JP3208269B2 - Meat modifier, meat cooking fat composition, and edible meat or meat product treated with these - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a meat modifying agent which can provide meat having tender meat quality, rich in meat juice and good flavor, a fat and oil composition for cooking meat, and edible meat or meat treated with these. About the product. In particular, the present invention relates to a meat modifying agent and a meat cooking fat which can comfortably cook by suppressing the generation of oil stains and bubbles at the time of cooking when obtaining the above-mentioned meat having good flavor. Compositions and edible meat or meat products treated therewith.

[0002]

2. Description of the Related Art There are many meat dishes using meat such as beef and pork, birds, and birds such as ducks. Regardless of the cooking method such as baking, frying, frying, etc., meat is used for cooking.
It is desirable to have moderate softness and eat it in a state rich in juicy umami (juicy state). In particular, for example, in meat dishes using relatively large pieces of meat such as birds and beasts that are not processed products such as steaks and cutlets, and molded foods such as hamburgers containing ground meat based on these meats, the softness and juiciness are It is an important factor to eat delicious meat. However, in general, the above-mentioned meat, particularly a piece of meat having a certain size, has a property of being firmly tightened by cooking, and also has a tendency to lose juice by flowing out. In addition, in the case of meat having a very poor meat quality, there is a problem that, in addition to the above-mentioned hardness, streaks are added, and the texture is further reduced. Accordingly, it is desired to improve meat that can be eaten softly and with good texture even in dishes using such meat.

Conventionally, various methods have been known as methods for modifying meat, such as softening meat or improving the preservability of meat. For example, organic acid monoglyceride (eg,
Using acetylated monoglycerides)
No. 9-20353), a method of soaking meat in vegetable liquid oil to which lecithin is added (Japanese Patent Application Laid-Open No. 54-62356), sodium bicarbonate and HLB10
A method using a softener to which at least one of the above emulsifiers (eg, sucrose fatty acid ester) is added (Japanese Patent Laid-Open No. 4-1 / 1991)
No. 48663), a method using a salt or the like (Japanese Unexamined Patent Application Publication No.
JP-A-36167 and JP-A-61-239962), and a method using a protease (JP-A-5959 / 1986).
-151839, JP-A-4-278063, 5-
7476 and 5-252911.

[0004] The soft and plump texture and / or
For the purpose of obtaining a molded food mainly composed of minced meat having a rich juicy feeling, for example, a method of blending sodium bicarbonate, an acid agent and a stabilizer into the molded food (Japanese Patent Laid-Open No. 54-59359); A method using a composition comprising an edible oil and fat, a natural wax and an edible surfactant (Japanese Patent Application Laid-Open No. 1-228427), and a method of incorporating an oil-in-water emulsion into a molded food (Japanese Patent Application Laid-Open No. 5-103632). And a method of incorporating an oil-in-water-in-oil emulsion in a molded food (JP-A-5-176721).

[0005]

SUMMARY OF THE INVENTION The applicant of the present invention has proposed a mono- or diglyceride and polyglyceride as a meat modifier which can provide meat having tender meat quality, rich in meat juice, and good flavor compared to the above-mentioned method. A patent application has been filed for a meat modifier containing an ester with a carboxylic acid (Japanese Patent Application No. 5-343815). The present inventor has further proceeded with research on such a meat modifier. According to this, when cooked using a meat modifier containing an ester as described above, the meat as a raw material is a meat containing a relatively large amount of fat, for example, meat such as rose meat and steak. It turns out that when cooking by heating, such as baking or frying, the oil used to lay beforehand on the cooking utensils (so-called laying oil) becomes dirty during cooking and foams such as reddish bubbles are easily generated. did.

Accordingly, an object of the present invention is to suppress the generation of oil stains and bubbles during the cooking of meat as described above, to perform comfortable cooking, to have a soft meat quality and a rich meat juice. An object of the present invention is to provide a meat modifying agent, a meat cooking fat or oil composition capable of providing delicious meat, and an edible meat or meat product treated with these.

[0007]

SUMMARY OF THE INVENTION The present invention resides in a meat modifier comprising an ester of a monoglyceride or diglyceride with a polycarboxylic acid and a polyglycerin fatty acid ester.

The present invention also resides in an edible meat or meat product treated with a meat modifier containing an ester of a monoglyceride or diglyceride and a polycarboxylic acid and a polyglycerin fatty acid ester.

