| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for efficiently producing a citric acid-rich mirin improved in cooking function while retaining its inherent flavor, and to provide such a citric acid-rich mirin. <P>SOLUTION: The method for producing the mirin comprises using, as malted rice, yellow koji alone, or 1 pt. wt. yellow koji and≤1 pt. wt. raw acid koji, wherein the malted rice is used at a koji percentage of 6-15 wt./wt., and adding extract liquid of the raw acid koji. The citric acid-rich mirin thus obtained is provided. <P>COPYRIGHT: (C)2004,JPO&NCIPI</p> |
