| 摘要 |
PROBLEM TO BE SOLVED: To obtain a meat-modifying agent capable of being used to soften and finish thermally cooked meat into a juicy meat without deteriorating the flavor of the meat e.g. only by treating the just thawed meat piece with the meat-modifying agent at room temperature in a short time, after frozen and stored. SOLUTION: This meat-modifying agent contains (a) a protease having a suitable action temperature of <=30 deg.C and (b) an ester selected from the group consisting of the polycarboxylic acid esters of monoglyceride or diglyceride, sorbitan fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate esters, sucrose fatty acid esters having a HLB of <=10 and lecithin. |
