Abstract: Process for the preparation of a foodstuff for human use comprising:selecting hard wheat grains according to their size,preheating the selected grains,moistening the preheated grains,keeping the moistened grains at rest for a period of time,cooking the grains,drying and cooling the cooked grains,hulling the grains,expanding the hulled grains,reconditioning the expanded grains to their initial water content, andrecovering the reconditioned grains in view of their domestic use as foodstuff.

Abstract: Food is contained in a container made from packing materials with an oxygen permeability of 200 ml/m.sup.2. 24Hr.multidot.atm, an oxygen absorber which has a microwave-proof layer with film thickness of 5-20 .mu.m on at least one side and also air-permeable packing material on at least one side, whose surface with the air-permeable packing meterial is permeable to air with a water vapor permeability of 10-3,000 g/m.sup.2. 24Hr.multidot.atm. The oxygen absorber packet is fixed in said container. Under these conditions, it becomes possible to perform both heat treatment and microwave treatment of the food contained therein.

Abstract: Packaging structures for the microwave cooking of foodstuffs are described which are formed from laminates which have an outer polymeric film layer, an outer support layer and a thin layer of electroconductive material between the outer layers of a thickness effective to produce thermal energy when exposed to microwave radiation. The laminate also incorporated one or more additional layers of material which result in differential degrees of heating being obtained from the thin layer of electroconductive material upon exposure of the packaging structure to microwave radiation. Specific examples of a pot pie dish and a pizza heating board are described.

Abstract: This invention provides a microwave oven that is supplied with microwave energy through upper and lower feed openings in a side wall of the cavity. A wave guide is provided to feed those openings and is dimensioned to provide a resonance condition in the wave guide and a selected quality factor (Q-value) which is high in comparison with the Q-value of the oven cavity.

Abstract: A container for a product to be heated or cooked in an oven such as a microwave oven, whose lid comprises an upper sub-assembly (I) with a metal layer and a lower sub-assembly (II) comprising an upper heat reactivatable layer (4) affixed initially so as not to adhere against the metal layer (3) and a lower heat sealing layer (5) sealed against the peripheral flange (1). The heat reactivatable layer (4) and the heat sealing layer (5) are layers of a synthetic material which can be peeled respectively off the metal layer (3) and the peripheral flange (1). In addition the heat reactivatable layer (4) has, vertically in line with the peripheral flange (1) a peripheral portion (6) adhering to the metal layer (3) following heating thereof during sealing of the heat sealing layer (5) on the peripheral flange (1).

Abstract: A heat generating container for use in a microwave oven, which includes a metallic main container, a metallic lid to be detachably applied onto said metallic main container, and microwave absorbing heat generating film layers formed on an outer surface of the metallic main container and metallic lid. The microwave absorbing heat generating film layers are varied in thickness for uniform heat generation of the main container and the lid.

Abstract: Paperboard packaging material for use in the manufacture of containers or inserts for containers for browning and crisping food in a microwave oven is prepared on a printing press. The components of the packaging material include paperboard or an equivalent microwave transparent substrate, a susceptor layer prepared from a printable aqueous susceptor-ink composition, and an intermediate coating applied to the paperboard substrate between the susceptor layer and the paperboard to provide a thermal barrier for the paperboard substrate. The thermal barrier layer may be coated or printed on the paperboard substrate as a substantially uniformly thick layer while the susceptor-ink layer may be pattern-printed on the substrate in varying thickness corresponding to the location of food intended to be packaged in containers prepared from the packaging material. The printed susceptor material is overprinted with a food contact coating.

Abstract: A method of preparing an aerated vegetable product comprising starch, oil and a heat-setting material. The method involves mixing the individual components and thereafter aerating with a gaseous material. The method is for example well suited to the preparation of an aerated potato product which has a different taste and texture compared to mashed potato. Other vegetable products can be made from for example sweetcorn, carrot or pea. Furthermore, products made according to the invention can retain their structure after being frozen and subsequently reheated.

Abstract: A conveyor oven for cooking food products using infra-red radiation is described. The oven uses upper and lower etched foil heaters which are disposed above and below the upper flight of a conveyor belt passing therethrough. The oven also includes a controller for governing the speed of the belt, the time of exposure to infra-red radiation, and a range of radiation wavelength between about 4 and 5 microns for cooking the food in the oven.

