KNEADED PASTE AND PRODUCTION OF KNEADED PRODUCT USING THE SAME

PROBLEM TO BE SOLVED: To obtain a boiled product (a kneaded product heat-coagulated in hot water in unpackaged state) not causing turbidity in the boiled water even if it is a kneaded product using soybean protein, having good boiled product quality, capable of reducing exchange frequency of the boiled water, accordingly having minimal problem on wastewater control or obtain a boiled product not causing turbidity in the boiled water during boiling even when the kneaded product is used for boiling by including a few amount of picked fish meat in the dough and enable use of soybean protein in large amounts for the kneaded product. SOLUTION: This kneaded paste is improved by using >=2 wt.% cut-off fish meat in dough based on kneaded paste containing >=0.5 wt.% soybean protein. Ground fish meat can be used as a main ingredient other than soybean protein of kneaded paste and picked fish meat. This method for producing the kneaded dough is characterized by heat-coagulating the such kneaded paste in unpackaged state. In the producing method, heat coagulation in unpackaged state may be carried out by any of heating in hot water, heating in oil or steam heating.