Novel type of dried wheat gluten and its manufacturing method

Abstract

The objective is to provide a novel type of dried wheat gluten and a method for producing the same that does not impair the flavor and / or color of the ingredients. [Solution] The present invention provides a method for producing denfu, the method comprising: (1) a heating step of steaming and baking ingredients to obtain cooked ingredients; (2) a drying step of drying the cooked ingredients to obtain dried ingredients; and (3) a decomposition step of decomposing the dried ingredients to obtain denfu. The present invention also provides denfu produced by the method of the present invention.

Description

Technical Field

[0001] The present invention relates to a method for producing novel wheat gluten and the wheat gluten thus produced.

Background Art

[0002] Wheat gluten is a processed food produced through a process of heating food ingredients (such as fish and meat) and decomposing them into fibrous form. As methods of heating food ingredients, boiling, steaming, frying, etc. are common, but in these methods, umami components contained in the food ingredients flow out into water (including water vapor) or oil, which are the media for transferring heat to the food ingredients. In particular, the outflow of free amino acids that act on human taste causes damage to the flavor of the food ingredients.

[0003] Generally, the method for producing wheat gluten includes a step of adding seasonings to supplement the aforementioned flavor. Commonly added seasonings are those containing carbohydrates, such as soy sauce and mirin. The use of these seasonings causes the browning of wheat gluten, for example, because the seasonings themselves are colored or because the carbohydrates contained in the seasonings cause the Maillard reaction in which they bind to the proteins contained in the food ingredients when heated, generating brown substances.

Summary of the Invention

Problems to be Solved by the Invention

[0004] As described above, the conventional method for producing wheat gluten impairs the flavor and / or color of the food ingredients. Therefore, an object of the present invention is to provide novel wheat gluten that does not impair the flavor and / or color of the food ingredients and a method for producing the same.

Means for Solving the Problems

[0006] Specifically, the present invention provides the following items. (Item 1) A method for producing denfu, (1) A heating process in which ingredients are heated indirectly to obtain cooked ingredients, (2) A drying step to dry the heated food ingredients to obtain dried food ingredients, (3) A decomposition step to decompose the dried food ingredients to obtain the dried gluten, A manufacturing method that includes this. (Item 2) The manufacturing method described in the above item, characterized in that it does not include a seasoning step with a seasoning containing carbohydrates up to the decomposition step (3). (Item 3) The manufacturing method according to any of the above items, wherein the decomposition step (3) includes decomposing the dried food by mechanical stirring means. (Item 4) The manufacturing method according to any of the above items, wherein the heating step (1) is performed by packaging the food ingredients with a sheet or pack and indirectly applying heat to the food ingredients. (Item 5) The manufacturing method according to any of the above items, wherein the drying step (2) includes loosening the heated food while heating it in a water bath. (Item 6) The manufacturing method described in any of the above items, wherein the food ingredient is immersed in salt water. (Item 7) The manufacturing method described in any of the above items, wherein the seasoning is sake, soy sauce, mirin, miso, or umami seasoning. (Item 8) A manufacturing method according to any of the above items, comprising cooling the dried food before the decomposition step (3). (Item 9) The manufacturing method described in any of the above items, wherein the dried wheat gluten contains 30 mg / 100 g or more of free histidine. (Item 10) The manufacturing method described in any of the above items, wherein the ingredient is white fish. (Item 11) The manufacturing method according to any of the above items, wherein the surface of the flattened wheat contains less than 10% of the area in which any of R, G, or B is 240 or less on the RGB color scale. (Item 12) Denbu (shrimp paste) manufactured by the manufacturing method described in any one of the above items. [Brief explanation of the drawing]

[0007] [Figure 1] This document presents an example of a method for producing denbu (a type of dried wheat gluten) that is characterized by preventing the loss of umami components from the ingredients and preventing browning. [Figure 2A] This is a photograph of the floss obtained in Example 1, taken under a microscope. [Figure 2B] This is a photograph of the dried wheat gluten obtained in Comparative Example 1, taken under a microscope. [Modes for carrying out the invention]

[0008] The present disclosure is described below in preferred form. Unless otherwise specified, terms used herein should be understood to have the meaning commonly used in the art. Thus, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. In case of any conflict, this specification (including definitions) shall prevail.

