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WO2014142243A1 - Produit à base de gluten, son procédé de préparation, et produit alimentaire en comportant - Google Patents

Produit à base de gluten, son procédé de préparation, et produit alimentaire en comportant Download PDF

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Publication number
WO2014142243A1
WO2014142243A1 PCT/JP2014/056683 JP2014056683W WO2014142243A1 WO 2014142243 A1 WO2014142243 A1 WO 2014142243A1 JP 2014056683 W JP2014056683 W JP 2014056683W WO 2014142243 A1 WO2014142243 A1 WO 2014142243A1
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WIPO (PCT)
Prior art keywords
gluten
modified product
dispersion
modified
added
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Application number
PCT/JP2014/056683
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English (en)
Japanese (ja)
Inventor
村上　哲也
太洋 廣▲瀬▼
宏美 嘉幡
秀徳 田中
雅和 木村
潔昭 池田
Original Assignee
グリコ栄養食品株式会社
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Publication of WO2014142243A1 publication Critical patent/WO2014142243A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat

Definitions

  • the present invention relates to a gluten-modified product having excellent water absorption and emulsification properties. Moreover, this invention relates to the manufacturing method of the said gluten modified material, and the foodstuff using the same.
  • Patent Documents 1 and 2 emulsification, texture and flavor imparted to meat products can be improved by hydrolyzing gluten under acidic conditions and deamidation, and can be used as an additive for meat products Is disclosed.
  • Patent Document 3 describes that gluten can be provided with a low foaming surface active action by performing hydrolysis with an alkali and decomposition treatment using an acid, an enzyme, an oxidizing agent, or a reducing agent. Is disclosed.
  • Patent Document 4 discloses that emulsifiability and foamability can be improved by cross-linking and polymerizing wheat gluten degradation products by causing transglutaminase to act after protease digestion or acid degradation of wheat gluten. .
  • Non-Patent Document 1 discloses that succinic acid and citric acid have strong deamidation ability of wheat gluten, and in particular, wheat gluten deamidated with citric acid has excellent nutritional characteristics. .
  • water-absorbing materials used for processed foods are required not only to absorb water but also to be emulsifiable in order to be uniformly dispersed with a plurality of components in the processed foods.
  • gluten is insoluble and exists as a solid, so it can be expected to have a certain level of water absorption, and since it is a protein, it exhibits a certain level of emulsification, so it can be used as a water-absorbing material in processed foods. It has sex.
  • gluten itself cannot be put to practical use as a water-absorbing material because of its low water absorption and insufficient emulsifying properties.
  • the insoluble property of gluten is regarded as a defect, and in order to remove the defect, gluten is modified to be water-soluble by hydrophilic functional groups by partially hydrolyzing wheat gluten. Or water-soluble fractions are used, so that it does not have water absorption in the first place and cannot be used as a water-absorbing material.
  • the object of the present invention is to provide a technique for modifying gluten to provide excellent water absorption and emulsifying properties.
  • the present inventor has intensively studied to solve the above problems, and obtained by polymerizing gluten, the gluten reformed product having an activity of 80% or less and a water absorption of 200% or more is obtained. It has been found that it has excellent water absorption and emulsification properties and can be used as a water absorbent food material having emulsification properties.
  • the present invention has been completed by further studies based on this finding.
  • this invention provides the invention of the aspect hung up below.
  • Item 1. A gluten-modified product obtained by polymerizing gluten, having an activity of 80% or less and a water absorption of 200% or more.
  • Item 2. Item 2. The pH of the dispersion exhibits 3.0 to 5.5 when the gluten-modified product is added and dispersed so as to be 10% by weight with deionized water at 25 ° C.
  • Gluten modified product Item 3.
  • Item 3. The modified gluten according to Item 1 or 2, wherein the deamidation rate is 3% or less.
  • Item 4. Item 4. The gluten-modified product according to any one of Items 1 to 3, wherein the gluten is wheat gluten.
  • Item 5. Item 5.
  • Item 6 Gluten is added to an acidic aqueous solution to prepare a gluten dispersion, and the gluten dispersion is heated at a heating temperature above 50 ° C. and at each heating temperature at [heating temperature (° C.) ⁇ 50 ° C.] and [above 50 ° C.]. Time (minutes)] and [Gluten dispersion protein concentration (%) / 100] The total protein heating integrated value represented by the product is 40 ° C./min or higher. 6.
  • Item 1-5 wherein gluten is added to an acidic aqueous solution to prepare a gluten dispersion having a viscosity at 25 ° C. of 250 mPa ⁇ s or more, and the gluten dispersion is heated and dried at a temperature of 100 ° C. or more.
