More Related Content
Similar to Fermented food products
![fermented cereals and starchy tubers-1[305].pptx](https://cdn.slidesharecdn.com/ss_thumbnails/fermentedcerealsandstarchytubers-1305-220825071802-81124ff0-thumbnail.jpg?width=640&height=640&fit=bounds)
Fermented food products
- 1. Fermented food products: soysauce, miso, sufu, natto, idly By Seshan siva, I MSc Microbiology, Bharathiar university.
- 2. Introduction Louis Pasteurwas the first to connect the yeast activity with fermentation. Pasteur demonstrated that yeast as responsible for fermentation to produce alcohol from sugar, that air (oxygen) as not required. He also demonstrated that fermentation could also produce lactic acid. Fermentation is one of the oldest methods used by Asian people to preserve food. To destroy undesirable components. To enhance the nutritive value and appearance of the food. To reduce the energy required for cooking and to make a safer product.
- 3. Classification • Fermented cerealproducts • Fermented dairy products • Fermented fish products • Fermented fruits and vegetables products • Fermented legumes • Fermented meat products • Fermented beverages
- 4.
- 5. Soy sauce • Acondiment produces from the fermented paste of boiled soybeans, roasted grains, brine and Aspergillus sojae . • Originated from china in 200 BC • Considered as the world’s oldest condiment • A traditional ingredient in east and southeast Asian cuisines.
- 6. Natural brewing ofsoy sauce • Accomplished by three distinct steps 1. Koji making 2. Brine fermentation 3. Refining
- 7. Koji making • Carefullyselected soy beans and wheat are blended under precisely controlled condition. • Next a proprietary seed mold (Tane koji) is introduced and the mixture is allowed to mature for three days in large air circulated perforated vats
- 8. Brine fermentation • Theresulting culture, or koji, is transferred to fermentation tanks and mixed with soybeans, wheat and saltwater, to produce moromi, which is then allowed to ferment for several months using osmophilic lactic acid bacteria and yeast. • During this time , the soybeans and wheat are transformed into a semi-liquid , reddish brown “mature mash”. • This process create many distinct flavour and fragrance compounds that build the soy sauce flavour profile
- 9. Refining • After monthsof moromi fermentation, the raw soy sauce is separated from the solids by pressing it through layers of filtration cloth. • The liquid that emerge is the refined , pasteurized and packed as finished soy sauce.
- 10. Biochemical changes • Theinitial pH of moromi around 6.5-7.0 , it decreases to 4.8-5.0 through the combined action of A. oryzae and LAB. • Hydrolytic enzymes, the vitamin B group , sugars, peptides and amino acids accumulates in the rice koji. • Carbohydrate are degraded to dextrin then to glucose. • Moisture is lost during koji preparation. • Proteins are decomposed by proteolytic enzymes. • The temperature of the fermenting beans increases. • Soluble solid increases (including sugar, alcohol and other compounds.
- 11.
- 12. Miso • A salty,smooth to chunky paste made from fermented soybean that has a meat-like flavor and a high protein content. • A high-protein fermented food paste consisting chiefly of soybean, salt, and grains ( such as barley or rice) and ranging in taste from very salty to very sweet. • A fermented seasoning paste of soybeans, often with rice or barley added, used to flavor soups and sauces.
- 13. Cntd.. • Can beproduced with or without grain addition of rice or barley, using A.oryzae, S. rouxii and P.halophilus . • Used for dips or dressing, pickling medium, as seasoning, or dietary staple( in preparation of miso soup) • Color ranges from light yellow to dark brown. • Flavor varies from sweet to salty to meat like taste.
- 14. Types of miso •White miso: has the light colour, sweet flavour, low salty concentration, and short fermentation time (~1 week at 23-33ᴼ C) • Edo miso: is light reddish-brown, has a high salt concentration, and requires 2 weeks of fermentation; popular around tokyo.
- 15. Cntd… • Sendai miso:high salt concentration, requires 1 yr of fermentation; excellent keeping quality. • Shinshu miso: light yellowish-brownish; high salt concentration, requires> 1 yr fermentation; popular in tokyo and central Japan. • Mame miso: made solely from soybeans; deep reddsish-brown; requires 2 yrs of fermentation.
- 16. Major steps inmiso production 1. Soaking of soybeans (16-17hrs) Doubles the original dry weight Softens the soybean All beans should be hydrated uniformly 2. Cooking of soybean Softens the beans and results in color change in soybeans Shinshu miso- soybean are cooked 1hr at 7 psi , resulting in yellowish-brown in color Sendai miso – soybeans are cooked 2 hrs, 10 psi and 30 mins at 5 psi, product has reddish-brown color.
