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Matches 1 - 50 out of 8,201

Document Document Title
WO/2022/168663A1
The purpose of the present invention is to provide a baked food having good flavor and texture while containing substantially no protein, such as milk, egg, or wheat. The present invention provides a baked food dough that contains water,...  
WO/2022/165953A1
Disclosed are a solid product for preparing a Hemerocallis citrina extract, and a preparation method therefor. The method comprises the following steps: A) carrying out enzymatic hydrolysis on raw materials composed of Hemerocallis citri...  
WO/2022/166641A1
A new use of a nucleotide, specifically relating to a use of the nucleotide in the preparation of a drug for preventing and treating diseases such as allergic rhinitis or a functional food for relieving symptoms of allergic rhinitis. The...  
WO/2022/169357A1
The invention relates to the field of food technology and anti-staling enzymes. Provided is a method of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough a GtfC-type 4,6-α-glucanotrans...  
WO/2022/165292A1
The present invention relates to a filling composition comprising an aqueous phase comprising water, glycerin and sorbitol, and a fat phase, wherein the filling composition further comprises of a dairy powder, whey and starch. The invent...  
WO/2022/163323A1
The present invention addresses the problem of providing: a composition for improving joint function, which promotes the proliferation of cartilage cells and inhibits the production of inflammation factors, cartilage matrix degradation f...  
WO/2022/153168A1
A method of treating a naturally leavened baked product, by injecting a post-oven sweetening and preservative solution comprising the steps of preparing a leavened product, preparing a sweetening and preservative injectable solution comp...  
WO/2022/150697A1
Packaging and delivery apparatus, systems, and assemblies are shown and described. In one embodiment, a device to deliver a concealed article about a food item includes a base; a plate assembly aligned above the base; a shuttle adapted t...  
WO/2022/150262A1
A method of reducing the asparagine content of whole grain flour for the production of baked goods includes treating whole grains by tempering the whole grains in an aqueous solution of an asparagine-reducing composition to concentrate a...  
WO/2022/147355A1
An apparatus for cutting slices from a food product includes a vertical housing defining a barrel that receives an elongated food product. A rotatable blade apparatus is disposed beneath the lower end of the housing and has a planar guid...  
WO/2022/141434A1
The pastry and a preparation method therefor, relating to the technical field of food. The pastry comprises the following raw materials: salvia miltiorrhiza, codonopsis pilosula, moringa oleifera and semen cassiae. By means of mutual coo...  
WO/2022/143649A1
A grilling apparatus (100) has a receptacle (104, 104a) for receiving a food material sheet, which has an upper end (108, 108a) through which the food material sheet is placed into the receptacle (104, 104a), a smaller lower end (110, 11...  
WO/2022/141435A1
A moon cake and a method for making same. The moon cake comprises moon cake filling, which comprises the following ingredients: black tea, barley tea and dark tea. The ingredients of black tea, barley tea and dark tea cooperate with one ...  
WO/2022/139082A1
The present invention relates to a hamburger manufacturing apparatus and relates to an apparatus in which a pair of hamburger buns are sealed around the edges thereof with ingredients placed therein and are formed into a certain shape, f...  
WO/2022/139486A1
A stick-type food preparation system according to the present invention comprises: a forming apparatus for covering a filling-ingredient stick, which is formed by skewering a filling ingredient with a stick, with dough; an applying appar...  
WO/2022/129641A1
The present patent application relates to a method for manufacturing chocolate chips comprising microalgae, the chocolate chips and the use of said chocolate chips. The method enables perfect incorporation of the microalgae through the u...  
WO/2022/123046A1
The present invention provides new products using mucilaginous seeds as binders.  
WO/2022/121739A1
A sweetening liquid capable of preventing and relieving intestinal sugar alcohol intolerance. Every 100 ml of the sweetening liquid contains 0.01-0.04 g of a low-ester pectin, 0.01-0.1 g of κ-type carrageenan, 0.01-0.3 g of locust bean ...  
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...  
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...  
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...  
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/2022/103611A1
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 ...  
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%...  
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%...  
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...  
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...  
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.  
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,...  
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...  
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...  
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...  
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...  
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. ...  
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...  
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 ...  
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,...  
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...  
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/2022/046916A1
This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate ...  
WO/2022/037770A1
The invention relates to a method, to a production system, and to an edible lid which is designed to cover a drinking vessel and to interlockingly or frictionally connect thereto, comprising the following production steps: - inserting a ...  
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/2022/039257A1
A method of shaping a combination food consisting of a granular substance and a food dough, said method comprising: (a) a step for discharging the tubular food dough from a discharge device and forming a bottom part of the tubular food d...  
WO/2022/038807A1
[Problem] To provide a method and equipment for producing a shortcake in which shortcake production steps are reversed and a package container is used as a production container. [Solution] Provided are a method and equipment for producin...  
WO/2022/028966A1
The present invention relates to foodstuff which is low in carbohydrates (substantially reduced in available carbohydrates) and at the same time gluten-free and rich in protein and dietary fibers, and suitable for use in low-carbohydrate...  
WO/2022/031596A1
The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt.% of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt.% of the total we...  
WO/2022/023075A1
The present invention relates to a packaged savoury food product comprising a packaging unit, a savoury food product within said packaging unit and an edible eating utensil within said packaging unit, characterized in that the edible eat...  
WO/2022/026260A1
Biscuits such as cookies are provided that are free of gluten, or that have reduced levels of gluten, and contain pre-gelatinized starch that, despite absence or low levels of gluten, have taste, texture, and other properties similar to ...  

Matches 1 - 50 out of 8,201