Handbook of Fermented Food and Beverage Technology, Second Edition: Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

810 Pages·2012·48.05 MB·English

by  Y. H. Hui

Second Edition
Handbook of
Plant-Based
Fermented Food and
Beverage Technology

Second Edition
Handbook of
Plant-Based
Fermented Food and
Beverage Technology
Edited by Y. H. Hui
Administrative Associate Editor
E. Özgül Evranuz
Associate Editors
Francisco Noé Arroyo-López
Lihua Fan
Åse Solvej Hansen
M. Eugenia Jaramillo-Flores
Marica Rakin
Rosane Freitas Schwan
Weibiao Zhou
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
The previous edition was published with a different title: Handbook of Food and Beverage Fermentation Technology (ISBN
9780824747800)
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Contents
Preface.......................................................................................................................................................ix
Editors........................................................................................................................................................xi
Contributors.............................................................................................................................................xiii
Part I Introduction
1. Fermented Plant Products and Their Manufacturing..................................................................3
Y. H. Hui
2. Flavors and Food Fermentation.....................................................................................................23
Shao Quan Liu
3. Fermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria..............35
Lihua Fan and Lisbeth Truelstrup Hansen
4. Plant-Based Fermented Foods and Beverages of Asia.................................................................49
Jyoti Prakash Tamang
Part II Soy Products
5. Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap....................................93
Hanifah Nuryani Lioe, Anton Apriyantono, and Masaaki Yasuda
6. Synbiotic Soy Beverages: Principles and Sensory Attributes...................................................103
Olga Lucía Mondragón-Bernal, Francisco Maugeri Filho,
José Guilherme Lembi Ferreira Alves, and Maria Isabel Rodrigues
7. Thua Nao: A Traditional Thai Fermented Soy Product............................................................131
Ekachai Chukeatirote, Katekan Dajanta, and Arunee Apichartsrangkoon
8. Soymilk and Tofu Manufacturing...............................................................................................139
Sam K. C. Chang and Zhisheng Liu
Part III Fruits and Fruit Products
9. Sensory Analysis of Fruit and Fermented Fruit Product Flavors............................................165
Soo-Yeun Lee, Lisa Allgeyer, Erika Neely, and Joseph Kreger
10. Wine Fermentation and Production.............................................................................................179
Juan José Rodríguez-Bencomo, M. Ángeles Pozo-Bayón, and M. Victoria Moreno-Arribas
11. Fermentation of Caper Products.................................................................................................201
Rubén Pérez Pulido, Nabil Benomar, Magdalena Martínez Cañamero, Hikmate Abriouel,
and Antonio Gálvez
v
vi Contents
12. Apple Cider Fermentation............................................................................................................209
Alessandro Nogueira and Gilvan Wosiacki
13. Fermentation and Cashew Apple Juice.......................................................................................237
Ana Lúcia Fernandes Pereira and Sueli Rodrigues
14. Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice.........249
Lebaka Veeranjaneya Reddy and Obulam Vijaya Sarathi Reddy
15. Stone Fruit: Wine and Brandy....................................................................................................273
Vinod Kumar Joshi, Rakesh Sharma, and Ghan Shyam Abrol
16. Fermentation of Olive Fruit.........................................................................................................307
Francisco Noé Arroyo-López, Joaquín Bautista-Gallego, Verónica Romero-Gil,
Jose María Baquero, Pedro García-García, Rufino Jiménez-Díaz, Antonio López- López,
Francisco Rodríguez-Gómez, and Antonio Garrido-Fernández
17. Noni Fruits.....................................................................................................................................327
Scot Nelson
18. Wine Production in the United States: Regulatory Requirements..........................................339
Y. H. Hui
Part IV Vegetables and Vegetable Products
19. Vegetable Fermentation with Economical Significance in South America: Use of
Ensilage as a Probiotic Vehicle.....................................................................................................363
Mario Eduardo Arena, Ana Lidia Apás, and Silvia Nelina González
20. Fermented Red Beet Juice............................................................................................................373
Zsolt Zalán, Anna Halász, and Ágnes Baráth
21. Health Benefits of Fermented Vegetable Juices..........................................................................385
