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WO/2023/045060A1 |
A method for inhibiting generation of multi-element hazardous substances in baked food, belonging to the field of food processing, comprising the following steps: (1) carrying out thermal denaturation treatment on an ovalbumin solution, ...
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WO/2023/044113A1 |
The present invention relates to a "fat blocking" composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when...
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WO/2023/041098A1 |
The present invention relates to food or food products such as flour or cereal-based bread doughs, and their preparation, treatment and preservation, based on proso millet (Panicum Glaucum L.), as a new protein source of vegetable origin...
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WO/2023/040255A1 |
A composition for rapid production of bread and an application of the composition. The composition for rapid production of bread comprises in percentage by weight: 0.1%-5% of an antioxidant, 5%-40% of an emulsifier, 0.1%-5% of an enzyme ...
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WO/2023/044396A1 |
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.
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WO/2023/023049A1 |
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base leg...
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WO/2023/023048A1 |
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base leg...
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WO/2023/020784A1 |
The present invention relates to a powdered composition comprising a carrier comprising a soluble flour, and at least one active ingredient. A method for preparing the composition and flavored products comprising the inventive compositio...
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WO/2023/023046A1 |
This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the compo...
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WO/2023/013429A1 |
A method for manufacturing a bakery food dough that contains ingredient (A), an oil or fat composition, a powdery material and water, said method comprising a step for mixing ingredient (A) and the oil or fat composition to obtain a mixt...
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WO/2023/012170A1 |
The present invention provides a powdered sugar replacer comprising one or more modified starch(es),one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or...
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WO/2023/008535A1 |
The present invention pertains to an inhibitor for inhibiting puff-collapse of baked confectionery, and a method for inhibiting puff-collapse using the inhibitor. The puff-collapse inhibitor for water-added baked confectionery accordin...
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WO/2023/008208A1 |
Provided is a composition for a bakery food product, the composition containing a component (A) that satisfies conditions (1) to (4), and a cellulose derivative. Conditions: (1) The starch content is 75 mass% or greater. (2) 3-45 mass%, ...
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WO/2023/008384A1 |
[Problem] The purpose of the present invention is to provide a mouthfeel improver and mouthfeel improvement method for improving a mouthfeel of baked food such as pizza and naan. [Solution] This mouthfeel improver for baked food comprise...
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WO/2023/284846A1 |
Disclosed is a method for preparing a flaxseed protein crisp using flaxseed as raw material. The steps of the method are as follows: S1. flaxseed milling: washing flaxseed, pressing oil from the washed flaxseed by means of an oil press, ...
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WO/2023/281213A1 |
The present invention relates to a method for preparing a leguminous starch with a high content of slowly digestible fraction (SDS), heat-moisture treatment (HMT) method, characterized in that it comprises the following steps: 1) adjusti...
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WO/2023/281212A1 |
The present invention relates to a method for preparing a legume starch with a high slowly digestible fraction content (SDS), a hydrothermal treatment method characterised in that it comprises the following steps: 1) preparing a starch m...
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WO/2023/277049A1 |
Provided are spice or herb-containing bread crumbs which are burned and crushed products of bread dough containing at least one spice or herb. A bread crumb mix or a batter for deep-frying contains bread crumbs containing the spice or he...
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WO/2023/278613A2 |
The present disclosure provides methods for modifying gluten polypeptides to produce gluten polypeptides with a reduced inflammatory potential, as well as modified plants and compositions comprising modified gluten polypeptides with a re...
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WO/2022/270421A1 |
A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured ...
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WO/2022/269606A1 |
The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloi...
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WO/2022/270422A1 |
This mix for a fried-choux food product contains a flour and an oil and fat, the oil and fat content being 10-30 parts by mass per 100 parts by mass of the flour, and the flour containing 50-100 mass% of pregelatinized starch, 0-50 mass%...
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WO/2022/270748A1 |
The present invention relates to a method for preparing a liquid baking mix composition, the method comprising the steps of: (a) preparing an emulsion by mixing purified water, an emulsifier, a thickener, and sugar; (b) preparing a first...
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WO/2022/229253A9 |
The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or ...
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WO/2022/264766A1 |
The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4...
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WO/2022/260553A1 |
The invention relates to the bakery and confectionery industry. The claimed multi-component food additive concentrate for use in the bakery industry is in the form of an individual portion in which the quantity of each component is calcu...
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WO/2022/258807A1 |
The present invention provides a carboxylic acid loaded carboxylic acid salt carrier as a free- flowing powder which is a particulate solid. The compound of invention is stable, biocompatible, and digestible, facilitates a high acid load...
