塩味を強調する梅塩の開発

石川 匡子; 高橋 美子; 遠藤 由香; 佐藤 史奈; 小笠原 美穂; 奥山 慧一; 熊谷 昌則; 秋山 美展; 松永 隆司

doi:10.11457/swsj.67.219

Original Paper

Novel Development of Ume Salt Enhanced Saltiness

Kyoko ISHIKAWA, Yoshiko TAKAHASHI, Yuka ENDO, Fumina SATO, Miho OGASAWARA, Keiichi OKUYAMA, Masanori KUMAGAI, Yoshinobu AKIYAMA, Ryuji MATSUNAGA

Author information

Kyoko ISHIKAWA
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
Yoshiko TAKAHASHI
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
Yuka ENDO
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
Fumina SATO
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
Miho OGASAWARA
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
Keiichi OKUYAMA
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
Masanori KUMAGAI
Akita Research Institute for Food & Brewing
Yoshinobu AKIYAMA
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
Ryuji MATSUNAGA
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University

Keywords: Organic acid, Coexistence effect, Saltiness reinforcement

JOURNAL FREE ACCESS

2013 Volume 67 Issue 4 Pages 219-223

DOI https://doi.org/10.11457/swsj.67.219

Details

Abstract

We studied the enhancing effects of citric acid and ume in a water solution and a solid on saltiness. The citric acid solution enhanced saltiness; however, its effect depended on the concentrations of salt solution and citrate. We prepared ume salt, ume powder added salt and ume vinegar added salt, and examined their enhancing effects on saltiness by means of sensory evaluation. The results were that these ume salts enhanced saltiness as well as the addition of citric acid.

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