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1. WO2022193037 - STAPLE FOOD AND PREPARATION METHOD

Publication Number WO/2022/193037
Publication Date 22.09.2022
International Application No. PCT/CN2021/000139
International Filing Date 02.07.2021
IPC
A23L 7/104 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
A23L 7/109 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
A23L 33/00 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
A23L 25/00 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
A23L 11/00 2021.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
11Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates
A23L 19/10 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
19Products from fruits or vegetables; Preparation or treatment thereof
10of tuberous or like starch containing root crops
Applicants
  • 王成立 WANG, Chengli [CN]/[CN]
Inventors
  • 王成立 WANG, Chengli
Priority Data
202110272906.914.03.2021CN
Publication Language Chinese (zh)
Filing Language Chinese (ZH)
Designated States
Title
(EN) STAPLE FOOD AND PREPARATION METHOD
(FR) ALIMENT DE BASE ET PROCÉDÉ DE PRÉPARATION
(ZH) 主食饮食及制备方法
Abstract
(EN) A staple food and a preparation method; flour etc., standard, system 1, range, high gluten powder, medium gluten powder, low gluten powder etc.; fermentable size, variation, difference etc. Preferably: state: beverages, ice cream, wine, baked pancake, pancake, vegetarian meat, hamburger, sandwich, hot dog, sushi, steamed sponge cake, cake, biscuit, bread, noodle, instant noodle, rice noodles, sesame seed cake, steamed bun stuffed with sweetened bean paste, porridge, zongzi, bean jelly, moon cake, vermicelli, pie, pizza, steamed bread, dried bean curd sheets, etc. Any combination, addition of food materials, etc. Water, juice, milk, oil, seasoning, etc. Non-toxic harmless food additives, etc.
(FR) Un aliment de base et un procédé de préparation ; Farine, etc., poudre à forte teneur en gluten standard de gamme de système 1, poudre à teneur moyenne en gluten, poudre à faible teneur en gluten, etc ; différence, variation, taille fermentable, etc. De préférence : état : boissons, crème glacée, vin, crêpe cuite au four, crêpe, viande végétarienne, hamburger, sandwich, hot dog, sushi, génoise cuite à la vapeur, gâteau, biscuit, pain, nouilles, nouilles instantanées, nouilles de riz, gâteau aux graines de sésame, pain cuit à la vapeur garni de pâte de haricot sucrée, porridge, zongzi, gelée de haricot, gâteau de lune, vermicelle, tarte, pizza, pain cuit à la vapeur, feuilles de caillé de haricots séchés, etc. Toute combinaison, ajout de matières alimentaires, etc. Eau, jus, lait, huile, assaisonnement, etc. Additifs alimentaires sans danger non toxiques, etc.
(ZH) 主食饮食及制备方法;面粉等,标准,统1,范围,高筋粉、中筋粉、低筋粉等;可发大小,变型,不同等。优选:状态:饮料、冰淇淋、酒、烙饼、煎饼、素肉、汉堡、3明治、热狗、寿司、发糕、糕、饼干、面包、面条、方便面、米线、烧饼、豆包、粥、粽、凉粉、月饼、粉条、馅饼、比萨、馍、豆皮等。任意组合,添加食材等。水、汁、奶、油、调料等。无毒无害食品添加剂等。
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