食塩添加ゆでホウレンソウのえぐ味の感じ方とシュウ酸および無機成分含量との関連

概要

論文の詳細を見る
The factors affecting the taste of spinach boiled in salted water of various concentrations and various kinds of salt were investigated. The relationship of the oxalic acid content and mineral content with the acridity was also studied. The sensory evaluation of spinach boiled in salted water showed that the color and flavor were better when 1-3% of salt was used than when only distilled water was used. Salt also reduced the acridity. Spinach that had been boiled in water with refined salt and common salt had less acridity than that boiled in distilled water or amashio. The spinach boiled in amashio had a greater oxalic acid content than that boiled in the other salted water and the acridity was strong. However, the spinach boiled in distilled water had a lower free oxalic acid content than that boiled in salted water and the acridity was also strong. There was therefore no relationship between the acridity and the amount of oxalic acid. Sodium was detected in the soluble and insoluble fractions after spinach had been boiled in the higher concentrations of salted water. The reduced acridity of spinach boiled in salted water seems to have been caused by minerals such as Na, and not from the lower content of oxalic acid.
社団法人日本家政学会の論文
2005-01-15