processing food by

fermentation and pickling

processing food by
fermentation
 What is fermentation?
• -Fermentation is an ancient technique of
preserving food.
• Fermented foods are defined as “foods or
beverages produced through controlled
microbial growth, and the conversion of
food components through enzymatic
action”.
• -Many foods have historically undergone
fermentation.
• including
meat and
fish, dairy,
vegetables,
soybeans,
other
legumes,
cereals and
fruits.
• -Fermented foods can last for many
months (some products even lasting
multiple years) as long as they are
stored in a cool, dark place and kept in
the solution of salt and water known as
brine.
 can you name what
QUESTION
the name of those
TIME
product?
can you guest which
country these products
came from?

atsara SOYSAucE KIMCHI SIchuan

fermented
vagetable
history
can you describe the picture
• Human-caused
fermentation dates back
to 10,000 BCE with the
preservation of milk from
camels, cattle, sheep,
and goats. Dairy naturally
ferments given the ideal
climate and its essential
microflora.
• In the searing
temperatures of North
Africa, milk
spontaneously
fermented, making the
first documented
yogurt.
• Fermented dairy is
nutrient-dense and
boosts gut health;
buttermilk, yogurt, kefir,
sour cream, and cheese
are the most probiotic-
rich dairy products.
• In 2004, archeologists
discovered the world’s
oldest brewed
beverage by running
chemical tests on
Neolithic Chinese
pottery dating back to
7,000 BCE.
• Made of fermented
honey, rice, and fruit,
this brew predates the
previous record for the
oldest evidence of
brewing, found in Iran,
by almost 1,500 years.
• Ingredients in the
ancient beverage are
still found in modern
alcoholic drinks:
fermented fruit is used
in fruit wine, fermented
rice is used in sake,
and fermented honey is
used in mead.
• Our modern understanding
of the fermentation process
comes from the work of the
French chemist Louis
Pasteur. Pasteur was the
first to demonstrate
experimentally that
fermented beverages result
from the action of living
yeast transforming glucose
into ethanol.
the three different
types of fermentation

the 3 different types of

fermentation are Acetic Acid
fermentation, Ethanol
Fermentation, and Lactic
Acid Fermentation
 Acetic acid fermentation

Starches and sugars

came from grains and
fruit ferment into sour
tasting vinegar and
condiments. Examples
include sukang TUBa,
wine vinegar, and
kombucha.
 ethanol fermentation

• Yeasts break pyruvate

molecules in starches or
sugars down into alcohol
and carbon dioxide
molecules.
• Alcoholic fermentation
produces wine and beer.
 lactic acid fermentation

• The yeast and

bacteria convert
starches or sugars
into a lactic acid,
requiring no heat
preparation.
 lactic acid fermentation

• Lactic acid bacteria are

vital to producing and
preserving inexpensive,
wholesome foods, which
is especially important in
feeding impoverished
populations.
 lactic acid fermentation

• This method makes

sauerkraut,
pickles, kimchi,
yogurt and
sourdough bread.
recalling time

1.give me the 3 types of fermentation

2.give me the example of fermenting products
through acetic acid fermentation
3. give me the example of fermenting products
through ethanol fermentation
4.give me the example of fermenting products
through lactic acid fermentation
5.give me the difference of the 3 types fermentation
 health benefits of fermented foods

• It can improve our digestive

health- the probiotics that are
produced during the
fermentation can help restore
the balance of the friendly
bacteria in your gut and may
alleviate some digestive
problems.
 health benefits of fermented foods

• It can boost our immune system- Due

to their high probiotic content,
fermented foods can give your immune
system a boost and reduce your risk of
infections like the common cold. And
also many fermented foods are rich in
vitamins C, iron and zinc which are
proven to contribute to a stronger
immune system.
• Weight loss- it can help us to loss our
weight and decreased our belly fat
• Heart health- fermented foods have
been associated with a lower risk of
heart disease.
Safety and side effects of fermented
foods

• -Fermented foods are

considered safe for most
people. However, some
individuals may
experience side effects.
Fermented foods may
cause some initial side
effects, such as gas and
bloating.
• It is important to note that not
all fermented foods are created
equal because some products
may contain high levels of sugar,
salt and fat.
• So it is important to read the
nutrition labels before eating the
fermented foods to make sure
you’re making a healthy choice. If
fermenting at home, always follow
recipes to avoid spoilage and read
nutrition labels when consuming
store bought products.
 review time

Give us at least 1 health

benefits of fermented foods
then explain to us
 Example of
fermented
foods/drinks
 ATSARA
Atchara is a type of
pickles made from
green papaya and
other ingredients
and is fermented
quickly for at least
24-48 hours.
 KEsong puti

