Taste enhancer from the long-term ripening of miso (soybean paste)

Long-term ripened miso has a characteristic mouthfulness and continuity of flavour, which is heightened from 11 months of ripening. Focussing on its main components, changes of protein and sugar were investigated from 10 days up to 20 months of ripening. Protein and sugar changes during ripening did not correlate with sensory evaluation results. From visual observation of miso colour and colorimetric analysis of the water-soluble fraction, it was apparent that the Maillard reaction was occurring during 5–11 months of ripening. By fractionation and evaluation of umami, mouthfulness and continuity, we were able to identify a water soluble fraction of 20 month ripened miso with a molecular weight of 1000–5000 which was coloured and appeared to be a peptide that has undergone the Maillard reaction. From these results, the Maillard-reacted peptide was considered to be a key substance which gives the characteristic flavour (mouthfulness and continuity) of long-ripened miso.