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WO/2022/175594A1 |
An arrangement for manufacturing extrudate. The arrangement (100) comprises a cylinder (1), and a piston (3) arranged in the cylinder (1) for creating a mixing space (4) therein. The piston comprises (3) a piston aperture (5) extending t...
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WO/2022/172144A1 |
The present invention relates to a sandwich vending machine (100) that automatically assembles food items, to prepare a sandwich, in response to a trigger received from a customer. Machine (100) includes bread storage units (102) to stor...
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WO/2022/171464A1 |
A cake icing system comprising a) a mould (100) comprising a mould wall (102) having a top end and a bottom end and a height defined therebetween, the mould wall having an inner surface (104) which defines the width and the length of the...
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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,...
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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...
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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...
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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...
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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...
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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...
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WO/2022/165138A1 |
A planetary oven system includes a main body having a heating chamber for receiving a natural fuel source or a controlled heat source. A planetary cooking assembly is positioned along the main body and includes a large rotating primary c...
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WO/2022/157632A1 |
A system (100) to measure and alter the consistency of ingredients of food being mixed in a container (156) comprising a user interface (108) configured to provide a user input determining a viscosity for mixing the ingredients, sensors ...
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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...
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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...
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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...
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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...
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WO/2022/144140A1 |
Presented herein are systems and methods directed to cutting an extrudate exiting a cooling die. Embodiments of the system comprise a cooling die with an outlet end, the outlet end containing an outlet for excretion of an extrudate, and ...
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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...
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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...
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WO/2022/144285A1 |
The invention relates to an emulsion for producing a dough, wherein the emulsion has: i) at least two different cooking fats and/or cooking oils, ii) at least 1 wt.% of salt, and iii) at least one edible natural product. The emulsion has...
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WO/2022/144141A1 |
Systems and methods are disclosed herein for a multichannel cooling die. Some embodiments present a multichannel cooling die system comprising a cooling die with an inlet for entry of an extrudate into the cooling die and an outlet for e...
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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...
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WO/2022/146181A1 |
The claimed invention relates to the field of automatic high-tech professional food equipment for producing moulded, fast-cooked food items. An automatic dual system for producing food items comprises a pair of independent cold-cycle pre...
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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 ...
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WO/2022/145472A1 |
Provided is a swollen composition containing starch as a main component, said composition maintaining the swollen state after heating and having a characteristic texture inherent to a swollen food imparted thereto. This composition satis...
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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...
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WO/2022/140083A1 |
Systems and methods are provided for placing toppings on a product. In one embodiment, a system comprises a mandrel configured to dispense toppings from a supply hopper, and a topping distributor disposed least partly downstream to the m...
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WO/2022/137266A1 |
The invention relates to a baking tray for baking breadsticks, comprising a wavy sheet connected to a tubular peripheral frame substantially shaped like a rectangular frame. The coupling between the sheet and the frame is obtained so as ...
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WO/2022/135188A1 |
A naan quality improver and an application thereof. The naan quality improver comprises the following components in parts by weight: 1 to 10 parts of an antioxidant, 30 to 300 parts of an emulsifier, 5 to 50 parts of an enzyme preparatio...
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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...
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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...
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WO/2022/129761A1 |
The invention relates to a method for making a food product in the form of pellets, balls or patties, comprising: - a step of simultaneously mixing and cooking a mixture of cereal flour and/or semolina containing gluten, a tuber of the p...
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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...
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WO/2022/129766A1 |
The invention relates to a method for manufacturing a food product in the form of pellets, sausages or pucks, comprising: - a step of simultaneous kneading and cooking of a mixture formed from a flour and/or semolina of a cereal containi...
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WO/2022/127044A1 |
A separation mechanism, a feeding apparatus, and an automatic cooking device, wherein the separation mechanism comprises a discharging channel (100), a limiting structure, and a first driving mechanism (210); the discharging channel (100...
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WO/2022/123046A1 |
The present invention provides new products using mucilaginous seeds as binders.
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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 ...
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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...
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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...
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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...
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WO/2022/118209A1 |
A sweetener composition for food use consisting of a mixture of trehalose with formula C12H22O11 and erythritol with formula C4H10O4. With respect to known sweetener compositions, the one according to the present invention offers the adv...
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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...
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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 ...
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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...
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WO/2022/107517A1 |
A baumkuchen baking system 10 comprises: a baumkuchen baking machine 1 including an oven 2, a batter container 4, a rotating roller 3, and a camera 7; and a control unit 8. A server 20 can access a storage unit 30 which stores a trained ...
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WO/2022/107306A1 |
A baker 1 is provided with an oven 2, a dough container 4, and a rotating roll 3. This control device is provided with a computer that controls an operation of moving the rotating roll 3 with layers of Baumkuchen dough placed thereon fro...
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WO/2022/109011A1 |
The present disclosure describes a system for the commercial scale extraction of isoflavones from soybean meal. The system includes an optional grinder, an extraction component, a solid-liquid separation component, an acid hydrolysis com...
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WO/2022/104973A1 |
A mixing apparatus for processing sesame paste, comprising a support frame (1). A mixing barrel (2) is arranged in the middle of the bottom wall in the support frame (1); a supporting block (3) is fixedly connected to one side of the bot...
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WO/2022/100853A1 |
The invention relates to a frozen coated mold shaped egg product and a method for preparing it.
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WO/2022/100851A1 |
The invention relates to a frozen coated shelled egg product and a method for preparing it.
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WO/2022/101424A1 |
The present invention relates to a citrus oil extract comprising a reduced amount of oxidative byproduct compounds, wherein the amount of oxidative byproduct compounds is less than 2500ppm. Preferably oxidative byproduct compound is sele...
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