WO2009113627A1 - Food material and method of using the same - Google Patents

Food material and method of using the same Download PDF

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Publication number
WO2009113627A1
WO2009113627A1 PCT/JP2009/054791 JP2009054791W WO2009113627A1 WO 2009113627 A1 WO2009113627 A1 WO 2009113627A1 JP 2009054791 W JP2009054791 W JP 2009054791W WO 2009113627 A1 WO2009113627 A1 WO 2009113627A1
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WIPO (PCT)
Prior art keywords
water
food
present
gluten
wheat gluten
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PCT/JP2009/054791
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French (fr)
Japanese (ja)
Inventor
典子 三輪
義和 中西
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味の素株式会社
天野エンザイム株式会社
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Application filed by 味の素株式会社, 天野エンザイム株式会社 filed Critical 味の素株式会社
Priority to JP2010502875A priority Critical patent/JP5385894B2/en
Publication of WO2009113627A1 publication Critical patent/WO2009113627A1/en

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    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08HDERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS
    • C08H1/00Macromolecular products derived from proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/14Vegetable proteins
    • A23J3/18Vegetable proteins from wheat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/22Working-up of proteins for foodstuffs by texturising
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin

Definitions

  • the present invention is based on the priority claim of Japanese Patent Application No. 2008-066766 (filed on Mar. 14, 2008), the entire contents of which are incorporated herein by reference. Shall.
  • the present invention relates to a food material having a high water absorption capacity derived from wheat gluten and a method for using the same.
  • Non-Patent Document 1 polysaccharides and proteins that are also used as food materials are the most studied materials. Among polysaccharides, alginic acid, guar gum, xanthan gum, carrageenan, starch, etc.
  • Patent Documents 1 to 5 and protein Then, animal gelatin and the like are known (Patent Documents 6 to 8).
  • polysaccharides and gelatin are excellent in water absorption and water retention, they are poor in dispersibility in water and lack in ease of use due to large changes in physical properties due to temperature changes.
  • these are often subjected to a chemical crosslinking treatment or the like in order to increase water absorption, and most of them are not supposed to be eaten.
  • Water-absorbing materials as food materials are also useful for improving texture in food production, processing, and cooking.
  • Examples of examples reported so far include structured soy protein with high water absorption ability such as hamburger That can provide a fresh succulent feeling (Patent Document 9), and that an edible water-absorbing material obtained by amylase treatment of starch can be used to improve the texture of cooking clothes, particularly frying batters (Patent Document 9) 10) etc.
  • Examples of methods for providing processed foods or frozen foods with improved quality from food materials having water absorption include examples using dry granular soybean protein, dry granular wheat protein, etc. (Patent Document 11).
  • the water absorption is several times to several tens of times its own weight, and it is difficult to say that the water absorption rate is excellent.
  • no material that is inexpensive and has a sufficiently high water absorption capacity has been found as a material useful for improving the texture of food.
  • Patent Document 12 discloses that wheat gluten modified with protein deamidating enzyme has increased solubility and dispersibility, and has not been suitable for use in coffee / whitener, acidic beverages such as juice, dressing, mayonnaise, It can be used in cream, can also be used as a highly dispersible tempura powder, and dough containing modified gluten has low plasticity and excellent extensibility, so bread, crackers, piskets, cookies, pizza, Or it is disclosed that it is suitable for the production of pie crust.
  • insoluble wheat gluten is deamidated to improve dispersion solubility, emulsification, and foaming properties.
  • insoluble wheat gluten can be obtained by deamidation.
  • Patent Documents 1 to 13 and Non-Patent Documents 1 to 5 are incorporated herein by reference.
  • the following is an analysis of the related art according to the present invention. It is an object of the present invention to provide a highly water-absorbing food material that can be used for various applications including improving the texture of food and a method for using the same.
  • the present inventors have formed a cross-linked network structure on wheat gluten, which is a vegetable protein, and further subjected to deamidation treatment. It was found that a food material derived from wheat gluten having double water-absorbing ability and water retention was obtained. Furthermore, the present inventors have completed the present invention by finding that the superabsorbent material thus obtained becomes a general-purpose material that can be used for improving the texture of foods and other uses. That is, the present invention is as follows. (1) A food material obtained by a method comprising a step of forming a crosslinked network structure in wheat gluten and a step of allowing protein deamidase to act.
  • a highly water-absorbing food material that can be used for various purposes can be obtained easily and at low cost from wheat gluten, which is a relatively inexpensive food material.
  • the wheat gluten used in the present invention will be described.
  • Gluten the main protein in wheat flour, is industrially produced as a by-product of wheat starch production.
  • raw materials such as ginger and processed into powders, granules, textures or fibers are widely used in various forms such as raw materials in the food industry.
  • the wheat gluten of the present invention is not limited to such a raw material form, but as a chemical property, a high molecular weight material that is not hydrolyzed as much as possible is preferable.
  • dried and powdered vital gluten (active gluten) without impairing the functional properties of gluten is a preferred material for the superabsorbent food material of the present invention.
  • the present invention it is important to include a step of forming a cross-linked network structure on wheat gluten and a step of allowing protein deamidase to act, and the order thereof is not limited, but preferably a cross-linked network structure is formed on wheat gluten.
  • protein deamidase should be allowed to act.
  • it is desirable to further undergo a drying step. Examples of the drying method include hot air drying, vacuum drying, and freeze drying.
  • gluten forms a three-dimensional network structure having strong viscoelasticity by kneading with water. This is called a gluten network, and is obtained when gliadin and glutenin, which are gluten constituent proteins, hydrate and interact with each other.
  • the cross-linked network structure of wheat gluten referred to in the present invention is also of the same type. More specifically, it means that the cross-linked structure is stronger than the above-mentioned gluten network and has increased hardness.
  • the step of forming a crosslinked network structure in wheat gluten in the present invention means that the wheat gluten that has formed a network in the presence of moisture further has an intra- and inter-molecular SS bond, a hydrophobic bond, a hydrogen bond, etc. This means that a stronger cross-linked structure is formed.
  • the heating temperature is preferably in the range of 50 ° C. to 200 ° C., more preferably in the range of 70 ° C. to 170 ° C. If the heating temperature is too low, the wheat gluten is water-solubilized by the subsequent deamidation treatment, rather than forming a crosslinked structure, so that the superabsorbent material of the present invention cannot be obtained. Further, when the heating temperature exceeds 200 ° C., an appropriate cross-linked network structure is not formed and coloring is performed, so that a preferable highly water-absorbing material cannot be obtained.
  • the heating method examples include hot water heating, microwave heating, steam heating, heat extrusion processing using an extruder, and the like.
  • the amount of water is preferably 0.1 to 100 times the amount of gluten in weight ratio.
  • the heating method is not limited to these types.
  • the heating time is not particularly limited, and may be appropriately set according to the heating temperature, the heating equipment, or the desired physical properties of the water-absorbing material. Specifically, for example, in the case of a steam autoclave, it may be set to 60 minutes immediately after reaching the internal temperature of 121 ° C.
  • Necessity of heat treatment may be performed for wheat gluten not having a cross-linked network structure, and for wheat gluten having a cross-linked network structure from the beginning, heating is not necessary, or based on that, What is necessary is just to add heat processing suitably.
  • the wheat gluten which has the crosslinked network structure obtained in this way may be in any form of granular, powder, fiber, gel, liquid or suspension.
  • a treatment with an oxidizing agent or a protein crosslinking agent may be mentioned in addition to the heat treatment.
  • the protein deamidase treatment in the present invention is a treatment for deamidation of wheat gluten without hydrolysis, and the enzyme has an action of deamidating a glutamine residue of a protein or peptide.
  • the enzyme includes protein deamidase (hereinafter sometimes referred to as protein glutaminase), transglutaminase, peptide glutaminase, and the like.
  • the most suitable enzyme in the present invention includes protein glutaminase described in JP-A No. 2000-50887 and WO 2006/075751, which catalyzes only the deamidation of a carboxyamide group of a glutamine residue of a protein.
  • the activity of protein glutaminase is measured by a method improved from the method described in JP-A-2000-50887 ⁇ Reference 1>, that is, the following method. Note that the contents of Reference 1 are incorporated herein by reference.
  • (1) Add 10 ⁇ l of an aqueous solution containing protein deamidase to 100 ⁇ l of 176 mM phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and incubate at 37 ° C. for 10 minutes, and then add 100 ⁇ l of 12% TCA solution. In addition, the reaction is stopped.
  • reagent III attached to F-kit, glutamate dehydrogenase
  • the ammonia concentration in the reaction solution is obtained from a calibration curve representing the relationship between the ammonia concentration and the amount of change in absorbance (340 nm) prepared using the ammonia standard solution attached to F-kit.
