WO2016125599A1 - Method for producing wheat gluten - Google Patents

Abstract

　The purpose of the present invention is to provide a technique for producing wheat gluten having high whiteness and good color tone.　Wheat gluten having high whiteness and good color tone can be obtained by carrying out: a first step in which (i) wheat flour, (ii) calcium salt, and (iii) water are mixed to form dough; and a second step in which the dough is washed with water so as to wash away the starch, and wheat gluten is recovered.

Description

Method for producing wheat gluten

The present invention relates to a method for producing wheat gluten having a high whiteness and a good color tone. The present invention also relates to wheat gluten obtained by the production method.

Wheat gluten is abundant in supply as a by-product in the production of wheat starch, and is known to exhibit properties such as emulsification, cohesion, water absorption, viscoelasticity, etc., used in various processed foods Has been.

On the other hand, the color tone of wheat gluten is affected by the variety of flour used as a raw material, and further contains tyrosinase, ash, etc., so there is a drawback that when heated, it causes a change in color tone (fading or discoloration). . When wheat gluten is low in whiteness or causes a change in color tone by heating, when used in processed foods that require whiteness, it becomes a factor that reduces the commercial value of processed foods. Therefore, wheat gluten having high whiteness and capable of stably maintaining the color tone even by heating is demanded.

Conventionally, white wheat varieties with high whiteness have been developed (see Patent Document 1), and wheat gluten with high whiteness can be obtained by using such raw material grains. It is also possible to obtain wheat gluten with high whiteness by increasing the degree of purification of wheat flour used as a raw material and reducing the mixing rate of bran and germ and the content of ash. However, changing the variety of wheat flour to white wheat or increasing the degree of purification of the wheat flour is not easy in terms of cost and procurement, and further has the disadvantage of increasing the cost of wheat starch as a by-product.

Also, conventionally, it has been reported that by adding ferulic acid to wheat flour, discoloration and fading of the dough made from wheat flour can be suppressed (see Patent Document 2). However, since ferulic acid dissolves only about 0.1% by weight in water, it has disadvantages that are difficult to handle in the production site of gluten that uses a lot of water. There is a drawback of pushing up. Furthermore, in recent years, the level of demand for the color tone of processed foods has increased, and it has also been desired to develop wheat gluten that exhibits higher whiteness than when manufactured using ferulic acid alone.

Japanese Unexamined Patent Publication No. 2011-120579 Japanese Patent Laid-Open No. 8-140605

An object of the present invention is to provide a technique for producing wheat gluten having a high whiteness and a good color tone.

The present inventor conducted intensive studies to solve the above-mentioned problems. As a result, (i) flour, (ii) calcium salt, and (iii) a first step of kneading water to form a dough, and the dough It was found that wheat gluten having high whiteness and good color tone can be obtained by performing the second step of washing with water to wash away starch and recovering wheat gluten. In the first step, further, (iv) by mixing the organic acid, phosphoric acid, and / or their monovalent metal salt to form a dough, the whiteness is higher and wheat having a better color tone We have found that gluten can be obtained. The present invention has been completed by further studies based on this finding.

