JPH08173097A - Meat modifier, oil and fat composition for meat cooking and meat and cooked meat product treated therewith - Google Patents

Abstract

PURPOSE: To provide a meat modifier which comprises an ester of monoor diglyceride and a polycarboxylic acid and a polyglycerol fatty acid ester, thus gives tasty meat flexible in meat texture and rich in broth as it suppresses meat-staining and reduces foaming on cooking. CONSTITUTION: This meat modifier comprises an ester of a mono- or diglyceride and a polycarboxylic acid, preferably an ester of a monoglyceride of a 12-22C fatty acid and succinic acid or an ester of a monoglyceride of a 12-22C fatty acid and diacetyl-tartaric acid and a plyglycerol fatty acid (preferably of 10 or less HLB).

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a meat modifier, a meat cooking oil and fat composition capable of providing meat having a tender meat quality, rich in gravy and having a good flavor, and edible meat or meat treated with them. Regarding the product. In particular, the present invention is a meat modifier and a meat cooking oil or fat that can suppress the generation of oil stains and bubbles during heating and can comfortably cook when obtaining meat with a good flavor as described above. Compositions and edible meats or meat products treated therewith.

[0002]

BACKGROUND OF THE INVENTION There are many meat dishes using livestock meat such as beef and pork, and poultry such as birds and ducks. Meat is irrespective of the cooking method such as baking, frying or frying when cooking.
It is desirable that it has moderate tenderness and can be eaten in a state (juicy state) rich in gravy, which is an umami ingredient. In particular, for example, meat dishes that use relatively large meat pieces such as birds and beasts that are not processed products such as steaks and cutlets, and molded foods such as hamburgers whose main ingredient is ground meat from these meats, the softness and juiciness are It becomes an important factor to eat meat deliciously. However, in general, the above-mentioned meat, in particular, a piece of meat having a certain size has a property of being tightly tightened by cooking, and the gravy also tends to flow out and be lost. In addition, in the case of meat whose meat quality is not very good, there is a problem that the above-mentioned hardness is accompanied by a streak-like texture and the texture is further deteriorated. Therefore, it is desired to improve meat that is soft and can be eaten deliciously with a good texture even in a dish using such meat.

Conventionally, various methods are known as methods for modifying meat such as softening the meat or improving the storage stability of the meat. For example, organic acid monoglyceride (eg,
Method using acetylated monoglyceride (JP-A-4)
9-20353), a method of immersing meat in a vegetable liquid oil containing lecithin (JP-A-54-62356), sodium bicarbonate and HLB10 in calcium salt.
A method of using a softening agent to which at least one of the above-mentioned emulsifiers (eg, sucrose fatty acid ester) is added (JP-A-4-1).
No. 48663), a method of using salts, etc.
-36167 and JP-A-61-239862), and a method using a proteolytic enzyme (JP-A-59).
-151839, JP-A-4-278063, and 5-
Nos. 7476 and 5-252911).

In addition, the soft and plump texture and /
Alternatively, for the purpose of obtaining a molded food product containing ground meat rich in juicy texture, for example, a method of adding sodium bicarbonate, an acidifying agent and a stabilizer to the molded food product (JP-A-54-59359), A method of using a composition comprising edible oil and fat, a natural wax and an edible surfactant (JP-A-1-228427), and a method of incorporating an oil-in-water emulsion in a molded food (JP-A-5-103632). , And a method of blending an oil-in-water-in-oil emulsion with a molded food (Japanese Patent Laid-Open No. 5-176721).

[0005]

The applicant of the present invention has found that monoglyceride or diglyceride and polyglyceride can be used as a meat modifier capable of providing meat that is softer in meat quality, rich in gravy and has a good flavor as compared with the above method. A patent application was filed for a meat modifier containing an ester with a carboxylic acid (Japanese Patent Application No. 5-343815). The present inventor further advanced the research on the above-mentioned meat modifier. According to this, when cooked using the above-mentioned ester-containing meat modifier, the meat that is a raw material has a relatively large amount of fat, for example, meat such as rose meat and steak. It was found that the oil (so-called spreading oil) laid on the cooking utensil in advance (so-called spreading oil) is easily stained black or bubbles such as drilling are easily generated when cooked by using did.

Therefore, an object of the present invention is to suppress the generation of oil stains and bubbles during the above-described cooking of meat by heating, which enables comfortable cooking, has a soft meat quality and is rich in gravy. It is intended to provide a meat modifier capable of providing delicious meat, an oil and fat composition for cooking meat, and an edible meat or a meat product treated with the composition.