  • the protein concentration is measured using a protein assay CBB (Coomassie Brilliant Blue) solution (manufactured by Nacalai Tesque) at a detection wavelength of 595 nm.
  • BSA Pierce
  • the amount of deamidation is better as much as possible in order to impart as much water absorption power as possible.
  • the amount of reaction of the enzyme is larger. Moderate. Therefore, for this purpose, the reaction conditions and methods should be set appropriately by increasing the reaction time as much as possible, determining the reaction temperature from the optimum temperature and temperature stability of the enzyme to be used, and conducting the reaction with stirring.
  • the amount of protein deamidase is preferably 1 to 1000 units per gram of wheat gluten, and is preferably reacted at 10 to 60 ° C. for 10 minutes to 18 hours. After the enzyme reaction, it may be left as it is, or if it is desired to stop the reaction, an enzyme deactivation step, for example, a heat treatment may be performed.
  • the food material of the present invention may be in any form of granules, powders, fibers, gels, liquids or suspensions. When stored for a long period of time and used for various purposes, it is preferable to dry the water-absorbing wheat gluten into a powder form.
  • the food material of the present invention obtained by the step of forming a cross-linked network structure in wheat gluten and the step of allowing protein deamidase to act is an oil-in-water emulsified food such as mayonnaise, processed food such as hamburg, moisturizing cream, etc. Can also be used as a food-use viscosity modifier.
  • the amount of the food material of the present invention added to food, cosmetics and the like is not particularly limited, but is preferably about 0.01 to 20% by mass.
  • FIG. 1 shows the state of the comparative product 2 and the inventive products 1 to 4 after water absorption of the gluten material.
  • Comparative Product 1 gluten was solubilized by the deamidation reaction with protein glutaminase, and a water-absorbing gel could not be prepared.
  • Comparative product 2 as shown in FIG. 1 (left end), water-containing gluten forms a strong cross-linked network structure by heating and absorbs a small amount of water in the gap. Was watering.
  • the products 1 to 4 of the present invention the surrounding water was almost completely absorbed.
  • These water-absorbing gels were paraffin-like when the amount of water was low, but changed to a softer and softer as the amount of water increased.
  • the physical properties of the obtained product were not jelly-like, but were close to those of starch-like paste that flowed when shaken vigorously.
  • the water-absorbing gels 1 to 4 of the present invention were further heat-treated in a boiling bath for 15 minutes, but no water separation was confirmed. Thereafter, they were stored at a low temperature (4 ° C.) for 1 month, but they were not separated during the period, and it was confirmed that the products of the present invention had good storage stability. It was also confirmed that the water absorption state of the product of the present invention was not greatly influenced by the environmental temperature. Further, when the gel was subjected to a reduction treatment after water absorption, that is, after 1% ⁇ -mercaptoethanol was added and heat treatment was performed, the gel disintegrated and liquefied. It was suggested that SS bond is involved in the formation of.
  • the water-absorbing gels of the products 1 to 4 of the present invention were freeze-dried to examine whether they absorb water again.
  • 1 g of the freeze-dried product was added with the same amount of water as initially contained, the water was absorbed quickly and all the water was absorbed as before drying.
  • this invention product can be utilized in various fields, such as a foodstuff, as a highly water-absorbing material.
  • a hamburger containing no additives other than meat was made as a prototype and used as a control product.
  • the raw materials were kneaded with a food mixer for 1 minute, and 100 g of each test section was made into hamburger dough.
  • Four hamburgers of 20 to 25 g were taken into a mold, and the molding yield, heating yield, and texture after baking (soft feeling, juicy feeling) were evaluated.
  • the molding yield was set to the total hamburger weight after die cutting (g) / total hamburger dough weight (g) ⁇ 100 (%).
  • the evaluation of workability and moldability was represented by x: bad, ⁇ : neither good nor bad, ⁇ : good, ⁇ : very good.
  • the heating yield was weight after heating (g) / weight before heating (g) ⁇ 100 (%).
  • the heating method the primary heating is baking with a hot plate (230 ° C., 2 minutes each side), and further the range heating (500 W, 1 minute) after leaving them at room temperature for 5 hours is the secondary heating.
  • the heating yield and the secondary heating yield were measured. For the texture, sensory evaluation was performed by five skilled evaluators.
  • the evaluation of the soft feeling was evaluated as 11 grades of ⁇ 5 points with 0 as the control product. Harder -5, softer 5.
  • the evaluation of the juicy feeling was made into a 6-point evaluation of 0-5, with 0 being “not juicy” and 5 being “very juicy”.
  • Table 3 shows the results of the molding yield of hamburger dough.
  • the molding yield increased as the amount of superabsorbent gluten (the product of the present invention) increased (the products of the present invention 1 to 3).
  • the molding yield was also improved in the case where the amount of minced meat was reduced with the 5% added product and the amount of water was increased instead (invention products 4 and 5).
  • the fabric adhered to the hands and containers the workability was poor, and the molding yield was low compared to the products 1 to 5 of the present invention.
  • the results of the primary heating yield are shown in Table 4.
  • the yield after firing increased as the amount of superabsorbent gluten (the product of the present invention) increased (the products of the present invention 1 to 3). Even when the amount of meat was reduced and the amount of water was increased instead, the heating yield increased (Products 4 and 5 of the present invention).
  • Na alginate was effective for the juicy feeling, but hamburger added with 0.5% of the product of the present invention was also excellent in both softness and juicy feeling.
  • the 2% and 5% additions were hard and crumbly, but this is because the water in the hamburg was absorbed by the superabsorbent gluten, and the greater the added amount, the stronger the tendency. It was.
  • the amount of superabsorbent gluten added was increased to 5%, the amount of water added was also increased at the same time, so that it was not too hard and an appropriate soft feeling and juicy feeling could be provided (Invention product 4 and 5).
  • the results of the secondary heating yield are shown in Table 5.
  • the yield after heating the range increased as the amount of superabsorbent gluten (the product of the present invention) increased (the products of the present invention 1 to 3).
  • the heating yield increased even when the amount of meat was reduced and the amount of water was increased instead (Products 4 and 5 of the present invention).
  • As a result of sensory evaluation regarding the juicy feeling, Na alginate having problems in workability and moldability was also effective here, but hamburger added with 0.5% of the product of the present invention was also as soft and juicy. I had a feeling. What was added 2% or more became harder and more harsh, but by increasing the amount of water added, it was not too hard and improved softness and juiciness. (Invention products 4 and 5).
  • the superabsorbent gluten material of the present invention by using the superabsorbent gluten material of the present invention, a hamburger excellent in workability, moldability, and texture can be obtained, so that quality deterioration due to processing is suppressed, that is, food such as a juicy feeling and soft feeling. It can be expected to improve the quality by improving the feeling, further increase the production yield, and thereby reduce the cost.
  • product of the present invention After heating in a boiling bath for 10 minutes and then cooling, a fine and smooth cream was obtained (product of the present invention). When this was applied to the dry skin, it became smooth and moisturized. Thus, if the product of the present invention is used, it can be considered that it can be used for various uses such as fat substitution in foods or imparting a creamy feeling in addition to vegetable creams.
  • the raw materials having the composition shown in Table 6 were emulsified in an oil-in-water type to prepare an oil-in-water emulsified food. That is, in the formulation shown in Table 6, polysorbate 80, modified wheat gluten material and water are mixed and dissolved to prepare an aqueous phase, rapeseed oil as an oil phase raw material is added to this aqueous phase, and Hobart mixer (Hobart And pre-emulsified. Subsequently, the final emulsification was performed by a colloid mill (clearance: 4 / 1,000 inch, rotation speed: 3,000 rpm) to prepare an oil-in-water-type emulsified food, and the viscosity and pH were measured.
  • a colloid mill clearance: 4 / 1,000 inch, rotation speed: 3,000 rpm
  • Table 6 shows the results of measuring the viscosity and pH after adding 2% by mass of water, 20% saline and 20% acetic acid water to the oil-in-water emulsified food and mixing them thoroughly.
  • the viscosity was measured using a Brookfield viscometer (manufactured by Brookfield) on a sample filled in a 100 ml beaker under the conditions of spindle: TC, rotation speed: 5 rpm.
  • the pH was measured using a glass electrode type hydrogen ion concentration meter (Toa Denpa Kogyo Co., Ltd.).
  • the viscosity of the oil-in-water emulsified food is greatly increased by adding the modified wheat gluten material, but the oil-in-water emulsified food to which the modified wheat gluten material is added is 20% saline or 20%. It was found that the addition of% acetic acid water significantly reduced the viscosity. Thereby, it was confirmed that if a modified wheat gluten material is used, an oil-in-water emulsified food whose viscosity can be changed by an acidic substance such as salt or acetic acid can be obtained.
  • a highly water-absorbing food material that can be used in various applications can be obtained easily and at low cost from wheat gluten, which is a relatively inexpensive food material.
