| Document |
Document Title |
|
WO/2021/112026A1 |
A dough shaping device according to the present invention has formed therein a dough shaping flow passage that is enclosed by at least two rotary rollers and two wall plates. At least one of the rotary rollers is a long-axis rotary rolle...
|
|
WO/2021/112041A1 |
The present invention addresses the problem of providing: a bone-strengthening composition having the effect of promoting increase of osteoblasts, having the effect of suppressing bone resorption due to osteoclasts, and being effective f...
|
|
WO/2021/110509A1 |
The invention relates to the field of food production, especially the provision of gluten-free and protein-rich baking mixes for making gluten-free and protein-rich bakery products, in particular bread and bread rolls.
|
|
WO/2021/112653A2 |
The present invention provides a conveyor-type food manufacturing apparatus capable of manufacturing plate-shaped foods consecutively by pressing and heating a batter at the same time. To this end, the present invention has: a fixed conv...
|
|
WO/2021/113177A1 |
Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintai...
|
|
WO/2021/111483A1 |
Food formulation for the production of a baked food product for managing the ketogenic diet.
|
|
WO/2021/110719A1 |
The invention relates to a baking intermediate product (1) and to a baking mold (18), a method and a baking machine for producing baking intermediate products (1), wherein the baking intermediate products (1) are dimensionally stable, cr...
|
|
WO/2021/110750A1 |
The invention relates to an apparatus (10) for treatment or preparing of semi liquid or pasty food products, which apparatus (10) comprises an elongate chamber (1) formed between two concentric tube-formed bodies (2, 3), an inner tube (2...
|
|
WO/2021/104214A1 |
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...
|
|
WO/2021/108015A1 |
Systems and method for removing a non-conforming comestible from a counter-stacker (100). The methods includes receiving a comestible on an upper conveyor (104) of a counter-stacker (100); transferring the comestible through an aperture ...
|
|
WO/2021/105423A1 |
The invention relates to a packaged frozen food product comprising a sealed package made of material that is impermeable to water vapour, said sealed package holding: • 40-1,000 grams of one or more frozen breaded food products compris...
|
|
WO/2021/107877A1 |
There is provided a baked confection comprising a plant extract comprising > 5 weight % (wt %) anthocyanin, based on the total weight of the plant extract. There is also provided a method of treating and/or preventing a metabolic syndrom...
|
|
WO/2021/103025A1 |
A durian mung bean cake, comprising the following raw materials in parts by weight: 40-50 parts mung beans, 10-40 parts durian pulp, 3-7 parts chestnut powder, 4-10 parts glutinous rice flour, 3-8 parts kudzu root powder, 3-10 parts Chin...
|
|
WO/2021/105616A1 |
The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably fro...
|
|
WO/2021/104675A1 |
Edible fat-containing product comprising 30 - 99 wt.% of a fat phase, wherein the product further comprises 0.01 - 3 wt.% of a plant-based protein and 0.05 - 3 wt.% of a sugar, the remainder being an aqueous phase up to 100 wt.%, wherein...
|
|
WO/2021/099748A1 |
The invention relates to legume starches having a slowly digestible starch (SDS) content of 30 to 34% by weight, characterized in that they also have a very slowly digestible starch (vSDS) content of 34 to 40% by weight.
|
|
WO/2021/101708A1 |
Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a...
|
|
WO/2021/095172A1 |
[Problem] To improve the efficiency of a skewer insertion operation. [Solution] A skewer conveyance means 11 for setting a plurality of skewer pushing-out positions Pc and skewer insertion positions Pd corresponding to the respective ske...
|
|
WO/2021/095816A1 |
This sheet-shaped margarine includes 70–30% by weight of a fluid-state fat/oil composition and 30–70% by weight of powdered and/or particulate solids. The fats/oils as a whole contain 20–50% by weight of a fat/oil (A) and 15–70% ...
|
|
WO/2021/095827A1 |
The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour t...
|
|
WO/2021/094032A1 |
The present invention relates to a baking tray (20) or baking grid, in particular a baking tray (20) for a cooking appliance (1), having a non-stick and/or non-wetting coating (12) obtainable by a process characterised by the following s...
|
|
WO/2021/089641A1 |
The invention relates to a pomace-based dough product preferably produced comprising a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dou...
|
|
WO/2021/091378A1 |
The invention relates to a method for replacing cocoa or peanuts in a food product by using malt or malt extract, in particular chocolate malt, amber malt and caramel malt. The invention also relates to a method for manufacturing a choco...
