JPS59146565A - Preparation of yolk-containing membranous food - Google Patents

Abstract

PURPOSE:To prepare a yolk-containing membranous food having elasticity, by mixing separated soybean protein and egg yolk at a specific ratio uniformly with water, spreading the mixture to a thin film, and heating the film. CONSTITUTION:Egg yolk and/or whole egg is mixed uniformly with separated soybean protein and water to obtain a mixture wherein the weight ratio of the solid component of the sum of yolk and whole egg to that of the separated soybean protein is 1 to 1.5-2.5 (provided that the weight of the whole egg is calculated as 40-45% of the actual weight) and the sum of the yolk, whole egg and separated soybean protein accounts for 8-50wt%, preferably 12-35wt% of the whole mixture. The mixture is spread or rolled on a hot-plate of a heat drier to a thickness of 0.1-2mm., and heated at 90-110 deg.C to obtain the objective food.

Description

【発明の詳細な説明】 本発明は卵黄および／または全卵と分離大豆蛋白を原料
とする卵黄含有膜状食品の製造法に関する。卵は栄養価
がきわめて扁く、又消化が非常によく、最商の食品とさ
れている。又分離大豆蛋白は、熱変性を伴うことなく大
豆から油脂を抽出し、繊維質、炭水化物、灰分などを除
いて蛋白質だけを有効に取出したもので、リジンを多量
に含み、必須アミノ酸をバランスよく含んで植物性蛋白
として最もすぐれたものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an egg yolk-containing membranous food using egg yolk and/or whole egg and isolated soybean protein as raw materials. Eggs have extremely low nutritional value and are highly digestible, making them the most commercially available food. Isolated soy protein is made by extracting fats and oils from soybeans without heat denaturation, effectively removing only protein by removing fiber, carbohydrates, ash, etc.It contains a large amount of lysine and contains essential amino acids in a well-balanced manner. It is the most excellent vegetable protein.

本発明者は、栄養価に富み、且つ入手が谷易なこれらの
食品から全く新しいタイプの食品を製造すべく鋭意検討
を重ねた結果、分離大豆蛋白と卵黄を特定割合で水と均
一に混合したものを薄く延ばして加熱すると、弾力性を
持った膜状の食品としうろことを見出し、本発明を完成
した。As a result of extensive research into producing a completely new type of food from these highly nutritious and easily available foods, the inventor of the present invention has developed a method for uniformly mixing isolated soy protein and egg yolk with water in a specific ratio. By stretching the material thinly and heating it, he discovered an elastic film-like food and scales, and completed the present invention.

すなわち本発明は卵黄および／または全卵と分離大豆蛋
白と水の均一混合物を厚さ０．１〜２　ｍｍの状態とし
、加熱することを特徴とする卵黄含有膜状食品の！！！
ｊ青７去て・Ｊ、る。That is, the present invention provides an egg yolk-containing film-like food, which is characterized by heating a homogeneous mixture of egg yolk and/or whole egg, isolated soybean protein, and water to a thickness of 0.1 to 2 mm. ! !
j blue 7 leave・J,ru.

卵黄も全卵も生でも乾燥物でも使用しうる。Egg yolks and whole eggs can be used either fresh or dried.

又、分＾１１人−ノー蛋白は品質や人手の点からも市販
の粉末状分縮−犬豆イＨ白が好ましい。Moreover, for the minute^11 person-no-protein, commercially available powdered minute-condensed dog bean white is preferable from the viewpoint of quality and labor.