[0009] The present invention also provides a fat and oil composition for cooking meat, in which an ester of monoglyceride or diglyceride and polycarboxylic acid and a polyglycerin fatty acid ester are dissolved or dispersed in the edible fat or oil.

Furthermore, the present invention relates to an edible meat or meat product treated with an edible fat or oil composition for meat cooking, wherein an ester of a monoglyceride or diglyceride and a polycarboxylic acid and a polyglycerin fatty acid ester are dissolved or dispersed in the edible fat or oil. There is also.

According to the study of the present inventor, the use of the modifier and the fat or oil composition to which the polyglycerin fatty acid ester is added suppresses the generation of oil stains and bubbles generated during cooking, thereby providing comfort. The inventors have found that delicious meat that can be cooked and is rich in meat juice and rich in meat juice is obtained, and the present invention has been achieved. The reason why the meat is modified as described above is not clear, but in particular, a piece of meat of a certain size obtained from livestock meat or poultry, or a molded food mainly composed of ground meat obtained using these as raw materials Is considered to contain a relatively large amount of hard protein (collagen) such as tendon, which shrinks and coagulates during cooking, and as a result, the meat is considered to be tight and hard. The modifier of the present invention, by using the oil or fat composition, by the ester of monoglyceride or diglyceride and polycarboxylic acid contained therein, protein shrinkage is suppressed, as a result,
It is thought that tender meat can be obtained. In the case of molded foods containing minced meat as a main component, a plump texture is imparted in addition to the softness and juicyness of the meat, and a more delicious molded food can be obtained.

The preferred embodiments of the present invention are as follows. (1) The ester of the monoglyceride and the polycarboxylic acid is an ester of a monoglyceride of a saturated or unsaturated fatty acid having 12 to 22 carbon atoms and an ester of succinic acid or 12 carbon atoms.
~ 22 saturated or unsaturated fatty acid monoglycerides and diacetyltartaric acid esters. (2) A polyglycerin fatty acid ester having a polyglycerin fatty acid ester of less than HLB 10 (more preferably HLB 4 or less). (3) The mixing weight ratio between the ester of monoglyceride or diglyceride and polycarboxylic acid and the ester of polyglycerin fatty acid is 100: 1 to 1: 5 (more preferably 10: 1 to 1: 2).

(4) Esters of monoglyceride or diglyceride and polycarboxylic acid are contained in edible fats and oils in an amount of 0.1%.
1 to 90% by weight (more preferably 0.5 to 50% by weight,
(3 to 30% by weight). (5) The polyglycerin fatty acid ester is dissolved or dispersed in the edible fat or oil in an amount of 0.1 to 50% by weight (more preferably 0.5 to 30% by weight, particularly 1 to 10% by weight).

(6) The meat modifying agent or the meat cooking fat or oil composition is used in an amount of 0.05 as an ester of monoglyceride or diglyceride and polycarboxylic acid with respect to the amount of meat.
-5% by weight (more preferably 0.1-3% by weight, especially 0.3-2% by weight). (7) The meat modifying agent or the meat cooking fat or oil composition has a polyglycerol fatty acid ester content of 0.1% based on the amount of meat.
01 to 10% by weight (more preferably 0.05 to 5% by weight,
In particular, it is used in such an amount that the addition amount is in the range of 0.1 to 3% by weight).

(8) The meat product is a cooked food or a cooked food such as a frozen food, a refrigerated food, or a retort food containing meat pieces. (9) the meat product is a molded food mainly composed of ground meat selected from the group consisting of hamburger, meat loaf, gyoza and sh マ イ mai, or a cooked food such as a frozen food, a refrigerated food, or a retort food; Or a food for cooking.

The meat improving agent and meat cooking fat composition of the present invention will be described below. In the present invention, as the fatty acid residue constituting the monoglyceride, for example,
Examples thereof include gluconic acid residues, lactic acid residues, and saturated or unsaturated fatty acid residues having 2 to 24 carbon atoms. Examples of the fatty acid residues constituting the diglyceride include the fatty acid residues listed as the above-described fatty acid residues constituting the monoglyceride, the polycarboxylic acid residues described below, or a mixture thereof. The fatty acid residue constituting the monoglyceride or diglyceride in the present invention is preferably a saturated or unsaturated fatty acid residue having 8 to 22 carbon atoms (more preferably a saturated or unsaturated fatty acid residue having 12 to 22 carbon atoms). It is.

