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]
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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 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