| 摘要 |
The present invention relates to a method for reducing a negative taste of an amino acid seasoning composition, which comprises a step of adding an amino acid mixture including acidic amino acid and base amino acid in an amino acid seasoning composition. The amino acid seasoning composition is selected from the group consisting of a yeast extract, a defatted soybean dehydrated material, a plant protein dehydrated material, and an enzyme decomposed material thereof. According to the present invention, an acid and base amino acid mixture is added in the amino acid seasoning composition, so negative functions of the amino acid seasoning composition are reduced and saltiness and palatability are improved. Accordingly, even when a high price functional yeast extract is not used, a problem of negative functions of a conventional low price amino acid seasoning composition is relieved, and a good taste is more enhanced. Accordingly, excellent industrial advantages are provided in all terms of functions, usability, and economical feasibility. |
