Abstract: A food holding device includes a holding bin and an optional heating component. The holding bin has a specified average surface roughness Ra on at least a portion of the surface intended to be contacted with food during storage of the food.

Abstract: A baking oven for producing baked molded products. The baking oven has an input station, a baking area and an output station. In addition, the oven has baking plates, which are arranged along a circulation path passing through the baking area, and a conveying device for the baking plates. The baking plates are in the form of susceptor plates, which can be heated inductively without contact. An induction heating device is provided in the baking area. This device includes at least one elongated inductor, which is arranged parallel to the circulation path of the baking plates and extends along the circulation path over a plurality of susceptor plates. The elongated inductor produces a large-area, broad magnetic field, which simultaneously inductively heats a plurality of baking plates in the form of susceptor plates without any contact.

Abstract: The invention provides a container for cooking ramen style block noodles, the container comprising a main body having a generally rectangular base, two generally parallel and spaced side walls connected to the base and two generally parallel and spaced end walls connected to the base and to the side walls, the tops of the side walls and the end walls forming an upper rim. The container is dimensioned so that between about 7 and about 9 ounces of water will fill a container holding a typical 3 ounce mass of ramen style block noodle to a level equal to the top of the noodle mass.

Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.

Abstract: The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice powder having 200 to 400 ?m of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.

Abstract: A method for heating a food item includes providing a structure for supporting a food item, a heater capable of heating the structure and the food item, a sensor for sensing a temperature of at least one of the structure and the food item, and a controller for controlling the operation of the heater. The sensor senses the temperature of at least one of the structure and the food item. In one embodiment, the heater is operated on a rethermalization cycle to raise the temperature sensed by the sensor to a cook temperature. The rethermalization cycle may be initiated manually or automatically upon the temperature sensed by the sensor falling below a lower limit temperature. The heater is operated to cook the food item on a cook duty cycle as a function of the temperature sensed by the sensor.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.

Abstract: A method reclaims metalized polymer film or mixtures containing metal and/or metal alloys into a metal-containing, polymeric film. The resulting film structure has better oxygen and moisture barrier properties when metalized than plain metalized polymer films. The polymer to be reclaimed, originates in sheet form, and is densified, as by shredding, pelletizing and/or re-extruding into fine particulate form such as chips or pellets. The reclaimed polymeric film can be used, in a range of concentrations, to produce biaxially oriented polyester film for metalizing.

Abstract: A microwave heating construct comprises a first panel and a second panel, each comprising a microwave energy interactive material. The panels are partially joined to one another in an opposed, facing relationship such that an unjoined area is defined between the first panel and the second panel. The unjoined area is in communication with an open peripheral edge of the construct. The first panel includes an aperture in communication. With the unjoined area between the first panel and the second panel.

Abstract: A raised platform for microwave cooking of a food product includes legs that extend to elevate a food product support surface above the floor of a microwave oven during cooking. At least one fold line extends across the food product support surface about which the food product support surface and any food product thereon can be folded. Susceptor material of the food product support surface is disposed on both sides of a fold region of the support surface and extends on both sides of the at least one fold line. The fold region is substantially free from the susceptor material allowing a food product heated on the food product surface to remain flexible to permit folding of the food product with reduced cracking or breaking. The raised platform may further include a second susceptor material disposed on a bottom surface of the food product support surface.

Abstract: Microwaveable popcorn arrangements are provided, the arrangement being a bag having a popcorn charge of popcorn kernels and oil/fat component therein. The arrangements include folded bags having preferred, internal, seal and/or adhesive field configurations. The preferred configurations inhibit the undesired flow of oil/fat from the popcorn charge. Microwave popcorn products and methods of preparation and use, are provided.

Abstract: A microwave cooking system is described for use in cooking pasta and alike in a microwave oven. The microwave cooking system includes a base receptacle, a colander, and a ventilation cover. The colander is sized to be suspended and nested within a central cavity of the base receptacle. The ventilation cover is sized to mount on top of the colander. An optional storage lid may be included for use in sealably engaging onto the base receptacle in which the colander and the ventilation cover can be nested within the base receptacle sealed with the storage lid. The method includes the steps of affixing, cooking, filling, heating, obtaining, placing, removing, and repositioning.

