PROBLEM TO BE SOLVED: To provide a method in which, by improving the quality of taste of calcium acetate which is difficult to be utilized as a food additive because it has a harsh taste, the calcium acetate can be utilized widely as a food additive, and further the development of a preparation and the like corresponding to a low-salt salt having a low content of sodium salt can be made easier.SOLUTION: To provide a calcium acetate harsh taste suppression method using at least one kind of an organic acid and an organic acid sodium salt, in which at least one kind of an organic acid and an organic acid sodium salt is used in a proportion of 0.68 mol to 1.15 mol per 40 g of calcium acetate.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】 えぐ味を有することから食品添加物として利用することが難しい酢酸カルシウムの味質を改善し、広く、食品添加物としての利用を可能にし、また、ナトリウム塩含有量の少ない減塩に対応した製剤などの開発が容易になる方法を提供する。【解決手段】 酢酸カルシウム40gに対し有機酸および有機酸ナトリウム塩の少なくとも一種を0.68molから1.15molの割合で用いる、有機酸および有機酸ナトリウム塩の少なくとも一種を用いた酢酸カルシウムのえぐ味抑制方法。【選択図】なし
