CAN FOR CANNED FOOD HAVING IMPROVED FLAVOR PRESERVABILITY

摘要

PROBLEM TO BE SOLVED: To provide a can having improved flavor preservability by using a can drum or a can cap having a layer comprising a resin in which a hydrophobic zeolite having a specific molar ratio of SiO2 /Al2 O3 is dispersed into at least a part of the internal surface and seaming the drum or the cap. SOLUTION: The objective can for canned foods having excellent adsorbability and scavenging property of a flavor-inhibiting component such as dimethyl disulfide (DMS) and improved flavor preservability is obtained by using a layer composed of an internal covered film in which a hydrophobic zeolite having >=10 a molar ratio of SiO2 /Al2 O3 is dispersed into a resin such as a thermoplastic polyester resin or a polycarbonate resin having >=50 deg.C glass transition point in an amount of 1mg-10g per 1L of ingredients in at least a part of an internal surface of a can drum or a can cap, in a can for canned foods obtained by seaming the can drum and the can cap.