| 摘要 |
PROBLEM TO BE SOLVED: To obtain a liquid sauce composition for meat, which allows keeping its flavor and its meat-softening effect for a long period. SOLUTION: This composition, which is a liquid sauce composition for meat containing meat-softening enzyme(s), is obtained by formulating 0.005-10wt.%, based on the whole composition, of at least one ingredient selected from the group consisting of thickening polysaccharides, protein, and polyglycerol fatty acid ester having an average polymerization degree of the glycerol of >=3. |
