Wheat processed product texture improver and production method of wheat processed product

Abstract

To provide: a wheat processed product texture improver which can provide the wheat processed product such as a wheat processed food with a new texture; and a production method of a wheat processed product.SOLUTION: A wheat processed product texture improver according to the present invention includes a copper-containing material. The copper-containing material is at least one selected from the group consisting of a copper compound and a copper-containing microorganism. The wheat processed product texture improver includes no oxidoreductase. A powder composition according to the present invention is composed of a material which can be eaten by human beings and is excellent in safety.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a texture improver for wheat processed products and a method for producing wheat processed products.

Background Art

[0002] With the recent rapid increase in the world's population, a protein crisis in which the demand and supply of protein collapse has been pointed out as a social issue. Protein is one of the important nutrients that build the human body and is a food material that will surely attract attention in the future.

[0003] On the other hand, protein is indispensable in the production of processed foods in that it affects various properties of the processed foods such as physical properties, water retention, and heat coagulation properties. In particular, such protein is used in many processed foods in the form of wheat, wheat protein (for example, gluten), wheat protein hydrolyzate, and the like.

[0004] Furthermore, due to changes in people's preferences, processed foods having various textures have been proposed. Among processed foods, wheat processed foods using wheat-derived materials such as the above-mentioned wheat, wheat protein, and wheat protein hydrolyzate are particularly attracting great attention from consumers among processed foods. Providing a new texture for such wheat processed foods and further expanding the demand for such wheat processed foods are desired in the field.

[0005] Furthermore, development has been carried out to adopt the above-mentioned wheat-derived materials for wheat processed products other than processed foods (for example, clay and toys for infants), and some are commercially available. Therefore, it is also desired to provide a new texture including texture for various wheat processed products including wheat processed foods.

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention aims to solve the above problems, and its object is to provide a texture improver for wheat processed products that can provide a new texture to wheat processed products such as wheat processed foods, and a method for manufacturing wheat processed products.

Means for Solving the Problems

[0007] The present invention is a texture improver for wheat processed products, which contains a copper-containing material, and the copper-containing material is at least one selected from the group consisting of copper compounds and copper-containing microorganisms (except when containing oxidoreductase).

[0008] In one embodiment, the copper-containing material is at least one selected from the group consisting of copper acetate, copper chloride, copper gluconate, and copper yeast.

[0009] In one embodiment, the texture improver for wheat processed products of the present invention further contains a wheat-derived material.

[0010] In one embodiment, the wheat-derived material is at least one material selected from the group consisting of wheat flour, wheat protein, and wheat protein hydrolyzate.

[0011] In one embodiment, the texture improver for wheat processed products of the present invention further contains water.

[0012] In one embodiment, the texture improver for wheat processing of the present invention contains the copper-containing material, the wheat-derived material, and the water as raw materials and has the form of a soft composition.

[0013] The present invention is also a method for manufacturing wheat processed products, which includes a step of adding the texture improver for wheat processed products to a wheat-based material.

[0014] In one embodiment, the wheat processed product is a wheat processed food.

Effects of the Invention

[0015] According to the present invention, the texture of processed wheat products such as wheat processed foods can be easily changed. The powder composition of the present invention is composed of materials that can be eaten by humans and is excellent in safety.

Brief Description of the Drawings

[0016]

Figure 1

Figure 2

Figure 3

Figure 4

Mode for Carrying Out the Invention

[0017] (Texture Improver for Processed Wheat Products) The texture improver for processed wheat products of the present invention (hereinafter sometimes simply referred to as "texture improver") contains a copper-containing material.

[0018] Here, the term "wheat processed product" as used in this specification refers to a product manufactured using wheat or a material obtained by subjecting wheat to any treatment (these may be collectively referred to as "wheat-based materials"), such as foods, daily necessities, stationery, handicrafts, and toys and their components for infants. Therefore, for example, processed foods (wheat processed foods) manufactured using wheat-based materials are included as one form of wheat processed products. Furthermore, the term "texture of wheat processed product" refers to the "taste" that can be felt in the human oral cavity when the wheat processed product is edible, and when the wheat processed product is inedible, it refers to the "tactile sensation" that can be felt when pressed by a human hand or finger.

[0019] Copper-containing materials are materials that can be tolerated in the food field, and examples include inorganic and organic substances containing copper elements, as well as combinations thereof. Alternatively, in addition to or independently of these, microorganisms that incorporate copper elements as a type of mineral may also be acceptable.

