PROBLEM TO BE SOLVED: To provide a processed meat product reduced in oily taste and imparted with freshness by imparting crispness of batter through addition to the batter of the processed meat product, imparting juicy palatability of meat without using a pickling liquid and improving post residual feeling in the mouth, as a change of edible meat by heating draws out taste of the meat to impart deliciousness, while, from the stand point of view of the meat processing, there have been problems in which not only the appearance is remarkably spoiled, but also meat quality becomes rigid and moistless to have palatability with losing juiciness, a yield is reduced and so forth.SOLUTION: A palatability modifier for processed meat products containing a polyglycerol fatty acid ester having an HLB value of 8 is to be included in a mix flour.COPYRIGHT: (C)2013,JPO&INPIT【課題】加熱による食肉の変化は、食肉の旨味を引き出しおいしさを付与する一方、食肉加工上の観点からはその外観を著しく損ねるだけでなく、肉質が固く締まり、パサパサしたジューシー感を失った食感になったり、歩留りが低下するなどの問題も併せて引き起こす。本発明は、食肉加工品の衣に添加することで、衣のサクサク感を付与しつつ、ピックル液を使用せずに肉のジューシー感を付与させ、かつ口中の後残り感を改良し、油っぽさの低減、さっぱり感を付与させた食肉加工品を提供することを目的とする。【解決手段】HLBが8のポリグリセリン脂肪酸エステルを含有する食肉加工品食感改良剤をミックス粉に含有させることで課題を解決する。【選択図】なし
