JP7213327B2 - Mirin, method for producing mirin, and method for producing processed food - Google Patents

Description

TECHNICAL FIELD The present invention relates to mirin, a method for producing mirin, and a method for producing processed foods. More specifically, the present invention relates to mirin containing a specific amount or more of cyclotene, a method for producing mirin using heat-treated rice malt, and a method for producing processed foods by treating foodstuffs with the mirin. . The mirin of the present invention has a characteristic flavor and a new cooking function.

Mirin is made from glutinous rice, malted rice, brewed alcohol, and sugars, and junmai hon mirin is made from glutinous rice, malted rice, and distilled alcohol. It has a sweet and savory taste. On the other hand, in order to meet the diverse tastes and demands of consumers, there is a demand for the development of mirins with characteristic flavors and new cooking functions. For example, it would be very useful to develop mirins that have both a so-called taste and aftertaste, in other words, that have enhanced depth and persistence of sweetness.

Cyclotene is a substance with CAS registry number 80-71-7, represented by the molecular formula C ₆ H ₈ O ₂ , and is also called methylcyclopentenolone, maprulactone. Cyclotene is a fragrance component of coffee, caramel, etc., and has a sweet and burnt odor (sweet charred odor). Cyclotene has long been prized as a food flavoring agent, and is widely used in foods such as instant coffee, chocolate, bread and cake, feed additives, laundry detergents, tobacco (Non-Patent Document 1).

Techniques for using cyclotene in the field of foods are disclosed in Patent Documents 1 and 2, for example. Patent Document 1 discloses a candy composition excellent in sweetness and a candy using the same. Patent Document 2 discloses an instant coffee beverage composition and a method for producing the same for preparing a flavor-enhanced coffee beverage. However, in the field of alcoholic beverages including mirin, there is no product design focused on cyclotene.

Japanese Patent Application Laid-Open No. 2006-340650 JP 2014-30396 A

Kikumasa Sato, Shigeru Suzuki, "Synthesis of Cyclotene", Journal of Synthetic Organic Chemistry, 1967, Vol. 25, No. 1, p. 2-9

In view of the above-mentioned current situation, an object of the present invention is to provide a novel mirin with a characteristic flavor and a new cooking function, and uses thereof.

The present inventors have made extensive studies to develop a mirin that has both a taste and an aftertaste compared to conventional mirin. As a result, by using a heat-treated rice malt as at least a part of the raw material, the inventors succeeded in obtaining mirin with a novel sake quality that contains a specific amount or more of cyclotene and has both a first taste and an aftertaste.

One aspect of the present invention provided based on the above findings is mirin, characterized by having a cyclotene content of 20 μg/L or more and a cyclotene content/color tone of 0.02 or more.

The mirin of this aspect has a cyclotene content of a specific amount or more. Therefore, it is a novel type of sake-type mirin that has both an initial taste and an aftertaste, as well as enhanced depth and persistence of sweetness. Furthermore, since the cyclotene content/color tone of the mirin of this aspect is 0.02 or more, if the color tone is set to a certain value or less, it has a high cyclotene content and is as excellent in color tone as the conventional mirin. becomes.

"Mirin" refers to mirin and fermented seasonings.
"Mirin" means mirin in mixed alcoholic beverages as defined in the Liquor Tax Law. limited to those specified by Cabinet Order).
(1) Rice and rice koji added with shochu or alcohol and strained.
(2) Rice, rice koji, shochu, or alcohol with the addition of mirin and other items specified by government ordinance and strained.
(3) Mirin with shochu or alcohol added.
(4) Add mirin lees to mirin and strain.

"Fermented seasonings" are basically fermented and matured by adding salt based on tax exemption due to the prohibition of alcoholic beverages, and auxiliary ingredients such as sugar raw materials, koji, denatured alcohol etc. It is manufactured by adding

“Color tone” refers to a value obtained by multiplying the absorbance measured with a cell having an optical path length of 10 mm at a wavelength of 430 nm by 1000.
"Cyclotene content/color tone" refers to a value obtained by dividing the cyclotene content (μg/L) by the color tone.

Preferably, the 5-hydroxymethylfurfural content is 10 mg/L or more.

