Industrialization of indigenous fermented foods

Industrialization Of Indigenous Fermented Foods......Page 1
A Series Of Monographs, Textbooks, And Reference......Page 3
Preface To The Second Edition......Page 10
Preface To The First Edition......Page 12
Contents......Page 14
Contributors......Page 23
I. INTRODUCTION......Page 26
1. Chiang......Page 27
B. Introduction of Soy Sauce in Japan......Page 33
C. Origin of Fermented Soy Sauce in the United States......Page 35
A. Japan......Page 36
1. Types of Soy Sauce......Page 37
2. Manufacturing......Page 41
3. Flavor Components and Quality Evaluation......Page 47
B. China......Page 51
C. Southeast Asia......Page 52
D. United States......Page 53
IV. CHANGE OF SOY SAUCE MANUFACTURING METHODS FROM INDIGENOUS TO MODERN PROCESSING......Page 56
A. Treatment of Soybeans and Wheat as Materials......Page 57
B. Koji Fermentation......Page 62
C. Brine Fermentation......Page 68
D. Pressing......Page 70
E. Pasteurization, Refining, and Bottling......Page 72
1. Unique Source of Enzymes......Page 73
2. Peptidases in Koji......Page 83
3. Role of Proteinases and Peptidases in Koji During Protein Digestion......Page 84
4. Role of Glutaminase in Koji in Formation of Glutamic Acid During Protein Digestion......Page 86
1. Enzyme Digestibility and Yield of Soy Sauce......Page 88
2. Enzyme Digestibility and Nutritive Value of Protein......Page 90
1. Change of Microflora During Brine Fermentation......Page 91
2. Properties of Tetragenococcus Halophilus......Page 94
3. Properties of Zygosaccharomyces Rouxii......Page 95
4. Properties of Candida Species......Page 97
1. Studies of Mycotoxins and Safety of Soy Sauce......Page 98
2. Studies of Mutagens and Safety of Soy Sauce......Page 101
3. Long-Term Animal Tests and Anticarcinogenecity of Soy Sauce......Page 103
A. Manufacture of Soy Sauce Through Fermentation by Bioreactor with Immobilized Whole Cells......Page 105
C. Breeding of Koji Mold Through Protoplast Fusion......Page 110
REFERENCES......Page 113
I. INTRODUCTION......Page 124
II. HISTORY AND EARLIEST KNOWN REFERENCES TO MISO 4......Page 125
III. INDIGENOUS PROCESS: RAW MATERIALS USED IN ANCIENT TIMES......Page 128
1. Soybeans......Page 130
6. Tane-koji......Page 131
1. Screening and Cleaning......Page 132
4. Grinding Mashing and Extruding......Page 133
2. Washing and Soaking......Page 135
4. Koji Fermentation Koji Making......Page 136
5. Mixing Soybeans, Koji, Salt, and Inoculum......Page 137
6. Brine Fermentation......Page 138
7. Pasteurization Figure 13......Page 139
V. CONTRAST BETWEEN INDIGENOUS AND MODERN PROCESSING......Page 140
C. Washing and Soaking......Page 143
G. Soybean Cooking......Page 144
H. Mixing......Page 145
J. Preparation for Marketing......Page 146
VII. MAJOR PROBLEMS IN THE INDUSTRIALIZATION......Page 147
A. Koji Making 14......Page 149
B. Halophilic Yeast and Lactic Acid Bacteria 15......Page 150
B. Bacteria......Page 151
A. Changes Occurring in the Major Components......Page 152
B. Organic Acids and Flavor Compounds......Page 155
D. Formation of Novel Flavorous Furanone......Page 157
E. Isoflavones......Page 159
F. Saponin......Page 161
A. Epidemiological Study......Page 162
C. Chemopreventive Potentials of a Combination of Miso......Page 163
