JPS6239976B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to novel processed gluten products and their use in foods, especially in foods such as bread. Flour, which forms the base of fermented bakery products such as bread, consists primarily of starch and the protein gluten. Adequate gas generation and retention is important to producing desirable products, and the gluten component is considered a key factor in retaining gases generated within the dough. Gluten undergoes hydration and serves to form a network or matrix surrounding other components, especially starch components.
To fulfill this role, gluten must be active (i.e., not denatured) and, among other things, its ability to form a gas-retaining matrix is similar to that of many other plant proteins, such as soy protein. This makes wheat gluten unique in many fields. In addition to the above roles, gluten also serves as a valuable protein source. Other proteins, such as gluten and the soy protein mentioned above, are also added to the dough to supplement the inherent or natural protein content of the flour. Thus, supplementation with active gluten is intended to fulfill the two roles mentioned above, whereas supplementation with other proteins merely serves to increase the protein content of the product. The incorporation of supplemented gluten into the protein matrix formed by the native gluten is highly desirable as it improves the structure, crumb, volume and firmness of the product. Therefore, maintaining and increasing the activity of gluten is critical to obtaining the desired effect. Gluten is also used in the manufacture of many other foods to take advantage of its unique ability to improve the texture and texture of various foods. Examples of such foods include artificial meat products (for humans and pets), breakfast cereals, shaped vegetable protein products, and imitation cheese products. However, several difficulties are encountered when dispersing gluten into various food systems, which limit its wider use. The dispersibility of gluten depends in part on its hygroscopicity and malleability, and improvements thereof are therefore highly desirable. Many methods are known for maintaining and/or improving the activity, malleability, etc. of normal active gluten; one such method is US Pat.
Described in No. 3704131. However, conventional methods are not fully satisfactory. Gums such as carrageenan, locust bean gum, and gum arabic have traditionally been used in many foods; for example, they are used as anti-brittle agents in bread.
agent) (Handbook of
(See Food Additives, 2nd ed., pp. 325 and 348). However, xanthan gum (Xanthan gum)
Attempts to use gum) in regular dough have not been successful, and the resulting products are inferior to those obtained from regular dough. Also, combining a mixture of xanthan gum and gluten with starch yields the same result, i.e., a bakery product that is inferior to the product obtained using either conventional ingredient alone [“Engineered Foods of the Future: Baked
Goods Fortified with Vegetable Protein”, D.
D. Christanson (Northern Regional Research
Laboratory, USDept.of Agr., Peoria;
Illnois, March 23, 1976). Additionally, many attempts have been made to produce bread-like products that do not require or are gluten-independent. This is useful in the production of "bread" for those who cannot digest gluten-containing products, and also allows the production of bread-like products in areas where wheat flour itself or the necessary gluten supplies are not readily available. In recent years, many efforts have been made to utilize gum-like substances produced by microorganisms to act as gluten in bread-like products. This work has been met with some success, as shown in the above-mentioned article by Christainson.