5-Hydroxymethylfurfural (HMF) is a substance with CAS registry number 67-47-0 with the molecular formula C ₆ H ₆ O ₃ , 5-hydroxymethylfuran-2-carbaldehyde, 5-(hydroxymethyl) Also called -2-furaldehyde. It is known that 5-hydroxymethylfurfural is produced in minute amounts when foods such as milk, fruit juices and honey are heated. The mirin of this aspect has a cyclotene content of a specified amount or more and a 5-hydroxymethylfurfural content of a specified amount or more. With such a configuration, mirin with a novel alcoholic quality having both an initial taste and an aftertaste, and enhanced depth and persistence of sweetness can be obtained. In addition, since the cyclotene content/color tone is 0.02 or more in this aspect, if the color tone is set to a certain value or less, it has a high cyclotene content and a high 5-hydroxymethylfurfural content, and is similar to the conventional mirin. In addition, the color tone is also excellent.

Preferably, the mirin uses heat-treated rice malt as at least a part of the raw material.

Preferably, the mirin is mirin.

With such a configuration, it is possible to provide mirin having both an early taste and an aftertaste, and having enhanced depth and persistence of sweetness.

Another aspect of the present invention is that at least a part of the raw material is a first rice koji heat-treated product obtained by heating rice koji at 70 to 140° C. and a heat-treated rice koji obtained by heating rice koji at 160 to 300° C. A method for producing mirin, characterized by producing mirin having a cyclotene content of 20 μg/L or more and a cyclotene content/color tone of 0.02 or more by using heat-treated secondary rice koji. .

This aspect relates to a method for producing mirin. In this aspect, at least part of the raw materials are the first rice koji heat-treated product obtained by heating the rice koji at 70 to 140°C and the second rice koji obtained by heating the rice koji at 160 to 300°C. A heat-treated product is used. Then, mirin having a cyclotene content of 20 μg/L or more and a cyclotene content/color tone of 0.02 or more is obtained. According to this aspect, it is possible to obtain a mirin with a novel sake quality that has both an initial taste and an aftertaste, and that has enhanced depth and persistence of sweetness.

Preferably, the mirin has a 5-hydroxymethylfurfural content of 10 mg/L or more.

Preferably, the first heat-treated product of rice koji is obtained by heating rice koji at 70 to 140° C. for 1 minute to 10 hours, and the second heat-treated product of rice koji is obtained by heating rice koji to 160 to 160°C. It is obtained by heating at 300° C. for 1 second to 1 hour.

Another aspect of the present invention is a method for producing a processed food, characterized in that the processed food is obtained by bringing the above mirin into contact with a food material.

Another aspect of the present invention is a method for producing a processed food, characterized in that the processed food is obtained by bringing the mirin obtained by the method for producing mirin described above into contact with food.

This aspect relates to a method for producing processed food, and the processed food is obtained by bringing the above mirin or the mirin obtained by the above method into contact with foodstuffs. According to this aspect, a high-quality processed food based on the characteristics of the mirin is provided.

The mirin of the present invention has both an early taste and an aftertaste, and has a novel liquor quality with enhanced depth and persistence of sweetness.

According to the method for producing mirin of the present invention, it is possible to produce mirin having a novel alcoholic quality that has both an initial taste and an aftertaste and enhanced depth and persistence of sweetness.

According to the method for producing a processed food of the present invention, a high-quality processed food based on the characteristics of the mirin is provided.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated concretely.

The mirin of the present invention contains a specific amount or more of cyclotene, and has a cyclotene content/color tone of a specific value or more. "Mirin" refers to mirin and fermented seasonings.

The cyclotene content is 20 μg/L or more, preferably 50 μg/L or more, more preferably 60 μg/L or more, and still more preferably 80 μg/L or more. There is no particular upper limit for the cyclotene content, and a high cyclotene content does not significantly impair the quality. For example, even if the cyclotene content is 10 mg/L, there is no organoleptic problem.

As described above, the “color tone” refers to a value obtained by multiplying 1000 by the absorbance measured in a cell with an optical path length of 10 mm at a wavelength of 430 nm. "Cyclotene content/color tone" refers to a value obtained by dividing the cyclotene content (μg/L) by the color tone. The mirin of the present invention has a cyclotene content/color tone of 0.02 or more, preferably 0.03 or more, more preferably 0.05 or more, and still more preferably 0.06 or more. There is no particular upper limit for the cyclotene content/color tone, and if it is diluted with mirin so that the color tone becomes, for example, 3000 or less, the quality and color tone are not greatly impaired even if the cyclotene content/color tone value is large. For example, a cyclotene content/color tone of 0.5 does not detract from the appearance of mirin.

