| abstract |
PURPOSE: To obtain an amino acid food raw material remarkably reduced in bitter taste and soy sauce odor characteristic of bitter amino acids, by blending bitter amino acids with sweet amino acids, etc. n CONSTITUTION: At least one kind of substance selected from a group consisting of sweet amino acids, 5'-nucleotides, succinic acids, citric acids, lactic acids and flavors is blended with an amino acid food raw material consisting essentially of bitter amino acids such as amino acid mixture obtained as by-product in production process of brewed product using soybean as a raw material e.g., at an amount of 1-50 pts.wt. based on 100 pts.wt. bitter amino acids. n COPYRIGHT: (C)1989,JPO&Japio |