It has been found that the combination of xanthan gum and starch itself can form a dough that yields a product that closely resembles bread made using conventional dough. Since the presence of free or gelatinized starch is essential, it is believed that xanthan gum reacts with starch to form a matrix similar to that obtained with conventional gluten alone. moreover,
Up to about 22% protein can be added to the formed matrix, for example in the form of soybean isolate. However, as mentioned above, and as described on page 4 of the Christinson reference, xanthan gum is thought to have only harmful effects when added to normal dough, which has an inherent protein (gluten). . One object of the present invention is to provide processed gluten products with improved malleability and hygroscopicity when hydrated. Furthermore, one of the objects of the present invention is to provide a method for producing fermented bakery products using the new gluten product. The inventors have found that under certain conditions, xanthan gum interacts with normal active wheat gluten to very advantageously enhance and modify the properties of the active gluten. This finding is very surprising in view of the reports on the deleterious effects of xanthan gum-gluten mixtures in baking mentioned above. The actual structure and composition of the gluten product of the present invention is not precisely known. However, there are indications that the gluten is being modified by at least a significant proportion of the free gliadin content in the gluten forming a complex with xanthan gum, and the presence of this gliadin-xanthan gum complex makes the new product It is believed that the desired properties result. For example, when an aqueous solution of xanthan gum is added to an aqueous solution of isolated gliadin, a complex precipitates. The gliadin:xanthan gum ratio in the precipitate (at a certain pH) is such that all available free gliadin has formed a complex;
It can be increased to a maximum value beyond which there is no further benefit (see attached Figure 7). Moreover, it is not necessary that all of the free gliadin forms a complex;
It has been found that satisfactory products can be obtained if a significant proportion (at least 40%) of the free gliadin in the gluten is in complex form. Also, the ratio of gliadin:xanthan gum depends on the PH. Attached FIG. 8 is a graph (solid line) plotting the ratio of xanthan gum to protein in the precipitated complex against the pH of the complexing solvent. Furthermore, FIG. 8 also shows a graph (dotted line) plotting the theoretical values calculated from the mean net charge and the molecular weights of xanthan and gliadin. As is clear from this, the two graphs are in good agreement, which supports the complex theory described above (the graphs in Figures 7 and 8 are discussed in detail below). The processed gluten products of the present invention are produced by mixing active gluten with xanthan gum under conditions selected to ensure the formation of protein-gum complexes. For example, it can be prepared by dispersing the gluten in water or an aqueous solution, adding xanthan gum therein either in dry form or in solution, and stirring the mixture until a complex is formed. As can be seen, gluten tends to become crumbly, but surprisingly, xanthan gum can react even under such conditions. The reaction mixture is usually dried by a conventional method,
The desired product is obtained in the form of a dry powder. However, as a bakery additive to obtain better loaf volume etc., moist activated gluten (about 30-40% solids) obtained by washing the dough and not pre-dried is used. Products formed by direct reaction with xanthan gum have been found to be more effective and are the preferred method. The processed gluten product can be formed by thoroughly mixing conventional moist active gluten and xanthan gum, preferably in the presence of a buffer and/or sequestrant for a predetermined period of time. The amount (degree) of mixing is very important; below a certain minimum, the desired complex will not be formed and the resulting bakery product will have poor bulk. Also, above a given maximum value, a bakery product of reasonable bulk is obtained, but the texture is very coarse and unacceptable (this is probably an adverse effect of faster formation of complexes). The product is a processed gluten product consisting of active gluten reacted with xanthan gum.
As mentioned above, in this product a significant proportion of the free gliadin in the active gluten reacts with xanthan gum to form a complex. When the xanthan gum, usually in dry form, is mixed well with the wet gluten, optionally with sequestering and/or buffering agents,
It was found that the gluten aggregates quickly disaggregated to form relatively large gluten clumps entrapped within a smooth xanthan matrix. These clumps gradually decrease in size with continued mixing, yielding the desired product which is a substantially homogeneous mass that is softer and more malleable than the active gluten itself. Upon further mixing of this product, a homogeneous mass will eventually form between 3 and 5 ml of the product.
