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PHILIPPINE
FERENTED
0 0 D PRINCILES AND TCHNOLOGY
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Philippine Fermened Foods
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Philippine
Fermented Foodsrinciples and Technology
Priscilla Chnte-Sanchez, PhD
The Universy of te Phlipnes PressDliman, Quezon City
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THE NIRSITY OF THE PHILIPPINES PRESSE. e los Santos St. Campus Dlman Quezon Cty 1 10 1el Nos 9282558 9253243 9266642Emal [email protected]
'008 b Prslla ChnteSanhezAll rghts reserve No part of ths publaton ma be reprouestore n a retreal sstem or transmtte n an form or ban means eleon mehanal photoopyng, an/or otherwse
wthout the pror wrtten permsson of the author an the publsher
The Naonal Lbrary of the Phlppnes CIP Data
Reommene entr
Sanhez Prslla ChntePhlppne fermente foos prnples an
tehnolog/ Prslla ChnteSanhez
Quezon Cty The Unersty of the PhlppnesPress 2008
p; m.
1 Fermente foosPhlppnesHanbooksmanuals et. 2 FermentatonHanbooks manualset. I Ttle
TP37 1 .44 664.024 2008 P083000 1 1 6ISBN 978-971542-554-4
Book Desgn: Nole VtoraPrnte n the Phlppnes
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Deicate to m husban
Fend (Nndn', an
chilren Fend J ("Dnd
an Mr Mlde ("Nene, as well
as to Rnld an Prc Ann, an
most of all to m loing granson
Trn Fend, for their loe
encouragement moral support
an unertaning
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vi
ab I e 0 f C o n e n s
X
of Fre
ofTble
Preface
Xlll
tion 1 . Principles in Food Feentation
Chaper Fd Preeran Feenan
Ditio ad mportac o Frmtatio
Rol o Frmtd Foods i th Food Supply
Nuioal Sigicac o Frmtd Foods 5
Typs o Frmtato 8
Dirsiy o Microbs i Frmtd Foods
Chaper I Mcrbal Funcn n Feenan Indure
troducio
istorical Bacgroud o th Dvlopmts i Frmtatodustris
Frmtatio Substrats ad Matrials or Procss otrol 4
Microbial Growth ad Mtabolism 8
Startr ultur Dvlopmt
Proprtis o Startr ultrs
Microbial ulur Prsatio ad Maagmt 4
Qualty otrol o Microbial ulturs
Mold Startr ultr
ast Startr ultur 34
actic Acid Bactrial Startr ultur 7Actic Acid Bactrial ultr
Modicatio o Startr ultr Proprtis 4
h Rols o Microorgaisms i th Frmtato Procsss 4I
Biomass Produco 4
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vi Phiippin mnt oo
Enzyme Production 42
Metabolites Producion 45
Flavor Production 5mino Acid Production 6
Oganic Acid Production 47
Pigment and Vtamin Producton 48
The Roles ofmproved Microorganisms in Food Fermenation 9
Section 2 Sa and Quali Aspec of Feented Foods
noduon 5
ChperIII. Fd Sfe: Rk nd Hzr in Feened F 55
Biological Hazards 55
Chemical and Physical Hazards 61
Food Safety Assessments o Geneicaly Modied Foods 6
ChperIVFd S Mngemen Syem in Feened Fd 65
Hazard Analysis and Crical Conrol Points System in Food Safety 66
The HACCP Prerequisite Programs 68
HACCP Principles 6
Developmen of he HACCP Plan 7
Applicaions of he HACCP System to Fermented Food Products 73
New Srategies for Food Safety surance 73
Chper V Quli Sndr r Fd Prdu 75
Esabishent of Food Standards 76
Code of Practice in Manufacring, Processing adHoding Human Food 77
Section 3 Aoholic Beverages
Inoduon
Subsates for lcohoic Fermentaion
Facors Afecting cohoic Fermentation
Microbia Ineracons in coholic Beverages
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Table of Conent ix
Chper V. Rce Wne apuy
Deciption o the oduct 7
Hitoical Backgound 8
