MIRIN (SWEET SAKE FOR SEASONING)

PROBLEM TO BE SOLVED: To provide Mirin (sweet sake for seasoning) capable of improving the storage stability of cooked food when used in cooking the food, specifically, having the effects of inhibiting the increase of live bacteria count and/or the emission of putrefactive odor and/or acidic odor in cooked food, and to provide a method for producing the Mirin. SOLUTION: The Mirin includes 20 ppm or more of ferulic acid and 1 ppm or more of para-coumaric acid, and inhibits the increase of live bacteria count and/or the emission of putrefactive odor and/or acidic odor in cooked food when used in cooking the food. The method for producing the Mirin comprises adding ferulic acid and para-coumaric acid to a conventional Mirin or during its production process, or using one or more materials selected from unpolished rice, bran and outer bran as a raw material and an enzyme such as chlorogenic acid esterase, thereby increasing the concentrations of ferulic acid and para-coumaric acid in the final Mirin. COPYRIGHT: (C)2010,JPO&INPIT