http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150124030-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4f0c7be9d3b8bdc11b8fc87f480f54b2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 2014-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_762a816d57ae8d41d0a1c82f2613d779 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3a0f0b9f335738a0fc4a81378ac5271 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c563fa2c5a02fe0cac89f044d589963 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9168eb886a6e6240a6c81a726f69e08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77dda1c533f722942878442928ff5075 |
| publicationDate | 2015-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150124030-A |
| titleOfInvention | Method for Reducing Bad Taste of Amino Acid Seasoning Composition |
| abstract | The present invention relates to a method for reducing negative taste of an amino acid seasoning composition comprising adding an amino acid mixture containing an acidic amino acid and a basic amino acid to an amino acid seasoning composition, wherein the amino acid seasoning composition is a yeast extract, a defatted soybean hydrolyzate, Wherein the composition is an amino acid seasoning composition selected from the group consisting of degradation products and enzyme degradation products thereof. According to the present invention, by adding the acidic and basic amino acid mixture to the amino acid seasoning composition of the present invention, the negative sensory properties of the amino acid seasoning composition are reduced while the salty taste and the richness taste are enhanced. This improves the negative sensory problems of the existing low-cost amino acid seasoning composition without using an expensive functional yeast extract, and further enhances the good taste, thereby providing excellent industrial advantages in both sensory, usability, and economy. |
| priorityDate | 2014-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.