JPS59213365A - Preparation of sheet food - Google Patents

Abstract

PURPOSE:To prepare a sheet food having high nutrient value and preservable stably for a long period, by mixing the fat of cattle, poultry or fish uniformly with a separated soybean protein and water, forming the mixture in the form of a sheet, and heating the sheet. CONSTITUTION:(A) The fat of pork, mutton, beef, chicken, eel, herring, etc. is mixed uniformly with (B) a separated soybean protein and (C) water. The amount of each component is selected to give the weight ratio of (the component B in terms of anhydride)/(the component A in terms of anhydride) of 1.5-2.5 and the sum of the components A and B (in terms of anhydride) of 8-50wt% based on the whole composition. If necessary, the composition may be further compounded with beans, cereals, vegetables, egg, yam, salt, minerals, vitamins, etc. The obtained homogeneous mixture is formed in the form of a sheet having a thickness of 0.2-2mm. e.g. by casting or rolling on a flat plane, and heated at about 90-110 deg.C to obtain the objective sheet food.

Description

【発明の詳細な説明】 本発明は獣鳥魚脂肪分と分離大豆蛋白を原料とす゛るシ
ート状食品の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a sheet-shaped food product using animal, bird, and fish fat and isolated soybean protein as raw materials.

獣鳥無脂肪は単に脂肪だけでなく１種々のビタミン特に
脂溶性のビタミンを含み蛋白質もかなりあり栄垂価が大
である。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。Fat-free meat and poultry contains not only fat but also various vitamins, especially fat-soluble vitamins, and a considerable amount of protein, making it highly nutritious. In addition, isolated soybean protein is made by extracting fats and oils from soybeans without heat denaturation, resulting in a fibrous product.

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
よぐ含有しており、植物性蛋白として最もすぐれたもの
である。It is made by effectively extracting only protein, excluding carbohydrates, ash, etc., and contains a large amount of lysine and a well-balanced amount of essential amino acids, making it the most excellent vegetable protein.

本発明者は栄養価に富み、且つ入手が容易なこれらの食
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（分離大豆蛋白と獣鳥魚脂肪分を特定割合で
水と均一に混合したものは薄く延ばして加熱するシート
状の食品とじうろことを見出し）本発明を完成した。The inventor of the present invention has conducted intensive studies to produce a completely new type of food from these highly nutritious and easily available foods. The present invention was completed by discovering that a mixture of these ingredients can be used as a sheet-shaped food watering scale that can be spread thin and heated.

すなわち本発明は、獣鳥魚類の脂肪分と分離大豆蛋白と
水の均一混合物を厚さ０．２〜２　ａｍの状態とし、加
熱することを特徴とするシート状食品の製造法である。That is, the present invention is a method for producing a sheet-like food product, which comprises heating a homogeneous mixture of animal, bird, and fish fat, isolated soybean protein, and water to a thickness of 0.2 to 2 am.

原料の獣鳥魚脂肪分としては、もちろん肝脂。Of course, the raw material animal, bird, and fish fat is liver fat.

牛脂など精製され１こものも用いうるが脂肪分の多い脂
身１表皮部分なども用いられる。たとえば。Refined meat such as beef tallow can also be used, but fatty meat such as the epidermal part of fatty meat can also be used. for example.

豚、羊、牛、鶏等の脂身や皮部、うなぎ、にし／し等の
脂肪分の多い魚の町食部などが挙げられる。Examples include fatty meat and skin of pigs, sheep, cows, chickens, etc., and local foods of fish with high fat content such as eel, herring, etc.

これらは筋や小骨などがついていてもよいし、生でもよ
いし、適宜蒸煮したり、焼いたりして用いてもよい。又
分離大豆蛋白は品質や入手の点からも市販の粉末状分離
大豆蛋白を用いるのがよい。These may have sinews or small bones attached to them, may be raw, or may be steamed or baked as appropriate. Also, from the viewpoint of quality and availability, it is preferable to use commercially available powdered isolated soybean protein.

獣鳥魚類の脂肪分と分離大豆蛋白との割合は。What is the ratio of fat content in animals, birds, and fish to isolated soy protein?