That is, this invention provides the invention of the aspect hung up below.
Item 1. A method for producing wheat gluten,
(i) wheat flour, (ii) calcium salt, and (iii) a first step of kneading water to form a dough, and a second step of washing the dough with water to wash away starch and recovering wheat gluten The manufacturing method characterized by including.
Item 2. Item 2. The method according to Item 1, wherein the component (ii) is an inorganic salt of calcium and / or an organic acid salt of calcium.
Item 3. Item 3. The method according to Item 1 or 2, wherein the component (ii) is at least one selected from the group consisting of calcium chloride, calcium phosphate, calcium salt of hydroxy acid, and calcium salt of monocarboxylic acid.
Item 4. Item 4. The production method according to any one of Items 1 to 3, wherein the component (ii) is at least one selected from the group consisting of calcium chloride, tricalcium phosphate, calcium acetate, and calcium lactate.
Item 5. Item 4. The method according to any one of Items 1 to 4, wherein in the first step, (iv) at least one selected from the group consisting of an organic acid, phosphoric acid, and a monovalent metal salt thereof is mixed to form a dough. The manufacturing method as described.
Item 6. Item 6. The method according to Item 5, wherein the component (iv) is at least one selected from the group consisting of hydroxy acids, monocarboxylic acids, dicarboxylic acids, orthophosphoric acids, polyphosphoric acids, and monovalent metal salts thereof.
Item 7. The component (iv) is an alkali metal citrate, ferulic acid, dibasic metal hydrogen phosphate, trialkali metal phosphate, or an alkali metal salt of polyphosphoric acid having 2 to 23 phosphoric acid residues. Item 7. The production method according to Item 5 or 6, which is at least one selected from the group consisting of:
Item 8. Item 8. The production method according to any one of Items 1 to 7, wherein 0.001 to 10 parts by weight of the component (ii) is mixed per 100 parts by weight of the component (i).
Item 9. Item 9. The method according to any one of Items 5 to 8, wherein 0.01 to 10 parts by weight of the component (iv) is mixed per 100 parts by weight of flour.
Item 10. Item 10. Wheat gluten obtained by the production method according to any one of Items 1 to 9.

According to the present invention, when producing wheat gluten, wheat gluten with high whiteness can be produced by a simple method of adding a specific additive to the flour dough. Further, in the present invention, even when low quality wheat flour having an ash content of 0.7% by weight or more is used as a raw material, wheat gluten having a high whiteness can be produced. Therefore, the variety of flour used as a raw material is restricted. The wheat gluten having an excellent color can be produced without any problems.

The production method of the present invention is a method for producing wheat gluten, wherein (i) wheat flour, (ii) calcium salt, and (iii) a first step of kneading water to form a dough, and said dough to water It is characterized by including a second step of washing the starch to wash away starch and recovering wheat gluten. Hereafter, the manufacturing method of this invention is explained in full detail.

First Step In the first step, flour (hereinafter sometimes referred to as (i) component), calcium salt (hereinafter sometimes referred to as (ii) component), and (iii) water are mixed. Form the dough. Thus, by preparing the dough used for the production of wheat gluten by combining the components (i) to (iii), it is possible to obtain wheat gluten with high whiteness and good color.

The variety of flour used as the component (i) is not particularly limited, and any variety such as white wheat or red wheat may be used, but from the viewpoint of increasing the whiteness of wheat gluten, preferably White wheat. Moreover, in this invention, although flour, medium strength, strong flour, etc. may be used as wheat flour, Preferably strong flour is mentioned.

The calcium salt used as the component (ii) is not particularly limited as long as it is acceptable for food production, but preferably has a high solubility in water, specifically, purified water at 25 ° C. A calcium salt in which 0.001 g or more, preferably 0.01 g or more can be dissolved with respect to 100 mL is mentioned.

Specific examples of the calcium salt used as the component (ii) include calcium inorganic salts and calcium organic acid salts.

The kind of inorganic salt of calcium is not particularly limited as long as it is acceptable for food production, and specific examples include calcium chloride, calcium hydroxide, calcium phosphate and the like. These calcium inorganic salts may be used alone or in combination of two or more. Among these inorganic salts of calcium, calcium chloride, calcium phosphate, and more preferably calcium chloride are preferable from the viewpoint of producing wheat gluten having a higher whiteness and a better color tone.

