Title:
POWDERED WHEAT PROTEIN AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2018/164114
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a powdered wheat protein that has a high dough formation speed and high bulk density, and a method for producing the same. A paste-form raw material in which a wheat protein, an acid, and water are kneaded is dried by flash-drying or freeze-drying, whereby a powdered wheat protein capable of exhibiting both high dough formation speed and high bulk density is obtained.
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Inventors:
HIROSE TAHIRO (JP)
KINOSHITA KOICHIRO (JP)
MURAKAMI TETSUYA (JP)
KINOSHITA KOICHIRO (JP)
MURAKAMI TETSUYA (JP)
Application Number:
PCT/JP2018/008557
Publication Date:
September 13, 2018
Filing Date:
March 06, 2018
Export Citation:
Assignee:
GLICO NUTRITION CO LTD (JP)
International Classes:
A23J3/18; A23L7/109
Domestic Patent References:
| WO2009011253A1 | 2009-01-22 |
Foreign References:
| JPS53130450A | 1978-11-14 | |||
| JPS5216393A | 1977-02-07 | |||
| JP2007000046A | 2007-01-11 | |||
| JP2010523148A | 2010-07-15 | |||
| JPS6414274A | 1989-01-18 |
Other References:
MURAKAMI, T. ET AL.: "Dispersion in the presence of acetic acid or ammonia confrs gliadin-like characteristics tothe glutenin in wheat gluten.", J. FOOD SCI., vol. 80, no. 2, 2015, pages C269 - C278, XP055557372
MURAYAMA, TAKESHI: "Properties of wheat protein and processed gluten and their utilization to foods", NEW FOOD INDUSTRY., vol. 27, no. 7, 1986, pages 17 - 24, XP009515996
See also references of EP 3593644A4
MURAYAMA, TAKESHI: "Properties of wheat protein and processed gluten and their utilization to foods", NEW FOOD INDUSTRY., vol. 27, no. 7, 1986, pages 17 - 24, XP009515996
See also references of EP 3593644A4
Attorney, Agent or Firm:
TANAKA, Junya et al. (JP)
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