JPS6214253B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing active gluten powder with good water dispersibility. For more details, moisture content: 50~
This invention relates to the production of powdered active gluten with good water dispersibility, which is characterized by adding lecithin to 80% water-containing gluten, uniformly emulsifying it, and then drying it into powder.

Gluten is used in many foods today.
It is especially used in yeast-fermented breads, rolls, buns, and noodles such as macaroni, spaghetti, soba, and udon. Gluten is also used in fish paste products such as kamaboko and chikuwa, and processed meat products such as hamburgers, meatballs, and sausages.

Gluten not only serves to increase the protein content of these foods, but also serves for various quality improvements. For example, gluten increases the tolerance of bread dough and improves the internal structure, texture, and volume of bread. Gluten also reduces the elution of solids during boiling of noodles and pasta and improves their texture. Furthermore, the gel strength of the paste product has been increased, and the texture, so-called "stickiness," has been improved.

Current commercially available gluten powders contain approximately 50-80% protein (on a dry matter basis). Powdered gluten is made by adding water to flour and washing the dough with water.
It is obtained by drying raw gluten produced by removing starch to a moisture content of 5 to 12% by a method such as spray drying, flash drying, vacuum drying, or freeze drying, and pulverizing if necessary.

Commercially available powdered gluten becomes lumpy when it absorbs water. This property is not necessarily favorable for food processing. It is desired to improve the water dispersibility of powdered active gluten in order to simplify and shorten the food manufacturing process and to improve the quality of final products containing gluten.

As a result of extensive research into powdered active gluten, which eliminates poor water dispersibility, is highly stable, and has an excellent quality improvement effect, we found that lecithin has a remarkable effect on improving the water dispersibility of powdered gluten. The present invention was completed based on the discovery that this shows the following.

To explain the present invention in more detail, hydrated gluten with a water content of 50 to 80% is kept at a temperature that does not reduce the activity of gluten, lecithin is added, stirred and emulsified uniformly using an appropriate mixing emulsifier, and then spray-dried and air-flowed. The present invention relates to a method of drying and powdering the gluten by an appropriate drying method such as drying, vacuum drying, freeze drying, etc. to produce powdered active gluten having good water dispersibility.

Hydrous gluten with a water content of 50 to 80% as used in the present invention refers to raw gluten obtained by washing wheat dough with water and 1 part by weight of powdered gluten with sufficient activity to which 1 to 4 parts by weight of water is added. means the resulting hydrated gluten.

If the water content is less than 50%, it is difficult to add lecithin and emulsify it uniformly, and if the water content is more than 80%, the drying cost becomes uneconomical.

The lecithin used in the present invention is soybean lecithin and egg yolk lecithin, and the lecithin may be a commercially available lecithin containing oil, a highly purified powder, or a highly purified lecithin with edible oils and fats added. It can be used in either form.

Furthermore, depending on the purpose of use, one or two of glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, calcium stearyl lactate, or sodium stearyl lactate may be added to lecithin.
It is also possible to add more than one seed.

The amount of lecithin used is 0.1 to 20%, preferably 0.5 to 10%, based on gluten (in terms of dry matter).
If the amount of lecithin is less than 0.1%, desired water dispersibility characteristics cannot be obtained, and if the amount is more than 20%, the desired characteristics are not economically desirable. In addition, lecithin contains glycerin fatty acid ester, sorbitan fatty acid ester,
When one or more of sucrose fatty acid ester, calcium stearyl lactate, or sodium stearyl lactate is added, it is desirable that the amount is 5 to 40% based on gluten (in terms of dry matter).

When lecithin and lecithin to which glycerin fatty acid ester or the like is added are added to hydrated gluten, heating can be performed if necessary depending on their consistency. However, in that case, the temperature is preferably within a range that does not reduce the activity of gluten.

When hydrated gluten is exposed to temperatures above 70°C for a long time, it undergoes denaturation and its activity decreases. Appropriate temperature conditions are 40-70℃ for hydrated gluten, preferably 45-60℃.
Keep at ℃ and add lecithin. If lecithin has sufficient fluidity at room temperature, there is no need to heat the hydrated gluten.

The powdered active gluten with good water dispersibility obtained by the present invention can be used to improve the quality of foods such as bread, macaroni, spaghetti, Chinese noodles, kamaboko, chikuwa, hamburgers, meatballs, sausages, etc. It can be used without any problem even if it is added in advance to the raw material.

Next, the present invention will be explained in detail with reference to Examples.

Example 1 1.5 kg of commercially available raw gluten (water content 67%) was heated and kept at approximately 50°C, and mixed with oil and fat containing 50% soybean phospholipid (Riken Vitamin, Resion TO-
50) Heat and dissolve 25g at about 60℃ and add. 10 kosai

Claims (1)

[Claims] 1. A method for producing active gluten powder with good water dispersibility, which comprises adding lecithin to hydrated gluten with a water content of 50 to 80%, uniformly emulsifying it, and then drying it into powder.