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Matches 351 - 400 out of 37,973

Document Document Title
WO/2020/009291A1
A cooking device and a hinge structure for the cooking device are provided. A hinge structure (20) according to an embodiment is used for a cooking device (10) including a lower case (12a) and an upper case (12b) of which a pair of bakin...  
WO/2020/007284A1
Provided are an electric appliance and a method of operating the electric appliance in a safety critical operation. The electric appliance and the method of operating the electric appliance enable a safety critical operation executable b...  
WO/2020/005234A1
A taco shell (600) is produced using a rotary cutter (120) including a shaft (200), an outer blade (220) extending radially outward from the shaft (200) and a first inner blade (221-223) extending radially outward from the shaft (200). T...  
WO/2019/214840A4
Wood-fired oven comprising a fireplace (2) which can be placed on a support (3), or built in a suitable housing made in a building structure equipped with a chimney for fumes, a supporting structure (4) shaped as a vault or calotte which...  
WO/2020/000232A1
A tunnel oven (100), comprising a housing (10), a heat source structure (30) and a baking structure (20), wherein the heat source structure (30) and the baking structure (20) are fixedly mounted on the housing (10); the baking structure ...  
WO/2020/006257A1
Systems and methods of bun holding and toasting use a bun dispenser and a toaster. The bun dispenser includes a bun holding cabinet in which a plurality of buns are held on shelves and each of the shelves include conveyors. A shuttle of ...  
WO/2020/003905A1
[Problem] To provide a novel technology that can promote the production of interleukin-6, and to provide a novel technology that can promote the production of interleukin-10. [Solution] Provided are an interleukin-6 production promoter t...  
WO/2020/006030A1
Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02...  
WO/2020/003332A1
Described is a pasta making machine comprising a kneading machine (1) in turn equipped with a container (11), and an extruding assembly (200) which comprises a forming or extruding body (202), in which is made at least one through extrus...  
WO/2019/246464A1
A system may include a chute, a plurality of hoppers, a bun-advancing system, a blade, and a bun-stopper system. The plurality of hoppers are attached to the chute and include outlets in communication with a channel of the chute. The bun...  
WO/2019/243312A1
The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1...  
WO/2019/244976A1
This oral composition contains the following components: (A) nonpolymeric catechins; (B) rutin; and (C) astragalin. The content of the component (A) is 2-50% by mass of the solid content. The mass ratio [(B)/(A)] between the component (A...  
WO/2019/243277A1
A cooking appliance has at least one support (12) and a cooking body (16), which is fastened on the support (12) such that it can be rotated via a rotary spindle (36), wherein the cooking body (16) has a vat-like cooking vessel (32) and ...  
WO/2019/245739A1
Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and dockin...  
WO/2019/240995A1
The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cool...  
WO/2019/238423A1
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starc...  
WO/2019/238994A1
The invention relates to a toasting device that adapts to the type of bread, which comprises an artificial-vision perception system formed by: a window of insulating glass (2), a wide-angle lens (3), a low-cost camera (4) with a colour s...  
WO/2019/238301A1
The present invention relates to a method for making an artisanal looking pizza dough crust comprising the step of placing a bread-type dough ball onto a flat surface and pressing said dough ball with a heating plate, wherein the flat su...  
WO/2019/238605A1
An accessory is provided for an air-based fryer, and an air-based fryer having the accessory, the accessory having a perforated base with an open side. A handle is provided for mounting the perforated base in a cooking chamber of the air...  
WO/2019/241152A1
Certain embodiments disclosed herein pertain to a method of preparing rice bran, compositions comprising rice bran and rice protein, and methods of using those compositions. In some embodiments, products and processes for the development...  
WO/2019/233836A1
The present invention relates to a method for manufacturing a food product, comprising mixing dehulled fava bean flour and vegetable protein flour to obtain a basic mixture, wherein the basic mixture comprises 15-30 wt-% of dehulled fava...  
WO/2019/234531A1
The present invention relates to taste good biscuits for diabetics. The present invention specifically relates to sugar-free taste good biscuits with high dietary fibre for diabetics. The present invention more specifically relates to ta...  
WO/2019/234042A1
The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.  
WO/2019/236241A1
Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an apertur...  
WO/2019/236829A1
A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning o...  
WO/2019/232562A1
The invention relates to a method and a forming device for forming rings from dough or other masses, wherein a mass portion (20) is positioned into a forming device (10) on an abutment (5) under a pressing device (6), wherein the pressin...  
WO/2019/230791A1
The present invention stably produces rolled food dough in a good shape, and arranges pieces of the rolled food dough in an orderly manner on a conveyor. Provided are a roll-forming device and method for achieving high production capacit...  
WO/2019/232506A1
Technologies are generally described for delivery vehicles and containers for en route food product preparation. Modular food product preparation systems that may receive food items and supplies and prepare food product(s) en route such ...  
WO/2019/230792A1
Provided is a dough extending device which has a comparatively large surface area for pressing dough, and is highly efficient at extending the same. A dough extending device (1) has a lower conveyor (4) which transports dough (D) from an...  
WO/2019/227543A1
A pneumatic heat-transfer anti-scalding siu lap roasting apparatus having an air filtering device, comprising a base (1) and an oven (2). The base (1) comprises a side box (11) and a seat (12). A control panel (111) is provided on the ou...  
WO/2019/224799A1
An automated pizza making system, comprising: a computer-based controller; an ordering system; automated food handling devices; racks; toppings stations; ovens; cutting stations, and packaging stations. Conveyors and/or automated food ha...  
WO/2019/226221A1
A plurality of dough pieces (125) are produced using a rotary dough cutter (120) including a shaft (200), a plurality of walls (205) extending radially outward from the shaft (200) and a plurality of interior blades (220) extending radia...  
WO/2019/212434A3
The invention is an apparatus for use in crepe griddles (1) and it is characterized as having a vertical travelling axis (7) and body holder slot (6) positioned opposite of each other on the assembly rim (8), a carrier body (5) that can ...  
WO/2019/225630A1
The present invention relates to a puffed food which is an extrusion molding containing micellar casein in the amount of 45 to 96% by mass of the total solid content, a processed food containing the puffed food, a method for producing th...  
WO/2019/220105A1
A foodstuffs preparation device (10) suitable for preparing breadstuff-based goods, the device (10) comprising a substantially cylindrical wall (4) having an outer surface (1) and an inner surface (2), the inner surface (2) defining a cy...  
WO/2019/220021A1
The invention concerns a device that can be used for producing a kitchen mould from rulers. The mould is made up of four detachable, removable sides; these sides are referred to as "rulers", and are provided with notches (Al), and have t...  
WO/2019/220431A1
The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.  
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/2019/217246A1
Damper mechanisms are provided in conjunction with housings of various different appliances and are disposed at first positions at which the dampers effectively close off or seal the interior regions of the appliances within which variou...  
WO/2019/215143A1
An oven mold for preparing food has a main mold body (2) and an edge arrangement (7) that is secured to the edge of the main mold body (2) and is more rigid than the main mold body (2).  
WO/2019/214840A1
Wood-fired oven comprising a fireplace (2) which can be placed on a support (3), or built in a suitable housing made in a building structure equipped with a chimney for fumes, a supporting structure (4) shaped as a vault or calotte which...  
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/2019/217234A1
An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of...  
WO/2019/212434A2
The invention is an apparatus for use in crepe griddles (1) and it is characterized as having a vertical travelling axis (7) and body holder slot (6) positioned opposite of each other on the assembly rim (8), a carrier body (5) that can ...  
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...  

Matches 351 - 400 out of 37,973