摘要：Miso is one of East Asia’s most important fermented soy foods which in consumed in a big amount by human beings. Miso ingredients are soybean, rice or barley, salt (natrium chloride) and microorganism strain ( Aspergillus oryzae ). Miso’s colour is variable between dark brown to light yellow. During the fermentation basic food components such as proteins, carbohydrates and fats change to simple food components. Miso contains 12.5-19.0 percent protein, 1.4-6.9 percent fat, 5.5-1.3 percent salt. As a flavor agent it makes other food delicious. Essential amino acid content of miso is very rich. Miso’s NPU (Net Protein Utilization) value is 72, this value refers for protein quality. Therefore miso is the most qualified protein source among all the other protein concentrated foods.