  • the gluten-modified product according to any one of the above.
  • Item 8. A gluten dispersion is prepared by adding gluten to an acidic aqueous solution, and the gluten dispersion is heated at a heating temperature exceeding 50 ° C. and at each heating temperature of [heating temperature (° C.) ⁇ 50 ° C.] and [over 50 ° C.].
  • a method for producing a modified gluten product Item 9. Gluten is added to an acidic aqueous solution to prepare a gluten dispersion having a viscosity at 25 ° C. of 250 mPa ⁇ s or higher, and the gluten dispersion is heated and dried at a temperature of 100 ° C. or higher.
  • a method for producing a modified product Item 10.
  • a food emulsifier comprising the gluten-modified product according to any one of Items 1 to 7.
  • Item 8. A water-absorbing agent for food, comprising the gluten-modified product according to any one of Items 1 to 7.
  • Item 13. A texture modifier comprising the gluten-modified product according to any one of Items 1 to 7.
  • Item 8. Use of the gluten-modified product according to any one of Items 1 to 7 for producing a food emulsifier.
  • Item 8. Use of the gluten-modified product according to any one of Items 1 to 7 for producing a texture modifier.
  • the gluten-modified product of the present invention has excellent water absorption and emulsification properties, and can be used as a water absorption food material having emulsification properties to improve emulsifiability and water retention in various processed foods.
  • the gluten-modified product of the present invention stably exhibits various components such as sugars, lipids, proteins, etc. contained in processed foods, and thus stably exhibits the original flavor and texture of processed foods. It can also be made.
  • the gluten-modified product of the present invention itself can provide a novel texture such as soft feeling, elasticity, and light texture, it can also be used as a texture modifier.
  • the gluten-modified product of the present invention is obtained by polymerizing gluten, and has an activity of 80% or less and a water absorption of 200% or more.
  • the modified gluten of the present invention will be described in detail.
  • the activity of the modified gluten product of the present invention is 80% or less.
  • “activity” is an index representing the degree of polymerization of gluten, and is a physical property value obtained as solubility in an acetic acid aqueous solution. More specifically, the “activity” in the present invention was determined by adding 1 g of a gluten-modified product to 25 mL of 0.1 mol / L acetic acid aqueous solution, shaking for 18 hours at 25 ° C., and then dissolving in the acetic acid aqueous solution. The amount of protein is obtained and calculated according to the following formula.
  • Activity (%) ⁇ (Amount of protein dissolved in acetic acid aqueous solution) / (Amount of total protein contained in gluten-modified product) ⁇ ⁇ 100
  • the activity of the gluten-modified product of the present invention may be 80% or less, but is preferably 20 to 80%, more preferably 25 to 80%, and particularly preferably 30 from the viewpoint of further improving emulsifiability. Up to 80%.
  • the gluten-modified product of the present invention has a water absorption rate of 200% or more.
  • Gluten is originally a protein that has many hydrophobic regions and exhibits lipophilicity, but by improving the water absorption rate to 200% or more while satisfying the above-mentioned activity range, the water absorption is improved and excellent. It becomes possible to acquire the emulsifiability.
  • the “water absorption rate” is the ratio of water that can absorb water to the dry weight of the gluten-modified product.
  • the water absorption rate is specifically determined by adding 10 times the amount of deionized water at 25 ° C. in a weight ratio to the gluten-modified product (dried product) and dispersing it with sufficient stirring.
  • Water Absorption Rate (%) ⁇ (Weight of Precipitate ⁇ Weight of Gluten Modified Product Used) / (Weight of Gluten Modified Product Used) ⁇ ⁇ 100
  • the water absorption of the gluten-modified product of the present invention may be 200% or more, preferably 200 to 500%, more preferably 220 to 400%, more preferably 250 to 400%, and particularly preferably 290 to 400%. Is mentioned.
  • the gluten-modified product of the present invention can have excellent water absorption and emulsifiability that could not be realized with conventional gluten-modified products by satisfying the specific activity and water absorption rate described above.
  • the gluten-modified product of the present invention is not particularly limited with respect to the pH characteristics exhibited when added to water as long as the activity and water absorption described above are satisfied.
  • the gluten-modified product of the present invention is added to deionized water at 25 ° C.
  • the pH is 3.0 to 5.5, preferably 3.5 to 5.5, and more preferably 3.5 to 5. A range of 0 is given.