The polycarboxylic acids include, for example, saturated dicarboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid and azelaic acid; maleic acid, methylmaleic acid, fumaric acid An unsaturated dicarboxylic acid such as methyl fumaric acid; a hydroxy carboxylic acid such as malic acid, tartaric acid, or citric acid; wherein the hydroxyl group of the hydroxy carboxylic acid is entirely or partially esterified with the carboxylic acid mentioned above such as acetic acid or oxalic acid. Carboxylic acids (eg, diacetyltartaric acid). Among the above, succinic acid or diacetyltartaric acid is particularly preferred.

In the ester obtained from the above monoglyceride or diglyceride and polycarboxylic acid, the proton of the carboxylic acid which does not participate in the reaction may be in a free state or may form a salt. Examples of the counter ion constituting the salt include ions such as potassium, sodium, calcium, magnesium, and aluminum.

The ester has several structures depending on the number of moles of the reaction of the monoglyceride or diglyceride with the polycarboxylic acid, the kind of the fatty acid residue, etc., and is usually obtained as a mixture thereof. In the present invention, it is preferable that the mono- or di-glyceride and the polycarboxylic acid have a molar ratio (mixing ratio) of 1: 1.

In the present invention, the modifier or the edible oil or fat contains an ester of monoglyceride and polycarboxylic acid and / or an ester of diglyceride and polycarboxylic acid, both of which are contained. In this case, the content ratio of the two is not particularly limited. In the present invention, an ester of the above monoglyceride or diglyceride with a saturated dicarboxylic acid, or an ester of monoglyceride or diglyceride with a carboxylic acid in which the hydroxyl group of hydroxycarboxylic acid is entirely or partially esterified with acetic acid is preferable. Among them, an ester of a saturated or unsaturated fatty acid monoglyceride having 12 to 22 carbon atoms and succinic acid or an ester of a saturated or unsaturated fatty acid monoglyceride having 12 to 22 carbon atoms and diacetyl tartaric acid is preferable.

As the polyglycerin, those having an average degree of polymerization of glycerin of usually 1 to 10 are used, and the polyglycerol fatty acid ester used in the present invention has an average degree of polymerization of 2-1.
0 is preferred. The fatty acid to be reacted with polyglycerin is a saturated or unsaturated fatty acid having 8 to 24 carbon atoms, preferably a saturated or unsaturated fatty acid having 16 to 18 carbon atoms. These fatty acids may be used as a mixture. In the present invention, the polyglycerol fatty acid ester preferably has an average degree of esterification of 1 to 10. Furthermore, in the present invention, the polyglycerol fatty acid ester preferably has an HLB of less than 10, particularly 4 or less.

As described above, the meat modifier of the present invention contains an ester of monoglyceride or diglyceride and polycarboxylic acid and a polyglycerin fatty acid ester, and the mixing weight ratio of these two esters is preferably The former: the latter = 100: 1 to 1: 5 (more preferably 10: 1 to 1: 2). The meat modifier of the present invention may contain other optional components. Such components include, for example, starches, proteins, sugars, seasonings and the like. By using these components, for example, when the obtained both esters are in a liquid state, the modifying agent can be made into a powder form by a method such as being included in these components and spraying.

The meat modifier of the present invention is used in an amount of 0.05 to 5% by weight (more preferably 0.1 to 3% by weight) as an ester of monoglyceride or diglyceride and polycarboxylic acid, based on the amount of meat. It is particularly preferable to use it in the range of 0.3 to 2% by weight). 0.01 to 10% by weight of polyglycerin fatty acid ester based on the amount of meat
(More preferably 0.05 to 5% by weight, especially 0.1 to 3% by weight).

In the present invention, the ester of monoglyceride or diglyceride and polycarboxylic acid and the polyglycerol fatty acid ester may be in the state of being dissolved or dispersed in edible fats and oils. Edible fats and oils used in the present invention are not particularly limited. As these edible oils and fats,
For example, soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil, rice oil, sesame oil, safflower oil, high oleic safflower oil, sunflower oil, and high oleic sunflower oil Vegetable oils such as beef tallow,
Animal fats and oils such as lard, fish oil, whale oil, and milk fat; fractionated oils thereof; hydrogenated products thereof; and transesterified products thereof. Among these fats and oils, one or more can be used in combination.

