JP2738450B2 - Wheat gluten composition - Google Patents

Description

The present invention relates to a wheat gluten composition. More specifically, a wheat gluten composition obtained by improving the water dispersibility of wheat protein, such as raw gluten, powdered active gluten or modified gluten (hereinafter simply referred to as wheat gluten). About.

(B) Conventional technology In general, wheat gluten such as raw gluten, which is a wheat protein, powdered active gluten, and powdered modified gluten,
It is well known that when heated, it undergoes thermal denaturation and gelation at about 70 ° C., resulting in a highly elastic gel. Therefore, various kinds of foods have been conventionally improved by utilizing such properties of wheat gluten, for example, when added to fisheries, livestock fish and livestock, and processed meat foods, elasticity under high temperature and high pressure is added. In order to prevent a decrease in the quality of the food, to improve the firmness of the bread and noodles during the production thereof, and to improve the moldability and impart a good texture.

However, since wheat gluten has poor affinity for water and is almost insoluble in water near neutrality, it is extremely difficult to form a so-called fish eye when mixing with water and to obtain a uniform dispersion. Have difficulty. Such non-water affinity and poor water dispersibility of wheat gluten is a limiting factor that cannot be neglected in terms of workability and technical improvement of food quality based on the addition and use in foods.

Therefore, many proposals have been made to improve the solubility and dispersibility of wheat gluten in water, and among them, various kinds of dispersants and surfactants that are acceptable as food additives are added to wheat gluten, and water is added to wheat gluten. Methods for imparting dispersibility are known. For example, a method of mixing a polysaccharide derivative with raw gluten or modified gluten (Japanese Patent Publication No. 46-24063)
And a method of adding lecithin to 50-80% water-containing gluten, emulsifying the mixture uniformly, and then drying and pulverizing the mixture (Japanese Patent Publication No. 62-14253).

(C) Problems to be Solved by the Invention However, all of the above-mentioned methods for improving the water dispersibility of wheat gluten are not always sufficient in effect, and it is considered that the water dispersibility can be somewhat improved. However, in many cases, the properties of wheat gluten, which is possessed, often decrease the elasticity-imparting effect at the time of food addition, and it cannot be said that the purpose of improving the quality by adding it to food is sufficiently fulfilled. Further, since the compounding agent used is a special food additive, the use of wheat gluten, which is a food itself, may be limited.

The present invention has been made to solve such a problem, and an object thereof is to provide a wheat gluten composition having excellent water dispersibility without impairing the properties of wheat gluten.

(D) Means for solving the problem The present inventors have studied various compounding agents in order to impart water dispersibility to wheat gluten from the above viewpoint. as a result,
The fact that by adding a small amount of partially decomposed wheat gluten to wheat gluten, a wheat gluten composition having excellent water dispersibility can be obtained, and not only does the property of wheat gluten not be impaired, but also such a food The present inventors have found out that a more excellent elasticity-imparting effect is exerted than when wheat gluten itself is added, and reached the present invention.

It is to be noted that the wheat gluten partially decomposed products heretofore have been known to exhibit surface active ability, dispersing ability, etc.
No. -14274) is not specifically known to be used in combination with undegraded wheat gluten, and in particular, to improve the properties of wheat gluten itself as well as imparting water dispersibility. Is not known at all.

Thus, according to the present invention, there is provided a wheat gluten composition comprising 0.03 to 0.2 parts by weight of a partially degraded wheat gluten having a weight average molecular weight of about 670 to 110,000 per 1 part by weight of poorly water-dispersible wheat gluten. .

