JP2004173653A - Health food product by using pig skin and method for producing the same - Google Patents
Health food product by using pig skin and method for producing the same Download PDFInfo
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、豚皮を用いた健康食品及びその製造方法に関するものである。
【０００２】
【従来の技術及び発明が解決しようとする課題】
豚皮には、硬蛋白質であるコラーゲンが多く含まれている。
【０００３】
このコラーゲンは、体内摂取することで肌に潤いを与え、該肌の水分を保持する作用を有することが知られている。
【０００４】
また、このコラーゲンは、人体の軟骨，皮膚，腱，靭帯，筋膜等にも含まれ、該コラーゲンを体内摂取することで、これら軟骨，皮膚，腱，靭帯，筋膜等にコラーゲンを補給でき、これにより、例えば間接痛を和らげたりする作用を有することが知られている。
【０００５】
本発明は、豚皮を酵母菌で発酵させて溶解し混合物とすることで、豚皮に含まれるコラーゲンを体内に吸収し易い状態とし、これにより、このコラーゲンが有する作用により、肌に潤いを与え該肌の水分を保持する効果を極めて良好に発揮することができる画期的な豚皮を用いた健康食品の製造技術を提供するものである。
【０００６】
【課題を解決するための手段】
本発明の要旨を説明する。
【０００７】
イースト菌やブドウ酒酵母菌等の酵母菌により発酵された豚皮から成ることを特徴とする豚皮を用いた健康食品に係るものである。
【０００８】
また、ブドウ糖等の糖類と、イースト菌やブドウ酒酵母菌等の酵母菌と、前記酵母菌により発酵された豚皮と、前記酵母菌による豚皮の発酵を促進させるための澱粉とから成ることを特徴とする豚皮を用いた健康食品に係るものである。
【０００９】
また、請求項２記載の豚皮を用いた健康食品において、前記澱粉として、糀エキスを含んだ澱粉を採用したことを特徴とする豚皮を用いた健康食品に係るものである。
【００１０】
また、請求項３記載の豚皮を用いた健康食品において、前記糀エキスを含んだ澱粉として、精白歩止まり略９０％の白米と糀菌から形成される糀エキスを、澱粉に配合させ発酵させたものを採用したことを特徴とする豚皮を用いた健康食品に係るものである。
【００１１】
また、請求項２〜４いずれか１項に記載の豚皮を用いた健康食品において、前記糖類として無水ブドウ糖を採用したことを特徴とする豚皮を用いた健康食品に係るものである。
【００１２】
また、請求項１〜５いずれか１項に記載の豚皮を用いた健康食品において、ビタミンＣが添加されていることを特徴とする豚皮を用いた健康食品に係るものである。
【００１３】
また、請求項１〜６いずれか１項に記載の豚皮を用いた健康食品において、前記豚皮として、茹で処理された豚皮を採用したことを特徴とする豚皮を用いた健康食品に係るものである。
【００１４】
また、イースト菌やブドウ酒酵母菌等の酵母菌により、豚皮を発酵させて製造することを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００１５】
また、豚皮にブドウ糖等の糖類を加え、続いて、イースト菌やブドウ酒酵母菌等の酵母菌を加えて所定時間放置することで第一発酵液を得る第一工程と、この第一工程により得られる第一発酵液に澱粉を加え、所定時間放置することで第二発酵液を得る第二工程とからなり、この第二発酵液を健康食品とすることを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００１６】
また、請求項９記載の豚皮の製造方法において、前記澱粉として、糀エキスを含んだ澱粉を採用することを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００１７】
また、請求項１０記載の豚皮を用いた健康食品の製造方法において、前記糀エキスを含んだ澱粉として、精白歩止まり略９０％の白米に糀菌を加えて糀エキスを形成し、この糀エキスに澱粉を加えることで形成されるものを採用したことを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００１８】