本発明におい−Ｃ１卵黄お、よび／または全卵と分１雅
大豆蛋白と水の均−混合物とは、卵黄お、Ｊ、び／暮；
、　Ｌニーは全卵ど分離大豆蛋白と水から成るか、ある
い（、ｔこれらを１−原料としにものである４、卵黄と
全卵は単独に用いてもよいしイ〕（川しでもよい。卵黄
わ、１：び全卵と分離大豆蛋白との割合は、固形分とし
−【′、又全卵ζ〔ついては実際量の４０〜４５％に換
算し２で、卵黄と全卵の合計にを１としｔ二とき分離大
や蛋白が１．５〜２．５で、さらに卵黄、全卵、分離大
豆イ１ｉ白の各固形り〕と（５，ての合計か８〜５０重
里％程度、好Ｌ（ッくは１２〜３５重量％がよい３、な
お、分離大豆蛋白との割合を算定する場合、全卵に一つ
いで、実際）４の４０〜４５％に換算するというのは、
４０から４５％よズ、−の過当な数値で・、よいことを
肩、味する。In the present invention, the homogeneous mixture of C1 egg yolk and/or whole egg, soybean protein, and water means egg yolk, J, and water;
The egg yolk and whole egg can be used alone or can be made from whole eggs, isolated soy protein, and water. The ratio of egg yolk and whole egg to isolated soybean protein is 1: solid content, and whole egg ζ is equivalent to 40-45% of the actual amount. If the total is 1, then the separated size and protein is 1.5 to 2.5, and then the egg yolk, whole egg, separated soybean, 1i white solids] and (5, the total of 8 to 50 It is said that about 12% to 35% by weight is good.3 When calculating the ratio of soybean protein to isolated soybean protein, use one per whole egg, and convert it to 40 to 45% of 4. The thing is,
An unreasonable value of 40 to 45% means that you can experience good things.

１、ｔこ、卵黄４ｏよび７／′まｔこは全卵と付順を大
豆蛋白と水の均一・混合物中には、ｉ役類、いも類、豆
類、ナ２、ツ類、種子類、果実類、キノ−」類、野菜万
１．１す尺鳥肉、魚介類、乳類、海藻りＪｌ、大豆」江
１以イｄσ）１ｄ１物蛋白、す（」白、多糖類などの食
品材料り・可Ａ−角′さ−Ｖでもよい。1, egg yolk 4 o and 7/' yolk are whole eggs, soybean protein and water are uniformly mixed; , fruits, mushrooms, vegetables, poultry meat, seafood, milk, seaweed, soybeans, protein, sugar, polysaccharides, etc. Food materials may also be used.