[0020] The copper-containing material is not particularly limited, but considering ensuring safety for humans, it is preferably one that can generally be used in processed foods eaten by humans, such as supplements. Examples of such copper-containing materials include copper compounds and copper-containing microorganisms, as well as combinations thereof. Preferred examples of the copper-containing material include copper acetate, copper chloride, copper gluconate, and copper yeast, as well as combinations thereof. In the present invention, copper yeast is more preferred as the copper-containing material because of its high versatility.

[0021] The texture improver for wheat processed products of the present invention may also contain wheat-derived materials.

[0022] Wheat-derived materials are those obtained by subjecting wheat to any processing, and specific examples include wheat flour, wheat protein, and wheat protein degradation products, as well as combinations thereof.

[0023] The wheat that constitutes the wheat-derived material consists of hard wheat, intermediate wheat, soft wheat, and combinations thereof, and is not particularly limited. Specific examples of varieties include Norin 61, Horoshiriko wheat, Chihoku Komugi, Hokushin, Kitahonami, Wheat Norin 10, Norin 26, Norin 50, Norin 52, Norin 53, Norin 64, Aobakomugi, Shirasaigomugi, Mukakomugi, Taknekomugi, Shiroganekomugi, Setokomugi, Asakazekomugi, Nishikazekomugi, Shiranekomugi, Chikugoizumi, Kitamoe, Minaminokaori, Mochihime, Sanuki no Yume 2000, Haruyo Koi, Kinua Akari, Australian Standard White (ASW), Durum, Prime Hard (PH), Western White (WW), Dark Northern Spring (DNS), Canadian Western Red Spring (CERS), and the like.

[0024] The wheat flour is, for example, flour milled from the wheat of the above varieties. Examples of wheat flour include strong flour, medium flour, weak flour, whole grain flour, graham flour, semolina flour, and floating flour, and combinations thereof. Strong flour, medium flour, weak flour, and semolina flour are preferred because of their high wheat protein content.

[0025] Wheat protein includes proteins produced from the endosperm of wheat and their conjugates, and combinations thereof. Specific examples include glutenin, gliadin, and gluten, and combinations thereof. In the present invention, gluten is preferred because it can effectively improve the texture of wheat processed products and is easily available on the market.

[0026] Gluten is also known, for example, as a by-product in the production of wheat starch from wheat flour. For example, by adding water to wheat flour and kneading, and then washing the obtained kneaded product with water, wheat starch is suspended in water. On the other hand, the remaining solid mass that does not suspend in water is raw gluten. Raw gluten is formed by the network-like binding of glutenin and gliadin in a state containing water. Raw gluten can be obtained by separating and recovering it from this suspension.

[0027] In the present invention, gluten includes, for example, frozen raw gluten or raw gluten that has been dried and powdered and is distributed as gluten powder.

[0028] Furthermore, in the present invention, gluten may be what is called modified gluten.

[0029] Modified gluten is processed raw gluten, preferably powdered or granular processed gluten, having properties different from those of raw gluten. Examples of modified gluten include oil-modified gluten, reducing sugar-modified gluten, and combinations thereof.

[0030] Oil-modified gluten is obtained by kneading raw gluten with an oil containing unsaturated fatty acids, for example, at a ratio of 50% by mass or more, and then drying and pulverizing. The oil that can constitute oil-modified gluten is not particularly limited, and examples include animal fats such as beef tallow, lard, and fish oil; vegetable oils such as coconut oil, palm oil, soybean oil, rapeseed oil, rice oil, safflower oil, corn oil, sunflower oil, peanut oil, cottonseed oil, and medium-chain triglycerides; and combinations thereof. Oil-modified gluten can be easily produced by those skilled in the art, for example, according to the method described in JP 2008-136481 A.

[0031] Reducing sugar-modified gluten is obtained by kneading raw gluten with a reducing sugar and then drying and pulverizing. The reducing sugar that can constitute reducing sugar-modified gluten is not particularly limited, and examples include fructose, xylose, glucose, maltose, sucrose, lactose, xylooligosaccharide, isomaltulose, lactosucrose, rhamnose, N-acetylglucosamine, L-arabinose, D-ribose, L-fucose, and L-sorbose, and combinations thereof. Reducing sugar-modified gluten can be easily produced by those skilled in the art, for example, according to the method described in JP 2012-044985 A.