  • the origin of the gluten used for the production of the modified gluten product of the present invention is not particularly limited, and may be any of wheat, corn, rice, barley, sorghum, rye, etc. From the viewpoint of providing emulsifying properties, wheat is preferable.
  • the gluten used for the production of the gluten-modified product of the present invention may be raw gluten extracted from gluten-containing grains, or active gluten obtained by drying raw gluten.
  • the method for producing the gluten-modified product of the present invention is not particularly limited as long as a gluten polymer having an activity of 80% or less and a water absorption of 200% or more can be obtained.
  • a method in which raw gluten or active gluten is added to an acidic aqueous solution and heat-treated hereinafter sometimes referred to as the first method
  • raw gluten or active gluten is converted into an acidic aqueous solution.
  • heating to dry hereinafter sometimes referred to as the second method.
  • the method for producing the gluten-modified product of the present invention will be described separately for the first method and the second method.
  • Second method Specifically, in the first method, gluten is added to an acidic aqueous solution to prepare a gluten dispersion, and the gluten dispersion is heated at a temperature higher than 50 ° C. and [heating temperature (° C.) ⁇ 50 ° C.].
  • the total protein heating integrated value represented by the product of [heating time at each heating temperature above 50 ° C. (min)] and [protein concentration of gluten dispersion (%) / 100] is 40 ° C./min or more.
  • This is a method of heat treatment. By performing heat treatment under predetermined conditions in such an acidic environment, gluten can be efficiently polymerized (crosslinked) so that the activity is 80% or less and the water absorption is 200% or more. it can.
  • the acid used for the preparation of the acidic aqueous solution may be an organic acid or an inorganic acid as long as it is acceptable for use in food production.
  • acetic acid, citric acid Organic acids such as lactic acid, malic acid, tartaric acid, fumaric acid, succinic acid, gluconic acid and adipic acid; and inorganic acids such as hydrochloric acid, phosphoric acid, carbonic acid and sulfuric acid.
  • these acids preferably acetic acid, citric acid, lactic acid, malic acid, tartaric acid and phosphoric acid are used. These acids may be used individually by 1 type, and may be used in combination of 2 or more type.
  • the acid content in the acidic aqueous solution used in the first method may be appropriately set so as to have a pH that should be imparted to the acidic aqueous solution according to the type of acid used.
  • the acid content in the acidic aqueous solution is usually from 3.0 to 5.5, preferably from 3.5 to 5.5, more preferably from 3.about.5.5 in a state where gluten as a raw material is added. It may be set to 5 to 5.0, particularly preferably 3.9 to 4.9.
  • the amount of raw gluten or active gluten added to the acidic aqueous solution that is, the amount of raw gluten or active gluten in the gluten dispersion is not particularly limited, but in the gluten dispersion,
  • the concentration of the protein derived from active gluten is, for example, 1 to 80% by weight, preferably 2 to 50% by weight, and more preferably 5 to 30% by weight. By setting such a concentration, it becomes possible to efficiently set the activity to 80% or less and the water absorption rate to 200% or more by heat treatment.
  • the heating temperature is 50 ° C. or higher, and [heating temperature (° C.) ⁇ 50 ° C.] and [heating time at each heating temperature at 50 ° C. or higher (minutes)] What is necessary is just to set suitably so that the total protein heating integrated value represented by the product of [protein concentration (%) of a gluten dispersion / 100]] may be 40 degreeC * min or more.
  • the unit “%” of the protein concentration of the gluten dispersion indicates wt%.
  • the integrated heating value is an area of a heating temperature curve in a temperature region above 50 ° C., for example, the temperature is increased from 50 ° C. to 80 ° C. at 20 ° C./min, and from 80 ° C. to 90 ° C. at 10 ° C./min.
  • the temperature is raised, held at 90 ° C. for 20 minutes, the temperature is lowered from 90 ° C. to 80 ° C. at 2 ° C./min, and after reaching 80 ° C., immediately cooled with tap water, the result is as follows.
  • the total protein heating integrated value is a heat history that the total protein of the gluten dispersion receives.
  • the heat sensitivity of the gluten dispersion depends on the protein concentration of the gluten dispersion, and the higher the protein concentration, the greater the heat sensitivity. That is, the product of the protein concentration of the gluten dispersion and the heat integrated value is the total protein heat integrated value.
  • the total protein heating integrated value is preferably 40 to 2000 ° C./min, more preferably 40 to 1000 ° C./min, from the viewpoint of more efficiently producing a gluten-modified product having the activity and water absorption described above. Particularly preferred is 45 to 950 ° C./min.
  • the heating temperature of the heat treatment in the first method is not particularly limited as long as it exceeds 50 ° C.
