| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition suppressing lowering of enzyme activity of protease mixed to soften meat and keeping meat-softening effect for a long period of time without losing taste or flavor by adjusting a water activity value and mixing a specific amount of glutathione. SOLUTION: A water activity value of liquid sauce composition for edible meat containing meat-softening protease is adjusted to <=0.9, preferably <=0.86 and glutathione is mixed in an amount of 0.004-0.3wt.%, preferably 0.01-2wt.% based on the total composition. Papain, etc., is preferable as the protease and a mixing amount of protease is preferably 0.005-2wt.%. The adjustment of the water activity value is preferably performed by increasing salt content by increasing the amount of soy sauce, etc., or increasing saccharides, etc. Yeast essence having good flavor and compatibility is preferably used as the glutathione and the mixing amount of the yeast essence is 0.125-2.5wt.%. Preferably, a weight ratio of protease/glutathione is (1/30)-(50/1). |
