Description
Acorn paste is produced by leaching acorn kernels to remove tannins and then cooking the resulting paste to gelatinize starch.
Technical
The leaching step relies on the solubility of hydrolyzable tannins in water; repeated water changes and a rising pH reduce tannic acid to below 0.1% of the meal. Subsequent heating near boiling causes starch granules to swell and gelatinize, forming a cohesive dough that can be dried or shaped.
Science
Primary Reaction
Hydrolysis of tannins and gelatinization of starch
Sensory Profile
Aroma ()
nuttyearthycleansubtletoastedwoodymildly sweet
Origin & History
Civilization
Miwok, Pomo, Yurok, Hupa tribes