| 摘要 |
PROBLEM TO BE SOLVED: To provide an egg shell calcium composition in which the characteristic bitter and harsh tastes of egg shells are reduced and which further has a mild taste, to provide a method for producing the composition, and to provide a food which contains the egg shell calcium composition but has a non- deteriorated original flavor. SOLUTION: This egg shell calcium composition contains valine and histidine in amounts of <=3.0 ppm, respectively, methionine in an amount of <=0.3 ppm, aspartic acid, glutamic acid, leucine and alginic acid in amounts of >=3.5 ppm, respectively, tyrosine in an amount of >=2.0 ppm and glycine and alanine in amounts of >=1.0 ppm, respectively, based on the total weight of all the amino acids components, in the case of a solution whose calcium content is >=0.001 g per 100 g of the solution. |
