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WO/2024/095509A1 |
The present disclosure addresses the problem of providing a high-protein bread that maintains softness over time. A bread that has a protein content of 11.0 mass% or more and a salt content of 0.1-16.0 mass% inclusive relative to the p...
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WO/2024/095969A1 |
The present invention addresses the problem of providing a fermented food in which fermentation odors and raw smells are further suppressed. The present invention provides a fermented food containing a fermentation product of at least on...
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WO/2024/088550A1 |
Methods of producing a baked or partially baked product comprising providing a dough comprising added pulse and/or legume protein and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO...
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WO/2024/090000A1 |
Provided are: a raw-material composition for producing low-protein bread having exceptional texture, appearance, and flavor; a dough for baking bread; and a method for producing bread. This problem is solved by a raw-material composition...
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WO/2024/090424A1 |
The purpose of the present invention is to provide a novel means for improving the mouthfeel of a protein-containing ingredient and to provide a food/beverage product composition containing a protein-containing ingredient that has an exc...
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WO/2024/088549A1 |
Methods of producing a baked or partially baked product with improved crumb softness and/or elasticity, said method comprising adding a mature alpha-amylase and a mature thermostable variant of a parent glucoamylase at least 70% identica...
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WO/2024/090698A1 |
The present invention relates to a method for preparing a dumpling wrapper containing rice, and more specifically to a method for preparing a dumpling wrapper containing rice, and not flour, as a main ingredient. The method for preparing...
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WO/2024/089308A1 |
The present invention relates to a method for preparing a flour that is suitable for coeliacs. The method comprises treating a mixture of cereal flour and water with ultrasound before proceeding to incubate said mixture with an enzyme. T...
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WO/2024/091895A1 |
A whole grain composition including a whole grain and a sensory modifier and with reduced bitterness, reduced whole grain flavor, and/or delayed whole grain flavor onset relative to an equivalent composition without the sensory modifier ...
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WO/2024/085001A1 |
Provided is a plastic oil/fat composition that has excellent workability as a starting food material during food production and can well improve the texture of the food thus obtained. The plastic oil/fat composition comprises a transes...
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WO/2024/085745A1 |
The invention relates to the food industry, and more particularly to producing a gluten-free mixture for dough for use in making gluten-free baked goods. The aim of the invention is to use by-products of fat and oil processing in a glute...
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WO/2024/085200A1 |
The present invention addresses the problem of providing a food product coating agent with which it is possible to suppress curing of an exposed cheese surface portion in a cheese or a food product in which cheese is exposed. The present...
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WO/2024/079212A2 |
The invention relates to a machine for grinding cereals (1), the machine comprising one or more milling devices (2), the milling device comprising a first comb roller (3) rotating about a first axis of rotation (A1) and a second comb rol...
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WO/2024/081672A1 |
A system and method for the production of a more nutritious pretzel and cheese-based snack food using real cheese, said method comprising of producing, grinding, and shaping pretzels to then be prepared with real cheeses for baking, cool...
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WO/2024/070914A1 |
Provided is an ingredient that exhibits the excellent effect of enhancing the taste of a food/beverage material. Provided is a taste-enhancing oil or fat composition which is used in a food/beverage material and is characterized by con...
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WO/2024/062070A1 |
The present invention relates to a cereal straw product comprising a cereal straw, wherein at least 50% of the cereal straw has a size (d50) less than 5 mm and/or wherein at least 90% of the cereal straw has a size (d90) less than 8 mm; ...
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WO/2024/053622A1 |
Provided is a method for producing baked confectionery, the method including a step for applying a bloom-suppressing oil and fat to the surface of a fired baked confectionery, and the bloom-suppressing oil and fat being such that one or ...
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WO/2024/052531A1 |
The present invention relates to methods, uses and products for preparing a baked product comprising reduced fat. The method comprises steps of a) preparing a dough with one or more lipases or/and one or more proteases, b) moulding and/o...
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WO/2024/050293A1 |
The present invention relates to a filling composition which comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improv...
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WO/2024/043562A1 |
Provided are a croissant roll, which has a crispy texture and rich flavor and is easy to eat, and a method for manufacturing same. The method for manufacturing a croissant roll comprises the steps of: i) providing a spring roll wrapper a...
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WO/2024/042916A1 |
Provided are a souffle pancake producing method and device with which it is possible to provide souffle pancakes that do not readily deflate. This souffle pancake producing device is characterized by comprising: a firing device provide...
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WO/2024/038204A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using an amylase enzyme. The amylase enzyme may be at least partially denatured or may be present in an am...
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WO/2024/038202A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an...
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WO/2024/038886A1 |
The fried confectionery of the present invention is characterized in that, in the strain rate-load curve obtained by the following compression test, three or more peaks appear in the strain rate range of 40-80% and the load at each peak ...
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WO/2024/038201A1 |
A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme ...
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WO/2024/039972A1 |
Various aspects of the disclosure relate to food comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising a gelling agent selected from one or both of carrageenan and low methoxyl pec...
