In prehistoric times, people in Europe mainly ate raw parts of plants, wild vegetables and fruit. With the start of hunting and fishing, meat, fish and seafood enriched the menu. Methods such as curing, smoking or drying helped to preserve food, i.e. to preserve it and to stockpile for lean times. It was only in our modern era that many different ways of making food durable have been developed, including pasteurization. The pasteurization process is best known for foods such as dairy products or beverages.en.
What happens in the process and what are the advantages and disadvantages of pasteurization? How does pasteurization affect kombucha? You will find out the answers to these questions in this article.el.
These methods make food durable
The easiest way to extend the shelf life of food is heat treatment. This kills harmful microorganisms or pathogenic bacteria such as salmonella. This is how products are preserved gently. However, pasteurized foods cannot be kept without restrictions because they are not germ-free, but only low in germs. This method extends the shelf life, but also takes away nutrients from the food that we can use for our health.
During pasteurization, the food is heated to a temperature of at least 60 C for a short time (from a few seconds to a few minutes).. The core temperature of pasteurization varies depending on the process - but never reaches 100 C. The pasteurization process was named after its developer, the French chemist Louis Pasteur. In the middle of the 19th century he had recognized that brief heating renders germs harmless and that foods can be kept longer..
Many types of cheese are z. B. made from pasteurized milk; others made from raw milk.
Sterilize and ultra high temperature
That heat over 100 CC is sterilizing. After this heat treatment, food can be stored for significantly longer. However, this method means one Loss of taste and nutrients . The difference between ultra-high temperature and sterilized milk lies in the heating process and thus also in the minimum shelf life of the unopened packs.gen.
Ultraheat milk, so-called Long-life milk is briefly heated to at least 135 C.t and was filled aseptically. It is locked at least Best before six to eight weeks .
Sterile milk is heated to around 110 C for 20 to 30 minutes.. It's locked Can be kept for up to a year . The process is used much less frequently because the loss of vitamins is much higher than with long-life milk. It is also inferior to long-life milk in terms of taste. A marking of the sterilization is not provided. You can only assume this is due to the long shelf life of the pasteurized milk.
When homogenizing are particles of different sizes in a liquid are reduced in size – this makes it easier to connect them. Homogenizing prevents, for example, a layer of cream from forming on the milk. In this process, the milk is pressed through a fine nozzle at high pressure. The milk fat contained is broken up into tiny globules and distributed homogeneous (evenly) in the milk liquid . Homogenization is often used in combination with pasteurization, sterilization or ultra-high-temperature heating.
Fermentation is a biological way of preserving food. Another advantage of the fermentation process is the formation of probiotics, healthy yeasts and acids, as well as many other nutrients.
About a third of our food comes from fermentation . These include, for example Bread, fermented milk, meat and sour vegetable products such as sauerkraut or kimchi, kombucha, or alcoholic beverages such as beer and spirits . The advantages of fermentation include the formation of aromas and flavors, the breakdown of harmful ingredients and the extension of shelf life. The principle: organic substances are converted into acids, gases or alcohol. To this end, the raw material's own enzymes and microorganisms such as bacteria or yeasts are used.t.
Which foods are pasteurized?
Pasteurization is suitable for liquid foods. This procedure is best known for milk and milkproducts . But also Liquid eggs, fruit and vegetable juices, canned fruit as prepared meals are subjected to such a heat treatment. Pasteurization is often combined with other preservation methods. In the case of beverages, this is done, for example, by lowering the pH value and using airtight packaging that protects against light. As long as these are not opened, additional cooling is not required. Examples are Fruit and vegetable juices or other drinks, such as lemonades or kombucha .
Pasteurized Kombucha vs. Raw Kombucha
There is one significant difference in the way kombucha is made. Some producers use the process of Pasteurization to give the kombucha a longer shelf life . The kombucha is heated up strongly and harmful bacteria are killed. But not only the unwanted bacteria die in this process: the healthy microorganisms of the Kombucha culture are also killed. This way the kombucha loses its healthy probiotic effect.
In contrast to this is the raw production of kombucha . Pasteurization is dispensed with and only insteadScoby-Particles are filtered out of the finished kombucha to slow down further fermentation. The shelf life of raw kombucha is significantly shorter, but it is still alive and contains the valuable microorganisms that ensure its healthy effect.
To get around the problem of pasteurization and to make sure that the kombucha you are drinking is alive and has valuable microorganisms,just make it yourself.
Conclusion: The pasteurization is largely superfluous for a healthy diet . With today's transport economy, it is possible to buy and consume most food fresh. 90 to 99 percent of the microorganisms are killed. As described in a few articles before this one, there are many Bacterial strains are essential for our intestinal health and thus for our immune system. Unpasteurized Kombucha gives us these bacteria and many other nutrients. Still, I don't want to demonize pasteurization. After all, it also enables the enjoyment and storage of food in moderation, which may not primarily provide us with all the nutrients, but are still something fine for you soul.
Thank you for reading!