Description
Koji's protease enzymes break down proteins into amino acids, accelerating curing while creating umami compounds.
Technical
Aspergillus oryzae produces proteases (alkaline protease, acid carboxypeptidase) that hydrolyze peptide bonds in meats, releasing glutamic acid (0.5-1.2% yield) and nucleotides (IMP 0.1-0.3%). Simultaneous amylase activity converts residual starch to simple sugars (maltose, glucose).
Culinary Significance
Reduces curing time by 50-70% compared to salt-only methods while imparting savory depth, particularly effective for poultry and pork.
Science
Primary Reaction
Proteolysis via fungal proteases
Parameters
Temperature
15°C optimal
4°C to 28°C range
Time
24-36 hours
12 hours – 72 hours
Equipment
Non-reactive containerCheeseclothpH meter (target 5.2-5.8)