  • the maximum temperature reached in the heat treatment is preferably more than 50 to 200 ° C., more preferably 55 to 170 ° C., particularly Preferably, the temperature is 60 to 120 ° C.
  • the holding time at the highest temperature reached is appropriately set within a range that can satisfy the total protein heating integrated value. For example, it is 1 to 600 minutes, preferably 1 to 480 minutes, more preferably 1 to 240 minutes. Is mentioned.
  • additives such as a redox agent, a redox enzyme, and salts may be added to the gluten dispersion as needed for the purpose of promoting the polymerization of gluten.
  • redox agents such as sodium bisulfite, sodium hypochlorite, and cysteine-containing peptides; oxidations such as glucose oxidase and ascorbate oxidase Reductase; salts such as sodium phosphate, sodium citrate, sodium chloride and the like.
  • the heat treatment can be performed using a heating device used in the field of food production.
  • gluten is polymerized without deamidation, and a gluten-modified product having the activity and water absorption rate described above is produced.
  • the produced gluten-modified product may be subjected to a drying treatment such as freeze drying or hot air drying as necessary. Further, the dried gluten-modified product may be subjected to a pulverization process and processed into a powder form, if necessary.
  • gluten is added to an acidic aqueous solution to prepare a gluten dispersion having a viscosity at 25 ° C. of 250 mPa ⁇ s or more, and the gluten dispersion is heated and dried at a temperature of 100 ° C. or more. It is a method to do.
  • Gluten can be efficiently polymerized (cross-linked) so that the activity is 80% or less and the water absorption is 200% or more by performing heating and drying under predetermined conditions in such an acidic environment. Can do.
  • the acid type and pH in the acidic aqueous solution used in the second method are the same as those used in the first method.
  • the amount of raw gluten or active gluten added to the acidic aqueous solution is such that the viscosity at 25 ° C. is 250 mPa ⁇ s or more.
  • the viscosity of the gluten dispersion at 25 ° C. is preferable from the viewpoint of more efficiently producing the gluten modified product having the activity and water absorption described above. Is 400 to 1000000 mPa ⁇ s, more preferably 1000 to 1000000 mPa ⁇ s, and more preferably 4000 to 1000000 mPa ⁇ s.
  • the viscosity at 25 ° C. means that the viscosity value at 30 seconds after the start of rotor rotation is set using a B-type viscometer at a temperature condition of 25 ° C. and setting the rotor speed to 20 rpm. It is a value measured by reading.
  • rotor H4 When the viscosity value is 100 mPa ⁇ s or more and less than 1000 mPa ⁇ s, rotor H4, when 1000 mPa ⁇ s or more and less than 10,000 Pa ⁇ s, rotor H5, when the viscosity is 10000 mPa ⁇ s or more and less than 100,000 mPa ⁇ s, rotor H6, 100,000 mPa ⁇ s In case of s or more, the rotor H7 is used.
  • the water content of the gluten dispersion may be appropriately set so as to satisfy the above-mentioned viscosity at 25 ° C., for example, 50% by weight or more, preferably 65 to 90% by weight, more preferably 70 to 70%. 90% by weight.
  • the gluten content in the gluten dispersion may be appropriately set so that the viscosity at 25 ° C. described above can be satisfied.
  • the concentration of protein derived from raw gluten or active gluten is, for example, 5 to 45% by weight. Preferably, it is 10 to 40% by weight, and more preferably 10 to 30% by weight.
  • heat drying at a temperature of 100 ° C. or higher means heating by setting the heating temperature of the device used for heat drying to 100 ° C. or higher, and evaporating moisture simultaneously with the heating. It is.
  • the heating temperature of the heating and drying is not particularly limited as long as it is 100 ° C. or higher, but the viewpoint of more efficiently producing the gluten-modified product having the activity and water absorption described above. Therefore, it is preferably 100 to 250 ° C, more preferably 100 to 200 ° C.
  • the time for heat drying in the second method may be any time as long as the gluten dispersion is in a dry state, and is appropriately set according to the type of apparatus used for heat drying. Examples include 1 to 300 seconds, preferably 0.5 to 60 seconds, and more preferably 0.5 to 30 seconds.
  • the apparatus for performing the heat drying is not particularly limited as long as the drying at the same time as the heating at 100 ° C. or more is possible, but specifically, the flash dryer, the drum dryer, and the extruder Etc.
  • additives such as a redox agent, a redox enzyme, and salts may be added to the gluten dispersion as necessary. Specific examples of these additives are the same as those in the first method.
