| 摘要 |
PROBLEM TO BE SOLVED: To provide a processed meat product reduced in oily taste and imparted with freshness by imparting crispness of batter through addition to the batter of the processed meat product, imparting juicy palatability of meat without using a pickling liquid and improving post residual feeling in the mouth, as a change of edible meat by heating draws out taste of the meat to impart deliciousness, while, from the stand point of view of the meat processing, there have been problems in which not only the appearance is remarkably spoiled, but also meat quality becomes rigid and moistless to have palatability with losing juiciness, a yield is reduced and so forth.SOLUTION: A palatability modifier for processed meat products containing a polyglycerol fatty acid ester having an HLB value of 8 is to be included in a mix flour. |
