JP4129259B2 - Method for producing food quality improver and food quality improver produced by the method - Google Patents

Description

  The present invention relates to a method for producing a food quality improving agent and a food quality improving agent.

Traditionally, wheat proteins such as gluten, gliadin and glutenin fractionated from gluten have properties such as gel formation, viscoelasticity, emulsifying properties, water retention and oil retention for the purpose of improving dough and texture. In order to enhance, it is widely added to foods, especially wheat products.
Gluten, which is a main component of wheat protein, is used as vital gluten (active gluten). Vital gluten is obtained by adding water to wheat to knead to make dough, washing the dough with water and washing out starchy material, spray-drying, and powdering it in an unmodified state. Vital gluten is used for the purpose of increasing the volume of bread, improving the texture, improving the texture of noodles, improving the texture of fish paste products such as kamaboko.
In recent years, for example, (Patent Document 1) discloses “a quality improving agent for noodles obtained by decomposing wheat gluten with an alkali, an acid or the like in order to impart elasticity to the noodles”.
In addition, (Patent Document 2) states that “a method for producing vital gluten, in which a dispersion in which raw gluten is dispersed is rapidly heated at 65 to 80 ° C. for 1 to 10 minutes in order to suppress gluten denaturation and remove α-amylase activity. Is disclosed.

  Gliadin is a globular protein with a molecular weight of 30,000 to 80,000. Although it is usually extracted from gluten as a fraction soluble in 70% ethanol, in recent years, as described in, for example, (Patent Document 3), “fractionation from gluten under conditions of weak acidity and low alcohol concentration” Technology to do "has been established. Gliadin exhibits physical properties rich in viscosity and extensibility, and is used for the purpose of increasing the volume of bread, improving the texture, and improving the texture of noodles.

Glutenin is a fibrous protein having a molecular weight of 200,000 or more and forms a skeleton of a gluten network structure and gives strong elasticity (hardness). It is used for the purpose of increasing the volume of bread and improving the texture of marine products.
JP-A-8-280342 JP-A-10-28537 Japanese Patent Laid-Open No. 9-176192

However, the above conventional techniques have the following problems.
(1) Vital gluten, when added to bread dough, has the effect of increasing swelling, but has a problem that there is room for improvement in texture such as the bread may become hard. Further, depending on the amount added, there is a problem that the protein odor becomes strong and the flavor is impaired. In addition, because of its poor water retention, it provides elasticity when added to aquatic products with low water content, such as sputum, but it is not suitable as an additive because the gel strength is drastically reduced with a high water content such as Hanpen. For example, there is a problem that the use of protein water retention is limited.
(2) The technology disclosed in (Patent Document 1) is a technology for improving the water retention of gluten and improving the elasticity of noodles. In order to reduce the molecular weight, there was a problem that the skeleton formation ability of the gluten network structure was poor and the useful function of gluten was impaired.
(3) The technique disclosed in (Patent Document 2) is a method for producing vital gluten, which suppresses gluten denaturation by rapid heating at 65 to 80 ° C. for 1 to 10 minutes to remove α-amylase activity. Therefore, there is a problem that functions such as gluten extensibility cannot be improved as compared with non-heated products.
(4) Gliadin extracted by the technique disclosed in (Patent Document 3) exhibits viscosity and extensibility and has an excellent bread-making property, but has a problem of poor foaming and foam stability. . In particular, compared with egg white protein, whey protein, and the like, there was a problem that foamability, foam stability, and water retention were remarkably low. Moreover, since it is an acid and alcohol soluble protein, it had the subject that it was insoluble in neutral water and a use was limited.
(5) While glutenin is rich in elasticity (hardness), it has poor extensibility, and therefore has a problem that when added to bread, the bread becomes harder than gluten. Moreover, when added to food, the protein odor becomes strong, and it has a problem that it becomes prominent particularly when cooking. Moreover, since the solubility with respect to water is the poorest among wheat proteins, there existed a subject that a use is very limited.

The present invention solves the above-described conventional problems, and can impart excellent extensibility and is excellent in storage stability and quality stability without changing physical properties even when stored for a long period of time. Easy mixing, excellent productivity and imparting extensibility to the dough of wheat products to improve processing characteristics, and water retention, foaming power, emulsifying power, coating properties, thickening depending on the application , Coloring, flavor and desirable texture can be given, and the use of domestic wheat can be dramatically expanded and the processing characteristics of flour with uneven quality can be stabilized. Stability can be increased, and it can be added to fish paste products such as kamaboko to improve texture, and added to livestock meat products such as ham and sausage to add binding, gravy and fat. And to provide a method for producing a food quality improver food conditioning agents that can prevent the release can be obtained.
In addition, the present invention can improve the processing characteristics by imparting extensibility to the dough of the wheat product, and also has water retention, foaming power, emulsifying power, film property, thickening, coloring, flavor according to the use. In addition, it can provide a favorable texture, etc., can dramatically expand the use of domestic wheat, and can stabilize the processing characteristics of flour with varying quality, thereby improving the stability of food quality. It can be added to fish paste products such as kamaboko to improve texture, and it can be added to livestock meat products such as ham and sausage to prevent binding and separation of meat juice and fat. An object is to provide an improving agent.

In order to solve the above conventional problems, the method for producing a food quality improving agent of the present invention and the food quality improving agent produced by the method have the following constitutions.
In the method for producing a food quality improving agent according to claim 1 of the present invention, wheat protein and one or more sugars are dispersed in an aqueous solution or water having a pH of 2.5 to 8.0, and the concentration of the wheat protein (of the wheat protein Wheat protein dispersion for preparing a wheat protein dispersion containing 0.02 to 25% by weight of alcohol / 0 to 10% by weight of alcohol (mass / (total weight of aqueous solution or water and wheat protein excluding sugar)) It has a configuration comprising a preparation step and a heat treatment step in which the wheat protein dispersion is heated at a heating temperature of 50 to 100 ° C. for 2 hours to 30 days to obtain a heat-treated product.
With this configuration, the following effects can be obtained.
(1) Since a heat treatment step is provided, a wheat protein can be irreversibly partially modified, and a food quality improver that can impart excellent extensibility by adding to a food can be produced. This is because, in the heat treatment step, the wheat protein dispersion is heated at a temperature of 50 to 100 ° C. for 2 hours to 30 days for a long time, so that partial denaturation of the wheat protein that does not lead to complete denaturation is irreversibly. It is assumed that the extensibility is improved because of the partial collapse of the secondary structure of the wheat protein, which increases the flexibility of the molecule. Regarding the denaturation of wheat proteins by heating for a short time, AS Tatham et al. Showed that the secondary structure change of gliadin and the collapse of α-helix structure proceeded with the heating temperature increase from 20 ° C to 80 ° C. It is clear that this structural change by heating is reversible (AS Tatham et. Al., Journal of Cereal Science 11 (1990) p.1-13).
(2) In the heat treatment step, the partial denaturation of wheat protein occurs irreversibly, so that even when stored for a long time, the physical properties do not change and the storage property is excellent.
(3) Since a wheat protein dispersion preparation step for dispersing wheat protein and one or more sugars in an aqueous solution or water (solvent) having a pH of 2.5 to 8.0 is provided, the wheat protein is uniformly dispersed in the solvent. Thus, it can be partially modified by a heat treatment step, and the yield can be increased and the stability of quality is excellent.
(4) Since the obtained heat-treated product can impart extensibility to food, bread, noodles, cakes, donuts, cookies, biscuits, tempura, pasta, pizza dough, pie dough, crepe, taiyaki, By adding to wheat products such as manju, gyoza and shumai, it is possible to impart extensibility to the dough, facilitate mixing, improve productivity, and improve the mechanical resistance of the dough. Moreover, in breadmaking, it is possible to produce a bread product with a fluffy and moist feeling by increasing the specific volume. Moreover, in noodle making, it is possible to suppress texture adjustment and boil-off.
(5) Domestic wheat has a low protein content and is weak in the properties of gluten formed when made into dough, so its use is limited to raw materials for udon, etc., but the dough can be obtained by adding the heat-treated product obtained. Since the extensibility is increased, the application can be expanded to bread and the like, and the application of domestic wheat can be expanded dramatically.
(6) By adding the heat-treated product, it is possible to stabilize the processing characteristics of flour that originally has a variation in quality, and to improve the stability of the quality of food.
(7) Since the obtained heat-treated product can impart water retention and the like, it can be added to fish paste products such as kamaboko to improve texture, and added to livestock meat products such as ham and sausage. A binding effect is brought about, and separation of gravy and fat can also be prevented.
(8) By adding saccharides, wheat protein can be easily dispersed in a solvent and work efficiency can be increased, and gelatinization of wheat protein during heating can be suppressed in the heat treatment step.
(9) The coexistence of saccharide increases the heat denaturation temperature of wheat protein depending on the concentration of saccharide. Therefore, it is difficult to denature wheat protein by adjusting the addition amount of saccharide, and in the heat treatment step, It is possible to suppress the wheat protein from being completely denatured to some extent to increase the yield and to expand the range of selection of the heating temperature and the heating time in the heat treatment step.

