghee from an Ayurvedic point of view can only be produced using the boiling process. This boiling process is similar to the cream butter method, but in contrast to this, the butter is first chopped up and the pieces washed (to wash off the egg white - with this method, however, the egg white contained inside the butter pieces is not removed). Depending on the Ayurveda school, the boiling foam is either skimmed off, partially skimmed off or not at all, and the last step - the brown flaking - is deliberately omitted or allowed. It is interesting that Ayurveda does without the traditional Desi method (let butter become sour beforehand, melt out instead of simmering, definitely skim off the foam).
In traditional Indian medicine of Ayurveda are attributed to him health-promoting and anti-inflammatory effects, inter alia in the Netra Tarpana eye baths mentioned (also known as "Golden View" known) with heated Ayurvedic ghee . In Hindu pujas plays Ghee also an important role. On top of that, most Indian oil lamps run on liquid ghee .
In vegetarian cuisine there is a large number of spreads made on the basis of ghee .
Analytics
Gas chromatography can also be used in conjunction with mass spectrometry to determine the ingredients .
Web links
Individual evidence
- ↑ Ghee making. Method of manufacture of Ghee. (No longer available online.) In: Dairyforall.com. Archived from the original on November 1, 2012 ; accessed on December 30, 2013 .
- ^ NC Ganguli, MK Jain: Ghee: Its Chemistry, Processing and Technology . In: Journal of Dairy Science . tape 56 , no. January 1 , 1973, ISSN 0022-0302 , pp. 19–25 ( murple.net ( memento from June 17, 2012 in the Internet Archive ) [PDF; 428 kB ]).
- ↑ Ghee. In: Wellnessberatung 24. Alexander Russ, accessed on December 30, 2013 .
- ↑ Ghee - Original Ayurveda. (No longer available online.) International Academy for Ayurveda, Bionics & Awareness AG, archived from the original on December 31, 2013 ; accessed on December 30, 2013 .
- ↑ Uta Posthum: The production of GHEE. April 5, 2011, accessed December 30, 2013 .
- ^ Kristen Schultz-Dollard: The Yoga Diet. The relaxed way to the dream figure. Goldmann, 2011, p. 210.
- ↑ AL Kala, K. Sabeena, PP Havanur: Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets. In: J Food Sci Technol. 53 (4), Apr 2016, pp. 2144-2147. PMID 27413245
- ↑ UR Wadodkar, JS Punjrath, AC Shah: Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry. In: J Dairy Res. 69 (1), Feb 2002, pp. 163-171. PMID 12047107