JPH08280361A - Calcium-containing food material and fishery paste product containing the same - Google Patents

Abstract

PURPOSE: To inexpensively obtain a fishery paste product having the original physical properties and taste by merely substituting a calcium-contg. food material for fish meat in the production process for this product. CONSTITUTION: This food material comprises an edible body as a structural body containing a cellulose regenerated from an aqueous alkali metal hydroxide solution and polypeptide and/or edible polysaccharides as guest components, and a compound inducible to calcium oxide or calcium hydroxide. The edible body as the structural body has the following characteristics: in the part with the polypeptide as the guest component, the cellulose forms sea component enclosing the polypeptide as island, while, in the part with the edible polysaccharides as the guest component, the cellulose and the polysaccharides form a homogeneously continuous body, and the sea component or the continuous body accounts for >=10% of the structural body. The objective fishery paste product contains this food material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a fish paste, a bamboo shoot, a fried food,
Even if the product of the present invention is added in the production process of a fish paste product such as fish sausage, there is no inconvenience in the production process of the fish paste product, and there is no reduction in the elasticity of the fish paste product or the effect on the taste The present invention relates to a fish paste product.

[0002]

2. Description of the Related Art The surimi of fish meat used in fish paste products tends to be in shortage in quantity due to a decrease in the resource of the fish species as the raw material and the limitation of fishing due to the international situation. Tends to become. Therefore, "calcium shell calcined" and "egg shell calcined calcium" which are conventionally obtained by calcining calcium hydroxide or shells or egg shells, etc.
Alternatively, it has been practiced to add calcium oxide derived from calcium hydroxide, which is simply called "calcined calcium", to a fish paste product and at the same time to add water to reduce the price of the fish paste product.

Further, since water-containing cellulose has a morphological feature similar to that of fish meat, it has been used as a substitute for fish meat in fish paste products for the purpose of reducing the price of fish paste products. Further, the present inventors have already added an edible body consisting of cellulose, a polypeptide and an edible polysaccharide to a fish paste product, thereby improving the whiteness of the fish paste product, improving gloss, improving effects such as prevention of water separation. It was found that there is a problem (Japanese Patent Laid-Open No. 63-209567).

[0004]

However, when calcium hydroxide or calcium oxide induced by calcium hydroxide, which has been conventionally used in the above-mentioned food field, is added to the fish paste, the fish paste In order to make it suitable for eating elasticity, it was necessary to appropriately increase the amount of water depending on the amount of calcium added, which required a very complicated work. Further, since it is necessary to increase the amount of water added, there is a problem that the umami of the obtained fish paste product is deteriorated. In addition, many of these calcium-containing materials are powdery and therefore easily scattered, and when exposed to water, they become very alkaline, which is very dangerous if they come into contact with the eyes. There is a problem.

On the other hand, since cellulose containing water and the edible bodies described in the above publications have morphological characteristics similar to those of fish meat, they are simply added as substitutes for fish meat during the production process of fish paste products. However, in that case, there is a problem in that the elasticity of the fish paste product is reduced.

[0006]

Means for Solving the Problems As a result of earnest research to solve the above-mentioned problems, the present inventor has found that the cost of fish paste is lower than that of fish meat, and even if it is simply added to fish paste, Does not reduce elasticity, further does not cause inconvenience in the fishery product manufacturing process even if the product of the present invention is added in the process of manufacturing fishery products, and food materials that should be called so-called artificial fish meat, and the food materials We have completed the fish paste products containing it.

That is, the present invention is a structure regenerated from an aqueous alkali metal hydroxide solution, which comprises cellulose and
A portion containing a polypeptide and / or an edible polysaccharide as a guest component, and the portion having the polypeptide as the guest component is a portion in which the cellulose forms a sea component surrounding the island of the polypeptide, and the portion having the edible polysaccharide as the guest component. Said cellulose forms a homogeneous continuum with the edible polysaccharide, said sea component or said continuum being present in said structure in at least 10
% Or more of an edible body, a food material characterized by containing calcium hydroxide or a compound derived from calcium hydroxide, and kamaboko, bamboo rings, fried foods, fish meat sausage, etc. containing the food material. It is a fish paste product.

