Improving the palatability of salt-reduced food by soup stock,"dashi"

迫切需要开发制备可口的盐减少的食品以减少盐摄入的方法。采用感官评定法研究了鸡肉肉汤的降盐效果。鸡肉肉汤有增加咸味的趋势，这是由味道和脂肪引起的。鸡肉肉汤还可以防止由于盐含量降低而导致的适口性损失。来自蔬菜/香料的气味和来自鸡肉/鸡骨头的味道被证明有助于这种效果。

There is a pressing need for the development of ways of preparing palatable salt-reduced foods to reduce the salt intake. The salt-reducing effect of chicken bouillon was examined by sensory evaluation. The tendency to enhance saltiness was found with chicken bouillon, which is caused by the taste and the fat. Chicken bouillon could also prevent the loss of palatability that result from reducing the salt content. The odor derived from vegetable/spices and the taste from chicken/chicken bones were shown to contribute to the effect.