  • the gluten is polymerized without deamidation, and a dried gluten-modified product having the activity and water absorption rate as described above is produced.
  • the gluten-modified product of the present invention may be in the form of a solid such as a powder or a solid lump, or may be a dispersed liquid as long as it is added to a processed food.
  • a solid form is preferable, and a powder form is more preferable.
  • the gluten-modified product of the present invention Since the gluten-modified product of the present invention has excellent emulsifiability and water absorption, it can be used as a food material that functions as an emulsifier and / or a water absorbent.
  • the gluten-modified product of the present invention stably retains various components such as carbohydrates, lipids, and proteins contained in processed foods due to excellent emulsification and water absorption, so that the original flavor and texture of processed foods are preserved. It can also be made to exhibit stably without impairing.
  • the gluten-modified product of the present invention can impart a soft feeling, elasticity, light texture and the like to processed foods, and can provide a novel texture not found in conventional processed foods. Therefore, it can be used as a food material that functions as a texture modifier.
  • the raw material dough to which the gluten-modified product of the present invention is added has an advantage in that it has excellent extensibility and is excellent in workability and machine suitability.
  • modified gluten of the present invention by adding the modified gluten of the present invention to confectionery such as sponge cake, cookies, biscuits, caramel, pudding, jelly, etc., it gives a light, soft and soft texture, and further contains fats and oils
  • the oily odor such as the oxidation odor can be reduced.
  • a smooth texture can be imparted by adding the gluten-modified product of the present invention to processed oils and fats such as margarine, mayonnaise, shortening, whipped cream, flower paste, and dressing.
  • processed oils and fats such as margarine, mayonnaise, shortening, whipped cream, flower paste, and dressing.
  • a light and light texture can be imparted.
  • the gluten-modified product of the present invention is added to processed foods prepared from flour-based dough such as udon, Chinese noodles, dumpling skin, baked skin, spring roll skin, grilled salmon, ginger, buns, etc. By doing so, a soft and elastic texture can be imparted.
  • flour-based dough such as udon, Chinese noodles, dumpling skin, baked skin, spring roll skin, grilled salmon, ginger, buns, etc.
  • the gluten-modified product of the present invention by adding the gluten-modified product of the present invention to the internal ingredients filled in the ingredients of fried food, Chinese buns, dumplings, shochu, spring rolls, sandwiches, etc., moisture is edible from the internal ingredients. Transition to coating materials (clothes, skin, bread, etc.) can be suppressed, and the texture (crispy texture, crispy texture, soft and soft texture, etc.) inherent to edible coating materials can be suppressed. .
  • the modified gluten of the present invention can be widely used for processed foods that require emulsifiability and / or water absorption.
  • the processed food to which the gluten-modified product of the present invention can be added is not particularly limited, but other than the above-described processed food, for example, seasonings such as sauce, sauce, jam and the like; Dairy products such as processed milk and fermented milk; Foods: frozen confectionery such as ice cream and ice sherbet.
  • the content of the gluten-modified product of the present invention is not particularly limited, and may be appropriately set according to the type of processed food, required emulsifiability, water absorption, and the like. 01 to 20% by weight, preferably 0.1 to 5% by weight.
  • Test Example 1 Production and evaluation of modified gluten by the first method 1.
  • Production of modified gluten [Examples 1-3 and 7-9] Dough is made by adding water to commercially available flour (moisture 13.4% by weight, ash 0.57% by weight, protein content 10.9% by weight), mixing in water for 30 minutes, then dough in water The starch was washed away and viscoelastic raw gluten was obtained. The water content of raw gluten was 67.0% by weight, and the protein content was 78.0% by weight in terms of dry matter.
  • aqueous acid solution shown in Table 1 200 g was added to 100 g of the raw gluten obtained above, and gluten was dispersed using a homogenizer to obtain a gluten dispersion.
  • This gluten dispersion was heat-treated using an autoclave under the conditions shown in Table 1 to polymerize gluten to obtain a gluten-modified product.
  • the resulting gluten-modified product was freeze-dried and then powdered using a pulverizer.
  • Examples 4-6 and 10 To 100 g of raw gluten obtained by the same method as above, 10 ml of aqueous acid solution shown in Table 1 was added and mixed to paste the gluten to obtain a gluten dispersion. This gluten dispersion was heat-treated using an autoclave under the conditions shown in Table 1 to polymerize gluten to obtain a modified gluten product. The resulting gluten-modified product was freeze-dried and then powdered using a pulverizer.
