Composition for foaming and / or texture modification derived from wheat isolate

Abstract

Development of new applications for wheat-isolated water. [Solution] A foaming and / or texture modification composition according to one embodiment of the present invention contains a component derived from the filtrate of wheat separation water as an active ingredient.

Description

[Technical Field]

[0001] The present invention relates to a composition derived from wheat isolate for foaming and / or texture modification. [Background technology]

[0002] In recent years, plant-derived proteins have attracted attention as a means of realizing a sustainable society. In the wheat separation and processing industry, starch and gluten are extracted separately after adding water to wheat flour and then processed into individual products. However, it is known that wheat contains other useful components besides starch and gluten. Other representative useful components found in wheat include functional proteins such as β-amylase and α-amylase inhibitors.

[0003] Furthermore, there have been reports of using wheat-derived components to improve the quality of food. For example, Patent Document 1 describes a food quality improver that contains a water-soluble protein derived from the outer layer of wheat seeds (so-called bran) as an active ingredient. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2005-323501 [Overview of the project] [Problems that the invention aims to solve]

[0005] Wheat isolate is not simply treated as wastewater; it is also used as a source of functional proteins such as the β-amylase and α-amylase inhibitors mentioned above. However, wheat isolate has the potential to contain many other untapped functional materials, and the situation is such that it cannot be said that these have been sufficiently investigated.

[0006] In view of the above-mentioned problems, the present invention aims to develop new applications for wheat-separated water. [Means for solving the problem]

[0007] As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention discovered that a component derived from wheat isolate water has a remarkable foaming effect and can be used as a foaming and / or texture modifier, thus completing the present invention.

[0008] To solve the above problems, the present invention includes the following embodiments. <1> A method for producing a composition for foaming and / or texture modification, comprising the step of filtering wheat-isolated water. <2> A method for producing a composition for foaming and / or modifying texture, comprising the steps of filtering wheat-isolated water and membrane filtration, wherein the membrane filtration step uses a fractionation membrane with a fractionation molecular weight of 1000 Da or more. <3> After the above step of membrane filtration of the wheat-separated water, the above filtration step is performed. <2> The manufacturing method described above. <4> After the above step of filtering the wheat-separated water, the above step of membrane filtration is performed. <2> The manufacturing method described above. <5> The wheat isolate mentioned above is wheat isolate treated with xylanase. <1> ~ <4> The manufacturing method described in any of the following. <6> Throughout the manufacturing process, the pH is kept below 7.5. <2> ~ <5> The manufacturing method described in any of the following. <7> <1> ~ <6> A composition for foaming and / or texture modification, manufactured by any of the manufacturing methods described in the following. <8> A composition for foaming and / or texture modification, containing as an active ingredient components derived from the filtrate of wheat water separation. <9> The molecular weight of the above active ingredient, estimated based on SDS electrophoresis, is within the range of 9000 Da to 16000 Da. <7> or <8> The composition described above. <10> <7> ~ <9> Food or beverage containing any of the compositions described in the following. <11> A composition for foaming and / or texture modification, containing as an active ingredient components derived from the filtrate of wheat water separation. <12>The above component is the composition according to <11>, which is contained in the supernatant obtained by alkali denaturation treatment in the filtrate of wheat separated water. <13>The above component is the composition according to <11>, which is contained in the supernatant with the pH adjusted to the neutral side after alkali denaturation treatment in the filtrate of wheat separated water. <14>The composition according to <12> or <13>, wherein the heat treatment during the above alkali denaturation treatment is within the range of 80°C to 100°C. <15>The above component is the composition according to <11>, which is contained in the precipitate by salting out in the filtrate of wheat separated water. <16>The composition according to any one of <11> to <15>, wherein the filtrate of wheat separated water is obtained by filtering the wheat separated water treated with xylanase. <17>The food or drink product to which the composition according to any one of <11> to <16> is added.

Advantages of the Invention

[0009] According to one aspect of the present invention, a new use of wheat separated water can be provided.

Brief Description of the Drawings

[0010] [Figure 1] It is a diagram showing a schematic process for obtaining a filtrate of wheat separated water according to an embodiment of the present invention. [Figure 2] It is a diagram showing the results of SDS electrophoresis of the ammonium sulfate fraction of the filtrate of wheat separated water and the results of a foaming property test according to an embodiment of the present invention. [Figure 3] It is a diagram showing the results of heat-treating the ammonium sulfate fraction of the filtrate of wheat separated water according to an embodiment of the present invention. [Figure 4] It is a diagram showing a schematic process for obtaining a wheat extract according to an embodiment of the present invention. [Figure 5] It is a diagram showing the results of a foaming property test of a wheat extract according to an embodiment of the present invention. [Figure 6] It is a diagram showing a schematic process for obtaining a filtrate of wheat separated water or a wheat extract according to an embodiment of the present invention. [Figure 7]This figure shows the results of a foaming test of a wheat extract according to one embodiment of the present invention. [Figure 8] This figure shows a schematic process for obtaining a filtrate of wheat-separated water or a wheat extract, according to one embodiment of the present invention. [Modes for carrying out the invention]

[0011] [1. Compositions for foaming and / or texture modification and their uses] (composition) A composition according to one embodiment of the present invention contains a component derived from the filtrate of wheat separation water as an active ingredient. This composition has foaming properties and can be used as a foaming agent and a texture modifier.

[0012] The form of the composition according to one embodiment of the present invention is not particularly limited, and may be, for example, a solid (including powder) or a liquid (aqueous solution) containing an active ingredient. More specifically, examples include a liquid obtained by carrying out steps (1) → (2) → (4) (step (6) may be carried out simultaneously) → (5) in the order described in the section [2. Example of a composition manufacturing process] below, or a liquid obtained by further drying and pulverizing this liquid by step (7). The timing of carrying out step (6) (heat treatment) is not particularly limited, but for example, it may be at the same time as or after step (4) (alkali modification treatment). Also, for example, the filtrate of wheat separation water obtained by carrying out steps (1) → (2) in the order described in the section [2. Example of a composition manufacturing process], a liquid obtained by further carrying out step (6) (heat treatment) on this filtrate, or a liquid obtained by further drying and pulverizing this liquid by step (7) are also compositions according to one embodiment of the present invention. More specifically, for example, the filtrate of wheat water separated by carrying out steps (1) → (2) in that order as described in section (3. Other Examples of Composition Manufacturing Processes) below, the concentrated liquid (concentrated filtrate) obtained by further carrying out step (3) (membrane filtration treatment) on this filtrate, the filtrate or concentrated liquid further dried and powdered by step (5), and the filtrate or concentrated liquid further heat-treated by step (4) are also compositions according to one embodiment of the present invention. More specifically, for example, the concentrated liquid of wheat water separated by carrying out steps (1) → (2) (membrane filtration treatment) in that order as described in section (4. Even More Examples of Composition Manufacturing Processes) below, the filtrate (filtrate of concentrated liquid) obtained by further carrying out step (3) on this concentrated liquid, and the filtrate or concentrated liquid further dried and powdered by step (5) are also compositions according to one embodiment of the present invention.

