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.

Abstract: The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to which it is applied. This is achieved by an oil in water emulsion comprising a browning agent and emulsifier.

Abstract: A process for preventing food-borne illness by pasteurizing the surface of a food product. The inventive process preferably comprises the step of heating the product surface in a manner effective to bring the temperature of the surface to at least 160° F. without causing any substantial change in color and without substantially changing the internal core temperature of the product. The heating step is also preferably conducted in a manner effective for achieving at least a 3 log reduction in live bacteria on the product surface. The inventive process is particularly well suited for treating precooked meat, poultry, and fish products.

Abstract: The present invention provides manufacture and assembly of food package which possess all of the advantages of packages, and keep product in good condition or remain product safe quality during transport process, keep this product in good condition at keeping process as well, and also keep this product in good condition during sale and in non-bacteria atmosphere always. This method used decreased vacuum while the safest time is increased for all food products drastically. The characteristic feature of filter package is that filter can consist of microchip for increasing filter efficiency and filter capability, and substance treating of small and big particles removing of contamination and poisoning of substance.

Abstract: A microwave oven and a method of processing frozen food in a microwave oven (1), which microwave oven comprises a microwave source (3), an oven cavity (2), and a control unit (5). The control unit is provided with an input signal containing information about the weight of the food, and causes the microwave source to feed microwaves at high average power into the oven cavity during a first time interval as well as a second time interval, which are separated by a waiting period, so that the foodstuff will be essentially thawed by the end of the second time interval.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) providing at least one forming tube having sufficient structural rigidity to be substantially non-deformable and having a preformed internal cavity space of predetermined size and shape; (b) introducing a quantity of flowable food emulsion into the at least one forming tube; and (c) advancing the emulsion through the at least one forming tube while exposing the emulsion to predetermined processing conditions that convert the flowable emulsion held in the at least one forming tube to a non-flowable food product having the molded shape of the forming tube cavity.

Abstract: A frozen foodstuff tempering method includes forming a number of frozen foodstuff pieces into one or more discrete streams of material and then heating the stream or streams of material to raise the temperature of the material to a suitable working temperature. The streams of frozen foodstuff pieces may be formed by driving the pieces through small internal cross-section tempering tubes. One or more relatively large masses of frozen foodstuff may be comminuted to produce the desired frozen foodstuff pieces which are formed into the discrete stream or streams. Heat is applied to the stream or streams of frozen foodstuff pieces either directly by infrared, microwave, or conventional heating. Where the streams of frozen foodstuff are formed through conduits, the foodstuff pieces may be heated indirectly by heating the conduit material.

Abstract: Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers.

Abstract: A microwave exposure chamber is used to process an agricultural commodity. A microwave waveguide connects a microwave source to an exposure region. Sensors measure temperature characteristics of the agricultural commodity as it passes through and exits the exposure region. Heat delivery is controlled by increasing or decreasing the power level of the microwave source and by increasing or decreasing the speed at which the agricultural commodity passes through the exposure region. The microwave exposure chamber removes moisture at a higher rate from high moisture portions of the commodity so as to equalize the moisture content and improve the processing and storage characteristics of the commodity. Also, a method of separating the skin of an agricultural commodity from the agricultural commodity is done by varying temperature through the use of microwave power and the length of electromagnetic exposure time.

Abstract: A system for preparing and cooking edible components in a microwave including different cells or compartments containing different components of the desired consumable product. Under pressure of the microwaves on the components, pressure of one or more components acts to break seals between the cells so that the components can mix and provide a desirable end product, which can be a liquid or solid form. The disposable system can make hot beverages such as espresso and cappuccino in a microwave oven. One of the ingredients can be a dairy product such as milk and the other can be water. One or more of the compartments may be made of a material to contract or expand under heat. This aids in creating or decreasing pressure on the components being processed for cooking. The system contains a substantially non-shrinkable and selectively at least partly opaque member about at least the one component.

Abstract: A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled.

Abstract: The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. The present invention further includes transforming a frozen bakery dough into a fresh-baked, microwavable, yeast-leavened bakery product.

Abstract: An in-shell egg pasteurization system configured to pasteurize and handle eggs includes a loading system configured to accept and load an in-shell egg. The system also includes a microwave system configured to impart microwave energy to the yolk of the in-shell egg to heat the yolk to a first predetermined temperature and to impart microwave energy to the albumen of the in-shell egg to heat the albumen to a second predetermined temperature.

Abstract: Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.

