METHOD FOR PRODUCING MIRIN AND USE THEREOF

METHOD FOR PRODUCING MIRIN AND USE THEREOF

PROBLEM TO BE SOLVED: To provide a Mirin (glutinous rice wine for seasoning) having light color and resistant to browning and darkening with time while keeping desirable taste and flavor of rice malt. SOLUTION: A Mirin having low amino acid content is produced by contacting a rice malt with an alcoh...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: EISAKI NAOKI, KIZU YAEKO
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide a Mirin (glutinous rice wine for seasoning) having light color and resistant to browning and darkening with time while keeping desirable taste and flavor of rice malt. SOLUTION: A Mirin having low amino acid content is produced by contacting a rice malt with an alcohol under a specific condition and charging the malt after mixing with rice. A Mirin containing decreased amount of amino acids participating in the progress of browning reaction and having the desirable taste and flavor of rice malt can be produced by a simple procedure by charging the rice malt after wholly or partly deactivating the enzymes in the malt. COPYRIGHT: (C)2009,JPO&INPIT