JP3269972B2 - How to make vital gluten - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing vital gluten containing no amylase activity and having a low bacterial count. Since the vital gluten produced by the production method of the present invention does not contain amylase, it can be mixed with a mixed powder for use in which the presence of the enzyme is a negative factor. That is, during the dough preparation and baking, reducing sugars are generated, and for the purpose of avoiding color development by the Maillard reaction as much as possible, and for the purpose of producing a mixed powder using α-starch, gluten by an ordinary method is amylase. Although contained and unusable, vital gluten produced by the process of the present invention can be used for these purposes. The mixed powder here means, for example, a hot cake mix, a donut mix, a fried flour, a tempura flour, etc., and various starches, α-starch, dried eggs, seasonings, mainly flour, depending on their purpose. Refers to a product in which a swelling agent and the like are mixed in advance.

[0002]

2. Description of the Related Art Conventionally, vital gluten is prepared from flour, and has been used for the purpose of strengthening gluten in flour and as a vegetable protein in animal meat processing, fishery paste products and the like. It is rare that the presence of amylase in gluten is a drawback for this purpose, and raw gluten prepared by adding water to flour to make a dough and then washing it in water to wash out starchy material is converted to ammonia water. After dispersing in an acetic acid solution, a method of spray-drying to obtain a powder in an unmodified state has been adopted. In this method, the amylase in the flour is always mixed in the gluten. However, this amylase has been neglected because it is not particularly disadvantageous depending on the purpose of use. Therefore, a technique for removing amylase from gluten has not been particularly developed.

As a reagent for specifically inactivating β-amylase in flour, 2 ′, 3 ′ epoxypropyl α
Although -D-glucopyranoside is known (Isobe et al., 1987), such additives have not been used because they are not preferred as foods.

[0004]

Flour contains hydrolytic enzymes such as α-amylase, β-amylase, proteinase and peptidase, and various enzymes, and the activity of amylase is particularly related to the bread-making properties. Important. It is known that α-amylase is present in a small amount and is newly synthesized with germination. However, β-amylase is considerably present in ungerminated wheat, and contains two types, free type and bound type, and these amylases greatly affect bread making characteristics. α-amylase acts from inside the starch chain length to significantly affect the macromolecular properties of the starch, β-amylase acts on gelatinized starch to release maltose from the non-reducing end of the starch molecule, This maltose also provides nutrients for the yeast, and is colored and colored by the aminocarbonyl reaction called the Maillard reaction.
May cause fragrance. Although the action of β-amylase does not significantly affect the high molecular properties of starch, it is believed that the property of acting on the non-reducing end of amylopectin is involved in preventing aging of amylopectin.

As a method for measuring amylase in wheat flour, there are a method using a starch iodine coloration reaction and a method for measuring the amount of reducing sugar generated by the reaction. Here, the method is carried out at Japan Food Research Laboratories. A method using an iodine color reaction was followed. That is, 1% soluble starch solution (pH
5.0) Add 0.5 ml of enzyme solution to 10 ml, and add
The mixture was allowed to act for 10 minutes, 0.1 ml of the reaction solution was added to 10 ml of the diluted iodine solution, and the color development value at this time was measured at a transmittance of 670 nm. Under this condition, the transmittance was reduced to 66% in 30 minutes. The decomposing activity was defined as one unit. In this method, 1 g of flour has an amylase activity of 1500 to 3000 units.

[0006] In a conventionally known method for producing gluten from wheat flour, a considerable amount of amylase is washed out during the step of washing out starch, but some amylase is absorbed or adsorbed by gluten. The obtained raw gluten has a considerably strong amylase activity (100-100
0 unit / g). Depending on the special purpose of using vital gluten, this amylase activity can be a fatal drawback.

[0007] The present invention has been made in view of the state of the prior art, and has established a method for removing amylase activity in gluten and producing vital gluten having as few bacteria as possible. Without, colored powder during baking, a condition that is not accompanied by flavor, particularly α- starch highly amylase sensitive,
It is a problem to be able to supply vital gluten which can be used for the purpose of adjusting the mixed powder containing the Kanbai powder or the like.

[0008]

Means for Solving the Problems In order to achieve the above object, the present inventors have made intensive studies on a method for producing vital gluten which does not contain amylase activity in gluten and has a small number of bacteria. As a result, the present invention has been completed. Was.

