JPH04158748A - Method for modifying wheat protein food and wheat protein food - Google Patents

Abstract

PURPOSE:To enlarge the utilization range to marine fish-paste products, etc., increase the amount of an extender added and enable reduction of cost by adding and mixing fats and oils with wheat gluten in converting thereof into a paste and masking offensive smell peculiar to the gluten. CONSTITUTION:A reducing agent or relaxing agent (preferably reduced form glutathione, cystein, papain, protease, endopeptidase, alpha-amylase, beta-amylase or glucoamylase) and fats and oils (preferably aromatic fats and oils such as sesame, peanut, beefsteak plant, coconut, citrus fruits, olive, chicken or pig) are preferably added and mixed with wheat raw gluten to modify the objective food.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides a wheat protein that has a good texture and no anaerobic odor peculiar to gluten by denaturing raw wheat gluten, and can be effectively used as a food material. This article relates to food modification methods and wheat protein foods.

[Conventional technology]

Wheat gluten is a high-quality vegetable protein, and is used as a bulking agent in baked wheat flour, wheat manju, or in fish paste products, processed meat foods, frozen foods, etc. by taking advantage of wheat gluten's water retention and binding properties. There is.

However, although wheat gluten is a high-quality vegetable protein, it is mainly used as a direct food ingredient in the above-mentioned baked gluten,
It is limited to ingredients such as gluten-free steamed buns, and its main use is as a filler for economical purposes. This is mainly due to the fact that wheat gluten is less susceptible to heat denaturation than fish protein, livestock protein, milk protein, etc., and that it has a unique gluten odor such as a powdery odor or a fishy odor.

The reason why wheat gluten is less susceptible to heat denaturation than other protein sources is that gluten has a large molecular weight and S
This is thought to be due to the -8 bond forming a strong tertiary and quaternary structure. Therefore, when wheat gluten is used as a bulking agent for seafood paste products, processed meat foods, etc. that are heated at low temperatures as described above, the S-8 bond is cut by treating the gluten with a reducing agent during boat fishing. It is being carried out to reduce the molecular weight by lowering the viscoelasticity and lowering the denaturation temperature. The product that has been reduced in this way is called Kanigerten. This Kanigerten is classified into powder form and paste form depending on its manufacturing method.The powder form is made by reducing raw gluten using an alkali dispersion stream, etc. and then spray-drying it, and the paste form is made by spray drying. This is made by directly reducing raw gluten using a reducing agent such as caustic soda, ammonia, or acidic sodium sulfite to form a paste, which is then rapidly frozen.

[Invention or problem to be solved]

However, when such reduction treatment is performed, it is usually treated with chlorides of alkali metals or alkaline earth metals, so in addition to the powdery and fishy odor characteristic of gluten, Kanigerten is denatured by these alkalis. It is accompanied by color development and has disadvantages such as a characteristic odor and a decrease in color tone. For this reason, even when used as a food filler, the amount added is limited due to deterioration of flavor, etc. For example, when used as a filler for frozen or chilled processed foods such as hamburgers, minced meat, meat poles, and shark roe, J.A.S.
(Japan Agricultural Standards) states that vegetable protein can be used at 10% or up to 40% depending on the type of food, but in reality it is only used at a level of a few percent. In addition, although there are some examples of raw wheat gluten being made into fibers to improve texture and used as food, even in this case, the powdery odor peculiar to gluten,
There is no effective method for preventing fishy smells, etc., and it is necessary to add many seasonings, spices, etc., and there are almost no examples of wheat gluten being used directly as a food material other than the above-mentioned baked wheat gluten. Although wheat gluten is a high-quality vegetable protein as described above, the above-mentioned drawbacks have prevented wheat gluten from being supplied as an inexpensive source of vegetable protein, and the range of use of wheat gluten as a food material has been extremely limited.

In view of the above, the present invention has been developed by modifying wheat gluten, which is a high-quality vegetable protein source, to improve texture and anaerobic odors such as floury smell and fishy smell peculiar to gluten. The object of the present invention is to provide a method for modifying wheat protein food and a wheat protein food that can be used in processed meat foods, frozen foods, fibrous wheat protein, etc.

