How to Enzyme Modification

Steps

1. 1.

   Koji fermentation (Japan) (Japanese culinary tradition): Enzyme-rich koji mold breaks down rice starches and proteins to create miso, soy sauce, and sake

2. 2.

   Enzyme-marinated meats (Modernist cuisine) (Contemporary culinary techniques): Proteolytic enzymes tenderize meats while creating umami-rich flavor compounds

3. 3.

   Pectinase-treated fruit purees (France) (Modern pastry techniques): Enzymatic clarification creates crystal-clear fruit coulis with intensified aromas

The Science

Primary Reaction

Hydrolysis

Common Mistakes