Traditional ocee o Tpuy Manuacure Ioo
Microiological Apect o apuy Fermentation 06
Chemical Compoition o Tpuy 08
Fementaon Eciency o Tradional ubod 08
Improement o Tpuy roduction II IOptimiaion o the Fermentation oce II4
Impoement o ubod II4
Correlation o Amyloe Content o ce with Tpuy Fementationand Quality I I6
HACC lan o Tpuy Manuacue II
Chper V. Surcne Wne I4
Decripon o the roduct I4
Hitoical Background I4
Chemical Compoion o Bai and Addiie I5
Micoial Apect o Bai Fermentation
Microial opulation o Starter and Addie I30
Microial Change duing Bai Fementaion 3I
The Bai Indury I35Improed Method o Bai oduction 4
HACC lan o Bai Manuactre I4
Chper V Plm ne ub) nd Dlled Plm ne (ambang I5I
Decription o the roduc
Hitorical Backgoud
Coconut Tua oduction
Compoition o Coconut Sap
Microial Apect o Tua Fermentaton
Biochemical Apect o Tua Fementaion
Fementaion Conol Mechanim
Manufacue o ambanog
5I
I5 3
I5 3I5
I6I
I64
I66
68
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X Phiipp in mnt oo
The Lambanog Indur 70
HACCP Pan for Coconu Tua andLambanog
Production 73
Chpr Winm Trpil Frui 75Decrpion of the Product 75Htorcal Background 76
Tropcal Frut Sutale for Wnemakng 77
Compoon of Mu and It ec on Wne Qual 8o
HACCP Plan and Proce Crtica Contro Pont n Wnemakng 90
Qua Aemen n Wne 07
Senor Atrute aluaton
Section 4 Lactic-Acid-Fermented Food Products
noducon 4
mportant Bacera n Lactc Acd Fermentation 7
Metaolc Ace of Lacc Acd Bactera 9
Chpr Li-Aid-Fnd gbl nd Frui Prdu
Mcroal Ineracton n actic-AcdFermented egetale andFrut
A. Cucumer Pcle Production
Decrpton of he Product
Producon of SalSock Cucumer 3Mcroologcal and Bochemcal Apect of Cucumer
Fermentation 6
HACCP Pan and Qual Conrol Pracce n CucumerPckle Manufacure 8
B. Fermented Mutard eae (urong Mutaa) 30
Decrpon of the Produc 30
Mehod of Preparaon 3
C Pckled Pecha eae 3
Decrpton of the Product and Mehod of Manufacre 3
D Pckled Green Mango (urong Mana) 33
Decrpton of te Product 33
Method of Preparaon 34
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abl of Contnt x
Chper XI e S Cheee esong Pu) 2 36
Itoduco 2 36
Descpto o the Poduc 2 3 7
Mcobal Iteacto Keong P Femetato 2 38
Mehods o Keong P Mauactue 2 39
Facos Aectg Keong P Qua 243
Mcobologcal ad ochemcal Chages adtoal Keong P Mauactue 248
HACCP Pa or Keong P Mauacture 2 Advaces Cheese Mauactue 2 52
Chper XII ccAcd-Feened Fh nd Fhe Prduc 2 54
Itoducto 2 54
A Femeted RceShrmp Mxtue (alaoalao) 2 5 5
Descpto o the Poduct 2 55
Souces o Mcroogasms alaoalao 2 56Preparato o alao-alao 257
Mcoba Aspects o alao-alao Femetao 257
Chemcal Aspects o alaoalao Femetao 258
. Fermeted Rce-Fsh Mxure (rong Ida) 262
Descpto o the Poduct 262
Pepaato o rong Ida 264
Mcroba Aspects o rong 266
Chemcal Aspects o rong da Femetato 267
Cotroled rong ang Femetao Pocess 267
Mcobal teractos alaoalaoad rong Femetato 269
C Fermeted Fsh (naba 2 70
Descpo o the Product 2 70Preparato o nabal 2 7
Deet Methods o nabal Pepaao 2 72
Mcrobal Chages dug nabal Molmol Fermetao 2 74
Chemca Chages the Natua Fermetao o nabal Molmol 2 75
Nuttoal Aspects o nabal Molmol
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x Phiipne emeted oods
D Fermeted Small Crab uog Tlagka 277
Desrptio of the Produt 2 77
Preparatio of uog Tlagka 2 77
Mirobal Chages durg uog Tlagka Fermetao 278
Chemial Chages durg uog Tgka Fermetao 2 79
HCCP Pla for Fermeted Fish ad Fisher Produts 280
Chper X Lcic-Ac-Feened Me Prduc 282
trodutio 282
A Fermeted atve Sausage Logasa 28