D. Difference of Physiological Function Between Young Miso and Fully Fermented Miso......Page 164
F. Removal of Allergens......Page 165
XIII. FORECAST OF THE ROLE OF MISO IN THE FUTURE......Page 166
REFERENCES......Page 167
A. Outline of Sake Brewing......Page 173
B. A Short History of Sake Brewing......Page 175
A. Production......Page 177
B. How Sake Is Consumed in the Diet......Page 179
1. Water......Page 180
2. Rice......Page 181
1. Milling......Page 184
2. Washing and Steeping......Page 185
C. Preparation of Koji......Page 187
1. Process of Conventional or Traditional Koji Preparation......Page 190
2. Simplified and Industrial Preparation Methods......Page 192
1. Yamahai-moto: A Conventional Method......Page 194
2. Sokujo-Moto: Rapidly Processed Moto, the Most Popular Industrial Method of Moto Preparation......Page 196
3. Ko-on-toka Moto: Hot Mashed Moto......Page 198
4. Sake Yeast......Page 199
1. Characteristics of Moromi Mash......Page 201
2. Progress of Moromi Fermentation......Page 203
3. Biochemical Changes During Fermentation......Page 204
2. Pasteurization......Page 207
3. Storage Aging and Bottling......Page 209
IV. CONCLUSION......Page 211
REFERENCES......Page 212
1. History of Natto......Page 217
2. Natto in China Douche......Page 218
3. Natto in Japan......Page 219
5. Kinema......Page 223
7. Dawadawa......Page 225
II. PRODUCTION AND CONSUMPTION......Page 227
III. THE FERMENTATION PROCESS......Page 228
V. MODERN MANUFACTURING METHODS......Page 229
B. Processes of Washing and Soaking......Page 231
C. Steaming and Inoculation Processes......Page 233
D. Natto-Filling Process......Page 235
E. Fermentation Process......Page 238
F. Refrigeration and Aging Processes......Page 240
G. Second Packaging and Shipping Processes......Page 241
VI. CHANGE FROM TRADITIONAL PROCESS TO MODERN MANUFACTURING PROCESS......Page 242
1. Traditional Process......Page 244
1. Traditional Process......Page 245
2. Modern Process......Page 246
VII. CRITICAL STEPS IN THE MANUFACTURE AND FERMENTATION OF NATTO......Page 247
VIII. IMPORTANT PROBLEMS IN THE INDUSTRIALIZATION OF NATTO......Page 248
C. Filling Process......Page 249
IX. OPTIMUM CONDITIONS FOR FERMENTATION......Page 250
B. Middle Stage of Fermentation Log to Stationary Phases......Page 251
A. Determinative or Systematic Characteristics of Natto Bacilli......Page 252
C. Enzymes and Other Materials Produced by Natto Bacilli......Page 253
A. Phages of Natto Bacilli......Page 255
A. Soybean Characteristics on Steaming......Page 256
2. Fatty acids......Page 257
3. Organic Acids and Other Volatile Components......Page 258
A. Marketed Starters......Page 259
B. Development of New Starters......Page 260
REFERENCES......Page 262
I. DESCRIPTION OF FOOD......Page 271
II. EARLIEST KNOWN REFERENCE......Page 272
V. STARTERS......Page 273
VI. MICROORGANISMS THAT CAUSE SPOILAGE......Page 276
VII. TRADITIONAL METHODS OF PREPARATION......Page 277
VIII. PREPARATION METHOD BY SMALL INDUSTRY......Page 278
IX. CONTRAST BETWEEN INDIGENOUS AND MODERN PROCESSING......Page 279
XI. MAJOR PROBLEMS IN INDUSTRIALIZATION......Page 283
XII. OPTIMUM FERMENTATION CONDITIONS......Page 290
XIII. CHEMICAL/BIOCHEMICAL CHANGES......Page 291
XIV. CHANGES IN NUTRITIVE VALUE......Page 292
REFERENCES......Page 293
