JP3291084B2 - Wheat preparation and processed food using it - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a wheat preparation obtained by adding a reducing agent to wheat flour with reduced allergens, and a processed food using the same.

[0002]

2. Description of the Related Art It has been known that a method of restricting or prohibiting the intake of food causing allergy is effective as a method of treating a food allergy patient. However, restricting or banning food intake can also hinder life support and development. Therefore, it is considered that one of the preferable methods is to remove only components that cause allergies and to ingest foods that do not impair other nutritional components.

[0003] In cereals, proteins belonging to the albumin fraction and the globulin fraction are known to be one of the major allergens, and the proteins of the albumin fraction and the globulin fraction are removed from wheat flour with a salt solution. It has been found that wheat flour with reduced allergens can be produced by this method (see JP-A-3-297343). However, when manufacturing processed foods such as bread and noodles using such flour with reduced allergens, there are problems such as a weak gluten binding force and a poor texture.
Further, in particular, when bread is produced using flour with reduced allergens, the bread does not expand because fermented gas cannot be retained, resulting in an extremely small-volume bread, which is not preferable.

Further, a method has been found for preparing an allergen-reduced wheat flour by using an aqueous solution having a reducing action such as cysteine in the wheat flour (Japanese Patent Laid-Open No. 5-103612).
Reference). However, this method is a method for reducing allergen in flour, and ultimately removes an aqueous solution having a reducing action. Therefore, when a processed food is produced using the allergen-reduced wheat flour obtained by this method, the same problem as described above occurs.

Further, it has been found that cysteine is added to flour to improve the properties of flour (Japanese Patent Application Laid-Open Nos. 3-244337 and 55-13134).
No. 0), but a technique of adding a reducing agent such as cysteine to wheat flour with reduced allergen has not yet been found.

Accordingly, an object of the present invention is to provide a wheat preparation in which the processing suitability of a wheat flour with reduced allergen and the texture of a processed food using the flour have been improved to the same level as those of ordinary flour, and It is to provide a processed food using the wheat preparation.

[0007]

SUMMARY OF THE INVENTION The present invention provides a wheat preparation obtained by adding a reducing agent to a flour having reduced allergen in an amount of 1 to 200 ppm, and a processed food obtained by processing the wheat preparation. By providing the above, the above object has been achieved. Hereinafter, first, the wheat preparation of the present invention will be described in detail.

[0008] The allergen-reduced flour in the present invention (hereinafter sometimes referred to as allergen-reduced flour) is referred to as an allergen by a method such as extracting wheat flour with an aqueous salt solution and washing with water. Flour from which proteins belonging to the albumin fraction and the globulin fraction are removed. This allergen reduced flour,
For example, it can be manufactured by the method described in JP-A-3-297343.

The wheat flour as a raw material of the allergen-reduced wheat flour is preferably a strong flour, a medium flour, a light flour or a wheat gluten, but from the viewpoint of easy processing and availability, commercially available flour may be used.

The reducing agent used in the present invention has an effect of increasing the extensibility and fluidity of the gluten protein. Specifically, cysteine, sodium acid sulfite, ammonia, glutathione, sulfurous acid, etc. Examples thereof include thioglycolic acid, ascorbic acid, ammonium persulfate, and potassium persulfate. Particularly, cysteine is preferably used.

The amount of the reducing agent to be added is from 1 to 200 pp
m, preferably 10 to 150 ppm, more preferably 3
0 to 120 ppm. 200 pp of reducing agent added
If it exceeds m, the wheat dough becomes soft and sagging when producing processed food, and it becomes difficult to produce processed food using flour with reduced allergens, which is not preferred. When the amount of the reducing agent is less than 1 ppm,
This is not preferable because the effects of the present invention do not appear.

The wheat preparation of the present invention can be used in an amount of 1 to 200 ppm to wheat flour which has been treated with water and an aqueous salt solution to remove allergens such as albumin fraction and globulin fraction to reduce allergens. It is obtained by adding and mixing an amount of the above reducing agent.

The thus obtained wheat preparation of the present invention comprises:
As in the case of conventional untreated wheat, it can be used as it is or, depending on the application, can be dried and then used in the form of powder or granules.

