Science Sauce Enzymes

[Colette]

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Objective: This study sought to investigate the effect of Spirulina on cardiometabolic risk factors, oxidative stress biomarkers, glycemic profile, and liver enzymes in nonalcoholic fatty liver disease (NAFLD) patients.

Methods: This randomized, double-blind clinical trial was performed on 46 NAFLD patients. Subjects were allocated to consume either Spirulina sauce or placebo, each 20 g/day for 8 weeks. Fatty liver grade, liver enzymes, anthropometric parameters, blood pressure, and serum lipids, glucose, insulin, malondialdehyde, and antioxidant capacity were assessed pre- and postintervention.

Results: Fatty liver grade was significantly different between the two groups. A significant change for ALT (alanine aminotransferase) and AST (aspartate aminotransferase) was seen between the two groups (p = .03 and .02, respectively), while ALP (alkaline phosphatase) serum levels were not significantly different within or between groups. Pertaining to glycemic profile, all variables, except HOMA-IR, were not significantly different within or between groups. Finally, statistically significant changes were seen in both MDA (malondialdehyde) and TAC (total antioxidant capacity) among the groups (p = .04 and

Conclusions: Spirulina may improve fatty liver grade by modifying liver enzymes, oxidative stress, and some lipid profiles; however, there was effect of Spirulina on anthropometric characteristics and blood pressure.

That can mean a lot of things to a lot of people, but for me, that meant an endless supply of white jasmine rice moistened with a broth made from boiled bok choy or cauliflower, and eaten with a freshly grilled fillet of salmon. Or it meant warm French baguettes stuffed with grilled marinated pork, and accompanied with pickled carrots, daikon, and mint. On special occasions, it might even be homemade pho noodle soup, made from a rich combination of fragrant herbs and spices simmered with the stock of a whole chicken.

Vietnamese nuoc mam is made from high-quality, fresh anchovies, salted with half to a third of its weight in sea salt, and left to ferment in stone jars for years at a time. The enzymes naturally present in the tissues of the anchovies begin to break down the muscles and innards of the fish. The high salt content protects the fish from fermenting sideways or growing toxic microorganisms. As the fermentation progresses, friendly bacteria resistant to the excessive salt used in the fermentation start taking a foothold and continue the liquification of the fish. These two processes turn the proteins and DNA that make up the bulk of the anchovy bodies into flavor-magnifying small molecules. The most important of these biomolecules are the amino acids, glutamic and aspartic acids, and the nucleic acids inosine and guanosine monophosphate. Together, these compounds can synergistically pump up the flavor dial in ways that can rival even the most advanced synthetic flavor enhancers used in the food industry.

However, if you ever have a chance to visit the production facilities on the island, just remember the island of Phu Quoc itself emanates a perpetual, overpowering scent reminiscent of decaying fish, for rather obvious reasons.

One would think my background in chemistry would give me the patience to stir with a refined air of sophistication. But I wanted to know if there was a haven out there in the culinary world for me, where I could finally bring the flavors of Little Saigon with me to my current home in the Great American Midwest. I wanted to once again taste home-cooked Vietnamese meals without fear that I might have to toss a cup of poor-quality dipping fish sauce down the drain.

The truth is that Red Boat is a little more expensive compared to other fish sauces on the market, which are cheaper because they are sometimes adulterated with less expensive flavoring additives, diluted down, press from less expensive fish, or quickly fermented over only a few months. Red Boat uses high-quality anchovies that are allowed to ferment over the course of a year or more using a traditional method, and the sauce itself can reach some of the highest possible protein levels for maximum flavor intensity. Recognizing these factors, I can feel confident that Red Boat will deliver the flavor that I need for my cooking.

Bryan is the author of 150 Food Science Questions Answered (Rockridge Press, 2020) and a Ph.D. candidate in Food Science at University of Wisconsin-Madison studying the health effects of garlic and onion flavors. He received his B.S. and M.S. in Chemistry at the University of California, Irvine. In another life, he walked 2,000 miles from California to Louisiana in six months, and learned that eating tuna and peanut butter every day was not meant for the average human body. After he met his wife, he learned that there was more to good food than canned goods and smoothies. While not juicing onions and pressing garlic, Bryan likes to run half-marathons, discover interesting cuisines with his wife, and help entrepreneurs develop great food products.