また、請求項９〜１１いずれか１項に記載の豚皮を用いた健康食品の製造方法において、前記糖類として無水ブドウ糖を採用することを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００１９】
また、請求項９〜１２いずれか１項に記載の豚皮を用いた健康食品の製造方法において、前記豚皮に糖類を加える前にビタミンＣを加えることを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００２０】
また、請求項９〜１３いずれか１項に記載の豚皮を用いた健康食品の製造方法において、前記第一工程は、豚皮にブドウ糖等の糖類を加え、続いて、イースト菌やブドウ酒酵母菌等の酵母菌を加えたものを室温３０℃程度，湿度４０％以下の状態で所定時間放置することで第一発酵液を得る工程であることを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００２１】
また、請求項９〜１４いずれか１項に記載の豚皮を用いた健康食品の製造方法において、前記第二工程は、前記澱粉を加えた第一発酵液の温度を略２４℃乃至略２７℃に設定して略２時間乃至略３時間放置することで、第二発酵液を得る工程であることを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００２２】
また、請求項９〜１５いずれか１項に記載の豚皮を用いた健康食品の製造方法において、前記第二発酵液を乾燥処理して製造することを特徴とする豚皮を用いた健康食品の製造方法に係るものである。
【００２３】
【発明の作用及び効果】
本発明は繰り返した実験の結果得られた効果を請求項としてまとめたものである。
【００２４】
明確ではないが、イースト菌やブドウ酒酵母等の酵母菌により、豚皮を発酵させると、豚皮に含まれるコラーゲンが体内に非常に吸収され易い状態となり、これにより、体内摂取することでコラーゲンが有する作用を極めて良好に発揮できるものと考えられる。
【００２５】
即ち、コラーゲンは、肌に潤いを与え該肌の水分を保持する作用がある。
【００２６】
また、コラーゲンは、体内摂取することで人体の軟骨，皮膚，腱，靭帯，筋膜等（これらにはコラーゲンが多く含まれる。）に補給され、これにより、例えば関節痛を和らげる効果を有することが確認されている。
【００２７】
従って、本発明は、体内摂取することでコラーゲンが有する上記種々の作用が極めて良好に発揮される画期的な豚皮を用いた健康食品及びその製造方法となる。特に、肌に潤いを与え該肌の水分を保持する効果を極めて良好に発揮することを実験により確認した。
【００２８】
【発明の実施の形態】
本発明の一実施例を以下に説明する。
【００２９】
先ず、豚皮を茹でこぼしした後、水洗いし、該豚皮をお湯で所定時間再度茹でる。
【００３０】
豚皮の茹でこぼしは、豚皮（例えば１ｋｇ）を沸騰したお湯（例えば７リットル）に入れて所定時間（例えば１５分）茹でることで行われる。
【００３１】
水洗いは、豚皮を所定時間茹でて茹で汁を捨てた後、該豚皮から脂肪分や灰汁等を取り除く為に直ぐに行う。
【００３２】
水洗いした豚皮（例えば１ｋｇ）は沸騰したお湯（例えば３．５リットル）に入れ、所定時間（例えば３０分）再度茹でる。この際、お湯１リットル当たりにビタミンＣを５ｇの割合で加える。
【００３３】
続いて、茹でた豚皮及びその茹で汁（煮汁）に糖を加える。
【００３４】
この糖としては、無水ブドウ糖を採用する。
【００３５】
また、この無水ブドウ糖は、豚皮１ｋｇ当たり２ｋｇの割合で加える。
【００３６】
また、この無水ブドウ糖は、前記豚皮及びその茹で汁が熱いうちに加え溶解させておく。
【００３７】
続いて、この無水ブドウ糖を加えた豚皮及び茹で汁を所定温度以上でミキシングする。
【００３８】
このミキシングは、茹で汁の温度が５０℃以上の状態で行う。この際、５０℃よりも低い温度でミキシングを行うと茹で汁がゼラチンとなり固まってしまう。
【００３９】
続いて、ミキシング後の豚皮及び茹で汁を濾過し、該豚皮及び茹で汁から豚毛を除去する。
【００４０】
濾過は、網を用いた網濾過又は布を用いた布濾過を採用している。また、この濾過は二回行う。
【００４１】
続いて、豚毛を取り除いた豚皮及び茹で汁（濾液）を強制冷却し、茹で汁の温度を４０℃程度にする。
