Oriental foods

ang khak natto minchin pidan poi ( oriented foods

1. Oriental foods Natto Minchin Pidan poi

2. Oriental foods Submitted to: Mrs. P. Maheshwari M. Sc .,M.Phil., M.Tech Submitted by S.Palaniananth 2 nd M.Sc Microbiology Ayya Nadar Janaki Ammal College

3. Introduction Oriental fermented foods mean the traditional fermented foods made in the orient, including for example Japan, Indonesia, India, Pakistan, Thailand, Philippines, Taiwan, China, Korea, and the encompassing areas Louis Pasteur was the first to connect the yeast activity with fermentation. Pasteur demonstrated that yeast as responsible for fermentation to produce alcohol from sugar, that air (oxygen) as not required. He also demonstrated that fermentation could also produce lactic acid Fermentation is one of the oldest methods used by Asian people to preserve food To 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

4. Reason for studying oriental fermented foods: Different from western foods in terms of taste, texture, flavor and appearance Different from western foods in terms of microbiological standpoint: mixed culture of yeast, bacteria, and mold Since it is cheap and nutritious, large number of people consume There are too many things to modernize plants Oriental foods are receiving increasing attention of western consumers. hİghly nutritive because; Complementary effect of proteins from plant and animal sources İncreased protein efficiency ratio and digestibility Synthesis of vitamins Shorter cooking time Desirable enzymes are produced The lipoxygenase enzyme is responsible for the “beany” flavor commonly noted in soymilk. The reaction catalyzed by the enzyme involves water, the unsaturated oil, and oxygen and the end-product hexanal is one of the compounds responsible for the beany flavor

5. Natto

6. Natto Natto is a traditional japanese food made from soybeand fermented with Bacillus subtilis Natto is made from soybeans, typically natto soybeans . Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily Natto may be acquired taste because of its powerful smell, strong flavour and slimy texture

7.  Production The beans are washed and soaked in water for 12 to 20 hours to increase their size Next, the soybeans are steamed for 6 hours The beans are mixed with the bacterium Bacillus subtilis From this point on, care must be taken to keep the ingredients away from impurities and other bacteria The mixture is fermented at 40 °C (104 °F) for up to 24 hours. • Afterward, the nattō is cooled, then aged in a refrigerator for up to one week to allow the development of stringiness Nutrition 18 % - • 55% -water • 18% - protein • 11% - fat • 5% - fiber • 5% - sugar

8. Minchin

9. Minchin In this case starch free but gluten rich wheat is used. The moist raw glutens placed in a closed jar and allowed to ferment for 2 to 3 weeks, after which it is salted. A typical specimen was found to contain several species of molds, some of bacteria and a few of yeast, the final product is boiled, baked or fried

10. Piden

11. Piden Piden or the Chinese preserved egg is made from duck eggs coated with a slurry of soda , burned straw, salt and slaked lime and covered with rice husks The eggs then are kept in sealed clay jars for a month or longer. As assortment of bacteria grow in the egg, but coliform bacteria and species of Bacillus apparently are predominant

12. Poi

13. Poi Poi is a solid food and looks like paste. Made from the potato shaped, bulbous underground part of the taro plant Taro is grown all around the world, but only Hawaiians make pol out of it  poi is an acquired taste. It's also known for various health benefits. Many Hawaiian babies eat poi as their first solid food.

14. Poi  Poi was made from breadfruit, sweet potato or banana as well as taro. Ripe bananas or cooked breadfruit were soft enough to mash with the fingers. Sweet potato poi was made by mashing cooked sweet potato with the fingers, then a wooden spatula was used to mix in water to achieve a smooth paste. Sweet potato poi soured quickly and the sweet potato paste could not be stored long term as taro poi.

15. MICROBES INVOLVED IN POI Lactobacillus acidophilus Lactobacillus delbrueckii Lactococcuslactislactis Leuconostoccitreum Leuconostoclactis

16. Special dietary and medical uses Poi is a starch that is low in fat and protein It contains several important vitamins, including vitamin B, phosphorous, and calcium It's also low in calories even lower than rice Taro is low in fat, high in vitamin A, and abounds in complex carbohydrates. Poi has been used as a milk substitute or baby food for babies. It contains no gluten , and as such is safe for ingestion by people with celiac disease or gluten in tolerance.

17. Taro production

18. process To prepare poi, the taro was first washed and cooked in an imu . This cooked taro was peeled or scraped using shell scrapers or stone flakes. It could be eaten at this stage or sliced and dried in the sun and preserved.

19. process  Sitting on the ground at one end of a pounding board, kneeling over or with legs straddling either side of the board, the pounder began with a pile of cooked taro on his right and a bowl of water on his left. Handfuls of water kept the board and stone pounder moist as taro was added to the board and pounded into a paste with short, quick strokes.

20. process If the poi was to be stored or transported else where, it was made with very little water. The stiff paste was stored in large covered bowls or tied up in ti leaf bundles.

21. process  Poi was served in bowls and eaten with one or two fingers. Hawaiians preferred the sour taste of aging poi left sitting a day or two.

22. SAFETY OF ORIENTAL FERMENTED FOODS Scientist can not find aflatoxin and aflatoxin producing cultures in oriental fermented foods unless they intentionally contaminate with these cultures. Processing procedures such as cooking, salting, acid formation, antibiotics production, and low moisture are the probable reasons for the safety of oriental fermented foods. Mycotoxins – the yellowish colonies are of Aspergillus flavus , a producer of aflatoxin.  The green colonies are of  Penicillium , another mycotoxin-producing genus ( ochratoxin , patulin , penitrem , PR toxin).