加工食品の素材に関する研究

キムチにおける旨味と甘味を活用した減塩効果

Studies on the Materials of Processed Foods
The efficacy of sweet taste and umami on the sodium-restricted Kimuchi


道家晶子	渡辺優子
Shoko DOKE	Yuko WATANABE

Abstract

The pickles are the preservation-related superior processed foods which preserved vegetables in salt. Excessive salt becomes the difficult point nutritionally, it is used salt in processing procedure. The kimuchi comes to account for the first place of the pickles amount of production in current Japan. Therefore, among the spices which constituted “yannyomu” used for the kimuchi, we paid our attention to taste and sweetness and made the kimuchi based on the experimental condition that varied in the density of dashi and sugar. As a result, the water included in cells of the Chinese cabbage was increased in soup stock density and that of sweetness material to 2 times - 2.5 times, and the salt was decreased by the ingredients in yannyomu which is a liquid penetration in the cells. In addition, the taste ingredient which occurred by the enzyme reaction was increased , and lactic acid and a very small amount of alcohol were generated by work of a lactic acid bacterium and the yeast more, and sodium restriction was showed that there was an good effect without spoiling a flavor of the kimuchi.

Keywords : キムチヤンニョム減塩旨味甘味