JPS5858062B2 - Method for producing gluten paste and gluten powder - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to pasty gluten used as a binder in seafood paste products such as kamaboko, livestock paste products such as ham, udon noodles, bread, confectionery and other foods, and active gluten obtained by dispersing and drying the same. This invention relates to a method for producing so-called gluten powder.

Gluten, which is a sticky protein obtained by adding water to wheat flour and kneading it hard, then separating and removing the starch by washing with water or extraction with dilute acetic acid, does not remain linear. Because it is difficult to mix with the main ingredients such as paste products,
With the exception of a small portion that is made into a paste, most of the active gluten is dispersed and dried into powder, which is commercialized as gluten powder, and is used as an additive to various dough products.

Conventionally, pasty gluten was simply made into a paste using plasticizers, etc., and had a grayish brown color unique to gluten.
It is difficult to mix with main ingredients such as paste products, especially fish meat, etc., and in the case of livestock paste products (e.g. ham), the kneading temperature needs to be high, which may impair flavor, and the emulsibility of pasty gluten There are disadvantages such as the need for other emulsifiers due to the low oxidation rate and the risk of oil separation in meat, and for this reason pasty gluten is only used in a small number of breads and other products. It is.

Therefore, in this first invention, we created a paste that has a milky white color that goes well with fish meat, etc., has good emulsifying properties, is easy to mix with the main ingredients of paste products, and can be widely used for fish paste products, livestock paste products, etc. The aim is to manufacture and provide gluten easily and reliably, and by stirring and kneading gluten with plasticizer etc. so that air is dispersed, it is possible to mix countless microbubbles and make it into a soft cream-like product. This is a characteristic feature.

In addition, when gluten is made into a powder, that is, when it is commercialized as gluten powder, linear gluten is dispersed and dried to make it into a powder.The typical methods are spray drying method (spray drying method) There are two methods: the flash dry method.

In the spray drying method, a dispersion of gluten separated from starch is sprayed into a hot air atmosphere and dried to obtain gluten powder.The resulting gluten powder has a high water absorption rate and is said to have a high rate of gluten formation due to water content. Although it has advantages, it has the disadvantage of poor thermal efficiency because it is dried as a gluten dispersion with a content of about 10%.

On the other hand, in the flash drying method, relatively hard gluten is finely cut into chips with a diameter of 2 to 3 meters using a cutter, gluten powder is added to this, kneaded, and then further finely ground to dry with hot air. The gluten powder obtained by this method has a disadvantage that it absorbs water at a slower rate than that obtained by spray drying, and the rate of gluten formation due to water content is slower than that obtained by spray drying. .

Therefore, in the second invention of this application, an attempt is made to obtain gluten powder with a high water absorption rate and gluten formation rate similar to that of the spray drying method by using a flash drying method, and its characteristics are as described in the above-mentioned No. The purpose of the present invention is to air-dry the pasty gluten obtained by the first invention.

Next, embodiments of the present invention will be described based on the drawings.

First, ordinary viscous gluten is obtained using the same method as before, by adding water to flour and kneading it hard (forming dough).
Next, this is stirred and dispersed in a liquid such as water to separate and remove starch, thereby obtaining sticky gluten containing approximately 65% water.

To produce pasty gluten, a plasticizer such as sugar ester with good water absorption, a reducing agent, fats and oils, etc. are added to the gluten obtained as described above, and the mixture is stirred and kneaded using air to disperse the mixture. do it.

For example, as schematically shown in FIG. 2, this stirring mixer includes stirring rotors 13a and 13b, each having a screw blade 12 fixed around a shaft 11, arranged vertically in parallel at the lower part of the body 14. Machine 10 is used.

The upper and lower stirring rotors 13a and 13b are preferably provided so that the rotation range of one screw blade 12 and the rotation range of the other screw blade 12 overlap in terms of crosstalk efficiency. The directions are made to spiral in the same direction at the overlapping part, that is, one direction is opposite to the other, and the up and down rotation directions are reversed so that the screw blades 12 and 12 do not come into contact with each other.

Of course, depending on the structure of the screw blades, it is possible to spiral in the same direction or to rotate in the same direction.

When a predetermined amount of gluten is put into the stirring kneading machine 10 as described above, a predetermined amount of a plasticizer, a reducing agent, oil, etc. is added, and the mixture is stirred and kneaded by the rotation of the stirring rotors 13a and 13b, the gluten inside is mixed with the screw blades. Due to the rotational pushing action by 12, undulations and the like are generated and the gluten flows in a complex manner while pressing against each other, and as a result, air is bitten into the inside of the gluten from the surface part and dispersed.

In particular, gluten is sticky and in a relatively hard kneaded state, but since it is stirred and kneaded by adding plasticizers, reducing agents, fats and oils, etc., the fluidity is increased by the plasticizer, and the above-mentioned stirring and kneading. The action and the accompanying air mixing are carried out without any inconvenience, and the action of oil and fat makes it easy to form bubbles, allowing the air to be mixed in in a relatively short time.Furthermore, the reducing agent easily forms a paste, making the stirring and kneading action more efficient. It is often done.

By this stirring and kneading, the mixed air is dispersed and becomes a countless number of microbubbles that are evenly mixed together, resulting in a paste-like gluten that looks like a soft cream.

Incidentally, if an activator such as sugar ester fatty acid is added together with oil or fat during the above-mentioned stirring and mixing, the mixed air will be dispersed more quickly.

Further, as for the stirring/kneading machine, the above-mentioned type is suitable for easy temperature control and air mixing, but other stirring machines capable of mixing air can also be used.

