| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a new glutinous rice wine(Hirin) for seasoning, maintained in preservability at the ordinary temperature and lowered in the content of ethyl alcohol, and to provide a method for producing the same. SOLUTION: This new sweet sake for seasoning has an ethyl alcohol content of <=10v/v% and a pH of <=4.4. The method for producing the new sweet sake for seasoning comprises adding one or more of compounds selected from the group of citric acid, succinic acid, malic acid, fumaric acid, lactic acid, acetic acid, phosphoric acid, adipic acid, tartaric acid, gluconic acid, phytic acid, and their salts. The new sweet sake for seasoning is excellent in cooking effects, and has the same preservability as conventional sweet sakes for seasonings.</p> |
