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WO/2018/129661A1 |
Disclosed is a black rice and vegetable Chinese wrap prepared from the following materials: 100-200 g of black rice flour, 100-300 g of mineral water, 50-150 g of wheat flour, one egg, 50-100 g of spinach, 20-40 g of chili powder, 20-40 ...
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WO/2018/129662A1 |
Disclosed is a salad-flavoured coarse cereal pancake rolled with vegetables prepared from the following materials: 25-50 g of oat flour, 25-50 g of Coix seed flour, 25-50 g of pea flour, 25-50 g of small red bean flour, 100-300 g of mine...
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WO/2018/123254A1 |
Provided is a whipped cream improving agent, wherein the content amount of vegetable oil included in the fats and oils of the whipped cream is 10-100 mass% inclusive per the total amount of fats and oils, and one or more types of starche...
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WO/2018/115856A1 |
A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more th...
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WO/2018/110514A1 |
Provided is a production device for filled sandwich pancakes that has improved production capacity. This device is equipped with: a baking machine in which a plurality of griddle plates are linked to form a griddle plate conveyor, and ...
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WO/2018/101844A1 |
The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1 - 50% by weight. Also described are processes fo...
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WO/2018/095943A1 |
The invention relates to a winding device (1) and to a baking machine comprising the winding device (1) for continuously producing wafer rolls provided with masses on the inside of said wafer rolls, wherein the winding device (1) compris...
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WO/2018/096411A1 |
A tilted roller system for preparing laminated products having different figures,, including three - dimensional rolled figures, wherein said roiier system comprises a conveyor band, a start roller band, a roller band and an unloading band.
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WO/2018/095533A1 |
The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or au...
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WO/2018/094589A1 |
Disclosed is an infant grinding teeth biscuit, which is prepared from the following raw materials in a ratio in parts by weight: 50-60 parts of wheat flour, 3-5 parts of wheat germ flour, 5-10 parts of pumpkin, 5-10 parts of raw egg yolk...
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WO/2018/094593A1 |
A dough composition is provided herein that includes an ink on an external surface of the dough composition, and a polymerized alginate layer covering at least a portion of the ink. Also disclosed are dough compositions with printed desi...
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WO/2018/096420A1 |
Described herein is an industrial process for manufacturing biscuits (200) provided with an outer surface on which one or more marks are obtained that are designed to constitute a given representation. The process envisages use of a firs...
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WO/2018/096123A1 |
The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or au...
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WO/2018/093409A1 |
A glazed pita chip and method of producing it are presented herein. A pita chip is coated with a syrup and then is cooked to harden the syrup coating into a glaze. Additional granular food items such as nuts, granola, seeds, and the like...
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WO/2018/094192A1 |
The present invention relates to a shortening system that has reduced levels of saturated or trans fats. The shortening systems include an oil, a polyol, and finely divided particles that form a flocculent structure when combined. The pr...
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WO/2018/087533A1 |
The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a meth...
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WO/2018/084574A1 |
The present invention relates to a composition for processing oil and fat, an oil and fat processed product manufactured using the same, and a food employing the oil and fat processed product, wherein the composition comprises a sweetene...
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WO/2018/081900A1 |
Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food- grade starch into a medium at a concentration from the range of about 2% to about...
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WO/2018/085708A1 |
A protein-rich food product and a method for making the same that is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.
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WO/2018/085349A1 |
Delivery apparatus and assemblies are shown and described. In one embodiment, a delivery apparatus includes a base, a container removable about a central tube, and a release mechanism. The release mechanism may engage an extension plunge...
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WO/2018/078170A1 |
A method of manufacturing a biscuit, the method comprising the steps of: a. providing a dry mixture of a flour component and a fat component; b. inserting a dose of the dry mixture into a mould cavity of a press moulding tool, wherein th...
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WO/2018/077985A1 |
The invention pertains to a soft-baked biscuit that is high in protein, and methods of making the same, that includes a protein component, a multi-textured mouth feel, and crispy inclusions contrasting with a moist and chewy matrix. The ...
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WO/2018/081369A1 |
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. ...
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WO/2018/081376A1 |
Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native st...
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WO/2018/074859A1 |
The present invention relates to Jeonju mixed bread and a method for making the same. According to the present invention, provided is Jeonju mixed bread comprising, relative to 1 part by weight of seasonings, an outer covering containing...
