Meat tenderizing composition

• Main Authors: SHOGA, YUTAKA, SAKURAI, YOKO, TOI, MANABU, TAKIGAWA, HIROFUMI, OKISAKA, KOICHI
• Format: Patent
• Language: English; French; German
• Published: 11.11.1998
• Edition: 6
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention provides an ester composition which can tenderize a stringy hard meat such as beef to a proper tenderness 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 C12-22 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 DEG C with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.