Here, as wheat protein, 1 or more types, such as gluten, the thing which added gliadin to gluten, the gliadin fractionated from gluten, refined gliadin, can be used. In any case, not only a solid form such as a dry powder but also a liquid form such as raw gluten and gliadin extracted from gluten can be used.
As the saccharide, one or two of glucose, fructose, xylose, glucosamine, N-acetylglucosamine, erythritol, xylitol, sorbitol, gluconic acid, sucrose, maltose, trehalose, lactose, lactobionic acid, oligosaccharide, starch syrup, reduced starch syrup, etc. More than seeds are used.

In the wheat protein dispersion preparation process, organic solvents such as acetic acid, citric acid, malic acid, lactic acid, succinic acid and tartaric acid, and one or more aqueous solutions such as sodium salts of these organic acids and water are used as the solvent. . Also, electrolyzed water can be used in place of an aqueous solution of organic acid or water. It is also possible to add an organic acid or an organic acid sodium salt to the electrolyzed water.
When an organic acid or a sodium salt of an organic acid is used, the concentration of the organic acid is preferably 0.01 to 5% by weight, preferably 0.02 to 3% by weight, based on the wheat protein dispersion. As the concentration of the organic acid is lower than 0.02% by weight, the dispersion of wheat protein tends to be worsened, and as the concentration is higher than 3% by weight, the acidity becomes stronger. When the heat-treated product is dried without removing the organic acid, there is a tendency to become sticky during use because the hygroscopic property of the dried product increases. In particular, as the concentration of the organic acid becomes lower than 0.01% by weight or higher than 5% by weight, these tendencies tend to be remarkable, so that neither is preferable.
As addition amount of saccharide, 0.1-50 weight part of saccharides with respect to 10 weight part of wheat protein, Preferably 0.2-45 weight part is used suitably. As the amount of saccharide added to 10 parts by weight of wheat protein becomes less than 0.2 parts by weight, the effect of facilitating the dispersion of wheat protein in a solvent in the wheat protein dispersion preparation step tends to decrease. In addition, in the Maillard reaction, the amount of reducing sugar bound to wheat protein decreases, and the effect of improving the solubility and water retention of wheat protein due to the binding of sugar tends to be reduced. Further, although depending on the pH, type, and concentration of wheat protein and solvent, as the amount of saccharide added to 10 parts by weight of wheat protein exceeds 45 parts by weight, the excess saccharide that does not crosslink to wheat protein increases, and by heating There is a tendency that the amount of the decomposition product of the saccharide generated increases and the coloring becomes remarkable, and the use cannot be applied to an application where coloring is not preferable, and the use tends to be narrowed. In particular, when the amount of saccharide added to 10 parts by weight of wheat protein is less than 0.1 parts by weight or more than 50 parts by weight, these tendencies are remarkable, and neither is preferred.

  In addition, in order to bring about preservation | save and flavor addition simultaneously with the quality improvement of foodstuffs, alcohol, such as ethanol, can also be contained in wheat protein dispersion liquid 0 to 10weight%, Preferably it is 0 to 8weight%. When the content of alcohols such as ethanol in the wheat protein dispersion exceeds 8% by weight, depending on the amount added, the alcohol odor may become strong and may not be preferred depending on the application. There is a tendency that dough formation is inhibited and glutenin dispersion tends to deteriorate in the wheat protein dispersion preparation process. In particular, if it exceeds 10% by weight, this tendency becomes remarkable, which is not preferable.

  The concentration of the wheat protein dispersion is suitably 0.02 to 25% by weight, preferably 0.05 to 20% by weight. Depending on the amount of impurities contained in the wheat protein, the presence of coexisting substances, the heat treatment temperature and the heat treatment time in the heat treatment step, heating obtained by a single treatment as the concentration falls below 0.05% by weight A container for processing in which the amount of processed product tends to decrease and the productivity tends to decrease, and the viscosity of the wheat protein dispersion increases as it becomes higher than 20% by weight, and the pH of the wheat protein dispersion is adjusted or heated. Tends to adhere to wheat protein and the yield tends to decrease. In particular, if the concentration is lower than 0.02% by weight or higher than 25% by weight, these tendencies tend to be remarkable.

  In the wheat protein dispersion preparation process, as the pH of the wheat protein dispersion becomes smaller than 2.5, the acidity becomes stronger, and depending on the application, the taste tends to deteriorate, and as the pH becomes higher than 8.0, the dispersion of the wheat protein is observed. These properties are not preferable because the properties tend to be reduced and tend to aggregate.

In the heat treatment step, as the heating temperature becomes lower than 50 ° C., the treatment time becomes longer and the productivity is lowered and the bactericidal effect tends to be lowered. As the temperature becomes higher than 100 ° C., the wheat protein is completely denatured. For this reason, since there is a tendency that effects such as imparting extensibility to the above-mentioned dough and an increase in specific volume in breadmaking are not obtained, neither is preferable.

As the heating time becomes shorter than 2 hours, the partial denaturation of the wheat protein tends to be insufficient and the effect of improving the extensibility tends to be reduced. As the heating time becomes longer than 30 days, the wheat protein is denatured depending on the heating temperature. Since the improvement effect of stretchability falls and productivity tends to fall because the heating time is long, both are not preferable.

  The heat-treated product is used as a food quality improver by converting the stock solution or a liquid obtained by diluting the stock solution or a dry powder obtained by drying the stock solution or a liquid obtained by diluting the stock solution.

Invention of Claim 2 of this invention is a manufacturing method of the food quality improving agent of Claim 1, Comprising: The said wheat protein contains a gliadin and glutenin, The said gliadin is 25 to 100 weight%. Preferably, it has a constitution containing 30 to 100% by weight.
With this configuration, in addition to the operation obtained in the first aspect, the following operation can be obtained.
(1) Wheat protein contains gliadin and glutenin, and contains 25 to 100% by weight, preferably 30 to 100% by weight of gliadin (the content of glutenin is 0 to 75% by weight, preferably 0 to 70% The elasticity (hardness) provided by glutenin and the viscosity and extensibility provided by gliadin can be adjusted in accordance with the content of gliadin, and the properties required for the food to be added can be flexibly supported. The food texture of the added food tends to become harder as the content of glutenin increases, so that the hardness can be adjusted, and the viscosity and extensibility can be improved as the content of gliadin increases.

  Here, as the content of gliadin is less than 30% by weight, the effect of elasticity (hardness) and the taste of glutenin tend to become stronger and the application tends to be narrowed. In particular, when the content is less than 25% by weight, this tendency is observed. Since it becomes remarkable, it is not preferable.