In preferred embodiments, the 5-hydroxymethylfurfural content is 10 mg/L or more. That is, the cyclotene content is 20 μg/L or more, the cyclotene content/color tone is 0.02 or more, and the 5-hydroxymethylfurfural content is 10 mg/L or more.

The 5-hydroxymethylfurfural content is preferably 12 mg/L or more, more preferably 15 mg/L or more, and still more preferably 20 mg/L or more. There is no particular upper limit for the content of 5-hydroxymethylfurfural, and even if the content of 5-hydroxymethylfurfural is high, the quality is not greatly impaired. For example, a 5-hydroxymethylfurfural content of 750 mg/L is organoleptically acceptable.

The rice koji used as a raw material for the mirin of the present invention is not particularly limited, and may be, for example, yellow koji, white koji, or black koji. In the case of yellow koji, for example, rice koji using at least one kind of koji mold selected from the group consisting of Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii. can be adopted. For white koji, for example, rice koji using Aspergillus kawachii and/or Aspergillus usamii mutant shirousamii as koji mold can be employed. In the case of black koji, for example, rice koji using black koji molds such as Aspergillus niger or Aspergillus awamori can be used. The form of the rice koji is not particularly limited, and it may be dried, chilled, frozen, or the like. In addition, if necessary, processing such as shredding, pulverization, and grinding may be performed. Enzymatic treatment with liquefying enzymes, saccharifying enzymes, or the like may be performed before the heat treatment.

The method for producing the mirin of the present invention is not particularly limited, and it can be produced by devising the raw materials used and the production conditions based on the conventional method for producing mirin and fermented seasonings. For example, in the case of mirin, there is no particular limitation as long as the manufacturing method of mirin complies with the Liquor Tax Law. In the general method of producing mirin, first, raw materials are processed by polishing, washing rice, etc., koji is added to make mash, which is then saccharified and matured. Next, the mash that has been saccharified and aged is put in a press and separated into juice and lees. Finally, the obtained squeezed juice is pasteurized in the refining process and sludged down to obtain a clear product mirin. The raw material processing here includes each step of polishing, washing, soaking, draining, steaming, and cooling, but also includes liquefying and/or saccharifying the raw material. As a raw material, a starch partial hydrolyzate may be used in addition to rice, rice malt, brewing alcohol, or shochu. In addition, if necessary, the enzyme preparation may be added to the liquefaction and/or saccharification step of the processing of raw materials and to the mash.

The same applies to fermented seasonings. The general method for producing mirin-type fermented seasonings is to first add kake ingredients, koji, and yeast to make moromi, add salt to saccharify and ferment, and then add rice koji and sugar ingredients. It is aged by pressing and filtering to obtain juice and lees. Then, this squeezed juice or the squeezed juice is purified to obtain a fermented seasoning.
The mirin of the present invention can also be used as a fermented seasoning based on tax exemption due to alcohol prohibition.

When producing the mirin of the present invention, it is preferable to use heat-treated rice koji as at least a part of the raw materials, and it is particularly preferable to use two types of heat-treated rice koji under different heating conditions. For example, at least a part of the raw material is a "first rice koji heat-treated product" obtained by heating rice koji at 70 to 140 ° C. and a "second rice koji" obtained by heating rice koji at 160 to 300 ° C. It is preferable to use a “heat-treated product of koji”.

The heating temperature for obtaining the first rice koji heat-treated product is usually 70 to 140°C, preferably 90 to 140°C, more preferably 100 to 130°C. The heating time may be appropriately selected depending on the heating temperature employed. For example, if the heating temperature is 70 to 140° C., it is usually 1 minute to 10 hours, preferably 10 minutes to 5 hours, more preferably 30 minutes. ~5 hours.

The heating temperature for obtaining the second rice koji heat-treated product is usually 160 to 300°C, preferably 180 to 280°C, more preferably 180 to 250°C. The heating time may be appropriately selected depending on the heating temperature employed. For example, if the heating temperature is 160 to 300° C., it is usually 1 second to 1 hour, preferably 5 seconds to 1 hour, more preferably 10 seconds. ~1 hour.