Abstract: A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture.

Abstract: A process of preparing a sencha green tea, including the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterized in that (a) prior to roasting, (i) the aracha is finely ground; (ii) water is added to the aracha to the extent of at least 10% by weight; (iii) the aracha is stored for at least 2 days at a maximum temperature of room temperature; and (b) the aracha is then roasted using only microwaves under vacuum conditions, until the beginning of burning of the leaves is observed. The resulting sencha has an especially desirable roasted-green flavor.

Abstract: A method and apparatus are disclosed for applying laser energy to a food product to effect cooking thereof. The energy can be applied with a laser emitter in proximity to the food product. The application of the energy can be controlled according to a profile so as to generate a plasma in and around the food product during a cooking period. The application of energy can be adjusted based on feedback associated with the controlled application of the energy to the food product.

Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.

Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).

Abstract: The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid.

Abstract: The invention relates to an apparatus for boiling an egg, said apparatus comprising a device for providing microwave radiation in a confined space, said space further comprising a holder provided with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer:—is in heat exchanging contact with the shell of the egg;—has a dielectric constant with an imaginary part, ??, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.

Abstract: A method of making a microwave energy interactive structure includes plasma treating the surface of a polymer film with an inert gas at a plasma treatment energy per unit surface area of the film of from about 0.005 J/cm2 to about 0.2 J/cm2 to reduce the apparent surface roughness of film the polymer film, and depositing a layer of microwave energy interactive material onto the plasma treated surface of the film.

Abstract: A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks.

Abstract: A meal kit for microwave cooking of a multi-component food product is provided that includes at least two sealed packages of ingredients for the multi-component food product. One of the sealed packages of ingredients contains a liquid component of the multi-component food product. The meal kit also includes a cooking tray formed of a microwave-safe material having a bottom wall with an upstanding sidewall extending around the periphery thereof to define an interior of the cooking tray. Outer packaging is provided to contain the sealed packages of ingredients and the cooking tray.

Abstract: A microwave heating construct includes a movable portion defined at least partially by lines of disruption extending between adjacent edges of the bottom panel. The movable portion is adapted to be moved towards the interior space for maintaining a food item in an elevated position within the construct. A susceptor or other microwave energy interactive element may be joined to the movable portion to enhance heating, browning, and/or crisping of the food item.

Abstract: A combination oven having a sealed cooking volume heated with forced air and steam may also provide at least one radiant heat panel positioned for direct exposure of the contained food allowing occasional browning and grilling operations or additional heat boosting.

Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.

Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may have one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may have a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs may include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A method and apparatus for determining when meat is cooked to a desired degree of doneness, the method continuously calculating the arithmetic integral of the meat's temperature (T) minus some threshold temperature (Tt) to determine an Energy Impulse (EI) value. Each level of doneness for a particular type of meat is represented by a range of EI values resulting from the integration of a time-based function of the meat's temperature. When the desired EI value is reached, the meat has been cooked to the desired doneness level, a signal is generated that indicates the meat is cooked to the desired doneness level and the cooking process is terminated.

Abstract: A food package kit including a plurality of trays having a bottom, a sidewall extending upwardly from the bottom and terminating at a top end, and a flange extending from the sidewall opposite the bottom, the flange includes a rim section configured to receive a sealing film, and a recessed section extending from the rim section, wherein each of the opposed longitudinal edges intersect with a lateral edge at a corner, wherein the kit also includes a sleeve adapted to contain the trays completely therein, the sleeve including a sleeve top, a first depending sleeve side, and a second depending sleeve side and a sleeve bottom, wherein the tray is completely disposed within the sleeve by frictional force between the tray and the sleeve.

Abstract: A system and process for cooking a consumable food product for an accelerated time period is described. The a system and process for cooking a food product comprising selectively heating primarily the interior of a food product, and searing the exterior of the food product using a radiative oven, wherein the radiative oven operates at greater than 900° Fahrenheit and reaches the operating temperature from an ambient temperature in a duration that is less than 30 seconds. A vending machine including the system and process of cooking is also described.

