Fermented foods of ASIA

Traditional Fermented foods of ASIAMr. OMAR ALAJIL (. ) M.Sc Food Technology

Content

IntroductionClassification of fermented foodsReview of some Asian fermented food Conclusion

Introduction

IntroductionFermentation is one of the oldest methods used by Asian people to preserve foodsIn addition, fermentation provides a natural way to reduce the volume of the material to be transportedto 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

Classification

Classification by classes (Campbell-Platt 1987) (1) fermented cereal products (2) fermented dairy products(3) fermented fish products(4) fermented fruit and vegetable products(5) fermented legumes(6) fermented meat products(7) fermented beverages

Other classificationReady for consumption, yoghurt, salami, breadReady for consumption mostly used as ingredient , crme fraicheOnly used as ingredient , ex sauce, dawadawa

Other classification 2Containing viable micro-organism, ex yoghurt, cheeseNot containing viable microorganism, ex soy soace, bread , beer, wineMicroorganism used in early step of the production, ex cocoa, coffee, cassave product

Other classification 3LAB fermentationMould fermentationYeast fermentationOther bacteria fermentationEnzymatic fermentation

Review of some Asian fermented food

(1) Cereal based fermented productsMost common in Asia isWheat and rice

Example of cereal based products used in Asian countries

IDLI

IDLIProduct nameIDLIRegionSri Lanka, south IndiaSubstrateRice and black gramFermentation microorganismsLactic bacteria (Leuconostoc mesenteroides), Torulopsiscandida and Trichosporon pullulansNature of the productSpongy, moistUse of the productBread substitute

Tapai (Tape)

TapaiProduct nameTapai RegionIndonesia and vicinitySubstrateCassava or riceFermentation microorganismsSaccharomyces cerevisae, Hansenula anomala, Rhizopus oryzae, Chlamydomucor oryzae, Mucar sp., Endomycopsis fibuliger (Saccharomycopsis spp)Nature of the productSoft solidUse of the productEaten fresh as staple

TapaiTapai is a popular dessert/snack with a sweet and acidic taste with mild alcoholic flavor. In Indonesia and Malaysia, tapai is served during traditional ceremonies such as celebrating birth of babies, marriage, and religious activities.

puto

PutoProduct namePutoRegionPhilippinesSubstrateRiceFermentation microorganismsLactic acid bacteria,Saccharomyces cerevisiaeNature of the productSoft solidUse of the productsnack

Mantou

MantouProduct nameMantouRegionChinaSubstrateWheat flourFermentation microorganismsSaccharomyces sp.Nature of the productSoft solidUse of the productSteamed cake

(2) Legumes based fermented productsIn Asia it is soya beans

Tempeh

TempehProduct nameTempehRegionIndonesia and vicinity, SurinamSubstrateSoybeansFermentation microorganismsRhizopus spp., principally R. oligosporusNature of the productSolidUse of the productFried in oil, roasted,or used as meatsubstitute in soup

Tempeh

TempehTempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins.

TempehBecause its high nutrition, Tempeh is usually a main dish or a meat substitute in a vegetarian or Asian diet. When it is sliced and deep fried, it has a pleasant aroma, crunchy texture and nutty flavor

Tempeh

Natt

NattProduct nameNattoRegionNorthern JapanSubstrateSoybeansFermentation microorganismsBacillus nattoNature of the productSolidUse of the productCake, as a meat substitute

NattNatt is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.

Soy sauce

Soy sauceProduct nameSoy sauceRegionJapan, China, Philippines, other parts of OrientSubstrateSoybeans and wheatFermentation microorganismsAspergillus oryzae or A. soyae, Lactobacillus bacteria, Zygosaccharomyces rouxiiNature of the productLiquidUse of the productSeasoning for meat, fish, cereals, vegetables

Soy sauceSoy sauce is one of the most widely consumed products in Asia. In Japan, per capita consumption is more than 10 liters per person per year, or more than 30 g per day (Hutkins, R.W., 2006)

(Hutkins, R.W., 2006)35

Soy sauce makingThe manufacture of traditional soy sauce or shoyu starts with preparation of raw material (whole beans, soy meals or soy flakes) and addition of koji (source of enzymes, containing bacteria, mold and yeast). After addition of salt brine, mashing is done Fermentation, pressing and refining, pasteurization and packaging are the next steps

Soy sauce

Tufu

TofuProduct nameTofuRegionChina, TaiwanSubstrateSoybean whey curdFermentation microorganismsActinomucor elegans, Mucor hiemalis, M.silvaticus, M. subtilissimusNature of the productSolidUse of the productSoybean cheese, condiment

TofuTofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. soy milk is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

soy milk ???????????????

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Pickled tofucubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria

To produce stinky Tufu, soybeans are made into milk which then forms tofu at the first step.

Stinky tofu

tofu

sufu

sufuProduct nameFermented bean curd RegionChina, TaiwanSubstrateSoybean whey curdFermentation microorganismsActinomucor elegans, Mucor hiemalis, M.silvaticus, M. subtilissimusNature of the productSolidUse of the productSoybean cheese, condiment

Soybean whey curd ????????????????

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sufu (Fermented bean curd )cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. The dry fermented tofu is then soaked in brine

SufuThe ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks soaked in brine with select flavorings

Sufu (Fermented bean curd) is generally sold in small glass jars.

