FAT AND OIL COMPOSITION FOR COOKING OF EDIBLE MEAT AND EDIBLE MEAT OR MEAT OR MEAT PRODUCT COOKED WITH THE SAME

• Main Authors: TOI MANABU, YOKOYAMA TAKAAKI, SASAKI HIROTAKA
• Format: Patent
• Language: English
• Published: 04.06.1996
• Edition: 6
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: To obtain fats and oils composition for cooking edible meat capable of preparing meat dish having tender flesh, being rich in meat juice and having palatable full texture and useful for meat product, etc., by dissolving an ester between monoglyceride, etc., and polycarboxylic acid in edible fats and oils. CONSTITUTION: The objective fats and oils composition for cooking edible meat is composed of (A) preferably 0.1-99wt.% an ester between monoglyceride of a 12-18C (un)saturated fatty acid and succinic acid or an ester between monoglyceride of a 12-18C (un)saturated fatty acid and diacetyl tartaric acid or an ester between diglyceride and a polycarboxylic acid dissolved or dispersed in (B) edible fats and oils such as soybean oil. Preferably, the composition is added to the meat in an amount of 0.05-5wt.% (as the amount of ester) of the amount of the meat.