PROBLEM TO BE SOLVED: To provide a fish egge mass of egge-like composition that has a desirable eat-texture without using fish egg itself.SOLUTION: We have found that a fish egg mass of egg-like composition having a desirable eat-texture can be obtained by hydrolyzing by 1.8 to 2.8-fold amount to a soybean protein material having a particular range of breaking strength and jelly strength without using fish egg itself and subjecting to heating at 70°C or more and less than 95°C, followed by refrigeration-storing to form a gel and subjecting to pulverization, and shaping into fish egg mass of egg-like using a gelatin solution of 6 to 15 wt.% concentration, and thus the present invention has been completed.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】本発明は、魚卵そのものを用いることなく、好ましい食感の魚卵卵塊様組成物を提供することを課題とする。【解決手段】魚卵そのものを用いることなく、特定範囲の破断強度及びゼリー強度を持つ大豆蛋白質素材に対し、1.8~2.8倍量加水し、70℃以上95℃未満で加熱後、冷蔵保存してゲル形成したものを粉砕し、6~15重量%濃度のゼラチン溶液を用いて魚卵卵塊様に成形することで、好ましい食感の魚卵卵塊様組成物を得られることを見出し、本発明は完成された。【選択図】なし