Invention of Claim 3 of this invention is a manufacturing method of the food quality improvement agent of Claim 1 or 2 , Comprising: The said saccharide | sugar has the structure which is reducing sugar.
With this configuration, in addition to the operation obtained in the first or second aspect , the following operation can be obtained.
(1) Thermal stability such as solubility, emulsifiability, water retention, foam stability against heat and salt concentration of wheat protein by utilizing Maillard reaction that modifies hydrophilic reducing sugar to free amino group of wheat protein Use of wheat protein that can be widely used as a safe food quality improver and other protein substitutes that improve food processing characteristics, taste, quality, etc. Expansion and functional improvement can be achieved.
(2) By adding the heat-treated product heat-treated in the presence of reducing sugar to the bread dough, when kneading the dough, the unity is improved, the mixing time can be shortened and the mechanical resistance can be increased. It is possible to prevent the deterioration of the fabric during storage, and to suppress the occurrence of pear skin after baking.
(3) A heat-treated product that has been heat-treated in the presence of reducing sugar has increased solubility in water and can significantly improve foamability and water retention required during processing and cooking. By adding this at the time of sponge cake production, it contributes to the formation of bubbles and retention of bubbles without using an emulsifier, and the batter formation becomes faster, so the mixing time can be shortened and after baking A fine sponge can be formed. In addition, the texture of the sponge can be controlled by changing the addition amount.
(4) By adding a heat-treated product utilizing the Maillard reaction to the dough such as bread or sponge cake, the crust portion can be improved. Moreover, when added to deep-fried foods such as tempura clothes, the crispy feeling can be improved and the sustaining effect can be brought about. Furthermore, by adding to noodles, the strain can be improved, the boil-off prevention effect can be brought about, and the added value of the food can be increased.

  Here, the reducing sugar is a monosaccharide such as glucose, fructose, xylose, glucosamine or N-acetylglucosamine, a disaccharide such as maltose or lactose, or a polysaccharide more than a trisaccharide such as an oligosaccharide, and a reducing group at the end of the molecule. One or more kinds of saccharides and varicella are used.

The invention according to claim 4 of the present invention is a method for producing a food quality improver according to any one of claims 1 to 3, in the wheat protein dispersion preparation step, pH of the aqueous solution It has a configuration adjusted with one or more of vinegar and fruit juice.
According to this configuration, in addition to the action obtained in any one of claims 1 to 3 , the following action is obtained.
(1) Without using a chemically synthesized product, the pH of the wheat protein dispersion can be adjusted with a natural organic acid such as citric acid contained in vinegar and fruit juice, which is excellent in safety.
(2) Coloring and flavoring can be performed by adding vinegar or fruit juice, and the added value can be increased depending on the use of the food quality improver.

  Here, as the vinegar, at least one kind of acidic seasoning mainly composed of acetic acid containing grain vinegar such as rice vinegar, fruit vinegar such as apple vinegar, grape vinegar and lemon vinegar, alcohol vinegar and the like is used.

  As the fruit juice, juice obtained by squeezing fruits such as citrus fruits, apples, grapes, peaches, pears, pineapples, plums, strawberries, blueberries, kiwis, papayas, melons and mangoes is used.

Invention of Claim 5 of this invention is a manufacturing method of the food quality improvement agent of any one of Claim 1 thru | or 4 , Comprising: It is low from the said heat-processed material obtained at the said heat processing process. It has the structure provided with the low molecular weight component removal process which removes a molecular weight component.
With this configuration, in addition to the action obtained in any one of claims 1 to 4 , the following action is obtained.
(1) Low molecular weight components such as organic acids, alcohols, saccharides, sugar decomposition products, fruit juice pigments, etc. can be removed from the heat-treated product, and undesired coloring, flavor, taste, etc. may be removed depending on the application. And versatility can be improved.

Here, as the low molecular weight component removing step, the low molecular weight component in the heat-treated product can be removed by dialysis or ultrafiltration with respect to water or an aqueous solution. If necessary, it can be carried out after diluting the heat-treated product.
In the low molecular weight component removal step, there are cases where the water-soluble fraction and the insoluble fraction are separated, but both fractions are combined into a food quality improver, or either one of the water-soluble fraction or the insoluble fraction is used. It can be used as a food quality improver.

The invention according to claim 6 of the present invention is the method for producing a food quality improving agent according to any one of claims 1 to 5, wherein bread, noodles, cake, donut, cookie, biscuit, tempura , Pasta, pizza dough, pie dough, crepe, taiyaki, manju, gyoza and shumai skin, etc. for improving the quality of wheat products.
With this configuration, in addition to the action obtained in any one of claims 1 to 5, the following action is obtained.
(1) Since the obtained heat-treated product can impart extensibility to food, bread, noodles, cakes, donuts, cookies, biscuits, tempura, pasta, pizza dough, pie dough, crepe, taiyaki, By adding to wheat products such as manju, gyoza and shumai, it is possible to impart extensibility to the dough, facilitate mixing, improve productivity, and improve the mechanical resistance of the dough. Moreover, in breadmaking, it is possible to produce a bread product with a fluffy and moist feeling by increasing the specific volume. Moreover, in noodle making, it is possible to suppress texture adjustment and boil-off.
The food quality improving agent according to claim 7 of the present invention has a structure manufactured by the manufacturing method according to any one of claims 1 to 6 .
With this configuration, the following effects can be obtained.
(1) Since extensibility can be imparted to food, bread, noodles, cakes, donuts, cookies, biscuits, tempura, pasta, pizza dough, pie dough, crepes, taiyaki, manju, gyoza and shumai skin By adding to wheat products such as the above, it is possible to impart extensibility to the dough, facilitate mixing, improve productivity, and improve the mechanical resistance of the dough. Moreover, in breadmaking, it is possible to produce a bread product with a fluffy and moist feeling by increasing the specific volume. Moreover, in noodle making, it is possible to suppress texture adjustment and boil-off. Furthermore, it is possible to improve the crispy feeling on the surface of the baking products such as fried foods such as tempura and donuts, breads and cakes.
(2) Domestic wheat has a low protein content and is weak in the properties of gluten formed when it is made into dough, so its use is limited to raw materials for udon. Therefore, the use can be expanded to bread etc., and the use of domestic wheat can be expanded dramatically.
(3) By adding to wheat flour, it is possible to stabilize the processing characteristics of flour that originally has a variation in quality, and to improve the stability of food quality.
(4) Since water retention can be added to foods, it can be added to fish paste products such as kamaboko to improve texture, and added to livestock meat products such as hams and sausages to produce a binding effect. Moreover, separation of gravy and fat can also be prevented.

As described above, according to the method for producing a food quality improving agent of the present invention and the food quality improving agent produced by the method, the following advantageous effects can be obtained.
According to the invention of claim 1,
(1) It is possible to provide a method for producing a food quality improving agent that can irreversibly partially denature wheat protein and obtain a food quality improving agent that can impart excellent extensibility when added to food.
(2) In the heat treatment process, the partial denaturation of wheat protein occurs irreversibly, so that the food quality improver can be obtained as a food quality improver with excellent storage properties without changing the physical properties even after long-term storage. The manufacturing method of can be provided.
(3) Since the obtained heat-treated product can impart extensibility to food, bread, noodles, cakes, donuts, cookies, biscuits, tempura, pasta, pizza dough, pie dough, crepe, taiyaki, A food quality improver that can be added to wheat products such as manju, gyoza and shumai peel to give extensibility to the dough, facilitate mixing, improve productivity, and improve the mechanical resistance of the dough A manufacturing method can be provided. Moreover, in breadmaking, the specific volume can be increased and the manufacturing method of the food quality improving agent which can manufacture bread products with the plump texture and moist feeling can be provided. Moreover, in noodle making, it is possible to suppress texture adjustment and boil-off. Furthermore, the manufacturing method of the food quality improvement agent from which the food quality improvement agent which can improve the crispy feeling of baking products, such as fried foods, such as tempura clothes and donuts, bread, and cakes, can be provided.
(4) Domestic wheat has a low protein content and is weak in the properties of gluten formed when made into dough, so its use is limited to raw materials for udon, etc., but the dough can be obtained by adding the heat-treated product obtained. It is possible to provide a method for producing a food quality improver that can be used for bread and the like because the extensibility is increased and a food quality improver that can dramatically expand the use of domestic wheat is obtained. it can.
(5) By adding a heat-treated product, it is possible to stabilize the processing characteristics of flour originally having a variation in quality, and to obtain a food quality improver that improves the stability of food quality. A manufacturing method can be provided.
(6) Since the obtained heat-treated product can impart water retention and the like, it can be added to fish paste products such as kamaboko to improve texture, and added to livestock meat products such as ham and sausage. It is possible to provide a method for producing a food quality improving agent that provides a food quality improving agent that can produce a binding effect and prevent separation of gravy and fat.
(7) By adding saccharides, the wheat protein can be easily dispersed in the solvent and the working efficiency can be increased, and the yield of the wheat protein can be suppressed during heating in the heat treatment step. It is possible to provide a method for producing a food quality improver that is high in quality stability and excellent in quality.
(8) The coexistence of saccharide increases the heat denaturation temperature of wheat protein depending on the concentration of saccharide. Therefore, it is difficult to denature wheat protein by adjusting the amount of saccharide added, and in the heat treatment step, It is possible to provide a method for producing a food quality improving agent capable of suppressing the wheat protein from being completely denatured to some extent and expanding the range of selection of heating temperature and heating time in the heat treatment step.

