| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for producing Mirins (glutinous rice wines), capable of preventing increase of color development and darkening of color tone of the Mirins during their storage. SOLUTION: The method for producing the Mirins comprises acting an enzyme on an intermediate product of the Mirins during a period after the completion of a dreg-settling process but before a packaging process of the product. The Mirins are produced by this method, wherein the Mirin, a fermented seasoning liquor containing alcohol, and a Hon-Naoshi (an alcohol- added Mirin) are defined as the Mirins. The Mirins thus prepared are prevented from the increase of color development and the darkening of the color tone during their storage, and therefore they scarcely cause quality deterioration, when compared with conventional Mirins.</p> |
