公开(公告)号：WO2023278309A1

公开(公告)日：2023-01-05

申请号：PCT/US2022/035096

申请日：2022-06-27

Applicant: INTERCONTINENTAL GREAT BRANDS LLC

Inventor： PING, Chen Xiao ,  CHEN, Grace ,  DU, Huixin ,  GU, Manhu

IPC: A21D8/06 ,  A21D13/043 ,  A21D13/047 ,  A21D13/80 ,  A23L29/212 ,  A21D13/066 ,  A21D2/186 ,  A23L29/20

Abstract: Biscuits and cookies are provided that do not brown significantly upon baking. In some forms, the biscuits and cookies may have L* values of 85 or greater.

公开(公告)号：WO2021260543A1

公开(公告)日：2021-12-30

申请号：PCT/IB2021/055492

申请日：2021-06-22

Applicant: FAVERO ANTONIO S.R.L.

Inventor： RIZZELLO, Carlo Giuseppe ,  PONTONIO, Erica ,  GIANNONI, Alessia ,  FAVERO, Loredana

IPC: A23G3/34 ,  A21D8/04 ,  A23C9/123 ,  A23C20/02 ,  A23D7/00 ,  A23L7/152 ,  A23L33/135 ,  C12R1/24 ,  C12R1/25 ,  C12N1/20 ,  A21D13/047 ,  A21D2/368 ,  A21D2/38 ,  A23C11/10 ,  A23D7/0056 ,  A23G3/346 ,  A23Y2220/13 ,  A23Y2220/67 ,  C12N1/205 ,  C12R2001/24 ,  C12R2001/25

Abstract: The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 and any further steps. The thus obtained maize germ can be used for the preparation of food products, such as sourdough based on maize germ for producing oven-baked leavened products; spreadable cream based on maize germ; vegetable yoghurt-like drink based on maize germ; vegetable cheese on the basis of maize germ.

公开(公告)号：WO2020074782A1

公开(公告)日：2020-04-16

申请号：PCT/FI2019/050725

申请日：2019-10-10

Applicant: TEKNOLOGIAN TUTKIMUSKESKUS VTT OY

Inventor： VIRTANEN, Veera ,  PAANANEN, Arja ,  SZILVAY, Geza ,  VIRTANEN, Leevi ,  NISOV, Anni ,  SUHONEN, Anniina

IPC: A21D2/26 ,  A21D2/36 ,  A21D13/045 ,  A21D13/047 ,  A21D13/066 ,  A23J1/00 ,  A23J3/20 ,  A23J3/22 ,  A23L7/104 ,  A23L11/00 ,  A23L13/40 ,  A23L31/00 ,  A23L29/00

Abstract: It is disclosed a food product comprising non-toxic edible fungal mycelium as a binding agent for food particles. It is also disclosed use of fungal mycelium as a binding agent for food particles. It is further disclosed a method for the production of a food product comprising non-toxic edible fungal mycelium, comprising the steps of: providing a fungal strain; providing food particles; cultivating the fungal strain in a liquid culture media in a fermenter to provide fungal mycelium; inactivating the fungal mycelium; separating the fungal mycelium from the culture media; optionally drying the inactivated fungal mycelium; mixing the inactivated fungal mycelium with the food particles to provide a food mixture;optionally subjecting the food mixture to heat treatment at a temperature of about 70°C to about 250°C to provide a food product.

公开(公告)号：WO2018235118A1

公开(公告)日：2018-12-27

申请号：PCT/IT2018/050110

申请日：2018-06-19

Applicant: MINABA TECH S.R.L. ,  DEL NOBILE, Matteo Alessandro ,  CONTE, Amalia ,  SACCOTELLI, Maria Antonietta

Inventor： DEL NOBILE, Matteo Alessandro ,  CONTE, Amalia ,  SACCOTELLI, Maria Antonietta

IPC: A21D13/066 ,  A21D13/80 ,  A21D13/047 ,  A21D13/04

CPC classification number: A21D13/066 ,  A21D2/18 ,  A21D2/34 ,  A21D6/003 ,  A21D8/04 ,  A21D13/047 ,  A21D13/06 ,  A21D13/80 ,  A23L33/135 ,  A23V2200/00 ,  A23V2200/304 ,  A23V2200/3204

Abstract: The present invention concerns a gluten free dry food, in particular a biscuit, having symbiotic properties, based on flour, water, cereals, living and vital probiotic microorganisms and prebiotic fibres, in addition to honey and/or sugar, obtainable by means of a process comprising a preliminary step of roasting flour, a step of mixing of the ingredients and a step of drying at a temperature tolerated by the probiotic microorganisms. The invention additionally concerns a process for the production of said food, comprising a preliminary step of roasting flour, a step of mixing of the ingredients, comprised the puffed cereals, probiotic microorganisms and prebiotic fibres, a step of conferring a desired shape and a step of drying at a temperature tolerated by the probiotic microorganisms.