  • Useful It should be noted that the disclosures of the aforementioned patent documents and the like are incorporated herein by reference. Within the scope of the entire disclosure (including claims) of the present invention, the embodiments and examples can be changed and adjusted based on the basic technical concept. Various combinations and selections of various disclosed elements are possible within the scope of the claims of the present invention. That is, the present invention of course includes various variations and modifications that could be made by those skilled in the art according to the entire disclosure including the claims and the technical idea.

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Abstract

Provided is a highly water-absorbing material that is usable for various purposes such as imparting a high water absorptivity to an inexpensive natural material, improving the texture of a food or controlling the viscosity thereof. A crosslinked wheat gluten network structure is formed followed by deamidation with the use of a protein deamidase.

Description

食品素材及びその利用方法Food materials and their use
[関連出願の記載]
 本発明は、日本国特許出願:特願2008-066766号(2008年 3月14日出願)の優先権主張に基づくものであり、同出願の全記載内容は引用をもって本書に組み込み記載されているものとする。
 本発明は小麦グルテン由来の高吸水能を有する食品素材及びその利用方法に関するものである。
[Description of related applications]
The present invention is based on the priority claim of Japanese Patent Application No. 2008-066766 (filed on Mar. 14, 2008), the entire contents of which are incorporated herein by reference. Shall.
The present invention relates to a food material having a high water absorption capacity derived from wheat gluten and a method for using the same.
 近年、高い吸収性を有する材料や食品素材が、医療、衛生用品、農業、食品、包装など各種の産業において広く利用され、その生産量はますます増える傾向にある。特に最近では環境問題への関心の高まりから、従来の合成品から生分解性のある高吸水性素材に対するニーズが高まっており、天然物を用いた安全性の高い代替品の研究開発が進んでいる(非特許文献1)。その中で、食品素材としても利用されている多糖類、タンパク質は最も研究されている材料であり、多糖類ではアルギン酸、グアガム、キサンタンガム、カラギーナン、澱粉等が(特許文献1~5)、そしてタンパク質では動物性のゼラチン等が知られている(特許文献6~8)。しかしながら、多糖類やゼラチン等は吸水性、保水性に優れるものの、水への分散溶解性が悪いうえ、温度変化による物性変化が大きいため使い易さに欠ける。また、品質、量ともに安定供給するのは容易でなく、価格も不安定かつ高価である、といった問題がある。さらに、これらは吸水性を高めるために化学的な架橋処理等が施されている場合が多く、ほとんどが食すことを想定しているものではない。 In recent years, highly absorbent materials and food materials have been widely used in various industries such as medical, hygiene products, agriculture, food, and packaging, and their production volume has been increasing. Recently, in particular, due to increasing interest in environmental issues, there has been an increasing need for highly water-absorbing materials that are biodegradable from conventional synthetic products, and research and development of highly safe alternatives using natural products has progressed. (Non-Patent Document 1). Among them, polysaccharides and proteins that are also used as food materials are the most studied materials. Among polysaccharides, alginic acid, guar gum, xanthan gum, carrageenan, starch, etc. (Patent Documents 1 to 5) and protein Then, animal gelatin and the like are known (Patent Documents 6 to 8). However, although polysaccharides and gelatin are excellent in water absorption and water retention, they are poor in dispersibility in water and lack in ease of use due to large changes in physical properties due to temperature changes. In addition, there is a problem that it is not easy to stably supply both quality and quantity, and the price is unstable and expensive. Furthermore, these are often subjected to a chemical crosslinking treatment or the like in order to increase water absorption, and most of them are not supposed to be eaten.
 食品素材としての吸水性材料は、食品の製造・加工・調理におけるテクスチャー改良にも役立つものであり、これまでに報告されている例としては、高吸水能を有する組織状大豆蛋白が、ハンバーグ等の作り立てのジューシー感を提供できるというもの(特許文献9)、また、澱粉のアミラーゼ処理により得られる食用吸水材が調理用衣材、特にフライ用バッターの食感改良に利用できるというもの(特許文献10)等がある。また、吸水性を有する食品素材から、品質が改良された加工食品や冷凍食品を提供する方法として、該素材に乾燥粒状大豆たん白、乾燥粒状小麦たん白などを用いた例が挙げられている(特許文献11)。しかしながら、いずれも吸水力は自重の数倍~十数倍であり、優れた吸水率とは言い難い。このように、食品のテクスチャー改良に役立つ素材には、安価で、かつ吸水力の十分高い素材はこれまで見出されていなかった。 Water-absorbing materials as food materials are also useful for improving texture in food production, processing, and cooking. Examples of examples reported so far include structured soy protein with high water absorption ability such as hamburger That can provide a fresh succulent feeling (Patent Document 9), and that an edible water-absorbing material obtained by amylase treatment of starch can be used to improve the texture of cooking clothes, particularly frying batters (Patent Document 9) 10) etc. Examples of methods for providing processed foods or frozen foods with improved quality from food materials having water absorption include examples using dry granular soybean protein, dry granular wheat protein, etc. (Patent Document 11). However, in any case, the water absorption is several times to several tens of times its own weight, and it is difficult to say that the water absorption rate is excellent. As described above, no material that is inexpensive and has a sufficiently high water absorption capacity has been found as a material useful for improving the texture of food.
 一方、これまでに小麦タンパク質の脱アミド化については多くの報告がなされている(特許文献12~13、非特許文献2~5)。特許文献12には、タンパク質脱アミド化酵素により改質された小麦グルテンは、可溶性、分散性が増大し、これまで使用に適さなかったコーヒー・ホワイトナー、ジュースなどの酸性飲料、ドレッシング、マヨネーズ、クリームへの使用が可能となり、また分散性の高い天ぷら粉としても使用できることや、改質グルテンを含むドウは、可塑性が低く伸展性に優れているため、パン、クラッカー、ピスケット、クッキー、ピザや或いはパイのクラストの製造にふさわしい旨開示されている。しかしながら、いずれも不溶性の小麦グルテンを脱アミド化することによって分散溶解性、乳化性、起泡性を向上させるというものであり、本発明のように、脱アミド化処理により不溶性の小麦グルテンが可溶化しないよう架橋処理を施すことで、高い吸水性を有する素材を創出した例はこれまでに報告されていない。
特開2001-226525号公報 特開2003-117390号公報 特開2003-154262号公報 特開平07-96181号公報 特開平10-001501号公報 特開2006-8800号公報 特開2004-035093号公報 特開2003-012806号公報 特開2003-235461号公報 特開平09-154519号公報 特開平06-090686号公報 特開2000-50887号公報 特開2001-218590号公報 高分子ゲルの最新動向 シーエムシー出版 p.176 日本食品科学工学会誌 第49巻 第10号(2002年10月) p.639-645 J. Food Sci,  Vol. 67, Nr8, p.2896-2901 (2002) Agric Biol Chem, 50, p.1989-1994 (1986) Nippon Nogei Kagaku Kaishi, 55 (10), 983-989 (1981)
On the other hand, many reports on deamidation of wheat protein have been made so far (Patent Documents 12 to 13, Non-Patent Documents 2 to 5). Patent Document 12 discloses that wheat gluten modified with protein deamidating enzyme has increased solubility and dispersibility, and has not been suitable for use in coffee / whitener, acidic beverages such as juice, dressing, mayonnaise, It can be used in cream, can also be used as a highly dispersible tempura powder, and dough containing modified gluten has low plasticity and excellent extensibility, so bread, crackers, piskets, cookies, pizza, Or it is disclosed that it is suitable for the production of pie crust. However, in both cases, insoluble wheat gluten is deamidated to improve dispersion solubility, emulsification, and foaming properties. As in the present invention, insoluble wheat gluten can be obtained by deamidation. There have been no reports of examples of creating a material having high water absorption by performing a crosslinking treatment so as not to dissolve.
JP 2001-226525 A JP 2003-117390 A JP 2003-154262 A Japanese Patent Application Laid-Open No. 07-96181 JP-A-10-001501 Japanese Patent Laid-Open No. 2006-8800 JP 2004-035093 A Japanese Patent Laid-Open No. 2003-012806 JP 2003-235461 A JP 09-154519 A Japanese Patent Laid-Open No. 06-090686 JP 2000-50887 A JP 2001-218590 A Latest Trends in Polymer Gels CMC Publishing p.176 Journal of Japanese Society for Food Science and Technology Vol. 49, No. 10 (October 2002) p.639-645 J. Food Sci, Vol. 67, Nr8, p.2896-2901 (2002) Agric Biol Chem, 50, p.1989-1994 (1986) Nippon Nogei Kagaku Kaishi, 55 (10), 983-989 (1981)
 以上の特許文献1~13及び非特許文献1~5の全開示内容は、本書に引用をもって繰り込み記載されているものとする。以下に本発明による関連技術の分析を与える。
 本発明は、食品のテクスチャー改良をはじめとする様々な用途に使用し得る高吸水性の食品素材及びその利用方法を提供することを目的とする。
The entire disclosed contents of Patent Documents 1 to 13 and Non-Patent Documents 1 to 5 are incorporated herein by reference. The following is an analysis of the related art according to the present invention.