[0013] The compositions obtained by 1) generating wheat-separated water, 2) removing residual starch and other solids by filtration, 3) concentrating water-soluble components by membrane filtration (ultrafiltration), 4) neutralization, and 5) drying and powdering, as described later in sections 3 and 4 of the composition manufacturing process, are also embodiments of the present invention. Here, the order of filtration in 2), membrane filtration in 3), and neutralization in 4) can be changed as appropriate. Furthermore, a fractionation membrane capable of concentrating the main active ingredients is used in the membrane filtration process. The molecular weight cut-off (MWCO) of the fractionation membrane used in the membrane filtration process is, for example, 1000(Da) or more, 5000(Da) or more, 9000(Da) or more, 10000(Da) or more, 11000(Da) or more, or 12000(Da) or more, and within the range of 60000(Da) or less, 55000(Da) or less, 50000(Da) or less, 45000(Da) or less, 40000(Da) or less, 35000(Da) or less, or 30000(Da). Since this manufacturing process does not involve alkali modification treatment, the pH of the liquid throughout the process is, for example, 7.5 or less (the highest pH after neutralization treatment).

[0014] A composition according to one embodiment of the present invention contains a component derived from the filtrate of wheat separation water as an active ingredient, the main active ingredient having a molecular weight estimated based on SDS electrophoresis in the range of 9000(Da) to 16000(Da), 10000(Da) to 16000(Da), or 10000(Da) to 14500(Da). The main wheat-derived component that appears as a band with an estimated molecular weight of approximately 13000(Da) to 15000(Da) in SDS electrophoresis is 0.19α-amylase inhibitor. However, since 0.19α-amylase inhibitor has foaming properties at the level of a normal protein, it is not considered to be an active ingredient in the composition according to one embodiment of the present invention.

[0015] (Examples of uses for the composition) A composition according to one embodiment of the present invention can be used, for example, as a foaming agent. When the foaming agent is mixed with water (including an aqueous solution) and foaming is performed, foaming is promoted and / or the foam is maintained for a longer period compared to when it is not mixed. Indicators of foaming ability include, for example, the amount (volume) of foam generated and the duration of foam retention. In terms of the amount (volume) of foam generated, the amount of foam generated is greater compared to when the same amount of BSA (bovine serum albumin) is added, for example, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 2 times or more, 2.1 times or more, 2.2 times or more, 2.3 times or more, 2.5 times or more, 3 times or more, 3.5 times or more, 4 times or more, 4.5 times or more, 5 times or more, 6 times or more, 7 times or more, 8 times or more, 9 times or more, or 10 times or more. In terms of foam retention time, for example, even after 0.5 hours, 1 hour, 1.5 hours, or 2 hours, 50% or more of the foam remains, 60% or more, 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more, or 100% of the foam remains. The foam retention time is significantly longer compared to when the same amount of BSA is added.

[0016] A composition according to one embodiment of the present invention can be used, for example, as a foaming agent for food and beverages. Since this composition is derived from wheat, it can be ingested by humans and animals. The food and beverages may be wheat-containing or wheat-free. The food and beverages may be for human use or for animal use (for example, for non-human mammals (especially pets such as dogs and cats), fish, birds, etc.), but are preferably for human use. Examples of food and beverages for which foaming properties are required include, specifically, beverages such as beer, non-alcoholic beer, cappuccino, latte, and carbonated drinks; confectionery (sponge cake, chiffon cake, etc.); ice cream, whipped cream, meringue; and the like.

[0017] A composition according to one embodiment of the present invention can be used, for example, as a foaming agent for non-food and beverage products. Specific examples of articles requiring foaming properties include shampoos, conditioners, toothpastes, facial cleansers, dish soaps, laundry detergents, body washes, foam packs, hair mousses, and the like.

[0018] A composition according to one embodiment of the present invention can be used, for example, as a texture modifier for food and beverages. Since this composition is derived from wheat, it can be ingested by humans and animals. The food and beverage may be wheat-containing or wheat-free. The food and beverage may be for human use or for animal use (for example, for non-human mammals (especially pets such as dogs and cats), for fish, for birds, etc.), but is preferably for human use. An example of a wheat-containing food and beverage is a wheat flour baked product, such as various types of bread, various types of baked goods, and various types of cakes, which are made by shaping and baking a wheat flour-containing dough as needed. The wheat flour-containing dough may be a lean dough that is substantially free of fats and oils, but is typically a dough that contains fats and oils. Other examples of wheat-containing food and beverages are wheat noodle products such as udon, somen, ramen, pasta, gyoza (wrappers), wonton (wrappers), and shumai (wrappers). Other examples of food and beverages include processed foods made from animal protein (e.g., fish, poultry (including domesticated animals), livestock meat (beef, pork, lamb, goat, etc.), various game meats, etc.), such as hamburgers, sausages, fish cakes, and meat fillings (e.g., dumplings, shumai, Chinese steamed buns, etc.). Further examples of food and beverages include, but are not limited to, baked products made from grain flour other than wheat flour (e.g., rice flour or buckwheat flour) and grain noodle products made from grain flour other than wheat flour (e.g., rice flour or buckwheat flour). The composition according to one embodiment of the present invention can provide a softer texture to processed foods made from animal protein.

