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Matches 301 - 350 out of 322,606

Document Document Title
WO/2019/132103A1
The present invention relates to a method for preparing function-enhanced konjac rice and, more specifically, to a method for preparing konjac rice having enhanced functions by adding dietary fiber extracted from bamboo shoots such that ...  
WO/2019/131772A1
The present invention pertains to a composition for improving intestinal barrier function, the composition containing a compound comprising a gallic acid residue as an active ingredient, the compound comprising a gallic acid residue bein...  
WO/2019/132585A1
The functional antimicrobial packaging material for maintaining freshness of soft cheese according to an embodiment of the present invention is manufactured by coating a coating mixture, prepared by adding an antimicrobial material to a ...  
WO/2019/132656A1
Apparatus (1) for coating a food product (10) with a batter, comprising a frame in which an endless conveyor belt (15, 15') is mounted, the endless conveyor belt having a transport run (15) to advance a food product (10) from an entry se...  
WO/2019/132233A1
Provided are a microorganism having an ability to degrade ethanol and acetaldehyde, and a composition and a kit each including the microorganism.  
WO/2019/035668A9
Provided is a composition comprising mesenchymal stem cells as an effective ingredient for prevention, alleviation, or treatment of thyroid associated ophthalmopathy. A pharmaceutical composition comprising mesenchymal stem cells as an e...  
WO/2019/102018A3
A composition comprises a cohort of at least five isolated unique strains of a single species of bacteria, wherein the species of bacteria is represented in the mammalian microbiome, and wherein the cohort of isolated strains exhibit dif...  
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/2019/133416A1
A beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hops flavor, and water. The beverage product further includes a container holding the mixture, ...  
WO/2019/088653A3
The present application relates to: a powder for coating popcorn, the powder comprising allulose, salt and an emulsifier; a method for manufacturing the powder for coating popcorn, the method comprising a step for mixing the allulose, sa...  
WO/2019/133843A1
In one embodiment, a method for creating a food product is provided. The method may include providing a portion of egg base, the egg base including water and egg solids; providing a portion of cations; mixing the water, the egg solids, a...  
WO/2019/129816A1
A method and system (100) for producing an aseptic food product, the method comprising mixing, in a mixer unit (1), ingredients (11-15) into a mixture (M) comprising: 20-35 wt% fat; 8-12 wt% milk protein; 0,5-3 wt% thickener; 0,5-2,5 wt%...  
WO/2019/130499A1
The purpose of the present invention is to provide an acidic composition that contains at least one type of vitamin-B-group compound selected from the group that consists of folic acid, vitamin B12, and biotin, the vitamin-B-group compou...  
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/2019/131697A1
Provided are: a beverage which contains an increased amount of xanthohumols, in which an unfavorable sour after-taste specific to xanthohumol compounds including xhanthohumol and isoxanthohumol is suppressed; and a method for producing t...  
WO/2019/078704A3
The present invention relates to a composition of a prawn broodstock feed and an improved method for preparing the same. The composition comprises raw squid, raw bivalve meat, raw fish meat, lipid source, vitamin C, premixed vitamin, pre...  
WO/2019/131997A1
The present invention addresses the problem of providing a feature for minimizing a decrease in flavor qualities of a packaged drink over time. The present invention provides a packaged drink in which two or more types of drink compositi...  
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/2019/132549A1
The present invention relates to a method for preparing choline alfoscerate, usable as a food raw material, from phosphatidylcholine or lecithin, and a choline alfoscerate preparation method according to the present invention uses a spec...  
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/2019/133076A1
Systems, compositions, methods, and methods of making compositions for release of one or more cyclopropene compounds are generally provided.  
WO/2019/132150A1
An apparatus for producing red ginseng or black ginseng in a low-temperature fermentation manner of the present invention comprises: a main body (10) having an operation part (11) on the front side thereof and a heating element (12) on t...  
WO/2019/131759A1
The purpose of the present invention is to provide: an intestinal barrier function-enhancing composition capable of enhancing intestinal barrier function; and an agent for enhancing the intestinal barrier function of gallic acid. The pre...  
WO/2019/130634A1
The present invention addresses the problem of providing a good-texture healthy boiled noodle and a good-texture healthy raw noodle in which the health effect of calcium alginate is given to the noodle, the original noodle texture is not...  
WO/2019/130485A1
This beverage contains 4VG and linalool. The 4VG concentration is at least 900 ppb by mass and the linalool concentration is at least 180 ppb by mass.  
WO/2019/131635A1
[Problem] To provide a food which contains a polyphenol and gelatin and yet can prevent the occurrence of aggregation. [Solution] The occurrence of aggregation in a food containing a polyphenol and gelatin can be prevented by adding natt...  
WO/2019/126844A1
The invention relates to the food and canning industry, in particular to the technology of jam production. A jam is claimed which is based on saffron flowers which have been freed of the pistil stigmas. The jam contains sugar selected fr...  