It is an object of the present invention to provide a highly water-absorbing food material that can be used for various applications including improving the texture of food and a method for using the same.
 本発明者らは、上記の課題に鑑み、鋭意検討を重ねた結果、植物性タンパク質である小麦グルテンに架橋ネットワーク構造を形成し、更に脱アミド化処理を施すことにより、自重の数~数十倍の吸水能を有し、保水性が付与された小麦グルテン由来の食品素材が得られることを見出した。さらに、そのようにして得られた高吸水性素材が、食品のテクスチャー改良やその他の用途にも利用し得る汎用素材となることを見出すに及び、本発明を完成するに至った。すなわち、本発明は以下の通りである。
(1)小麦グルテンに架橋ネットワーク構造を形成せしめる工程と、タンパク質脱アミド酵素を作用させる工程とを含む方法により得られる食品素材。
(2)小麦グルテンの架橋ネットワーク構造を形成せしめる工程が加熱処理によるものである(1)記載の食品素材。
(3)作用させるタンパク質脱アミド酵素の量が小麦グルテン1gあたり1~1000ユニットである(1)又は(2)記載の食品素材。
(4)(1)乃至(3)記載の食品素材を用いる加工食品の製造方法。
(5)加工食品がハンバーグ又は水中油型乳化食品である(4)記載の方法。
(6)(1)乃至(3)記載の食品素材を用いる食品用粘度調整剤。
(7)(1)乃至(3)記載の食品素材を用いるクリームの製造方法。
As a result of intensive studies in view of the above problems, the present inventors have formed a cross-linked network structure on wheat gluten, which is a vegetable protein, and further subjected to deamidation treatment. It was found that a food material derived from wheat gluten having double water-absorbing ability and water retention was obtained. Furthermore, the present inventors have completed the present invention by finding that the superabsorbent material thus obtained becomes a general-purpose material that can be used for improving the texture of foods and other uses. That is, the present invention is as follows.
(1) A food material obtained by a method comprising a step of forming a crosslinked network structure in wheat gluten and a step of allowing protein deamidase to act.
(2) The food material according to (1), wherein the step of forming a crosslinked network structure of wheat gluten is by heat treatment.
(3) The food material according to (1) or (2), wherein the amount of protein deamidase to act is 1 to 1000 units per gram of wheat gluten.
(4) A method for producing processed foods using the food material according to (1) to (3).
(5) The method according to (4), wherein the processed food is a hamburger or an oil-in-water emulsion food.
(6) A viscosity modifier for foods using the food material according to (1) to (3).
(7) A method for producing a cream using the food material according to (1) to (3).
 本発明によれば、比較的安価な食品原料である小麦グルテンより、様々な用途に使用し得る高吸水性の食品素材を簡便かつ低コストで得ることができる。 According to the present invention, a highly water-absorbing food material that can be used for various purposes can be obtained easily and at low cost from wheat gluten, which is a relatively inexpensive food material.
改質グルテン素材の吸水後の様子である(実施例1)。It is a state after water absorption of the modified gluten material (Example 1). 濃厚系流動食における増粘効果を示す図である(実施例3)。It is a figure which shows the thickening effect in a concentrated liquid food (Example 3).
 本発明において使用される小麦グルテンについて説明する。小麦粉中の主要タンパク質であるグルテンは、小麦デンプン製造の副産物として工業的に製造されている。今日では生麩などの原料や粉末、粒状、組織状または繊維状に加工されて食品工業における原料など様々な形で多用されている。本発明の小麦グルテンは、このような原料形態は問わないが、化学的特性としては、なるべく加水分解を受けていない高分子のものがよい。例えば、グルテンのもつ機能特性を損なうことなく乾燥・粉末化したバイタルグルテン(活性グルテン)は本発明の高吸水性食品素材の好ましい材料である。 The wheat gluten used in the present invention will be described. Gluten, the main protein in wheat flour, is industrially produced as a by-product of wheat starch production. Today, raw materials such as ginger and processed into powders, granules, textures or fibers are widely used in various forms such as raw materials in the food industry. The wheat gluten of the present invention is not limited to such a raw material form, but as a chemical property, a high molecular weight material that is not hydrolyzed as much as possible is preferable. For example, dried and powdered vital gluten (active gluten) without impairing the functional properties of gluten is a preferred material for the superabsorbent food material of the present invention.
 本発明において、小麦グルテンに架橋ネットワーク構造を形成せしめる工程とタンパク質脱アミド酵素を作用させる工程とが含まれることが重要であり、その順序は限定されないが、好ましくは、小麦グルテンに架橋ネットワーク構造を形成せしめた後、タンパク質脱アミド酵素を作用させるのがよい。得られた食品素材は、加工食品等へ用い易くするために、更に、乾燥工程を経ることが望ましい。乾燥方法としては、熱風乾燥、真空乾燥、凍結乾燥が例示される。 In the present invention, it is important to include a step of forming a cross-linked network structure on wheat gluten and a step of allowing protein deamidase to act, and the order thereof is not limited, but preferably a cross-linked network structure is formed on wheat gluten. After the formation, protein deamidase should be allowed to act. In order to make it easy to use the obtained food material for processed foods and the like, it is desirable to further undergo a drying step. Examples of the drying method include hot air drying, vacuum drying, and freeze drying.
 ここで本発明における小麦グルテンの架橋ネットワーク構造について詳しく説明する。一般に、グルテンは、水と捏ねることにより強い粘弾性をもつ3次元網目構造を形成する。これはグルテンネットワークと呼ばれており、グルテンの構成タンパク質であるグリアジンとグルテニンが水和し、相互作用することで得られる。本発明で言及している小麦グルテンの架橋ネットワーク構造もその類であるが、より詳しくは、上述のグルテンネットワークよりも強固な架橋を形成し、固さがより増したものを意味する。つまり、本発明における小麦グルテンに架橋ネットワーク構造を形成せしめる工程とは、水分共存下でネットワークを形成した小麦グルテンに、更に分子内、分子間にS-S結合をはじめ、疎水結合・水素結合等を導入することによって、より強い架橋構造が形成せしめることを意味する。 Here, the cross-linked network structure of wheat gluten in the present invention will be described in detail. In general, gluten forms a three-dimensional network structure having strong viscoelasticity by kneading with water. This is called a gluten network, and is obtained when gliadin and glutenin, which are gluten constituent proteins, hydrate and interact with each other. The cross-linked network structure of wheat gluten referred to in the present invention is also of the same type. More specifically, it means that the cross-linked structure is stronger than the above-mentioned gluten network and has increased hardness. That is, the step of forming a crosslinked network structure in wheat gluten in the present invention means that the wheat gluten that has formed a network in the presence of moisture further has an intra- and inter-molecular SS bond, a hydrophobic bond, a hydrogen bond, etc. This means that a stronger cross-linked structure is formed.
 その方法としては、簡便で経済的、そして食すのになんら支障のない加熱処理が特に適しているが、もちろんその限りではない。加熱処理の条件としては、加熱温度が50℃~200℃の範囲内であることが好ましく、より好ましくは70℃~170℃の範囲内であることがより好ましい。加熱温度がその範囲より低すぎると、架橋構造が形成されるどころか、小麦グルテンがその後の脱アミド化処理によって水溶化するため、本発明の高吸水性素材を得ることができない。また、加熱温度が200℃を越える加熱は、適度な架橋ネットワーク構造が形成されず、着色もするため、やはり好ましい高吸水性素材を得ることができない。加熱の方法としては、湯煎加熱、或いはマイクロ波加熱、或いは蒸気加熱、或いはエクストルーダーによる加熱押出し処理等が挙げられ、いずれも含水下で加熱するのが好ましい。この場合の水の量は、重量比においてグルテンの0.1~100倍量が好ましい。もちろん加熱方法は、これら種類に限定されるものではない。 As the method, a heat treatment that is simple, economical, and has no hindrance to eating is particularly suitable, but of course not limited thereto. As conditions for the heat treatment, the heating temperature is preferably in the range of 50 ° C. to 200 ° C., more preferably in the range of 70 ° C. to 170 ° C. If the heating temperature is too low, the wheat gluten is water-solubilized by the subsequent deamidation treatment, rather than forming a crosslinked structure, so that the superabsorbent material of the present invention cannot be obtained. Further, when the heating temperature exceeds 200 ° C., an appropriate cross-linked network structure is not formed and coloring is performed, so that a preferable highly water-absorbing material cannot be obtained. Examples of the heating method include hot water heating, microwave heating, steam heating, heat extrusion processing using an extruder, and the like. In this case, the amount of water is preferably 0.1 to 100 times the amount of gluten in weight ratio. Of course, the heating method is not limited to these types.