It turns into a pale yellow, rubbery, non-extensible mass with twice the apparent viscosity (and comparable low elongation). Therefore, it is believed that the xanthan gum-gluten mixture undergoes several phase changes during mixing. The attached FIG. 1 shows the phase change during the mixing process as a change in the torque applied to the blade of a mixer (Sigma-Blade Mixer, manufactured by Brabender). When a Brabender mixer is used to produce the processed gluten products of the present invention, the mixing action is considerably stronger and requires higher shear than operations commonly performed in the production of conventional bakery products. In typical bakery product manufacturing, the Brabender mixer (Model 600) is operated at approximately 60 rpm and mixing is typically completed in 2 to 5 minutes. In contrast, the curve in Figure 1 was obtained with about 30 minutes of mixing (6-15 times increase) at 250 rpm (approximately 5 times increase). Therefore, the product of the present invention cannot be obtained by mixing at low speed and for a short time as in conventional dough mixing conditions. Additionally, as discussed below, the time required to produce the desired product can be significantly reduced with more intensive mixing. In FIG. 1, a sequestering agent such as sodium citrate and dry xanthan gum are added to the wet activated gluten at times X' and X, respectively. Gluten aggregates immediately clump (usually about 1″ in diameter)
The aggregate is disintegrated and gradually reduced in size to obtain an extremely uniform and highly malleable aggregate at the Y point. This mass is typically softer than the original wet gluten mass. Continued mixing results in a softer, more homogeneous, more malleable mass that does not change in any way up to the Z point. Once the Z point is exceeded, a change to a pale yellow, rubber-like, inextensible aggregate begins. The increase in malleability of the desired product can be clearly seen by minimizing the width of the band (the thickness of the nib of the recording pen) at the plateau. The material obtained by stopping the mixing within the period Y-Z is the desired product, which can be used wet or can be frozen or dried for later use (this latter (of course, general precautions are required to prevent protein denaturation). The mixing action in the experiments described above is very strong compared to the mixing action in conventional bakery products, even at the lower end of this preferred range of the invention. However,
Depending on the time required to complete mixing, the various steps in the production of the desired product are indicated by clear, easily distinguishable sections of the curve in FIG.
As the intensity of mixing increases, the time required to complete mixing decreases and the resulting sections of the curve become less distinct (this effect is explained in Example 4 below). The product obtained by stopping mixing before point Y gives a bakery product with poor bulk, while the product obtained by stopping mixing after point Z has normal bulk but a coarse texture. It turned out to give bakery products. In either case, gluten products do not give acceptable bakery products. The wet gluten used is washed and separated from the dough,
A solids content of about 30 to 40% by weight before drying is preferred. Using such raw materials, the step of drying the gluten can be omitted and the resulting processed product, when used in the manufacture of bakery products, provides favorable results such as increased loaf bulk. Normal active gluten is a concentrated natural protein that generally contains 50-80% protein, 6-8% fat-like phospholipids and related compounds, some fiber, residual starch, some minerals and some water. be. Active gluten is usually produced by mixing flour with water.
It is obtained commercially by one of several methods of removing starch and water-soluble substances (referred to as wheat solubles) from gluten (details are disclosed in the aforementioned U.S. Pat. No. 3,704,131). . The active gluten thus obtained is sufficient for the products of the present invention, but even if the manufacturing method used or the same method is used, the composition may vary somewhat from batch to batch due to changes in the raw material wheat, etc. You should be careful that it can get wet. In particular, it has been found that the amount of wheat solubles remaining in the active gluten varies, which significantly affects the use of the active gluten in the production of the novel products of the invention. In general, the amount of wheat soluble present in the raw active gluten is determined by (1) the amount of mixing required to obtain the desired product, i.e., the time between X' and Y in Figure 1, and (2 ) was found to be directly proportional to the period of time that the malleable state persists, i.e., before it transforms into an undesirable rubber-like material (time between Y and Z in Figure 1). Of course, this correlates with the actual method of using moist gluten (particularly the mixing of xanthan gum and moist gluten dough). Although xanthan gum is not obtained in the same way, it is still a natural product and some variation between batches is inevitable. As mentioned above, the amount and type of mixing of the various ingredients is important to ensure interaction between gluten and xanthan gum and to obtain a product with the desired performance. The maximum and minimum mixing times to produce deformation for each sample of active gluten and/or xanthan gum used as raw materials vary depending on various factors and are therefore necessary for the production of the novel products of the present invention. The highest and lowest mixing conditions cannot be unambiguously defined. However, the necessary data for an active gluten sample to be converted into the desired product can be easily and quickly obtained by performing a simple Brabender mixer test, as described above and detailed in the Examples below. It will be done. That is, the horizontal portion of the curve (between Y-Z) indicates that the force required for mixing is constant, ie, the buckiness disappears and the desired malleable product is formed. Preferably, the xanthan gum is added to the wet gluten immediately, ie, after a short period of time once the mixing operation is regular and uniform. Although it is not considered essential to adhere to this requirement, excessive mixing operations prior to addition of xanthan gum should be avoided. This is because prolonged mixing operations prior to addition of xanthan gum may result in an undesirable final rubbery state being reached without passing through the intermediate malleable state. Since the desired product is obtained only during the malleable state, without that state the desired product will not be formed. The amount of water during mixing is not particularly limited, but a minimum amount must be present, otherwise the change from a lumpy state to a malleable soft state will not occur. The ratio of xanthan gum to gluten is not particularly limited and can be varied over a wide range.
