鹹味に及ぼすコショウの影響  [in Japanese] Influences of Pepper on Salty Taste  [in Japanese]

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Abstract

食塩の塩から味に及ぼす香辛料の辛味の影響を見る目的で,香辛料として胡椒を選び,塩から味に関する両者の相互関係を味覚検査法により調べた。 味覚検査の内容としてはi)一定濃度の食塩水溶液に胡椒を加えた液が,塩から味においてどの程度の濃度の食塩水溶液に相当するか,ii)コショウを加えた場合,食塩水溶液の濃度差識別能力に影響があるか,を調べ,妙飯についても実験を行なった。この結果,胡椒の辛味と食塩の塩から味は別の味であって,胡椒の辛味は塩から味に関して食塩の塩から味を補う効果はないか,あっても少ない。胡椒を加えると食塩の量が少くてもすむように見えるのは,胡椒の存在が塩から味に関する食塩の濃度差識別を困難にするためであることがわかった。

Both salty taste of salt and pungent taste of spices are called as "Karami" in Japan. This paper deals with the effect of pepper on salty taste of salt. 12 laboratory members were selected as taste panels. 1) One series of NaCl solutions, namely, 0.80, 0.91, 1.04, 1.20 and 1.38%, respectively, were prepared and also to each one solution, the difinite concentration of pepper (0.08 or 0.16%) was added. The same salty taste between this mixed solution and the series of the original NaCl solution was guessed to panels. As the result, it was confirmed that the addition of pepper did not influence the salty taste. 2) The same series of salt solutions with or without 0.08 or 0.16% pepper were prepared. The panels were carried out the difference tests on these. The number of errors in the difference test on these without pepper was much less than that on solutions with pepper. A small dose of pepper makes the difference test of saltiness difficult.

Journal

  • 調理科学

    調理科学 16(2), 122-126, 1983

    調理科学研究会

Cited by:  1

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    Journal of Cookery Science of Japan 42(4), 238-243, 2009-08-20

    J-STAGE References (14) Cited by (2)

Codes

  • NII Article ID (NAID)
    110001171688
  • NII NACSIS-CAT ID (NCID)
    AN00382866
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • Data Source
    CJPref  NII-ELS  NDL-Digital 
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