The poorly water-soluble wheat gluten in the present invention generally means a wheat gel that has been used for improving the quality of fish and meat processed food, improving texture, and imparting elasticity.Specifically, raw gluten, powdery What is called active gluten or denatured gluten is included. Here, raw gluten is
The water-soluble protein in the flour may be washed and the water-insoluble protein in the flour may be separated and taken out as it is, but it is desirable to obtain a uniform composition by drying and pulverizing the powder into a powder. Active gluten is obtained by dry-pulverizing raw gluten by flash drying or spray drying so as to minimize heat denaturation.Modified gluten is obtained by converting raw gluten or active gluten into a chemical substance using an oxidizing agent or a reducing agent. Is processed to such an extent that does not change, in particular, does not cause decomposition, and then dried and powdered.
All of these wheat glutenes exhibit high cohesiveness and strong elasticity, but exhibit an affinity for water and are extremely difficult to disperse.

The wheat gluten partially decomposed product to be mixed with the above-mentioned wheat gluten, the above-mentioned wheat gluten is subjected to a single decomposition treatment of an acid, an alkali or an enzyme or a combination of two or more thereof, or in addition to a single or combination decomposition treatment thereof, It is obtained by subjecting it to a decomposition treatment with a reducing agent and / or an oxidizing agent. By such a decomposition treatment, a wheat gluten partially decomposed product having a weight average molecular weight Mw of about 670 to 110,000 (where Mw is a value measured by a gel filtration method) used in the present invention can be easily obtained.

Any of the partial decomposition treatments of wheat gluten by an acid, an alkali, or an enzyme alone or in combination may be employed, and in the case of a combination, the treatment order is not limited. However, by a single decomposition treatment with a reducing agent or an oxidizing agent, it is possible to obtain a degraded product having the target molecular weight and characteristics that can be used in the present invention by only cutting a part of the -SS- bond of wheat protein. Is difficult. Therefore, it is desirable to combine acid, alkali or enzyme treatment with reducing agent or oxidizing agent treatment. At this time, when the reducing agent treatment is combined, it is better to carry out the reducing agent treatment in advance, the network structure of the wheat protein is reduced due to cleavage of the -SS- bond of the wheat protein, and the acid, alkali or This is more preferable because the decomposition reaction by the enzyme proceeds easily and the treatment conditions for obtaining a desired molecular weight more selectively become easier.

In the case of a decomposition treatment using an acid such as an inorganic acid such as hydrochloric acid, sulfuric acid, or nitric acid or an organic acid such as acetic acid, wheat gluten is stirred in a dilute aqueous acid solution at about 60 to 120 ° C. or lower for about 10 to 600 minutes. It is suitable to carry out in. The decomposition treatment with an alkali is preferably performed in a 2 to 40% by weight aqueous solution or dispersion of sodium hydroxide, potassium hydroxide, sodium carbonate, and potassium carbonate with stirring at about 60 to 180 ° C. for about 10 to 600 minutes. ing. The decomposition treatment with an enzyme is suitably performed in a dilute aqueous solution of an enzyme having protease activity.Normally, in a state in which a small amount of an enzyme such as pepsin, an alkaline protease, or papain is present in a wheat gluten dispersion, the enzyme is degraded. It is suitable to carry out at about 10 to 60 ° C. for about 60 to 600 minutes under the optimum pH condition.

Further, the decomposition treatment with a reducing agent or an oxidizing agent is performed in the presence of a reducing agent such as sodium sulfite, sodium thiosulfate, erythorbic acid or hydrazine or an oxidizing agent such as hydrogen peroxide or hypochlorite at about 10 to 100 ° C., 10 ° C. Suitably, the stirring is carried out for ~ 600 minutes.

At this time, the quantitative conditions of each treatment agent for wheat gluten, for 20 g of wheat gluten, 0.1 to 60 g each for acid or alkali treatment, 0.02 to 5 g for enzyme treatment,
In the case of oxidation or reduction treatment, it is suitable to use 0.1 to 5 g each.

Thus, wheat gluten is subjected to each of the above-described decomposition treatments, whereby a partially decomposed product of wheat gluten can be obtained. And by appropriately selecting the processing conditions of the partial decomposition of wheat gluten, a decomposition product having an average molecular weight of 10,000 to 70,000 can be obtained, and the composition of the present invention obtained by blending this with wheat gluten is sufficient. It is recognized that it has high water dispersibility and can be strengthened without impairing the elasticity inherent in wheat gluten, and is a more preferable partial decomposition product.

