Abstract: A method of manufacturing a frozen edible composition combining a frozen core surrounded by and in contact with a frozen coating, wherein the composition can be exposed to microwave energy, in its entirety, so that the frozen coating becomes heated to a softened state while the core remains substantially frozen.

Abstract: Described is a method for producing a candied fruit, including the steps of immersing in a syrup a natural fruit previously washed with water, peeled and cored, and heating the fruit and the syrup by microwave heating for substituting water and air bubbles in the fruit pulp by the syrup while the fruit remains immersed in the syrup. Also described is a method for producing dried fruit additionally including the step of drying the fruit produced as described above.

Abstract: A method for making a frozen hash brown potato patty which can be heated to serving temperature in a conventional pop-up type toaster by the steps of:(a) forming a potato patty from a plurality of potato shreds and a binder material;(b) frying the formed patty by immersion in a hot, edible oil;(c) removing the fried patty from the edible oil;(d) degreasing the fried patty by heating the fried patty at a temperature above its frying temperature; and(e) freezing the degreased patty.

Abstract: A microwavable shaped rice product made with limited amounts of water, producing cooked rice grains with centers that are not fully hydrated. These shaped rice products are held in frozen storage and prior to serving they are reheated in a microwave oven. When the shaped rice products are microwave reheated from the frozen state, a portion of their water that was originally bound with the rice grain structure, is released. During this microwave reheating, this released water becomes very hot, both cooking and being absorbed by the not fully hydrated rice grain centers. When microwavable shaped rice products are later served, they have a crust and their overall inner texture is soft and firm, but not soggy.

Abstract: A process for preserving fresh fruit or vegetable products comprises the steps of; heating the fruit or vegetable product rapidly and uniformly to a temperature sufficient to destroy the natural enzymes which are present in the product without cooking the product, and immediately thereafter, cooling said product rapidly to a cold condition to remove the enzyme destroying heat before any significant cooking of the product can occur and to cool the product to a temperature which will inhibit deterioration of the freshness thereof. Shortly thereafter, while the product remains in said cold condition, it is placed in a sealed gas-type package.

Abstract: A process for preparing a brewed beverage is presented. The process comprises providing a porous pouch containing an infusible material; at least partially immersing the pouch in water in a container; and subjecting the container to microwave heating under conditions effective to heat the water and to cause pulsation of the pouch.

Abstract: A puffed food product is produced by adding to 100 parts by weight of a mixture comprising a soybean protein isolate and wheat flour in a mixture ratio of 40 to 60:60 to 40 (weight ratio) a mixture containing 10 to 30 parts by weight of at least either one of egg white or whole egg and 0.2 to 3 parts by weight of an expanding agent, and heat treating the mixture by microwave radiation under air blow.

Abstract: The present invention provides a method for heating food comprising heating in a microwave oven for at least 2 minutes a food package which comprises food placed in an injection moulded food container, made from a partially crystalline polyamide, optionally containing a compatibilized olefin-based polymer and/or a filler. The food container has wall and floor thicknesses of 1.6 mm or less.

Abstract: A wise variety of drinks and foods, such as fruit wine, herb tea, yogurt, fermented soybeans and hot-spring eggs, are produced by heating the raw materials to a temperature of about 60.degree. C. to 100.degree. C. in a vessel, and holding that temperature for a specific length of time, i.e., 3-24 hours for maturation. When producing drinks, it is effective to subject them to a weak vibration, wave motion, forced convection, or stirring force. The method enables the quick production of any desired food or drink in any desired quantity without causing any appreciable reduction in the alcoholic content of, for example, fruit wine.

Abstract: A milk-shake is prepared by freezing at least two portions of its constituents under different conditions, such that clearly different ice crystal sizes are generated, and freezing the combined portions to a storing temperature below -15.degree. C.; this frozen product is prepared for consumption by partly thawing it, using a controlled amount of microwave energy.

Abstract: A hashed white meat based food product, such as veal or fowl meat made of a mixture containing by weight more than fifty percent of hashed lean veal or fowl meat with also veal and/or pork fat, spices and condiments, and alcoholic liquids, and according to the invention the fat is introduced into the mixture in the state of a fine emulsion, thereby providing the mixture with the property of retaining the alcoholic liquids, said liquids exuding with the fats only at the moment of the cooking.