Learn how to make oat milk at home that's perfectly creamy, lightly sweet, and can be heated, frothed, and blended without getting slimy! Inspired by processes used by Oatly and other manufacturers, the trick is to soak the oats with enzymes that break down starch into sugars. But don't worry, it's not as tricky as it sounds! I'll walk you through it step by step so that you can make oat milk at home that performs and tastes just like store-bought, for a fraction of the cost!

I share a lot of recipes made with oats, from oat flour in baking to oat milk in desserts and sauces. So naturally, I've wanted to share an oat milk recipe for ages! But I didn't want to do it until I figured out how to make a better oat milk.

There are a few tricks you can use to reduce the sliminess, like using ice cold water and only blending for 30 seconds, but you're still left with an oat milk that can't be heated without basically turning into a goopy pudding.

Others have experimented with using enzymes in recent years, like Sauce Stache on YouTube, Modernist Pantry, and even Popular Science. But ultimately, we're all just guessing how the pros really do it. And I noticed that everyone's guess is a little different.

So I decided to order a few different enzymes and start experimenting. Each test batch taught me something, and eventually I landed on a recipe that makes sense to me. The ingredients are affordable, the results are consistent, and I feel confident I can teach you how to recreate the best oat milk in your kitchen!

Alpha amylase breaks down longer starch chains into dextrins. Then, either beta or gamma amylase or glucoamylase breaks down the dextrins into sugars. This is key for removing the gritty, starchy mouthfeel, preventing slimy oat milk, and creating a naturally sweet taste.

Heat the water to about 150 degrees. A thermometer is helpful here, but not required. Pour over the oat flour and enzymes, and stir well. Let soak for 30 minutes. During this time the water will develop a sweet flavor as the enzymes do their work.

Rinse out the blender, and blend the oat/water mixture for another 15 seconds or so. It doesn't take long since the oats were already broken down into flour. Use a nut milk bag to strain the oat milk directly into a pot or large saucepan. For the smoothest oat milk strain it twice.

Alternatively, you can add oil at this stage for a thicker milk similar to Oatly. Let the oat milk cool to room temperature. Then pour it into the blender (be sure to rinse out the blender first!), and slowly drizzle in the oil while the machine is running.

Hi,
Thanks for sharing this. I think there are a lot of others out there who are using plant-based maker machine. I use one which is called H.Koenig Naty210. I am wondering where you would add the enyzime in this process?

Thanks for this recipe. I have a couple of questions. I'd like to use it in coffee and tea, but I've had a hard time with commercial oat milk curdling, unless I use the barista editions. I'm trying to avoid packaging by making my own. Do you have experience with how it behaves in a hot beverage? Second question is about freezing it. Have you tried freezing it?

Hi Mary - Yes, I've added it to hot coffee and had no issues. But on that note, I've had other types of milk (as recently as this week, it happened with soy milk) be fine in one brand/roast of coffee and then separate in a different coffee. So I do think the acidity of the coffee is a factor. And yes, you can definitely freeze it.

I tried this recipe after multiple attempts of making oat milk with an Almond Cow. I had high hopes, but it would always end up slimy or with the weird thick pudding at the bottom, which would be after multiple strains. The mouth feels would also be way off too.

This recipe is magic! I just made it today and I tried a sip of it after it was sitting in my fridge and it's perfect, it tastes and has the mouth feel of store bought!! Woo!! Thank YOU this has made me so incredibly happy

Something I would love your thoughts on is how I could incorporate the enzymes with using an Almond Cow hmm-- is this something where you could blend the oats with water and *then* add the enzymes when it's reached the right temp? Or would the enzymes need to be added *before* blending it all together-- Apologies for the ramble!

Hi Chris - I'm glad you're enjoying the recipe! I've seen a little bit of separation before but nothing major. My guess is that the extra blending led to smaller bits of oats passing through whatever you're using to strain it. Since it worked for you the original way, you could just pulse the oats a couple of times instead of taking it all the way to flour, and see if that helps.

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