For example, 1:200 to 1:4, preferably 1:60
~1:20. It has been found that a xanthan gum:gluten ratio of approximately 1:40 is also preferred. Usually xanthan gum is added to wet gluten in dry form, but its aqueous solution (preferably
~5% by weight solution) or as a suspension or slurry (e.g. 20-60% gum in a suitable oil). The pH of the reaction mixture during mixing is important because the charge of the protein and gum reactants changes with pH, so that the reactants form the desired product. A maximum pH of about 8 is sufficient, preferably 5 to 8.
8, more preferably in the range of 6.5 to 7.5, in which the relatively expensive xanthan gum reactant is utilized to the maximum extent and the desired product is easily produced. The amount of sequestering agents and/or buffers present in the novel products of the invention can vary widely, for example from 0.25 to 4% sodium citrate.
or equivalent amounts of other drugs are sufficient. The natural raw materials necessary for manufacturing the novel products of the present invention are readily available. Xanthan gum is a macromolecular chain polysaccharide of microbial origin containing D-glucose, D-mannose and D-gluconic acid. KELTROL from Kelco Company, Clark, NJ, usually in the form of a cream-colored dry powder
(trade name, details of which can be found in Technical Bulletin DB #18 published by Kelco Company) can be used. Various buffering and/or sequestering agents may be used, but of course, since the products of the invention are used in the production of food products, they must be non-toxic. Appropriate examples of these drugs include:
Citrates such as alkali metal salts of citric acid (e.g. sodium citrate, ammonium citrate), ethylenediaminetetraacetic acid, preferably its disodium salt, phytates such as sodium or calcium phytate, ammonium phosphate , alkali metal salts of phosphoric acid (e.g.
simple phosphates such as alkaline earth metal salts of phosphoric acid (e.g. magnesium or calcium phosphate); pyrophosphates (e.g. disodium pyrophosphate); polyphosphates (e.g. tripolyphosphate); polymerized or condensed phosphates such as sodium hexametaphosphate), metaphosphates (eg, sodium hexametaphosphate). The resulting processed gluten product is softer than regular wet gluten and dries to a powder with a smaller average particle size. Due to rehydration, the product exhibits a higher hydration property or hydration capacity than normal gluten. The new product can be used to modify the dough of bread, biscuits, wafers or pasta. When used in bread dough, the resulting dough has a
It will be softer (less drag), the loaf will have more bulk, and the crumb will be softer. Furthermore, the new product is easily dispersed in fermentation media (such as those used in continuous bread making) and has no tendency to aggregate even over long periods of time. Furthermore, the present invention also provides an improved bread-making method in which a processed gluten product made by reacting active gluten with xanthan gum is added to the dough in a bread-making method in which gluten is added to strengthen the dough. Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto. Example 1 A Hard Manitoba spring wheat 1st clears
Active gluten is produced from flour by the batter-process. Wash until the protein content of the solids is approximately 80%. The total solids content was 33.3% and the ash content was 0.26%. Sodium citrate (sequestering agent) and dried xanthan gum (KELTROL) are added to this wet gluten mass. The composition of this mixture is as follows. Ingredients Weight % Wet Gluten 96.4 Sodium Citrate 0.4 Xanthan Gum 2.4 Water 0.8 100.0 This composition is mixed well in a Brabender 600, Sigma Blade mixer bowl at 250 rpm. The progress of the mutual reactions is shown in the attached FIG. 2.