公开(公告)号：WO2017131973A1

公开(公告)日：2017-08-03

申请号：PCT/US2017/013472

申请日：2017-01-13

Applicant: DOW GLOBAL TECHNOLOGIES LLC

Inventor： MAYER, Franz

IPC: A21D2/18 ,  A21D13/043 ,  A21D13/047 ,  A21D13/045 ,  A21D13/066 ,  A21D13/40 ,  A23L29/262 ,  A23L7/10 ,  A23L7/109 ,  A23L25/00 ,  A23L29/212 ,  A23L33/00 ,  A23L33/24 ,  A21D13/04 ,  C08L1/28 ,  A21D13/80

CPC classification number: A23L33/40 ,  A21D2/188 ,  A21D10/005 ,  A21D13/04 ,  A21D13/043 ,  A21D13/045 ,  A21D13/047 ,  A21D13/066 ,  A23L7/109 ,  A23L33/24 ,  A23V2002/00 ,  A23V2200/304 ,  C08L1/284 ,  A23V2200/13 ,  A23V2200/30 ,  A23V2250/51086

Abstract: A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).

Abstract translation: 可用于制作高质量面包的组合物包含a）无麸质面粉，b）甲氧基含量为19-24％和羟基丙氧基含量为4-12的羟丙基甲基纤维素 ，各自基于羟丙基甲基纤维素的总重量，和c）甲氧基含量为27-30％和羟基丙氧基含量为4-12％的羟丙基甲基纤维素，各自基于羟丙基甲基纤维素 其中所述组合物包含基于b）和c）的总重量的10-90重量％的羟丙基甲基纤维素b）和90-10重量％的羟丙基甲基纤维素c）

公开(公告)号：WO2021137819A2

公开(公告)日：2021-07-08

申请号：PCT/TR2020/051381

申请日：2020-12-25

Applicant: KAYA, Levent

Inventor： KAYA, Levent

IPC: A21D13/04 ,  A21D13/047 ,  A21D2/36

Abstract: The present invention relates to a vegan gluten-free cookie made of roasted chickpea powder called talkan and the production method of this cookie.

公开(公告)号：WO2021019289A1

公开(公告)日：2021-02-04

申请号：PCT/IB2019/056573

申请日：2019-08-01

Applicant: BASSANI, Marco

Inventor： BASSANI, Marco

IPC: A23L7/00 ,  A21D13/04 ,  A21D13/047 ,  A21D13/064 ,  A23L7/10

Abstract: The present invention concerns the preparation of a food product from waste from the beer production process.

公开(公告)号：WO2020053425A1

公开(公告)日：2020-03-19

申请号：PCT/EP2019/074561

申请日：2019-09-13

Applicant: DIOSNA DIERKS & SÖHNE GMBH

Inventor： PASCHEN, Florian

IPC: A21D8/04 ,  A21D13/066 ,  A21D13/047 ,  A21D2/36 ,  A21D2/18

Abstract: Verfahren zur Herstellung eines glutenfreien Brotteigs umfassend die Schritte: • - Vermischen von: • - Wasser, • - Reismehl, • - Reisstärke, • - Verdickungsmittel, • - Starter um einen Sauerteig zu erhalten • - Inkubation • - Versetzen des Sauerteigs mit • · - Wasser, • - Reismehl, • - Reisstärke, • - Verdickungsmittel, • - Hefe Der Brotteig und eine Startermischung werden ebenfalls beansprucht.

公开(公告)号：WO2019092295A1

公开(公告)日：2019-05-16

申请号：PCT/ES2018/070715

申请日：2018-11-06

Applicant: NICOLAU FERNÁNDEZ, Antonio ,  ARECHAGA GARCÍA, Eduardo ,  ARECHAGA GARCÍA, María Barquera

Inventor： NICOLAU FERNÁNDEZ, Antonio ,  ARECHAGA GARCÍA, Eduardo ,  ARECHAGA GARCÍA, María Barquera

IPC: A21D2/18 ,  A21D2/36 ,  A21D13/066 ,  A21D13/047

Abstract: Pan artesano, que es un producto apto para un estilo de alimentación sana sin renuncia al sabor y textura del pan natural y tradicional, y que en su composición comprende harina de arroz y de teff, reishi, Ortiga, jengibre, agua osmotizada, levadura, sorbato potásico, goma xantana, lecitina de soja, aceite de oliva, sal del Himalaya, vinagre y semillas de chía, amapola, sésamo, girasol, calabaza y lino, y donde su composición no dispone de cereales con gluten o cereales desnaturalizados.

公开(公告)号：WO2018135068A1

公开(公告)日：2018-07-26

申请号：PCT/JP2017/039052

申请日：2017-10-30

Applicant: 国立研究開発法人農業・食品産業技術総合研究機構 ,  タイガー魔法瓶株式会社

Inventor： 矢野　裕之 ,  前田　真矢子

IPC: A21D13/047 ,  A21D6/00 ,  A21D8/02 ,  A21D8/04

Abstract: 本発明の課題は、グルテンおよび増粘剤を使用することなく、小麦粉パンやグルテン添加米粉パンと同等以上の食感を有する米粉パンおよびその生地の製造方法を提供することである。本発明に係る米粉パン生地の製造方法は、冷却工程、酵母菌入り基本生地調製工程およびパン生地調製工程を備える。冷却工程では、米粉および水がそれぞれに冷却されて冷米粉および冷水が準備される。酵母菌入り基本生地調製工程では、冷米粉および冷水が混ぜ合わされて基本生地が調製された後に基本生地に酵母菌が添加されて酵母菌入り基本生地が調製されるか、冷米粉、冷水および酵母菌が混ぜ合わせられて酵母菌入り基本生地が調製される。米粉パン生地調製工程では、酵母菌入り基本生地が捏ねられて米粉パン生地が調製される。そして、この米粉パン生地を発酵して発酵生地を調製した後、その発酵生地を加熱することによって本発明に係る米粉パンが製造される。