Abstract: This invention provides a process for producing crystalline hydroxyacetaldehyde precipitated from a complex mixture of products provided by the pyrolysis of a carbohydrate-containing feedstock. The method includes distilling a first condensate under reduced pressure to give a second condensate which is enriched in hydroxyacetaldehyde; combining the second condensate with a solvent to give a homogeneous solution; precipitating hydroxyacetaldehyde from the solution; and separating the precipitated hydroxyacetaldehyde from the solution.Aqueous solutions of hydroxyacetaldehyde are useful for browning foodstuffs and for producing flavors by contacting the hydroxyacetaldehyde with ammonia or amines.In addition, hydroxyacetaldehyde may be used to make an artificial tanning product containing a suitable topical vehicle and an amount of hydroxyacetaldehyde suitable to impart a brown color to skin.

Abstract: Microorganisms are killed in a food product using an electrode placed into electrical contact with the food product, a charge supply circuit, a switch that selectively couples the charge supply circuit to the electrode, and a controller. The switch first configures the charge supply circuit so as to deliver a charge to the electrode when the switch assumes a first state, and next configures the charge supply circuit so as to absorb the charge from the electrode when the switch assumes a second state. As a result, a net charge delivered to the electrode is substantially zero. The controller controls the switch to sequentially assume the first and second states. The delivery of the zero net charge prevents the fouling of the electrode.

Abstract: A high temperature, short time microwave heating system 10 for heat-sensitive liquid material to inactivate or reduce pathogenic agents or organisms, such as viral contaminants. The system 10 includes a disposable cartridge 26 consisting of a preheater 32, a microwave heating coil 56 and cooler 58 with the heating coil 56 adapted to be easily inserted in and removed from the microwave heating field.

Abstract: The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60% of its power in a selected wavelength band, and exposing the food to the radiation for an amount of time sufficient to heat beneath a surface.

Abstract: A custard product is prepared by passing a container containing a liquid custard mix through a microwave field and exposing the liquid mix to microwave field energy, but so that microwave field energy at a position below a position of a base of the mix in the container is reflected away from the mix base, for a time to heat the custard mix to initiate setting the mix and so that upon leaving the field, a contained custard product has a temperature of from 90.degree. C. to 95.degree. C. The custard product then may be exposed to infrared energy to firm and brown the product.

Abstract: In order to stabilize hop products by drying at a circulating air temperature of 60.degree. to 80.degree. C. to a residual moisture content of the dried hop products of between 12 and 14% by weight, the hop product is subjected after drying to a short period of thermal irradiation or to a temperature treatment at 60.degree. to 90.degree. C. under inert gas conditions.

Abstract: Low-fat pork skin pellets can be produced by steam cooking pork skin portions and if necessary oil cooking the steam cooked portions to produce pork skin pellets. The pork skin pellets are then placed in a microwavable container. When cooked in a microwave oven, the pork skin pellets puff to produce a pleasant tasting crispy pork skin snack food.

Abstract: High intensity microwave heating methods for heat setting food foams are provided. The methods comprise the step of subjecting a quantity of edible foams to a brief exposure to high intensity (>110 V/cm) microwave field for about 5 to 30 seconds. The high intensity microwave heating heat sets the foam to provide a stable structure. Thereafter, the heat set structures are then dried using low temperature dried to desired moisture contents ranging from about 1% to 6%. The microwave heat set foam pieces exhibit a homogeneous (i.e., without voids or irregularities) texture and a crisp, light eating quality. The edible foam products exhibit extended bowl lives and find particular suitability for use as additives to ready-to-eat cereal products. Preferred embodiments comprise high levels of fruit puree solids which by virtue of the short heat setting and low temperature drying steps exhibit high natural flavor levels.

Abstract: There is disclosed a method and apparatus for extraction of essential and other such oils from plant and animal biological matter by exposure to microwave energy. The method involves exposure of microwaves to the oil containing cellular matter of the glandular system to extract the oil into a suitable non-aqueous organic medium after disruption of the oil containing cellular matter. The apparatus includes microwave applicators, solvent and starting material, storage means and multiple stages of treatment resulting in a high quality extracted product.

Abstract: Microwave methods for puffing thick ready-to-eat cereal flake pieces are provided in full or partial substitution for conventional toasting and puffing methods. The methods comprise the step of subjecting a thick (>0.025 inch) cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave puffed cereal pieces exhibit superior puffed volume and a lighter texture compared to finished products toasted and puffed by known methods. The present methods are particularly suitable for puffing thicker flakes fabricated from whole grain, e.g., whole wheat based cooked cereal doughs.