いずれも固形分として（水を除いて計算し）２重量比と
して、前者１に対し後者１．５〜２５程度がよい。In either case, the solid content (calculated excluding water) is preferably about 1.5 to 25 for the latter as a weight ratio of 2 to 1 for the former.

又両者の合計が獣鳥魚類の１指ＩＩＱ分と分離大豆蛋白
と水の均一混合物（以下単に均一混合物と称すことがあ
る）全体の８〜５０重団％、好ましくは１０〜３５屯量
％がよい。In addition, the total amount of both is 8 to 50 weight percent, preferably 10 to 35 weight percent of the entire homogeneous mixture of one finger IIQ of animals, birds, and fish, isolated soy protein, and water (hereinafter simply referred to as a homogeneous mixture). Good.

又均一混合中には、穀類、いも類、でん粉類。Also, during uniform mixing, grains, potatoes, and starches are mixed.

多糖類、豆類、ナツツ類２種子類、キノコ類、野菜類、
獣鳥肉、魚類脂肪分以外の魚介類、乳類。Polysaccharides, beans, 2 nuts, mushrooms, vegetables,
Animal and poultry meat, seafood other than fish fat, and milk.

海藻類、大豆蛋白以外の植物蛋白、卵、卵黄、卵白など
の食品材料を含有させてもよい。これらの林料は固形分
として獣鳥魚類の脂肪分と分離大豆蛋白の合計の３０％
程度まで含有させてもよい。これらの食品材料の具体例
としては、たとえば、米・上新粉・白玉粉・大麦・小麦
・小麦粉・きび・あイ）・そば・そば粉・とうもろこし
・コーンフラワー・はとむぎ・ライ麦・°ライ麦粉等の
穀類、さつまいも・いも粉・さといも・じゃがいも・乾
燥マンシュボテ１へ・や゛まのいも・でん粉・グルカン
等のいもおよび多糖類、アーモンド・麻の実・えごま・
カシューナツツ・かぼちゃの郡・かやの実・ぎんなん・
くり・くるみ・けしの実・ココナツツ・ごま・しいの実
・すいかの実・とちの実・はすの実・ひじの実・ピスタ
チオ・ひまわりの実・ブラジルナツツ・ヘーゼルナツツ
・ペカン・マカデミアナツツ・松の実・落花生等の剋実
類、あずき・さらしあん・いんげんまめ・えんどう・そ
らまめ・大豆・きな粉・豆腐・凍り豆腐・納豆・おから
・豆乳・湯葉・ひよこまめ・ライ７まめ・りよくとう等
の豆類、小麦蛋白やとうもろこし蛋白などの大豆蛋白以
外の植物蛋白、牛肉・羊肉・豚肉・力）しわ等の獣鳥肉
類、骨粉・エビ・カニ・タコ・貝・魚肉等の魚介類、こ
んぶ・わかめ・あおのり・ひじき等の藻類、エノキタケ
・シイタケ・シメジ・ナメコ・マツタケ等のキノコ類、
かぼちゃ・４くウレン草・にんじん・なす・大根・かぶ
ら・よもぎ・レンニン等の野菜類、バナナ・リンフ・か
き・オレンジ・みかん・いちご・あんず・オリーブ・グ
レープフルーツ・なし等の果実類、牛乳・ヨーグル１〜
・粉乳・チーズ等の乳類、卵・卵黄・卵白・卵類、セル
ロース等の繊維質、などである。Food materials such as seaweed, vegetable proteins other than soybean protein, eggs, egg yolks, and egg whites may also be included. These forest materials have a solid content of 30% of the total fat content of animals, birds, and fish and isolated soybean protein.
It may be contained up to a certain extent. Specific examples of these food materials include rice, joshinko, shiratamako, barley, wheat, wheat flour, millet, corn), buckwheat, buckwheat flour, corn, corn flour, pearl barley, rye, °rye flour, etc. Grains, sweet potatoes, potato flour, taro, potatoes, dried manchubotate 1, sweet potato, starch, glucan and other potatoes and polysaccharides, almonds, hemp seeds, perilla,
Cashew nuts, pumpkin seeds, kaya nuts, ginkgo nuts,
Chestnuts, walnuts, poppy seeds, coconuts, sesame seeds, perilla seeds, watermelon seeds, horse chestnuts, lotus seeds, elbow seeds, pistachios, sunflower seeds, Brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, peanuts and other nuts, azuki beans, Sarashian, kidney beans, peas, fava beans, soybeans, soybean flour, tofu, frozen tofu, natto, okara, soy milk, yuba, chickpeas, rye 7 beans, riyokuto legumes such as wheat protein and corn protein, plant proteins other than soybean protein such as wheat protein and corn protein, animal and poultry meats such as beef, mutton, pork, shiitake), bone meal, seafood such as shrimp, crab, octopus, shellfish, and fish meat, kelp・Algae such as wakame, seaweed, and hijiki; mushrooms such as enokitake, shiitake, shimeji, nameko, and matsutake;
Vegetables such as pumpkin, turmeric, carrot, eggplant, radish, turnip, mugwort, rennin, fruits such as banana, lymph, oyster, orange, tangerine, strawberry, apricot, olive, grapefruit, pear, milk, yogurt 1~
- Milk products such as powdered milk and cheese, eggs, egg yolks, egg whites, eggs, and fibrous materials such as cellulose.

