MASKING AGENT AGAINST CAN SMELL AND METALLIC TASTE OF CANNED FOOD

PROBLEM TO BE SOLVED: To provide a masking agent capable of masking can smell and metallic taste characteristic to a canned food after canning, and improving the smell and taste of the food. SOLUTION: The masking agent contains an yeast extract, especially an yeast extract containing sodium 5'-...

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Bibliographische Detailangaben
Hauptverfasser:	OSHIMA KOJI, SHINRO OSAMU, ASON KENICHI, UCHIMURA NOBUHIRO, ARAKI HIROKO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a masking agent capable of masking can smell and metallic taste characteristic to a canned food after canning, and improving the smell and taste of the food. SOLUTION: The masking agent contains an yeast extract, especially an yeast extract containing sodium 5'-inosinate, sodium 5'-guanylate, sodium 5'- uridylate and sodium 5'-cytidylate each in an amount of 1-15%, and sodium glutamate in an amount of 1-15% as active ingredients. The masking agent is added in an amount of 0.0001-10 wt.% of the canned food.