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Matches 1 - 50 out of 10,010

Document Document Title
WO/2021/089641A1
The invention relates to a pomace-based dough product preferably produced comprising a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dou...  
WO/2020/204604A9
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...  
WO/2021/089642A1
The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough...  
WO/2021/082155A1
An application of a rice quiescin sulfhydryl oxidase in improving flour processing quality. A recombinant rice quiescin sulfhydryl oxidase having sulfhydryl oxidation activity is prepared by means of a prokaryotic expression system. A me...  
WO/2021/080871A1
Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods, wherein one or more allulose-contain...  
WO/2021/075060A1
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.  
WO/2021/075059A1
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...  
WO/2021/074117A1
The present invention relates to a food product of the milk biscuit type, consisting mainly of dairy ingredients having organoleptic properties of a biscuit, in particular crunchiness and swelling properties.  
WO/2021/068056A1
Disclosed are methods for producing reduced caloric reduced caloric availability and/or carbohydrate availability in baked or cooked flour-containing foodstuffs wherein a significant portion of the flour component has been substituted fo...  
WO/2021/071895A1
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...  
WO/2021/069765A1
The present invention relates to a method for obtaining a bread dough; to a system for carrying out the method; and to the bread dough thus obtained. Using the method of the invention, the times for obtaining the product are reduced.  
WO/2021/071290A1
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water re...  
WO/2021/071680A1
Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide ...  
WO/2021/064196A1
The present invention relates to a foamable composition comprising 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickening agent; 0.1 to 35 wt% of a natural fiber and water, based on the total weight of the composition. The i...  
WO/2021/067046A1
A sandwich cookie product has entertainment value by providing a filler cream layer that includes a continuous, predetermined interior image. The image is hidden by the base cakes, but can be discovered by a consumer when either base cak...  
WO/2021/065458A1
The present invention relates to a production method for rusks: that makes it possible to produce rusks that have well-balanced crispness and crunchiness but still give when bitten and melt in the mouth; and that also makes it possible t...  
WO/2021/066159A1
The present invention addresses the problem of providing: a sugar composition suitable for a cyclic tetrasaccharide-containing starch syrup which has low viscosity, low water activity, and low colorability, which is low in calories, and ...  
WO/2021/065869A1
The present invention provides a wheat bran composition containing white wheat as a raw material and having a dietary fiber content of 43% by mass or more and a carbohydrate content of 18% by mass or less. The present invention also prov...  
WO/2020/196300A9
The purpose of the present invention is to provide a method for producing a wheat flour preparation or biscuit by using a biscuit production method which uses the flour-batter method, which is favorable in terms of labor efficiency, said...  
WO/2021/043988A1
The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 µm and 30 µm, preferably between 22 µm and 28 µm, eve...  
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/2021/042162A1
Disclosed herein is a composition for producing a bread product. The composition comprises a flour, a whey protein, an alkali and an acidulant. The alkali is effective to alkalinise a hydrated composition whereby the whey protein is solu...  
WO/2021/035361A1
The present disclosure relates to a method of artisan bread production. In particular, the present disclosure provides methods for producing artisan breads with improved dough rheology (consistency), increased volume, porosity, textural ...  
WO/2021/037994A1
The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property...  
WO/2021/034980A1
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.  
WO/2021/034204A1
The present invention relates to a biscuit enriched with cereals of the genus Chenopodium, preferably with Chenopodium quinoa, and a bovine blood component in the form of a paste, which comprises between 26.5 to 28 mg of iron per every 1...  
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/2021/023767A1
A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein...  
WO/2021/020183A1
The purpose of the present invention is to provide a method for producing a chlorophyll-containing plant extract in which fading of a green color in a chlorophyll-containing plant extract is suppressed. A method for producing a chlorop...  
WO/2021/020120A1
The present invention relates to: a starch composition for pies which can improve the texture of pies; a pie composition; a pie dough containing the same; a pie dough production method; a pie production method; and the like. In the prese...  
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/2020/257801A3
Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is expo...  
WO/2021/019388A1
A method for obtaining a food product from a wet mass of waste materials arising from production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce,...  
WO/2021/009472A1
A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product thr...  
WO/2021/000060A1
A staple food and a preparation method. The main material is flour, and is further added with one or more of chestnut kernel, almond kernel, peanut kernel, walnut kernel, millet, unpolished rice, coix seed, purple rice, highland barley, ...  
WO/2020/258603A1
A traditional Chinese medicine medical nutrition therapy-based composition for treating diabetes, and an application. The composition mainly comprises a plurality of natural raw materials comprising raw materials having medicine food hom...  
WO/2020/256908A1
This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed ar...  
WO/2020/244053A1
An edible coffee cup, which is prepared from the following raw materials in parts by weight: 5-10 parts wheat flour, 5-10 parts corn flour, 1-5 parts corn starch, 5-10 parts konjac flour, 5-15 parts thickening powder, 5-10 parts egg, 0.1...  
WO/2020/241649A1
This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough...  
WO/2020/243263A1
Macadamia nut-based compositions suitable for use in confectionary and baking are provided. In various embodiments, a macadamia nut paste is provided that may be substituted for marzipan or other nut pastes. In an exemplary composition, ...  
WO/2020/234133A1
Disclosed is a method for the significant reduction, through to the complete prevention, of the in-situ formation of acrylamide during the thermal production process of foods for example during baking, frying or deep-frying. According to...  
WO/2020/230593A1
This flour-based food contains a powdery raw material and a component (A) that satisfies the following conditions (1) to (4). (1) The starch content is at least 75% by mass. (2) A low molecular weight starch having an amylose content o...  
WO/2020/229997A1
The invention provides a fat blend comprising monoglycerides, diglycerides and triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise palmitic fatty acid, stearic fatty acid, and...  
WO/2020/230654A1
This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ...  
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/2020/213422A1
This production method for dough for baked goods includes a step in which a dough for baked goods is prepared that includes a powder raw material, a confectionery improver, and a component (A) that fulfills conditions (1)–(4). In the s...  
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/2020/204604A1
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...  
WO/2020/203756A1
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is drie...  

Matches 1 - 50 out of 10,010