Seasonings Flavorings and Food Additives Chapter 8 Senses

Seasonings, Flavorings, and Food Additives Chapter 8

Senses and Pleasure of Food n Flavor n n n Taste, aroma, and mouthfeel Natural flavors Seasoning and flavoring materials Introductory Foods, 13 th ed. Bennion and Scheule 2 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Basic Seasonings n Should enhance food without necessarily being perceived. n Salt (sodium chloride) n Pepper Introductory Foods, 13 th ed. Bennion and Scheule 3 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Salt n Source n n n Kinds n n n Salt beds Evaporation of saline waters Iodized Kosher salt, sea salt, rock salt, others Use n n n To taste “tt” Enhances sweet and sour flavors Suppresses bitter flavors Introductory Foods, 13 th ed. Bennion and Scheule 4 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Pepper n Black and white pepper n n From piper nigrum Processing white or black Why use white pepper? Red pepper or cayenne n From plants of capsicum genus Introductory Foods, 13 th ed. Bennion and Scheule 5 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Flavor Enhancers n n Do not bring own flavor Heightens perception of flavor Monosodium glutamate (MSG) 5’-ribonucleotides n Contribute to umami n Delicious or savory Introductory Foods, 13 th ed. Bennion and Scheule 6 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Spices and Herbs n American Spice Trade Association definition n “any dried plant used primarily for seasoning purposes” Introductory Foods, 13 th ed. Bennion and Scheule 7 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Spice n In common usage defined as n Parts of aromatic plants – bark, roots, buds, flowers, fruits, and seeds, which are grown in the topics. n n Introductory Foods, 13 th ed. Bennion and Scheule AROMATIC – has an aroma or fragrance i. e. Cinnamon, Cloves, Ginger, Nutmeg 8 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Whole or Ground Spice n Whole n n n Slower flavor release Best added earlier in cooking process Ground n n Rapid flavor release Add late in cooking Introductory Foods, 13 th ed. Bennion and Scheule 9 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Herb n In common usage n n Leaves and stems of soft-stemmed plants that grow in temperate climates. i. e. basil, mint, oregano, thyme. Introductory Foods, 13 th ed. Bennion and Scheule 10 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Fresh or Dried Herbs n Fresh n n Dried n n easily grown, often preferred more concentrated than fresh If substituting n n Fresh – then use more Dried – then use 1/3 rd to ½ less Introductory Foods, 13 th ed. Bennion and Scheule 11 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Spice and Herb Blends n A variety of blends are available in marketplace n n Chili powder Pumpkin pie spice Garam masala Italian seasoning Introductory Foods, 13 th ed. Bennion and Scheule 12 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Spice and Herb Blends n Recipes may call for blends to be prepared by the cook and tied in a cheesecloth for later removal. Typical ingredients: n n Bouquet garni - parsley stems, celery, thyme, leeks and carrots Sachet d’épices – whole peppercorns, bay leaves, parsley stems, thyme, and cloves Introductory Foods, 13 th ed. Bennion and Scheule 13 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Use of Spices and Herbs n Flavor Builder n n n Consider how spices and herbs “build” the flavor of a dish How would chili, spaghetti sauce, pumpkin pie, and other dishes taste without seasonings? Or – what if one particular spice or herb was “overpowering, ” how does this impact the dish? Introductory Foods, 13 th ed. Bennion and Scheule 14 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Storage n Storage life depends on n Conditions n n Age, type, and source of herb or spice n n Cool, dry, airtight, and dark is best Whole lasts longer than ground Fresher is better n Assess quality by n n n Introductory Foods, 13 th ed. Bennion and Scheule Use by date Color Aroma 15 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Quality n Spice imported into the United States must meet n n n American Spice Trade Association guidelines FDA and USDA regulations Treatment to reduce microbial contamination may include n n n Ethylene oxide Irradiation Heat Introductory Foods, 13 th ed. Bennion and Scheule 16 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Flavor Extracts n n Add flavor of their own Are extracts and essential oils dissolved in alcohol n n i. e. vanilla extract and peppermint oil Usually add at end of cooking because flavorings are volatile (i. e. puddings) Introductory Foods, 13 th ed. Bennion and Scheule 17 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Vegetables n Many vegetables add flavor n n Hot Peppers / Chilies n n Onions, garlic, mushrooms From capsicum genus Scoville Heat Units A variety of peppers are available varying in “heat” Mirepoix n n Used to flavor sauces, soups, and other dishes 50 percent onions, 25 percent carrots, 25 percent celery Introductory Foods, 13 th ed. Bennion and Scheule 18 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Fruits n n Citrus fruits especially useful Aromatic and flavorful n Examples: Lemons, limes, and oranges Introductory Foods, 13 th ed. Bennion and Scheule 19 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Flowers n Must be grown for food n n Consider pesticides that may be on flowers for “decorative” nonfood purposes Must be edible – NOT poisonous n Roses, nasturtiums are examples of edible flowers Introductory Foods, 13 th ed. Bennion and Scheule 20 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Alcohol n n Wine, liqueurs, and distilled spirits may be used to flavor dishes Although some will evaporate n 4 -85 percent of alcohol may remain after cooking Introductory Foods, 13 th ed. Bennion and Scheule 21 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Food Additives n Food additives may be used for n n Safety and freshness Nutritional value Taste, texture, and appearance Additives may NOT n n Conceal damage or spoilage Deceive consumer Introductory Foods, 13 th ed. Bennion and Scheule 22 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Food Additive Regulations n Regulated by FDA n n Additive must be approved before use Generally Recognized as Safe (GRAS) n n Items such as salt are on the GRAS list Not subject to same regulations as other “additives” Introductory Foods, 13 th ed. Bennion and Scheule 23 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Food Additive Functions n n n Nutrients Preservatives Coloring agents Flavors and spices Flavor enhancers Emulsifiers Introductory Foods, 13 th ed. Bennion and Scheule 24 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Food Additive Functions (Cont. ) n n n Stabilizers Thickeners Sequestrants Humectants Anticaking Bleaching and maturing Introductory Foods, 13 th ed. Bennion and Scheule 25 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Food Additive Functions (Cont. ) n n n Leavening agents Sweeteners Fat replacers Bulking agents Gases (propellants or carbonation) Introductory Foods, 13 th ed. Bennion and Scheule 26 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Web Pages to Visit n American Spice Trade Association n n http: //astaspice. org Mc. Cormick n http: //www. mccormick. com Introductory Foods, 13 th ed. Bennion and Scheule 27 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.