| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a Mirin (glutinous rice wine for seasoning) having a pH lower than that of conventional Mirin, resistant to the browning and darkening with time and having good taste and flavor and provide a method for producing the Mirin. <P>SOLUTION: The Mirin has a pH of 4.2-5.2, contains organic acids composed of citric acid, malic acid, succinic acid, lactic acid, fumaric acid, formic acid, acetic acid, pyroglutamic acid and gluconic acid and their salts in an amount of≤400 ppm in total and has a nitrogen content of≥60 mg%(w/v). The method for the production of the Mirin contains a step to contact the filtrate of an unrefined Mirin or the Mirin with a strongly acidic cation exchanging material. The Mirin produced by the method keeps sugars, amino acids and nitrogen components such as peptide, does not contain excessive organic acids, remarkably suppresses the browning and darkening with time and has good taste and flavor. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