[0019] The following are examples of more specific food and beverage products to which the composition according to one embodiment of the present invention can be applied. (1) Bread: sliced ​​bread, croissants, steamed buns, etc. (2) Confectionery and desserts: donuts, cookies, macarons, meringues, snacks, rice crackers, chocolate, cakes (pound cake, sponge cake, chiffon cake, cheesecake, etc.), castella, financiers, ice cream, fresh cream, custard cream, caramel, pudding, jelly, yogurt, yokan, uiro, gyuhi, dorayaki, etc. (3) Staple foods and cooked dishes: cooked rice, rolled with dashi, omelette, frying batter, steamed egg custard, okonomiyaki, takoyaki, noodles such as udon, pizza, dumplings, shumai, Chinese buns, hamburger, fish cake, soup, curry, white sauce, milk and cheese products, etc.; (4) Processed foods: baby foods, nursing foods, soft foods for the elderly, paste foods, freeze-dried foods, etc.; (5) Beverages: beer, non-alcoholic beer, cappuccino, latte, carbonated beverages, lactic acid bacteria beverages, etc.

[0020] The usage amount (addition amount) of the composition according to an embodiment of the present invention may be appropriately determined according to the required purpose and the like. Examples of the usage amount are shown below, but this value is the usage amount as a solid composition (including powder form). When used as a foaming agent, it is, for example, within the range of 0.005% to 0.5% with respect to the mass of water, within the range of 0.01% to 0.2%, or within the range of 0.05% to 0.15%. When used as a texture modifier, the usage amount (addition amount) may be appropriately determined according to the material of the food or drink and the required texture, etc. Although not particularly limited, in the case of wheat-containing food or drink, for example, with respect to the mass of wheat flour, it is within the range of 1.0×10 -10 % to 1.0×10 -3 %, within the range of 1.0×10 -10 % to 1.0×10 -4 %, within the range of 1.0×10 -8 % to 1.0×10 -6 %. When used as a texture modifier and in the case of processed foods of animal proteins, for example, with respect to the mass of animal proteins, it is within the range of 1.0×10 -10 % to 1.0×10 -3 %, within the range of 1.0×10 -7 % to 1.0×10 -3 %, within the range of 1.0×10 -7 % to 1.0×10 -4It is within the range of %. For other food and beverages, an amount equivalent to the amount shown here can be used relative to the mass of the main ingredient. Furthermore, when using dried and powdered products obtained by process (1) → process (2) → process (4) (process (6) may be performed simultaneously) → process (5) → process (7) as described in the section [2. Example of Composition Manufacturing Process] below, it is also possible to add an amount that is, for example, 10 to 500 times or 50 to 100 times the numerical range shown here. When using dried and powdered products obtained in the sections [3. Other Examples of Composition Manufacturing Process] and [4. Even Further Examples of Composition Manufacturing Process] below, it is also possible to add an amount that is, for example, 10 to 500 times or 50 to 100 times the numerical range shown here.

[0021] (Food and beverages containing this composition) Food and beverages to which the composition according to one embodiment of the present invention has been added are also included in the scope of the present invention. The type of food and beverage is not particularly limited, but specific examples are as described above. These food and beverages are manufactured by adding the composition according to one embodiment of the present invention to the ingredients of the food and beverage, mixing them, and then cooking them. Alternatively, the final product may be obtained by adding the composition according to one embodiment of the present invention to food and beverages and mixing them.

[0022] [2. An example of a manufacturing process for the composition] Process (1): Generation of wheat separation water Wheat isolate water refers to the liquid remaining after extracting gluten and starch by adding water to wheat flour. Wheat isolate water generated in the wheat separation processing industry can be utilized. More specifically, wheat isolate water is obtained by creating dough by adding water to wheat flour and kneading it, then thoroughly washing this dough with water to separate the gluten mass from the milky white liquid, and then sieving the milky white liquid to separate the starch from the liquid (wheat isolate water). The type of wheat from which wheat flour is derived is not particularly limited, and examples include bread wheat, club wheat, spelt wheat, and durum wheat, but bread wheat is typical. The grade of wheat flour is also not particularly limited, and examples include special grade, grade 1, grade 2, grade 3, and a mixture of multiple grades, all of which generate wheat isolate water.

[0023] Step (2): Filtration of wheat water The wheat isolate is filtered before use. The filtered wheat isolate is called the wheat isolate filtrate (sometimes simply referred to as "filtrate"). The main purpose of filtration is to remove residual starch and other solids contained in the wheat isolate. For purposes such as fibrous decomposition, it is preferable to treat the wheat isolate with xylanase before filtration. The conditions for xylanase treatment can be set appropriately depending on the type of enzyme, but for example, the reaction temperature is in the range of 25°C to 55°C, and the amount of enzyme used (g) is, for example, in the range of 0.001 to 0.2% of the volume (g) of the wheat isolate. Also, the pH of the reaction solution suitable for the enzymatic reaction is, for example, in the range of 3 to 7. Since wheat isolate is usually acidic (pH 5 to 6), xylanase treatment can be performed without adjusting the pH of the wheat isolate. Furthermore, from the viewpoint of suppressing the gelatinization of starch that may remain in trace amounts in the wheat separation water, it is preferable that the reaction temperature be less than 55°C, 54°C or lower, 53°C or lower, 52°C or lower, 51°C or lower, or 50°C or lower. The lower limit of the reaction temperature is not particularly limited, but it may be 26°C or higher, 27°C or higher, 28°C or higher, 29°C or higher, or 30°C or higher.

[0024] Step (3): Salt-out treatment of the filtrate of wheat separation water The filtrate of the wheat separation water may be subjected to salting out as needed to separate and purify the active ingredients related to foaming. By making the filtrate of the wheat separation water a high-concentration salt solution, the active ingredients can be separated and purified as a precipitate. The type of salt used for salting out is not particularly limited; for example, salts commonly used for salting out, such as ammonium sulfate or sodium sulfate, can be appropriately selected and used at an appropriate concentration. In a specific example, ammonium sulfate is added to the wheat separation water to a saturation concentration of approximately 0-40% (preferably 10-30%) to perform salting out. The precipitate obtained by salting out is recovered, for example, by centrifugation, resuspended in water, and used in the subsequent steps (4). As shown in the examples, since the active ingredients related to foaming exert their effect in very small amounts, salting out of the filtrate of the wheat separation water is not an essential step.

