An all-in-one formulation that easily provides delightful effects similar to aged meat.
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.
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basic information
Powdered 1kg×10
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※Please feel free to contact us.
Applications/Examples of results
Softening of muscle fibers in livestock and seafood processing products, improvement of yield, etc.
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Company information
As the personalization and diversification of dietary habits progress, we continuously focus on production sites and consumer needs, challenging ourselves to develop new markets and a variety of food products, building a solid track record. In a time when higher safety and tastier food are demanded, Aoba Kasei's unique style, which combines manufacturing and trading functions, has become a strength that can flexibly respond to the changing needs of the era. We actively promote the development of high-value-added products by leveraging our specialized know-how in collaboration with food processing manufacturers. As a partner to food processing manufacturers, Aoba Kasei, as a technical consultant, responds to all food-related challenges.