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WO/2018/073846A1 |
A method for preparing frozen foods, which comprises the steps of: - washing vegetables in order to eliminate any residues; - subjecting the vegetables to mechanical treatment in order to isolate the edible part thereof; - cutting the ve...
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WO/2018/067186A1 |
Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embod...
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WO/2018/067373A1 |
The present invention, in embodiments, is a chocolate composition product that includes an outer shell having a legume flour and a hydrophilic binding agent, and an inner portion that includes a chocolate composition. In embodiments, the...
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WO/2018/057381A1 |
Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2 - 12% of one or more ethylcellulose polymers; (b) 2 - 12% of an additive selected from the group consisting of one or more fatty acids, on...
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WO/2018/054746A1 |
The present invention relates to an aerated food composition comprising a high-melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisin...
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WO/2018/057383A1 |
Provided is a composition that is solid at 23°C comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils;...
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WO/2018/054745A1 |
The present invention relates to an aerated food composition comprising a high- melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisi...
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WO/2018/057382A1 |
Provided is a method of cooking a food object comprising exposing the food object to contact with frying oil while the frying oil is at a temperature of 150°C to 250°C, wherein the frying oil comprises (a) 1% to 10% ethylcellulose poly...
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WO/2018/051914A1 |
The purpose of the present invention is to provide a method for improving not only the temporal stability of meringue but also the quality of foam, the workability, and, even more, the quality of the final products. By adding water-solub...
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WO/2018/047998A1 |
The present invention relates to a method for producing a choco pie containing Allium hookeri leaves and root powder, the method comprising: producing a pie containing Allium hookeri leaves and root powder; applying agar marshmallow to t...
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WO/2018/041689A1 |
The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein a lipid foam is laminated between layers of dough. The invention also provides a laminat...
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WO/2018/042741A1 |
Provided are a bread improving agent and a method for producing a bread, whereby a bread having an appreciable bread-making suitability and excellent qualities such as texture can be obtained even in the case of using a wheat flour for b...
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WO/2018/038215A1 |
The present invention addresses the problem of providing a binder, a bound and formed food, and a method for producing same, and solves this problem by providing: a binder that contains pullulan and a branched α-glucan mixture having th...
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WO/2018/038244A1 |
The purpose of the present invention is to provide a frozen fresh yeast formed body: by which the leavening power of fresh yeast is maintained after long-term storage by freezing, even without adding culinary fat or an emulsifier; and in...
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WO/2018/033678A1 |
The subject matter of the present invention is a leavened dough, cereal-based cooking product, more particularly, a high-fibre and low-sugar soft cake or bakery product. The invention further relates to the use of malto-oligosaccharides ...
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WO/2018/033675A1 |
The present invention relates to a fruit-based composition with a reduced sugar content, more particularly a jam. The invention also concerns the use of maltooligosaccharides to replace a portion of the sugar contained in a fruit-based c...
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WO/2018/033680A1 |
The present invention relates to a baked cereal product, more particularly a biscuit, that is high in fibre and low in sugar. The invention also relates to the use of maltooligosaccharides to replace a portion of the sugars contained in ...
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WO/2018/033674A1 |
The invention relates to a food garnish composition with reduced sugar content, more particularly a food composition for a filling or a topping. The invention also relates to the use of maltooligosaccharides for replacing some of the sug...
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WO/2018/033679A1 |
The subject matter of the present invention is a cereal agglomerate, more particularly, a high-fibre and low-sugar cereal bar or cereal nuggets. The invention further relates to the use of malto-oligosaccharides to replace some of the su...
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WO/2018/031536A1 |
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermedia...
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WO/2018/025771A1 |
In the present invention, a device for manufacturing a food product in which a flat dough is rolled around an ingredient or rolled without the ingredient is provided with: a first belt having an end part and moving in a first direction t...
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WO/2018/019954A1 |
The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment...
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WO/2018/015322A1 |
The present invention relates to the use of low-gluten flour compositions suitable for foodstuffs for producing foodstuffs porridge and to the foodstuffs porridges produced using this composition. The low-gluten flour composition accordi...
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WO/2018/011118A1 |
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...
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WO/2018/010966A1 |
The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) m...
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