JPH09187267A - New glutinous rice wine for seasoning - Google Patents

Abstract

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.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to novel mirin,
More specifically, the present invention relates to a novel mirin which has a low ethyl alcohol concentration, a refreshing flavor, an excellent cooking effect, and an excellent storage stability at room temperature, and a method for producing the same.

[0002]

BACKGROUND ART Mirin is a traditional brewed seasoning in Japan, and is widely used not only at home and at restaurants, but also in various processed food fields such as soups, sauces, prepared foods, fish paste products and frozen foods. . In addition to the traditional Japanese-style foods, as the tastes are diversified, they are increasingly used in Western-style and Chinese dishes, and new mirin with a different cooking effect from the conventional mirin is required. ing. Conventionally, mirin necessarily contains ethyl alcohol because it is produced through a process of saccharifying and aging the raw material in an ethyl alcohol solution of 10 to 45 v / v%. In the saccharification process,
Glucose, maltose, isomaltose, panose, isomaltotriose, and other oligosaccharides are produced because the raw material sugars are hydrolyzed and saccharified by the enzymes of koji, glucoamylase, α-amylase, and transglucosidase. To be done. Among these sugars, glucose is relatively large in composition. In addition, the concentration of ethyl alcohol in mirin depends on the enzyme action of rice koji (preferably a low ethyl alcohol concentration) and the preservability of mirin and product mirin (from the viewpoint of preventing rancidity of microbial contamination during long-term storage at room temperature). The higher the concentration is, the more preferable it is), and the ethyl alcohol concentration of phosphorus is about 14 v / v% only in the conventional case. This ethyl alcohol contributes to antiseptic and cooking effects. On the other hand, mirin is boiled off and used by scattering ethyl alcohol in the cooking scene. In such cases and when using mirin for unheated foods, the lower ethyl alcohol concentration is recommended. preferable. That is, it is considered that the appropriate amount of the ethyl alcohol content of mirin has been set mainly from the viewpoint of antiseptic effect, and mirin which can be stored for a long time at a low alcohol concentration has been desired. Most of mirin has a pH of around 5.5 and a titratable acidity of 0.2-1.
0 (0.1 N-NaOH ml / 10 ml) is shown. This is an acidity compared to wine (pH about 3.3, titratable acidity about 4.0 to 14.7), sake (pH about 4, titratable acidity about 1.1 to 2.4), etc. The value of is small, and from the viewpoint of cooking effect, mirin is not suitable for Western dishes.
The acid in mirin is derived from rice koji or steamed glutinous rice as a raw material, and is mainly produced by koji mold or lactic acid bacteria during koji making. In addition, pyroglutamic acid is produced by non-enzymatic changes of glutamine and glutamic acid during ripening [19
July 15, 1991, published by Asakura Shoten Co., Ltd., Hirobo Fukuba, Akio Kobayashi, "Encyclopedia of seasonings and spices" (first edition, first edition), page 315]. It was necessary to solve such a technical problem in the development of new mirin in accordance with the diversification of taste.

[0003]

As described above, mirin contains more than 10 v / v% of ethyl alcohol, and this ethyl alcohol content is not only significant in improving the shelf life of mirin but also in terms of cooking effect. Make a contribution.
However, when mirin is boiled and used, or when mirin is used for non-heating purposes, a lower ethyl alcohol content is preferable. There is also a demand for new types of mirin that meet the diversification of tastes. Thus, despite the strong demand for new types of low-alcohol mirin, such mirin has not been produced to date. The present invention has been made in view of such a current situation, and an object thereof is to provide a novel mirin having a low ethyl alcohol content while keeping the storage property at room temperature, and a method for producing the same. .

[0004]

SUMMARY OF THE INVENTION The present invention is summarized as follows. The first invention of the present invention is such that the content of ethyl alcohol is 10%.
A novel mirin having a v / v% or less and a pH of 4.4 or less. The second invention of the present invention relates to a method for producing mirin, which is the first invention of mirin. In the production method, the raw material of mirin, during the production process, and at least one period after the production, citric acid, succinic acid, malic acid, fumaric acid, lactic acid, acetic acid, phosphoric acid, adipic acid,
It is characterized by adding at least one or more selected from the group of tartaric acid, gluconic acid, phytic acid, and salts thereof.