[0025] Process (4): Alkali modification treatment The filtrate of the wheat separation water, or the resuspension of the precipitate obtained in the salting-out treatment in step (3), may be subjected to alkaline denaturation treatment as needed. In alkaline denaturation treatment, the filtrate or resuspension is made alkaline and then heated to a temperature condition that causes protein denaturation. For example, "Step (6): Heat sterilization / disinfection treatment (heat treatment)" is performed here. It is presumed that some of the protein is denatured by the alkaline denaturation treatment. The pH in alkaline denaturation is not particularly limited, but for example, it is in the range of pH 9 to 12.5, preferably in the range of pH 9.5 to 12 or 10 to 12. Although not particularly limited, salts that dissolve in water and exhibit alkalinity, such as sodium hydroxide, potassium hydroxide, or calcium hydroxide, are used to make the filtrate or resuspension alkaline.

[0026] Step (5): Neutralization treatment The solution after the alkali denaturation treatment in (4) above is adjusted to a more neutral pH as needed. This allows the alkali-denatured protein to precipitate and be removed. pH adjustment is performed using acids such as acetic acid or malic acid, although this is not particularly limited. The adjusted pH should be more neutral than the pH before adjustment, for example, within the range of pH 4 to 8, pH 6 to 8, or pH 6.5 to 7.5. The method for removing the precipitate produced in this treatment is not particularly limited; for example, it can be separated and removed by centrifugation or by filtration. The supernatant after removing the precipitate contains the active ingredient. Step (5) may be performed after cooling the solution after the alkali denaturation treatment in step (4) to, for example, near room temperature.

[0027] Process (6): Heat sterilization and disinfection treatment (heat treatment) The filtrate of the wheat separation water, or the resuspension of the precipitate obtained in the salting-out treatment of step (3), is subjected to heat treatment for sterilization and disinfection as necessary. The conditions for the heat treatment are not particularly limited as long as the objective is achieved, but the treatment temperature is, for example, within the range of 70°C to 110°C, 80°C to 100°C, or 85°C to 95°C, and the treatment time is, for example, 5 minutes or more, 10 minutes or more, or 20 minutes or more. As long as heat sterilization and disinfection are achieved, there is no particular upper limit to the treatment time, but for example, 120 minutes or less, 60 minutes or less, or 40 minutes or less. The timing of the heat treatment is, for example, carried out as heating during the alkali modification treatment in step (4). Furthermore, it has been observed that heat treatment has the effect of further improving foaming properties (see also the examples). Note that step (6) can also be performed after step (4).

[0028] Process (7): Drying / Powderization The composition (liquid, precipitate, etc.) containing the active ingredient obtained at any of steps (2) to (6) may be dried and powdered as needed. Examples of compositions to be dried and powdered include the filtrate of the wheat separation water obtained in step (2); the precipitate obtained in the salting-out treatment in step (3) and its resuspension; the alkaline aqueous solution obtained in step (4); the supernatant obtained in step (5); and so on. The method of drying and powdering is not particularly limited and examples include freeze-drying and spray-drying.

[0029] [3. Other examples of the manufacturing process of the composition] Process (1): Generation of wheat separation water Wheat isolate water refers to the liquid remaining after extracting gluten and starch by adding water to wheat flour. Wheat isolate water generated in the wheat separation processing industry can be utilized. More specifically, wheat isolate water is obtained by creating dough by adding water to wheat flour and kneading it, then thoroughly washing this dough with water to separate the gluten mass from the milky white liquid, and then sieving the milky white liquid to separate the starch from the liquid (wheat isolate water). The type of wheat from which wheat flour is derived is not particularly limited, and examples include bread wheat, club wheat, spelt wheat, and durum wheat, but bread wheat is typical. The grade of wheat flour is also not particularly limited, and examples include special grade, grade 1, grade 2, grade 3, and a mixture of multiple grades, all of which generate wheat isolate water.

[0030] Step (2): Filtration of wheat water The wheat isolate is filtered before use. The filtered wheat isolate is called the wheat isolate filtrate (sometimes simply referred to as "filtrate"). The main purpose of filtration is to remove residual starch and other solids contained in the wheat isolate. Filtration can be carried out using porous materials such as radiolite. Filtration can be carried out under pressure, or it can be carried out by the weight of the wheat isolate itself without pressure. For purposes such as decomposition of fibrous materials, the wheat isolate may be treated with xylanase before filtration. From the viewpoint of optimal pH, if xylanase treatment is performed, it is preferable to perform it before "Step (5): Neutralization Step" described later. Alternatively, the wheat isolate may be centrifuged to obtain the supernatant before filtration, and this supernatant may be used for filtration. Centrifugation mainly removes residual starch and most of the other solids, and subsequent filtration further removes mainly residual starch and other solids. Furthermore, before filtration, the wheat isolate or its centrifuged supernatant may be heat-treated for purposes such as thermal denaturation or sterilization of some of the impurities. The heat treatment can be carried out under conditions similar to those described in step (4) below, and afterwards, the temperature should be lowered to a temperature at which filtration is possible (for example, 60°C or below, 55°C or below, etc.) before filtration.

[0031] Step (3): Membrane filtration The filtrate of the wheat separation water described in (2) above may be concentrated by membrane filtration as needed. Membrane filtration may be performed using an ultrafiltration membrane, for example, and the concentrate may be increased to 5 times or more, 10 times or more, 11 times or more, 12 times or more, 13 times or more, 14 times or more, or 15 times or more. There is no particular upper limit to the concentration ratio, but for example it may be 100 times or less, 50 times or less, 40 times or less, 30 times or less, or 20 times or less.

[0032] Process (4): Heat sterilization and disinfection treatment (heat treatment) The filtrate of the wheat separation water, or the concentrated liquid obtained by the membrane filtration process in step (3), is subjected to heat treatment for sterilization and disinfection as necessary. The conditions for the heat treatment are not particularly limited as long as the objective is achieved, but the treatment temperature is, for example, within the range of 70°C to 110°C, 80°C to 100°C, or 85°C to 95°C, and the treatment time is, for example, 5 minutes or more, 10 minutes or more, or 20 minutes or more. As long as sterilization and disinfection are performed, there is no particular upper limit to the treatment time, but for example, it is 120 minutes or less, 60 minutes or less, or 40 minutes or less.

