Abstract
In cooking, salt works as a seasoning, modifying the texture and improving the storage stability of foods. Recently, inorganic components in commercially available salts vary according the production method, which can result in differences in taste. When those salts were used in cooking, the taste changed depending on content of bittern components, but it was recognized that cooking methods can affect enhancement of and imparting taste, too. Salt can interact with other taste components, which leads to enhancing or suppressing the taste. Cooperative interaction between sourness and saltiness has the effect of increasing the intensity of saltiness. When we make seasoning salt using plum, which is ume in Japanese and contains abundant organic acids, it has an effect of strengthening salty taste.
This result can be emphasized as a salt-reducing effect.
