JPS6214252B2 - - Google Patents
Info
- Publication number
- JPS6214252B2 JPS6214252B2 JP54058852A JP5885279A JPS6214252B2 JP S6214252 B2 JPS6214252 B2 JP S6214252B2 JP 54058852 A JP54058852 A JP 54058852A JP 5885279 A JP5885279 A JP 5885279A JP S6214252 B2 JPS6214252 B2 JP S6214252B2
- Authority
- JP
- Japan
- Prior art keywords
- gluten
- wheat gluten
- lipolytic enzyme
- present
- wheat
- 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.)
- Expired
Links
- 108010068370 Glutens Proteins 0.000 claims description 46
- 235000021312 gluten Nutrition 0.000 claims description 46
- 241000209140 Triticum Species 0.000 claims description 20
- 235000021307 Triticum Nutrition 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 230000002366 lipolytic effect Effects 0.000 claims description 15
- 239000003638 chemical reducing agent Substances 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 3
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 9
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 102000004882 Lipase Human genes 0.000 description 4
- 108090001060 Lipase Proteins 0.000 description 4
- 239000004367 Lipase Substances 0.000 description 4
- 235000019421 lipase Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- PBFFEAJVASZNOS-UHFFFAOYSA-N 4-[3-(4-hydroxy-3-methoxyphenyl)propyl]-2,3,5-trimethoxyphenol Chemical compound C1=C(O)C(OC)=CC(CCCC=2C(=C(OC)C(O)=CC=2OC)OC)=C1 PBFFEAJVASZNOS-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 229960002433 cysteine Drugs 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 235000003969 glutathione Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- AJDUTMFFZHIJEM-UHFFFAOYSA-N n-(9,10-dioxoanthracen-1-yl)-4-[4-[[4-[4-[(9,10-dioxoanthracen-1-yl)carbamoyl]phenyl]phenyl]diazenyl]phenyl]benzamide Chemical compound O=C1C2=CC=CC=C2C(=O)C2=C1C=CC=C2NC(=O)C(C=C1)=CC=C1C(C=C1)=CC=C1N=NC(C=C1)=CC=C1C(C=C1)=CC=C1C(=O)NC1=CC=CC2=C1C(=O)C1=CC=CC=C1C2=O AJDUTMFFZHIJEM-UHFFFAOYSA-N 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- DJEHXEMURTVAOE-UHFFFAOYSA-M potassium bisulfite Chemical compound [K+].OS([O-])=O DJEHXEMURTVAOE-UHFFFAOYSA-M 0.000 description 1
- 229940099427 potassium bisulfite Drugs 0.000 description 1
- 235000010259 potassium hydrogen sulphite Nutrition 0.000 description 1
- BHZRJJOHZFYXTO-UHFFFAOYSA-L potassium sulfite Chemical compound [K+].[K+].[O-]S([O-])=O BHZRJJOHZFYXTO-UHFFFAOYSA-L 0.000 description 1
- 235000019252 potassium sulphite Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000001043 yellow dye Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は小麦グルテンよりペースト状グルテン
を製造する方法に関する。
小麦グルテンは優れた蛋白質源であり、現在食
品として様々な利用法が提供されている。しか
し、小麦グルテンは強い粘弾性を有するため、他
の食品と混合する場合、なじみが悪く均一に混合
し難いと共に、安定性に問題があり、その結果利
用範囲が限られていた。
そこで、この小麦グルテンの粘弾性を減少せし
