Abstract: The present invention encompasses methods of increasing stability of biological substances during drying and the dried compositions derived therefrom. The compositions have improved storage stability.

Abstract: Aroma generating apparatus and method is provided in a cooking apparatus having a main body formed with a cooking compartment and a cooker driver to cook a food within the cooking compartment. The aroma generating apparatus includes an aroma diffuser diffusing at least one food aroma corresponding to a cooking menu or an aroma to remove the food aroma, a keyboard providing a selection of the cooking menu, and a control part controlling the aroma generator so as to produce the food aroma or the deodorizer corresponding to the cooking menu selected by a user and release the food aroma or the deodorizer inside or outside the cooking apparatus.

Abstract: The invention relates to a method for producing a frozen food product having enhanced coupling properties with microwaves. The method involves providing a non-frozen food product, adding to the non-frozen food product an amount of carbon dioxide in the form of dry-ice, and freezing the food product containing the carbon dioxide to provide a frozen food product and allowing the carbon dioxide to sublime to form gas bubbles distributed within the frozen food product. The invention also relates to a frozen food product prepared by the method of the invention.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: The invention is concerned with a method of manufacture of bread crumb and with a production line for bread crumb manufacture, the method comprising the steps of preparing and sheeting a dough, disposing the sheeted dough on a conveyor and deforming the sheeted dough back and forth to form the dough into an undulating configuration, baking the dough by conveying same through a tunnel oven and converting the baked dough into bread crumb.

Abstract: The invention relates to a method and device for changing the functional features, with no alteration thereof, of a protein preparation, preferably isolates or concentrates from plant seed-based proteins. The inventive method consists in heating a proteinic preparation for producing perishable or dry products as a starting material or component for protein-containing foodstuff. According to the invention, the proteinic preparation is exposed to a high frequency electromagnetic field, so that, due to evenly distributed temperature, the total volume of the proteinic preparation is heated.

Abstract: Method and apparatus for preferential heating of a material are based on exposing the material to high intensity, pulsed, non-ionizing electromagnetic radiation. The method can destroy microorganisms, sterilize packaging, or sterilize moist food. An embodiment uses microwave radiation with pulse duration of less than 0.1 second with an average power of at least 1 kW to sterilize open-ended metal can prior to packaging.

Abstract: A microwave-oven, hand-operated kitchen appliance to prepare coffee, tea, soy, rice, and egg beverages, froths and desserts, methods for its use and products therefrom. The kitchen appliance homogenizes saturated and unsaturated fat into skim milk, milk, cream, soy, rice and egg to produce enriched beverages, froths and desserts. Microwave-roasting of green coffee beans, soy beans, rice grains and similar beans and grains provides microwave-roasted snacks and beverages. Beverages, froths and desserts are prepared frozen, chilled or heated with and without a foam topping both alcoholic and non-alcoholic. Semi-permanent, nylon-mesh filters replace disposable paper beverage filters.

Abstract: In a method of preserving a food product by applying high pressure, the food product (1) is forced through a treatment system (2) having an entrance (3) and an exit (4) while a pressure difference of at least 10 MPa is substantially maintained between the entrance and the exit. The product (1) is subjected to a varying electric and/or magnetic field. A treatment system with a plurality of treatment chambers is used, wherein the treatment chambers are electrically connected to reduce impedance variations of the treatment system during the preserving of the food product. For the food product flow the treatment chambers are series connected.

Abstract: A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0° F. (−17.8° C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270° F. (132° C.) to about 335° F. (168.3° C.) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0° F. (−17.8° C.) to about 20° F. (−6.7° C.) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

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.

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. 2.

Abstract: A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.

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 micrograins 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 micrograins 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: Defrost method for accurately defrosting food to be defrosted, regardless of frozen degree and presence/absence of receptacle for food to be defrosted. The defrosting method includes the steps of: determining an initial value by detecting a surface temperature of food to defrost; determining a defrost completion value in accordance with the initial value which is determined in the step of determining the initial value; detecting a current value of an infrared sensor at a regular time basis while driving a magnetron; and completing the defrosting process if the current value reaches the completion value. An output value of the infrared sensor is detected at a predetermined regular time basis while a rotatable tray for placing the food is rotated, and the initial value is obtained from the lowest output value among a plurality of output values which are detected.

Abstract: A microwaveable confection mold for use in a conventional microwave oven. The mold permits solid confection capable of melting when exposed to microwave energy to be introduced into the mold. The mold comprises a clear microwave transparent plastic material to facilitate observation of the confection melting process with subsequent settling in the mold sections. A pigment in the mold changes the colour to indicate to the user when the liquified confection has hardened and the mold cooled.

