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WO2014171359A1 - Produit de dégradation de gluten de blé - Google Patents

Produit de dégradation de gluten de blé Download PDF

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Publication number
WO2014171359A1
WO2014171359A1 PCT/JP2014/060074 JP2014060074W WO2014171359A1 WO 2014171359 A1 WO2014171359 A1 WO 2014171359A1 JP 2014060074 W JP2014060074 W JP 2014060074W WO 2014171359 A1 WO2014171359 A1 WO 2014171359A1
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WIPO (PCT)
Prior art keywords
wheat gluten
degradation product
foam
heat
water
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.)
Ceased
Application number
PCT/JP2014/060074
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English (en)
Japanese (ja)
Inventor
香菜子 小西
宏美 嘉幡
村上　哲也
敬司 市原
岩夫 小島
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GLICO NUTRITION CO Ltd
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GLICO NUTRITION CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by GLICO NUTRITION CO Ltd filed Critical GLICO NUTRITION CO Ltd
Priority to JP2015512449A priority Critical patent/JPWO2014171359A1/ja
Publication of WO2014171359A1 publication Critical patent/WO2014171359A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer

Definitions

  • the present invention relates to a wheat gluten degradation product that is excellent in foaming and foam retention when dissolved in water and can maintain transparency. Moreover, this invention relates to the manufacturing method of the said wheat gluten degradation product, and the food-drinks using the said wheat gluten degradation product.
  • Peptides such as casein peptides and soy peptides are widely used in the food industry.
  • these peptides exhibit the action of forming bubbles in water, attempts have been made to blend them into beverages that require foaming as foam-forming materials.
  • sparkling liquor that uses a lot of raw materials other than malt, such as rice and corn starch, beer-like sparkling alcoholic beverages that do not use any malt (sparkling alcoholic beverages that have a beer-like flavor), and refreshments that have a beer taste Beverages (so-called non-alcoholic beer-taste beverages) and the like have been developed, and in order to make these beverages attractive to consumers, good foaming and foam retention are important appearance quality and It has become.
  • the added peptide is required not only to have good foaming and foam retention, but also to exhibit high transparency in water and maintain this.
  • Patent Document 3 purified protein degradation products obtained by partially hydrolyzing animal and vegetable proteins such as wheat proteins using enzymes and removing insolubles at pH 2 to 6 are added to gas beverages as foaming agents. It is disclosed that it can be done.
  • the techniques of Patent Documents 1 to 3 have a drawback that the obtained peptide has poor transparency when dissolved in water, or the transparency is impaired over time.
  • this invention provides the invention of the aspect hung up below.
  • Item 1 A wheat gluten hydrolyzate obtained by hydrolyzing wheat gluten, 55% by weight or more of a peptide having a molecular weight of 3,000 or more, And substantially free of components that are insolubilized by heat treatment at 105 ° C. for 30 minutes, Wheat gluten degradation product characterized by the above.
  • Item 2. Item 1. The wheat gluten degradation product according to Item 1, which is produced through the following first to third steps: A first step of hydrolyzing wheat gluten by enzymatic treatment. A second step of heat-treating the hydrolyzate obtained in the first step under a heating condition of 70 ° C. or more so that a ⁇ F 70 ° C.
  • Item 8. Item 3. Use of the wheat gluten degradation product according to Item 1 or 2 for forming foam in a food or drink.
  • Item 9. Item 3. Use of the wheat gluten degradation product and the soybean protein degradation product according to Item 1 or 2 for forming foam in a food or drink.
  • Item 10. A method for producing a wheat gluten degradation product comprising the following first to third steps: A first step of hydrolyzing wheat gluten by enzymatic treatment. A second step of heat-treating the hydrolyzate obtained in the first step under a heating condition of 70 ° C. or more so that a ⁇ F 70 ° C. value calculated by the following formula (1) is 7 to 250;
  • the wheat gluten degradation product of the present invention is a wheat gluten degradation product obtained by hydrolyzing wheat gluten, containing 55% by weight or more of a peptide having a molecular weight of 3,000 or more, and a heat treatment at 105 ° C. for 30 minutes. It is characterized in that it does not substantially contain a component insolubilized.
  • the wheat gluten degradation product of the present invention will be described in detail.