Abstract: A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.

Abstract: A cooking utensil for microwave cooking foods includes a horizontal base with a cooking surface and a bottom surface, and a plurality of pores and/or openings extending through the base between the two surfaces. A plurality of support legs support the base in a horizontal position on a bottom oven wall of a microwave oven. The base and the plurality of support legs are constructed of a moisture absorbent material that absorbs moisture from foods supported by the cooking utensil and cooked by microwave.

Abstract: Novel food products are disclosed which result from microwave-core-heating of dried foods such as pasta, beans, rice, cereal and pulses. The dried, raw foods are piled in a container and placed in a microwave oven chamber. The raw foods are exposed to microwave energy until they become browned and develop a toasty taste which is different from the taste of the dried, raw food products. The microwave cooking kit of U.S. Pat. Nos. 3,985,990 and 4,880,951 is suited for the described core-heating.

Abstract: A method of preparing a rosin baked potato by wrapping a whole potato in a wrapper formed from a rosin impregnated cellulosic substrate laminated to a flexible sheet and having perforations provided to allow steam to vent as the potato is baked in a heating apparatus.

Abstract: A control element positioned between an object being heated and a source of microwave radiation is employed to prevent a localized concentration of microwave energy resulting from a discontinuity in the object surface. Close control is provided for heating an object with a sensitive coating.

Abstract: A packaging system is disclosed which includes a susceptor that heats when exposed to microwave radiation, and which has a selective responsiveness to microwave radiation. The susceptor surface has a plurality of regions, where at least one region has an altered responsiveness to microwave radiation which is achieved by disruptions in the susceptor surface. A method for making regions of a susceptor selectively responsive to microwave heating by disrupting the continuity of the metallized film of the susceptor is also disclosed.

Abstract: A microwave susceptor material which comprises a substrate such as paper or paperboard treated with a polar organic compound having microwave interactive characteristics. A salt, which is soluble in the polar organic compound, can be added to alter the microwave heating performance of the material. The invention provides susceptor materials useful for cooking food items in a microwave oven with enhancement of the quality of the cooked food, such as the browning and crisping of the food surface. The susceptor materials are formed by treatment of the substrates with the polar organic compounds under conditions that cause the polar organic compounds to penetrate the substrate.

Abstract: A susceptor composite and related packaging devices employing the susceptor composite comprising a plurality of heat sealable layers is disclosed. The susceptor composite is adhesiveless and is used in food packages for heating and cooking food products in a microwave oven. In one preferred embodiment, a first substrate of amorphous polyester has a metallic microwave absorptive layer deposited on one of its surfaces. A dimensionally stable layer that includes a heat sealable material is heat sealed to at least one of the first substrate and microwave absorptive layer. The heat sealable film can be applied in a pattern and can also be applied using different heat-sealing temperatures to provide selective microwave absorption to the susceptor composite of the invention.

Abstract: A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.

Abstract: A tub-shaped popcorn container has frusto-conical side walls to enable stacking and multiple packages, the walls of the tub provide a carrier for graphics. A pop bag containing liquid oil, seasoning and pop corn is carried in the bottom of the tub above a built-in heat susceptor, and a package lid may be provided which rises as the popcorn pops.

Abstract: A quick-cooking legume producing system includes equipment for receiving, sizing, moisturizing, tempering and precooking legumes. A first roller assembly is located downstream from the cooking equipment and includes a pair of rollers with generally cylindrical outer surfaces having corrugations. A second roller assembly is located downstream from the first roller assembly and includes a pair of rollers with generally cylindrical, smooth outer surfaces. Cooling and storage equipment are provided downstream from the roller assemblies. A quick-cooking legume producing method includes receiving, sizing, moisturizing, tempering, precoooking, fracturing, cooling and storing steps.

Abstract: Burning and other overcooking of sensitive areas of food products, e.g., a chicken's fatty thigh and back area or a pizza's crust area, is prevented in broiling, baking or otherwise cooking food products on an automated conveyorized commercial restaurant basis by interposing a screen, cover, or like element between a heater panel or other source of cooking energy and the sensitive area of the food product to selectively modify the cooking energy received by the food product's sensitive area in order to subject such area to a modified amount of cooking.

