US 11,952,403 B2
Powdered wheat protein and method for producing same
Tahiro Hirose, Osaka (JP); Koichiro Kinoshita, Osaka (JP); and Tetsuya Murakami, Osaka (JP)
Assigned to GLICO NUTRITION CO., LTD., Osaka (JP)
Appl. No. 16/490,580
Filed by GLICO NUTRITION CO., LTD., Osaka (JP)
PCT Filed Mar. 6, 2018, PCT No. PCT/JP2018/008557
§ 371(c)(1), (2) Date Sep. 2, 2019,
PCT Pub. No. WO2018/164114, PCT Pub. Date Sep. 13, 2018.
Claims priority of application No. 2017-043287 (JP), filed on Mar. 7, 2017.
Prior Publication US 2020/0071366 A1, Mar. 5, 2020
Int. Cl. C07K 14/415 (2006.01); A23J 3/18 (2006.01); A23L 7/109 (2016.01)
CPC C07K 14/415 (2013.01) [A23J 3/18 (2013.01); A23L 7/109 (2016.08); A23V 2002/00 (2013.01)] 8 Claims
OG exemplary drawing
 
1. A powdered wheat protein having a loose bulk density of 50 g/100 cm3 or more, and having a time to reach a maximum consistency of 5 minutes or less in a mixograph test under the following conditions:
<conditions for the mixograph test>
10 g of the powdered wheat protein, 20 g of acetylated wheat starch (degree of substitution (DS): 0.02), and 28 g of water (15° C.) are kneaded at a temperature of 25° C., using a 35-g mixograph (stirring-type viscoelasticity measuring apparatus), based on the AACC method 54-40.02 defined by AACC (American Association of Cereal Chemists), and consistency of the resulting material is measured with time;
wherein the powdered wheat protein is obtained by a method comprising:
step 1 of preparing a pasty raw material formed by kneading a wheat protein, an acid, and water, wherein a moisture content in the pasty raw material is 15 to 60% by mass; and
step 2 of drying the pasty raw material obtained in step 1 by freeze drying or flash drying.