According to invention of Claim 2, in addition to the effect of Claim 1,
(1) Since wheat protein contains gliadin and glutenin and gliadin is contained in an amount of 25 to 100% by weight, preferably 30 to 100% by weight, elasticity (hardness) brought about by glutenin according to the content of gliadin Provides a method for producing a food quality improver that can adjust the viscosity and extensibility brought about by gliadin and can be flexibly adapted to the properties required for the food to be added, and that provides an excellent food quality improver. be able to.

According to invention of Claim 3 , in addition to the effect of Claim 1 or 2 ,
(1) Thermal stability such as solubility, emulsifiability, water retention, foam stability against heat and salt concentration of wheat protein by utilizing Maillard reaction that modifies hydrophilic reducing sugar to free amino group of wheat protein Use of wheat protein that can be widely used as a safe food quality improver and other protein substitutes that improve food processing characteristics, taste, quality, etc. It is possible to provide a method for producing a food quality improving agent capable of enlarging and improving its function.
(2) By adding the heat-treated product heat-treated in the presence of reducing sugar to the bread dough, when kneading the dough, the unity is improved, the mixing time can be shortened and the mechanical resistance can be increased. It is possible to provide a method for producing a food quality improving agent capable of preventing the deterioration of the dough during storage and obtaining a food quality improving agent capable of suppressing the occurrence of pear skin after baking.
(3) A heat-treated product that has been heat-treated in the presence of reducing sugar has increased solubility in water and can significantly improve foamability and water retention required during processing and cooking. By adding this at the time of sponge cake production, it contributes to the formation of bubbles and retention of bubbles without using an emulsifier, and the batter formation becomes faster, so the mixing time can be shortened and after baking It is possible to provide a method for producing a food quality improving agent from which a food quality improving agent capable of forming a fine sponge can be obtained.
(4) A food quality improver that can improve the crispness of the crust portion and increase the added value of food by adding a heat-treated product utilizing the Maillard reaction to the dough such as bread or sponge cake. The manufacturing method of the food quality improvement agent obtained can be provided.

According to the invention of claim 4 , in addition to the effect of any one of claims 1 to 3 ,
(1) A method for producing a food quality improver capable of adjusting the pH of a wheat protein dispersion with a natural organic acid such as citric acid contained in vinegar and fruit juice and obtaining an excellent food quality improver Can be provided.
(2) Providing a method for producing a food quality improver that can be colored or flavored by adding vinegar or fruit juice and that can provide a food quality improver that can increase the added value depending on the use of the food quality improver. can do.

According to the invention of claim 5, in addition to any one of the effects of claims 1 to 4,
(1) Low molecular weight components such as organic acids, alcohols, saccharides, sugar decomposition products, fruit juice pigments, etc. can be removed from the heat-treated product, and undesired coloring, flavor, taste, etc. may be removed depending on the application. It is possible to provide a method for producing a food quality improving agent that can produce a food quality improving agent that is versatile and excellent in versatility.

According to invention of Claim 6, in addition to the effect of any one of Claims 1 to 5,
(1) Since the obtained heat-treated product can impart extensibility to food, bread, noodles, cakes, donuts, cookies, biscuits, tempura, pasta, pizza dough, pie dough, crepe, taiyaki, A food quality improver that can be added to wheat products such as manju, gyoza and shumai peel to give extensibility to the dough, facilitate mixing, improve productivity, and improve the mechanical resistance of the dough A manufacturing method can be provided. Moreover, in breadmaking, the specific volume can be increased and the manufacturing method of the food quality improving agent which can manufacture bread products with the plump texture and moist feeling can be provided. Moreover, in noodle making, it is possible to suppress texture adjustment and boil-off. Furthermore, the manufacturing method of the food quality improvement agent from which the food quality improvement agent which can improve the crispy feeling of baking products, such as fried foods, such as tempura clothes and donuts, bread, and cakes, can be provided.
According to the invention of claim 7 ,
(1) Since extensibility can be imparted to food, bread, noodles, cakes, donuts, cookies, biscuits, tempura, pasta, pizza dough, pie dough, crepes, taiyaki, manju, gyoza / shumai skin By adding to a wheat product such as the above, it is possible to provide a food quality improver capable of imparting extensibility to the dough, facilitating mixing, improving productivity, and improving the mechanical resistance of the dough. Moreover, in breadmaking, the food quality improving agent which can manufacture bread products with a fluffy texture and a moist feeling by increasing a specific volume can be provided. In addition, in noodle making, a food quality improving agent capable of controlling the texture and suppressing boiled bread can be provided. Furthermore, it is possible to improve the crispy feeling on the surface of the baking products such as fried foods such as tempura and donuts, breads and cakes.
(2) Domestic wheat has a low protein content and is weak in the properties of gluten formed when it is made into dough, so its use is limited to raw materials for udon. Therefore, the use can be expanded to bread and the like, and a food quality improver capable of dramatically expanding the use of domestic wheat can be provided.
(3) By adding to the flour, it is possible to provide a food quality improver that can stabilize the processing characteristics of the flour that originally has a variation in quality, and can enhance the stability of the quality of the food.
(4) Since water retention can be added to foods, it can be added to fish paste products such as kamaboko to improve texture, and added to livestock meat products such as hams and sausages to produce a binding effect. Further, separation of meat juice and fat can be prevented, and a food quality improving agent excellent in applicability can be provided.

Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to these examples.
(Example 1)
A wheat protein dispersion was obtained in which 45 g of powdered gluten as wheat protein and 135 g of powdered glucose (reducing sugar) as sugar were dispersed in 350 mL of 0.1% acetate buffer (pH 4.0) (wheat Protein dispersion preparation process).
Next, the wheat protein dispersion was heated in a sealed container at 60 ° C. for 3 days to obtain a heat-treated product (heat treatment step).
After the heat treatment, low molecular weight components such as unreacted saccharides were removed by dialysis against distilled water to recover a water-soluble fraction (low molecular weight component removal step).
Subsequently, the obtained water-soluble fraction was freeze-dried to obtain the food quality improver of Example 1.
In addition, when the amount (weight) of the saccharide | sugar couple | bonded with the gliadin in the food quality improving agent of Example 1 was measured by the phenol sulfuric acid method, it was confirmed that it is 1.4%. The water-soluble fraction was dialyzed against distilled water to remove low molecular weight components such as unreacted saccharides, but due to the coloration (brown) by the phenol-sulfuric acid method, glucose was covalently bound to wheat protein. It was shown that

(Evaluation of foamability 1)
The food quality improver of Example 1 was dissolved in 1/15 M citrate buffer (pH 7.0) so that the protein concentration was 0.1% (weight / volume), and 1.0 mL was dissolved in a test tube (inner diameter). 15 mm). Next, it stirred at 24000 rpm for 1 minute using the stirrer, and the bubble was formed. After stirring, the height of the bubbles was measured over time.
In Comparative Example 1, the same evaluation was performed on gluten dispersed in 1/15 M citrate buffer (pH 7.0) so that the protein concentration was 0.1% (weight / volume).
FIG. 1 is a diagram showing the change over time of the bubble height.
As shown in FIG. 1, the height of the bubbles was significantly higher when the food quality improver of Example 1 was used from just after foaming to 60 minutes after standing than in Comparative Example 1, and the foaming of gluten. And foam stability were observed to be improved. It is considered that the food quality improver of Example 1 showed excellent foaming characteristics even at pH 7.0, where the solubility of gluten is low, because the solubility was improved by binding sugars to wheat protein.