 加熱時間は、特に限定されるものではなく、加熱温度や加熱機器、あるいは所望する吸水性素材の物性等に応じて適宜設定すればよい。具体的には、例えば、蒸気式オートクレーブの場合、缶内温度121℃に達温してから直後~60分とすればよい。 The heating time is not particularly limited, and may be appropriately set according to the heating temperature, the heating equipment, or the desired physical properties of the water-absorbing material. Specifically, for example, in the case of a steam autoclave, it may be set to 60 minutes immediately after reaching the internal temperature of 121 ° C.
 加熱処理の必要性は、架橋ネットワーク構造を有していない小麦グルテンについて行えばよく、初めから架橋ネットワーク構造を有している小麦グルテンについては加熱が不要であるか、或いはそれを踏まえたうえ、適宜加熱処理を付加すればよい。そして、このようにして得られた架橋ネットワーク構造を有する小麦グルテンは、粒状、粉末状、繊維状、ゲル状、液状又は懸濁状の任意の形であってよい。 Necessity of heat treatment may be performed for wheat gluten not having a cross-linked network structure, and for wheat gluten having a cross-linked network structure from the beginning, heating is not necessary, or based on that, What is necessary is just to add heat processing suitably. And the wheat gluten which has the crosslinked network structure obtained in this way may be in any form of granular, powder, fiber, gel, liquid or suspension.
 小麦グルテンに架橋ネットワーク構造を形成せしめる方法として、加熱処理以外には、酸化剤やタンパク質架橋剤による処理が挙げられる。 As a method for forming a crosslinked network structure in wheat gluten, a treatment with an oxidizing agent or a protein crosslinking agent may be mentioned in addition to the heat treatment.
 本発明におけるタンパク質脱アミド化酵素処理は、小麦グルテンを加水分解を伴わずに脱アミド化する処理であるが、その酵素としては、タンパク質或いはペプチドのグルタミン残基を脱アミド化する作用を有するものがよく、例えば、タンパク質脱アミド酵素(以後、プロテイングルタミナーゼと称す場合がある)やトランスグルタミナーゼ、ペプチドグルタミナーゼなどが挙げられる。本発明において最も適した酵素としては、タンパク質のグルタミン残基のカルボキシアミド基の脱アミド化のみを触媒する、特開2000-50887号公報やWO2006/075771に記載されたプロテイングルタミナーゼが挙げられる。プロテイングルタミナーゼの活性は、特開2000-50887号公報〈参考文献1〉記載の方法を改良した方法、すなわち、下記の方法で測定する。なお、参考文献1の記載内容は、引用をもって本書に組み込まれる。
(1)30mM Z-Gln-Glyを含む176mMリン酸バッファー(pH6.5)100μlにタンパク質脱アミド酵素を含む水溶液10μlを添加して、37℃、10分間インキュベートした後、12%TCA溶液100μlを加えて反応を停止させる。
(2)このとき、酵素濃度が0.05mg/mlとなるように20mMリン酸バッファー(pH6.0)で適宜希釈し、遠心分離(12000rpm、4℃、5分間)後、上清についてF-kitアンモニア(Roche製)によるNH3の定量を行う。
(3)試薬II液(F-kit付属品)100μlに上清10μlと0.1Mトリエタノールアミンバッファー(pH8.0)190μlを加え、室温で5分間放置後100μlを用いての340nmの吸光度を測定する。残りの200μlに、1.0μlの試薬III(F-kit付属、グルタメートデヒドロゲナーゼ)を加えた後、更に20分間室温に放置した後に残り200μlの340nmの吸光度を測定する。F-kitに付属のアンモニア標準液を用いて作成したアンモニア濃度と吸光度(340nm)の変化量の関係を表す検量線より、反応液中のアンモニア濃度を求める。
(4)タンパク質濃度の測定は、プロテインアッセイCBB(クマシーブリリアントブルー)溶液(ナカライテスク製)を用い、検出波長595nmで測定する。Standardとして、BSA(Pierce)を用いる。
(5)タンパク質脱アミド酵素の活性を以下の式により求める。
比活性(ユニット/mg)=(反応液中のアンモニア濃度(μmol/ml)×反応液量(ml)×酵素希釈率)÷(酵素量(ml)×タンパク質濃度(mg/ml)×反応時間(min))
The protein deamidase treatment in the present invention is a treatment for deamidation of wheat gluten without hydrolysis, and the enzyme has an action of deamidating a glutamine residue of a protein or peptide. Examples thereof include protein deamidase (hereinafter sometimes referred to as protein glutaminase), transglutaminase, peptide glutaminase, and the like. The most suitable enzyme in the present invention includes protein glutaminase described in JP-A No. 2000-50887 and WO 2006/075751, which catalyzes only the deamidation of a carboxyamide group of a glutamine residue of a protein. The activity of protein glutaminase is measured by a method improved from the method described in JP-A-2000-50887 <Reference 1>, that is, the following method. Note that the contents of Reference 1 are incorporated herein by reference.
(1) Add 10 μl of an aqueous solution containing protein deamidase to 100 μl of 176 mM phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and incubate at 37 ° C. for 10 minutes, and then add 100 μl of 12% TCA solution. In addition, the reaction is stopped.
(2) At this time, appropriately dilute with 20 mM phosphate buffer (pH 6.0) so that the enzyme concentration becomes 0.05 mg / ml, and after centrifugation (12000 rpm, 4 ° C., 5 minutes) Quantification of NH3 with kit ammonia (Roche) is performed.
(3) Add 10 μl of supernatant and 190 μl of 0.1M triethanolamine buffer (pH 8.0) to 100 μl of reagent II solution (F-kit accessory), leave it at room temperature for 5 minutes, and then use 100 μl to determine the absorbance at 340 nm. taking measurement. To the remaining 200 μl, 1.0 μl of reagent III (attached to F-kit, glutamate dehydrogenase) is added, and the mixture is allowed to stand at room temperature for 20 minutes, and then the remaining 200 μl of absorbance at 340 nm is measured. The ammonia concentration in the reaction solution is obtained from a calibration curve representing the relationship between the ammonia concentration and the amount of change in absorbance (340 nm) prepared using the ammonia standard solution attached to F-kit.
(4) The protein concentration is measured using a protein assay CBB (Coomassie Brilliant Blue) solution (manufactured by Nacalai Tesque) at a detection wavelength of 595 nm. BSA (Pierce) is used as Standard.
(5) The activity of protein deamidase is determined by the following formula.
Specific activity (unit / mg) = (ammonia concentration in reaction solution (μmol / ml) × reaction solution amount (ml) × enzyme dilution ratio) ÷ (enzyme amount (ml) × protein concentration (mg / ml) × reaction time (Min))
 本発明の高吸水能を有する食品素材では、なるべく高い吸水力を付与するために、脱アミド化量は多ければ多いほどよく、酵素による脱アミド化を行う場合、酵素の反応量は多ければ多いほどよい。したがって、そのためにはなるべく反応時間を長くする、或いは使用する酵素の至適温度や温度安定性から反応温度を決定する、攪拌をしながら反応を行うなどして、適宜反応条件や方法の設定を行えばよいが、タンパク質脱アミド酵素の量は小麦グルテン1gあたり1~1000ユニットが好ましく、10~60℃、10分~18時間反応させるのが好ましい。酵素反応後は、そのままでよいし、或いは反応を停止させたければ、酵素失活工程、例えば加熱処理を行ってもよい。 In the food material having a high water absorption capacity of the present invention, the amount of deamidation is better as much as possible in order to impart as much water absorption power as possible. When performing deamidation with an enzyme, the amount of reaction of the enzyme is larger. Moderate. Therefore, for this purpose, the reaction conditions and methods should be set appropriately by increasing the reaction time as much as possible, determining the reaction temperature from the optimum temperature and temperature stability of the enzyme to be used, and conducting the reaction with stirring. The amount of protein deamidase is preferably 1 to 1000 units per gram of wheat gluten, and is preferably reacted at 10 to 60 ° C. for 10 minutes to 18 hours. After the enzyme reaction, it may be left as it is, or if it is desired to stop the reaction, an enzyme deactivation step, for example, a heat treatment may be performed.
 本発明の食品素材は、粒状、粉末状、繊維状、ゲル状、液状又は懸濁状の任意の形であってよい。長期保存し、様々な用途に使用する場合は、吸水している小麦グルテンを乾燥し、粉末状にするのが好ましい。 The food material of the present invention may be in any form of granules, powders, fibers, gels, liquids or suspensions. When stored for a long period of time and used for various purposes, it is preferable to dry the water-absorbing wheat gluten into a powder form.
