Problem to be solved: To provide a fish-fish substitute material having more excellent shape retention than before, and a method for producing the same. [Solution] a fish meat substitute material comprises a food composition comprising: An alginic acid gel fiber comprising a vegetable protein and calcium alginate; and methyl cellulose (a cellulose derivative for food additives in which a part of hydroxy groups in cellulose are derivatized with a substituent containing a methyl group). A method for producing a fish meat substitute material, comprising the step of mixing an alginic acid gel fiber obtained by mixing a vegetable protein, an aqueous alginate solution, and an aqueous calcium salt solution to fiberize the mixture, with methylcellulose. The vegetable protein is preferably one or more selected from the group consisting of soybean protein, rice protein, and pea protein. Selected drawing: None

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