FIG. 2 is a graph showing the change in torque during the mixing process. When dry xanthan gum is added to a mass of wet gluten that has already been mixed with sodium citrate, it disintegrates into relatively large clumps (point X in Figure 2). Mixing is continued for 11 minutes, during which time the gluten clumps decrease in size and transform into a relatively homogeneous, highly extensible mass at the end of that period (the width of the band ranges from about 16 mm to about 0.5 mm). (the width of the line itself); the width of the band is inversely proportional to its apparent malleability]. The mass also becomes somewhat softer than before the addition of xanthan gum (the torque, which is proportional to the apparent viscosity, decreases from about 0.3 mKg to 0.2 mKg). As mixing continues, the mass becomes softer and more homogeneous by 2 minutes until a soft malleable state is achieved, which remains essentially unchanged for 30 minutes. Any homogeneous product obtained by stopping mixing at this time has desirable properties and is a novel product of the present invention. The product can be used immediately wet or stored frozen or dry. Any conventional drying method can be used under conditions that prevent overheating and denaturation of the protein in the product. Continuing to mix beyond the 30 minute period results in the undesirable pale yellow, rubbery, inextensible mass. B The product obtained in section A above is easily hydrated by simply stirring with water, yielding a soft extensible mass similar to that originally obtained. Furthermore, all the water lost during drying is reincorporated into the product. Similar hydration of normally dried active gluten restores it to the normal, firm, rubbery aggregates typical of gluten, but approximately 3-5% of the water lost during drying is transferred to the gluten aggregates. I can't take it in. C To demonstrate the improved dispersibility of the processed gluten of the present invention, the product samples were stirred with a model fermentation medium consisting of a 3% saline solution. This test was also performed on regular active gluten. Results 10g of sample was added to 300g of model fermentation medium. Normal active gluten rapidly aggregated and formed rubbery balls that were difficult to handle. On the other hand, the processed gluten product of the present invention disperses very easily and quickly to form a fine, homogeneous dispersion,
Even after several hours, no signs of instability, ie no tendency to agglomerate, were observed. Example 2 Use of the novel gluten product in bread making Drying the product of the present invention obtained according to the method of Example 1 above, mixing the product with bread raw flour,
It was used to make bread according to the standard bread making method of roasting at 400°C for 40 minutes (Sample C below). For comparison, normal flour (control below), normal active gluten (sample A below), and normal active gluten treated with only sodium citrate (approximately 2.5
The same method was carried out using Sample B (Sample B below). In each case, based on the same powder, 2
% gluten products by weight were used. Specific loaf bulk of the resulting bread (normal seed content test)
The internal softness and general internal organization were evaluated using the following test. The results are as follows.

[Table] As is clear from the results, when using the product of the present invention, the specific loaf bulk is higher than when using only flour, when using normal active gluten, and when using improved gluten (sample B). The result is bread with a marked increase in . The internal structures of breads using Sample A and Sample C are shown in the attached Figures 3a and 3b, respectively. The internal structure of the bread of sample C is better;
It is clear that the products of the invention are superior. Example 3 A Same as Example 1 above, total solids content 28.9
%, and wash to an ash content of 0.21% to obtain active gluten. Xanthan gum (KELTROL) and sodium citrate as a sequestering agent are added to the wet gluten mass at the same concentrations (based on gluten solids content) as in Example 1 above (see Formulation A below). B Repeat the method in section A above, replacing 0.2% of active gluten with 0.2% of wheat soluble (see Formulation B below).

[Table] According to these formulations, each component was mixed in the same manner as in Example 1, and the course of interaction was plotted in the form of a graph in the same manner as above. Attached 4th
The figure shows the interaction of formulation A and FIG. 5 shows the interaction of formulation B. As shown in FIG. 4, the reaction mass has desirable malleability, such as extensibility, after only 8 minutes of mixing (250 rpm). However, this state is maintained for only about 1 minute before an undesirable change to a rubbery state begins. As shown in Figure 5, stable extensibility is achieved in about 11 minutes and lasts for about 9 minutes before the final rubbery state change begins. As mentioned above, the only one in these formulations
The difference between the two is that Formulation B is supplemented with wheat soluble, but the minimum mixing required and the duration of the mixing plateau resulting in a product with stable extensibility are significantly affected. However, in either case, the desired processed gluten product with the desired performance is obtained. Therefore, it is difficult to accurately define the required mixing time because the composition of the gluten actually used varies.