Abstract: The present invention relates to a water magnetizer including a permeance member and a cooking recipient. The permeance member consists of two parallel disks spaced apart each other by a plurality of partitions located along the periphery of the disks, such that there is clearance between the two parallel disks. The permeance member is placed into the cooking recipient that is charged with water. Then, the cooling recipient is placed onto an electromagnetic heater. When the electromagnetic heater powers on, inner coils of the electromagnetic heater regularly vibrate at high frequency to change the direction of electric current and then induce a swirled magnetic field in the clearance. The water would be boiled by a lot of heat generated from electron movement in the induced magnetic field.

Abstract: Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

Abstract: A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries having a moisture content of from about 15% by weight to about 20% by weight, radiating the berries with infrared (IR) energy, optionally maintaining the berries at an elevated temperature of from about 80° C. to about 110° C. for a period of time up to about one hour, and cooling, drying and comminuting the treated berries. The moisture content of the berries can be adjusted by moistening or tempering the berries prior to treatment with IR energy. The moisture content, optional tempering conditions, amount of irradiated IR energy, the elevated temperature, and the various treatment periods are sufficient to inactivate lipase and lipoxygenase in the berries yet insufficient to gelatinize more than about 20% of the starch in the berries.

Abstract: The process for making a shaped snack chip uses various components to form a chip having depth such as a bowl-shaped tortilla chip. The chips are formed by sheeting into an initial flat shape. The chips are then passed along for shaping by a mold and plunger conveyor. Once plunged to the mold shape, the chips are reduced in moisture content by baking and frying. After frying, oil is evacuated from the chips whereafter salt and flavoring is applied, if desired, prior to being packaged.

Abstract: A method of defrosting frozen products of the present invention is the method of carrying out microwave heating while reducing the pressure, terminating microwave heating upon detection of a microwave-induced electrical discharge during the microwave heating step, reducing the pressure while microwave heating is in a terminated state to a pressure level at or below a sublimation pressure level to generate sublimation on the frozen products, returning the pressure to a prescribed pressure level to enable microwave heating to be restarted, and repeating the steps from the microwave heating step through the pressure returning step a prescribed number of times.

Abstract: A process and apparatus for removing moisture from a material, without spoiling the processed product, through the implementation of microwave irradiation heating, drying, dehydration, curing, disinfection, pasteurization, sterilization or vaporization or any combination thereof. The process and apparatus provide for a controlled processing of planar material, a combination of materials organic or inorganic, in natural or processed form, in sheet leaf, granular, prepared or transportable planar form.

Abstract: An in-shell egg pasteurization system configured to pasteurize and handle eggs includes a loading system configured to accept and load an in-shell egg. The system also includes a microwave system configured to impart microwave energy to the yolk of the in-shell egg to heat the yolk to a first predetermined temperature and to impart microwave energy to the albumen of the in-shell egg to heat the albumen to a second predetermined temperature.

Abstract: A process for preparing a protein-rich animal feed from waste food is described, wherein the food is cooked with steam, minced, dried, sterilized with radio waves, and put in condition to serve as a feed for protein-producing animals for human consumption.

Abstract: The invention comprises a packaging arrangement for a food item that is cut into segments and positioned on microwaveable susceptor material selected for the size shape and desired cooking properties of he food item to be prepared. The segmented food items can be any shape or size or type of food, however pizza is a preferred food item. The microwaveable susceptor material may have walls surrounding the food item. The food items may be arranged to resemble the whole food item in the package. Each segment of the food item may be individually wrapped so that one or more segments can be save for later use. The segmented food items with associated microwave susceptors are particularly suitable for being dispensed from refrigerated vending machines located in schools, factories, food courts, convenience stores and where microwave ovens are available.

Abstract: Unique crisp pepperoni meat chips snack food is prepared having reduced calories, fat, and cholesterol. The process involves treating slices of pepperoni in a first “sweat” step, followed by a second “sweat” step and preabsorbent period where the pepperoni slices are enclosed within top double layers and bottom quadruple layers of absorbent material in a microwave tray. This is followed by a microwave treatment of the tray to transform the pepperoni slices into crispy pepperoni meat chips which are packaged in snack bags.

Abstract: A process is described for recovering the protein values from animal manure, particularly cattle, pigs and poultry, for reuse as animal feed. The process involves the use of an anaerobic digester to provide methane gas for combustion and use for heating and powering the facility including a radio wave generator for sterilizing the protein and solids being recovered for the feed. Returning the water to the environment in accordance with EPA regulations.

Abstract: Methods and systems for extending the shelf life of produce are disclosed which provide an accelerated drying process for washed produce in order to further clean and fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce (20). The drying process typical comprises three basic steps. The first step (10) is to mechanically remove excess moisture from the solute-laden slurry to form a moisture-reduced slurry layer (22) on the external surface of the item of produce (20). The second step (12) is to employ heat and/or light energy to accelerate the in-situ moisture removal process to create a protective stratum (24) on the external surface of the item of produce (20). The third step (14) is to further remove remaining moisture to permit the formation of crystalline structures (26) on the external surface of the item of produce (20).