[0032] Furthermore, in the present invention, the gluten may be a mixture of the above raw gluten and modified gluten. The mixing ratio of the raw gluten and the modified gluten is not particularly limited, and an appropriate mixing ratio can be selected by those skilled in the art.

[0033] The wheat protein hydrolyzate is obtained by hydrolyzing wheat protein. Examples of such hydrolysis methods include acid treatment, strong alkali treatment, or enzyme treatment. In the present invention, the wheat protein hydrolyzate is preferably obtained by enzymatically treating and hydrolyzing wheat protein. Examples of the enzyme include proteolytic enzymes (proteases), peptidolytic enzymes (peptidases), etc. For example, an endo-type protease is used. It may also be prepared by further hydrolyzing pre-hydrolyzed wheat protein (wheat protein hydrolyzate). For such hydrolysis by enzyme treatment, the conditions of the enzyme treatment (for example, the type of enzyme used and the enzyme treatment time for hydrolysis) can be appropriately set. For example, wheat protein may be hydrolyzed with an endo-type protease for 1 to 3 hours. Also, by combining a number of wheat protein hydrolyzates (for example, wheat protein hydrolyzates of various molecular weights), a wheat protein hydrolyzate having an arbitrary molecular weight distribution can be prepared.

[0034] The wheat protein hydrolyzate may be, for example, a fractionated peptide fractionated and recovered based on a molecular weight of 30,000 or more based on the weight average molecular weight (Mw).

[0035] The wheat protein hydrolyzate may be either liquid or powder, but is preferably powder.

[0036] The content of the wheat-derived material in the texture improver of the present invention is not particularly limited, but is preferably 10 parts by mass to 10,000,000 parts by mass, more preferably 500 parts by mass to 50,000 parts by mass, based on 1 part by mass of the copper element constituting the copper-containing material. If the content of the wheat-derived material is less than 10 parts by mass, the improvement in the function as a texture improver due to the addition of the wheat-derived material may not be sufficiently obtained. If the content of the wheat-derived material exceeds 10,000,000 parts by mass, the amount of the wheat-derived material relative to the copper-containing material may be too large, and the function as a texture improver may not be sufficiently exhibited.

[0037] The texture improver of the present invention may also contain water.

[0038] The type of water contained in the texture improver is not particularly limited, and any of natural water, tap water, well water, RO water, ion-exchanged water, distilled water, etc. may be used. The content of water contained in the texture improver is not particularly limited, but is preferably 1000 parts by mass to 1,500,000 parts by mass, more preferably 5000 parts by mass to 500,000 parts by mass, based on 1 part by mass of the copper element constituting the copper-containing material. If the content of water is less than 1000 parts by mass, the function as a texture improver may not be sufficiently exhibited. If the content of water exceeds 1,500,000 parts by mass, the amount of water relative to the copper-containing material may be too large, and the function as a texture improver may not be sufficiently exhibited.

[0039] The texture improver of the present invention may further contain other additives. The other additives are also those that can be tolerated in the food field. Examples of other additives include flour, bean powder, vegetable protein, vegetable peptide, monosaccharides, polysaccharides, and enzymes (limited to those other than redox enzymes). Flour, vegetable protein, and vegetable peptide are preferred because the usefulness of the texture improver of the present invention can be improved from both the nutritional function aspect and the environmental aspect.

[0040] The content of other additives in the texture improver of the present invention is not particularly limited. Those skilled in the art can select an appropriate amount within the range that does not inhibit the texture improving effect on wheat processed products exerted by the copper-containing material and the like.

[0041] The texture improver of the present invention can be obtained by mixing the above copper-containing material, and optionally a wheat-derived material, water, and other additives in any order.

[0042] In one embodiment, the texture improver of the present invention contains the above copper-containing material, a wheat-derived material, and water as a raw material mixture, and has a form of a soft composition. Here, the term "soft composition" as used herein refers to a composition having a form such as a solid or a gel, excluding a composition having a form of a liquid such as a solution or an emulsion, and for example, it can be easily deformed by hand or fingers. In the present invention, the soft composition has inherent softness and stickiness, and for example, when pinched with fingers and pressed, it easily deforms and has a resilience to return to its original shape when the pressing is released.