[Means for Solving the Problems] In order to achieve the above object, the present invention provides a wheat protein food that is denatured into paste-like gluten by adding and mixing oils and fats when raw wheat gluten is made into a paste. The purpose of this paper is to provide a method for modifying.

Furthermore, in the above case, wheat gluten can be made into a paste by adding and mixing a reducing agent or relaxant and fats and oils to the raw wheat gluten.

The method for modifying the wheat protein food described above will be explained in more detail based on the process diagram of the attached drawings.

In general, the method of industrially producing pasty gluten by denaturing raw wheat gluten involves blending various raw wheat flours, adding water and kneading this to form a dough, and after ripening, washing with water to separate the starch and producing gluten. Protein (raw gluten) is taken out, a reducing agent is added to it, and the protein is kneaded to perform a reduction treatment, thereby reducing the molecular weight of the gluten and making it into a paste. This pasty gluten is quickly frozen or powdered by spray drying, then quickly frozen and distributed, and when ready for use, it is dismantled and shredded, fixed by heating, and cooked. However, in the method for modifying wheat protein food according to the present invention, oils and fats are added together with the reducing agent or relaxant at the stage of pasting treatment using the reducing agent or relaxant in the above-mentioned base gluten manufacturing process, It is a mixture.

The reducing agent or relaxant used in the reduction treatment may be those conventionally used in the production of Kanigertene, but in particular reduced glutathione, cysteine, papain, protease, endopeptidase, α-amylase, β-amylase, glucoa. It is preferable to use one kind selected from amylases or a combination of two or more kinds.

The amount of the reducing agent or relaxant added is in the range of about 1100 PP to 0.5% by weight based on wheat gluten.

Further, as the oil and fat, aromatic oils and fats such as sesame, peanut, perilla, coconut, citrus fruits, olive, chicken, beef, and pork are used. The amount of the fats and oils added is in the range of 5 to 60% based on wheat gluten.

Furthermore, these oils and fats include aromatic oils such as rapeseed, palm,
It is preferable to use a mixture of liquid fats obtained by refining vegetable oils such as rice, safflower, soybeans, olives, etc. by deacidification, fractionation, hardening, deodorization, etc. to impart oxidation stability. .

In this case, it is preferable that the oxidation stability property of the fat and oil obtained by mixing the liquid fat imparted with oxidation stability is 408r or more in terms of AOM.

The wheat protein food according to the present invention is obtained by converting raw wheat gluten into a paste using a reducing agent or a relaxant using the above-mentioned modification method and adding oils and fats.

[Action and effect of invention]

The method for modifying wheat protein food according to the present invention is as described above, and the S of wheat gluten is
By cutting the −8 bonds and reducing the molecular weight, it lowers the viscoelasticity of gluten and at the same time lowers the denaturation temperature, allowing it to be used as a bulking agent for seafood paste products, processed meat foods, frozen foods, etc. that require low heat treatment temperatures. At the same time, it is possible to uniformly add, mix, and retain oils and fats to gluten.

The added and mixed oils and fats mask the anaerobic properties of gluten, such as the characteristic flour odor and fishy odor, thereby making it possible to increase the amount of gluten added as a bulking agent for various processed foods. In addition, by using reduced glutathione, cysteine, papain, protease, endopeptidase, α-amylase, β-amylase, glucoamylase, etc. as a reducing agent or relaxing agent,
Compared to the case where chlorides of alkali metals, alkaline earth metals, etc. are used as reducing agents, the masking effect of the gluten anaerobic device by the oils and fats becomes even more reliable.

In addition, as mentioned above, most of the aromatic oils and fats added when making gluten into paste are mainly unsaturated fatty acids, so there is a problem with oxidation stability, and when used as crude oil, the oil itself Odors may occur due to oxidation.

Therefore, by using a mixture of aromatic fats and oils with liquid fats obtained by refining vegetable oils and imparting oxidation stability, the oxidation stability of the fats and oils can be improved and it can withstand heating. A stable wheat protein food can be obtained.

