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WO/2022/121326A1 |
A weighing structure and a fixed-amount material output mechanism, wherein the weighing structure (400 , ) comprises a support assembly (410 , ), a valve assembly (430 , ), a weighing device (421 , ), and a driving assembly. The fixed-am...
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WO/2022/116513A1 |
A composite modification of mung bean protein and a preparation method for mung bean protein-based simulated egg liquid. Modified mung bean protein isolate is prepared by using mung bean protein isolate as a raw material and by passing t...
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WO/2022/116474A1 |
The present invention provides a production method for edible biodegradable tableware. A powder mixture is used to produce a finished edible biodegradable product by means of a process; the powder mixture comprises dry powder and maltose...
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WO/2022/118209A1 |
A sweetener composition for food use consisting of a mixture of trehalose with formula C12H22O11 and erythritol with formula C4H10O4. With respect to known sweetener compositions, the one according to the present invention offers the adv...
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WO/2022/107265A1 |
The purpose of the present invention is to provide yeast containing frozen dough from which a bakery product having a gentle and soft texture can be obtained, and a wheat flour composition for yeast containing frozen dough used for obtai...
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WO/2022/107260A1 |
This crepe batter contains a flour, a sugar, an egg, and a liquid oil and fat, the moisture content of the crepe batter being 120-360 parts by mass per 100 parts by mass of the flour, and the crepe batter containing 0.01-2 parts by mass ...
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WO/2022/107264A1 |
Provided are: a wheat flour composition for hard bread for manufacturing hard bread that has a crisp outer skin and a sticky inner layer and that does not easily undergo degradation over time; and an efficient method for manufacturing ha...
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WO/2022/107517A1 |
A baumkuchen baking system 10 comprises: a baumkuchen baking machine 1 including an oven 2, a batter container 4, a rotating roller 3, and a camera 7; and a control unit 8. A server 20 can access a storage unit 30 which stores a trained ...
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WO/2022/107306A1 |
A baker 1 is provided with an oven 2, a dough container 4, and a rotating roll 3. This control device is provided with a computer that controls an operation of moving the rotating roll 3 with layers of Baumkuchen dough placed thereon fro...
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WO/2022/109011A1 |
The present disclosure describes a system for the commercial scale extraction of isoflavones from soybean meal. The system includes an optional grinder, an extraction component, a solid-liquid separation component, an acid hydrolysis com...
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WO/2022/104973A1 |
A mixing apparatus for processing sesame paste, comprising a support frame (1). A mixing barrel (2) is arranged in the middle of the bottom wall in the support frame (1); a supporting block (3) is fixedly connected to one side of the bot...
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WO/2022/100853A1 |
The invention relates to a frozen coated mold shaped egg product and a method for preparing it.
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WO/2022/100851A1 |
The invention relates to a frozen coated shelled egg product and a method for preparing it.
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WO/2022/101424A1 |
The present invention relates to a citrus oil extract comprising a reduced amount of oxidative byproduct compounds, wherein the amount of oxidative byproduct compounds is less than 2500ppm. Preferably oxidative byproduct compound is sele...
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WO/2022/101802A2 |
Machine (1) for making filled pasta comprising a feeding station (2), configured for feeding a layer of fresh pasta (3) and a predetermined quantity of a semi-finished food product (4) to a coupling space (5) of said machine (1), and a c...
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WO/2022/099410A1 |
The disclosure provides a bread-derived scaffold biomaterial for supporting cells, the scaffold comprising a bread crumb and wherein the bread crumb comprises a three-dimensional porous structure to support the cells. Further provided is...
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WO/2022/103611A1 |
An apparatus (10) for controlling manufacture of baked products includes a piece forming device (16) configured to form dough pieces b.v reshaping dough lumps, a tunnel oven (22), at least one sensor (28) configured to detect parameters ...
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WO/2022/098959A1 |
A lipid composition includes, by weight of the lipid composition: from 30wt% to 70wt% a first lipid component; from 10wt% to 40wt% a sweetening substance; from 5wt% to 20wt% water; from 0.1wt% to 1.2wt% an emulsifier; and 1.5wt% to 11wt%...
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WO/2022/098968A1 |
A lipid composition includes, by weight of the lipid composition: from 30wt% to 70wt% a first lipid component; from 10wt% to 40wt% a sweetening substance; from 5wt% to 20wt% water; from 0.1wt% to 1.2wt% an emulsifier; and 1.5wt% to 11wt%...
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WO/2022/097313A1 |
The present invention provides a dough food product which, despite containing resistant starch, has improved texture with regard to graininess. This method for producing a resistant starch-containing dough food product comprises first mi...
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WO/2022/098610A1 |
Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tort...
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WO/2022/094694A1 |
Functional food comprising montbretin A and use of the functional food for limiting polysaccharide processing in a human subject and for treating conditions treatable by inhibiting pancreatic a-amylase.
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WO/2022/090562A1 |
The invention relates to methods of producing a baked or par-baked product, said method comprising a first step of providing a dough comprising a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1,...