|
|
WO/2020/204604A9 |
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...
|
|
WO/2021/089751A1 |
A method, manufacturing plant, baking machine and baking mold (1) for forming a blank (2) for producing a container (3), in particular having the shape of a mug, cup or plate, by baking a solid dough (4) in a cavity (5) formed by the bak...
|
|
WO/2021/089869A1 |
The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme...
|
|
WO/2021/089642A1 |
The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough...
|
|
WO/2021/084663A1 |
The production method for pregelatinized grain flour according to the present invention has: a pregelatinization step for heating a slurry containing 100 parts by mass of a grain flour and 500 parts by mass or more of water, under condit...
|
|
WO/2021/085445A1 |
This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry i...
|
|
WO/2021/083683A1 |
A thermal processing apparatus (20) includes a spiral conveyor system (22) configured into an ascending spiral stack (26). An air balance tunnel (40) includes a tunnel housing (76) positioned inside of a thermal processing chamber adjace...
|
|
WO/2021/082155A1 |
An application of a rice quiescin sulfhydryl oxidase in improving flour processing quality. A recombinant rice quiescin sulfhydryl oxidase having sulfhydryl oxidation activity is prepared by means of a prokaryotic expression system. A me...
|
|
WO/2021/083569A1 |
The invention relates to a kneading machine (1) for food doughs, comprising: a kneading machine frame (2), which has a bottom part (4); and a head part, which is fastened to the bottom part. A kneading drum (8) can be arranged on the bot...
|
|
WO/2021/084331A1 |
A method and an oven 10 for browning a dough and an alginate based casing having a moisture content, which surrounds the dough. The method includes heating an outer surface of the dough in a heating chamber 12 of the oven, to a temperatu...
|
|
WO/2021/077413A1 |
Navel orange shortbread and a method for manufacturing same. The navel orange shortbread comprises the following raw material components in parts by weight: 3-6 parts of bulk butter, 1-4 parts of raw white sugar, 4-8 parts of low gluten ...
|
|
WO/2021/080871A1 |
Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods, wherein one or more allulose-contain...
|
|
WO/2021/077421A1 |
Disclosed are an arabinose walnut cake and a preparation method therefor. The walnut cake is prepared by mixing the following raw materials in parts by mass: 55-59 parts of lard, 90-100 parts of coarse white sugar, 11-16 parts of whole e...
|
|
WO/2021/078559A1 |
A thermal processing apparatus (20) includes a spiral conveyor system (22) configured into an ascending spiral stack (26). An inner mezzanine (40) is disposed within the circular interior of the stack (26) and an exterior mezzanine (42) ...
|
|
WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
|
|
WO/2021/072811A1 |
An electric barbecue grill, comprising a body (1). The body (1) is provided with a hollow space that penetrates the top surface and bottom surface of the body (1). The top opening of the hollow space is a barbecue region (2). One side of...
|
|
WO/2021/074056A1 |
The present invention relates to a method for preparing a dough or a baked product from the dough, wherein the accordingly obtained baked product is characterized by a reduced hardness and improved resilience properties without affecting...
|
|
WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
|
|
WO/2021/074117A1 |
The present invention relates to a food product of the milk biscuit type, consisting mainly of dairy ingredients having organoleptic properties of a biscuit, in particular crunchiness and swelling properties.
|
|
WO/2021/070937A1 |
A shaping apparatus (10) according to the present invention, which is capable of moving one end (PS) of a dough piece (P) onto the other end (PT) so as to fold the dough piece (P), includes a suction tool (23) that holds the one end (PS)...
|
|
WO/2021/069656A1 |
The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.
|
|
WO/2021/068056A1 |
Disclosed are methods for producing reduced caloric reduced caloric availability and/or carbohydrate availability in baked or cooked flour-containing foodstuffs wherein a significant portion of the flour component has been substituted fo...
|
|
WO/2021/069741A1 |
The invention relates to hydraulic control for carrying out a method of producing a cracker from cereals, which are pressure-baked in a heated mold and expanded afterwards. In particular the hydraulic control system, comprising of a plur...
|
|
WO/2021/071895A1 |
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...
|
|
WO/2021/069765A1 |
The present invention relates to a method for obtaining a bread dough; to a system for carrying out the method; and to the bread dough thus obtained. Using the method of the invention, the times for obtaining the product are reduced.
|
|
WO/2021/071290A1 |
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water re...
|
|
WO/2021/071680A1 |
Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide ...
|