その他、カルシウム・鉄・マグネシウム・カリウム等の
ミネラルや、ビタミンＡ、Ｂ、−Ｂ、、・Ｂ６・Ｂ１□
・Ｃ，Ｄ−Ｅ・ナイ□アシン・／ｓｏントテン酸等のビ
゛タミン類、ロイシン・イソロイシン・リジン・メチオ
ニン・フェニルアラニン・スレオニン・トリプトファン
等のアミノ酸などを適当量加えてもよい。In addition, minerals such as calcium, iron, magnesium, and potassium, and vitamins A, B, -B,..., B6, B1□
Appropriate amounts of vitamins such as ・C, D-E, niacin, /sontothenic acid, and amino acids such as leucine, isoleucine, lysine, methionine, phenylalanine, threonine, and tryptophan may be added.

又食塩・グルタミン酸ソーダ・イノシン酸ソーダ・グア
ニル酸・砂糖・みりん等の調味料や香辛料。Also, seasonings and spices such as salt, sodium glutamate, sodium inosinate, guanylic acid, sugar, and mirin.

糊料、ツルヒツト・グリセリン等のｍ潤剤などを適宜加
えてもよい。A thickening agent, a lubricant such as turmeric glycerin, etc. may be added as appropriate.

本発明において、均一混合物は固形分の粘度８０ミクロ
ン以下がよい。なお材料中特に獣鳥魚脂肪分やその他適
宜加えられうる食品材料等で固形状のものが用いられた
場合は、摺砕、粉砕などの処理により細粒化すればよい
。細粒化に際しては。In the present invention, the uniform mixture preferably has a solid content viscosity of 80 microns or less. In addition, when solid materials are used, especially animal, bird, and fish fats, and other food materials that can be added as appropriate, they may be made into fine particles by grinding, crushing, or other treatments. When making grains finer.

固形状材料ごとに押枠や粉砕後混合してもよいし。Each solid material may be mixed in a press frame or after being crushed.

材料を混合した後枯砕や粉砕の処理に付してもよい。次
に均一混合物を厚さ０．１〜２朋の状態とし。After the materials are mixed, they may be subjected to crushing or crushing treatment. Next, the uniform mixture is made into a state with a thickness of 0.1 to 2 mm.

加熱する、この処理は均一混合物をドラムやベルトなど
の加熱機表面上に厚さ０．１〜２−９好ましくは０２〜
１間程度に塗布ないし圧延し、加熱することにより行な
えばよい。一般に均一混合物の水分含量が７０重量％以
上の場合は、均一混合物は水分が多く乳１液状なので、
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重量％以下の場合は、圧延して加湿後加
熱するのがよい。This process involves heating the homogeneous mixture onto the surface of a heating machine such as a drum or belt to a thickness of 0.1 to 2-9, preferably 02 to
This can be done by coating or rolling for about 1 hour and heating. Generally, when the water content of a homogeneous mixture is 70% by weight or more, the homogeneous mixture has a lot of water and is like milk.
It is best to apply it on the heating plane of a heating machine and heat dry it.
When the moisture content is 75% by weight or less, it is preferable to roll, humidify, and then heat.

