Development of vital wheat gluten in non-aqueous media

Abstract

The present invention relates to the development of vital wheat gluten in non-aqueous media. The gluten which have been developed in such a way can easily be stored for a prolonged period. The gluten are used in the preparation of chewable consumable products, or in processed food and feed.

1 . A method for developing wheat gluten characterized in that the wheat gluten are developed in a non-aqueous medium.  
     
     
         2 . A method according to  claim 1  wherein the non-aqueous medium contains less than 20% of water, preferably less than 15%, more preferably less than 10%.  
     
     
         3 . A method according to  claim 1  wherein the non-aqueous medium has a water activity which is below 0.8  
     
     
         4 . A method according to  claim 3  wherein the final product has a water activity of less than 0.7.  
     
     
         5 . A method according to  claim 1  or  2  wherein the non-aqueous medium is a concentrated carbohydrate syrup.  
     
     
         6 . A method according to  claim 4  wherein the carbohydrate is selected from the group consisting of glycerol, glucose, fructose, sucrose, invert sugar, sorbitol, and lactose.  
     
     
         7 . A method of developing wheat gluten according  claim 1  wherein the gluten are vital gluten.  
     
     
         8 . A method for developing wheat gluten comprising the steps of 
 mixing gluten 20-60% (d.s. w/w) with a non-aqueous medium,    kneading the mixture at a temperature of between 50 and 90° C.,    continuing the kneading until the value of at least 75% of the maximal torque is reached,    shaping the gluten into a desired form.    
     
     
         9 . A method according to  claim 8  wherein the water activity of the non-aqueous medium is below 0.8.  
     
     
         10 . A method according to  claim 8  wherein the kneading is continued after reaching the maximal torque and halted before 75% of the maximal value is reached.  
     
     
         11 . A method according to  claim 8  wherein during the later stage of the kneading, before, during or after shaping other ingredients are added to the gluten.  
     
     
         12 . A food or feed product comprising a wheat gluten which has been developed in a non-aqueous medium.