健康寿命を日本料理で達成
Provided by
Moshi Moshi Japan De Aru
１００歳まで
Achieve a healthy lifespan by eating Japanese cuisine
The Cooking effect of mirin
Good dishes in this mirin
It will be delicious cuisine and amazing to use the mirin,
A variety of cooking effect rather than taste alone has been demonstrated.
Sweetness of mirin, compared to sugar,
Many kinds, such as glucose and oligosaccharide
Soft because it is composed of sugar
Finished in elegant.
Many types of sugars such as mirin glucose and oligosaccharide
Strong sweet taste the sugar component is sucrose only
Elegant and mellow taste
1
Mirin is valid sugars to Teri gloss
Includes a plurality of sugars, such as,
Terri and shine on the surface of the food
The wear. Sake and sugar
In can not be a substitute.
Comparison of shine gloss
Mirin + soy sauce> Sake + sugar + soy sauce
Shine and luster
2
Sugar and alcohol of mirin is the collapse boiled material
prevent. Taste of food looks not only beautiful
Do not miss the components outside.
Suppress the collapse of the muscle fibers by the action of the animal food sugar alcohol
Suppress the outflow of the starch granules by the action of plant food sugar alcohol
3
Prevention boiled collapse
Amino acids and peptides born from glutinous rice
Flavor component and sugars such as, other
Component is intricately intertwined,
Deep flavor and taste is born.
Widen the width of the amino acid taste, flavor
To increase the complexity taste gives an organic acid acidity
Give a saccharide elegant sweetness
Deep flavor and taste
4
 |  |  |
|---|---|---|
 |  |  |
 |  |  |
Seep taste in material
5
Alcohol permeates quickly food, Ya amino acid of flavor components
Taste, such as organic acids, sugars also becomes easy penetration.
6
deodorize
In this mirin, there is a function to turn off the smell.
Physical deodorant
When heat is applied, alcohol is soaked in material
Evaporated, fish and meat along with the time alcohol
Smell even go out to take
Scientific deodorant
The reaction of alcohol, sugars, amino acids, organic acids
Cause a change in the structure of the odor component