Desripto of he Produt 28
Preparao of Logaa 284
Mirobial ad Chemial spets of Logaa Maufare 286
HACCP Pla for Fermeted Sausage Logasa 289
B Philippie Seet Bao To 29Desripto of the Produt 29
Maufatre of Phlippie Seet Bao To 29
HACCP Pla for Phlppie Seet Bao To 294
C Preparatio of Agosos 296
Mirobial ad Chemal pets of Agosos Fermetao 296
Philippie Stadard Speiao for To 296Chper XI Lcic-Acid-Feened Ccnu, Rice
nd Cv Prduc 0
troduto 0
A Coout-Based Fermeted Food Produts 0
Desripo of the Produt 0
Pretreatmes of Ra Materials 04
Maufatre of Whe So Coout Cheese 05
Proessig of Coout Milk ito Yoghur 09
Proessig of Coout Skim Mlk to utrBeverage r2
Maufature of Coo utrBeverae 4
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ale o ontens xii
B Re/Sybea/Cassava-Based Femeted Pduts 6Re-Sy Ygut Maufatue 6
ReSy Femeted Beveage 6
Culed Re Mk Maufatue 36
Cultued Cassava Mlk Maufaue 38
HACCP Pas f CutBased Femeted Fd Pduts 38
Sectin 5. Acetic-Acid-Feented Prduc
Inducn 33
Chper Feened ner 34Dest f te Pdut 3 4
Hstal Bakgud 3 5
Tyes f Tada Femeted Vega 36Mbal Asets f Tadtal Vega Femetat 38
Measm f Vega Femetat 3
Pdut Asets f Vega Femetat 33
Maufate f Vega 33
ut ate Vega Maufate 333
HACCP Pla f Vega Maufaue 335
Reglat Pesbg te Stadad f Idetyad Qualty f Vega 336
Stadad f Vega, Vega Pduts ad Atal Vega 337
ChperX. Nata, Ceuloi Produ 34
Dest f te Pdut 34
Hstal Bakgud f te Idusty 34
Caateat ad Petes f Naa 343Te Naa Ogasm 34
Measm f Cellulse Sytess 348
Requemets f Gwt ad Cellulse Pdut 35
Geet Aa Celuse Sytess 35 5
Pdut Aets f Naa 356
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xi Philppie ermete Foos
HACC la f Naa de Coco duti 6
Cial Ct it ad Cial Limit f Quality Ctad Saia a 65
ig f Swtd Naa
Mibial Clul Utlia
hilippi Naal Sadad f Naa de Coco i Syup(NS : ) 6
Section 6. Feented Foods Produced by Mixed Flora
Introduction
R f Migaim i Mixd mtati
ChprX Frmnd R Ck (uto)
Dip f th dut
Tadital f Puo aufau
mpd Mthd f Puo paati
Cmpai f th Taditia ad mpd Mhdf Puo Maufatu
Mibigial ad Bihmial pf Tadial Puo mtati
u f i aity Puo Quaity
HACC la f mtd Puo Maufau
ChprX Fh P n nd Fh Su (ais)
tdui
Dipi f th du
Mibia tati i Bagg ad Pa mtat
Tadital f Bagg ad Pa Maufatu
Mibia Ap f h Tadital Mhd
f Bagg ad Pais MaufatuBihmial p f Bagg ad Pa Maufau
Alai f ih Sau Maufatu
Th Bagg ad Pais duty
HACC a f Bagg ad Pais Maufau
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9
9
9
96
98
01
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abe o ontens x
Phlpp Sdd fo Bgoog h P)PHLS -2-63 44
Phlpp No Sdrd for h Su Pas PNS 413 1993 4
Th Sdd for ih Su TIS 3-25 26:1983 435
Chptr X Sy Su nd S Su-ik rdu 40
Dpo of h Podu 40
Soy Su Mufu h Phlpp Tdto Mhod of Soy Su Mufu 443
Chml Hydroly Mhod of Soy Su Muftu
T h Phlpp Soy Su Idury 445
dv Soy Su Muf 47
Mugb Su Thology 45
HCCP Pl fo Soy Su Mufu 453
Phlppi Stdd for Soy Su PNS 241993) 454
Rrns 465
ndx 5
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x
i s o f F i gure s
Diagammac epesetao of omal bacteial gowth cuve I 19
2 Newy pepaed bubodnokbok usig Beguet () ad Igao (B) methods I102
3 Roastig o cookig of milled ice gais fo the pepaatio of puy I 104
4 Cooig of cooked ice ad additio of bubod i ay made of atta I 104
5 Bottled puy sold commecially I 105
6 Flow diagam ofgao method of ice wie pepaatio I 122
7 Micobial chages i the adioal La Uio method of basi femetatio I132
8 Bacteial oa chages i the La Uio method of bas femetao I 34
Taditoa method of sugacae juice etactio I 137