【００４２】
続いて、この強制冷却した豚皮及び茹で汁にイースト菌，ブドウ酒酵母菌等の酵母菌を加え別容器に移して発酵させ、第一発酵液を得る（即ち、以上の工程を第一工程とする）。
【００４３】
このイースト菌やブドウ酒酵母菌等の酵母菌による発酵は、室温３０℃，湿度４０％以下の状態の下で行う。
【００４４】
続いて、第一発酵液が発酵によりゼラチン状態となったことを確認後、該第一発酵液を撹拌する。
【００４５】
続いて、撹拌した第一発酵液に、糀エキスを含んだ澱粉（例えば１ｋｇ）及び糀エキスを含まない澱粉（例えば１ｋｇ）を加え、再度撹拌することで発酵促進を行い第二発酵液を得る（即ち、以上の工程を第二工程とする）。
【００４６】
糀エキスを含んだ澱粉としては、精白歩止まり略９０％の白米と糀菌から形成される糀エキスを、澱粉に配合させ発酵させたものを採用している。
【００４７】
この糀エキスは、先ず、水温が１８℃に設定された水に前記白米を１２時間含浸した後、蒸し上げて少しかためにふかす。この際、赤飯位のかたさにふかすと良い。
【００４８】
ふかした白米を３５℃位まで冷却して二種混合の糀菌を接種し発酵させて糀を得る。
【００４９】
この糀から糀エキスを抽出し、この糀エキス１リットル当たり澱粉２ｋｇを加えて２時間ねかせて発酵を促進させ、その後即乾させることで、前記糀エキスを含んだ澱粉を形成する。
【００５０】
前記糀エキスを含まない澱粉としては、通常の澱粉を使用する。
【００５１】
前記発酵促進は、所定の容器内で撹拌しながら、厚く丸く形を整えつつ行う。この際、発酵物の温度が略２４℃乃至略２７℃となるように設定し、略２時間乃至略３時間行う。
【００５２】
続いて、第二発酵液を所定の容器に広げて乾燥させて発酵物を得る。
【００５３】
乾燥は、風を当てることにより行われる風力乾燥と、除湿することにより行われる除湿乾燥とにより行う。
【００５４】
続いて、前記発酵物の水分が１５％以下となったところで荒粉砕を行い、更に乾燥させる。
【００５５】
続いて、荒粉砕を行った発酵物の水分が３％以下となったところで該発酵物を更に粉砕して、豚皮を用いた健康食品（例えば生成割合６６．６５％、即ち、およそ３．３３３ｋｇ）を得る。
【００５６】
本実施例によれば、明確ではないが、イースト菌やブドウ酒酵母等の酵母菌により、豚皮を発酵させると、豚皮に含まれるコラーゲンが体内に非常に吸収され易い状態となり、これにより、体内摂取することでコラーゲンが有する作用が極めて良好に発揮されるものと考えられる。
【００５７】
即ち、コラーゲンは、肌に潤いを与え該肌の水分を保持する作用がある。
【００５８】
また、コラーゲンは、体内摂取することで人体の軟骨，皮膚，腱，靭帯，筋膜等（これらにはコラーゲンが多く含まれる。）に補給され、これにより、例えば関節痛を和らげる効果を有することが確認されている。
【００５９】
また、イースト菌やブドウ酒酵母菌等の酵母菌により、豚皮を発酵させた後に、糀エキスを含んだ澱粉を加えることで、該糀エキスに含まれる糀菌及び澱粉により、前記豚皮の前記酵母菌による発酵を極めて良好に促進させることができる。
【００６０】
従って、本実施例は、体内摂取することでコラーゲンが有する上記種々の作用が極めて良好に発揮される画期的な豚皮を用いた健康食品及びその製造方法となる。
【００６１】
特に、肌に潤いを与え該肌の水分を保持する効果を極めて良好に発揮することを実験により確認した。具体的には、１５人の女性に本実施品を１回０．５ｇ、１日３回服用してもらったところ、１０人が肌の潤いを自覚した。また、更に一週間後、２人に保水効果が認められた。
【００６２】
尚、豚皮に無水ブドウ糖を加える前に該豚皮にビタミンＣを添加することで、該豚皮に抗酸化作用を付与することができる。この際、例えばビタミンＣの代わりにクエン酸を添加すると、該豚皮に抗酸化作用と共にクエン酸の酸味が残ってしまうという問題点があるが、本実施例のようにビタミンＣを添加した場合には、豚皮を煮込むことで該ビタミンＣの酸味は消えるが抗酸化作用はそのまま付与されることになる。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a health food using pig skin and a method for producing the same.
