Abstract: A spicy popcorn is composed of, in composition of weight, fifty percent to seventy percent popped corn kernels, five percent to forty percent oil, one half percent to eight percent turmeric, less than one half percent to eight percent pepper and one to thirteen percent additional seasoning

Abstract: The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solvent onto the surfaces of said shaped baked product, said spray being provided from sprayers located in at least two directions so as to deposit natamycin in an amount from 0.5 to 10 ?g per cm2 of surface area, and removing sprayed natamycin solvent from said surfaces. According to an embodiment of the invention, the solvent is removed by means selected from heat, blowing, micro waves and any combination thereof. The present invention further relates to the use of the heat in a hot baked bakery product for the removal of natamycin solvent sprayed onto the surfaces of said bakery product.

Abstract: This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition.

Abstract: An apparatus is provided for storing magnetic fields generated by a rotating array of magnets. The device consists of a housing of non-magnetic material supporting an array of magnets disposed in the housing according to a pattern conforming with sacred geometry. A method is provided for applying, in a remote location, magnetic fields generated by a magnetic field generator having an array of magnets rotating about an axis. The method comprises the steps of: (i) obtaining an apparatus as described above; (ii) placing the apparatus in a magnetic field being generated by the magnetic field generator for a period of time sufficient for the apparatus to absorb a beneficial amount of the magnetic field; and, (iii) transporting the apparatus with the absorbed field to the remote location and placing the apparatus adjacent an item to be purified.

Abstract: The invention related to a method and a device for thawing food products that comprises using at least one microwave radiation applicator in a chamber through which said products are passing, characterized in that before the insertion into the chamber or a first inlet area of the chamber, all the surfaces of the product are covered with a homogenous film of carbon dioxide snow in the form of electrostatically charged microparticles.

Abstract: A method and apparatus comprising microwave radiation pulses to reduce a microorganism population in an object.

Abstract: The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.

Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising: —from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.

Abstract: The invention can be summarized as follows. There is provided a method for preserving the quality of a perishable product comprising the step of treating the product with one or more near-infrared lights, wherein preferably at least one near-infrared light is a near-infrared laser (or laser diode). The perishable product may be simultaneously treated with a magnetic field. The invention also pertains to an apparatus that may be used to preserve the quality of a perishable product.

Abstract: The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170˜200° C. during 5˜10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170˜230° C. during 30˜60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.

Abstract: The invention relates to a novel method for preparing a sliced food product comprising a low amount of acrylamide. The food product is preferably of plant origin, such as a tuber or a vegetable, preferably the food product is potato-based. The invention also relates to the use of a short heat treatment to accelerate low temperature extraction of asparagine from an asparagine-containing sliced food intermediate.

Abstract: An anti-oxidation food preparation device includes a food preparation vessel having an electrically conductive body and a separate power supplying base. The base generates high frequency AC power that is transferred by a primary coil to as secondary coil maintained by the vessel. A rectification circuit converts the high frequency AC power into a rippled, rectified AC current that is supplied to the electrically conductive body of the vessel so as to create a reducing environment of available electrons for absorption by the food as it is prepared.

Abstract: For the production from a liquid food of an at least partially foamed food, in particular at least partially foamed milk or a milk product, the liquid food, which is contained in a container (1) or a capsule-type formation, is expelled from the container or the capsule, and at least partially foamed and subsequently expelled by generating an at least partially turbulent flow.

Abstract: A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.

Abstract: The present invention relates to the isolation of biological materials by hydrodiffusion by microwave irradiation, to an apparatus suitable for carrying out present method and to a system for carrying out the present method continuously.

Abstract: The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.

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: A method of producing bakery products, more particularly sandwich loaves or the like. The method consists essentially in preparing a dough, optionally, in fermenting said dough, in placing the dough in a mold, in performing at least one step of baking the dough present in the mold by means of microwaves, optionally, in performing another step of baking by other baking means, in detaching the resulting baked product from the walls of the mold, optionally, in cooling the baked product and/or the mold, and in demolding the baked product. The method is an effective, high-performance method of producing breadmaking products, notably crustless batch breads, by microwave baking, which is reliable, simple, inexpensive and give satisfaction in terms of industrial production and organoleptic quality.

Abstract: The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: A microwavable product capable from a frozen state of its gas and ice including composition, whilst still in all or part of its container in which it has been frozen or been held frozen, of being microwave heated to a foamy hot beverage, the composition having a stabiliser and at least one type of dairy inclusion.

Abstract: The present invention includes a method for extending the shelf-life of one or more foods by exposure to one or more pulses of microwave radiation for at least seven (7) seconds. The present invention may also be used to reduce pathogenic organisms in food. The one or more foods may be packaged within a container, sealed and stored.

Abstract: Various constructs and systems for heating a dough-based food item in a microwave oven are provided.

