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US 11,952,403 B2Granted
Powdered wheat protein and method for producing same
AssigneeGlico Nutrition Co., Ltd.
InventorsTahiro Hirose, Koichiro Kinoshita, Tetsuya Murakami
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Abstract
A powdered wheat protein that can achieve both a high dough-formation speed and a high bulk density is obtained by drying a pasty raw material formed by kneading a wheat protein, an acid, and water, by flash drying or freeze drying.
Claims8
A powdered wheat protein having a loose bulk density of 50 g/100 cm3 or more, and having a time to reach a maximum consistency of 5 minutes or less in a mixograph test under the following conditions:
- <conditions for the mixograph test>
- 10 g of the powdered wheat protein, 20 g of acetylated wheat starch (degree of substitution (DS):
- 0.02), and 28 g of water (15° C.) are kneaded at a temperature of 25° C., using a 35-g mixograph (stirring-type viscoelasticity measuring apparatus), based on the AACC method 54-40.02 defined by AACC (American Association of Cereal Chemists), and consistency of the resulting material is measured with time;
- wherein the powdered wheat protein is obtained by a method comprising:
- step 1 of preparing a pasty raw material formed by kneading a wheat protein, an acid, and water, wherein a moisture content in the pasty raw material is 15 to 60% by mass;
- and
- step 2 of drying the pasty raw material obtained in step 1 by freeze drying or flash drying.
4 more elements
A method for producing a powdered wheat protein comprising:
- step 1 of preparing a pasty raw material formed by kneading a wheat protein, an acid, and water;
- and
- step 2 of drying the pasty raw material obtained in step 1 by freeze drying or flash drying;
- wherein a moisture content in the pasty raw material prepared in step 1 is 15 to 60% by mass;
- wherein the produced powdered wheat protein has a loose bulk density of 40 g/100 cm3 or more, and has a time to reach a maximum consistency of 5 minutes or less in a mixograph test under the following conditions:
- <conditions for the mixograph test>
- 10 g of the powdered wheat protein, 20 g of acetylated wheat starch (degree of substitution (DS):
- 0.02), and 28 g of water (15° C.) are kneaded at a temperature of 25° C., using a 35-g mixograph (stirring-type viscoelasticity measuring apparatus), based on the AACC method 54-40.02 defined by AACC (American Association of Cereal Chemists), and consistency of the resulting material is measured with time.
5 more elements
Dependencies are inferred from the claim text.