The necessary information can be obtained easily and quickly using one simple test. C. Proceed as in Section B above except mix the mixture for 16 minutes prior to adding the xanthan gum component. The course of this interaction is shown in FIG. 6, which plots torque versus time in the same way as the previous graph. The sequestrant, sodium citrate, was added to the wet gluten at point X', while xanthan gum was added 16 minutes later at point XX. As is clear, after adding xanthan gum,
No flat malleable state is observed, and the formation of the final rubber-like substance begins immediately. Example 4 A In this experiment, the mixture of active gluten and xanthan gum was mixed using a Model 2JSS Prodex-Hensiel mixer (Model 2JSS Prodex-Hensiel mixer).
The experiment was carried out using a modified Prodex-Henschel mixer for laboratory use. 100 g of wet gluten (from Example 1 above) was mixed with an aqueous solution of 2 g of xanthan gum.
Mixed at a mixing speed of 6000 rpm (input 50 volts). The course of the mixing-reaction was as shown in the attached FIG. 9, which plots the motor amperage versus time. This curve is basically similar to FIG. 2, but the various stages are completed in a shorter time.
The desired product is formed in about 13 seconds. In contrast, low shear mixing requires at least about 11 minutes. The total amount of work was 7770 watts/second. B The processed gluten product of the present invention (Sample D described below) obtained in Section A above was subjected to the same bread making test as in Example 1 above. In addition, in the same manner as in Example 1, tests were also conducted on flour alone (control), flour to which normal wheat gluten was added (sample A), and processed gluten to which only sodium citrate was added (sample B). The bread loaf volume and internal structure of each sample are as follows.

[Table] As is clear from the results, when the product of the present invention is used at the same concentration, normal active gluten,
Furthermore, bread with a significantly increased specific loaf volume can be obtained compared to that using improved gluten (sample B). Furthermore, as shown in the accompanying Figures 10a-d, although the addition of gluten improves the internal structure in each case, the processed gluten of the present invention provides a more homogeneous internal structure (i.e., relatively large air bubbles). This method produces less crater and yields a large loaf bulk). Figures 10a-d, Figures 10a, 10b, 10c and 10d correspond to breads using control, sample A, sample B and sample D, respectively. Determination of water-soluble gliadin This measurement is based on the fact that free gliadin is easily dissolved in distilled water, but other water-soluble gluten proteins (mainly albumin and globulins), unlike gliadin, are also soluble in salt solutions. It is based on Procedure 1 g of a freeze-dried sample of the novel gluten product of the present invention, as obtained by the method of Example 4 above, was added to distilled water.
Disperse in 100 g, adjust the pH to 5, and stir this suspension for 1 hour. Insoluble matter is removed by centrifugation, and the protein remaining in the supernatant is measured (total soluble protein = TSP). 2% sodium chloride is added to this supernatant to precipitate water-soluble free gliadin. The precipitate is removed by centrifugation and the protein remaining in the solution is measured (salt-soluble albumin and globulin = SSAG). The difference between these two measurements is water-soluble gliadin (WSG) (ie, WSG = TSP - SSAG). A similar operation was performed on 1 g of a control sample of active gluten used in the production of the novel processed gluten product of the present invention, and the total amount of water-soluble free gliadin was measured. The measurement results of the new product sample and control sample of Example 4 are as follows.

[Table] Note: Proportion to total protein As is clear, the water-soluble gliadin content in active gluten was reduced to 66%, and this reduction contributed to the reaction with the added xanthan gum.
It forms a complex and is not extracted by the methods described above. Degree of complex formation between gliadin and xanthan gum Method (a) Isolation of purified gliadin fraction from normal active wheat gluten by extraction with 35% isopropyl alcohol (MacDonald, CER.CHEM.
(39) 311, 1962). This gliadin fraction has a pH of 5 and is 80-90% soluble in distilled water. (b) Gliadin fraction obtained in section (a) above.