Abstract: An edible water-in-oil micro-emulsion for thawing of a food product which is subjected to microwave energy and the use of such an edible water-in-oil micro-emulsion for thawing is described. Further described is a frozen food product comprising an edible water-in-oil micro-emulsion effective for enhancing thawing of the food product and to the process of providing such a frozen food product.

Abstract: High-quality pectins may be extracted from pectin-containing plant materials with microwave energy under pressure. The pectins are characterized by increased molecular weight, size and intrinsic viscosity when compared to pectin extracted by conventional heating techniques.

Abstract: A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a bread so that the bread has a water content of from 17% to 22% less than a water content of the dough, and then the bread, after advantageously being allowed to rest for from 1 day to 7 days at a temperature of 4.degree. C. to 10.degree. C., is sliced, to provide a slice or slices having at least one crumb surface which then is toasted and after which, a food composition topping, which may be in an amount, by weight based upon the composite product weight, of from 50% to 75%, is placed upon the toasted crumb surface, and then the composite product obtained is packaged and refrigerated or frozen.

Abstract: A microwave popcorn package including a container having a bottom wall, an open top and a tapered side wall extending from the bottom wall to the open top. The package also includes a variety of lids including a lid which has a substantially planar center portion. The lid is positioned within the container between the bottom wall and the open top to define a popcorn receiving region and to provide a support for the stacking of a plurality of containers. The invention further includes a pouch positioning collar and a method of making and assembling the above package.

Abstract: The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing method characterized by heating and pressing germinated cereal irradiated with far infrared rays, not a mere cereal, to process into a specified form, and therefore by germination of the cereal, phosphorus is supplied, phosphate enzyme acts, phytic acid is decomposed into phosphoric acid and inositol, protein is bonded to amino acid, fat to essential fatty acid, starch to sugar and minerals to amino acid, so as to be absorbed smoothly in the body, zinc, other minerals and vitamins are increased several times, and in particular the starch is transformed into sugar, so that a natural sweetness is provided without any particular sweetening process.

Abstract: A process for controlling microwave heating rates involving: (a) providing a microwavable substrate; (b) combining the microwavable substrate with an additive consisting essentially of an aliphatic polyol to form a modified microwavable substrate; and (c) subjecting the modified microwavable substrate to microwave energy.

Abstract: A method for sanitizing minced meat consisting in quickly heating the minced meat by microwave heating and hot air under a pressure increasing from atmospheric pressure to an overpressure which prevents liquid evaporation, in subsequent heating of the minced meat by microwave heating up to a sterilization temperature and under constant overpressure for preventing liquid evaporation, and in finally cooling the minced meat under a pressure gradually decreasing to the atmospheric pressure, with the sterilization temperature being maintained below a threshold temperature at which the meat changes organoleptic characteristics with respect to its raw meet state.

Abstract: A heating apparatus for heating a prepackaged food, is provided with a heater which heats a prepackaged food, an enclosure which defines an airtight chamber operable to accommodate the prepackaged food, and a pressure controller which controls the inside pressure of the airtight chamber. The heater includes a pair of electrodes which are arranged face to face, and an electric power source which supplies a high frequency electric power. The inside pressure of the airtight chamber is controlled in response to an expansion of the prepackaged food being heated to prevent the packaging container from breaking out.

Abstract: A toaster comprises a housing (1) enclosing a toasting chamber (2) in which is movably mounted a bread carrier (4) between an ejection position and a toasting position in which it is retained by an electromagnetic actuating device (5) comprising a control winding (6) with a hollow support (7) which is secured to a plate (20) carrying electrical connection members (22), and which surrounds a magnetic core (8), as well as a movable armature (9) adapted to retain the bread carrier (4) in its toasting position. The magnetic core (8) is mechanically mounted independently of the support (7) of the winding (6) and of the plate (20), and is secured to a member (24) on the housing (1).

Abstract: An improved microwave oven equipped with a thermopile sensor and a thawing method using the same which make it possible to detect a food surface temperature by using a thermopile sensor, optimizing the output from the magnetron based on the detected food surface temperature, the size of the food, and the weight of the same, and determining an optimum thawing completion time, thereby obtaining the best thawing condition and significantly reducing the thawing time.

Abstract: A process is provided for sanitizing fresh foods and beverage products using multiple stages of exposure to different wavelengths of ultraviolet, near infrared and infrared light. A food or beverage product is exposed to ultraviolet light at germicidal wavelengths in order to inactivate undesirable microorganisms on the product. The exposure to ultraviolet light causes damage to the organoleptic qualities product which are subsequently restored by photoreactivation upon exposure of the product to a source of polychromatic near infrared light. In addition, prior to the inactivation of microorganisms, the food or beverage may be exposed to a source of infrared light in order to inactivate enzymes responsible for decomposition of the product. Apparatus suitable for practicing the process of the present invention is also provided, including specific platform arrangements for sanitizing solid, liquid and fluid food and beverage products.

