METHOD FOR IMPROVEMENT OF FOODS UTILIZING BETA-AMYLASE

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EP 2 454 942 A8

(12)	CORRECTED EUROPEAN PATENT APPLICATION
	published in accordance with Art. 153(4) EPC

(15)	Correction information:
	Corrected version no 1 (W1 A1)

(48)	Corrigendum issued on:
	05.12.2012 Bulletin 2012/49

(43)	Date of publication:
	23.05.2012 Bulletin 2012/21

(21)	Application number: 09847302.8

(22)	Date of filing: 22.12.2009

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International Patent Classification (IPC):

A21D 8/04^(2006.01)
A23L 1/10^(2006.01)
A23G 3/34^(2006.01)
C12N 15/09^(2006.01)

A21D 13/00^(2006.01)
C12N 9/26^(2006.01)
A23G 3/48^(2006.01)

(86)	International application number:
	PCT/JP2009/007083

(87)	International publication number:
	WO 2011/007404 (20.01.2011 Gazette 2011/03)

(84)	Designated Contracting States:
	AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK SM TR

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Priority:

17.07.2009 JP 2009168550

(71)	Applicant: Amano Enzyme Inc.
	Nagoya-shi Aichi 460-8630 (JP)

(72)	Inventors:
	MATSUNAGA, Akiko Kakamigahara-shi Gifu 509-0109 (JP) OKADA, Masamichi Kakamigahara-shi Gifu 509-0109 (JP) YAMAGUCHI, Shotaro Kakamigahara-shi Gifu 509-0109 (JP)

(74)	Representative: Steinecke, Peter
	Müller Fottner Steinecke Postfach 31 01 40 80102 München 80102 München (DE)

(54)	METHOD FOR IMPROVEMENT OF FOODS UTILIZING BETA-AMYLASE

(57) A novel β-amylase having excellent practical applicability is found, and an object is to provide a practical use of the β-amylase. Provided is a method for improving a food, which is characterized in that a β-amylase derived from Bacillus flexus is acted on a food containing a polysaccharide or an oligosaccharide having an α-1,4 bond of glucose as the main chain.