By Keith H. Steinkraus, Keith Steinkraus
Industrialization of Indigenous Fermented meals, moment variation provides the latest suggestions within the processing of a variety of indigenous fermented meals starting from soy sauce to African mageu. It serves because the simply complete assessment of indigenous fermented nutrition manufacture from historical construction easy methods to industrialized processing applied sciences for transparent realizing of the impression of fermented nutrition items at the dietary wishes of groups world wide. presents authoritative experiences from greater than 24 across the world well-known pros on quite a few processing and regulate applied sciences, biochemical and microbiological info, and production and construction approaches shape the U.S., Indonesia, and Western Europe. concerning the AuthorKeith H. Steinkraus is a Professor Emeritus of Microbiology and nutrition technological know-how at Cornwall college in Geneva and Ithaca, manhattan, united states. he's the writer or editor of diverse expert guides together with the guide of Indigenous Fermented meals. he's a Fellow of the overseas Academy of nutrition technology and expertise, the Institute of nutrients Technologists, the yankee Academy of Microbiology, and the yankee organization for the development of technology.
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Extra info for Industrialization of Indigenous Fermented Foods, Second Edition (Food Science and Technology)
Example text
The jars are left outside and the moromi mash is exposed to the sun for a period of 1–6 months depending on the factory. After the brine fermentation period, the bamboo baskets are dipped in the moromi mash and the liquid accumulated in the baskets is transferred to another earthenware jar and exposed to the sun for several weeks. The first-grade soy sauce is made from this liquid. Fresh brine is added to the residue two more times to extract the second- and thirdgrade soy sauce, followed by exposure to the sun for a few weeks.
Carl Thunberg, a ship’s doctor for the Dutch East India Company who stayed in Japan for a year and a half from 1775 to 1776, published a book of travels in 1796 (20). According to his book, a large quantity of soy sauce was shipped to Batavia (the former name for Djakarta), India, and European countries (Europeans used it by mixing with sauces). Further, it is described in this book that they bottled soy sauce in ceramic containers after boiling in an iron pot, stoppered, and then sealed with pitch, in order to prevent soy sauce from deteriorating in quality during transportation.
The amino acid composition of fermented soy sauce is almost the same as that of the original mixture of soybeans and wheat with the following exceptions: arginine is converted to ornithine by some of the lactic acid bacteria; tryptophan and cystine are unstable in moromi mash; and tyrosine is partly precipitated from moromi mash liquid because of its low solubility or it is changed to tyramine by lactic acid bacteria. It has been found that there exist special lactic acid bacteria in moromi mash which can decompose aspartic acid, histidine, phenylalanine, and threonine (27).