JPH08191667A - Production of gluten powder - Google Patents

Abstract

PURPOSE: To provide a process for quickly and efficiently producing gluten powder having high whiteness and quality, free from thermal denaturation and freezing damage and resistant to degradation. CONSTITUTION: This process for the production of gluten powder comprises the vacuum drying of a wet gluten at a temperature below 40 deg.C and not to cause the freezing of the gluten under <=30Torr pressure for a drying period of <=60min. This invention also relates to gluten powder produced by this process and bread and noodle prepared by adding the gluten powder. The bread prepared by using the gluten powder has high bulkiness and is excellent from the viewpoints of inner phase, appearance and palatability. Noodles having excellent palatability and taste can be produced by adding the gluten powder.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing gluten powder, a gluten powder obtained by the method, and breads and noodles produced using the gluten powder. Specifically, a method for efficiently producing a high-quality gluten powder without discoloration and alteration, a gluten powder obtained by the method, and a good-quality bread product produced by adding the gluten powder. And about noodles.

[0002]

BACKGROUND OF THE INVENTION Gluten is a protein unique to wheat and accounts for about 80% of the protein in wheat. It has long been used as a raw material for roasted and raw rice, a raw material for producing glutamate sodium,
Further, it is widely used as an additive and a raw material component when producing foods such as fish paste, breads and noodles.

Gluten is usually obtained as a by-product in the production of wheat starch from wheat flour. That is, in producing wheat starch from wheat flour, water is added to the wheat flour and kneaded to hydrate and swell the gluten contained in the wheat flour, thereby forming sticky dough and batter (batter).
atter) and wash the dough with water to wash the starch in the dough and wash it out to form an emulsion in which the starch particles are suspended. Wheat starch is separated from the starch-containing emulsion. The method of collecting is generally adopted, but at the stage of washing the flour dough with water to wash out the starch in the dough and preparing a starch-containing emulsion, gluten is not suspended in the washing water and solid Since the lumpy gluten remains as it is in the starch-containing emulsion, the gluten can be obtained by separating and collecting the gluten in the lumpy form from the starch-containing emulsion by an appropriate method.

The gluten obtained as described above is called wet gluten, which is hydrated and swollen and usually has a gluten content of about 65.
It contains as much as 70% water. Wet gluten may be frozen and circulated and sold as raw gluten in a frozen state, and may be used as a fish paste product, but it is generally dried and pulverized and distributed and sold as gluten powder. . The gluten powder obtained by drying is widely used as a raw material for the above-mentioned roasted and raw rice, a raw material for producing sodium glutamate, an additive for producing breads and noodles, and the like.

As a drying method for producing gluten powder by drying wet gluten, conventionally, a spray drying method, a flash drying method (flash drying method), or a freeze drying method has been industrially adopted. However, in the case of the above-mentioned spray dry method, it is necessary to previously mix and disperse wet gluten in water or the like using a dispersant, and an acid or alkali is generally used as the dispersant at that time. . Therefore, the gluten powder obtained by spray drying contains a dispersant such as an acid or an alkali, and easily causes discoloration or modification of gluten, and the gluten powder itself shows acidity or alkalinity, and thus is used for various purposes. It has the drawback of becoming an obstacle. Further, in the case of the above-described air flow drying method, an air flow of 60 ° C. or higher is generally used, and therefore, gluten undergoes thermal denaturation to deteriorate its physical properties, and high-quality powder with no deterioration in physical properties such as discoloration and deterioration. Difficult to get gluten. Further, in the case of the above-mentioned freeze-drying method, denaturation of gluten hardly occurs, but it usually requires freeze-drying time of 24 hours or more, which is costly and time-consuming, and gluten powder can be produced economically in a short time. There is a drawback that you cannot do it.

Further, the gluten powder obtained by using the above-mentioned conventional drying method is not completely satisfactory in terms of quality, and the gluten powder obtained by the above-mentioned drying method is added. When bread and noodles are produced, the bread does not expand sufficiently and the bread volume is insufficient,
There are drawbacks such that the texture and taste of bread are poor, and the texture and taste of noodles are not sufficiently good.

