| 摘要 |
PROBLEM TO BE SOLVED: To develop a meat quality-improving agent which gives cooked meat that has a soft meat property, richly contains gravy, has a juicy texture, and has delicious not only in a hot state but also in a cold state. SOLUTION: This meat quality-improving agent characterized by comprising a diglycerol fatty acid ester, lecithin, and a polyglycerol fatty acid ester having an HLB of >=10 or a composition obtained by dispersing or dissolving the materials in an oil or fat. |
