JPH0387149A - Wheat gluten composition - Google Patents

Abstract

PURPOSE:To obtain the title composition imparted with hydrophilicity and water dispersibility, to be formulated into breads, cakes, fat processed foods, etc., by incorporating a wheat gluten hard to disperse in water with a specified amount of a partially degraded product of wheat gluten with specified molecular weight. CONSTITUTION:The objective composition can be obtained by incorporating (A) 1 pt.wt. of wheat gluten hard to disperse in water (pref. raw gluten. activated gluten or modified gluten) with (B) 0.03-0.2 (pref. 0.05-0.15) pts.wt. of a partially degraded product of wheat gluten with a weight-average molecular weight of 3000-110000 (pref. 10000-70000). It is preferable that the component B be prepared by degradation treatment of wheat gluten with an acid, alkali or enzyme.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application This invention relates to a wheat gluten composition. More specifically, wheat gluten is made by improving the water dispersibility of wheat proteins such as raw gluten, powdered active gluten, and modified gluten (hereinafter referred to collectively as wheat gluten). Regarding the composition.

(b) Conventional technology In general, wheat gluten, which is a wheat protein such as raw gluten, active gluten in powder form, and modified gluten in powder form, undergoes thermal denaturation when heated and gels at about 70°C. It is well known that the result is a strong and elastic gel. Therefore, various foods have been improved by utilizing these characteristics of wheat gluten.
For example, it can be added to fisheries, livestock, and processed meat foods at high temperatures.
It is used to prevent a decrease in elasticity under high pressure, to improve the chewiness of breads and noodles by adding them during production, and to improve moldability and impart a good texture.

However, wheat gluten has poor affinity for water and is almost insoluble in water near neutrality, so it forms so-called "ish eyes" when mixed with water, making it difficult to obtain uniform dispersion waves. This water-incompatibility and water-difficulty of wheat gluten's dispersibility make it a limiting factor that cannot be ignored when adding it to foods and improving the technology of food quality based on it. It has become.

Therefore, many proposals have been made to improve the solubility and dispersibility of wheat gluten in water. A method of imparting water dispersibility is known.

For example, a method of mixing polysaccharide derivatives with raw gluten or modified gluten (Japanese Patent Publication No. 46-24083),
This method includes adding lecithin to 80% hydrated gluten, homogenizing it, and then drying it into powder (Japanese Patent Publication No. 14253/1983).

(c) Invention or problem to be solved However, none of the above-mentioned methods for improving the water dispersibility of wheat gluten can be said to be effective, and not only can the water dispersibility be improved to some extent. Even so, originally,
Due to the characteristics of wheat gluten, it often reduces the elasticity imparting effect when added to foods, and it cannot be said that it sufficiently fulfills the purpose of adding it to foods to improve their quality. Furthermore, since the compounding agents used are special food additives, there are cases in which the uses of wheat gluten, which is a food itself, are restricted.

The present invention has been made to solve these problems, and particularly to provide a wheat gluten composition that has excellent water dispersibility without impairing the properties of wheat gluten.

(d) Means for Solving the Problems The present inventors studied various compounding agents in order to impart water dispersibility to wheat gluten from the above-mentioned point of view.

As a result, it was found that a wheat gluten composition with excellent water dispersibility can be obtained by adding a small amount of wheat gluten partial decomposition product to wheat gluten, and that such a composition not only does not impair the properties of wheat gluten, but also The present invention was achieved by discovering the fact that when wheat gluten is added to foods, a superior elasticity imparting effect is achieved than when wheat gluten itself is added.

It should be noted that wheat gluten partial decomposition products have been known to exhibit surface activity, dispersion ability, etc. (Japanese Patent Application Laid-Open No. 64
-14274) is not specifically known to be used in combination with undegraded wheat gluten, and in particular,
It is completely unknown that it not only imparts water dispersibility but also improves the properties of wheat gluten itself.