(Evaluation of foaming property 2)
Next, the food quality improver of Example 1 was dissolved in 1/15 M citrate buffer (pH 7.0) so that the protein concentration was 1.0% (weight / volume), and 1.0 mL was tested. Placed in a tube (inner diameter 15 mm). Next, it stirred at 24000 rpm for 1 minute using the stirrer, and the bubble was formed. After stirring, the height of the bubbles was measured over time.
As Comparative Example 2, 1/15 M citrate buffer (pH 7.0) is said to have the highest foamability in egg white so that the protein concentration is 1.0% (weight / volume). The same evaluation was performed on the solution in which conalbumin was dissolved. Further, as Comparative Example 3, whey, which is known to have a high foaming property, in a 1/15 M citrate buffer (pH 7.0) so that the protein concentration becomes 1.0% (weight / volume). The same evaluation was performed on the protein dissolved.
FIG. 2 is a diagram showing the change over time of the bubble height.
As shown in FIG. 2, the food quality improver of Example 1 was found to be remarkably superior in both foaming properties and foam stability even when compared with highly foaming conalbumin and whey protein. It was.

(Evaluation of foamability 3)
Next, the foaming property of the food quality improver of Example 1 under the influence of salt concentration was evaluated.
The food quality improver of Example 1 was dissolved in 1% acetate buffer (pH 3.0) containing 0.2 M and 0.5 M NaCl so that the protein concentration was 0.1% (weight / volume). , 1.0 mL was put in each test tube (inner diameter 15 mm). Next, it stirred at 24000 rpm for 1 minute using the stirrer, and the bubble was formed. After stirring, the height of the bubbles was measured over time.
In Comparative Example 4, gluten was dissolved in 1% acetate buffer (pH 3.0) containing 0.2 M and 0.5 M NaCl so that the protein concentration was 0.1% (weight / volume). The same evaluation was performed on the samples.
FIG. 3 is a diagram showing the change over time of the bubble height when no NaCl is added, FIG. 4 is a diagram showing the change over time of the bubble height when containing 0.2 M NaCl, and FIG. It is a figure which shows the time-dependent change of the bubble height in the case of containing 0.5M NaCl.
3 to 5, as the NaCl concentration increases, the height of foaming immediately after the end of stirring (after 0 minutes) is reduced for both the gluten and glucose food quality improver of Example 1 and the gluten of Comparative Example 4. Although a tendency is seen, in the food quality improving agent of Example 1, when NaCl is 0.2M, the bubble height immediately after the completion of stirring is 18 mm, NaCl is 0.5 M and 10 mm, and compared with Comparative Example 4. It was revealed that the foaming property was improved.
Further, regarding the stability of bubbles, the gluten and glucose food quality improver of Example 1 was lower than Comparative Example 4 when no NaCl was added, but when NaCl was 0.2 to 0.5 M, The bubble height of 3 mm or more was maintained even after 60 minutes. In particular, when NaCl was 0.2M, the height of the air bubbles of 8 mm was maintained even after 2 days, and it was found that excellent stability against NaCl was exhibited. It became clear that the remarkably improved.

(Example 2)
After dispersing 8 g of powdered gliadin as wheat protein and 24 g of powdered glucose (reducing sugar) as sugars in 140 mL of 1% acetic acid buffer (pH 3.0), the pH is adjusted to 7.0 with an aqueous sodium hydroxide solution. It adjusted and obtained the wheat protein dispersion liquid (wheat protein dispersion liquid preparation process).
Next, the wheat protein dispersion was heated in a sealed container at 58 ° C. for 9 days to obtain a heat-treated product (heat treatment step).
After the heat treatment, the heat-treated product is dispersed and dissolved in 1% acetate buffer (pH 3.0), and dialyzed against distilled water to remove low molecular weight components such as unreacted saccharides, thereby dissolving the water-soluble fraction. Was recovered (low molecular weight component removal step).
Subsequently, the obtained water-soluble fraction was freeze-dried to obtain the food quality improver of Example 2.
In addition, the amount (weight) of the saccharide bonded to gliadin in the food quality improver of Example 2 was 27% as measured by the phenol sulfuric acid method. The water-soluble fraction was dialyzed against distilled water to remove low molecular weight components such as unreacted saccharides, but due to the coloration (brown) by the phenol-sulfuric acid method, glucose was covalently bound to wheat protein. It was shown that

(Evaluation of water retention)
Water retention can be determined by measuring the degree of moisture evaporation under certain conditions. Therefore, the sample solution was dropped onto the filter paper by the following procedure, and the change in weight due to the evaporation of moisture was measured over time to evaluate the water retention.
First, a sample solution was prepared by dissolving the food quality improver of Example 2 in 1% acetate buffer (pH 3.0) so that the protein concentration was 10% (weight / volume).
Next, a plastic container was placed on a pan of a hooded windshield type electronic balance maintained at a room temperature of 23 ° C. and a relative humidity of 42.8%, and a filter paper was placed on the plastic container and allowed to stand. Thereafter, 50 μL of the sample solution was poured onto the filter paper so as to be infiltrated, the door was closed and sealed, the weight was measured every predetermined time, and the residual moisture rate was calculated from the measured value. Here, a container containing a saturated potassium carbonate solution was placed in a windshield-type electronic balance with a hood so that the relative humidity in the balance was kept at 42.8%.
As Comparative Example 5, the same evaluation was carried out for gliadin dispersed in 1% acetate buffer (pH 3.0) so that the protein concentration was 10% (weight / volume). Further, the evaporation of 1% acetate buffer (pH 3.0) as a solvent was measured in the same manner.
FIG. 6 is a graph showing the relationship between the moisture remaining rate and the standing time when only the food quality improver of Example 2 and the gliadin and solvent of Comparative Example 5 are used.
From FIG. 6, the water residual rate when using the gliadin of Comparative Example 5 is almost the same as the water residual rate when using the 1% acetic acid buffer as a solvent, and after 60 minutes, the water residual rate is 10%. Since it became the following, the gliadin of the comparative example 5 has confirmed that water retention was very low. On the other hand, when the food quality improver of Example 2 was used, the water retention rate was about 40% even after 60 minutes, and it became clear that the water retention of gliadin was greatly improved by the modification of glucose. .
From the above, modification of wheat protein with saccharides improves solubility as well as improving water retention. As a food quality improver aimed at improving water retention, frozen dough, fish paste products, ham・ It became clear that it could be used for meat products such as sausages.

As described above, according to the present example, the following has been clarified.
(1) Wheat protein can be modified to a highly soluble protein to improve its foamability, foam stability against salt concentration, water retention compared to wheat protein alone, food additives and It can be widely used as a substitute for other proteins, and can be used to expand the application and improve the functions of wheat proteins.
(2) It is a heat-treated product of high-purity wheat protein and reducing sugar with excellent foaming and salt resistance, so it has excellent solubility and dispersibility. This makes it possible to improve the physical properties of the dough and the quality of the processed product.

(Examples 3 to 5 )
The food quality improvers of Examples 3 to 5 were produced by the following method.
As shown in Table 1, wheat protein 3.75 g, 5 g or 8.75 g of gliadin, gluten, a mixture of gliadin and gluten is dispersed in 170 mL of 0.1% acetate buffer (pH 4.0). A dispersion was obtained. When adding saccharides (glucose: reducing sugar), 12g was mixed with the wheat protein dispersion liquid here. In a sealed container, the wheat protein dispersion was subjected to heat treatment at a predetermined temperature for a predetermined time to obtain a heat-treated product. The heat-treated product was cooled to obtain liquid food quality improvers of Examples 3 to 5 . These food quality improvers were stored at room temperature.

(Example 6 )
After 45 g of gliadin and 135 g of glucose were dispersed in 350 mL of 0.1% acetate buffer (pH 4.0) to obtain a wheat protein dispersion, the wheat protein dispersion was heated at 60 ° C. for 3 days in a sealed container. The heat processing thing was obtained by processing. The heat-treated product was cooled, dialyzed against distilled water to remove low-molecular components such as unreacted glucose, and dried by lyophilization to obtain a dried food quality improver of Example 6 . This food quality improver was stored at room temperature. As a result of quantifying the content of glucose bound to gliadin as the food quality improving agent of Example 6 by the phenol sulfuric acid method, it was 1.5% (weight).
(Comparative Example 6)
A food quality improver of Comparative Example 6 was obtained in the same manner as in Example 3 except that the wheat protein dispersion was heated at 120 ° C. for 6 hours.
About the food quality improving agent of Examples 3-5 and the comparative example 6, the kind and weight of wheat protein, the weight of saccharide | sugar (glucose), heating temperature, and heating time are collectively shown in (Table 1).