[0033] Step (5): Neutralization treatment The wheat separation water produced in step (1) is usually acidic (pH 5-6). Therefore, although not particularly limited, the pH is adjusted to a more neutral pH using salts that dissolve in water and exhibit alkalinity, such as sodium hydroxide, potassium hydroxide, or calcium hydroxide. The adjusted pH should be more neutral than the pH before adjustment, for example, within the range of pH 6-7.5, pH 6.5-7.5, pH 6.7-7.3, pH 6.8-7.2, or pH 6.9-7.1. Step (5) can be performed, for example, between steps (1) and (2), between steps (2) and (4), or after step (4).

[0034] Process (6): Drying / Powderization The composition containing the active ingredient obtained at any of steps (2) to (5) may be dried and powdered as needed. Examples of compositions to be dried and powdered include the filtrate of the wheat separation water obtained in step (2); the concentrated liquid obtained by the membrane filtration treatment in step (3); the concentrated liquid after heat treatment obtained in step (4); and in particular, the composition after the neutralization treatment in step (5). The method of drying and powdering is not particularly limited and examples include freeze-drying and spray-drying. If the drying and powdering in step (6) is carried out at a temperature similar to or higher than that of step (4), step (4) may be omitted.

[0035] [4. Further examples of the manufacturing process of the composition] Process (1): Generation of wheat separation water Wheat isolate water refers to the liquid remaining after extracting gluten and starch by adding water to wheat flour. Wheat isolate water generated in the wheat separation processing industry can be utilized. More specifically, wheat isolate water is obtained by creating dough by adding water to wheat flour and kneading it, then thoroughly washing this dough with water to separate the gluten mass from the milky white liquid, and then sieving the milky white liquid to separate the starch from the liquid (wheat isolate water). The type of wheat from which wheat flour is derived is not particularly limited, and examples include bread wheat, club wheat, spelt wheat, and durum wheat, but bread wheat is typical. The grade of wheat flour is also not particularly limited, and examples include special grade, grade 1, grade 2, grade 3, and a mixture of multiple grades, all of which generate wheat isolate water.

[0036] Process (2): Membrane filtration The wheat isolate water described in (1) above may be concentrated by membrane filtration as needed. Membrane filtration may be performed using an ultrafiltration membrane, for example, and the water may be concentrated to 5 times or more, 10 times or more, 11 times or more, 12 times or more, 13 times or more, 14 times or more, or 15 times or more. There is no particular upper limit to the concentration ratio, but for example it may be 100 times or less, 50 times or less, 40 times or less, 30 times or less, or 20 times or less. Alternatively, the wheat isolate water may be subjected to centrifugation to obtain the supernatant before membrane filtration, and this supernatant may be subjected to membrane filtration. Centrifugation removes mainly residual starch and most of the other solids. It may be preferable to treat the supernatant obtained by centrifugation with xylanase before membrane filtration for purposes such as decomposing residual fibrous material. The conditions for xylanase treatment can be set appropriately depending on the type of enzyme, but for example, the reaction temperature is in the range of 25°C to 55°C, and the amount of enzyme used (g) is, for example, in the range of 0.001 to 0.2% of the volume of supernatant (g). Also, the pH of the reaction solution suitable for the enzymatic reaction is, for example, in the range of 3 to 7. Since the supernatant is usually acidic (pH 5 to 6), xylanase treatment can be performed without adjusting the pH of the supernatant. Furthermore, from the viewpoint of suppressing the gelatinization of starch that may remain in trace amounts in the supernatant, it may be preferable that the reaction temperature be less than 55°C, 54°C or lower, 53°C or lower, 52°C or lower, 51°C or lower, or 50°C or lower. The lower limit of the reaction temperature is not particularly limited, but it may be 26°C or higher, 27°C or higher, 28°C or higher, 29°C or higher, or 30°C or higher.

[0037] Step (3): Filtration of concentrated wheat isolate The concentrated wheat water obtained by membrane filtration in step (2) is filtered before use. The concentrated wheat water after filtration is referred to as the wheat water filtrate (sometimes simply called "filtrate"). The main purpose of filtration is to remove residual starch and other solids contained in the concentrated wheat water. Filtration can be carried out using a porous material such as radiolite. Filtration can be carried out by pressurizing, for example, or by the weight of the concentrated wheat water itself without pressurizing. Before filtration, the concentrated wheat water can be heat-treated for purposes such as thermal denaturation or sterilization of some of the impurities. The conditions for heat treatment are not particularly limited as long as the purpose is achieved, but the treatment temperature is, for example, within the range of 70°C to 110°C, 80°C to 100°C, or 85°C to 95°C, and the treatment time is, for example, 5 minutes or more, 10 minutes or more, or 20 minutes or more. As long as heat sterilization and disinfection are performed, there is no particular upper limit on the processing time, but for example, it should be 120 minutes or less, 60 minutes or less, or 40 minutes or less. After that, before filtration, the temperature should be lowered to a temperature at which filtration is possible (for example, 60°C or less, 55°C or less, etc.).

[0038] Step (4): Neutralization treatment The wheat separation water produced in step (1) is usually acidic (pH 5-6). Therefore, although not particularly limited, the pH is adjusted to a more neutral pH using salts that dissolve in water and exhibit alkalinity, such as sodium hydroxide, potassium hydroxide, or calcium hydroxide. The adjusted pH should be more neutral than the pH before adjustment, for example, within the range of pH 6-7.5, pH 6.5-7.5, pH 6.7-7.3, pH 6.8-7.2, or pH 6.9-7.1. Step (4) can be performed, for example, between steps (1) and (2), between steps (2) and (3), or after step (3).

[0039] Step (5): Drying / Powderization The composition containing the active ingredient obtained at any of steps (2) to (4) may be dried and powdered as needed. Examples of compositions to be dried and powdered include the concentrated wheat water obtained in the membrane filtration process of step (2); the filtrate of the wheat water obtained in the filtration process of step (3); and so on. The method of drying and powdering is not particularly limited and includes, for example, freeze-drying and spray drying. If the drying and powdering in step (5) is carried out at a temperature similar to or higher than that of the heat treatment described in step (3), the heat treatment in step (3) may be omitted.

