Ingredients 9

Hey guys, welcome back at my blog, today im gonna tell you some ingredients that we usually use at our kitchen, so this is about milk, tea and coffee. well we know that this ingredients is usually used for drink especialy at morning.

1. MILK

in Indonesian we know a lot of milk, there is whole milk, less fat (reduced fat milk), low fat milk, and free-fat milk or skim milk ( skim milk), rich in calcium, and also non lactose (lacking sugar content). In terms of preparation until ready to drink, there is milk powder to be added with warm water, ready-to-drink liquid milk, condensed milk to be mixed with water. There is also liquid milk that can be left alone at room temperature, while others should be stored in the refrigerator. Pure milk should contain at least 3.25% of milk fat and 8.25% non-fat milk solids (protein, carbohydrates, water soluble vitamins, and minerals). The addition of vitamin A and D in milk is facultative.

milk comes from livestock, cattle, sheep, goats, sheep, horses and whichever comes from the soybean (ordinary) we call it with soy milk.

Kind of milk

1. Fresh Milk, Fresh milk produced from livestock cattle, such as cows, buffalo, goats, sheep, and horses are healthy and not mixed with colostrum. Fresh milk contains no added water, food additives and antibiotics, and has not changed color, odor, and viscosity. Fresh milk is the most delicious because its fatty acids have not been damaged by the preservation process. Fresh milk to be drunk immediately should be heated (not boiled so that the milk emulsion is not fragmented) until it reaches 70oC for 5-10 minutes.

2. Milk Powder, Milk powder is often used in making cakes, in recipes whose dough will be too liquid when used liquid milk. Milk powder is also often found in UN food aid, in refugee shelters, warehouses and other places where fresh milk is difficult to use. Nonfat milk powder made by drying or spray dryers to remove some water and fat but still contains lactose, protein, minerals, fat soluble vitamins, and water soluble vitamins (B12). Milk powder is most preferred because of its ease of storage, economical price due to the durability of milk powder. Some milk producers often add certain nutrients such as vitamins and minerals for better nutritional quality. Special infant formula, the addition of nutrients must meet certain standards so that it can approach the quality of breast milk.

 3. Pasteurization Milk is a fresh milk that undergoes 72oC heating process for 15 seconds with the aim of killing harmful organisms, such as bacteria, viruses, and protozoa. Pasteurization is only able to inhibit the growth of spores but can not turn off the spores, especially bacterial spores that are thermostatic alias resistant to high temperatures. Because it only undergoes a heating process, this type of milk needs to be stored in a 5 - 6oC freezer and can only be stored for 2 weeks. If the packaging is opened with room temperature hold about 16 Hours.

4. Homogenization Milk is pasteurized milk which is then processed again with high pressure so that the fat grains become more subtle. In this way when the milk is stored, the fat is no longer floating on the surface. Milk homogenization needs to be stored in the refrigerator so it will not get damaged quickly.

5.Evaporated Milk is condensed milk This milk is produced by evaporation until the liquid milk evaporates and becomes concentrated. During the process there are some damaged vitamins, especially vitamin D, so it needs additional vitamin A, D, and E. Milk is also known as sweetened condensed milk is very high content and is not intended for the fulfillment of balanced nutrition but rather used as a mixture ingredients.

6. Skim and Cream Milk, Skim milk is fresh milk left after the ingredients of the cream are taken partly or completely. The nutritional content is the same as fresh milk, except fat and fat-soluble vitamins. While milk cream (full cream) is fresh milk rich in fat. This cream milk comes to the surface when the milk is silenced or when it is separated.
7. Milk Soya, Lactose is in milk, and is 2-8 percent of whole milk weight. identified as sugar in 1780. Soy milk protein is similar to cow's milk. In fact, the content of saturated fatty acid is lower than cow's milk so it is non-cholesterol. There are some people who experience lactose intolerance, experiencing symptoms such as bloating, abdominal cramps or diarrhea after drinking cow's milk. For them it is advisable to drink non-lactose milk, such as soy milk.

let us discuss the function of Milk on cake or on food. because only the nutritional content kumplit, milk has bnyk benefits in food processing. usefulness in making bread, milk serves to improve the color of crumb & skin, making it more dark & ​​shiny. High calcium content can strengthen gluten in bread dough. But, not just any milk can be added to the bread dough. Milk is a fatty emulsion in water, which contains mineral salts, sugars, and proteins. because the fat content is high, the milk is often added in bread dough, to provide savory flavors, strengthens the scent, & softens the texture.

