How to Fermented Bean Paste

What You Need to Know

During fermentation halophilic Bacillus subtilis, Lactobacillus spp., and Aspergillus oryzae secrete proteases (subtilisin, trypsin) and amylases that hydrolyze soy proteins and starches into free amino acids, peptides, sugars, and organic acids. The resulting accumulation of glutamic acid, 5′‑IMP, 5′‑GMP and lactic acid lowers pH to 4.5‑5.0, creating the characteristic umami taste while inhibiting spoilage microbes.

Steps

1. 1.

   Doenjang-jjigae (Korea): Provides deep umami base for the stew

2. 2.

   Miso soup (Japan): Creates the fundamental broth flavor

3. 3.

   Taucu ikan (Malaysia): Forms the fermented backbone of the fish dish

The Science

Primary Reaction

Microbial proteolysis and saccharification of soybeans producing free amino acids, peptides, organic acids and nucleotides

Common Mistakes