[0040] The embodiments of the present invention will be further described in detail below with reference to some examples. Of course, the present invention is not limited to the following embodiments, and it goes without saying that various forms are possible in terms of details. Furthermore, the present invention is not limited to the embodiments described above, and various modifications are possible within the scope of the claims, and embodiments obtained by appropriately combining the disclosed technical means are also included in the technical scope of the present invention. In addition, all references cited herein are incorporated by reference. [Examples]

[0041] In the following examples, unless otherwise specified, % represents mass %.

[0042] [Example 1] Preparation of wheat isolation water filtrate 5.12 g of cellulose TP25 (xylanase manufactured by HBI Co., Ltd., 0.05% of the solution) was added to 10.24 L of wheat isolate (pH 6.05), and the mixture was treated at 50°C for 1 hour. After xylanase treatment, 102.4 g of radiolite #600 (1%) was added to the reaction solution, and the mixture was filtered. NaOH aqueous solution was added to the obtained filtrate to adjust its pH to 7.0. This solution (9.96 L) was designated as the "wheat isolate filtrate" (Figure 1).

[0043] Furthermore, the wheat isolate water is a product manufactured in the process of wheat flour separation, and is the liquid remaining after adding water to wheat flour to extract gluten and starch. More specifically, dough is made by adding water to wheat flour and kneading it, and this dough is thoroughly washed with water to separate the gluten mass from the milky white liquid. Then, the milky white liquid is sieved to separate the starch from the liquid (wheat isolate water).

[0044] [Example 2] Confirmation of foaming properties of wheat separation water filtrate 80 mL of wheat isolate filtrate was fractionated by ammonium sulfate (0-80% saturated ammonium sulfate fraction), and the resulting precipitates were dissolved in 4.0 mL of distilled water. 3.0 mL of each was dispensed into a capped test tube, shaken vigorously for 10 seconds, and then allowed to stand. Of these, the 0-40% saturated ammonium sulfate fraction showed high foaming ability, and the 10-30% saturated ammonium sulfate fraction showed particularly high foaming ability (Figure 2).

[0045] [Example 3] Effects of heat treatment The 30% saturated ammonium sulfate fraction of the wheat isolate filtrate obtained by the method in Example 1 was dialyzed against distilled water, and a dry powder was obtained by freeze-drying. This dry powder was dissolved in distilled water to a concentration of 1.5%, and the pH of the solution was further changed from 3 to 12. These were heat-treated at 90°C for 30 minutes, and then the aggregates were removed by centrifugation at 8,000 g for 5 minutes to obtain the supernatant. 0.1 mL of each supernatant was added to 3.0 mL of 50 mM Tris buffer (pH 7.5), and the mixture was vigorously shaken for 10 seconds in a capped test tube. After shaking, the foam state was observed for up to 120 minutes. The mixtures heat-treated at pH 10 to 12 showed high foaming ability and the foam was maintained for a long period of time (Figure 3).

[0046] [Example 4] Preparation of wheat extract from wheat water filtrate Ammonium sulfate was added to 4.0 L of wheat filtration solution (61.4 g solids) to a 30% saturated state, and the mixture was stirred for 30 minutes. Subsequently, a precipitate was obtained by centrifugation at 8,000 g for 5 minutes, and the precipitate was suspended in 300 mL of water. After adjusting the pH of the suspension to 10.5, it was heat-treated at 90°C for 30 minutes. After cooling, acetic acid was added to adjust the pH to 7.0, and the resulting precipitate was removed by centrifugation at 8,000 g for 5 minutes to obtain a clear liquid. This liquid was dialyzed against water, and the dialyzed solution was freeze-dried to obtain 988 mg of dried powder. This powder was designated as "wheat extract".

[0047] [Example 5] Foaming properties of wheat extract The wheat extract obtained in Example 4 was dissolved in water at concentrations ranging from 0.0001% to 0.1% in 10-fold increments. 4.0 mL of each solution was vigorously shaken for 10 seconds in a capped test tube, and then allowed to stand. The foam state was observed, and the 0.1% solution maintained a foam height of 75% even after 120 minutes. Furthermore, compared to an aqueous solution of bovine serum albumin (BSA), the wheat extract showed approximately 10 times higher foaming ability than BSA immediately after shaking (Figure 5).

[0048] [Example 6] Application of wheat extract to sponge cake Sponge cake was prepared using the all-in-mix method with the raw material formulations shown in Table 1-1. First, eggs (egg yolk + egg white), foaming agent (Ryoto Ester SP-A (manufactured by Mitsubishi Chemical Corporation)), and wheat extract (Example 4: not added in the control group) were mixed at medium speed for 2 minutes using a mixer. Then, granulated sugar was added and mixed for another 2 minutes at medium speed. Pre-sifted cake flour was added and mixed at medium speed for 2 minutes. Subsequently, the mixture was whipped at high speed for 3 minutes, then mixed at low speed for 1 minute to obtain the cake batter. 140 g of the obtained batter was dispensed into a No. 4 mold and baked for 25 minutes to obtain a sponge cake (Table 1-2).

[0049] A sensory evaluation was conducted on the texture of the resulting sponge cake. Compared to the control group, test groups 2 and 3 (wheat extract vs. flour 6.0 × 10) showed the following results. -8 ~6.0×10 -7The group with % added wheat extract had a finer texture, and was given a fluffy, moist, and melt-in-the-mouth quality. Increasing the amount of wheat extract added tended to alter the moistness, chewiness, and melt-in-the-mouth quality. This suggests that there is an optimal amount of wheat extract added to achieve the desired texture. [Table 1]

[0050] [Example 7] Application of wheat extract to bread White bread was produced using the sponge and dough method. First, a sponge dough containing 70% wheat flour was prepared using the ingredient proportions shown in Table 2-1. After mixing strong flour, instant dry yeast, yeast food, wheat extract (not added in Example 4: control group), and water, the dough was kneaded using a mixer at low speed for 2 minutes and then at medium speed for 3 minutes (upper temperature 24°C). Subsequently, the kneaded dough was fermented at 27°C and 75% relative humidity for 4 hours to obtain the sponge dough. The left side of each group in Table 2-1 shows the proportions of the sponge dough.

