JP2000308472A - Blocked food of fish roes and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method for a blocked food of fish roes having taste and palatability same as the product prepared by heating natural roe block wrapped with egg capsule, further excellent in shape holding property and having good preservability, the production method being easy in processability and applicable to a large scale production. SOLUTION: This blocked food of fish roes is prepared by filling a mixture containing at least non-blocked fish roes and a binder into a collagen casing and subjecting the packed product to a heat treatment. The non-blocked fish roes are row. The food contains a heat-coagulating protein as the binder in an amount of 1.0-7.0 wt.% based on the non-blocked fish roes and 0.5-3.0 wt.% of a cold solidifying polysaccharide.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish egg mass food product obtained by forming and processing a broken fish egg and a method for producing the same.

[0002]

2. Description of the Related Art In general, for example, fish eggs such as cod roe, larvae, and number pups are often eaten in the form of egg masses wrapped in egg sac, and egg mass-like products have high commercial value. However, fish eggs tend to tear their egg sac during their collection and processing,
At present, it is unavoidable that some of the fish eggs become loose fish eggs, such as so-called "roses" or "crested", in which the egg grains have fallen apart. Most of such rose fish eggs are generally discarded except for their reduced commercial value and use as processed delicacies.

[0003] Therefore, various methods for effectively using rose fish eggs have been studied. For example, Japanese Unexamined Patent Publication No.
No. 8752, JP-A-50-70551 and JP-A-61-100172 disclose in a casing a mixture of a fish egg grain and a fish protein such as fish meat, chicken meat, fish meat surimi and the like, which is bound. Filled ones have been reported. However, these have a fish-bodied texture due to the large amount of fish meat protein added, or have a delicacy texture like dry sausage, and have the original fish egg mass flavor and food. The food was completely different from the feeling. Moreover, all of these reports have a problem that the steps are complicated and require a dehydration step, and are not suitable for mass production.

[0004] Japanese Patent Application Laid-Open No. 6-153869 discloses a process for producing a mold having a formability, which is characterized by imparting binding properties to the rose-shaped cod by the enzymatic action of transglutaminase. However, this method is not suitable for mass production due to the long reaction time required for protein coagulation, and at the same time, various bacteria easily grow at a reaction temperature suitable for the enzymatic reaction. It was something with

Further, Japanese Patent Application Laid-Open No. 58-183070 reports a mentaiko obtained by mixing casein Na, a polysaccharide and carrageenan as a pressure-sensitive adhesive, and injecting the mixture into a thin skin. However, this mentaiko lacked the gel property of the pressure-sensitive adhesive, and thus lacked shape retention and had poor sliceability. In addition, when the amount of the pressure-sensitive adhesive is increased in order to improve the problem, there is a problem that a looseness or the like occurs and a texture deteriorates. Further, since this mentaiko was obtained without heating, it had a low preservability, and further, the gelling effect after heating and cooling by carrageenan could not be obtained.

[0006]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a fish egg mass wrapped in an egg sac that has the same flavor and texture as that obtained by heating, and has excellent shape retention and good shape retention. It is an object of the present invention to provide a fish egg mass food having excellent preservability by a production method which is easy to process and can be mass-produced.

[0007]

Means for Solving the Problems The present inventor has made intensive studies to solve the above-mentioned problems. As a result, a specific amount of the heat-coagulable protein and a specific amount of the cold-solidifying polysaccharide are mixed together as a binder in raw rose fish eggs and heated, whereby the coagulation during heating by the heat-coagulable protein is performed. It exhibits the same effect as the gelling effect at the time of cooling after heating by the solidifying polysaccharide at the time of cooling, and adjusts the water to an appropriate amount without the need for a dehydration step, and has the same flavor and food as the original fish egg mass. The present inventors have found that it is possible to give a good feeling, to give excellent shape retention, and to give good preservability by performing a heat treatment, thereby completing the present invention.

[0008] That is, the fish egg mass food according to the present invention comprises:
A mixture of at least rose fish eggs and a binder, which is filled into a collagen casing and subjected to a heat treatment to form a fish egg mass food product, wherein the rose fish eggs are raw and the binding is performed. As an agent, 1.0 to 7.0% by weight of the heat-coagulable protein and 0.5 to 3.0% by weight based on the rose fish egg.
It is characterized by containing 0% by weight of a cold solidifying polysaccharide.