Examples of heat treatment methods include a direct heating method using dry hot air such as a roasting method, an indirect heating method in which heating is performed from a heat source through a partition wall, and a pressurized heating method in which heating is performed under pressure. Examples of direct heating methods include stream drying and spray drying, in addition to the roasting method. Examples of indirect heating methods include drum drying. Examples of the pressurized heating method include a method using a pressure-type baking pot and an extruder method used for extrusion molding. Furthermore, superheated steam treatment using superheated steam, which is steam in a state in which dry saturated steam is further heated to a temperature higher than the saturated steam temperature, can also be employed.

It has already been confirmed that mirin with a cyclotene content of 1 mg/L can be produced by using the heat-treated rice malt as at least part of the raw material. Furthermore, it has already been confirmed that mirin with a 5-hydroxymethylfurfural content of 500 mg/L can be produced.

The method for producing mirin of the present invention includes, for example, a first step of heating rice koji at 70 to 140°C to obtain a first heat-treated product of rice koji, and a second step of heating rice koji at 160 to 300°C. a second step of obtaining a heat-treated product of rice koji, using the first heat-treated product of rice koji and the second heat-treated product of rice koji as at least part of the raw materials, wherein the cyclotene content is 20 μg/L or more, and and a third step of producing mirin having a cyclotene content/color tone of 0.02 or more. Here, the order of the first step and the second step is arbitrary.

In the present invention, in addition to the first heat-treated rice koji and the second heat-treated rice koji, another heat-treated rice koji under other heating conditions may be used.

On the other hand, cyclotene itself may be used as part of the raw material to obtain the desired cyclotene content. For example, cyclotene may be added during the manufacturing process of mirin. At this time, it may be used in combination with the heat-treated rice koji described above. The same is true for 5-hydroxymethylfurfural.

The above-mentioned "first taste" is felt within 2 seconds after being put in the oral cavity, and "aftertaste" is felt after 4 seconds. Aside from the "first taste" and "aftertaste", what is felt in 2 to 4 seconds is the "middle taste". The ``first taste'' is relatively simple and does not linger, but the ``aftertaste'' is persistent. It feels rich when there is thickness and persistence of sweetness. The mirin of the present invention has both "sweetness" and "richness".
To give an example of "first taste" and "aftertaste", in the measurement items by the taste recognition device (taste sensor) SA402B [manufactured by Intelligent Sensor Technology Co., Ltd.], sourness, bitterness and miscellaneous taste, astringent stimulus, umami, and saltiness are measured. It corresponds to "first taste", and bitterness, astringency and umami richness correspond to "aftertaste".

The form of the mirin of the present invention is not particularly limited, and in addition to being liquid, it may be prepared in the form of powder, granules, tablets, emulsion, paste, and the like. If necessary, salt or the like can be added.

The method for producing the processed food of the present invention is characterized in that the processed food is obtained by bringing the mirin of the present invention into contact with foodstuffs. The amount of mirin to be used in this case is also not particularly limited, and may be appropriately set according to, for example, the cyclotene content and 5-hydroxymethylfurfural content of the mirin to be used.

The foodstuffs are not particularly limited, but include, for example, use in sweets, side dishes, and the like. Prepared foods are prepared by cooking cereals, potatoes, nuts, beans, poultry and whale meat, seafood, eggs, vegetables, mushrooms, algae, and mixtures thereof. Any cooking method such as baking, roasting, frying, frying, steaming, boiling, or simmering can be suitably used. Moreover, even if it mixes and uses other seasonings, such as soy sauce, miso, vinegar, and soup stock, a cooking effect can be obtained suitably. The method of use is not particularly limited, and it can be used in the same manner as for general mirin, such as by adding it to broth and simmering it, or by sprinkling it on the surface of the cooked product.
Animals, birds and whales are not particularly limited as long as they are edible meats, and examples include cattle, pigs, horses, sheep, goats, deer, wild boars, bears, chickens, ducks, turkeys, pheasants, ducks and whales. . Similarly, fish and shellfish are not particularly limited as long as they are edible fish and shellfish, and examples include aquatic animals such as fish and shellfish that live in water. Arthropods such as shrimp and crabs, molluscs such as squid and octopus, coelenterates such as jellyfish, echinoderms such as sea urchins and sea cucumbers, and protochordates such as sea squirts are also included.

