FM-USeP-

Republic Of the Philippines Form no. RPP-07

University of Southeastern Philippines
Tagum Campus, Tagum City 8100 Issue Status 01
www.usep.edu.ph; Revision no. 00
Email: president@usep.edu.ph Date effective
Approved by President

PATENT SEARCH REPORT

SEARCH REPORT

TITLE:
TARO SALVARO

SEARCH TYPE:
Prior Art Search

INTERNATIONAL PATENT CLASSIFICATION:

A21D2/36, A23L19/18, A23L19/10

KEY WORDS
“taro” “chips” “crispy” “biscuit”

DATA NUMBER
SEARCH STRING
BASE OF HITS
Espacenet Taro Biscuit 464
Espacenet nftxt = "taro" AND nftxt = "biscuit" AND cl = "A21D2/36" 115
Espacenet crispy taro 913
Espacenet nftxt = "crispy" AND nftxt = "taro" AND cl = "A23L19/18" 55
Espacenet taro chips 3 048
nftxt = "taro" AND nftxt = "chips" AND cl = "A23L19/10" 133

DOCUMENTS CONSIDERED TO BE RELEVANT

Category Citation of Documents, with indications, where appropriate of Relevant
the relevant pages to claim
no.

Crisp taro biscuit
CN105265551A
The invention relates to the food field and particularly relates to
a crisp taro biscuit. The crisp taro biscuit is prepared from the
following raw materials by weight, flour 100, taro meat 20-50,
raising agent 0.5-3, sweetener 15-30, grease 20-50 and water
20-50. The crisp taro biscuit is advantaged in that, the taro meat
is utilized to make the biscuit, sweet and luscious taste of
the taro and biscuit crispness are integrated, the sweeter in
the biscuit is further reduced, and heat is reduced. Through
adding the taro meat, the biscuit has a lot of meal fiber which
facilitates digestion and prevents constipation, so the
crisp taro biscuit is quite suitable for obesity people.

Fructus-momordicae-flavored
CN109892369A

The invention discloses a fructus-momordicae-

flavored taro biscuit. The fructus-momordicae-
flavored taro biscuit is prepared from the raw materials in parts
by weight: 120-160 parts of flour, 2-5 parts of milk powder, 25-
35 parts of powdered sugar, 60-80 parts of butter, 40-60 parts
of beaten eggs, 70-100 parts of fried taro cubes, and 1-2 parts
of fructus momordicae extracts. The fructus-momordicae-
flavored taro biscuit has the characteristics of unique flavor of
the taro, high nutritional value, good taste, low calorie, the
health care function, and the like, is very suitable for long-term
eating, and especially suitable for patients with hyperglycemia.

Xinghua fragrant taro biscuits and production

technology thereof
CN105746651A

The invention belongs to the technical field of food application,

and particularly discloses Xinghua fragrant taro biscuits. The
Xinghua fragrant taro biscuits are prepared from, by weight,
20%-30.5% of Xinghua fragrant taro powder, 3%-10.8% of milk
powder, 0.8%-3% of baking soda, 10.5%-15% of white
granulated sugar, 0.3%-5.5% of sodium tripolyphosphate,
0.5%-3.05% of essence, 10.8%-25.5% of eggs and 15.8%-30%
of wheat flour. A production technology of the Xinghua
fragrant taro biscuits has the advantages that procedures are
reasonable, and the production time is shortened, and the
finished Xinghua fragrant taro biscuits produced through the
technology have the advantages of being good in taste, free of
nutritional ingredient losses and capable of meeting the eating
requirements of people of all ages.
Natural and crisp biscuit prepared by freezing method
and preparation process thereof

CN101579083A

The invention provides a natural and crisp biscuit prepared by a

freezing method and a preparation process thereof. The
preparation process comprises the following steps of: cooking
and mixing raw materials of flour type and raw materials of
starch type to prepare a biscuit parison; freezing
the biscuit parison at the temperature ranging from -18 DEG C
to -20 DEG C for 72-168 hours, subsequently taking out
the biscuit parison, defreezing and drying the biscuit parison,
thus preparing the biscuit with natural and crisp taste. The
freezing method is adopted to naturally expand the biscuit, the
methods of deep-fry, expansion and baking are not adopted,
yeast powder, leavening agent, baking powder and various
other chemical food additives are not needed to be added,
the biscuit product is loosen and delicious, has no harmful
additives, and is beneficial to human health; furthermore, the
preparation process is simple and practicable and is suitable for
large-scale popularization and application.

Manufacturing method of taro crisp slice

CN101756135A

The invention provides a manufacturing method of a taro crisp

slice, which is characterized by comprising the following
process flows: firstly, taro pretreatment; secondly, color
conservation; thirdly, hot iron; fourthly, drying; fifthly, frying;
sixthly, oil removal; and seventhly, flavoring. The manufacturing
method is simple and is easy to learn; and the
manufactured taro crisp slice has the advantages of optimal
color, fragrance and taste and crisp mouth feel and belongs to
snack food suitable for old and young, thereby having wide
market space.
 ChipThe taro chip

KR20200021116A

It is somewhat difficult to purchase and cook taro with a lot of

effectiveness of various nutrients. To solve a problem that
people forget to intake a taro`, the present invention provides a
technical field for making taro chips. According to the present
invention, a method for making taro chips comprises: a step of
cleanly washing the entire taro; a step of lengthily and thinly
slicing various sizes of taro; and a step of roasting the
sliced taro at a proper temperature in an oven, a brazier, a
firepot, and the like to be suitable for being taken as a snack,
and the like. Accordingly, opportunity for conveniently meeting
the taro chip is provided, thereby maintaining national health
with uniform nutrition intake and largely contributing to
development in food culture. Moreover, the present invention
enables a user to conveniently meet the taro chip in daily life,
enables a taro farmer to increase income with consumption
increase of the taro chips, and provides jobs in accordance with
demand increase of the taro chips, thereby providing high
industrial usability. Moreover, the present invention enables all
of the people to conveniently purchase and take the taro chips,
thereby largely contributing to enhancement in national health.