The combination of low ethyl alcohol and low pH provides a quality and cooking effect different from conventional phosphorus. That is, it has a refreshing flavor, suppresses the odors of fish and animal odors, has a good taste penetration, has a remarkable effect of removing vinegar syrup, tightens the taste, and enhances the sweetness with a moderate sourness, with the umami. It is possible to provide a novel mirin which can be expected to have a synergistic effect and the like and also has an effect of preventing microbial contamination.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. Regarding low-ethyl alcohol of the present invention, mirin characterized by low pH, first, there is no particular limitation on the method for adjusting the ethyl alcohol concentration of only phosphorus of the present invention. This can be easily performed by adding an ethyl alcohol solution to adjust the ethyl alcohol concentration. It is also possible by appropriately adjusting the amount of mirin mash and / or squeezed juice after pressing and the amount of brewing sugar added to this. Next, the method of lowering the pH is the addition of acid. The acid used may be an edible acid, or a salt thereof. For example, at least one or more 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 salts thereof is added. Further, amino acids, peptides and the like may be used in combination. The timing of addition may be, for example, during the processing of the raw rice-cured rice, or after the production of the koji, it may be added to the koji and added to the moromi. The raw material rice treatment here includes a liquefaction treatment of the raw material. Also, it may be added in the initial stage of the moromi after the preparation of mirin, in the latter half of the maturation of the moromi, or after the upper tank, at any time. The method for producing mirin here is not particularly limited, but, for example, the raw material-treated rice, koji, and ethyl alcohol are mixed to make a mash, saccharified, and aged to produce.
The so-called liquor tax law applies to the so-called mirin production method. The low ethyl alcohol referred to here means an ethyl alcohol concentration of 10 v / v% or less, and the low pH means 4.
4 or less. The mirin thus adjusted to a predetermined component may be purified and then heat-sterilized, for example, a plate-type heat sterilizer may be sterilized in a conventional manner to produce a product.

[Study Examples] Hereinafter, the present invention will be described in more detail with reference to study examples, but the present invention is not limited to these study examples. Examination Example 1 To investigate the effect of ethyl alcohol concentration and pH of mirin on microbial spoilage, 1 liter of commercially available mirin (ethyl alcohol concentration 14.0 v / v%, pH 5.5, sugar concentration 45 w / v%) was used. The mixture was concentrated under reduced pressure until the volume became half, and ethyl alcohol was evaporated. A mixture of ethyl alcohol and distilled water was added to 10 ml of this mirin to adjust the ethyl alcohol concentration to 0, 2.9, 4.
0, 5.0, 8.0, 10.0, and 14.0 v / v%
Adjust to pH value, and add a mixture of citric acid, malic acid, and succinic acid (15: 2: 1 by weight) to adjust the pH.
Adjusted to 3.5, 4.4, and 5.5 (no addition). Mirin adjusted to various ethyl alcohol concentrations and pH was dispensed in 20 ml aliquots into test tubes that had been aseptically filtered and sterilized, and the lactic acid bacteria separated from the mirin [Fermentation Engineering Magazine, No. 44].
Volume 3, Issue 71 (1966), and Volume 50,
Pp. 281 (1972)] and the initial number of bacteria is 10 ^4.
The cells were inoculated at a rate of 30 cells / ml and statically cultivated at 30 ° C., and the changes in pH of the phosphorus alone and the degree of bacterial cell growth were visually observed. In the evaluation, only phosphorus having a pH of 3.5, 4.4, and 5.5 had a pH of 3.2, 4.1, 5.
It was considered to be rancid when it became 2 or less. The pH was measured on the 1st, 3rd, 7th, 30th and 60th days. Table 1 shows the results.

[0008]

[Table 1] Table 1 ─────────────────────────────────── Retention period (days) Ethyl alcohol ──────────────────────── (v / v%) pH of mirin (at the start) ───────────── ─────────── 3.5 4.4 5.5 ────────────────────────────── ───── 0 7 3 1 (+) (+) (+) 2.9 30 7 3 (+) (+) (+) 4.0 30 30 7 (+) (+) (+) 5. 0> 60> 60 30 (−) (−) (+) 8.0> 60> 60 30 (−) (−) (+) 10.0> 60> 60 30 (−) (−) (+) 14 .0> 60> 60> 60 (−) (−) (−) ─────────────── ──────────────────── Visual observation 60 days, (+): increase of bacteria, (-): increase of bacteria

As shown in Table 1, the conditions for preventing rancidity for 60 days or longer are that the ethyl alcohol concentration is 5.0 v / v% or more at pH 3.5 and pH 4.4, and the ethyl alcohol concentration at pH 5.5. Is more than 10.0 v / v%. Therefore, ethyl alcohol concentration 10.0 v / v
% Or less, a pH of 4.4 or less is effective in preventing rancidity, and a pH of 3.5 to 4.4 is preferable in consideration of a practical range. That is, the storage stability of mirin can be effectively maintained by the combination of pH 3.5 to 4.4 and ethyl alcohol concentration 5.0 to 10.0 v / v%.