The method for producing a fish egg mass food according to the present invention comprises:
After adding and mixing a mixture containing at least rose fish egg and a binder, and filling this mixture into a collagen casing,
A method for producing a fish egg mass food product to be subjected to a heat treatment, wherein raw rose fish egg is used as the rose fish egg, and a heat of 1.0 to 7.0% by weight based on the rose fish egg is used as the binder. It is characterized by adding a coagulating protein and 0.5-3.0% of a cold-setting polysaccharide.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below in detail. Fish egg mass food according to the present invention,
The mixture is formed by filling a mixture of a rose fish egg and a binder into a collagen casing and performing a heat treatment. The rose fish egg used as a raw material in the present invention is a raw rose fish egg taken out of a broken egg sac as it is. By using raw rose fish eggs as they are, the resulting fish egg mass food can be given a flavor and texture closer to the original fish egg mass. In the present invention, raw rose fish eggs can be adjusted to an appropriate amount of water by heating after mixing a binder described below, so that the raw material is heated in advance for the heating step and water adjustment. Raw bulk fish eggs can be used without requiring a pretreatment process for bulk fish eggs such as a dehydration process. Eliminating the need for a pretreatment step for the raw fish eggs is extremely advantageous for industrial mass production.

[0011] In the present invention, the binding agent mixed with the rose fish egg contains at least a heat-coagulable protein and a cold-setting solid polysaccharide. Coexistence of heat-coagulable protein and cold-solidifying polysaccharide enables the coagulation effect of heat-coagulating protein during heating and the gelling effect of cold-solidifying polysaccharide during cooling after heating Then, the water can be adjusted to an appropriate amount without the need for a dehydration step, and the same flavor and texture as the original fish egg mass can be obtained.
Excellent shape retention can be imparted. Also,
By containing the cold-setting polysaccharide, it is possible to suppress water separation over time which usually occurs in a fish egg mass, and it is possible to improve the storage stability. Further, by mixing such a binder with a loose fish egg, the suitability for filling the casing can be improved.

The thermocoagulable protein is not particularly limited, but specific examples include egg protein, lactalbumin, plasma protein, soy protein, wheat protein, animal meat / fish meat protein, and the like. However, egg protein and lactalbumin are particularly preferably used. One of these exemplified thermocoagulable proteins may be used alone, or two or more may be used in combination.

It is important that the content of the heat-coagulable protein is 1.0 to 7.0% by weight based on the amount of the rose fish egg used. When the content of the heat-coagulable protein is less than 1.0% by weight, water separation is large, sufficient shape retention cannot be obtained, and the texture tends to be weak. On the other hand, if the content of the heat-coagulable protein exceeds 7.0% by weight, the texture becomes coarse and the flavor tends to be different from the original fish egg mass.

The above-mentioned cold-setting polysaccharide is not particularly limited, but specific examples thereof include carrageenan, agar, gellan gum, pectin, sodium alginate, and the like.
Glucomannan, curdlan, furceleran, starch and the like can be mentioned. Among them, carrageenan, agar and gellan gum are particularly preferably used. One of these exemplified cold-setting polysaccharides may be used alone, or two or more may be used in combination.

It is important that the content of the cold solidifying polysaccharide is 0.5 to 3.0% by weight based on the amount of the rose fish egg used. 0.5% by weight of cold-solidifying polysaccharide content
If it is less than this, water separation is large, sufficient shape retention cannot be obtained, and the texture tends to be small. On the other hand, if the content of the cold-setting solid polysaccharide exceeds 3.0% by weight based on the amount of the rose fish egg used, the texture becomes slim and the flavor tends to be different from the original fish egg mass.

In the present invention, it is preferable that the binding agent mixed with the loose fish egg further contains a collagen hydrolyzate in addition to the heat-coagulable protein and the cold-setting solid polysaccharide. By including the collagen hydrolysate, the adhesion between the mixture of the loose fish egg and the binder and the collagen casing can be improved.

The above-mentioned collagen hydrolysate is not particularly limited, but specific examples thereof include those called gelatin and husk powder.
Gelatin is preferably used. Further, gelatin having a jelly strength of 100 bloom or more, preferably 150 to 300 bloom, measured according to JIS K6503 is particularly suitable. One of these exemplified collagen hydrolysates may be used alone, or two or more of them may be used in combination.