Further, in addition to the above-mentioned conventional drying methods, in order to obtain gluten powder having good water dispersibility,
After water is added to wet gluten or powdery gluten having a water content of 50 to 80% to adjust its water content to 50 to 80%, lecithin is added and uniformly emulsified,
A method of drying and pulverizing is known (Japanese Patent Publication No. 62-
14253). According to this method, although a gluten powder having good water dispersibility can be obtained, since the obtained gluten powder contains lecithin, it may not be suitable for some applications or may not be used as it is. In such a case, gluten powder containing no additive such as lecithin cannot be rapidly and economically produced without causing discoloration or modification.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for efficiently producing a high-quality gluten powder which is free from deterioration such as discoloration and modification and which does not contain extra additives in a short time. Is to provide. And an object of the present invention is to provide breads and noodles produced by adding the gluten powder obtained by the above method.

[0009]

Means for Solving the Problems As a result of repeated studies by the present inventors in order to achieve the above-mentioned object, in producing gluten powder by drying wet gluten, the conventional spray drying described in the above items (1) to (3) was performed. Method, flash drying method (flash drying method) or freeze drying method, or wet gluten instead of the method for producing gluten powder by adding lecithin as described in JP-B-62-1253. Freezing of wet gluten does not occur at a specific temperature, pressure and time 4
It has been found that high-quality gluten powder without quality deterioration such as discoloration and denaturation can be efficiently produced in a short time by drying under reduced pressure at a temperature of 0 ° C. or less, a pressure of 30 Torr or less and a time of 60 minutes or less. Furthermore, when the present inventors produced bread by adding gluten powder obtained by drying under reduced pressure under the above specific conditions, bread having a large bread volume and good texture and taste were obtained. It was found that Further, when the present inventors produced noodles by adding gluten powder obtained by drying under reduced pressure under the above specific conditions, in that case also high quality noodles excellent in texture and taste are obtained. It was found that the present invention was completed based on these findings.

That is, according to the present invention, the wet gluten is heated to a temperature of 40 ° C. or lower and at a temperature at which freezing does not occur at 30 To
A method for producing a gluten powder, which comprises drying under reduced pressure and powdering under conditions of a pressure of rr or less and a drying time of 60 minutes or less. And the present invention includes the gluten powder produced by the above-mentioned vacuum drying, and the breads and noodles produced by adding the gluten powder.

The wet gluten produced as a by-product during the production of wheat starch from wheat flour is usually about 65 to 7 as described above.
It contains 0% water. However, the wet gluten used in the present invention is not limited to those having a water content of about 65 to 70%, and wet gluten having a water content of less than 65% or wet gluten having a water content of more than 70% may be used. Of course, any gluten that is moist and not in powder form can be used.

Further, in the present invention, the kind of wheat flour used to obtain wet gluten is not particularly limited, and for example, wet gluten obtained from strong wheat flour, wet gluten obtained from medium strength wheat flour, weak wheat flour. Any of the wet gluten obtained from the above, or the wet gluten obtained from the mixed powder thereof can be used.
Furthermore, in the present invention, the method for preparing wet gluten is not particularly limited, and wet gluten obtained by any method may be used, but it is preferable to use wet gluten produced as a by-product when producing wheat starch from wheat flour. It is convenient.

In producing wheat starch and wet gluten from wheat flour, as described above, water is added to the wheat flour and kneaded to hydrate and swell the gluten contained in the wheat flour to give a sticky and cohesive dough. Make dough such as (dough) and batter, wash this dough with water and wash the starch in the dough into the wash water to form an emulsion in which starch particles are suspended. A method of separating and recovering wet gluten and wheat starch from a liquid is generally adopted, and many methods have conventionally been known and proposed as such a method of separating and recovering wet gluten and wheat starch. As a typical method, Martin
The method developed by Martin Corp., known as the Law, and the method developed by the US Department of Agriculture's Northern Regions Research Institute (NRRL), known as the continuous batter method, can be cited ["Comprehensive Food Industry" No. 174. ~ P. 177 (Co., Ltd.
(Koseisha Koseikaku) (September 15, 1945)], the wet gluten used in the present invention may be obtained by any of these methods, or may be obtained by a method other than these. May be.

