抄録
Daily food intake and eating habits have become rich and the nutrient intake has been in sufficient condition in the recent Japan. However, it is reported from the national survey done by the Ministry of Welfare that only calcium intake is not sufficient, being suggested that the calcium intake from diet is not easily performed.
We paid attention to utilization of the fish bone as one of the dietary calcium source. The frozen dried fish bone powder made of middle bone of Hoki (Whiptail) was used to examine the palatability of the cooking products. By roasting, the fish smell of the bone powder was changed to favorable aroma. It was seen that the roasted fish bone powder was acceptable in many ordinary cookings, and the palatability of foods with it was changed usually better. However, the palatability was unpleasant for some foods, which requires holding the colour or flavour, and with plain light taste. From the sensory evaluation and texture measurement for six kinds of typical foods, no significant difference was found in both the palatability and the hardness between the cookings with fish bone powder and the control.
It is concluded that the fish bone powder can be added to many kinds of cooking without losing its palatability and texture. Calcium content in one tea spoonful of fish bone powder is about 500mg. It is suggested that by adding one-half or one-third of tea spoonful fish bone powder into cooking, we can intake the required amount of calcium.