Study Example 2 Most of the extract in mirin is derived from sugar, and this sugar concentration (total sugar) also affects oxidative microorganisms in osmotic pressure. Regarding the relationship between the concentration of ethyl alcohol in mirin and the concentration of glucose, 10 ml of mirin treated in the same manner as in Study Example 1 was mixed with glucose, ethyl alcohol, distilled water, and a mixture of citric acid, lactic acid, and succinic acid (weight ratio 15: 2: 1) was added or these organic acids were not added to make 20 ml, and sugar concentrations were 40, 45, 50, 5
Phosphorus having a pH of 4.0 and 5.5 was prepared at 5, 60 and 65 w / v%. According to Examination Example 1, the storage stability of mirin was examined. Table 2 shows the results.

[0011]

[Table 2] Table 2 ──────────────────────────────────── Ethyl preservation period (days) Alcohol ───────────────────────────── (v / v%) pH of mirin (at the start) 4.0 5.5 ─────────────────────────────────── Sugar concentration (w / v%) 40 45 50 55 60 65 40 45 50 55 60 65 ──────────────────────────────────── 0 3 3 7 7 7 7 1 1 3 7 7 7 (+) (+) (+) (+) (+) (+) (+) (+) (+) (+) (+) (+) 2.9 7 30 30 30 30 30 1 3 30 30 30 30 (+) (+) (+) (+) (+) (+) (+) (+) (+) (+) (+) (+) 4.0 30 30 30 30> 60> 60 3 7 30 30 30 30 (+) (+) (+) (+) (-) (-) (+) (+) (+) (+) (+) (+) 5.0> 60> 60> 60> 60 > 60> 60 30 30 30 30> 60> 60 (-) (-) (-) (-) (-) (-) (+) (+) (+) (+) (-) (-) 8.0> 60> 60> 60> 60> 60> 60 30 30> 60> 60> 60> 60 (-) (-) (-) (-) (-) (-) (+) (+) (-) (-) (-) (-) 10.0> 60> 60> 60> 60 > 60> 60 30> 60> 60> 60> 60> 60 (-) (-) (-) (-) (-) (-) (+) (-) (-) (-) (-) (- ) 14.0> 60> 60> 60> 60> 60> 60> 60> 60> 60> 60> 60> 60 (-) (-) (-) (-) (-) (-) (-) (-) (-) (-) (-) (-) ──────────────────────────────────── Visual observation 60 days increase in (+) bacteria, no increase in (-) bacteria

From Table 2, as the sugar concentration becomes higher, the rancidity preventing effect becomes higher even at the same ethyl alcohol concentration, and the storage of 60 days or more leads to a sugar concentration of 40 w / v even at a pH of 4.0.
%, Ethyl alcohol of 5.0 v / v% or more will suffice, and if the sugar concentration is increased, the ethyl alcohol concentration can be further reduced. Therefore, the sugar concentration is preferably 40 w / v% or more. Further, the sugar added here is glucose, but it may be any sugar such as fructose, galactose, oligosaccharides, brewing sugar, and starch syrup.

Examination Example 3 In the same manner as in Examination Example 1, ethyl alcohol content of 3.0,
5.0, 7.0, 9.0 v / v%, pH 3.5, 3.
Various mirins of 8, 4.4 and 5.5 were prepared, and various microorganisms shown in Table 3 were inoculated so that the initial number of bacteria was 10 ⁴ cells / ml, and static culture was carried out at 30 ° C. Table 3 shows the results of examining the growth state of each microorganism one week after culturing.

