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WO/2015/093312A1 |
The problem addressed by the present invention is to provide: a cake having a moist sensation, a soft melting in the mouth, a favorable fragrance, and a low occurrence of shape loss after baking; and a method for producing the cake. In t...
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WO/2015/087992A1 |
Provided is an octopus dumpling which exhibits excellent shape retention and the surface of which exhibits a crispy mouthfeel and the inside of which exhibits a soft and smooth mouthfeel. A mix for octopus dumplings, comprising 70 to 99....
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WO/2015/083635A1 |
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Als...
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WO/2015/083757A1 |
A flavor-improving enzyme composition which can reduce the unpleasant odor of food or drink, containing as an active ingredient an enzyme which exhibits phospholipase A2 activity and which has a lipase activity/phospholipase A2 activity ...
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WO/2015/071854A1 |
A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dr...
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WO/2015/072501A1 |
The objective of the present invention is to provide a dough for baking bread or baked confectionery having a fresh baked appearance and minimal dry texture even when produced using grain flour containing a high amount of dietary fiber. ...
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WO/2015/063058A1 |
Nutraceutical composition of plant foods, for the preparation of food products, comprising water; sodium, potassium, iron, calcium and manganese ions; retinol, retinoids; thiamine;riboflavin; niacin; pantothenic acid; ascorbic acid; solu...
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WO/2015/060168A1 |
In the present invention, it was discovered that using an emulsified oil composition for a cream puff pastry containing a mung bean protein substance makes it possible to obtain a cream puff pastry shell having good volume and shape, and...
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WO/2015/058115A1 |
The present disclosure provides structured lipids (SLs) and mixtures of SLs including structured triacylglycerols (TAGs), methods of producing the SLs, products including the SLs and methods of making the products.
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WO/2015/055965A1 |
The invention relates to a process for texturing microalgal biomass flour, and comprises the following steps: (a) introducing water, microalgal flour and, optionally, a vegetable protein source into a solid-liquid mixer, (b) emulsifying ...
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WO/2015/053252A1 |
Provided are a flavor enhancer for oils and fats containing a polyunsaturated fatty acid, said agent comprising a basic peptide, and an oil and fat composition containing a polyunsaturated fatty acid and comprising: an oil and fat which ...
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WO/2015/052665A1 |
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...
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WO/2015/050454A1 |
The invention relates to the field of food technology. Among others, it relates to methods for preparing dark foodstuffs and use of the same to prepare dark coloured food items, in particular baked products such as dark brown bread, with...
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WO/2015/045922A1 |
Provided are a fat composition which can impart volume, softness, and moistness to a puffed wheat food product or the like; a puffed wheat food product containing the fat composition; and a production method for the fat composition. The ...
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WO/2015/048727A1 |
Disclosed herein are methods for increasing the free phenolic acid content of grain-based food products, such as powders, breads, cereals, and animal feed. Methods disclosed herein comprise pretreating bran, including aleurone and/or per...
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WO/2015/034067A1 |
A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded to ...
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WO/2015/025969A1 |
[Problem] To provide processed brown rice, in which the content of free ferulic acid that contributes to the amelioration of dementia, etc., can be increased, and a fermented food. [Solution] High water pressure-treated processed brown r...
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WO/2015/020114A1 |
Provided is a novel sophorolipid (SL) that can be applied in a wide range of fields such as beverages, cosmetics, drugs, and quasi-drugs. This sophrolipid compound is represented by formula (I) (in formula (I), R1 represents H or a methy...
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WO/2015/017372A1 |
Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard French fries, as well as producing a French...
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WO/2015/011813A1 |
Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goods;...
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WO/2014/201170A1 |
Provided herein is a method for treating untreated rice bran to produce a treated rice bran. The method comprises inactivating lipase in the untreated rice bran, saponifying the fatty acids in the untreated rice bran to fatty acid salts,...