Here, the average molecular weight of the wheat gluten partially decomposed product has a relationship with the affinity for wheat gluten, and when it is 670 or less, the affinity for wheat gluten is reduced because the water solubility is too high, and the uniform mixing is not achieved. When it is more than 110,000, the water solubility is reduced, and it is difficult to obtain a composition having sufficient water dispersibility. In particular, in the present invention, as described above, it is possible to obtain a wheat gluten composition that can provide food with higher elasticity than raw wheat gluten, but when the average molecular weight is too high, the elasticity of the composition containing the same is
It is not suitable because it is comparable to that of raw wheat gluten.

The wheat gluten partially decomposed product has the following characteristics: (a) UV absorption λmax is around 260 to 280 nm, and infrared absorption is around 1400, 1630 and 3400 cm ⁻¹ .

(B) The isoelectric point is in the range of 3.9 to 5.0.

(C) pH buffering property (pH of 6
Requires 2 to 25 ml of 1N hydrochloric acid to reduce from 1 to 2.

(D) It is soluble in water and insoluble in methanol, ethanol, acetone and ether.

(E) Color is formed by a xanthoprotein reaction and a ninhydrin reaction.

 It is preferable to use a partially decomposed product having the following formula:

In the present invention, the amount of the partially decomposed wheat gluten is 0.03 to 0.2 parts by weight based on 1 part by weight of wheat gluten. If the amount is less than 0.03 parts by weight, the effect of imparting water dispersibility and the effect of improving elasticity are insufficient.If the amount exceeds 0.2 parts by weight, the elasticity-imparting effect is impaired in the properties of wheat gluten itself, which is not suitable. . Among these, the wheat gluten partially decomposed product was added to 0.05 part by weight of wheat gluten.
Preferably, it is 0.15 parts by weight.

The wheat gluten composition of the present invention can usually be obtained in the form of an aqueous liquid or powder. That is, wheat gluten partially decomposed product, wheat gluten acid, alkali,
It can be obtained as a solution by treating in an aqueous liquid with a treating agent such as an enzyme or a reducing agent, or it can be further dried to obtain a powder. Therefore, powdery wheat raw gluten, wheat active gluten, and wheat modified gluten may be added and mixed as they are. For a liquid substance obtained by kneading and diluting paste-like raw gluten or powdery active gluten or denatured gluten with water, a liquid composition can be obtained by adding the liquid wheat gluten partially decomposed product and uniformly mixing.
Therefore, considering the convenience of adding to a food, either a powdery or liquid material of the composition is appropriately selected and used.

(E) Examples The present invention will be described in more detail with reference to the following Reference Examples and Examples.

Reference Example A partially decomposed product of wheat gluten used in the present invention was prepared as follows. Table 1 summarizes the physical properties of these preparations.

Reference Examples 1 to 7 (Preparation of partially decomposed product of wheat gluten with alkali) 20 g of wheat gluten (reagent product) manufactured by Wako Pure Chemical Industries, Ltd.
Was dissolved separately in a range of 0.2 to 4 g of caustic soda 7
Each of the aqueous solutions was added to 100 g of the aqueous solution, mixed well, and heated and stirred separately in a flask or an autoclave at a temperature of 80 ° C. to 150 ° C. for a temperature and time in a range of 30 to 360 minutes. These were neutralized with hydrochloric acid, and the total amount was adjusted to 200 g with pure water to obtain decomposed products Nos. 1 to 7.

Table 1 shows the decomposition conditions and the average molecular weight of the decomposition product (measured as w by gel filtration method).

Reference Examples 8 to 10 (Preparation of partial decomposition product of wheat gluten with acid) Aqueous hydrochloric acid solution equivalent to 1 g, 2 g and 4 g in terms of hydrogen chloride
20 g of wheat gluten (reagent product) manufactured by Wako Pure Chemical Industries, Ltd. was added to each of the three flasks containing
The mixture was heated and stirred for 60 minutes. Thereafter, the mixture was neutralized with caustic soda to make a total amount of 200 g with pure water to obtain decomposed products Nos. 8 to 10.

