JP2025514825A - 熱安定性グルコアミラーゼを使用することによって粉ベースの蒸し製品を調製するための方法 - Google Patents

熱安定性グルコアミラーゼを使用することによって粉ベースの蒸し製品を調製するための方法 Download PDF

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Publication number
JP2025514825A
JP2025514825A JP2024562279A JP2024562279A JP2025514825A JP 2025514825 A JP2025514825 A JP 2025514825A JP 2024562279 A JP2024562279 A JP 2024562279A JP 2024562279 A JP2024562279 A JP 2024562279A JP 2025514825 A JP2025514825 A JP 2025514825A
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Japan
Prior art keywords
flour
seq
steamed
glucoamylase
dough
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Pending
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JP2024562279A
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English (en)
Japanese (ja)
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JP2025514825A5 (https=
Inventor
チン シュイ
ヤーチェン ワン
リーイェン ホアン
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ノボザイムス アクティーゼルスカブ
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Publication of JP2025514825A publication Critical patent/JP2025514825A/ja
Publication of JP2025514825A5 publication Critical patent/JP2025514825A5/ja
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2428—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)
JP2024562279A 2022-04-24 2022-11-30 熱安定性グルコアミラーゼを使用することによって粉ベースの蒸し製品を調製するための方法 Pending JP2025514825A (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CN2022088680 2022-04-24
CNPCT/CN2022/088680 2022-04-24
PCT/EP2022/083874 WO2023208403A1 (en) 2022-04-24 2022-11-30 Method for preparing steamed flour-based products by using a thermostable glucoamylase

Publications (2)

Publication Number Publication Date
JP2025514825A true JP2025514825A (ja) 2025-05-09
JP2025514825A5 JP2025514825A5 (https=) 2025-11-06

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ID=84604281

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2024562279A Pending JP2025514825A (ja) 2022-04-24 2022-11-30 熱安定性グルコアミラーゼを使用することによって粉ベースの蒸し製品を調製するための方法

Country Status (8)

Country Link
US (1) US20250248410A1 (https=)
EP (1) EP4514136A1 (https=)
JP (1) JP2025514825A (https=)
CN (1) CN119072237A (https=)
AU (1) AU2022456112A1 (https=)
CA (1) CA3255647A1 (https=)
MX (1) MX2024012749A (https=)
WO (1) WO2023208403A1 (https=)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1590432A (en) 1976-07-07 1981-06-03 Novo Industri As Process for the production of an enzyme granulate and the enzyme granuate thus produced
DK263584D0 (da) 1984-05-29 1984-05-29 Novo Industri As Enzymholdige granulater anvendt som detergentadditiver
WO2011039324A1 (en) 2009-09-30 2011-04-07 Novozymes A/S Steamed bread preparation methods and steamed bread improving compositions
WO2011127802A1 (en) * 2010-04-14 2011-10-20 Novozymes A/S Polypeptides having glucoamylase activity and polynucleotides encoding same
US20140037790A1 (en) * 2011-02-28 2014-02-06 Amano Enzyme Inc. Steamed bun quality improving agent and use thereof
ES2935920T3 (es) * 2012-03-30 2023-03-13 Novozymes North America Inc Procesos de elaboración de productos de fermentación
CN106659168A (zh) * 2014-07-08 2017-05-10 卡拉万成分股份有限公司 产生糖和结构改善的焙烤方法和由该方法形成的产品
WO2019231944A2 (en) * 2018-05-31 2019-12-05 Novozymes A/S Processes for enhancing yeast growth and productivity

Also Published As

Publication number Publication date
US20250248410A1 (en) 2025-08-07
EP4514136A1 (en) 2025-03-05
MX2024012749A (es) 2024-11-08
AU2022456112A1 (en) 2024-10-17
CN119072237A (zh) 2024-12-03
WO2023208403A1 (en) 2023-11-02
CA3255647A1 (en) 2023-11-02

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