[0043] Such a soft composition can be produced by preparing the above raw material mixture (for example, heating, adding water, mixing, or filling). The temperature (temperature in the storage) during heating is preferably 50°C to 100°C, more preferably 60°C to 100°C. Also, the heating time during heating varies depending on the amount and composition of the raw material mixture, and thus is not necessarily limited, but for example, it is 60 minutes to 120 minutes. For the reason that heat can be uniformly applied, the heating is preferably carried out under steam.

[0044] After heating, the obtained mixture may be cooled over a predetermined time if necessary. For example, the obtained soft composition may be immersed in ice water for 5 minutes to half a day. The mixture can be homogenized through the immersion. Further, if necessary, refrigerated storage may be carried out at a temperature of 0°C to 5°C, for example.

[0045] The texture improver of the present invention is used for manufacturing wheat processed products and can improve the texture of the obtained wheat processed products.

[0046] In addition, the texture improver of the present invention is a formulation that does not contain redox enzymes (for example, glucose oxidase, ascorbic acid oxidase, and phenol oxidase, and combinations thereof). By not containing redox enzymes, adhesiveness can be imparted to the obtained wheat processed products.

[0047] (Method for manufacturing wheat processed products) The wheat processed product is manufactured by adding the above-mentioned texture improver for wheat processed products to a wheat-based material.

[0048] The wheat-based material is a composition containing wheat materials such as wheat grains, wheat flour, and wheat bran, and is, for example, a paste-like composition obtained by mixing the wheat material, water, and other materials added as necessary, which is called dough. Examples of such wheat-based materials include food doughs such as noodle dough, pasta dough, confectionery dough, bread dough, pie dough, cookie or biscuit dough, and cake dough; doughs for daily sundries, stationery, and handicrafts such as wheat clay dough; and doughs for infant toys using wheat materials. In the case of wheat clay and infant toys, it is also assumed that humans (especially infants) may accidentally ingest them. Therefore, in addition to wheat processed foods for eating purposes, the above-mentioned texture improver is also added to the wheat-based materials that make up wheat processed products other than those with a potential for accidental ingestion.

[0049] The wheat processed foods are not particularly limited. For example, noodles such as udon, Chinese noodles, soba noodles, chilled noodles, and kishimen; pastas such as spaghetti, cappellini, linguine, fettuccine, macaroni, penne, farfalle, rigatoni, fusilli, conchiglie, lasagna, and ravioli; dim sum such as dumpling wrappers, shumai wrappers, xiao long bao, meat buns, anpan, and pizza buns; breads such as anpan, fried bread, English muffin, English white bread, rye bread, Vienna roll, eggs Benedict, epi, Kaiser roll, garlic toast, calzone, curry bread, kouign amann, cream bread, grissini, corn bread, coppe pan, corona, pretzel, shaoping, stollen, sandwich bread, ciabatta, zopf, Danish, donut, naan, pizza, hard roll, baguette, butter roll, panini, pain au chocolat, pain de campagne, piroshki, focaccia, brioche, pretzel, French toast, bagel, steamed bread, melon bread, rusks, and raisin rolls; pies such as apple pie, banana pie, cherry pie, mille-feuille, lemon pie, meat pie, quiche, and pizza pie; cookies or biscuits such as drop cookies, icebox cookies, molded cookies, cut-out cookies, extruded cookies, sandwich cookies, and crackers; cakes such as sponge cake, chiffon cake, tart, tort, financier, and castella; and the like can be mentioned.

[0050] The addition amount of the above texture improver to the wheat-based material is not particularly limited. A person skilled in the art can select an appropriate amount depending on the type of wheat processed product to be produced, the degree of the desired texture (i.e., texture or feel in the mouth), and the like.

[0051] In the present invention, after adding the wheat-based material to the above texture improver, if necessary, for example, by performing treatments such as mixing, heating, boiling, baking, steaming, and frying, and combinations thereof, a desired wheat processed product can be obtained.

[0052] The wheat processed product thus obtained can have a texture (e.g., texture or feel) different from that of a product not containing the texture improver by the above texture improver.

Example

[0053] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0054] (Example 1: Preparation and evaluation of udon (E1) using copper yeast) Copper yeast (manufactured by Medience Co., Ltd.; the content of copper element in the yeast was 5% by mass) alone was used as a texture improver to produce the following wheat processed food (udon).

