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Matches 1 - 50 out of 1,590

Document Document Title
WO/2024/052531A1
The present invention relates to methods, uses and products for preparing a baked product comprising reduced fat. The method comprises steps of a) preparing a dough with one or more lipases or/and one or more proteases, b) moulding and/o...  
WO/2024/043562A1
Provided are a croissant roll, which has a crispy texture and rich flavor and is easy to eat, and a method for manufacturing same. The method for manufacturing a croissant roll comprises the steps of: i) providing a spring roll wrapper a...  
WO/2024/038204A1
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using an amylase enzyme. The amylase enzyme may be at least partially denatured or may be present in an am...  
WO/2024/038202A1
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an...  
WO/2024/038201A1
A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme ...  
WO/2024/039955A1
The technology disclosed in this specification pertains to a dry solids coating composition comprising blend of a legume flour and legume protein concentrate for use as a partial or complete replacement of wheat flour or non-legume starc...  
WO/2023/226508A1
The present invention relates to the technical field of microbial screening and food fermentation, and in particular, to a Saccharomyces cerevisiae strain, a method for screening same, and use thereof. The strain is Saccharomyces cerevis...  
WO/2023/229420A1
The present invention relates to novel bread crumbs and a manufacturing method therefor. With a specific size distribution of bread particles, the bread crumbs of the present application can achieve a firm and crispy texture. Due to the ...  
WO/2023/222619A1
Process for obtaining a packaged shelf-stable bakery product, in particular a soft-dough bakery product, comprising a forming step during which a laminated sheet of dough is deposited, by means of retractable deposition means, from a dep...  
WO/2023/219385A1
The present invention relates to: a composition for preparing a scone, comprising flour, edible oil and fat, and sugar; and a scone using same.  
WO/2023/219617A1
Anhydrous fat compositions are described that are solid at 20° C and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions desc...  
WO/2023/214354A1
The present invention relates to a powder mixture to substitute, replace or supplement eggs and egg whites in baked goods, pastries and cakes, wherein the powder mixture is made up of legume protein and/or legume and cereal protein, main...  
WO/2023/198780A1
The invention relates to a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising: • mixing the flour, sugar, water and fat in the extruder to produce a cookie dough; • expelling one or...  
WO/2023/194718A1
A divalent metal ion salt, such as a calcium salt, for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; a sweetener composition c...  
WO/2023/187088A1
The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C...  
WO/2023/171141A1
Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of ...  
WO/2023/145550A1
This mix for topping dough is used for producing a topping dough portion of a bakery food having an intermediate dough portion and the topping dough portion covering the intermediate dough portion, and contains: grain flours including gr...  
WO/2023/136888A1
A dividable dough sheet piece (1) gives consumers enhanced flexibility in creating food items from pre-made sheeted dough. The dividable dough sheet piece (1) is cut from a dough sheet, with the dividable dough sheet piece (1) having a p...  
WO/2023/096500A1
The present invention relates to improved compositions, containers and/or lids, and their methods of manufacture. In one form, the invention relates to an improved compostable container and/or lid for storing food or liquids. The contain...  
WO/2023/089272A1
Method for preparing a pre-rolled fresh pizza dough, for future use, comprising the steps of: - measuring out the ingredients; - kneading; - extruding the dough; - dividing the dough; - shaping with or without rounding, and - packaging, ...  
WO/2023/072783A1
Disclosed is a stabilized, ready-to-use live leavening agent comprising a mixture of liquid leaven and mucilaginous seeds.  
WO/2023/062328A1
The present application relates to a method for producing a dry mixture of at least one yeast and/or one yeast derivative and of at least one bacteriophage, said mixture being in the form of solid entities, each solid entity consisting o...  
WO/2023/055660A1
A refrigerated or frozen place-and-bake cake product is described that includes an uncooked dough that has handling characteristics that allow for convenient placement on a baking sheet for baking, yet also results in a cake-like texture...  
WO/2023/008208A1
Provided is a composition for a bakery food product, the composition containing a component (A) that satisfies conditions (1) to (4), and a cellulose derivative. Conditions: (1) The starch content is 75 mass% or greater. (2) 3-45 mass%, ...  
WO/2023/009004A1
The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food produc...  
