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Fermentation & Preservation HTM301 – Food Science & Production Version: September 19, 2019

photos & illustrations from [Myhrvold, N., Young, C., & Bilet, M. (2011). Modernist cuisine: The art and science of cooking. Cooking Lab] unless otherwise cited

What is Preservation?

The treatment of food to significantly slow spoilage

What is Preservation?

The treatment of food to significantly slow spoilage

• Microbial • Enzymatic • Light • Heat

• Inevitability • Time x temp • Multifactorial w/components

1. Dehydration • Drying / Freeze drying • Sugar / Salt • Heat / Vacuum

2. Fermentation & Pickling • Acidulation • Seeding

3. Direct Microbial Suppression • Chemicals (Acids, Antioxidants) • Smoking

4. Canning & Freezing 5. Packaging

Transformation Creates All These…

…. And These…

Preserving Fruits & Vegetables

1. F&Vs are ‘self‐destructive’ in that they have ______________ which will destroy their tissue from the inside, out.

2. __________ and ___________ will destroy _______________. _________________ will only slow them down.

• eg. canning (w/ w/o pressure), and freezing

3. __________ is the physical principle that enables dehydration. • Eg Brining and candying • ∴ thickness matters. 2x thickness ~ 4x time.

Smoking

7 https://peasantartcraft.com/rural‐romanian‐lifestyle/smoked‐meat‐smokehouse/

https://peasantartcraft.com/rural‐romanian‐lifestyle/smoked‐meat‐smokehouse/

1. The Heat • Hot Smoking (~225F)

• Cooks • Flavors

2. Acid from the Smoke • Cold smoking (~40F)

• Flavors

3. Some other Preservation • Brine • Cure

• The Flavors • Carbonyls • Phenols

• Humidity • Meat is ~ 70% water… ∴

• Hot smoke @ • Cold smoke @

To Pickle?

Ingredient Vinegar Pickle Salt Pickle Fermented Pickle Sugar Preserve Apple     Apricot   Bean Sprout    Beet   Bell Pepper    Cabbage    Carrot     Cauliflower    Cherry    Chilis     Citrus    Coconut, young   Cucumber    Eggplant   Fig   Garlic     Grape   Green Bean    Lychee   Mango, Green  Melon     Mustard Seed    Mushroom    Okra   Olive    Onion    Papaya, Green    Peach   Pear   Pineapple   Radish    Rhubarb    Rutabaga   Seaweed     Tomato  Turnip    

Sweet or Sour Pickles 1. Bring brine + aromatics to a simmer

2. Pour over ingredients

Fermented Pickles 1. Combine ingredients 2. Store unsealed in a cool, dark place ~2wks

3.Check that solids remain submerged in exudates

Sugar Preserves 1.Cook all ingredients on low heat until tender and surfaces near‐dry.

Pickling Formulas

Method Ingredient Scaling Aromatics (Optional) Scaling Vinegar 100.0% Garlic 1.50% Water 40.0% Black Peppercorns 0.50% Salt 4.0% Mustard Seeds 0.50% Calcium Lactate (Optional, to firm) 1.0% Red Chilis (Optional) 0.20% Vinegar 100.0% Corriander Seeds 1.00% Water 70.0% Star Anise 1.00% Sugar 40.0% Ginger 1.00% Salt 5.0% Lemon Zest 0.40% Pectin (Optional) 0.4% White Peppercorns 0.25% Fruit or Vegetable 100.0% Salt 9.0% Sugar 9.0% Fruit or Vegetable 100.0% Salt 1.5% Lactic Acid (Optional) 0.2% Fruit or Vegetable 100.0% Lemon Zest 0.50% Water 100.0% Vanilla Pulp and Seeds 0.10% Sugar 100.0%

Sour Vinegar Pickles

Sweet Vinegar Pickles

Salt Pickles

Fermented Pickles

Sugar Preserves

Why are the formulas > than 100%?!

What is Fermentation?

The transformation of food by microorganisms.

1. Long molecules in to ____________________. • eg. • eg.

2. Produces byproducts such as • Esters, flavor compounds • Enzymes • Gasses

What is Fermentation?

The transformation of food by microorganisms.

• Oxygen • Heat • Salt/Sugar • Acid • ‘Seeding’

• Bacteria • Fungi

• Yeast • Mold

• Proteins • Carbohydrates

1. Long molecules in to ____________________. • eg. • eg.

2. Produces byproducts such as • Esters, flavor compounds • Enzymes • Gasses

Players in Fermentation

Fungi

Bacteria Lactic Acid Bacteria (LABs)

Acetic Acid Bacteria (AABs)

Yeasts • Saccharomyces Cerevisial • Brettanomyces • Aspergillus Oryzae • Aspergillus Luchuensis Molds

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Decomposition Routes

Carbohydrates Sugars Alcohols Vinegars

CO 2

Lactic Acid Bacteria Yeasts

Acetic Acid Bacteria • • • •

• • •

Decomposition Routes

Proteins Amino Acids

Enzymes

Lactic Acid Bacteria

1 White boneless chicken 2 Water 3 Food starch-modified 4 Salt Seasoning:

5 Autolyzed yeast 6 Salt 7 Wheat starch 8 Natural flavor (botanical source) 9 Safflower oil 10 Dextrose 11 Citric acid 12 Sodium phosphates 13 Natural flavor (botanical source)

Battered and breaded with: 14 Water

Enriched flour: 15 Bleached wheat flour 16 Niacin 17 Reduced iron 18 Thiamine mononitrate 19 Riboflavin 20 Folic acid 21 Yellow corn flour 22 Bleached wheat flour 23 Food starch-modified

24 Salt Leavening:

25 Baking soda 26 Sodium acid pyrophosphate 27 Sodium aluminum phosphate 28 Monocalcium phosphate 29 Calcium lactate

30 Spices 31 Wheat starch 32 Dextrose 33 Corn starch Prepared in Vegetable Oil: 34 Canola oil 35 Corn oil 36 Soybean oil 37 Hydrogenated soybean oil

38 with TBHQ 39 and Citric Acid to preserve freshness of the oil

40 and Dimethylpolysiloxane to reduce oil splatter when cookinghttps://metro.co.uk/2015/11/05/heres‐exactly‐what‐goes‐into‐mcdonalds‐chicken‐mcnuggets‐doritos‐and‐red‐bull‐5481822/

1 2 3 4 5 6 7

6 5

4 3

2 1

https://metro.co.uk/2015/11/05/heres‐exactly‐what‐goes‐into‐mcdonalds‐chicken‐mcnuggets‐doritos‐and‐red‐bull‐5481822/

1 2 3 4 5 6 6

5 4

3 2

1 1 Corn 2 Corn oil 3 Canola oil 4 And/or sunflower oil 5 Maltodextrin 6 Salt 7 Tomato powder 8 Cornstarch 9 Lactose 10 Whey 11 Skim milk 12 Corn syrup solids 13 Onion powder 14 Sugar 15 Garlic powder 16 Monosodium glutamate 17 Milk 18 Cheese cultures 19 Salt 20 Enzymes 21 Dextrose 22 Malic acid 23 Buttermilk 24 Natural flavor 25 Artificial flavor 26 Sodium acetate 27 Red No. 40 28 Blue No. 1 29 Yellow No. 5 30 Sodium caseinate 31 Spices 32 Citric acid 33 Disodium inosinate 34 Disodium guanylate

Coffee – Kopi Luwak