なお水分含量が７５〜６０％程度と少ない場合でも。Even if the water content is as low as about 75-60%.

脱気しつつ充分に混合して均一混合物とずろなどして特
に加池！シなくても目的を達することもできる。加熱様
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一混合物を用い
て多層状製品を得るようにしてもよい、加熱温度は９０
〜１１０℃程度でよいが、加湿後加熱する場合は、加湿
のｈγの温度はこれよりもやや高い温度、具体的には１
００〜１２０℃程度がよい。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、加熱剥離の
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、 かくして得られる製品は大豆蛋白と獣鳥魚脂肪分を主成
分とし、水分含量が２５％程度のものから数％程度のも
のまで巾広い範囲の水分含量のものであるう水分含量の
多いものは一般に透明感と光沢に富み、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もでき、しかも
水分含量が多いにもかかわらず腐敗せず長期間安定であ
る。又水分含量の少ないものでも湿潤剤の種類や量を適
宜変えるなどして、しなやかさを保った製品を得ること
もできるが、乾燥ゆばの如く不透明で破損しやすいもの
を得ることもできるう 以下本発明の実施例を示す。Mix thoroughly while deaerating to form a homogeneous mixture, especially when adding water! You can also reach your goal without it. When applying or rolling a homogeneous mixture onto a heated surface, 2
．． The thickness may be made more uniform by repeating the process three times, or a homogeneous mixture with different components and composition ratios may be used to obtain a multilayered product.The heating temperature is 90℃.
~110℃, but when heating after humidification, the humidification hγ temperature should be slightly higher than this, specifically 110℃.
The temperature is preferably about 00 to 120°C. During coating and rolling, the surface of the product can be made smooth or rough by appropriately processing the surface of the heat dryer, or the product can be made with shrinkage by setting the heat peeling conditions appropriately. The product thus obtained has a moisture content that is mainly composed of soybean protein and animal, bird, and fish fat, and has a moisture content that ranges widely from about 25% to several percent. Those with a large amount of water are generally transparent and glossy, are flexible and can be used as packaging materials for foods and food materials, and are stable for long periods of time without spoiling despite their high water content. In addition, even if the water content is low, it is possible to obtain a product that maintains suppleness by changing the type and amount of wetting agent as appropriate, but it is also possible to obtain a product that is opaque and easily damaged, such as dried yuba. An example of the present invention is shown.

実施例１ 肝脂身（脂質８９．５％、水分７．１％）１部９分離大
豆蛋白（水分６％）１．４部、水４１．８部を全体が８
０ミクロンパスの均一混合物（脂身と分離大豆蛋白の固
型分８重量％）とし５．これを直径０．５　ｍ　、巾０
．２ｍ、速度１．７ｙｎ１分で回転する加熱されたドラ
ム（表面温度１００℃）表面に塗布し、塗布を重ねて、
厚さ０，６門とし、加熱後得られた円筒状物を切り開い
て、縦１．５６ｍ、横０．１．５ｍ、厚さＱ、２ｍｔｖ
のシート状食品を得た。Example 1 Liver fat (89.5% fat, 7.1% water) 1 part 9 isolated soybean protein (6% water) 1.4 parts, 41.8 parts water for a total of 8
5. A homogeneous mixture of 0 micron pass (solid content of fat and separated soybean protein 8% by weight). This has a diameter of 0.5 m and a width of 0.
．． Apply it on the surface of a heated drum (surface temperature 100°C) rotating at a speed of 1.7yn/min at a distance of 2m, repeat the application,
The thickness was 0.6 mm, and the cylindrical object obtained after heating was cut open, and the length was 1.56 m, the width was 0.1.5 m, and the thickness was Q, 2 mtv.
A sheet-like food was obtained.