[0055] 100 g of wheat flour ("Men no Chikara" manufactured by Showa Sangyo Co., Ltd.) and 0.002 g of the above texture improver (copper yeast manufactured by Medience Co., Ltd.) (the content of copper element in the yeast was 0.1 mg) were mixed, and then brine containing 42 g of water and 1 g of salt was added thereto and kneaded for 4 minutes. This kneading was performed a total of 2 times to obtain udon dough.

[0056] Next, this udon dough was made into noodles (noodle thickness 3.0 mm, cutting blade No. 8 blade), and 200 g of the obtained noodles were boiled in boiling water for 8 minutes to obtain udon (E1).

[0057] Regarding the obtained udon (E1), physical property values (N) were measured using a texture analyzer under the following physical property measurement conditions. The results are shown in FIG. 1.

[0058] (Physical property measurement conditions) Measuring instrument: Texture analyzer (small desktop tester EZ Test manufactured by Shimadzu Corporation) Thickness of measurement sample: 2.8 to 3.5 mm Plunger: Serrated push rod B Speed: 20 mm / min Scroll: Measure the maximum load up to a sample piece thickness of 0.1 mm.

[0059] In addition, in FIG. 1, it shows that the stickiness in the sample piece (udon) increases as the bow waveform appears in the obtained graph.

[0060] Also, for the obtained udon (E1), 15 experts actually ate it, and individually evaluated the texture at that time as a sensory evaluation based on the following criteria, and calculated the average score. The results are shown in Table 1. (Evaluation criteria for sensory evaluation) 1 point: Very soft, and no stickiness could be felt at all. 2 points: Very soft, but a slight stickiness could be felt. 3 points: A slight hardness was felt, and a somewhat weak stickiness could be felt. 4 points: Hardness was felt overall, and stickiness could be felt. 5 points: Very hard, and a strong stickiness could be felt.

[0061] (Example 2: Preparation and evaluation of udon (E2) using copper yeast) Udon (E2) was prepared in the same manner as in Example 1 except that the content of the texture improver (copper yeast manufactured by Medience Co., Ltd.) was changed to 0.01 g (the content of copper element in the yeast was 0.5 mg). For the obtained udon (E2), the physical property values were measured by a texture analyzer and sensory evaluation were conducted in the same manner as in Example 1. The results are shown in FIG. 1 and Table 1.

[0062] (Example 3: Preparation and evaluation of udon (E3) using copper yeast) Udon (E3) was prepared in the same manner as in Example 1 except that the content of the texture improver (copper yeast manufactured by Medience Co., Ltd.) was changed to 0.02 g (the content of copper element in the yeast was 1.0 mg). For the obtained udon (E3), the physical property values were measured by a texture analyzer and sensory evaluation were conducted in the same manner as in Example 1. The results are shown in FIG. 1 and Table 1.

[0063] (Comparative Example 1: Preparation and evaluation of udon (C1) without copper yeast) Udon noodles (C1) were prepared in the same manner as in Example 1, except that no texture improver (copper yeast manufactured by Medience Corporation) was added, and the resulting udon noodles (C1) were subjected to measurement of physical properties using a texture analyzer and sensory evaluation in the same manner as in Example 1. The results are shown in FIG. 1 and Table 1.

[0064] [Table 1]

[0065] As shown in Figure 1, the udon noodles (E1) to (E3) produced in Examples 1 to 3 all had deeply curved bow waveforms and were stickier than the udon noodles (C1) of Comparative Example 1. In particular, for the udon noodles (E1) to (E3) produced in Examples 1 to 3, the greater the content of the texture improver (copper yeast) used, the deeper the curved bow waveforms of the corresponding graphs and the stickier they were. Furthermore, it can be seen that the trends shown in Figure 1 are consistent with the results of the sensory evaluation shown in Table 1.

[0066] (Example 4: Preparation and evaluation of gluten gel (ET4)) A texture improver (gluten gel) in the form of a soft composition was prepared using a copper-containing material (copper (II) acetate hydrate), a wheat-derived material (gluten), and water as follows.

[0067] 0.085 mg of copper(II) acetate hydrate (Hayashi Pure Chemical Industries, Ltd.) (the copper content in the formulation was 0.003 mg) was mixed with 30 g of gluten (A-Glu G, Glyco Nutrition Foods Co., Ltd.) and 45 g of water and stirred. 30 g of the resulting mixture was packed into a casing tube, a metal ring was attached, and both ends were ligated. This ligated casing tube was heated with steam at 90°C for 90 minutes and cooled in ice water for 5 minutes to obtain a gluten gel (ET4) in the form of a soft composition contained in the casing tube. The composition of the resulting gluten gel (ET4) is shown in Table 2.

