Description
Historical Chinese fermented soybean paste is produced by inoculating cooked soybeans with Aspergillus oryzae and fermenting at 20–30 °C for 1–3 months under controlled salt and moisture conditions.
Technical
During fermentation, Aspergillus oryzae secretes proteases that hydrolyze soybean proteins into peptides and free amino acids, especially glutamic acid, creating umami flavor. Concurrently, saccharification releases sugars that participate in Maillard reactions during drying, generating brown pigments and complex flavor compounds such as melanoidins.
Science
Primary Reaction
Proteolysis and Maillard reaction
Sensory Profile
Aroma ()
umamisavoryearthynuttyroastedfunkycomplexdeeppungentcaramelized