青葉化成 Product Lineup

What kind of image do you have regarding meat-specific enzymes? One of the main functions of enzymes is to tenderize the meat. However, there may be concerns that yield and juicy texture could be compromised, or that unnatural flavors such as bitterness or off-tastes could develop. Additionally, there may be an impression that managing marinating time and temperature is difficult. The feature of Jukusezyme is that it can collectively solve these issues! It not only tenderizes the meat but also increases yield and enhances juiciness. Regarding flavor, it improves umami and masks unpleasant odors. The usage is also simple; just add it according to the conventional process. In this way, Jukusezyme is an all-in-one formulation that allows you to easily achieve the delightful effects of aged meat. Please feel free to contact us.

• enzyme
• pH adjuster
• seasoning

● A formulation that has the function of suppressing ice crystal growth and recrystallization during freezing ⇒ Improves texture after thawing, enhances yield, and suppresses the loss of umami components. ⇒ It retains moisture while causing the meat fibers to swell, making them easier to separate. ⇒ It has achieved a yield that was not possible with existing formulations and enables the maintenance of a resilient texture after thawing.

• pH adjuster

JENO-3 (Japan-East-North-Omega-3) is a specially processed powdered form of DHA (docosahexaenoic acid) developed in collaboration with the Graduate School of Agricultural Science at Tohoku University. DHA is one of the essential nutrients that cannot be synthesized in the human body. It is a component found in the oils of fish such as tuna and bonito, but when fish oil is incorporated into processed foods, it can lead to the development of fishy odors due to oxidation and heat degradation, which diminishes the quality of the processed food itself. Additionally, issues such as the transfer of odors from the manufacturing line can make cleaning and using the same line difficult. Our JENO-3 has achieved heat resistance and oxidation resistance through special processing. Therefore, it can be incorporated into processed foods that undergo processes such as baking, and subsequent oxidation degradation can be suppressed. There is also almost no transfer of odors to the production line.

• Food ingredients (powder)