Description
Koji mold (Aspergillus oryzae) converts rice starches into simple sugars through enzymatic hydrolysis, creating a naturally sweet fermented product.
Technical
Amylolytic enzymes (α-amylase and glucoamylase) from koji break down rice starch into maltose and glucose, while proteases enhance umami compounds. The process occurs at temperatures below 60°C to preserve enzyme activity.
Culinary Significance
Used as a sweetener in traditional confections, base for fermented drinks, and digestive aid due to its prebiotic content and easily assimilated sugars.
Science
Primary Reaction
Enzymatic starch hydrolysis (C6H10O5)n + nH2O → nC6H12O6
Parameters
Temperature
55°C optimal
50°C to 60°C range
Time
24-48 hours
12 hours – 72 hours
Equipment
Double boiler or temperature-controlled fermentation chamberSterilized cotton clothWooden or food-grade plastic mixing tools