Abstract: A system for heating objects serially within a plurality of separate heating zones is described. Objects are placed on pallets and sequentially moved through the plurality of heating zones. In a preferred embodiment, the pallets are fabricated of a microwave absorptive material and sequentially moved through a plurality of microwave cavities. The microwave cavities are provided with a source of microwave energy which heats the pallets, and by conduction, the objects placed thereon.

Abstract: A method of continuously sterilizing foodstuff and an apparatus suitable for carrying out the method are disclosed. The invention, which permits a considerable saving in the amount of microwave energy to be achieved, is attained by providing a plurality of sequential stages in each of which the foodstuff is subjected to microwave radiation, the temperature of the article being sterilized being monitored in each stage and the amount of microwave energy being reduced from stage to stage in a stepwise manner in dependence upon the temperatures monitored.

Abstract: A process and apparatus are disclosed for making an elongated food product. An elongated length of solidified food product is placed on and conveyed by an endless flat belt and fed into a tube after the belt is shaped into a cyclinder and encloses the food product. The elongated food product is then heated by a microwave oven while it is in the tube.

Abstract: A method of and an apparatus for producing processed foodstuffs by passing an electric current to foodstuff materials including a container of insulating material open at opposite sides for receiving a foodstuff material suitably permeated with a salt solution which is placed in the container and held between a pair of electrode members located at the opposite open sides of the container. An annular coil is arranged around the container. As electric currents are passed simultaneously through the annular coil and between the pair of electrode members, Joule heat is generated in the foodstuff material to thermally treat and sterilize the foodstuff material while lines of magnetic force are produced and applied to the foodstuff material in such a manner that an AC magnetic field exerts influences on the electric current flowing through the foodstuff material, to render substantially uniform the temperature distribution in the foodstuff material and increase the amount of inosinic acid or glutamic acid therein.

Abstract: A process for maturing strong beverages comprising activation of an oak stave after separation of a matured strong beverage therefrom by a cyclic application of a multimode electromagnetic field of standing waves with a frequency of from 2,000 to 4,500 MHz thereto to a heating temperature of from 35.degree. to 55.degree. C. At the same time, an oxygen-containing medium is purged. As a result of the cyclic application of the multimode electromagnetic field the stave releases the spirit vapors in a residual content thereof ranging from 5 to 10%. Between cycles of application of the multimode electromagnetic field the stave is cooled to a temperature of 15.degree. to 25.degree. C. by means of an oxygen-containing medium. The spirit vapors are entrained by the oxygen-containing medium and condensed. The strong beverage is kept in the activated oak stave. The matured strong beverage is then from the stave.

Abstract: A drip-type coffee maker adapted for use in a microwave oven. The coffee maker includes a container for positioning on or above a receptacle and has two compartments, an upper reservoir for water and a lower filter element for holding fresh coffee grounds. A partition wth at least one perforation sealed with a thermally responsive non-toxic substance separates the two compartments. When the water is heated to the desired brewing temperature in the microwave oven, the thermally responsive substance melts, allowing the heated water to flow from the upper reservoir through the coffee grounds and become freshly brewed coffee. The fresh coffee thereafter flows through the filter element and into the receptacle below.

Abstract: An improved method for blanching mushrooms and other vegetables which includes a vacuum impregnation stage in one or more steps and a coagulation-blanching stage. The thermal steps of the coagulation-blanching can be performed under an overpressure of 2-15 bars. Qualitative and quantitative improvement of the product are obtained in accordance with the method.

Abstract: Material having relatively high electrical resistivity, such as food products and containers, is disposed within a magnetic coil and subjected to one or more pulses of an oscillating magnetic field having an intensity of between about 2 and about 100 Tesla and a frequency of between about 5 and about 500 kHz. A single pulse of the magnetic field generally decreases the microorganism population by at least about two orders of magnitude, and substantially complete sterility is more closely approached by subjecting the material to additional pulses.

Abstract: A process for preparing a diced frozen food product characterized in that a compact solid foodstuff is treated with microwaves to remove some of the water present, the foodstuff being diced before or after the microwave treatment, and finally frozen.

Abstract: A process for the continuous production of an elongate rod-shaped comminuted meat product which comprises feeding a flowable protein-containing food mixture into a hollow mould which travels through a microwave oven and which is formed by the co-operation of the adjacent runs of a pair of endless flexible belts which have a sealing system and afterwards releasing the meat product from the hollow mould characterized in that the sealing system comprises, on each side of the hollow mould, at least one longitudinal projection on one belt engaging with at least one corresponding recess on the other belt.