The content of the collagen hydrolyzate is as follows:
It is important that the amount is 0.05 to 3.0% by weight based on the amount of the rose fish egg used. If the content of the collagen hydrolysate is less than 0.05% by weight, the adhesiveness to the collagen casing cannot be sufficiently exhibited, while if it exceeds 3.0% by weight, a slimy texture is obtained. . The binder used in the present invention, in addition to the heat-coagulable protein, cold-solidifying polysaccharide and collagen thermal hydrolyzate, if necessary,
For example, it may contain dietary fibers such as locust bean gum and guar gum, and various additives such as xanthan gum, potassium chloride, and polymerized phosphate.

In the present invention, the mixture of the rose fish egg and the binder is filled in a collagen casing.
The collagen casing is not particularly limited as long as it is edible, and a known collagen casing can be used.Specifically, for example, after molding by an ammonia coagulation method, without using a crosslinking agent The obtained collagen casing or the collagen casing obtained by forming by a salt coagulation method and then crosslinking is used.
Specifically, the collagen casing crosslinked after molding by the salt coagulation method is formed by pasting the dermis of cowhide, extruding the dermis into a cylindrical shape, contacting it with a saturated saline solution immediately after molding, and then smoking. It can be obtained by treating with a liquid or the like to crosslink, washing with water, neutralizing, drying and, if necessary, further subjecting to shearing.

As the collagen casing used in the present invention, it is particularly preferable to use a collagen casing formed by an ammonia coagulation method and obtained without using a crosslinking agent. In such a collagen casing, the texture and the like are closer to the real egg sac,
A fish egg mass food having the same flavor and texture as that obtained by heating the original fish egg mass wrapped in the egg sac can be provided. Specifically, a collagen casing without cross-linking by the ammonia coagulation method is prepared by pasting the dermis of cowskin to prepare a collagen aqueous solution having a pH of 3 to 10% and a pH of 2.0 to 4.0. Immediately after being extruded, it is molded by contacting with ammonia gas, washed with water and neutralized.
It can be obtained by drying and, if necessary, subjecting it to a further shearing process.

The fish egg lump food according to the present invention is formed by subjecting a collagen casing filled with a mixture of loose fish eggs and a binder to a heat treatment. The temperature of the heat treatment at this time is preferably set to 60 to 90 ° C. If the temperature of the heat treatment is less than 60 ° C., the coagulation effect of the heat-coagulable protein contained in the binder cannot be sufficiently exhibited, while if it exceeds 90 ° C., the collagen casing is easily broken by heat. Is not preferred. Further, the method of the heat treatment is not particularly limited, and for example, it can be performed by a method such as boiling or steaming. In the present invention, the fish egg mass food product formed by the heat treatment is further roasted at a high temperature in an oven or the like, for example, like a real grilled fish egg mass wrapped in an egg sac. Flavor and texture.

As described above, in the method for producing a fish egg lump food of the present invention, a mixture containing at least a raw rose fish egg and the binder is added and mixed, and the mixture is filled in a collagen casing and then heated. Processing is performed. The production method of the present invention does not require a pre-treatment step of the rose fish egg such as a heating step of pre-heating the raw material and a dehydration step for moisture adjustment, and raw rose fish egg can be used as it is, It can be said that this method is suitable for industrial mass production.

The fish and egg mass food in the present invention can be dyed, if necessary. Dyeing methods include an external immersion method in which the obtained fish egg lump food is immersed in a heated coloring solution and then washed with water, or a coloring agent is added and mixed together when adding a binder to rose fish eggs. Any of the following methods may be employed. At that time, the type of the coloring agent, the solution temperature, the solution concentration in the case of external immersion, the immersion time, the concentration of the addition in the case of internal immersion, and the like may be appropriately adjusted depending on a desired color tone or the like.

The fish egg mass food of the present invention can be seasoned, if necessary. As a seasoning technique,
For example, a method of adding soy sauce, mayonnaise, various extracts, and the like, a method of mixing with other foods such as blue seaweed and plum meat, or a combination of these methods can be used. The fish egg lump food of the present invention is excellent in shape-retaining property, so that slicing is easy.
Therefore, in addition to eating as it is or cooking and baking, for example, as an ingredient for prepared dishes such as rice balls, sushi rolls, sandwiches, spaghetti, etc., slice into the desired shape and size as appropriate according to the use situation It can also be used.

[0025]

EXAMPLES Examples and comparative examples according to the present invention will be described below, but the present invention is not limited by these examples. The fish egg lump foods obtained in the following Examples and Comparative Examples were evaluated by the following methods.