これらの材料は、固形分（・こして、８１′ｌ黄、全υ
ＦＩ　Ｊ）Ｊ、び、分離大豆蛋１′１ｋ・合計Ｉ７たも
Ｑ）σ）３０のイｑ１見ツにて゛含有させてもよい。こ
れらの食品材料Ｑ）−貝（本（り１１としては、Ｊ−と
穴ば、米、−１−９′＋１粉、Ｌ′−１玉卑う〕１．に
麦、小麦、小伎ニ扮、きひ、あわ、そにｔ１　そに５１
名１、−〜モロこし、コーンフラワー、はとｔ」・き−
、ライ滲−、ライ麦粉等の穀物、＞’ｘ　Ｑよし）も、
（Ａも（４〉１、さ、１ニしＡも、し〜・かいも、乾燥
−ンノシュン」？う〜ｌ−１−ｒ：人７わン、や４、の
いも等のいも及びてん粉タ了＋、−ｙ−−−モ２□１４
、ｉ林の実、えこｒ４゛１、カシ、−ナノ・二〕、力＞
　ｌ；Ｔ　’ｆ’ｒで・ｏ）ｙｇ３、かやの実、き゛ん
なん、くり、くる・旬、ｘｉ　Ｌ／　＋７）実、１コナ
ソツ、と、［、しいＪ）実、−ｉ１ξ）７’Ｊ＞　ｄ、
）　％二、とｔつ）の実、はすの実、ひしの実、ヒバ、
：スタチオ、こたｆえ）し）の実、ブラシ＋Ｌ−プーノ
ツ、ヘーセ゛フレブーツ′ノ、ペブＪン、マカテミアナ
ツ゛ノ、松υ）実、落花生”９　ｏ）ＪＩｉｉ　実類、
あずき、さらしあん、Ｌ’　ｋ、　’−ｆん４、ｙ）、
えＡ、２と゛ぅ、そＣ１３トめ、Ｌテいず、きな粉、豆
暢、凍り豆腐、納豆、おから、（人乳、出葉、ひ、よこ
」、占５、ライフ」、め、ｊ＋　、Ｌ＜とう等の９類、
小麦蛋白ヤ）とうもろこ１７仕（白などの大ｒｊ−蛋白
以外にり　ｉ１１′ｊ物イ１ｆ白、ｌに肉、羊肉、詠１
イ４、かしわ等の１軟鳥肉類、骨キラＮ、ゴーヒ、カニ
、ター１１．Ｌ：ｔ　、、魚Ｎ等の魚介類、こんメミ、
オ）力・め、あわのり、ひじき等の藻類、ｊ−）キタケ
、シイタケ、シメジ、−１−ヌ〕、）・ツタヶ等び）キ
ノコ類、かほらや、７トウト・ンゆ２、大根、か、東ら
、よもぎ、レンコン、（こんじ）ｌ２、なす等の野ｉ類
、／”ブーＪ−、リンコ、かき、４レンジ、みかん、し
）ちび、あんず、Ａリーフ、クレー４５グレーツフノｔ
・−ツ、ｊ（し、メｊｉｌン、はっさく等の果実類、牛
乳、ヨード１・［・、粉乳、升・−ス等の乳類、卵白、
魚卵類、り゛ルカノ々′ＪＱ）′り循環、セル【］−又
等υ〕繊維質、シｆとである。その他、カルシウム、鉄
、マク才、ミ！ウム、カリウム＜、Ｑのεネラルや、ヒ
タミンＡ、　Ｂ、　Ｂ、、Ｊ３６．１３１２、（づ、Ｄ
、ｈ：、ニコチン酸、等の１つりξン類、口・イシン、
リシン、メチ４ニン、ノコ、二ルアシニン、トリプトフ
ァン どを適当喰切えてもよい。又、食工）。−、つＪｌ／　
９ζ：ノ酸ソータ、・イノシン酸ソータ、クアニール酸
゛ノー　タ、砂糖、みりノ℃等の調味材や香辛ネζ［、
糊ネ４、ソ，＋ｌｙ　）−ｊ、ノｌ〜、グリャリ：ノ等
の湿潤剤などを適宜加．：ｌ′ｉＬ−（１−もよい。These materials have a solid content (・strain, 81'l yellow, total υ
FI J) J) and isolated soybean protein 1'1k, total I7 and Q)σ) 30 may be included. These food materials Q) - Shellfish (as for 11, J- and anaba, rice, -1-9'+1 flour, L'-1 ball base) 1. Barley, wheat, and Costume, Kihi, Awa, Soni t1 Soni 51
Name 1, - Morokoshi, cornflour, pigeon t'ki-
, rye flour, grains such as rye flour, >'x Qyoshi),
(A too (4〉1, sa, 1 nishi A mo, shi~・potato, drying-nnoshun''? U~l-1-r: 7 people, 4, potatoes, etc.) Powdered +, -y---Mo2□14
, Irin no Mi, Ecor4゛1, Oak, -Nano・2〕, Power＞
l; T 'f'r de・o) yg3, Kaya no Mi, Kinnan, Chestnut, Kuru Shun, xi L/ +7) Fruit, 1 Kona Sotsu, [, ShiiJ) Fruit, -i1ξ)7'J> d,
) %2, and ttsu) fruit, lotus fruit, rhombus fruit, hiba,
: Stathio, Kotafe)shi) nuts, Brush+L-Punotsu, Heseifreboots'no, PebuJn, Makatemia nut, Pine υ) nuts, Peanuts9 o) JIii fruits,
Azuki, Sarashian, L' k, '-fn4, y),
A, 2 and so, C13, L, soybean flour, soybean flour, frozen tofu, natto, okara, (human milk, deba, hi, yoko', divination 5, life', me, j+ , L<tou etc. 9 types,
wheat protein) 17 pieces of corn (white or other large rj - other than protein) i11'j thing I1f white, l meat, mutton, 1
4. Soft poultry meat such as kashiwa, bone cut N, gohi, crab, tar 11. L:t,, seafood such as fish N, konmemi,
e) Algae such as Chikara-me, Awanori, Hijiki, j-) Kitake, Shiitake, Shimeji, -1-nu], ), Tsutatsuga, etc.) Mushrooms, Kahoraya, 7 tout, nyu2, radish , Ka, Azuma, mugwort, lotus root, (Konji) l2, wild species such as eggplant, / ``Boo J-, Rinko, Oyster, 4 range, mandarin orange, Shi) chibi, apricot, A-leaf, clay 45 Gratshunot.
・-tsu, j(shi, mejilin, hassaku, etc.), milk, iodine 1・[・, powdered milk, masu・-su, etc., milk products, egg white,
Fish roe, ri゛kanotana'JQ)' circulating, cells []-mata etc. υ] fibrous, shif. In addition, calcium, iron, makusai, mi! um, potassium <, ε-neral of Q, hitamine A, B, B,, J36.1312, (zu, D
, h:, nicotinic acid, etc.
You can also eat lysine, methane, noko, diluacinine, tryptophan, etc. as appropriate. Also, food industry). -,tsuJl/
9ζ: Condiments and spices such as inosinic acid sota, inosinic acid sota, quanylic acid nota, sugar, mirino ℃, etc.
Add a wetting agent such as Adhesive 4, So, +ly)-j, Nol~, Guryari:no, etc. as appropriate. :l'iL- (1- is also good.