Abstract: A process and product of making cookies that can be baked in a microwave oven to provide a cookie with a soft chewy texture. The composition contains a flour with a high gluten ratio, such as hard spring wheat flour together with a stabilizer such as gelatin to retain moisture during baking in a microwave oven.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a single mode meander waveguide with a microwave absorptive terminator at an end of the waveguide to support a standing wave field within the waveguide. Apertures are provided along portions of the waveguide to accommodate a microwave-transparent conveyor belt through the waveguide for transporting the potato slices and the like through the waveguide.

Abstract: Apparatus and method for popping high yield popcorn using a bag having a substantially rectangular cross section as manufactured using a conventional bag machine. A base supports the bag on edge with at least one joining panel being inclined such as, for example, at 45.degree.. Whether the bag is initially unfolded or unfolds as a result of internal pressure caused by some kernels popping, a horizontal elongated V-shaped trough is formed as the lower-most region of the bag due to the supporting orientation of the base. Kernels form in a clump in the nadir of the trough thereby enhancing the yield of the popping, and kernels disturbed from the clump by popping kernels are directed back to the clump by the inclined walls of the bag.

Abstract: This invention provides a browning agent for producing a browned surface on food products having a dough crust upon heating in a microwave oven. The browning composition is produced by spray drying an aqueous solution containing reducing sugar and milk protein, preferably an aqueous solution of milk solids which has been subjected to enzymatic hydrolysis to hydrolyze substantially all of the lactose in the milk solids solution to glucose and galactose, to form Amadori rearrangement compounds in the spray dried powder. The spray dried powder is reconstituted with water to form a solution which is coated onto the dough crust of the food product, such as fruit or meat pie. Upon heating in a microwave oven, the coated dough crust develops a desirable golden brown color. If desired, a salt selected from the group of sodium bicarbonate, trisodium phosphate and disodium phosphate may be included in the coating composition to enhance development of the brown color upon microwave heating.

Abstract: A process for preparing potato chips and shoestring potatoes in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato to produce a plurality of potato slices or strips of the desired configuration and microwave heating the slices or strips for a period of about six to nine minutes to produce a product having substantially the same flavor, color and crispness as deep-fried potato chips or shoestring potatoes. The potato slices or strips can be steamed or baked prior to microwave heating to reduce the microwave heating time by about fifty percent.

Abstract: A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.

Abstract: A package for use in microwave ovens is disclosed in its preferred form of a flexible, tubular bag (18) including expandable side walls (26) interconnected between bottom and top walls (20, 22). The side walls (26) include pleats (26a, 26b, 26c, 26d) which are folded in a collapsed condition of the bag (18) and expand due to internal expansion forces generated by the popping of kernels and the creation of water vapor. The openable end (28) opposite the permanent end wall (24) of the bag (18) is formed by V-shaped adhesive strips (34, 36) located between the bottom and top walls (20, 22) and the pleats (26a, 26b, 26c, 26d).

Abstract: A selectively permeable membrane microwave susceptor for use in food packaging is disclosed. The susceptor comprises a substrate having at least one absorbing coating and at least one reflecting coating deposited thereon. Either one or both of the absorbing coating or the reflecting coating can be varied to control the amount of microwave energy reaching the absorbing coating, thereby controlling the overall amount of susceptor heating.

Abstract: Disclosed are improved ceramic compositions which are useful in the formulation of microwave susceptors and to the susceptors fabricated therefrom for disposable packages for the microwave heating of food items. The compositions include certain metal salts as time/temperature profile moderators in addition to a novel microwave absorbing material and a binder. Certain metal salts can be used to dampen or lower the final temperatures reached upon microwave heating the ceramic compositions. Other metal salts can be used to increase or accelerate the final temperature reached upon microwave heating. The microwave absorbing materials comprise selected ceramics in both their native and amphoteric forms. Such useful ceramics are those with residual lattice charges or an unbalance of charge in the fundamental framework or layers such as vermiculite, bentonite, hectorite, zeolites, selected micas including Glauconite, phlogopite and Biotite and mixtures thereof.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a single mode meander waveguide with a microwave absorptive terminator at an end of the waveguide to support a standing wave field within the waveguide. Apertures are provided along portions of the waveguide to accommodate a microwave-transparent conveyor belt through the waveguide for transporting the potato slices and the like through the waveguide.

