METHOD FOR IMPROVING TASTE OF COLLAGEN-CONTAINING FOOD AND DRINK

摘要

PPROBLEM TO BE SOLVED: To provide a method for improving uncomfortable taste of collagen-containing food and drink. PSOLUTION: The uncomfortable taste peculiar to collagen is remarkably improved through the addition of a raw material (fiber sol 2) which has dietary fiber as the main ingredient, and in which dietary fiber derived from hardly-digestible dextrin occupies 85-95% of the total weight. In other words, collagen-containing food and drink improved in taste can be provided through the addition of a raw material (fiber sol 2) which has dietary fiber as the main ingredient, and in which dietary fiber derived from hardly-digestible dextrin occupies 85-95% of the total weight. PCOPYRIGHT: (C)2010,JPO&INPIT