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<span>“減塩でも味は損なわない”新しい技術の商品 各社が開発</span>
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<time datetime="2022-10-11T04:45:42">2022年10月11日 4時45分</time>
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<p class="content--summary" style="">塩分の取り過ぎを防ごうと、味を損なわずに減塩できる新しい技術を使った商品の開発が相次いでいます。</p>
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<div class="body-text">ビール大手の「キリンホールディングス」が大学の研究室と共同で開発したのは、電気の力で塩味を強める機能を備えたおわんとスプーンです。<br /><br />電源を入れて手で持つと、ごく弱い電気が流れ、食べ物に含まれるナトリウムイオンの動きを制御することで薄味の減塩食でも塩味を強く感じられる仕組みです。実証実験を進めていて、来年の発売を目指しています。<br /><br />ヘルスサイエンス事業部の佐藤愛さんは「食器を活用しておいしく、楽しく、減塩生活を送ってほしい」と話しています。</div>
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<div class="body-text">食品大手の「味の素」は、塩分カット率を最大60まで高めただし調味料を開発しました。塩分を減らし、別の成分を組み合わせる独自の技術で塩味を損なわないようにしたということです。<br /><br />家庭用のほか、最近では減塩食の需要が高い介護施設や病院向けに業務用の販売を強化していて、カット率をさらに高める研究も進めています。<br /><br />日本人の食塩の平均摂取量は生活習慣病の予防に向けて国が定める目標量を上回っていて、こうした味を損なわずに減塩できる商品開発は、企業の間でさらに活発になりそうです。</div>
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