[0002]
[Prior art and problems to be solved by the invention]
Pig skin is rich in collagen, which is a hard protein.
[0003]
It is known that this collagen, when taken into the body, gives moisture to the skin and has an action of retaining moisture in the skin.
[0004]
This collagen is also contained in cartilage, skin, tendons, ligaments, fascia, etc. of the human body. By ingesting the collagen into the body, collagen can be supplied to these cartilage, skin, tendons, ligaments, fascia, etc. It is known that this has an effect of, for example, relieving indirect pain.
[0005]
The present invention ferments pigskin with yeast and dissolves it into a mixture to make the collagen contained in the pigskin easy to absorb into the body, thereby moisturizing the skin by the action of the collagen. An object of the present invention is to provide a revolutionary technology for producing health foods using pig skin, which is capable of exerting an extremely good effect of giving the skin moisture.
[0006]
[Means for Solving the Problems]
The gist of the present invention will be described.
[0007]
The present invention relates to a health food using pig skin, comprising pig skin fermented by yeast such as yeast and wine yeast.
[0008]
In addition, sugars such as glucose, yeasts such as yeast and wine yeast, and pig skin fermented by the yeast, and starch for promoting the fermentation of pig skin by the yeast, The present invention relates to a health food using a pig skin as a characteristic.
[0009]
In addition, the present invention relates to a health food using pig skin, wherein a starch containing a koji extract is used as the starch.
[0010]
Further, in the health food using pork skin according to claim 3, as the starch containing the koji extract, a koji extract formed from white rice and koji mold at about 90% of the whitening limit is added to the starch and fermented. The present invention relates to a health food using pork skin, characterized by employing a soybean paste.
[0011]
Further, the health food using pig skin according to any one of claims 2 to 4 relates to a health food using pig skin, wherein anhydrous glucose is employed as the saccharide.
[0012]
Further, the health food using pig skin according to any one of claims 1 to 5, wherein vitamin C is added to the health food using pig skin.
[0013]
Further, in the health food using the pig skin according to any one of claims 1 to 6, a health food using the pig skin, wherein a boiled pig skin is adopted as the pig skin. It is related.
[0014]
The present invention also relates to a method for producing a health food using pig skin, wherein pig skin is fermented with yeasts such as yeast and wine yeast.
[0015]
In addition, the first step of adding a saccharide such as glucose to pig skin, followed by adding a yeast such as yeast or wine yeast and leaving it for a predetermined time to obtain a first fermentation liquid, A starch was added to the obtained first fermentation liquid, and a second step of obtaining a second fermentation liquid by allowing to stand for a predetermined time, comprising using pig skin characterized by using this second fermentation liquid as a health food The present invention relates to a method for producing a health food.
[0016]
Further, in the method for producing pig skin according to claim 9, the present invention relates to a method for producing a health food using pig skin, wherein a starch containing a koji extract is employed as the starch.
[0017]
Further, in the method for producing a health food using pig skin according to claim 10, as a starch containing the koji extract, a koji mold is added to about 90% of white rice at which the koji is stopped to form a koji extract. The present invention relates to a method for producing a health food using pig skin, wherein a product formed by adding starch to an extract is employed.
[0018]
Further, in the method for producing a health food using pig skin according to any one of claims 9 to 11, a method for producing a health food using pig skin, wherein anhydrous glucose is employed as the saccharide. It is related.
[0019]
The method for producing a health food using pig skin according to any one of claims 9 to 12, wherein vitamin C is added before adding sugars to the pig skin. It relates to a method for producing food.
[0020]
In addition, in the method for producing a health food using pig skin according to any one of claims 9 to 13, the first step comprises adding sugars such as glucose to the pig skin, and then adding yeast or wine yeast. A method of obtaining a first fermentation broth by leaving a mixture containing yeasts such as bacteria at a room temperature of about 30 ° C. and a humidity of 40% or less for a predetermined period of time. It relates to a manufacturing method.
