Description
Miso is a fermented soybean paste produced by inoculating steamed soybeans and rice with Aspergillus oryzae under controlled salt and temperature conditions.
Technical
Extracellular amylases hydrolyze rice starch into fermentable sugars, while proteases break down soybean proteins into peptides and free amino acids, notably glutamate. The resulting biochemical transformations produce a complex profile of organic acids (lactic, acetic, gluconic) and flavor compounds that impart the characteristic umami taste.
Science
Primary Reaction
Hydrolysis of starch and proteins by extracellular amylases and proteases, generating sugars, peptides, amino acids, and organic acids
Sensory Profile
Aroma ()
earthynuttyumamisweetsavoryfermentedcomplexrichmildly pungenttoasted