Beverages and Appetisers
Introduction
A beverage is any
material used as a drink for the purpose of relieving thirst and introducing fluid to the
body, nourishing the body, and stimulating or soothing the individual.
Beverages may be
classified according to their function in the body.
Function |
Beverage |
Refreshing |
Water-plan
Fruit juices
Iced tea |
Nourishing |
Milk-pasteurised,
skimmed
Glucose lemonade
Fruit juice |
Stimulating |
Coffee
or tea
Cocoa or chocolate
Egg nogs |
Soothing |
Warm
milk
Hot tea |
Appetising |
Soups
Fruit juice
Alcoholic drinks |
A
variety of ingredients are used for beverages.
Milk: Important
of all the liquid foods since it gives more nutritive value than any other food.
Eggs: May be
used whole in egg nogs or hot broth.
Fruit and vegetables juices: These are refreshing nourishing easily
digested.
Sweetening agents: Cane sugar, glucose and lactose may be used to sweeten beverages and to supply
additional calories.
Flavouring agents: Vanilla, fruit flavourings, rose essence, spices like ginger nutmeg, cinnamon
may be used.
Garnishing agents: Crushed ice, coloured ice, ice bags, thinly pared rinds of citrus fruit, pieces
of pineapple, chopped nuts and spices may be used as garnishing agents.
Coffee
Coffee is an important beverage used
all over the world.
Processing procedure
Coffee processing
consists of removing the skin, pulp, parchment and silver screen.
Roasting
During roasting many
physical and chemical changes occur, which develops pleasant aroma, flavour, brown colour
and good taste.
Grinding
Roasted beans are
ground to three sizes, namely, fine, medium and coarse. Coarse ground powder retains aroma
and flavour better and longer than fine ground powder.
Coffee beverage
Coffee has no food
value. The constituents that are of chief significance in the making of the beverage are
caffeine, flavour substances and bitter substances. Several factors like water,
temperature, material from which pot is made, agitation affects the quality of coffee.
Caffeine
It is an alkaloid
substance producing the stimulating property.
Flavour
It is the sulphur
compounds that are the main contributors to the flavour. The flavour substances are
volatile.
Bitter substances
Polyphenol substances
or tannins are hot water soluble. Hence longer the coffee is brewed, the greater will be
the tannin content and the bitterness becomes pronounced.
Methods of coffee
Method |
Flavour |
Tannins |
Limitations |
Filtration |
Retains
well |
Extracts
less |
Decoction
may
not be hot |
Vacuum
coffee maker |
Retains
well |
Extraction
is more due
to the contact wit h the grounds at a high
temperature for few minutes. |
More
bitter |
Percolator |
Loss
of flavour due to
constant aeration of
the brew as the liquid is forced up and sprayed the
grounds |
Extraction
is more due
to recirculation of hot water through the
coffee grounds |
More
bitter |
Steeping |
Retains
best |
Extracts
less |
Extraction
of
flavour may not
be complete |
Coffee products
Soluble coffee
Soluble coffee is a
dried powdered water soluble solid made from very strong coffee brew. It is marketed as
instant and is freeze dried coffee.
Iced coffee
A sparkling iced
beverage that possess that maximum amount of flavour is made by pouring a freshly made
strong coffee infusion over crushed ice in a glass.
Coffee tablets
Coffee is also
marketed in the form of tablets. Ground coffee is mixed wit h chicory powder and the
mixture pressed in a machine after the addition of a binding material such as glucose.
Decaffeinated coffee
By a chemical process
most of the caffeine can be removed from the beans to give decaffeinated coffee which has
good flavour.
Tea
Tea is a beverage
prepared by pouring boiling water over dry processed leaves.different factors affects the
quality of tea like soil in which plant is grown, climate, processing techniques used etc.
Percentage composition
of tea leaves
Constituents |
% |
Constituents |
% |
Polyphenols
|
22.2 |
Ash |
5.6 |
Protein
|
17.2 |
Reducing
sugars |
3.5 |
Caffeine
|
4.3 |
Pectins
|
6.5 |
Crude
fibre |
27.0 |
Ether
extract |
2.0 |
Starch
|
0.5 |
|
|
Types of tea
Black tea
Various processing
steps involved in the manufacture of black tea are withering, rolling, fermentation,
drying, grading and packing.
Green tea
Here withering and
fermentation are completely omitted. It is made by first steaming the leaves to prevent
the leaves from changing colour and to inactivate the enzymes. Steaming is then followed
by rolling and drying. The leaves retains much of its original green colour especially the
finer leaves.
Oolong tea
Oolong tea is
partially fermented. The fermentation period is too short to change the colour of the leaf
completely. It is only partially blackened. The beverage is intermediate between those
produced from green and black teas.
Characteristics of tea beverage
High quality tea
beverage is clear and bright.
A flavour full cup of tea has a quality known as briskness but a subtle aroma.
The strength of the beverage determines whether the tea is mild or robust.
Green tea is a pale straw colour where as black tea is deep amber.
Some astringency is inherent in tea but green tea beverage is more astringent than black.
Cocoa
and chocolate
Cocoa and chocolate
are made by grinding the seeds of the pods of the cacao tree (Theobroma cacao) which is
indigenous to Central America and is grown extensively in Brazil, West Indies and
Srilanka.
Processing
Fermentation
The beans and the
mucilage are scooped out and subjected to natural fermentation then they are piled in
heaps in perforated wooden boxes for a period of 3-12 days depending on the type of the
bean.