  • Examples 11-14 To 30 g of commercially available wheat gluten powder A-Glu GX (manufactured by Glico Nutrition Foods Co., Ltd.), 60 ml of acid aqueous solution shown in Table 1 was added and mixed to paste gluten to obtain a gluten dispersion. This gluten dispersion was heat-treated using an autoclave under the conditions shown in Table 1 to polymerize gluten to obtain a modified gluten product. The resulting gluten-modified product was freeze-dried and then powdered using a pulverizer.
  • A-Glu GX manufactured by Glico Nutrition Foods Co., Ltd.
  • Examples 15-18 To 30 g of commercially available wheat gluten powder KS-700 (manufactured by Glico Nutrition Foods Co., Ltd.), 60 ml of an aqueous acid solution shown in Table 1 was added and mixed to form a gluten paste to obtain a gluten dispersion. This gluten dispersion was heat-treated using an autoclave under the conditions shown in Table 1 to polymerize gluten to obtain a modified gluten product. The resulting gluten-modified product was freeze-dried and then powdered using a pulverizer.
  • Table 3 shows the results of evaluating the physical properties of the respective gluten-modified products. From these results, it was confirmed that all the gluten-modified products of Examples 1 to 18 had an activity of 80% or less, a water absorption rate of 220% or more, and an excellent emulsifiability. .
  • Comparative Examples 1 to 6 only those of Comparative Examples 3 and 4 having an activation degree of 80% or less were found to be insufficient in emulsifiability and water absorption of 180% or less. Met. Of Comparative Examples 1 to 6, Comparative Example 5 was excellent in emulsifying properties, but had almost no water absorption and could not be used as a water absorbing agent.
  • the gluten was heated in an acidic aqueous solution at a heating temperature exceeding 50 ° C., and [heating temperature (° C.) ⁇ 50 ° C.], [heating time at each heating temperature exceeding 50 ° C. (minutes)] and [gluten
  • the heat treatment is performed so that the total protein heating integrated value represented by the product of the protein concentration of the dispersion (%) / 100] is 40 ° C./min, whereby the activity is 80% or less and the water absorption is 200%. It was clarified that a gluten modified product satisfying the above and having excellent water absorption and emulsifiability can be obtained.
  • modified gluten Production of modified gluten and evaluation of activity, water absorption and emulsification (2) 2-1. Production of modified gluten [Examples 19-28] To 100 g of raw gluten obtained in the same manner as described above, 200 ml of aqueous acid solution shown in Table 4 was added, and gluten was dispersed into a dispersion using a homogenizer. This gluten dispersion was heat-treated using an autoclave under the conditions shown in Table 4 to polymerize gluten. The resulting gluten-modified product was freeze-dried and then powdered using a pulverizer.
  • Example 29 To 33 g of commercially available wheat gluten powder A-Glu G (manufactured by Glico Nutrition Foods Co., Ltd.), 270 ml of acid aqueous solution shown in Table 4 was added, and gluten was dispersed using a homogenizer. This gluten dispersion was heat-treated using an autoclave under the conditions shown in Table 4 to polymerize gluten. The resulting gluten-modified product was freeze-dried and then powdered using a pulverizer.
  • A-Glu G manufactured by Glico Nutrition Foods Co., Ltd.
  • Table 6 shows the obtained results. From these results, it was confirmed that the modified gluten of the present invention had a deamidation rate of about 0%, and gluten was polymerized without substantially causing deamidation. It was also confirmed that the gluten-modified product of the present invention exhibited a weak acidity with a pH of about 3.0 to 5.5 when added to deionized water to make a 10% by weight suspension. .
  • Table 7 shows the obtained results. From this result, it was confirmed that the gluten was polymerized (crosslinked) because the gluten dispersion was thickened after the heat treatment during the production of the modified gluten of Example.
  • Test Example 2 Production and evaluation of modified gluten by the second method 1.
  • Production of modified gluten [Examples 30-34]
  • the pH, water content and viscosity at 25 ° C. of the gluten dispersion were as shown in Table 8.
  • This gluten dispersion was heated and dried using a drum dryer under the conditions shown in Table 8, and gluten was polymerized to obtain a dried gluten-modified product.
  • the obtained gluten-modified product was pulverized using a pulverizer.
  • Table 9 shows the obtained results.
  • the gluten-modified product obtained by heat-drying a gluten dispersion having a water content of 70% by weight or more and a viscosity at 25 ° C. of 290 mPa ⁇ s or more has activity.
  • the water absorption was 200% or more at 80% or less, and excellent water absorption and emulsifiability were provided (Examples 30 to 36).
