Amino acid seasoning compositions comprising l-glutamic acid and l-lysine

Abstract

The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid.L-lysine crystals in a very convenient and cost-effective manner.

What is claimed is: 
     
         1 . A complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. 
     
     
         2 . The composition according to  claim 1 , wherein the mole ratio of L-glutamic acid to L-lysine is 0.9-1.0:1.0-1.1. 
     
     
         3 . The composition according to  claim 1 , wherein the composition exhibits pH 6.5-7.8 in the aqueous solution. 
     
     
         4 . The composition according to  claim 1 , wherein L-glutamic acid and L-lysine are in the free base form. 
     
     
         5 . The composition according to  claim 1 , wherein L-glutamic acid and L-lysine are in the non-crystalline form. 
     
     
         6 . The composition according to  claim 1 , wherein L-glutamic acid and L-lysine are not substantially linked to each other by a covalent bond and an ionic bond. 
     
     
         7 . The composition according to  claim 1 , wherein the composition has a taste enhancing potential to enhance saltiness and umami. 
     
     
         8 . The composition according to  claim 1 , wherein the composition is powder, fine granule or granule. 
     
     
         9 . A method for seasoning a food, comprising:
 (a) selecting a food product; and   (b) applying the complex amino acid seasoning composition of  claim 1  to the food.   
     
     
         10 . A food product or functional food product, comprising the complex amino acid seasoning composition of  claim 1 . 
     
     
         11 . A method for preparing a complex amino acid seasoning composition in the amorphous form, comprising:
 (a) mixing L-glutamic acid and L-lysine in a solution at a mole ratio sufficient to exhibit pH 6.5-8.0; wherein L-glutamic acid and L-lysine are in the free base form; and   (b) drying the mixture of the step (a) to prepare a complex amino acid seasoning composition in the amorphous form.   
     
     
         12 . The method according to  claim 11 , wherein the mole ratio of L-glutamic acid to L-lysine is 0.9-1.0:1.0-1.1. 
     
     
         13 . The method according to  claim 11 , wherein the mixture exhibits pH 6.5-7.8. 
     
     
         14 . The method according to  claim 11 , wherein the solution is water. 
     
     
         15 . The method according to  claim 11 , wherein L-glutamic acid and L-lysine in the complex amino acid seasoning composition are in the free base form. 
     
     
         16 . The method according to  claim 11 , wherein L-glutamic acid and L-lysine in the complex amino acid seasoning composition are in the non-crystalline form. 
     
     
         17 . The method according to  claim 11 , wherein L-glutamic acid and L-lysine in the complex amino acid seasoning composition are not substantially linked to each other by a covalent bond and an ionic bond. 
     
     
         18 . The method according to  claim 11 , wherein the complex amino acid seasoning composition has a taste enhancing potential to enhance saltiness and umami. 
     
     
         19 . The method according to  claim 11 , wherein the mole ratio of the mixture in the step (a) is substantially maintained in the complex amino acid seasoning composition prepared in the step (b). 
     
     
         20 . The method according to  claim 11 , wherein the complex amino acid seasoning composition is powder, fine granule or granule.