[0051] The main dough ingredients (strong flour, salt, sugar, skim milk, and water) were added to the sponge dough and kneaded using a mixer at low speed for 4 minutes, medium speed for 4 minutes, and high speed for 2 minutes. Then, margarine was added and kneaded further at low speed for 2 minutes, medium speed for 2 minutes, and high speed for 3 minutes to obtain the main dough (kneading temperature 27°C). The right side of each section in Table 2-1 shows the composition of the main dough (excluding the sponge dough portion). Next, a floor time of 25 minutes was allowed at 27°C and 75% relative humidity, and the dough was divided into portions for volume measurement and texture check. After a 20-minute bench time, each portion was shaped and proofed at 38°C and 85% relative humidity for 60 minutes. These were baked in an oven to obtain white bread (Table 2-2).

[0052] When the volume after baking was measured using the rapeseed substitution method, the volume increased in the test group compared to the control group. Test group 2 (wheat extract to flour 1.0 × 10) -7 The highest level was observed in the % additive group (Table 2-3). Sensory evaluation of texture showed that, compared to the control group, test group 2 had reduced chewiness and a softer texture (Table 2-4). [Table 2]

[0053] [Example 8] Application of wheat extract to emulsion curd The lard was preheated to 70°C and the water to 60°C. The lard, water, and wheat extract (not added in Example 4: control group) or emulsifier (Poem V-100, manufactured by Riken Vitamin Co., Ltd.) were mixed according to the proportions shown in Table 3-1, and an emulsion curd was prepared using a food cutter. Hamburgers were made using these emulsion curds. First, each component was mixed for 5 minutes using a mixer according to the proportions shown in Table 3-2, then weighed into 50 g portions and shaped. After baking in an electric oven at 200°C for 10 minutes, some were used for sensory testing, and the remainder was rapidly frozen at -30°C for 30 minutes. After rapid freezing, they were stored frozen at -18°C. Five days after freezing, a secondary heating was performed using a microwave oven at 600 W for 3 minutes and 20 seconds, and a sensory test was performed again.

[0054] Table 3-3 shows the results of the sensory evaluation after baking, and Table 3-4 shows the results of the sensory evaluation after secondary heating. The evaluation criteria were 1: not perceived, 2: not perceived much, 3: perceived slightly, 4: perceived quite a bit, 5: perceived very strongly, and the average values ​​from four evaluators are shown. After both baking and secondary heating, wheat extract was added to an emulsion card in a quantity of 1.0 × 10⁶. -6 ~1.0×10 -3 Test groups 1-4, which added the extract in a certain percentage amount, showed higher results in both juiciness and softness compared to control groups 1 and 2. Furthermore, test groups 1-4 were equivalent to or better than test group 5, which used a commercially available emulsifier in the emulsion curd. This suggests that the wheat extract also acts on animal-derived materials. [Table 3]

[0055] [Example 9] Application of wheat extract to fried fish cake Fried kamaboko was produced using the raw material formulation shown in Table 4-1. First, frozen surimi (hairtail) was crushed in a food cutter while semi-thawed, salt was added, and the mixture was rubbed with salt until it became a paste. Tapioca acetate starch, monosodium glutamate, sugar, wheat extract (not added in Example 4: control group), and ice water were added and mixed and stirred to prepare a paste. This paste was shaped into a cylindrical form with a diameter of 60 mm and a thickness of 12 mm, and fried in oil at 190°C for 6 minutes (3 minutes on each side) to obtain fried kamaboko.

[0056] A sensory evaluation of the texture of the resulting fried fish cake showed that it was 1.0 × 10⁻⁶ compared to the control group. -7 ~1.0×10 -4 In test groups 1-4, where the % amount was added, the rebound force during chewing was weak, resulting in a soft texture. Furthermore, it had a strong tendency to disintegrate and melted well in the mouth (Table 4-2).

[0057] Furthermore, a surimi heating gel was produced using the raw material formulation shown in Table 4-3. First, frozen surimi (hairtail) was crushed in a food cutter while semi-thawed, and then salt and wheat extract dissolved in water were added before rubbing with salt until it became a paste. Approximately 130 g of the resulting paste was packed into a casing tube with a folded diameter of 48 mm and heated at 90°C for 30 minutes to prepare the heating gel.

[0058] Immediately after heating, the sample was cooled under running water for 30 minutes to allow the temperature to return to 25°C, and the fracture characteristics were measured using a creep meter (Yamaden RE2-33005C). A cylindrical gel with a diameter of 30 mm and a height of 25 mm was used as the test specimen, and a 5 mm spherical plunger was pressed in at a speed of 1 mm / sec to obtain the load and strain at fracture. Table 4-4 shows the average values ​​for each test group from 20 measurements. Compared to the control group, the values ​​were 1.0 × 10⁻⁶. -7 ~1.0×10 -4 In test plots 1-4, where the extract was added in a certain percentage amount, low values ​​were obtained for both fracture load and fracture strain. This suggests that the wheat extract also acts on animal-derived materials. [Table 4]

[0059] [Example 10] Component analysis of wheat extract The wheat extract was found to be composed of approximately 90% protein (confirmed by combustion), with the remainder being water.

[0060] [Example 11] Preparation of wheat separation water filtrate by another method The wheat isolate was centrifuged at 6,270 g for 1 minute using an automatic discharge centrifuge BRPX617 (Alfa Laval Corporation) to obtain 47.94 kg of supernatant, from which residual starch and other solids (including fiber) were largely removed. NaOH aqueous solution was added to the obtained supernatant to adjust its pH to 7.0. Next, this supernatant was heat-treated at 90°C for 30 minutes, then cooled to 55°C, and filtered after adding radiolite #600 equivalent to 1% of the supernatant's weight. This liquid (45.86 kg) was designated as the "wheat isolate filtrate" (Figure 6).

[0061] As in Example 1, the wheat isolate water used is the same water produced in the process of wheat flour separation, and is the liquid remaining after extracting gluten and starch by adding water to wheat flour. More specifically, dough is made by adding water to wheat flour and kneading it, and this dough is thoroughly washed with water to separate the gluten mass from the milky white liquid. Then, the milky white liquid is sieved to separate the starch from the liquid (wheat isolate water).

