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Fermented Products from Rice Next. Fermentation Advantages of fermentation: Conversion of complex carbohydrates into simple sugars by anaerobic decomposition.

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Presentation on theme: "Fermented Products from Rice Next. Fermentation Advantages of fermentation: Conversion of complex carbohydrates into simple sugars by anaerobic decomposition."— Presentation transcript:

1 Fermented Products from Rice Next

2 Fermentation Advantages of fermentation: Conversion of complex carbohydrates into simple sugars by anaerobic decomposition Fermented Products from Rice Make food more digestible Make food more palatable Higher in nutritional value Next Previous End Introduction

3 Rice wine Products prepared by rice fermentation include: Rice vinegar Idli Next Dosa Previous End Click on picture for detail Fermented Products from Rice

4 Alcoholic beverage made from rice Sake generally contains 18–20% alcohol Rice wine (Sake) Previous Next End Fermentation of rice starch to sugars Fermented Products from Rice

5 Previous Next End Polished rice Washing and cleaning Steeping overnight Cooking Inoculation with culture (Aspergillus oryzae) Cultivate till 2 days (koji rice) Mix koji rice, water, yeast with freshly steamed/cooked rice and cultivate from days with addition of extra rice and water each day Ferment for 2-6 weeks Cooling to 10ºC Filteration Pasteurization Maturing Bottling Flow chart for Sake preparation Fermented Products from Rice

6 White rice vinegar: White rice vinegar is a colourless to pale yellow liquid, higher in vinegar content. Black rice vinegar: Black rice vinegar is made with black glutinous rice. It is dark in colour, and has a deep, almost smoky flavour. It is a product made from fermented rice or rice wine Red rice vinegar: Red rice vinegar is darker than white rice vinegar, and paler than black rice vinegar, with a distinctive red colour from red mold Monascus purpureus Rice vinegar Previous Next End Fermented Products from Rice

7 Proportion of rice to black gram is 1:3 Prepared by steaming the fermented batter consisting of rice and black gram grains Idli Previous Next End Fermented Products from Rice

8 Traditional method of idli preparation End Rice and blackgram (1:3) Washing Soaking for few hours Grinding into fine paste Fermentation (by natural microflora) Steaming in cups Previous Next Fermented Products from Rice

9 A thin, crisp, fried pancake-like staple food of south India Previous End Dosa Soak rice and dehulled black gram (2:1) separately for few hours Grind to fine paste Fermentation of batter (by natural microflora) Spread batter on hot greasy griddle to get crisp pancake Method Next Fermented Products from Rice

10 Rice can be made into a number of fermented products such as wine, vinegar, and traditional products like idli and dosa Let us sum up Previous End Fermented products are easily digestible and are more nutritive. Fermented Products from Rice


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