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Matches 201 - 250 out of 9,743

Document Document Title
WO/2015/093310A1
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, ...  
WO/2015/087992A1
Provided is an octopus dumpling which exhibits excellent shape retention and the surface of which exhibits a crispy mouthfeel and the inside of which exhibits a soft and smooth mouthfeel. A mix for octopus dumplings, comprising 70 to 99....  
WO/2015/086809A1
A method for obtaining an extruded/expanded cereal-based sweet biscuit with a sugar coating, comprising the steps of: mixing in a mixer the raw materials used for the biscuit with a high proportion of amylaceous products such as rice flo...  
WO/2015/086740A1
A method for obtaining an extruded/expanded cereal-based biscuit with a fat and savory dough coating, comprising the steps of: mixing in a mixer the raw materials used for the base biscuit comprising mainly an ingredient having a high co...  
WO/2015/083635A1
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Als...  
WO/2015/083757A1
A flavor-improving enzyme composition which can reduce the unpleasant odor of food or drink, containing as an active ingredient an enzyme which exhibits phospholipase A2 activity and which has a lipase activity/phospholipase A2 activity ...  
WO/2015/071854A1
A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dr...  
WO/2015/072942A1
The invention is a production method for an industrial convenience food product with ready-to-eat, high water activity and filler, and free of preservative, coloring agent and emulsifier, comprising the process steps of a) preparation an...  
WO/2015/072501A1
 The objective of the present invention is to provide a dough for baking bread or baked confectionery having a fresh baked appearance and minimal dry texture even when produced using grain flour containing a high amount of dietary fibe...  
WO/2015/070033A1
A dual-textured foodstuff comprising a total fiber content of about 2.5g to about 5.0g of fiber; a baked dough-based component including a dough-based component fiber blend with soluble fiber and insoluble fiber in a ratio of about 9:1 t...  
WO/2015/068049A9
Safety garments for use in hazardous environments are disclosed. An exemplary safety garment comprises: a first protective covering configured to cover at least part of a torso of a wearer; a second protective covering configured to cove...  
WO/2015/068049A2
Safety garments for use in hazardous environments are disclosed. An exemplary safety garment comprises: a first protective covering configured to cover at least part of a torso of a wearer; a second protective covering configured to cove...  
WO/2015/060168A1
 In the present invention, it was discovered that using an emulsified oil composition for a cream puff pastry containing a mung bean protein substance makes it possible to obtain a cream puff pastry shell having good volume and shape, ...  
WO/2015/053494A1
The present invention relates to a method for manufacturing ring shaped multi-layered bread, and more specifically to a method for manufacturing ring shaped multi-layered bread comprising the steps of: manufacturing a multilayered dough ...  
WO/2015/052665A4
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...  
WO/2015/052665A1
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...  
WO/2015/045922A1
 Provided are a fat composition which can impart volume, softness, and moistness to a puffed wheat food product or the like; a puffed wheat food product containing the fat composition; and a production method for the fat composition. T...  
WO/2015/044861A1
The invention concerns a pizza crust for production of a baked pizza, where said pizza crust comprises a first side for resting on a pizza-baking support such as a tray during baking and a second side for supporting additional food produ...  
WO/2015/034067A1
 A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded ...  
WO/2015/025688A1
 A custard-flavored flour paste for baking having an R value (hardness) which is the maximum stress measured by rheometer at 20°C of 28-60 g weight and a shear stress of 70-300 Pa one minute after the start of measurement at a constan...  
WO/2015/026896A1
An improved system and method to produce a bread or pizza product is disclosed. Bread or pizza products that produced with the system and method are also disclosed. The bread or pizza products are intended for commercial manufacture with...  
WO/2015/020114A1
Provided is a novel sophorolipid (SL) that can be applied in a wide range of fields such as beverages, cosmetics, drugs, and quasi-drugs. This sophrolipid compound is represented by formula (I) (in formula (I), R1 represents H or a methy...  
WO/2015/019226A3
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded...  
WO/2015/020058A1
 Provided is a confectionery in which a choux paste is made by a production step having no heating function, and choux paste as well as an oleaginous foodstuff such as chocolate are uniformly and stably infused. This invention is a cho...  
WO/2015/019226A2
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded...  
