Fat-containing granulated granules

Abstract

To provide granulated granules and a production method thereof, capable of being used for a fish egg-like food.SOLUTION: It has been found that fat-containing granulated granules coated with a seasoning composition can be obtained by including a step of impregnating fat into α-type starch granules or heat denaturation protein granules and a step of coating the granules with the seasoning composition, and the disclosure has been accomplished.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to granulated granules containing fats and oils, a fish roe-like food and a fish roe-lump-like food using the granules, and methods for producing them. [Background technology]

[0002] Various granular foods using starch granules and the like are known and are used as substitute foods, etc. Among them, fish roe is one of the popular ingredients due to its unique flavor and texture, and some fish roe is also treated as a luxury food ingredient, but in recent years, due to restrictions on fishing catches for the purpose of environmental conservation, the supply of fish roe has been decreasing year by year, and therefore alternatives are being considered.

[0003] Patent Document 1 discloses a fish or shellfish roe-like ingredient in which 100 parts by weight of α-starch granules are impregnated with 100 to 500 parts by weight of a seasoning liquid having a salt concentration of 8.1 to 30% by weight and a water content of 20 to 80% by weight, and which has a water activity of 0.55 to 0.94, such as cod roe, herring roe, flying fish roe, shishamo roe, caviar, or yellowtail roe-like ingredient. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7373182 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide granules that can also be used in fish roe-like foods, and a method for producing the same. [Means for solving the problem]

[0006] The inventors discovered that oil-containing granules coated with a seasoning composition can be obtained by including a step of impregnating alpha-starch granules or thermally denatured protein granules with oil and fat, and a step of coating them with a seasoning composition, and thus completed the present invention.

[0007] That is, the present invention comprises the following features [1] to

[12] . [1] Granulated granules containing 100 parts by weight of α-starch granules or thermally denatured protein granules, 1 to 100 parts by weight of a seasoning composition, and 0.2 to 40 parts by weight of an oil or fat, and the moisture content of the granulated granules is 10% by weight or less. [2] The granulated granules according to [1], wherein the α-starch granules or thermally denatured protein granules are impregnated with oil or fat and coated with a seasoning composition. [3] The granulated granules according to [1] or [2], which are for use in fish roe-like foods. [4] A fish roe-like food, wherein the granulated granules according to any one of [1] to [3] contain 0.02 to 10 parts by weight of polyunsaturated fatty acids per 100 parts by weight of α-starch granules or thermally denatured protein granules. [5] A food product comprising the fish roe-like food product described in [4]. [6] A fish roe-like food product obtained by shaping the fish roe-like food product according to [4] into a fish roe lump shape using a shape retainer. [7] A method for producing granulated granules, comprising the steps of impregnating α-starch granules or thermally denatured protein granules with fats and oils, and coating the granules with a seasoning composition, to obtain fat-containing granulated granules coated with the seasoning composition. [8] A method for producing granulated granules according to [7], characterized in that the coating layer contains 1 to 100 parts by weight of a seasoning composition per 100 parts by weight of α-starch granules or thermally denatured protein granules. [9] A method for producing granulated granules according to [7] or [8], characterized in that 100 parts by weight of α-starch granules or thermally denatured protein granules are impregnated with 0.2 to 40 parts by weight of fat or oil.

[10] The method for producing granules according to any one of [7] to [9], wherein the granules are for use in fish roe-like foods.

[11] A method for producing a granulated granule according to any one of [7] to

[10] , comprising a step of adding 0.02 to 10 parts by weight of polyunsaturated fatty acids to 100 parts by weight of alpha-starch granules or thermally denatured protein granules.

[12] A method for producing a fish roe lump-like food, comprising a step of forming the fish roe-like food according to [4] into a fish roe lump shape using a shape retaining agent. [Effects of the Invention]

[0008] The granules of the present invention can contain fats and oils, can be flavored as desired, and are valuable enough to be used as a fish egg-like food substitute. Furthermore, by using starch granules or protein granules as the base material, they can be provided as foods for allergy sufferers or as non-animal foods. Furthermore, because they can be produced at lower cost than real fish eggs, they can be used in a wide range of products, expanding the variety of fish egg-containing foods that has been limited due to cost and other factors. DETAILED DESCRIPTION OF THE INVENTION