本発明に１５いて、卵Ｉ′ｉ〜わ４１び／よ１こは全卵
と分離大０−蛋白と水の均一１屍金物（以−１・、弔（
こ均一混合物という）は、固形分の粒度８０εタロン以
−Ｆかよい，、乙」、り材１＋中に固形状のものか月４
いら；１１．　？Ｊ：場合は、前枠、粉砕なとの処理に
よりイｉｌｌ私ｌ化−４る３、細粒化に際して（、ヨ、
固形状材ＰＩごとに前枠や粉砕後、混合してもよいし、
材１，−・目・混合しｆ．″（７）　ｆ）、前枠や粉砕
の処ν１！（こイ・４してもよシへ。、次に均−混合物
をｊ学さＱ．ｌ−２ｍｍの状賊とし、加熱する。この処
理は、均−混ｉ′￥物をドツトトなどの加熱板表面上に
１［ｉｌ−さ、０．１〜２πｍ、好ｔｂ＜は０２−ｉｆ
ｆ程ａ＋こ塗／ｉｊないしは圧延し、加熱すること番こ
より行なえばよい。According to the present invention, eggs I'i to 41 and 1 are separated from whole eggs, protein and water are uniformly 1 carcass metal (hereinafter referred to as 1), funeral (
This homogeneous mixture) has a solid content particle size of 80ε Talon or more.
Ira;11. ? J: In the case of the front frame, it is possible to make it easier by processing such as crushing.
It may be mixed after the front frame or crushing for each solid material PI, or
Material 1, -・Mixed f. (7) f) Processing of the front frame and crushing ν1! In this process, the homogeneous mixture is placed on the surface of a heating plate such as a dot at a height of 1[il-, 0.1 to 2πm, preferably tb< is 02-if
It is sufficient to carry out rolling and heating.

一般に均−混合物の水分合量か７０軍鼠％以上Ｏ）場合
は、均一混合物は水分が多く、乳液状）（　Ｃｌ）で：
加熱機の加熱平面上に塗布して加熱乾燥するのがよく、
水分含量が７５重爪形以下の場合は、圧延して加湿後加
熱するのがよい。なお水分含量が７５〜６０％程度と少
ない場合でも、脱気しつつ充分に混合して均一混合物と
したものは特に加湿する必要はない。加熱機表面上に均
一混合物を塗布ないしは圧延する際には、２．３回繰り
返すことによって厚さをより均一化してもよいし、その
際、成分や組成割合の異なる均−混合物を用いて多層状
製品を得るようにしてもよい。加熱温度は９０〜１１０
°Ｃ程度でよいか、加湿後加熱する場合は、加湿の際の
温度はこれよりもやや置い温度、具体的には１００〜１
２０°Ｃ程度がよい。Generally, if the water content of a homogeneous mixture is more than 70% O), the homogeneous mixture has a high water content and is milky (Cl):
It is best to apply it on the heating plane of a heating machine and heat dry it.
When the moisture content is 75 layers or less, it is preferable to roll it, humidify it, and then heat it. Note that even if the water content is as low as about 75 to 60%, there is no need to particularly humidify the mixture if it is sufficiently mixed while deaerating to form a homogeneous mixture. When applying or rolling a uniform mixture onto the surface of the heating machine, the thickness may be made more uniform by repeating the process 2 or 3 times, or at that time, the thickness may be made more uniform by repeating the process 2 or 3 times. A layered product may also be obtained. Heating temperature is 90-110
If heating after humidification, the temperature at the time of humidification should be slightly higher than this temperature, specifically about 100°C to 100°C.
A temperature of about 20°C is best.

