| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide Mirins (sweet sakes) having a pale color gloss and good color gloss stability, while leaving a preferable flavor originated from koji. <P>SOLUTION: The Mirin is provided by having≥0.3 ratio of the mineral content (mg/l) to the amino acid content (mg/l) (mineral content/amino acid content),≥80 mg/l mineral content, and also having≤1.0 amino acid degree. Also the pure rice Mirin is provided by having≤1.0 amino acid degree and≥300 mg/l mineral content. As the method for obtaining such the Mirin, the whole or a part of protease and peptidase in the koji is inactivated by a means such as thermal inactivation, etc. By setting the mineral content and amino acid content within the ranges, high quality Mirins having the preferable flavor originated from the koji, also pale color gloss and good color gloss stability are obtained. <P>COPYRIGHT: (C)2010,JPO&INPIT</p> |