  • the gluten-modified product obtained by heating and drying a gluten dispersion having a viscosity at 25 ° C. of 180 mPa ⁇ s or less has an activity of 80% or more and further cannot form an emulsion and has emulsifying properties. (Comparative Examples 7 and 8).
  • gluten was efficiently heat-denatured by heating and drying a gluten dispersion having a water content of 70% by weight or more and a viscosity at 25 ° C. of 290 mPa ⁇ s or more. It is considered that a modified gluten product having an activity of 80% or less and a water absorption of 200% or more and having excellent emulsifiability was produced.
  • Test Example 3 Production and evaluation of food using modified gluten Manufacture example 1: Chinese buns Using the gluten modified product of Example 8 or the dried gluten product of Comparative Example 1, the Chinese buns were manufactured, stored frozen, thawed, and eaten, and the texture and appearance were evaluated. .
  • a specific method is as follows.
  • Production Example 2 Wheat bread ⁇ Production of wheat bread> The raw materials shown in Table 12 were thoroughly mixed with a pan mixer to form a dough. Then primary fermentation (temperature 30 ° C./humidity 75% / hour 150 minutes), split, bench time, shaping, secondary fermentation (temperature 38 ° C./humidity 85% / hour 60 minutes), and calcination (230 ° C. oven) Wheat bread was manufactured according to the process.
  • the wheat bread to which the gluten-modified product of Example 8 was added had a soft texture and a good texture compared to the case where the dried gluten product of Comparative Example 1 was added. Moreover, the dough at the time of molding was excellent in extensibility, workability and machine suitability when the gluten-modified product of Example 8 was added, compared with the case where the dried gluten product of Comparative Example 1 was added. .
  • Rice flour bread ⁇ Manufacture of rice flour bread> The raw materials shown in Table 13 were thoroughly mixed with a pan mixer to form a dough. Next, rice flour bread was produced along the steps of division, bench time, molding, fermentation (temperature 38 ° C./humidity 85% / hour 60 minutes), and baking (220 ° C. oven).
  • the sponge cake to which the gluten-modified product of Example 8 was added was lighter, softer and had a good texture as compared with the case where the dried gluten product of Comparative Example 1 was added.
  • the oily odor such as the oxidized odor of the oil was reduced because of the good emulsifiability of the gluten-modified product of Example 8, and the flavor was also good. there were.
  • the dough (mix) at the time of molding had an appropriate and good viscosity as a sponge cake mix when the gluten-modified product of Example 8 was added, and the casting into the mold was good and the workability was excellent. .
  • the dough (mix) to which the gluten dried product of Comparative Example 1 was added had a too high viscosity and the pouring operation was inferior.
  • Production Example 7 Custard cream (flower paste) ⁇ Manufacture of custard cream (flower paste)> Of the raw materials shown in Table 17, the egg yolk was stirred with a whisk, then sugar was added, and the mixture was further mixed well with a whisk. Next, a mixture of powder rice D and the modified gluten of Example 8 or the dried gluten of Comparative Example 1 was sieved and mixed. Further, warmed milk was added and mixed, filtered into a pan, heated, and stirred with a wooden spatula until the viscosity became smooth and smooth. Finally, butter and vanilla essence were added and mixed to produce a custard cream.
  • the custard cream to which the gluten-modified product of Example 8 was added had an appropriate body feeling and shape retention, and had a good mouth melt and a smooth texture. Moreover, in the custard cream to which the gluten-modified product of Example 8 was added, the oily odor such as the oxidized odor of the oil was reduced due to the good emulsifying property of the gluten-modified product of Example 8, and the flavor was also good. there were. On the other hand, the custard cream to which the gluten dried product of Comparative Example 1 was added had a gel-like physical property, a heavy texture, and also poor meltability in the mouth, and did not feel smooth.
  • the kamaboko to which the gluten-modified product of Example 6 was added had a soft and supple elasticity and a novel texture compared with the case where the dried gluten product of Comparative Example 1 was added.
  • Production Example 9 Sausage ⁇ Manufacture of sausage> Of the ingredients shown in Table 19, put pork meat into a silent cutter, cutting at high speed, sodium caseinate, salt, sugar, seasoning, general salting agent, pork powder, spice, potassium sorbate, and pH Add modifier and mix well. When it became paste-like, ice water and pork fat were added and cutting was continued. Finally, RK-08, the modified gluten of Example 6 or the dried gluten of Comparative Example 1 were added and mixed well to obtain a uniform paste. This was filled in a casing, sterilized at 80 ° C. for 40 minutes, and then cooled with running water to produce a sausage.