The mirin of the present invention can be used not only for Japanese cuisine but also for Western cuisine and Chinese cuisine. That is, since it can increase the depth of taste and impart richness and sweetness, it is suitable for use in, for example, curry, hamburger sauce, chicken teriyaki, fried rice, and the like.
The mirin of the present invention is also effective in masking the unpleasant odor and harsh taste peculiar to bacteriostatic agents used for tamagoyaki.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

105 g of glutinous rice was washed, immersed, steamed, and allowed to cool, and then yellow koji mold was propagated to obtain rice koji. 15 g of the obtained rice koji was subjected to a heat treatment at 120° C. for 3 hours to obtain heat-treated rice koji (heat-treated rice koji product A, first heat-treated rice koji product). In addition, 30 g of the obtained rice koji was heat-treated at 180° C. for 20 minutes to obtain heat-treated rice koji (heat-treated rice koji B, second heat-treated rice koji). On the other hand, 745 g of glutinous rice was washed, immersed, and steamed by a conventional method to obtain glutinous rice.

To 60 g of malted rice, heat-treated product A of malted rice, heat-treated product B of malted rice, kakemai, 240 mL of 95 v/v% ethanol, and an appropriate amount of water were added to make a total of 1,500 mL of moromi, and fermented at 30°C for 30 days. After saccharification and aging, the mash was pressed and purified to obtain mirin (Example 1).
As a control, kakemai prepared by a conventional method using 745 g of glutinous rice, 240 mL of 95 v/v% ethanol, and appropriate amounts of water were added to rice koji obtained by conventionally making koji using 105 g of glutinous rice. was used as 1,500 mL of moromi, saccharification and aging were performed at 30° C. for 30 days, and the mash was refined by pressing to obtain mirin (Comparative Example 1).

The cyclotene content and color tone were measured for each mirin, and the cyclotene content/color tone was calculated. The cyclotene content was measured by high performance liquid chromatography (HPLC), and the color tone was a value obtained by multiplying 1000 by the absorbance measured with a cell having an optical path length of 10 mm at a wavelength of 430 nm using a spectrophotometer. As a result, the cyclotene content in the mirin of Example 1 was 326 μg/L. The color tone was 935, and the cyclotene content/color tone was 0.35. Also, the 5-hydroxymethylfurfural content was 156 mg/L.
On the other hand, the cyclotene content in the mirin of Comparative Example 1 was below the detection limit (10 μg/L), and the 5-hydroxymethylfurfural content was 4.8 mg/L.

The mirin of Example 1 and Comparative Example 1 were subjected to a sensory evaluation test. Evaluation was carried out on two sets of samples by eight panelists according to the three-point discrimination method.
The number of correct answers was 16 out of 16 judgments, and the mirin of Example 1 was judged to have a significant difference with a risk rate of 0.1%. The content of the evaluation was that compared to the conventional mirin of Comparative Example 1, it was a novel sake quality that had an aftertaste and an aftertaste, had a deep sweetness, and had enhanced persistence.

Using the mirin of Example 1 and Comparative Example 1, 6 skilled panelists cooked koya-dofu including simmered tofu, and conducted a sensory evaluation test of sweetness depth and persistence. To boil Koya-dofu, cut 2 pieces of Koya-dofu that have been rehydrated in hot water into 4 pieces, put 1 cup of dashi stock, 60 mL of mirin, 30 mL of light soy sauce, and 1 teaspoon of salt in a pot and bring to a boil. Put it in, cover it with a drop lid, and boil it over low heat to cook. The evaluation method was as follows: Compared with Comparative Example 1, 5 points: thick sweetness and enhanced persistence, 4 points: thick sweetness and slightly enhanced persistence, 3 points. : Same as Comparative Example 1, 2 points: slightly less depth of sweetness and slightly weaker persistence, 1 point: less thickness of sweetness and weaker persistence. Table 1 shows the results.

The koyadofu simmered (processed food) using mirin in Example 1 was evaluated as having a deep sweetness and enhanced persistence, as well as a deep taste.

