Aqueous extract of rice bran and utilization thereof in additives for ground fish meat products

The components which have suwari-inhibiting action of rice bran extracts is reduced or removed, enabling broader utilization of them for fish paste products. A rice bran extract in which components having specific physiologically active functions are singled out, and these components are reduced or removed. The components are suwari-inhibiting components. The rice bran extract is preferably a water extract. The components are reduced or removed by precipitation or dialysis. The precipitation is calcium precipitation. The suwari-inhibiting components are phytin and/or phytic acid. The rice bran extract can be used as a fish paste additive.