Oncom

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Red oncom with Neurospora sitophila molds

Oncom (also Ontjom ) is a traditional fermentation product from West Java that is used as a staple food in Sundanese cuisine. Similar to tempeh , oncom is created by adding appropriate molds.

history

Java Oncom was as a food of the population with lower income from production waste produced soybeans, peanuts, cassava and coconuts with a red mold. Neurospora sitophila ( Monilia sitophila ), one of the oncom molds, is also known as "red bread mold". In the western world, this fungus is a dreaded contamination in laboratories and hospitals because it is one of the asthmatogenic fungi.

Structural formula of the toxic bongkrek acid , an inhibitor of the ATP / ADP translocator

Similar to tempeh and oncom, tempeh bongkrek made from soybeans and coconut press cake is fermented with the mold Rhizopus oligosporus . Occasionally, fatalities have been reported after consuming bongkrek (tempeh-bongkrek). Contamination with Burkholderia gladioli bacteria on coconut press cake can produce bongkrek acid.

It was not until the beginning of the 20th century that the first international, systematic mycological and chemical studies were carried out on the molds that are used to produce food. The Japanese microbiologist Nakazawa has dealt with tempeh and oncom since 1912. However, it was only after his research trip through Java and Sumatra in 1926 that he and Takeda examined the samples he had brought from Tempeh and Oncom. The results were published in various languages ​​in 1928.

Tempeh and oncom, which are produced after fermentation of vegetable components with mold, are now regarded as digestible, protein-rich foods and vegetarian meat substitutes.

Manufacturing

The following by- products are used for the manufacture of Oncom:

The ingredients are mixed and sterilized by steaming. After cooling to 50 ° C., the oncomilze are added and the mixture is then shaped into blocks as in the production of tempeh . These blocks are stored at a temperature of 25-30 ° C. The incubation period takes about two to three days until the goods are ready for sale.

The use of production waste increases the economic efficiency in food production. There are red and black oncoms, depending on the molds used:

The enzymes amylase , lipase and proteases produced during fermentation with Oncompilzen are responsible for the conversion of carbohydrates, fats and protein in the substrates. Phytic acid is broken down in Oncom . A high proportion of phytin in the diet can lead to a lack of minerals.

Culinary

Like tempeh, Oncom can also be fried or used in other dishes. A popular dish with Oncom in West Java is Pepes Oncom and grilled sticky rice (Ketan bakar), served with Oncomsauce.

  • Oncom chips from Bandung

  • Oncomgericht as Pepes cooked in banana leaves and grilled on charcoal

  • Grilled sticky rice with oncom sauce

  • Combro (Tjombro): Fried cassava balls with oncom filling

toxicity

In the production of Oncom, particular attention must be paid to hygienic measures in order to avoid contamination with bacteria or other undesirable molds such as Aspergillus flavus (produces aflatoxin ). Neurospora intermedia var. Oncomensis and Rhizopus oligosporus reduce the development of aflatoxin.

The production of the highly toxic bongkrek acid and toxoflavin in coconut press cake by Burkholderia gladioli must be avoided.

outlook

The production of Oncom from production residues as an inexpensive raw material for high-quality food has great economic potential. This means that large sections of the population with low incomes can be supplied. Oncom is also suitable for vegetarians. It is easily digestible and has good nutritional value.

While Tempeh , the big brother of Oncom, can be made at home, Oncom should better be produced by experts in order to recognize and control the toxic dangers and to ensure compliance with the hygienic measures.

Home production of tempeh in a village in central Java

literature

  • William Shurtleff & Akiko Aoyagi. The Book of Tempeh. Vol. 1: A Super Soyfood from Indonesia. Appendix H. Onchom or Ontjom. Harper & Row, Publishers. New York 1979, pp. 205-214
  • Gary T. Cole & Bryce Kendrick. 6. Ontjom, In: Biology of Conidial Fungi. Academic Press Vol. 2, 1981, pp. 245-246
  • MR Quinn, LR Beuchat, J. Muller, CT Young, RE Worthington. Fungal Fermentation of Peanut Flour. Effects on Chemical Composition and Nutritive Value. Journal of Food Science Vol. 40, 1975, pp. 470-474

Web links

Commons : Oncom  - collection of pictures, videos and audio files

Individual evidence

  1. ↑ http://www.schimmel-schimmelpilze.de/neurospora-sitophila.html
  2. ^ R. Nakazawa & Y. Takeda. About the molds that are involved in the production of the delicacies “Ontjom” and “Tempeh” (Java and Sumatra). Bulletin of the Agricultural Chemical Society of Japan. Vol. 4, 1928, Issue 4-6
  3. ↑ Keith Steinkraus. Handbook of indigenous Fermented Foods. 2nd edition, Marcel Dekker, New York 1995
  4. ^ William Shurtleff & Akiko Aoyagi. History of Tempeh and Tempeh Products (1815-2011): Extensively annotate Bibliography and Sourcebook. Soyinfo Center, Lafayette, USA 2011
  5. ^ LR Beuchat. Fungal Fermentation of Peanut Press Cake. Economic Botany. Vol 30, No. 3, 1976, 227-234
  6. ^ Ho CC 1986. Identity and characteristics of Neurospora intermedia responsible for oncom fermentation in Indonesia. Food Microbiology 3 (2): 115-132 (April 1986)
  7. ↑ DD Sastraatmadja, F. Tomita, T. Kasai. Production of High-Quality Oncom, a Traditional Indonesian Fermented Food, by the Inoculation with Selected Mold Strains in the Form of Pure Culture and Solid Inoculum. J. Degree. Sch. Agr. Hokkaido Univ., Vol. 70, 111-127, 2002
  8. ^ LR Beuchat, SMM Basha. Protease production by the ontjom fungus, Neurospora sitophila. European Journal of Applied Microbiology and Biotechnology. Vol. 2, 1976, pp. 195-203.
  9. ↑ D. Fardiaz, P. Markakis. Degradation of Phytic Acid in Oncom. Journal of Food Science. Food Microbiology Vol. 3, 1986, 115-132
  10. ↑ Masako Matsuo. Preparation and Components of Okara-ontjom, a Traditional Indonesian Fermented Food. ResearchGate. Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 44, January 1997
  11. ↑ MJR Nouit. Effect of Rhizopus and Neurospora spp. on growth of Aspergillus flavus and A. parasitus and accumulation of aflatoxin B1 in groundnut. Mycological research 1989, vol 93, pp. 518-523.
  12. ^ Andre G. van Veen, Keith H. Steinkraus. Nutritive value and wholesomeness of fermented foods. J. Agric. Food Chem. 1970, pp. 576-578.