Description
Miso is a fermented soybean paste produced by fermenting soybeans with salt and Aspergillus oryzae.
Technical
During fermentation, Aspergillus oryzae enzymes proteolyze soybean proteins into peptides and free amino acids, creating umami flavor. Lactic and acetic acids are also produced, lowering the pH to 4.5–5.5 and preserving the paste.
Science
Primary Reaction
Proteolysis of soybean proteins by Aspergillus oryzae enzymes
Sensory Profile
Aroma ()
earthynuttyumamisavorycomplexyeastyfunkycaramelizedtoastedmaritime