Marica Rakin, Maja Vukašinović Sekulić, and Ljiljana Mojović
22. Almagro Eggplant: From Homemade Tradition to Small-Scale Industry.............................407
Susana Seseña and María Llanos Palop
23. Olives in Commerce in the United States....................................................................................419
Y. H. Hui
24. Pickle Manufacturing in the United States: Quality Assurance and Establishment
Inspection........................................................................................................................................435
Y. H. Hui
25. Canned Sauerkraut: Manufacturing, Inspection, and Grade Standards................................451
Y. H. Hui
26. Mexican Jalapeño Pepper: Properties, Manufacture, and Flavor...........................................463
Karendash González-Quijano, Lidia Parada-Dorantes, Lidia Dorantes-Alvarez,
Humberto Hernández-Sánchez, and M. Eugenia Jaramillo-Flores
Contents vii
Part V Cereals and Cereal Products
27. Fermented Bread...........................................................................................................................477
Weibiao Zhou and Nantawan Therdthai
28. Sourdough Bread..........................................................................................................................493
Åse Solvej Hansen
29. Liquid Sourdough Fermentation..................................................................................................517
Paola Carnevali, Fabio Minervini, and Aldo Corsetti
30. Chinese Fermented Rice Noodles................................................................................................527
Yong Yang
31. Boza: A Traditional Cereal-Based, Fermented Turkish Beverage...........................................533
Sirma Yegin and Marcelo Fernández-Lahore
32. Chinese Steamed Buns..................................................................................................................543
Suwimon Keeratipibul and Naphatrapi Luangsakul
33. Whiskey Manufacture...................................................................................................................557
Y. H. Hui
34. Beer Production in the United States: Regulatory Requirements...........................................565
Y. H. Hui
35. Distilled Spirits Production in the United States: Regulatory Requirements........................579
Y. H. Hui
Part VI Specialty Products
36. Traditional Balsamic Vinegar: A Microbiological Overview...................................................609
Lisa Solieri, Maria Gullo, and Paolo Giudici
37. Palm Wine.......................................................................................................................................631
Maurizio Ciani, Marzia Stringini, and Francesca Comitini
38. Brazilian Cachaça: Fermentation and Production....................................................................639
Fernanda Badotti, Fátima C. O. Gomes, and Carlos A. Rosa
39. Brick Tea........................................................................................................................................649
Haizhen Mo and Xinhong Liang
40. Shalgam (Şalgam)..........................................................................................................................657
Huseyin Erten and Hasan Tanguler
41. Fermented Coconut Milk and Coconut Oil................................................................................665
Azila Abdul Aziz, Ramlan Aziz, Muhammad Roji Sarmidi, Chua Lee Suan,
Nur Arbainah Shamsul Annuar, Norhayati Mohamed Noor, and Norfarahiyah Aman Nor
viii Contents
42. Coffee Fermentation.....................................................................................................................677
Rosane Freitas Schwan, Cristina Ferreira Silva, and Luis Roberto Batista
43. Pulque Fermentation......................................................................................................................691
Adelfo Escalante, Martha Giles-Gómez, Guadalupe Esquivel Flores, Violeta Matus Acuña,
Rubén Moreno-Terrazas, Agustín López-Munguía, and Patricia Lappe-Oliveras
44. Probiotic Nondairy Beverages.....................................................................................................707
Carlos Ricardo Soccol, Juliano De Dea Lindner, Caroline Tiemi Yamaguishi,
Michele Rigon Spier, Luciana Porto de Souza Vandenberghe, and Vanete Thomaz Soccol
Part VII Fermentation and Food Ingredients
45. Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria......................................731
Catalina Elena Kotlar, María Victoria Agüero, Alejandra Graciela Ponce,
Olinda Pérez Borla, and Sara I. Roura
46. Soymilk Fermentation and Enzymes Production.......................................................................757
Marisa S. Garro and Graciela Savoy de Giori
47. Microorganisms and Microbially Derived Ingredients Used in Foods....................................771
Y. H. Hui
Preface
Fermented.food.is.a.very.interesting.category.of.food.products..Not.only.can.it.be.produced.with.inex-
pensive.ingredients.and.simple.techniques,.but.it.also.makes.a.significant.contribution.to.human.diet,.