In the present invention, the above-mentioned wet gluten is used at a temperature of 40 ° C. or lower and at a temperature at which freezing does not occur, 3
Dry under reduced pressure and powderize under conditions of a pressure of 0 Torr or less and a drying time of 60 minutes or less. Temperature during vacuum drying is 4
If the temperature is higher than 0 ° C, gluten undergoes heat denaturation, causing discoloration,
It is not possible to obtain gluten powder that is altered and has good quality. Further, if wet gluten is frozen during drying under reduced pressure, gluten will be damaged or deteriorated by freezing, and further, drying under reduced pressure will take time, which is not economical in terms of heat efficiency. Discoloration due to heat denaturation of gluten,
It is preferable to set the temperature during the reduced pressure drying to 5 to 30 ° C. from the viewpoint that the deterioration can be more effectively prevented and the drying can be completed in a short time.

The pressure during drying under reduced pressure is 30 To as described above.
It is necessary to be rr or less, preferably 5 to 20 Torr or less. When the pressure is higher than 30 Torr, it takes a long time to dry and the gluten is likely to be discolored. On the other hand, the lower limit of the pressure during reduced pressure drying is not particularly limited,
Usually, achieving a decompression state lower than 5 Torr is not economical because it is expensive in terms of equipment and operation, and moreover, gluten is likely to freeze or freeze, so the lower limit of pressure is 5 Torr as described above. Is preferred. Further, the vacuum drying time needs to be 60 minutes or less as described above, and is preferably 30 minutes or less. When the vacuum drying time is longer than 60 minutes, the gluten is likely to be discolored.

Wet gluten, particularly wet gluten having a water content of 65 to 70% as described above, is usually in a sticky, mochi-like state, so that wet gluten can be dried efficiently under reduced pressure in a short time. The particle size is 5m
Efficient drying under reduced pressure is possible by dividing into lumps of m or less, especially 2 mm or less, or by forming wet gluten into a sheet having a thickness of 5 mm or less, especially 2 mm or less, and then performing reduced pressure drying in a stationary state. Can be done and desirable. The wet gluten may be dried under reduced pressure in a batch system or a continuous system.

The type of equipment used for vacuum drying is not particularly limited, and the vacuum drying chamber can be maintained at a temperature of 40 ° C. or lower and at a temperature at which wet gluten does not freeze, and 30T.
Any device can be used as long as it can control the pressure below orr. Although not limited, examples of the reduced pressure drying apparatus that can be preferably used in the present invention include a shelf type reduced pressure drying machine and a continuous belt type reduced pressure drying machine.

The reduced pressure drying under the above-mentioned specific conditions is preferably carried out until the water content of gluten becomes about 14% or less. When the water content of the gluten powder is more than 14%, protein denaturation is likely to occur, and it becomes difficult to obtain a gluten powder having excellent storage stability.

Since the gluten powder obtained in the present invention has not been subjected to high temperature treatment or freezing treatment, protein denaturation has not occurred, it has a good white color, has no offensive odor or off taste, is dry, and is handled smoothly. It is a high-quality powder with excellent properties. This gluten powder can be used in various applications similar to conventional gluten powders, for example, raw materials for roasted rice and raw rice, raw materials for producing sodium glutamate, breads,
It can be used as an auxiliary raw material or a quality improving agent when producing foods such as noodles, meat ham, sausage, fish paste, and frozen foods.

