WO2023208403 - METHOD FOR PREPARING STEAMED FLOUR-BASED PRODUCTS BY USING A THERMOSTABLE GLUCOAMYLASE
National phase entry:
Publication Number
WO/2023/208403
Publication Date
02.11.2023
International Application No.
PCT/EP2022/083874
International Filing Date
30.11.2022
Title **
[English]
METHOD FOR PREPARING STEAMED FLOUR-BASED PRODUCTS BY USING A THERMOSTABLE GLUCOAMYLASE
[French]
PROCÉDÉ DE PRÉPARATION DE PRODUITS À BASE DE FARINE CUITS À LA VAPEUR À L'AIDE D'UNE GLUCOAMYLASE THERMOSTABLE
Applicants **
NOVOZYMES A/S
Krogshoejvej 36
2880 Bagsvaerd, DK
Inventors
XU, Qing
14 Xinxi Road
Shangdi Zone, Haidian District
Beijing 100085, CN
WANG, Yazhen
14 Xinxi Road
Shangdi Zone, Haidian District
Beijing 100085, CN
HUANG, Liyan
14 Xinxi Road
Shangdi Zone, Haidian District
Beijing 100085, CN
Priority Data
PCT/CN2022/088680
24.04.2022
CN
Application details
| Total Number of Claims/PCT | * |
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International Searching Authority |
EPO
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| Applicant's Legal Status |
Legal Entity
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| Entry into National Phase under |
Chapter I
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| Translation |
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Recalculate
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing | 1253 | |
| EPO | Filing, Examination | 5806 | |
| Japan | Filing | 594 | |
| South Korea | Filing | 575 | |
| USA | Filing, Examination | 2710 |
Total: 10938 USD
The term for entry into the National Phase has expired. This quotation is for informational purposes only
Abstract[English]
The invention relates to methods of producing a steamed flour-based product, said methods comprise: providing a dough or a paste comprising flour and a thermostable glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID 1X10:6, SEQ ID NO:7 or SEQ ID NO:8; and steaming the dough or the paste to produce a streamed flour-based product, as well as compositions comprising said thermostable glucoamylase.[French]
L'invention concerne des procédés de production d'un produit à base de farine cuit à la vapeur, lesdits procédés consistant à : fournir une pâte ou une pâte de cuisson contenant de la farine et une glucoamylase thermostable au moins 70 % identique à SEQ ID NO : 1, SEQ ID NO : 6, SEQ ID NO : 7 ou SEQ ID NO : 8 ; et cuire à la vapeur la pâte ou la pâte de cuisson pour produire un produit à base de farine cuit à la vapeur, ainsi que des compositions contenant ladite glucoamylase thermostable.