  • the wheat gluten degradation product of the present invention contains 55% by weight or more of a peptide having a molecular weight of 3,000 or more per total peptide. From the viewpoint of further improving the effect of maintaining foaming and foam retention and transparency when dissolved in water, the ratio of peptides having a molecular weight of 3,000 or more in the wheat gluten degradation product of the present invention is preferably 60% by weight. As mentioned above, More preferably, 65 weight% or more is mentioned.
  • the wheat gluten degradation product of the present invention is not particularly limited in terms of molecular weight distribution, as long as the ratio of peptides having a molecular weight of 3,000 or more satisfies the above-mentioned range, but the foaming when dissolved in water is not limited. From the viewpoint of further improving the effect of maintaining foam retention and transparency, it is desirable to satisfy the following molecular weight distribution. Percentage of peptides having a molecular weight of less than 3,000: usually 45% by weight or less, preferably 40% or less, more preferably 0 to 35%.
  • Proportion of peptides having a molecular weight of 3,000 or more and less than 80,000 Usually 55% by weight or more, preferably 60% by weight or more, more preferably 65 to 100% by weight.
  • Proportion of peptides having a molecular weight of 3,000 or more and less than 80,000 occupied by peptides having a molecular weight of 3,000 or more and 10,000 or less (a peptide having a molecular weight of 3,000 or more and 10,000 or less is converted to 100% by weight) : Usually 60% by weight or more, preferably 65% by weight or more, more preferably 70 to 100% by weight.
  • the average molecular weight of the wheat gluten degradation product of the present invention is not particularly limited as long as the ratio of peptides having a molecular weight of 3,000 or more satisfies the aforementioned range.
  • the molecular weight of the wheat gluten degradation product was measured by gel filtration chromatography for peptide purification, and molecular weight 12384 (Cytochrome C), molecular weight 6512 (Aprotinin), and molecular weight 1355 (Vitamin B12) were used. This is a value calculated from a calibration curve.
  • An example of detailed setting conditions is as shown in the column of Example.
  • the wheat gluten degradation product of the present invention is characterized in that it does not substantially contain a component that is insolubilized by heat treatment at 105 ° C. for 30 minutes (may be abbreviated as “heat insolubilized component”). .
  • heat insolubilized component a component that is insolubilized by heat treatment at 105 ° C. for 30 minutes.
  • there is substantially no heat-insolubilized component and the ratio of peptides having a molecular weight of 3,000 or more satisfies the above range, so that bubbles are generated when dissolved in water. It has excellent foam retention and can maintain transparency.
  • substantially free of components insolubilized by heat treatment at 105 ° C. for 30 minutes means that 90 g of water is added to 10 g of wheat gluten degradation product and stirred to 105 ° C. at a rate of 5 ° C./min. The temperature was raised and maintained at 105 ° C. for 30 minutes, then the temperature was lowered to 70 ° C. at a rate of 5 ° C./minute, then quickly cooled to 25 ° C., stirred, and quickly measured for turbidity (absorbance at 610 nm, It means that the optical path length is 10 mm or less. From the viewpoint of further enhancing the effect of maintaining transparency, the turbidity is preferably 0.55 or less, more preferably 0.5 or less, and particularly preferably 0.45 or less.
  • Acid insolubilizing component As an example of a suitable composition of the wheat gluten degradation product of the present invention, a component that is insolubilized under acidic conditions (sometimes abbreviated as “acid-insolubilized component”) is substantially not included. Thus, when an acid insolubilization component is not included substantially, the transparency maintenance effect at the time of making it melt
  • substantially free of components that are insolubilized under acidic conditions means that 90 g of water is added to 10 g of wheat gluten degradation product, and the pH is adjusted to 4 with hydrochloric acid, followed by stirring to quickly measure turbidity ( From the viewpoint of further enhancing the effect of maintaining transparency, which means that the absorbance at 610 nm and the optical path length of 10 mm are 0.6 or less, the turbidity is preferably 0.55 or less, more preferably 0.8. 5 or less, particularly preferably 0.45 or less.
  • the wheat gluten degradation product of the present invention has foam-forming properties that exhibit excellent foaming and foam retention when dissolved in water by satisfying the molecular weight and composition described above.
  • the foam formation characteristics of the wheat gluten degradation product of the present invention when subjected to the following foam formation test, 10 mL or more of foam is formed immediately after shaking, and the foam is decomposed for 5 minutes. The characteristic which can maintain the foam of the volume of 10 mL or more is mentioned.