A heat-treated product of rice koji was obtained in the same manner as in Example 1.
Heat-treated rice koji product A heat-treated at 120° C. for 3 hours and heat-treated rice koji product B heat-treated at 180° C. for 20 minutes were each subjected to ultrafiltration.
The heat-treated rice malt A was immersed in a 5-fold amount of a 20 v/v % ethanol aqueous solution for 18 hours and filtered through a 0.45 μm filter. 10 mL of the resulting solution was subjected to ultrafiltration using a centrifugal concentration tube "Vivaspin 20 VS2011 5000 MWCO" (manufactured by Sartorius Japan KK) to obtain a fraction with a molecular weight up to 5000. The concentrated liquid was adjusted to 10 mL with distilled water and subjected to ultrafiltration with "Vivaspin 20 VS2021 30000 MWCO" (manufactured by Sartorius Japan KK) to obtain a fraction with a molecular weight of 5000 to 30000. Further, the concentrated liquid was adjusted to 10 mL with distilled water, and ultrafiltered with "Ultra Filter Unit USY-20" (manufactured by Advantec Toyo Co., Ltd.) to obtain a fraction with a molecular weight of 30,000 to 200,000. Heat-treated rice malt B was also treated in the same manner to obtain respective molecular weight fractions.

2 v/v% of each molecular weight fraction was added to commercially available mirin, and the thickness and persistence of sweetness were confirmed. As a result, in the heat-treated rice koji product A, an effect was observed in which the sweetness of the initial taste was enhanced in the fraction having a molecular weight of less than 5,000. In the heat-treated rice malt B, the fraction with a molecular weight of less than 10,000 has a slightly enhanced sweetness, and the fraction with a molecular weight of 5,000 to 30,000 and a molecular weight of 30,000 to 200,000 has a significantly enhanced sweetness in the aftertaste. Effectiveness was observed.
Thus, it was found that a specific fraction contributed to the enhancement of sweetness. It was found that mirin of novel sake quality with enhanced thickness and persistence can be obtained.

Mirin was produced by changing the temperature and time of heat treatment of rice koji.
210 g of glutinous rice was washed, immersed, steamed, and allowed to cool, and then white koji mold was propagated to obtain rice koji. 50 g of the obtained rice koji was subjected to heat treatment at 120° C. for 1 hour to obtain heat-treated rice koji (heat-treated rice koji product C, heat-treated first rice koji product). In addition, 100 g of the obtained rice koji was subjected to a heat treatment at 160° C. for 1 hour to obtain a heat-treated rice koji (heat-treated rice koji product D, second heat-treated rice koji product). Other conditions such as preparation and blending were the same as in Example 1 to obtain mirin (Example 4).
As a control, mirin was obtained in the same manner as in Comparative Example 1 (Comparative Example 4).

The cyclotene content and color tone were measured for each mirin, and the cyclotene content/color tone was calculated. As a result, the cyclotene content in the mirin of Example 4 was 1020 μg/L. The color tone was 12980, and the cyclotene content/color tone was 0.08. Also, the 5-hydroxymethylfurfural content was 424 mg/L.
On the other hand, the cyclotene content in the mirin of Comparative Example 4 was below the detection limit (10 μg/L), and the 5-hydroxymethylfurfural content was 4.8 mg/L.

The mirin of Example 4 and Comparative Example 4 were subjected to a sensory evaluation test. As a result, the mirin of Example 4 was evaluated as having a sharper taste and aftertaste, a deeper sweetness, and a considerably enhanced persistence compared to the mirin of Comparative Example 4, which is a conventional mirin. rice field.

Using the mirin of Example 4 and Comparative Example 4, mitarashi dango sauce was prepared by six skilled panelists, and a sensory evaluation test was conducted on the thickness and persistence of sweetness. The mitarashi dango sauce was prepared by adding 30 mL of mirin, 15 mL of koikuchi soy sauce, 24 g of fructose-glucose liquid sugar, 15 mL of water, and 1 tablespoon of potato starch to a pot and boiling. Compared to Comparative Example 4, the evaluation method was as follows: 5 points: thick sweetness and enhanced persistence; 4 points: thick sweetness and slightly enhanced persistence; 3 points. : Same as Comparative Example 4, 2 points: slightly less depth of sweetness and slightly weak persistence, 1 point: less depth of sweetness and weak persistence. Table 2 shows the results.

The mitarashi dango sauce using the mirin of Example 4 was evaluated as having a considerable depth of sweetness, enhanced persistence, and a deep taste.

A heat-treated product of rice koji was obtained in the same manner as in Example 1. On the other hand, 750 g of glutinous rice was washed, immersed, and steamed by a conventional method to obtain glutinous rice. To 60 g of rice koji, add 5 g of heat-treated rice koji A, 20 g of heat-treated rice koji B, the above-mentioned hanging rice, 190 mL of 95 v/v% ethanol, 50 g of protein hydrolyzate, 20 g of salt, and an appropriate amount of water, making the total amount 1. , 500 mL of the mash was saccharified and aged at 30°C for 30 days, and the mash was refined by squeezing to obtain a fermented seasoning (Example 6).
As a control, a fermented seasoning was produced without using the heat-treated rice malt (Comparative Example 6).