In particular, when bread is produced by adding the gluten powder obtained according to the present invention, bread is produced by adding the gluten powder obtained by the above-mentioned conventional drying method such as freeze-drying method. Compared with the case of, the bread dough bulge better, the bread volume is large, the internal phase, appearance,
Breads excellent in palatability such as texture can be obtained. And such an effect is especially remarkable when bread is manufactured using domestically produced medium-strength wheat flour and weak wheat flour. When producing breads by adding the gluten powder obtained by the present invention, it may vary depending on the type of bread, the method of making the bread, etc., but generally, based on the weight of the flours used in the production of bread, gluten. It is advisable to add about 1-3% of the powder. Further, the gluten powder is preferably added to the raw material flour such as wheat flour before producing the bread dough, but in some cases, it may be added at the time of kneading the dough. When bread is produced by adding gluten powder, the bread making method is not particularly limited, and any of the conventionally known straight method, middle seed method, and other bread making methods can be used. The type of breads is not particularly limited, and breads; Kaiser rolls and other hard rolls; butter rolls, dinner rolls, hot dog rolls and other soft rolls, French breads, rye breads, various confectionery breads, etc. are manufactured. can do.

Also, when noodles are produced by adding the gluten powder obtained by the method of the present invention, compared with the case of using the gluten powder obtained by the freeze-drying method or the other conventional drying method described above. Thus, noodles having a good texture and taste can be produced, and the effect is particularly large when the noodles are produced using domestically produced medium-strength wheat flour or weak wheat flour. When producing noodles by adding the gluten powder obtained by the method of the present invention, the type of noodles,
Although it may vary depending on the noodle making method and the like, it is generally preferable to add about 1 to 3% of gluten powder based on the weight of cereal flour used for the production of noodles. Also, the gluten powder is
It is preferable to add it to raw material flours such as wheat flour before producing the noodle dough, but in some cases, it may be added at the time of kneading the dough. In that case, the noodle making method is not particularly limited and any conventionally known method can be adopted, and the type of noodles is not limited, and for example, udon, Chinese noodles, cold wheat, somen, soba,
It is possible to manufacture skins such as gyoza, shumai, wonton and the like.

The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto.
In the following examples, "parts" means "parts by weight" and "%" means "% by weight" unless otherwise specified. In addition, in the following examples and the like, the color tone of the obtained gluten powder and the water absorption rate of the gluten powder were measured and evaluated as follows.

Color tone (whiteness) of gluten powder : The whiteness of the gluten powder was measured using a "photoelectric whiteness meter" manufactured by Kett. The higher the measured value, the higher the whiteness, which means that discoloration did not occur, and the measured value of 60 or more was regarded as acceptable.

Water absorption rate of gluten powder: Gluten powder 1
200 g of water at a temperature of 20 ° C. was added to 00 g, and the mixture was stirred with a glass rod, and the time until the original (pre-drying) wet gluten was returned to a sticky sticky state was measured to obtain a water absorption rate. A high water absorption rate means that alteration of the gluten powder was small, and a water absorption rate of 1 minute or less was regarded as acceptable.

Example 1 (1) To 100 parts of wheat flour [“Ginkgo” manufactured by Nisshin Seifun Co., Ltd .; crude protein content 16%) was added 65 parts of water at about 20 ° C., and a kneading machine [Nagata Using a "continuous kneader" manufactured by Sangyo Co., Ltd., the dough was well kneaded for 25 minutes to obtain a dough. (2) After leaving the dough obtained in (1) at room temperature for 20 minutes to sufficiently hydrate and swell the protein contained in the flour, a washing machine (“continuous washing machine” manufactured by Tamama Machinery Co., Ltd.) Move to
The starch was washed out from the dough by pouring 900 parts of water having a temperature of 20 ° C. per 100 parts of the dough and repeatedly kneading the dough for 60 minutes. As a result, the gluten in the dough remains as an insoluble solid in the form of lumps in the starch-containing emulsion, so it is separated from the starch-containing emulsion using a 32 mesh sieve and wet gluten (water content about 65%) 50 parts were collected. (3) About 1 to 2 of the wet gluten obtained in the above (2) was obtained using "Die Header" manufactured by Nagata Sangyo Co., Ltd.
It was divided into lumps each having a size of mm, and put in a vacuum dryer (“Continuous vacuum dryer” manufactured by HISAKA CORPORATION) adjusted to a temperature of 40 ° C. and a pressure of 10 Torr, dried for 25 minutes and pulverized. A gluten powder having a water content of 7% was obtained. (4) When the color tone of the gluten powder obtained in (3) above was measured by the above-mentioned method, the whiteness value was 65, and no yellowing or browning occurred, and it had a beautiful white color. The water absorption rate was 30 seconds, the water absorption rate was high, and the gluten powder was not denatured. Further, when a small amount of gluten powder was taken and contained in the mouth to examine the taste, it was good without any unpleasant taste.