[0068] The obtained gluten gel (ET4) was stored overnight at refrigeration temperature (5 °C), and then the metal rings at both ends of the casing tube were cut. The gluten gel (ET4) was taken out from the casing tube, and the sample piece in a barrel shape was prepared by cutting the approximate central portion perpendicular to the major axis direction while maintaining the product temperature at 5 °C.

[0069] Regarding the sample piece of the obtained gluten gel (ET4), the physical property value (N) was measured using a texture analyzer under the following physical property measurement conditions. The results are shown in Figure 2.

[0070] (Physical property measurement conditions) Measuring instrument: Texture analyzer (Small benchtop tester EZ Test manufactured by Shimadzu Corporation) Size of the measurement sample: diameter 20 mm, thickness 10 - 15 mm Plunger: Φ7 mm spherical pressing rod Speed: 20 mm / min Scroll: Measure the maximum load when the thickness of the sample piece reaches 80%.

[0071] In addition, in Figure 2, the more the bow waveform appears in the obtained graph, the stickier the sample piece (gluten gel) is.

[0072] (Example 5: Preparation and evaluation of gluten gel (ET5)) Gluten gel (ET5) was prepared in the same manner as in Example 4 except that the content of copper (II) acetate hydrate (manufactured by Hayashi Pure Chemical Industries, Ltd.) was changed to 0.085 mg (the content of copper element in the preparation was 0.03 mg). For the obtained gluten gel (ET5), the physical property values were measured using a texture analyzer in the same manner as in Example 4. The composition of the obtained gluten gel (ET5) is shown in Table 2, and the measurement results by the texture analyzer are shown in Figure 2.

[0073] (Example 6: Preparation and evaluation of gluten gel (ET6)) A gluten gel (ET6) was prepared in the same manner as in Example 4, except that the content of copper(II) acetate hydrate (manufactured by Hayashi Pure Chemical Industries, Ltd.) was changed to 0.85 mg (the content of copper element in the preparation was 0.3 mg). For the obtained gluten gel (ET6), physical property values were measured with a texture analyzer in the same manner as in Example 4. The composition of the obtained gluten gel (ET6) is shown in Table 2, and the measurement results by the texture analyzer are shown in Figure 2.

[0074] (Example 7: Preparation and evaluation of gluten gel (ET7)) A gluten gel (ET7) was prepared in the same manner as in Example 4, except that the content of copper(II) acetate hydrate (manufactured by Hayashi Pure Chemical Industries, Ltd.) was changed to 8.5 mg (the content of copper element in the preparation was 3 mg). For the obtained gluten gel (ET7), physical property values were measured with a texture analyzer in the same manner as in Example 4. The composition of the obtained gluten gel (ET7) is shown in Table 2, and the measurement results by the texture analyzer are shown in Figure 2.

[0075] (Example 8: Preparation and evaluation of gluten gel (ET8)) A gluten gel (ET8) was prepared in the same manner as in Example 4, except that the content of copper(II) acetate hydrate (manufactured by Hayashi Pure Chemical Industries, Ltd.) was changed to 42.5 mg (the content of copper element in the preparation was 15 mg). For the obtained gluten gel (ET8), physical property values were measured with a texture analyzer in the same manner as in Example 4. The composition of the obtained gluten gel (ET8) is shown in Table 2, and the measurement results by the texture analyzer are shown in Figure 2.

[0076] (Comparative Example 2: Preparation and evaluation of gluten gel (CT2)) A gluten gel (CT2) was prepared in the same manner as in Example 4, except that it did not contain copper(II) acetate hydrate. For the obtained gluten gel (CT2), physical property values were measured with a texture analyzer in the same manner as in Example 4. The composition of the obtained gluten gel (CT2) is shown in Table 2, and the measurement results by the texture analyzer are shown in Figure 2.

[0077]

Table 2

[0078] As shown in Fig. 2, all of the gluten gels (ET4) to (ET8) prepared in Examples 4 to 8 have a deeper curved bow waveform of the obtained graph compared to the gluten gel (CT2) of Comparative Example 2, indicating that they were sticky. Particularly in the gluten gels (ET4) to (ET8) prepared in Examples 4 to 8, it can be seen that as the content of the copper-containing material (copper(II) oxide hydrate) used increases, the bow waveform of the corresponding graph becomes deeper and more curved, indicating stickiness.

