JPS61227739A - Production of active gluten having high nutritive value - Google Patents
Production of active gluten having high nutritive valueInfo
- Publication number
- JPS61227739A JPS61227739A JP7156685A JP7156685A JPS61227739A JP S61227739 A JPS61227739 A JP S61227739A JP 7156685 A JP7156685 A JP 7156685A JP 7156685 A JP7156685 A JP 7156685A JP S61227739 A JPS61227739 A JP S61227739A
- Authority
- JP
- Japan
- Prior art keywords
- rice protein
- gluten
- food
- wheat
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、米蛋白と小麦生グルテンとを混合して栄養価
の高い活性グルテンを製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing active gluten with high nutritional value by mixing rice protein and raw wheat gluten.
近年、米蛋白を安価に製造する方法が公知となっている
が、米蛋白は植物性蛋白の中でも特に優れたものであり
、アミノ酸組成のバランスが良く高栄養価で食料用とし
ても利用価値が高い。しかしながら、米蛋白は熱凝固し
ても微細な繊維状となるだけであり、単独では実用的な
食料品を成形することができない。In recent years, methods for producing rice protein at low cost have become publicly known, but rice protein is particularly superior among vegetable proteins, with a well-balanced amino acid composition and high nutritional value, making it useful as a food. expensive. However, even when rice protein is thermally coagulated, it only becomes fine fibers, and cannot be used alone to form practical food products.
一方、小麦生グルテンは粘着性を有し容易に成形できる
が、味が悪くそのままでは食用に適さない。また、組成
アミノ酸としてグルタミン酸の含量が多く、単独で蛋白
源として用いるには適切でない。On the other hand, raw wheat gluten is sticky and can be easily molded, but it tastes bad and is not suitable for consumption as it is. In addition, it has a high content of glutamic acid as a constituent amino acid, making it unsuitable for use alone as a protein source.
このように、米蛋白も小麦生グルテンもそれぞれ単品で
はその特性が充分に生かせず利用度が低いものである。In this way, both rice protein and raw wheat gluten cannot fully utilize their properties when used alone, and their utilization is low.
そこで、本発明の根底をなす課題は、上記欠点を解消し
得て、栄養価が高くしかも食料品と 。SUMMARY OF THE INVENTION Therefore, the object of the present invention is to provide a food product which can overcome the above-mentioned drawbacks, has high nutritional value, and is also a food product.
して成形の容易な活性グルテンを製造する方法を提供す
る処にある。An object of the present invention is to provide a method for producing active gluten that can be easily molded.
本願発明に係る高栄養価活性グルテンの製造法は、米蛋
白と小麦生グルテンとを混合することから成る。 □
尚、本願発明にいう活性グルテンとは、乾燥粉末状、餅
状のものにかかわらず、適当な水分で混練し蒸煮するこ
とにより食肉様となる米蛋白と小麦グルテンとの混合物
を意味する。The method for producing highly nutritious and active gluten according to the present invention consists of mixing rice protein and raw wheat gluten. □ Active gluten as used in the present invention refers to a mixture of rice protein and wheat gluten that becomes meat-like when kneaded with appropriate moisture and steamed, regardless of whether it is in the form of dry powder or rice cake.
米蛋白と小麦生グルテンを混合することにより、食料と
して栄養バランスが良くなるだけでなく、用途に応じた
形状に成形することが容易となる。By mixing rice protein and raw wheat gluten, the food not only has a good nutritional balance, but also can be easily molded into shapes suitable for various uses.
以下に本願発明の一実施例を工程図により説明する。 An embodiment of the present invention will be described below with reference to process diagrams.
（１）は周知の製法で得られた小麦生グルテンの貯槽で
あり、出口において粘着性を有する生グルテンを脱水す
るとともに所定の大きさに切断する。切断された生グル
テンは６０％〜７０％合
の水を含むが、混練機（３）に送られ、ここで米蛋白貯
槽（２）より送られそきた純度７３％以上の米蛋白乾燥
粉末と混合される。尚、この米蛋白乾燥粉末はどのよう
にして製造されたものでもよいが、例えば本願発明者の
出願に係る特願昭５９−１８９３０３号で開示した方法
により取得したものを用いれば安価である。(1) is a storage tank for raw wheat gluten obtained by a well-known manufacturing method, and at the outlet, the sticky raw gluten is dehydrated and cut into a predetermined size. The cut raw gluten, which contains 60% to 70% water, is sent to a kneading machine (3) where it is mixed with rice protein dry powder with a purity of 73% or more sent from the rice protein storage tank (2). mixed. This dry rice protein powder may be produced by any method, but it is inexpensive if, for example, one obtained by the method disclosed in Japanese Patent Application No. 189303/1989 filed by the inventor of the present invention is used.
次に、米蛋白と小麦生グルテンとの混合物の一部を分散
機（４）へ送り、ここで高速回転を加えて極小の微粒子
となるまで混合・分散させる。Next, a portion of the mixture of rice protein and raw wheat gluten is sent to a dispersion machine (4), where high speed rotation is applied to mix and disperse the mixture until it becomes extremely small particles.
充分に混合・分散されたものは含水率３５％〜４５％で
あり、これを気流乾燥機（５）へ送り乾燥させる。前記
分散機（４）で充分に分散しているため、瞬時に乾燥で
き、活性を維持することが可能である。このようにして
侵られた活性グルテンは、食品製造用原料として用いら
れ、他の魚肉・畜肉・大豆蛋白等と混練して成形するこ
とも可能である。The thoroughly mixed and dispersed material has a moisture content of 35% to 45%, and is sent to the flash dryer (5) to be dried. Since it is sufficiently dispersed by the dispersing machine (4), it can be dried instantly and its activity can be maintained. The active gluten thus eroded can be used as a raw material for food production, and can also be kneaded with other fish meat, livestock meat, soybean protein, etc. and molded.
