書誌事項
- タイトル別名
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- Uses of natural salt 2 : Sensory tests using SOYA-NO-SHIO in combination with Japanese soup stock
- シゼンエン ノ カノウセイ ニ ツイテ 2 ソウヤ ノ シオ ト ダシジル オ モチイタ カンノウ ケンサ
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抄録
Sensory tests were run using SOYA-NO-SHIO, a natural salt containing the minerals from sea water taken from the La Perouse Strait, in combination with Japanese soup stock (DASHI-JIRU). Our study showed that SOYA-NO-SHIO gave a balanced taste with little saltiness at sodium chloride concentrations (<0.80%) typically used in cooking, whereas it gave a bitter taste at higher sodium chloride concentrations (≧0.80%). Our results suggest that SOYA-NO-SHIO may be of practical use for Japanesestyle cooking because of its well-balanced taste in combination with Japanese soup stock and that it may be useful in the treatment of hypertension because of its high calcium, potassium and magnesium contents.
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KJ00006461004
収録刊行物
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- 藤女子大学紀要. 第Ⅱ部 = The bulletin of Fuji Women's College. Series Ⅱ / 紀要第Ⅱ部編集委員会 編
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藤女子大学紀要. 第Ⅱ部 = The bulletin of Fuji Women's College. Series Ⅱ / 紀要第Ⅱ部編集委員会 編 47 25-32, 2010-03-31
札幌 : 藤女子大学
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詳細情報 詳細情報について
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- CRID
- 1050001337605269632
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- NII論文ID
- 110007648518
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- NII書誌ID
- AA11520347
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- ISSN
- 13461389
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- NDL書誌ID
- 10635354
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- 本文言語コード
- ja
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- IRDB
- NDL
- CiNii Articles