[0062] The obtained 45.86 kg of wheat separation water filtrate was subjected to ultrafiltration (UF) membrane treatment to obtain 2.836 kg of concentrated liquid that did not permeate the membrane. The UF membrane used was a hollow fiber type ultrafiltration membrane module FK20-FO-FUSO181 (molecular weight 10,000 fractionation membrane) manufactured by Daisen Membrane Systems Co., Ltd. Next, this concentrated liquid was heat-treated at 90°C for 30 minutes, and then spray-dried to obtain 146.3 g of powdered wheat extract. Spray drying was performed using an ODA-70 spray dryer manufactured by Okawara Chemical Machinery Co., Ltd., with an exhaust air inlet temperature of 180°C and an outlet temperature of 90°C.

[0063] [Example 12] Application of wheat extract to sponge cake Sponge cakes were prepared using the all-in-mix method according to the ingredient formulations shown in Table 5. First, eggs (egg yolk + egg white), a foaming agent (Ryoto Ester SP-A (manufactured by Mitsubishi Chemical Corporation)), and wheat extract (Example 11: not added in the control group) were mixed at medium speed for 2 minutes using a mixer. Then, granulated sugar was added and mixed for another 2 minutes at medium speed. Pre-sifted cake flour was added and mixed at medium speed for 2 minutes. Next, the mixture was whipped at high speed for 3 minutes, followed by mixing at low speed for 1 minute to obtain the cake batter. 140g of the obtained batter was poured into a No. 4 mold and baked at 190°C on top and 180°C on the bottom for 25 minutes to obtain sponge cakes (Table 5). The amount of wheat extract added (relative to the weight of flour) was 0% (control group) and 1.0 × 10⁶. -8 %, 1.0 × 10 -7 %, 1.0 × 10 -6 %, 1.0 × 10 -5 %, 1.0 × 10 -4 %, or 1.0 × 10 -3 It is expressed as a percentage.

[0064] A sensory evaluation of the texture of the resulting sponge cake revealed that, compared to the control group, the ratio of wheat extract to flour (1.0 × 10) was superior. -7 ~1.0×10 -6 In the group with % added wheat extract, the texture was particularly fine, and it had a fluffy, moist feel and good melt-in-the-mouth quality. Further increasing the amount of wheat extract added tended to alter the fluffiness, chewiness, and melt-in-the-mouth quality. This suggests that there is an optimal amount of wheat extract added to achieve the desired texture. [Table 5]

[0065] [Example 13] Confirmation of foaming properties of wheat extract The wheat extract obtained in Example 11 was dissolved in water at concentrations ranging from 0.001% to 1% in 10-fold increments. 5.0 mL of each solution was vigorously shaken for 10 seconds in a capped test tube, and the state was observed immediately afterward. The results are shown in Figure 7. For comparison, the results of the same treatment using an aqueous solution of bovine serum albumin (BSA) at the same concentration are also shown.

[0066] [Example 14] Preparation of wheat separation water filtrate by another method Figure 8 shows the steps of the preparation method. The wheat isolate is centrifuged at 6,270 g for 1 minute using an automatic discharge centrifuge BRPX617 (Alfa Laval Corporation) to obtain a supernatant from which residual starch and other solids (including fiber) have been largely removed. Cellulosine TP25 (xylanase manufactured by HBI Corporation, 0.05% of the solution) is added to the obtained supernatant and treated at 50°C for 1 hour. The supernatant after xylanase treatment is subjected to ultrafiltration (UF) membrane treatment to obtain a concentrated solution that does not permeate the membrane. The UF membrane used is a hollow fiber ultrafiltration membrane module FK20-FO-FUSO181 (molecular weight 10,000 fractionation membrane) manufactured by Daisen Membrane Systems Corporation. NaOH aqueous solution is added to adjust the pH of the concentrated solution to 7.0. Next, this concentrated liquid was heat-treated at 90°C for 30 minutes, then cooled to 55°C, and radiolite #600 equivalent to 1% of the weight of the concentrated liquid was added before filtration. The liquid obtained from filtration was called "wheat isolated water filtrate".

[0067] As in Example 1, the wheat isolate water used is the same water produced in the process of wheat flour separation, and is the liquid remaining after extracting gluten and starch by adding water to wheat flour. More specifically, dough is made by adding water to wheat flour and kneading it, and this dough is thoroughly washed with water to separate the gluten mass from the milky white liquid. Then, the milky white liquid is sieved to separate the starch from the liquid (wheat isolate water).

[0068] Next, the liquid obtained by filtration was heat-treated at 90°C for 30 minutes as "wheat separation water filtrate," and then spray-dried to obtain powdered wheat extract. Spray drying was performed using an ODA-70 spray dryer manufactured by Okawara Chemical Machinery Co., Ltd., with an exhaust air inlet temperature of 180°C and an outlet temperature of 90°C. [Industrial applicability]

[0069] This invention can be used as a foaming agent or a texture modifier.

Claims

1. A method for producing a foaming and / or texture-modifying composition containing a component derived from the filtrate of wheat water separation as an active ingredient, Wheat water is the liquid remaining after adding water to wheat flour to extract gluten and starch. The process includes filtering the wheat-separated water and a membrane filtration process. In the above membrane filtration process, a fractionation membrane with a molecular weight cutoff of 1000 Da or more is used. Throughout the manufacturing process, the pH is 7.5 or lower. A method for producing the above-mentioned active ingredient, wherein the molecular weight of the active ingredient, estimated based on SDS electrophoresis, is within the range of 9000 Da to 16000 Da.

2. The manufacturing method according to claim 1, wherein the above step of filtering the wheat-separated water through a membrane is followed by the above step of filtering.

3. The manufacturing method according to claim 1, wherein after the above step of filtering the wheat-separated water, the above step of membrane filtration is performed.

4. The manufacturing method according to claim 1, wherein the wheat isolate is wheat isolate treated with xylanase.

5. A composition for foaming and / or texture modification, comprising a component derived from the filtrate of wheat water separation as an active ingredient, Wheat water is the liquid remaining after adding water to wheat flour to extract gluten and starch. Manufactured by the manufacturing method described in any one of claims 1 to 4, A composition in which the molecular weight of the active ingredient, estimated based on SDS electrophoresis, is within the range of 9000 Da to 16000 Da.

Images