Abstract: A process for producing dehydrated vegetables including preparing the vegetables, holding the prepared vegetables for a time and at a temperature to activate pectinmethylesterase (PME), blanching and drying. The drying includes exposure to microwave radiation at a pressure below atmospheric pressure. The invention also provides dehydrated vegetable matter obtainable by the process, a dried food product reconstitutable with aqueous liquids which includes the vegetable matter, and the product when so reconstituted.

Abstract: The present invention involves a microwave popcorn bag adapted to contain a plurality of popcorn kernels to be heated and popped by the application of microwave energy. The microwave popcorn bag is formed from a sheet of material comprising a front panel, a back panel, and first and second gussets connected to the front and back panels along gusset edges all of which form an interior popping space. The first and second gussets are folded along a centerline forming first and second gusset panels. The bottom seal is located on a lower edge and is capable of sealing the lower edge of the bag during the popping of the popcorn kernels. A miter is located proximate the bottom seal and includes an edge strip extending from about said bottom seal along one of the gusset edges for a length corresponding to about the length of a gusset panel. The miter includes a cross strip extending for a length corresponding to about the length of a gusset panel.

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: A microwave popcorn package including a container having a bottom wall, an open top and a tapered side wall extending from the bottom wall to the open top. The package also includes a substantially planar lid positioned within the container between the bottom wall and the open top to define a popcorn receiving region and to provide a support for the stacking of a plurality of containers. The invention also relates to a method of making and assembling the above container.

Abstract: This invention relates to a process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material without substantially spoiling the material, a process of and apparatus for removing moisture from a material without substantially spoiling the material, and a process of and apparatus for providing at least a partial barrier to moisture vapor through the surface of a material and for removing moisture from the material without substantially spoiling the material.

Abstract: Method and apparatus for the continuous sterilization of a non-packaged biological liquid, particularly milk and its byproducts, containing bacterial and sporal loads, including the steps of a) gradually preheating the liquid to a preheating temperature proximate to a maximum temperature of the process; b) irradiating the liquid with an electromagnetic field with a frequency of less than 1 GHz so as to heat the product to the maximum temperature of the process; and c) rapidly cooling the liquid to a temperature of approximately 15.degree. before packaging. The preheating temperature attained during the preheating step a) is between 90.degree. C. and 140.degree. C. and the maximum temperature reached during the irradiation step b) is about 165.degree. C. with a thermal gradient between about 0.1.degree. C./s and 10.degree. C./s, so as to provide a high temperature heating of the liquid while preventing destruction or alteration of the active principles and organoleptic properties of the liquid.

Abstract: Conventional food treatment processes utilized for food preservation generally involve heat treatment and usually result in some degree of thermal damage. A process has been developed for the non-thermal treatment of liquid food products which results in a significant reduction in the microbial population, thus reducing spoilage and extending shelf life. The novel process involves the rapid application of electromagnetic energy (EME), such as microwave or radio frequency energy, and the simultaneous removal of any thermal energy which may be generated by the process through the use of circulating cooling medium and an efficient heat exchanger.

Abstract: A dehydrated vegetable product is obtained by:(a) flash blanching a vegetable in about 100% saturated steam;(b) steam cooking the vegetable in 35 to 65% saturated steam; and(c) cooking the vegetable by exposure to infra-red radiation for from 1.5 to 6.0 minutes.This dehydrated vegetable product is particularly useful as a binder in complex moulded products and as a filling or topping component.

Abstract: The present invention encompasses methods of increasing stability of biological substances during drying and the dried compositions derived therefrom. The compositions have improved storage stability.

Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: A potato chip having no added fat and process for preparation thereof, wherein a slice of undehydrated fresh potato having no added fat and no coating of globular protein and having a thickness of about 1 to about 3 millimeters is heated in a microwave oven at high intensity, with periodic heating separated by periodic cooling for a period of time sufficient to produce a product having essentially the same flavor, color and crispness as potato slices fried in deep fat. The resulting potato chip has substantially reduced calories as compared with potato chips fried in deep fat or oil, and has essentially the same low fat content as uncooked potatoes. Optionally, the slice may be coated with a non-globular protein coating prior to microwave heating. Such a coating may include salt, non-globular protein, flavorants, spices, and/or vitamin additives, as desired, but preferably does not contain any fat which would increase the fat and calorie content of the finished potato chip.