especially.in.rural.households.and.village.communities.in.many.areas.of.the.world..In.every.ethnic.group.
in.the.world,.there.are.fermented.foods.produced.from.recipes.handed.down.from.generation.to.genera-
tion..Such.food.products.play.an.important.role.in.cultural.identity,.local.economy,.and.gastronomical.
delight..With.progresses.in.biological.and.microbiological.sciences,.the.manufacture.of.some.of.the.more.
popular.fermented.food.products.has.been.commercialized,.while.others.are.still.produced.at.home.or.in.
small-scale.industries.using.traditional.methods.
Fermentation.changes.the.initial.characteristics.of.a.food.into.a.product.that.is.significantly.different.
but.highly.acceptable.by.consumers..Of.course,.consumer.preference.for.fermented.food.varies.within.
and.between.cultures..For.example,.within.the.United.States,.many.consumers.like.sauerkraut,.although.
some.do.not..The.trend.in.North.America.is.toward.acceptance.and.preference.of.foreign.fermented.non-
European.food.products..You.can.find.Chinese.fermented.black.beans.and.Korean.Kim.Chee.in.most.
Asian.markets.and.some.major.grocery.chains.in.North.America.
Although.reference.books.on.fermented.foods.have.been.in.existence.for.at.least.50.years,.those.with.
details.on.the.science,.technology,.and.engineering.of.food.fermentation.began.to.appear.after.1980..
Scientific.literature.in.the.past.decade.has.been.flooded.with.new.applications.of.genetic.engineering.in.
the.fermentation.of.food.products,.especially.in.the.breeding.of.plants.
This.book.provides.an.up-to-date.reference.for.fermented.foods.and.beverages.derived.from.plant.
products..Almost.every.book.on.food.fermentation.has.something.not.found.in.others..The.Handbook
of Plant-Based Fermented Food and Beverage Technology provides.a.detailed.background.of.history,.
microorganisms,.quality.assurance,.and.the.manufacture.of.general.fermented.food.products.and.dis-
cusses.the.production.of.six.categories.of.fermented.foods.and.beverages:.
•. Soy:.soy.sauce,.tofu
•. Fruit:.wine,.olive
•. Vegetables:.red.beet.juice,.pickles
•. Cereals:.sourdough,.beer
•. Specialties:.tea,.coffee
•. Ingredients:.enzymes,.probiotic.bacteria
Traditional.fermented.products.are.discussed,.including.wine,.sourdough,.and.olive..We.also.present.
details.of.the.manufacture.and.quality.characteristics.of.some.fermented.foods.that.are.less.common.in.
other.books.on.fermentation.in.the.English.language:.fermented.products.from.East.Asia,.for.example,.
soy.sauce,.and.fermented.cereal.products.from.Turkey,.for.example,.boza..Although.this.book.has.cov-
ered.a.variety.of.products,.many.topics.are.omitted.for.different.reasons.including.space.limitation,.
product.selection,.and.the.contributors’.areas.of.expertise..
This.book.is.unique.in.several.aspects:.it.is.an.updated.and.comprehensive.reference.source,.it.contains.
topics.not.covered.in.similar.books,.and.its.contributors.include.experts.from.government,.industry,.and.
academia.worldwide..The.book.has.47.chapters.and.is.divided.into.seven.parts..It.is.the.cooperative.effort.
of.more.than.60.contributors.from.more.than.20.countries.(Argentina,.Brazil,.Canada,.China,.Denmark,.