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WO/2022/093592A1 |
A slicing machine includes an upper housing having feeder tube(s). A motor-driven cutting plate is horizontally attached beneath the upper housing for rotation and positioned to perpendicularly receive elongate food article(s) from the f...
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WO/2022/094478A1 |
A splash guard apparatus for controlling the fluidized discharge from a mixer includes a collection vessel for falling fluidized material and a splash diffuser. The splash diffuser includes a housing with a series of helical blades that ...
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WO/2022/091324A1 |
The present invention provides, by a simple means and without requiring advanced technology, a food product made of a dough that produces a moist or chewy food texture, that is easy to bite off, and that exhibits good melting sensation i...
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WO/2022/087105A1 |
An automated burrito maker is described, including a filling station for providing a quantity of burrito filling on an upper surface of tortillas on a first belt, an air supply positioned below a gap between the first belt and a second b...
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WO/2022/087130A1 |
Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount...
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WO/2022/084591A1 |
The invention relates to domestic food processors. The domestic food processor according to the invention comprises a device for dispensing a plurality of food ingredients that comprises an assembly of containers (C) moving in a horizont...
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WO/2022/081254A1 |
Methods, systems, and apparatus, including computer programs encoded on computer storage media, for a comestible loader with flatteners that pivot and translate. One of the methods includes receiving, by a comestible loader, a comestible...
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WO/2022/079487A1 |
Implemented is a metal baking pan that utilizes a silicone removable base that securely and sturdily engages with a rim on the baking pan's interior surface, in which the removable base includes an embossed design that can be translated ...
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WO/2022/078989A1 |
The present invention relates to the field of biodegradable, ecologically-friendly consumer goods. In particular, the invention provides a pasta structure comprising at least one enzyme capable of stabilizing the pasta structure, wherein...
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WO/2022/076615A1 |
Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof. The compositions c...
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WO/2022/074165A1 |
A method for producing a hollow baked product aims at improving cohesion and tightness of the wrap, making the wrap especially crispy and allowing a simple way of consumption without additional packaging material. To this end, the method...
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WO/2022/069774A1 |
Disclosed is a cornbread dough composition comprising 1- 40% w/v milk, 15-50% w/v water, 1-5% w/v sugar, 20-25% w/v gluten-free flour, 1-8% w/v starch and 20-30% w/v corn, which is characterised in that it does not contain eggs or salt. ...
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WO/2022/071061A1 |
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...
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WO/2022/063574A1 |
The invention relates to a method, a retrofit kit and a baking device for producing baked, preferably edible, moulded waffle articles, in particular for producing baked waffles from a baking mass containing sugar, comprising a housing (1...
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WO/2022/063694A1 |
The invention relates to a processing system for a compact food mass, having a device for controlling the size (6) of cohesive food masses discharged piece by piece from a kneading vat (3), wherein the device for controlling size (6) - h...
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WO/2022/066765A1 |
An edible drinking vessel sleeve includes a plurality of strips of dough that collectively define a hollow cylindrical or frustoconical body, the body defining a cylinder or frustocone axis, wherein the strips of dough are wrapped about ...
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WO/2022/058517A1 |
The present invention relates to a method for producing a mushy mass having preferably high porosity and/or elasticity, using (pseudo) cereals, pulses and/or oilseeds. The mushy mass is suitable for producing a very porous, very elastic,...
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WO/2022/057178A1 |
A sugar-reducing sweetener, comprising at least one high-intensity sweetener, at least one bulk-type sweetener and at least one sugar-like sweet substance, wherein the use amounts of the high-intensity sweetener and the bulk-type sweeten...
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WO/2022/059781A1 |
This solid object supply device (3) is provided with a rotary disk (66) which includes multiple containment holes (66) for holding solid objects (S), a support member (63) which is arranged below the rotary disk, and a guide member (81) ...
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WO/2022/060557A1 |
Disclosed are baked goods containing non-dairy protein. Examples of the disclosed baked goods include quick breads. An example quick bread includes muffins that contain salt-precipitated plant proteins (e.g., from pea) at l...
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WO/2022/058477A1 |
The invention relates to a kneading machine (1) for food dough, comprising: - a kneading bowl (8), - one or more tool shafts (11) which are rotatably mounted in a housing and each of which can be rotated about a vertical axis (300), - a ...
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WO/2022/058754A1 |
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...
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WO/2022/058601A1 |
The present invention relates to a process for producing a more crispy food product based on multi-layered laminated dough such as croissants and the like, to the tools for making such products and the food products prepared according to...
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WO/2022/061276A1 |
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.
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WO/2022/060365A1 |
This invention relates to an apparatus for assembling food products.
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WO/2022/056620A1 |
A heat transfer system includes a conveyor belt having air permeable outer and inner side walls and forming a conveyor stack having a plurality of tiers and a central space with a volume. A first portion of the volume and a first plurali...
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WO/2022/051800A1 |
An oven (1000) having a body (1002) that includes a base, a ceiling, and side walls extending between the base and the ceiling, the side walls at least partly surrounding a cooking cavity (1030), the oven (1000) including: an impeller as...
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