Abstract: A method and apparatus defreeze, reheat and dry products in a closed chamber by moving a microwave source above a layer of product in a to-and-from motion at a specific, constant height from the product layer.

Abstract: A method and apparatus are provided for the rapid heat treatment of products, and especially gas-permeable, water-containing products such as bread dough. Baking of dough involves placing the dough within an enclosed oven or zone (1) and subjecting the dough to dielectric (e.g. radio-frequency or microwave) heating using appropriate generators (6, 7, 7a, 8a). Radiant heat from an appropriate source (9) and hot oven gases are simultaneously applied for crust formation. During at least a portion of the baking cycle, the gas pressure within the zone (1) is selectively elevated by steam addition (10) in response to the rise in gas pressure within the dough resulting from vaporization of water therein. In this way, the pressure differential between the dough interior and the ambient environment is minimized, and the dough may be rapidly baked without fear of significant dough disruption. Cooling is effected by gradually reducing the zone pressure, through use of a vacuum pump (12).

Abstract: A microwave susceptor package such as a food package is disclosed which contains a microwave reactive material comprising a support material and a microwave interactive coating on the support material. The support material is selected from microwave transparent and thermally stable substrates whereas the microwave interactive coating comprises metal particles in an ink-like substance that may be printed onto the substrate such as a portion of the substrate.

Abstract: For improving the keeping qualities of certain food products, especially sliced meat products, it is suggested that the food products immediately after they have been packed are subjected to a heat treatment by means of microwave energy, so that they are maintained at a temperature in the interval 50.degree.-80.degree. C., preferably 50.degree.-70.degree. C., during a time period of 5-60 seconds. The food products (12) are moved by means of an endless belt (9) in a path across an elongated wave guide (15, 21) which has at least one slot (19; 22, 23) extending across the whole food products movement path.

Abstract: The present invention relates to a coffee making or heating method for heating water under the control of a microcomputer to ensure the appropriate heating condition of water. The coffee heating method includes a step of heating water by using a high output of a magnetron for a minimum heating time when an amount of water is at a minimum and an input voltage is at a maximum wherein the microcomputer has been set previously with the minimum and maximum heating time; and, a step of heating water by a low output of the magnetron for the maximum heating time when the input voltage is at a minimum and an amount of water is at a maximum, whereby the heating condition of water can be always maintained appropriately. With the coffee heating method, the heating condition of water is controlled automatically without an artificial handling and tasty coffee will be then prepared.

Abstract: The present invention comprises a process for preparing a pre-cooked, microwaveable frozen baked food product, said process comprising: (a) preparing a dough and shaping the dough into a desired preform; (b) baking the preform to a fully baked state to produce a baked product having an outer crust; and (c) freezing and tempering the baked product by adding moisture to the outer crust in an amount sufficient to raise the moisture content of the baked product to within the range of from about 20% to about 55% by weight, thereby producing a frozen, tempered baked food. The present invention further comprises a product produced by the above-described process.

Abstract: A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight.

Abstract: A beverage maker having a reservoir for holding liquid and a filter element for holding a substance, such as coffee grounds, for making the beverage. A partition separates the reservoir and filter element and has a heat responsive film. When the liquid in the reservoir is at or reaches a desired brewing temperature, the film opens to allow the flow of the heated liquid from the reservoir into and through the filter element and substance, such as coffee grounds, to produce a freshly brewed beverage, ready for dispensing.

Abstract: A microwave food package having a chamber for receipt of a foodstuff. An orifice is formed in the package for dispensing the foodstuff in a flowable state after heating in a microwave oven. The package is insulated to permit handling of the package immediately after heating of the foodstuff.

Abstract: A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

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

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

Abstract: Methods for toasting a puffed ready-to-eat cereal base are provided to increase the toasted flavor thereof. The methods comprise the step of subjecting the cereal base to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 45 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.

Abstract: A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

Abstract: Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from "interior" toasting of the cereal base.

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

Abstract: Microwave methods for toasting an unpuffed ready-to-eat cereal base are provided in full or partial substitution for conventional toasting methods. The methods comprise the step of subjecting a wet cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.

Abstract: Disclosed is a high-frequency heating device employing microwave heating by a magnetron and heater heating by a heater sheathed by dielectric material. The heating device is internally provided with a wall structure formed in a device housing and having a heating chamber and a heater compartment defined therein. The heater compartment is open towards the heating chamber in communication therewith. The heating device is further internally provided with a magnetron, fixedly mounted in the housing, for supplying microwaves into the heating chamber, a dielectric heater accommodated in the heater compartment and extending through opposite side walls of the heater compartment, and one or more metallic rods, disposed near the heater and securely mounted on at least one of the side walls of the heater compartment, for unifying an electric field on the heater.