Comparative Example 1 (1) 20 parts of the wet gluten obtained in (2) of Example 1 was added to 1 part of acetic acid (dispersant) in 80 parts of water to disperse it, and this was put into a spray drying apparatus. Supply, temperature 200
Gluten powder (water content 7%) was produced by spray drying under conditions of ° C. (2) When the color tone of the gluten powder obtained in (1) above was measured by the above-mentioned method, the whiteness value was 55 and browning occurred, and it was not white. The water absorption rate was 4 to 5 minutes, the water absorption rate was slow, and the gluten powder was denatured. Further, when a small amount of gluten powder was taken and contained in the mouth and the taste was examined, it was slightly off-taste because it contained a dispersant.

Comparative Example 2 (1) The wet gluten obtained in (2) of Example 1 was freeze-dried at a temperature of 30 ° C. and a pressure of 1 Torr.
When freeze-dried under the conditions described above, it took 24 hours to obtain a gluten powder having a water content of 8%. (2) When the color tone of the gluten powder obtained in (1) above was measured by the method described above, the whiteness value was 65. The water absorption rate was 30 seconds, and the taste of the gluten powder was good.

Example 2 Using the wet gluten obtained in (2) of Example 1, the gluten powder was dried under reduced pressure at the temperature and pressure shown in Table 1 below for the drying time shown in Table 1. Was manufactured. The water content, color tone and water absorption rate of the resulting gluten powder were as shown in Table 1.

[0029]

[Table 1] Experiment No. 1 2 3 4 5 6 7 8 9 Drying conditions under reduced pressure Temperature (℃) 20 30 30 30 30 30 40 40 50 Pressure (Torr) 20 5 10 20 30 40 10 20 20 Hours (min) 90 30 24 30 60 90 24 30 30 Physical properties Water content of gluten powder (% ) 6 7 7 7 7 5 7 6 6 Color tone 56 65 65 63 60 54 65 60 58 Water absorption rate (min) 3 0.5 0.5 0.5 0.5 2 0.5 0.5 1 Overall evaluation × ○ ○ ○ ○ × ○ ○ × Overall evaluation: ○: Both color tone and water absorption speed pass ×: One or both of color tone and water absorption speed fail

From the results shown in Table 1 above, it is necessary to set the drying temperature to 40 ° C. or less, the drying pressure to 30 Torr or less, and the drying time to 60 minutes or less when performing the vacuum drying of wet gluten. And that the drying pressure is 5 to 20 when the drying temperature is 30 ° C., for example.
It is more preferable that the pressure is 10 Torr or less when the drying temperature is 40 ° C., and it is generally preferable that the pressure is lower as the drying temperature is higher.

Example 3 Medium-strength wheat flour obtained from domestically produced wheat flour (“CX” manufactured by Nisshin Seifun Co., Ltd.)
To which was added the gluten powder obtained by vacuum drying of Example 1 above or the gluten powder obtained by freeze-drying of Comparative Example 2 above, with the bread composition shown in Table 4 below. Bread was produced by the direct kneading method in accordance with the bread making process shown in Table 2 of. The volume of the obtained bread was measured by the rapeseed substitution method, and the quality of the bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 3 below, and the average value was taken. Was the result.