めんとする多くの研究がなされ、例えば、小麦グ
ルテンを、還元剤で処理してグルテンを弛緩せ
しめる方法、あるいは蛋白質分解酵素を作用せ
しめる方法が提案されている。
しかしながら、還元剤処理して得られるグルテ
ンは、当該処理直後は軟化されているが、グルテ
ンの種類によつては保存中に再び粘弾性が高くな
るため実用に供し得ない。また蛋白質分解酵素処
理を行うと、粘弾性は低下するが、ゲル形成能が
失われてしまうと共に乳化力が弱い欠点があり、
その利用範囲は限定されていた。
そこで、本発明者は斯る欠点を解決せんと研究
を行い、小麦グルテンの粘弾性は蛋白質のＳ−Ｓ
結合のほかに、これに含まれる脂質が関与する結
合が原因していることは着目し、小麦グルテンに
脂質分解酵素を作用せしめる実験を行つたが、充
分な結果は得られなかつた。
本発明者は更に研究を重ねた結果、小麦グルテ
ンは脂質分解酵素単独の処理では充分な効果は得
られないが、脂質分解酵素と還元剤とを同時に作
用せしめれば、グルテンの粘弾性が減少して柔か
いペースト状となると共に、乳化力が増大しかつ
ゲル化温度が低下したペースト状グルテンが得ら
れることを見出し、本発明を完成した。
すなわち、本発明は、小麦グルテンに還元剤及
び脂質分解酵素を作用せしめてペースト状グルテ
ンを製造する方法である。
本発明で云う小麦グルテンとは、小麦粉より分
離した生グルテン又は活性グルテンを指し、活性
グルテンは予め適当量の水を添加して吸水せしめ
たものを使用する。
還元剤としては、食品に使用できるものであれ
ば何れのものでもよく、例えば亜硫酸水素ナトリ
ウム、亜硫酸ナトリウム、亜硫酸水素カリウム、
亜硫酸カリウム、還元型グルタチオン、アスコル
ビン酸、システイン等が挙げられるが、このうち
特に亜硫酸水素ナトリウム、アスコルビン酸が好
ましい。還元剤の使用量はその種類によつても異
なるが、小麦グルテン（乾物重量）に対して400
〜15000ppmが好ましい。使用量が前記範囲より
多い場合には食品衛生上好ましくなく、また少な
い場合には脂質分解酵素が作用し難く、本発明の
目的は達成されない。
脂質分解酵素としては、動物、植物、微生物由
来の何れのものも使用できるが、特にムコール属
由来のリパーゼＭ−AP〔天野製薬(株)商品名〕、リ
ゾーブス属由来のタリパーゼ〔田辺製薬(株)商品
名〕、オリパーゼ〔(株)大阪細菌研究所商品名〕、リ
パーゼ「サイケン」〔(株)大阪細菌研究所商品名〕
等の微生物由来のものは中性付近に至適PHを有し
ているため扱いが容易である。当該酵素の使用量
は、酵素の性質によつても異なるが、小麦グルテ
ン（乾物重量）１ｇに対して１〜100単位（IU）
が好ましい。
本発明方法を実施するには、小麦グルテンに還
元剤及び脂質分解酵素を添加して室温で数十分間
混合すればよい。処理後残存する酵素は失活させ
てもよいが、本発明においては必ずしもその必要
はない。また小麦グルテンに増粘剤を共存せしめ
れば乳化力を向上させることができる。
斯くして本発明で得られるペースト状グルテン
は従来品に比較し優れた性状を有するものであ
り、これを比較した結果は次のとおりである。
(1) 粘稠度
生グルテン１Kgに脂質分解酵素〔リパーゼＭ
−AP（天野製薬(株)製）〕450mg、亜硫酸水素ナ
トリウム200mgを加え室温で混合した本発明
品、生グルテン１Kgに亜硫酸水素ナトリウム
200mg（従来品１）又は400mg（従来品２）を加
えて室温で混合した従来品、及び生グルテン１
Kgに脂質分解酵素（同上）450mgを加えて室温
で混合した比較品について、粘稠度をフアリノ
グラフで経時的に測定した。フアリノグラフの
測定は次の条件で行つた。フアリノグラフ：ブ
ラベンダー社製、50型ミキサー、試料135ｇ、
撹拌時の回転数30rpm、温度30℃。
その結果は表−１のとおりである。
The present invention relates to a method for producing pasty gluten from wheat gluten. Wheat gluten is an excellent protein source and is currently used in a variety of foods. However, since wheat gluten has strong viscoelasticity, when mixed with other foods, it is difficult to mix uniformly due to poor compatibility, and there are problems with stability, and as a result, its range of use has been limited. Therefore, many studies have been conducted to reduce the viscoelasticity of wheat gluten. For example, methods have been proposed in which wheat gluten is treated with a reducing agent to loosen it, or in which a proteolytic enzyme is applied. There is. However, although the gluten obtained by treating with a reducing agent is softened immediately after the treatment, depending on the type of gluten, the viscoelasticity increases again during storage, so it cannot be put to practical use. Furthermore, when treated with a proteolytic enzyme, the viscoelasticity decreases, but the gel-forming ability is lost and the emulsifying power is weak.