Abstract: The present invention relates to biodegradable protein based thermoset compositions formulated from a powder of a dry and finely ground protein material, from which the water has been thoroughly removed, an anhydrous and liquid alcohol and other optional additives. The inventions also relates to the method for obtaining these compositions in which the components are homogeneously mixed, under controlled conditions of temperature and moisture, to obtain a homogenous and shelf-cohesive mass, that can be shaped in any predetermined form by diverse molding methods, being readily set through the application of a certain amount of heat during a short period of time, which enables it to turn into a solid shaped body or article through a very simple process.

Abstract: The invention relates to a method and device for subjecting a packaged food product to a heat treatment, such as pasteurization, whereby the product is brought up to the treatment temperature by radiating it with microwaves and then cooling it down. The method is characterized in that the cooling process takes place in a conditioned gas environment and in that the package is hereby provided with an opening. The method provides for a packaged food product with an improved storage life.

Abstract: A spatter guard for covering food in an oven. The guard includes: a first shell configured to cover food, having: a first semi-hemispherical barrier member with a plurality of apertures therein. Additionally, there is a second shell pivotally coupled to the first shell to substantially form a hemispherical barrier and an array of substantially parallel semi-hemispherical barriers. The array includes a second semi-hemispherical barrier member with a plurality of apertures therein. Moreover, the first shell has a plurality of protrusions extending downwardly from a bottom of the first hemispherical barrier member to space the first shell from a surface. Further, there is a flange that extends outwardly from a bottom of the first hemispherical barrier member. Further, the second shell has a protrusion extending outwardly therefrom and is configured to be used as a handle for actuating the second shell between the first and second positions.

Abstract: The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: A method is provided to prepare a food product with a favorable nutritional composition that is easy to prepare and can suitably be used in for example fast food outlets. Cooked patties are stored in packaging at a temperature below 10° C. The cooked patties have a moisture content of 70-90 wt % and a fat content of 1-15 wt %. They comprise gelled protein and vegetable particles, and they comprise protein and carbohydrate in a weight ratio of at least 1.5:1. In the method a patty is separated from the packaging and taken from the storage and is subsequently subjected to a dry heat treatment to raise the temperature of the interior of the patty to above 40° C. Also provided is a pack containing frozen semi-finished food product suitable for use in the present method. The pack comprises cooked patties with a moisture content of 70-90 wt % and a fat content of 1-15 wt %, which comprise gelled protein and vegetable particles, which comprise protein and carbohydrate in a weight ratio of at least 1.

Abstract: The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and reducing the pressure inside the vessel by removing air. This also causes air to be removed from inside the nuts. The air pressure in the vessel is then normalized, causing the air removed from the nuts to be replaced with water from the vessel. The nuts are then promptly transferred from the vessel and exposed to forces that cause the water inside the nuts to rapidly expand, creating internal pressure that forces the shells to split open along the longitudinal suture of the nut.

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 small protein skimmer for aquiculture includes a sealed body, a liquid-gas mixed pump motor, a protein foam collection device and a suspensory support. The sealed body is divided into foam generated grooves and flow gathered grooves by partitions, and the generated grooves connect with the flow gathered grooves at ends thereof. The liquid-gas mixed pump motor is mounted on bottoms of the foam generated grooves for pumping water and forming a liquid-gas mixed water flow in the foam generated grooves. The foam generated grooves define apertures in tops thereof which a protein foam collection device can insert into. A flow gathered groove defines a water outlet in a forward sidewall near a top thereof and an adjusting sluice on the water outlet for adjusting water output.

Abstract: An all-in-one microwave beverage brewing and storage container and a method of using such container for quickly and conveniently brewing and storing beverages such as coffee and/or tea. The device comprises a receptacle having an interior portion capable of holding a first predetermined amount of liquid. The receptacle has a sidewall having a flat surface to enable the receptacle to rest on its side while placed within a microwave energy source. A top portion is provided on the receptacle that is capable of preventing the first predetermined amount of liquid from leaking out of the receptacle while the receptacle is resting on its side. A venting member is provided for venting the liquid during brewing of the beverage within the microwave. Upon the completion of brewing, the receptacle may be turned upright and a second predetermined amount of water and/or ice may be added to finish preparing the beverage.

Abstract: A thawing cycle, wherein after reduced-pressure process (G) is carried out to reduced-pressure balanced range (B), pressure restoration process (F) is started, and when the reduced-pressure of pressure restoration process (F) reaches a lower limit (P1) at which vacuum discharge does not occur, irradiation of microwaves is started, and after pressure restoration is carried out to a preset pressure restoration upper limit (D), reduced-pressure process (G?) is carried out once again, and irradiation of microwaves continues until the reduced-pressure reaches a lower limit (P1) at which vacuum discharge does not occur, and sublimation cooling by sublimation is carried out in the reduced-pressure process to reduced-pressure balanced range (B?) after the irradiation of microwaves is terminated, is carried out repeatedly.