[0021]
In addition, in the method for producing a health food using pig skin according to any one of claims 9 to 14, the second step is to increase the temperature of the first fermented liquid to which the starch is added by about 24 ° C to about 27 ° C. The present invention relates to a method for producing a health food using pig skin, wherein the step is a step of obtaining a second fermented liquid by setting the temperature at 0 ° C. and allowing the mixture to stand for about 2 hours to about 3 hours.
[0022]
Further, in the method for producing a health food using pig skin according to any one of claims 9 to 15, the health food using pig skin is produced by drying the second fermented solution. It relates to a manufacturing method of
[0023]
Function and effect of the present invention
The present invention summarizes the effects obtained as a result of repeated experiments as claims.
[0024]
Although it is not clear, when fermenting pig skin with yeasts such as yeast and wine yeast, collagen contained in pig skin becomes very easily absorbed into the body. It is considered that the function can be exhibited very well.
[0025]
That is, collagen has the effect of moisturizing the skin and retaining the moisture of the skin.
[0026]
In addition, collagen is replenished to the cartilage, skin, tendons, ligaments, fascia, etc. of the human body (these contain a large amount of collagen) by ingesting into the body, thereby having the effect of relieving joint pain, for example. Has been confirmed.
[0027]
Therefore, the present invention provides an epoch-making health food using pig skin, in which the above-mentioned various actions of collagen are extremely well exhibited by ingestion into the body, and a method for producing the same. In particular, it was confirmed by experiments that the effect of moisturizing the skin and retaining the moisture of the skin was exhibited extremely well.
[0028]
DETAILED DESCRIPTION OF THE INVENTION
One embodiment of the present invention will be described below.
[0029]
First, the pork skin is boiled and spilled, washed with water, and the pork skin is again boiled with hot water for a predetermined time.
[0030]
The pork skin is boiled and spilled by placing pork skin (for example, 1 kg) in boiling water (for example, 7 liters) and boiling for a predetermined time (for example, 15 minutes).
[0031]
Washing with water is performed immediately after the pig skin is boiled for a predetermined time and the boiling juice is discarded to remove fat, lye, and the like from the pig skin.
[0032]
The washed pig skin (for example, 1 kg) is placed in boiling water (for example, 3.5 liters) and boiled again for a predetermined time (for example, 30 minutes). At this time, vitamin C is added at a rate of 5 g per liter of hot water.
[0033]
Subsequently, sugar is added to the boiled pork skin and the boiled juice (boiled juice).
[0034]
As this sugar, anhydrous glucose is employed.
[0035]
The anhydrous glucose is added at a rate of 2 kg per 1 kg of pig skin.
[0036]
Also, this anhydrous glucose is added and dissolved while the pig skin and its boiling juice are still hot.
[0037]
Subsequently, the pig skin and the boiled juice to which the anhydrous glucose has been added are mixed at a predetermined temperature or higher.
[0038]
This mixing is performed in a state where the temperature of the boiling juice is 50 ° C. or higher. At this time, if the mixing is performed at a temperature lower than 50 ° C., the boiling juice becomes gelatin and hardens.
[0039]
Subsequently, the pig skin and the boiled juice after mixing are filtered to remove pig hair from the pig skin and the boiled juice.
[0040]
The filtration employs net filtration using a net or cloth filtration using a cloth. This filtration is performed twice.
[0041]
Subsequently, the pig skin from which the pig hair has been removed and the boiling juice (filtrate) are forcibly cooled, and the temperature of the boiling juice is set to about 40 ° C.
[0042]
Subsequently, yeasts such as yeast and wine yeast are added to the forcibly cooled pork skin and the boiled juice, transferred to another container and fermented to obtain a first fermented liquid (that is, the above steps are referred to as the first step). Do).
[0043]
The fermentation by yeast such as yeast and wine yeast is performed at room temperature of 30 ° C. and humidity of 40% or less.
[0044]
Subsequently, after confirming that the first fermented liquid has been gelatinized by fermentation, the first fermented liquid is stirred.
[0045]
Subsequently, a starch containing the koji extract (eg, 1 kg) and a starch not containing the koji extract (eg, 1 kg) are added to the stirred first fermentation liquid, and the mixture is stirred again to promote fermentation to obtain a second fermentation liquid. (That is, the above steps are referred to as a second step).
[0046]
As the starch containing the koji extract, a koji extract formed from white rice and koji mold of about 90% at which refinement stops and blended with starch and fermented is used.