  • foam-forming property of the wheat gluten degradation product of the present invention when subjected to the following foam-forming test, foam is formed immediately after shaking, and a volume of 12 mL or more even after standing for 5 minutes. The characteristic which a bubble can maintain is mentioned.
  • Foam formation test Wheat gluten degradation product is mixed with purified water so as to be 0.5% by weight to prepare an aqueous solution of wheat gluten degradation product.
  • the temperature of the aqueous solution of the wheat gluten degradation product is 25 ° C.
  • 25 mL is placed in a 100 mL graduated cylinder (bottom area 28 cm 2 ) so as not to foam.
  • the graduated cylinder is inverted up and down at a speed of one reciprocation in one second, and the aqueous solution of wheat gluten degradation product is shaken for a total of 10 seconds.
  • the graduated cylinder is allowed to stand at a temperature of 25 ° C.
  • the wheat gluten degradation product of the present invention satisfies the molecular weight and composition described above, when dissolved in an aqueous solution in a neutral region, it can suppress the occurrence of white turbidity and the like and can have high transparency. Moreover, it has the characteristic that its high transparency can be maintained for a long time.
  • the transmittance (% T) immediately after the preparation is 91% or more when stored in the following transparency test (pH 7) and stored.
  • a characteristic is that the subsequent transmittance (% T) is 90% or more.
  • Transparency test (pH 7) A wheat gluten degradation product is mixed with purified water to 8.5 wt%, and the pH is adjusted to 7 with hydrochloric acid to prepare an aqueous solution of wheat gluten degradation product. With respect to a solution obtained by diluting an aqueous solution of the wheat gluten degradation product 5 times with purified water, the transmittance at 610 nm (% T, optical path length 10 mm) is measured (transmittance immediately after preparation (% T)). Further, the wheat gluten degradation product aqueous solution is treated with a 0.45 ⁇ m filter and then stored at 25 ° C. for 24 hours.
  • the transmittance at 610 nm (% T, optical path length 10 mm) is measured for the solution obtained by diluting the aqueous solution of the wheat gluten degradation product with purified water 5 times (transmittance after storage (% T)).
  • the transmittance (% T) immediately after preparation and the transmittance (% T) after storage are both 90% or more.
  • the transmittance (% T) immediately after preparation is 91% or more, and the transmittance (% T) after storage is 90% or more. Further preferred.
  • the wheat gluten degradation product of the present invention is excellent in foaming and foam retention when dissolved in water, and can maintain transparency, so that foam formation in foamed foods and beverages that require foam formation and transparency is required. Can be used as an additive.
  • the wheat gluten degradation product of the present invention when used in combination with a soy protein degradation product and used as an additive for foam formation, foaming and foam retention when dissolved in water can be further improved. That is, the wheat gluten degradation product and soybean protein degradation product of the present invention are suitably used as the foam-forming additive.
  • the soy protein degradation product used in combination with the wheat gluten degradation product of the present invention can be obtained by decomposing a soybean-derived raw material containing soy protein.
  • the soy-derived material is not particularly limited as long as it contains soy-derived protein, and may be a purified soy protein, or a soy protein concentrate or defatted soy flour. Good.
  • the method for decomposing the soybean-derived raw material is not particularly limited as long as the soy protein can be partially hydrolyzed, for example, decomposition by heat or pressure, decomposition by acid or alkali, decomposition by enzyme, etc. Is mentioned.
  • beer sparkling liquor (foaming alcoholic beverage which made malt or wheat a part of raw materials), beer-like sparkling alcoholic beverage (Effervescent alcoholic beverages having a beer-like flavor), soft drinks having a beer taste (so-called non-alcoholic beer-taste beverages), sparkling wine, carbonated beverages (carbonated energy drinks, carbonated soft drinks, etc.), carbonated alcoholic beverages (Chu-hi, cocktail, etc.).
  • sparkling liquor, beer-like sparkling alcoholic beverages, and soft drinks having a beer taste are beverages that are strongly required to have foam formation and transparency in order to have an appearance quality close to that of beer.
  • the carbonated energy drink is a beverage that strongly requires foam formation and transparency, and can be said to be particularly suitable as an addition target of the wheat gluten degradation product of the present invention.
  • the “carbonated energy drink” referred to here is a drink containing carbonate mainly having a carbohydrate of 4 g or more and an energy of 15 kcal or more per 100 ml, and may further contain caffeine.