Abstract: The invention uses rapid heating to effect a material property change in a biomaterial. The biomaterial is heated to a predetermined real temperature, whereas the biomaterial's total thermal treatment is described by an equivalent temperature and an equivalent time defining a point above a minimum gel set temperature line, above a reduction in bacteria line, below a water loss line, and below a maximum gel set temperature line. According to one aspect of the invention, the biomaterial is heated by exposing the biomaterial to a relatively uniform electric field. The material is heated to a predetermined temperature for a predetermined time in order to achieve a food product characterized by a preselected refrigerated shelf life of from about two weeks to about forty-two weeks. The food product may be packaged prior to the microwave exposure so as to sterilize the packaging and decrease product loss.

Abstract: Disclosed is a releasably sealable bag for low temperature cooking comprising a film material, wherein the film material does not deform at temperatures of up to about 125° C., and wherein the bag is air and liquid impermeable when sealed. Also disclosed are such bags wherein at least a portion of the film material is comprised of a composite film material provided with a pressure sensitive adhesive protected from inadvertent adherence. Further disclosed are methods for food preparation and cooking using any of the embodiments of the bag of the present invention.

Abstract: A defrost vessel for a microwave oven includes a body having a certain space therein for receiving a refrigerating load, and an antenna connected to the body for oscillating a microwave into the space of the body. When microwave is supplied into a cavity of the microwave oven, the microwave is oscillated into the space of the body by the antenna and thus the microwave is deeply penetrated up to inside of the refrigerating load. Also, the microwave is secondly emitted into the space of the body from an edge of the slot, thereby completely defrosting the refrigerating load.

Abstract: A device for covering food (306) during microwave heating includes a microwavable flexible sheet (100) having a substantially smooth, food-facing surface (102) that is free of openings. The sheet (100) has a configuration including size, shape, and weight distribution for flexibly draping the sheet (100) over the food (306) on a rigid structure (304) such that the flexibly draped sheet (100) overhangs and folds loosely over an outer perimeter of the rigid structure thereby forming at least a partial enclosure around the food (306) when the sheet contacts at least a portion of an outer perimeter of the food-containing rigid structure (304). During microwave heating, the at least a partial enclosure around the food (306) substantially contains food-splattering (308) inside while allowing steam (312) to escape through an opening (310) formed between the flexibly draped sheet (100) and the outer perimeter of the rigid structure (304).

Abstract: A removable filter/pod compartment is filled with coffee grounds, tea, or other espresso particulate brewing substance and mounted within a water reservoir. Water is placed in the water reservoir. A bottom cover is connected to upper cup assembly to hold the filter/pod compartment in place. A resilient gasket or valve is positioned between the filter/pod compartment and a filtrate passage. A filtrate splash cover may be attached to the upper edges of the filtrate reservoir. The assembled beverage maker is placed into a microwave oven. As water in the water reservoir begins to heat up, steam is generated, and hot water is displaced upwards through the filter/pod compartment and particulate brewing substance. The heated beverage is automatically emptied into the filtrate reservoir, which is designed to function as a drinking cup for individually-sized portions.

Abstract: A cooking container designed to brown and scorch slightly both sides of food at the same time, and a microwave oven having such a cooking container. This cooking container includes a pan body and a lid, each including a heating part generating heat using microwaves and a heat transfer part transferring heat from the heating part to food. The body of the container has a first cooking part covered with the lid, and a second cooking part having an open top. A plurality of embossments are provided on each of the first cooking part and the lid while being regularly spaced apart from each other, and so both sides of sliced bread laid in the first cooking part are thus browned and scorched slightly during the process of cooking. The second cooking part is used for frying eggs. A coated layer is formed on the inside surface of each heat transfer part of the container, thus preventing a corrosion of the heat transfer part and a sticking of food to the heat transfer part.

Abstract: A method for the determination of a turning time of at least one cooking product, to which heat is supplied from one side during a cooking process includes a) determination of a first temperature TA in the cooking product at the beginning of the cooking process at an initial time point tA as well as of a set temperature TE of the cooking product which must exist at the end of the cooking process at the end time tE; b) acquiring of a first temperature difference between the set temperature Tset and the first temperature TA; c) determination of at least one actual temperature Tactual in the cooking product at several times during the cooking process; d) acquiring of the time of turning tT as the time at which a second temperature difference between the set temperature Tset and the actual temperature Tactual reaches a certain fraction of the first temperature difference; and e) outputting a signal when the time of turning tT is reached.

