EGG SHELL CALCIUM COMPOSITION AND ITS PRODUCTION AND FOOD CONTAINING THE EGG SHELL CALCIUM COMPOSITION

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.;COPYRIGHT: (C)2000,JPO