A. Product Characteristics......Page 295
B. History of Production......Page 299
C. Consumption Patterns......Page 303
A. An Overview of Brewing Procedures......Page 307
B. Brewing in Ancient Times*......Page 312
C. Modern Home Brewing*......Page 315
1. Malting......Page 319
2. Modern Brewing......Page 321
1.‘‘Industrial’’ Malting......Page 323
2. Brewing*......Page 325
1. Contrasts Between Home and Factory Brewing......Page 334
2. Contrasts Among Factory Brewing Procedures......Page 340
F. Critical Steps in Manufacturing and Fermentation......Page 342
1. Malting......Page 345
2. Spoilage......Page 347
1. Malting......Page 350
2. Souring......Page 351
4. Mashing for Alcoholic Fermentation......Page 353
5. Straining......Page 354
8. Spoilage......Page 355
B. Home Brewing and iJuba and Kimberley Factory Brews......Page 357
1. Powder Beer*......Page 359
2. Sorghum Beer Concentrate......Page 360
3. Pasteurization......Page 361
D. Nutritional Considerations......Page 362
1. Biological Ennoblement?......Page 363
2. Effect of Alternative Ingredients on Nutrition......Page 369
3. Human Assimilation of Nutrients......Page 370
A. Demand......Page 372
B. The Future of Production Technology......Page 374
C. Contribution to New Biotechnology and Genetic Engineering......Page 375
REFERENCES......Page 376
I. INTRODUCTION......Page 386
II. CONTRIBUTION TO THE DIET......Page 387
III. ANNUAL PRODUCTION AND CONSUMPTION......Page 388
IV. HISTORICAL BACKGROUND......Page 389
V. SUBSTRATES......Page 390
VI. MAGEU PRODUCTION IN ANCIENT TIMES AND AS A COTTAGE INDUSTRY......Page 391
VII. INDUSTRIAL PRODUCTION......Page 392
VIII. INDIGENOUS VERSUS MODERN PROCESSING......Page 405
IX. CRITICAL STEPS IN MANUFACTURE/FERMENTATION......Page 410
A. Technical......Page 411
B. Commercial......Page 412
XI. OPTIMAL ENVIRONMENTAL CONDITIONS FOR FERMENTATION......Page 413
XII. ESSENTIAL MICROORGANISMS FOR FERMENTATION......Page 415
XIII. MICROORGANISMS THAT CAUSE SPOILAGE......Page 418
A. Flavor, Texture, and Aroma......Page 420
D. Ethanol Content......Page 421
XV. NUTRITIVE VALUE AND GENERAL COMPOSITION OF MAGEU......Page 423
XVI. FUTURE ROLE OF MAGEU AS A FOOD......Page 425
XVII. MAGEU FERMENTATION IN THE FUTURE......Page 427
REFERENCES......Page 428
I. INTRODUCTION......Page 431
II. CONSUMPTION IN DIET......Page 432
III. IMPORTANCE IN DIET......Page 433
V. EARLIEST KNOWN REFERENCES......Page 434
VII. PRODUCTION IN ANCIENT TIMES......Page 435
VIII. COTTAGE/VILLAGE METHODS FIG. 4......Page 439
B. Steeping......Page 442
C. Wet Milling Fig. 9......Page 445
D. Wet Sieving Fig. 10......Page 446
E. Further Fermentation......Page 447
F. Drying......Page 448
G. Soy-Ogi Production......Page 453
H. Sieving, Blending, and Packaging......Page 457
X. CONTRAST BETWEEN INDIGENOUS AND MODERN PROCESSING......Page 458
B. Grain Soaking......Page 460
D. Wet Sieving......Page 461
F. Soybean Preparation......Page 462
I. Regular Monitoring of Critical Control Points......Page 463
XII. MAJOR PROBLEMS IN INDUSTRIALIZATION......Page 464
XIII. OPTIMAL ENVIRONMENTAL CONDITIONS......Page 466
XIV. MICROORGANISMS ESSENTIAL TO FERMENTATION......Page 467
XV. MICROORGANISMS THAT CAUSE SPOILAGE......Page 471
XVI. CHEMICAL/BIOCHEMICAL CHANGES IN THE SUBSTRATE......Page 473
XVII. NUTRITIVE VALUE CHANGES......Page 479