[0079] (Example 9: Preparation and Evaluation of Gluten Gel (ET9)) Using a copper-containing material (copper(II) acetate hydrate), a wheat-derived material (gluten), and water, a texture improver (gluten gel) having the form of a soft composition was prepared as follows.

[0080] 0.425 g of copper(II) acetate hydrate (manufactured by Hayashi Pure Chemical Industries, Ltd.), 30 g of gluten (A-Glu G manufactured by Gliko Nutrition Foods Co., Ltd.), and 45 g of water were mixed and stirred. 30 g of the obtained mixture was filled into a casing tube, a metal ring was provided, and both ends were ligated. This ligated casing tube was steam-heated at 90 °C for 90 minutes and cooled with ice water for 5 minutes to obtain a gluten gel (ET9) having the form of a soft composition contained in the casing tube. The composition of the obtained gluten gel (ET9) is shown in Table 3.

[0081] The obtained gluten gel (ET9) was stored overnight under refrigeration (5 °C), and then the metal rings at both ends of the casing tube were cut, and the gluten gel (ET9) was taken out from the casing tube. The sample piece was cut so that the substantially central portion was perpendicular to the major axis direction to prepare a barrel-shaped sample piece, and the product temperature was maintained at 5 °C.

[0082] For the sample piece of the obtained gluten gel (ET9), using a texture analyzer, physical property values (N) were measured in the same manner as the physical property measurement conditions of Example 4. The results are shown in Fig. 3.

[0083] (Example 10: Preparation and Evaluation of Gluten Gel (ET10)) As the copper-containing material, 0.3 g of copper yeast 1 (manufactured by Medience Corporation; the copper element content in the yeast was 5% by mass) was used instead of copper(II) acetate hydrate, and gluten gel (ET10) was prepared in the same manner as in Example 9. For the obtained gluten gel (ET10), physical property values were measured using a texture analyzer in the same manner as in Example 9. The composition of the obtained gluten gel (ET10) is shown in Table 3, and the measurement results by the texture analyzer are shown in Figure 3.

[0084] (Example 11: Preparation and Evaluation of Gluten Gel (ET11)) As the copper-containing material, 1.3 g of copper yeast 2 (manufactured by Oriental Yeast Co., Ltd.; the copper element content in the yeast was 1.1% by mass) was used instead of copper(II) acetate hydrate, and gluten gel (ET11) was prepared in the same manner as in Example 9. For the obtained gluten gel (ET11), physical property values were measured using a texture analyzer in the same manner as in Example 9. The composition of the obtained gluten gel (ET11) is shown in Table 3, and the measurement results by the texture analyzer are shown in Figure 3.

[0085] (Example 12: Preparation and Evaluation of Gluten Gel (ET12)) As the copper-containing material, 0.107 g of copper gluconate (Helsias Cu manufactured by Fuso Chemical Industry Co., Ltd.) was used instead of copper(II) acetate hydrate, and gluten gel (ET12) was prepared in the same manner as in Example 9. For the obtained gluten gel (ET12), physical property values were measured using a texture analyzer in the same manner as in Example 9. The composition of the obtained gluten gel (ET12) is shown in Table 3, and the measurement results by the texture analyzer are shown in Figure 3.

[0086] (Example 13: Preparation and Evaluation of Gluten Gel (ET13)) As a copper-containing material, gluten gel (ET13) was prepared in the same manner as in Example 9 except that 0.031 g of copper chloride (manufactured by Fujifilm Wako Pure Chemical Corporation) was used instead of copper (II) acetate hydrate. For the obtained gluten gel (ET13), physical property values were measured with a texture analyzer in the same manner as in Example 9. The composition of the obtained gluten gel (ET13) is shown in Table 3, and the measurement results by the texture analyzer are shown in Figure 3.

[0087] (Comparative Example 3: Preparation and Evaluation of Gluten Gel (CT3)) Gluten gel (CT3) was prepared in the same manner as in Example 9 except that it did not contain copper (II) acetate hydrate. For the obtained gluten gel (CT3), physical property values were measured with a texture analyzer in the same manner as in Example 9. The composition of the obtained gluten gel (CT3) is shown in Table 3, and the measurement results by the texture analyzer are shown in Figure 3.

