| 摘要 |
PURPOSE:To impart a processed food with high preservability without giving any undesirable effect to the palatability of the food such as taste, flavor, etc., by using glycine in combination with an acetic acid salt and/or a lactic acid salt. CONSTITUTION:The preservability of a wide variety of processed foods such as bakery goods, fish paste products, processed meat, etc. is improved by incorporating the food with (A) 0.1-1wt% of glycine, and (B) 50-500wt%, preferably 100-500wt%, based on the glycine, of an acetic acid salt such as sodium acetate, potassium acetate, etc. and/or a lactic acid salt such as sodium lactate, potassium lactate, etc.
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