[0007]

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

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

Furthermore, the present invention also provides a fat and oil composition for cooking meat, which is obtained by dissolving or dispersing an ester of a monoglyceride or a diglyceride and a polycarboxylic acid and a polyglycerin fatty acid ester in the edible fat and oil.

Furthermore, the present invention provides an edible meat or meat product which has been treated with an oil and fat composition for meat cooking which comprises an ester of a monoglyceride or diglyceride and a polycarboxylic acid and a polyglycerin fatty acid ester dissolved or dispersed in the edible oil and fat. There is also

According to the study of the present inventor, the use of the modifier and the oil / fat composition to which the polyglycerin fatty acid ester is added suppresses the generation of oil stains and bubbles generated during heating and makes it comfortable. The inventors of the present invention have found that delicious meat that can be cooked, has a tender meat quality, and is rich in gravy can be obtained, and has arrived at the present invention. The reason why the meat is modified as described above is not clear, but a piece of meat of a certain size particularly obtained from livestock meat or poultry, or a molded food containing the minced meat obtained from these as a raw material as a main component. In, the hard protein (collagen) such as tendons is contained in a relatively large amount, and it is considered that this shrinks and agglomerates during cooking, and as a result, the meat becomes tight and hard. By using the modifier and oil composition of the present invention, the shrinkage of protein is suppressed by the ester of monoglyceride or diglyceride and polycarboxylic acid contained therein, and as a result,
It is believed that tender meat is obtained. In addition, the molded food containing ground meat as a main component is given a soft texture and juiciness as well as a plump texture, so that a more delicious molded food can be obtained.

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

(4) An ester of monoglyceride or diglyceride and polycarboxylic acid is added to edible oils and fats in an amount of 0.
1 to 90% by weight (more preferably 0.5 to 50% by weight,
In particular, it is dissolved or dispersed in an amount of 3 to 30% by weight. (5) Polyglycerin fatty acid ester is dissolved or dispersed in the edible oil and fat 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) A meat modifier or a fat-and-oil composition for cooking meat is 0.05 as an ester of monoglyceride or diglyceride and polycarboxylic acid with respect to the amount of meat.
It is used in an amount such that the added amount is in the range of -5 wt% (more preferably 0.1-3 wt%, especially 0.3-2 wt%). (7) A meat modifier or a fat and oil composition for cooking meat is used as a polyglycerin fatty acid ester in an amount of 0.
01 to 10% by weight (more preferably 0.05 to 5% by weight,
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 such as a frozen food containing a piece of meat, a chilled food, or a retort food, or a food for cooking. (9) The above-mentioned meat product is a shaped food containing ground meat as a main component selected from the group consisting of hamburger steak, meat loaf, gyoza and shumai, or frozen foods thereof, chilled foods, or cooked foods such as retort foods, Alternatively, it is a food for cooking.

The meat modifier and the fat and oil composition for cooking meat according to the present invention will be described below. In the present invention, as the fatty acid residue constituting the monoglyceride, for example,
Examples thereof include a gluconic acid residue, a lactic acid residue, and a saturated or unsaturated fatty acid residue having 2 to 24 carbon atoms. The fatty acid residue constituting the diglyceride may be the fatty acid residue mentioned as the fatty acid residue constituting the monoglyceride, the polycarboxylic acid residue 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). Is.

Examples of the polycarboxylic acid include oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, azelaic acid and other saturated dicarboxylic acids; maleic acid, methylmaleic acid and fumaric acid. Unsaturated dicarboxylic acids such as methyl fumaric acid; hydroxycarboxylic acids such as malic acid, tartaric acid and citric acid; hydroxyl groups of hydroxycarboxylic acids are all or partly esterified with the above-mentioned carboxylic acids such as acetic acid or oxalic acid. Carboxylic acid (eg, diacetyltartaric acid) may be mentioned. Among the above, succinic acid or diacetyl tartaric acid is particularly preferable.

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

The above-mentioned ester can be obtained with several types of structures depending on the number of reaction moles of monoglyceride or diglyceride and polycarboxylic acid, the type of fatty acid residue, etc., and is usually obtained as a mixture thereof. In the present invention, the reaction mole number (mixing ratio) of the monoglyceride or diglyceride and the polycarboxylic acid is preferably 1: 1.