Abstract: A method for tempering cooked cereal pellets or pieces for ready-to-eat cereals or cereal based snack half product is provided. The method involves the step of exposing the cereal pellets or pieces to a high intensity microwave field for a brief time sufficient to improve moisture distribution therein but without causing the pellets or pieces to puff. A high intensity microwave field has a field strength of >90 V/cm in free space. Exposure times range from about 15 to 30 seconds depending upon the initial temperature and moisture content of the pellets. The microwave tempered cereal pellets or cereal based snack half products can thereafter be conventionally processed to form finished cereal products. The finished cereal products exhibit superior physical and organoleptic attributes such as volume, improved texture, uniformity and for R-T-E cereal embodiments, also longer bowl life.

Abstract: A beverage brewer and travel mug provided for brewing small quantities of a beverage within a microwave oven, includes a cup for receiving a charge defined for example by water and ground coffee, and a lid serving to contain the charge during the brewing operation, while allowing for escape of steam, and thereafter to permit transport of the brewed beverage without spilling and permit drinking of the beverage from which grounds are effectively filtered.

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

Abstract: A frozen food is thawed by irradiating the frozen food with far infrared rays while supplying cold air to the frozen food to maintain the surface temperature thereof at a level not higher than 10.degree. C. Prior to the far infrared ray irradiation, the frozen food may be irradiated with a microwave. Thus, the frozen food can be uniformly thawed while maintaining freshness without degradation of the taste and favor thereof.

Abstract: A comestible processing system includes equipment of components for receiving, soaking, draining and tempering food or feed material. Furthermore, infrared material processors are provided for energizing the material with energy in the infrared range. The retention vessel is provided for receiving the heated, energized material for retaining the same in a temperature-elevated condition. A cooler receives the heated material, cools it and flashes off steam therefrom. A processing method includes the steps performed on the material by the above components, and includes additional, optional steps of flaking, grinding and mixing/formulating the material in preparation for packaging same.

Abstract: A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or supercritical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferable reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an adsorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers.

Abstract: Roasted and ground coffee is packaged in an infusion coffee bag for use in brewing a cup of coffee in a microwave oven. The brewing bag is placed in a container of water and the container is heated in a microwave oven yielding a high quality coffee beverage in a rapid period of time.

Abstract: A crisp, palatable, reduced calorie whole grain snack food is produced by subjecting initially tempering whole grains such as wheat, barley, corn, oats, rice and sorghum to a micronizing process wherein the whole grain(s) are partially precooked through application of near infrared radiation. Thereafter, the micronized grain is mixed with water and other optional ingredients and preconditioned with agitation and steam/water addition. After preconditioning, the mixture is directed to a twin screw extruder in order to form an extrudate of desired shape and size. The extrudate is then heat treated to crisp the outer surface thereof, typically through the use of oven heating and/or frying. The resultant snack product preferably has a whole grain content of at least about 50% by weight and a low total fat content on the order of about 20% by weight or less.

Abstract: A process for the preparation of bacon having improved taste and aesthetic appearance which is suitable for heating in a microwave comprising the steps of:providing slices of uncooked bacon;placing said slices of uncooked bacon between a pair of screen members;conveying said uncooked bacon between said screen members into a bath of hot cooking oil containing bacon grease;maintaining said bacon in said bath for a period of time sufficient to cook said bacon to the desired degree of crispness;conveying the cooked bacon from said bath,removing said bacon from between said screen members; and theheating said bacon in a microwave oven.

Abstract: Microwave interactive coating compositions are disclosed which comprise finely divided carbon, a powdered inert solid and a binder. A preferred composition comprises finely divided carbon, finely divided microwave reactive metal, powdered inert material and a dielectric binder, preferably an acrylic latex. These compositions are capable of producing microwave reactive heaters comparable to those produced by vapor deposition of metals on a carrier film.

Abstract: This invention is directed to the use of soluble tea solids as a browning agent for use in the microwave baking of foods having an unbaked dough crust, such as meat pies and fruit pies. The soluble tea solids are coated onto the dough crust in the form of an aqueous solution obtained by the aqueous extraction of tea leaves or by the reconstitution of instant tea powder, or in the form of an emulsion of the aqueous solution with oil. A small amount of a hydrocolloid gum preferably is included in the aqueous solution to provide a thickened solution of soluble tea solids, which is coated onto the dough crust.

