| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a meat processed product additive composition capable of improving a flavor and a texture of a meat processed product and capable of producing the product improved in a brute smell peculiar to the meat, even when no phosphate salt nor nitrite salt is added to the product or when added amounts of the salts are reduced, and to provide a method for producing the meat processed product by adding the meat processed product additive composition thereto. <P>SOLUTION: This meat processed product additive composition contains sodium chloride, calcium chloride, and magnesium chloride, wherein the composition has a weight ratio of the magnesium chloride (converted into its anhydride) to the calcium chloride (converted into its anhydride) of 0.15-0.80 to 1 and another weight ratio of the sodium chloride to [the magnesium chloride (converted into the anhydride) and the calcium chloride (converted into the anhydride)] of 4-16 to 1. The meat processed product is produced by adding the meat processed product additive composition thereto. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