[0014]

[Table 3] Table 3 ──────────────────────────────────── Ethyl alcohol (v / v%) Microbiota pH 3.0 5.0 5.0 9.0 ─────────────────────────────────── --Lactobacillus 5.5 ++++++ Plantalum 4.4 ++++-Lactobacillus 3.8 ++-plantarum 3.5 +++ ---- ──────────── ────────────────────── Hansenula 5.5 ++＋＋＋ － Anomala 4.4 ＋ －－－ (Hansenula 3.8 ＋ －－－ anomala) 3 .5 + − − − − ─────────────────────────────────── Saccharomyces 5.5 ++ ++ 4.4 ++ − − − (Saccharomyces 3.8 ++ − − − Rouxii) 3.5 + − − − − ─────────────────────────────────── Study Example 1 5.5 ++ ++ + Lactic acid bacteria 4.4 ++ − − − 3.8 ++ + − − − 3.5 + + − − − ──────────────────── ──────────────── ++: bacteria rapidly grew, +: bacteria gradually grew, −;

As can be seen from this experimental example, even if the ethyl alcohol content is 5 v / v% or more, microorganisms may gradually grow at a pH of 5.5, which is not preferable from the viewpoint of product safety. When the pH is 3.5 to 4.4, when it is used in dishes such as noodle soup, boiled small potatoes, teriyaki salmon, etc. In terms of points, it showed an excellent cooking effect. The mirin of the present invention is a novel mirin that is a low ethyl alcohol type that is easy to use in a wide range of applications, but is excellent in storage stability at room temperature and cooking effect.

[0016]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1 By a conventional method, rice bran having a rice polishing rate of 85% was dipped, drained, and steamed under normal pressure. After cooling, seed sprouts were inoculated and the rice was malted for 46 hours to obtain rice malt. Steamed glutinous rice was obtained by dipping 85% glutinous rice with a polishing rate of rice as slurping rice, draining the water, and steaming under pressure (20 ° C., 20 minutes). 279g of this koji, 1884g of steamed sticky rice,
837 g of a 24 v / v% ethyl alcohol aqueous solution was mixed to make a mash. 4.5 g of this malt hecitric acid, 0.6 g of malic acid, and 0.3 g of succinic acid were added. On the other hand, as a control mash, koji 279g, steamed sticky rice 1884g, 42
A mixture of 837 g of v / v% ethyl alcohol aqueous solution was prepared. Both mashes were saccharified and aged at 30 ° C. for 30 days and then solid-liquid separated to obtain mirin. Table 4 shows the analytical values of mirin.

[0018]

[Table 4] Table 4 ────────────────────────────────── MILIN ──────── ──────────── ────────────────────────────────── — Total sugar (w / v%) 45.6 44.8 Direct sugar (w / v%) 37.8 36.6 Total nitrogen (mg%) 83 78 Amino nitrogen (mg%) 28 25 Ethyl alcohol (v / v%) 8.0 14.0 Titration acidity 2.46 0.45 (0.1N-NaOHml / 10ml) pH 3.8 5.5 Specific gravity (15 ° C) 1.162 1.160 ────── ──────────────────────────── Mirin yield (ml) 1766 1699 ─────────────── ────────────────────

As described above, the mirin of the present invention has an ethyl alcohol content of 8.0 v / v%, a low ethyl alcohol content of pH 3.8, and a low pH, and its titratable acidity is about 5.5 that of the control mirin.
It was twice. The sugar and nitrogen contents were slightly higher than those of the control, and the yield was also slightly higher. Table 5 shows the sensory evaluation results of the obtained mirin.

[0020]

[Table 5] Table 5 ────────────────────────── Reference of the present invention ────────────── ───────────── Fragrance 1.7 1.7 Taste 1.2 1.9 Total 1.4 1.8 ─────────────── ──────────── Sensory evaluation method 1; Good, 2; Normal, 3; Poor (10 panelists)

As described above, the mirin of the present invention was evaluated to be better than the control because it had the same fragrance as the control, and the tastes were balanced between sourness, sweetness and ethyl alcohol.

Example 2 995 g of glutinous white rice having a rice polishing rate of 85% was dipped and drained according to a conventional method, and the dipped rice was steamed under pressure (124 ° C., 10 ° C.).
Minute), and a bacterial α-amylase enzyme agent [Nagase Seikagaku Corp., spitase CP-
3] 338 mg was mixed with 1427 ml of a 22 v / v% ethyl alcohol aqueous solution. To this mixture rice malt 3
20 g and 150 mg of filamentous fungal neutral protease enzyme agent [Denazyme XP-353, manufactured by Nagase Seikagaku Co., Ltd.] were added, and the mixture was not charged at the primary stage, at room temperature (25 to 30 ° C).
It was saccharified and aged for 30 days. The charge composition is shown in Table 6.

