Saltiness of Soups Served by Food Services in Institutions
Saltiness of Soups Served by Food Services in Institutions
复制标题
机构食品服务提供的汤的咸味
DOI：
10.5264/eiyogakuzashi.40.69
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发表时间：
1982
期刊：
影响因子：
--
通讯作者：
Nakako Matsumoto
中科院分区：
文献类型：
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作者：
Fumiko Tonozuka;Takeko Tani;Nakako Matsumoto
为了了解如何控制机构提供的餐饮服务提供的汤的咸度，我们主要通过感官测试进行了以下实验。我们测量了正在保温的汤中的盐分含量，然后要求小组成员在第一次品尝汤时以及在正餐中间报告咸味的强度。为了找出小组成员是否真的能感知和区分汤中盐浓度的变化，我们进行了教师测试。实验结果如下。在进餐过程中的不同时间点，识别的咸度没有显著差异。当汤中的含盐量超过全餐的50%时，小组成员在继续进餐时开始强烈地体会到盐的强度。当盐浓度的差异超过0.05%时，当盐浓度超过0.8%时，区分盐度的能力消失。当盐浓度的差异分别为0.1%和0.2%时，当盐浓度超过1.4%时，就不可能区分出差异。
In order to learn how we should control the saltiness of soups served by food services in institutions, we conducted following experiments mainly by means of sensory tests. We measured the salt content in soups which were being kept warm, and then asked the panel members to report the intensity of saltiness as they first tasted the soup and also in the middle of the meal. For finding whether the panel members could actually perceive and distinguish the changes in the salt concentration in soups, we conducted the faculty test. The result of the experiment was as follows. There were no significant differences in the saltiness recognized for different time points during the meal. When the salt content in the soup exceeded 50% of that of the whole meal, the panel members began to appreciate the intensity of the salt strongly while proceeding with the meal. The ability to distinguish the degree of saltiness disappeared when the difference in the salt concentrations exceeded 0.05% with the salt concentration of over 0.8%. When the differences in the salt concentrations were 0.1% and 0.2% respectively, it was impossible to tell the difference when the salt concentration exceeded 1.4%.