WO/2022/270421A1
A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured ...  
WO/2022/270422A1
This mix for a fried-choux food product contains a flour and an oil and fat, the oil and fat content being 10-30 parts by mass per 100 parts by mass of the flour, and the flour containing 50-100 mass% of pregelatinized starch, 0-50 mass%...  
WO/2022/271152A1
Rolled dough products, such as croissants (100), are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet (10); compressing the multi-layer dough sheet (10); cutting the dough sheet (10); reorientating ...  
WO/2022/270748A1
The present invention relates to a method for preparing a liquid baking mix composition, the method comprising the steps of: (a) preparing an emulsion by mixing purified water, an emulsifier, a thickener, and sugar; (b) preparing a first...  
WO/2022/256862A1
A food additive composition comprising flour or meal made from seeds of a plant of the genus Plantago, wherein the ω−3 to ω−6 fatty acid molar ratio of the seeds is at least 2.0:1.  
WO/2022/255323A1
Provided are a puffed food that substantially does not contain wheat-derived protein, a dough composition that is used in the production of said puffed food, and a puffed food production method in which said dough composition is used. A ...  
WO/2022/230839A1
A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for produ...  
WO/2022/212624A9
Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months whe...  
WO/2022/215970A1
The present invention relates to bread containing a bamboo leaf extract, and to a method for manufacturing same. Bamboo leaves, which are widely used as herbal medicines due to excellent moisturizing ability and medicinal effects thereof...  
WO/2022/209865A1
The purpose of the present invention is to provide a plastic oil and fat composition for a bakery food which increases the firmness to bite, the melt-in-the-mouth feeling, and the moist feeling of a bakery food. This plastic oil and fa...  
WO/2022/202966A1
This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW ...  
WO/2022/150928A1
A device for creating edible non-permeable cups. The device has a top mold and a bottom mold which are actuated towards one another with dough between the molds. The molds shape the dough into a flat-bottom cup shape, and the dough is th...  
WO/2022/131508A1
The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using oryzae koji, luchuensis koji, a...  
WO/2022/107265A1
The purpose of the present invention is to provide yeast containing frozen dough from which a bakery product having a gentle and soft texture can be obtained, and a wheat flour composition for yeast containing frozen dough used for obtai...  
WO/2022/107260A1
This crepe batter contains a flour, a sugar, an egg, and a liquid oil and fat, the moisture content of the crepe batter being 120-360 parts by mass per 100 parts by mass of the flour, and the crepe batter containing 0.01-2 parts by mass ...  
WO/2022/107264A1
Provided are: a wheat flour composition for hard bread for manufacturing hard bread that has a crisp outer skin and a sticky inner layer and that does not easily undergo degradation over time; and an efficient method for manufacturing ha...  
WO/2022/100853A1
The invention relates to a frozen coated mold shaped egg product and a method for preparing it.  
WO/2022/100851A1
The invention relates to a frozen coated shelled egg product and a method for preparing it.  
WO/2022/053499A1
Food composition for the preparation of a naturally leavened bakery product free of gluten or components thereof, comprising at least a starchy ingredient free of gluten or components thereof, a legume flour and partially hydrolysed guar...  
WO/2022/038443A1
The invention relates to a sugar substitute for baked goods or pastries, said sugar substitute containing or consisting of (a) 40 to 60 wt% isomaltulose, (b) 20 to 40 wt% erythritol, (c) 8 to 20 wt% inulin, and (d) 0.1 to 1 wt% steviol g...  
WO/2022/023918A1
The present invention relates to a process for the preparation of a dough for food use, without water, yeasts, sugars, added salts, or "improving" compounds. Such process comprises a step of kneading flour with a base consisting of raw v...  
WO/2022/009650A1
Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisti...  
WO/2021/250247A1
The present invention relates to a method of preparing an aerated batter, the aerated batter prepared by the method, a cake obtainable by baking the aerated batter, the use of a protein source comprising beta-lactoglobulin in an aerated ...  
WO/2021/245662A1
The present invention provides an antimicrobial composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of maltol or the derivative thereof to the sourdough is from 1:1 to 1 :20. Fur...  
WO/2021/243147A1
The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cak...  

Matches 1 - 50 out of 1,590