 小麦グルテンに架橋ネットワーク構造を形成せしめる工程と、タンパク質脱アミド酵素を作用させる工程とにより得られる本発明の食品素材は、マヨネーズ等の水中油型乳化食品、ハンバーグ等の加工食品や、保湿クリーム等の化粧品に用いることができ、また食品用粘度調整剤として用いることもできる。本発明の食品素材の食品、化粧品等への添加量は、特に限定されないが、好ましくは0.01~20質量%程度である。 The food material of the present invention obtained by the step of forming a cross-linked network structure in wheat gluten and the step of allowing protein deamidase to act is an oil-in-water emulsified food such as mayonnaise, processed food such as hamburg, moisturizing cream, etc. Can also be used as a food-use viscosity modifier. The amount of the food material of the present invention added to food, cosmetics and the like is not particularly limited, but is preferably about 0.01 to 20% by mass.
 以下に実施例を挙げ、本発明をさらに詳しく説明する。本発明は、この実施例により何ら限定されない。 Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited in any way by this example.
 グルテン(ナカライテスク)1gに蒸留水を10g、20g、30g、40g加えて、電気式オートクレーブにより121℃、20分の加熱を行い、グルテンの加熱処理物を得た。その後、WO2006/075772に記載された方法で調製したプロテイングルタミナーゼを100ユニット添加し、50℃で4hr反応させた(本発明品1~4)。放冷後、吸水状態を目視にて観察し、更に吸水後のゲルの特徴を調べた。比較例として、加熱を行わないもの、またプロテイングルタミナーゼを添加しないものについても、それぞれ同様の方法で調製した(比較品1及び2)。その結果を表1にまとめた。また、図1には、比較品2と本発明品1~4について、グルテン素材の吸水後の様子を示した。 Distilled water (10 g, 20 g, 30 g, 40 g) was added to 1 g of gluten (Nacalai Tesque) and heated at 121 ° C. for 20 minutes by an electric autoclave to obtain a heat-treated product of gluten. Thereafter, 100 units of protein glutaminase prepared by the method described in WO2006 / 075752 was added and reacted at 50 ° C. for 4 hours (Products 1 to 4 of the present invention). After allowing to cool, the water absorption state was visually observed, and the characteristics of the gel after water absorption were further examined. As comparative examples, those not heated and those not added with protein glutaminase were also prepared in the same manner (Comparative products 1 and 2). The results are summarized in Table 1. FIG. 1 shows the state of the comparative product 2 and the inventive products 1 to 4 after water absorption of the gluten material.
 比較品1では、プロテイングルタミナーゼによる脱アミド化反応によって、グルテンが可溶化し、吸水ゲルを作成することができなかった。また、比較品2では、図1(左端)にも示すように、水を含んだグルテンが加熱により、強固な架橋ネットワーク構造を形成し、その間隙に少量ながら吸水はしているものの、大部分は離水していた。一方、本発明品1~4では、周囲の水をほぼ完全に吸水していた。それらの吸水ゲルは、加水量が少ないとき、オカラ様のパラパラとしたものであったが、加水量が増すに従い、よりしっとり、やわらかいものへと変化した。得られたものの物性としては、ゼリー状ではなく、激しく振ると流動するような、デンプン糊状のものに近かった。本発明品1~4の吸水ゲルについて、更に沸騰浴中で15分の加熱処理を行ったが、離水は確認されなかった。その後、それらを低温(4℃)で1ヶ月間保存したが、その期間中も離水することはなく、本発明品が良好な保存安定性を有していることを確認した。また、本発明品の吸水状態が環境温度に大きく影響されないことも確認した。また、吸水後のゲルの還元処理を行ったところ、すなわち、1%のβ-メルカプトエタノールを添加した後、加熱処理を施したところ、ゲルが崩壊し液状化したことから、本発明の吸水ゲルの形成にはS-S結合が関与していることが示唆された。 In Comparative Product 1, gluten was solubilized by the deamidation reaction with protein glutaminase, and a water-absorbing gel could not be prepared. In Comparative product 2, as shown in FIG. 1 (left end), water-containing gluten forms a strong cross-linked network structure by heating and absorbs a small amount of water in the gap. Was watering. On the other hand, in the products 1 to 4 of the present invention, the surrounding water was almost completely absorbed. These water-absorbing gels were paraffin-like when the amount of water was low, but changed to a softer and softer as the amount of water increased. The physical properties of the obtained product were not jelly-like, but were close to those of starch-like paste that flowed when shaken vigorously. The water-absorbing gels 1 to 4 of the present invention were further heat-treated in a boiling bath for 15 minutes, but no water separation was confirmed. Thereafter, they were stored at a low temperature (4 ° C.) for 1 month, but they were not separated during the period, and it was confirmed that the products of the present invention had good storage stability. It was also confirmed that the water absorption state of the product of the present invention was not greatly influenced by the environmental temperature. Further, when the gel was subjected to a reduction treatment after water absorption, that is, after 1% β-mercaptoethanol was added and heat treatment was performed, the gel disintegrated and liquefied. It was suggested that SS bond is involved in the formation of.
 さらに、本発明品1~4の吸水ゲルについて、凍結乾燥を行い、それらが再び水を吸水するかどうか調べた。凍結乾燥品1gに対し、それぞれはじめ含んでいた水の量と同量の水を添加したところ、速やかに吸水し乾燥前と同様に、全部の水を吸水した。これにより、本発明品が、高吸水性素材として食品等の様々な分野で活用できると考えられた。 Furthermore, the water-absorbing gels of the products 1 to 4 of the present invention were freeze-dried to examine whether they absorb water again. When 1 g of the freeze-dried product was added with the same amount of water as initially contained, the water was absorbed quickly and all the water was absorbed as before drying. Thereby, it was thought that this invention product can be utilized in various fields, such as a foodstuff, as a highly water-absorbing material.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
 小麦グルテン(商品名:バイテン、ロケットジャパン株式会社)100重量部に対し、蒸留水を200重量部加え、混捏したものについて、蒸気式オートクレーブにより121℃、5分間の加熱処理を行った。冷却後、凍結乾燥を行ったものをクッキングミキサーで粉砕し、粉末状の試料を得た。そして該試料を100gに対し、4Lの水を加え、実施例1で用いたプロテイングルタミナーゼを10000ユニット添加し50℃で4時間反応させた。品温が80℃に達するまで加熱し、酵素を失活させた後、冷却し凍結乾燥を行った。このようにして調製された高吸水性小麦グルテンの凍結乾燥粉末(本発明品)を用いて、表2の配合表に従いハンバーグを試作した。高吸水性小麦グルテン(本発明品)の配合量は0.5~5%とした。なお、本発明品の5%添加品については、肉の配合量を減らす代わりに、それと同量の水を増やしたハンバーグも作成した。また比較として、既存の食品テクスチャー改良剤として用いられている、卵白タンパク(太陽化学)、グルテン(バイテン、ロケットジャパン)、脱脂粉乳(ローヒートタイプ、よつ葉乳業)そしてアルギン酸Na(Manugel, Kelco International Ltd.)をそれぞれ添加したハンバーグを試作した。また、肉以外の添加物を一切含まないハンバーグを試作し、それを対照品とした。原材料はフードミキサーで1分間練り合わせ、各試験区100gずつ、ハンバーグ生地を作成した。1つ20~25gのハンバーグを型に4つ取り、成型歩留まり、加熱歩留まり、焼成後の食感(ソフト感、ジューシー感)の評価を行った。 200 200 parts by weight of distilled water was added to 100 parts by weight of wheat gluten (trade name: Baiten, Rocket Japan Co., Ltd.), and the mixture was heat-treated at 121 ° C. for 5 minutes with a steam autoclave. After cooling, the lyophilized product was pulverized with a cooking mixer to obtain a powdery sample. Then, 4 L of water was added to 100 g of the sample, and 10,000 units of the protein glutaminase used in Example 1 was added and reacted at 50 ° C. for 4 hours. The product was heated until the product temperature reached 80 ° C. to inactivate the enzyme, then cooled and freeze-dried. Using the superabsorbent wheat gluten lyophilized powder thus prepared (product of the present invention), a hamburger was made in accordance with the recipe shown in Table 2. The amount of superabsorbent wheat gluten (product of the present invention) was 0.5 to 5%. In addition, about the 5% addition product of this invention goods, instead of reducing the compounding quantity of meat, the hamburger which increased the water of the same amount was also created. For comparison, egg white protein (Taiyo Kagaku), gluten (Baiten, Rocket Japan), skim milk powder (low heat type, Yotsuba Dairy) and Nalginate (Manugel, Kelco International Ltd) are used as existing food texture improvers. ) Hamburger with each added. Moreover, a hamburger containing no additives other than meat was made as a prototype and used as a control product. The raw materials were kneaded with a food mixer for 1 minute, and 100 g of each test section was made into hamburger dough. Four hamburgers of 20 to 25 g were taken into a mold, and the molding yield, heating yield, and texture after baking (soft feeling, juicy feeling) were evaluated.