Abstract: A method for shucking an oyster, or other bivalve mollusk, by selectively heating the adductor muscle or muscles thereof with microwaves.

Abstract: This application covers a method of treating grain and packaged foodstuffs with microwave energy under vacuum to kill insects, larvae, and eggs without raising the temperature of the product being treated to an extremely high level.

Abstract: A method and apparatus for canning food products in a non-metallic jar, utilizing a metallic or non-metallic jar lid and a non-metallic enclosure enveloping the jar and lid and which is placed within a microwave oven for heating with a pressure control check valve for limiting the maximum pressure within the enclosure during heating and preventing entry of air during subsequent cooling of the enclosure and food product.

Abstract: A method and apparatus for canning food products in a non-metallic jar, utilizing a metallic or non-metallic jar lid and a non-metallic enclosure enveloping the jar and lid and which is placed within a microwave oven for heating with a pressure control check valve for limiting the maximum pressure within the enclosure during heating and preventing entry of air during subsequent cooling of the enclosure and food product.

Abstract: This invention concerns a process for the continuous separation of fatty substance from butter, wherein molten butter is irradiated with microwaves. A layer of molten butter in a condition of laminar flow is irradiated, the thickness of said layer being less than the depth of penetration of the microwaves and the amount of energy imparted to the molten butter by the microwaves being such that irradiation raises the temperature of the molten butter only by a few degrees Celsius at maximum.

Abstract: The defrosting and subsequent heating, cooking and/or baking of a frozen convenience food, in a microwave oven, is enhanced by surface-defrosting-wetting the surface of said frozen food with water to cause a positive surface-to-core differential in microwave lossiness in said food prior to exposing said surface-defrosted food to microwave radiation. Described is the step of blotting and/or draining off excess water after wetting and prior said exposure to microwave radiation. Described is adding replacement frying oil to microwave-heated fried convenience food. Also, described is the combination of the methods of this invention with the methods and apparatus described in U.S. Pat. Nos. 3,985,990 and 3,985,991 and in copending application U.S. Ser. No. 129,360, filed Mar. 11, 1980. The harvest-freezing for later defrosting of certain foods is described.

Abstract: A method of baking bread in metal pans using microwave energy is described. Overall baking time is reduced by a method of combining conventional and microwave baking. In addition, significant reduction in bake time associated with bread was obtained by employing significantly lower levels of microwave energy and metal pans in a simultaneous microwave and conventional oven heat bake process utilizing conventional bake pans. Reduced bakeout and more uniform baking is achieved if microwave energy is applied at 915 MHz and 2450 MHz simultaneously.

Abstract: An expresso coffee maker for use in a microwave oven. The water is stored in a microwave transparent reservoir or container which is adjacent to the pot. The pot and reservoir are coupled in a fixed spacial relationship by a collar. The collar includes a strainer which presses against a layer of coffee grounds when the collar is rigidly secured to the reservoir. The compressed coffee grounds in combination with the strainer form a pressure resistant seal over the opening of the reservoir. The water in the reservoir is heated by microwave energy. The pressure rises to a level sufficient to force steam and water through the coffee grounds into the pot.

Abstract: A food heating method and apparatus are disclosed in which a heating time length suitable to the food to be cooked is determined by automatically detecting a change in humidity or concentration of the vapor or gas respectively liberated from the food. The initial temperature of the food is measured, and an additional heating time length is calculated from the measured initial temperature and the heating time length required before the detection of the humidity or gas concentration as the case may be, thus determining a total heating time length for properly cooking up the food.

Abstract: A reusable tubular casing is made of porous polytetrafluoroethylene (PTFE) membrane for the production of caseless (skinless) parboil or raw sausages. The membrane has a microstructure comprising PTFE nodes connected by PTFE fibrils with a porosity of about 70-80%, a Gurley No. less than about 28 seconds, a Bubble Point Pressure greater than about 13, and a Water Entry Pressure greater than about 40 psig. The casing is contacted on at least a part of its circumferential area by a porous support such as a cylindrical lattice. A new process for production of parboil or raw sausage involves heating the sausage in casing formed by a reusable non-adherent, vapor permeable membrane to drive off moisture and other volatile materials, and removing the sausage from the casing. The sausage can subsequently be smoked and the casing reused.