Abstract: The present invention is directed to a flour-starch mixture that is capable of being converted into a flour-starch based food product that heats evenly from a frozen condition, when exposed to microwave energy. Optionally, the flour-starch based food product of this present invention is combined with a microwave susceptor to obtain enhanced crisping on the outside.The flour-starch based food product of the present invention is made from a flour-starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight high amylose starch, and from about 0.25% to about 5% by weight high amylopectin starch.The flour-starch based food product of the present invention is particularly useful in preparing consumer oriented microwaveable food products, where features such as palatability, even heating and even crisping are desired.

Abstract: Soybean curd is manufactured by mixing soybean milk with a coagulating agent, continuously filling the resulting liquid mixture into containers, continuously passing the containers through a zone in which the liquid mixture receives sufficient microwave energy to heat the interior of the mixture to a temperature in a range of about 75.degree.-85.degree. C., removing the containers from the zone and maintaining the containers at a temperature in a range of about 80.degree.-90.degree. C. for about 20-50 minutes or first at a temperature in a range of about 80.degree.-90.degree. C. for about 10-15 minutes and immediately thereafter at a temperature of about 50.degree.-65.degree. C. for about 15-25 minutes, and cooling and storing the resulting soybean curd in a refrigerated room.

Abstract: Foodstuff packaged in a material transparent to microwaves is conveyed continuously through an environment pressurized to 2.5 bar max so as to prevent the containers or wrappers bursting or being forced out of shape; in four steps, the temperature is raised quickly to a prescribed treatment value with high frequency microwave radiation, stabilized by applying a combination of lower power microwaves and hot air, held steady with hot air only, and then lowered by cooling.

Abstract: A drip-type coffee maker adapted for use in a microwave oven. The coffee maker includes a container which can dispense coffee directly into a receptacle therebelow and has an upper reservoir for holding water, a lower filter element for holding coffee grounds and a partition, which separates the reservoir and coffee filter element. The partition includes a portion thereof adapted to close and open communication between the reservoir and the filter element, and a non-toxic heat responsive sealing substance adapted to releasably seal the partition portion in the closed position until water in the reservoir reaches a temperature for brewing coffee.

Abstract: An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material which is either a sugar alone or in combination with an amino acid source. Also, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source, the microwave susceptible material when irradiated with microwave energy provides sufficient heat to cause a chemical reaction thereby generating desirable aromas.

Abstract: An apparatus for preparing a cooked food product such as a potato chip without the use of oil. The apparatus includes a first infrared heating source to warm the exterior of the sliced potato pieces, a microwave energy source to warm the interior of the potato pieces, and a second infrared heating source to achieve browning of the potato pieces. The crisp, chip-type snack food product thereby produced is low in calories.

Abstract: Apparatus for preparing hot beverages in a microwave oven has a lower carafe for receiving the finished brewed hot beverage and an upper reservoir having a bottom and retaining fresh water therein. The reservoir may be placed on the carafe and has a shut-off member disposed inside. The shut-off member has an inlet in the interior of the reservoir and an outlet extending through the bottom of the reservoir, and the shut-off member is a pipe which functions as a siphon or as an overflow. The reservoir is substantially air tight, and a vent is in the carafe for exhausting fluid from and into the carafe. Alternatively, the reservoir is fluidly connected to the carafe and the carafe has a one-way valve for only exhausting fluid from the carafe.

Abstract: Described is a process for carrying out microwave production of a chocolate flavoring product, the product produced thereby and foodstuffs, beverages and chewing gums containing said product. The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g., sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the reaction mass to be heated;(b) exposing the mixture of reaction precursors to microwave radiation for a period of time so that the resulting product is caused to have a chocolate flavor;(c) providing a foodstuff, chewing gum or beverage base;(d) admixing the chocolate flavor reaction product of (b) with the foodstuff, beverage or chewing gum base.

Abstract: A non-pressurized, self-sealing coffee maker and a method for using the coffee maker with microwave energy is provided. The coffee maker is vented such that there is no danger associated with steam pressure. The coffee maker uses a vented siphon system which allows discontinuance of microwave energy after the siphon action has been initiated. The apparatus itself also includes a gravity transfer device which allows water to drip directly on the ground coffee and prevents scorching.

Abstract: A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or super-critical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferably reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an absorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers.

Abstract: A composite material useful for controlled generation of heat by absorption of microwave energy is disclosed. The material comprises a dielectric substrate, e.g., polyethylene terephthalate film, coated with a mixture of an electrically conductive metal or metal alloy in flake form in a thermoplastic dielectric matrix, e.g., a polyester copolymer. In a preferred embodiment, the coating of flake/thermoplastic is applied so as to yield an isotropic coating with good heating performance reproducibility. The use of circular flakes with flat surfaces and smooth edges contributes substantially to good heating performance reproducibility.