Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
METHOD FOR REDUCING BITTERNESS AND ASTRINGENCY OF LYSINE
Document Type and Number:
WIPO Patent Application WO/2016/108391
Kind Code:
A1
Abstract:
The present invention relates to a method for reducing bitterness and astringency of lysine, the method comprising a step of adding sodium glutamate to lysine hydrochloride, and to a seasoning composition prepared by the method. The composition of the present invention has an effect of reducing bitterness and astringency, as negative sensory characteristics of lysine, by mixing lysine hydrochloride and sodium glutamate at a particular ratio. Thus, the composition of the present invention can reduce bitterness and astringency of lysine, which is used as a conventional food additive, and improve the flavor of food.

Inventors:
PARK, Bok Jun (105-1703 Dongsung 1-cha Apt, 2742 Yonggu-daero,Suji-gu, Yongin-si, Gyeonggi-do, 16868, KR)
KIM, Yong Duk (6107-2202 e-Pyeonhansesang Apt, 76 Central town-ro,Yeongtong-gu, Suwon-si, Gyeonggi-do, 16505, KR)
PARK, Dong Cheol (113-1702 SK Skyview Apt, 24 Imok-ro,Jangan-gu, Suwon-si, Gyeonggi-do, 16336, KR)
Application Number:
KR2015/009153
Publication Date:
July 07, 2016
Filing Date:
August 31, 2015
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
DAESANG CORPORATION (Daesang Bldg, 26 Cheonho-daero,Dongdaemun-gu, Seoul 6, 102586, KR)
International Classes:
A23L1/227; A23L1/015
Foreign References:
KR101451253B12014-10-15
EP2042043A12009-04-01
KR20050055812A2005-06-14
KR20060068571A2006-06-21
JP2012110247A2012-06-14
US20130302497A12013-11-14
Attorney, Agent or Firm:
YANG, Boo Hyun (Suite 301, Chungdong Building 1922, Nambusunhwan-ro,Gwanak-gu, Seoul 151-832, 151-832, KR)
Download PDF: