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Matches 251 - 300 out of 9,738

Document Document Title
WO/2014/157577A1
Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific vo...  
WO/2014/156552A1
[Problem] The purpose of the present invention is to obtain a soft cookie which exhibits a soft mouthfeel and an unsticky texture. [Solution] A soft cookie which contains Vigna radiata seed protein and a sugar alcohol and in which the co...  
WO/2014/156626A1
Provided are: a powder emulsifying agent composition which has improved dispersibility and is capable of providing food with excellent texture; and a production method by which this powder emulsifying agent composition can be obtained ea...  
WO/2014/157696A1
In the present invention, the protein content of flour in a dough is 7.0-17.0% by mass, the dough containing, with respect to 100 parts by weight of the flour, 0.01-0.5 parts by weight of at least one emulsifier selected from the group c...  
WO/2014/152037A1
In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual...  
WO/2014/147376A3
Wafer (10) or structure for use in making such wafer or method for making such wafer; the wafer comprising mutually interconnected ridges (12) arranged to provide an array of recesses (14) for receiving filling material; wherein the ridg...  
WO/2014/147376A2
A wafer (10) comprising mutually interconnected ridges (12) arranged to provide an array of recesses (14) for receiving filling material; wherein ridges of a first plurality of aligned ridges extend in a first direction (16) traversing t...  
WO/2014/148388A1
To provide a non-lauric non-trans fat composition for a chocolate coating having the drying time, gloss, difficulty of peeling from the coated item, and sweating resistance required for chocolate coating usage, and making it possible to ...  
WO/2014/140245A1
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...  
WO/2014/140244A1
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...  
WO/2014/140247A1
The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is complet...  
WO/2014/136639A1
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist se...  
WO/2014/136873A1
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet...  
WO/2014/136637A1
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...  
WO/2014/135917A1
The invention relates to a method for producing a small sweet or savoury cake, such as a cupcake, from a muffin. The method is characterised in that the small cupcake-type cake is softer that known small cakes of this type. The productiv...  
WO/2014/130755A1
A frozen pizza preparation package (10) and method includes a frozen prebaked pizza crust (102), pizza toppings (110), microwave-crisping sequence instructions (300) that instruct sequential steps of heating the frozen prebaked pizza cru...  
WO/2014/118141A1
The invention relates to a device that consists of a fork claw (7) having a grip section (6) for gripping and emptying a plastic beaker (1), and with two fork fingers (3) on the front of said grip section (6) each of which form a circula...  
WO/2014/120259A1
The present invention addresses the aforementioned need by providing a shelf stable filled food product such as a pie, bar, cookie, or pastry. The food product is a combination of a dough-based crust and a fruit filling. This disclosure ...  
WO/2014/118183A1
A method of manufacturing a fruit-containing snack food, the method comprising the steps of: a. providing at least one fruit material comprising whole fruit solids; b. providing at least one binder material, the at least one binder mater...  
WO/2014/116296A1
A shelf stable, brownie product. The brownie avoids off tastes and staling, due to reducing the likelihood of recrystallization of sugars and oils, but managing the moisture in the brownie, the fat level, the protein level, and the level...  
WO/2014/112960A4
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/112960A3
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/102634A1
An icing or coating composition for edible products comprises at least 30 % by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total ...  
WO/2014/104250A1
This baked confectionery includes: 4.0-12.0 mass% of insoluble dietary fibre; 10.0-30.0 mass% of protein; and 8.0-15.0 mass% of lipids. The insoluble dietary fibre includes insoluble dietary fibre derived from wheat bran.  
WO/2014/104251A1
This baked confectionery includes, per a total of 100 parts by mass of wheat flour and an insoluble-dietary-fibre-containing flour, a total of 20-65 parts by mass of fat having a melting point of not more than 20˚C and fat having a melt...  
WO/2014/106184A1
A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its sur...  
WO/2014/103833A1
[Problem] The present invention addresses the problem of obtaining a physical property improvement agent for improving the physical properties of a variety of wheat-based foods such as bread, baked goods containing wheat flour, and noodl...  
WO/2014/095674A1
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy) -2',2'-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar c...  
WO/2014/087237A2
There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liq...  
WO/2014/089170A1
A creamy-textured, bake stable filling including: a liquid component and at least about 1 wt% microparticles, wherein the particle size of the microparticles is less than about 8 microns; and wherein the liquid component includes micropa...  
WO/2014/087237A3
There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liq...  
WO/2014/080369A1
A flour-based bakery product, in particular in the form of pizza, focaccia or bread, comprises a dough from which the bakery product (12) is obtained, the dough being in a liquid or substantially liquid condition.  
WO/2014/072758A1
The invention relates to a microencapsulated bacterial consortium for the degradation of gluten, comprising: a) three different strains of commercially available lactic acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehal...  
WO/2014/071300A1
Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct c...  
WO/2014/059541A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2014/060301A1
The present invention relates to a method for browning a surface of a food product when heated in a microwave oven comprising the steps of i) coating the surface with a composition comprising an edible oil; ii) overlaying the coating of ...  
WO/2014/060505A1
The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at le...  
WO/2014/053052A1
A pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt% (N x 6.25) d.b., is prepared from a pulse protein source mate...  
WO/2014/051256A1
The present invention relates to well-being thin pizza dough made using ingredients beneficial to health, which is characterized in that it comprises, with respect to 5000-5100 parts by weight of wheat flour: 250-400 parts by weight of m...  
WO/2014/050488A1
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...  
WO/2014/044901A1
The invention relates to a snack product and a snack portion with serum LDL cholesterol lowering effect and a pack containing them. The invention is also related to a method for lowering serum LDL cholesterol in a subject in need thereof...  
WO/2014/040963A1
The present invention relates to a novel flavour composition for modulating the flavour of a nutritional product, comprising a mixture of a single amino acid and wet alkane polyol, wherein the single amino acid is selected from the group...  
WO/2014/041466A1
Disclosed is a food product which consists of a light and crispy, substantially rollable core, which has a density of not more than 900 kg/m3, which is baked from a dough on the basis of grain, water, and rising agent, wherein the core i...  
WO/2014/042237A1
The purpose of the present invention is to provide a novel protein that can be used for a variety of purposes and has saccharide oxidase activity. The present invention provides a protein having the following physicochemical properties. ...  
WO/2014/038936A1
The invention relates to an icing composition that consists of: 30-75 wt.% of fine carbohydrate particles containing at least 90 wt.% of crystalline carbohydrate, at least 90 wt.% of said fine carbohydrate particles having diameter of le...  
WO/2014/033636A1
In a continuous production process, breadsticks (3) are supported in cantilever fashion, each at one grip end thereof (3a), in a mutually parallel side-by-side relationship according to an orientation substantially horizontal and transve...  
WO/2014/033765A1
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal...  
WO/2014/031808A1
The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.  
WO/2014/028124A1
A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second dough material having one of a color or a fl...  
WO/2014/027907A1
The present invention relates to a method for producing tortillas, the tortilla being a kind of a flat round cake from wheat or corn flour or base, used as bread and a base for other foods. The method consists of dispensing the ingredien...  

Matches 251 - 300 out of 9,738