Thus, according to the present invention, 1 part by weight of water-resistant wheat gluten has a weight average molecular weight of about 3000 to 1100.
．． A wheat gluten composition containing 0.03 to 0.2 parts by weight of wheat gluten partially decomposed product No. 00 is provided.

In this invention, the poorly water-soluble wheat gluten refers to wheat gluten that is generally used to improve the quality and texture of processed fish and meat foods, and to impart elasticity, and specifically,
Raw gluten, active gluten in powder form, and denatured gluten are included. Here, the raw gluten may be in the form of a coagulated lump that has been obtained by diluting wheat flour and separating the water-insoluble proteins in the flour, but it is better to dry and crush this into a uniform powder. desirable for obtaining compositions. In addition, active gluten is obtained by drying raw gluten into powder using a flash drying or spray-try method to avoid heat denaturation as much as possible, and modified gluten is obtained by drying raw gluten or active gluten by chemically processing raw gluten or active gluten with an oxidizing agent or reducing agent. It is processed to the extent that its properties do not change, especially to the extent that decomposition does not occur, and then dried and powdered. All of these wheat glutens exhibit high cohesiveness and strong elasticity, but have a low affinity for water and are extremely difficult to disperse.

The wheat gluten partial decomposition product to be blended with the wheat gluten described above is obtained by subjecting the above wheat gluten to monocatalytic decomposition treatment with acid, alkali or enzyme, or a combination of two or more of these, or in addition to these decomposition treatments alone or in combination. , by subjecting it to decomposition treatment with a reducing agent and/or an oxidizing agent. By such decomposition treatment, it is possible to easily obtain a partial decomposition product of wheat kurten having a weight average molecular weight Mw of about 3,000 to 110,000 (where Mw is a value measured by gel filtration method) used in the present invention.

Any partial decomposition treatment of wheat gluten by acid, alkali, or enzyme, either alone or in combination, may be employed, and in the case of a combination, the order of treatment does not matter. However, by a single decomposition treatment using a reducing agent or an oxidizing agent, only a part of the -8-8- bond of wheat protein is cleaved, and a decomposed product having the desired molecular weight and characteristics that can be used in the present invention cannot be obtained. is difficult. Therefore, it is desirable to perform acid, alkali or enzyme treatment in combination with reducing agent or oxidizing agent treatment. At this time, when combining reducing agent treatment, it is better to perform the reducing agent treatment in advance to reduce the amount of wheat protein.
The network structure decreases due to the cleavage of the 8-3-bond, the decomposition reaction by acid, alkali or enzyme in the next step progresses easily, and it is necessary to adopt treatment conditions to more selectively obtain the desired molecular weight of 7. This is more preferable because it becomes easier.

In the case of decomposition treatment using acids, such as non-diabetic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and organic acids such as acetic acid, wheat gluten is heated in a dilute acid aqueous solution at about 60-120°C or less for about 10 to 600 minutes. It is suitable to carry out under stirring.

The decomposition treatment with alkali is carried out in an aqueous solution or dispersion of 2 to 40% by weight of sodium hydroxide, potassium hydroxide, sodium carbonate, or potassium carbonate at about 60 to 180°C for about 10 minutes.
It is suitable to carry out stirring for ~600 minutes.

It is suitable for enzymatic decomposition treatment to be carried out in a cold aqueous solution of an enzyme with protease activity.Usually, a small amount of enzymes such as pepsin, alkaline protease, papain, etc. are present in the wheat gluten dispersion, and these enzymes are Optimal p
It is suitable to carry out the reaction under H conditions for about 60 to 600 minutes at 0 to 60°C.

In addition, the decomposition treatment using a reducing agent or an oxidizing agent is performed in the presence of a reducing agent such as sodium sulfite, sodium thiosulfite, erythorbic acid, or hydrazine, or an oxidizing agent such as hydrogen peroxide or hypochlorite, at a temperature of about 10 to 100°Cd08 ~ Suitably it is carried out under stirring for 600 minutes.

