Description
Doenjang is a traditional Korean fermented soybean paste made by fermenting cooked soybeans with salt and koji at moderate temperatures for several months.
Technical
During fermentation, proteolytic enzymes from Bacillus subtilis and Aspergillus oryzae hydrolyze soybean proteins into peptides and amino acids, lowering the pH from ~7.0 to ~5.5 and generating umami compounds such as glutamate and 5′-nucleotides. Lipolysis of soybean fats and Maillard reactions further develop flavor, while secondary fermentation by lactic acid bacteria stabilizes the product.
Science
Primary Reaction
Proteolytic hydrolysis of soybean proteins to peptides and amino acids, followed by Maillard reactions and secondary fermentation by lactic acid bacteria
Sensory Profile
Aroma ()
earthynuttysavoryumamiroastedfunkycomplexpungentdeepcaramelized