The type of organic acid salt of calcium is not particularly limited as long as it is acceptable for food production. For example, as an organic acid constituting the organic acid salt of calcium, hydroxy acid, monocarboxylic acid, dicarboxylic acid can be used. An acid etc. are mentioned. More specifically, examples of the hydroxy acid include hydroxy acids having 3 to 10 carbon atoms such as citric acid, lactic acid, malic acid, and ferulic acid. More specifically, examples of the monocarboxylic acid include monocarboxylic acids having 2 to 6 carbon atoms such as acetic acid, propionic acid, butyric acid, valeric acid, and caproic acid. More specific examples of the dicarboxylic acid include dicarboxylic acids having 2 to 6 carbon atoms such as oxalic acid, malonic acid, succinic acid, glutaric acid, and adipic acid. These organic acid salts of calcium may be used alone or in combination of two or more. Among the organic acid salts of calcium, from the viewpoint of producing wheat gluten with higher whiteness and better color tone, preferably calcium salt of hydroxy acid, calcium salt of monocarboxylic acid, more preferably calcium acetate, lactic acid Calcium is mentioned.

(Ii) As the component, one kind of calcium salt may be used alone, or two or more kinds of calcium salts may be used in combination. Among calcium, from the viewpoint of producing wheat gluten having higher whiteness and a better color tone, calcium chloride, calcium phosphate, calcium salt of hydroxy acid, calcium salt of monocarboxylic acid; more preferably calcium chloride, Examples include calcium phosphate, calcium acetate, and calcium lactate.

In the first step, the amount of component (ii) added when forming the dough is, for example, 0.001 to 10 parts by weight, preferably 0, in total of component (ii) with respect to 100 parts by weight of flour. The amount is 0.001 to 5 parts by weight, more preferably 0.001 to 1.5 parts by weight.

In the first step, the amount of water to be added when forming the dough may be appropriately set within the range adopted in the production of general wheat gluten, for example, for 100 parts by weight of flour, The amount of water is 30 to 200 parts by weight, preferably 40 to 150 parts by weight, more preferably 50 to 100 parts by weight.

In the first step, when forming the dough, in addition to the components (i) to (iii), at least one selected from the group consisting of organic acids, phosphoric acids, and monovalent metal salts thereof. (Hereinafter also referred to as component (iv)) may be added and mixed. Thus, by further adding the component (iv), it becomes possible to produce wheat gluten with a much higher whiteness and a much better color tone. In particular, when an inorganic salt of calcium is used as the component (ii), the addition of the component (iv) improves the whiteness more effectively in the resulting wheat gluten, and has a much better color tone. Can be provided.

(Iv) The type of organic acid used as component is not particularly limited as long as it is acceptable for food production, and examples thereof include hydroxy acid, monocarboxylic acid, dicarboxylic acid and the like. More specifically, examples of the hydroxy acid include hydroxy acids having 3 to 10 carbon atoms such as citric acid, lactic acid, malic acid, and ferulic acid. More specifically, examples of the monocarboxylic acid include monocarboxylic acids having 2 to 6 carbon atoms such as acetic acid, propionic acid, butyric acid, valeric acid, and caproic acid. More specific examples of the dicarboxylic acid include dicarboxylic acids having 2 to 6 carbon atoms such as oxalic acid, malonic acid, succinic acid, glutaric acid, and adipic acid. These organic acids may be used individually by 1 type, and may be used in combination of 2 or more type. Among these organic acids, from the viewpoint of producing wheat gluten having a higher whiteness and a better color tone, hydroxy acids are preferable, hydroxy acids having 3 to 10 carbon atoms are more preferable, and citric acid is more preferable. Can be mentioned.

(iv) The type of phosphoric acid used as the component is not particularly limited as long as it is acceptable for food production. Specifically, orthophosphoric acid; pyrophosphoric acid, tripolyphosphoric acid, tetrapolyphosphoric acid And polyphosphoric acid such as pentapolyphosphoric acid and hexapolyphosphoric acid. These phosphoric acids may be used individually by 1 type, and may be used in combination of 2 or more type. Among these phosphoric acids, from the viewpoint of producing wheat gluten with higher whiteness and better color tone, orthophosphoric acid, polyphosphoric acid having 2 to 23 constituents of phosphoric acid residues; more preferably Examples include orthophosphoric acid, pyrophosphoric acid, and tripolyphosphoric acid.