  • the amount of the wheat gluten degradation product of the present invention added to the food or drink may be appropriately set according to the type of food or drink, the degree of foaming or foam retention to be imparted, etc., for example 0.01 to 20% by weight Is mentioned. More specifically, in the case of adding the wheat gluten degradation product of the present invention to a beverage, the addition amount is usually 0.05 to 10% by weight, preferably 0.1 to 5% by weight.
  • the method for producing a wheat gluten decomposition product of the present invention comprises substantially 55% by weight or more of a peptide having a molecular weight of 3,000 or more and a component that is insolubilized by heat treatment at 105 ° C. for 30 minutes. Any production method may be used as long as a hydrolyzate of wheat gluten which is not contained is obtained, but a suitable example is a production method including the following first to third steps: 1st process: The process of hydrolyzing wheat gluten by an enzyme treatment. Second step: The hydrolyzate obtained in the first step is subjected to a heat treatment under a heating condition of 70 ° C. or higher so that the ⁇ F 70 ° C. value calculated by the following formula (1) is 7 to 250. 2 steps. Third step: A step of collecting a water-soluble fraction from the heat-treated product obtained in the second step.
  • a wheat gluten hydrolyzate is obtained by performing enzyme treatment on wheat gluten.
  • Wheat gluten used as a raw material can be directly used as it is prepared from wheat, regardless of its composition and preparation method. Moreover, wheat gluten may be in the state of raw gluten or may be obtained by drying it. Further, wheat gluten that has been subjected to chemical treatment or enzyme treatment in advance can also be used.
  • the enzyme used for the hydrolysis of wheat gluten is not particularly limited, and may be any of alkaline protease, neutral protease, and acidic protease.
  • alkaline protease For example, pepsin, trypsin, chymotrypsin, papain, Proteases such as bromelain can be mentioned. These enzymes may be used individually by 1 type, and may be used in combination of 2 or more type.
  • amylase may be used in combination with the protease.
  • protease When protease is allowed to act on wheat gluten, by using amylase in combination, impurities such as starch and fibers contained in wheat gluten can be decomposed and removed, and the purity of the finally obtained peptide can be increased. is there.
  • the conditions for performing enzyme treatment on wheat gluten may be appropriately set according to the type and activity of the enzyme used. Specifically, it is dispersed in water so that wheat gluten is about 5 to 20% by weight, an appropriate amount of protease is added according to the type and degree of activity, and the pH is adjusted so that the enzyme used exhibits activity. And a method of incubating for a predetermined time under a temperature condition in which the enzyme used exhibits activity.
  • the enzyme treatment in the first step proceeds excessively, the peptide having a molecular weight of 3,000 or more will be less than 55% by weight in the finally obtained wheat gluten degradation product.
  • the wheat gluten degradation product obtained in 1) is dissolved in water, transparency cannot be maintained. Therefore, in the enzyme treatment in the first step, the time and temperature conditions of the enzyme treatment are appropriately set according to the type and activity of the enzyme used, and the finally obtained wheat gluten degradation product has a peptide having a molecular weight of 3,000 or more. Is required to be adjusted to 55% by weight or more. Controlling the degree of hydrolysis in the enzyme treatment according to the type of enzyme used is a matter that can be appropriately set by those skilled in the art.
  • the hydrolyzate obtained in the first step is heat-treated so that the heat load is in a predetermined range.
  • the heat treatment in the second step is performed in a state where the hydrolyzate obtained in the first step is dissolved or suspended in water.
  • the heat treatment conditions are in a special range that is not usually employed in the general peptide production process.
  • the total value of F values per minute at the time of temperature rise is defined as the F value at the time of temperature rise (over 70 ° C.). For example, when the maximum temperature reached is 100 ° C. and the rate of temperature increase from 70 ° C. to 100 ° C.
  • the heat load condition of the heat treatment in the second step is preferably 8 to 245 as the ⁇ F 70 ° C value.
  • a more preferable range is 10 to 240.
  • the temperature condition and the heating time are not particularly limited, but for example, at a maximum temperature of 70 to 150 ° C. for 1 minute to 2000
  • the time is preferably 1 to 1200 minutes at a maximum temperature of 100 to 140 ° C., more preferably 1 to 840 minutes at a maximum temperature of 105 to 135 ° C.