XVIII. FORECAST......Page 486
REFERENCES......Page 488
I. INTRODUCTION......Page 493
II. CONTRIBUTION TO THE DIET......Page 496
III. PER CAPITA CONSUMPTION......Page 498
V. SUBSTRATE......Page 500
VI. PRODUCTION IN ANCIENT TIMES......Page 501
VII. PRODUCTION IN VILLAGE/ COTTAGE INDUSTRY......Page 504
VIII. METHOD OF CONSUMPTION......Page 505
IX. INDUSTRIAL/COMMERCIAL PRODUCTION......Page 509
A. Peeling......Page 512
B. Grating......Page 515
C. Fermenting......Page 516
D. Dewatering......Page 519
E. Granulating......Page 521
F. Roasting Garification......Page 522
G. Drying......Page 524
H. Milling and Packaging......Page 525
X. NIGERIAN STANDARD FOR GARI......Page 526
XI. RAW MATERIALS STORAGE......Page 528
XII. CONTRAST BETWEEN INDIGENOUS AND MODERN PROCESSING......Page 530
F. Quality Control......Page 531
H. Packaging......Page 532
XIII. CRITICAL STEPS IN MANUFACTURE......Page 533
XIV. MAJOR PROBLEMS IN INDUSTRIALIZATION......Page 536
XV. OPTIMUM ENVIRONMENTAL CONDITIONS FOR FERMENTATION......Page 537
XVI. MICROORGANISMS ESSENTIAL FOR FERMENTATION......Page 543
XVII. STORAGE OF GARI......Page 545
XVIII. MICROORGANISMS THAT CAUSE SPOILAGE......Page 547
XIX. CHEMICAL/BIOCHEMICAL CHANGES IN SUBSTRATE......Page 550
XX. NUTRITIVE VALUE OF GARI......Page 555
XXI. FORECAST......Page 562
XXII. CONTRIBUTION TO NEW INTERNATIONAL INDUSTRIES......Page 563
REFERENCES......Page 564
I. DESCRIPTION OF PULQUE......Page 568
II. PRODUCTION AND CONSUMPTION......Page 570
III. HISTORY OF FERMENTATION: EARLIEST REFERENCES......Page 575
IV. OUTLINE OF ESSENTIAL STEPS IN FERMENTATION......Page 577
V. INDIGENOUS FERMENTATION OF PULQUE USING RAW MATERIALS IN ANCIENT TIMES AND TODAY......Page 578
VI. MODERNIZATION OF PULQUE PROCESSING METHODS......Page 581
VII. CHANGES FROM INDIGENOUS TO MODERN PROCESSING......Page 584
VIII. CRITICAL STEPS IN MANUFACTURE/FERMENTATION......Page 585
IX. MAJOR PROBLEMS IN INDUSTRIALIZATION......Page 586
X. MICROBIOLOGY AND BIOCHEMISTRY OF FERMENTATION......Page 588
XI. OPTIMUM FERMENTATION CONDITIONS......Page 590
XII. POSSIBLE SPOILAGE MICROORGANISMS......Page 591
XIII. CHEMICAL AND BIOCHEMICAL CHANGES DURING FERMENTATION......Page 592
XIV. STARTER CULTURES......Page 594
XV. EFFECT OF PROCESSING ON NUTRITIVE VALUE......Page 595
XVI. APPLICATION OF NEW BIOTECHNOLOGY AND GENETIC ENGINEERING TO FERMENTATION......Page 598
XVII. FORECAST FOR FUTURE FERMENTATION DEDICATION......Page 601
REFERENCES......Page 603
I. INTRODUCTION......Page 607
II. PRODUCTION AND CONSUMPTION......Page 608
III. HISTORY OF TEMPE......Page 613
IV. OUTLINE OF ESSENTIAL STEPS IN FERMENTATION......Page 614
V. INDIGENOUS PROCESSES: RAW MATERIALS USED IN ANCIENT TIMES AND TODAY......Page 619
VI. MODERN INDUSTRIAL AND COMMERCIALPROCESSING METHODS......Page 625
VII. CHANGES FROM INDIGENOUS TO MODERN PROCESSING METHODS......Page 627
A. Treatment of Raw Material......Page 628
B. Starter Culture......Page 631
C. Packaging and Incubation......Page 633
D. Sanitation and Waste Management......Page 636
VIII. MAJOR PROBLEMS IN INDUSTRIALIZATION......Page 640
IX. MICROBIOLOGY AND BIOCHEMISTRY OF FERMENTATION......Page 642
X. OPTIMUM FERMENTATION CONDITIONS......Page 644
XI. BIOCHEMICAL CHANGES DURING FERMENTATION......Page 645