実施例２ 鶏皮（脂質３０％、水分６０．１％）１０部９分離大豆
蛋白（水分６％）８部、水１０．５部を全体が８０ミク
ロンパスの均一混合物（固型分５０重量％）とし、これ
を温度９０〜１１０℃のｒｌコ０．２ｙｎのスチールベ
ルト（速度０．７ｍ／分）に厚さｌ　ｍｍとなるように
圧延し、水蒸気で加ン早したのち加熱して厚さ０．６間
のシート状食品を得た。Example 2 A homogeneous mixture of 10 parts of chicken skin (30% fat, 60.1% moisture), 8 parts of isolated soybean protein (6% moisture), and 10.5 parts of water with a total pass of 80 microns (solid content 50 weight) %), this was rolled onto a steel belt of RL 0.2yn (speed 0.7 m/min) at a temperature of 90 to 110°C to a thickness of 1 mm, accelerated with steam, and then heated. A sheet-like food product with a thickness of 0.6 mm was obtained.

実施例３ 羊脂身（脂質８７％、水分１０．７％）１部２分離大豆
蛋白（水分６％）２部、水６．４部に黒こしよう粉末０
．０１部を加え全体が８０ミクロンパスの均一混合物（
固型分３（）重量％）とし、これをＩ’ｌｌ　Ｏ，２ｍ
のテフロン布（チ１コーフロ一■）ベルト上に厚さ２問
となるように塗布し、水蒸気で加湿後１００℃で加熱し
、厚さ１ｍｍのシート状食品を得た。Example 3 1 part mutton fat (87% fat, 10.7% water) 2 parts isolated soybean protein (6% water), 6.4 parts water, 0 black pepper powder
．． 01 part was added to make a homogeneous mixture with a total pass of 80 microns (
The solid content is 3()wt%), and this is I'll O, 2m
The mixture was coated onto a Teflon cloth (Chi1coflo1) belt to a thickness of 2 layers, humidified with water vapor and heated at 100°C to obtain a sheet-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ミクロン
パスの全卵粉末（水分３．２％）１部を加え混練し。Further, 1 part of 80 micron pass whole egg powder (moisture 3.2%) was added to 10 parts of a homogeneous mixture having the same composition as above and kneaded.

均一混合物として、テフロンベルト上に厚さ２間となる
ように塗布し、水蒸気で加湿した後、１００℃で加熱乾
燥し、厚さｌ　Ｍｖｒのシート状食品を得た。A homogeneous mixture was applied onto a Teflon belt to a thickness of 2 mm, humidified with water vapor, and then heated and dried at 100° C. to obtain a sheet-like food product with a thickness of 1 Mvr.

実施例４ 冷凍うなぎの可食部（脂質２１．３％、水分６１．１％
）１０部１分離大豆蛋白（水分６％）５部、水２０部４
部に粉さんしょう０．０３部を加え全体が８０ミクロン
パスの均一混合物（固型分２５重量％）とし、これを９
０〜１１０℃のｒｌｌ　０．２ｙｎのスチールベルト（
速度０．’１ｍ１分）上に３回繰り返し塗布して、厚さ
０．８ｆｆの状態とし、加熱してベルトより剥離して厚
さＱ、５ｍｇのシート状食品を得た。Example 4 Edible part of frozen eel (fat 21.3%, moisture 61.1%
) 10 parts 1 isolated soy protein (6% moisture) 5 parts, water 20 parts 4
0.03 part of Sansho powder was added to the whole mixture to make a homogeneous mixture (solid content 25% by weight) with a pass of 80 microns.
0-110℃ rll 0.2yn steel belt (
Speed 0. The film was repeatedly coated three times on a surface of 1 m 1 min) to a thickness of 0.8 ff, heated and peeled off from a belt to obtain a sheet-like food product with a thickness of Q and a weight of 5 mg.

また上記と同一組成の均一混合物１０部にプロセスチー
ズ０．８部、塩０．０１部、粉さんしょう０゜０１部を
加え混練し、均一混合物とし、これを巾０．２ｍのスチ
ールベルトに３回繰り返し塗布し、９０〜１１０℃に加
熱して厚さ０．５門のシート状食品を得た。Further, 0.8 parts of processed cheese, 0.01 part of salt, and 0.01 part of Sansho powder were added to 10 parts of a homogeneous mixture having the same composition as above, and kneaded to make a homogeneous mixture. It was repeatedly coated three times and heated to 90 to 110°C to obtain a sheet-like food product with a thickness of 0.5 mm.