[0088]

Table 3

[0089] As shown in Figure 3, all of the gluten gels (ET9) to (ET13) prepared in Examples 9 to 13 had a deeper curved bow waveform of the obtained graph and were sticky compared to the gluten gel (CT3) of Comparative Example 3. In particular, in the gluten gels (ET9) to (ET13) prepared in Examples 9 to 13, it can be seen that the bow waveform of the corresponding graph was deeply curved and sticky regardless of which copper-containing material was used.

[0090] (Example 14: Preparation and Evaluation of Udon (E14) Using a Texture Improver (ET14)) 0.01 g of copper yeast (manufactured by Medience Corporation; the copper element content in the yeast was 5% by mass) and 3 g of gluten (A-Glu G manufactured by Glyco Nutritional Foods Co., Ltd.) were mixed to prepare a texture improver (ET14).

[0091] To 100 g of wheat flour (“Men no Chikara” manufactured by Showa Sangyo Co., Ltd.), the entire amount of the texture improver prepared above was added and mixed. Then, salt water containing 42 g of water and 1 g of salt was added thereto, and kneaded for 4 minutes. This kneading was performed twice in total to obtain udon dough.

[0092] Next, this udon dough was made into noodles (noodle thickness 3.0 mm, cutting blade No. 8), and 200 g of the obtained noodles were boiled in boiling water for 8 minutes to obtain udon (E14).

[0093] Regarding the obtained udon (E14), using a texture analyzer, physical property values (N) were measured in the same manner as the physical property measurement conditions in Example 1. The results are shown in Figure 4.

[0094] Also, regarding the obtained udon (E14), 15 experts actually ate it, and as a sensory evaluation, the texture at that time was individually evaluated based on the same evaluation criteria as in Example 1, and the average score was calculated. The results are shown in Table 4.

[0095] (Comparative Example 4: Preparation and evaluation of udon (C4) without texture improver) Udon (C4) was prepared in the same manner as in Example 14 except that the texture improver (ET14) was not contained. Regarding the obtained udon (C4), physical property values were measured using a texture analyzer and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Figure 4 and Table 4.

[0096] (Comparative Example 5: Preparation and evaluation of udon (C5) using a provisional preparation (CT5)) A provisional preparation (CT5) composed only of 3 g of gluten (A-Glu G manufactured by Glyco Nutrition Foods Co., Ltd.) was prepared.

[0097] Udon (C5) was prepared in the same manner as in Example 14 except that the entire amount of the above provisional preparation (CT5) was used instead of the texture improver (ET14) prepared in Example 14. Regarding the obtained udon (C5), physical property values were measured using a texture analyzer and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Figure 4 and Table 4.

[0098]

Table 4

[0099] As shown in Fig. 4, all of the udon noodles (E14) produced in Example 14 had a deeper curved bow waveform in the obtained graph compared to the udon noodles (C4) and (C5) of Comparative Examples 4 and 5, indicating that the stickiness was improved by the texture improver (ET14) used. Furthermore, it can be seen that the tendency shown in Fig. 4 was also consistent with the results of the sensory evaluation shown in Table 4.

Industrial Applicability

[0100] The present invention is useful in various technical fields related to, for example, the food industry, daily sundries, stationery, handicrafts, and toys for infants.

Claims

1. A texture improver for wheat processed products, comprising a copper-containing material, wherein the copper-containing material is at least one selected from the group consisting of copper compounds and copper-containing microorganisms (excluding the case where it contains oxidoreductase). A texture improver for wheat processed products.

2. The texture improver for wheat processed products according to Claim 1, wherein the copper-containing material is at least one selected from the group consisting of copper acetate, copper chloride, copper gluconate, and copper yeast.

3. The texture improver for wheat processed products according to Claim 1, further comprising a wheat-derived material.

4. The texture improver for wheat processed products according to Claim 3, wherein the wheat-derived material is at least one material selected from the group consisting of wheat flour, wheat protein, and wheat protein hydrolyzate.

5. The texture improver for wheat processed products according to Claim 1, further comprising water.

6. The texture improver for wheat processed products according to Claim 3, further comprising water.

7. The texture improver for wheat processed products according to Claim 6, containing the copper-containing material, the wheat-derived material, and the water as raw materials and having a soft composition form.

8. A method for manufacturing wheat processed products, comprising the step of adding the texture improver for wheat processed products according to any one of Claims 5 to 7 to a wheat-based material.

9. The method according to Claim 8, wherein the wheat processed product is a wheat processed food.

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