PROBLEM TO BE SOLVED: To provide a method for producing a sea urchin-like food product which has palatability, melting feeling and juicy feeling peculiar to raw sea urchin, and also flavor and external appearance similar to those of raw sea urchin, without using raw sea urchin as the raw material.SOLUTION: A sea urchin-like food product is obtained by heat-treating such as steaming, dough prepared by mixing a raw material containing scallop ovary, a protein-containing material, fat, water, and a seasoning. Especially, the sea urchin-like food product having flavor and external appearance similar to those of raw sea urchin can be obtained by mixing a protein-containing material having a specific gelatinization ability, and fat as the raw material. The fat comprises (A) 1-7 wt.% of a palm intermediate melting-point part, and (B) 5-30 wt.% of a fat composition having a solid fat content (SFC) of fat of 5-20% at 10°C, 3-15% at 20°C, and 10% or less at 30°C.COPYRIGHT: (C)2015,JPO&INPIT【課題】生ウニを原材料として使用することなく、生ウニ特有の口当たり、口溶け感、ジューシー感を有し、生ウニに近似した風味、外観を有する生ウニ様食品の製造方法の提供。【解決手段】帆立貝の卵巣、蛋白質含有素材、油脂、水及び調味剤を含有する原材料を混合して調製した生地を、蒸しなどの加熱処理を行うことにより生ウニ様食品を得る。特に、特定のゲル化能を有する蛋白質含有素材及び油脂を原材料として混合することにより、生ウニに近似した風味、外観を有する生ウニ様食品を得ることができる。該油脂は(A)パーム中融点部1~7重量%と(B)油脂の固体脂含量(SFC)が10℃で5~20%、20℃で3~15%、30℃で10%以下の油脂組成物5~30重量%とからなる。【選択図】なし
