Description
Miso is produced by inoculating soybeans with Aspergillus oryzae and fermenting under controlled salt and temperature conditions.
Technical
During fermentation, Aspergillus oryzae secretes proteases and amylases that hydrolyze soy proteins into free amino acids, especially glutamic acid, and starches into simple sugars. The resulting amino acids, peptides, and sugars undergo further fermentation and Maillard reactions, generating a complex umami flavor profile and characteristic aroma.
Science
Primary Reaction
Enzymatic hydrolysis of soy proteins and starches by Aspergillus oryzae, followed by fermentation of sugars and Maillard reactions during aging
Sensory Profile
Aroma ()
umamisavorynuttyearthysweetfunkytoastedcaramelizedyeastycomplex