[Flavor] The grilled wrapped wrapped egg and the egg egg mass food were evaluated by comparing the differences in flake flavor. ◎: The same flavor when baked ○: Almost the same flavor when baked △: This flavor is not baked ×: This flavor is not baked and has an unusual smell [shape retention (slicing)] Fish egg mass food as slicer The shape retention when sliced was evaluated.

◎: Good shape retention, no deformation during slicing, good cut surface ○: Good shape retention, no deformation at slicing, almost good cut surface △: No shape retention, no slicing Deformation ×: No shape retention, no slicing possible [Texture] The difference in texture between the grilled tobacco wrapped in the egg sac and the fish egg lump food was evaluated.

◎: The same texture when baked ○: Almost the same texture when baked △: A little different from this texture when baked, and a little feeling of whisper, slimy, and sloppy ×: This texture when baked Unlikely, there is a feeling of crispness, a feeling of sliminess, and a feeling of slurping.

[Texture of Casing] The difference between the texture of the casing and the texture of the baked egg sac was evaluated for the baked tobacco wrapped in the egg sac and the fish egg lump food. ◎: Same texture as the baked egg sac ○: Almost the same texture as the baked egg sac △: Slightly different from the texture of the baked egg sac, slightly hard ×: Different from the texture of the baked egg sac, firm Filling aptitude] The workability when filling with a stuffer was evaluated.

◎: No problem in workability ○: Almost no problem in workability △: Problem in workability but possible to fill machine ×: Problem in workability and impossible to fill machine [Separation with time (preservability )] The change in the state after the fish egg mass food was stored in the refrigerator for 10 days was evaluated.

◎: No separation of water and no change in flavor ○: Little change in both separation of water and flavor △: Separation of water and some off-flavor ×: Lots of separation of water and some off-flavor When the food was sliced with a slicer, the peeling state of the casing was evaluated.

◎: There was no peeling of the casing at all ○: There was almost no peeling of the casing △: There was peeling of the casing ×: There was much peeling of the casing [Comprehensive evaluation] The total score of each evaluation item was calculated as follows: Judged based on that score.

Score of each evaluation item / ◎: 3 points, ○: 2 points, Δ: 1 point, ×: 0 point Total evaluation score (total score of each evaluation item) / ◎: 16 to 20 ○: 11 １５15 points Δ: 6-10 points ×: 0-5 points Example 1 First, a collagen casing formed by an ammonia coagulation method without using a crosslinking agent was produced.
That is, the dermis of cow skin is pasted with a grinder,
A 5.0% collagen paste was prepared, extruded into a cylindrical shape with an extruder, and immediately contacted with ammonia gas to be molded. Then, the formed cylindrical collagen was washed with water and neutralized, and then dried while sending air into the collagen cylinder to obtain a collagen casing.

Next, 90 g of egg white (trade name "Egg White-N" manufactured by Nitta Gelatin Co., Ltd.) was added to 3000 g of washed cod raw rose fish egg with a broken egg sac (3.0 for rose fish egg).
Wt.) And 30 g of carrageenan (trade name: "Nita-carrageenan K-18" manufactured by Nitta Gelatin Co., Ltd.) (1.0% by weight based on rose fish eggs), and a vertical stirrer (Shinagawa type) The mixture was mixed with a universal stirrer) to obtain 3120 g of a mixture. This mixture was filled in the collagen casing (trade name “19D23” made by Nitta Casing Ink) obtained above, steamed and heated at 85 ° C. for 30 minutes, then roasted in an oven at 200 ° C. for 10 minutes, and baked. A cod roe-like fish egg mass food was obtained. Table 1 shows the evaluation results of the obtained fish egg lump food.

[Example 2] In addition to egg white and carrageenan, gelatin ("300 bloom gelatin", Nitta Gelatin Co., Ltd.)
The same procedure as in Example 1 was carried out except that 1.5 g (manufactured by Rose Fish Egg 0.05% by weight) was further added, to obtain a grilled cod-like fish egg mass food product. Table 1 shows the evaluation results of the obtained fish egg lump food.

[Example 3] In addition to egg white and carrageenan, gelatin ("200 bloom gelatin", Nitta Gelatin Co., Ltd.)
9 g (0.3% by weight based on rose fish egg) was further added in the same manner as in Example 1 to obtain a grilled cod-like fish egg mass food product. Table 1 shows the evaluation results of the obtained fish egg lump food.

