# US 2021/0329951 A1 · Method for manufacturing starch-containing food

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- Number: US 2021/0329951 A1
- Document ID: US20210329951A1
- Status: Published application
- Kind: A1
- Application number: 17/369,193
- Filed: 2021-07-07
- Published: 2021-10-28
- Earliest claimed: 2019-01-10
- Assignees: Ajinomoto Co., Inc.
- Applicants: Ajinomoto Co., Inc.
- Inventors: Kazuto AKAMOTO; Kazumi SUGINO; Miho SATO; Noriko YOKOYAMA; Misa SEKITA
- Web page: https://patentgrep.com/patent/US20210329951A1

## CPC

- A23L 5/25: {using enzymes}
- A21D 2/186: {Starches; Derivatives thereof}
- A21D 2/26: Proteins
- A21D 8/042: {with enzymes}
- A21D 8/047: {with yeasts}
- A23L 7/107: {Addition or treatment with enzymes not combined with fermentation with microorganisms}
- A23L 7/143: Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L 19/12: of potatoes
- A23L 19/15: Unshaped dry products, e.g. powders, flakes, granules or agglomerates
- A23L 29/06: {Enzymes}
- A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)
- A23L 29/30: containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30)
- A23L 29/35: {Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches}
- C12N 9/1051: {Hexosyltransferases (2.4.1)}
- C12Y 203/02013: Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
- C12Y 302/01001: Alpha-amylase (3.2.1.1)
- C12Y 302/0102: Alpha-glucosidase (3.2.1.20)
- A23L 7/1965: {Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil}
- C12Y 204/01025: 4-Alpha-glucanotransferase (2.4.1.25)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00)
- C12Y: ENZYMES

## Abstract

Adding (A) an amylomaltase derived from a bacterium of the genus Thermus to a starch-containing material, and further adding (B) a protein or lipid modification enzyme, or (C) a starch degradation product or (D) a starch degradation enzyme is useful for modifying a starch-containing food.

## Claims

### Claim 1

A method for producing a starch-containing food, comprising adding (A) at least one amylomaltase derived from a bacterium of the genus Thermus to the starch-containing material, and
further adding (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme to the starch-containing material.

### Claim 2 (depends on 1)

The production method according to claim 1, wherein an amount of the said (A) to be added to the starch-containing material is 0.0001 to 1000 U per 1 g of the starch-containing material.

### Claim 3 (depends on 1)

The production method according to claim 1, wherein the bacterium of the genus Thermus is at least one member selected from the group consisting of Thermus thermophilus, Thermus lacteus, Thermus rubens and Thermus ruber.

### Claim 4 (depends on 1)

The production method according to claim 1, wherein said at least one protein or lipid modification enzyme is at least one member selected from the group consisting of glucose oxidase, transglutaminase, protease, protein asparaginase, lipase and phospholipase.

### Claim 5 (depends on 1)

The production method according to claim 1, wherein said at least one starch degradation product is at least one member selected from the group consisting of glucose, maltose, maltotriose and dextrin, and
said at least one starch degradation enzyme is at least one member selected from the group consisting of α-amylase, β-amylase, glucoamylase and α-glucosidase.

### Claim 6 (depends on 1)

The production method according to claim 1, further comprising adding (E) at least one protein modification enzyme to the starch-containing material in addition to the said (A), and (C) or (D).

### Claim 7 (depends on 6)

The production method according to claim 6, wherein said at least one protein modification enzyme is at least one member selected from the group consisting of glucose oxidase and transglutaminase.

### Claim 8 (depends on 1)

The production method according to claim 1, wherein the starch-containing food is selected from the group consisting of a bakery food, rice food, potato food, dough sheet food and rice-cake.

### Claim 9

An enzyme composition comprising (A) at least one amylomaltase derived from a bacterium of the genus Thermus, and
(B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme.

### Claim 10 (depends on 9)

The enzyme composition according to claim 9, wherein the bacterium of the genus Thermus is at least one member selected from the group consisting of Thermus thermophilus, Thermus lacteus, Thermus rubens and Thermus ruber.

### Claim 11 (depends on 9)

The enzyme composition according to claim 9, wherein said at least one protein or lipid modification enzyme is at least one member selected from the group consisting of glucose oxidase, transglutaminase, protease, protein asparaginase, lipase and phospholipase.

### Claim 12 (depends on 9)

The enzyme composition according to claim 9, wherein said at least one starch degradation product is at least one member selected from the group consisting of glucose, maltose, maltotriose and dextrin, and
said at least one starch degradation enzyme is at least one member selected from the group consisting of α-amylase, β-amylase, glucoamylase and α-glucosidase.

### Claim 13 (depends on 9)

The enzyme composition according to claim 9, further comprising (E) at least one protein modification enzyme in addition to the said (A), and (C) or (D).

### Claim 14 (depends on 13)

The enzyme composition according to claim 13, wherein said at least one protein modification enzyme is at least one member selected from the group consisting of glucose oxidase and transglutaminase.

### Claim 15

A method for modifying a starch-containing food, comprising adding (A) at least one amylomaltase derived from a bacterium of the genus Thermus to the starch-containing material, and
further adding (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme to the starch-containing material.

### Claim 16

A method for suppressing retrogradation of a starch-containing food, comprising adding (A) at least one amylomaltase derived from a bacterium of the genus Thermus to the starch-containing material, and
further adding (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme to the starch-containing material.

### Claim 17

A method for improving texture of a starch-containing food, comprising adding (A) at least one amylomaltase derived from a bacterium of the genus Thermus to the starch-containing material, and
further adding (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme to the starch-containing material.