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WO/2022/256862A1 |
A food additive composition comprising flour or meal made from seeds of a plant of the genus Plantago, wherein the ω−3 to ω−6 fatty acid molar ratio of the seeds is at least 2.0:1.
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WO/2022/255325A1 |
The present invention is puffed food that contains milk protein accounting for 75 mass% or more of the total protein and does not substantially contain wheat-derived protein, the puffed food being characterized by (A) in which the hardne...
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WO/2022/255323A1 |
Provided are a puffed food that substantially does not contain wheat-derived protein, a dough composition that is used in the production of said puffed food, and a puffed food production method in which said dough composition is used. A ...
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WO/2022/255324A1 |
A puffed food according to the present invention contains milk protein at a proportion of 75 mass% or more with respect to the total protein, and is characterized in that the pore structure thereof measured using an X-ray μCT imaging de...
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WO/2022/255326A1 |
The present invention pertains to a puffed food that contains milk protein of a percentage representing at least 75 mass% of the total protein and does not substantially contain processed wheat and protein derived from wheat, said puffed...
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WO/2022/249212A1 |
The sourdough for producing plant-based food products with low gluten content comprises a basic dough comprising a mixture of water and flour that acts as a metabolic substrate for at least one strain of lactic bacteria capable of operat...
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WO/2022/238031A1 |
The present invention relates to a protein preparation produced from almond seeds and to a cost-effective method for the preparation thereof. The protein preparation has a protein content of more than 50% by mass, an oil content of less ...
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WO/2022/236970A1 |
An acid leavening agent having a high neutralizing value, and a preparation method therefor and an application thereof. The acid leavening agent is mainly made of disodium dihydrogen pyrophosphate, the neutralizing value of the acid leav...
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WO/2022/236259A1 |
The present invention relates to a cocoa composition comprising a seed material, preferably a sunflower seed powder in an amount of 5 to 30 % by weight based on total weight of the cocoa composition, to food products comprising such coco...
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WO/2022/235856A2 |
The present disclosure relates, in part, to methods of producing fermented food and beverage products, wherein the fermentation comprises yeast strain GY7B. In another aspect, the present disclosure provides a method promoting flocculati...
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WO/2022/230838A1 |
The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dry...
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WO/2022/230841A1 |
A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production metho...
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WO/2022/212624A9 |
Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months whe...
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WO/2022/215732A1 |
Provided is a baked confectionary that has a high polyphenol content, exhibits little bitterness, exhibits little astringency, and has excellent texture. The baked confectionary comprises any of the following cacao compositions (a) to (d...
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WO/2022/215970A1 |
The present invention relates to bread containing a bamboo leaf extract, and to a method for manufacturing same. Bamboo leaves, which are widely used as herbal medicines due to excellent moisturizing ability and medicinal effects thereof...
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WO/2022/215731A1 |
Provided is a cereal flour puffed food that has a high polyphenol content and can be puffed without being suppressed. This cereal flour puffed food contains any of the following cacao compositions (a) to (d): (a) a cacao composition havi...
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WO/2022/210232A1 |
The composition contains barley grass and is used to promote IgA secretion into saliva, to maintain or improve oral cavity immune function or mucous membrane immune function, and to prevent or mitigate upper respiratory tract infections.
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WO/2022/209865A1 |
The purpose of the present invention is to provide a plastic oil and fat composition for a bakery food which increases the firmness to bite, the melt-in-the-mouth feeling, and the moist feeling of a bakery food. This plastic oil and fa...
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WO/2022/199087A1 |
The use of anthocyanin in the suppression of furan production, the anthocyanin being derived from at least one of anthocyanin-rich fruit and vegetables. A method for suppressing the production of furan in food: during the making, process...
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WO/2022/202996A1 |
The present invention addresses the problem of providing a method for producing a fermentation flavor ingredient with which it is possible to impart an excellent flavor to breads. Specifically, the present invention provides: a method fo...
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WO/2022/202966A1 |
This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW ...
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WO/2022/201823A1 |
The purpose of the present invention is to provide a mix for a bakery product, in which microorganisms can be controlled even under high water activity conditions due to low sugar content, and a bakery product. The present invention prov...
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WO/2022/202696A1 |
Provided is a bread containing a catechin-based compound. The bread contains arabinoxylan. In the bread, the content of the catechin-based compound in the bread is 0.1 to 2.2% by mass, and a value of the ratio of the content of the arabi...
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