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
Inventors
XU, Qing
WANG, Yazhen
HUANG, Liyan
Priority Data
PCT/CN2022/088680
24.04.2022
CN
Application details
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| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
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International Searching Authority |
EPO
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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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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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2177 | |
| EPO | Filing, Examination, Granting | 9919 | |
| Japan | Filing, Examination, Granting | 2264 | |
| South Korea | Filing, Examination, Granting | 2228 | |
| USA | Filing, Examination, Granting | 4740 |
Total:
21,328
The term for entry into the National Phase has expired. This quotation is for informational purposes only
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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.