That is, according to the present invention, raw gluten prepared from wheat flour by a conventional method is dispersed so as to have a solid content of 8 to 18% by weight and an acetic acid concentration of 0.8 to 1.8% by weight per solid. This method rapidly heats the dispersion at 65 to 80 ° C. for 1 to 10 minutes and then spray-drys quickly to produce vital gluten containing no amylase activity and having a small number of bacteria. In a preferred embodiment of the present invention, live steam is directly mixed with
Rapidly heat for 1-3 minutes at ° C.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The flour used for producing the vital gluten of the present invention is not particularly limited, and any flour commonly used by those skilled in the art can be used. The process for obtaining raw gluten is not different from the usual method, and about 5
After adding 0 to 60% by weight of water and kneading to obtain a dough, the dough is washed with water to remove starch as much as possible.

In the present invention, acetic acid is used to redisperse the obtained gluten in water. The acetic acid concentration at this time is preferably as low as possible within a range in which the raw gluten can be dispersed, since the amount of acetate remaining in the product can be reduced, but the amount is controlled by the solid content concentration of the dispersion. Of course, considering the drying cost, the solid content concentration is preferably as high as possible.

Raw gluten is practically a solid concentration of 8 to 1.
8% by weight, preferably 10 to 13% by weight. The concentration of acetic acid used is 0.8 to 1.8 per solid.
% By weight, preferably 1.0 to 1.2% by weight. At this point, it is important that the pH of the dispersion be 3.5-4.7, preferably 4.2 ± 0.2. The lower the pH, the greater the elution of bound β-amylase from gluten, which is also favorable for inactivation.However, gluten dispersed in acetic acid is denatured, and even if neutralized, the original There are drawbacks such as not returning to properties.

Next, this dispersion is heated as quickly as possible. Since the purpose of this heating is to inactivate amylase without heat denaturation of the gluten protein and to sterilize coexisting bacteria, the combination of pH, heating temperature and heating time is an important factor. The heating time tends to be shorter at higher temperature and lower pH, and the heating time tends to be longer at lower temperature and high pH. Therefore, appropriate heating conditions must be selected. Under the above preferred acetic acid concentration conditions, the dispersion is 65 to 8
0 ° C. for 1 to 10 minutes, preferably 70 to 80 ° C. for 1 to 3 minutes
It is desired to heat rapidly for a minute.

In the method of the present invention, the method of heating the gluten dispersion is also an important factor. When heating, as evenly as possible
In addition, it is necessary to heat rapidly, and it is necessary to dry quickly after heating. The gluten dispersion liquid has a large amount of solids and has a low thermal conductivity due to its viscosity, which causes a problem such as contamination of a heated portion of the apparatus during use. The heating device must be selected in consideration of this point. Forcible scraping type high-viscosity heat sterilizers and continuous microwave heaters can be used.Gluten in a gas-liquid mixing device such as a jet cooker or in-line heater, or in a tank equipped with a small stirring device A method of directly mixing the dispersion and high-temperature steam (2 to 5 kg / cm ² ) and heating instantaneously is practical and most preferable.

In the method of the present invention, it is important that the heated dispersion is immediately spray-dried to powder. It is preferable that the heat treatment device and the spray drying device are connected to each other. The conditions for the spray drying are not particularly limited, but it is necessary to take out the dried powdered gluten from the apparatus as soon as possible or to take care not to raise the temperature.

[0016]

The present invention will be specifically illustrated by the following examples, but the present invention is not limited to these examples.

Example 1 560 ml of water was added to 1 kg of the following flour and kneaded to prepare a dough. After aging this dough at 30 ° C. for 1 hour, the dough was placed in a horizontal stirring mixer (30 rpm) and washed five times with twice the amount of water to separate raw gluten (water content 70%). Wheat flour manufactured by Nisshin Flour Milling Co., Ltd. Ginkgo (moisture 14.6%, protein content 17.19%, ash content 1.24%, acidity 0.06%, amylase 2700UN)
/ G) Green Snow (water 13.9%, protein content 10.49%, ash content 0.67%, acidity 0.06%, amylase 2000UN
/ G)

A gluten dispersion was prepared from this gluten in the following composition using an experimental homomixer (TK homomixer mark II manufactured by Tokushu Kika Co., Ltd., rotation number: 5000 rpm). Pure water 900 ml 90% acetic acid 2.5 g (acetic acid to solid content 1.15%) Raw gluten 650 g (solid content 30%)

This dispersion (solid content concentration: 12.5%) was sealed in a 5 ml ampoule having a diameter of 5 mm, and heated in a thermostat under the following conditions (temperature and time).
Bactericidal rates, amylase titers, starch and gluten damage were compared.

