Abstract: A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods.

Abstract: The present invention provides a method and apparatus for sanitizing consumable products, utensils or any of a variety of products that may benefit from being sanitized using an ultraviolet light source within a cooking appliance, such as a microwave oven. The cooking appliance includes a cooking chamber capable of receiving microwave energy. A UV light source is positioned outside the cooking chamber, and an optical system directs UV light from the UV light source into the cooking chamber.

Abstract: A method and composition for reducing sodium in a pasta product having a cheese component and an anti-boil-over component without compromising the cheese flavor of the pasta product. The sodium chloride in the anti-boil-over composition is replaced with a sodium replacer including at least one of a modified potassium chloride or a bonded potassium chloride. Modified potassium chloride can include potassium chloride, rice flour, citric acid, L-lysine and rosemary extract. Bonded potassium chloride can include potassium chloride and natural flavors. The sodium replacer can include potassium chloride with at least either of the modified potassium chloride or the bonded potassium chloride. The addition of sodium replacers to the anti-boil-over component results in enhanced cheese flavors.

Abstract: A construct for heating, browning, and/or crisping a food item in a microwave oven includes a plurality of compartments, at least one of which is defined at least partially by a microwave energy interactive insulating material that includes a layer of microwave energy interactive material supported on a polymer film, and a second polymer film layer that at least partially defines a plurality of expandable insulating cells that inflate upon exposure to microwave energy.

Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.

Abstract: An oven that uses both impinging air ducts and infrared burners to heat food products is provided. Heating and cooking with both types of burners leads to a significantly improved efficiency over currently available systems. The infrared burner comprises a matrix of metal fibers that allows for the combustion flame to remain stable even when subject to the currents of nearby impinging air ducts within the oven cavity.

Abstract: Edges of English muffins and certain other types of bread products known to burn during toasting are protected from burning by a bread product edge toasting shield. One embodiment of the bread product edge shield is a baffle formed of orthogonal or substantially orthogonal metal strips. A second embodiment is a cylindrical tube. The edge toasting shield blocks infrared energy waves that would otherwise be incident upon the bread product edges at angles of incidence less than about eighty degrees relative to horizontal.

Abstract: Disclosed is bread suited for heating in a microwave oven, containing: 1 to 67 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, and 0.1 to 7 parts by weight of (C) an emulsifier, incorporated into 100 parts by weight of cereal flour containing primarily wheat flour containing crude protein in an amount of 9% by weight or more and less than 11.5% by weight.

Abstract: A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

Abstract: A cooking method for cooking a hollow food item with a wall having an exterior surface and an interior surface defining an interior volume, a plurality of skewers supporting the food item be piercing the wall through a stem side of the food item. The skewers maintaining the orientation of the food item with the stem side facing down and maintaining a minimum volume of the interior chamber to facilitate the accumulation of steam within the interior chamber.

Abstract: A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or pre-baking. The cookie dough also does not require the use of a susceptor to achieve even heating. The resulting cookie has acceptable spread, crumb structure, and texture comparable to a conventional oven-baked cookie.

Abstract: Microwave-refrigerator units are disclosed. In one aspect, a microwave-refrigerator unit may include a weatherproof exterior. A microwave may be included within the weatherproof exterior. A refrigerator may also be included within the weatherproof exterior. The refrigerator may be coupled with the microwave. Other microwave-refrigerator units are also disclosed, as are methods of using microwave-refrigerator units.

Abstract: An in-shell egg pasteurization process (10) includes, in a temperature raising stage (16), raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation to a temperature between 57° C. and 60° C., the albumen temperature being raised at a rate which reduces at least once over time. Simultaneously, in the temperature raising stage (16), the temperature of an external surface of the egg is raised predominantly by means of external heat radiation or conduction to a temperature of between 57° C. and 70° C., or alternatively or in addition the egg surface temperature is allowed to rise to a temperature of between 57° C. and 70° C. as a result of the microwave radiation by inhibiting heat loss from the egg. Said temperatures are then maintained by means of microwave radiation and external heat radiation or conduction for at least some time.