The edible body referred to in the present invention is disclosed in JP-A-62-6.
A structure regenerated from an aqueous alkali metal hydroxide solution disclosed in JP-A-4841 and JP-A-63-2991, which contains cellulose and a polypeptide and / or an edible polysaccharide as a guest component, The portion having a peptide as a guest component forms a sea component in which the cellulose surrounds the island of the polypeptide, and the portion having a edible polysaccharide as a guest component is a homogeneous continuum of the cellulose with the edible polysaccharide. An edible body that is formed and has at least 10% or more of the sea component or the continuum in the structure can be mentioned.

The polypeptides referred to herein include soybean protein, wheat protein (gluten), corn protein, whey protein, ovalbumin, casein, which have been purified by various methods.
Examples thereof include sodium casein, collagen, gelatin and the like, or those obtained by partially hydrolyzing these. On the other hand, edible polysaccharides include agar (agarose), carrageenan, furceleran, alginate, guar gum,
Locust bean gum, tamarind gum, tara gum, cassia gum, arabic gum, tragacanth gum, karaya gum, pectin, arabinogalactan, xanthan gum,
Scleroglucan, pullulan, dextran, gellan gum, curdlan, gatigam, konjac mannan,
Thickening polysaccharides such as xylan, corn, waxy corn, potatoes, sweet potatoes, wheat, rice, glutinous rice, starch derived from tapioca, etc., and chemically or chemically treated starches thereof (modified starch, acid-decomposed starch, Oxidized starch, pregelatinized starch,
Grafted starch, etherified starch having carboxymethyl group, hydroxyalkyl group, etc. introduced, esterified starch reacted with acetic acid, phosphoric acid, etc., and crosslinked starch having polyfunctional group bonded between hydroxyl groups of two or more starches , Heat-moisture treated starch, etc.), chitin, carboxymethyl cellulose,
Mention may be made of methylcellulose.

The above-mentioned polypeptides and edible polysaccharides may be in the form of biological structures. The biostructure is a composition containing both or one of a polypeptide, a polysaccharide derived from a plant, an animal or a microorganism, and one or both, and the ratio of one or both of them to the total solid content excluding water is 50%. The above is preferably used. Typical examples of plant-derived biostructures are oil dregs, grains, beans, plant foliage, algae, fruits, tuberous roots, and specific examples thereof include defatted soybeans, soybean oil meal, kinako, linseed oil meal. , Cottonseed oil cake, peanut oil cake, safflower cake, sesame oil cake, sunflower oil cake, wheat,
Examples include rice and soybeans. Animal-derived biostructures include fish meal, fish soluble, meat meal, meat and bone meal, decomposed hair, decomposed skin, feather seal, skim milk powder, fish meat, livestock meat (beef, pork, lamb, etc.), organs, egg constituents ( Egg yolk, egg white), krill, milk constituents and the like. The biological structures derived from microorganisms are yeast, bacteria, molds and the like.
These biostructures are mainly composed of proteins and / or edible polysaccharides, but may contain so-called impurities such as lipids, nucleic acids, lignins, and inorganic salts.

Even if it contains impurities, it does not hinder the mixing with the cellulose solution at all, but rather improves the spinnability and the spinnability, or gives a proper fusion between the spun yarns. May also show the advantages of. The guest component selected from the polypeptide mixed with cellulose, the edible polysaccharide and the biological structure does not need to be a single one, and
Combination use of more than one kind is also possible. In this case, the cellulose preferably has a cellulose II type crystal structure.

The term "sea component" as used herein means a phase in which, when a cross section of a structure is examined with a transmission electron microscope or an optical microscope, a phase distributed in a form enclosing a certain phase is a sea component.
The homogeneous continuous body refers to a phase in which pores are present and which are continuously distributed, and collectively refers to a structure which is regarded as one phase even if small spots are visible under a microscope. For observing the cross section of the structure, a transmission electron microscope photograph or, when observing over a large area, an optical microscope photograph can be used.

The reason why it is preferable that 10% or more of the sea component or the continuum is present is that the structure has appropriate mechanical strength. Generally, in the case of an edible body composed of cellulose and edible polysaccharide, both of them exist as one homogeneous continuous body. Further, in the case of an edible body composed of cellulose and a polypeptide, the cellulose exists in the form of surrounding the island of the polypeptide as a sea component. As an example, when an edible body composed of cellulose and soybean separated protein is observed with a transmission electron microscope, the size of the protein island component varies depending on the manufacturing method, but the cross section is 0.5 μm.
To 100 μm at maximum. It is preferable in terms of texture that the size of the island component is this level. The shape of the island component varies, but it is generally circular or elliptical.
The edible body refers to a structure in which the paper-like texture of cellulose is suppressed and humans can eat it.