なお塗布や圧延に際し、加熱乾燥機表面を適宜加工して
製品の表面が滑らかなものや、ざらざらしたものを得る
こともできるし、加熱刹哄の条件を適宜設定して、縮み
が入った製品とすることもできる。During coating and rolling, the surface of the product can be made smooth or rough by appropriately processing the surface of the heating dryer, or the heating drying conditions can be set appropriately to produce products with shrinkage. It is also possible to do this.

かくして得られる製品は、大豆蛋白と卵黄を主成分とし
、水分含量が２５％程度のものから数％程度のものまで
巾広い範囲省水分含量のものである。The products thus obtained contain soybean protein and egg yolk as their main ingredients, and have a wide range of water content, from about 25% to several percent.

水□分合−の多いもあはり一般に透゛明惑と光沢に富み
、しなやかで食品や食品素材の包装材とし□て使用する
ことがそき、しかも水分含量が多いにもかかわ七ず一敗
せず長期高安定であ“る。又水分含量の少ｊ（”’Ｃ・
ものでも湿潤剤の種類□や１を適宜変えるなど□して、
しなやかさ；保った製品を得ることもできるが、乾燥ゆ
ば如＜、不透明で破損しやすいも−を籐ることもできる
。Moahari with a high water content is generally transparent and shiny, and is flexible and suitable for use as packaging materials for foods and food materials, and despite its high water content, it is It does not fail and is highly stable for a long period of time.It also has a low moisture content ('C.
For example, change the type of wetting agent □ and 1 as appropriate,
Although it is possible to obtain a product that retains suppleness, it is also possible to rattan a product that is dry, opaque and easily damaged.

以下本発明の実施例を示す。Examples of the present invention will be shown below.

実施例１′　　　　　　　　□ 生卵黄（水分５１％）２部、分離大豆蛋白’１．５′部
、１　　　　　　　・１　　　　　　　　　　　　　　
　　　　　　　：黄と分離大豆蛋白の固’＝雰８重量％
、）とし、これを亨径０，５　ｍ、由？、２ｍ、速ｒｉ
　１．７７ン分に回転する１１口熱された□ド５　Ｌ　
”　’（表面温度１００°Ｃ）表面に塗布し、塗布を重
ねて厚さ０．６　ｆｆとし、得られた円筒状物を切り開
いて縦１．５６　ｍ　、横ｏ、ｉ５ｍ、厚さ０．２８の
膜状食品を得た。Example 1' □ 2 parts of raw egg yolk (moisture 51%), 1.5 parts of isolated soy protein, 1 ・1
: Yellow and solidity of isolated soybean protein = 8% by weight
, ), and the diameter of this is 0.5 m. , 2m, speed ri
11 heated □do 5 L rotating at 1.77 m/min
'' (Surface temperature: 100°C) The coating was applied to the surface to a thickness of 0.6 ff, and the resulting cylindrical object was cut into pieces with length of 1.56 m, width of o, i5 m, and thickness of 0.6 ff. 28 filmy foods were obtained.

又、上記均一混合、物と同一組成の均一混合物１０部に
ゆで栗（水分６０％）０．５部を加え、よく混合し、均
一混合物として、ドラム表面に３回塗布を繰返し、厚さ
０．３　ｍｍの膜状食品を得た。Also, add 0.5 parts of boiled chestnuts (60% moisture) to 10 parts of the homogeneous mixture having the same composition as the above homogeneous mixture, mix well, and repeat coating 3 times on the drum surface to form a homogeneous mixture until the thickness is 0. A film-like food product of .3 mm was obtained.

実施例２ 生全卵（水分７５％）５部、分離大豆蛋白３．１部、水
４部に湿潤剤として、・ハとビット（水分３０％）０．
７部、グリセリン（・水分３０％）０．５部を加え、全
体が８０ミクロンパスの均一混合物（卵と分離大豆蛋白
の固形分３５．９％）とし、これをｒｌｌＯ，２ｍのテ
フロン（チューコーフロー■）ベルト上に厚さ２＋＋＋
ｍとなるように塗布い水蒸気で加湿した後、１００°Ｃ
で加熱乾燥し、厚さ１間の膜状食品を得た。Example 2 5 parts of raw whole egg (moisture 75%), 3.1 parts of isolated soybean protein, 4 parts of water, and as a wetting agent, Hato Bit (moisture 30%) 0.
7 parts and 0.5 part of glycerin (30% moisture) to make a homogeneous mixture with a total pass of 80 microns (35.9% solid content of eggs and isolated soy protein), and mix this with rllO, 2m of Teflon (Cheuko). Flow ■) Thickness 2+++ on the belt
100°C after humidifying with water vapor.
The mixture was dried by heating to obtain a film-like food product with a thickness of 1 mm.