 Table 2 shows the decomposition conditions and the average molecular weight of the decomposition products.

Reference Example 11 (Preparation of partial decomposition product of wheat gluten by enzyme) 20 g of wheat gluten used in Reference Example 1 was added to a 0.1N-hydrochloric acid solution 150
g was added to the flask to obtain a pH 1.5 aqueous solution.
0.2 g of pepsin was added and reacted at 37 ° C. for 90 minutes. After that, neutralize with caustic soda, make the total amount 200 g with pure water, and decompose N
o.11 was obtained. The average molecular weight was 60,000.

Reference Examples 12 to 21 (Preparation of Degraded Product by Partial Decomposition of Wheat Gluten by Acid and Subsequent Partial Decomposition by Alkaline) Under the same conditions as in Reference Examples 8 to 10, a 10% aqueous solution of the partially decomposed product of wheat gluten by acid was prepared. 100 g of each was placed in a flask or 8 autoclaves, and each was separately added to an amount in the range of 0.5 to 2 g of caustic soda at 100 or 150 ° C.
For 60 or 360 minutes. Thereafter, the mixture was neutralized with hydrochloric acid and the total amount was adjusted to 200 g with pure water to obtain decomposed products Nos. 12 to 19. Decomposition product No. 20 was obtained in the same manner as above except that sodium carbonate was used instead of caustic soda. The conditions for partial decomposition with acid were 0.5 g of hydrochloric acid added, at a temperature of 80 ° C. for 60 minutes, and the conditions for partial decomposition with alkali were 0.5 g of caustic soda, a temperature of 80 ° C., and a period of 30 minutes. .21 was obtained.

 Table 3 shows the decomposition conditions and the average molecular weight of the decomposition products.

Reference Examples 22 to 23 (Preparation of Degraded Product by Partial Decomposition of Wheat Gluten by Alkaline and Subsequent Partial Decomposition by Acid) Obtained by performing partial decomposition of wheat gluten by alkali under the same conditions as in Reference Examples 5 and 6. 10% of the partial decomposition products
An aqueous solution was prepared, and 100 g of each aqueous solution was placed in two flasks, and 0.5 g and 1 g of hydrochloric acid corresponding to hydrogen chloride were added thereto, and the mixture was heated and stirred at 100 ° C. for 60 minutes. After that, neutralize with caustic soda, make the total amount 200 g with pure water, and decompose products No. 22, 23
I got

 Table 4 shows the decomposition conditions and the average molecular weight of the decomposition products.

Reference Example 24 (Preparation of Degraded Product by Partial Decomposition of Wheat Gluten by Enzyme and Subsequent Partial Decomposition by Alkali) A 10% aqueous solution of a partially degraded product of wheat gluten by the enzyme was prepared under the same conditions as in Reference Example 11, and 1 g of caustic soda was added to 100 g, and the mixture was heated and stirred in a flask for 60 minutes. Thereafter, the mixture was neutralized with hydrochloric acid to make a total amount of 200 g with pure water, and excuse No. 24 was obtained.

 The average molecular weight was 29,000.

Reference Example 25 (Preparation of Decomposed Product of Wheat Gluten by Partial Decomposition with Reducing Agent and Subsequent Partial Decomposition by Alkali) Reference Example 1 in 100 g of an aqueous solution in which 4 g of sodium sulfite was dissolved
After adding 20 g of wheat gluten used in the above and stirring at 30 ° C. for 60 minutes, prepare a 10% aqueous solution of a partially decomposed product of wheat gluten with a reducing agent to make a total amount of 200 g with pure water, add 1 g of caustic soda to 100 g thereof, The mixture was heated and stirred at 100 ° C. for 60 minutes in a flask. Thereafter, the mixture was neutralized with hydrochloric acid to make the total amount 200 g with pure water, and a decomposed product No. 25 was obtained. The average molecular weight was 39,500.