The wheat preparation of the present invention can be used to prepare any desired wheat processed food by preparing a wheat dough in the same manner as in the case of ordinary flour and processing the dough by a conventional method. At this time, the preparation of wheat dough is usually
It may be carried out by adding 50 to 100 parts by weight of water to 100 parts by weight of the wheat preparation of the present invention and kneading for 10 minutes to 2 hours.

Next, the processed food of the present invention will be described.
The processed food of the present invention is a processed food of wheat such as bread and noodles obtained by processing the above-mentioned wheat preparation of the present invention by a method similar to a normal method of processing flour, for example, produced as follows. Is done.

For example, when bread is manufactured, a reducing agent (for example, a reducing agent amount of 1
0-100 ppm) to the wheat preparation of the present invention,
Water (for example, the amount of allergen-reduced flour 100
(60 to 70 parts by weight with respect to parts by weight) and kneaded for a certain period of time to obtain a dough. Subsequently, the dough is fermented and baked in a conventional manner to obtain bread as the processed food of the present invention.

In the case of producing udon, for example, the wheat preparation of the present invention obtained by adding a reducing agent (for example, 10 to 100 ppm as a reducing agent amount) to allergen-reduced wheat flour is added to water (for example, as a water amount). 60-70 parts by weight of the allergen-reduced flour 100 parts by weight) is added and kneaded for a certain period of time to obtain a dough. Then, the dough is solidified by a conventional method and molded into a noodle shape, whereby udon which is a processed food of the present invention is obtained.

In the present invention, the flavor of the processed food of the present invention using the wheat preparation of the present invention can be further improved by adding an oxidizing agent together with the above reducing agent. Examples of such an oxidizing agent include potassium iodate, potassium bromate, and ascorbic acid, and the amount of the oxidizing agent may be generally about 50 to 200 ppm based on the wheat preparation. The oxidizing agent may be added to the wheat preparation of the present invention in advance, or when the processed food of the present invention is produced, it is added when mixing the wheat preparation of the present invention with other raw materials. Is also good.

[0019]

EXAMPLES The present invention will be described below in detail with reference to examples, but the present invention is not limited to these examples.

Examples 1 to 4 (1) Preparation of Wheat Preparation A reducing agent shown in the following [Table 1] was added to wheat flour (derived from strong flour) which had been treated with water and an aqueous salt solution to reduce allergens. And allergen-reduced wheat preparations, respectively.

[0021]

[Table 1]

(2) Production of Bread Using the allergen-reduced wheat preparation (derived from strong flour) obtained in (1) above, under the composition shown in [Table 2] and the process conditions shown in [Table 3], Yamagata bread was manufactured by the 70% medium seed method.

[0023]

[Table 2]

[0024]

[Table 3]

Comparative Example 1 Yamagata bread was produced in the same manner as in Example 1 except that a strong flour (no treatment) was used instead of the allergen-reduced wheat preparation (strong flour) used in Example 1. .

Comparative Example 2 A wheat preparation was prepared in the same manner as in Example 1 except that the amount of cysteine was changed to 0.5 ppm. Was manufactured.

Comparative Example 3 A wheat preparation was prepared in the same manner as in Example 1 except that the amount of cysteine was changed to 300 ppm, and Yamagata bread was produced in the same manner as in Example 1 using the wheat preparation. When trying, the dough was not formed because the amount of the reducing agent added was too large, and bread could not be manufactured.

Comparative Example 4 A wheat preparation was prepared in the same manner as in Example 1 except that cysteine was not added, and a Yamagata bread was produced in the same manner as in Example 1 using the wheat preparation.

Test Example 1 With respect to the Yamagata bread obtained in Examples 1 to 4 and Comparative Examples 1, 2 and 4, the volume and weight were measured to determine the specific volume.
The results are shown in Table 4 below.

[0030]

[Table 4]

From the results shown in Table 4 above, the bread of the present invention (Examples 1 to 4) produced using the wheat preparation of the present invention obtained by adding a reducing agent to allergen-reduced wheat flour has a large volume. It can be seen that the volume was equivalent to that of bread manufactured using normal flour (Comparative Example 1).

Test Example 2 The Yamagata breads obtained in Examples 1 to 4 and Comparative Examples 1, 2 and 4 were each sliced to a thickness of 1.5 cm and subjected to a sensory test by 10 panelists. Judgment was made on a five-point scale for each item of flavor, melting in the mouth and elasticity. The results are shown in Table 5 below as average values.

