MIRIN

PROBLEM TO BE SOLVED: To provide Mirin (glutinous rice wine) with which characteristic taste of a food material is brought out, the food is delicious even in the case where it is cooked with a reduced amount of salt, and cooking effect superior to a conventional Mirin is exhibited. SOLUTION: This Mi...

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Bibliographische Detailangaben
Hauptverfasser:	HATANO KENJI, MATSUOKA SATOSHI, KASAI SAORI, HOSOKAWA DAISUKE
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide Mirin (glutinous rice wine) with which characteristic taste of a food material is brought out, the food is delicious even in the case where it is cooked with a reduced amount of salt, and cooking effect superior to a conventional Mirin is exhibited. SOLUTION: This Mirin has a potassium content of >=300 mg/l and/or a magnesium content of >=100 mg/l. Preferably, the potassium content is 500-2,000 mg/l, and the magnesium content is 100-1,000 mg/l. The Mirin contains conventional Mirin, a fermented seasoning and Mirin-like seasoning. The present invention improves the balance of tastes, and provides Mirin having strong taste and good body.