PROBLEM TO BE SOLVED: To provide a tarako (seasoned cod roe) preparation having umami and texture originally obtained by barako (broken apart tarako) by mixing starch granular articles of the invention to prevent drip containing umami as well as maintaining particle feeling thereof even through a stirring process, a sterilization heating process and a thawing step when barako generated in a tarako manufacturing process is processed to a barako processed food.SOLUTION: There is provided a tarako (seasoned cod roe) preparation by adding a starch granular article mainly containing starch to tarako as an expander.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】たらこ製造工程で発生するバラ子をバラ子加工食品に加工する際に、本発明のでんぷん粒状物を混合することにより、旨みを含んだドリップを防止し、その上、攪拌工程、殺菌加熱工程、解凍過程を経てもその粒感を維持した、バラ子本来の旨みと食感を有するたらこ調整物を提供する。【解決手段】でんぷんを主成分とするでんぷん粒状物を、たらこに増量剤として添加したことを特徴とするたらこ調整物とする。【選択図】なし