  • the rate of temperature increase and the rate of temperature decrease to the maximum temperature reached is not particularly limited, and may be appropriately set so as to finally satisfy the heat load condition in consideration of the maximum temperature reached and its holding time.
  • the rate of temperature increase is 80 ° C./second to 40 ° C./hour, preferably 80 ° C./second to 50 ° C./hour
  • the temperature decrease rate is 80 ° C./second to 40 ° C./hour, preferably 80 ° C./hour. Second to 50 ° C./hour.
  • the pH of the heat-treated product it is preferable to adjust the pH of the heat-treated product to 4 to 6, preferably 4 to 5.
  • a wheat gluten hydrolyzate that can maintain transparency even when dissolved in a wide pH aqueous solution is obtained. Is possible.
  • the water-soluble fraction is recovered from the heat-treated product obtained in the second step.
  • the wheat gluten degradation product of the present invention is obtained by collecting the water-soluble fraction.
  • the method for recovering the water-soluble fraction from the heat-treated product obtained in the second step is not particularly limited, and examples thereof include filtration and centrifugation. Among these recovery methods, filtration is preferable because it can be easily carried out industrially.
  • the mixture was cooled to room temperature, suction filtered to remove insoluble matters, and then filtered through a 0.45 ⁇ m filter to collect the filtrate.
  • the obtained filtrate was dried with a spray dryer to obtain a powdered wheat gluten decomposition product.
  • the obtained wheat gluten decomposition product was subjected to molecular weight distribution by the same method as in Test Example 1 and transparency was evaluated by the following method.
  • the transmittance (% T, optical path length 10 mm) at 610 nm was measured for a solution obtained by diluting an aqueous solution of the wheat gluten degradation product 5 times with purified water. (Transmittance immediately after preparation (% T)).
  • the aqueous solution of the wheat gluten degradation product was stored at 25 ° C.
  • Table 3 also shows the results of obtaining the yield (%) by calculating the ratio of the weight of the recovered wheat gluten degradation product based on the total weight of wheat gluten as a raw material. From this result, after the wheat gluten is enzymatically treated, a heat load is applied so that the ⁇ F 70 ° C value calculated by the formula (1) is 7 or more, or the ⁇ F 90 ° C value calculated by the expression (2) is 5 or more. It was confirmed that the wheat gluten degradation product obtained by the heat treatment can be imparted and sustained with high transparency when dissolved in a neutral aqueous solution (Examples 3 to 13).
  • the wheat gluten degradation product recovered by heat-treating the hydrolyzed solution that has been enzymatically treated in a neutral to alkaline pH region and then adjusting the pH to 4.5 and filtering the solution is in the acidic range. Even when dissolved in an aqueous solution, it was highly transparent and could be maintained (Examples 3 to 6 and 8 to 13).
  • the wheat gluten degradation product obtained by carrying out a heat treatment in which the ⁇ F 70 ° C value calculated by the formula (1) is less than 7 is applied.
  • high transparency could not be imparted and sustained (Comparative Examples 3 and 4).
  • Test example 3 For the wheat gluten degradation products of Examples 3 to 7 and Comparative Examples 3 and 4, the contained heat insolubilized components were measured. The measurement of the heat-insolubilized component was performed by adding 100 g of water to 10 g of each wheat gluten degradation product and stirring, followed by heat treatment at 105 ° C. for 30 minutes. Then, after cooling to room temperature, the mixture was stirred and turbidity (absorbance at 610 nm, optical path length 10 mm) was measured immediately.
  • Table 5 shows the obtained results. From these results, the wheat gluten degradation products of Examples 3 to 7 have a very low turbidity of less than 0.5 even when subjected to heat treatment under the above conditions, and the components that are insolubilized by heat treatment at 105 ° C. for 30 minutes are It was confirmed that it was not substantially contained.
  • the wheat gluten degradation products of Comparative Examples 3 and 4 have a turbidity far exceeding 0.5 when heat-treated under the above conditions, and contain components that are insolubilized by heat treatment at 105 ° C. for 30 minutes. It became clear that.
  • the wheat gluten degradation products of Examples 1, 2, and 8 to 13 were confirmed to have a measured turbidity of less than 0.5 when heat-treated under the above conditions.
