Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1 - 50 out of 10,378

Document Document Title
WO/2019/216400A1
According to the present invention, roll-in margarine is produced by: cooling a water-in-oil-type emulsified fat and oil composition, in which fats and oils are melted, to 0-25°C without using a resting tube or a molding nozzle; holding...  
WO/2019/215996A1
A method for manufacturing a bakery food, said method comprising a step for preparing a bakery dough which comprises, as starting materials, a powdery material containing a defatted soybean powder, an edible oil/fat composition having a ...  
WO/2019/215279A1
A chilled multilayer food product is disclosed. The chilled multilayer food product (1) comprises a first layer (2), a second layer (4) and a third layer (3). The first layer (2) is a dairy layer. The second layer (4) is a pastry layer c...  
WO/2018/172989A8
Mix, suitable for the production of a gastronomic compound foodstuff, comprising a cereal flour, at least one essential amino acid and at least one non-essential amino acid or a conditionally essential amino acid. Method of preparation o...  
WO/2019/211785A1
The present invention relates to an aqueous composition comprising dextrins that are obtained from the partial hydrolysis of starch, definable as partially digestible soluble fibre, and vegetable bran (rich in insoluble and non-digestibl...  
WO/2019/208506A1
[Problem] By preparing a sour dough wherein texture-improving effect and aging-retarding effect deteriorated by powderization are improved, to obtain a novel texture-improving agent for bakery products that contains the sour dough as a m...  
WO/2019/207907A1
A composition, which is a composition for foods, comprising: component (A) which is a gelatinized crosslinked starch (excluding a gelatinized acetylated crosslinked starch, a gelatinized etherified crosslinked starch and a gelatinized ac...  
WO/2019/207349A1
The present disclosure relates to a method for preparing crackers from Eragrostis tef flour. The method comprises mixing Eragrostis tef flour with a liquid medium and allowing the obtained batter to stand to obtain a fermented batter. Th...  
WO/2019/208597A1
A roll-in margarine wherein: the content of trans-fatty acids is 5 wt% or less in the total amount of the all constituent fatty acids of fats and oils; the content of S is 25-70 wt%; the ratio by weight of the content of P to the content...  
WO/2019/201725A1
A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising th...  
WO/2019/199245A1
The invention is a wrap cooking method (A) comprising five different preparing steps comprising of preparing the filling ingredients of the wrap (A1), preparing the sauce which shall be added to the filling ingredients of the wrap (A2), ...  
WO/2019/197354A1
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...  
WO/2019/197344A1
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...  
WO/2019/188146A1
The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has a flavor (moistness, stickiness) equivalent to or better than bread prepared using wheat flour, and...  
WO/2019/188145A1
The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a ...  
WO/2019/189537A1
This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil an...  
WO/2019/185444A1
A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues...  
WO/2019/189536A1
This baked food of a wheat-flour-containing dough contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton the...  
WO/2019/188903A1
The purpose of the present invention is to provide a method for inhibiting aging of bakery food products. The present invention relates to an enzyme composition containing (A) transglutaminase, (B) α-amylase, and (C) lipase.  
WO/2019/182152A1
The present invention provides a confectionery dough that contains substantially no wheat, milk, egg, or soy bean and that does not contain any allergens derived from wheat, milk, egg, or soy bean. To be more specific, the present invent...  
WO/2019/172803A1
A method includes mixing a yeast dough by the straight dough method from flour, yeast, sugar, salt and water, letting it stand for 20 minutes to obtain a semi-liquid dough, and making it up on a surface oiled with a vegetable oil. A proc...  
WO/2019/163965A1
The present invention provides a starch with high dietary fiber content that does not deteriorate texture or taste when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material t...  
WO/2019/162545A1
A gluten-free bread containing algae from the species Himanthalia elongata comprising flour from at least one gluten-free cereal, as basic ingredient, in addition to the following ingredients and/or additives: gluten-free sourdough, alga...  
WO/2019/162579A1
The invention relates to a process for producing low-gluten or gluten-free cooking dough for food purposes, from a dough composition, said dough composition comprising, by weight relative to the total percentage by weight thereof: betwee...  
WO/2019/160682A1
Gluten and a plant protein are combined with an aqueous solution to make a dough useful for making either an expanded wafer or a leather snack food product. When compressed between two heated surfaces, the dough flattens while releasing ...  