Kesong puti is a Filipino

soft, unaged, white
cheese made from
unskimmed carabao
milk and salt curdled
with vinegar, citrus
juices, or sometimes
rennet.
Lambanog is derived
from coconut sap. It goes
through the process of
natural fermentation and
distillation until the
desired 80-90-proof
alcohol content, which
gives the characteristic
potent taste attained.
 Kimchi
Kimchi is a popular Korean side dish that’s
usually made from fermented cabbage or
other fermented veggies like radishes. Studies
have found that it may help reduce insulin
resistance and cholesterol levels.
 Miso
Miso is a common seasoning in Japanese cuisine. It’s
made by fermenting soybeans with salt and koji, a type
of fungus. It’s associated with improved heart health
and a reduced risk of certain cancers, though more
human studies are needed.
 Kombucha
Kombucha is a fermented,
lightly effervescent, sweetened
black tea drink commonly
consumed for its purported
health benefits. Although more
research is needed, animal and
test-tube studies have found
that it could help protect the
liver, decrease blood sugar,
and reduce levels of cholesterol
and triglycerides.
Fermented tofu is a
Chinese condiment
consisting of a form of
processed, preserved tofu
used in East Asian cuisine.
The ingredients typically
are soybeans, salt, rice
wine and sesame oil or
vinegar. In mainland China
the product is often freshly
distributed.
 Sauerkraut
Sauerkraut is made from
fermented shredded cabbage.
It’s high in antioxidants that
are important for eye health
and easy to add to many
dishes. It has a long shelf life
and a distinctive sour flavor,
both of which result from the
lactic acid formed when the
bacteria ferment the sugars in
the cabbage leaves.
what is fermentation?
 food
processing by
pickles
what is food processing by pickles

• Pickling is defined as the process

of preserving a food by either
anaerobic fermentation in brine or
immersion in vinegar.
• The resulting food is called a
pickle.
• Pickling can add a special flavor
to food by themselves or mixed in
with other foods.
• Pickling can be used with most foods,
including fruits, veggies, meats, seafood,
and eggs.
• The main purpose of pickling food is to
extend its shelf life.
• The pickling process also affects the flavour
and texture of the food.
• Pickling usually involves the use of heat,
which helps to destroy and hinder the
growth of any microorganisms.
HISTORY OF
PICKLES
• Pickles have a very long history and are found
across all cultures. The earliest known
examples are cucumbers that are known to
have been pickled some time around 2030 BC
in Mesopotamia, when inhabitants from
northern India brought cucumber seeds to the
Tigris valley.
• Pickles have been around for thousands of
years, dating as far back as 2030 BC when
cucumbers from their native India were pickled
in the Tigris Valley.
• Pickles got their start more than 4,000
years ago, when ancient Mesopotamians
began soaking cucumbers in acidic brine,
as a way to preserve them.
• Since then, they have been a staple in
cultures around the globe, renowned for
their heartiness, health benefits and
delicious taste.
 review time

• what is the origin word of pickle?

• what is the meaning of the word pickle?
• who invented pickling?
• what is the main purpose of pickling?
• who brought pickles seed in tigres
valley?
• what pickling are renowed for?
Health benefits OF
PICKLED FOODS
Restoring Electrolyte
Balance
Pickles are high in sodium,
and so they are also high in
electrolytes. Theoretically,
this suggests that pickle juice
might be an option for
restoring electrolytes to
people who have fever, are
vomiting, or who are
dehydrated.
 Controlling Blood Sugar

Pickles that use a vinegar-

based brine may help control
blood glucose. Stable blood
glucose levels can help prevent
feelings of intense hunger.
Preventing blood glucose
spikes is also critical to the
health of people with diabetes.
 Fight diseases
cucumbers are high in an
antioxidant called beta-
carotene, which your body
turns into vitamin A.
Carotene is a powerful
compound that’s been shown
to help your chances of
getting a heart disease,
stroke, cancer and other
health conditions.
give atlest 1 health benifits
of eating pickling food then
explain
The fruits and vegetables that you
can pickled
PICKLED CUCUMBER CABBAGE peaches
grapes cARROTS TOMATOES
 what is the
difference of
pickling and
fermentatio?
• Pickling involves putting foods
into an acidic brine to produce a
sour flavor while the fermenting
gives food a sour flavor without
any added acid.
• Remember that not all pickles are
fermented and not all the
fermented foods can be
considered as pickles.
THANK YOU
VERY MUCH