Abstract: Liquid and/or temperature activated elaspsed time sensors suitable, in particular, for use as doneness indicators for foodstuffs and for other purposes. The liquid activated indicators include a porous structure which generates a first color by effects which include optical interference when pores of the structure are gas-filled, and a second contrasting color when the pores of the structure are liquid filled. The porous structure is covered with a transparent or translucent cover which is unattached in certain areas to allow for capillary movement of liquid between the cover and the porous structure. An entrance permits liquid to enter between the cover and the porous structure. When contacted with liqiuid, the liquid is drawn into the device and produces an expanding area of contrasting color which is used to indicate the elapse of time.

Abstract: A laminated wrap for packaging articles of food requiring browning and crispening and a degree of shielding during microwave cooking is disclosed. The wrap comprises a layer of flexible, heat resistant, microwave transparent plastic film, a layer of flexible, heat resistant, heat stable, microwave transparent film, and a layer of substantially continuous microwave susceptor material located on an interior surface of a film of the laminate.

Abstract: A coated laminate is described comprising a microwave transparent supporting sheet or substrate such as paper, paperboard or plastic upon which is printed a susceptor lamina comprising a cured dispersion of an organic printing ink vehicle matrix in which is uniformly suspended at least two kinds of dispersed particles, one of which is an electrically conductive microwave interactive carbon particle and the other of which is an electrically nonconductive suspended mineral attenuator particle for dissipating, spreading and modulating the energy received by the conductive particles. Of the two kinds of suspended particles, only the carbon particles interact with microwave energy directly. Both types of suspended particles remain dispersed in the ink vehicle until printed and cured. The printed lamina can include areas of solid coverage surrounded by peripheral areas of decreased coverage which include small open areas, i.e.

Abstract: An apparatus to provide more uniform heating of a food product in a microwave oven is disclosed. The invention employs a susceptor in combination with a conductive sheet forming a border around the edge of the susceptor and having an opening in the center exposing the susceptor.

Abstract: A susceptor structure includes a substrate having a first side and a second side. A first microwave interactive layer is located on the first side of the substrate. A second microwave interactive layer is located on a second side of the substrate. A covering layer is coupled to the first microwave interactive layer. The first microwave interactive layer is coupled to the covering layer more firmly than to the substrate during exposure of the susceptor structure to microwave energy.

Abstract: The present invention discloses a fully baked pan bread product which will substantially retain its palatability upon microwave heating. The improvement is accomplished by the inclusion in the bread formulation of shortening in a concentration of from about 7% to about 15% on a percent on flour basis and of fiber in a concentration of from above 2.0% or more on a percent on flour basis.

Abstract: A composite susceptor packaging material for use in a microwave oven is disclosed comprising at least two spaced susceptor layers in overlying relation. By using two susceptor layers, the amount of microwave energy reaching food products packaged in such material can be controlled while still heating the surface of the food product to a high enough temperature for surface browning. In this manner the inside of the food product remains moist without drying out. Also disclosed are typical packages prepared from the composite susceptor material.

Abstract: A microwave tunnel oven receives a series of packages each comprising a container and a load in the container to be heated by microwave energy. The oven has a conveyor with a series of carriers each for receiving one of the packages and conveying it through the oven. The improvement comprises modifying the microwave field in the load during its irradiation in the oven in a manner to generate higher order modes of microwave energy in the load to enhance the uniformity of heating throughout the load. The structure for achieving the field modification is divided into two parts, one part being formed on the conveyor and the other part being formed either on the package or on a subsidiary conveyor that extends parallel to the main conveyor.

Abstract: The cooking utensil has a container formed by bottom and side walls. The bottom and side walls form a cavity within the container. The corrugated wall is located inside of the container cavity. The corrugated wall has openings therethrough located in hollows of the corrugations. A support structure located in the cavity supports the corrugated wall above the bottom wall. Absorbent material is located inside of the cavity between the bottom wall and the corrugated wall. The absorbent material absorbs and retains liquids from foods that drain through the openings in the corrugated wall, thereby preventing spillage of hot grease out of the container. A cover is provided to cover the container cavity during cooking.

