Umami Taste in Japanese Traditional Miso Soup for the Elderly
نویسندگان
چکیده
Elderly people often suffer from taste disorder, with subsequent appetite loss. A reduction in umami-taste sensitivity is strongly related to appetite loss. Under these circumstances, how is umami taste considered and applied to foods for the elderly in Japan? In this study, we measured the concentration of L-glutamate (a typical umami amino acid) in 658 different miso soups served in 220 institutions for the elderly in Japan. Miso soup is a popular Japanese savory soup made with soup stock (dashi) and fermented soybean paste (miso), both of which are abundant in umami substances. The concentration of L-glutamate in the miso soups was the highest among the measured amino acids (Av ± SD: 156.3 ± 101.3 mg/100 g) with a very large range (15.7–697 mg/100 g, CV: 64.8%). We also measured the sodium concentration in the same miso soups (Av ± SD: 328.5 ± 70.1 mg/100 g) and found that it is controlled in a narrow range (CV: 21%). We should further investigate whether these concentrations are preferred by the elderly, for the improvement of their appetite and nutritional status.
منابع مشابه
The Effects of the Habitual Consumption of Miso Soup on the Blood Pressure and Heart Rate of Japanese Adults: A Cross-sectional Study of a Health Examination
Objective It is recommended that middle-aged and elderly individuals reduce their salt intake because of the high prevalence of hypertension. The consumption of miso soup is associated with salt intake, and the reduced consumption of miso soup has been recommended. Recent studies have demonstrated that the consumption of miso soup can attenuate an autonomic imbalance in animal models. However, ...
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