Reference Example 26 (Partial decomposition of wheat gluten by alkali and partial decomposition of wheat gluten by alkali under the same conditions as in Reference example 5) A 10% aqueous solution was prepared, and 100 g of the resulting solution was added with a hydrochloric acid reagent to obtain an aqueous solution having a pH of 1.5.
g of pepsin was added and reacted at 37 ° C. for 90 minutes. After that, neutralized with caustic soda and made up to 200g in total with pure water.
Got 6. The average molecular weight was 24,500.

Reference Example 27 (Preparation of Decomposed Product by Partial Decomposition of Wheat Gluten by Alkali and Subsequent Partial Decomposition by Oxidizing Agent) Under the same conditions as in Reference Example 5, a 10% aqueous solution of a partially decomposed product of wheat gluten by alkali was prepared. Hydrogen peroxide solution equivalent to 0.5 g in terms of H ₂ O ₂ was added to 100 g of the mixture, and the mixture was heated with stirring at 40 ° C. for 60 minutes. Then, the remaining H ₂ O ₂ and an equivalent amount of sodium thiosulfate (for masking hydrogen peroxide) were added,
Decomposed product No. 27 was obtained by adjusting the total amount to 200 g with pure water. The average molecular weight was 37,000.

Reference Example 28 (Preparation of Decomposed Product by Partial Decomposition of Wheat Gluten by Reducing Agent and Subsequent Partial Decomposition by Alkali) Reference Example 1 in 100 g of an aqueous solution in which 4 g of sodium sulfite was dissolved
After adding 20 g of wheat gluten used in the above and stirring at 30 ° C. for 60 minutes, make a total amount of 200 g with pure water to prepare a 10% aqueous solution of a partially decomposed product of wheat gluten with a reducing agent, and add 1 g of caustic soda to 100 g thereof. The mixture was heated and stirred at 100 ° C. for 60 minutes in a flask. Thereafter, the mixture was neutralized with hydrochloric acid to make the total amount 200 g with pure water, thereby obtaining a decomposition product No. 21. The average molecular weight was 39,500.

Hereinafter, the properties of the partially degraded wheat gluten products obtained in Reference Examples 1 to 28 are shown in Table-5.

No. 1-28 which is a partially decomposed product of wheat gluten prepared in Reference Examples 1-28 was spray-dried by Okawara Kakoki Co., Ltd.
Spray drying was performed using Form 8, and the solubility of the obtained powder in various solvents was investigated. All the decomposed products were dissolved in water [solubility (25 ° C.) 10% or more]. However, it was insoluble in methanol, ethanol, acetone and ethyl ether.

[Example 1] A powdered product obtained by spray-drying degradation product No. 1 which is a partial degradation product of wheat gluten prepared in Reference Example 1 in the same manner as described above.
10 g and active gluten ^{* 1} 90 g were mixed for 5 minutes using a V-type mixer to obtain a powder composition of the present invention. ^* 1. Activated gluten A-glu P manufactured by Glyco Nutrition Foods Co., Ltd. (powder obtained by dispersing raw gluten extracted from wheat flour in an ammonia solution and spray-drying while minimizing heat denaturation as much as possible) [Examples 2-36] Degraded products No. 2 to 28 which are partially degraded products of wheat gluten prepared in Reference Examples 2 to 28 [hereinafter referred to as gluten partially degraded products]
Example 1 and a powder product obtained by spray-drying
Was mixed in the same manner as in Example 1 to obtain a powder composition of the present invention.

Table 6 also shows the types of the partially degraded gluten used and the mixing ratio with respect to the active gluten.

