| 摘要 |
<P>PROBLEM TO BE SOLVED: To produce a marketed konnyaku product having ≥1,000 mg/100 g product remaining amount of collagen even after cooking by boiling, and also holding calcium as a nutritious component for enhancing the effectiveness of the collagen. <P>SOLUTION: This product is produced by using enzyme-decomposed, purified, powdered and made as low molecular weight collagen peptide and substituting calcium lactate with a metal salt (a calcium compound) for forming (gelling), and contains 1,000 mg/100 g product collagen and ≥80 mg/100 g product calcium as the nutritious component. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