(Bread making test using food quality improver)
Next, bread-making property was evaluated using the food quality improvers of Examples 3 to 5 and Comparative Example 6. For breadmaking, the straight rice method (straight method) that is usually used was applied, and the uniformity of mixing, fermentation, and baking environment were made constant by using a commercially available breadmaking machine. The bread for evaluating bread-making property was created by the following method.
(1) flour (commercially available bread flour) 246.25G (In the case of using the food quality improver of Example 5 using flour 245 g.), Sugar 12g, salt 5g, shortening 12g, manufacturing of dry yeast 5g Bread ingredients were prepared.
(2) A bread-making material prepared in a bread case of a commercially available automatic bread maker (Hitachi automatic home bakery: H-3C type) and 170 mL of food quality improvers of Examples 3 to 5 and Comparative Example 6 (However, when the food quality improver is not added, water is covered by adding 170 mL of 0.1% acetate buffer (pH 4.0) originally contained in the food quality improver. ), and, in the case of adding a food quality improver of example 6, drying of food quality improver of example 6 (protein amount 3.75 g) and placed in distilled water 170 ml, at room temperature certain conditions Pre-kneading (9 minutes) → Nekashi (5 minutes) → Post-kneading (22 minutes) → Primary fermentation (70 minutes) → Degassing (20 seconds) → Secondary fermentation (70 minutes) → Firing (190 ° C x 63 minutes) ) → The bread was baked by a bread-making process of allowing to cool (10 minutes).
In addition, secondary fermentation and baking were performed in the state which removed the honey in a bread case after degassing. The weight (g) of the baked bread was measured, the volume was determined by a substitution method using foam, and the specific volume (cm ³ / g) was determined by dividing the bread volume by the bread weight. In addition, the appearance of the bread was recorded in a photograph.
Moreover, about the bread manufactured using the food quality improving agent of Example 3 and 6, the sensory test was done and bread-making property was evaluated.
In addition, when bread-making using the food quality improving agent of Examples 3 , 4 , 5 and Comparative Example 6 to which glucose was added, 12 g of sugar as a bread-making material was not added. Glucose, like sugar, is a nutrient source for yeast, and the food quality improver originally contains 12 g of glucose, and almost all of it is present as unreacted glucose even after heat treatment. Preliminary breadmaking tests are conducted for each of the cases of using 12 g of sugar and 12 g of glucose as the breadmaking material. In both cases, the size of the dough at the stage of fermentation, the volume of bread after baking, Since there was no difference in weight, specific volume, or sensory test, it was confirmed that the test results were not affected even if sugar was replaced with glucose.

(Experimental example 1 )
FIG. 7 is an appearance photograph (right of FIG. 7 ) of a bread to which a food quality improver using gliadin and glucose of Example 3 is added, and FIG. 8 is a food quality improver using gliadin and glucose of Comparative Example 6. It is the external appearance photograph (the right of FIG. 8 ) of the bread | pan which added No ..
In each of the appearance photographs, the left is bread baked by adding 3.75 g of gliadin (not heat-treated, 1.5% by weight to the flour) to the baking material (all are comparative examples) It is.
Volume, in the case of adding a food quality improver of Example 3 (right in FIG. 7) is 2260 cm ^3, in the comparative example (the left in FIG. 7) is 2010Cm ^3, was added a food quality improver of Comparative Example 6 The case (right of FIG. 8 ) was 1820 cm ³ , and the case of the comparative example (left of FIG. 8 ) was 2035 cm ³ .
Specific volume, in the case of adding a food quality improver of Example 3 (right in FIG. 7) is 6.14cm ³ / g, in the comparative example (the left in FIG. 7) is 5.39cm ³ / g, Comparative Example When the food quality improver of No. 6 was added (right in FIG. 8 ), it was 5.11 cm ³ / g, and in the comparative example (left in FIG. 8 ), it was 5.54 cm ³ / g.
From the results of Experimental Example 1 , when the food quality improver of Example 3 that was heat-treated at 60 ° C. (right in FIG. 7 ) was used, the bread bulge was untreated gliadin (comparative example). In the case of Comparative Example 6 where the gliadin was completely modified by heat treatment at 120 ° C. (right in FIG. 8 ), the bread bulge was untreated gliadin (Comparative Example). In the case of (in the left of FIG. 8 ), it was recognized to be inferior.
Therefore, it was considered that the gliadin extensibility was improved by partially modifying the gliadin by an appropriate heat treatment, resulting in an increase in volume during baking.

Next, a sensory test was also performed on the bread using the food quality improver of Example 3 .
The sensory test was carried out by a paired comparison method, with the food quality improver added section of Example 3 (the right side of FIG. 7 , specific volume 6.14 cm ³ / g, hereinafter referred to as A), untreated gliadin added section (FIG. 7 The left one of the above, specific volume 5.39 cm ³ / g, hereinafter referred to as B), wheat protein (gliadin) non-added section (specific volume 4.93 cm ³ / g, hereinafter referred to as C) is the softness of the internal phase The texture of the crust was evaluated, and 8 inspectors were assigned to each evaluation score of -3 to +3 points.
As a result, in the softness of the inner phase, the food quality improver was added with a significant difference in the 99% confidence interval in the order of A (+0.792), B (+0.125), and C (−0.917). The ward was judged to be the softest. In addition, the crust texture was the addition of the food quality improver of Example 3 and the crispy texture increased, and the toast was light and crisp. This is probably because the food quality improver of Example 3 affected the physical properties of the crust.

(Experimental example 2 )
FIG. 9 is an appearance photograph (right of FIG. 9 ) of a bread to which a food quality improving agent using gluten and glucose of Example 4 is added.
In the appearance photograph, the left is bread baked by adding 3.75 g of gluten (not heat-treated, 1.5% by weight with respect to wheat flour) to the bread-making material (comparative example).
Volume, in the case of adding a food quality improver of Example 4 (the right in FIG. 9) is 2270 cm ^3, in the comparative example (the left in FIG. 9) was 2018cm ^3.
Specific volume, in the case of adding a food quality improver of Example 4 (the right in FIG. 9) is 6.24, in the case of the comparative example (the left in FIG. 9) was 5.44.
It was confirmed that the volume of the bread and the specific volume were larger when the food quality improver of Example 4 which was heated by mixing glucose with gluten was added, compared with the case where untreated gluten was added.
In the case of gluten as well, in the same manner as in the case of gliadin, it was confirmed that by mixing glucose and heating at 60 ° C. for a long time, the extensibility increases and the bread-making property is improved. It was also confirmed that the crust feeling of crust increased slightly. This is probably because the reaction product of gluten and glucose affected the physical properties of the crust.

(Experimental example 3 )
FIG. 10 is an appearance photograph (right of FIG. 10 ) of the bread to which the food quality improver using gluten and glucose of Example 5 was added.
In the appearance photograph, the center is baked bread (comparative example) in which 5.0 g of gluten (not heat-treated, 2.0% by weight with respect to flour) is added to the baking material, and the left is It is a bread (comparative example) baked without adding gluten to the bread-making material.
In the present experimental example, wheat flour used as a bread-making material is a mixture of 30% by weight of whole wheat flour with strong flour.
Volume, in the case of adding a food quality improver of Example 5 (right in FIG. 10) is 2200 cm ^3, in the comparative example with the addition of gluten which is not a heat treatment (middle of FIG. 10) is located in 1960Cm ³ In the case of the comparative example to which gluten was not added (left side of FIG. 10 ), it was 2000 cm ³ .
Specific volume, in the case of adding a food quality improver of Example 5 (right in FIG. 10) is 5.96, in the case of the comparative example with the addition of gluten which is not a heat treatment (middle of FIG. 10) is 5. In the case of the comparative example in which gluten was not added (left in FIG. 10 ), it was 5.33.
The volume and specific volume of bread are larger when the food quality improver of Example 5 that is heated by mixing glucose with gluten is added than when untreated gluten is added or when gluten is not added. Was confirmed.
Bread to which whole grains are added is nutritionally superior, but as the amount of whole grains added increases, the bread does not bulge, becomes heavier, and tends to have a hard texture. In the case of a comparative example (center of FIG. 10 ) in which unheated gluten is added, the volume and specific volume are both higher than the case of baking without adding gluten to 30% whole powder mixed with gluten (left in FIG. 10 ). Small and slightly inferior in bread making. Therefore, the addition of untreated gluten did not improve the bread-making property of the whole grain blended dough, but mixing the gluten and glucose and heating at 60 ° C for a long time increases the dough's extensibility and makes the bread-making property. Was observed to improve. This is thought to be due to the large contribution of the reaction product of gluten and glucose.