(3) Dairy based Fermented products

Lassi

LassiProduct nameLassiRegionBangladesh, India and PakistanSubstrateDairy basedFermentation microorganismsLAB Nature of the productLiquidUse of the productDairy drink

LassiLassi is a popular, traditional, yogurt-based drink from Bangladesh, India and Pakistan. Lassi is a blend of yogurt, water, spices and sometimes, fruit. Traditional lassi is a savoury drink, sometimes flavored with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices.

Doogh

DooghProduct nameDooghRegionIran, Afghanistan, Armenia, Iraq, and SyriaSubstrateMILKFermentation microorganismsLABNature of the productliquidUse of the productsavory beverage.

Doogh

Doogh is a savory yogurt-based beverage. Popular in Iran, Afghanistan, Armenia, Iraq, and Syria. Outside of Iran and Afghanistan it is known by different names (like shenineh in Syria and Iraq)

Doogh : Bottle of carbonated tan sold in Yerevan, Armenia

Yogurt

YogurtProduct nameYogurtRegionTurkey an many Asian countriesSubstrateMilkFermentation microorganismsLactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus Nature of the productliquidUse of the productsavory beverage.

Yogurt

Its worldwide foodBy most accounts yogurt was created by Central Asian people in the Neolithic.

Yogurt makingthe milk is first heated to about 80C (176F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. In some places, such as parts of India & Bangladesh curds are a desired component and milk is not pasteurized but boiled. The milk is then cooled to about 45C (112F).The bacterial culture is added, and the temperature of 45C is maintained for 4 to 7 hours to allow fermentation.

Yogurt

(4) fruit and vegetable products

Vegetables used in fermentationIn Asia many vegetables are used in fermentation and the result product called picklesPickles can be made by fermentation of several types of vegetables and fruits like

Leafy vegetablesRoot and tubersVegetablesBroccoliBeetBamboo ShootCabbageCarrotsMustard leafGingerChinese cabbageRadishTurnip

Kimchi

KimchiProduct nameKimchiRegionKoreaSubstrateVegetables, some-times seafoods, nutsFermentation microorganismsLAB (L. mesenteroides, Lb. brevis, Lb.plantarum) Nature of the productSolid and liquidUse of the productCondiment

Kimchi

Suan-tsai (Suan-cai)

Suan-tsai (Suan-cai)Product nameSuan-tsai (Suan-cai)RegionchinaSubstratecabbageFermentation microorganismsLAB (Lactobacillus, Leuconostoc, andPediococcus )Nature of the productSoft piklesUse of the productCondiment

Suan-tsai makingSuan-tsai can be made from Chinese cabbage, cabbage or mustard. After washing the leaves or boiling them for sterilization, the leaves are soaked with salt in an anaerobic environment and mechanical pressure is applied to extract the liquid.It takes one month at room temperature for the lactic acid fermentation to form the final product

Atchara

AtcharaProduct nameAtcharaRegionPhilippinesSubstrateunripe papaya Fermentation microorganismsLABNature of the productSold soft picklesUse of the productpickle

AtcharaAtchara is a pickle made from grated unripe papaya popular in the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.

Atchara Preparation

The primary ingredient is grated unripe papaya. Carrot slices, julienned ginger, bell pepper, onion and garlic make up the other vegetables. These are then mixed in a solution of vinegar, sugar/syrup, and salt preserves.The mixture is placed in airtight jars where it will keep without refrigeration, however once opened it is preferably kept chilled to maintain its flavor.

Atchara

Atchara

(6) meat and fish products

http://www.microbialcellfactories.com/content/10/S1/S5

BagoongProduct nameBagoongRegionPhilippinesSubstrateFishFermentation microorganismsUnknownNature of the productPasteUse of the productSeasoning agent

BagoongBagoong is an essential ingredient in many curries and sauces.Bagoong is used as a flavor enhancing agent, in the place of salt, soy sauce, or monosodium glutamate.

Bagoong

Nem-chua

Nem-chua

Product nameNem-chuaRegionVietnamSubstrateporkFermentation microorganismsPediococcus sp.Lactobacillus sp.Nature of the productsoldUse of the productsausages

Nem-chua

(7) beverages

Fermented beveragesgenerally called shaosingjiu in China,cheongju in Korea, and sake in Japan, contain around 15% alcohol and are designated as rice-wine

whereas turbid beverages, takju (or maggolli) in Korea and tapuy in the Philippines, contain less than 8% alcohol along with suspended insoluble solids and live yeasts, and are referred to as rice-beer

Rice wineProductcheongju shaosingjiu sake CountryKoreaChinaJapanSubstrate RiceRice, glutinous riceglutinous rice

Rice beer ProductTakjuTapuyBrem baliCountryKoreaPhilippineIndonesiaSubstrate RiceRice, glutinous riceglutinous rice

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Tapuy

TapuyProduct nameTapuyRegionPhilippineSubstrateRice, glutinous riceFermentation microorganismsSaccharomyces , Mucer, Aspergilus, leuconostoc, Lb. plantarumNature of the productliquidUse of the productSour, sweet liquid, pasta

Brem bali

Brem baliProduct nameBrem bali

RegionIndonesiaSubstrateglutinous rice

Fermentation microorganismsMucer indicus, Candida

Nature of the productliquidUse of the productDark brown liquid sour

Takju

TakjuTakjuTakjuRegionKoreaSubstrateRiceFermentation microorganismsLAB, Saccharomyces serveciaNature of the productliquidUse of the productTurbid liquid

Conclusion

Asian country have many and many types of fermented foodsThe country of south east Asia especially have many fermented food based on many substrate like rice, wheat, cabbage, mustard, carrot, onion.etcMany fermented food in different Asian country are made from the same substrate by the same method (e.g. Lassi and doogh) but they got local names

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