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WO2016125599A1 - Procédé de production de gluten de blé - Google Patents

Procédé de production de gluten de blé Download PDF

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Publication number
WO2016125599A1
WO2016125599A1 PCT/JP2016/051767 JP2016051767W WO2016125599A1 WO 2016125599 A1 WO2016125599 A1 WO 2016125599A1 JP 2016051767 W JP2016051767 W JP 2016051767W WO 2016125599 A1 WO2016125599 A1 WO 2016125599A1
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WO
WIPO (PCT)
Prior art keywords
acid
wheat gluten
calcium
dough
weight
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/JP2016/051767
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English (en)
Japanese (ja)
Inventor
宏一郎 木下
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GLICO NUTRITION CO Ltd
Original Assignee
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
Publication of WO2016125599A1 publication Critical patent/WO2016125599A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • 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.
  • 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). .
  • 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.
  • 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.
  • (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.
  • 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.
  • 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.
  • Item 4 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. 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. 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 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.
  • wheat gluten with high whiteness 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.
  • the manufacturing method of this invention is explained in full detail.
  • flour hereinafter sometimes referred to as (i) component
  • calcium salt hereinafter sometimes referred to as (ii) component
  • (iii) water are mixed.
  • 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.
  • 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.
  • hydroxy acid monocarboxylic acid, dicarboxylic acid
  • An acid etc. are mentioned.
  • 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.
  • 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.
  • dicarboxylic acid examples include dicarboxylic acids having 2 to 6 carbon atoms such as oxalic acid, malonic acid, succinic acid, glutaric acid, and adipic acid.
  • organic acid salts of calcium may be used alone or in combination of two or more.
  • 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.
  • one kind of calcium salt may be used alone, or two or more kinds of calcium salts may be used in combination.
  • 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.
  • 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.
  • 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.
  • 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.
  • component (iv) organic acids, phosphoric acids, and monovalent metal salts thereof.
  • 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.
  • dicarboxylic acid examples 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.
  • 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.
  • 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.
  • polyphosphoric acid having preferably 2 to 23 constituents of hydroxy acid, orthophosphoric acid, and phosphoric acid residue is preferable.
  • 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.
  • 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.
  • the ingredients (i) to (iii) and, if necessary, the ingredient (iv) are mixed to form a dough called dough or batter.
  • the kneading method at the time of forming the dough is not particularly limited.
  • 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.
  • 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.
  • 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.
  • a device used for forming the dough during general gluten production can be used as the kneading device used for forming the dough.
  • the dough formed by kneading is preferably aged to sufficiently hydrate and swell the protein contained in the flour.
  • 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.
  • 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 the dough obtained in the first step is washed with water to wash away starch, and wheat gluten is recovered.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. .
  • the wheat gluten obtained in the second step 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.
  • 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
  • fried food ingredients Chinese buns, dumplings, grilled , Spring rolls, sandwiches and other internal ingredients
  • processed milk fermented milk Dairy products
  • various frozen food such as 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.
  • processed foods that require such whiteness include noodles such as udon and Chinese noodles, wheat bread, rice flour bread, gyoza skin, and yakin skin.
  • Test example 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.
  • the L value is markedly before and after heating. It was high and had excellent whiteness.
  • Test example 2 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.
  • Table 3 shows the obtained results.
  • required the difference ((DELTA) L value) with respect to L value of the active wheat gluten of control is shown.
  • the activated wheat gluten produced by adding sodium polyphosphate or trisodium citrate and calcium chloride 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 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.
  • Table 4 shows the obtained results.
  • required the difference ((DELTA) L value) with respect to L value of the active wheat gluten of control is shown.
  • the activated wheat gluten produced by adding sodium polyphosphate or trisodium citrate and calcium chloride has an L value before and after heating as compared with the active wheat gluten as a control. A significant increase was observed.
  • the addition amount of calcium chloride 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 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.
  • Table 5 shows the obtained results.
  • required the difference ((DELTA) L value) with respect to the L value of the active wheat gluten of control is shown.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)

Abstract

　L'objet de la présente invention est de fournir une technique permettant de produire du gluten de blé présentant une blancheur élevée et une bonne nuance de couleur. Le gluten de blé présentant une blancheur élevée et une bonne nuance de couleur peut être obtenu par la mise en œuvre : d'une première étape dans laquelle (i) de la farine de blé, (ii) du sel de calcium, et (iii) de l'eau sont mélangés pour former une pâte ; et d'une seconde étape dans laquelle la pâte est lavée avec de l'eau de manière à éliminer l'amidon, et le gluten de blé est récupéré.
PCT/JP2016/051767 2015-02-04 2016-01-22 Procédé de production de gluten de blé Ceased WO2016125599A1 (fr)

Applications Claiming Priority (2)

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JP2015020541A JP6521651B2 (ja) 2015-02-04 2015-02-04 小麦グルテンの製造方法
JP2015-020541 2015-02-04

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Cited By (1)

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JP2018143189A (ja) * 2017-03-07 2018-09-20 グリコ栄養食品株式会社 粉末状小麦タンパク質及びその製造方法

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JP6420689B2 (ja) * 2015-02-26 2018-11-07 株式会社日清製粉グループ本社 調理済み麺類の製造方法
CN112244142B (zh) * 2020-10-23 2023-04-21 河南飞天生物科技股份有限公司 一种营养面筋的生产方法
CN115553375B (zh) * 2022-10-17 2024-03-01 江南大学 一种乳酸化改性小麦面筋蛋白的方法

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JPH05268893A (ja) * 1992-03-26 1993-10-19 Bankaku Souhonpo:Kk 中華麺
WO2012066961A1 (fr) * 2010-11-15 2012-05-24 株式会社武蔵野化学研究所 Composition contenant du stéaroyl lactylate de sodium
JP2014198037A (ja) * 2013-03-15 2014-10-23 グリコ栄養食品株式会社 グルテン改質物、その製造方法、及びそれを含む食品

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JPS6447358A (en) * 1987-08-14 1989-02-21 Nissei Ltd Production of dried chinese noodle
JPH05268893A (ja) * 1992-03-26 1993-10-19 Bankaku Souhonpo:Kk 中華麺
WO2012066961A1 (fr) * 2010-11-15 2012-05-24 株式会社武蔵野化学研究所 Composition contenant du stéaroyl lactylate de sodium
JP2014198037A (ja) * 2013-03-15 2014-10-23 グリコ栄養食品株式会社 グルテン改質物、その製造方法、及びそれを含む食品

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Title
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RYOZO TAKEDA: "Quality improving agents for alimentary pastes", NEW FOOD IND, vol. 27, no. 12, December 1985 (1985-12-01), pages 18 - 25 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018143189A (ja) * 2017-03-07 2018-09-20 グリコ栄養食品株式会社 粉末状小麦タンパク質及びその製造方法
CN110325050A (zh) * 2017-03-07 2019-10-11 格力高营养食品株式会社 粉末状小麦蛋白及其制备方法
EP3593644A4 (fr) * 2017-03-07 2020-08-12 Glico Nutrition Co., Ltd. Protéine de blé en poudre, et procédé de fabrication de celle-ci
JP7102100B2 (ja) 2017-03-07 2022-07-19 グリコ栄養食品株式会社 粉末状小麦タンパク質及びその製造方法
CN110325050B (zh) * 2017-03-07 2023-10-27 格力高营养食品株式会社 粉末状小麦蛋白及其制备方法
US11952403B2 (en) 2017-03-07 2024-04-09 Glico Nutrition Co., Ltd. Powdered wheat protein and method for producing same

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JP2016140331A (ja) 2016-08-08

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