(Experimental example 4 )
Figure 11 is purified food quality improver of Example 6 protein content relative to the total amount of the (post-heat treatment gliadin and glucose, glucose water-soluble fraction obtained by removing unreacted by dialysis) 3.81 g (Powder 1 .5 wt%) is a photograph of the appearance of the added bread (right of FIG. 11 ).
In the appearance photograph, the center is 3.75 g of gliadin (not heat-treated, 1.5% by weight with respect to flour) added to the bread-making material and baked (comparative example), and the left is It is the bread (comparative example) which baked without adding gliadin to the bread-making material. In addition, 12g of sugar was added to any bread as a material as a nutrient source for yeast.
When the food quality improver of Example 6 was added (right in FIG. 11 ), the volume was 2380 cm ³ , in the gliadin-free group (left in FIG. 11 ) in the comparative example, 1990 cm ³ , and in the gliadin-added group (center in FIG. 11 ). ) Was 2100 cm ³ .
Specific volume, in the case of adding a food quality improver of Example 6 (right in FIG. 11) is 6.52, gliadin untreated silage comparative example (left in FIG. 11) is 5.36, gliadin addition group (Fig. 11 middle) was 5.71.
When the food quality improver of Example 6 heated by mixing gliadin with glucose is added, the bread volume and specific volume are greater when untreated gliadin is added than when gliadin is not added. It was confirmed to be large.
Next, a sensory test was performed on bread using the food quality improver of Example 6 .
The sensory test was performed by a paired comparison method in the food quality improver addition section of Example 6 (the right side in FIG. 11 , hereinafter referred to as A), and the untreated gliadin addition section (the center in FIG. 11 , hereinafter referred to as B). , Wheat protein (gliadin) additive-free section (the one on the left in FIG. 11 , hereinafter referred to as C) is evaluated for the softness of the internal phase, 8 inspectors, each evaluation score is allocated -3 to +3 points I went there.
As a result, in the order of A (+1.542), B (−0.417), and C (−1.125), it was determined that the food quality improver-added section was the softest with a significant difference of 99% confidence interval. It was.
The food quality improver of Example 6 was a purified reaction product of gliadin and glucose, but showed a bread-making improvement effect superior to the unpurified food quality improver of Example 3 .

(Example 7 )
A wheat protein dispersion in which 45 g of gliadin and 135 g of glucose are dispersed in 350 mL of 0.1% acetate buffer (pH 4.0) is subjected to heat treatment at 60 ° C. for 2 days in a sealed container. Obtained. The heat-treated product was cooled, dialyzed against distilled water to remove low-molecular components such as unreacted glucose, and dried by lyophilization to obtain a dried food quality improver of Example 7 . This food quality improver was stored at room temperature. The content of glucose bound to gliadin, which is a food quality improver of Example 7 , was 2.6% (weight) as a result of quantification by the phenol-sulfuric acid method.

(Experimental example 5 )
The effect at the time of adding the food quality improving agent using the gliadin and glucose of Example 7 to tempura was evaluated.
The evaluation of tempura was made by making a fried eggplant using soft flour and evaluating the crispy feeling when five inspectors eat it.
Tenkasu was prepared by mixing 1.027 g (protein content 1 g, 5% by weight with respect to the total amount of powder) of Example 12 into 19 g of weak flour and mixing 1 3 of distilled water 3 with 1 whole egg ( Weight) and lightly mixed with 40 g of the liquid kept at 4 ° C. and uniformly dispersed in a salad oil at 180 ° C. in a bowl shape and fried for 1 minute. The deep-fried seaweed was sufficiently drained and cooled to room temperature, and then stored at room temperature in a container covered with a wrap film.
In addition, as a comparative example, the crispy crispness produced by the same method was also evaluated except that 20 g of weak flour without adding a food quality improver was used.

  (Table 2) shows the results of evaluation by five inspectors regarding the temporal change of the crispy crispy feeling.

Thirty minutes after the preparation of the top, both the examples and comparative examples produced very good crispy feelings of freshly fried, and the evaluations were equivalent. One day later, the example maintained a good crispy feeling, but the comparative example contained moisture and was inferior in the crispy feeling. Even after 2 days, the example maintained a good crispy feeling, but the comparative example further contained moisture and lost the crispy feeling. These were consistent evaluations by five inspectors.
Therefore, the effect of sustaining the crispy feeling of tempura by adding the food quality improver of Example 7 was recognized.

(Experimental example 6 )
The sponge cake to which the food quality improver (glucose content 1.4% (weight)) using gluten and glucose of Example 1 was added was baked, and the shape of the resulting sponge cake and the physical properties of the sponge were measured.
As a material for the sponge cake, an aqueous solution (protein concentration 2.3 wt / vol%) in which 120 g of flour, 120 g of sugar, 120 g of whole egg, and 1.1 g of the food quality improver of Example 1 are dissolved in 48 g of distilled water is used. It was.
The sponge cake was baked by the co-standing method. Whole eggs and sugar were stirred for 5 minutes (speed scale 5) while maintaining the product temperature at 30 ° C. using a tabletop mixer (Sunbeam 12 Speed Mixmaster). Half of the aqueous solution containing the food quality improver was added thereto, and the mixture was stirred for 2 minutes (speed scale 9) while maintaining the product temperature of 30 ° C. Further, the remaining half of the aqueous solution containing the food quality improver was added and stirred for 3 minutes (speed scale 9) while maintaining the product temperature at 30 ° C. Next, weak flour was added and lightly stirred 85 times so as to cut with a spatula to obtain a batter. 70 g of the batter obtained in 4 molds each having a diameter of 10.5 cm were poured into each and fired at 180 ° C. for 18 minutes in an oven (Mitsubishi Microwave Oven RO-LF9). After cooling, the volume, weight and specific volume of the sponge cake were determined.
After the sponge cake was stored in a sealed container at room temperature for 2 days, the hardness was measured using a desktop physical property measuring instrument (Yamaden TPU-2S). Each sponge cake was cut horizontally to a height of 15 mm from the bottom, and 6 pieces cut from the center to a length of 20 mm, a width of 20 mm, and a height of 15 mm were used as samples for hardness measurement. The hardness was measured using a plunger with a cylindrical diameter of 40 mm under the conditions of a clearance of 10 mm and a speed of 5 mm / sec.
In addition, instead of using the aqueous solution in which the food quality improver was dissolved in distilled water, a batter to which no food quality improver was added was produced in the same manner except that 48 g of distilled water was used, and the sponge cake was baked. This was used as a comparative example.

  Table 3 shows the results of measuring the specific gravity of the batter, the shape and physical properties of the sponge cake. The volume, weight, specific volume, and height of the sponge cake are average values of the four measured values, respectively.

The batter specific gravity was determined by pouring the batter into a container with a known volume, and dividing the batter weight at that time by the volume. The case where the food quality improver of Example 1 was added was 0.52 (g / cm ³ ), the case of the comparative example was 0.54 (g / cm ³ ), and by adding the food quality improver, It was observed that the specific gravity of the batter was reduced.
Therefore, it was confirmed that the foaming property was improved by adding the food quality improver, and more bubbles were contained in the batter.