Abstract: An integrated microwaveable heat storage device that absorbs substantial amounts of microwave energy in a microwave oven in a relatively short period of time (one to 2 minutes) and releases this energy as heat (infrared radiation) over an extended period of time (typically 20 to 30 minutes The device includes three rigid elements, the upper element usually in the form of a container (10) such as a dish or cup cooperating with a base (14) to form a sealed enclosure or cavity. This enclosure is transparent to microwaves and encloses a mass of solid microwave absorbing material heater (12) in minimum contact with the walls of the cavity. This receptacle (enclosure) and the microwave absorbing material (the heater (12)) can have different cross sections, shapes, volumes and masses according to the specific intended use of the heat-storage device.

Abstract: The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.

Abstract: The present invention provides a tray for frozen food enabling frozen food such as frozen sushi on the tray to be suitably thawed and to provide a frozen food package or a frozen sushi package using this tray, and a method of thawing frozen sushi in this package. The tray for frozen food 1 comprises a base 3, concavities 2 caved in the base 3, a surrounding wall 4 standing from the periphery of the base 3, a flange 5 composing the top end of the surrounding wall 4, a downward flap 6 extending downwardly from the outer peripheral edge of the flange 5, an overhanging portion 7 overhanging outward from the lower edge of the downward flap 6, ribs 8 formed at corners between the base 3 and the surrounding wall 4, and bulges 9 standing from the base 3. The tray 1 is composed of a body 1a made of a synthetic resin and a dielectric material layer 1b formed on the outer surface of the body 1a.

Abstract: A method and apparatus for controlling the operation of a microwave oven, including a magnetron generating microwaves and a sensor sensing the state of air in the cooking cavity of the oven. The cooking period is determined by searching one of two data tables in accordance with a determination result after determining whether food to be cooked is included in ascending slope-type foods or descending slope-type foods. The control method and apparatus remarkably reduces a deviation in the cooking periods by distinguishing the ascending slope-type foods from the descending slope-type foods. The control method and apparatus allows the microwave oven to appropriately cook food for a period of time which substantially matches a practically required cooking period, thus providing a good cooking result.

Abstract: A microwave oven provided with a cooking container arranged in a cooking compartment for both steaming and grilling food. The cooking container includes a main body and a lid heated by high-frequency waves, a supporting member for selectively supporting the lid so as to rest on the upper surface of the main body, a rack selectively arrangable in the main body for supporting food so as to be steamed, and first and second heating members respectively covered on an outer surface of the bottom of the main body and an upper surface of the lid for generating heat by using the high-frequency waves. An inner surface of the bottom of the main body forms a first grill plane and a lower surface of the lid forms a second grill plane so that the food is grilled by the first and second grill planes when disposed so as to contact food.

Abstract: A microwave beverage and food preparation apparatus that, in one embodiment, converts a common fluid vessel such as a cup, mug, or bowl into a whistling kettle. A user places a lid having an alarm on a vessel containing liquid to be heated in a microwave. A member made of, or containing, nucleation-site-rich material on the underside of the lid extends into the liquid to activate boiling, thereby assuring a safe transition of the liquid to a normal boiling state. Steam escapes through an integrated whistle in the lid, alerting the user to the boiling.

Abstract: A moisture-adding microwave food cover apparatus, comprising of a capped (not absolutely essential, but part of the current implementation of the design) conical or dome-like structure, with an upper liquid reservoir, cool fin handle, removable top center cap, and a lower condensed moisture reservoir. The apparatus may be manufactured from any microwaveable material and it is efficient in preventing spatter, retaining heat, retaining moisture, and adding moisture to food that is heated or cooked using a microwave oven. The apparatus is easy to use, easy to clean, easy to manufacture, and reduces the time required to cook or heat food in a microwave.

Abstract: A microwave extraction method involves the steps of placing biological material in an enclosure without any solvent whatsoever and exposing the solvent-free biological material to microwave radiation to free at least some of the natural product, and then separating any residual biological material from the extracted natural product. Additionally, the microwave extraction method involves the steps of applying reduced pressure in the enclosure during the microwave radiation stage and heating the enclosure during at least most of the microwave radiation stage to compensate for the temperature drop resulting from water evaporation from the biological material.

Abstract: A method of maintaining temperature of a hot beverage in an urn with a self-heating urn (10) provided with heat packs (18) that are rapidly heated during the brewing process and then gradually release their heat to the brewed beverage within the urn after it is removed from the brewing location to a serving location at which electrical powered for heating is not available. The heat packs (18) are formed of ceramic materials, high density liquids, PCM's or the like which are capable of being rapidly heated during the brewing process but then gradually release their heat to the beverage in the urn. Alternatively, the warmer packs (18) are removably mounted within a compartment (68) within the self-heating urn (10) and are heated apart from the brewing process and then inserted into the self-heating urn (10) when it is moved to a serving location.