| 摘要 |
A meat quality-improving agent, which can be suitably used as a meat quality-improving agent capable of modifying a meat at an appropriate softness and imparts no undesirable aftertaste to the meat treated thereby, can be provided. Moreover, a meat quality-improving agent, the enzyme inactivation temperature of which is relatively low and, therefore, which is highly usable for domestic and industrial purposes while easily controlling temperature or inactivation, can be provided. An extract which is obtained by extracting a mushroom belonging to the phylum Basidiomycota, the order Agaricales and the family Tricholomatoceae and has the following characteristics (a) to (d), a powder thereof and a meat quality-improving agent and an O/W type emulsion for improving meat qualities containing the above powder: (a) action and substrate specificity: acting specifically on a protein and a peptide and cleaving a peptide bond therein, i.e., showing an endo type protease activity; (b) stable pH range: pH 5.5 to 7.0; (c) optimum temperature: 40°C; and (d) heat stability: being stable at 55°C or lower. |