This edible body can be manufactured as follows. Natural cellulose derived from trees such as wood pulp, cotton and hemp, herbs, cereals, vegetables and fruits and a degree of polymerization of 100 obtained by subjecting them to acid hydrolysis, enzyme treatment, mechanical pulverization or grinding, explosion treatment and the like. ~ 1200 cellulose and at least one polysaccharide selected from guest components, ie, polypeptides and / or edible thickening polysaccharides, or at least one selected from natural proteins and partial hydrolysates thereof. Tsuto is mixed and dissolved or dispersed in an alkali metal hydroxide aqueous solution to obtain a dope.
After the dope is transported by an extruder or a gear pump, it is discharged from an appropriate spinneret or slit into an acidic bath or an acidic bath containing salt for coagulation, followed by washing with water. Alternatively, when obtaining a fibril-like product, blow spinning or the like is performed to obtain a structure. Then, the structure is ground as necessary to obtain a paste-like edible body.

The alkali metal hydroxide used for producing the edible body refers to sodium, potassium and other alkali metal hydroxides, and sodium hydroxide is preferable.
On the other hand, the types of acids used in the acidic bath include nitric acid, sulfuric acid,
Examples thereof include hydrochloric acid, acetic acid, phosphoric acid, etc., which are usually used as an aqueous solution. The concentrations of these acids are not limited and may be appropriately selected from an economical point of view. Furthermore, as the salt used here, an alkali metal salt or an alkaline earth metal salt of nitric acid, sulfuric acid, hydrochloric acid, acetic acid, phosphoric acid or the like is preferably used.

The shape of the edible body may be any shape such as a thread shape, a fibril shape, or a paste shape as described in the text, and is not particularly limited. The edible body is particularly useful for keeping the food material of the present invention in a fish meat-like form, particularly in a fish meat frozen surimi-like form. In other words, when mere paste-like cellulose is frozen, it has a frozen fish surimi-like morphology in the frozen state, but when it is thawed, the water separation is so great that the frozen surimi is in a completely different state. On the other hand, when the edible body is frozen, it does not release water even when it is thawed, and it has a state very similar to that of fish-frozen surimi such that the blade can be easily passed in the semi-thawed state. In addition to the above, the edible body also has the effect of improving the whiteness of the fish paste product, improving gloss, and preventing water separation (JP-A-63).
No. 209567).

The calcium hydroxide or the compound derived from calcium hydroxide contained in the food material of the present invention includes calcium hydroxide and calcium oxide which is induced into calcium hydroxide by reacting with water, for example, Examples include substances commonly used in the food field called calcined calcium, calcined shellfish calcium, calcined egg shell calcium and the like. The lower limit of the amount of these calcium hydroxide or a compound derived from calcium hydroxide added to the edible body is usually 0.1 part by weight or more in terms of calcium based on 100 parts by weight of the edible body, More preferably 0.2 parts by weight or more, and the upper limit is 0.8 parts by weight or less in terms of calcium,
More preferably, it is 0.5 part by weight or less.

According to a recent study, fish paste products such as kamaboko are transglutaminase (TGase; EC) which is a calcium-dependent cross-linking enzyme that is an endogenous type of fish meat during the sitting process.
It has been revealed that the action of 2.3.2.13) forms a strong gel by forming ε- (γ-glutamyllysine) crosslinks between myosin, which is a muscle structural protein that is a major constituent protein of fish meat. Came. The results of these studies are disclosed in detail in the Journal of the Fisheries Society of Japan, 56 , 125-132 (1990) and the Journal of the Fisheries Society of Japan, 57 , 1389-1396 (1991). Therefore, it is considered that the calcium added to the food material of the present invention activated the fish meat internal type TGase, and therefore the elasticity maintaining effect of the fish paste product was exhibited.

Calcium ions added to fish meat affect the higher-order structure of myosin, and the hydrophobic region hidden inside myosin is exposed to the outside, which results in the formation of hydrophobic bonds between proteins and gel. Has also been reported to be established (New Food Industry, 3
7 , 53-57 (1995)). It is considered that this is the reason why the food material of the present invention is effective even when it is fried without sitting or in a direct-cooked fish paste.

