Margarine - margarine

Japanese: マーガリン - まーがりん（英語表記）margarine

A processed oil made by adding water and emulsifiers to edible oils and fats and kneading them into a butter-like substance. It is also called artificial butter. It was invented by chemist Hippolyte Mège Mouriés (1817-80) as a butter substitute in response to a request from Napoleon III of France, and was patented in England and France in 1869. The name comes from the Greek word margarite (pearl), which is derived from the similar color of the emulsified form. In Japan, it was first produced by Yamaguchi Yasohachi Shoten in Yokohama in 1908 (Meiji 41), and for a long time it was called "artificial butter," but from around 1950 (Showa 25) the technology was improved and it became widely used. Healthy pure vegetable butter was commercialized from around 1955, and soft butter was commercialized from around 1968.

[Kyoji Niinuma, Tomomi Kono, and Yonago Yamaguchi]

Manufacturing method and type

Vegetable fats and oils such as cottonseed, palm, soybean, or corn are used alone, or mixed with animal fats such as beef tallow, whale oil, or hardened fish oil, and a small amount of water, salt, dairy products such as skim milk or fermented milk, emulsifiers, fat-soluble vitamins (A and D), flavorings, colorings, etc. are added and the mixture is stirred to emulsify, and then rapidly cooled from around 50°C to around 10°C to solidify most of the fats and oils, and the mixture is kneaded.

The Japanese Agricultural Standards (JAS) classify margarines based on their oil content: 80% or more is margarine, 75-80% is adjusted margarine, and less than 75% is fat spread, and collectively they are defined as "margarines".

[Kyoji Niinuma, Tomomi Kono, and Yonago Yamaguchi]

use

Soft cheese contains a lot of unsaturated fatty acids and is easily oxidized. It is best to use fresh cheese without heating it. When cooking, such as sautéing or baking, cheese made with butter has a better aroma.

[Kyoji Niinuma, Tomomi Kono, and Yonago Yamaguchi]

"The Science of Food Oils and Fats" by Shintani Tsuyoshi (1989, Saiwai Shobo)

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

食用油脂に、水、乳化剤などを加え、バター状に練り合わせた加工油脂。人造バターともいう。フランスのナポレオン3世が募集したバターの代用品として、化学者メージュ・ムーリエHippolyte Mège Mouriés（1817―80）が考案し、1869年にイギリス、フランスの特許を得たことに始まる。その語源はギリシア語のマーガライトmargaritēs（真珠）で、乳化したものの色が似ていることに由来する。日本では1908年（明治41）に横浜の山口八十八商店が初めて製造し、長い間「人造バター」といわれたが、1950年（昭和25）ごろから技術の改良が進み、広く普及するようになった。55年ごろから健康志向の純植物性のものが、68年ごろからソフト型のものが商品化された。

［新沼杏二・河野友美・山口米子］

製法と種類

綿実(めんじつ)、やし、大豆、コーンなどの植物性油脂だけか、それに牛脂、鯨油または魚硬化油などの動物性油脂を混ぜ、少量の水と食塩、脱脂乳、発酵乳などの乳製品、乳化剤、脂溶性ビタミン（A、D）、香料、着色料などを添加し、攪拌(かくはん)乳化させて、50℃ぐらいから急速に10℃程度に冷却して、油脂の大部分を固体化させて練り合わせる。

　JAS(ジャス)（日本農林規格）では油分によって80％以上をマーガリン、75～80％を調整マーガリン、75％未満をファットスプレッドと区分し、まとめて「マーガリン類」として規定している。

［新沼杏二・河野友美・山口米子］