  • Test Example 4 Evaluation of mixture of wheat gluten degradation product and soybean protein degradation product Production of Wheat Gluten Decomposition Product and Soy Protein Degradation Product Powdered wheat gluten is dispersed in purified water to a solid content concentration of 10% by weight, and defatted soy flour (protein) so that the ratio shown in Table 6 is obtained. After the content of 60% by weight or more was dispersed, Alcalase (alkaline protease; manufactured by Novozymes) was added to 0.04% by weight. Subsequently, the hydrolysis was carried out for 2 hours while heating the water temperature to 55 ° C. and maintaining the pH at 7.5.
  • Alcalase alkaline protease
  • flavorzyme neutral protease; manufactured by Novozymes
  • a hydrolysis reaction was performed at 55 ° C. for 1 hour while maintaining the pH at 7 with hydrochloric acid.
  • the solution after the hydrolysis reaction was heat-treated under the same conditions as in Example 3 shown in Table 3.
  • the mixture was cooled to room temperature, and hydrochloric acid was added and mixed as necessary to achieve the same pH as in Example 3 shown in Table 3.
  • suction filtration was performed to remove insoluble matters, and 0.45 ⁇ m was further added.
  • the filtrate was recovered.
  • the obtained filtrate was dried with a spray dryer to obtain a mixture of powdered wheat gluten degradation product and soybean protein degradation product.
  • Test Example 5 Evaluation of a mixture of wheat gluten degradation products and various plant-derived protein degradation products
  • Powdered wheat gluten is dispersed in purified water so that the solid content concentration is 10% by weight, and various plant materials containing plant proteins shown in Table 7 are prepared.
  • Alcalase alkaline protease; manufactured by Novozymes
  • the hydrolysis was carried out for 2 hours while heating the water temperature to 55 ° C. and maintaining the pH at 7.5.
  • flavorzyme neutral protease; manufactured by Novozymes
  • a hydrolysis reaction was performed at 55 ° C. for 1 hour while maintaining the pH at 7 with hydrochloric acid.
  • the solution after the hydrolysis reaction was heat-treated under the same conditions as in Example 3 shown in Table 3.
  • the mixture was cooled to room temperature, and hydrochloric acid was added and mixed as necessary to achieve the same pH as in Example 3 shown in Table 3.
  • suction filtration was performed to remove insoluble matters, and 0.45 ⁇ m was further added.
  • the filtrate was recovered.
  • the obtained filtrate was dried with a spray dryer to obtain a mixture of powdered wheat gluten degradation product and plant-derived protein degradation product.

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Abstract

La présente invention vise à fournir un produit de dégradation de gluten de blé, qui présente d'excellentes caractéristiques de pouvoir moussant et de maintien de mousse, lorsqu'il est dissous dans l'eau, et peut maintenir une transparence. Le produit de dégradation de gluten de blé, qui contient 55 % en poids ou plus de peptides ayant un poids moléculaire de 3 000 ou plus et qui est sensiblement exempt de composants qui sont insolubles pendant un chauffage de 30 minutes à 105°C, présente d'excellentes caractéristiques de pouvoir moussant et de maintien de mousse, lorsqu'il est dissous dans l'eau, et peut maintenir une transparence.
PCT/JP2014/060074 2013-04-19 2014-04-07 Produit de dégradation de gluten de blé Ceased WO2014171359A1 (fr)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106010848A (zh) * 2016-07-30 2016-10-12 山东农业大学 一种低发酵度浑浊小麦干啤酒及其酿造方法
JP2017216931A (ja) * 2016-06-07 2017-12-14 奥野製薬工業株式会社 飲料用泡品質改良剤およびその製造方法
CN108606156A (zh) * 2018-03-28 2018-10-02 中国食品发酵工业研究院有限公司 一种小麦低聚肽及其工业化生产方法
WO2021066005A1 (fr) * 2019-09-30 2021-04-08 不二製油グループ本社株式会社 Procédé de fabrication de divers aliments émulsifiés à base de plantes
JP2021052655A (ja) * 2019-09-30 2021-04-08 不二製油グループ本社株式会社 植物ベースの液状栄養組成物の製造法
JP2021052654A (ja) * 2019-09-30 2021-04-08 不二製油グループ本社株式会社 植物ベースのホワイトナー組成物の製造法および該組成物を用いた飲料
JP2021083424A (ja) * 2019-11-29 2021-06-03 ハウス食品株式会社 香辛料ペースト調味料組成物の製造方法

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