In the present invention, the modifier or edible oil / fat contains an ester of a monoglyceride and a polycarboxylic acid and / or an ester of a diglyceride and a polycarboxylic acid, but both of them are included. When both are contained, the content ratio of both is not particularly limited. Further, in the present invention, an ester of the above monoglyceride or diglyceride and a saturated dicarboxylic acid, or an ester of a monoglyceride or diglyceride and a carboxylic acid in which hydroxyl groups of hydroxycarboxylic acid are wholly or partially esterified with acetic acid is preferable. Among these, esters of monoglycerides of saturated or unsaturated fatty acids having 12 to 22 carbon atoms and succinic acid, or esters of monoglycerides of saturated or unsaturated fatty acids having 12 to 22 carbon atoms and diacetyltartaric acid are preferable.

As the polyglycerin, those having an average degree of polymerization of glycerin of 1 to 10 are usually used, but the polyglycerin fatty acid ester used in the present invention has an average degree of polymerization of 2-1.
0 is preferable. 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. Further, in the present invention, the polyglycerol fatty acid ester preferably has an average degree of esterification of 1 to 10. Further, in the present invention, the polyglycerin 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 a monoglyceride or a diglyceride and a polycarboxylic acid and a polyglycerin fatty acid ester, and the mixing weight ratio of the both esters is preferably. , Former: latter = 100: 1 to 1: 5 (more preferably 10: 1 to 1: 2). The meat modifier of the present invention may contain other arbitrary components. Examples of such components include starches, proteins, sugars, seasonings and the like. By using these components, for example, when the above-mentioned both esters to be obtained are in a liquid state, the modifier can be made into a powder by a method of including them in these components and spraying them.

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

In the present invention, the ester of monoglyceride or diglyceride and polycarboxylic acid and the polyglycerin fatty acid ester may be in a state of being dissolved or dispersed in edible oil and fat. The edible oil / fat used in the present invention is 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 and fats; beef tallow,
Animal oils and fats such as lard, fish oil, whale oil, and milk fats; fractionated oils thereof; hydrogenated products thereof; and transesterified products thereof. Of these fats and oils, one kind or a combination of two or more kinds can be used.

In the fat and oil composition for cooking meat of the present invention, 0.1 to 90% by weight of the ester of the above monoglyceride or diglyceride and polycarboxylic acid is contained in the edible oil and fat.
(More preferably 0.5 to 50% by weight, especially 3 to 30%)
It is preferably dissolved or dispersed in an amount of (wt%). The polyglycerin fatty acid ester is contained in the edible oil and fat in an amount of 0.1 to 50% by weight (more preferably 0.5 to 3%).
It is preferably dissolved or dispersed in an amount of 0% by weight, particularly 1 to 10% by weight.

The fat and oil composition for cooking meat of the present invention may contain various seasoning ingredients depending on the meat dish.
Typical seasoning components are spices and umami components (MSG, broth, meat, seafood or vegetable stocks, powdered products such as protein hydrolysates, or oils) that are commonly used in meat dishes. , But is not limited to these.

Also in the fat and oil composition for cooking meat of the present invention, the amount used is the same as in the above case. That is, the amount of the ester of the monoglyceride or diglyceride and the polycarboxylic acid is 0.05 to 5% by weight with respect to the amount of meat.
(More preferably 0.1 to 3% by weight, particularly 0.3 to 2
It is preferably used in an amount such that the added amount is in the range of (wt%). In addition, the polyglycerin fatty acid ester is added in an amount of 0.01 to 10% by weight (more preferably 0.05 to 5% by weight, particularly 0.1 to 3% by weight) with respect to the amount of meat. It is preferably used in an amount.

Meat to be cooked using the meat modifier and the fat composition for cooking meat of the present invention is, for example, beef,
Examples thereof include livestock meat such as pigs and sheep, chicken meat such as chicken, turkey, duck, and geese, and fish meat such as white fish such as horse mackerel, salmon, cod, and flounder. Particularly effective for livestock and poultry. Is large. Further, as a meat part, it is effective when a part containing a lot of relatively hard proteins such as kata and peach is used. Further, as the form of the meat, it is particularly effective when using those having a shape as a piece of meat (thick cut meat, thin cut meat, fine cut meat) as described above, but a molded food mainly composed of the above ground meat Is also effective in. In the present specification, a piece of meat refers to meat with a relatively large shape that is cut out from raw meat such as livestock meat (for example,
The surface area of a piece of meat is about 1 cm ² or more), and examples thereof include meat pieces such as steak, meat for grilled meat, and meat for teriyaki.

