Chewing gum composition containing gliadin and transglutaminase

• US 5,858,423 A
• Filed: 04/04/1996
• Issued: 01/12/1999
• Est. Priority Date: 06/03/1994
• Status: Expired due to Fees

• Current Assignee: Asama Chemical Co., Ltd.
• Original Assignee: Asama Chemical Co., Ltd.
• Inventors: Yajima, Mizuo, Katahira, Ryouta
• Primary Examiner(s): TRAN, LIEN THUY
• Application Number:
  US08/627,544
• Time in Patent Office: 1,013 Days
• Field of Search: 426/3, 426/656, 426/425, 426/429, 426/436, 426/481, 426/655
• US Class Current: 426/3
• CPC Class Codes: A21D 10/00 Batters, dough or mixtures before baking
• CPC Class Codes: A21D 13/02 Products made from whole meal; Products containing bran or rough-ground grain
• CPC Class Codes: A21D 13/80 Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• CPC Class Codes: A21D 2/26 Proteins
• CPC Class Codes: A21D 2/265 from cereals, flour, bran
• CPC Class Codes: A23G 3/44 containing peptides or proteins containing dairy products A23G3/46
• CPC Class Codes: A23G 4/08 of the chewing gum base
• CPC Class Codes: A23G 4/123 containing microorganisms, enzymes
• CPC Class Codes: A23G 4/14 containing peptides or proteins containing dairy products A23G4/16
• CPC Class Codes: A23J 1/12 from cereals, wheat, bran, or molasses
• CPC Class Codes: A23J 3/18 from wheat
• CPC Class Codes: A23L 13/426 Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols A23L13/422 takes precedence
• CPC Class Codes: A23L 13/65 Sausages
• CPC Class Codes: A23L 13/67 Reformed meat products other than sausages
• CPC Class Codes: A23L 17/70 Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence
• CPC Class Codes: A23P 20/10 Coating with edible coatings, e.g. with oils or fats
• CPC Class Codes: A23P 20/12 Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
• CPC Class Codes: C12Y 203/02013 Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII

Abstract

A food composition comprises gluten, a gliadin or glutenin and food stuff such as (a,c) an additive for chewing gum, (b) a batter for frying, (d,e) a dough, (f) a marine paste and (f) a livestock paste. A food quality such as taste is improved.

Claims

1. In a chewing gum analogue composition, the improvement comprising said composition containing a gliadin-containing fraction which was thermally treated at a water content of at least 10% and a pH of from 4 to 11, and transglutaminase.

2. The chewing gum analogue composition of claim 1, wherein the thermal treatment is conducted at a pH of from 5 to 8, a temperature of from 55°

to 100°

C. and a time of from 1 to 120 minutes.

3. In a chewing gum analogue composition, the improvement comprising said composition containing a product obtained by mixing gliadin or gluten with transglutaminase.