[0009] The granules of the present invention are α-starch granules or thermally denatured protein granules containing a seasoning composition and fats and oils, preferably the α-starch granules or thermally denatured protein granules are impregnated with fats and oils, preferably the α-starch granules or thermally denatured protein granules are coated with a seasoning composition, and more preferably the α-starch granules are coated with an emulsifier, and have a moisture content of 10% by weight or less, preferably 8% by weight or less, more preferably 6% by weight or less, and even more preferably 5% by weight or less. The granules preferably contain 1 to 100 parts by weight, more preferably 2 to 80 parts by weight, and even more preferably 3 to 50 parts by weight of the seasoning composition as solids, per 100 parts by weight of the α-starch granules or thermally denatured protein granules, and preferably 0.2 to 40 parts by weight, more preferably 0.3 to 30 parts by weight, and even more preferably 0.4 to 20 parts by weight of the fats and oils, and can be used for fish roe-like foods. It may further contain dyes, preservatives, etc.

[0010] The α-starch granules described in the present invention are not particularly limited as long as they are α-starch granules produced by subjecting starch as a raw material to a heating process, and examples of starch include starches derived from cereals such as rice starch, wheat starch, and corn starch; starches derived from rhizomes such as potato starch, sweet potato starch, kudzu starch, and tapioca starch; and starches derived from beans such as broad bean starch, mung bean starch, adzuki bean starch, and pea starch. One or more starches selected from this group can be used, and commercially available starch granules can also be used.

[0011] The thermally denatured protein granules described in the present invention are not particularly limited as long as they are thermally denatured protein granules produced by subjecting a protein as a raw material to a heating process. Examples of proteins include legume proteins such as soybean protein, pea protein, broad bean protein, chickpea protein, and kidney bean protein, cereal proteins such as wheat protein and rice protein, nut proteins such as almond protein and sesame protein, and yeast protein. One or more proteins selected from this group can be used. Non-animal proteins are preferred, and plant proteins are more preferred. Purified products such as isolated proteins are preferred, and commercially available granular proteins can be used.

[0012] The seasoning composition according to the present invention is not particularly limited as long as it is a composition that can be used to add flavor, and examples thereof include salt; amino acids or salts thereof such as alanine, leucine, methionine, arginine, aspartic acid, and sodium glutamate; nucleic acids or salts thereof such as inosinic acid; organic acids such as citric acid, lactic acid, and acetic acid; inorganic acids such as hydrochloric acid, phosphoric acid, and sulfuric acid; acids or salts thereof; protein hydrolysates; yeast extracts; plant extracts; seafood extracts; seafood egg extracts; meat extracts; sweeteners; spices; and flavorings such as trimethylamine. One or more selected from these groups can be used, but non-animal ingredients are preferred. The carbohydrate content in the seasoning composition is preferably less than 20% by weight, more preferably 15% by weight or less, and even more preferably 10% by weight or less. The salt content is preferably 0.5 to 50 parts by weight, more preferably 1 to 40 parts by weight, and even more preferably 2 to 30 parts by weight, per 100 parts by weight of the α-starch granules or thermally denatured protein granules.

[0013] The oils and fats described in the present invention are not particularly limited as long as they are edible oils and fats, but oils and fats that are liquid at room temperature are preferred, and examples thereof include vegetable oils such as soybean oil, sesame oil, peanut oil, corn oil, rapeseed oil, rice bran oil, wheat germ oil, safflower oil, coconut oil, palm kernel oil, palm oil, cottonseed oil, sunflower oil, perilla oil, linseed oil, olive oil, almond oil, avocado oil, hazelnut oil, walnut oil, grapeseed oil, mustard oil, and lettuce oil, as well as MCT oil (medium-chain triglyceride), fish oil, whale oil, shark oil, and liver oil. One or more oils and fats selected from these groups can be used, but non-animal oils and fats are preferred.

[0014] The granulated granules of the present invention can be produced by a process that includes a step of impregnating α-starch granules or thermally denatured protein granules with oil or fat, and a step of coating the granules with a seasoning composition, thereby obtaining granulated granules coated with the seasoning composition.

