Salt-reducing Effect of Vinegar on Three Kinds of Soup Stock

Abstract

This study clarifies the effect of vinegar addition on the salty taste of three kinds of soup stock: consommé, chicken, and bonito. The salty taste was examined with a sensory evaluation by panelists who were female students in their twenties. The panelists could significantly distinguish the salt concentration differences of the three kinds of stock between 0.8% and 0.7%, and also between 0.9% and 0.8%. But they could not significantly distinguish the differences, when 0.005-0.02% of acid concentration of vinegar had been added to the lower salt concentration stock. This result indicates the salt-reducing effect of vinegar on each of the three kinds of stock. Although there was no definite difference in the salt-reducing effect between rice vinegar and brown rice vinegar, it suggested that there were desirable kinds of vinegar suited for each stock taste.