Its scope of use was limited. Therefore, the present inventor conducted research to solve these drawbacks, and found that the viscoelasticity of wheat gluten is determined by the S-S of protein.
We focused on the fact that the cause of the problem was not only bonds but also bonds involving the lipids contained in wheat gluten, and conducted experiments in which lipid-degrading enzymes were applied to wheat gluten, but no satisfactory results were obtained. As a result of further research, the present inventor found that wheat gluten cannot be sufficiently treated with lipolytic enzymes alone, but when treated with lipolytic enzymes and reducing agents simultaneously, the viscoelasticity of gluten is reduced. The present invention has been completed based on the discovery that a paste-like gluten can be obtained which is soft and paste-like, has an increased emulsifying power, and has a lower gelling temperature. That is, the present invention is a method for producing pasty gluten by allowing a reducing agent and a lipolytic enzyme to act on wheat gluten. Wheat gluten as used in the present invention refers to raw gluten or active gluten separated from wheat flour, and active gluten is used after adding an appropriate amount of water in advance to absorb water. The reducing agent may be any one that can be used in food, such as sodium bisulfite, sodium sulfite, potassium bisulfite,
Potassium sulfite, reduced glutathione, ascorbic acid, cysteine, etc. may be mentioned, and among these, sodium bisulfite and ascorbic acid are particularly preferred. The amount of reducing agent used varies depending on the type, but it is 400% of wheat gluten (dry weight).
~15000ppm is preferred. If the amount used is more than the above range, it is unfavorable in terms of food hygiene, and if it is less than the above range, the lipolytic enzyme will not be able to act easily, and the object of the present invention will not be achieved. As the lipolytic enzyme, any one derived from animals, plants, or microorganisms can be used, but in particular, lipase M-AP derived from the genus Mucor [trade name of Amano Pharmaceutical Co., Ltd.], talypase derived from the genus Rhizobus [Tanabe Pharmaceutical Co., Ltd.] ) product name], Olipase [product name of Osaka Bacteria Research Institute Co., Ltd.], lipase "Saiken" [product name of Osaka Bacteria Research Institute Co., Ltd.]
Those derived from microorganisms such as these have an optimal pH near neutrality and are therefore easy to handle. The amount of the enzyme used varies depending on the nature of the enzyme, but it is 1 to 100 units (IU) per 1 g of wheat gluten (dry weight).
is preferred. To carry out the method of the present invention, a reducing agent and a lipolytic enzyme may be added to wheat gluten and mixed at room temperature for several tens of minutes. The enzyme remaining after the treatment may be inactivated, but this is not necessarily necessary in the present invention. Furthermore, the emulsifying power can be improved by coexisting a thickener with wheat gluten. Thus, the pasty gluten obtained by the present invention has superior properties compared to conventional products, and the results of the comparison are as follows. (1) Consistency 1 kg of raw gluten plus lipolytic enzyme [Lipase M
-AP (manufactured by Amano Pharmaceutical Co., Ltd.)] 450mg, sodium bisulfite 200mg is added and mixed at room temperature, the product of the present invention, raw gluten 1Kg and sodium bisulfite
Conventional product prepared by adding 200mg (conventional product 1) or 400mg (conventional product 2) and mixing at room temperature, and raw gluten 1
The viscosity of a comparative product prepared by adding 450 mg of lipolytic enzyme (same as above) to Kg and mixing at room temperature was measured over time using a falinograph. The Farinograph measurement was carried out under the following conditions. Farinograph: Brabender, 50 type mixer, sample 135g,
Stirring speed: 30 rpm, temperature: 30°C. The results are shown in Table-1.