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WO/2014/200471A1 |
Whole grain pancake and waffle batters may include whole grain wheat flour and one or more of whole grain brown rice flour and whole grain millet flour. Pancakes and waffles prepared from such batters may be considered as having a high n...
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WO/2014/184079A1 |
There is provided an emulsifier composition comprising (a) a diacetyl tartaric acid ester of mono- and diglycerides (DATEM); (b) free acetic acid in an amount of less than 0.4 wt% based on the amount of DATEM; and (c) a salt or base, whe...
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WO/2014/179843A1 |
A dry flour based product is disclosed which is made from ground and whole grains that are low in fructans, to be enriched with gluten (gluten flour or its substrates gliadin and glutenin). The gluten can range from 5.0 grams per 100 gra...
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WO/2014/177390A1 |
A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt.% cereal material after baking, the method comprising: - providing flour, culture and other ingredients for the soft ...
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WO/2014/177391A1 |
This relates to a method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars against the total weight of the soft cake after baking, the method comprising: - providing flour, sugars and o...
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WO/2014/172135A1 |
An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A proce...
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WO/2014/164239A1 |
A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first...
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WO/2014/162897A1 |
The purpose of the present invention is to provide an oil/fat composition suitable for producing baked goods having a light and tender-crisp texture. The oil/fat in the oil/fat composition satisfies conditions (a), (b), (c), and (d) desc...
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WO/2014/162618A1 |
The problem addressed by the present invention is providing technology for improving melting in the mouth and chewing sensation while maintaining the softness and springy sensation of a starch-based food product. The texture of a food pr...
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WO/2014/157111A1 |
Problem: To provide a preparation capable of easily and efficiently improving the quality of filling-containing breads, in particular, filling-containing breads in which the amount of filling is comparatively large and/or the water conte...
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WO/2014/160147A1 |
An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour h...
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WO/2014/157577A1 |
Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific vo...
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WO/2014/156626A1 |
Provided are: a powder emulsifying agent composition which has improved dispersibility and is capable of providing food with excellent texture; and a production method by which this powder emulsifying agent composition can be obtained ea...
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WO/2014/157696A1 |
In the present invention, the protein content of flour in a dough is 7.0-17.0% by mass, the dough containing, with respect to 100 parts by weight of the flour, 0.01-0.5 parts by weight of at least one emulsifier selected from the group c...
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WO/2014/140242A1 |
The present invention relates to microalgal flour granules, their use in food products; and a process for preparing the microalgal flour granules. The microalgal flour granules have specific particle size distribution, flow capability an...
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WO/2014/140245A1 |
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...
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WO/2014/140244A1 |
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...
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WO/2014/140247A1 |
The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is complet...
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WO/2014/136639A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist se...
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WO/2014/136873A1 |
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet...
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WO/2014/136637A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...
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WO/2014/134505A1 |
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...
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WO/2014/128873A1 |
Provided is an excellent composition for dough-based foods, said excellent composition being capable of yielding goods which suffer from little deterioration of mouthfeel. The excellent composition is selected from the group consisting o...
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WO/2014/124509A1 |
The present patent application relates to the production of wheat flour improving powders incorporating liquid enzymes and liquid emulsifiers previously treated enzymatically in food grade adsorbers. More specifically, it relates to the ...
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WO/2014/112960A2 |
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...
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WO/2014/110675A1 |
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...
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WO/2014/107687A1 |
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provi...
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WO/2014/104250A1 |
This baked confectionery includes: 4.0-12.0 mass% of insoluble dietary fibre; 10.0-30.0 mass% of protein; and 8.0-15.0 mass% of lipids. The insoluble dietary fibre includes insoluble dietary fibre derived from wheat bran.
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WO/2014/104249A1 |
A baked snack containing 5.0 to 20.0 mass% of insoluble dietary fiber and 20 to 45 mass% of starch and having a gliadin content of 1.1 mass% or less, the insoluble dietary fiber including cereal-bran-derived insoluble dietary fiber.
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