文章基本信息

标题：みりん粕の貯蔵熟成期間に伴う抗酸化能の変化と加工食品への応用
本地全文：下载
作者：北尾悟 ; 安藤真美 ; 川崎明子等
期刊名称：日本食生活学会誌
印刷版ISSN：1346-9770
电子版ISSN：1881-2368
出版年度：2021
卷号：32
期号：1
页码：15-22
DOI：10.2740/jisdh.32.1_15
出版社：Japan Association for the Integrated Study of Dietary Habits
摘要：In order to promote the effective use of mirin lees, which is a large amount of squeezed meal produced in the pressing process of mirin brewing, its function and processed food using mirin lees were verified. Since mirin is known to have antioxidative ability, it is expected that its pomace has a similar function, so the peroxyl-radical scavenging activity was measured. As a result, the radical scavenging activity was low in raw mirin lees, but the scavenging activity tended to increase depending on the storage and aging period of the lees. From the change in color difference, it was speculated that the production of browning substances due to the aminocarbonyl reaction was largely involved. The antioxidant ability of the cookies and the radish pickled with mirin lees also increased with the use of the lees with a long storage aging period. Furthermore, from the sensory test, it was suggested that it is necessary to improve the palatability by examining the ingredients used and the blending ratio. From the above results, it is considered that the possibility of new utilization development of mirin lees with added functionality is expanded.