[0032]

[Table 2] [Baking process] Process: Operation Mixing: Mixing materials other than shortening, mixing at low speed for 2 minutes, mixing at high speed for 4 minutes, then adding shortening, mixing at medium speed for 3 minutes, then mixing at high speed for 2 minutes Fermentation: fermentation at a temperature of 28 ° C 2 hours in the room Split: 250 g / piece Bench time: Temperature of 28 ° C for 20 minutes Molding: Degassing and expanding into a rod shape, U-shaped and packing 2 pieces in a loaf case Yellow: Temperature 38 ° C, humidity Baking at 88% for 45 minutes: Temperature at 220 ° C for 35 minutes

[0033]

[Table 3] Bread quality evaluation criteria Bread appearance : 4: Large volume, uniform baking color and shape 3: Slightly large volume, almost uniform baking color and shape 2: Slightly small volume, slightly uneven baking color and shape 1: Small volume , Uneven baking color and shape Inner phase of bread : 4: Uniform rising and thin film 3: Slightly uniform rising and slightly thin film 2: Slightly uneven rising and slightly thick film 1: Uneven rising film Is thick Bread preference (texture, taste and aroma) : 4: Very good texture, taste and aroma 3: Almost good texture, taste and aroma 2: Poor texture, taste and aroma 1: Texture , Inferior in taste and aroma

[0034]

[Table 4] Experiment No. 1 2 3 4 5 6 Bread formulation (part) Wheat flour 1000 1000 1000 1000 1000 1000 Yeast 20 20 20 20 20 20 Yeast food 1 1 1 1 1 1 Food salt 20 20 20 20 20 20 Sand sugar 50 50 50 50 50 50 Skim milk powder 20 20 20 20 20 20 Shortening 50 50 50 50 50 50 50 Gluten powder (Type: Amount) A: 20 B: 20 A: 40 B: 40 A: 60 B: 60 Water 710 700 720 710 725 720 Bread quality Bread volume (cc) 1720 1650 1770 1770 1760 1760 Bread appearance 3.1 1.9 3.8 3.8 3.9 3.8 Bread internals 3.2 2.8 3.8 3.1 4.0 3.1 Bread preference 3.8 2.9 3.9 3.1 3.9 3.2 Gluten powder A: Gluten powder obtained by vacuum drying of Example 1 Gluten powder B: Gluten powder obtained by freeze drying of Comparative Example 2

From the results shown in Table 4 above, in the case of Experiment Nos. 1, 3 and 5 in which the gluten powder obtained by the vacuum drying of Example 1 was added to produce bread, it was obtained by the freeze drying of Comparative Example 2. Compared to Experiment Nos. 2, 4 and 6 in which bread was produced by adding the gluten powder obtained, the bread volume was large and the bread appearance, internal phase and palatability were excellent.
It can be seen that bread of good quality can be obtained.

Example 4 Medium-strength wheat flour obtained from domestically produced wheat [“CX” manufactured by Nisshin Seifun Co., Ltd .; water content 14.
0%) 100 parts of gluten powder obtained by vacuum drying of Example 1 above or 2 parts of gluten powder obtained by freeze-drying of Comparative Example 2 above was mixed to obtain a total weight of medium strength wheat flour and gluten. On the other hand, 40 parts of a saline solution in which 3% sodium chloride was dissolved was added and kneaded for 10 minutes to prepare a udon dough (water content in the dough was 37.5%). Mold this udon dough with noodle making rolls to prevent the dough surface from drying
After letting it lie for an hour, make a noodle band with a thickness of about 2.54 mm, and
Raw udon was produced by cutting with 10 cutting blades. Put this raw udon in a sufficient amount of boiling water and boil for 14 minutes, and have 10 panelists score the texture and taste of the boiled udon according to the evaluation criteria shown in Table 5 below. When the values were taken, the results were as shown in Table 6 below. Further, except that the gluten powder was not added, raw udon was produced in the same manner as above, and boiled in the same manner, and the texture and taste were evaluated by 10 panelists, and the average value was taken. Table 6
The results were as shown in.

