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 (KR)
KIM YONG DUK (KR)
PARK DONG CHEOL (KR)
KIM YONG DUK (KR)
PARK DONG CHEOL (KR)
Application Number:
PCT/KR2015/009153
Publication Date:
July 07, 2016
Filing Date:
August 31, 2015
Export Citation:
Assignee:
DAESANG CORP (KR)
International Classes:
A23L1/227; A23L1/015
Foreign References:
| KR101451253B1 | 2014-10-15 | |||
| EP2042043A1 | 2009-04-01 | |||
| KR20050055812A | 2005-06-14 | |||
| KR20060068571A | 2006-06-21 | |||
| JP2012110247A | 2012-06-14 | |||
| US20130302497A1 | 2013-11-14 |
Attorney, Agent or Firm:
YANG, Boo Hyun (KR)
μλΆν (KR)
μλΆν (KR)
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