At this time, the quantitative conditions of each treatment agent for wheat gluten are 0.1 to 6o9 for wheat gluten 20i7 when acid or alkali treatment, and 0.00 to 0.09 for enzyme treatment.
2 to 5g, or 0.1 to 5g each during oxidation or reduction treatment
It is suitable to use g.

Thus, by subjecting wheat gluten to each of the above decomposition treatments, a partially decomposed product of wheat gluten can be obtained. By appropriately selecting the processing conditions for partial decomposition of wheat gluten, the average molecular weight is 10,000 to 70,000.
The composition of the present invention obtained by blending this product with wheat gluten has sufficient water dispersibility and does not impair the elasticity inherent to wheat gluten.

This is a more preferable partial decomposition product, as it is recognized that the decomposition product is not strong, but is rather strengthened.

Here, the average molecular weight of the wheat gluten partial decomposition product is also related to the affinity with wheat gluten, and if it is less than 3000, the water solubility is too high, the affinity with wheat gluten decreases, and uniform mixing becomes impossible. If it exceeds 110,000, water solubility decreases, and it is difficult to obtain a composition with sufficient water dispersibility, making it unsuitable.

In particular, in this invention, as mentioned above, it is possible to obtain a wheat gluten composition that can impart higher elasticity to foods than raw wheat gluten, but when the average molecular weight is too high, the elasticity of the composition containing it is It is not suitable because it has the same level as that of wheat gluten as a raw material.

In addition, among the above wheat gluten partial decomposition products, the following characteristics (a) ultraviolet absorption λmax is around 260-280 nm, and infrared absorption is 1400, 1630 and 3400 cm
It is around -'.

(b) The isoelectric point is in the range of 3.9 to 50.

(c) pH buffering property (5% water solution of the main island 100zi2
To lower the pH of from 6 to 2, IN-hydrochloric acid
25m12).

(d) Soluble in water and insoluble in methanol, ethanol, acetone, and ether.

(e) Color develops due to xanthoprotein reaction and ninhydrin reaction.

It is preferable to use a partially decomposed product having

In this invention, the amount of wheat gluten partial decomposition product is 0.03 to 0.2 parts by weight per 1 part by weight of wheat gluten. Here, if the blending amount is less than 0.03 parts by weight,
Water dispersibility imparting effect and elasticity improving effect are insufficient, and 0.
If it exceeds 2 parts by weight, it is not suitable because the properties of wheat gluten itself and the effect of imparting elasticity are inhibited. Among these, it is particularly preferable that the wheat gluten partial decomposition product is 0.05 to Q, 15 parts by weight per 1 part by weight of wheat gluten.

The wheat gluten compositions of this invention can generally be obtained in the form of an aqueous liquid or a powder. That is, the wheat gluten partial decomposition product can be obtained by treating wheat gluten in an aqueous liquid with a treatment agent such as an acid, alkali, an enzyme, or a reducing agent to form a solution, or it can be further dried to obtain a powder. Therefore, powdered raw wheat gluten, activated wheat gluten, and denatured wheat gluten may be added and mixed as they are. In addition, for a liquid product obtained by kneading paste-like raw gluten, powder-like active gluten, or modified gluten with water and diluting it with water, a liquid composition can be obtained by adding the above-mentioned liquid wheat gluten partial decomposition product and mixing uniformly. . Therefore, considering the convenience of adding the composition to foods, either a powdered or liquid composition is appropriately selected and used.

(e) Examples This invention will be explained in more detail with reference to the following reference examples and examples.

[Reference Example] A partial precursor of wheat gluten used in the present invention was prepared as follows. The physical properties of these preparations are summarized in Table 1.