[0015] The step of impregnating α-starch granules or thermally denatured protein granules with fat or oil is not particularly limited as long as the granules can be impregnated with fat or oil, and the granules may be impregnated by immersing them in fat or oil under normal pressure or under reduced pressure, or by spraying the fat or oil onto the granules using a granulation device, etc. The fat or oil is preferably contained in an amount of 0.2 to 40 parts by weight, more preferably 0.3 to 30 parts by weight, and even more preferably 0.4 to 20 parts by weight, per 100 parts by weight of the α-starch granules or thermally denatured protein granules.

[0016] The step of coating α-starch granules or thermally denatured protein granules with a seasoning composition is not particularly limited as long as it can be performed using a granulation device or the like to obtain oil-containing granules in which oil-containing α-starch granules or thermally denatured protein granules are coated with the seasoning composition. A powdered seasoning composition may be used in a fluidized state, a liquid seasoning composition may be used as a spray liquid, or a powdered seasoning composition and a liquid seasoning composition may be used in combination. The liquid seasoning composition may be an aqueous solution containing the seasoning composition, and may contain a liquid seasoning such as soy sauce or mirin. The spray liquid is preferably sprayed in an amount of 2 to 500 parts by weight, more preferably 5 to 300 parts by weight, and even more preferably 10 to 100 parts by weight, per 100 parts by weight of the α-starch granules or thermally denatured protein granules. Spraying and drying yields granules having a coating layer containing the seasoning composition. As mentioned above, by undergoing the drying step, the moisture content of the entire granules becomes 10% by weight or less, preferably 8% by weight or less, more preferably 6% by weight or less, and even more preferably 5% by weight or less.

[0017] In the present invention, the granules preferably further contain an emulsifier. For example, an emulsifier-containing liquid is added to the spray liquid used during granulation to form an emulsifier-containing liquid, which is then sprayed to form emulsifier-coated granules. The emulsifier may also be added to a liquid seasoning composition, preferably forming an emulsifier-containing coating layer. This has the effect of inhibiting oxidation of fats and oils and achieving an appearance more similar to that of fish eggs. Examples of emulsifiers include phospholipids such as lecithin and lysolecithin, polyglycerol fatty acid esters with HLB values ​​of 10-20 or 12-18, and sucrose fatty acid esters. While one or more emulsifiers selected from these groups can be used, non-animal emulsifiers are preferred. The amount of emulsifier is preferably 0.1 to 50 parts by weight, more preferably 0.2 to 40 parts by weight, and even more preferably 0.3 to 30 parts by weight, per 100 parts by weight of α-starch granules or thermally denatured protein granules.

[0018] The granulated granules of the present invention can be produced using a granulation apparatus, and the granulation apparatus is not particularly limited as long as it is an apparatus that can produce granulated granules by wet granulation, and examples thereof include a tumbling fluidized bed apparatus, a centrifugal fluidized tumbling apparatus, a Wurster-type fluidized bed apparatus, a hybrid fluidized bed apparatus, etc. Wet granulation using a spray liquid can be carried out using the granulation apparatus, and for example, α-starch granules or thermally denatured protein granules and a powdered seasoning composition are charged and fluidized, and oil or fat is sprayed, and then a liquid seasoning composition is sprayed, thereby producing oil-impregnated granules having a coating layer containing the seasoning composition.

[0019] The fish roe-like food of the present invention can be produced by including a step of incorporating polyunsaturated fatty acids (PUFAs) during the production of the granules. For example, powdered oil containing PUFAs may be used during granulation, or α-starch granules or thermally denatured protein granules may be impregnated with PUFA-containing oils. The amount of PUFAs to be incorporated per 100 parts by weight of α-starch granules or thermally denatured protein granules may be 0.02 to 10 parts by weight, preferably 0.05 to 5 parts by weight, and more preferably 0.1 to 3 parts by weight.

[0020] Examples of the polyunsaturated fatty acids (PUFAs) described in the present invention include PUFAs such as α-linolenic acid, stearidonic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid (DHA), linoleic acid, γ-linolenic acid, dihomo-γ-linolenic acid, arachidonic acid, and mead acid. There are no particular limitations on the type of PUFAs as long as they are one or more selected from this group. Examples of PUFA-containing fats and oils include non-animal fats and oils such as algal oil and microbial oil, and animal fats and oils such as fish oil. One or more selected from this group can be used, but non-animal fats and oils are preferred.

