PROBLEM TO BE SOLVED: To provide a fish paste product having high jelly strength and improving gel elasticity compared to a ground fish meat added with soybean-derived raw material alone a method for producing the same and a preparation for fish paste products which is suitable for use in manufacturing the fish paste product.SOLUTION: The fish paste product includes a component (A) including one or more selected from the group consisting of a ground fish meat, whole fatty soybean flour, defatted soybean flour, soybean whey, soybean milk powder, and soybean protein extract, and a component (B) including one or more selected from the group consisting of whole wheat flour, ground wheat embryo product, whole corn flour, corn flour, ground corn embryo product, whole barley flour, barley bran, whole millet flour, and whole barn flour as raw materials. The method for producing a fish paste product includes blending the component (A) and the component (B) with a ground fish meat.COPYRIGHT: (C)2014,JPO&INPIT【課題】すり身に大豆由来原料のみを添加した場合よりも、ゼリー強度が強く、かつゲルの弾力性が向上された魚肉練り製品及びその製造方法、並びに当該魚肉練り製品の製造に好適な魚肉練り製品用製剤の提供。【解決手段】すり身と、全脂大豆粉、脱脂大豆粉、大豆ホエー、豆乳粉末、及び抽出大豆たん白からなる群より選択される1種又は2種以上からなる成分(A)と、小麦全粒粉、小麦胚芽粉砕物、コーン全粒粉、コーンフラワー、コーン胚芽粉砕物、大麦全粒粉、大麦糠、あわ全粒粉、及びひえ全粒粉からなる群より選択される1種又は2種以上からなる成分(B)と、を原料として含むことを特徴とする魚肉練り製品、並びに、すり身に、前記成分(A)と前記成分(B)とを配合することを特徴とする魚肉練り製品の製造方法。【選択図】なし
