JPH0634682B2 - Modified gluten - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention provides a novel gluten, and more specifically, it has a large volume when added to bread flour for producing bread and the like, The present invention relates to a modified gluten capable of producing bread having excellent phases, appearance and texture.

[Prior Art] Conventionally, gluten is mainly made by adding water to wheat flour and kneading to make a dough, and after hydrating the gluten well by letting it fall, the dough is repeatedly washed while adding water to the gluten. Martin or Dough-B
all Process) or kneading by adding a large amount of water to flour to make a smooth and elastic butter, which is left for a while, then washed with 2 to 5 times the amount of water, and then into a small curd It is manufactured by the Batter Process, in which the gluten which has been dried is sieved with a vibrating sieve of 60 to 150 mesh to separate it from starch milk to obtain curd-like gluten.

[Problems to be solved by the invention]

Conventional gluten obtained in this way is generally
It is used for various purposes such as producing sodium glutamate, or hydrolyzing it to amino acids to increase the amount of soy sauce, and using it for fresh white food.Gluten is one of the applications. It has been carried out to improve bread-making properties by adding it to starch for use in baking. However, the effect of improving the bread-making property of this gluten has not been sufficient.

[Means for solving problems]

In such a situation, the present inventor has conducted diligent research and as a result, in the conventional method for producing gluten, when a dough obtained by kneading water with an oxidizing agent was used to improve bread-making properties. The inventors have found that a significantly improved modified gluten can be obtained, and completed the present invention.

That is, the present invention, flour, 10 to the weight of the flour
The present invention provides modified gluten separated from dough obtained by kneading ~ 1000 ppm of an oxidizing agent and water.

In the present specification, “kneading” refers to stirring and kneading sufficiently so that gluten is formed, and “dough” refers to a semi-solid type with low water content and a milky type with high water content. They are collectively referred to.

The modified gluten of the present invention is produced in the same manner as in the conventional method for producing gluten, except that an oxidizer is added when kneading wheat flour and water to prepare a dough.

The raw material wheat flour of the present method is not particularly limited, but strong flour is particularly preferable.

The oxidant may be any one that can be used in food, for example,
L-ascorbic acid, potassium bromate, ammonium persulfate, potassium iodate, etc. can be mentioned. These can be used alone or in combination of two or more.

In order to produce modified gluten by this method, flour, an oxidizing agent and water are first kneaded. The amount of the oxidizing agent is preferably 10 to 1000 ppm, particularly 50 to 500 ppm, based on the flour. If the amount of the oxidant is less than 10 ppm, it is not possible to obtain a product having a sufficient effect of improving the bread-making property.
When it exceeds 0 ppm, gluten is colored in red, which is not preferable. The amount of water is 40 to 30 relative to commonly used flour
0% is preferable. The oxidizing agent may be added to flour or water. The kneading can be performed by a usual method. That is, when the water content is as low as 40 to 150%, use a vertical mixer for bread or the like to make it 5 to 40%.
It is preferably carried out at a temperature of 0 ° C. for 1 to 20 minutes, whereby a semi-solid dough is obtained. The water content is 150 to 3
When it is as high as 00%, it is preferable to use a homogenizer, a homomixer or the like at 1,000 to 15,000 rpm for 1 to 20 minutes. In this case, a milky dough is obtained.

The dough thus obtained is subjected to a conventional method, for example, after being abraded if necessary, and then repeatedly washed with water, sieved and centrifuged to separate gluten and starch.

The modified gluten thus obtained can be used as it is as raw gluten, or can be dried by a method such as freeze-drying, spray-drying or hot-air drying to give powdered gluten. Among the modified glutens thus obtained, the modified gluten separated from the semi-solid dough having a low water content is particularly excellent in the effect of improving bread making.

〔The invention's effect〕

When the modified gluten of the present invention is added to the raw material flour during bread making, the volume of the obtained bread is increased, the inner phase of the bread becomes a white thin film, the appearance is improved, and the texture becomes soft. Also, the fermentation time during the bread manufacturing process can be shortened by 60 minutes by the straight bread making method and by about 90 minutes by the intermediate bread method. When the modified gluten of the present invention is used as a bread-making improving agent, it is preferably added in an amount of 0.1 to 10% by weight, particularly 0.5 to 5% by weight, based on the raw material flour.

Further, the modified gluten of the present invention can be used as a raw material for artificial meat, fu.

〔Example〕

Hereinafter, the present invention will be described more specifically with reference to examples.

Example 1 To 200 g of strong wheat flour having a protein content of 13.5%, L-ascorbic acid in an amount shown in Table 1 below and 120 m of water were added and kneaded, and starch was separated and removed according to the Martin method to obtain modified gluten. Got The modified gluten obtained was freeze-dried to give powdered gluten. Table 1 shows the whiteness and lightness of this powdered gluten measured with a color difference meter (ND-101DC, manufactured by Nippon Denshoku Industries Co., Ltd.). As a comparative example, L-ascorbic acid was not added at all and L-ascorbic acid was not added to the dough, and gluten was obtained without addition of ascorbic acid, and then L-ascorbic acid was added to 100 ppm of the dry matter of gluten. After adding and thoroughly mixing, lyophilized powder gluten is shown.

