Description
Controlled fungal fermentation of legumes into a protein‑rich, cohesive cake.
Technical
Rhizopus oligosporus secretes glucoamylase, proteases, and lipases that hydrolyze starches into reducing sugars and proteins into peptides, lowering the pH to 4.5–5.0 and binding the substrate into a firm cake. The process occurs at 30–32 °C with 70–80 % moisture, suppressing spoilage organisms while enhancing digestibility and flavor.
Science
Primary Reaction
Hydrolysis of starches and proteins by fungal enzymes, producing reducing sugars and peptides.
Sensory Profile
Aroma ()
earthynuttymushroomyumamisubtlemustyfermented
Origin & History
Civilization
Javanese people