| 摘要 |
PURPOSE: To obtain a pickle solution for processing meat which comprises an oil-in-water emulsion for improving the texture of meat with high stability at a lowered temperature by emulsifying the oil phase of an edible oil in the water phase containing an extract of kiwi fruit using a specific emulsifier. CONSTITUTION: The oil phase of an edible oil is dispersed in the water phase containing a kiwi fruit extract using a polyglycerol fatty acid ester as an emulsifier to give an emulsion. This pickling solution contains the emulsion in an amount of 30-65wt.%. The polyglycerol fatty acid ester is preferably of 1.0-18 carbon atoms and the amount added is preferably 0.1-3wt.%. |