Abstract: A method reclaims metalized polymer film or mixtures containing metal and/or metal alloys into a metal-containing, polymeric film. The resulting film structure has better oxygen and moisture barrier properties when metalized than plain metalized polymer films. The polymer to be reclaimed, originates in sheet form, and is densified, as by shredding, pelletizing and/or re-extruding into fine particulate form such as chips or pellets. The reclaimed polymeric film can be used, in a range of concentrations, to produce biaxially oriented polyester film for metalizing.

Abstract: A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.

Abstract: A heat-shrinkable film suitable for forming an easy opening cook-in bag is provided. The film comprises at least five layers, including an inner layer, an inner frangible layer, a barrier layer, an outer frangible layer, and an outer layer. The film is capable of being formed into a bag comprising a lap seal, a top end seal, and a bottom end seal, wherein the seals are heat sealed to a closed condition to contain and protect a product disposed therein. The lap seal, top end seal, and bottom end seal each are able to remain sealed during cook-in conditions. Additionally, the lap seal, top end seal, and bottom end seal each are peelable and easily openable by application of force.

Abstract: A cooking implement comprising a resilient cooking surface, a substantially rigid periphery surrounding the resilient cooking surface, a frame coupled to the substantially rigid periphery to provide a tensile force across the cooking surface and a support structure configured to provide an airspace beneath the resilient cooking surface. The microwavable cooking implement may be used to crisp a variety of food items, such as sliced potatoes to make potato chips, by laying a single layer of the food item on top of the resilient cooking surface and heating the cooking implement with the food items for a predetermined time.

Abstract: A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40-50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for the potato pieces is formed from a single-piece blank provided with a pair of microwave susceptor surfaces and reinforced corners. A removable lid contacts the potato pieces during microwave reconstitute.

Abstract: Enclosed rotisserie with added convenience, including a countertop resting box-like enclosure housing a safety rear mounted heating element and a power rotated dual rod spit assembly. The gear driven spit assembly may be easily inserted and removed straight into and out of the enclosure without need for angling or coupling the assembly to a power drive socket. The spit assembly may also be mounted at various distances from the heating element to decrease cooking times. The open front of the enclosure is from time to time covered by an inclined glass panel door which may be opened in various ways to facilitate food insertion into and removal from the enclosure, and which may be easily removed for cleaning or other purposes.

Abstract: The present invention provides a foodstuff and methods and systems of making the same.

Abstract: Various blanks, trays, cartons, systems, and other constructs for heating, browning, and/or crisping a food item are provided.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A cooking method using an automatic pressure double boiler is provided. The cooking method can prevent steam containing the medicinal or nutritive components in the medicine or health food from leaking out of the cooking pot, and thus keep the medicinal or nutritive effect of the medicine or health food, compared with conventional cooking methods, such as baking with fire, boiling with water, frying with oil, steaming, etc. The cooking method does not allow the boiled water or steam to enter the inner cooking pot, thereby acquiring pure medicinal or nutritive components from the medicine or health food. Since the cooking method heats the medicine or food with the energy of the steam from the boiled water, not direct or conducted heat energy from an electric heater, it cannot burn the medicine or food although it heats it to extract the pure medicinal or nutritive components and condenses them.

Abstract: B'Rito Bites comprise bite-sized freezable tortilla snacks that have a Mexican flavored filling. B'Rito Bites are designed to provide a healthier alternative to snack products currently available on the market and comprise tortillas which are stuffed with various combinations of meat, beans, and/or cheese. Meat may include beef, chicken, pork and other suitable alternatives. Other ingredients may also be added such as spices, different cheeses, salsas, sauces, rice, beans and other. B'Rito Bites may be perfect for after school snacks, hors d'oeuvres, meal replacements, and more.