0 Flow diagam of the La Uio method of bas pepaatio I 139
Newly exacted sugacae juice I 140
2 Pouig of ewly extacted sugacae uice ito the io kettle I 140
3 Boilg of sugacae juice povided wth bamboo basket with ope edsto pevet oveow I 141
4 Checkg the cocetatio of sugacae juice with bamboo stick I 1425 La Uio method of basi femetao I 143
6 gig stage of sugacae wie iside the ipa hut I 143
7 Flow diagam of the Ilocos method of basi pepaatio I 144
8 Flow diagam of the Pagasia method of bas pepaao I 146
Flow diagam fo the pepaatio of impove bubod fo basi pepaatio I
148
20 Fow diagam of the impoved method of basi pepaatio I 149
2 Tuba gathee o top of the cocout od collectig sap I 156
22 Receptace localy temed kwt, used as cotae fo sap colecto I 157
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ist o gures
Spotaeous femetato of cocout sap for ambanog I 159 Distillatio setup for ambanog maufacte I 169
25 Deet topcal uit wies om vaous uts I 17 5
Deet se classcatos of cucume for pckg I 4
uly A) ad half-femeted (B) cucumer pckes I 0
Poug ad packagig of kong puti Lagua method) I 40
Buong tlapa femetao I 65
Fow dagam of the tadtioa pocessg of tinaba momo I 7
Flow sheet the tadtioal pocessig of tinaba mongko I 74
Flow dagam of pocessg whte sof cocout cheese I 06
33 Fow dagam of the pocedure fo the maufacte of coco-yoghut I 1 1
Fow dagam for pocessg cco uieveage I 1 5
Natal fermetao of cocoupa sap i eahe ars I
Zoogleal mat fomed y acec acid acteia dug femetato of cocoutwate I 4
Scag electo mcrogaph of celulose is wth eapped cells ofAcetoacter xylium I 50
Scaig eecto micograph nata d pia (1 0,000 X I 57
Scag eectro micograph of nata d coco poduced cocout medium( 10000 X I 60
Feretao system fo nata d coco commecial poductio I 6
Fow dagam of stadard method of puto pepaatio I 96
Fow dagam of shoteed method ofputo pepaao usg goud mlledce I 400
Flow diagam of shorteed puto peparato usg ce ou I 400
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xii
L i s t o f T a b l e s
I roups of fermented foods wordwde I
2 Phiippine fermented foods cassed according to the tpe ofmcroorganisms noed n fermentaton I 10
3 Tradtiona starter cutres used in san fermented foods I
4 Sources of mcroba enzyes and dersity of commerca appcation n thefood industry I 4
Maximum toerabe ees of aatoxns n food sts n Asan countres I 57
Occurrence of toxcogenc ngi n tradtiona fermented foods I 59
Rce wne and starter cutres empoyed n derent countries I 97
Mcrobia oad ofbubod sampes coected from arous paces I 98
9 ed acoho content, and fermentaton ecency of the dierent bubod inrce wine preparatons I 107
IO pu processng characterstcs of med rce grans of aryng amyosecontent and ther correaton with starch popertes and proten content I 1 10
I I Mean scores by eght paneists of one-monthod tapu om 0 ariees ofmed rice I 1 1
I2 Aerage chemca composton of sweet-ype (baing babae and ber-tpe(baing ak sugarcane wne om derent producton aeas I 17
I 3 Microba ora of bas fermentaion sing three methods of preparaion I 1
I4 Physica and chemca characterstcs of coconut sap om derent sources I160
I mino acd (mg100 g) and tamn contents of freshy gathered coconut sapand ba I 1 6 1
I Mcrobioogca and chemca changes i esh tba and ba wth addedtanbark I 1 6
I 7 Yeast ora of coconut tuba om deent producton areas I 16
I Mcroora popuaton in pam sap when 1 0 g of bar was added to 1 00 mL ofpam sap I 164