WO/2019/133844A1
The present disclosure provides systems and methods for treatment of substrates - such as foodstuffs - with a high pH composition and an oxidizer. These systems and methods give rise to enhanced disinfection performance.  
WO/2019/128925A1
A grease composition, a use thereof and a food having same. The grease composition comprises 50-99.5 wt% of triglyceride and 0.5-50 wt% of wax on the basis of the total mass of the composition. The grease composition is applicable to foo...  
WO/2019/129744A1
The invention relates to a cooling nozzle which has a product passage channel of annular cross-section the circumference of which is closed with the exception of at least one recess. Said recess has the effect that compound exiting the p...  
WO/2019/131996A1
The present invention addresses the problem of developing a technology for preventing a decrease in the flavor of a packaged beverage over time. The present invention provides a packaged beverage in which at least two types of beverage c...  
WO/2019/127339A1
An edible food. The edible food is an artificial deer horn, and the artificial deer horn comprises starch, a plasticizer, water, and optionally proteins, fibers and additives. A preparation method for the artificial deer horn, comprising...  
WO/2019/129728A1
The present invention relates to a composition comprising long chain polyunsaturated fatty acids (LC-PUFA) and ferrous sulphate monohydrate. Ferrous sulphate monohydrate advantageously does not cause significant oxidation of LC-PUFAs.  
WO/2019/127461A1
A processing method for improving rice quality and the use thereof. The processing method comprises ultrasonic processing and water washing. Using the method to reprocess rice, the nutrient substance of rice can be retained to the greate...  
WO/2019/130681A1
The present invention addresses the problem of providing a method for removing the hydroxyl group at the 8-position of a urolithin to produce a different urolithin. The present invention solves this problem by means of a method for produ...  
WO/2019/129557A1
The present invention relates to a nutraceutical delivery system, particularly for a controlled administration of one or more active nutraceutical ingredients to a body, and further particularly for oral administration of one or more act...  
WO/2019/131774A1
The present invention relates to a composition for inhibiting active oxygen production, the composition including, as an active ingredient: a triterpene acid that has an acetyl group; or a salt thereof.  
WO/2019/132600A1
The present invention relates to a feed composition containing a Bacilius subtilus KCCM11143P strain, a Bacilius pumilus KCCM11144P strain, and a Bacilius lichenformis KCCM11270P strain, and a culture medium for same, a concentrate for s...  
WO/2019/132798A1
The invention relates to a method of producing a UF suzme white cheese, comprising the steps of adding the starter culture and calcium into the ultra-filtered milk retentate, filling the mixture into a container, keeping the container in...  
WO/2019/127485A1
Disclosed is a lycopene food colorant having a fresh-keeping function. The food colorant is prepared from the following raw materials in parts by weight: 1-3 parts of a lycopene crystal, 5-20 parts of an emulsifier, 0.5-5 parts of an ant...  
WO/2019/129545A1
A method and system for processing a fermented dairy product (DP), comprising feeding, in a product feed conduit (22), fermented dairy product (DP) to a separator (12), separating (204) the fermented dairy product (DP) into a heavy phase...  
WO/2019/132341A1
The present invention relates to: a method for preparing soymilk, the method removing bubbles generated in ground soymilk without injecting an antifoaming agent while repeatedly adjusting the pressure in a device to state of reduced pres...  
WO/2019/131274A1
To provide a novel product derived from green tea and a novel use thereof. Provided are: a method for producing a fermentation product derived from a green tea extract, said method being characterized by comprising fermenting the green t...  
WO/2019/127123A1
Disclosed is a method for preparing a graphite-based organic feed. The method comprises: respectively providing organic raw materials and a graphite waste slurry; according to the requirements of organic feed fermentation, mixing the org...  
WO/2019/130468A1
A beer-taste beverage which has a sugar content of 0.9 g/100 ml or less and a total nitrogen content (T-N) of 40 mg/100 ml or more.  
WO/2019/129929A1
The present invention relates to a food composition which is capable to prevent oxidation of fatty acids and simultaneously improving both nutritional profile and organoleptic prop- erties of the product, and in to which is added plant s...  
WO/2019/129558A1
The present invention refers to a method for producing a nutraceutical delivery system. The method comprises the steps of screen-printing a base paste, and cur- ing the base paste.The method furthermore comprises the steps of screen- pri...  
WO/2019/129930A1
The present invention relates to a food composition which is capable to prevent oxidation of fatty acids and has high protein content. The present invention also relates to a method which is suitable for the production of such product, a...  
WO/2019/129808A1
Use of a sugar selected from lactose, fructose and raffinose, for increasing serpin expression in Bifidobacterium longum strain CNCM I-2618.  

Matches 301 - 350 out of 322,606