@article{oai:fujijoshi.repo.nii.ac.jp:00000369,
 author = {田中, 里佳 and 藤井 義博 and TANAKA, Rika and FUJII Yoshihiro},
 month = {Mar},
 note = {Sensory tests were run using SOYA-NO-SHIO, a natural salt containing the minerals from sea water taken from the La Perouse Strait, in combination with Japanese soup stock (DASHI-JIRU). Our study showed that SOYA-NO-SHIO gave a balanced taste with little saltiness at sodium chloride concentrations (<0.80%) typically used in cooking, whereas it gave a bitter taste at higher sodium chloride concentrations (≧0.80%). Our results suggest that SOYA-NO-SHIO may be of practical use for Japanesestyle cooking because of its well-balanced taste in combination with Japanese soup stock and that it may be useful in the treatment of hypertension because of its high calcium, potassium and magnesium contents., 6, KJ00006461004},
 pages = {25--32},
 title = {自然塩の可能性について 2 : 「宗谷の塩」とだし汁を用いた官能検査},
 volume = {47},
 year = {2010}
}