調理におけるみりんの味覚的効果
―うなぎのたれについて―
1988 年 21 巻 1 号 p. 71-78
詳細
1988 年 21 巻 1 号 p. 71-78
To examine the gustatory effect of Mirin (flavoring sake), one of the seasonings,3 kinds of Mirin, i. e., commercial Mirin, Mirin of time-honored preparation obtained directly from a brewery, and Mirin added with some seasoning liquid, were used at the preparation of Tares for spitchcocking respectively. Daily changes of the Tare examined and organoleptic test was conducted in relation to the respective constituents.
1) Protein content in Tare was increased with an increase in spitchcocking frequency.
2) Crude fat content was increased about three fold at 5-time spitchcocking procedures. Fatty acid composition showed predominance of C14-C18 and decreases of C20-C22 with a detection of of C12with “accustomed” Tare.
3) Total sugar content and alcoholicity were increased by about 15% of Tare and by 1% or so of Tare respectively and acidity and amino acidity with “accustomed” Tare.
4) The results of organoleptic test revealed significant differences among these Tares using 3kinds of Mirin at a level of significance of 1%. No difference in constituent change was observed between both shortterm and long-term processed Tares. the latter Tare was preferred at the organoleptic test.
