| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an emulsified oil and fat composition for kneading having high emulsifiable force and water-holding capacity, maintaining juicy feeling through kneading into a raw material of a meat processed food such as hamburger and meat dumplings even if performing heating treatment several times and demonstrating excellent flavor, and to provide a meat processed product using the composition. <P>SOLUTION: This water-in-oil emulsified oil and fat composition for meat processing comprises an oil phase comprising edible oil and fat and 0.1-5 wt.% of polyglycerol condensed ricinoleic acid ester, and a water phase containing starch and/or water-soluble polysaccharides and having a viscosity of 200-1,500 mPa s at 60°C. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