XII. STARTER CULTURE......Page 648
XIII. EFFECT OF PROCESSING ON NUTRITIVE VALUE......Page 649
XIV. FORECAST FOR FUTURE FERMENTATION......Page 650
REFERENCES......Page 651
I. CIRCUMSTANCES AND BACKGROUND OF TEMPE......Page 656
II. STARTERS FOR TEMPE PRODUCTION......Page 657
III. TEMPE RHIZOPUS IS DERIVED FROM HIBISCUS......Page 658
IV. PRODUCTION OF TEMPE......Page 660
V. NUTRITION AND SECONDARY PROCESSING OF TEMPE......Page 662
REFERENCES......Page 663
I. INTRODUCTION......Page 665
II. HISTORY......Page 666
III. PRODUCTION AND CONSUMPTION......Page 667
IV. RAW MATERIALS......Page 670
V. INDIGENOUS PROCESS......Page 673
VI. MODERN INDUSTRIAL PROCESSING......Page 675
A. Critical Steps in Processing......Page 678
B. Major Problems for Industrialization......Page 686
VII. MICROBIOLOGY......Page 688
VIII. CHEMICAL AND BIOCHEMICAL CHANGES......Page 693
IX. TOTAL NITROGEN AND AMINO ACIDS......Page 694
A. Organic Acids......Page 695
B. Flavor and Aroma......Page 696
XI. NUTRITIONAL QUALITY AND SAFETY......Page 701
XII. CLASSIFICATION AND STANDARD OF FISH SAUCE......Page 706
XIII. IODINE SUPPLEMENTATION......Page 707
XIV. HISTAMINE FORMATION......Page 708
A. Methods Used for Acceleration the Fermentation Process of Fish Sauce......Page 710
B. Starter Cultures......Page 715
XVI. FUTURE TRENDS......Page 716
REFERENCES......Page 717
A. Historical Perspective......Page 724
C. Production......Page 725
D. Product Process Flow......Page 727
A. Historical Perspective......Page 728
C. Production......Page 729
D. Production Process Flow......Page 731
III. QUALITY OF THAI FERMENTED FISH PRODUCTS: PLARA, PLA-SOM, AND SOM-FAK......Page 732
IV. MICROBIAL ASPECTS OF THAI FERMENTED FISH PRODUCTS: PLARA, PLA-SOM, AND SOM-FAK......Page 733
REFERENCES......Page 735
I. HISTORICAL PERSPECTIVE......Page 738
II. DESCRIPTION......Page 739
III. PRODUCTION......Page 740
A. Ingredient Preparation......Page 741
B. Mixing and Kneading......Page 743
C. Inoculation......Page 744
F. Preservation Method......Page 746
IV. PRODUCTION PROCESS FLOW......Page 750
VI. FOOD SAFETY ASPECTS......Page 751
REFERENCES......Page 752
I. INTRODUCTION......Page 754
II. PRODUCTION AND CONSUMPTION......Page 755
III. HISTORY......Page 756
IV. OUTLINE OF ESSENTIAL STEPS IN NGAPI FERMENTATION......Page 757
B. Buffer Period......Page 758
V. INDIGENOUS PROCESSES......Page 759
VII. MAJOR PROBLEMS IN INDUSTRIALIZATION......Page 761
B. Powdered Hmyin Ngapi......Page 763
A. Degradation of Proteins and Lipids......Page 766
C. Halophilic Bacteria......Page 770
IX. HARMFUL AND SPOILAGE MICROORGANISMS......Page 771
X. ESSENTIAL MICROORGANISMS FOR FERMENTATION......Page 772
XII. CONCLUSION......Page 773
B. Nga Nganpyaye Fish Sauce......Page 774
C. Hmyin Seinsa Ngapi Shrimp Paste......Page 775
REFERENCES......Page 776
I. INTRODUCTION......Page 780
II. FERMENTATION KINETICS......Page 782
III. BIOREACTOR DESIGN......Page 783
IV. PROCESS CONTROL......Page 787
V. SCALE-UP......Page 788
B. Strain Improvement by Mutation......Page 789
1. Development of Asporogenous Mutants......Page 790
2. Amino Acid Enhancement of Temperature-Sensitive Asporogenous Mutant......Page 791
C. Strain Improvement Through Genetic Manipulation......Page 792
D. SSF Process Development......Page 793
REFERENCES......Page 795