ホウレンソウの茹で湯に用いる食塩の効果  [in Japanese] The Saline Effect to Boiled Spinach  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

Generally, when boiling spinach, salt is added to the boiling water. When boiling with about 1% salt water, it is difficult for the composition to change and it is reported that the chlorophyll is also stable. Also, there is a report that there is no difference in the color even if salt is added and boiled.<BR>In thisstudy, we examined the influence that the salt content in the boiling hot water exerts on the spinach. Salt at 0.0, 0.25, 1.0, 2.0 and 4.0% was added to the boiling water and then its effect evaluated.<BR>1) The higher the salt concentration, the stronger the salty taste, the sweetness was difficult for the oxalic acid to decrease and it affected the taste.<BR>2) The higher the salt concentration, the softer the spinach. When the concentration was as high as 2.0%, it was too soft and the evaluation was low.<BR>3) There was no difference in the color of the boiled spinach for 0-2.0% added salt.<BR>4) For the salt concentration in the boiling water of 0.25-0.5% for the evaluation of the taste, the texture was good. Because there was no change in the good special color at 2.0% salt and it was difficult for the oxalic acid to decrease, it tasted bad and it was too soft. When adding no salt to the boiling water, there was no influence on the color, but thes weetness was weak and it was not solid.

Journal

  • Journal for the Integrated Study of Dietary Habits

    Journal for the Integrated Study of Dietary Habits 14(2), 134-138, 2003-09-30

    THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

References:  5

  • <no title>

    山田和代

    食物学会誌 18, 39, 1966

    Cited by (1)

  • <no title>

    中嶋恭三

    調理科学 14, 253, 1981

    Cited by (1)

  • <no title>

    奥山清美

    福山市立女子短期大学紀要 12, 107, 1986

    Cited by (1)

  • <no title>

    河村フジ子

    調理科学 19, 1986

    Cited by (1)

  • <no title>

    近松あや子

    大阪薫英女子短期大学文献報告 125, 1980

    Cited by (1)

Cited by:  5

Codes

  • NII Article ID (NAID)
    10012173218
  • NII NACSIS-CAT ID (NCID)
    AA11804821
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13469770
  • NDL Article ID
    6725449
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z71-F860
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
Page Top