The monovalent metal salt of organic acid and / or phosphoric acid used as component (iv) is not particularly limited as long as it is acceptable for food production. Examples include alkali metal salts such as sodium salt and potassium salt of acid and / or phosphoric acid. These monovalent metal salts may be used individually by 1 type, and may be used in combination of 2 or more type.

In the present invention, as the component (iv), one of organic acids, phosphoric acids, and monovalent metal salts thereof may be used alone, or two or more of these may be used in combination. May be. Among the components (iv), from the viewpoint of producing wheat gluten having a higher whiteness and a better color tone, polyphosphoric acid having preferably 2 to 23 constituents of hydroxy acid, orthophosphoric acid, and phosphoric acid residue is preferable. And monovalent metal salts thereof; more preferably citric acid, ferulic acid, orthophosphoric acid, polyphosphoric acid having 2 to 23 constituents of phosphoric acid residues, and monovalent metal salts thereof; particularly preferably alkali citrate Examples thereof include metal salts, ferulic acid, hydrogen phosphate dialkali metal salts, phosphoric acid trialkali metal salts, and alkali metal salts of polyphosphoric acid having 2 to 23 constituents of phosphoric acid residues.

Regarding the amount of component (iv) to be added when forming the dough, for example, the total amount of component (a) is 0.01 to 10 parts by weight, preferably 0.05 to 5 parts by weight per 100 parts by weight of flour. Parts, more preferably 0.1 to 1.5 parts by weight.

In the first step, the ingredients (i) to (iii) and, if necessary, the ingredient (iv) are mixed to form a dough called dough or batter. In the first step, the kneading method at the time of forming the dough is not particularly limited. For example, the method of kneading by simultaneously adding the components (i) to (iii) and, if necessary, the component (iv) A method in which the component (i) and the component (iii) are once mixed and then the component (ii) and the component (iv) used as necessary are added and mixed; the component (ii) and the component as necessary Examples thereof include a method in which a mixed liquid obtained by adding (iv) the component to the (iii) component is added to the (i) component and kneaded.

In the first step, the kneading conditions for forming the dough may be the same as the conditions used for forming the dough at the time of general gluten production. For example, as the kneading time, (i ) To (iii) and, if necessary, the component (iv) is usually added for 1 to 120 minutes, preferably 1 to 60 minutes, more preferably 1 to 40 minutes. The temperature is usually 5 to 60 ° C., preferably 5 to 50 ° C., more preferably 5 to 40 ° C.

In the first step, as the kneading device used for forming the dough, a device used for forming the dough during general gluten production can be used.

The dough formed by kneading is preferably aged to sufficiently hydrate and swell the protein contained in the flour. Such a ripening method may be carried out under the conditions used for forming the dough at the time of general gluten production. Specifically, it is in the air at 5 to 60 ° C., preferably 5 to 40 ° C. Alternatively, a method of treatment by standing or the like in water for a aging time of 1 to 120 minutes, preferably 1 to 60 minutes can be mentioned.

Second Step In the second step, the dough obtained in the first step is washed with water to wash away starch, and wheat gluten is recovered.

In the second step, the method of washing the dough with water to wash away the starch may be carried out by a general washing method at the time of gluten production. Specifically, the weight ratio is 1 to 100 times that of the dough. A method of washing with 2 to 50 times, more preferably 2 to 20 times, water is preferable.

By washing the dough with water, the wheat gluten remains as a lump residue. By collecting this, the wheat gluten can be obtained. The wheat gluten thus obtained may be used as raw gluten as it is as a food material, but if necessary, by a drying method such as an air drying method, a spray drying method, a vacuum drying method or a freeze drying method. It may be dried to make active gluten.

In the second step, the wheat starch is suspended in the liquid obtained after washing the dough and collecting the gluten, so that the wheat starch can be collected and provided as a food material. .

Wheat gluten obtained in the second step The wheat gluten thus obtained has emulsifiability, cohesiveness, water absorption, viscoelasticity, etc., as in the case of conventional wheat gluten, and is incorporated into various processed foods. Can be used.

