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Matches 1 - 50 out of 1,474

Document Document Title
WO/2022/150928A1
A device for creating edible non-permeable cups. The device has a top mold and a bottom mold which are actuated towards one another with dough between the molds. The molds shape the dough into a flat-bottom cup shape, and the dough is th...  
WO/2022/131508A1
The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using oryzae koji, luchuensis koji, a...  
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...  
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 ...  
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...  
WO/2022/100853A1
The invention relates to a frozen coated mold shaped egg product and a method for preparing it.  
WO/2022/100851A1
The invention relates to a frozen coated shelled egg product and a method for preparing it.  
WO/2022/053499A1
Food composition for the preparation of a naturally leavened bakery product free of gluten or components thereof, comprising at least a starchy ingredient free of gluten or components thereof, a legume flour and partially hydrolysed guar...  
WO/2022/038443A1
The invention relates to a sugar substitute for baked goods or pastries, said sugar substitute containing or consisting of (a) 40 to 60 wt% isomaltulose, (b) 20 to 40 wt% erythritol, (c) 8 to 20 wt% inulin, and (d) 0.1 to 1 wt% steviol g...  
WO/2022/023918A1
The present invention relates to a process for the preparation of a dough for food use, without water, yeasts, sugars, added salts, or "improving" compounds. Such process comprises a step of kneading flour with a base consisting of raw v...  
WO/2022/009650A1
Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisti...  
WO/2021/250247A1
The present invention relates to a method of preparing an aerated batter, the aerated batter prepared by the method, a cake obtainable by baking the aerated batter, the use of a protein source comprising beta-lactoglobulin in an aerated ...  
WO/2021/245662A1
The present invention provides an antimicrobial composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of maltol or the derivative thereof to the sourdough is from 1:1 to 1 :20. Fur...  
WO/2021/243147A1
The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cak...  
WO/2021/229022A1
A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm o...  
WO/2021/219793A1
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated orga...  
WO/2021/211196A1
A packaged food product (2) includes a container (5) having at least one dough product (26-31) and a cup (36;36a) within the container (5). The cup (36;36a) includes at least one sidewall (50), a plurality of tapered guide members (100; ...  
WO/2021/190990A1
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising at least two ready-to-use, fresh dough pieces, a mold having a top open end and at least one ...  
WO/2021/190989A1
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to- use, fresh dough pieces; a dough assembly comprising said packed dough product; a m...  
WO/2021/172454A1
[Problem] To provide bread in which the number of nutrient varieties and the amounts of said nutrients are high. [Solution] Bread obtained by heating dough containing wheat protein, soybeans, and grain bran, wherein the bread is characte...  
WO/2021/158725A1
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is pr...  
WO/2021/144734A1
A preparation (1) used for the fermentation of a food product mixed with water or containing water comprises: a substance (11), derived from the fruit of the baobab tree and dehydrated, and an additive (12), based on carbohydrates.  
WO/2021/144282A1
The present invention relates to a foodstuff with a significantly lower carbohydrate content and a high protein and fibre content, which is suitable for use in low-carbohydrate or protein-rich nutrition plans. The invention relates, in p...  
WO/2021/140599A1
Provided are flour for a bakery product using dough, a mixture for a bakery product, dough for a bakery product, and a method for producing a bakery product; the flour for a bakery product uses flour originating from hard wheat; dough ex...  
WO/2021/132391A1
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content...  
WO/2021/116198A1
The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.  
WO/2021/110509A1
The invention relates to the field of food production, especially the provision of gluten-free and protein-rich baking mixes for making gluten-free and protein-rich bakery products, in particular bread and bread rolls.  
WO/2021/089869A1
The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme...  
WO/2021/074056A1
The present invention relates to a method for preparing a dough or a baked product from the dough, wherein the accordingly obtained baked product is characterized by a reduced hardness and improved resilience properties without affecting...  
WO/2021/069656A1
The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.  
WO/2021/044380A1
The present disclosure includes methods and compositions using pregelatinized pea starch in fried batter coatings to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum,...  
WO/2021/044011A1
The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d50 from 1 to 15 µm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, a...  
WO/2021/034561A1
Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.  
WO/2021/028507A1
A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf ...  
WO/2021/019252A1
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...  
WO/2021/013936A1
The present invention relates to a process for preparing a non-yeast baked product comprising i. preparing a dough comprising adding a composition comprising natamycin having needle shaped crystals to the dough wherein the mean length of...  
WO/2020/260792A1
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...  
WO/2020/219595A1
Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.  
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...  
WO/2020/213120A1
Provided is a bakery food mix from which bakery food having a favorable food texture and melting feeling in the mouth can be produced. Said bakery food mix contains 1-40 mass% of modified wheat flour, wherein: when a 10 mass% aqueous sus...  
WO/2020/214987A1
Methods and compositions for increasing neurogenesis and for preventing or treating diseases, disorders or conditions associated with neurodegeneration, are provided herein.  
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...  
WO/2020/182879A1
A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.  
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...  
WO/2020/170252A1
The subject matter discloses an edible composition for preparing multiple edible products, said composition comprising a flavor base, hydrocolloids, edible oil comprising fatty acids and at least two emulsifying agents selected from a gr...  
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...  
WO/2020/166652A1
A baked dough food according to the present invention comprises 1 to 25 mass% of whole grain flour, 1 to 15 mass% of starch, and 1 to 15 mass% of sugar alcohol. The baked dough food preferably also contains 1 to 30 mass% of a sugar. The ...  
WO/2020/128578A1
The present invention discloses an eggfree waffle dry mix (EFWDM) to prepare eggless waffle without adding external substance apart from making dough by adding water to the EFWDM and baking the batter for 3 to 5 minutes. The EFWDM contai...  
WO/2020/130062A1
A low sugar flour mix, characterized in containing, relative to the total mass of the mix, at least 25 mass% of a dietary fiber material, 3-30 mass% of gluten, and 1-20 mass% of underground starch, and no more than 60 mass% of wheat flou...  
WO/2020/097311A2
The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the p...  

Matches 1 - 50 out of 1,474