| 摘要 |
1,045,046. Flavouring meats. TAKEDA CHEMICAL INDUSTRIES Ltd. Feb. 5, 1964 [Feb. 6, 1963], No. 4903/64. Heading A2B. The decomposition of 5<SP>1</SP>-nucleotides added to animal or fish meat for flavouring purposes by phosphatases naturally present in the meat is prevented by incorporating in the meat at least one of the acids, metaphosphoric acid, pyrophosphoric acid, polyphosphoric acid, citric acid, succinic acid, fumaric acid, tartaric acid, maleic acid and thiodipropionic acid, in an alkali metal, ammonium or amine salt thereof. Instead of the 5<SP>1</SP>-nucleotide, an alkali metal, ammonium or amine salt thereof may be used. The concentration of the acid or acid salt is 0.1 to 1, preferably 0.2 to 0.6 per cent. by weight of the meat, and it should be incorporated into the meat before the addition of the 5<SP>1</SP>-nucleotide. |
