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WO/2021/239571A1 |
The present invention pertains to a method for determining the composition of a food product, a method for preparing a food product, a food product prepared by the method according to the present invention and the use thereof.
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WO/2021/239267A1 |
The invention provides doughs for a baked- or par-baked yeast-raised product, said doughs comprising added pulse and/or legume protein and at least one added lipase enzyme, as well as methods of producing such doughs, the methods compris...
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WO/2021/241170A1 |
Provided is a punching transfer device that can dispose, at predetermined intervals, multiple pieces of dough which have been punched out from a food dough sheet in shapes that leave no gap therebetween, by extruding the pieces of dough ...
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WO/2021/241273A1 |
[Problem] The purpose of the present invention is to provide a transfer device capable of stably transferring a food material to be transferred by a pump device, according to the physical property of the food material. [Solution] A trans...
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WO/2021/236853A1 |
Disclosed is a method for producing crispy, puffed cheese snacks made entirely of, or primarily of, cheese. The method uses a sequential process to produce cheese snacks with excellent taste, smoother surface and mouthfeel, delicate crun...
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WO/2021/234552A1 |
The object of the present invention is a new formulation based on sprouted brown rice, fermented through the use of lactobacilli strains, ascribed to the L paracasei species, isolated from a mixture of sprouted brown rice compositions, f...
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WO/2021/229056A1 |
A roller assembly for producing a compressed sheet material, such as a food product, having a roller support frame holding a fixed and a slidable roller; an actuator to apply force to the slidable roller, and a variable width spacer loca...
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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...
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WO/2021/230053A1 |
A method for manufacturing baked confectionery according to one aspect of the present invention comprises: a preparation step of spreading a granular oil/fat composition and a saccharide onto the bottom surface of a baking pan and placin...
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WO/2021/228764A1 |
The invention relates to an edible food casing based on leavened dough, consisting of two pieces of dough rolled out into a circular shape, a first piece of dough forming a rest for certain foodstuffs, and the second piece of dough being...
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WO/2021/230029A1 |
Provided is a method for improving the umami, rich flavor, and aftertaste of a deep-fried food.　This invention is a method for improving the umami, rich/robust flavor, and aftertaste of a deep-fried food. In this method, a deep-fried f...
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WO/2021/226091A1 |
A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening a...
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WO/2021/224653A1 |
Provided herein is a flour comprising flour and extracts from Medicago sativa, Poterium spinosum, Momordica charantia, Cyclanthera pedata, Berberis vulgaris, Pterocarpus marsupium and Azadirachta indica.
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WO/2021/222049A1 |
A blender includes a proximal section having a proximal upper housing and a proximal lower housing, a distal section having a distal upper housing and a distal lower housing, at least one intermediate section disposed between the proxima...
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WO/2021/218995A1 |
Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product...
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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...
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WO/2021/222108A1 |
A system having a hopper that receives fuel pellets and direct the pellets under gravity feed to an auger that moves the pellets into a firepot inside a cooking chamber of a grill. The system includes a door below the auger that has a cl...
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WO/2021/221584A1 |
The invention relates to a mechanism that can rotate the wafer blocks (sheets) over on their own axis and stacks them without damaging, regardless of the size, thickness and weight of the wafer blocks (sheets) in a separate conveyor band...
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WO/2021/216221A1 |
A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food compositi...
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WO/2021/214100A1 |
Methods and Apparatus for Powder Deposition and/or Topping Deposition A production line for powder coating items, such as food pieces, having a conveyor and a powder depositor arranged having a powder reservoir, a screen, a vibratory act...
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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; ...
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WO/2021/209181A1 |
The invention relates to a device for retrieving a culinary preparation, which comprises a gripping device with at least two gripping elements arranged to grasp the culinary preparation resting on a support, a deposit area for the culina...
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WO/2021/210126A1 |
According to the present invention, a food property improver containing a dextran-coated material exhibits a food property improving effect equivalent to dextran having a molecular weight of at least 150,000 Da. Also, since the outer per...
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WO/2021/204887A1 |
The present invention relates to baked products and processes for making such baked products, and uses thereof.
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WO/2021/207169A1 |
A gluten-free, pulse-based food product includes pulse flour, a seaweed powder binder that is chemically unprocessed and retains alginate in native form within the seaweed powder, water, and optional minor ingredients. Methods of making ...
