ASSIGNMENT # 2 (Spring-2020)

Traditional Fungal Food

Submission Date :( 18 July, 2020)
By
Mahrukh Pall
17351506-14
Course:
Industrial Botany
BOT-424
Semester:
BS VIII (A)
Submitted to: Dr.Sammar Fatima
Department of Botany
 Contents:

• Traditional fungal food

• Shoyu
• Preparation
• Miso
• Preparation
• Sake
• Preparation
• Tempeh
• Preparation
 Traditional Fungal Foods

Due to the emphasis placed on plant materials as human foods, interest in traditional
fermentation technology for food processing has increased considerably. Most fermentation
processes were formed in ancient times, before microorganisms were recognized for life (Wang
and Heseltine, 1981). These foods are now an important component of many of the world's
population's daily diets , especially in Japan, Indonesia , India, Pakistan, Thailand , Philippines,
Taiwan, Korea , China and Africa. Such Foods were developed long before the history of
writing. Although the production of shoyu, miso and sake was practiced for ancient times, yet
with the spread of Buddhism (635 BC-550 AD) it gained additional impetus which favored the
vegetarian diet and taught the sanctity of all life. That is why this idea has promoted the more
widespread consumption of sauces and pastes like shoyu and miso that provide meaty flavor.

Shoyu 'is Japan’s traditional soya sauce. Some people in Japan are now using the lupine shoyu as
an alternative. Lupines can be used to make sauces similar to traditional soy sauces in flavor and
texture.

Miso 'is a fermented soybean paste which is typically combined with rice. A typical method
involves preparing a 'koji' rice by fermenting cooked rice with Aspergillus oryzae cultivation,
and then adding cooked soybeans and salt to the koji. Experimentally, lupines were used to make
miso of comparable quality with soy miso. Another Japanese fermented food, 'Natto' can also be
made from Chinese, Korean and Indonesian lupine grains.

'Tempeh' is a traditional Indonesian food, produced through two successive fermentations using
soybeans as a substrates. A bacterial fermentation is followed by a solid-state fermentation of the
bean mass by the mold Rhizopus oligosporus during the soaking of cooked dehulled soybeans.
Tempeh was successfully made of L. Albus, L.Angustifolius, and soybean variants of both.
Indonesian consumers like lupine-based tempeh taste but sometimes complain that the texture is
too strong. The production of second-generation products from lupine-based tempeh, such as
burgers and patties, appears to overcome that objection.
Shoyu (Soy Sauce):

Shoyu is Japanese traditional liquid seasoning made of de-fatted soybeans and wheat. To
produce koji, Aspergillus oryzae or Aspergillus sojae is inoculated on steamed soya beans and
roasted wheat. The koji is then mixed with salt and water (approx. 17%) and fermented for 6–12
months. Afterwards the fermented product is pressed to produce the fermented juice, shoyu. LA
and yeast preserve the ingredient, producing the distinctive flavor. Soy sauce is produced in
various countries and each has its own characteristic flavor. The following process is used to
make shoyu or soy sauce: mix soybeans and wheat, add seed molds (Aspergillus sojae and
Aspergillus oryzae) and incubate for the production of enzymes (protease and amylase) in the
brine. Soy protein is then hydrolyzed into amino acids, and wheat starch is hydrolyzed into
sugars, thereby producing taste, umami, bitterness and sweetness. Then sections of sugars are
converted into acids through fermentation of lactic acids, and a portion of amino acids that react
with sugars generate melanoidin, and another reaction of organic acid is generated with aromas
of alcohol derived from esters. It is compressed after maturing mash to make raw shoyu which is
pasteurized before bottling. For sushi (rice cake topped with a sliced raw fish), shoyu is
absolutely essential, but is very flexible and can be adapted to any dish. Kimura said, as cited by
Hamano and Origasa (2010), that shoyu can adapt to any dish, and is either reserved or self-
effacing. It serves any dish, and improves the dish's palatability. It reflects Japanese people in
this context, or Japanese society. It can be adapted to beef steak or salad, and is commonly used
in French cuisine recently

Preparation:

In the preparation of soy sauce two stages of fermentation occur. The first fermentation is solid-
state and occurs during koji processing, where under aerobic conditions specific enzymes are
produced. After the addition of the brine the second fermentation occurs and is known as brine
fermentation. It is essentially anaerobic. Earlier in the brine fermentation process, koji enzymes
hydrolyze proteins to yield peptides and free amino acids. Starch is converted into simple sugars,
which in turn serve as substrates for the growth of various types of bacteria and yeasts resistant
to salt. As fermentation progresses, certain species become dominant in sequence. All these
enzymatic and biological reactions, together with concurrent chemical reactions, lead to the
creation of several different volatile and non-volatile substances that contribute to soy sauce’s
characteristic color, flavor and taste.

