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Matches 1 - 50 out of 10,809

Document Document Title
WO/2021/001784A1
A de-epitoped alpha gliadin is provided. Methods of generating same and uses thereof are also provided.  
WO/2021/000060A1
A staple food and a preparation method. The main material is flour, and is further added with one or more of chestnut kernel, almond kernel, peanut kernel, walnut kernel, millet, unpolished rice, coix seed, purple rice, highland barley, ...  
WO/2020/260792A1
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...  
WO/2020/263566A1
A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an ap...  
WO/2020/258603A1
A traditional Chinese medicine medical nutrition therapy-based composition for treating diabetes, and an application. The composition mainly comprises a plurality of natural raw materials comprising raw materials having medicine food hom...  
WO/2020/257803A2
Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computatio...  
WO/2020/244053A1
An edible coffee cup, which is prepared from the following raw materials in parts by weight: 5-10 parts wheat flour, 5-10 parts corn flour, 1-5 parts corn starch, 5-10 parts konjac flour, 5-15 parts thickening powder, 5-10 parts egg, 0.1...  
WO/2020/237342A1
A semi-finished food product comprises an edible ready-to-eat shell (1) and, contained inside said edible shell (1), a ready-to-eat filling (2) made from products requiring moistening prior to consumption, and a moistening ingredient (3)...  
WO/2020/241649A1
This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough...  
WO/2020/239608A1
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...  
WO/2020/243263A1
Macadamia nut-based compositions suitable for use in confectionary and baking are provided. In various embodiments, a macadamia nut paste is provided that may be substituted for marzipan or other nut pastes. In an exemplary composition, ...  
WO/2020/240436A1
A method is described for preparing an alternative substance to sourdough, said method comprising preparing a biga by mixing Manitoba flour, natural yoghurt, powdered milk, water-repellent sugar, and brewer's yeast, in which method two r...  
WO/2020/234230A1
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...  
WO/2020/230593A1
This flour-based food contains a powdery raw material and a component (A) that satisfies the following conditions (1) to (4). (1) The starch content is at least 75% by mass. (2) A low molecular weight starch having an amylose content o...  
WO/2020/231300A1
The invention relates to the field of fast food. An edible container for foodstuffs comprises two identically shaped and structured halves, each of which is made of baked dough and is in the shape of a thin-walled trough having side wall...  
WO/2020/230654A1
This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ...  
WO/2020/225410A1
The present invention relates to the food processing field, and particularly to a flour product, a preparation method and an application thereof. The preparation method of the flour product comprises the following steps: (S1), resting th...  
WO/2020/219595A1
Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.  
WO/2020/214630A1
A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding ...  
WO/2020/213422A1
This production method for dough for baked goods includes a step in which a dough for baked goods is prepared that includes a powder raw material, a confectionery improver, and a component (A) that fulfills conditions (1)–(4). In the s...  
WO/2020/214987A1
Methods and compositions for increasing neurogenesis and for preventing or treating diseases, disorders or conditions associated with neurodegeneration, are provided herein.  
WO/2020/210452A1
The present invention generally relates to compositions and methods for supporting exercise performance or activities of daily living. The compositions described herein are pharmaceutical or nutritional compositions suitable for enhancin...  
WO/2020/208478A1
A bakery foodstuff product (10), ready for baking, comprising at least one layer of dough (2) shaped so as to delimit an inner chamber (4), and a filling (8) contained within said inner chamber (4), said product being characterised in th...  
WO/2020/204604A1
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/2020/203756A1
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is drie...  
WO/2020/204065A1
The present invention provides a high-speed continuous device for producing baked goods with which it is possible to improve productivity of baked goods by extracting the baked goods continuously at high speed and being able to convey th...  
WO/2020/204066A1
Provided is a high-speed continuous baked confectionery manufacture device with which it is possible to improve productivity of baked confectionery and to achieve space-saving of a production facility. A high-speed continuous baked confe...  
WO/2020/203953A1
This foamable oil-in-water-type emulsified oil and fat composition contains: 45-70% of water; 25-50% of oil-and-fat, in which 3-50% of laurin-based oil-and-fat and 40-90% of a palm-based oil-and-fat containing 45-70% of S2U are contained...  
