| 摘要 |
PURPOSE:To obtain a modifier for a formed material composed mainly of minced meat, containing an ester between a monoglyceride, etc., and a polycarboxylic acid, capable of softening the meat quality, increasing meat juice and improving flavor by heat cooking such as baking or frying and useful for a hamburger steak, etc. CONSTITUTION:This modifier for a formed material composed mainly of minced meat contains preferably 0.3 to 2wt.% (based on minced meat) ester between a monoglyceride or a diglyceride and a polycarboxylic acid such as oxalic acid or succinic acid. In addition, an ester between a 12 to 18C (un)saturated fatty acid monoglyceride and succinic acid or an ester between a 12 to 18C (un)saturated fatty acid monoglyceride and diacetyl tartrate is preferably used as the ester. |
