METHOD FOR MODIFYING WHEAT PROTEIN FOOD AND WHEAT PROTEIN FOOD

摘要

PURPOSE:To enlarge the utilization range to marine fish-paste products, etc., increase the amount of an extender added and enable reduction of cost by adding and mixing fats and oils with wheat gluten in converting thereof into a paste and masking offensive smell peculiar to the gluten. CONSTITUTION:A reducing agent or relaxing agent (preferably reduced form glutathione, cystein, papain, protease, endopeptidase, alpha-amylase, beta-amylase or glucoamylase) and fats and oils (preferably aromatic fats and oils such as sesame, peanut, beefsteak plant, coconut, citrus fruits, olive, chicken or pig) are preferably added and mixed with wheat raw gluten to modify the objective food.