 成型歩留まりは、型抜き後の全ハンバーグ重量(g)/全ハンバーグ生地重量(g)×100(%)とした。また、作業性および成形性の評価について、×:悪い、△:よくも悪くもない、○:よい、◎:非常によいで表した。加熱歩留まりは、加熱後重量(g)/加熱前重量(g)×100(%)とした。なお、加熱方法はホットプレート(230℃、片面2分ずつ)による焼成を1次加熱、さらにそれらを5時間室温に放置した後のレンジ加熱(500W、1分)を2次加熱とし、1次加熱歩留まりおよび2次加熱歩留まりを測定した。食感については、熟練した5名の評価員による官能評価を行った。ソフト感の評価は対照品を0点とし、±5点の11段階評価とした。かたいほど-5、やわらかいほど5とした。ジューシー感の評価は、「全くジューシーでない」を0点、「非常にジューシー」を5点とし、0~5の6段階評価とした。 The molding yield was set to the total hamburger weight after die cutting (g) / total hamburger dough weight (g) × 100 (%). In addition, the evaluation of workability and moldability was represented by x: bad, Δ: neither good nor bad, ○: good, ◎: very good. The heating yield was weight after heating (g) / weight before heating (g) × 100 (%). As for the heating method, the primary heating is baking with a hot plate (230 ° C., 2 minutes each side), and further the range heating (500 W, 1 minute) after leaving them at room temperature for 5 hours is the secondary heating. The heating yield and the secondary heating yield were measured. For the texture, sensory evaluation was performed by five skilled evaluators. The evaluation of the soft feeling was evaluated as 11 grades of ± 5 points with 0 as the control product. Harder -5, softer 5. The evaluation of the juicy feeling was made into a 6-point evaluation of 0-5, with 0 being “not juicy” and 5 being “very juicy”.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
 ハンバーグ生地の成型歩留まりの結果を表3に示した。高吸水性グルテン(本発明品)の添加量が増加するにしたがって成型歩留まりは増加した(本発明品1~3)。5%添加品でひき肉の量を減らし、代わりに水の量を増したものについても成型歩留まりは向上した(本発明品4および5)。対照品および比較品1~4はいずれも生地が手や容器に付着し、作業性が悪く、成型歩留まりは本発明品1~5と比べていずれも低かった。 Table 3 shows the results of the molding yield of hamburger dough. The molding yield increased as the amount of superabsorbent gluten (the product of the present invention) increased (the products of the present invention 1 to 3). The molding yield was also improved in the case where the amount of minced meat was reduced with the 5% added product and the amount of water was increased instead (invention products 4 and 5). In both the control product and the comparative products 1 to 4, the fabric adhered to the hands and containers, the workability was poor, and the molding yield was low compared to the products 1 to 5 of the present invention.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
 1次加熱歩留まりの結果を表4に示した。焼成後の歩留まりは、高吸水性グルテン(本発明品)の添加量が増加するにしたがって増加した(本発明品1~3)。肉の量を減らし、代わりに水の量を増した場合においても加熱歩留まりは増加した(本発明品4および5)。官能評価の結果、ジューシー感については、アルギン酸Naは効果的であったが、本発明品を0.5%添加したハンバーグも同様にやわらかさ、ジューシー感ともに優れたものであった。それに比べると2%、5%添加したものはかたく、パサパサしていたが、これはハンバーグ中の水分が高吸水性グルテンによって吸水されてしまい、その添加量が多いほどその傾向が強まるためと考えられた。高吸水性グルテンの添加量を5%と増した場合、加える水の量も同時に増やすことで、かたくなりすぎず、適度なソフト感、ジューシー感を提供することができた(本発明品4および5)。 The results of the primary heating yield are shown in Table 4. The yield after firing increased as the amount of superabsorbent gluten (the product of the present invention) increased (the products of the present invention 1 to 3). Even when the amount of meat was reduced and the amount of water was increased instead, the heating yield increased ( Products 4 and 5 of the present invention). As a result of sensory evaluation, Na alginate was effective for the juicy feeling, but hamburger added with 0.5% of the product of the present invention was also excellent in both softness and juicy feeling. Compared to that, the 2% and 5% additions were hard and crumbly, but this is because the water in the hamburg was absorbed by the superabsorbent gluten, and the greater the added amount, the stronger the tendency. It was. When the amount of superabsorbent gluten added was increased to 5%, the amount of water added was also increased at the same time, so that it was not too hard and an appropriate soft feeling and juicy feeling could be provided (Invention product 4 and 5).
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
 2次加熱歩留まりの結果を表5に示した。レンジ加熱後の歩留まりは、高吸水性グルテン(本発明品)の添加量が増加するにしたがって増加した(本発明品1~3)。前述と同様、肉の量を減らし、代わりに水の量を増した場合においても加熱歩留まりは増加した(本発明品4および5)。官能評価の結果、ジューシー感については、作業性、成形性に問題のあるアルギン酸Naがここにおいても効果的であったが、本発明品を0.5%添加したハンバーグも同等のやわらかさ、ジューシー感を有していた。2%以上添加したものは更にかたく、パサパサになったが、加える水の量を増やすことで、かたくなりすぎず、ソフト感、ジューシー感を改善することができた。(本発明品4および5)。 The results of the secondary heating yield are shown in Table 5. The yield after heating the range increased as the amount of superabsorbent gluten (the product of the present invention) increased (the products of the present invention 1 to 3). As before, the heating yield increased even when the amount of meat was reduced and the amount of water was increased instead ( Products 4 and 5 of the present invention). As a result of sensory evaluation, regarding the juicy feeling, Na alginate having problems in workability and moldability was also effective here, but hamburger added with 0.5% of the product of the present invention was also as soft and juicy. I had a feeling. What was added 2% or more became harder and more harsh, but by increasing the amount of water added, it was not too hard and improved softness and juiciness. (Invention products 4 and 5).
 このように、本発明の高吸水性グルテン素材を用いることにより、作業性、成形性、食感に優れたハンバーグが得られるので、加工による品質劣化の抑制、すなわち、ジューシー感、ソフト感といった食感改善による品質の向上、更には製造歩留まりの増加、それによるコストダウン等が期待できる。 Thus, by using the superabsorbent gluten material of the present invention, a hamburger excellent in workability, moldability, and texture can be obtained, so that quality deterioration due to processing is suppressed, that is, food such as a juicy feeling and soft feeling. It can be expected to improve the quality by improving the feeling, further increase the production yield, and thereby reduce the cost.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
 濃厚系流動食(PEMVest:味の素ファルマ製)に実施例2記載の方法で調製した高吸水性グルテン素材を2%、3%、5%添加してよくかき混ぜた後、粘度(B型粘度計を使用、常温)を測定した。また、味について官能評価(n=3)を行った。図2に示すように、本発明品の添加濃度が増加するにしたがって、粘度が増加した。3%添加では容器を傾けるとゆっくりと流動する状態、5%添加では傾けても流動しない味噌様のペーストであった。官能評価の結果、本発明品を添加したものはいずれも無添加のものよりも口当たりがまろやかで、苦味がマスクされて飲みやすくなった。2%添加では無添加よりややトロミが感じられ、3%添加では苦味が低減され、5%添加では苦味はあまり感じられなかった。従来、ゼラチンや寒天などの市販のトロミ付けとして用いられる増粘剤は、分散・溶解性、作業性の問題や目的の物性を得るために温度管理等が必要となるが、本発明品においてはその必要がない。添加量を変えるだけ物性コントロールが可能であり、使いやすさの点で有利と思われる。 After adding 2%, 3%, 5% of the superabsorbent gluten material prepared by the method described in Example 2 to the concentrated liquid food (PEMVest: Ajinomoto Pharma) and mixing well, the viscosity (B-type viscometer Use, room temperature). Moreover, sensory evaluation (n = 3) was performed about the taste. As shown in FIG. 2, the viscosity increased as the additive concentration of the product of the present invention increased. When 3% was added, the container flowed slowly when the container was tilted. When 5% was added, it was a miso-like paste that did not flow even when tilted. As a result of sensory evaluation, all of the products to which the product of the present invention was added had a milder mouthfeel than the additive-free products, and the bitterness was masked, making it easier to drink. When 2% was added, a slight trolley was felt as compared with no addition, and when 3% was added, bitterness was reduced, and when 5% was added, bitterness was not felt much. Conventionally, thickeners used as commercially available trowels such as gelatin and agar require temperature control to obtain dispersion / solubility, workability problems and desired physical properties. That is not necessary. The physical properties can be controlled by changing the amount added, which is advantageous in terms of ease of use.