A gliadin solution is prepared by dispersing 0.5 g in 100 ml of distilled water, adjusting the pH to 5, mixing, and removing insoluble matter by centrifugation. Finally, distilled water
A solution containing 410 mg of gliadin in 100 ml is obtained. 20-100 mg xanthan gum [0.2 in distilled water
% dispersion (PH 5)] to the resulting gliadin solution to precipitate the gliadin-xanthan gum complex. The precipitated complex is removed by centrifugation, and the gliadin remaining in the solution is measured. The amount of gliadin in the complex is indicated by the difference. Attached Figure 7 is a graph plotting the amount of gliadin and xanthan gum, respectively, in the complex. As mentioned above, the highest ratio of gliadin:xanthan gum is about 5:1. Generally, gliadin makes up about 40% of gluten.
This data accounts for gluten:
It shows that the ratio of xanthan gum corresponds to a maximum of 12.5:1. However, washed active gluten is a natural product and its composition will vary, and so will its proportions. For this reason,
A value of 12.5:1 cannot be considered as absolute. Additionally, undesirable reactions between xanthan gum and gluten components other than free gliadin may occur, so it may be necessary or desirable to exceed a ratio of 12.5:1. Gliadin:xanthan gum ratio in the complex
Effect of PH This effect is shown in Figure 8 as already mentioned above. Method This is similar to the previous experiment, at each PH,
xanthan gum 30mg gliadin 410mg water 100ml
Add to medium solution. After removing the complex, the gliadin and xanthan gum remaining in the supernatant are analyzed to calculate the ratio of gliadin to xanthan gum.

[Brief explanation of the drawing]

Figures 1 and 2 are graphs showing the phase change during the mixing process of active gluten and xanthan gum, Figures 3a and 3b are bread cross-sectional views showing the internal structure of the bread, and Figure 4. , FIG. 5 and FIG. 6 are graphs showing phase changes during the mixing process of active gluten and xanthan gum, respectively.
Figure 7 is a graph showing the ratio of gliadin and xanthan gum in the complex, Figure 8 is a graph showing the pH and the ratio of gliadin-xanthan gum in the complex, and Figure 9 is a graph showing the relationship between motor current and time during the mixing process of active gluten and xanthan gum. Graph showing the relationship, 1st
Figures 0a, 10b, 10c and 10d
The figures are also bread cross-sectional views showing the internal structure of the bread.

Claims (1)

[Claims] 1. The ratio of gluten to xanthan gum is approximately
200:1 to 4:1, comprising active gluten modified by reaction with xanthan gum, wherein at least about 40% by weight of the free gliadin in the gluten is complexed with xanthan gum. Processed gluten products. 2 The ratio of gluten to xanthan gum is approximately
The processed gluten product of item 1 above, which has a ratio of 60:1 to 20:1. 3 The ratio of gluten to xanthan gum is approximately
The processed gluten product of item 1 above, which has a ratio of 40:1. 4. The processed gluten product of item 1 above containing a non-toxic buffering agent and/or a sequestering agent. 5. The processed gluten product of paragraph 1 containing about 0.25 to 4% by weight of said buffering agent or sequestering agent. 6 Wet active gluten and xanthan gum with a solids content of up to 40% by weight in a ratio of 200:1 to 4:1 to form an extensible aggregate, such that at least 40% by weight of the free gliadin in the gluten is combined with the xanthan gum. A method for producing a novel processed gluten product, characterized by mixing and reacting for a period sufficient to form a complex and for the aggregate to remain unchanged into a rubber-like substance. 7 The ratio of gluten to xanthan gum
60:1 to 20:1, and the solids content of the wet active gluten is 30 to 40% by weight. 8. The method of claim 6, wherein the dough comprising the proportions of wet-active gluten and xanthan gum is mixed at high shear until a malleable mass is obtained, and the mixing is stopped to obtain the product in the desired wet state. 9. The manufacturing method according to item 6 above, wherein the dough contains a non-toxic buffering agent and/or a sequestering agent. 10. The manufacturing method of item 6 above, in which the wet product is dried or frozen.