また上記と同一組成の均一混合物１０部に８０ミクロ：
２７．７゜５６、？、ニー　４ｊ　＠オ、〜８゜、。３
、＝ヵ。え、混練し、均一混合物として、テフロンベル
ト上に１　　　　厚さ２　Ｂとなるように塗布し、水蒸
気で加湿した：　　　　後、１００°Ｃで加熱乾燥し、
厚さ１・・の月莫状食品を得た。Also, 80 microns per 10 parts of a homogeneous mixture having the same composition as above:
27.7°56,? , knee 4j @o, ~8°,. 3
,=ka. The mixture was then kneaded, applied as a uniform mixture onto a Teflon belt to a thickness of 1 mm and 2 mm, and humidified with water vapor.Then, it was heated and dried at 100°C,
A month-shaped food with a thickness of 1... was obtained.

実施例３ 粉末卵黄１部、粉末全卵３部、分離大豆蛋白５．５部、
水３０部を全体が８０ミクロンパスの均一混合物（卵黄
、卵、分離大豆蛋白の固形分２４重量％）とし、９０〜
１１０°Ｃに加熱したスチールベルト（速度０．７〜分
）、上に３回繰り返し塗布して厚さ１．２朋の状態とし
、加熱乾燥して厚さ０．６　ａｍの膜状食品を得た。ま
た上記と同一組成の均一混合物１０部に化バナナ（水分
７５％）０．３部を加え、均一混合物と１、スチールベ
ルトとに８回塗布し、加熱乾燥して厚さＱ、５１１Ｍの
膜状食品を得た。Example 3 1 part powdered egg yolk, 3 parts powdered whole egg, 5.5 parts isolated soybean protein,
30 parts of water is used as a homogeneous mixture with a total pass of 80 microns (solid content of egg yolk, egg, and isolated soybean protein 24% by weight), and 90~
A steel belt heated to 110°C (speed 0.7 to minutes) was repeatedly coated three times to a thickness of 1.2 mm, and dried by heating to form a film-like food product with a thickness of 0.6 am. Obtained. Further, 0.3 parts of banana (water content 75%) was added to 10 parts of a homogeneous mixture having the same composition as above, and the mixture was coated 8 times on the homogeneous mixture and the steel belt. obtained food.

実施例４ 粉末全卵３部、粉末状分離大豆蛋白２．５部、水５．５
部、ソルビット１部、グリセリン０．７部を加え、混練
して均一混合物（卵、分離大豆蛋白の固形分５０重量％
）とし、これを実施例３に示したスチールベルト上に厚
さ２　ｔｘｍとなるよう圧延し、水蒸気で加湿したのち
乾燥し、厚さ０．８朋の膜状食品を得た。Example 4 3 parts of powdered whole egg, 2.5 parts of powdered isolated soy protein, 5.5 parts of water
1 part of sorbitol and 0.7 parts of glycerin were added and kneaded to form a homogeneous mixture (solid content of eggs and isolated soybean protein 50% by weight).
) was rolled onto the steel belt shown in Example 3 to a thickness of 2 txm, humidified with steam, and then dried to obtain a film-like food product with a thickness of 0.8 txm.