【表】
(2) 乳化力
生グルテン１Kgに亜硫酸水素ナトリウム及び
脂質分解酵素（上記試験と同一のもの）を添加
混合して得た本発明品（２例）、並びに生グル
テン１Kgに亜硫酸水素ナトリウムを添加混合し
て得た従来品（２例）の各々につき、その30ｇ
を水100mlと共にワーニングブレンダー
（9000rpm）で１分間撹拌し、次いでこのもの
に大豆白絞油100ｇを入れて更に１分間撹拌
し、得られた乳化物を30分間放置した後離水の
量を測定した。なお亜硫酸水素ナトリウム及び
脂質分解酵素の添加量は小麦グルテンの乾燥重
量を基準としたものである。
その結果は表−２のとおりである。[Table] (2) Emulsifying power The product of the present invention (2 examples) obtained by adding and mixing sodium bisulfite and a lipolytic enzyme (same as the above test) to 1 kg of raw gluten, and the product obtained by adding and mixing 1 kg of raw gluten with sodium hydrogen sulfite 30g of each of the conventional products (2 examples) obtained by adding and mixing
was stirred with 100 ml of water in a warning blender (9000 rpm) for 1 minute, then 100 g of soybean white squeezed oil was added to this and stirred for another 1 minute, and the resulting emulsion was left to stand for 30 minutes, after which the amount of syneresis was measured. . The amounts of sodium bisulfite and lipolytic enzyme added are based on the dry weight of wheat gluten. The results are shown in Table-2.
【表】
叙上の如くして本発明で得られたグルテン加工
物は柔らかいペースト状であるので、魚肉スリ身
の代替物として畜水産練製品に添加して使用した
り、あるいは加熱ゲル化して食品素材とすること
ができる。本発明で得られるペースト状グルテン
は、他の食品原料と混合するとき混和性がよくな
じみ易く、また従来のグルテン加工物よりゲル化
温度が低いため加熱時他の原料が変敗することが
なく、更にまた乳化力が強いため長期間保存した
場合においても離水、離油が生じない製品を得る
ことができる。更に、本発明のペースト状グルテ
ンは白色であるので加工適性に優れ、凍結耐性を
有するので凍結保存が可能である等の利点を有す
る。
次に実施例を挙げて説明する。
実施例 １
生グルテン（水分70％）３Kgにアスコルビン酸
（ビスコリン、第一製薬(株)製）６ｇ、脂質分解酵
素〔リパーゼＭ−AP、天野製薬(株)製〕1.5ｇ、亜
硫酸水素ナトリウム0.9ｇを添加した後、チヨツ
パーに入れ室温で20分間混合し、グルテンペース
トを得た。
実施例 ２
生グルテン（水分70％）２Kgをステフアンカツ
ターに入れ、これに脂質分解酵素（実施例１のも
の）1.5ｇを添加し20分間撹拌する。このものに
還元剤グルタチオン0.8ｇを加え更に10分間混合
しグルテンペーストを得た。
実施例 ３
生グルテン２Kg（水分70％）に亜硫酸水素ナト
リウム0.3ｇを加え、チヨツパーに入れて20分間
混合した。得られたペースト状物に脂質分解酵素
（実施例１のもの）３ｇを添加して更に10分間混
合してグルテンペーストを得た。
参考例
実施例３で得られたグルテンペースト50ｇを下
記組成の魚肉ハム用原料に添加し魚肉ハムを製造
した。
魚肉ハム用原料組成：
魚肉摺身（スケトウタラ）Ａ級 1.0Kg
食 塩 25ｇ
グルタミンソーダ ３ｇ
ナツメグ 0.5ｇ
亜硝酸ナトリウム 0.2ｇ
砂 糖 30ｇ
トリポリリン酸ソーダ 1.5ｇ
酸性ピロリン酸 0.75ｇ
ソルビン酸 2.5ｇ
氷 150ｇ
赤色色素Ｒ−３号 5ppm
黄色色素Ｙ−４号 1ppm
白コシヨー ３ｇ
小麦デンプン 30ｇ[Table] Since the processed gluten product obtained by the present invention is in the form of a soft paste as described above, it can be used by adding it to livestock and fish paste products as a substitute for minced fish, or it can be heated and gelled. It can be used as a food material. The pasty gluten obtained by the present invention has good miscibility when mixed with other food ingredients, and has a lower gelation temperature than conventional gluten processed products, so other ingredients do not deteriorate when heated. Moreover, since it has a strong emulsifying power, it is possible to obtain a product that does not cause water syneresis or oil syneresis even when stored for a long period of time. Further, since the pasty gluten of the present invention is white, it has excellent processing suitability, and because it has freezing resistance, it can be stored frozen. Next, an example will be given and explained. Example 1 3 kg of raw gluten (moisture 70%), 6 g