| 摘要 |
PURPOSE:To obtain the title processed product having soft texture, capable of providing sufficient emulsion stability with a small amount of an emulsifying agent by emulsifying edible fats and oils into water in a specific ratio using polyglycerin condensed ricinoleic acid ester to give a water-in-oil type emulsion and adding the emulsion to a processed product of edible meat. CONSTITUTION:Edible fats and oils are emulsified into water in the weight ratio of the edible fats and oil and water of (2:8)-(6:4), preferably (3:7)-(5:5) using polyglycerin condensed ricinoleic acid ester to give a water-in-oil type emulsion. 1-50wt.%, preferably 5-30wt.% of the emulsion is added to a processed product of edible meat to give the aimed processed product. |