Abstract: A process for removing hulls from soybeans comprises the steps of placing the soybeans in an atmosphere of reduced pressure, subjecting the beans to microwave energy while the beans are within the atmosphere of reduced pressure, removing a portion of the moisture from the beans until the moisture content of the soybeans is about 7.46 to about 10% on a wet basis, removing the soybeans from the atmosphere of reduced pressure, the temperature of the soybeans leaving the reduced pressure atmosphere being at least 110.degree. F. and less than 160.degree. F., immediately cracking the hulls of the hot soybeans without tempering, and removing the hulls from the hot soybeans.

Abstract: The de-hulling of cacao beans is expedited and nib yield increased by treatment with infra-red radiation for a period between one half and two minutes. The radiation preferably has a wavelength between 2 and 6 microns and the treatment may conveniently be carried out by means of apparatus according to British Pat. No. 1,379,116.

Abstract: A method of preparing dried coconut meat which retains its white appearance during extended storage while having increased flavor and odor imparting constituents by contacting raw moist coconut with a sulfur dioxide solution followed by microwave electromagnetic irradiation.

Abstract: An emulsion is stored in pressure containers and is ultimately forced from one container and then the other to a pump which pumps the emulsion against back pressure of the food product into a long Teflon tube of large diameter. The tube passes through cavities in plural microwave ovens and is cured by microwave energy from two magnetrons in each oven operating at about 2,450 megahertz and 1,000 watts each. The flow rate is controlled by the pump so that the food product remains in the microwave energy field for about 4 to 5 minutes whereupon it is fully cured. The continuously flowing food product in the tube is surrounded by a hot oil heat exchanger which heats the surface to about two to five hundred Fahrenheit, while the product is radially constrained and is under back pressure. The tube passes through a cooling heat exchanger immediately after the heater whereupon the surface is cooled to about 40.degree. Fahrenheit while radially constrained and under pressure, thus forming a smooth self-skin.

Abstract: Directed jets of temperature controlled gaseous fluids are applied to irregularly shaped products, such as food portions, to subject discrete areas of the surface to a very high heat transfer rate and to cause these areas to be passed over surfaces of the product at a proper rate to obtain over-all surface effects such as crisping, browning, searing or freezing.The cooking apparatus comprises a generator adapted to supply microwave energy for heating the interior of a food product in combination with apparatus to direct spaced discrete high velocity jets of heated air to impinge against exterior surfaces of the food product. A conveyor is employed to provide relative motion between each of the sources of heat and the product for averaging cooking through the product by reducing effect of RF standing waves and simultaneously sweeping the jets of air over the product at proper rate to heat all exposed surfaces.

Abstract: The invention is concerned with a process for the preparation of fried vegetables, particularly fried vegetables to be frozen.The process comprises coating pieces of the vegetable with a starch-containing product, blanching the coated pieces with steam and deep fat frying the coated and blanched pieces.

Abstract: A method of proofing and baking bread in metal pans using microwave energy as described. Overall proofing and baking time are reduced by a method combining conventional and microwave proofing of the bread loaves prior to conventional and microwave baking. Significant reduction in processing time results when the bread is conventionally and microwave proofed and conventionally and microwave energy baked.

Abstract: Aqueous syrup for effecting browning of foods cooked in microwave ovens comprising a melted, carmelized, and foamed disaccharide, alone or in combination with a minor amount of a monosaccharide, subsequently dissolved in water to form the syrup. Microwave-cooked foods, e.g., meats, poultry, fish, eggs, and pastries, such as cakes and pies, which ordinarily come out of the cooking oven appearing white or grey, advantageously when treated by basting or recipe-inclusion with the syrup browning agent of the present invention have a browned appearance of conventionally cooked foods.

Abstract: A two-stage method of thermic treatment of cereals, pulses or oil-seeds to increase the gelatinizing of starch and hydrolysis thereof, whereby to increase the efficiency of use of grains as a feed and food product. The grain is heated by infrared radiation in the first stage for 5-120 seconds from ambient temperature to 100.degree.-200.degree. C., and in the second stage it is kept for 30-120 seconds at substantially the temperature reached in the first stage.