Reference Examples I to 7 (Preparation of partial decomposition product of wheat gluten with alkali) 20 g of wheat gluten (reagent) manufactured by Wako Pure Chemical Industries, Ltd. was dissolved separately in the range of 0.2 to 4 g of caustic soda.
Add to 100g of aqueous solution of
Each mixture was heated and stirred separately at a hot water temperature and time within a range of minutes. These were neutralized with hydrochloric acid and diluted with pure water to a total amount of 200 g to obtain decomposed products Nos. 1 to 7.

The decomposition conditions and the average molecular weight of the decomposed product (measured as "W" by the Kell filtration method) are shown in Table -■.

Table ■ Reference Examples 8 to 10 (Preparation of partially decomposed products of wheat gluten with acid) Wako Pure Chemical Industries, Ltd. (Wako Pure Chemical Industries, Ltd.) Add wheat gluten (reagent) 209 manufactured by
The mixture was heated and stirred at 100°C for 60 minutes. After that, it was neutralized with caustic soda and the total amount was made up to 2009 with pure water, and the decomposition product No. 8 ~
Got 10.

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

Table 2 Reference Example II (Preparation of enzymatic partial decomposition product of wheat gluten) Wheat gluten 209 used in Reference Example 1 was added to a flask containing 150 g of 0.1N-hydrochloric acid, and the pH was 1.5.
An aqueous solution of
The reaction was carried out for 90 minutes. Thereafter, the mixture was neutralized with caustic soda and added with pure water to a total amount of 200 g to obtain decomposed product No. 11. The average molecular weight was 60,000.

Reference Examples 12 to 21 (Preparation of decomposition product by partial decomposition of wheat gluten with acid and subsequent partial decomposition with alkali) A 10% aqueous solution of the partial decomposition product of wheat gluten with acid was prepared under the same conditions as Reference Examples 8 to IO. Prepared and its 310041
Put it into 8 autoclaves that look like flasks, add 05 to 2 g of caustic soda to each of them, and add 1 liter of caustic soda to each autoclave.
The mixture was heated and stirred at OO or 150°C for 60 or 360 minutes. Thereafter, the mixture was neutralized with hydrochloric acid and diluted with pure water to a total amount of 200 g to obtain decomposed products Nos. 12 to 19. Decomposed product No. 20 was obtained in the same manner as above except that sodium carbonate was used instead of caustic soda. The conditions for partial decomposition with acid are 0.5 g of hydrochloric acid added, temperature 80°C, time 60 minutes, and the conditions of partial decomposition with alkali are 05 g added amount of caustic soda, temperature 8
At 0°C for 1 hour and 30 minutes, the decomposition product No.
I got 21.

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

(Leaving space below) 15- Table Reference Examples 22 to 23 (Preparation of decomposed product by partial decomposition of wheat gluten with alkali and subsequent partial decomposition with acid) Wheat gluten with alkali under the same conditions as Reference Examples 5 and 6. Part 18 obtained by partial decomposition Prepare a 10% aqueous solution of the decomposed product, put each 1002 into two flasks, and add 0.5 g in terms of hydrogen chloride and I
gram of hydrochloric acid was added to each, and the mixture was heated and stirred at 100° C. for 60 minutes. Thereafter, it was neutralized with caustic soda, and the total amount was adjusted to 200 g with pure water to obtain decomposed product No. 22.23.

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

Reference Example 24 (Preparation of decomposed product by enzymatic partial decomposition of wheat gluten followed by alkali partial decomposition) A 10% aqueous solution of enzymatic partial decomposition product of wheat gluten was prepared under the same conditions as Reference Example 11, Caustic soda was added to 1009 using IIF, and the mixture was heated and stirred in the flask for 60 minutes. Thereafter, the mixture was neutralized with hydrochloric acid, and the total amount was adjusted to 200 g with pure water to obtain decomposed product No. 24.

The average molecular weight was 29,000.

