FOOD QUALITY IMPROVER

• Main Authors: TANAKA KATSUYUKI, ICHIOKA NORITAKA, HIRATA NAOMI
• Format: Patent
• Language: English; Japanese
• Published: 12.04.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PROBLEM TO BE SOLVED: To provide a food quality improver containing a wheat protein decomposition product whose foaming property is improved.SOLUTION: A food quality improver containing a wheat protein decomposition product is disclosed, and the wheat protein decomposition product has an area ratio (A/B) of a high molecular weight region (A) to a low molecular weight region (B) with a molecular weight of 17,000 as a boundary in a chromatogram curve within a molecular weight range of 1,355 to 66,338 obtained by measurement of molecular weight distribution based on weight average molecular weight (Mw) by high performance liquid chromatography (HPLC) using a gel filtration carrier, of 0.25 to 0.5. Using said food quality improver, for example, the quality such as eat-texture and appearance of a food produced through stirring can be improved.SELECTED DRAWING: None 【課題】起泡性が向上された小麦たん白分解物を含む食品用品質改良剤を提供すること。【解決手段】小麦たん白分解物を含む食品用品質改良剤が開示され、該小麦たん白分解物は、ゲル濾過担体を使用した高速液体クロマトグラフィー（ＨＰＬＣ）による重量平均分子量（Ｍｗ）基準の分子量分布測定により得られる１，３５５〜６６，３３８の分子量範囲内のクロマトグラム曲線において、分子量１７，０００を境界とした高分子量領域（Ａ）の低分子量領域（Ｂ）に対する面積比（Ａ／Ｂ）が、０．２５〜０．５である。このような食品用品質改良剤を用いて、例えば、撹拌を通じて製造される食品の食感、外観などの品質を改良することができる。【選択図】なし