The fat composition for cooking meat of the present invention contains 0.1 to 90% by weight of the ester of the monoglyceride or diglyceride and polycarboxylic acid in the edible fat.
(More preferably, 0.5 to 50% by weight, especially 3 to 30% by weight.
(% By weight) is preferably dissolved or dispersed. The polyglycerol fatty acid ester is contained in the edible oil / fat at 0.1 to 50% by weight (more preferably 0.5 to 3% by weight).
(0% by weight, especially 1 to 10% by weight).

The meat cooking fat composition of the present invention can contain various seasoning components depending on the meat dish.
Typical seasoning ingredients include spices and umami ingredients (MSG, broth, meat, fish and shellfish or vegetable stocks, protein hydrolysates, and oils) ordinarily used in meat dishes. However, the present invention is not limited to these.

The amount of the fat and oil composition for cooking meat of the present invention is the same as that described above. That is, the ester of the monoglyceride or the diglyceride and the polycarboxylic acid is contained in an amount of 0.05 to 5% by weight based on the amount of the meat.
(More preferably, 0.1 to 3% by weight, especially 0.3 to 2% by weight.
% By weight). Further, the amount of the polyglycerin fatty acid ester to be added is in the range of 0.01 to 10% by weight (more preferably 0.05 to 5% by weight, particularly 0.1 to 3% by weight) based on the amount of meat. Preferably used in quantity.

The meat to be cooked using the meat modifier of the present invention and the meat-and-oil cooking fat composition is, for example, beef,
Pigs, sheep, and other meats, chickens, turkeys, ducks, geese, and other poultry, or horse mackerel, salmon, or white meat, such as flounder, and flounder, are particularly effective. Is big. In addition, it is effective to use a portion containing a relatively large amount of relatively hard protein such as kata and peach as a meat portion. Further, the form of the meat is particularly effective when using a piece having a shape as a piece of meat as described above (thick meat, thin meat, minced meat), but a molded food mainly composed of the above-mentioned ground meat. Is also effective. In the present specification, a piece of meat is a relatively large-sized meat cut from raw meat such as animal meat (for example,
Meat pieces having a surface area of about 1 cm ² or more), for example, meat pieces such as steak, grilled meat, and teriyaki meat.

When the meat is a piece of meat as described above, the meat modifier of the present invention can be used by directly applying it to the surface of the meat, spraying it, or the like. In the case of minced meat or the like, it can also be used by kneading it into a molded product in addition to coating and spraying. The meat modifier of the present invention can be advantageously used in cooking using fats and oils such as baking, frying, and frying. Oil and fat to spread)
It can be advantageously used in cooking using. In addition, the oil and fat composition of the present invention can be said to be a preferable form as an oil and fat used at the time of cooking as described above. Meat dishes that can be applied to such cooking are effective in meat dishes that include heating, such as baking and frying in the course of cooking.For example, grilled meat, steak, teriyaki, sweet and sour pork, meat and vegetable stir fry, curry, stew Meat dishes using relatively large pieces of meat, such as hamburgers, meat loaf, gyoza, and shomai.

The modifier or oil / fat composition of the present invention can be applied to meat products including meat pieces that can be stored at room temperature such as frozen, refrigerated, or retort, or molded foods containing these forms of ground meat as a main component. . The meat product containing the meat pieces treated with the modifier or the oil or fat composition of the present invention, or the molded food mainly composed of minced meat may be already cooked (cooked food), or It may be cooked so that it is cooked when eaten (uncooked food, cooked food). That is, the cooked food may be treated with the modifier of the present invention or the fat or oil composition in the cooking step in producing the cooked food, while the cooked food is heated at the time of eating. At the time of cooking, the treatment may be carried out in advance such that the modifier or the oil / fat composition of the present invention is attached to meat or included in food so that the oil / fat composition acts.

[0031] Meat products containing meat treated with the modifier or fat composition of the present invention are baked using fat after storage.
Even when heating (including reheating) such as frying, the generation of oil stains and bubbles is suppressed, making it possible to cook comfortably,
In the case of a piece of meat, the tenderness and juicyness of the meat are maintained, and a good-tasting food can be obtained. Food can be obtained. Examples of meat products including meat pieces treated with the modifier or the oil / fat composition of the present invention include, for example, curry, coconut, stew, and sour pork. Examples of frozen foods, refrigerated foods, and retort foods, which are molded foods containing ground meat as a main component, include hamburgers and the like described above.

