| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide O/W-type emulsion excellent in effect of modifying softening and palate feeling of meat, making meat to be processed soft and juicy, and bringing to meat with an excellent marbled condition. <P>SOLUTION: The O/W-type emulsion for meat modification, containing protein splitting enzyme derived from mushroom belonging to scientific name, Lentinus edodes comprises 10-70 pts.mass of edible oil and fat whose melting point is 20-50°C, and 30-90 pts.mass of water. A method for producing a meat processed product comprises pouring the O/W-type emulsion for meat modification at 0-30°C into meat. <P>COPYRIGHT: (C)2008,JPO&INPIT |
