従来, 食酢は調理用途に利用されてきたが, 近年, 食酢の健康機能が科学的に解明され, 食酢を日常的に手軽に摂取できる飲用用途市場が拡大しつつある。その中で筆者らは, 飲用を主用途とした食酢の開発に取り組み, 食酢の酸味の緩和とクセのある香りの低減とを目的とする食酢製造法を確立した。そこで本稿では, その食酢の開発と使い方について解説して頂いた。食酢を摂取することが一時の流行に終わることなく, 習慣として続いてほしいものである。

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  One of the aims of nutritional instruction in recent years is the reduction of salt intake. Unfortunately, this has not yet been attained. The strategy for salt reduction taken mainly from the cooking perspective consists of measures to reduce the amount of salt used in cooking. However, there are apprehensions on whether the actual amount of salt intake is correctly reflected. Thus, in order to know the correct salt intake the ratio of the actual amount of salt taken to the amount of salt used in cooking for various dishes was measured. The results are as follows. Soup and Rice foods is 100%, Boiled foods of vegetable is 60-95%, Fri-boiled foods is 60-100%, Boiled foods of fish is 20-70%, Steamed foods is 90%, Grilled foods of one fish is 35%, Grilled foods of fish fillets is 60-80%, Pan-broiled is 40-60%, skillet-grilled 75-80%, Fried foods is 70-100%, Deep-fried foods is 45-60%, Tomato salad is 35%, Kouhaku-namasu and Cucumber-sunomono is 40%, Pickled of Japanese radish is 60%, Green salad and Komatsuna-ohitashi is 80%, Shimesaba is 30%, Grated radish is 100%. Based on this data, it was found that the actual salt intake per meal of Japanese, Western, and Chinese style dishes were 67%, 85% and 78% respectively.

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料理への食酢の添加が塩味の強さに与える影響を官能評価により調査し，料理における食酢の減塩効果について検討した。本研究の被験者グループは，食塩濃度が1.0％と0.8％と0.6％の鶏がらだし液，0.8％と0.7％，および，0.8％と0.6％のミックス野菜スープ，0.8％と0.7％の豆腐の食塩濃度差を有意に識別できた。鶏がらだし液，ミックス野菜スープに酸度0.135％相当の食酢を加えた場合，0.2％の食塩濃度差は有意に識別されなくなった。この効果は強い酸味で塩味の強さが識別され難くなる減塩効果と考えられた。また，同濃度の食酢とカプサイシン0.07ppm相当の唐辛子抽出物を加えた鶏がらだし液では0.4％の食塩濃度差が有意に識別されなかったことから，辛味は酸味と相加的な減塩効果を有することが示唆された。食塩濃度0.8％と0.7％のミックス野菜スープ，豆腐で，食塩濃度0.7％の料理に酸度0.01～0.04％相当の食酢を添加した場合，0.1％の食塩濃度差が有意に識別されなくなる場合があった。この効果は少量の酸味で塩味が増強される減塩効果と考えられた。これら2種類の減塩効果を料理の種類に応じて使い分けることで効果的に減塩できるものと考えられた。

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The purpose of this research is to compare the development of overseas Sichuan cuisine with the food globalization by a case study of the Sichuan Restaurant in Japan and the Red Chili Sichuan Restaxirant in Australia. In this research, I focused on one branch of the Sichuan Restaurant in Hiroshima from April to August 2016, and in June 2017. Also, I investigated in two restaurant branches of the Red Chili Sichuan Restaurant at both Brisbane and Sydney in Australia during October 2017. In those investigations, I did participant observations and interviews with managers and chefs in those restaurants. As a result, I hypothesize that the Sichuan cuisine has been localized in Japan more than in Australia while the Sichuan cuisine in Australia is more similar to that in Sichuan at present. This is because both countries, Japan and Australia, have different social and cultural backgrounds for Sichuan cuisine.

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Objective. In general, there are many CO₂-abatement measures including renewable energy utilization. However, we might have to consider the reduction of the indirect CO₂ emission, e.g., behavior and/or preference etc., on life cycle assessment (LCA) basis. For elderly people, there are surely difficulties in reducing CO₂ emission. That is, they would not be able to take the specific countermeasures such as promotion of PV system and/or eco-car, because of their limited incomes. For them, somewhat reasonable motivation without any obligation might have to be provided. In this paper, we investigated the relationship between the specific CO₂ emission and salt content of the cooking for the elderly who worry about their health condition, and they would try to pay more attention to the high-blood pressure problem. Due to this fact, a good motivation for their behavior of CO₂ emission abatement would be accrued.
Results and Discussion. Here, we selected the 171 menus for elderly people from the cooking database of “Bob & Angie”. The selected menus are satisfied with the condition of their calorie intake per day of 1800 kcal/day. At the same time, the numerical data of salt content of each menu was provided in the cooking database. For all of the menus, we estimated the life cycle CO₂ emission in the functional unit of g-CO₂/kcal. From the results, we estimated the correlation between the CO₂ emission and salt content based on the four categories: the category of main and side dishes and/or soup, that of food preparations of boiling, steaming and grilling etc., that of food materials of meat, fish and vegetable, that of different cuisines of Japanese, Western and Chinese dishes. As a result, the coefficient of correlation between the CO₂ emission and salt content for the category of main and side dishes and/or soup was the highest of 0.996. The average CO₂ emissions for the category were 1.115 g-CO₂/kcal in the main dish, 1.801 g-CO₂/kcal in the side dish and 2.907 g-CO₂/kcal in the soup. In the other categories, the coefficients of correlation were between 0.905 and 0.986.
Conclusions. In this paper, we were able to find out the evidence that there would be the specific correlation between CO₂ emission and salt content in cooking for elderly people. Due to their efforts to reduce the risks of illness, that is, their desires to remain physically healthy, it implies that the CO₂ emissions for their dietary behavior are mitigated.

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