  • the sausage to which the gluten-modified product of Example 6 was added had a soft and supple and good texture, for example, a soft texture that was easy to eat even for infants and the elderly.
  • the sausage to which the gluten dried product of Comparative Example 1 was added had a rough texture.
  • Production Example 10 Fried food batter ⁇ Manufacturing fried food batter> Of the raw materials shown in Table 20, the flour and the gluten-modified product of Example 8 or the dried gluten product of Comparative Example 1 were mixed, dissolved in cold water, and mixed well to produce a batter for deep-fried food.
  • the batter for deep-fried food to which the gluten-modified product of Example 8 was added was tempura (simmered with ingredients such as shrimp and oiled) and fried food (simmered with ingredients such as shrimp and dressed, and then breaded When it was used as a garment after application, it had a light and crisp texture compared to the case where the dried gluten of Comparative Example 1 was added.
  • Production Example 11 Raw Udon ⁇ Manufacture of Raw Udon> Among the raw materials shown in Table 21, medium-strength flour and the gluten-modified product of Example 8 or the dried gluten product of Comparative Example 1 were mixed, and then kneaded water in which salt was dissolved in water was added and kneaded with a vacuum mixer. Thereafter, the noodle band was combined and rolled using a noodle making machine, and cut with cutting teeth to prepare raw udon.
  • Production Example 12 Raw Chinese noodles ⁇ Manufacture of Chinese noodles> Among the raw materials shown in Table 22, the semi-strong wheat flour and the gluten-modified product of Example 6 or the dried gluten product of Comparative Example 1 were mixed, and then kneaded water in which salt and kansui were dissolved in water was added, and a vacuum mixer was added. Kneaded. Thereafter, the noodles were combined and rolled using a noodle making machine to form noodle bands, and cut with cutting teeth to produce Chinese noodles.
  • Production Example 13 Dumpling Skin ⁇ Manufacture of Dumpling Skin>
  • the raw materials shown in Table 23 were added to a pan mixer and mixed with stirring. Thereafter, the noodle band was combined and rolled using a noodle making machine and punched out using a mold to prepare a dumpling skin.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Fish Paste Products (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Noodles (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Peptides Or Proteins (AREA)

Abstract

La présente invention vise à fournir une technique pour la modification de gluten pour procurer d'excellentes propriétés d'absorption d'eau et émulsionnantes. À cet effet, l'invention concerne un produit à base de gluten qui est obtenu par la polymérisation de gluten, ne possédant pas plus de 80 % d'activité, et satisfaisant une absorption d'eau égale ou supérieure à 200 % avec d'excellentes propriétés d'absorption d'eau et émulsionnantes et pouvant être utilisé sous forme d'une matière alimentaire absorbante possédant des propriétés émulsionnantes.
PCT/JP2014/056683 2013-03-15 2014-03-13 Produit à base de gluten, son procédé de préparation, et produit alimentaire en comportant WO2014142243A1 (fr)

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JP2013207954A JP2014198037A (ja) 2013-03-15 2013-10-03 グルテン改質物、その製造方法、及びそれを含む食品

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WO2020137846A1 (fr) * 2018-12-25 2020-07-02 三菱商事ライフサイエンス株式会社 Dispositif d'amélioration de propriété physique pour revêtement de pâte à frire, procédé d'amélioration de propriété physique de revêtement de pâte à frire, liquide de pâte à frire pour aliments frits et aliments frits
WO2024082385A1 (fr) * 2022-10-17 2024-04-25 江南大学 Procédé de modification de la mucédine de blé par de l'acide lactique

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JP6521651B2 (ja) * 2015-02-04 2019-05-29 グリコ栄養食品株式会社 小麦グルテンの製造方法
JP2017104040A (ja) * 2015-12-09 2017-06-15 不二製油株式会社 改質グルテンの製造方法
TWI708561B (zh) * 2016-02-19 2020-11-01 日商Ｍｃ食品科技股份有限公司 改良麩質及其製造方法
WO2019156225A1 (fr) * 2018-02-09 2019-08-15 株式会社ニチレイフーズ Enveloppe destinée à un produit alimentaire roulé, produit alimentaire roulé et leurs procédés de production
JP7703296B2 (ja) * 2019-03-25 2025-07-07 三菱商事ライフサイエンス株式会社 パンのクラスト剥離抑制剤及びパンのクラスト剥離を抑制する方法

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WO2024082385A1 (fr) * 2022-10-17 2024-04-25 江南大学 Procédé de modification de la mucédine de blé par de l'acide lactique

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