[0023]

[Table 6] Table 6 ─────────────────────────────────── ─ Mug rice polishing 85% Sticky rice <Steamed Sticky rice> (g) 995 <1440> Polished rice rate 85% Rice koji for rice <Koji> (g) 270 <320> 22v / v% Ethyl alcohol (ml) 1427 Bacterial α-amylase enzyme agent (mg) 338 Filamentous fungus Neutral protease enzyme agent (mg) 150 Megumi (ml) 2850 ────────────────────────────────────

This aged mash was pressed to obtain 2650 ml of juice and 220 g of lees. Table 7 shows the composition of the obtained juice.

[0025]

[Table 7] Table 7 ────────────────────────────── Component analysis value ────────── ───────────────────── Total sugar (w / v%) 31.8 Total nitrogen (mg%) 254 Ethyl alcohol (v / v%) 11.0 pH 5.6 Specific gravity (15 ° C) 1.105 ───────────────────────────────

2650 ml of the obtained juice is 1000 ml
12.0 v / v% ethyl alcohol 579 ml and partial starch hydrolyzate (water content 22 w
/ W%) 910 g, citric acid 1500 mg, malic acid 1
New mirin was prepared by adding 00 mg and succinic acid 40 mg. On the other hand, as a control, 3 for every 1,000 ml of juice
Usually, only phosphorus was prepared by adding 579 ml of 5 v / v% ethyl alcohol and 910 g of partial hydrolyzate of starch. According to a conventional method, the mixture was heated and lowered, and purified and filtered.
After filtration, the liquid compositions of the product of the present invention and the control were analyzed and sensory evaluation was performed. The analysis results are shown in Table 8 and the sensory evaluation results are shown in Table 9.

[0027]

[Table 8] Table 8 ────────────────────────────────── MILIN ──────── ──────────── ────────────────────────────────── — Total sugar (w / v%) 45.9 45.9 Direct sugar (w / v%) 37.1 37.1 Total nitrogen (mg%) 103 103 Amino nitrogen (mg%) 37 37 Ethyl alcohol (v / v%) 8.0 14.0 Titrated acidity 3.24 0.51 (0.1N-NaOHml / 10ml) pH 3.9 5.4 Specific gravity (15 ° C) 1.160 1.158 ────── ────────────────────────────

[0028]

[Table 9] Table 9 ────────────────────────── MILIN ─────────────── ── Reference of the present invention ────────────────────────── Fragrance 1.5 1.7 Taste 1.3 1.9 Total 1.5 1.8 ────────────────────────── Sensory evaluation method 1; Good, 2; Normal, 3; Poor (10 panelists) )

The product of the present invention, Mirin, had a larger titratable acidity value than the control, which resulted in tightening of sweetness and enhancement of umami. In terms of scent, it was evaluated that the scent of ethyl alcohol was mild and the flavor was well balanced. Next, various dishes were prepared by using the same amount of the obtained mirin and control mirin of the present invention.
Each dish was evaluated by 20 panelists for each item, and those having a significant difference that the product of the present invention was superior were shown in Table 10 by circles.

[0030]

[Table 10] Table 10 ──────────────────────────────────── Japanese Cuisine Western Cuisine Chinese Cuisine ── ──────────────────────── Cooking effect 1 2 3 4 5 6 7 8 9 ──────────────── ───────────────────── Odors such as fish odors and animal odors ○ ○ ○ Good taste penetration ○ ○ ○ Relieves sourness ○ ○ Good texture ○ Good luster ○ Harmony with other seasonings ○ ○ ─────────────────────────────────── --Cooking name 1; grilled sardines, 2; dashi rolls, 3; nigiri sushi 4; marinated eel, 5; pickles, 6; corn soup 7; fried rice, 8; steamed white fish, 9; Chinese vegetable soup

As can be seen from Table 10, the mirin of the present invention has a deodorant odor in fish dishes, penetration of taste in egg dishes, improvement in sourness of pickled vegetables, harmony with other seasonings, etc. It had an excellent cooking effect.

Example 3 By a conventional method, rice bran having a rice polishing rate of 85% was dipped, drained, and steamed under normal pressure. After cooling, seed sprouts were inoculated and the rice was malted for 46 hours to obtain rice malt. As rice to be gluten, glutinous white rice with a polishing rate of 85% is soaked, drained and steamed under pressure (120 ° C, 20 minutes),
Got steamed sticky rice. This rice malt (as white rice conversion) 212
g, steamed sticky rice (as white rice equivalent) 873 g, and the enzyme agent used in Example 2 (250 m of spitase CP-3).
g and Denateam XP-353 220 mg) at 17 v /
Mix with 2140 ml of v% ethyl alcohol solution. Further, 90 g / w% lactic acid, citric acid, and malic acid were added and dissolved in 4.3 g, 0.5 g, and 0.5 g, respectively, to prepare a mash. This mash was saccharified and aged at room temperature for 30 days. As a control, mirin mash was added according to the formulation shown in Table 11 and saccharified and aged in the same manner as the product of the present invention. After aging, the mash was subjected to solid-liquid separation to obtain mirin. Table 12 shows the component analysis values of mirin.