I9 Phippne uts suitabe for wne manufactre and their seasons ofproduction I 177
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List o ables
20A Chemc composton of Phppne ts sutbe for wne mnufctre I
17820B Composton of Phppne sute for wne mnufctre I 1 79
20c Composton of Phppne uts sutbe for wne mnufcture I 1 80
2 I Tempertre correcton fctor for determnon of specc grty I 1 8
22 Conerson tbe for specc grity grty, sugr present nd potencoho percentge by oume I 1 8
2 3 Correspondng cdtes n prts per thousnd of rous cds I 1 88
24 Recommended prmeters for the producton of tropc wnes I 19
2 5 Acdfermented egetbe nd t products nd correspondng essencc cd bcter I 1 5
xix
26 Acd-fermented mk products nd correspondng essenti cc cd bcter/ 1 6
2 Acd-fermented mk nd cere products nd correspondng essent ctccd bcter I 1 6
28 Acd-fermented met sh nd shery products nd correspondng essentmcroorgnsms I 1 6
2 Composon of esh nd fermented mustrd ees per 100 g edbe poron I
30 Peneometer redngs (mm) on mngo sces of the "pko nd "crboretes t two stges of mtrty durng brnng I 5
3 I Composton of rw crbo nd cow mks nd keong pui per 1 00 g edbe
porton I 83 2 Aerge composton of the derent knds of mk I 44
3 3 Aerge cheese yed of derent tpes of mk usng the three methods ofso cheese mnufctre I 45
34 Current nomencture of ctic strters I 4 7
35 Psmdmedted properties of thermophc ctc strters I 48
36 Psmdmedted propertes of ctic Streptococc I 49
3 Chemc composton (pe 100 g edbe poron) of the derent tpes ofshrmps used for the preprton of baaobaao I 55
38 Aerge mno cd compostion (g16 g ) nd chemc score (%) of foudy baao-baao I 6 1
3 Chemc compostion (per 100 g edbe porton) of the derent sh used nthe preprton ofbuong i I 6
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xx Pline ermented oods
40 Types o kinds ofburong i podced in the hilippines I 23
4r Changes in pH and iaable acidiy (%) in inoclaed burong bang I 28
42 Chemical composion of sh (pe 1 00 g edible poion) sed fo hepepaaion of tinabal I 27
43 Micobial changes in naally femenng burong talangka I 279
44 Chemical changes in naally femening burong talangka I 280
45 Chemical composiion of dieen types of sasages pe 100 g edible poon I284
46 Chemical composiion of dieen pes of tocino (sweeced mea)pe 00 g edible poton I 292
47 Composition of cocon milk (CM), nonfa dy milk (NFDM) cow milk, andcaabao milk pe 1 00 g edible poion I 304
48 Chemical analysis and yield of whie so cheese made om vaioscombinaion of cocon milk and skim milk I 307
49 Aveage composion of thee ypes of whie so cheese I 308
50 Aveage vales of cocon milk and cocon skm milk pe n and heichemical composition I3 1 3
5 Chemical compositon of vinegas fom cocon sap nipa sap and pineapplejice pe 1 00 g edible potion I 327
52 Chemical composiion (pe 100 g edible poion) of dieen pes of icecakes I 395
53 Micobiological and chemical changes in he tadional puto femenaion I402
54 Fish pase and sh sace podcs in dieen conies I 405
55 Chemical composiion (pe 100 g edible poion) of bagoong and pai I 407
56 Amino acid conen mg100 mL) a vaios sages ofpati made om dili(Stolephoru p. and mixed sh species I 4
57 Chemical analysis of sh sace podced by acceleaed and aditionalpocess I 419
58 Chemical composiion (pe 1 00 g edible poion) of hilippine femenedsoybean sace and pases I 1
59 Chemical composion (pe 100 g edible potion) of mngbean and soybeanI 451
6o Mean chemical composiion of sace obained om mngbean compaed osoy sace I 452