Abstract: A meal kit for microwave cooking of a multi-component food product is provided that includes at least two sealed packages of ingredients for the multi-component food product. One of the sealed packages of ingredients contains a liquid component of the multi-component food product. The meal kit also includes a cooking tray formed of a microwave-safe material having a bottom wall with an upstanding sidewall extending around the periphery thereof to define an interior of the cooking tray. Outer packaging is provided to contain the sealed packages of ingredients and the cooking tray.

Abstract: A system and method of controlling energy that is input to a material substance, for the controlled removal of moisture from the material substance, is disclosed. A controlled air flow is blown onto the material substance at a specified air flow rate over at least one specified time period such that the material substance absorbs thermal energy from the controlled air flow via at least one outer surface of the material substance. The controlled air flow is of a specified humidity level at a specified temperature level. The material substance is also irradiated with microwave energy at a first specified power level for at least a first specified time duration such that the material substance absorbs at least a part of the microwave energy and converts the absorbed microwave energy to thermal energy within the material substance. As a result, moisture is removed from the material substance in a controlled manner.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: An apparatus for making generally flat dough based products includes a supply station having at least two hoppers for holding different ingredients and respective valve mechanisms disposed below outlets of the hoppers and being operable to control the quantities of ingredients separately dispensed from the hoppers, a mixing bowl disposed below the hoppers in a position to receive the different ingredients in the predetermined quantities wherein the mixing bowl is adapted to open for releasing a dough based product prepared therein toward a conveyor, and a heating station having first and second heating zones arranged along the conveyor between entry and exit ends thereof and being operable to produce infra-red and electric resistance heating respectively in the first and second heating zones so as to cap and cook the prepared dough based product by the time the product is moved by the conveyor to its exit end.

Abstract: Baking apparatus for baking edible products located on a conveying surface and preferably traveling along a conveyor track, comprising a number of electric infrared radiators arranged above the conveyor track. The infrared radiators each comprise at least one spiral filament having a gastight, infrared radiation-transmitting, breakable casing, in particular a glass casing. The baking apparatus further comprises monitoring means for monitoring breakage of the casings of the infrared radiators. The invention also relates to a method for baking an edible product by means of an electric infrared radiator having a breakable casing.

Abstract: The invention relates to a soluble antioxidant dietary fiber obtained from pineapple and a method of processing pineapple pulp to provide a soluble antioxidant fiber.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.

Abstract: The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of: preparing a farinaceous dough or batter by mixing flour, water and optionally one or more other bakery ingredients; dividing the dough or batter into one or more portions; and cooking said one or more portions by exposing them (i) for in total 20-600 seconds to infrared radiation, more than 50% of the energy content of said infrared radiation stemming from infrared radiation having a wavelength in the range of 0.7-10 ?m and (ii) for in total 20-600 seconds to impingement with hot air having a temperature of at least 150° C.

Abstract: A heat-sealable peelable multi-layer laminated polymeric film comprising a polymeric substrate layer having on one side thereof a polymeric heat-sealable peelable layer and having on the opposite side thereof a polymeric shrinkable layer, wherein said shrinkable layer has a degree of shrinkage in a first dimension of about 10-80% over the temperature range 55 to 100° C., a ratio of shrinkage at 100° C. said first dimension relative to a second, orthogonal dimension in the range of 1:1 to 10:1, and further comprising one or two intermediate layer(s) wherein an intermediate layer is disposed between the substrate layer and the shrinkable layer and/or between the substrate layer and the heat-sealable peelable layer, and one or more layer(s) of an electrically conductive material; and use thereof as packaging for ovenable meals or as a lid on an ovenable container wherein the packaging is self-peeling and self-venturing during a cooking cycle.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 ?m of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

Abstract: The present invention relates to a method of food preparation including the steps of: cooking a hot dog; removing excess moisture from the hot dog; splitting the hot dog lengthwise; adorning the split hot dog with mashed potatoes; applying cheese over the mashed potatoes; and broiling the combination of hot dog, mashed potatoes and cheese until the cheese is substantially melted. This unique combination provides a complete hot dog based meal.