[0021] The fish roe-like food of the present invention has an appearance similar to fish and shellfish roe, and may be granules of a spherical, nearly spherical, elliptical or other shape, with a maximum length of preferably 0.1 to 4.0 mm, more preferably 0.3 to 3.5 mm, even more preferably 0.5 to 3.0 mm, and particularly preferably 2.5 mm or less or 2.0 mm or less, and can be used to obtain barako-like foods such as caviar, flying fish roe, shishamo roe, yellowtail roe, shredded cod roe, and herring roe.

[0022] The fish roe mass-like food product of the present invention can be prepared by shaping the fish roe mass-like food product into a fish roe mass using a shape-retaining agent. The shape-retaining agent is not particularly limited as long as it can shape the fish roe mass-like food product into a fish roe mass. Examples of the shape-retaining agent include gelling agents, solid oils and fats, oil-solidifying agents, edible films, etc., and one or more selected from these groups can be used. Examples of gelling agents include agar, glucomannan, carrageenan, gum arabic, xanthan gum, locust bean gum, native gellan gum, tamarind gum, guar gum, gellan gum, alginic acid, pectin, modified starch, gelatin, etc., and one or more selected from these groups can be used. Non-animal ingredients are preferred, and they can be used as a gelling agent solution in the production process of the fish roe mass-like food product. Alternatively, a gelling agent solution may be prepared by mixing the gelling agent with a carbohydrate, such as a disaccharide (e.g., lactose, trehalose), a sugar alcohol (e.g., reduced starch syrup, maltitol), or a polysaccharide (e.g., starch syrup). The roe-like food may be added to a gelling agent solution, cooled and solidified, and molded into a roe-like shape; the roe-like food may be added to a gelling agent solution, cooled and solidified in a mold shaped like a roe lump, and then wrapped in an edible film. Examples of solid fats and oils include palm oil, cocoa butter, peanut butter, lard, fat, shortening, etc.; hydrogenated oil, fractionated oil, interesterified oil, etc.; and one or more selected from these groups can be used, although non-animal ingredients are preferred. The roe-like food may be added to a heated and melted solid oil and then cooled and solidified to form into a roe-like shape; the roe-like food may be added to the oil and fat, cooled and solidified in a mold shaped like a roe lump, and then wrapped in an edible film. An example of an oil-solidifying agent is a polyglycerol fatty acid ester having oil-solidifying ability. The fish roe-like food may be added to a heated and melted oil-solidifying agent, followed by cooling and solidifying to form into a fish roe lump shape, or the fish roe-like food may be added to the oil-solidifying agent and cooled and solidified in a mold for forming into a fish roe lump shape, and further the food may be wrapped in an edible film.Examples of edible films include edible films made from the gelling agent, dietary fiber materials such as cellulose, etc., and although commercially available edible films can be used, non-animal materials are preferred. The fish roe-like food may be wrapped in an edible film and formed into a shape resembling a fish roe mass, or the fish roe-like food may be added to a gelling agent solution or a solid oil or fat that has been dissolved by heating, and then further enclosed in an edible film, which is cooled and solidified, and formed into a shape resembling a fish roe mass. In this way, egg mass-like foods such as ovary-shaped cod roe and herring roe, as well as egg mass-like foods of flounder, flatfish, crab, etc. can be obtained.

[0023] The fish roe-like food of the present invention has a seafood roe-like flavor, such as mentaiko (spicy cod roe), spicy mentaiko (spicy cod roe), flying fish roe (flying roe), caviar, or crab roe. It can be used as a topping for rice, noodles, bread, pasta, salad, soup, or the like, either directly or, preferably, after being impregnated with an aqueous solution. The aqueous solution may contain various seasoning compositions, and is preferably a non-animal food made from non-animal ingredients, more preferably a plant-based food made from plant ingredients. Furthermore, the fish roe-like food can be mixed with mayonnaise, dressing, margarine, butter, cheese, sauce, or the like to prepare foods containing the fish roe-like food, such as mayonnaise, dressing, margarine, butter, cheese, or sauce containing a fish roe-like ingredient, such as mentaiko. It can also be used by mixing with other ingredients as a topping for furikake (sprinkle-based seasoning). [Example]

[0024] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified.