Abstract: The stack height and moisture content of baked goods produced continuously in a multi-zone oven, such as a gas-fired band oven, is controlled and adjusted using microwave energy. Color development, flavor development, texture, and appearance of the baked products are not adversely affected by the replacement of a substantial amount of the non-microwave energy input with microwave energy. The stack height and moisture content of the baked product may be controlled or adjusted with the microwave energy to be within predetermined ranges or specifications independently of each other. Upon detection of product which is not within specifications, the microwave energy may be used to rapidly adjust stack height and/or moisture content so that they quickly return to their predetermined acceptable levels thereby substantially reducing product waste or recycling. The stack height of the baked pieces is controlled and adjusted using microwave energy early in the baking process.

Abstract: Certain denaturable protein food products can be whipped into a stable foam product. These include milk products such as whole milk, skim milk, cream, half-and-half, evaporated milk and reconstituted powdered milk; and egg products including whole eggs, egg yolks, egg whites and reconstituted dried egg products including whole eggs, egg yolks, egg whites; and uncooked meat products such as finely divided muscle and blood. The un-denatured food products are concurrently denatured and whipped into a foam. The denaturing results from heating, altering the pH, and/or adding denaturing agents such as rennet. The products are identified as PRO-WHIP and include, for example, whipped milk products, whipped egg products, and whipped meat products alone and in various combination with coffee, tea, chocolate or fruit juices.

Abstract: A process for maturing meat products, in particular pork products, such as ham, "coppa", bacon, sausage and the like, characterized in that the product is let in a substantially sealed environment at less than atmospheric pressure, heat being supplied to the product to compensate the heat lost by evaporation of its intrinsic water and to maintain its temperature within a predetermined range of values.

Abstract: A package is described comprising a bag with at least two layers, an outer layer comprised of kraft paper and an inner layer comprised of a thinly extruded polymeric material. The bag is at least partially filled with raw, unshelled nuts or seeds for roasting. The product is roasted by placing the bag in a microwave oven and cooking for a predetermined time limit to achieve the desired texture and crunchiness of the roasted product, and then allowing the food contents to cool thereby improving the crunchiness of the roasted product.

Abstract: An apparatus for preparing beverages comprises a liquid container and a drink medium container including a housing having a tubular member extending downward into the liquid container. The drink medium container includes a filter apparatus capable of containing a drink medium. A drink container includes a tubular liquid inlet in fluid flow communication with the drink medium container. The liquid container is in fluid communication with the drink container such that when liquid in the liquid container is heated, the liquid can flow upward from the liquid container through the tubular member, filter apparatus, and through the tubular liquid inlet into the drink container. The liquid container includes a double wall construction to maintain the temperature on an outer surface thereof at a relatively low level.

Abstract: The present invention relates to an edible oil-in-water micro-emulsion for imparting crisping and browning to a food product when the micro-emulsion is coated onto the food product and the coated food product is then subjected to microwave radiation.

Abstract: The generation of volatiles from liquid or solid materials is enhanced and accelerated by exposure to microwave radiation. Normally the energy transfer is effected preferentially toward the liquid or solid materials over the generated gaseous volatiles. Sufficient energy is provided at a selected rate that enhances the generation of volatiles to effect removal as vapor or to produce a pressurized vapor phase. Flow-through separations from a matrix having a microwave-absorbing liquid component are conducted by exposing to microwave radiation to vaporize this component and processing the vapor either by flowing through a selective permeable membrane, or by enclosing the vapor and matrix in a confined space and flowing matrix through a selected separation medium, and recovering residual matrix. These separations are particularly useful in analysis contexts.

Abstract: A process for shaping a wafer comprising the steps of (a) softening the wafer by using infra-red radiation, (b) shaping the softened wafer into a desired form, and (c) cooling the shaped wafer.

Abstract: A food preservation and disinfection method utilizes oxygen-enriched chilled water that is applied to the food product as ice formations or alternatively is sprayed on the food product to form a frozen surface glaze. Upon thawing the frozen food product, an oxidative reaction occurs under the influence of a temperature dependent catalyst accelerant. The oxygen enrichment is accomplished by dissolving ozone and hydrogen peroxide, in combination or independently, in chilled water.

Abstract: A process for extraction and fixation of aromas on a non-aqueous substrate, according to which aromatic plants, seeds, or fruits and a substrate such as a fat or oil are placed in a treatment zone and microwave radiation is produced in the treatment zone so as to heat primarily the aqueous parts of the plants rather than the components of the substrate, a machine to implement the process of the invention which comprises primarily a treatment vessel and a microwave radiation apparatus, and a product obtained by said process.

Abstract: The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.