The fermented seasonings of Example 6 and Comparative Example 6 were subjected to a sensory evaluation test. As a result, it was evaluated that the fermented seasoning of Example 6 had a pretaste and an aftertaste, had a deeper sweetness, and had enhanced sustainability compared to Comparative Example 6, which was a conventional fermented seasoning. there were.

Using the mirin of Example 4 and Comparative Example 4, mirin with a cyclotene content of 23 μg/L, a 5-hydroxymethylfurfural content of 23.2 mg/L and a color tone of 468 was obtained (Example 7).
The cyclotene content/color is 0.05.

Using the mirin of Example 7, onion consommé soup was prepared by 6 skilled panelists, and a sensory evaluation test was carried out on the thickness and persistence of sweetness. An onion consommé soup was prepared by adding a predetermined amount of water to a commercially available powdered soup, adding the mirin of Example 7 so as to be 10 v/v% of the total amount, and boiling. A control was prepared in the same manner by adding the mirin of Comparative Example 4.
As a result, the onion consommé soup using mirin of Example 7 was evaluated as having a considerably thick sweetness and enhanced persistence, as well as having a deep taste and increased richness. .

By adding cyclotene to commercially available mirin, mirin having the same cyclotene content as in Example 7 was obtained (Example 8-1). Further, 5-hydroxymethylfurfural was further added to the mirin of Example 8-1 to obtain mirin having the same 5-hydroxymethylfurfural content as in Example 7 (Example 8-2). Furthermore, the fraction with a molecular weight of 30,000 to 200,000 obtained from the heat-treated rice koji product B of Example 3 was added to the mirin of Example 8-2 so that the amount contained in Example 7 was the same. It was added to obtain mirin (Example 8-3).

Using the mirin of Examples 8-1, 8-2, and 8-3, tomato sauce was prepared by six skilled panelists, and a sensory evaluation test of sweetness thickness, persistence, and richness was performed. went. Tomato sauce was prepared by adding mirin of Examples 8-1, 8-2, and 8-3 to commercially available tomato sauce so that the total amount was 10 v / v%, and stirring well.

As a result, the tomato sauce using the mirin of Example 8-1 was evaluated as having a deep sweetness and enhanced persistence. The tomato sauce using the mirin of Example 8-2 was evaluated as having a considerable depth of sweetness and enhanced persistence. The tomato sauce using the mirin of Example 8-3 was evaluated as having a considerable depth of sweetness and enhanced persistence, as well as having a deep taste and a marked increase in richness. .

(Reference example)
The cyclotene content, color tone, and 5-hydroxymethylfurfural content of commercially available mirin (three types) were measured. Table 3 shows the results.

Commercially available product A was a common mirin, had no cyclotene content (detection limit of 10 μg/L or less), and had a golden color of 100 or less. Commercial product B and commercial product C are long-aged mirin. Commercial product B has a cyclotene content of 12 μg/L and a color tone of 1370 amber. Commercial product C has a cyclotene content of 23 μg/L and a color tone of 5359 dark brown. there were. The content of 5-hydroxymethylfurfural in commercial product A was 1.1 mg/L, commercial product B was 9.2 mg/L, and commercial product C was 437 mg/L.

Claims (7)

A mirin having a cyclotene content of 20 μg/L or more, a 5-hydroxymethylfurfural content of 10 mg/L or more, and a cyclotene content/color tone of 0.02 or more. 2. Mirin according to claim 1, wherein the cyclotene content is 50 μg/L or more. 3. The mirin according to claim 1, wherein the 5-hydroxymethylfurfural content is 12 mg/L or more. 4. The mirin according to any one of claims 1 to 3, wherein the cyclotene content/color tone is 0.03 or more. 5. The mirin according to any one of claims 1 to 4, wherein heat-treated rice malt is used as at least part of the raw material. 6. The mirin according to any one of claims 1 to 5, wherein the mirin is mirin. A method for producing a processed food, comprising bringing the mirin according to any one of claims 1 to 6 into contact with a food material to obtain the processed food.