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Title:
METHOD FOR MANUFACTURING MODIFIED GLUTEN
Document Type and Number:
WIPO Patent Application WO/2017/141702
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modified gluten which comprises a step for heating a solution containing gluten together with an organic acid having two or more carbonyl groups per molecule, said organic acid being used in an amount of 1 part by weight or more per 100 parts by weight of gluten, at 70oC or higher for 30 minutes or longer.

Inventors:
TAKAHASHI Keisuke (MC Food Specialties Inc. 4041, Ami, Ami-machi, Inashiki-gu, Ibaraki 98, 〒3000398, JP)
KATSUMATA Tadayoshi (MC Food Specialties Inc. 4041, Ami, Ami-machi, Inashiki-gu, Ibaraki 98, 〒3000398, JP)
FUJIMOTO Akihito (MC Food Specialties Inc. 4041, Ami, Ami-machi, Inashiki-gu, Ibaraki 98, 〒3000398, JP)
Application Number:
JP2017/003542
Publication Date:
August 24, 2017
Filing Date:
February 01, 2017
Export Citation:
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Assignee:
MC FOOD SPECIALTIES INC. (1-2-2, Yurakucho Chiyoda-k, Tokyo 06, 〒1000006, JP)
International Classes:
A23J3/18; A21D2/26; A21D13/06
Foreign References:
JP2014198037A2014-10-23
JPH10295281A1998-11-10
JPS5095443A1975-07-29
JPH099859A1997-01-14
JPH02150229A1990-06-08
JPS6379552A1988-04-09
Other References:
LIAO, LAN ET AL.: "Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid", FOOD CHEM., vol. 123, 2010, pages 123 - 130, XP027075563, DOI: doi:10.1016/j.foodchem.2010.04.017
LIAO, LAN ET AL.: "Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study", LWT - FOOD SCIENCE AND TECHNOLOGY, vol. 50, 2013, pages 177 - 184, XP028939639, DOI: doi:10.1016/j.lwt.2012.06.002
LIAO, LAN ET AL.: "Comparative characterization of the deamidation of carboxylic acid deamidated wheat gluten by altering the processing conditions", FOOD CHEM., vol. 210, 26 April 2016 (2016-04-26), pages 520 - 529, XP029541698, DOI: doi:10.1016/j.foodchem.2016.04.113
Attorney, Agent or Firm:
HIRAKI Yusuke et al. (Atago Green Hills MORI Tower 32F, 5-1 Atago 2-chome, Minato-k, Tokyo 32, 〒1056232, JP)
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