Abstract: The invention relates to a method and a device for cooking and vacuum packing food by microwave heating so that the food can be stored as chilled or frozen goods for an extended period. The invention comprises packing the product to be preserved in a somewhat flexible plastic container which is sealed. On the top side of the container there is a venting hole which permits the escape of steam during boiling but which is sealed immediately as microwave heating ceases, whereupon a vacuum arises inside the container as the steam condenses. A vacuum packed and pasturized product is thus obtained in one and the same operation.

Abstract: Method for controlling defrosting in a microwave oven having an infrared sensor, including the steps of (a) controlling a first defrosting up to a preset temperature upon reception of defrosting key application from a user, (b) turning over frozen food upon completion of the first defrosting, and (c) periodically detecting a surface temperature of the turned over frozen food by using the infrared sensor, and controlling a second defrosting according to the detected surface temperature and temperature variation, whereby permitting an optimal defrosting of the frozen food by making voltage application condition control according to the periodic detection of a surface temperature of frozen food by an infrared sensor, not only in the first defrosting when one side of the frozen food is heated, but also in the second defrosting after the turn over of the frozen food, and to prevent a pre-mature, or excessive defrosting by making defrosting control based on the surface temperature and the temperature variation of t

Abstract: A defrosting method and apparatus for defrosting frozen food products which is based on a pressure reducing chamber in which the frozen food products are placed for defrosting; a vacuum pump for reducing the pressure in the pressure reducing chamber to a pressure level at or below the sublimation pressure of said frozen food products; a microwave heating unit; and a support jig for supporting said frozen food products.

Abstract: A method for processing fresh garlic which will not leave an unpleasant odor after having been digested is disclosed. The fresh garlic can be peeled, unpeeled, minced or chopped prior to processing. Garlic is composed of many tiny micrograms containing aromatic oils that are responsible for its strong odor. It has been determined with the correct processing of the fresh garlic by microwaving an aqueous or water soluble solution of fresh garlic, that most if not all of the tiny micrograms can be ruptured such that the aromatic oils can be easily neutralized by digestion. Solutions that are useful in practicing the invention are pure boiled water, boiled water and vinegar, boiled water and lemon juice, and lemon juice in natural concentration. The microwave radiation is useful in rupturing the micrograms without a total cooking of the garlic which would remove its fresh flavor and texture. In addition, edible salts can also be added during the process to adjust taste or as a preservative.

Abstract: Methods for producing food products having an enhanced microwaveability are disclosed. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.

Abstract: A process for preparing a protein-rich animal feed from waste food is described, wherein the food is cooked with steam, minced, dried, sterilized with radio waves, and put in condition to serve as a feed for protein-producing animals for human consumption.

Abstract: A dispenser for dispensing a heated wet food or beverage product that includes a housing capable of receiving the product, a heating device including an electrical power supply and a magnetron configured to supply electromagnetic energy in the microwave range to a wave-guide, and a heating passage configured to supply the product on-demand and arranged to intersect the wave-guide to heat the product when electromagnetic energy is applied within the wave-guide. The invention aims to prevent degradation and microbiological contamination of the product by maintaining it at ambient temperature and then heating and dispensing it only on-demand.

Abstract: A shelf-stable filled pasta and a method of making same, the method comprising providing an acid-treated or acid-containing fillable pasta piece having a pH of about 4.6 or less; inserting filling into the fillable pasta piece; exposing the filling in the filled pasta piece to microwave or radio frequency radiation to reduce the water activity in the filling to about 0.85 or less; sealing the filled pasta piece in a package; and pasteurizing the filled pasta piece at any point in the process after the filling has been inserted into the fillable pasta piece. The shelf-stable filled pasta is a pasta made by the foregoing method.

Abstract: A method of processing starch grain material for use in a fermenting process subsequently thereto is disclosed. Prior to subjecting the material to the fermenting step, the material is subjected to a microwave irradiating step and this microwave irradiating step is effected on the starch grain material which is in a dry condition storable at a room temperature with simultaneous application of hot air current thereto. A method of manufacturing a fermented product using the material processed by the method above is also disclosed.

