beverages chapter 28. introductory foods, 13 th ed. bennion and scheule © 2010 pearson higher...

Beverages

Chapter 28

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Consumption Trends

Carbonated beverages Most widely consumed in U.S.

Since 1970 Bottled water increased significantly Diet and regular soft drinks have increased Milk has declined



Water

Surface water 74 percent of water supply in U.S.

Ground water Regulated by EPA

Safe Water Drinking Act Clean Water Act



Water Treatment Methods

Distillation Reverse osmosis Absolute 1 micron filtration Ozonation



Types of Bottled Water

Artesian Mineral Purified Spring Well Sparkling



Carbonated Beverages

Made with Syrup Water Carbon dioxide

Diet carbonated beverages High intensity / artificial sweeteners

Caffeine levels



Functional Beverages

Sports or isotonic beverages Low level carbonation Low carbohydrate levels Electrolyte replacement

Energy drinks High level of caffeine and sugar Potential concerns



Noncarbonated Fruit Beverages

Contain fruit or juice 1.5 to 70 percent Cannot be called “fruit juice” unless 70 percent or

more juice

May be high or low calorie

Often contain acidulants



Alcoholic Beverages

Wine From juice of grapes or potentially other fruits Fermentation Usually 10 to 14 percent alcohol

Beer From water, hops, and malted barley Fermented Usually 2 to 6 percent alcohol

Spirits From distilling fermented liquids from grains,

vegetables, or other ingredients 80 proof = 40 percent alcohol



Coffee

Varieties Coffea arabica Coffea robusta

Harvest and processing Dry, wet, semi-dry method of removing fruit,

skin, and pulp from bean Cleaning, sorting, shipping Roasting to develop flavor and aroma



Coffee Composition

Organic acids Volatile substances Bitter substances Caffeine



Kinds of Coffee Beverages

Decaffeinated coffee Instant coffee Specialty coffee beverages

Espresso Espresso machiatto Cappuccino Caffé latte Café au lait

Iced coffee Coffee substitutes



Purchasing

Forms Ground Whole beans

Storage Best when freshly roasted Deteriorates with air and moisture Freezer preferable to refrigerator for extended storage Ground becomes flat or stale more rapidly than whole beans



Grind and Quality

Quality Grind whole beans just before brewing

Grinds Regular Drip or medium Fine



Brewing

Water temperature At least 185°F (85°C) Below 203°F (95°C)

Amount Varies with preferred brew

1 to 3 tablespoons per 8 ounces of water 1 tablespoon per 6 ounce “cup”



Brewing Methods

Drip filtration Vacuum filtration French press Percolation Steeping



Other Factors

Coffee pot Glass

Water Soft water

Temperature Avoid boiling



Tea

Tea plant - Camellia sinensis Grades – based on leaf size Processing

Black Green Oolong



Tea Composition

Caffeine Less than half as much as coffee

Nutrition Folacin Negative impact on iron absorption

Flavor Polyphenols Degradation of linolenic acid, amino acids, and carotenes



Market Forms

Instant

Herbal “teas”



Tea Making

Water quality Soft water

Temperature Just below boiling

Quantity of tea 1 teaspoon tea per cup Short infusion extract minimum



Tea Making Methods

Tea bags

Steeping of loose tea

Ice tea



Cocoa

Cocoa tree – Theobroma cacao Processing

Fermented Dried Roasted Cracked (called nibs) Ground



Processing

Chocolate Conching

Cocoa Natural processed Dutch processed

Treated with alkali Dark reddish tinge



Chocolate Composition

Fat Bitter chocolate

not less than 50 percent fat Cocoa – less fat

3 T. cocoa + 1 T. fat = 1 ounce chocolate

Starch Chocolate – 8 percent starch Cocoa – 11 percent starch



Chocolate Composition

Flavor and Color Volatile compounds Phenolic compounds

Theobromine

Caffeine



Bloom

Grayish white haze and granular mouthfeel

Types of bloom Fat crystals on surface Moisture and sugar interaction

Causes Incorrect cooling Warm or fluctuating storage Addition of incompatible fats Abrasion



Cooking with Chocolate

When melting avoid Overheating Getting water into melting chocolate

seizing of chocolate

Cocoa and Hot Chocolate

beverages chapter 28. introductory foods, 13 th ed. bennion and scheule © 2010 pearson higher...

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