Abstract: A method and apparatus for the treatment of protein containing foodstuffs wherein the foodstuffs are pumped in a microwave transparent tube through an applicator for exposure to microwave TM.sub.021 energy. The foodstuffs may be in paste form. If the foodstuffs are eggs, the yolks and egg whites are pumped through concentric tubes before combination thereof in the applicator.

Abstract: Improving the cold water soluble properties of gelatin, in which a raw gelatin having a water content of more than 8% by weight is subjected to microwave heating using microwave energy to remove at least 35% of said water content to obtain a treated gelatin having a water content of not more than 16% by weight. The thus-obtained gelatin exhibits improved solubility in cold water. If desired, an expanding agent may be added to the raw gelatin before the microwave heating, thereby it is possible to obtain a treated gelatin having better transparency and outlook.

Abstract: Stale, coherent and friable bread crumbs and croutons are produced by a continuous multistage operation which does not require a separate staling step. Bread forming components are mixed in a continuous mixer under critically-controlled conditions and carbon dioxide or other gas is injected into the mixed components at a plurality of locations along the length of the mixer. The dough resulting from the mixer is subjected to baking and the baked product, usually after relatively rapid cooling, is comminuted to the required particle size. Flavor and textuere may be introduced using a yeast and enzyme ferment.

Abstract: Nut-like food compositions comprising a dispersion of oil droplets in a continuous phase of film-former are provided with substantially improved moisture resistance characteristics by employing an irreversibly heat-coagulable film-former, limiting the quantity of permanent plasticizer present in the formulation to a quantity no greater than the amount of heat-coagulable film-former, and exposing the dispersion to conditions sufficient to heat-coagulate the film-former and render it substantially less water soluble. The simulated nutmeats of this invention are particularly suited for use in moist food products.

Abstract: This method is provided for preconditioning lumps of sugar obtained from humidified and agglomerated caster sugar, before these lumps are dried.The sugar lumps are heated, after moulding, by means of an infra-red heating. The lumps are heated for a very short, but sufficient period of time for a cloud of steam-saturated atmosphere to be constituted around each lump, this cloud forming a barrier against the infra-red radiation and avoiding the rapid drying of the lump, and for the temperature attained by this lump on entering the oven to be higher than the dew point.

Abstract: New and improved food flavorings are provided including apparatus and methods for producing same. The flavorings are produced by extracting, concentrating and toasting a variety of organic materials including vegetable, fruit and root extracts or juices. In one form, the toasting procedure is carried out on an automatic continuous basis. In another form, the total manufacturing procedure is performed automatically and continuously. The resulting products, when added to various foods, render such foods salty tasting without the need for adding common salt (NaCl) to a variety of foods and food products. Such food flavorings may thus be used in salt free diets as well as conventional diets where new and improved tasty flavors are desired.

Abstract: Brown and serve products are produced by a microwave process in substantially less time than the current conventional production time. These products are baked directly in the sales carton which eliminates most handling and transfer. In addition, the shelf life of brown and serve rolls is increased by microwave baking in the sales carton and immediately overwrapping while hot with a shrink film overwrap. The process of microwave proofing of brown and serve rolls also reduces the overall processing time.

Abstract: A vessel, reflective to microwave electromagnetic energy, having at least one aperture to permit passage of said microwave energy to its contents and a shielding device, responsive to a preselected internal temperature of the vessel contents, to close said at least one aperture to prevent further passage of said microwave energy to the vessel contents.

Abstract: A control circuit is provided for a microwave oven in which a crystal rectifier is responsive to variations in the level of the electromagnetic field within the oven cavity when items of different energy absorption or reflection characteristics are placed in the oven. The electric current developed by the crystal is employed to generate a ramp type electrical signal which is compared with a fixed reference voltage to control the termination of microwave power to the oven. Compensation for the nonlinear relationship between crystal current and the level of the electromagnetic field within the oven is provided. In addition, compensation for the initial temperature of the food item which is placed in the oven is provided.

Abstract: Each unit of a heat-sensitive product is contacted directly or indirectly with a cooling medium so that the unit acquires a condition in which a surface layer thereof has a lower temperature than its inner portions. The product unit is then heated, by electromagnetic energy of at least microwave frequency, from this condition to substantially the desired sterilizing or pasteurizing temperature in a medium having a temperature which will permit such heating. In this way, a substantially uniform heat treatment effect is obtained in the product units.