of ascorbic acid (Viscolin, manufactured by Daiichi Pharmaceutical Co., Ltd.), 1.5 g of lipolytic enzyme [Lipase M-AP, manufactured by Amano Pharmaceutical Co., Ltd.], and 0.9 g of sodium bisulfite. After adding g, the mixture was placed in a shaker and mixed for 20 minutes at room temperature to obtain gluten paste. Example 2 2 kg of raw gluten (moisture 70%) was placed in a Stephen cutter, 1.5 g of the lipolytic enzyme (from Example 1) was added, and the mixture was stirred for 20 minutes. 0.8 g of reducing agent glutathione was added to this mixture and mixed for an additional 10 minutes to obtain a gluten paste. Example 3 0.3 g of sodium bisulfite was added to 2 kg of raw gluten (moisture 70%), and the mixture was placed in a chopper and mixed for 20 minutes. 3 g of lipolytic enzyme (from Example 1) was added to the resulting paste and mixed for an additional 10 minutes to obtain a gluten paste. Reference Example A fish ham was produced by adding 50 g of the gluten paste obtained in Example 3 to a raw material for a fish ham having the following composition. Composition of raw materials for fish ham: Fish meat surimi (walleye cod) grade A 1.0Kg Salt 25g Glutamine soda 3g Nutmeg 0.5g Sodium nitrite 0.2g Sugar 30g Sodium tripolyphosphate 1.5g Acid pyrophosphoric acid 0.75g Sorbic acid 2.5g Ice 150g Red Dye R-3 5ppm Yellow dye Y-4 1ppm White Koshiyo 3g Wheat starch 30g
Claims (1)
用せしめることを特徴とするペースト状グルテン
の製造法。 ２ 還元剤の使用量が小麦グルテン乾燥物の400
〜15000ppm、脂質分解酵素の使用量が小麦グル
テン乾燥物１ｇに対し１〜100単位である特許請
求の範囲第１項記載のペースト状グルテンの製造
法。[Scope of Claims] 1. A method for producing pasty gluten, which is characterized by allowing a reducing agent and a lipolytic enzyme to act on wheat gluten. 2 The amount of reducing agent used is 400% of that of dried wheat gluten.
15,000 ppm, and the amount of lipolytic enzyme used is 1 to 100 units per 1 g of dried wheat gluten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5885279A JPS55150857A (en) | 1979-05-14 | 1979-05-14 | Preparation of gluten paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5885279A JPS55150857A (en) | 1979-05-14 | 1979-05-14 | Preparation of gluten paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55150857A JPS55150857A (en) | 1980-11-25 |
| JPS6214252B2 true JPS6214252B2 (en) | 1987-04-01 |
Family
ID=13096204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5885279A Granted JPS55150857A (en) | 1979-05-14 | 1979-05-14 | Preparation of gluten paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55150857A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH048056U (en) * | 1990-05-02 | 1992-01-24 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2607565B2 (en) * | 1987-12-08 | 1997-05-07 | 日清製粉株式会社 | Surimi composition |
-
1979
- 1979-05-14 JP JP5885279A patent/JPS55150857A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH048056U (en) * | 1990-05-02 | 1992-01-24 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS55150857A (en) | 1980-11-25 |
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