Abstract: Crude green tea is pulverized with a ball mill to screen a microfine powder of 1 micron or less with a sieve. The screened green tea microfine powder is spread in a flat box, on which distilled water is sprayed to a final moisture content of 7.5 to 8.0%, followed by agitation. The flat box is arranged in an infrared irradiation chamber, where the green tea microfine powder is heated with infrared rays at a temperature of 40° C. to 60° C. for 130 minutes to 180 minutes. In such manner, the microfine powder with a high ratio of nutrient digestion and absorption and with high active oxygen-eliminating potency due to SOD contained therein can be provided, together with a method for producing the same.

Abstract: A shielding method for achieving highly uniform temperatures in liquids during microwave heating by substantially enhancing vertical mixing currents in said liquids, making determinations of final temperature reached in said liquids either by touch or the use of a temperature indicator efficacious, comprising: a electrically conductive shield having very low impedance at microwave frequencies; having, a generally cylindrical shape, and dimensions chosen to accommodate a variety of microwaveable containers. said shield: to be concentric with a microwaveable container, containing a liquid to be heated by microwave radiation; and, to be located so as the top edge of said shield is at or above a vertical level corresponding to the level of the liquid in said container; and, to be of sufficient height as to cover at least 10% of the height of the liquid in said container.

Abstract: Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products, and shell eggs. The methods may be used with either continuous processing systems or batch processing systems.

Abstract: A system and method for facilitating microwave heating of a liquid includes the use of a generally cylindrical holder for receiving the liquid to be heated. A shielding sleeve at least partially composed of high microwave reflectivity material, blocks microwave energy from entering a selected interior portion only of the holder to prevent direct microwave heating of the liquid in the selected portion. As a result, there are shielded and unshielded portions of the liquid being heated to cause the liquid to be heated to a substantially uniform temperature throughout the liquid being heated. A mechanism enables the sleeve to be positioned such that the blocking portion of the sleeve is positioned at or above the level of the liquid disposed within the interior of the holder so that the top layer of the liquid is shielded from direct microwave heating to prevent unwanted super heating of a portion of the liquid and thus causing hot spots.

Abstract: The present invention relates to microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

Abstract: The present invention relates to microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

Abstract: The present invention relates to methods for producing food products having an enhanced microwaveability. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.

Abstract: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: A method for processing fresh garlic which will not leave an unpleasant odor after having been digested is disclosed. The fresh garlic can be peeled, unpeeled, minced or chopped prior to processing. Garlic is composed of many tiny micrograms containing aromatic oils that are responsible for its strong odor. It has been determined with the correct processing of the fresh garlic by microwaving an aqueous or water soluble solution of fresh garlic, that most if not all of the tiny micrograms can be ruptured such that the aromatic oils can be easily neutralized by digestion. Solutions that are useful in practicing the invention are pure boiled water, boiled water and vinegar, boiled water and lemon juice, and lemon juice in natural concentration. The microwave radiation is useful in rupturing the micrograms without a total cooking of the garlic which would remove its fresh flavor and texture. In addition, edible salts can also be added during the process to adjust taste or as a preservative.

Abstract: A system for popping popcorn including selecting an electromagnetic wave frequency that is substantially optimally matched to heat a water-containing portion of the kernel, and which avoids substantially heating a pericarp of the kernel; and exposing the kernel to projected radiant energy at said electromagnetic wave frequency at a sufficient intensity for a period of time sufficient to enable the kernel to pop. A conveyer system can be used to carry substantially a single layer of kernels through the projected radiation.

Abstract: The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to which it is applied. This is achieved by an oil in water emulsion comprising a browning agent and emulsifier.

Abstract: The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially or completely surrounding the core, a layer of biscuit serving as support for the core-coating combination, the coating and the biscuit being arranged such that the core is completely surrounded, and a layer of sauce having microwave-absorbing character.

Abstract: A method for producing boiled egg-like foods comprises the steps of heating at least one egg at a temperature ranged from 65 to 90° C. and irradiating the egg with far infrared rays having a wavelength ranged from 3 to 30 &mgr;m.

Abstract: A dispenser for dispensing a heated wet food or beverage product that includes a housing capable of receiving the product, a heating device including an electrical power supply and a magnetron configured to supply electromagnetic energy in the microwave range to a wave-guide, and a heating passage configured to supply the product on-demand and arranged to intersect the wave-guide to heat the product when electromagnetic energy is applied within the wave-guide. The invention aims to prevent degradation and microbiological contamination of the product by maintaining it at ambient temperature and then heating and dispensing it only on-demand.

Abstract: Packaging for microwavable convenience foods, such as tamales, and a related method for microwave steam heating or cooking of such foods. The food packaging includes an unvented, sealed, stretchable plastic bag enclosing a food product and a moisture pad which is placed on top of the food product. The pad serves to shield the food product from direct microwave radiation, and to provide a source of steam generated by absorption of the waves in the water of the pad.