[0025] [Example 1] 3 g of 85% phosphoric acid, 2 g of algae-derived DHA-containing oil (Algal DHA OIL, DHA: 40% content, Lacto Japan Co., Ltd.), 10 g of yeast extract (Meast (registered trademark) P1G, Asahi Group Foods Co., Ltd.), 2 g of methionine, and 83 g of tap water were mixed, and after replacing the headspace with oxygen, the mixture was heated at 121°C for 60 minutes. After heating, the mixture was cooled, and 41.4 g of 30% aqueous trimethylamine solution was added and the pH was adjusted to 6.0 to prepare a cod roe-flavored liquid seasoning composition.

[0026] 407.7 g of α-starch granules (Starch True Milling Flour A-0, Tateyama Co., Ltd.), 60 g of salt, 12 g of sodium glutamate, 12 g of DL-alanine, 4 g of L-leucine, 4 g of arginine, and 0.6 g of inosinic acid were placed in a tumbling fluidized bed granulation coating device MP-1 (Powrex Corporation), and the air intake volume was set at 1.0 m. 3 The mixture was mixed for about 5 minutes under the conditions of a rotor rotation speed of 250 rpm and an inlet air temperature of 60°C. After mixing, 16 g of MCT oil (Sun Crystal) alone (Example 1-1) or a mixture of 16 g of MCT oil (Sun Crystal) and 4 g of algae-derived DHA-containing oil (Examples 1-2 and 1-3) was sprayed from a tangential spray at a flow rate of 5 mL / min. The entire amount was sprayed to impregnate the granules with the oil, and then 80 g of the liquid seasoning composition alone (Examples 1-1 and 1-2) or 230 g of a mixture of 80 g of the liquid seasoning composition and 150 g of a 10% lecithin solution (Example 1-3) was sprayed. After the entire amount was sprayed, the mixture was dried for about 5 minutes, and 518 g of granulated granules of Example 1-1, 523 g of granulated granules of Example 1-2, or 536 g of granulated granules of Example 1-3 were obtained. The moisture content of Example 1-2 was 3%.

[0027] [Comparative Example 1] The same procedure as in Example 1-1 was carried out except that MCT oil spraying was not performed, and granulated granules of Comparative Product 1 that were not impregnated with oil or fat were obtained.

[0028] [Evaluation Test 1] The appearance and flavor of the granules of Example Products 1-1 to 1-3 and Comparative Product 1 were evaluated. The evaluation was on a 5-point scale, with a higher number indicating a better fish roe-like flavor. The evaluation results are summarized in Table 1. In addition, the total solid content of the seasoning composition, the solid salt content, the total oil and fat content, the total DHA content, and the emulsifier content per 100 parts by weight of the α-starch granules were calculated and are summarized in Table 1.

[0029] [Table 1]

[0030] Comparative product 1 had a weak fish roe-specific flavor, and the grains were loose, so it could not be said that it had fish roe-like physical properties. Products 1-2 and 1-3 had a stronger fish roe-specific flavor when sprayed with DHA. Furthermore, product 1-3 was thick overall, and it was confirmed that adding lecithin to the seasoning composition and coating it gave it a more fish roe-like appearance. From the above, it was found that fish roe-like foods can be prepared by impregnating the base material, α-starch granules, with fats and oils.

[0031] [Example 2] Granular soy protein (New Fujinic (registered trademark)-51, manufactured by Fuji Oil Co., Ltd.) was crushed and sieved (16 mesh (nominal mesh size 1.18 mm) pass) and 45 mesh (nominal mesh size 355 μm) pass) to produce 377 g of heat-denatured protein granules, 55 g of salt, 24 g of monosodium glutamate, 24 g of DL-alanine, 7 g of arginine, 3 g of disodium inosinate, and 10 g of oil and fat powder (vegetable DHA powder 10E, DHA content: 10% or more, manufactured by Ikeda Tohka Kogyo Co., Ltd.) were charged into a tumbling fluidized bed granulation coating device MP-1 (Powrex Corporation), and the air supply air volume was set to 1.0 m. 3 The mixture was mixed for approximately 5 minutes under conditions of a rotor rotation speed of 250 rpm and an inlet air temperature of 60°C. After mixing, a mixture of 5 g of palm fruit oil, 15 g of palm oil (Palm Ace (registered trademark) 10, manufactured by Fuji Oil Co., Ltd.), and 5 g of a non-animal flavoring (Mentaiko Flavor K-74678) was sprayed from a tangential spray at a flow rate of 5 mL / min. The entire amount was sprayed to impregnate the granules with the oil, and then a mixture of 80 g of the liquid seasoning composition described in Example 1 and 5 g of lysolecithin was sprayed. After the entire amount was sprayed, the mixture was dried for approximately 5 minutes, and 546 g of granulated granules of Example 2 was obtained.

