| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a food product with improved nutritive value, nutritive absorption, taste, water retention, shelf stability, and flavor, due to the improvement effect of calcium dissolved in brewed vinegar acting on proteins of foods, with innovative combined quality improvement effects.SOLUTION: The food product includes 2 wt.% to 60 wt.% protein as ingredient or the food product is blended with proteins. With use of brewed vinegar having a content of dissolved animal calcium or calcium derived from calcium salts of organic acid of 50 ppm to 1200 ppm, effective utilization of the protein can be achieved. Consequently, the food product has improved nutritive value, nutritive absorption, taste, water retention, shelf stability, color, and flavor.</p> |