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WO/2021/201865A2 |
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WO/2021/200147A1 |
Provided is a kneadable oil or fat composition for fried confectionery, said composition enables the production of fried confectionery in which the hardness of the texture of an outer coating and the soft texture of an inner layer that i...
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WO/2021/202362A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing for containing a first and second interchangeable cooking modules. The first interchangeable cooking module contains a first oven, and the second ...
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WO/2021/202369A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a first interchangeable cooking module containing an impingement oven, and a second interchangeable cooking module containing a hot air oven having a cookin...
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WO/2021/202352A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing for containing a first and second interchangeable cooking modules. The first interchangeable cooking module contains a first oven, and the second ...
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WO/2021/198984A1 |
Sweetener formulations including (a) sweetener particles containing a sweetener selected from the group consisting of a sweetener carbohydrate such as sucrose or fructose, and a sweetener polyol, and (b) a polysaccharide disposed within ...
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WO/2021/202355A1 |
A method for cooking is disclosed. In response to an oven being selected to cook a food item, a determination is made whether or not any oven is being engaged in cooking. If no oven is being engaged in cooking, then temperature-control m...
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WO/2021/200087A1 |
The present invention relates to a plastic fat composition for cookies which stabilizes the firmness of cookie dough and also can improve the mechanical properties during molding of the cookie dough. This plastic fat composition for cook...
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WO/2021/202415A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing having a first interchangeable cooking module, a second interchangeable cooking module, and a single power connection for receiving electrical pow...
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WO/2021/198599A1 |
The object of the invention is to provide a new technology for industrial production of folded or rolled cakes (1) in which the decoration is applied prior to baking. To this end, the invention relates to an industrial method for making ...
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WO/2021/202356A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a first interchangeable cooking module containing an impingement oven and a second interchangeable cooking module containing a microwave oven. The microwave...
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WO/2021/202418A1 |
A modular cooking apparatus includes a first interchangeable cooking module containing an impingement oven, a second interchangeable cooking module containing a hot air oven with built-in magnetron, and a single power connection for rece...
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WO/2021/202417A1 |
A modular cooking apparatus includes a housing having a first interchangeable cooking module, a second interchangeable cooking module, and a single power connection for receiving electrical power from a wall outlet. The first interchange...
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WO/2021/189792A1 |
An automatic production device, comprising a device main body (1), an ingredient storage region (101), a cooking region (102), and a conveying and assembly region (103). The ingredient storage region is used to store at least two main in...
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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 ...
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WO/2021/194469A1 |
The invention relates to an aqueous binder liquid that can advantageously be used in the layer-by-layer production of 3-D sugar-based food products. More particularly, the invention relates to an aqueous binder liquid containing: (a) 50-...
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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...
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WO/2021/188014A1 |
The invention relates to the food industry. A method for producing bread and baked goods comprises combining the dry and liquid ingredients of the dough, mixing, shaping the products and baking. After the ingredients have been mixed toge...
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WO/2021/184093A1 |
The present invention relates to a composition comprising ingredients of plant origin and chemical ferments, in powder form, and to the use thereof as a substitute for natural eggs in the preparation of baking and confectionery products....
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WO/2021/181377A1 |
The subject matter discloses an autonomous system for preparing food products located in a housing, the system comprising multiple ingredients tanks for storing ingredients of food products and cooking equipment for preparing food produc...
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WO/2021/183418A1 |
A comestible processing machine including a loader plate comprising a plurality of spaced apart openings passing through the loader plate, a first flattener and a second flattener pivotably attached to the loader plate at each of the ope...
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WO/2021/182315A1 |
The present invention addresses the problem of providing a water-in-oil type emulsion composition to be kneaded in, said composition being capable of imparting a natural milk flavor and moist feeling to baked confectionery. A water-in-oi...
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WO/2021/183601A1 |
A bread cup (10) for holding a food material (12) and a condiment container (14) has a cup body (20) made of bread. The cup body (20) has a base (22) and an upwardly extending side wall (24) that extends upwardly to a top perimeter (26),...
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WO/2021/183561A1 |
The present invention relates to a sweetener composition and a process for preparing a sweetener composition. In particular, the present invention relates to a sweetener composition comprising a crystalline carbohydrate and a bulking age...
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WO/2021/182999A1 |
The present invention relates to the food industry, to a food dish, and more specifically to a burger. The technical result of the claimed invention is to create a new and eater-friendly burger, the design of which allows increasing quan...
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