Chapter 10 Fermented Food
Chapter 10 Fermented Food
Fermented foods,their raw materials and main biochemical reactions Raw material Products Main type of reaction Meat Sausages Lactic fermentation Fish Sour herring Enzymatic hydrolysis and lactic fermentation Milk Cheese Enzymatic hydrolysis and lactic fermentation and (sometimes mold)fermentation Yoghurt Lactic(thermophilic)fermentation Fermented milk Lactic (mesophilic)fermentation Butter Lactic fermentation1) Vegetables Sauerkraut Lactic fermentation Pickles Lactic fermentation Cereals Bread Ethanol fermentation Beer Enzymatic hydrolysis and ethanol fermentation Soy sauce Enzymatic hydrolysis by moulds,lactic and ethanol fermentation Fruits Wine Ethanol (and malo-lactic)fermentation Cider Ethanol fermentation Vinegar Ethanol and acetic acid fermentation Cocoa Ethanol and acetic acid fermentation Coffee Microbial pectin hydrolysis Olives Lactic fermentation 1)In some countries the cream is fermented before the churning of butter to provide diacetyle as aroma compound
Control methods 1.Inoculation with a microflora 2.Adjustment of the oxygen concentration 3.Reduction of water activity
1. Inoculation with a microflora 2. Adjustment of the oxygen concentration 3. Reduction of water activity Control methods
10.1 Beer brewing Barley Water Composition of barley grains Steeping to reise the water content MALTING before and after malting Compound in barley in malt induce Maillerd reaction Starch 64 59 Water MASHING Hot air Sugar 2.5 9 B-glucans 9 7 Cellulose 5 5 -aepsretion of husks- Hops WORT BOILING eawp2giere2oeno Amino acids sterilise extrect aroma compounds fromhops and peptides 0.5 1.5 Yeast FERMENTATION C02 POST-FERMENTATION ntaieno Clarification Pasteurisation BEER Summary of the beer production process
Composition of barley grains before and after malting Compound % in barley % in malt Starch 64 59 Sugar 2.5 9 β-glucans 9 7 Cellulose 5 5 Amino acids and peptides 0.5 1.5 10.1 Beer brewing
Malting Germination Mashing Enzymes:protease glucanases amylase
Malting Germination Mashing Enzymes : protease glucanases amylase