[Example 4] In addition to egg white and carrageenan, gelatin ("100 bloom gelatin", Nitta Gelatin Co., Ltd.)
The same procedure as in Example 1 was carried out except that 90 g (manufactured by Rose Fish Egg Co., Ltd., 3.0% by weight) was further added to obtain a baked cod roe-like fish egg lump food. Table 1 shows the evaluation results of the obtained fish egg lump food.

[Example 5] In addition to egg white and carrageenan, gelatin ("80 bloom gelatin", Nitta Gelatin Co., Ltd.)
The same procedure as in Example 1 was carried out except that 90 g (manufactured by Rose Fish Egg Co., Ltd., 3.0% by weight) was further added to obtain a baked cod roe-like fish egg lump food. Table 1 shows the evaluation results of the obtained fish egg lump food.

Example 6 150 g of lactalbumin (trade name "lactalbumin-N" manufactured by Nitta Gelatin Co., Ltd.) instead of egg white (5.0% by weight based on rose fish egg)
Example 1 was repeated except that the heat treatment was boil heating at 85 ° C. for 30 minutes and roasting in an oven was not performed.
Was carried out in the same manner as described above to obtain a cod-like fish egg mass food. Table 1 shows the evaluation results of the obtained fish egg lump food.

[Example 7] Agar (trade name "FA-1136" manufactured by Nitta Gelatin Co., Ltd.) instead of carrageenan 3
Except that 0 g (1.0% by weight with respect to the rose fish egg) was used, the same procedure as in Example 1 was carried out to obtain a grilled cod-like fish egg mass food. Table 1 shows the evaluation results of the obtained fish egg lump food.

Examples 8 and 9 The same procedure as in Example 1 was carried out except that the amounts of egg white and carrageenan added were changed as shown in Table 1, to obtain a grilled cod-like fish egg mass food.
Table 1 shows the evaluation results of the obtained fish egg lump food. Example 10 First, a collagen casing formed by a salt coagulation method and using a crosslinking agent was produced. That is, the dermis of cowskin was made into a paste with a grinder to prepare a 2.0% collagen paste, which was extruded into a cylindrical shape with an extruder, and immediately thereafter contacted with a saturated saline solution to be molded. Then, the formed cylindrical collagen was treated with a smoking liquid to crosslink. The crosslinked collagen was washed with water and neutralized, and then dried while blowing air into the collagen cylinder to obtain a collagen casing.

Next, except that the above-mentioned collagen casing formed by a salt coagulation method and using a crosslinking agent was used,
This was carried out in the same manner as in Example 1 to obtain a grilled cod-like fish egg lump food. Table 1 shows the evaluation results of the obtained fish egg lump food. [Comparative Example 1] The same procedure as in Example 1 was carried out except that sheep intestine was used instead of the collagen casing, to obtain a grilled cod-like fish egg mass food product. Table 2 shows the evaluation results of the obtained fish egg lump food.

Comparative Example 2 Instead of raw cod fish eggs,
The same procedure as in Example 1 was carried out except that the cod raw rose fish egg with a broken egg sac was washed and then boiled, to obtain a grilled cod-like fish egg mass food. Table 2 shows the evaluation results of the obtained fish egg lump food. [Comparative Examples 3 to 10] The same procedure as in Example 1 was carried out except that the amounts of egg white and carrageenan added were changed as shown in Table 2, to obtain a baked cod-like fish egg mass food product. Table 2 shows the evaluation results of the obtained fish egg lump food.

[0044]

[Table 1]

[0045]

[Table 2]

As is clear from Table 1, since Examples 1 and 6 to 9 are fish egg mass foods within the scope of the present invention, they have the same flavor and texture as those obtained by heating the original fish egg mass. In addition, it was excellent in shape retention, with little water separation over time and good preservability, and was also excellent in suitability for filling into a casing and adhesion to a casing. Since Examples 2 to 5 are fish egg mass foods containing gelatin as a binder, they were particularly excellent in shape retention, suitability for filling into a casing, and adhesion to a casing.

Example 10 is a fish egg lump food using a casing which is formed by a salt coagulation method and then crosslinked as a collagen casing. Therefore, although the casing has a slightly hard texture, it is excellent in shape retention and the like. Met. On the other hand, as is clear from Table 2, Comparative Example 1 is a fish egg mass food using sheep intestine as a casing, so that the casing has a firm texture, slicability, and poor adhesion to the casing. there were.

