| 摘要 |
<p>PROBLEM TO BE SOLVED: To sufficiently restrain color development of the defect of non-addition mirin (a sweet sort of sake) without exerting an evil influence upon the compression of unrefined mirin or leading to the deterioration of quality such as unripe smell. SOLUTION: This method for producing mirin features adding a sugar- containing liquid to a charge stock liquid comprising raw material rice, malted rice, and shochu (Japanese distilled spirit) or alcohol, in such an amount that glucose concentration becomes 5-10 wt./vol.%, and then fermenting and ripening the mixture. The mirin obtained by the above producing method features that the quantity consumed of rice is >=45 g based on 100 mL of the mirin, the extract content is >=40 wt./vol.% and the content of amino acids is 100-200 mg%.</p> |