Reference Example 25 (Preparation of decomposed product by partial decomposition of wheat gluten with a reducing agent and subsequent partial decomposition with an alkali) 20 g of the wheat gluten used in Reference Example 1 was added to 100 g of an aqueous solution in which 4 g of sodium sulfite was dissolved, and the mixture was heated to 30°C. Te6
After stirring for 0 minutes, the total amount was 200 g with pure water to prepare a 10% aqueous solution of partially decomposed wheat gluten with a reducing agent, and 1 g of caustic soda was added to the 1009, and the solution was diluted with 100 g in a flask.
The mixture was heated and stirred at 0°C for 60 minutes. Thereafter, the mixture was neutralized with hydrochloric acid and the total amount was adjusted to 200 g with pure water to obtain decomposed product No. 25.

The average molecular weight was 39,500.

Reference Example 26 (Preparation of a decomposition product by partial decomposition of wheat gluten with an alkali and subsequent partial decomposition with an enzyme (reverse order from Reference Example 24)) A partial decomposition product of wheat gluten with an alkali under the same conditions as Reference Example 5. A 10% aqueous solution of Q was prepared, and the reagent hydrochloric acid was added to 100 g to obtain an aqueous solution with a pH of 1.5, which was reacted in a flask with 1 g of pepsin at 37°C for 90 minutes. After that, it was neutralized with caustic soda and the total amount was adjusted to 2009 with pure water.
I got 6. The average molecular weight was 24,500.

Reference Example 27 (Preparation of decomposed product by partial decomposition of wheat gluten with alkali and subsequent partial decomposition with oxidizing agent) A lO% aqueous solution of wheat gluten partially decomposed with alkali was prepared under the same conditions as in Reference Example 5. , H to that 100g
Add hydrogen peroxide solution equivalent to 0.59 in terms of 2O2,
The mixture was heated and stirred at 40°C for 60 minutes. Thereafter, an amount of sodium thiosulfate (for masking hydrogen peroxide) equivalent to the remaining HtOv was added, and the total amount was adjusted to 200 g with pure water to obtain decomposed product No. 27. The average molecular weight was 37,000.

Reference Example 28 (Preparation of decomposed product by partial decomposition of wheat gluten with a reducing agent and then partial decomposition with an alkali) 20 g of the wheat gluten used in reference fil 1 was added to 100 g of an aqueous solution in which 4 g of sodium sulfite was dissolved, and 30 g of wheat gluten was added.
After stirring at ℃ for 60 minutes, prepare a 10% aqueous solution of partially decomposed wheat gluten with a reducing agent by adding pure water to a total volume of 2009, add 1 g of caustic soda to 100 g, and heat and stir in a flask at 100℃ for 60 minutes. did. After that, it was neutralized with hydrochloric acid and the total amount was adjusted to 200g with pure water, and the decomposition product No.
I got 21. The average molecular weight was 39,500.

Table 5 below shows the characteristics of the partially degraded wheat gluten products obtained in Reference Examples 1 to 28.

(Left below) Powder products obtained by spray drying Nos. I to 28, which are partially degraded wheat gluten products prepared in Reference Examples 1 to 28, using a spray dryer I, model -8 manufactured by Inuyo Hara Kakoki Co., Ltd. When the solubility of the compound in various solvents was examined, all decomposed products were dissolved in water [solubility (25° C.) 10% or more].

However, it was insoluble in methanol, ethanol, acetone, and ethyl ether.

[Example I] Powder product 109 obtained by spray-drying decomposition product No. 1, which is a partial decomposition product of wheat gluten prepared in Reference Example 1, in the same manner as above, and active gluten *' 909 and □ were shaped into ■ A powder composition of the present invention was obtained by mixing for 5 minutes using a mixer.

