| 摘要 |
PURPOSE:To improve shelf stability of a food without damaging flavor and qualities of the food, by adding a specific starch hydrolyzate and glycine, etc., to a food. CONSTITUTION:A food such as KAMABOKO (boiled fish paste), sausage, salad, dairy product, bread, etc., is blended with (A) starch hydrolyzate having >=3.5, preferably 5-18 DE (dextrose equivalent) and >=6, preferably 10-20 specific volume and (B) at least one of glycine, maltose, ethanol, sorbic acid, lysozyme and edible acetates added as an agent for preventing deterioration.
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