Furthermore, when the food material of the present invention contains calcium, it can contribute to the improvement of workability in the production process of fish paste products. That is, JP-A-63-209
When an edible body disclosed in Japanese Patent No. 567 is replaced with a part of fish meat to produce a fish paste product, the surimi becomes too soft at the final stage of the production process and the body becomes dull and cannot be formed into a kamaboko shape. Inevitably, deterioration of moldability occurs.
However, even if the food material of the present invention is replaced with a part of fish meat, it does not rise and become soft and the moldability is improved because it does not sag.

The food material of the present invention may contain an acid or an amino acid, if necessary. Examples of the acid or amino acid that can be contained include tartaric acid, lactic acid,
Examples include malic acid, ascorbic acid, succinic acid, citric acid, phosphoric acid, fumaric acid, adipic acid, aspartic acid, glutamic acid, and at least one selected from these Na, K, and Ca salts. These acids or amino acids may be added to calcium hydroxide or a compound derived from calcium hydroxide to increase the pH of the food material, if necessary, by adding a suitable pH value as a food material.
It is preferable to appropriately add H, that is, an amount such that the pH is 7 to 11.

The food material of the present invention can be usually produced as follows. First, with respect to the edible body produced by the production method described in detail above, calcium hydroxide or a compound derived from calcium hydroxide, and if necessary, an acid or an amino acid is added, and the resulting mixture is sufficiently kneaded with a screw kneader or the like. Mix with stirring. If the food material does not have to be in paste form, this immediately becomes the food material of the present invention. When it is better to have a paste, it is further ground through a grinder or the like to obtain the food material of the present invention. Of course, in addition to the above-mentioned method of premixing the edible body and calcium hydroxide or a compound derived from calcium hydroxide, the edible body and calcium hydroxide or calcium hydroxide are derived from the raw material for fishery products. It is also possible to carry out by a method in which the compounds are appropriately added individually so that both of them are finally present.

Regarding the distribution of the food material of the present invention described in detail above, means such as chilled distribution, normal temperature distribution after sterilization, frozen distribution after freezing and the like can be used. It is preferable that the frozen plate is supplied in the form of a frozen plate because it is easy to replace with the frozen surimi and used. Further, since the food material of the present invention is industrially produced from raw materials that are inexpensive and stably supplied as described above, it is better than frozen fish meat surimi produced from quantitatively unstable fishery resources. Can be manufactured at low cost. Therefore, by replacing a part of the fish meat frozen surimi with the food material, it is possible to manufacture a lower cost fish paste product, which is economically effective.

The fish paste product of the present invention refers to a product which mainly uses fish meat such as kamaboko, bamboo rings, fried foods and fish meat sausage and is used to mold the ground meat thereof, and is not limited to those listed here. The fish paste product containing the food material of the present invention,
It can be obtained by adding the food material in the process of producing a fish paste product. That is, when the frozen surimi or fish meat is roughened using a silent cutter, a ball cutter, a crusher, etc., the food material of the present invention is added. After mixing and stirring for a while, to 100 parts by weight of surimi,
Usually 2.5 to 4.0 parts by weight of salt is added. After salting for a while, add various seasonings, egg white, starch, ice water, etc. according to the usual manufacturing method of kamaboko, and obtain the desired kamaboko through the steps of forming, sitting, heating (steaming), and cooling be able to. The timing of adding the food material of the present invention is not limited, but an initial stage is preferable in view of uniform dispersion. The amount of the food material of the present invention to be added is not particularly limited as long as the effect of the present invention is exhibited, but if the addition amount is too small, it is not possible to expect the economic effect of reducing the price of the fish paste product, , More than 1% by weight, preferably 2% by weight in fish paste
The above is exemplified, and if the added amount is too large, the effect of maintaining the elasticity of the fish paste is greatly reduced because the fish meat protein is significantly reduced, but it is usually 15% by weight or less, preferably 10% by weight or less. . The fish paste product of the present invention can also be obtained by individually adding an edible substance and calcium hydroxide or a compound derived from calcium hydroxide in the fish paste product manufacturing process. Although the sitting step may or may not be performed, sitting at high temperature is more effective in maintaining elasticity.

The fish paste product of the present invention thus obtained is
It retains the elasticity and taste equivalent to those of fish paste products that do not use surimi substitutes, and can be provided at low cost by simple operations.