Milk fat serves to support the elasticity of the dough, so it is easy to expand. Fat milk is not soluble in water, but it can absorb (absorb) water more or less zero, 2%. Other properties of milk fat that is easy to absorb various odors in the same time, therefore, butter & cream should not be stored adjacent to the sharp-smelling material because it will change the aroma of that product.

Protein milk in the form of casein, serves to provide protein balance & strengthen gluten in wheat-based products. While lactose or milk sugar, give the color to the crumb & the bark of the bread. This type of sugar can not be a "food source" of yeast. therefore, in milk dough fermented dough slower than water. To work around this, can by adding skim milk skim milk is milk not with fat. That is why, knowledge of the type of milk is needed so that no errors occur in the processing.

• Milk Storage

Use of milk to the bakery industry, storage and age of consumption. More bakers use powdered milk because of longer storage life of up to 6 months, provided in a sealed container. to obtain 800 g of liquid milk, simply combine water & milk powder in a ratio of 7: 1. Milk For cakes

In order not fast acid milk, save according to his needs. for liquid milk, store in refrigerator at temperature of 2-4 C. Try to keep milk in a closed place, so as not to absorb the taste or aroma of other products. As for full cream powder milk can last for 6 months if stored in a confined space & stored in a cool & dry place. Milk For cakes

After the packaging is opened, milk powder should be stored in the refrigerator so as not to smell rancid. Except for skimmed milk powder, no need to be stored in the refrigerator, because it contains no fat. Skim milk can last for 12 months in a closed place.

• Benefits of Milk in baking

1. Milk protein (casein) has the role of protein balancing and strengthening gluten in various bread-based wheat flour. As a result, the bread structure becomes better, stronger and easier to cut.

2. Lactose and casein contained in milk provide a beautiful yellowish color on the skin of the bread.

3. Milk fat plays a role in the elasticity of the dough, so that the pastry dough becomes easier to expand and increase the volume on the roasting result. In addition, milk fats function to absorb water and various smells on the dough, so the resulting bread tastes savory and not fishy.

4. Milk makes the resulting bread to be tender for a longer period of time.

5. Milk allows the dough to remain good despite overmixing in the mixing process.

6. The content of calcium, minerals, vitamins and iron add nutritional value to the resulting cake.

2. Coffee

coffee has many benefits in food, such as giving a delicious aroma and provide many benefits for the body such as:

Reducing Depression Risk

 The results of a study conducted by the Harvard School of Public Health states that women who consume coffee with a portion sufficiently have a 20% lower risk of depression compared with women who do not consume coffee. So, drinking 2 cups of coffee per day, or adding it in a pastry recipe, will indirectly become a mood booster to reduce the risk of depression.

Reduce the Risk of Liver Disease

A study in 2006 stated that people who for 22 years consume at least 1 cup of coffee per day have a 20 percent greater chance to avoid liver cirrhosis. The benefits will be more felt when the coffee drinkers are also an alcohol drinker This is due to coffee that can counteract the bad effects of alcohol that can harden the liver and cause liver cirrhosis. Coffee is also useful to help prevent fat accumulation in the liver.

Improve Body Resistance

A news reported by The New York Times states that eating good coffee to increase stamina before doing physical activity is exhausting. Coffee can help increase the rate of metabolism and endurance, by maximizing muscle performance to convert fat into energy sources.

do not hesitate in mixing the coffee ingredients in your cake because there are more benefits also provide a delicious aroma. both for pastries and bread topping.

3. TEA

 

Tea is a type of green plant that is taxonomically classified as Camelia sinensis species and entered in the family Theaceae. Tea grows extensively from the tropics to the temperate regions of the Asian continent and has been a part of human life since the beginnings of history. The content of caffeine, polyphenols and theanine on the leaves of Camelia sinensis gives a special character to the steeping tea. Chemical content is also one of the reasons why tea leaves are used and become one of the favorite drink in the world until now. In the beginning, humans use the tea leaves as a medicine and along with the development of the times, the leaves are used to create a drink that is classified as luxurious. Now, tea is cultivated in more than 20 countries in Asia, Africa and South America as a horticultural crop beside coffee and cocoa.

