PREPARATION OF QUALITY-IMPROVING AGENT FOR FROZEN GROUND MEAT

摘要

PURPOSE:To provide the subject agent highly effective for improving the quality of frozen ground meat because of having greatly excellent dispersibility in the ground meat at low temperatures by compounding a sucrose fatty acid ester having a specific esterification degree and spray-drying the mixture. CONSTITUTION:A sucrose fatty acid ester having an average esterification degree of <=1.6 is compounded with the other components of a quality-improved agent preferably in an amount of 1-20% based on the quality-improving agent and the mixture is spray-dried to provide the objective agent. The agent is usually further compounded with a saccharide (alcohol) other than the sucrose fatty acid ester.