Curing
The fermented beans
contain about 33% water. They are therefore dried to a moisture content of 5-8% in the sun
or in hot air dryers. During this process the colour of the shell becomes dark brown.
Roasting
Roasting develops
characteristic flavour and colour. It also causes change in the chemical structure of
polyphenols producing less astringency compounds. The roasting also changes the colour to
dark brown.
Grinding and
Defatting
The roasted beans are
cooled and gently crushed soon after, to fracture the husk and break down the kernels into
their natural angular fragment or nibs. The roasted nibs are ground using stone mills to a
fine paste or liquor. The heat produced during grinding causes the cacao fat to melt.
Chocolate
Chocolate contains
more fat than beverage cocoa. There are many types of chocolates depending on the level of
cocoa mass, added cocoa butter, sugar, milk and other ingredients.
Manufacture
of Chocolate
Cocoa
mass + sugar + cocoa butter + flavouring materials
Ground
in a mill
Passed
through steel rollers
Cocoa
butter added
Mixture
is conched
Velvety
mass is obtained
Transferred
to tanks and cooled
Moulded
in desired shape
Percentage
nutritive value of cocoa and chocolate
Constituents |
Cocoa |
Chocolate |
Water |
4.6 |
5.9 |
Protein |
21.6 |
12.9 |
Fat |
28.6 |
48.7 |
carbohydrate |
37.7 |
30.0 |
Fruit beverages
In India a little
over 60% of fruit produced is used in fruit based beverages. There are different types of
fruit beverages.
Fruit juice
This is a natural
juice pressed out of a fresh fruit. This is unaltered in its composition during
preparation and preservation. E.g. fresh juice and canned natural fruit juice.
Fruit squash
This is made from
strained fruit juice, sugar and preservative. This contains 25% fruit juice, 45% sugar
e.g. mango squash.
Fruit cordial
This is a fruit
squash from which all suspended matter is completely eliminated and is perfectly clear.
Clear juice can be prepared by completely removing all suspended material by filtration
and clarification. Fruit juices may be clarified using pectic enzymes, tannin and gelatin.
By centrifuging and filtering.
Fruit punch
Fruit punches are
made by mixing the desired fruit juices. It contains 25% of fruit and 65% of sugar.
Fruit syrups
These are
concentrations of fruit juices preserved with sugar. The fruit is crushed to a coarse
puree and left overnight for fermentation. After heating the juice with sugar it
transforms into syrup.
Carbonated fruit
beverages
Carbonation adds to
the life of a beverage and contributes in some measure to its tang.
Fruit juice beverages
are generally bottled with carbon dioxide content varying from 1 to 8 g/litre. Another
advantage of carbonation is the removal of air that results not only in anaerobic
condition, but also reduces the oxidation of ascorbic acid.
Vegetable
juices
Carrot and orange
juices are extracted in a food processor. A pinch of salt improves the flavour. It should
be served cold.
Lactic
fermented juices
The vegetable or the
fruit is mashed and inoculated with a particular lactic acid bacteria and the mash is
allowed to ferment 2 to 3 days. It is then sieved and juice is extracted and store at room
temperature.
Milk
based beverages
Flavoured milk
Different colours and
essences are added to milk e.g. rose milk.
Milk shake
Fruit pulp like
banana can be added to milk to prepare banana milk shake. Other fruits like sapota or
orange or mango can also be made into milk shakes.
Miltone
It is produced by
CFTRI Mysore by blending equal parts of milk and an emulsion of protein from gorundnut.
Egg nog
Milk can be mixed
with whole eggs or just egg yolks to make a nourishing drink with smooth creamy
consistency.
Fermented milk
Milk is fermented
with lactobacilli and curd is prepared.
Malted
beverages
Malted beverages are
also known as Amylase Rich Food (ARF). A small amount of any whole cereal grain (wheat or
ragi) is steeped overnight in 2-3 times its volume of water. These grains are allowed to
germinate and then sun dried, roasted. Sprouts are removed by hand aberration and grains
are milled, powered. It is inexpensive. It is widely known and practised house hold
technology.
Carbonated
non alcoholic beverages
These beverages are
generally sweetened, flavoured, acidified, coloured, artificially carbonated and sometimes
chemically preserved. Several ingredients added to these, as sugar,flavouring and
colouring agent,acid,water CO2 etc.
Miscellaneous
Nira
Nira is a refreshing
sweet drink and is also credited with medicinal value. The fresh sap of the palms. Called
sweet toddy or nira contains about 12% of sucrose and unless suitably treated,
fermentation into toddy starts almost immediately after collection.
Barley water
Pearl barley is
cooked at low fire for 10 minutes. It is strained and sweetened. Lemon juice is added and
chilled. Instead of pearl barley, barley powder can also be used. Barley acts as
thickening agent.
Sugarcane juice
Freshly expressed
sugarcane juice with added lemon juice and ginger is commonly consumed India. It contains
90.2% moisture and 9% sugar.
Kokam juice
The fruit kokam is
sour in taste. It has anthocyanin and hence the juice is attractive. It is sweetened with
sugar.
Alcoholic
beverages
Toddy
Toddy is a pale
frothy liquid with characteristic aroma, and a slightly acid and pungent taste. It is an
inexpensive and refreshing beverage.
Beer
The principal raw
materials of beer manufacture are the cereal grains, particularly malted barley, rice and
corn which supply carbohydrates for fermentation by saccharomyces yeast into alcohol and
carbon dioxide.
Wine
As grapes mature the
vine yeast Saccharomyces ellipsoideus naturally accumulates on the skins. |