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WO/2019/136104A1 |
Examples are disclosed that relate to a food product and a method of manufacturing a food product. One disclosed example provides a food product including a foamed aquafaba-containing substrate network, a strengthening component configur...
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WO/2019/132202A1 |
The present invention relates to a method for preparation of a duck hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing boned duck and beef to prepare a meat; a primary aging step of mixi...
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WO/2019/131820A1 |
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...
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WO/2019/132203A1 |
The present invention relates to a method for preparation of a lamb hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing lamb and beef to prepare a meat; a primary aging step of mixing the...
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WO/2019/129925A1 |
The present invention relates to a breaded preparation which is in a form of a deep-fried product and which has been breaded with a food fat component. In the present invention the breading is capable to form a moisture-retentive and tas...
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WO/2019/132257A1 |
The present invention relates to a method for preparation of a chicken hamburger. To this end, the method of the present invention comprises: a step of preparing minced Gallus gallus domesticus Brisson flesh; a primary aging step of mixi...
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WO/2019/132204A1 |
The present invention relates to a method for manufacturing wagyu hamburger. The present invention for the same is characterized by comprising: a step of preparing minced wagyu; a primary aging step of mixing the wagyu with a patty sauce...
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WO/2019/133836A1 |
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava sta...
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WO/2019/129927A1 |
The present invention relates to a breaded preparation to be cooked in oven, which preparation is breaded with a food fat component which is capable to prevent oxidation of fatty acids and to form deep-fried products-like final products ...
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WO/2019/126183A1 |
A method of making a soft pretzel bite includes cutting a series of transverse slots on one lateral side of a dough strip, curling the transverse slotted dough strip into a respective rolled dough strip, exposing each transverse slot, an...
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WO/2019/121585A1 |
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 5/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 is presented in conjunction with method...
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WO/2019/115761A1 |
An extruded food product comprising at least one partially defatted oil seed and an antioxidant.
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WO/2019/117621A1 |
The present application relates to a composition for producing a cream cheese filling for baked goods which contains cream cheese and sugars containing allulose; a cream cheese filling for baked goods including same and baked goods conta...
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WO/2019/111750A1 |
A starch for baked confectionary, that includes a component (A) including 20%–100% by mass of acetylated phosphoric acid cross-linked tapioca starch.
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WO/2019/111749A1 |
Provided is starch for baked confections containing hydroxypropylated starch as a component (A) and phosphate-crosslinked starch as a component (B), wherein the content of the component (A) with reference to the total amount of component...
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WO/2019/113561A1 |
A fortune cookie includes a body composed of an edible cookie batter and the body being spherical in shape and having an internal pocket contained therein; an image displayed on an exterior surface of the body; and a piece of paper dispo...
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WO/2019/108096A1 |
The invention relates to the fat and oil industry and can be used for puff pastry intended for the baking of yeast-leavened and non-yeasted layered items. The technical result is the use of plant oils with a low melting point in the prep...
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WO/2019/108839A1 |
A food product is coated with an edible, meltable powder. Upon melting, the powder-coated food product melts into a liquid coating on the food product. The meltable powder comprises a dry component free of starch and at least one of: a s...
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WO/2019/092295A1 |
The invention relates to homemade bread, which is a product suitable for a healthy diet, but without sacrificing the flavour and texture of conventional bread, the composition of said homemade bread comprising rice and teff flour, reishi...
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WO/2019/091547A1 |
The present invention belongs to the technical field of food processing. More specifically, the present invention relates to baking compositions comprising a deposited Lactobacillus crustorum strain for preparing bakery products. Sourdou...
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WO/2019/094945A1 |
Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents comprise a wheat protein isolate in combinat...
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WO/2019/090974A1 |
A Helianthus tuberosus L. cake is prepared from the following components in parts by weight: 50-80 parts of Helianthus tuberosus L. tuber, 50-70 parts of Helianthus tuberosus L. powder, 15-20 parts of Helianthus tuberosus L. flower, 10-1...
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WO/2019/094585A1 |
Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method ...