The type of processed food to which the wheat gluten obtained in the present invention is added is not particularly limited. For example, fermented food such as wheat flour bread, rice flour bread, Chinese wharf; sponge cake, cookies, biscuits, caramel, pudding, jelly Processed foods such as margarine, mayonnaise, shortening, whipped cream, flower paste, dressing, etc .; processed fishery and livestock products such as kamaboko, ham, sausage; fried food such as tempura, fried food, fried food; Udon, Chinese noodles, dumpling skin, grilled skin, spring roll skin, grilled salmon, ginger, buns and other processed foods prepared from flour-based ingredients; fried food ingredients, Chinese buns, dumplings, grilled , Spring rolls, sandwiches and other internal ingredients; sauces, sauces, jams and other seasonings; processed milk, fermented milk Dairy products; various frozen food; ice cream, frozen desserts such as ice sherbet and the like. The wheat gluten obtained in the present invention has high whiteness and can be stably maintained in color tone even when subjected to heat treatment, and thus is suitably used for processed foods that require whiteness. Specific examples of processed foods that require such whiteness include noodles such as udon and Chinese noodles, wheat bread, rice flour bread, gyoza skin, and yakin skin.

Hereinafter, the present invention will be specifically described with reference to examples and the like, but the present invention is not limited thereto.

Test example 1
1. Production of wheat gluten
75 parts by weight of water at 25 ° C. was added to 100 parts by weight of control flour and mixed for 6 minutes to prepare a dough. The obtained dough is allowed to stand for 30 minutes in water (25% by weight) of 3 times its weight (weight ratio), then the dough is kneaded in water, the starch is washed away, the massive residue is recovered, and viscoelastic raw gluten Got. These were dried with a freeze dryer to obtain activated wheat gluten. The protein content of the obtained active wheat gluten was 79% by weight.

Comparative Examples 1-9
75 parts by weight of water at 25 ° C. and 100 parts by weight of wheat flour and a predetermined amount of an alkali metal salt of an organic acid shown in Table 1 were added and mixed for 6 minutes to prepare a dough. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

Examples 1 to 5
75 parts by weight of water at 25 ° C. and a predetermined amount of calcium salt shown in Table 2 were added to 100 parts by weight of flour and mixed for 6 minutes to prepare a dough. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

Examples 6-14
A dough was prepared by adding 75 parts by weight of water at 25 ° C. and a predetermined amount of calcium salt shown in Table 2 and an organic acid, phosphoric acid or a salt thereof to 100 parts by weight of flour and mixing for 6 minutes. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

2. Characterization of wheat gluten The protein content of each active wheat gluten obtained was measured.

Further, 15.5 ml of purified water was added to 10 g of each active wheat gluten and mixed well to obtain wheat gluten dough. This is put into a nylon bag (trade name “Aoi Bijin”, manufactured by Krillon Kasei Co., Ltd., 80 μm × 150 mm × 250 mm), vacuum-packed and sealed, stretched into a rectangle (13 cm × 6 cm), and color difference meter L value (brightness) (before heating) was measured with Denki Color Spectrometer Color SE2000. Further, the activated wheat gluten contained in a nylon bag was then boiled at 90 ° C. for 50 minutes, allowed to cool, and then the L value (after heating) was measured again in the same manner.

The results obtained are shown in Tables 1 and 2. In addition, about the L value, the value which calculated | required the difference ((DELTA) L value) with respect to L value of the active wheat gluten of control is shown. The L value is an index indicating that the higher the value, the higher the whiteness.

As shown in Tables 1 and 2, in the active wheat gluten produced by adding an alkali metal salt of an organic acid alone (Comparative Examples 1 to 9), discoloration was observed after heating, and compared with the control active wheat gluten. Thus, the L value hardly changed before and after heating, or a decrease in the L value was observed. In contrast, the activated wheat gluten produced by adding calcium salt (Examples 1 to 14) has high whiteness before and after heating, and is produced by adding an alkali metal salt of organic acid and control alone. In comparison with, the L value was significantly increased both before and after heating. In particular, in wheat gluten (Examples 6 to 14) produced by adding a calcium salt and a combination of an organic acid, polyphosphoric acid or an alkali metal salt thereof, the L value is markedly before and after heating. It was high and had excellent whiteness.