Abstract: A raw pizza base is pasteurized and precooked by heating a vitroceramic plate by microwaves to bring the plate to a temperature of from 250.degree. C. to 300.degree. C., removing the plate from the microwaves, placing a raw pizza base on the heated vitroceramic plate for from about 2 minutes to about 3 minutes to pasteurize and precook the pizza base in contact with the vitroceramic plate, and then the pizza base is removed from the vitroceramic plate.

Abstract: The shelf life of a baked good is improved by adding a duwx starch to a baked good in an amount of 0.5 to 20 parts by weight of base flour component. It can be used with both yeast and chemical leavening agents.

Abstract: In a blankable, foldable microwave reactive heat susceptor sheet stock of the type having two generally parallel surfaces and comprising a thin paperboard sheet with a laminated, continuous, microwave reactive layer including a microwave permeable support film with a microwave reactive layer including a microwave permeable support film with a microwave reactive stratum, there is provided an improvement comprising a graybody layer with an absorptivity over about 0.50 and microwave permeable with the graybody layer being applied coterminously with at least a portion of the parallel surfaces so that heat created by the interactive stratum will be absorbed and available from the graybody layer.

Abstract: The invention relates to a method of cooking or reheating a combustible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel with the inner vessel providing conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid when subjected to microwave energy functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of from 125.degree. C. to 225.degree. C. The improved apparatus also incorporates a solid microwave interactive material in conductive heat transfer contact with the microwave susceptible liquid.

Abstract: There is disclosed a browning composition for uncooked foods comprising a colorant and a fat or an oil. Also disclosed is a process for imparting a brown color to cooked foods by using the composition of the present invention on foods cooked, for example, in a microwave oven.

Abstract: A process and apparatus for heating food products under a temperature and humidity controlled atmosphere, the apparatus employing intermittent microwave heating in combination with infrared sensors adapted to initiate and terminate heating in response to measured changes in the temperature of the food product as a result to heat conduction to the center of the product while the microwave heating unit is turned off.

Abstract: A microwave receptive device includes a plurality of trough members defined by arcuate side walls and a floor to receive a potato member therewithin to position and align a potato for a proper baking within a microwave oven. The holder may further include openings or slots directed through the troughs as an alternative construction and may further be positioned upon a rack structure to properly align and mount the holder medially of an oven structure. A further alternative to the device includes the holder rotatably mounted relative to a base housing to permit rotation of the potato holder member to enhance complete cooking of a potato member positioned therewithin.

Abstract: Paperboard packaging material for use in the manufacture of cartons for browning and crisping food in a microwave oven is prepared on a printing press using an aqueous susceptor-ink composition comprising graphite or conductive carton black dispersed in a solution of sodium silicate. The susceptor-ink composition is printed on the packaging material in a pattern corresponding to the location of the food intended to be packaged and the food contact surface is overprinted with an FDA approved food contact coating. The use of sodium silicate as the binder for the susceptor-ink composition allows the composition to be printed by gravure or flexographic printing processes and provides hereto unavailable flame retardant properties to the final packaging material.

Abstract: Cooking process with an oven comprising a cooking chamber (1) and a control device (2) supplying a convection resistance (3), a broiling resistance (4) and a magnetron (5). During the temperature increase phase (a), the control device supplies the convection resistance continuously and the broiling resistance according to a start-stop cycle of predetermined period (t.sub.1), while the microwave energy is applied periodically during each stopped time (t.sub.3) of the broiler for a time (t.sub.4) such that, for a previously set predetermined time (t.sub.5), the microwave time is equal to the shorter of the times, namely the predetermined time (t.sub.5), or the stopped time (t.sub.3) of the broiler. This process is particularly applicable to kitchen ovens.

Abstract: A shielded cover for a microwave container having upper and lower layers and a diamond-shaped metallic ring therebetween. The ring surrounds an upwardly extending multi-step truncated pyramid formed out of the center section of the upper and lower layers of the cover. The top surface of the truncated pyramid includes a series of openings to vent steam produced within the container. Microwave radiation produced by the microwave oven is reflected by the metallic ring and therefore only penetrates the cover to enter or exit the container at the corners and the center section of the cover. Microwaves are concentrated at the center section of the container and retained within the container, heating the center of the food therein proportionally more than the outer portion of the food, resulting food having a uniform and consistent temperature throughout.