METHOD FOR MANUFACTURING STARCH-CONTAINING FOOD

WIPO Patent Application WO/2020/145371

A1

The purpose of the present invention is to provide a method for modifying a starch-containing food.　The present invention pertains to a method for manufacturing a starch-containing food, said method comprising: adding an amylomaltase derived from a bacterium belonging to the genus Thermus (A) to a starch-containing starting material; and further adding a protein- or lipid-modifying enzyme (B), a starch decomposition product (C) or an amylolytic enzyme (D) to the starch-containing starting material.

AKAMOTO KAZUTO (JP)
SUGINO KAZUMI (JP)
SATO MIHO (JP)
YOKOYAMA NORIKO (JP)
SEKITA MISA (JP)

PCT/JP2020/000558

July 16, 2020

January 10, 2020

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AJINOMOTO KK (JP)

A23L5/00; A21D2/26; A21D8/04; A23L7/10; A23L7/109; A23L19/10; A23L19/12; A23L29/00; C12N9/10

WO2012111326A1	2012-08-23
WO2010035858A1	2010-04-01
WO2010090337A1	2010-08-12
WO2012111326A1	2012-08-23

JPH11332452A	1999-12-07
JP2002272357A	2002-09-24
JPH0731396A	1995-02-03
JPH06292505A	1994-10-21
JPS57166945A	1982-10-14
JPH0779689A	1995-03-28
JPH03251173A	1991-11-08
JPH09322725A	1997-12-16
JP2011115157A	2011-06-16
JP2003512046A	2003-04-02
JPH1146780A	1999-02-23
JPH1146780A	1999-02-23
JP2002272357A	2002-09-24
JPH11332452A	1999-12-07
JP2001333712A	2001-12-04

JOURNAL OF APPLIED GLYCOSCINECE, vol. 1, no. 4, 2011, pages 281 - 285
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 78, no. 20, 2012, pages 7223 - 7228
THIJS KAPER ET AL., BIOCHEMISTRY, vol. 46, 2007, pages 5261 - 5269
See also references of EP 3909437A4

TAKASHIMA, Hajime (JP)

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