The pasty gluten obtained by the method of the present invention (first invention) as described above is grayish brown in color and has a soft cream-like texture with increased volume due to the uniform mixture of countless microbubbles. When air is mixed in, the color becomes pale and becomes milky white, so it goes well with the main ingredients of the paste product, especially fish meat, etc. Moreover, it has very good emulsifying properties due to the presence of microbubbles, so it is used in livestock paste products. Even when used, the oil content of livestock meat can be held in a stable manner, and other emulsifiers are not required.

In addition, this paste-like gluten has countless microbubbles mixed in, and the surface area of the particles is large, so it easily mixes with the main ingredient of the paste product, so in the case of meat, the temperature during kneading must not be raised to the extent that it spoils the flavor. can also be thoroughly kneaded.

Therefore, the pasty gluten obtained by the present invention can be widely used in fish paste products, livestock paste products, and various other paste products.

As described above, according to the method of the present invention, it is possible to obtain an excellent pasty gluten having the above-mentioned effects and being highly usable.

In addition, by supplying the pasty gluten produced as described above to the conventionally well-known flash drying process 20 and dispersion drying it, the water absorption rate and gluten formation rate can be maintained at the same rate as in the case of the spray drying method. Good quality gluten powder can be obtained quickly (second invention).

To explain the production of this gluten powder, the pasty gluten obtained according to the first invention is fed by a pump or the like to the supply hopper 21 in the flash drying step 20 shown in FIG. 3, and from there is sent to the stirring conveyor 22. At the same time, a predetermined amount of gluten powder is added and gradually fed while stirring.

In the conventional method using hardened gluten, the gluten was cut into fine α-tips to make it easier to stir when it was sent out from the hopper, but in the present invention, it is only necessary to send out the paste-like gluten as it is, and the soft serve ice cream is made up of countless microbubbles. Since they are mixed together in the same shape, they are easily mixed with the added gluten powder, and the stirring is performed efficiently.

Then, as mentioned above, the gluten gradually fed by the stirring conveyor 22 is further finely ground by the grinder 23, and then fed into the drying pipe 25 where a hot air flow is generated by the heat exchanger z4, and the gluten is dispersed and dried by the hot air flow. The gluten to be used for this process has a large number of microbubbles mixed in and has many spaces, so the surface area of the ground fine grains is large and contains microbubbles, so drying by the hot air flow is difficult. It is done quickly, reliably and efficiently.

The dried powder product, so-called gluten powder, may be collected and recovered by providing a cyclone or the like at the outlet of the drying pipe 25.

A portion of the recovered gluten powder is used for addition at the delivery section from the hopper.

The gluten powder obtained as described above is obtained by drying pasty gluten that has a soft cream-like appearance with countless microbubbles mixed in, so the powder particles are deformed by the presence of microbubbles before drying. It has a large surface area and, as a result, has a faster water absorption rate and faster gluten formation than powders obtained by conventional flash drying, and has properties comparable to those obtained by spray drying.

In other words, when gluten powder was mixed with water using the conventional flash drying method and tested for hardness and viscoelasticity by kneading,
The mixograph [A] shown in Fig. 4 shows that it takes at least 1 minute and 30 seconds for the viscoelasticity peculiar to gluten to occur, and moreover, it takes more than 2 minutes for the viscoelasticity to stabilize. If we perform the same characteristic test on gluten powder under the same conditions as above, it will become as shown in the mixograph CB in Figure 4, and the viscoelasticity peculiar to gluten will occur in a short time of around 20 seconds and the viscoelasticity will become stable. This shows that the gluten powder obtained by the present invention has a fast gluten formation rate and is suitable for use as a binder for dough products.

In this way, according to the method of the second invention of the present application, paste-like gluten containing countless microbubbles is formed,
By subjecting this to flash drying, it is possible to efficiently obtain high-quality gluten powder with good water absorption and a fast gluten formation rate using the heat-efficient flash drying method.

[Brief explanation of the drawing]

Fig. 1 is a block diagram of the process according to the present invention, Fig. 2 is a schematic vertical cross-sectional view of the stirring mixing line-like part, Fig. 3 is a schematic diagram of the flash drying process, and Fig. 4 is the hardness and viscoelastic properties of gluten powder. The mixograph is shown below. 10...Stirring and kneading machine, 13a, 13b...
... Stirring rotary body, 20 ... Bubble drying process, 2
1... Supply hopper, 22... Stirring conveyor 23... Pulverizer, 24...
Heat exchanger, 25...pipe.

Claims (1)

[Scope of Claims] 1. After adding water to wheat flour and kneading it, a plasticizing agent, a reducing agent, fats and oils, etc. are added to the gluten obtained by separating it from starch, and the mixture is stirred and kneaded so that the mixture is dispersed with air. , a method for producing pasty gluten, which is characterized by mixing countless microbubbles into a soft cream-like product. 2 A stirring and kneading machine is used for stirring and kneading so that air is dispersed and mixed in, using a stirring and kneading machine in which stirring rotors with screw blades fixed around the shaft are arranged vertically in parallel at the lower part of the machine body. A method for producing pasty gluten according to claim 1. 3 After adding water to flour and kneading it, a plasticizer, a reducing agent, oil, etc. are added to the gluten obtained by separating it from the starch, and the mixture is stirred and kneaded using air to disperse the mixture, creating a mixture of countless microbubbles. Method for producing gluten powder, characterized by dispersing and drying pasty gluten which has been made into a soft cream form using a flash drying method.Claim 4: A method for producing gluten powder, which is characterized in that pasty gluten is dispersed and dried by a flash drying method.Claim 3 describes the process of drying the pasty gluten by stirring and dispersing it as it is. A method for producing gluten powder.