1. Green Tea

Tea is very popular in Asia contains 25 milligrams per cup. After the leaves are picked, the leaves are dried with hot air. Then disangarai but not fermented, so that the high nutrients and vitamins in the tea leaves are well preserved. Green tea is well known for its vitamin C content to boost immunity. In addition, green tea contains Flouride that strengthens bones and prevents tooth decay. Green tea is also believed to lower cholesterol clogging blood vessels, relieve stress, and help you lose weight.

2. Oolong Tea

Oolong or wulong comes from Mandarin which means black dragon. The name is derived from the form of a long, dark and squiggly tea like a dragon. This tea is produced from a unique process that is placed in the sun to wilt and experience the process of oxidation before the tea leaves turned into curved. Then the tea is moved in the shade to do semi-fermentation process.

Tea is believed to help facilitate the process of digestion and lowering cholesterol levels undergo a process of fermentation is not too long ie 2-3hari only. Oolong tea polyphenol content is higher than black tea and green tea.

3. Black Tea

Black tea comes from the leaves of the Camellia Sinesis plant and undergoes a long oxidation process, ie 2 weeks to 1 month. Black tea has the highest caffeine content than other teas. This tea is known by active smokers can efficacious reduce the adverse effects of nicotine on the lungs. Black tea is also known to help reduce the risk of stroke. Its antioxidant content helps to reduce the clotting of blood vessels.

4. Red Tea

Red tea is an African traditional drink that is very rich in antioxidants and proven to help improve immune system performance and caffeine free so that belong to herbal tea. This tea is not derived from Camelia but is made from the original herb south africa Rooibos is rich in polyphenols and flavonoids. One of the flagship of red tea is able to protect the body from free radicals.

in the era of modern times, Green Tea is widely used in mixing cake ingredients, as we know as greentea, before let us first identify greentea.

the content of which is bound in green tea such as:

·        Minerals (calcium, iron, zinc and others)

·        Vitamins A, B1, B12, C, E, and K

·        Gallic acid

·        Essential oil

·        Carotene

·        Dietary fiber dissolves

·        Carbohydrate.

·        Flavonoids

·        Caffeine

·        Fluoride

·        Quercetin

·        Kaempfrol

·        Myricetin

·        Chlorophyll

Benefits of green tea drink:

o   Prevent the growth of cancer cells

o   Improve kidney performance

o   Strengthen blood vessels

o   Boost immunity

o   Makes calm effect

o   Reduce the absorption of fat

o   Increase passion or enthusiasm

o   Able to treat skin diseases and warts

o   Able to overcome acne

o   Able to overcome swollen eyes

o   Improve regeneration or rejuvenation of skin cells

o   Able to prevent skin wrinkles or premature aging

o   Able to prevent cancer

o   Able to lower high blood sugar levels

o   Able to maintain dental health

o   Able to maintain memory and concentration

o   Able to reduce stress

o   Able to reduce the risk of eye disease

o   Reduce appetite, so it is good for people who are on a diet

Matcha is a powdered green tea made from green tea grind until smooth resulting in Matcha or green tea powder or green tea powder. Besides drinking at tea ceremony, matcha is used one of the ingredients of cake mix and mnuman made from Japanese green tea. Form of greenish colored powder with a distinctive aroma of green tea. Besides being used as a mixture of cakes and beverages, matcha can be used as a perisa and coloring ingredient for various foods, such as mochi, buckwheat, ice cream, shaved ice, chocolate, various kinds of Western cakes, and wagashi.

now we are enjoying with green tea from japan which we often refer to as matcha as the benefits such as:

1. All the content of green tea can be benefited

When you make tea, only some of the ingredients in the tea we consume. While the other content of tea leaves is wasted. One way to use the full benefits of green tea leaves is to eat whole foods.

Well, by being made into a powder or Matcha, all the content of green tea can we feel the benefits as a whole. The vitamins, antioxidants, minerals and amino acids they contain can be utilized all.

2. Matcha has anti-oxidant cancer eradication

Benefits matcha for health is no doubt, because the content of antioxidants (called polyphenols) 10 times higher than green tea in general. Antioxidants are substances that can prevent aging and prevent chronic diseases. Based on the research, Tuft University USA, with ORAC method (Oxigent Radical Absorbance Capacity) obtained antioxidant content matcha far beating the content of Pomegranates or Blueberry.

Vitamins, minerals, and fiber drinks are also useful for the detox process. Plus, Matcha has antioxidant content of Catechin EGCg (epigallocatechin gallate). Catechin EGCg contains cancer-fighting substances. And moreover this catechin can fight free radical substances resulting from pollution, UV rays, radiation and chemicals that can damage cells and DNA.

