鹿児島県産しょうゆ, みその食塩濃度
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概要
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In the present study, we determined the concentrations of sodium chloride in 99 kinds of the shoyu and the miso made in Kagoshima. The results were as follows. 1) The minimum value, maximum, mean and standard deviation of the concentrations of sodium chloride in the common shoyu were 13.97%, 16.65%, 15.39% and 0.70,and the values in the light color shoyu were 16.20%, 18.70%, 17.44% and 0.62,respectively. 2) The concentration of sodium chloride in the common shoyu was slightly higher in value than that calculated from the Standard Tables of Food Composition in Japan. However, the common made in Kagoshima had considerably a small value of sodium chloride concentration as compared with the mean value (16.4%, 17.0%) of many common shoyu in all of Japan. 3) The minimum value, maximum, mean and standard deviation of sodium chloride concentrations in the miso samples were 10.11%, 16.03%, 13.09% and 1.20 respectively. 4) The miso made in Kagoshima showed slightly high content of sodium chloride in comparison with 12.1% and 11.9% in the another reports that sodium chloride contents of many kinds of the miso in various regions in Japan were determined. 5) The concentrations of sodium chloride in the shoyu and the miso were pretty varied in different localities. And in the same locality, the concentrations of sodium chloride in the foods remarkably differed each other. 6) On the concentrations of sodium chloride, there were no correlations between the common and the light color, and between the common and the miso. A weak correlation between the concentration in the light color and that in the miso was observed.
- 鹿児島県立短期大学の論文
- 1990-12-15
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