Abstract: A microwave heating construct includes a platform having a plurality of peripheral edges, a plurality of elevating panels for maintaining the platform in a raised position, and a layer of microwave energy interactive material overlying at least a portion of the platform. The platform includes a movable portion defined at least partially by a line of disruption extending substantially between a pair of adjacent edges of the platform. The movable portion of the platform is adapted to pivot along the line of disruption.

Abstract: A pouched liquid food product from which a delicious dish can be cooked with a microwave oven without the color, smell, texture and the like of the food ingredients being harmed has a pouch having a zipper portion and a steam venting mechanism. The pouch is filled with a liquid food and sealed, and a liquid substance in the liquid food has a viscosity at 60° C. of 0.1 to 10 Pa·s.

Abstract: A method of making a cooked food product having a fried appearance comprises assembling a food product having a weight of approximately 1 to 4 ounces (28.3 to 113.4 grams). The food product is heated with microwave energy at a frequency of approximately 800 to 3000 MHz, at a power of approximately 0 to 50 Watts per ounce (28.3 grams) of product, and for approximately 0 to 80 seconds. The food product is coated with a coating layer to form a coated food product. The coated food product is heated in an impingement oven at a temperature of approximately 400 to 600° F. (200 to 325° C.) for less than approximately 140 seconds to form the cooked food product with a fried appearance.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention provides methods and compositions for preparing fully-sponge-state batter products.

Abstract: A package for heating a food product. The package has a base for supporting the package on a surface, a support flap foldably connected to the base, and an end panel foldably connected to the base, and a tray for supporting a food product. The tray is foldably connected to the end panel and is for being supported above the base by the end panel and the support flap.

Abstract: Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated.

Abstract: The present invention is concerned with the field of food preparation. More specifically, the present invention is related to a food preparation device and a method of preparing a foodstuff. It is a purpose of the present invention to overcome some of the drawbacks associated with known cooking methods. The food preparation device comprising a container (2,3) having one or more holes that are suitable for outlet of air and creating a vacuum, and a lid (1) comprising a far infrared radiation source, wherein said lid (1) is sealable to said container (2,3).

Abstract: The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1:3 and 1:1.8. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.

Abstract: A construct for preparing a food item in a microwave oven comprises a plurality of heating regions including an inner heating region and an outer heating region. The inner heating region comprises a susceptor including a plurality of annular microwave energy transparent areas, and the outer heating region comprises a plurality of susceptor projections extending radially from the susceptor of the inner heating region.

Abstract: This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the tenderness and mouthfeel of a meat product. Provided is a meat marinade comprising a fat and a protein wherein said fat is present in an amount of about 0.1-25 percent by weight (w %) of the marinade, preferably 0.3-20 w %, more preferably 0.5-10 w %, and wherein said protein is present in an amount of about 0.05-10 percent by weight (w %) of the marinade, preferably 0.8-6 w %, more preferably 1-5 w %. Said marinade may comprise a fat- and protein-containing dairy product, such as cooking cream. Also provided is a method for improving the tenderness of a meat product, comprising marinating said meat product with a marinade according to the invention.

Abstract: Microwavable trays (2) and methods regarding same are provided. In an embodiment, the present invention provides a microwavable tray comprising a first compartment (10) for steaming foods, a second compartment (20) for moderately cooking foods, and a third compartment (30) for grilling or browning foods.

Abstract: A product developed for the purpose of cooking food in a microwave oven. A microwave food-container includes metal particles in a matrix. The composition of the present invention is essentially invisible to microwave radiation but is efficient as a reflector of IR radiation. This promotes higher heat to be generated, which is more evenly applied within a container by reflecting IR energy back toward the food product while allowing microwave radiation to penetrate the container to aid in the cooking process. Such packaging for microwave use allows for efficient, thorough cooking of frozen, raw, and raw-frozen foods.