3. Energy and mood booster

One of the unexpected benefits of matcha drinkers is increasing energy. So by drinking matcha can help you through the day. It comes from caffeine content in matcha Because you eat all the leaves in matcha, you may get three times more caffeine than a regular cup of tea. Even the Japanese soldiers entrusted Matcha as a refreshing drink in times of war.

Matcha lovers say that compared to caffeine from coffee, matcha can help relax and prevent stress. This is because Matcha is rich in L-Theanine. Actually L-Theanine is a common ingredient found in green tea / black tea. But in matcha its content about 5 times. And the added benefit is that L-Theanine is trusted

can help evoke mood and improve concentration, thus helping you stay focused.

4. Friend's easy meditation

For over a century, Matcha Green Tea has been used by Chinese Taoists and Japanese Zen Buddhist monks as a relaxing drink and meditation friend. Meditation in any form, has a myriad of benefits. It has been proven that meditation can reduce cortisol. High and prolonged levels of cortisol can cause blood sugar and insulin levels to rise and stay at high levels.

Too much cortisol can also increase weight and produce persistent fatness, especially the abdomen. Not only that too much cortisol in the body can reduce calcium, magnesium and potassium in bone. It can cause bone fragility (osteoporosis). Therefore, by drinking a glass of matcha can be a friend of meditation is easy as well as cheap.

5. Can be applied to the recipe of food or drink

Not just as a drink, matcha can be used as an ingredient in sweet and savory food dishes. Just try to googling and finding recipes from matcha, you will find all kinds of foods made from this green powder. Starting from muffins, puddings, cookies and even soups.

Not to mention, the culinary all-green tea is now increasingly selling well. Ranging from cake, ice cream to cubit pie. No wonder that food and beverages all green tea become one of the culinary primadona currently among young people. Because it has penetrated a variety of modern food and no longer conventional presentation, many are interested in trying.

PROCESS OF MATCHA GREEN TEA PROCESSING

  One of the most important phases of processing tea into a beverage is fermentation. However, please note that the fermentation process is meant here, not fermentation involving microbes, but fermentation caused by enzymes contained in the leaves. So it is more accurately said as enzymatic oxidation. The level of fermentation in the processing will affect the quality and type of tea produced. Based on the level of fermentation, tea is divided into green tea (non-fermented), oolong tea (semi-fermented), and black tea (full-fermentation).

In making matcha does not pass through the process of fermentation. Matcha is made from green tea called Tencha. Processing green tea matcha such as:

In contrast to other tea plantings, matcha planted with blinds or nets covered on top so that tea leaves are not exposed to direct sunlight.

Tea picked is the top of the shoot. This is because the quality of flavor and aroma is very good on the top or the top of the tea leaves. Even matcha can be obtained from bud tea leaves.

The difference between matcha (green tea) with other Japanese teas such as oolong tea, black tea and Chinese green tea is the green tea leaf steamed after harvesting. The steaming process takes approximately 15 -20 seconds and is done immediately after 12 -20 hours after the leaves are picked. The purpose of this steaming is to prevent the leaf from oxidizing. By steaming green tea will produce a natural green color, a distinctive aroma and maintain the nutritional components.

In this cooling or drying process, matcha is dried by means of mild airflow. Then spread evenly over a flat surface to dry. But before it is completely dry, matcha goes through a special drum machine where the rods are separated from the leaves. The remaining part, after drying is called Tencha which is the raw material of matcha powder.

The final step of matcha processing is grinding Tencha into fine powder. For 800 years, the traditional method in this case is done manually by grinding Tencha with a stone-based tool. But now it is using sophisticated machines, so it will produce consistency smooth matcha of good quality. After grinding, then matcha can be packed.

Source:

http://meldyiam.blogspot.co.id/2014/09/pengertian-susu-jenis-proses-dan-sebab.html https://www.pastrytandatanya.com/fungsi-susu-pada-kue 
https://www.tokowahab.com/resep/news/susu-dalam-pembuatan-roti/
https://www.brilio.net/life/5-alasan-kenapa-produk-makanan-minuman-matcha-selalu-laku-di-pasaran-150405p.html
http://www.drishop.co.id/5-makanan-untuk-meningkatkan-manfaat-kopi/ 
https://www.jagapati.com/artikel/Macam-macam-Teh-Serta-Manfaatnya.html
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