Comparative Example 2 is a fish egg lump food made from heated rose fish eggs, and thus lacks the original flavor of cod roe.
Moreover, it lacked fluidity and was inferior in suitability for filling the casing. Comparative Examples 3 and 4 were fish egg mass food products that did not contain the cold-setting solidified polysaccharide, so that they had a crisp texture, had poor shape retention, and caused water separation.

Comparative Examples 5 and 6 are fish egg mass foods containing no heat-coagulable protein, and therefore have a slimy texture, poor shape retention, water separation, and poor adhesion to the casing. Was also inferior. Comparative Example 7 was a fish egg mass food product containing less heat-coagulable protein than the content range of the present invention, and thus had poor shape retention and adhesion to the casing, and had a slimy texture.

Comparative Example 8 was a fish egg mass food product containing more heat-coagulable protein than the content range of the present invention, so that it had a crisp texture and had an egg white odor and was inferior in flavor. Comparative Example 9 was a fish egg mass food product containing less cold-setting polysaccharide than the content range of the present invention, so that it had a crisp texture, produced water separation, and had poor shape retention.

Comparative Example 10 is a fish egg mass food product containing more cold-setting polysaccharides than the content range of the present invention, so that it has a slimy texture, and the carrageenan has a seaweed odor and is inferior in flavor. Met.

[0052]

According to the present invention, fish having the same flavor and texture as those obtained by heating an original fish egg mass wrapped in an egg sac, and having excellent shape retention and good preservability. The egg mass food can be provided by a production method which is easy to process and can be mass-produced. The fish and egg mass food of the present invention is excellent in preservability because it is subjected to heat treatment, and furthermore, it is possible to obtain a desired shape and size by changing the shape of the casing and the filling amount in the casing. Can do it, and
Since it has good shape retention at room temperature, it is possible to process slices and the like, and it can be widely used according to various use situations.

Claims (10)

[Claims] Claims: 1. A fish egg mass food product formed by filling a mixture containing at least a loose fish egg and a binder into a collagen casing and subjecting the mixture to a heat treatment. The binder contains 1.0 to 7.0% by weight of the heat-coagulable protein and 0.5 to 3.0% by weight of the cold-solidifying polysaccharide with respect to the rose fish egg. Fish egg lump food characterized by having. 2. The method according to claim 1, wherein the binding agent is used in addition to the heat-coagulable protein and the cold-setting solid polysaccharide, and further contains 0.04
The fish egg lump food according to claim 1, further comprising 5 to 3.0% by weight of a collagen hydrolyzate. 3. The heat-coagulable protein is egg protein and / or lactalbumin, and the cold-setting solid polysaccharide is at least one selected from the group consisting of carrageenan, agar, and gellan gum. The fish egg mass food according to claim 1 or 2, wherein the thermal hydrolyzate is gelatin. 4. The fish egg mass food product according to claim 1, wherein the collagen casing is formed by an ammonia coagulation method and does not use a crosslinking agent. 5. The fish egg lump food according to claim 1, wherein the heat treatment is performed at 60 to 90 ° C. 6. A method for producing a fish and egg mass food product, comprising adding and mixing at least a composition containing loose fish eggs and a binder, filling the mixture into a collagen casing, and then subjecting the mixture to heat treatment. A raw rose fish egg is used as an egg, and the binder is 1.0 to 7.0% by weight of the coagulated protein and 0.5 to 3.0% of a cold solidifying property with respect to the rose fish egg. A method for producing a fish egg lump food, comprising adding a polysaccharide. 7. A thermal hydrolyzate of collagen of 0.05 to 3.0% by weight based on the weight of the rose fish in addition to the heat-coagulable protein and the cold-solidifying polysaccharide as the binder. The method for producing a fish egg mass food according to claim 6, further comprising: 8. The collagen according to claim 1, wherein the heat-coagulable protein is egg protein and / or lactalbumin, and the cold-solidifying polysaccharide is at least one selected from the group consisting of carrageenan, agar, and gellan gum. The method according to claim 6 or 7, wherein gelatin is used as the thermal hydrolyzate. 9. The method according to claim 6, wherein the collagen casing is formed by an ammonia coagulation method and is obtained without using a crosslinking agent. 10. The method according to claim 6, wherein the heat treatment is performed at 60 to 90 ° C.