Test example 2
1. Production of wheat gluten
75 parts by weight of water at 25 ° C. was added to 100 parts by weight of control flour and mixed for 6 minutes to prepare a dough. The obtained dough is allowed to stand for 30 minutes in water (25% by weight) of 3 times its weight (weight ratio), then the dough is kneaded in water, the starch is washed away, the massive residue is recovered, and viscoelastic raw gluten Got. These were dried with a freeze dryer to obtain activated wheat gluten. The protein content of the obtained active wheat gluten was 79% by weight.

Examples 15-20
100 parts by weight of flour, 75 parts by weight of water at 25 ° C., a predetermined amount of sodium polyphosphate (3 or more constituent phosphate residues) shown in Table 3 and calcium chloride are added and mixed for 6 minutes to prepare a dough did. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

Examples 21-25
A dough was prepared by adding 75 parts by weight of water at 25 ° C. and predetermined amounts of trisodium citrate and calcium chloride shown in Table 3 to 100 parts by weight of flour and mixing for 6 minutes. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

2. Evaluation of Wheat Gluten Characteristics Each active wheat gluten obtained was measured for protein content and L value before and after heating in the same manner as in Test Example 1.

Table 3 shows the obtained results. In addition, about the L value, the value which calculated | required the difference ((DELTA) L value) with respect to L value of the active wheat gluten of control is shown.

As shown in Table 3, the activated wheat gluten produced by adding sodium polyphosphate or trisodium citrate and calcium chloride (Examples 15 to 25) had an L value before and after heating as compared to the active wheat gluten as a control. A marked increase was observed. That is, from this result, the whiteness can be remarkably increased by setting the addition amount of sodium polyphosphate or trisodium citrate to 0.1 to 1 part by weight and using it together with calcium chloride with respect to 100 parts by weight of wheat flour. It became clear that highly active wheat gluten could be obtained.

Test example 3
1. Production of wheat gluten
75 parts by weight of water at 25 ° C. was added to 100 parts by weight of control flour and mixed for 6 minutes to prepare a dough. The obtained dough is allowed to stand for 30 minutes in water (25% by weight) of 3 times its weight (weight ratio), then the dough is kneaded in water, the starch is washed away, the massive residue is recovered, and viscoelastic raw gluten Got. These were dried with a freeze dryer to obtain activated wheat gluten. The protein content in the obtained active wheat gluten was 79% by weight.

Examples 26-32
A dough is prepared by adding 75 parts by weight of water at 25 ° C. to 100 parts by weight of wheat flour, adding a predetermined amount of sodium polyphosphate (having 3 or more constituent phosphate residues) and calcium chloride as shown in Table 4, and mixing for 6 minutes. did. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

Examples 33-35
To 100 parts by weight of flour, 75 parts by weight of water at 25 ° C. and predetermined amounts of trisodium citrate and calcium chloride shown in Table 4 were added and mixed for 6 minutes to prepare a dough. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

2. Evaluation of Wheat Gluten Characteristics Each active wheat gluten obtained was measured for protein content and L value before and after heating in the same manner as in Test Example 1.

Table 4 shows the obtained results. In addition, about the L value, the value which calculated | required the difference ((DELTA) L value) with respect to L value of the active wheat gluten of control is shown.

From the results of this test, the activated wheat gluten produced by adding sodium polyphosphate or trisodium citrate and calcium chloride (Examples 26 to 35) has an L value before and after heating as compared with the active wheat gluten as a control. A significant increase was observed. In addition, from this result, with respect to 100 parts by weight of flour, by setting the addition amount of calcium chloride to 0.2 parts by weight or more and using it together with sodium polyphosphate or trisodium citrate, It became clear that highly active wheat gluten was obtained.