[Examples 33 to 38] (Mixing with raw gluten) Raw gluten (manufactured by Sanwa Starch Kogyo Co., Ltd.) and degraded product No. 9 or No. 12 obtained in Reference Example were mixed at a predetermined ratio shown in Table 7. The resulting mixture was mixed with a mixer (Multi-Blender Mill 5-3, manufactured by Nippon Seiki Seisaku-sho, Ltd.) to form a paste, followed by spray drying to obtain a powder composition of the present invention.

[Examples 39 to 42] (Mixing with modified gluten) Degraded product No. 9 or No. 12 (powder) prepared in Reference Example and modified gluten (New apron manufactured by Sanwa Starch Industry Co., Ltd. [ammonia type]) ) Was mixed at the ratio shown in Table 8 in the same manner as in Example 1 to obtain a powder preparation.

[Test Example 1] Water dispersibility test <Test method> 1 g of each powder preparation (test sample) obtained in Examples 1 to 42 was placed in a test tube, and 9 g of tap water was added. And mix for 30 seconds (to be a 10% aqueous dispersion). After completion of the mixing, the appearance of the liquid is observed. Then, after leaving still for 1 hour, the mixture is mixed again for 30 seconds, and redispersibility is confirmed.

(Point mixer ... Yamato TOUCH MIXER MT-31
Table-9 shows the test results.

 The meanings of the symbols in the column of redispersibility in the table are as follows.

×: no re-dispersion.

Δ: Redispersed almost uniformly.

…: Uniform redispersion.

[Test Example 2] (Water dispersibility test) A high-concentration aqueous dispersion was prepared using the powder preparation obtained in Example 6, and the appearance and redispersibility of the liquid were tested. The test method and the like are the same as in Test Example 1. The test results are shown in Table-10.

Examples 43 to 45 The degradation product No. 4 which is a partial degradation product of wheat gluten prepared in Reference Example 4 was mixed in the same manner as in Example 1 to obtain a powder preparation of the present invention. However, the mixing ratio to active gluten is 5w
/ w% was Example 43, and those of 15, 20 w / w% were Examples 44 and 45, respectively.

[Test Example 3] (Effect of improving the elasticity of gluten dough) Each powder preparation (test sample) obtained in Example 4 and Examples 43 to 45 and tap water were mixed at a ratio of 1: 1 and the stick was mixed by hand. To a dough state, and the elastic force is measured with a rheometer [Fudo Industry Co., Ltd.
The following test was conducted using the following method.

FIG. 1 shows a measurement method using a rheometer. In this way, the container 2 (diameter 38 mm, depth 16 mm) is filled with the dough 2 (long diameter 38).
(Fig. 1 (a)) Push the container (1) up against the compression elastic adapter 3 (20mmφ), and when the thickness of the dough (2) becomes 6mm, the rheometer Stops (Fig. 1 (b)) and the intensity at that time (Kg)
Read.

Table 11 shows the measurement results of the compressive strength by the rheometer.

The dough to which the invention product was added had little stickiness compared to the active gluten alone and was easy to handle, and the greening of the dough which was observed when the active gluten was used alone was also improved. (* No addition: only active gluten used in Example 1) [Examples 46 to 48] Spraying degradation product No. 6 which is a partial degradation product of wheat gluten prepared in Reference Example 6 in the same manner as in Example 1 10 g, 20 g, and 40 g of the powder obtained by drying and the active gluten used in Example 1 were added to a V-type mixer in a total amount of 100 g and mixed for 5 minutes to obtain a powder preparation of the present invention. . Decomposition product No.6 powder is 10
The formulation containing g was designated as Example 46, and the formulations containing 20 g and 40 g were designated as Examples 47 and 48, respectively.

[Test Example 4] (Test for improving quality of sausage) Wheat gluten is used for the purpose of improving the viscoelasticity of sausage and increasing the binding property. Wheat gluten alone, each powder preparation and degradation product of the present invention obtained in Examples 46 to 48
A quality improvement effect test on sausages was conducted using the spray dried product of No. 6.

Test method 1. Sausage production method Pork minced meat that has been salted overnight is made into a paste using a mixer.