WO/2015/014312A1
A Sachima comprising the following ingredients: 1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt%of fried dough; 2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt%of syrup; and 3) optionally 0.1-7wt%, preferably l-6.5wt%...  
WO/2015/012289A1
Provided is a chocolate which is for use in bakery products, which contains as little water as possible and exhibits a moderate hardness when being incorporated into dough before baking, and which makes it possible to manufacture, throug...  
WO/2015/011813A1
 Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goo...  
WO/2015/004824A1
Provided are a layered food production device and production method for producing a layered food in which the outer form, and the shape of an inner cavity, are irregular and non-circular. This production device of a layered food (1) is p...  
WO/2014/207805A1
The present invention addresses the problem of utilizing the strong water- and oil-holding properties, namely binding effect, of pith fibers (ground inner stem fibers) separated from sunflower stems that are a natural material to reinfor...  
WO/2014/198568A1
The invention relates to a method for producing a baked product comprising the following steps: a baked product blank which has an essentially closed baking surface and an open-pore separating surface is produced; a liquid to pasty, hard...  
WO/2014/200471A1
Whole grain pancake and waffle batters may include whole grain wheat flour and one or more of whole grain brown rice flour and whole grain millet flour. Pancakes and waffles prepared from such batters may be considered as having a high n...  
WO/2014/198980A1
The invention relates to a dry loaf comprising a receiving region designed to house food therein, and to the method for the production thereof.  
WO/2014/195060A1
The invention relates to a method for preparing a macaroon shell comprising a main shell (3) and at least one additional element (2), wherein the main shell (3) and the additional element (2) are both made of baked macaroon dough, the ad...  
WO/2014/193422A1
A composition includes a gluten free flour mixture constituting from 31% to 50% by weight of the composition, at least one oil constituting from 4.5% to 5.5% by weight of the composition, shortening constituting from 20% to 30% by weight...  
WO/2014/193421A1
A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less...  
WO/2014/193417A1
A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening c...  
WO/2014/189976A1
A flatbread food product including a first flatbread having a first side and a second side. A filling is positioned on the first side of the flatbread. The food product further including a second flatbread having a first side and a secon...  
WO/2014/184598A1
A lipid composition having 90% or greater of a triglyceride mixture and 10% or less of a mixture comprising phospholipids and emulsifiers. Based on a total fatty acid content of the triglyceride mixture, the triglyceride mixture includes...  
WO/2014/182266A1
The invention is characterized by being at least two identical food products (1) such as cake, bread, biscuits, and chocolate, which comprises at least three sides with at least two sides thereof being inclined (10). Said two identical f...  
WO/2014/179843A1
A dry flour based product is disclosed which is made from ground and whole grains that are low in fructans, to be enriched with gluten (gluten flour or its substrates gliadin and glutenin). The gluten can range from 5.0 grams per 100 gra...  
WO/2014/181826A1
The purpose of the present invention is to provide a technique by which high-quality doughnuts can be easily and stably produced. This doughnut dough has a multilayer structure comprising layers of doughy dough and layers of pasty dough....  
WO/2014/172135A1
An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A proce...  
WO/2014/167081A1
The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration o...  
WO/2014/167372A3
Most underdeveloped and developing countries suffer from severe shortages of wheat flour, which is necessary for producing bread. Consequently, said countries need to import wheat at high prices in order to meet their needs. The present ...  
WO/2014/164239A1
A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first...  
WO/2014/162897A1
The purpose of the present invention is to provide an oil/fat composition suitable for producing baked goods having a light and tender-crisp texture. The oil/fat in the oil/fat composition satisfies conditions (a), (b), (c), and (d) desc...  
WO/2014/162618A1
The problem addressed by the present invention is providing technology for improving melting in the mouth and chewing sensation while maintaining the softness and springy sensation of a starch-based food product. The texture of a food pr...  
WO/2014/157697A1
A flour paste obtained by mixing 5-25 wt% fats and oils into an aqueous phase, performing preliminary emulsification, then homogenizing and heat-treating same, said aqueous phase being prepared by dissolving in water and heating: 1-5 wt%...  
WO/2014/157111A1
Problem: To provide a preparation capable of easily and efficiently improving the quality of filling-containing breads, in particular, filling-containing breads in which the amount of filling is comparatively large and/or the water conte...  

Matches 201 - 250 out of 9,743