Test example 4
1. Production of wheat gluten
75 parts by weight of water at 25 ° C. was added to 100 parts by weight of control flour and mixed for 6 minutes to prepare a dough. The obtained dough is allowed to stand for 30 minutes in water (25% by weight) of 3 times its weight (weight ratio), then the dough is kneaded in water, the starch is washed away, the massive residue is recovered, and viscoelastic raw gluten Got. These were dried with a freeze dryer to obtain activated wheat gluten. The protein content of the obtained active wheat gluten was 79% by weight in terms of dry matter.

Comparative Examples 12-15
Add 75 parts by weight of water at 25 ° C. to 100 parts by weight of wheat flour, add a predetermined amount of an alkali metal salt of an inorganic acid or an inorganic salt of an alkaline earth metal (other than calcium salt) as shown in Table 5 and mix for 6 minutes. Was made. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

Comparative Examples 16-19
Add 75 parts by weight of water at 25 ° C. to 100 parts by weight of wheat flour, a predetermined amount of trisodium citrate shown in Table 1, and an inorganic salt of an alkali metal salt or an inorganic salt of an alkaline earth metal (other than calcium salt) For 6 minutes to prepare a dough. Using the obtained dough, active wheat gluten was obtained under the same conditions as in the control.

2. Evaluation of Wheat Gluten Characteristics Each active wheat gluten obtained was measured for protein content and L value before and after heating in the same manner as in Test Example 1.

Table 5 shows the obtained results. In addition, about the L value, the value which calculated | required the difference ((DELTA) L value) with respect to the L value of the active wheat gluten of control is shown.

From this test result, when an inorganic salt of an alkali metal salt or an inorganic salt of an alkaline earth metal (other than calcium salt) is added alone (Comparative Examples 10 to 13), and an inorganic salt of trisodium citrate and an alkali metal salt Alternatively, when alkaline earth metal inorganic salts (other than calcium salts) were added in combination (Comparative Examples 14 to 17), the L value before and after heating was equal to or less than that of the control. That is, from this result, when producing wheat gluten with high whiteness, it is clear that it is necessary to select and add a calcium salt among divalent metal salts in the formation of dough. It was.

Claims (10)

A method for producing wheat gluten,
(i) wheat flour, (ii) calcium salt, and (iii) a first step of kneading water to form a dough, and a second step of washing the dough with water to wash away starch and recovering wheat gluten The manufacturing method characterized by including. The production method according to claim 1, wherein the component (ii) is an inorganic salt of calcium and / or an organic acid salt of calcium. The production method according to claim 1 or 2, wherein the component (ii) is at least one selected from the group consisting of calcium chloride, calcium phosphate, calcium salt of hydroxy acid, and calcium salt of monocarboxylic acid. The production method according to any one of claims 1 to 3, wherein the component (ii) is at least one selected from the group consisting of calcium chloride, tricalcium phosphate, calcium acetate, and calcium lactate. 5. The method according to claim 1, wherein in the first step, (iv) at least one selected from the group consisting of an organic acid, phosphoric acid, and a monovalent metal salt thereof is mixed to form a dough. The manufacturing method as described in. The production method according to claim 5, wherein the component (iv) is at least one selected from the group consisting of hydroxy acid, monocarboxylic acid, dicarboxylic acid, orthophosphoric acid, polyphosphoric acid, and monovalent metal salts thereof. . The component (iv) is an alkali metal citrate, ferulic acid, dibasic metal hydrogen phosphate, trialkali metal phosphate, or an alkali metal salt of polyphosphoric acid having 2 to 23 phosphoric acid residues. The manufacturing method of Claim 5 or 6 which is at least 1 sort (s) selected from the group which consists of. The production method according to any one of claims 1 to 7, wherein 0.001 to 10 parts by weight of the component (ii) is mixed per 100 parts by weight of the component (i). The production method according to any one of claims 5 to 8, wherein (i) 0.01 to 10 parts by weight of the component (iv) is mixed per 100 parts by weight of flour. Wheat gluten obtained by the production method according to any one of claims 1 to 9.