Description
Miso is a traditional Japanese fermented soybean paste produced by enzymatic breakdown of soy proteins and starches.
Technical
During fermentation, Aspergillus oryzae and halophilic bacteria secrete proteases that hydrolyze soy proteins into peptides, free amino acids such as glutamic acid, and isoflavone aglycones. The resulting amino acids react with reducing sugars in a Maillard reaction, generating a complex flavor profile and volatile compounds like 2‑acyl‑pyridines and 2‑acyl‑furans.
Science
Primary Reaction
Proteolysis and Maillard reaction
Parameters
Temperature
°C to °C range
Time
–
Sensory Profile
Aroma ()
umamisavorynuttyearthysweet