[CH] Re: V6 #176 hab mash
George Nelson (70431.3065@compuserve.com)
Sun, 23 Apr 2000 22:13:18 -0400
Cameron Begg indicated that he triple-froze/thawed a bag of chiles to make
a mash, then noted the product was rather runny and wanted suggestions of
thickeners.
With the benefit of 20-20 hindsight it looks like repeated freeze-thaw
cycles drew the water out of the pulp including water of hydration of any
proteins and carbohydrates present. This collapsed their structure just as
effectively as heat-denaturation. Once dehydrated, they probably could not
re-hydrate with exactly the same structure as they had before. This seemed
to be the case even after salting and fermentation. Therefore, it appears
any natural gel-forming proteins, pectins or other carbohydrates present
that could have formed gels to promote thickening were inactivated. Also,
formation of ice crystals can also deform structures within the cell. This
includes rupture of cell walls as well as membranes holding enzymes which
could further degrade any molecules capable of giving any thickening.
While heating can remove the zing as Cameron rightly points out, a process
that involves grinding and slow heating will preserve hydrated structure.
The preservation of hydrated structure appears to give (remember this is
20-20 hindsight working!) the best chance of yielding a thickened mash.
Where can he go from here? Xanthan gum was suggested; a little of this
goes a long way, and has the advantage of not requiring heat to form it.
The only problem is then one of biological preservation, that is, getting
the pH low enough. His fermentation should achieve that.
Pectins might work, but they need heat and sugar addition to work properly.
Good luck, Cardinal!
George