When the meat is a piece of meat as described above, the meat modifying agent of the present invention can be used by a method such as directly coating or spraying the meat on the surface of the meat. In the case of minced meat or the like, it can be used by a method such as kneading into a molded product, in addition to coating and spraying. The meat modifier of the present invention can be advantageously used in cooking with fats and oils such as baking, frying, and frying. In particular, bedding oil such as baking and frying meat (prepared in a cooking appliance before cooking in advance. Oil and fat spread)
Can be advantageously used in cooking with. It should be noted that the oil / fat composition of the present invention can be said to be in a preferable form as an oil / fat used in the above-mentioned cooking. Meat dishes that can be applied to such cooking are effective in meat dishes that include heat cooking such as baking and frying in the course of cooking.For example, roasted meat, steak, teriyaki, vinegared pork, stir-fried meat, curry, stew. Meat dishes using relatively large pieces of meat such as, and also meat dishes of molded foods containing ground meat such as hamburger steak, meatloaf, gyoza, and shumai as a main component.

The modifier or oil / fat composition of the present invention can also be applied to meat products containing meat pieces that can be stored at room temperature, such as frozen, refrigerated, or retort, or molded foods containing ground meat of these forms as a main component. . The meat product containing the meat pieces treated with the modifier or the oil and fat composition of the present invention, or the molded food containing ground meat as a main component may be one that has already been cooked (cooked food), or It may be cooked as it is eaten (uncooked food, cooked food). That is, in the cooked food, it is sufficient that it is treated with the modifying agent of the present invention or the oil and fat composition in the cooking step in producing the same, while in the uncooked food, it is heated when eating. It may be preliminarily treated such that it is attached to meat or contained in food so that the modifier of the present invention or the oil and fat composition may act during cooking.

Meat products containing meat treated with the modifier or fat composition of the present invention, after storage, are baked with fat or oil,
Even when heating (including reheating) such as frying, the generation of oil stains and bubbles is suppressed, and you can cook comfortably,
In the case of meat pieces, the softness and juiciness of the meat can be maintained, and foods with a good flavor can be obtained, and in the case of molded foods containing ground meat as the main component, softness and a soft texture are also imparted. It is possible to obtain the processed food. Examples of meat products containing meat pieces treated with the modifying agent or the oil and fat composition of the present invention include curry, hayashi, stew, vinegared pork and the like. Examples of the molded food containing ground meat as a main component, such as frozen, refrigerated, or retort-packed food, include the hamburger 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] Domestic beef sirloin meat 120 having a thickness of 15 mm
g, sprinkled with an appropriate amount of salt and pepper, and then succinic acid monoglyceride (saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and succinic acid having a mixing ratio of 1: 1; Kao Corporation) Manufactured by Sakamoto Yakuhin Co., Ltd.) and decaglycerin decastearate (DAS-750, HLB: 3, average degree of esterification: 10, manufactured by Sakamoto Yakuhin Co., Ltd.) (weight ratio 2 :).
1) 1.5 g was sprinkled 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, the succinic acid monoglyceride alone was used instead of the mixture of succinic acid monoglyceride and decaglycerin decastearate.
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 the mixture of succinic acid monoglyceride and decaglycerin decastearate was not used in Example 1 above.

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

[Example 3] In Example 2, instead of using succinic acid monoglyceride, diacetyl tartaric acid monoglyceride (diacetyl tartaric acid monoglyceride (having saturated monoglyceride having 16 to 18 carbon atoms (mainly having 18 carbon atoms) and diacetyl tartaric acid) was used. Example 2 except that an ester having a mixing ratio of 1: 1 and manufactured by Taiyo Kagaku Co., Ltd. was used.
I made roasted meat in the same way.

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

Comparative Example 4 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 in Example 2.

[Evaluation as Meat Modifier] The comfort of cooking was evaluated as follows. (1) State of foam generation during cooking As a panel, 10 housewives evaluated the state of foam generation in actual cooking by visual observation. The evaluation was carried out according to the following five-stage evaluation and expressed as an average value. 5: Almost no bubbles were generated. 4: Some bubbles were generated. 3: Generation of bubbles occurred on the whole, but it was within the allowable range. 2: Foam was generated on the whole so as to be noticeable. 1: Very many bubbles are generated.

