Patent ID: 11952403
Assignee: GLICO NUTRITION CO., LTD.
Field: Food chemistry (Chemistry)
Classification: CPC C  A | IPC A  C

Claim 5:
6. A method for producing a powdered wheat protein comprising:
step 1 of preparing a pasty raw material formed by kneading a wheat protein, an acid, and water; and
step 2 of drying the pasty raw material obtained in step 1 by freeze drying or flash drying;
wherein a moisture content in the pasty raw material prepared in step 1 is 15 to 60% by mass;
wherein the produced powdered wheat protein has a loose bulk density of 40 g/100 cm3 or more, and has 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.