[0037]

[Table 5] Evaluation criteria Texture : 5: Rich elasticity, good crispness, no discomfort at all, very good 4: A little elasticity, good crispness, almost no discomfort, good 3: Slightly elastic, crisp A little good and a little uncomfortable, but almost good 2: A little lacking elasticity, a little bad crispness, there is a considerable discomfort, poor 1: A lack of elasticity, poor crispness, large discomfort, very bad Tasting : 5: Very good flavor, umami, no discomfort, and very good 4: Good flavor, slightly umami, no discomfort, good 3: Some good taste, slightly umami , There is a little strangeness 2: There is a slight lack of flavor, there is not much umami, there is a lot of strangeness 1: There is no flavor, there is no umami, there is a very strange feeling

[0038]

[Table 6] Medium strength wheat flour Gluten powder Quality of raw noodles Amount (part) Types Amount (part) Texture (point) Taste (point) Experiment 1 100 A 2 4.7 3.5 Experiment 2 100 B 2 3.5 3.0 Experiment 3 100 − − 3.0 3.0 Gluten powder A: Gluten powder obtained by vacuum drying of Example 1 Gluten powder B: Gluten powder obtained by freeze drying of Comparative Example 2

From the results in Table 6 above, in the case of Experiment 1 in which noodles were produced by blending the gluten powder obtained by vacuum drying in Example 1 when producing raw noodles from medium-strength flour, Comparative Example 2 was used. Compared with Experiment 2 in which gluten powder obtained by freeze-drying was used to produce noodles and Experiment 3 in which noodles were produced without blending gluten powder, noodles with less discomfort and excellent texture and taste can be obtained. Recognize.

[0040]

According to the method of the present invention, extremely high quality gluten powder free from heat denaturation and freezing damage can be efficiently produced in a short drying time. And, the gluten powder obtained by the method of the present invention does not cause heat denaturation or freezing disorder, so it has a beautiful white color, has no offensive odor or taste, is smooth and has excellent handleability, and various It can be used very effectively in applications. Further, since the gluten powder obtained by the method of the present invention does not contain additives such as a dispersant and an emulsifier, it can be effectively used as it is for various applications without considering various effects of the additives. be able to.

Further, when breads are produced by using the gluten powder obtained in the present invention, the bread dough has a good bulging condition and a large bread volume, and moreover, all the palatability such as internal phase, appearance and texture is satisfied. Breads excellent in points can be obtained, and such an effect is particularly remarkable when breads are manufactured using domestically produced medium-strength wheat flour and thin wheat flour. And
When noodles are produced by adding the gluten powder obtained by the method of the present invention, it is possible to produce noodles having a good texture and taste, and particularly using domestically produced medium-strength wheat flour or thin wheat flour. The effect is great when manufacturing noodles.

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[Procedure amendment]

[Submission date] February 8, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Claim 1

[Correction method] Change

[Correction content]

Claims (5)

[Claims] 1. A gluten powder which is obtained by powdering wet gluten under reduced pressure at a temperature of 40 ° C. or less and a temperature at which freezing does not occur, a pressure of 30 Torr or less and a drying time of 60 minutes or less. Production method. Wet gluten at a temperature below 40 ° C and at which freezing does not occur,
And a method for producing a gluten powder, which comprises drying under reduced pressure at a pressure of 30 Torr or less for a time of 60 minutes or less to pulverize. 2. The wet gluten is in the form of a lump having a particle size of 5 mm or less or a sheet having a thickness of 5 mm or less.
Manufacturing method. 3. A gluten powder produced by the method according to claim 1. 4. Breads produced by adding the gluten powder according to claim 3. 5. A noodle produced by adding the gluten powder according to claim 3.