The results are shown in Table 1.

[Table 1]

As is clear from Table 1, 65 ° C. to 80 ° C.
When the mixture was rapidly heated for 1 to 10 minutes, no amylase activity was detected in all gluten, and it was confirmed that the number of bacteria was drastically reduced. However, it is necessary to select a temperature and a time at which the aggregation of gluten and the swelling of the starch granules are not observed.

Example 2 Present Invention Example-1 Raw gluten (solids 29) separated in the wheat starch production process
%), And vital gluten was produced by the following process. 1. Adjustment manufactured by Tokushu Kika Kogyo homomixer TK-Y ₂ with a tank of pure water 900 l, 90% acetic acid 2.5kg dispersion was poured, Hiraga Seisakusho chopper (72-inch ... 250 rpm, chopper th φ7.5mm ), 650 kg of raw gluten is added while chopping, and homomixer is set at 3600 rpm for 2 hours.
A time-dispersion was performed to prepare a dispersion liquid (solid content: 12.16%, acetic acid concentration: 1.19% of solid content). 2. Heating and drying of the dispersion The steam is directly blown into the dispersion and heated.
3-3.5k with in-line heater, manufactured by Hokuto Seisakusho
g / cm ² of live steam was mixed to 70 ° C. This was kept in the pipeline for 2 minutes and immediately led to a spray dryer to perform spray drying. The spray drying was performed by a centrifugal spray dryer (KCB-2100) manufactured by Kochiwa Seisakusho at an atomizer rotation speed of 10,000 rpm and a hot air temperature of 165 ° C. The product temperature when the obtained powdery vital gluten was taken out from the apparatus was 65 ° C., and the water content was 4.5%.

Control Example 1 Vital gluten was produced in the same manner as in Inventive Example 1 except that the dispersion was not subjected to heat treatment.

Invention Example-2 Except that the heat treatment conditions for the dispersion were 65 ° C. for 3 minutes,
The same operation as in Inventive Example-1 was carried out to produce vital gluten.

Invention Example-3 Except that the heat treatment conditions for the dispersion were 75 ° C. for 2 minutes,
The same operation as in Inventive Example-1 was carried out to produce vital gluten.

Invention Example-4 Except that the heat treatment conditions for the dispersion were 80 ° C. for 1 minute,
The same operation as in Inventive Example-1 was carried out to produce vital gluten.

Invention Example-5 Except that the heat treatment condition of the dispersion was 70 ° C. for 3 minutes,
The same operation as in Inventive Example-1 was carried out to produce vital gluten.

Table 2 below shows the physical properties of the vital gluten produced according to Examples 1 to 5 of the present invention and Comparative Example 1.

[0029]

[Table 2]

As can be seen from Table 2, at 70-80 ° C., 1
When the rapid heat treatment was performed for ~ 3 minutes, no amylase, protease, or reducing sugar was detected in any of the gluten, and it was confirmed that the number of bacteria was drastically reduced.

[0031]

According to the production method of the present invention, vital gluten having no amylase activity and an extremely small number of bacteria can be easily produced, and is particularly useful for preparing a mixed powder having high amylase sensitivity. can do.

Claims (2)

(57) [Claims] 1. Raw gluten prepared from wheat flour by a conventional method is dispersed in a solid content concentration of 8 to 18% by weight and an acetic acid concentration of 0.8 to 1.8% by weight per solid content. A method for producing vital gluten that does not contain any amylase activity and has a low bacterial count by rapidly heating the solution at 65 to 80 ° C. for 1 to 10 minutes and then quickly spray drying. 2. The method according to claim 1, wherein live steam is directly mixed with the dispersion.
The method according to claim 1, wherein rapid heating is carried out at a temperature of -80C for 1 to 3 minutes.