Description
Miso is a fermented soybean paste produced by inoculating boiled soybeans with Aspergillus oryzae koji and fermenting with salt at moderate temperatures.
Technical
During fermentation, Aspergillus oryzae secretes proteases and amylases that hydrolyze soybean proteins into amino acids and peptides, and starches into sugars. The resulting glutamic acid and other amino acids impart umami, while volatile compounds develop complex aromas. Salt concentration and temperature control the activity of these enzymes and inhibit unwanted microbes.
Science
Primary Reaction
Proteolysis and starch hydrolysis by Aspergillus oryzae enzymes during fermentation
Sensory Profile
Aroma ()
umamisavoryearthynuttyfermentedwoodycaramelizedtoastedfunkyyeasty