Suggestions for improving meat quality! The action of enzymes and acids will tenderize the meat.
"Asper Powder" contains protein-decomposing enzymes (proteases, peptidases) secreted by koji mold. Additionally, "Asper Powder PRO (using white rice koji mold)" also contains citric acid, which is similarly secreted by koji mold. By applying this product to meat, the enzymes and acids work to tenderize the meat. 【Effect】 ■ Tenderness of beef round (cm/kg) - Control (rice flour): 1.00 - AP-ET white rice koji powder: 1.11 times - AP-G brown rice koji powder: 1.16 times - AP-PRO white rice koji powder (white koji mold): 1.22 times *For more details, please refer to the PDF document or feel free to contact us.
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【Testing Method】 ■ Prepare beef round cut into 1cm thickness ■ Marinate in a dispersion solution with 2.5% AP relative to the weight of the meat ■ After marinating in the refrigerator overnight, grill the marinated meat ■ Measure tenderness using a rheometer (elasticity measuring device) *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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Our company was founded in 1988 in response to the expansion of the welfare industry, focusing on the production of pickling ingredients and rice koji-related products. Since then, we have leveraged the strengths of our group, which has a consistent value chain from raw material procurement to product development, manufacturing, shipping, and after-sales service, to supply raw materials and provide OEM/ODM services primarily to food manufacturers and distribution-related client companies. Please feel free to contact us if you have any inquiries.