US4454161A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for the production of branching enzyme, and a method for improving the qualities of food products therewith
Assignee: Hayashibara Seibutsu Kagaku Kenkyujo KK
•
Filing: 1982-01-04
•
Granted: 1984-06-12
•
Expires: 2002-01-04
Abstract
Abstract The present invention relates to a process for the production of branching enzyme, and a method for improving the qualities of food products therewith. According to the present invention, a large amount of branching enzyme with a high specific activity can be easily obtained, and employment of the branching enzyme in food processing remarkably improves the qualities of food products without changing the desirable inherent properties of their amylaceous constituent(s); thus, said food products retain their qualities over a long period of time, prolonging extremely their shelf lives.
Inventors
- 👤 Shigetaka Okada
- 👤 Sumio Kitahata
- 👤 Shigeharu Yoshikawa
- 👤 Toshiyuki Sugimoto
- 👤 Kaname Sugimoto
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 11:40
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/364; A23G3/366; A21; A21D; A21D8/00; A21D8/02; A21D8/04; A21D8/042; A23C; A23C9/00; A23C9/152; A23C9/154; A23C9/1544; A23L; A23L17/00; A23L17/65; A23L23/00; A23L23/10; A23L7/00; A23L7/10; A23L7/104; A23L7/107; C; C12; C12N; C12N9/00; C12N9/10; C12N9/1048; C12N9/1051; C12N9/107
Claims Analysis
Total Claims: 20
Claim 1
Independent Claim
69 words
A process for producing a food product containing an amylaceous substance, comprising: preparing an aqueous solution of an amylaceous substance selected from the group consisting of amylose, amylopectin, starch, dextrin and mixtures thereof; subjecting the aqueous solution to the action of a branching enzyme (EC 2.4.1.18) for a period sufficient to form substantial branches in the amylaceous substance; and preparing a food product containing the resultant branched amylaceous substance.
Claim 2
Dependent Claim
69 words
A process for producing a food product containing an amylaceous substance, comprising: preparing an aqueous solution of an amylaceous substance selected from the group consisting of amylose, amylopectin, starch, dextrin and mixtures thereof; subjecting the aqueous solution to the action of a branching enzyme (EC 2.4.1.18) for a period sufficient to form substantial branches in the amylaceous substance; and preparing a food product containing the resultant branched amylaceous substance.
Claim 3
Dependent Claim
14 words
A process in accordance with claim 1, wherein said food product is a confectionary.
Claim 4
Dependent Claim
15 words
A process in accordance with claim 1, wherein said food product is a bakery product.
Claim 5
Dependent Claim
16 words
A process in accordance with claim 1, wherein said food product is a noddle or pasta.
Claim 6
Dependent Claim
16 words
A process in accordance with claim 1, wherein said food product is a fish meat sausage.
Claim 7
Dependent Claim
14 words
A process in accordance with claim 1, wherein said food product is a seasoning.
Claim 8
Dependent Claim
32 words
A process in accordance with claim 1, wherein said branching enzyme is a member selected from the group consisting of Bacillus megaterium branching enzyme, Escherichia coli branching enzyme and potato branching enzyme.
Claim 9
Dependent Claim
24 words
A process in accordance with claim 1, wherein said branching enzyme is that which is produced by Bacillus megaterium 10-5 FERM-P No. 5859 strain.
Claim 10
Dependent Claim
76 words
A process for producing a food product containing an amylaceous substance, comprising: preparing an aqueous suspension of a branching enzyme (EC 2.4.1.18) and an amylaceous substance selected from the group consisting of amylose, amylopectin, starch, dextrin and mixtures thereof; heating said aqueous suspensions at a temperature at which said enzyme is substantially stable for a period sufficient to form substantial branches in the amylaceous substance; and preparing a food product containing the resultant branched amylaceous substance.
Claim 11
Dependent Claim
76 words
A process for producing a food product containing an amylaceous substance, comprising: preparing an aqueous suspension of a branching enzyme (EC 2.4.1.18) and an amylaceous substance selected from the group consisting of amylose, amylopectin, starch, dextrin and mixtures thereof; heating said aqueous suspensions at a temperature at which said enzyme is substantially stable for a period sufficient to form substantial branches in the amylaceous substance; and preparing a food product containing the resultant branched amylaceous substance.
Claim 12
Dependent Claim
14 words
A process in accordance with claim 9, wherein said food product is a confectionary.
Claim 13
Dependent Claim
15 words
A process in accordance with claim 9, wherein said food product is a bakery product.
Claim 14
Dependent Claim
16 words
A process in accordance with claim 9, wherein said food product is a noodle or pasta.
Claim 15
Dependent Claim
16 words
A process in accordance with claim 9, wherein said food product is a fish meat sausage.
Claim 16
Dependent Claim
14 words
A process in accordance with claim 9, wherein said food product is a seasoning.
Claim 17
Dependent Claim
32 words
A process in accordance with claim 9, wherein said branching enzyme is a member selected from the group consisting of Bacillus megaterium branching enzyme, Escherichia coli branching enzyme and potato branching enzyme.
Claim 18
Dependent Claim
24 words
A process in accordance with claim 9, wherein said branching enzyme is that which is produced by Bacillus megaterium 10-5 FERM-P No. 5859 strain.
Claim 19
Dependent Claim
88 words
In a process for producing a food product containing an amylaceous substance wherein said food product has added thereto or is prepared with an amylaceous substance selected from the group consisting of amylose, amylopectin, starch, dextrin, and mixtures thereof the improvement comprising subjecting said amylaceous substance to the action of a branching enzyme (EC 2.4.1.18) for a period sufficient to form substantial branches in the amylaceous substance prior to the completion of preparation of the product, whereby the qualities of the food product, including shelf life, are improved.
Claim 20
Dependent Claim
88 words
In a process for producing a food product containing an amylaceous substance wherein said food product has added thereto or is prepared with an amylaceous substance selected from the group consisting of amylose, amylopectin, starch, dextrin, and mixtures thereof the improvement comprising subjecting said amylaceous substance to the action of a branching enzyme (EC 2.4.1.18) for a period sufficient to form substantial branches in the amylaceous substance prior to the completion of preparation of the product, whereby the qualities of the food product, including shelf life, are improved.
References Cited (Backward Citations)
US3249512A
Cited
US3617300A
Cited
US4001435A
Cited
US3578462A
Cited
US3982042A
Cited
US3923598A
Cited
US4320151A
Cited
US4254227A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-06-12 | 1987-12-12 | 1988-06-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-06-12 | 1991-12-12 | 1992-06-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-06-12 | 1995-12-12 | 1996-06-12 | $7700.00 | Window Closed / Lapsed |