Title:
魚由来ゼラチンペプチドの製造方法
Document Type and Number:
Japanese Patent JP4226299
Kind Code:
B2
Abstract:
Production of fish gelatin peptide comprising cleaning a fish skin with salt water (0.1 - 5, preferably 0.5 - 2%) and fresh water, extracting gelatin from the skin with neutral fresh water at 50 - 100[deg]C, digesting the extract using enzyme, concentrating the digested solution, treating the concentrated solution with activated carbon and drying, is new.
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Inventors:
Hiroyuki Kawahara
Takayuki Tanibata
Takayuki Tanibata
Application Number:
JP2002306711A
Publication Date:
February 18, 2009
Filing Date:
October 22, 2002
Export Citation:
Assignee:
Nippon Suisan Co., Ltd.
International Classes:
A23J3/06; A23J1/04; A23J1/10; A23J3/34; A23L1/305; A23L29/281; A61K35/60; A61K38/17; C09H3/00
Domestic Patent References:
| JP2000050811A | ||||
| JP2001045981A | ||||
| JP4252194A | ||||
| JP2003327599A |
Foreign References:
| WO2002012408A1 |
Other References:
Journal of Aquatic Food Product Technology, 1997, 6(1), p.65-77
Journal of Food Science, 2000, 65(3), p.434-438
Food Hydrocolloids, 2002, 16(1), p.25-34
Journal of Food Science, 2000, 65(3), p.434-438
Food Hydrocolloids, 2002, 16(1), p.25-34