[0026]

EXAMPLES Examples of the present invention will be shown below.
It is not limited by these examples. (Example 1) Cellulose having a degree of polymerization of 300 and corn starch were dissolved in an aqueous sodium hydroxide solution so that the weight ratio of cellulose / corn starch was 4/6, and the fibrous material was subjected to the spinning and washing steps shown in the text. I got an edible body. Next, with respect to 100 parts by weight of this edible body, 0.42 parts by weight (0.30 parts by weight in terms of calcium) of calcium oxide (calcined shell calcium; manufactured by NC Corporation) and 5.0 parts by weight. Part of sodium glutamate (manufactured by Asahi Kasei Kogyo Co., Ltd.) was added, and the mixture was uniformly stirred and mixed, and then ground, and the paste was frozen in a contact freezer to obtain the food material of the present invention. The obtained food material had a solid content of 15% by weight and a pH of 9.9.

Using the food material thus obtained,
Rough shaving, salt shaving, and main shaving were performed according to the formulation shown in Table 1 by a standard method using a Stefan cutter. Mold the raised body with a retainer, sit at 45 ℃, 60 minutes, 90
Steaming was carried out at 30 ° C. for 30 minutes to prepare a kamaboko. Table 2 shows the results of measuring the physical properties of kamaboko and the results of evaluating the appearance, and the results of sensory evaluation of texture and umami. In addition, FIG. 1 shows the sagging tendency of the lean body, that is, the body sagging rate. The body sagging ratio was calculated by the following formula [the body sagging ratio (%) = (the lateral width after standing (the width ( cm) / width immediately after molding (c
m)) × 100]. (Example 2) A food material obtained by adding 0.13 parts by weight of calcium oxide (0.09 parts by weight in terms of calcium) to 100 parts by weight of an edible body was used in Example 1, and the same as in Example 1. The kamaboko was prepared by the above procedure and evaluated. Table 2 shows the evaluation results. (Example 3) A food material obtained by adding 1.13 parts by weight (0.81 parts by weight in terms of calcium) of calcium oxide to 100 parts by weight of an edible body was used in Example 1, and the same as in Example 1. The kamaboko was prepared by the above procedure and evaluated. Table 2 shows the evaluation results. (Example 4) Using the food material shown in Example 1, a kamaboko was prepared and evaluated according to the formulation shown in Table 1 by the same operation as shown in Example 1. Table 2 shows the evaluation results. (Comparative Example 1) Cellulose having a degree of polymerization of 300 and cornstarch were dissolved in an aqueous sodium hydroxide solution so that the weight ratio of cellulose / cornstarch was 4/6, and then subjected to the spinning and washing steps shown in the text to obtain a fibrous form. A composition was obtained, which was ground into a paste state and frozen in a contact freezer to obtain an edible body. The solid content of the obtained edible body was 13.5% by weight.

Using the edible material thus obtained, a kamaboko was prepared in the same manner as in Example 1 according to the formulation shown in Table 1. Table 2 shows the results of measuring the physical properties of the kamaboko, and Fig. 1 shows the body sagging rate when the ground fish was left standing at 15 ° C. (Comparative Example 2) Powdered shell-baked calcium (N. Co., Ltd.)
Kamaboko was prepared in the same manner as in Example 1 according to the formulation shown in Table 1 by using C Co., Ltd.). Table 2 shows the results of measuring the physical properties of the kamaboko, and Fig. 1 shows the body sagging rate when the ground fish was left standing at 15 ° C. (Comparative Example 3) Using the same calcined shell calcium as in Comparative Example 2, and according to the formulation of Table 1, a kamaboko was prepared in the same manner as in Example 1. Table 2 shows the results of measuring the physical properties of the kamaboko. (Comparative Example 4) Without adding any surimi substitute material,
According to the formulation of Table 1, a kamaboko was prepared in the same manner as in Example 1. Table 2 shows the results of measuring the physical properties of the kamaboko, and Fig. 1 shows the body sagging rate when the ground fish was left standing at 15 ° C.

The jelly strength, which indicates the elasticity of the fish cake, is obtained by cutting the fish cake sample to a thickness of 20 mm and using a rheometer (φ5 mm).
(Using a spherical plunger). The appearance and the presence or absence of water separation were visually examined on the outer surface and cross section of the kamaboko.
Sensory evaluation was conducted by 16 trained panelists,
In the case of the evaluation of the umami, the umami of the kamaboko of Comparative Example 4 is set to 0, the case where the umami is stronger than that is +1 and the case where the umami is weaker is -1.
The average value of 16 persons was shown.