The volume (cm ³ ) of the sponge cake was determined by a substitution method using foam. The case where the food quality improving agent of Example 1 was added was 226 cm ³ , and the case of the comparative example was 206 cm ³ .
The weight (g) of the sponge cake was 61.25 g when the food quality improver of Example 1 was added and 60.75 g for the comparative example.
Specific volume of the sponge cake ^(cm 3 / g), when added to a food quality improver of Example 1 3.65cm ³ / g, the case of Comparative Example was 3.39cm ³ / g.
The height (mm) of the sponge cake was 35.3 mm when the food quality improver of Example 1 was added and 34.0 mm for the comparative example.
The hardness (N) of the sponge cake was obtained from the average value of 6 samples, and as a result, it was 6.10N when the food quality improver of Example 1 was added and 8.17N for the comparative example. .
Therefore, it was confirmed that adding the food quality improver of Example 1 increased the volume, specific volume, and height of the sponge cake, and contained more bubbles and increased swelling. Moreover, it was recognized from the measurement of hardness that sponge cake becomes soft by adding the food quality improving agent of Example 1.
In addition, when 1.1 g of gluten was added instead of adding the food quality improver of Example 1, the batter specific gravity was 0.42 (g / cm ³ ), and a result containing more bubbles was obtained. The foam holding power was weak, and after baking, the center of the sponge cake was depressed and the shape could not be maintained, and no sponge-like dough was formed. Therefore, it was revealed that the quality improving effect of the food quality improving agent of Example 1 was exhibited by the covalent bonding of glucose to gluten.

(Example 8 )
A wheat protein dispersion in which 45 g of gluten and 135 g of glucose are dispersed in 350 mL of 0.1% acetate buffer (pH 4.0) is heat-treated at 60 ° C. for 2 days in a sealed container. Obtained. The heat-treated product is cooled, dialyzed against distilled water to remove low-molecular components such as unreacted glucose, and the soluble fraction is dried by lyophilization to obtain a food quality improver of Example 8 in a dried state. It was. This food quality improver was stored at room temperature. As a result of quantifying the content of glucose bound to gluten of the food quality improver of Example 8 by the phenol sulfuric acid method, it was 2.5% (weight ratio).

(Experimental example 7 )
The udon which added the food quality improving agent using the gluten and glucose of Example 8 was created, and the surface property and texture of the produced udon were evaluated.
Udon noodles were dissolved in 42 g of distilled water in 99 g of medium strength flour in a mixture of 1.026 g of the food quality improver of Example 8 (protein content 1 g, 1 wt% with respect to the total amount of flour). The kneaded dough was kneaded for 20 minutes while gradually adding salt solution, and then the kneaded dough was rolled up and wrapped in a wrap film, and allowed to stand at room temperature for 30 minutes for aging. After aging, the dough was stretched to make noodles with a thickness of 3 mm and a width of 4 mm with a noodle cutter (Imsperia SP150) to obtain raw udon. Raw udon was boiled in boiling water for 10 minutes and then washed with water to take rough heat.
In addition, instead of the mixture added with the food quality improver, the udon produced in the same manner except that 100 g of medium strength flour was used (Comparative Example 7, no additive), instead of the mixture added with the food quality improver, Udon (comparative example 8, gluten added section) produced in the same manner except that a mixture obtained by adding 1 g of gluten to 99 g of medium strength flour was used as a comparative example.

A sensory test was performed on the udon produced as described above.
In the sensory test, the food quality improver-added section (hereinafter referred to as A), the gluten-added section (hereinafter referred to as B), and the non-added section (hereinafter referred to as C) to which the food quality improver of Example 8 was added were subjected to a paired comparison method. Three boiled udon noodles were evaluated by eight inspectors and each evaluation score was distributed between -3 and +3 points.
As a result, in terms of surface smoothness, it was determined that the food quality improver-added section was the smoothest in the order of A (+1.125), B (−0.667), and C (−0.458). . However, a significant difference was observed between 99% confidence intervals between A and B and A and C, but no significant difference was observed between B and C.
In terms of hardness, it was determined that the gluten-added section was the hardest and the food quality improver-added section was the softest in the order of B (+0.708), C (−0.208), and A (−0.500). However, a significant difference was observed in 99% confidence intervals between A and B and B and C, but no significant difference was observed between A and C.
With regard to the strength of the strain, it was determined that the food quality improver-added section had the strongest strain in the order of A (+0.333), B (+0.292), and C (−0.625). However, a significant difference was observed in 99% confidence intervals between A and C and B and C, but no significant difference was observed between A and B.
From the above, by adding the food quality improver using gluten and glucose of Example 8 to udon, the noodle surface becomes smoother, and in texture, the surface layer is softened and the effect of strengthening the strain is improved. It was approved to bring
Furthermore, each noodle obtained in Experimental Example 7 was further boiled with boiling water for 5 minutes to examine the effect of preventing noodle elongation. As a result, the udon of Comparative Example 7 was lost in a stretched state. Although the elongation of Comparative Example 8 was slightly prevented, there was almost no difference from Comparative Example 7. On the other hand, in the udon to which the food quality improver of Example 8 was added, the koji remained, and the effect of preventing noodle elongation was recognized.

  The present invention relates to a method for producing a food quality improver, which can impart excellent extensibility and is excellent in storage stability and quality stability without change in physical properties even when stored for a long period of time. Easy mixing, excellent productivity and imparting extensibility to the dough of wheat products to improve processing characteristics, and water retention, foaming power, emulsifying power, coating properties, thickening depending on the application , Coloring, flavor and desirable texture can be given, and the use of domestic wheat can be dramatically expanded and the processing characteristics of flour with uneven quality can be stabilized. Stability can be enhanced, and it can be added to fishery products such as kamaboko to improve texture, and it can be added to livestock meat products such as ham and sausage for binding, gravy and fat. It provides a method of preparing a food quality improver food quality improvement agent that can prevent separation is obtained.

The figure which shows change with time of bubble height The figure which shows change with time of bubble height NaCl: a graph showing the change over time of the bubble height measured in the case of no addition The figure which shows the time-dependent change of the height of the bubble measured in the case of NaCl: 0.2M. The figure which shows the time-dependent change of the height of the bubble measured in the case of NaCl: 0.5M. The figure which shows the relationship between the moisture residual rate of Example 2 and Comparative Example 5, and leaving time. Appearance photo of bread with added food quality improver of Example 3 Photo of the appearance of bread with the food quality improver of Comparative Example 6 added Appearance photograph of bread to which food quality improver of Example 4 was added Appearance photograph of bread to which food quality improver of Example 5 was added Appearance photograph of bread to which food quality improver of Example 6 was added

Claims (7)

Wheat protein and one or more sugars are dispersed in an aqueous solution or water having a pH of 2.5 to 8.0, and the concentration of the wheat protein (wheat protein mass / (total aqueous solution or water and wheat protein excluding sugar)) ) Is a wheat protein dispersion preparation step of preparing a wheat protein dispersion containing 0.02 to 25% by weight of alcohol and 0 to 10% by weight of alcohol, and the wheat protein dispersion is heated at a temperature of 50 to 100 ° C. And a heat treatment step of obtaining a heat-treated product by heating for 2 hours to 30 days.   The method for producing a food quality improving agent according to claim 1, wherein the wheat protein contains gliadin and glutenin and contains 25 to 100% by weight of the gliadin.   The method for producing a food quality improving agent according to claim 1 or 2, wherein the saccharide is a reducing sugar.   In the said wheat protein dispersion preparation process, pH of the said aqueous solution is adjusted with 1 or more types of vinegar and fruit juice, The food quality improvement agent of any one of Claims 1 thru | or 3 characterized by the above-mentioned. Production method.   The food quality improver according to any one of claims 1 to 4, further comprising a low molecular weight component removing step of removing a low molecular weight component from the heat-treated product obtained in the heat treatment step. Manufacturing method. It is used for improving the quality of wheat products such as bread, noodles, cakes, donuts, cookies, biscuits, tempura, pasta, pizza dough, pie dough, crepes, taiyaki, manju, gyoza and shumai The manufacturing method of the food quality improvement agent of any one of Claims 1 thru | or 5. A food quality improving agent produced by the production method according to any one of claims 1 to 6 .