WO/2020/197378A1
This invention relates to a method for full or partial gelatinization of starch and the addition of specific ingredients to the fully or partially gelatinized starch, resulting in a product comprising special characteristics for human fo...  
WO/2020/196440A1
The purpose of the present invention is to provide breads which are capable of maintaining sufficient dough rising properties and texture without inhibiting the gluten network of the breads even when a comparatively large amount of powde...  
WO/2020/196300A1
The purpose of the present invention is to provide a method for producing a wheat flour preparation or biscuit by using a biscuit production method which uses the flour-batter method, which is favorable in terms of labor efficiency, said...  
WO/2020/195020A1
The present invention addresses the problem of providing: a plastic oil-and-fat composition for making bread, the plastic oil-and-fat composition having filling suitability during preparation, and good kneading suitability for dough, whi...  
WO/2020/188360A2
The present invention relates to apparatus and methods for assembling food products. More particularly, the invention relates to apparatus and methods for associating foodstuff and liquid with a base. Foodstuff may include food items suc...  
WO/2020/189382A1
Provided is a method for manufacturing a transesterified oil/fat that is capable of, when stuck to a food, imparting little oiliness and improving the crispy texture of the food. The method for manufacturing a transesterified oil/fat, ...  
WO/2020/188694A1
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing a cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a hea...  
WO/2020/181502A1
A production line for environmentally friendly edible tableware. The production line comprises: a control system (1), a baking mould (2), and a stirrer (3), a rolling feeder (4), a die-cutting forming machine (5), a transfer device and a...  
WO/2020/182879A1
A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.  
WO/2020/185232A1
A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also d...  
WO/2020/182915A1
The present invention relates to a dry mix for the preparation of a potato-based puff pastry, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or granule...  
WO/2020/177431A1
A preparation method for a Hericium erinaceus highland barley biscuit, comprising: crushing and sieving a Hericium erinaceus dry article and highland barley that has been subjected to impurity removal, cleaning and drying, extruding and ...  
WO/2020/181012A1
The present disclosure relates to optically transparent plant-derived products that are capable of dissolution in water.  
WO/2020/109862A9
This invention relates to a pizza product that is prepared separately utilizing two types of doughs that are combined after heating. The doughs have different characteristics and are heated in combination with different ingredients. The ...  
WO/2020/178356A1
There is disclosed a method of forming a biodegradable container, such as a cup, comprising a plurality of successive press forming operations, each press forming operation comprising relative movement between an outer die 202 and an inn...  
WO/2020/174120A1
A food composition prepared from quinoa material and optionally at least one other gluten-free plant material is disclosed, wherein the amount of quinoa material in the composition is at least 1% (w/w).  
WO/2020/174258A1
The present invention relates to an edible drinking straw made from natural ingredients, where a batch of premix powder comprises 50-75 wt% wheat flour, 4-14 wt% com flour, 5-15 wt% oat flour, 8-18 wt% sweetener, and 0.1-3 wt% on-demand ...  
WO/2020/172839A1
A low-fat, high-fiber food product, comprising, in parts by weight, 100-180 parts of broccoli, 130-250 parts of quinoa, 30-50 parts of high-gluten flour, 30-50 parts of egg white, 5-10 parts of yeast, 40-70 parts of oats, 10-30 parts of ...  
WO/2020/172841A1
Disclosed in the present invention are a formulation of an Agriophyllum squarrosum biscuit and a preparation method therefor. The formulation comprises Agriophyllum squarrosum powder, low-gluten flour, yeast, pumpkin powder, fried Agriop...  
WO/2020/169984A1
The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manuf...  
WO/2020/169545A1
The present invention relates to a method for reducing fructan in a fructan-containing food product, comprising adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with ...  
WO/2020/166652A1
A baked dough food according to the present invention comprises 1 to 25 mass% of whole grain flour, 1 to 15 mass% of starch, and 1 to 15 mass% of sugar alcohol. The baked dough food preferably also contains 1 to 30 mass% of a sugar. The ...  

Matches 1 - 50 out of 10,809