 グルテン(ナカライテスク)100重量部を蒸留水200重量部加えて、電気式オートクレーブにより121℃、20分の加熱を行い、グルテンの加熱処理物を得た。冷却後、凍結乾燥したものを、遊星型ボールミル(使用機種P-6、メノー容器、フリッチュジャパン株式会社)でメノーボール(φ20mm、25個)を用いて10分間、500rpmで粉砕して平均粒子径51.5μmの粉末を得た。これを1gテストチューブにはかりとり、水を20g加えた後、実施例1で用いたプロテイングルタミナーゼを100ユニット添加し、40℃で3時間反応させた。沸騰浴中で10分間加熱した後、冷却したところ、きめが細かく、なめらかなクリームを得た(本発明品)。これを肌の乾燥した部分につけたところ、サラッと肌になじみ、潤いが与えられた。このように本発明品を用いれば、植物性のクリームのほか、食品中の脂肪代替あるいはクリーミー感の付与など様々な用途に用いることができることが考えられる。 100 parts by weight of gluten (Nacalai Tesque) was added to 200 parts by weight of distilled water and heated at 121 ° C. for 20 minutes by an electric autoclave to obtain a heat-treated product of gluten. After cooling, the freeze-dried product was pulverized with a planetary ball mill (model P-6, Menor container, Fritsch Japan Co., Ltd.) using menor balls (φ20 mm, 25) for 10 minutes at 500 rpm and an average particle size of 51 .5 μm powder was obtained. This was weighed in a 1 g test tube, 20 g of water was added, 100 units of protein glutaminase used in Example 1 was added, and the mixture was reacted at 40 ° C. for 3 hours. After heating in a boiling bath for 10 minutes and then cooling, a fine and smooth cream was obtained (product of the present invention). When this was applied to the dry skin, it became smooth and moisturized. Thus, if the product of the present invention is used, it can be considered that it can be used for various uses such as fat substitution in foods or imparting a creamy feeling in addition to vegetable creams.
 市販小麦グルテン(ロケットジャパン・商品名:バイテン)100重量部に対して、蒸留水200重量部を加え、混捏したものについて、蒸気オートクレーブを用いて、121℃、5分間の加熱処理を行った。冷却後、凍結乾燥し粉砕したものの100gに対し、4Lの水を加え、10,000ユニットの実施例1で用いたプロテイングルタミナーゼを添加して十分混合した後、50℃、4時間の酵素処理を行った。次いで、80℃まで加熱してプロテイングルタミナーゼを失活させた後、これを凍結乾燥して、改質小麦グルテン素材の試料とした。 Supplied with 200 parts by weight of distilled water with respect to 100 parts by weight of commercially available wheat gluten (Rocket Japan, trade name: Baiten), the mixture was subjected to heat treatment at 121 ° C. for 5 minutes using a steam autoclave. After cooling, freeze-dried and pulverized 100 g of 4 g of water, add 10,000 units of protein glutaminase used in Example 1 and mix well, followed by enzyme treatment at 50 ° C. for 4 hours. went. Subsequently, after heating to 80 degreeC and inactivating protein glutaminase, this was freeze-dried and it was set as the sample of the modified wheat gluten raw material.
 表6に示す配合組成の原料を水中油型に乳化し、水中油型乳化食品を調製した。即ち、表6に示す配合にて、ポリソルベート80、改質小麦グルテン素材及び水を混合・溶解して水相を調製し、この水相に油相原料としての菜種油を加え、ホバルト・ミキサー(ホバルト社製)にて、予備乳化した。次いで、コロイドミル(クリアランス:4/1,000インチ、回転数:3,000rpm)により、仕上げ乳化を行って水中油型乳化食品を調製し、粘度、pHを測定した。また、水中油型乳化食品に対して、水、20%食塩水及び20%酢酸水をそれぞれ2質量%添加して、十分に混合した後、粘度とpHを測定した結果を表6に示す。粘度の測定は、ブルックフィールド粘度計(ブルックフィールド社製)を用い、100ml容のビーカーに充填した試料に対し、スピンドル:T-C、回転数:5rpmの条件により測定した。又、pHの測定は、ガラス電極式水素イオン濃度計(東亜電波工業(株))を用いて測定した。 The raw materials having the composition shown in Table 6 were emulsified in an oil-in-water type to prepare an oil-in-water emulsified food. That is, in the formulation shown in Table 6, polysorbate 80, modified wheat gluten material and water are mixed and dissolved to prepare an aqueous phase, rapeseed oil as an oil phase raw material is added to this aqueous phase, and Hobart mixer (Hobart And pre-emulsified. Subsequently, the final emulsification was performed by a colloid mill (clearance: 4 / 1,000 inch, rotation speed: 3,000 rpm) to prepare an oil-in-water-type emulsified food, and the viscosity and pH were measured. Table 6 shows the results of measuring the viscosity and pH after adding 2% by mass of water, 20% saline and 20% acetic acid water to the oil-in-water emulsified food and mixing them thoroughly. The viscosity was measured using a Brookfield viscometer (manufactured by Brookfield) on a sample filled in a 100 ml beaker under the conditions of spindle: TC, rotation speed: 5 rpm. The pH was measured using a glass electrode type hydrogen ion concentration meter (Toa Denpa Kogyo Co., Ltd.).
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
 表6より、改質小麦グルテン素材を添加することにより、水中油型乳化食品の粘度が大幅に増加するが、改質小麦グルテン素材を添加した水中油型乳化食品は、20%食塩水又は20%酢酸水の添加により粘度が大幅に低下することが判明した。これにより、改質小麦グルテン素材を用いれば、食塩、または酢酸等酸性物質により粘度を変化させることのできる水中油型乳化食品を得ることができることが確認された。 From Table 6, the viscosity of the oil-in-water emulsified food is greatly increased by adding the modified wheat gluten material, but the oil-in-water emulsified food to which the modified wheat gluten material is added is 20% saline or 20%. It was found that the addition of% acetic acid water significantly reduced the viscosity. Thereby, it was confirmed that if a modified wheat gluten material is used, an oil-in-water emulsified food whose viscosity can be changed by an acidic substance such as salt or acetic acid can be obtained.
 本発明によれば、比較的安価な食品原料である小麦グルテンより、様々な用途に使用し得る高吸水性の食品素材を簡便かつ低コストで得ることができるので、食品分野、化粧品分野にとって極めて有用である。
 なお、前述の特許文献等の各開示を、本書に引用をもって繰り込むものとする。本発明の全開示(請求の範囲を含む)の枠内において、さらにその基本的技術思想に基づいて、実施形態ないし実施例の変更・調整が可能である。また、本発明の請求の範囲の枠内において種々の開示要素の多様な組み合わせないし選択が可能である。すなわち、本発明は、請求の範囲を含む全開示、技術的思想にしたがって当業者であればなし得るであろう各種変形、修正を含むことは勿論である。
According to the present invention, a highly water-absorbing food material that can be used in various applications can be obtained easily and at low cost from wheat gluten, which is a relatively inexpensive food material. Useful.
It should be noted that the disclosures of the aforementioned patent documents and the like are incorporated herein by reference. Within the scope of the entire disclosure (including claims) of the present invention, the embodiments and examples can be changed and adjusted based on the basic technical concept. Various combinations and selections of various disclosed elements are possible within the scope of the claims of the present invention. That is, the present invention of course includes various variations and modifications that could be made by those skilled in the art according to the entire disclosure including the claims and the technical idea.

Claims (7)

  1.  小麦グルテンに架橋ネットワーク構造を形成せしめる工程と、タンパク質脱アミド酵素を作用させる工程とを含む方法により得られる食品素材。 A food material obtained by a method comprising a step of forming a crosslinked network structure in wheat gluten and a step of allowing protein deamidase to act.
  2.  小麦グルテンの架橋ネットワーク構造を形成せしめる工程が加熱処理によるものである請求項1記載の食品素材。 The food material according to claim 1, wherein the step of forming a cross-linked network structure of wheat gluten is by heat treatment.
  3.  作用させるタンパク質脱アミド酵素の量が小麦グルテン1gあたり1~1000ユニットである請求項1又は2記載の食品素材。 The food material according to claim 1 or 2, wherein the amount of the protein deamidase to act is 1 to 1000 units per gram of wheat gluten.
  4.  請求項1乃至3の何れか記載の食品素材を用いる加工食品の製造方法。 A method for producing processed foods using the food material according to any one of claims 1 to 3.
  5.  加工食品がハンバーグ又は水中油型乳化食品である請求項4記載の方法。 The method according to claim 4, wherein the processed food is a hamburger or an oil-in-water emulsion food.
  6.  請求項1乃至3の何れか記載の食品素材を用いる食品用粘度調整剤。 A food viscosity modifier using the food material according to any one of claims 1 to 3.
  7.  請求項1乃至3の何れか記載の食品素材を用いるクリームの製造方法。 A method for producing a cream using the food material according to any one of claims 1 to 3.
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