Next, 0.5% of the powdered gluten obtained in the above-mentioned Examples and Comparative Examples was added to and mixed with wheat flour, and this wheat flour was used to produce a mountain loaf bread by the following formulation and steps of the rapid production method. . Table 1 shows the volume of the obtained loaf-shaped loaves and the quality evaluation of loaf breads performed based on the evaluation standard table shown in Table 2. The control example shows a mountain-shaped loaf bread obtained by the same composition and process except that powdered gluten was not added.

(Compound) Wheat flour (containing 0.5% of the above-mentioned powdered gluten) 300g Yeast food 0.3g Yeast 9g Food salt 6g Sand sugar 15g Non-fat dry milk 6g Shyotoning 15g Water 192m (Process) Mix all ingredients into a mixer for 1 minute at low speed
Perform at high speed for 4.5 minutes.

Kneading temperature 29 ℃ Fermentation 0 minutes Floor time 20 minutes Bench time 20 minutes Divided into 250g of mold type dough, molded with a moulder 45 minutes proofer (temperature 37 ℃, humidity 83%) baking 25 minutes (temperature 210 ℃) (Remarks) As for the lightness and whiteness in Table 1, the higher the value, the brighter and whiter the color is.

The quality evaluation of the bread in Table 1 was performed by 10 panelists, and the average value was shown.

Example 2 A modified gluten powder was obtained in the same manner as in Example 1, except that the oxidizing agent and the addition amount thereof shown in Table 3 below were used. Add 0.5% of this powdered gluten to wheat flour,
Using this wheat flour, a mountain-type loaf of bread was produced by the following straight-line formulation and process.

Table 3 shows the lightness and whiteness of the powdered gluten, the volume of the obtained loaves of bread, and the quality evaluation performed based on the evaluation standard table of Table 2. The comparative example is the same as the comparative example 1 of the example 1, and the comparative example is the same as the comparative example of the example 1.

(Compound) Wheat flour (containing 0.5% of the above-mentioned powder gluten) 300g Yeast food 0.3g Yeast 6g Food salt 6g Sand sugar 15g Nonfat dry milk 6g Shyotoning 15g Water 204m (Process) Mixing all ingredients except mixing toning, low speed Mix for 5 minutes at high speed for 2 minutes, add toning, and mix for 1 minute and 30 seconds at higher speed.

Punching temperature 27 ° C. Fermentation Punching is performed for 90 minutes for the first fermentation and 30 minutes for the second fermentation. Bench time 20 minutes Divided into 2 pieces of 250g each, molding with a moulder 40 minutes (temperature 37 ° C, humidity 83%) Baking 30 minutes (temperature 210 ° C) (The quality evaluation of bread is an average value of 10 panelists) Application Example The gluten powder of the present invention example 2 obtained in Example 1 was added to and mixed with the flour at a ratio shown in Table 4 below, and this flour was used. Then, a mountain-shaped loaf bread was produced by the compounding method and process of the following intermediate method. The volume of the obtained loaf-shaped loaf bread, the quality evaluation performed based on the evaluation standard table of Table 2 and the measured value of the whiteness of the crumbs of loaf bread (measured with the same color difference meter as used in Example 1) The results are shown in Table 4. In addition, the control example shows a mountain-shaped loaf bread obtained by the same composition and process except that powdered gluten was not added.

(Combination) 1) Medium seed mixture Wheat flour 700g Yeast 20g Yeast food 1g Water 400m 2) Main kneading mixture Wheat flour 300g Sand sugar 50g Food salt 20g Shallow toning 50g Skim milk powder 20g Water 280m (Process) Medium seed mixing , And perform for 2 minutes at medium speed and 2 minutes at low speed.

Kneading temperature 24 ℃ Medium seed fermentation 4 hours (Temperature 27 ℃, Humidity 70%) Main kneading mixing Add all materials except the toyo to the dough, add 1 minute at low speed and 4 minutes at medium speed. For 2 minutes at medium speed and 3 minutes at high speed.

Kneading temperature: 27 ℃ Floor time: 25 minutes Dividing / rounding: Dividing into 250g / piece, Bench time: 20 minutes Forming type: 250g of dough is packed into 2 pieces each. Proofer 40 minutes (Temperature 37 ° C, Humidity 83%) Baking 30 minutes (Temperature 210 ° C) (The quality evaluation of bread is the average value of 10 panelists) Examples 3 to 6 Bread flour (water 14.2%, protein 12.5%) 200
The amount of ascorbic acid and water shown in Table 5 was added to g, and the mixture was stirred at room temperature (20 ° C.) under the conditions shown in Table 5 to obtain a milky substance. This milky substance was centrifuged (rotation speed 3000 rpm) to obtain modified gluten.

Claims (2)

[Claims] 1. Wheat flour, 10 to 1000 pp relative to the weight of the flour
Modified gluten separated from the dough obtained by kneading m oxidizer and water. 2. The modification according to claim 1, wherein the oxidizing agent is one or more selected from the group consisting of L-ascorbic acid, potassium bromate, ammonium persulfate and potassium iodate. gluten.