一方、前記混合機（３）にて米蛋白と小麦生グルテンと
を混合して形成した活性グルテンのみを蛋白源とする食
品を製造することも可能である。On the other hand, it is also possible to produce a food whose protein source is only active gluten formed by mixing rice protein and raw wheat gluten in the mixer (3).
その場合には、前記活性グルテンを混線機（６）に送り
、ここで調味料、水等を添加する。このようにして粘着
性を持たせたものを成形機（７）へ送り、ペレット状、
フレーク状、ミンチ状等の各形状に成形する。ここでチ
ューブ詰めも可能である。成形品は蒸機（８）にて高温
蒸煮される。この蒸煮により、殺菌するとともに蛋白が
凝固して食肉様の歯ごたえが与えられる。即ち、微細な
繊維状の米蛋白が小麦グルテンによりつながれて大きな
繊維となり、これが更に無数つなぎ合さって食肉的感触
を得るに至る。In that case, the active gluten is sent to a mixer (6), where seasonings, water, etc. are added. The material made sticky in this way is sent to the molding machine (7) to form pellets,
Form into various shapes such as flakes or mince. Tube packing is also possible here. The molded product is steamed at high temperature in a steamer (8). This steaming sterilizes the meat and coagulates the proteins, giving it a meat-like texture. That is, fine fibrous rice proteins are connected by wheat gluten to form large fibers, which are further connected in countless numbers to give the product a meat-like texture.
高温蒸煮されたものは、高温のまま乾燥機（９）へ送り
乾燥食品としてもよいし、冷却機（ＩＧで冷却した後、
冷凍冷蔵庫αＤで冷凍冷蔵食品としてもよい。乾燥品は
水戻しすれば調理可能であるが、そのまま非常食・携帯
食として食することも可能である。冷凍品は解凍して調
理する。The high-temperature steamed food may be sent to the dryer (9) at high temperature to be used as dried food, or after being cooled in the cooler (IG),
It may also be used as a frozen and refrigerated food in the refrigerator αD. Dried products can be cooked by reconstituting them in water, but they can also be eaten as is as emergency food or portable food. Thaw frozen items before cooking.
本発明は、従来、単品としては有効に利用されていなか
った米蛋白および小麦グルテンの特性を充分に発揮させ
るものである。The present invention makes full use of the characteristics of rice protein and wheat gluten, which have not been effectively utilized as single products in the past.
本発明を用いて製造された活性グルテンは動物性蛋白の
代替品として有用であり、特に高脂肪の動物性蛋白を摂
取できない病人、老人、幼児等には最適の品である。The active gluten produced using the present invention is useful as a substitute for animal protein, and is particularly suitable for sick people, the elderly, infants, etc. who cannot ingest high-fat animal protein.
また、本発明によって得られた活性グルテンを蒸煮すれ
ば食肉様の好ましい歯ごたえが生じるため、従来の植物
性蛋白の欠点をも克服するものである。Furthermore, when the active gluten obtained according to the present invention is steamed, a desirable meat-like texture is produced, which overcomes the drawbacks of conventional vegetable proteins.
更に、特願昭５９−１８９３０３号に開示された方法で
製造された米蛋白を用いれば、洗米廃水等の有効利用を
図れる。Furthermore, by using the rice protein produced by the method disclosed in Japanese Patent Application No. 189303/1984, wastewater from washing rice can be effectively utilized.
図は、本発明の一実施例を示す工程図である。 The figure is a process diagram showing one embodiment of the present invention.
Claims (1)
高栄養価活性グルテンの製造法。1. A method for producing highly nutritious active gluten consisting of mixing rice protein and raw wheat gluten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7156685A JPS61227739A (en) | 1985-04-03 | 1985-04-03 | Production of active gluten having high nutritive value |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7156685A JPS61227739A (en) | 1985-04-03 | 1985-04-03 | Production of active gluten having high nutritive value |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61227739A true JPS61227739A (en) | 1986-10-09 |
Family
ID=13464387
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7156685A Pending JPS61227739A (en) | 1985-04-03 | 1985-04-03 | Production of active gluten having high nutritive value |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61227739A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008011516A2 (en) | 2006-07-21 | 2008-01-24 | Mgp Ingredients, Inc. | Process for preparing hybrid proteins |
| US7534459B2 (en) | 2002-10-30 | 2009-05-19 | Mgp Ingredients, Inc. | Process for preparing hybrid proteins |
| CN112293556A (en) * | 2019-08-02 | 2021-02-02 | 刘京生 | Production process for producing gluten by water boiling method and product |
-
1985
- 1985-04-03 JP JP7156685A patent/JPS61227739A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7534459B2 (en) | 2002-10-30 | 2009-05-19 | Mgp Ingredients, Inc. | Process for preparing hybrid proteins |
| WO2008011516A2 (en) | 2006-07-21 | 2008-01-24 | Mgp Ingredients, Inc. | Process for preparing hybrid proteins |
| US7989592B2 (en) | 2006-07-21 | 2011-08-02 | Mgp Ingredients, Inc. | Process for preparing hybrid proteins |
| CN112293556A (en) * | 2019-08-02 | 2021-02-02 | 刘京生 | Production process for producing gluten by water boiling method and product |
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