[0009] In this specification, "to indirectly apply heat" or "to indirectly heat" means that the heat from the heat source does not directly contact the outer surface of the food, but rather the food is at least partially covered with a heat transfer member, and the heat from the heat source heats the food through the heat transfer member.

[0010] In this specification, "baking" refers to a cooking method in which heat is applied indirectly to the food without directly applying fire, so as to heat it like steaming.

[0011] In this specification, "surimi" is a product obtained by finely shredding fish or livestock meat into fibrous form, drying it, and seasoning it as necessary. It is also called "oboro", "soboro", or "nikomi".

[0012] In this specification, "decomposition" refers to subdividing food by physical means and processing it into fibrous form.

[0013] In this specification, "mechanical stirring" refers to stirring by any mechanical means, not by manual stirring.

[0014] In this specification, "%" means "mass %" unless otherwise defined.

[0015] Although not intended to be limiting, for the purpose of facilitating understanding of the present disclosure, preferred embodiments of the present disclosure will be described below with reference to the drawings. Hereinafter, each step shown in FIG. 1 will be described.

[0016] (Pretreatment step 100) Remove the parts of the food that are not suitable for surimi. Parts that are not suitable for surimi include parts that may affect the texture or color of surimi, such as bones, skin, internal organs, or sinews. If already processed food is used, it is not necessary to separately provide this pretreatment step 100.

[0017] In the present invention, the food can be any food that can be eaten by baking, such as fish meat (e.g., fish such as sea bream, cod, mackerel, salmon, bonito, flatfish, etc., and other seafood such as shrimp and shellfish) or livestock meat (beef, pork, chicken, etc.). In a preferred embodiment, the food can be white fish. This is because the present invention suppresses browning of the food and eliminates the need for adding seasonings, so that by using white fish as the food, fresh white surimi can be provided.

[0018] (Soaking Process 101) The processed food obtained in the pretreatment process 100 may be soaked in salt water as needed. The concentration of the salt water and the soaking time can be any concentration and time suitable for seasoning the food, typically about 1 to 5% and 10 minutes to 2 hours respectively.

[0019] (Heating Process 102) In the heating process 102, the food of the present invention is heated indirectly. When passing through the soaking process 101, the soaked food obtained in the soaking process 101 is taken out of the salt water, the moisture is wiped off, and it is heated indirectly. In one embodiment, the heating process 102 in the present invention indirectly heats the food by baking. In a preferred embodiment, baking is realized by wrapping the food with a sheet and indirectly applying heat to the food by heating the sheet. Preferably, the sheet is disposed on the entire outer surface of the food, and the food is entirely sealed by the sheet. This makes it possible to heat the food while preventing the umami components (e.g., free amino acids, etc.) contained in the food from flowing out of the food to the outside. Furthermore, the presence of the sheet can suppress the food from being directly exposed to fire and burned, and prevent the discoloration of the food.

[0020] In another embodiment, the heating process 102 can also be achieved by wrapping the food with a sheet or a pack and heating it with steam. Compared with baking, steam heating takes time to reduce the amount of moisture, but it also has the advantage of being easy to manage hygiene and being suitable for mass production.

[0021] The present invention does not require a seasoning step using seasonings because it prevents the loss of umami components (e.g., free amino acids) from the ingredients by indirectly heating them during the heating process. The seasoning for the dried gluten may be sake, soy sauce, mirin, miso, or umami seasoning. In one embodiment, the method for producing the dried gluten of the present invention does not include the step of adding sake. In one embodiment, the method for producing the dried gluten of the present invention does not include the step of adding soy sauce. In one embodiment, the method for producing the dried gluten of the present invention does not include the step of adding mirin. In one embodiment, the method for producing the dried gluten of the present invention does not include the step of adding miso. In one embodiment, the method for producing the dried gluten of the present invention does not include the step of adding umami seasoning.

[0022] The sheet can be made of any material that is heat-conductive and does not absorb or permeate the flavor components of the food. In a preferred embodiment, the sheet may be aluminum foil, which is a material with high thermal conductivity. In another embodiment, a sheet such as a cooking pack made of resin (e.g., a vacuum pack) may be used. The sheet prevents the food from being directly exposed to flames during the heating process, thereby preventing discoloration of the food.

[0023] The heating process of the present invention can be carried out using hot air or infrared rays, for example, by using an oven-type cooking appliance.