[0032] As in Evaluation Test 1, the appearance and flavor of the granulated granules of Example 2 were evaluated, and the total solid content of the seasoning composition, solid salt content, total oil and fat content, total DHA content, and emulsifier content per 100 parts by weight of protein granules were calculated and summarized in Table 2.

[0033] [Table 2]

[0034] Product 2, prepared using thermally denatured protein granules, was confirmed to have a flavor unique to fish roe and an appearance similar to fish roe, demonstrating that fish roe-like foods can be prepared using thermally denatured proteins.

[0035] [Example 3] 30 g of granulated granules of Example Product 1-2 were mixed with 45 g of 2% agar solution (Example 3-1), 30 g of 4% agar solution (Example 3-2), 30 g of 4% agar solution containing 30% reduced starch syrup (PO-10, Mitsubishi Corporation Life Sciences Co., Ltd.) (Example 3-3), or 15 g of an oil solidifying agent (TAISET (registered trademark) AD, Taiyo Chemical Co., Ltd.) (Example 3-4), placed in a cod roe mold, cooled and solidified, and molded into fish roe blocks, to obtain ovary-shaped cod roe-like foods of Example Products 3-1 to 3-4.

[0036] [Evaluation Test 2] The appearance and shape retention of the fish roe lump-like foods of Examples 3-1 to 3-4 were evaluated. The evaluation was performed on a 5-point scale, with a higher number indicating a better evaluation. The evaluation results are summarized in Table 3.

[0037] [Table 3]

[0038] Example 3-1 was prone to losing its shape and had poor shape retention. Example 3-2 and 3-3 had moderate hardness and were excellent in appearance and shape retention, with Example 3-3 having better shape retention. Example 3-4 also had excellent appearance and good shape retention.

Claims

1. The granulated granules contain 1 to 100 parts by weight of a seasoning composition and 0.2 to 40 parts by weight of an oil or fat, relative to 100 parts by weight of α-starch granules or thermally denatured protein granules, and the moisture content in the granulated granules is 10% by weight or less.

2. 2. The granulated granules according to claim 1, wherein the α-starch granules or thermally denatured protein granules are granules impregnated with oil or fat and coated with a seasoning composition.

3. 3. The granules according to claim 1 or 2, which are for use in fish roe-like foods.

4. 3. A fish roe-like food product, wherein the granules according to claim 1 or 2 contain 0.02 to 10 parts by weight of polyunsaturated fatty acids per 100 parts by weight of α-starch granules or thermally denatured protein granules.

5. A food product comprising the fish roe-like food product according to claim 4.

6. A fish roe-like food product obtained by shaping the fish roe-like food product according to claim 4 into a fish roe lump shape using a shape-retaining agent.

7. A method for producing granulated granules, comprising the steps of impregnating alpha-starch granules or thermally denatured protein granules with fats and oils, and coating the granules with a seasoning composition, to obtain fat-containing granulated granules coated with the seasoning composition.

8. The method for producing granulated granules according to claim 7, wherein the coating layer contains 1 to 100 parts by weight of the seasoning composition per 100 parts by weight of the α-starch granules or thermally denatured protein granules.

9. The method for producing granulated granules according to claim 7 or 8, characterized in that 0.2 to 40 parts by weight of fat or oil is impregnated with 100 parts by weight of α-starch granules or thermally denatured protein granules.

10. The method for producing granules according to claim 7 or 8, wherein the granules are for use in fish roe-like foods.

11. The method for producing granulated granules according to claim 7 or 8, further comprising the step of adding 0.02 to 10 parts by weight of polyunsaturated fatty acids to 100 parts by weight of α-starch granules or thermally denatured protein granules.

12. A method for producing a fish roe-like food product, comprising a step of forming the fish roe-like food product according to claim 4 into a fish roe lump shape using a shape-retaining agent.

Images