Abstract: An artificial shell for cooking includes, a top portion, having a fill opening therethrough, a bottom portion, and a fill opening cover. The top portion is removably attachable to the bottom portion and the top portion and bottom portion together define an inner storage chamber. Furthermore, the fill opening cover completely covers the fill opening.

Abstract: To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.

Abstract: A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like.

Abstract: Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure.

Abstract: A speed cooking oven is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air delivery means, and a vent assembly. Hot gas is circulated to and from the oven cavity via air delivery means such that turbulently mixed glancing, conflicting and colliding gas flow patterns mix at and about the surfaces of the food product. The turbulently mixed gas flows are spatially averaged over the surface area of the food product producing high heat transfer, thereby optimizing speed cooking of the food product.

Abstract: Provided is a package for cooking in a microwave oven, in which a synthetic resin container body having a flange part is filled with contents and a lid is heat-sealed to the flange part to seal the package hermetically. Independent concave parts sandwiching a heat-sealed part are provided in a part of the flange part on the inner and outer sides of the heat-sealed part to form, on the heat-sealed part, a projection part directed to the inner direction of the container and serving as a steam releasing part by automatically opening. The package is prevented from being broken or deformed by preventing the heat-sealed part from being peeled immediately after the contents are placed in the container body. When heating cooking is performed in a microwave oven, the package improves the taste of the contents by the steaming effect. The lid is sure to automatically open by the increase of the pressure in the container.

Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: A retail package having a shelf-stable crispy food product and at least one packet of a complimentary shelf-stable topping and a method for preparing a microwave heated snack. The present invention allows a consumer to purchase together and heat a crispy food product and a complimentary topping simultaneously in a microwave oven. The package is ideal for combinations of chips and cheese or any other compatible crispy and non-crispy food products that are desirably kept in separate containers and heated shortly before consuming.

Abstract: Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.

Abstract: Various containers with an enlarged base for receiving a food item are provided. The containers may be formed from various sleeves for heating, browning, and crisping a food item. Blanks for forming such sleeves and containers also are provided. The blanks, sleeves, and/or containers may include a removable portion at least partially defined by a line of disruption.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Abstract: A cooking implement comprising a resilient cooking surface made of silicone and maintained at tension, the cooking surface comprising a plurality of holes and a support device having a curved periphery disposed about the periphery of the cooking surface to stretch and maintain the cooking surface at tension. The support device is configured to support the cooking surface at a distance above a ground surface.

Abstract: The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A multi-functional platform food preparation device is disclosed which has the ability to fry, deep-fry, steam, stir fry, stage, drain, warm and grill foods conveniently on the same cooking platform. The cooking platform can include a built in reservoir for cooking soups, steaming with water, stir frying, and deep frying with oil. The cooking platform also can include a grilling section, a griddle/frying/cooking section, and a warming/draining section. The cooking platform also can include a drain chute connecting the reservoir to a catch bottle to aid in the clean up process. In addition, the reservoir can include a slosh ring positioned around the upper perimeter of the reservoir. Deep frying/boiling/steaming/stir frying, grilling, griddle/frying/cooking, and warming/draining sections can be contained on a single cooking platform to aid in the synchronized preparation of common meals to be prepared together in a fast, convenient and safe manner.

Abstract: A meal substitute containing nutrients including energetic and nutritional intake. Said meal substitute takes the form of a combination of bread- or cake-type food to be cooked and a spread- or cream-type condiment obtained from two separate powder mixtures to be mixed with water. The components of the mixture for manufacturing the food to be cooked are provided so as to obtain bread or cake after cooking for 2.5 to 6 minutes in a microwave oven, and the components of the mixture are provided so as to obtain the spread or the cream including cooking-sensitive micronutrients.

Abstract: A construct for preparing a food item in a microwave oven includes a plurality of heating regions including an inner heating region and an outer heating region. The inner heating region includes a susceptor including a plurality of annular microwave energy transparent areas, and the outer heating region includes a plurality of susceptor projections extending radially from the susceptor of the inner heating region.

Abstract: A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods.