低塩食に関する研究　ＩＩＩ　　下調理における脱塩

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書誌事項

タイトル別名
  • Study of Low Salt Diet
  • テイエン ショクニカンスルケンキュウ 3 カ チョウリ ニ オケル ダツエン
  • 下調理における脱塩

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抄録

Salt amounts removed from processed foods requiring pre-treatment were measured after boiling, washing with water, dipping in water and dipping in hot water. Results are summarized below.<br>1) About 75-85% of salt was removed from noodles by boiling.<br>2) Salt concentrations of boiled noodles were 0.3% in “Hiyamugi”, 0.25% in “Sohmen (hand-made)”, 0.33% in “Udon”, and 0.44% in “Udon (handmade)” respectively. Salt concentration of “Sohmen” decreased to half, i. e. 0.1%, when washed with water after boiling.<br>3) Effective de-salting of salted seaweeds is achieved by combining washing and dipping in water for a short period of time.<br>4) Sliced “Takuan-pickled white radish” was removed of its salt content by 40% after being dipped in the water for 5 minutes, and by 70% for 30 minutes.<br>5) Brown tea proved to be effective for de-salting salted herring roe. After being dipped in the brown tea for 6 hours, it lost 90% of salt although the color and taste both deteriorated. Dipping in water, in 1% NaCl solution, or in water retrieved after use for washing the rice for 30 minutes respectively lowered the salt concentration to about 1/3.<br>6) Salted dried jelly fish lost ca. 85% of its salt after being dipped in water for 30 minutes. De-salting was more effective when the fish were dipped in hot water.<br>7) Salt content of “Shirasuboshi-dried young fish” decreased to 2/3 of its initial value when rinsed with hot water.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 39 (6), 267-273, 1981

    特定非営利活動法人 日本栄養改善学会

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