USE OF SOLUBILITY TOMATO SOLID CONTENT FOR REDUCING THE SALT OF FOOD PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide a partial salt substitute capable of reducing the amount of the salt to be added to a food product without largely changing the flavor and properties of the food product.SOLUTION: Provided is a partial salt substitute, in which, by adding a soluble tomato solid content (STS) to a food product and controlling the relative amount of salt in the food product and the STS, the salt of the product is maintained while the total amount of the salt to be added is reduced.