[0032]

EXAMPLES Examples and comparative examples of the present invention will be shown below.
The present invention will be described more specifically. [Example 1] Japanese beef sirloin meat 120 having a thickness of 15 mm
g, sprinkled with an appropriate amount of salt and pepper, and then mixed with succinic monoglyceride (ester having a mixing ratio of saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and succinic acid of 1: 1, Kao Corporation) (DAS-750, HLB: 3, average degree of esterification: 10, manufactured by Sakamoto Yakuhin Co., Ltd.) (weight ratio 2: 2).
1) 1.5 g was sprayed on the meat surface. 10 g of salad oil was spread on a frying pan and the meat was baked.

[Comparative Example 1] In Example 1, only monosuccinic acid monoglyceride was used instead of the mixture of succinic acid monoglyceride and decaglycerin decastearate.
The meat was baked in the same manner as in Example 1 except that g was used.

Comparative Example 2 Meat was baked in the same manner as in Example 1 except that a mixture of succinic acid monoglyceride and decaglycerin decastearate was not used.

Example 2 A mixture of saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and succinic acid was mixed with 100 g of Australian beef rib meat having a thickness of 5 mm to 100 g of beef rib meat. 1 ester, manufactured by Kao Corporation) and tetraglycerin pentaoleate (P
1.5 g of a mixture (weight ratio of 2: 1) with O-310, HLB: 2, average esterification degree: 5, manufactured by Sakamoto Yakuhin Co., Ltd. was sprayed on the meat surface. Then, it was baked on a hot plate at 230 ° C. to prepare grilled meat.

Example 3 In Example 2, instead of using succinic acid monoglyceride, diacetyltartaric acid monoglyceride (diacetyltartaric acid monoglyceride (a mixture of saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and diacetyltartaric acid)) was used. Example 2 except that an ester having a mixing ratio of 1: 1 (manufactured by Taiyo Chemical Co., Ltd.) was used.
A grilled meat was prepared in the same manner as described above.

Comparative Example 3 The meat was prepared in the same manner as in Example 2 except that 1 g of succinic acid monoglyceride alone was used instead of the mixture of succinic acid monoglyceride and tetraglycerin pentaoleate. Fired.

Comparative Example 4 The meat was baked in the same manner as in Example 2 except that the mixture of succinic acid monoglyceride and tetraglycerin pentaoleate was not used.

[Evaluation as Meat Modifier] The comfort of cooking was evaluated as follows. (1) Foam generation state during cooking As a panel, the state of foam generation during actual cooking by 10 housewives was evaluated by visual observation. The evaluation was performed in the following five-step evaluation, and the average value was shown. 5: Almost no bubbles are generated. 4: Some bubbles were generated. 3: Generation of bubbles occurred entirely, but within an acceptable range. 2: The whole was generated so as to be concerned about the generation of bubbles. 1: Very large generation of bubbles.

(2) Dirt of fats and oils after cooking Collect fats and oils remaining on frying pan and hot plate,
The turbidity of the oil was measured and evaluated by the following method. In addition,
The absorbance was expressed as 100 when the modifier of the present invention was not added (Comparative Examples 2 and 4). The collected oil was centrifuged (3000 rpm), and the absorbance of the supernatant was measured with light at 520 nm. The higher the absorbance, the more the oil is colored. That is, it indicates that the oil is cloudy.

(3) Evaluation of meat tenderness "Meat tenderness" was evaluated by measuring a shear stress value by a meat shear (manufactured by Warner Bratzler). The smaller the measured value, the softer the meat. The results are shown in Table 1 below.

[0042]

Table 1 Table 1 Example Comparative Example Comparative Example Example Example Comparative Example Comparative Example 1 1 2 2 3 3 4 ──────────────────────────────────── Shear Stress value 2.4 2.5 5.0 1.8 1.9 1.7 1.7 3.4 (kg) ────────────────────────濁 Oil turbidity 115 980 100 120 120 560 100 (absorbance) ─────────────────────────観 察 Observation of bubbles 4.6 2.8 4.6 4.8 4.9 4.9 3.2 4.9 ─────────────── ─────────────────────

From the results shown in Table 1 above, when the modifier of the present invention was used (Examples 1 to 3), since the polyglycerin fatty acid ester was added, the oil became less turbid, and It can be seen that the generation of bubbles can also be suppressed. Further, it can be seen from the measured shear stress values that the use of the modifier of the present invention makes the meat tender.

