What You Need to Know
Hydrolysis of soy proteins via alkaline salts (typically calcium/magnesium carbonates) produces free amino acids (glutamate, aspartate) and peptides, while inhibiting undesirable microbial growth.
Creates intensely savory condiments like douchi (fermented black beans) and Japanese kansui noodles, with deeper flavor than acid-based fermentations.
Key Parameters
Temperature
28°C
20°C - 35°C
Time
8–12 weeks
3 weeks - 6 months
Equipment
stoneware crockscheesecloth weightspH meter
Steps
- 1.
Tianmianjiang (Shandong Province): Creates sweet-savory base for Peking duck sauce
- 2.
Kansui noodles (Japan): Alkaline pH gives ramen its characteristic yellow color and springy texture
The Science
Primary Reaction
alkaline protein hydrolysis