- 17. 3. Preparation ofkoji Using either polished rice or barley Rice should be moist enough (38%) to permit mold growth but not bacteria Temperature of rice should not exceed 43ᴼC during mold growth. 4. Fermentation Use of wide-mouthed containers Maintenance of anaerobic condition 5. Storage At refrigerated temperature(4ᴼC) 6. Pasteurization Short-fermented miso is pasteurized to inactivate enzymes.
- 18. Parameters of process •Koji preparation requires 40 hrs. The temperature of fermenting rice should be held constant(opt.T=30ᴼC) • RH is held at 95% for the first 24 hrs, but is reduced later to decrease the possibility of bacterial growth. • the moisture content of the rice should be about 38%. • A temperature of 30ᴼC is optimum for the growth of LAB and yeast. • During fermentation, miso is turned once or twice to cool. • A high proportion of koji speed up fermentation.
- 19. Cntd….. • To varycolor, sweetness, salinity and amounts of carbohydrate, aminoacids and peptones, proper control of the cereal/soybean ratio, salt content and the Temperature and prolonged fermentation is necessary.
- 20. Biochemical changes 1. Productionof enzymes by molds • For example , Amylase, protease and Lipase by A.oryzae. 2. Production of vitamin B2(riboflavin) and vitamin B12 (cyanocobalamine) during fermentation. 3. Production of lactic acid and acetic acid, which contributes to flavor development
- 21. Typical Miso composition Salt5.5-13% Protein 11.0- 19.4% Fat 4.0- 9.9% Ash 7.0- 14.5% CHO 13.2- 34.9%
- 22.
- 23. Sufu • Sufu isa Chinese contiment consisting of a form of processed, preserved tofu. • Also called Fermented bean curd, white bean curd cheese, tofu cheese, soy cheese or preserved tofu. • The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. • Tastes like special mouthfeel similar to ceratin dairy products . The flavour is salty with mild sweetness. • Texture of sufu resembles firm, smooth paste unlike blue cheese.
- 24. Production • Cubes oftofu ( paste of ingredients) are dried, and are allowed to fully air dry under hay. • The cultures are added to surface in order to facilitate slow fermentation by aerial bacteria and fungal spores. • Ideal culture are fungal spores of Actinomucor elegans, Mucor sufu, Mucor rouxanus, Mucor wutuongkiao, Mucor racemus or Rhizopus sp. • The dry fermented sufu is the soaked in brine , typically enhanced with chinese rice wine, vinegar or sesame oil. • Cultivated Monascus purpureu, a purplish-red color mold is added for color .
- 25.
- 26. Natto • Natto isa traditional japanese food made from soybeand fermented with Bacillus subtilis. • Natto is made from soybeans, typically natto soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. • Natto may be acquired taste because of its powerful smell, strong flavour and slimy texture .
- 27. Production • The beansare washed and soaked in water for 12 to 20 hours to increase their size. • Next, the soybeans are steamed for 6 hours. • The beans are mixed with the bacterium Bacillus subtilis. • From this point on, care must be taken to keep the ingredients away from impurities and other bacteria. • The mixture is fermented at 40 °C (104 °F) for up to 24 hours. • Afterward, the nattō is cooled, then aged in a refrigerator for up to one week to allow the development of stringiness.
- 28. Nutrition • 55% -water •18% - protein • 11% - fat • 5% - fiber • 5% - sugar
- 29.
- 30. Idli • Idli isa small white, acid-leavened and steamed cake prepared by bacterial fermentation of a thick batter made from carefully washed and coarsely ground rice as well as dehulled and finely ground black gram dhal. • Lentil and rice should be soaked for six to 12 hrs before grinding.
- 31. Fermentation mechanism • Fermentationof idli batter results in both leavening caused by thr generation of carbon dioxide as well as increase in acidity. • This Fermentation is performed by lactic acid bacteria especially the heterofermantative strain Leuconostoc mesenteroides and the homofermentative strain Enterococcus faecalis. • L.mesenteroides generate both lactica acid and CO2 • E.faecalis generate only lactic acid. • Fermentation should take place at room temperature for 12 hrs.
- 33. Reference • Food Microbiology3rd edition by Martin R Adams Maurice O Mass. • https://openi.nlm.nih.gov • https://generalmicroscope.com • https://microcosmos.folscope.com • https://healthline.com • https://www.thespruceeats.com • https://www.japanesecooking101.com • https://www.chopstickchronicles.com • https://www.jamiroliver.com
- 34.