Title:
【発明の名称】小麦グルテンの改良のための方法
Document Type and Number:
Japanese Patent JP3315989
Kind Code:
B2
Abstract:
The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids. In a particularly preferred embodiment, the gluten or W.P.I. is treated with acidified alcohols. The resulting fat-reduced gluten or W.P.I. exhibits superior functional and sensory properties.
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Inventors:
Grace, Geo Free E.
Ye, Guo-Sui
Ye, Guo-Sui
Application Number:
JP50465497A
Publication Date:
August 19, 2002
Filing Date:
July 05, 1996
Export Citation:
Assignee:
Shoalhaven Star Chess Proprietary Limited
International Classes:
A23C11/02; A23C11/06; A23C11/10; A23C20/02; A23D9/007; A23J3/18; A23J3/30; A23J3/32; A23L2/52; A23L2/58; A23L2/66; A23L5/20; D21H19/50; D21H19/54; (IPC1-7): A23J3/18; A23C11/02; A23L1/015; A23L2/52
Domestic Patent References:
| JP5218847A | ||||
| JP6121650A | ||||
| JP4737544B1 |
Attorney, Agent or Firm:
Takashi Ishida (2 outside)