| 摘要 |
The present invention relates to a seasoning composition and a method for reducing bitterness and astringency of an inorganic salt, the seasoning composition comprising (a) at least one inorganic salt selected from the group consisting of potassium chloride, magnesium chloride and ammonium chloride, and (b) an amino acid mixture containing L-glutamic acid and L-lysine, wherein L-glutamic acid and L-lysine are contained in the amino acid mixture at a molar ratio of 0.7-1.3:0.7-1.3. The composition according to the present invention comprises an inorganic salt and an amino acid mixture in which L- glutamic acid and L-lysine are contained at a specific ratio, thereby exhibiting the effects of enhancing saltiness and umami while reducing a negative sensory property of the inorganic salt. Accordingly, there is an advantage that it is possible to minimize the use of sodium chloride by enhancing the preference and saltiness of an inorganic salt, which has been conventionally used as a salt substitute, thereby reducing a sodium intake amount. |