[0024] The time and temperature of the heating step 102 of the present invention are any time and temperature at which the food becomes edible, and can be appropriately determined by those skilled in the art. Preferably, in the case of steaming, the heating temperature is 100°C to 300°C and the heating time is 3 minutes to 30 minutes, more preferably 150°C to 250°C and 5 minutes to 20 minutes. In the case of steam heating, the core temperature of the food is 65°C to 100°C for 1 to 30 minutes, more specifically, sterilization is achieved by heating for 30 minutes at 65°C, and heating for 1 minute at 75°C to 100°C.

[0025] (Drying process 103) In drying step 103, the heated food obtained in heating step 102 is dried. To ensure uniform drying of the entire heated food, the heated food can be simultaneously dried and broken down into fibers.

[0026] To dry food, it is necessary to evaporate the moisture from the cooked food by heating it again. Preferably, the heating for drying can also be done indirectly, thereby preventing discoloration of the food.

[0027] In one embodiment, drying is performed by simmering the cooked ingredients in a water bath. This method preserves the flavor of the ingredients themselves while preventing direct discoloration.

[0028] The temperature and time of the water bath are arbitrary temperatures and times that allow the food to dry, and can be appropriately determined by those skilled in the art. In a typical embodiment, the water bath temperature is 80°C to 95°C, and the time is 30 minutes to 2 hours. This allows drying to be carried out at a temperature where the Maillard reaction does not proceed, and also prevents browning of the food. Preferably, the food may be loosened while the water bath is being used.

[0029] (Cooling process 104) In a preferred embodiment, a cooling step may be provided to rapidly cool the dried food obtained in the heating step 103. Rapid cooling can be performed using a blast chiller. This reduces the possibility of bacterial growth on the food. The cooling temperature should be a temperature that does not freeze the food, and may be, for example, 1°C to 10°C.

[0030] (Decomposition process 105) The dried food ingredients obtained in drying step 103, or the cooled food ingredients obtained in cooling step 104 if a cooling step 104 is followed, are broken down to become the final product, fennel.

[0031] In a preferred embodiment of the present invention, the decomposition process may be carried out using a mechanical stirring means. A mechanical stirring means may refer to a device that mechanically crushes the food by rotating blades, such as a blender. This makes it possible to break down the food into finer fibers than by manually shredding it.

[0032] (Tafu) The dried gluten obtained by the method of the present invention is a novel type of dried gluten that differs from conventional dried gluten, as it is produced by indirectly heating the ingredients during the heating process (for example, by steaming or steam heating with the ingredients packaged in a sheet or pack), thereby preserving the flavor of the ingredients and suppressing discoloration due to charring.

[0033] In a preferred embodiment, the Maillard reaction caused by carbohydrates and proteins in the food ingredients is suppressed by using a water bath (preferably at around 90°C) during the drying process.

[0034] In a preferred embodiment, the present invention does not include a seasoning step using a seasoning containing carbohydrates (e.g., sake, soy sauce, mirin, miso), thereby not adding carbohydrates to the ingredients that could be reactants in the Maillard reaction. Therefore, discoloration of the ingredients can also be prevented in this respect.

[0035] In a preferred embodiment, the ingredient may be white fish. Due to the aforementioned suppression of discoloration, the resulting tafu may be an unusually vivid white color. The tafu of the present invention contains less than 10% of the region where any of R, G, or B is 240 or less on the RGB color scale. In a preferred embodiment, the present invention does not add any coloring agents to the ingredient.

[0036] In a preferred embodiment, the denfu of the present invention may contain 30 mg / 100g or more of histidine. In a preferred embodiment, the denfu of the present invention may contain 25 mg / 100g or more of alanine. These amino acids form the depth of flavor, or kokumi. Therefore, the method of this disclosure makes it possible to produce denfu while suppressing the loss of kokumi inherent in the ingredients, compared to the method of the comparative example. [Examples]

[0037] (Examples) The ingredients used were fillets of sea bream, with the bloodline removed, and then soaked in a 3% salt solution for 30 minutes. After removing them from the salt solution, they were wiped dry. Next, they were wrapped in aluminum foil to prevent them from being directly exposed to the flame and steamed in an oven at approximately 200°C for about 10 minutes.