また上記と同一組成の均一混合物１０部に小麦粉（水分
１４％）１．５部を加え充分混練し、スチールベルト上
に圧延し、加湿加熱乾燥し、厚さ２闘の膜状食品を得た
、 実施例５ 生＋７１Ｊ黄２部、粉末全卵２．４部、粉末状分離大豆
蛋白５．１部、水１２部に、ソルヒｙ）１．５部、グリ
セリン１部を加え密閉茶器中にて脱気しつつ、充分混合
し“Ｃ１均ｆ−ン昆台物（卵黄、卵、分離大豆蛋白の固
形分３９．４　’、’ｆｉｊ　；ｉｉｉ％）とし５７、
これを実施例２にホし、たテフＣ７ンベルト上に厚さ２
　ｍ−ｍにＦト延し、加熱乾燥してＩ’ｄさ１．２關の
１漢状食品をイυた。Further, 1.5 parts of wheat flour (moisture 14%) was added to 10 parts of a homogeneous mixture having the same composition as above, thoroughly kneaded, rolled on a steel belt, and dried by humidification and heating to obtain a film-like food product with a thickness of 2 mm. , Example 5 To 2 parts of raw +71J yolk, 2.4 parts of powdered whole egg, 5.1 parts of powdered isolated soybean protein, and 12 parts of water, 1.5 parts of Solhiy) and 1 part of glycerin were added and placed in a sealed teapot. While deaerating the mixture, mix thoroughly to make a "C1 homogeneous Kuntai product (solid content of egg yolk, egg, isolated soybean protein: 39.4%, 'fij;iii%)" 57,
This was applied to Example 2, and a thickness of 2
The mixture was rolled out to a length of 1.5 mm, heated and dried to produce a 1-shaped food product with an I'd length of 1.2 mm.

まｆ、Ｚ上記と同一組成の均−混合物１０部にえびすり
身（水分８（）≦わ）０．３部、食塩０．３部、砂糖０
．５部、グルタミン酸ソータ０．０２部を加え、脱気混
合（２・で均一混合物とＬ２．７”）ロンベルｌ−上に
辻延し、加熱乾燥しＣ厚さ１，５朋の膜状賞品を得た。Maf, Z 10 parts of a homogeneous mixture with the same composition as above, 0.3 parts of shrimp surimi (moisture 8 ()≦W), 0.3 parts of salt, 0 sugar
．． Add 5 parts of glutamic acid sorter and 0.02 parts of glutamic acid sorter, deaerate and mix (2.7" to create a homogeneous mixture), spread on a tube and heat dry to form a film with a thickness of 1.5". I got it.

各実施例でイ’Ｊらｉｌｆ、：ｆｊＪ品は、いずれも安
定で密閉容器中３週間２０°Ｃで保持したが、品質に変
化なく、例えばカビ発生のような現象は全く起きなかっ
　ｊこ　。In each example, the products were stable and kept at 20°C for 3 weeks in a closed container, but there was no change in quality, and no phenomena such as mold growth occurred. .

３３６−336-

Claims (3)

【特許請求の範囲】[Claims] （１）　　卵黄および／または全卵と分離大豆蛋白と水
の均一混合物を厚さ０．１〜２闘の状態とし、加熱する
ことを特徴とする卵黄含有膜状食品の製造法。(1) A method for producing an egg yolk-containing film-like food, which comprises heating a homogeneous mixture of egg yolk and/or whole egg, isolated soybean protein, and water to a thickness of 0.1 to 2 mm. （２）卵黄および／または全卵と分離大豆蛋白と水の均
一混合物が、卵黄、全卵、分離大豆蛋白をいずれも固形
分として、且っ全卵については実際量の４０〜４５％に
換算して、卵黄と全卵との合計と分離大豆蛋白との重量
比が前者１に対し後者１．５〜２．５で、卵黄、全卵お
よび分離大豆蛋白の合計が、全体の８〜５０重量％を占
めるものである特許請求の範囲第（１）項記載の方法。(2) A homogeneous mixture of egg yolk and/or whole egg, isolated soy protein, and water, with egg yolk, whole egg, and isolated soy protein all as solid content, and the whole egg converted to 40 to 45% of the actual amount. Then, the weight ratio of the total of egg yolk and whole egg to isolated soy protein is 1 to 1.5 to 2.5, and the total of egg yolk, whole egg and isolated soy protein is 8 to 50 of the total weight. % by weight. （３）卵黄および／または全卵と分離大豆蛋白と水の均
一混合物を、加熱乾燥機の加熱平面上に塗布ないし圧延
し、９０〜１１０°Ｃで加熱する特許請求の範囲第（１
）項および第（２）項記載の方法。(3) A homogeneous mixture of egg yolk and/or whole egg, separated soybean protein, and water is coated or rolled on the heating plane of a heating dryer and heated at 90 to 110°C.
) and the method described in (2).