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WO/2015/045922A1 |
Provided are a fat composition which can impart volume, softness, and moistness to a puffed wheat food product or the like; a puffed wheat food product containing the fat composition; and a production method for the fat composition. The ...
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WO/2015/048727A1 |
Disclosed herein are methods for increasing the free phenolic acid content of grain-based food products, such as powders, breads, cereals, and animal feed. Methods disclosed herein comprise pretreating bran, including aleurone and/or per...
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WO/2015/034067A1 |
A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded to ...
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WO/2015/025969A1 |
[Problem] To provide processed brown rice, in which the content of free ferulic acid that contributes to the amelioration of dementia, etc., can be increased, and a fermented food. [Solution] High water pressure-treated processed brown r...
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WO/2015/020114A1 |
Provided is a novel sophorolipid (SL) that can be applied in a wide range of fields such as beverages, cosmetics, drugs, and quasi-drugs. This sophrolipid compound is represented by formula (I) (in formula (I), R1 represents H or a methy...
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WO/2015/017372A1 |
Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard French fries, as well as producing a French...
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WO/2015/011813A1 |
Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goods;...
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WO/2014/201170A1 |
Provided herein is a method for treating untreated rice bran to produce a treated rice bran. The method comprises inactivating lipase in the untreated rice bran, saponifying the fatty acids in the untreated rice bran to fatty acid salts,...
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WO/2014/200471A1 |
Whole grain pancake and waffle batters may include whole grain wheat flour and one or more of whole grain brown rice flour and whole grain millet flour. Pancakes and waffles prepared from such batters may be considered as having a high n...
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WO/2014/184079A1 |
There is provided an emulsifier composition comprising (a) a diacetyl tartaric acid ester of mono- and diglycerides (DATEM); (b) free acetic acid in an amount of less than 0.4 wt% based on the amount of DATEM; and (c) a salt or base, whe...
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WO/2014/179843A1 |
A dry flour based product is disclosed which is made from ground and whole grains that are low in fructans, to be enriched with gluten (gluten flour or its substrates gliadin and glutenin). The gluten can range from 5.0 grams per 100 gra...
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WO/2014/177390A1 |
A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt.% cereal material after baking, the method comprising: - providing flour, culture and other ingredients for the soft ...
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WO/2014/177391A1 |
This relates to a method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars against the total weight of the soft cake after baking, the method comprising: - providing flour, sugars and o...
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WO/2014/172135A1 |
An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A proce...
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WO/2014/164239A1 |
A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first...
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WO/2014/162897A1 |
The purpose of the present invention is to provide an oil/fat composition suitable for producing baked goods having a light and tender-crisp texture. The oil/fat in the oil/fat composition satisfies conditions (a), (b), (c), and (d) desc...
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WO/2014/162618A1 |
The problem addressed by the present invention is providing technology for improving melting in the mouth and chewing sensation while maintaining the softness and springy sensation of a starch-based food product. The texture of a food pr...
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WO/2014/157111A1 |
Problem: To provide a preparation capable of easily and efficiently improving the quality of filling-containing breads, in particular, filling-containing breads in which the amount of filling is comparatively large and/or the water conte...
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WO/2014/160147A1 |
An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour h...
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WO/2014/157577A1 |
Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific vo...
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WO/2014/156626A1 |
Provided are: a powder emulsifying agent composition which has improved dispersibility and is capable of providing food with excellent texture; and a production method by which this powder emulsifying agent composition can be obtained ea...
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WO/2014/157696A1 |
In the present invention, the protein content of flour in a dough is 7.0-17.0% by mass, the dough containing, with respect to 100 parts by weight of the flour, 0.01-0.5 parts by weight of at least one emulsifier selected from the group c...
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WO/2014/140242A1 |
The present invention relates to microalgal flour granules, their use in food products; and a process for preparing the microalgal flour granules. The microalgal flour granules have specific particle size distribution, flow capability an...
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WO/2014/140245A1 |
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...
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WO/2014/140244A1 |
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...
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WO/2014/140247A1 |
The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is complet...
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WO/2014/136639A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist se...
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WO/2014/136873A1 |
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet...
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WO/2014/136637A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...
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WO/2014/134505A1 |
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...
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WO/2014/128873A1 |
Provided is an excellent composition for dough-based foods, said excellent composition being capable of yielding goods which suffer from little deterioration of mouthfeel. The excellent composition is selected from the group consisting o...
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WO/2014/124509A1 |
The present patent application relates to the production of wheat flour improving powders incorporating liquid enzymes and liquid emulsifiers previously treated enzymatically in food grade adsorbers. More specifically, it relates to the ...
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WO/2014/112960A2 |
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...
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WO/2014/110675A1 |
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...
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WO/2014/107687A1 |
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provi...
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WO/2014/104250A1 |
This baked confectionery includes: 4.0-12.0 mass% of insoluble dietary fibre; 10.0-30.0 mass% of protein; and 8.0-15.0 mass% of lipids. The insoluble dietary fibre includes insoluble dietary fibre derived from wheat bran.
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WO/2014/104249A1 |
A baked snack containing 5.0 to 20.0 mass% of insoluble dietary fiber and 20 to 45 mass% of starch and having a gliadin content of 1.1 mass% or less, the insoluble dietary fiber including cereal-bran-derived insoluble dietary fiber.
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WO/2014/102835A1 |
The invention comprises composition and methods of making composition, the composition comprising at least insoluble dietary fiber, food additives and, optionally, soluble dietary fiber; wherein calories of the composition do not exceed ...
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WO/2014/104251A1 |
This baked confectionery includes, per a total of 100 parts by mass of wheat flour and an insoluble-dietary-fibre-containing flour, a total of 20-65 parts by mass of fat having a melting point of not more than 20˚C and fat having a melt...
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WO/2014/103833A1 |
[Problem] The present invention addresses the problem of obtaining a physical property improvement agent for improving the physical properties of a variety of wheat-based foods such as bread, baked goods containing wheat flour, and noodl...
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WO/2014/092531A2 |
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-f...
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WO/2014/085838A2 |
Method for producing a dough for baked goods comprising the steps (i) softening the grain, which is a cereal grain, (ii) grinding the grain, whereby a dough is created, and (iii) resting the dough, wherein the grain is softened in water ...
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WO/2014/087737A1 |
Provided is a pizza having excellent stretchability and workability as well as a crispy texture after baking without undergoing a retarding step for resting the dough prior to spreading. Manufacture of pizza dough, wherein a water-solubl...
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WO/2014/080369A1 |
A flour-based bakery product, in particular in the form of pizza, focaccia or bread, comprises a dough from which the bakery product (12) is obtained, the dough being in a liquid or substantially liquid condition.
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WO/2014/067637A1 |
The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjust...
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WO/2014/068226A1 |
The invention relates to a method for functionalising a protein composition, by heating between 100°C and 160°C for between 0.1 s and 1 s, then cooling between 60°C and 90°C, with a pH adjustment to a value of between 6.2 and 9 by me...
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WO/2014/066632A1 |
The present invention relates to a novel phospholipid emulsifier composition allowing stabilising water-in-oil emulsions, and to a novel process for the preparation of such emulsions involving a counter-current extraction process involvi...
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WO/2014/064231A1 |
The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.
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WO/2014/060505A1 |
The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at le...
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WO/2014/053870A1 |
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...
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