Example 4 An appropriate amount of salt and pepper were sprinkled on 120 g of domestic beef sirloin meat having a thickness of 15 mm.
10 g of the cooking fat composition (A) having the following composition was spread in a frying pan and the meat was baked. Mixing of cooking fat (A) Mixing amount (parts by weight) Corn oil 85 Succinic monoglyceride used in Example 1 10 Decaglycerin decastearate used in Example 1 5%合計 Total 100

Comparative Example 5 Meat was prepared in the same manner as in Example 4 except that the cooking oil / fat composition (B) having the following composition was used instead of the cooking oil / fat composition (A). Was fired. Mixing of cooking fat (B) Mixing amount (parts by weight) Corn oil 90 Succinic monoglyceride used in Example 1 10%合計 Total 100

Comparative Example 6 Meat was baked in the same manner as in Example 4 except that salad oil was used instead of the cooking oil composition (A).

[Evaluation as Cooking Oil] The above-mentioned cooking comfort and the tenderness of the obtained meat were evaluated in the same manner as described above. The results are shown in Table 2 below.

[0048]

Table 2 Table 4 Example 4 Comparative Example 5 Comparative Example 6 値 Shear stress value (kg) 2.8 2.8 5 0.0 Oil turbidity (absorbance) 115 860 100観 察 Observation of bubbles 4.6 3.0 4.6 ───── ───────────────────────────────

From the results shown in Table 2 above, by using the oil / fat composition of the present invention to which monoglyceride succinate and polyglycerol fatty acid ester were added (Example 4), a soft meat was obtained, and It can be seen that such meat can be cooked comfortably with less turbidity of oil and less generation of foam.

[0050]

EFFECTS OF THE INVENTION By using the meat modifier or the oil / fat composition of the present invention, meat having a soft meat quality and rich in meat juice can be obtained. Dirt of oils and fats can also be suppressed, and cooking can be done comfortably. Further, by using the meat modifying agent or the fat / oil composition of the present invention, even in a storable meat product such as a frozen (refrigerated) food or a retort food, the above-mentioned meat modification can be performed even after the storage. The quality effect is maintained, and the generation of bubbles and the contamination of oils and fats after cooking can be suppressed even in the heating and cooking for obtaining such a product.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Takaaki Yokoyama 1-8762-23 Doaihoncho, Hazaki-cho, Kashima-gun, Ibaraki Prefecture (56) References JP-A-7-255420 (JP, A) JP-A-7-203903 ( JP, A) JP-A-8-149950 (JP, A) JP-A-3-277250 (JP, A) JP-A-58-201964 (JP, A) JP-A 8-140629 (JP, A) JP JP-A-7-313105 (JP, A) JP-A-7-313107 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/31 A23L 1/314 A23L 1/318

Claims (8)

(57) [Claims] 1. A meat modifier containing an ester of monoglyceride or diglyceride and polycarboxylic acid and a polyglycerin fatty acid ester. 2. The ester of a monoglyceride and a polycarboxylic acid is an ester of a monoglyceride of a saturated or unsaturated fatty acid having 12 to 22 carbon atoms and a succinic acid, or a saturated or unsaturated fatty acid having 12 to 22 carbon atoms. The meat slice modifier according to claim 1, which is an ester of monoglyceride and diacetyltartaric acid. 3. The method according to claim 1, wherein the polyglycerol fatty acid ester is HLB.
The meat modifier according to claim 1, which is less than 10 polyglycerin fatty acid esters. An edible meat or meat product treated with the modifier according to any one of claims 1 to 3. 5. An oil and fat composition for cooking meat, comprising an edible oil and fat in which an ester of monoglyceride or diglyceride and polycarboxylic acid and a polyglycerin fatty acid ester are dissolved or dispersed. 6. The ester of a monoglyceride and a polycarboxylic acid is an ester of a monoglyceride of a saturated or unsaturated fatty acid having 12 to 22 carbon atoms and a succinic acid, or a saturated or unsaturated fatty acid of 12 to 22 carbon atoms. The meat and vegetable fat composition according to claim 5, which is an ester of monoglyceride and diacetyltartaric acid. 7. The method according to claim 7, wherein the polyglycerol fatty acid ester is HLB.
The meat cooking fat composition according to claim 5, which is less than 10 polyglycerin fatty acid esters. 8. An edible meat or meat product treated with the meat cooking fat or oil composition according to any one of claims 5 to 7.