Description
Indonesian tempeh fermentation is a process of incubating soybeans in a warm, humid environment with Rhizopus mold, resulting in a nutty flavor and firm texture.
Technical
The fermentation process involves the breakdown of soybean proteins and carbohydrates by Rhizopus oligosporus or Rhizopus oryzae mold, producing a nutty flavor and firm texture. This process occurs in a warm, humid environment with temperatures between 28-30°C and relative humidity of 80-90%. The fermentation time ranges from 24-48 hours.
Science
Primary Reaction
Proteolysis and carbohydrate breakdown
Sensory Profile
Aroma ()
NuttyEarthyUmamiMushroom-likeFermented
Wine Analogy
Similar complexity to aged Pinot Noir with earthy undertones
Coffee Analogy
Resembles the nutty depth of Sumatran wet-hulled coffee
Perfume Analogy