[0047]
This koji extract is first impregnated with the white rice for 12 hours in water whose water temperature is set at 18 ° C., and then steamed to make it slightly warm. At this time, it is good to puff the red rice.
[0048]
The fluffed white rice is cooled to about 35 ° C., inoculated with two types of koji mold and fermented to obtain koji.
[0049]
A koji extract is extracted from the koji, 2 kg of starch is added per liter of the koji extract, and the mixture is aged for 2 hours to promote fermentation and then immediately dried to form a starch containing the koji extract.
[0050]
As the starch containing no koji extract, ordinary starch is used.
[0051]
The fermentation is promoted while stirring and shaping in a predetermined container into a thick and round shape. At this time, the temperature of the fermented product is set to be approximately 24 ° C. to approximately 27 ° C., and the fermentation is performed for approximately 2 hours to approximately 3 hours.
[0052]
Subsequently, the second fermented liquid is spread in a predetermined container and dried to obtain a fermented product.
[0053]
Drying is performed by wind drying performed by applying wind and dehumidifying drying performed by dehumidifying.
[0054]
Subsequently, when the water content of the fermented product becomes 15% or less, rough pulverization is performed, and further drying is performed.
[0055]
Subsequently, when the water content of the fermented product that has been roughly pulverized becomes 3% or less, the fermented product is further pulverized to obtain a health food using pig skin (for example, a production ratio of 66.65%, that is, about 3. 333 kg).
[0056]
According to this example, although not clear, fermentation of pig skin by yeasts such as yeast and wine yeast, collagen contained in the pig skin becomes very easily absorbed into the body, thereby, It is considered that the action of collagen is extremely well exhibited by ingestion into the body.
[0057]
That is, collagen has the effect of moisturizing the skin and retaining the moisture of the skin.
[0058]
In addition, collagen is replenished to the cartilage, skin, tendons, ligaments, fascia, etc. of the human body (these contain a large amount of collagen) by ingesting into the body, thereby having the effect of relieving joint pain, for example. Has been confirmed.
[0059]
Further, after fermenting the pig skin with yeasts such as yeast and wine yeast, by adding starch containing a koji extract, the koji mold and starch contained in the koji extract, the pork skin is Fermentation by yeast can be promoted very well.
[0060]
Therefore, the present example provides an epoch-making health food using pig skin, in which the above-mentioned various actions of collagen are extremely well exhibited by ingestion into the body, and a method for producing the same.
[0061]
In particular, it was confirmed by experiments that the effect of moisturizing the skin and retaining the moisture of the skin was exhibited extremely well. Specifically, when 15 women took 0.5 g of the present product at a time, three times a day, ten people became aware of the moisture of the skin. Further, one week later, two persons had a water retention effect.
[0062]
Incidentally, by adding vitamin C to the pig skin before adding anhydrous glucose to the pig skin, an antioxidant effect can be imparted to the pig skin. At this time, for example, when citric acid is added instead of vitamin C, there is a problem that the sourness of citric acid remains with the antioxidant effect on the pig skin. Then, when the pig skin is boiled, the acidity of the vitamin C disappears, but the antioxidant action is provided as it is.
Claims (16)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002347430A JP3902539B2 (en) | 2002-11-29 | 2002-11-29 | Method for producing health food using pork skin |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002347430A JP3902539B2 (en) | 2002-11-29 | 2002-11-29 | Method for producing health food using pork skin |
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| Publication Number | Publication Date |
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| JP2004173653A true JP2004173653A (en) | 2004-06-24 |
| JP3902539B2 JP3902539B2 (en) | 2007-04-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004090151A3 (en) * | 2003-04-11 | 2004-12-23 | Ecodynamic Biolab Inc | Method for extracting collagen comprising microbial fermentation |
-
2002
- 2002-11-29 JP JP2002347430A patent/JP3902539B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004090151A3 (en) * | 2003-04-11 | 2004-12-23 | Ecodynamic Biolab Inc | Method for extracting collagen comprising microbial fermentation |
| US7396912B2 (en) | 2003-04-11 | 2008-07-08 | Ecodynamic Biolab | Collagen production method |
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| JP3902539B2 (en) | 2007-04-11 |
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