[0033]

[Table 11] Table 11 ────────────────────────────────── MILIN ──────── ──────── Raw material Material of the present invention ─────────────────────────────────── Sticky rice (g) 873 873 Puffed rice (g) 212 212 17v / v% Ethyl alcohol (ml) 2510 22v / v% Ethyl alcohol (ml) 2510 Starch partial hydrolyzate (g) 1910 1910 (water content 22w / w% ) Bacterial α-amylase enzyme agent (mg) 250 250 Neutral protease enzyme agent of filamentous fungus (mg) 220 220 90 w / w% Lactic acid (g) 4.3 Citric acid (g) 0.5 Malic acid (g) 0.5 Dag (ml) 5000 5000 ──────────────────────────────────

[0034]

[Table 12] Table 12 ───────────────────────────────────Mirin ────── ────────────── Reference of the present invention ─────────────────────────────── ──── Total sugar (w / v%) 45.8 45.5 Direct sugar (w / v%) 37.5 37.3 Total nitrogen (mg%) 75 70 Amino nitrogen (mg%) 25 22 Ethyl Alcohol (v / v%) 8.2 14.4 Titrated acidity 2.0 0.4 (0.1N-NaOHml / 10ml) pH 3.9 5.5 Specific gravity (15 ° C) 1.160 1.157 Mirin yield ( ml) 4550 4520 Yeast yield (g) 515 550 ────────────────────────────────────

From Table 12, comparing the composition of the product of the present invention with that of the control, the phosphorus of the product of the present invention has an ethyl alcohol content of 8.2 v / v% and a pH of 3.9, while the phosphorus of the control product has an ethyl alcohol content of 14.4 v. / V%, pH 5.5, and the titratable acidity of the product of the present invention was 5 times that of the control product. Table 13 shows the results of the sensory evaluation of these mirins.

Table 13 ────────────────────────── MILIN ──────────────── ─ Inventive product ────────────────────────── Fragrance 1.6 1.7 Taste 1.3 1.9 Total 1 .4 1.8 ────────────────────────── Sensory evaluation method 1; Good, 2; Normal, 3; Poor (10 panelists)

From the results shown in Table 13, the taste of the mirin of the present invention was particularly good and the overall evaluation was high as compared with the control.

[0038]

Industrial Applicability According to the present invention, a new type of mirin corresponding to the diversification of taste can be obtained. This new mirin is
It has excellent cooking effects such as deodorization of fish and animal odors, improved penetration of taste, reduction of vinegar syrup, etc., and it has the same shelf life as Mirin without any problems in maintaining quality, low ethyl alcohol, low p
It is Mirin with a new quality of H. Further, not only can the amount of ethyl alcohol used as a raw material be reduced to reduce the cost, but also the labor when using cooked mirin can be reduced, so that an economic effect can be achieved.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Toshinori Matoba 2-12-1, Nishi-Shibukawa, Kusatsu-shi, Shiga Haro Palace No. 704 Kusatsu (72) Inventor Katsuhiko Takuma 954 Minami-cho, Fushimi-ku, Kyoto-shi, Kyoto Prefecture Sake Brewing Co., Ltd. Nishi-Masyo Dormitory No. 307 (72) Inventor Takeshi Baba 450 Yagasaki, Matsudo City, Chiba Prefecture Sake Brewery Co., Ltd. B-206

Claims (5)

[Claims] 1. The content of ethyl alcohol is 10 v / v.
% And a pH of 4.4 or less, new mirin. 2. The content of ethyl alcohol is 5 to 10 v.
/ V%, The novel mirin of claim 1 characterized in that. 3. The novel mirin according to claim 1, which has a pH of 3.5 to 4.4. 4. The novel mirin according to claim 1, which has a sugar concentration of 40 w / v% or more. 5. A raw material for mirin, citric acid, succinic acid, malic acid, fumaric acid, lactic acid, acetic acid, phosphoric acid, adipic acid, tartaric acid, gluconic acid, phytin at least during the production process and after the production. The method for producing novel mirin according to claim 1, wherein at least one selected from the group of acids and salts thereof is added.