PURPOSE: To obtain a sheet protein food excellent as a processed food ingredient, having uniformity, high film strength, a transparent feeling and flexibility, by using soybean protein having ≥80 NSI as a raw material.

CONSTITUTION: 100pts.wt. soybean protein having ≥80 NSI (Nitrogen Solubility Index) is blended and uniformly emulsified with 5W400pts.wt. flavoring oil obtained by extracting a vegetable with fats and oils, preferably an edible oil, under heating, 10W60pts.wt. wetting agent such as glycerin, sorbitol, etc., and 600W2,000pts.wt. water. The prepared emulsion is deaerated, applied to a hot plate heated at 80W160°C, preferably 90W110°C, heated and dried.