(Margins below) 3 *l Active Gluten A-Glue P manufactured by Glico Nutritional Foods Co., Ltd. (Raw gluten extracted from wheat flour is dispersed in ammonia solution and spray-dried to avoid thermal denaturation as much as possible. Obtained Powder) [Examples 2 to 36] The decomposition products No. 12 to 28 [hereinafter referred to as gluten partial decomposition products], which are the partial decomposition products of wheat gluten prepared in Reference Examples 2 to 28, were spray-dried in the same manner as above. The obtained powder product and the active gluten described in Example VllIl were mixed in the same manner as in Example 1 to obtain a powder composition of the present invention.

Table 6 shows the type of partially degraded gluten product used and its blending ratio with respect to active kurten.

4 Table Table 6 (Continued) [Executive materials 33 to 38] (Mixture with raw gluten) Degraded products obtained from raw gluten (manufactured by Sanwa Starch Industries Co., Ltd.) and reference example No. 49 is No. 12 is shown in Table 7 Mixer (Multi Blender Mill 5 manufactured by Nippon Seiki Seisakusho Co., Ltd.)
A powder composition of the present invention was obtained by mixing the powder composition (type 3) to form a paste and then spray drying it.

Table 7 [Examples 39 to 42] (Mixing with modified gluten) Degraded product N009 or No. 12 (powder product) prepared in the reference example and modified gluten (New Avron manufactured by Sanso Starch Industries Co., Ltd.)
Ammonia type (c) was mixed in the same manner as in Example 1 at the ratio shown in Table 8 to obtain a powdered product.

Table [Test Example 1] Water dispersibility test <Test method> 1 g of each powder formulation (sample) obtained in Examples 1 to 42
into a test tube, add 9 g of tap water, and immediately mix for 30 seconds with a point mixer (resulting in a 10% water dispersion). After mixing, observe the appearance of the liquid. Then, after standing for 1 hour, the mixture was mixed again for 30 seconds and redispersibility was confirmed.

(Point mixer - Yamato TOUCHM
(using IXERMT-31) The test results are shown in Table-9.

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

×: Not redispersed at all.

Δ...Redispersion is almost uniform.

○・・・Redisperse uniformly.

(Leaving space below) Table 9 (Continued 1) 1 (Continued 2) No additives 1... No additives 2/ No additives 3...Only the activated kurten used in Examples 1 to 32...In Examples 33 to 38 Only the raw gluten used was the modified gluten used in Examples 39 to 42 2 [Test Example 2] (Water dispersibility test) A highly concentrated water dispersion product was prepared using the powder formulation obtained in Example 6, The appearance and redispersibility of the liquid were tested. The test method etc. are the same as Test Example 1.

The test results are shown in Table-IO.

Examples 43 to 45 The decomposition product No. 4, which is a partially decomposed product of wheat gluten prepared in Reference Example 4, was mixed in the same manner as in Example 1 to obtain a powder formulation of the present invention. However, Example 43 has a compounding ratio of 5 w/w% to active gluten, the same <15.20 w/w
w% was designated as Example 44 and 45, respectively.

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

The measurement method using a rheometer is shown in FIG.

In this way, container I (diameter 38zi, ?I & size 1811
Place the dough 2 (a flat block with a major axis of 38 mm and a minor axis of 25 mm) into the compressive elastic force adapter 3 (20 x
iφ), push the container (1) up, and when the thickness of the dough (2) reaches 60 degrees, the rheometer will stop (Figure 1 (b)) and read the strength (Kg) at that time.

Table 11 shows the measurement results of compressive strength using a rheometer.

(Margin below) Table 1 (Results of rheometer measurement) The dough to which the invention was added had almost no stiffness compared to active gluten alone and was easier to handle, improving the green discoloration of the dough that was observed when active gluten alone was used. It had been. (*No additives... only the active gluten used in Example 1) [Rows 46 to 48] Spray-dry the decomposed product NO46, which is a partial decomposed product of wheat gluten prepared in Reference Example 6, in the same manner as in Example 1. 10 g of the powder, 209.409, and the active gluten used in Example 1 were added to a V-type mixer so that the total amount was 1009, and mixed for 5 minutes to obtain the powder formulation of the present invention. Ta.