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WO/2024/029614A1 |
This mix for deep-fried confectionery contains 20-50 mass% of a cross-linked starch with respect to the total mass thereof, contains 60-90 mass% of starches including said cross-linked starch, and contains at most 10 mass% of a cereal fl...
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WO/2024/029294A1 |
This acetylated pea starch has an acetyl group content greater than 1.6 mass%.
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WO/2024/010729A1 |
The present disclosure relates to dairy-based microstructures for cell culture and other applications. In some embodiments, the dairy-based microstructures comprise whey protein microparticles. In other embodiments, the microstructures c...
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WO/2024/010196A1 |
A method for manufacturing bread having a design image implemented thereon is disclosed. The present invention is implemented through the steps of preparing at least one edible powder corresponding to at least one color constituting a de...
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WO/2024/005099A1 |
Provided is a leavening composition containing starch derived from legumes and/or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is ...
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WO/2024/004893A1 |
Provided is imitation cheese that does not readily produce off flavors, has an excellent mouthfeel having no roughness, is capable of maintaining smooth physical properties without clumping over time, and is not subjected to oil/water se...
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WO/2024/005093A1 |
The present invention provides a composition containing pulse- and/or cereal-derived starch, wherein a powder odor derived from a pulse and/or cereal powder is suppressed, and a good aroma of the powder is maintained. Provided is a puf...
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WO/2023/247263A1 |
The invention provides a baked product comprising a farinaceous casing enclosing a filling, wherein the filling comprises sucrose and lactose in a ratio of between 5:1 and 10:1 sucrose to lactose, and wherein the total concentration of s...
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WO/2023/237038A1 |
Akkermansia muciniphila strains, which respectively have the preservation numbers CGMCC No. 22793 and CGMCC No. 22794, probiotic combination products comprising said strains, a health food or a pharmaceutical composition, a method for cu...
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WO/2023/238600A1 |
Provided are: an egg flavoring agent that can impart a favorable egg flavor to foods and drinks containing no egg-derived components and that can also enhance the egg flavor of foods and drinks that do contain egg-derived components; a m...
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WO/2023/239546A1 |
An edible container made of upcycled spent brewers grain, upcycled oat protein, and starch. A dough containing the upcycled spent brewers grain, the upcycled oat protein, and the starch is placed in a mold and baked under high heat, and ...
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WO/2023/237904A1 |
The invention relates to a satisfying and non-perishable soft-baked snack product (e.g., a soft-baked snack bar) that has lower levels of saturated fats, sodium and/or sugar (SFSS) in comparison with soft-baked snack products in the prio...
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WO/2023/237903A1 |
A shelf-stable, satisfying, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels ("reduced SFSS") compared to prior art soft-baked snack products, but still being satisfying an...
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WO/2023/239586A1 |
The present invention relates to baked products having an energy content of no more than 1670KJ per 100g, the product comprising: 1.0 to 20g per 100g total dietary fibre; at least 16g per 100g total fat; 0.05 to 4.00g per 100g of one or ...
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WO/2023/238730A1 |
The pregelatinized cereal flour of the present invention has a mechanical loss tangent of less than 1 at a strain rate of 268% or less in a strain-dependent measurement of dynamic viscoelasticity at a temperature of 25°C and a frequency...
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WO/2023/233135A1 |
A dietary composition and methods of producing the same wherein the fibre structure of said composition influences enteroendocrine-mediated appetite regulation. Characterised in that said composition includes intact cells from at least o...
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WO/2023/232910A1 |
The present invention relates to a dough composition comprising flour and at least one enzyme selected from a cellulase enzyme, a beta-glucanase enzyme and a xylanase enzyme; and to the use thereof in baked food products. There is also p...
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WO/2023/234918A1 |
The present invention relates to apparatus and method for assembling food products. More particularly, the invention relates to apparatus and method for associating foodstuff and liquid with a substrate.
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WO/2023/230225A1 |
The technology disclosed in this specification pertains to a baked good or baked good dough or batter comprising konjac and a legume protein in a weight ratio from about of about 1:2 wherein the legume protein content is in an amount fro...
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WO/2023/226508A1 |
The present invention relates to the technical field of microbial screening and food fermentation, and in particular, to a Saccharomyces cerevisiae strain, a method for screening same, and use thereof. The strain is Saccharomyces cerevis...
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WO/2023/229420A1 |
The present invention relates to novel bread crumbs and a manufacturing method therefor. With a specific size distribution of bread particles, the bread crumbs of the present application can achieve a firm and crispy texture. Due to the ...
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WO/2023/222619A1 |
Process for obtaining a packaged shelf-stable bakery product, in particular a soft-dough bakery product, comprising a forming step during which a laminated sheet of dough is deposited, by means of retractable deposition means, from a dep...
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WO/2023/218061A1 |
The invention provides a method of producing a leavened wheat bread product comprising about 5 g to about 20 g of a soluble dietary fibre per 100 g of available carbohydrate with improved texture and appearance. Soluble dietary fibre sup...
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WO/2023/219617A1 |
Anhydrous fat compositions are described that are solid at 20° C and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions desc...
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