PROBLEM TO BE SOLVED: To solve a problem that a phytic acid has been used in such a field as food, medical and the rust prevention of metal as a chelate agent, a preservative agent or the like, however, a phytic acid solution is colored in gray in a short period of time and day, a dark brown deposit is generated, chelation ability is also deteriorated, and the browned dark-brown phytic acid solution which is limited in use, in particular, in a food field from view points of the deterioration of its effect and coloring performance.SOLUTION: The powdery composition existing in a state that the phytic acid is closely adhered to sodium acetate powder is hardly changed in color even after storage for six months or longer, and a phytic acid-natrium acetate solution can be obtained by using the powder as a solution in use. By adding the powdery phytic acid composition to food having a specific odor and fishy smell such as, in particular, butcher meat, bird meat, fish and shellfishes, plant protein, fat an oil, or a fat/oil containing food, these odors are suppressed, a favorable flavor can be imparted to the food, and an effect for enhancing quality can be obtained.COPYRIGHT: (C)2013,JPO&INPIT【課題】フィチン酸は、キレート剤、防腐剤などとして食品、医療、金属の防錆などの分野で用いられているが、その水溶液は短時日のうちに褐色になり、ついで黒褐色の沈殿が生じ、キレート化能も低下する。褐変、黒褐色の沈殿が生じたフィチン酸水溶液は、その効力の低下、着色などの観点から、特に食品分野での使用が制限される。【解決手段】フィチン酸を酢酸ナトリウム粉末に密着した状態で存在させた粉末状組成物は、6ヶ月以上の貯蔵後も殆ど変色せず、この粉末を用時水溶液とすれば着色のないフィチン酸-酢酸ナトリウム水溶液が得られる。この粉末状フィチン酸組成物は、食品、特に獣肉、鳥肉、魚介類、植物蛋白、発酵食品、油脂または油脂含有食品といった、特有の臭いや生臭さを有する食材に添加すると、それらの臭いを抑制し、食品に良好な風味を賦与し且つ品質を高める効果がある。【選択図】なし