A pharmaceutical product containing 10 g of decomposition product N016 powder was designated as Example 46, and a pharmaceutical product containing 209.40 g was designated as Example 47.48, f2.

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

Test method 1: Sausage production ■ - Minced pork that has been salted overnight is made into a paste using a mixer.

■Put the meat from ■ and crushed ice (20% internal) into a heater, and while mixing with a three-one motor, add each sample and spices (previously mixed in powder form).

■Make a casing using a saran lamp and fill it with the meat from ■.

■After drying in a dryer (45℃, 1 hour),
Boil in 70-75℃ water for 1 hour.

■ Cool thoroughly under running water to obtain the product.

2 Sausage recipe minced pork 100g (70% lean) meal
Salt 2g (2.0%) Salt
Stone 0.07ft Spices 0.3g Sample 5g (5.0% of weight) 3.Evaluation test (1) Compressed weight (Kg) ■Put the sausage cut to a thickness of 5ffJI+ on top of the jackpot.

■Fix the measuring device above the jack and gradually raise the jack.

■Read the weight (compressed weight) of the sausage when it weighs.

*Measuring device CHATILLON (manufactured by Nishoshin Shoji Co., Ltd.)
2) Reduction rate (%) ■Pour sausage into a 500mQ graduated cylinder and pour water into it for 500if! Water tl (u1
Read 2) and measure the volume of the sausage before and after heating.

(respectively a, b (Supposed to be 110) ■Reduction rate (%) - Calculate by ×100.

Show test results 12.

Table 2 As shown, the compressed weight (a measure of binding strength) is large even when decomposed product No. 6 and active gluten are used alone, but the formulation obtained in the example is larger.

However, in terms of shrinkage rate (a measure of water retention), the formulations obtained in Examples were good.

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

(f) Effects of the Invention The wheat gluten composition of the present invention obtained in this way has good hydrophilicity and water dispersibility properties added to the properties of wheat gluten, which is poorly water soluble and water dispersible. Moreover, it does not impair the properties of wheat gluten. Therefore, it can be used for the same purposes as wheat gluten itself, which is a conventional food material, and is extremely advantageous in terms of handling.

Wheat gluten itself is a type of food denatured product, and is highly toxic and has particularly strong elasticity, making it useful for reinforcing and improving the elasticity of foods by adding it to foods. By using the wheat gluten composition, these properties are not only not inhibited but can even be improved.

Thus, is the wheat gluten composition of this invention suitable for the food industry? It is easily dissolved and dispersed in aqueous liquids and is convenient to handle when added to breads, cakes, oil-processed foods, or powdered instant foods. Food quality can be improved. In particular, for bread, it is possible to improve elasticity and speed up dough formation, and by adding it to sausages, it is also possible to improve binding properties, water retention, miscibility, etc.

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

[Brief explanation of drawings]

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

Claims (1)

[Claims] 1. A wheat gluten composition comprising 0.03 to 0.2 parts by weight of partially decomposed wheat gluten having a weight average molecular weight of approximately 3,000 to 110,000 to 1 part by weight of water-resistant wheat gluten. thing. 2. The wheat gluten composition according to claim 1, wherein the water-resistant wheat gluten is fresh gluten, activated gluten, or modified gluten. 3. The weight average molecular weight of wheat gluten partially degraded product is approximately 10
The wheat gluten composition according to claim 1, wherein the wheat gluten composition has a molecular weight of 0.000 to 70,000. 4. Partial decomposition product of wheat gluten converts wheat gluten into acid,
2. The wheat gluten composition according to claim 1, which is obtained by subjecting to a decomposition treatment using an alkali or an enzyme, or a combination of two or more thereof. 5. The wheat gluten composition according to claim 4, wherein the wheat gluten partial decomposition product is obtained through further decomposition treatment with a reducing agent and/or an oxidizing agent.