実施例５ 冷凍にしんの可食部（脂質１７％、水分６５．３％）１
０部１分繭大豆蛋白（水分６％）３部、水４０部に粉ジ
ンジャー０．０３部を加え全体が８０ミクロンパスの均
一混合物（固型分１０重量％）とし、これを実施例１に
示したドラム表面に塗布し、塗布を重ねて厚さ０．８門
とし、加熱後得られた円筒状物を切り開きａｔ、ｂ６ｍ
、横０．１５ｍ、厚さ０．４　ｊｆｆのシート状食品を
得た。Example 5 Edible part of frozen herring (17% fat, 65.3% moisture) 1
0 parts 1 minute Cocoon Soybean protein (moisture 6%) 3 parts and 40 parts water were added with 0.03 part ginger powder to form a homogeneous mixture (solid content 10% by weight) with a total pass of 80 microns, and this was prepared in Example 1. Apply the coating to the drum surface shown in , repeat the coating to obtain a thickness of 0.8 mm, and after heating, cut the obtained cylindrical object into pieces at, b 6 m.
A sheet-like food product with a width of 0.15 m and a thickness of 0.4 jff was obtained.

また上記と同一組成の均一混合物１０部に、ソルビット
（水分３０％）０１部、グリセリン（水分３０％）０．
１部、オニオンパウダー０．０１部、カレー粉０．１部
を加え、均一混合物とし、これを実施例１に示したドラ
ム表面に塗■を重ねて厚さｌ　ｍｍとし、加熱して厚さ
Ｑ、６間のシーＩ・状食品を得た。Further, to 10 parts of a homogeneous mixture having the same composition as above, 0.1 part of sorbitol (30% water), 0.0 parts of glycerin (30% water).
1 part of onion powder, 0.01 part of curry powder, and 0.1 part of curry powder were added to make a homogeneous mixture. This was coated on the drum surface shown in Example 1 to a thickness of 1 mm, and heated to a thickness of 1 mm. Q. I obtained a 6-month C.I.-like food.

実施例 肝脂身（脂質８９．５％、水分７．１％）４部、鶏皮（
脂質３０％、水分６０．１％）６部１分１ｅｆｔ大豆蛋
白（水分６％）９部、水１２５部を全体が８０ミクロン
パスの均一混合物（固型分１０重量％）とし、マツシュ
ポテト粉末１部、いり落花生１部、小麦蛋白０．５部。Example: 4 parts liver fat (89.5% fat, 7.1% moisture), chicken skin (
Make a homogeneous mixture of 9 parts of soy protein (6% moisture) and 125 parts of water (solid content 10% by weight) with a total pass of 80 microns (30% fat, 60.1% moisture) 6 parts 1 minute, 1 minute matshu potato powder 1 part roasted peanuts, 0.5 part wheat protein.

塩０．４部、砂糖０２部、クルタミン酸ソーダ０．１部
を加え混練し、均一混合物とし、これを実施例２に示し
たｒｌｊ　Ｏ，２ｍのスチールベルトに２回ゆ布を繰り
返し、厚さ１間の状ｌ際とし、加熱してベルトより剥離
して厚さ０６尼のシート状食品を得た。Add 0.4 part of salt, 02 parts of sugar, and 0.1 part of sodium curtamate and knead to make a homogeneous mixture. The product was brought to a state of about 1 inch long, heated and peeled off from the belt to obtain a sheet-like food product with a thickness of 0.6 mm.