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WO/2019/088239A1 |
[Problem] To provide a dough for producing a bakery product-like food, said food having a texture comparable to common bakery products using wheat flour but yet showing reduced sliminess and aging characteristic to starch and having an e...
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WO/2019/081745A1 |
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fa...
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WO/2019/081718A1 |
Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ...
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WO/2019/072933A1 |
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough compris...
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WO/2019/068150A1 |
A dough product having the shape of a spheroidal tetrahedron is composed of four spheroidal outwardly projecting sides (1) forming six edges (2) and four vertices (3). The length of the edges (2) is equal to the radius of the spheroidal ...
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WO/2019/063851A1 |
The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and ...
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WO/2019/062303A1 |
Disclosed are an aluminum-free yoghurt deep-fried dough stick and a manufacturing method therefor, relating to the technical field of food processing. The aluminum-free yoghurt deep-fried dough stick mainly comprises the following raw ma...
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WO/2019/057993A1 |
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...
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WO/2019/058339A1 |
The invention relates to a process for preparing a whole, intact egg based semi-finished product, comprising the following steps: a) subjecting a raw or pre-cooked egg, possibly filled with a savoury filling, to a flash-freezing step for...
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WO/2019/058956A1 |
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heati...
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WO/2019/054952A1 |
A dough composition with capability of producing suitable air cell size and cracking resistance, which comprises grain flour, waxy starch and leavening agent.The dough composition may enhance crunching crispness of food product.
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WO/2019/048687A1 |
The invention concerns a device for preparing a sandwich, comprising - a) a movable element (1) comprising a support (8) constituted by two symmetrical parts (4) and (4') that are curved at the distal portion and positioned on a plate (5...
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WO/2019/050403A1 |
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids ha...
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WO/2019/049242A1 |
The dough according to the present invention is usable as doughs of pizzas, crepes, wrap rice papers, etc., doughs of soft cream cones and the like. The dough is characterized by containing cooked rice and a fat or oil but not containing...
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WO/2019/050494A1 |
The invention relates to a snack food product comprising a thin shell (10) surrounding an inner chamber (12) and baked from dough (16). The snack product further comprising a glazing layer (18) formed from its own material is arranged at...
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WO/2019/045754A1 |
Tortillas are formed from a composition including a gluten-free flour mixture constituting from 40-70% of weight of the composition, with the gluten-free flour mixture consisting of a combination of three or four different flours. In eit...
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WO/2019/045875A1 |
A gluten free bread product with an improved texture that is prepared using a modified starch and a gluten free flour blend, as well as a method for preparing the improved gluten free bread product. The modified starch may comprise a coo...
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WO/2019/046398A1 |
A food product composition is provided and includes a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt%) of the food product composition and having a gluten free flour, water in an amount of from ...
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WO/2019/034630A1 |
The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread wit...
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WO/2019/031034A1 |
Provided are: a heating-odor suppressing agent for a cooking-oil/fat composition and a method for suppressing the heating-odor of a cooking-oil/fat composition, with which it is possible to suppress the oil/fat heating-odor that is gener...
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WO/2019/030370A1 |
The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use o...
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WO/2019/027379A1 |
Invention is the baby biscuits combination with whole wheat flour and goat's milk containing whole wheat flour, powder sugar, vegetable fat, goat's milk, corn starch, date molasses, mineral and vitamin mix, egg, locust bean flour, ammoni...
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WO/2019/020714A1 |
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty...
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WO/2019/017870A1 |
The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be u...
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WO/2019/018771A1 |
A baked snack food product is prepared by a method comprising preparation of a composition comprising (i) 75 wt% to about 95 wt% egg white, (ii) from about 5 wt% to about 15 wt% cook-up starch, and (iii) from about 2 wt% to about 6 wt% i...
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WO/2019/015565A1 |
The present utility model relates to the field of cakes, and especially relates to a scene cake the scene of which may be transported over long distances and which may be produced on a large scale and stored for a long time, comprising a...
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WO/2019/008088A1 |
A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive compon...
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