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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, ...
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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...
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WO/2020/256908A1 |
This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed ar...
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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...
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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...
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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, ...
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WO/2020/234133A1 |
Disclosed is a method for the significant reduction, through to the complete prevention, of the in-situ formation of acrylamide during the thermal production process of foods for example during baking, frying or deep-frying. According to...
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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...
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WO/2020/229997A1 |
The invention provides a fat blend comprising monoglycerides, diglycerides and triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise palmitic fatty acid, stearic fatty acid, and...
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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 ...
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WO/2020/218965A1 |
The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspe...
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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...
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WO/2020/212425A1 |
The presently claimed invention provides a use of a composition comprising protein hydrolysate or protein hydrolysate conjugate and at least one acid as whipping agent. The invention further relates to a method for aerating a carbohydrat...
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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...
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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...
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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...
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WO/2020/199305A1 |
Disclosed is a process for producing fermented tapioca starch for baking, wherein tapioca starch is used as the main raw material, a specific amount of carbon-source-specific strains is added, and the structure of the starch is improved ...
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WO/2020/191430A1 |
The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple col...
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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...
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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...
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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...
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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...
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WO/2020/182879A1 |
A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.
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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...
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WO/2020/181331A1 |
The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to f...
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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 ...
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WO/2020/181012A1 |
The present disclosure relates to optically transparent plant-derived products that are capable of dissolution in water.
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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 ...
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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 ...
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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...
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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...
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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 ...
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WO/2020/145371A1 |
The purpose of the present invention is to provide a method for modifying a starch-containing food. The present invention pertains to a method for manufacturing a starch-containing food, said method comprising: adding an amylomaltase d...
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WO/2020/145930A2 |
The invention is related to a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries, the method comprises the steps of; (i) deve...
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WO/2020/136299A1 |
A pancake with high protein content is described, between 10-45% by weight, and comprising at least egg white protein. The concentration in egg white protein is greater than 5%. The pancake is adequate as a food supplement in low-calorie...
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WO/2020/120815A1 |
The invention relates to a preparation of ingredients comprising alpha-cyclodextrin and other ingredients which permit the production of a mass suitable for processing in the traditional manner and the production of a bread with reduced ...
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WO/2020/115325A1 |
A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food produ...
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WO/2020/111059A1 |
Provided is a method for producing a food, the method comprising: a step for obtaining a mixture for an outer layer by mixing a food material with one or two ingredients (A) selected from the group consisting of ingredient (A1) and ingre...
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WO/2020/112777A1 |
The subject invention provides compositions and methods for enhancing the quality of bread and other baked goods. By baking the bread or other baked goods with a yeast-based biopreservative composition, the subject invention provides met...
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WO/2020/109369A1 |
Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.
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WO/2020/112385A1 |
Described herein is non-grain composition, comprising at least a thermally inhibited or HMT waxy tapioca starch having a post-retort viscosity of less than 1500 centipoise. Such composition can be used for retort food applications; shelf...
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WO/2020/107383A1 |
An edible composition, comprising rice bran oil and an edible powder, where the rice bran oil is provided with oryzanol of which the concentration is 2500 ppm or more, and the content of the rice bran oil is 4 wt% to 23 wt% in terms of t...
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WO/2020/110914A1 |
Provided is a method for producing a bakery food, the method comprising a step for preparing bakery dough that includes an edible oil and fat composition containing an edible oil and fat having a solid oil content of 5% or less at 20°C,...
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WO/2020/050792A3 |
In particular, the invention relates to a gluten-free cookie made from roasted chickpea powder called talkan and to the method of production of this cookie.
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WO/2020/105935A1 |
A method for manufacturing a high-protein bread according to the present prevention comprises: a kneading step of making a dough from a mixture containing whey protein; a fermenting step of fermenting the dough at 25 to 30℃ for 20 to 6...
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WO/2020/090608A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the...
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WO/2020/090609A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...
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WO/2020/086313A1 |
A food sheet is disclosed for use in connection with the preparation of a food product. One example food sheet is disclosed to include a base material that is dissolvable at a predetermined environmental condition and a grease agent cont...
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WO/2019/211884A4 |
There is provided a low-protein flour mix composition comprising rice flour, one or more thickening agent, one or more stabilizing agent, one or more leavening agent, one or more emulsifying agent, one or more antioxidant, one or more bu...
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WO/2020/074782A1 |
It is disclosed a food product comprising non-toxic edible fungal mycelium as a binding agent for food particles. It is also disclosed use of fungal mycelium as a binding agent for food particles. It is further disclosed a method for the...
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