Miso:

Miso (fermented soybean paste) is a fermented Japanese seasoning based on soybean, and is also
called shoyu (fermented soybean sauce). Miso is made of rice or barley or rye soybeans
fermented in the presence of salt by a Koji starter culture, which is created by injecting the
Aspergillus oryzae mold into steamed brown rice. Miso is usually sold in a plastic package, and
needs to be stored in a refrigerator after opening. This is used as miso soup, or as seasoning of
different foods. Several beneficial functions linked to health have been reported

Miso is made by combining koji (starter culture, sometimes fermented rice) with cooked
soybeans, and salt water. There are several miso products which differ in the form of koji used
for fermentation. This content is then fermented for several months. Rice koji is used to make
miso rice, barley koji to make miso barley, and soybean koji to make miso soya. A high ratio of
rice or barley to soybeans results in a sweeter and more lightly colored miso. The hydrolysis of
starch to maltose and glucose is necessary for miso growth, in conjunction with the ratio of rice
or barley to soybeans. Usually the fermentation period for high-wheat or -barley miso is shorter
than that for miso with great.

Preparation:

Washed soybeans are soaked in water to make miso, then autoclaved (1.5 to 2.0 h at 0.5 atm)
until they soften. Continuous soybean-cookers are used in large fields. The cooked soybeans are
cooled to between 35 and 40 ° C (95 to 104 ° F), then mixed with koji and salt. The type of koji
starter and whether rice or barley is being used are important components in the biochemical
process which are responsible for the final product's flavor characteristics. This mixture is then
agitated with water or previously drained cooking liquid in a semisolid state. The resulting
material is packed inside fermentation barrels, tightly covered with a thin plate or wax sheet, top-
weighted and permitted to ferment.

Historical background:

A seasonal, natural fermentation, which runs through the summer months, has created miso in
the past. Temperature-controlled fermentation allowed the ripening of miso within three months.
To accelerate the maturing process, the lactic acid bacterium Pediococcus halophilus and the
yeast Saccharomyces rouxii are often added to the mash. 100 kg of soybeans and 100 kg of rice
yield is around 300 to 400 kg of miso.

The ingredients and fermentation vary for other "specialty miso" Rice is the primary raw
material for white miso, and the water in which the soybeans are washed away. This procedure
prevents the product from browning during fermentation, thus retaining the desired color "white.
Of the 600,000 MT of soybeans used for miso in Japan, 70 percent were used for standard miso
and 30% for white miso.
Sake:

Sake production in 1985 was estimated to be 15 average 105 kL; 10 average105 kL (or 2/3
average) of this was produced in Japan. Around 1.7 per 106 kL were consumed in 2009, but their
popularity among 20-year-olds was only 1/2–1/4 that of older age groups (Kanauchi, 2013).

An essential difference between beer and sake is that the natural enzymes present in the grain are
not used to solubilize the starch for sake –indeed, they are explicitly deactivated before the sake
brewing scarification phase. Enzymes are required, of course, and these are extracted from the
Aspergillus oryzae fungus; they come from a culture of that mold known as 'koji,' where the
microorganism is attached to the steamed rice. Koji contains 50 different enzymes, including
malt alpha and beta amylases, and an additional amylolytic enzyme, glucoamylase, which can
hydrolyze starch polymers for glucose. Cultural conditions influence the balance of amylase to
protease, with higher temperatures favored amylase production.

Preparation:

In a seed mash Koji is added to the key mash: steamed rice in which an inoculum. The oryzae
was cultivated. Steamed rice and seed mash are added in equal proportions, with the addition of
water and sake yeast. Quantities used in a mash are typically 2–7 tons, although it is possible to
have more than 10 tons. The seed mash is acidic as a result of either the bacteria present in lactic
acid or the addition of lactic acid. Wild micro-organisms are inhibited by the acid conditions.
The yeast population reaches the high concentration originally present in the seed mash after 2
days at 12°C , and an equivalent amount of steamed rice and water are added again. The next
day, a third addition is made and the fermentation increases in vigor, increasing the temperature
from around 9 ° C to 15–18 ° C. The alcohol content increases to 17 percent-19 percent by 15–20
days after the final addition and fermentation practically stops. Four factors contribute to the
high alcohol content.

The liquid's alcohol content is further increased to 20 per cent before the sake is filtered and
pasteurized. It takes 3–8 months to mature, after which water is added to give alcohol content of
15 percent –16 percent. After filtration, bottling is done via activated carbon to improve color
and flavor.

Tempeh:

Tempeh is a fermented soy food and its texture, taste and versatility are unique in that. It
originated in Indonesia where it remains the most popular soy food today. Tempeh, while not as
popular as tofu in the U.S., is easy to use as an alternative meat due to its chewy texture and
distinct flavor. As a result, a large variety of analogs of tempeh based meat are available. As a
result, a large variety of analogs of tempeh based meat are available. Tempeh is a cake of
soybeans cooked and fermented, held together.
Production:

Tempeh is a fermented whole soybean product originating in Indonesia but now being popular in
Malaysia as well. Tempeh is made overnight by soaking soybeans, then boiling them for 30 min
with the hulls (Malaysian) or without the hulls (Indonesian). The excess water is drained off, and
the beans are placed on a tempeh tray or Rhizopus oligosporus for inoculation. The beans are
then White mold mycelium covers the beans during fermentation, and binds them into a solid
sheet. The tempeh sheet is then cut into smaller pieces and sold that day, as it is a perishable
commodity. This is normally blanched, sun-dried, or frozen, whether it is to be preserved for
future use. Preparation usually involves frying, frying the product deep-fat or baking it. It is
used in soups and fast foods and as meat in some dishes