出版社：Japan Association for the Integrated Study of Dietary Habits
摘要：Mirin is positioned as an indispensable liquor seasoning for Japanese cooking. The liquor Tax Law defines the component standard values for mirin with an extract content of 40% or more and an alcohol content of less than 15%. Mirin originated in China and was introduced to Japan during the Muromachi and Warring States periods. Mirin was used for drinking, but it came to be used for cooking in the Edo period. The raw materials for mirin are glutinous rice, rice koji and shochu (alcohol). The koji ratio (rice weight / total rice weight) is 10-15% (w / w), and the alcohol ratio (alcohol capacity / total rice weight) is 60-70% (v / w). Since mirin mashing process is not fermented by yeast like other liquor production, the main component changes are saccharification and aging of steamed glutinous rice by the enzymatic action of rice koji, and decomposition of starch and protein. The chemical change in mirin mash is that the pregelatinized starch and protein in glutinous rice are reduced in molecular weight by the starch and proteolytic enzyme of rice koji in the presence of alcohol. As defined by the Liquor Tax Law, the main component is sugar contained in 40% or more of the extract. Mirin has cooking effects due to sugar and alcohol such as prevention of simmering, improvement of texture, and deodorant effect. In addition, functionality such as antioxidant activity and blood pressure increase inhibitory effect derived from the aminocarbonyl reaction has been reported.