WO/2019/153070A1
A dough composition and manufacturing process suitable for a ketogenic diet, a low carbohydrate diet, a sugar-restricted diet, and/or a gluten-restricted diet. The dough composition comprises psyllium powder of 4 %wt.; gum of 2 %wt. to 4...  
WO/2019/150170A1
The present invention relates to an ingredient or material in powder form comprising an integral core for the production of baked goods, pastries and cakes, with a total fat reduction of between 1% and 95%, comprising microencapsulated n...  
WO/2019/148989A1
Disclosed in the present invention are a whole grain coarse oat crisp biscuit and a preparation method therefor, which belong to the field of food and processing technology. The method of the present invention comprises the following ste...  
WO/2019/151034A1
This method for producing a food product comprises: a step for preparing a bakery food product; a step for preparing a batter by adding component (A), which is one or two selected from the group consisting of unprocessed starch or proces...  
WO/2019/146629A1
[Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour...  
WO/2019/139505A1
The invention relates to the field of bakery products. 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 sid...  
WO/2019/140241A1
Food orders are divided into components or tasks. Systems and methods of food order preparation communicate instructions for automated actions to devices to carry out the automated actions. A toaster operates to toast a bun according to ...  
WO/2019/138131A1
Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particula...  
WO/2019/136104A1
Examples are disclosed that relate to a food product and a method of manufacturing a food product. One disclosed example provides a food product including a foamed aquafaba-containing substrate network, a strengthening component configur...  
WO/2019/132202A1
The present invention relates to a method for preparation of a duck hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing boned duck and beef to prepare a meat; a primary aging step of mixi...  
WO/2019/131820A1
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...  
WO/2019/132203A1
The present invention relates to a method for preparation of a lamb hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing lamb and beef to prepare a meat; a primary aging step of mixing the...  
WO/2019/129925A1
The present invention relates to a breaded preparation which is in a form of a deep-fried product and which has been breaded with a food fat component. In the present invention the breading is capable to form a moisture-retentive and tas...  
WO/2019/132257A1
The present invention relates to a method for preparation of a chicken hamburger. To this end, the method of the present invention comprises: a step of preparing minced Gallus gallus domesticus Brisson flesh; a primary aging step of mixi...  
WO/2019/088601A3
The present application relates to: a composition for preparing yeast doughnuts containing grain flour and allulose; yeast doughnut dough and yeast doughnuts comprising the composition; a method for preparing yeast doughnuts and frozen y...  
WO/2019/132204A1
The present invention relates to a method for manufacturing wagyu hamburger. The present invention for the same is characterized by comprising: a step of preparing minced wagyu; a primary aging step of mixing the wagyu with a patty sauce...  
WO/2019/133836A1
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava sta...  
WO/2019/129927A1
The present invention relates to a breaded preparation to be cooked in oven, which preparation is breaded with a food fat component which is capable to prevent oxidation of fatty acids and to form deep-fried products-like final products ...  
WO/2019/126183A1
A method of making a soft pretzel bite includes cutting a series of transverse slots on one lateral side of a dough strip, curling the transverse slotted dough strip into a respective rolled dough strip, exposing each transverse slot, an...  
WO/2019/121585A1
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 5/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 is presented in conjunction with method...  
WO/2019/115761A1
An extruded food product comprising at least one partially defatted oil seed and an antioxidant.  
WO/2019/117621A1
The present application relates to a composition for producing a cream cheese filling for baked goods which contains cream cheese and sugars containing allulose; a cream cheese filling for baked goods including same and baked goods conta...  
WO/2019/111750A1
A starch for baked confectionary, that includes a component (A) including 20%–100% by mass of acetylated phosphoric acid cross-linked tapioca starch.  
WO/2019/111749A1
Provided is starch for baked confections containing hydroxypropylated starch as a component (A) and phosphate-crosslinked starch as a component (B), wherein the content of the component (A) with reference to the total amount of component...  
WO/2019/113561A1
A fortune cookie includes a body composed of an edible cookie batter and the body being spherical in shape and having an internal pocket contained therein; an image displayed on an exterior surface of the body; and a piece of paper dispo...  

Matches 1 - 50 out of 10,378