[0033]

[Table 5]

From the results shown in Table 5 above, the bread of the present invention (Examples 1 to 4) produced using the wheat preparation of the present invention obtained by adding a reducing agent to allergen-reduced wheat flour was obtained from ordinary wheat flour. It can be seen that the flavor, melting in the mouth, and elasticity are almost the same as those of the bread manufactured using Comparative Example 1 (Comparative Example 1).

Examples 5 to 8 (1) Preparation of Wheat Preparation A reducing agent shown in the following [Table 6] was added to wheat flour (derived from soft flour) which had been treated with water and an aqueous salt solution to reduce allergens. And allergen-reduced wheat preparations, respectively.

[0036]

[Table 6]

(2) Production of raw noodles 500 g of the allergen-reduced wheat preparation (derived from flour), 5 g of salt and 165 g of water obtained in the above (1) were put into a noodle-making mixer, kneaded for 15 minutes, and mixed with noodle dough. I got This noodle dough was composited and rolled to make the final noodle thickness 1.8 mm and cut out with a cutting blade to produce raw noodles.

Comparative Example 5 Raw noodles were produced in the same manner as in Example 5, except that flour (untreated) was used in place of the allergen-reduced wheat preparation (derived from flour) used in Example 5. .

Comparative Example 6 A wheat preparation was prepared in the same manner as in Example 5 except that the amount of cysteine was changed to 0.5 ppm, and the raw noodle was prepared in the same manner as in Example 5 using the wheat preparation. Was manufactured.

Comparative Example 7 A wheat preparation was prepared in the same manner as in Example 5 except that the amount of cysteine was changed to 300 ppm, and raw noodles were produced in the same manner as in Example 5 using the wheat preparation. did.

Comparative Example 8 A wheat preparation was prepared in the same manner as in Example 5 except that cysteine was not added, and raw noodles were produced in the same manner as in Example 5 using the wheat preparation.

Test Example 3 The raw noodles obtained in Examples 5 to 8 and Comparative Examples 5 to 8 were each boiled.
The following analysis was performed on the boiling water. The results are shown in Table 7 below. Boiled perspective of boiled diluted 10 times the hot water of the hot water was measured using fluoroscopy degree meter (Shibatakagakukikaikogyo Co. Standard). Dissolution rate of boiling hot water 50 g of raw noodles were boiled in 500 ml of hot water, the boiling water was freeze-dried as it was, and the weight was measured.

[0043]

[Table 7]

From the results shown in Table 7 above, the raw noodles of the present invention (Examples 5 to 8) produced using the wheat preparation of the present invention in which a reducing agent was added to allergen-reduced wheat flour, were prepared in a conventional manner. It can be seen that the raw noodles produced using flour (Comparative Example 5) and the boiling water have substantially the same degree of transparency and boiling elution rate.

Test Example 4 The raw noodles obtained in Examples 5 to 8 and Comparative Examples 5 to 8 were each boiled.
The boiled noodles were subjected to a sensory test by 10 panelists. In the judgment, each of the hue, the smoothness, and the elasticity was evaluated on a five-point scale. The results are shown in Table 8 below as average values.

[0046]

[Table 8]

From the results shown in Table 8 above, the raw noodles of the present invention (Examples 5 to 8) produced using the wheat preparation of the present invention in which a reducing agent was added to allergen-reduced wheat flour, were prepared in a conventional manner. It can be seen that the color, smoothness and elasticity are almost the same as those of the raw noodles manufactured using wheat flour (Comparative Example 5).

[0048]

Industrial Applicability The wheat preparation of the present invention improves the processing suitability of wheat flour with reduced allergens and the texture of processed food using the same flour as that of ordinary wheat flour. .

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-3-297343 (JP, A) JP-A-55-131340 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2/00-17/00

Claims (3)

(57) [Claims] 1. A wheat preparation obtained by adding 1 to 200 ppm of a reducing agent to wheat flour with reduced allergen. 2. The wheat preparation according to claim 1, wherein the wheat flour reduced in allergen is obtained by removing proteins belonging to an albumin fraction and a globulin fraction from wheat flour. 3. A processed food obtained by processing the wheat preparation according to claim 1.