Put meat and crushed ice (20% of meat) in a beaker, add each test sample, and spices (premixed in powder) while mixing with a three-one motor.

Make a casing with Saran wrap and fill it with meat.

After drying (45 ° C, 1 hour) in the dryer,
Simmer for 1 hour in ~ 75 ° C hot water.

 Cool sufficiently in running water to obtain the product.

2.Sausage formula Pork minced meat 100g (lean 70%) Food salt 2g (2.0% meat) Salt 0.07g Spice 0.3g Sample 5g (5.0% meat) 3.Evaluation test (1) Compression Weight (Kg) Put sausage cut to thickness of 5mm on the jack.

Fix the measuring machine above the jack and gradually raise the jack.

Read the weight (compressed weight) of sausage when it sags.

* Measuring machine: CHATILLON manufactured by Shoshin Shoji Co., Ltd. (2) Reduction rate (%) With sausage put in a 500 ml measuring cylinder,
Pour in water, read the amount of water (ml) required for 500 ml,
Measure the volume of the sausage before and after heating. (Each a, b (m
l)) The test results are shown in Table-12.

As described above, the decomposed product No. 6 and the active gluten alone increase the compression weight (a measure of the binding force), but the preparation obtained from the example is larger. As for the reduction ratio (a measure of water retention), the preparations obtained in Examples were still good.

In particular, the preparation obtained in Example 47 showed the best results in terms of physical properties, texture, and workability.

(F) Effect of the Invention The thus obtained wheat gluten composition of the present invention itself has good hydrophilicity and water dispersibility properties to the properties of wheat gluten, which is poorly water-soluble and hardly dispersible in water. And do not impair the properties of wheat gluten. Therefore, it can be used for applications similar to wheat gluten itself, which is a conventional food material, and is extremely advantageous in handling.

Wheat gluten is itself a kind of food modified product and has no toxicity, and it is useful for reinforcing and improving its elastic quality by blending it into foods because it has particularly strong elasticity. The use of a wheat gluten composition not only does not impair their properties, but rather improves them.

Thus, the wheat gluten composition of the present invention is easy to dissolve and disperse in an aqueous liquid for easy handling when added to and blended with bread, cake, processed oil and fat foods or powdered instant foods in the food industry, and the wheat gluten composition is convenient. Can be used as it is or more to improve and improve food quality. In particular, for bread, it is possible to improve the elasticity and speed up the production of dough, and by adding it to sausage, the binding property,
It is also possible to improve water retention, miscibility and the like.

Therefore, the utility of the wheat gluten composition of the present invention in the food industry is extremely large.

[Brief description of the drawings]

FIGS. 1 (a) and 1 (b) are explanatory diagrams each showing a method for evaluating the elasticity improving effect of the wheat gluten composition of the present invention.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Sakae Katayama 2-10-15 Higashiawaji, Higashiyodogawa-ku, Osaka-shi, Osaka Inside Katayama Chemical Industry Laboratory Co., Ltd. (56) References JP-A-64-47353 (JP, A JP-A-52-125662 (JP, A) JP-A-63-216437 (JP, A)

Claims (5)

(57) [Claims] 1. A wheat gluten composition comprising 1 part by weight of poorly dispersible wheat gluten and 0.03 to 0.2 part by weight of a partially degraded wheat gluten having a weight average molecular weight of 670 to 110,000. 2. The wheat gluten composition according to claim 1, wherein the poorly water-dispersible wheat gluten is fresh gluten, active gluten or modified gluten. 3. The wheat gluten composition according to claim 1, wherein the weight-average molecular weight of the partially decomposed wheat gluten is about 10,000 to 70,000. 4. The wheat gluten composition according to claim 1, wherein the partially decomposed wheat gluten is obtained by subjecting wheat gluten to a decomposition treatment with an acid, an alkali or an enzyme or a combination of two or more thereof. 5. The wheat gluten composition according to claim 4, wherein the partially decomposed wheat gluten is obtained through a decomposition treatment with a reducing agent and / or an oxidizing agent.