Wikipédia

Annatto

Keju Colby diwarnai karo annatto]]

Annatto ( /əˈnætoʊ/ utawa /əˈnɑːtoʊ/ ) iku sawijining orange-abang bumbu lan pangan Coloring asalé saka wiji saka wit achiote ( Bixa orellana ), asal tropis wilayah saka Meksiko kanggo Brazil . [1] Iki asring digunakake kanggo menehi warna kuning utawa oranye kanggo panganan, nanging kadang uga kanggo rasane lan aroma. Aromane diarani "rada mrico karo nutmeg " lan rasa minangka "rada nutty, manis lan peppery". [2] Annatto saiki digunakake kanggo menehi warna kuning utawa oranye menyang akeh panganan industri lan semi industri, kalebu keju, es krim, produk roti, panganan cuci mulut, isi buah, yogurt, omben-omben, mentega, minyak, margarin, keju olahan, lan lemak produk adhedhasar. [3] Ing Uni Eropa, diidentifikasi kanthi nomer E E160b.

Annatto wis dadi warna tradisional keju Gloucester wiwit abad kaping 16. Sajrone musim panas, tingkat karoten ing suket bisa menehi susu warna oranye sing digawa menyang keju. Rona oranye iki dianggep minangka indikator keju sing paling apik, sing ngasilake keju sing murah kanggo nggunakake annatto kanggo nurun. Kebiasaan nambah annatto banjur nyebar menyang wilayah liya ing Inggris, kanggo keju kayata Cheshire lan Red Leicester, uga Cheddar warna digawe ing Skotlandia . [4] [5] Akeh cheddars sing diprodhuksi kanthi varietas putih lan abang (oranye), lan sing paling populer sanajan ana bedane mung loro yaiku anané annatto minangka pewarnaan. [6] Praktek kasebut wis akeh produk keju olahan modern, kayata keju Amerika lan Velveeta . Keju saka negara liya uga nggunakake annatto, kalebu Mimolette saka Prancis lan Leyden saka Walanda.


Keju sing nggunakake annatto paling ora sawetara kalebu:

* Cheddar (UK)[7]

Referensi

besut
  1. ↑ "Bixa orellana (annatto)". CABI. 27 September 2018. Dibukak ing 14 October 2018.
  2. ↑ "Encyclopedia of Spices". TheEpicentre.com. Diarsip saka sing asli ing 16 July 2011. Dibukak ing 24 August 2011.
  3. ↑ Socaciu, Carmen (2007-10-24). Food Colorants: Chemical and Functional Properties (ing basa Inggris). CRC Press. ISBN 9781420009286.
  4. ↑ "British Cheese Board". BritishCheese.com. Diarsip saka sing asli ing 26 July 2011. Dibukak ing 24 August 2011.
  5. ↑ Aubrey, Allison (November 7, 2013). "How 17th Century Fraud Gave Rise To Bright Orange Cheese". The Salt. NPR.
  6. ↑ "'Sorry Ireland: 'Red cheddar' doesn't really exist'". DailyEdge.ie. Diarsip saka sing asli ing 25 July 2015. Dibukak ing 8 December 2015.
  7. ↑ Davies, Sasha; Bleckmann, David (2012-10-01). The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters (ing basa Inggris). Quarry Books. ISBN 9781592537556. The coloring additive that gives Cheddars that orange color is called annatto
  8. ↑ Raichlen, Steven (1993-01-11). Miami Spice: The New Florida Cuisine (ing basa Inggris). Workman Publishing. kc. 332. ISBN 9781563053467. The seed is traditionally used to color Leicester and Cheshire cheeses.
  9. ↑ Leverentz, James R. (2010-05-04). The Complete Idiot's Guide to Cheese Making (ing basa Inggris). Penguin. ISBN 9781101197820. Colby cheese gets its distinctive color from the addition of annatto coloring.
  10. ↑ Society, New York State Agricultural (1859). Proceedings of the Annual Meeting (ing basa Inggris). In Cheshire, one pound of good annatto is deemed sufficient fo a ton of cheese; in Gloucester double that quantity is used.
  11. ↑ "Graskaas". Beemster Cheese (ing basa Inggris Amérika Sarékat). Dibukak ing 2019-10-28. INGREDIENTS ... ANNATTO (FOR COLOR).{{cite web}}: CS1 maint: url-status (link)
  12. ↑ Hurt, Jeanette; Ehlers, Steve (2008-04-01). The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese (ing basa Inggris). Penguin. ISBN 9781440636189. Made in and around the university city of Leiden, this Gouda-like cheese is colored with annatto
  13. ↑ Elsy, Mary; Norman, Jill (1988). Travels in Normandy (ing basa Inggris). Merehurst Press. ISBN 9781853910036. The colour comes from brushing with an annatto solution.
  14. ↑ The Oxford Companion to Cheese (ing basa Inggris). Oxford University Press. 2016-10-25. ISBN 9780199330904. Mimolette curds are then colored with annatto
  15. ↑ "Culture: The Word on Cheese". culturecheesemag.com. Dibukak ing 2019-10-28. They're also dyed with roucou, a natural red dye derived from the seeds of the annatto shrub.{{cite web}}: CS1 maint: url-status (link)
  16. ↑ Engineers, NIIR Board of Consultants & (2006-04-01). The Complete Book on Spices & Condiments (ing basa Inggris). ASIA PACIFIC BUSINESS PRESS Inc. ISBN 9788178330389. In Europe, annatto extract is used to color butter, margarine, ice cream, sausages and many cheese including red Cheddar, Muenster, Livarot and Leicester.
  17. ↑ The Oxford Companion to Cheese (ing basa Inggris). Oxford University Press. 2016-10-25. ISBN 9780199330904. In all forms, Red Leicester has a distinct reddish-orange color derived from the addition of annatto, a naturally occurring food colorant.
  18. ↑ "SAINT PAULIN SEMI-SOFT WASHED RIND CHEESE". www.aqua-calc.com (ing basa Inggris). Dibukak ing 2019-10-28. Ingredients ... RIND CONTAINS ANNATTO (COLOR){{cite web}}: CS1 maint: url-status (link)
  19. ↑ Sheridan, Kevin; Sheridan, Seamus (2016-05-03). Sheridans' Guide to Cheese: A Guide to High-Quality Artisan Farmhouse Cheeses (ing basa Inggris). Simon and Schuster. ISBN 9781632207777. paste coloured orange red with annatto
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