[0038] The steamed ingredients were placed in a water bath at approximately 90°C, and the moisture was removed by breaking up the meat with chopsticks. This process was continued for about an hour. Next, the ingredients were rapidly cooled to approximately 5°C using a blast chiller, and the cooled ingredients were then pulverized using a hand mixer. The resulting decomposed tadpole was observed under a microscope and confirmed to have been a bright white tadpole (Figure 2A).

[0039] (Comparative example) The tadpole was prepared in the same manner as in the example, except that instead of steaming, it was stir-fried over low heat in a frying pan over an open flame while being broken apart. Compared to the example, it was confirmed that a slightly brownish tadpole was obtained (Figure 2B). By comparing Figure 2A and Figure 2B, it was confirmed that the method of the example prevents discoloration of the sea bream flesh and makes it possible to produce tadpole with a bright white color. (Comparison of Examples and Comparative Examples) The dried fish flakes in the example retained the flavor of sea bream and received a higher taste rating compared to the dried fish flakes in the example.

[0040] Therefore, the amino acid content of the dried wheat gluten produced by the examples and comparative examples was measured at the Japan Food Research Laboratories. The results for the amino acids that showed significant changes between the examples and comparative examples are shown in Table 1.

[0041] [Table 1]

[0042] The results showed that the dried gluten in the example contained more of the various amino acids mentioned above than the dried gluten in the comparative example. For example, histidine is generally known to exhibit bitterness on its own and to enhance the richness and saltiness of bonito broth. Alanine is also known to exhibit sweetness on its own. These amino acids form the richness, which is the depth of flavor. Lysine is also found in large quantities in fish sauce, so it is thought to contribute to enhancing the flavor of fish. Therefore, the method of this disclosure makes it possible to produce dried gluten while suppressing the loss of richness inherent in the ingredients compared to the method of the comparative example.

[0043] The free amino acids mentioned above are just one example of components whose leakage from food ingredients is suppressed by the method of the present invention, and the scope of application of the effects of the present invention is not limited to the amino acids mentioned above. Components whose leakage can be suppressed may include various nutrients such as proteins, lipids, carbohydrates, vitamins, and minerals. Similar to free amino acids, these nutrients may also affect the flavor of the dried wheat gluten.

[0044] Furthermore, instead of steaming, we were able to produce tadashi (fish cake) with the same taste and color as in the example by vacuum-packing the dried sea bream fillets (except for the heating method) and steam-heating them (the method was the same as in the example).

[0045] As described above, the present invention has been illustrated using preferred embodiments, but the present invention should not be construed as being limited to these embodiments. It should be understood that the scope of the present invention should be interpreted solely by the claims. Those skilled in the art will understand that, based on the description of the specific preferred embodiments of the present invention and common technical knowledge, an equivalent scope can be implemented. [Industrial applicability]

[0046] This invention provides a novel type of dried gluten that does not impair the flavor and / or color of the food ingredients, compared to conventional dried gluten, and a method for producing the same.

Claims

1. A method for producing flatbread, (1) A heating process in which ingredients are heated indirectly to obtain cooked ingredients, (2) A drying step to obtain dried food by drying the heated food by heating it in a water bath, (3) A decomposition step to decompose the dried food ingredients to obtain the dried gluten, A manufacturing method that includes this.

2. The manufacturing method according to claim 1, characterized in that it does not include a seasoning step with a sugar-containing seasoning up to the aforementioned decomposition step (3).

3. The manufacturing method according to claim 1, wherein the decomposition step (3) includes decomposing the dried food by mechanical stirring means.

4. The manufacturing method according to claim 1, wherein the heating step (1) includes heating by packaging the food ingredients with a sheet or pack and indirectly applying heat to the food ingredients.

5. The manufacturing method according to claim 1, wherein the drying step (2) includes loosening the heated food while heating it in a water bath.

6. The manufacturing method according to claim 1, wherein the food ingredient is immersed in salt water.

7. The manufacturing method according to claim 1, further comprising cooling the dried food before the decomposition step (3).

8. The manufacturing method according to claim 1, wherein the aforementioned gluten contains 30 mg / 100 g or more of free histidine.

9. The manufacturing method according to claim 1, wherein the ingredient is white fish.

10. The manufacturing method according to claim 9, wherein the surface of the aforementioned flatbread contains less than 10% of the region in which any of R, G, or B is 240 or less on the RGB color scale.

11. Denbu (shrimp paste) produced by the manufacturing method described in any one of claims 1 to 10.

Images