As is clear from the results shown in Table 2, the jelly strength of Example 1 was clearly higher than that of Comparative Example 1, and was similar to that of Comparative Example 4. Furthermore, Example 1
The taste was equivalent to that of Comparative Example 4. In addition, Comparative Example 2
Shows a jelly strength higher than that of Example 1, but is too hard to be said to have an appropriate texture as a kamaboko. This is because the calcined shell calcium is simply added, and the jelly strength is an appropriate value for eating as a kamaboko, that is, Comparative Example 4.
In order to make the value equivalent to the above and to reduce the cost of kamaboko, complicated additional water addition is essential. Comparative Example 3 is a case where such additional water addition was performed, and although the jelly strength is certainly equal to that of Comparative Example 4, the umami of the kamaboko with a large amount of water is reduced, and the taste is tasted. Is inferior to Comparative Example 4.

Further, as shown in FIG. 1, Example 1 is less liable to sag than Comparative Example 1, and the moldability in manufacturing the kamaboko is improved. Comparative Example 2 is less liable to sag than Example 1, but gelation has already started after about 30 minutes of standing, and conversely moldability is deteriorated. Example 2
Then, the jelly strength of the kamaboko is low because the amount of calcium oxide added to the edible body is too small. On the contrary, in Example 3, the jelly strength of the kamaboko is low because the amount of calcium oxide added to the edible body is too large. There is. Further, in Example 4, the amount of calcium oxide in the food material was appropriate, but the jelly strength was low because the amount of food material added to the kamaboko was too large. (Example 5) Using the food material prepared in Example 1, Table 3
According to the formulation of No. 1, rough shaving, salt shaving, and main shaving were performed by a conventional method using a silent cutter. 1 rubbed body
It was molded into a disc having a size of cm × 6 cm and fried with oil at 170 ° C. for 3 minutes to prepare a fried food. Table 4 shows the results of measuring the physical properties of the fried food. (Comparative Example 5) Using the edible body produced in Comparative Example 1, a fried food was produced in the same manner as in Example 5. The results are shown in Table 4. (Comparative Example 6) Using the calcined shell calcium used in Comparative Example 2, a fried food was prepared in the same manner as in Example 5. The results are shown in Table 4. (Comparative Example 7) Without using various surimi substitute materials at all,
A fried food was prepared in the same manner as in Example 5. Table 4 shows the results
Shown in

The jelly strength showing the elasticity of the fried food was measured by using a rheometer (φ5 mm spherical plunger was used) after thinly removing the skin of the fried food. The appearance and the presence or absence of water separation were visually examined on the outer surface and cross section of the fried food. As is clear from the results shown in Table 4, the jelly strength of Example 5 was clearly higher than that of Comparative Example 5, and was similar to that of Comparative Example 7. Further, although Comparative Example 6 shows a jelly strength higher than that of Example 5, it is too hard to say that the texture is suitable as a fried food. This is because calcined shell calcium is simply added, and the jelly strength is set to a value suitable for eating as a fried food, that is, a value equivalent to that of Comparative Example 7,
Moreover, in order to reduce the cost of fried foods, complicated additional water addition is essential.

[0033]

[Table 1]

[0034]

[Table 2]

[0035]

[Table 3]

[0036]

[Table 4]

[0037]

By using the food material of the present invention, a fish paste product having the original physical properties and taste can be produced at a low price simply by substituting fish meat in the fish paste production process.

[Brief description of drawings]

FIG. 1 shows the body sagging rate of the ground meat when the ground meat is left at 15 ° C.

Claims (3)

[Claims] 1. A structure regenerated from an aqueous solution of an alkali metal hydroxide, which comprises cellulose and a guest component of a polypeptide and / or an edible polysaccharide, and the portion having the polypeptide as a guest component is the above-mentioned. Cellulose forms a sea component surrounding the islands of the polypeptide, and the portion having the edible polysaccharide as a guest component, the cellulose forms a homogeneous continuous body with the edible polysaccharide, and the sea component or the continuous body is A food material comprising an edible body present in at least 10% or more in the structure, and calcium hydroxide or a compound derived from calcium hydroxide. 2. The food material according to claim 1, wherein the calcium hydroxide or the compound derived from calcium hydroxide is 0.1 to 0.8 parts by weight in terms of calcium based on 100 parts by weight of the edible body. 3. A fish paste product containing the food material according to claim 1 or 2.