Germany,.Himalaya,.Hungary,.India,.Indonesia,.Italy,.Japan,.Malaysia,.Mexico,.Serbia,.Singapore,.
Spain,.Thailand,.Turkey,.and.the.United.States).with.expertise.in.one.or.more.fermented.products,.led.by.
an.editorial.team.of.nine.academicians.from.seven.countries.(Brazil,.Canada,.Denmark,.Mexico,.Serbia,.
ix
x Preface
Singapore,.Spain,.Turkey,.and.the.United.States)...The.seven.associate.editors.of.this.team.are.all.experts.
in.their.areas.of.specialization.as.indicated.below:
•. Dr.. Francisco. Noé. Arroyo-López. is. a. research. scientist. with. the. Department. of. Food.
Biotechnology,.Instituto.de.la.Grasa.(CSIC),.Seville,.Spain..His.expertise.focuses.on.table.olives.
and.fermented.vegetables,.as.supported.by.his.published.work.in.journals.and.book.chapters.
•. Dr..Lihua.Fan.is.a.research.scientist.with.Agriculture.and.Agri-Food.Canada..Food.fermen-
tation.and.microbial.safety.of.fruits.and.vegetables.are.her.major.research.interests,.among.
others,.as.documented.by.her.numerous.published.journal.articles,.book.chapters,.and.other.
professional.works.
•. Professor.Åse.Solvej.Hansen.is.with.the.Department.of.Food.Science,.University.of.Copenhagen..
Her.major.research.has.focused.on.rye.and.wheat.baking.technology.and.microbiology,.includ-
ing.the.influence.of.sourdough.fermentation.on.bread.quality,.as.documented.by.her.extensive.
publications.
•. Dr..M..Eugenia.Jaramillo-Flores.is.with.the.Department.of.Food.Science,.National.Polytechnic.
Institute,.Mexico..With.an.expertise.in.food.biochemistry.and.biotechnology,.she.focuses.her.
research.on.nutraceuticals.and.functional.foods,.as.confirmed.by.her.published.work.in.peer-
reviewed.journals.and.other.professional.publications.that.are.nationally.and.internationally.
recognized.
•. Dr..Marica.Rakin.is.with.the.Department.of.Biochemical.Engineering.and.Biotechnology,.
University.of.Belgrade,.Serbia.and.Montenegro..She.has.published.extensively.on.fermenta-
tion,.and.her.research.focuses.on.the.production.of.bio-fermented.vegetables.and.drinks.and.the.
production.of.bio-ethanol.related.to.renewable.biomass.
•. Dr..Rosane.Freitas.Schwan.is.an.agronomist.at.Federal.University.of.Lavras,.Minas.Gerais,.
Brazil,.where.she.is.mostly.involved.in.research.on.microbiology.of.several.fermented.foods.
including.cocoa.and.coffee..In.addition,.she.is.studying.the.development.of.culture.starters.to.
improve.the.quality.of.fermentative.processes...
•. Dr..Weibiao.Zhou.is.the.director.of.the.Food.Science.and.Technology.Program.at.the.National.
University.of.Singapore..Dr..Zhou’s.research.interests.and.expertise.are.in.food.engineering.
and.food.processing,.particularly.bakery.products,.as.supported.by.his.numerous.publications.
In.sum,.the.approach.for.this.book.makes.it.an.essential.reference.on.plant-based.fermented.foods.and.
beverages..The.editorial.team.thanks.all.the.contributors.for.sharing.their.experience.in.their.fields.of.
expertise..They.are.the.people.who.made.this.book.possible..We.hope.you.enjoy.and.benefit.from.the.
fruits.of.their.labor.
We.know.how.hard.it.is.to.develop.the.content.of.a.book..However,.we.believe.that.the.production.of.a.
professional.book.of.this.nature.is.even.more.difficult..We.thank.the.production.team.at.CRC.Press..You.
are.the.best.judge.of.the.quality.of.this.book.
Y. H. Hui
United States
E. Özgül Evranuz
Turkey