実施例 冷凍うなぎの可食物（脂質２１．３％、水分６１．１％
）１０部１分子１ｆＦ大豆蛋白（水分６％）５部、水３
８部を全体が８０ミクロンパスの均一混合物（固型分１
５．２重量％）とし、上新粉１部、わかめ粉末０．１部
、生しンコン１部、粉さんしょう０．０１部９食塩ｏ、
ｉ部ヲ加え混練し、均一混合物とし、これを実施例３に
示したｒｌｌＯ，２ｍのテフロン布ベルト上に厚さ２門
となるように塗布し、加熱して厚さＩＮのシート状食品
を得た。Example Edible frozen eel (fat 21.3%, moisture 61.1%
) 10 parts 1 molecule 1 fF soybean protein (6% water) 5 parts water 3
8 parts into a homogeneous mixture with a total pass of 80 microns (solid content 1
5.2% by weight), 1 part of Joshin powder, 0.1 part of Wakame powder, 1 part of fresh ginger, 0.01 part of Sansho powder, 9 o's of salt,
Add part i and knead to make a homogeneous mixture. This was coated on a 2 m Teflon cloth belt shown in Example 3 so as to have a thickness of 2, and heated to form a sheet food product with a thickness of IN. Obtained.

実施例８ 冷凍にしんの可食部（脂質１７％、水分６５．３％）１
０部１分離大豆蛋白（水分６％）３．５部、水１５部を
全体が８０ミクロンパスの均一混合物（固型分２５重量
％）とし、ゆでたけのこ０．５部、卵白粉末０．１部。Example 8 Edible part of frozen herring (17% fat, 65.3% moisture) 1
0 parts 1 A homogeneous mixture of 3.5 parts of isolated soy protein (6% moisture) and 15 parts of water with a total pass of 80 microns (solid content 25% by weight), 0.5 parts of boiled bamboo shoots, and 0.1 parts of egg white powder Department.

みりん０．０５部、塩０．２部、部用ソルビット１グリ
セリン１部を加え混練し均一混合物とし、実施例３に示
したテフロン布ベルト上に厚さ２　ｔｔｔｍになるよう
圧延し、水蒸気で加湿後加熱して厚さ０．８削のシート
状食品を得た。Add 0.05 part of mirin, 0.2 part of salt, 1 part of sorbitol, and 1 part of glycerin and knead to make a homogeneous mixture.The mixture was rolled to a thickness of 2 tttm on the Teflon cloth belt shown in Example 3, and then heated with steam. After humidifying and heating, a sheet-like food product with a thickness of 0.8 mm was obtained.

出願人　株式会社隆祥房 代表者西村修吉Applicant: Ryushobo Co., Ltd. Representative Shukichi Nishimura

Claims (4)

【特許請求の範囲】[Claims] （１）獣鳥魚脂肪分と分離大豆蛋白と水の均一混合物を
厚さ０．２〜２調の状態とし、加熱することを特徴とす
るシート状食品の製造法。(1) A method for producing a sheet-shaped food product, which comprises heating a homogeneous mixture of animal, bird, and fish fat, isolated soybean protein, and water to a thickness of 0.2 to 2 tones. （２）獣鳥魚脂肪分と分１ｉ１大豆蛋白と水の均一混合
物として、獣鳥魚脂肪分と分離大豆蛋白をいずれも水分
を除いて計算し、前者１に対し後者１．５〜２．５の重
量比で且つ両者の合計が全体の８〜５０重爪％を占める
ものを使用する特許請求の範囲第（１）項記載の方法。(2) Animal, bird, and fish fat content 1i1 As a homogeneous mixture of soybean protein and water, both animal, bird, and fish fat content and isolated soybean protein are calculated excluding water, and the former is 1, while the latter is 1.5 to 2. 5. The method according to claim 1, wherein the weight ratio of the two is 8 to 50% of the total weight. （３）獣鳥魚脂肪分と分離大豆蛋白と水の均一混合物を
平面上に塗布ないし圧延し、９０〜１１０℃で加熱する
特許請求の範囲第（１）項および＠（２）項記載の方法
。(3) A homogeneous mixture of animal, bird, and fish fat, separated soybean protein, and water is coated or rolled on a flat surface and heated at 90 to 110°C. Method. （４）獣鳥魚脂肪分として、豚、羊、牛、鶏、うなぎ、
にしん等の脂身や皮部を用いる特許請求の範囲第（１）
〜（３）項記載の方法。(4) Pork, sheep, cow, chicken, eel, as animal, bird, and fish fat content;
Claim No. 1 that uses fat or skin of herring, etc.
- The method described in (3).