Improving the palatability of salt-reduced food by soup stock,"dashi"

• Project/Area Number: 22500744
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Doshisha Women's College of Liberal Arts
• Principal Investigator: MANABE Mariko 同志社女子大学, 生活科学部, 教授 (50329968)
• Project Period (FY): 2010 – 2012
• Project Status: Completed (Fiscal Year 2012)
• Budget Amount: ¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000); Fiscal Year 2012: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000); Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000); Fiscal Year 2010: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
• Keywords: 食嗜好と評価 / 減塩 / チキン・ブイヨン / 味 / におい / 野菜 / うま味

Research Abstract

There is a pressing need for the development of ways of preparing palatable salt-reduced foods to reduce the salt intake. The salt-reducing effect of chicken bouillon was examined by sensory evaluation. The tendency to enhance saltiness was found with chicken bouillon, which is caused by the taste and the fat. Chicken bouillon could also prevent the loss of palatability that result from reducing the salt content. The odor derived from vegetable/spices and the taste from chicken/chicken bones were shown to contribute to the effect.

Research Products

• [Presentation] チキン・ブイヨンの減塩効果を担う食材の検討 (2013)
  • Author(s): 真部真里子、他
  • Organizer: 日本家政学会第65回大会
  • Place of Presentation: 昭和女子大学:東京
  • Year and Date: 2013-05-19
• [Presentation] チキン・ブイヨンの減塩効果を担う食材の検討 (2013)
  • Author(s): 真部真里子
  • Organizer: 日本家政学会第65回大会
  • Place of Presentation: 昭和女子大学（東京都）
• [Presentation] チキン・ブイヨンの風味による減塩効果とその要因 (2012)
  • Author(s): 真部真里子、他
  • Organizer: 日本調理科学会平成23年度大会
  • Place of Presentation: 秋田大学:秋田
  • Year and Date: 2012-09-25
• [Presentation] チキン・ブイヨンの風味による減塩効果とその要因 (2012)
  • Author(s): 真部真里子
  • Organizer: 日本調理科学会平成24年度大会
  • Place of Presentation: 秋田大学（秋田市）
• [Presentation] チキン・ブイヨンの風味による減塩効果 (2011)
  • Author(s): 真部真里子、他
  • Organizer: 日本調理科学会平成23年度大会
  • Place of Presentation: 高崎健康福祉大学:群馬
  • Year and Date: 2011-08-30
• [Presentation] チキン・ブイヨンの風味による減塩効果 (2011)
  • Author(s): 真部真里子, 他5名
  • Organizer: 日本調理科学会
  • Place of Presentation: 高崎健康福祉大学(群馬県)
  • Year and Date: 2011-08-30
• [Remarks]
  • URL: http://research-db.dwc.doshisha.ac.jp/up/faces/up/kg/Kgb00201A.jsp
• [Remarks] 研究者データベース
  • URL: http://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/2269/2269_Researcher.html