(2) Contamination of oils and fats after cooking Oils and fats remaining on the frying pan and hot plate are collected,
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 recovered oil was centrifuged (3000 rpm), and the absorbance of the supernatant was measured with light of 520 nm. The greater the absorbance, the more marked the oil coloring. That is, it indicates that the oil is cloudy.

(3) Evaluation of meat tenderness "Meat tenderness" was evaluated by measuring the shear stress value by 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 ──────────────────────────────────── Examples Examples Comparative Examples Comparative Examples Example Comparative Example Comparative Example 1 1 2 2 3 3 4 ──────────────────────────────────── Shearing Stress value 2.4 2.5 5.0 1.8 1.9 1.7 3.4 (kg) ──────────────────────── ──────────── Turbidity of oil 115 980 100 100 120 120 560 100 (absorbance) ────────────────────────── ─────────── Observation of bubbles 4.6 2.8 4.6 4.6 4.8 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), the polyglycerin fatty acid ester was added, so that the oil was less turbid and It can be seen that the generation of foam can also be suppressed. Further, it can be seen from the measured shear stress value that the meat becomes softer by using the modifier of the present invention.

Example 4 120 g of domestic beef sirloin meat having a thickness of 15 mm was sprinkled with an appropriate amount of salt and pepper, and then,
10 g of the cooking oil composition (A) having the following composition was spread on a frying pan, and the meat was baked. Blending of cooking fats and oils (A) Blending amount (parts by weight) Corn oil 85 Succinic acid monoglyceride used in Example 1 10 Decaglycerin decasterate 5 used in Example 1 5 ──────────── ────────────────────── Total 100

COMPARATIVE EXAMPLE 5 Meat was prepared in the same manner as in Example 4 except that the cooking oil / fat composition (A) was replaced with the cooking oil / fat composition (B) having the following composition. Was baked. Blending of cooking fats and oils (B) Blending amount (parts by weight) Corn oil 90 Succinic acid monoglyceride 10 used in Example 1 ───────────────────────── ────────── Total 100

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

[Evaluation as fats and oils for cooking] The comfort of the above cooking and the tenderness of the obtained meat were evaluated by the same method as described above. The results are shown in Table 2 below.

[0048]

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

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

[0050]

EFFECTS OF THE INVENTION By using the meat modifier or oil composition of the present invention, it is possible to obtain meat that is soft in meat quality and rich in gravy, and foams during cooking or after cooking. You can also control the dirt of oils and fats and cook comfortably. In addition, by using the meat modifier or oil composition of the present invention, storable meat products such as frozen (refrigerated) foods or retort foods, and even after the storage thereof, the above-mentioned meat modification is performed. The quality effect is maintained, and it is possible to suppress the generation of bubbles and stains of oils and fats after cooking even in heating cooking for obtaining such a product.

Claims (8)

[Claims] 1. A meat modifier containing an ester of a monoglyceride or a diglyceride and a polycarboxylic acid and a polyglycerin fatty acid ester. 2. The ester of monoglyceride and polycarboxylic acid is an ester of monoglyceride of a saturated or unsaturated fatty acid having 12 to 22 carbon atoms and succinic acid, or a saturated or unsaturated fatty acid of 12 to 22 carbon atoms. The meat fragment modifier according to claim 1, which is an ester of the monoglyceride and diacetyltartaric acid. 3. A polyglycerin fatty acid ester is HLB.
The meat modifier according to claim 1, which is less than 10 polyglycerin fatty acid ester. 4. An edible meat or meat product treated with the modifier according to any one of claims 1 to 3. 5. A meat cooking oil and fat composition comprising an ester of a monoglyceride or a diglyceride and a polycarboxylic acid and a polyglycerin fatty acid ester dissolved or dispersed in the edible oil and fat. 6. The ester of monoglyceride and polycarboxylic acid is an ester of monoglyceride of saturated or unsaturated fatty acid having 12 to 22 carbon atoms and succinic acid, or saturated or unsaturated fatty acid of 12 to 22 carbon atoms. The oil and fat composition for cooking meat according to claim 5, which is an ester of the monoglyceride of 1 and diacetyl tartaric acid. 7. The polyglycerin fatty acid ester is HLB.
The oil and fat composition for cooking meat according to claim 5, which is a polyglycerin fatty acid ester of less than 10. 8. An edible meat or meat product treated with the fat and oil composition for cooking meat according to any one of claims 5 to 7.