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    • 3. 发明授权
    • Meat modifier and food meat or meat product processed with same
    • 肉类改良剂和食用肉类或肉制品同样加工
    • US5709901A
    • 1998-01-20
    • US514230
    • 1995-08-11
    • Koichi OkisakaManabu ToiYoko SakuraiYutaka ShogaHirofumi Takigawa
    • Koichi OkisakaManabu ToiYoko SakuraiYutaka ShogaHirofumi Takigawa
    • A23L13/70A23D9/007A23L13/00C12N9/54A23D7/01
    • C12Y304/24A23D9/007A23L13/72C12N9/54C12Y304/24028
    • The present invention provides an ester composition which can tenderize a stringy hard meat such as beef from abroad to a proper tenderness, the processing time, etc. and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C.sub.12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20.degree. C. with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.
    • 本发明提供一种酯组合物,其可以将来自国外的硬质肉类如牛肉嫩化至适度的压痛,加工时间等,以及包含所述酯组合物和蛋白酶的肉嫩化剂,而不特别控制 酶。 本发明还提供一种肉类调节剂,其可以提供易于食用的嫩,多汁和较少的肉质,以及用这种肉类调节剂加工的食物肉或肉制品。 还提供了一种肉类改良剂,其包含C12-22饱和或不饱和脂肪单酸甘油酯与酸值为30至120的琥珀酸或二乙酰酒石酸的酯组合物。本发明提供一种肉改性剂,其包含酯组合物和 金属蛋白酶,其在20℃的温度下储存24小时后不再导致圆形化,所述金属蛋白酶以与酶相当的每10克300个单位的比例保持接触。