As described above, according to the method for modifying a wheat protein food according to the present invention, raw wheat gluten is reduced in molecular weight using a reducing agent or a relaxant and modified into a paste form, thereby lowering the viscoelasticity and the denaturation temperature. By adding and mixing oils and fats during the paste-forming process, and masking the anaerobic odor peculiar to gluten with this oil and fats, it is possible to produce wheat protein foods such as fish paste products, processed meat foods, frozen foods, or fibrous wheat protein products. The aim is to expand the scope of use of wheat protein, increase the amount of filler added, reduce product costs, and provide a wheat protein food that can be used directly as a food material.

[Examples and application examples]

Examples and cited examples of the present invention are shown below, but the present invention is in no way limited by these examples or cited examples.

(Example) Raw wheat gluten was reduced and softened with a reducing agent and a relaxant according to the formulation shown in Table 1 below, and oil and fat were added and mixed to obtain pasty gluten according to the present invention. This is done with emphasis on 5-an life-an bags, and the temperature is 80°C to 90°C.
Heat for 40 minutes at a temperature of -
After being refrigerated day and night, measurements were taken using a texturometer in a constant temperature room at -20''C, and the results are shown in Table 2.The results of observing the state after heating are also shown. A case in which no reducing agent was added was also shown as a comparative example.

(Leaving space below) Table 1 D = Cysteine C3C500PP Table 2 As is clear from the results in Table 2, the paste-like gluten obtained by adding fats and oils, which is a wheat protein food modified by the modification method according to the present invention, is By adding oils and fats, the flavor and physical properties are significantly improved. Furthermore, due to improved cohesiveness, it has good freezing resistance, and is excellent in shape retention and workability. In addition, when glutathione, papain, cysteine, etc. are used as the reducing agent, the effect of improving the anaerobic device is superior to that when acidic sulfite is used.

(Application example) As an example of applying the wheat protein food according to the present invention, A
Comparison and flavor comparisons were made using conventional paste gluten as B formulation. The results are shown in Table 3. The mixing ratio of the fish cakes is as follows.

Mixing ratio of Satsumaage Raw material fish (cod) 72 (wt%) Salt
2.7 Starch 9.7 Sugar 4.5 Glucose 1.5 Sodium glutamate 0.7 Sodium polyphosphate 0.07 Vegetables 0.03 Wheat paste gluten 8.8 Table 3 Evaluation: 10-point rating

[Brief explanation of drawings]

FIG. 1 is a process explanatory diagram of the method for modifying wheat protein food according to the present invention.

Claims (1)

[Scope of Claims] 1) A method for modifying wheat protein food, which comprises adding and mixing oils and fats when converting raw wheat gluten into a paste. 2) A method for modifying a wheat protein food, which comprises adding and mixing a reducing agent or relaxant and fats and oils to raw wheat gluten to form a paste. 3) As a reducing agent or relaxant, one selected from reduced glutathione, cysteine, papain, protease, endopeptidase, α-amylase, β-amylase, and glucoamylase is used alone or in combination of two or more types. The method for modifying wheat protein food according to claim 2. 4) As oils and fats, sesame, peanut, perilla, coconut,
4. The method for modifying a wheat protein food according to claim 1, 2 or 3, which uses aromatic fats and oils of citrus, olive, chicken, beef, pork, etc. 5) As oils and fats, oxidative stability is added to aromatic oils by refining vegetable oils and fats such as rapeseed, palm, rice, safflower, soybeans, and olives through deoxidation, fractionation, hardening, deodorization, etc. 5. The method for modifying a wheat protein food according to claim 4, which uses a mixture of liquid fats. 6) Wheat protein food made by making raw wheat gluten into a paste using a reducing agent or a relaxant and adding oils and fats. 7) As a reducing agent or relaxant, one selected from reduced glutathione, cysteine, papain, protease, endopeptidase, α-amylase, β-amylase, and glucoamylase is used alone or in combination of two or more types. The wheat protein food according to claim 6. 8) As oils and fats, sesame, peanut, perilla, coconut,
The wheat protein food according to claim 6 or 7, which uses aromatic fats and oils of citrus, olive, chicken, beef, pork, etc. 9) As for oils and fats, oxidative stability is added to aromatic oils by refining vegetable oils and fats such as rapeseed, palm, rice, safflower, soybeans, and olives through deoxidation, fractionation, hardening, deodorization, etc. 9. The wheat protein food according to claim 8, comprising a mixture of liquid fats.