Composition for softening meat and method for softening meat using the same

The present invention relates to a tenderizer composition including 96.0 to 98.0 wt% of alkali salt and 2 to 4 wt% of a proteolytic breakdown enzyme and a tenderizing method of meat using the same. When meat is tenderized by using the tenderizer composition according to the present invention, a tend...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LEE SE PYO, HUANG YING, KWON SUN HYANG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a tenderizer composition including 96.0 to 98.0 wt% of alkali salt and 2 to 4 wt% of a proteolytic breakdown enzyme and a tenderizing method of meat using the same. When meat is tenderized by using the tenderizer composition according to the present invention, a tenderizing effect is excellent, there is no bad smell/taste, there is no powdering phenomenon due to excessive tenderizing of a meat surface, and there are effects of having high tenderizing uniformity and excellent functional quality. 본 발명은 알칼리염 96.0 내지 98.0 wt% 및 단백질 분해효소 2 내지 4 wt% 포함하는 것을 특징으로 하는 연화제 조성물 및 이를 이용한 육류의 연화방법으로서, 본 발명에 따른 연화제 조성물을 사용하여 육류를 연화시키면 연화효과가 우수하며, 이취/이미가 없고, 고기 표면 과대연화로 인한 가루화 현상이 없으며, 연화 균일성 높고 관능적인 품질이 우수한 효과를 제공한다.