КОРИЧНЕВОЕ ОКРАШИВАНИЕ ПОВЕРХНОСТИ ПИЩЕВОГО ПРОДУКТА ДЛЯ ПРИМЕНЕНИЯ В МИКРОВОЛНОВОЙ ПЕЧИ

1. Способ коричневого окрашивания поверхности пищевого продукта при нагревании в микроволновой печи, предусматривающий стадии:i) покрытия поверхности композицией, содержащей съедобное масло;ii) нанесения на покрытие со стадии i) второго покрытия, содержащего съедобную химическую основу; иiii) нагревания этого пищевого продукта в микроволновой печи с использованием сусцептора в течение периода времени, достаточного для коричневого окрашивания поверхности указанного пищевого продукта.2. Способ по п. 1, в котором съедобное масло выбрано из группы, состоящей из соевого масла, оливкового масла, рапсового масла, подсолнечного масла, арахисового масла, орехового масла и масла грецкого ореха.3. Способ по пп. 1 или 2, в котором покрытие поверхности содержит от 3 до 50 мг/смсъедобного масла.4. Способ по п. 1, в котором съедобная химическая основа выбрана из группы, состоящей из бикарбоната натрия, гидроксида натрия, гидроксида калия, гидроксида магния и карбоната кальция или их комбинации.5. Способ по п. 1, в котором покрытие поверхности содержит от 1 до 50 мг/см, этой химической основы.6. Способ по п. 1, в котором второе покрытие дополнительно содержит редуцирующий сахар.7. Способ по п. 6, в котором редуцирующий сахар выбран из группы, состоящей из декстрозы, мальтозы, фруктозы, сахарозы и лактозы или их комбинации.8. Способ по п. 1, в котором сусцептор изготовлен из листа металлической фольги или металлизированной пленки, такой как, например, металлизированная сложноэфирная пленка или металлизированный бумажный картон.9. Способ по п. 8, в котором металлом является алюминий.10. Способ по п. 1, в котором пищевой продукт нагревают в микроволновой печи от 250 до 1500 Вт, предпочтительно от 800 до 1300 Вт и от 1 до 8 мин, РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 118 323 A (51) МПК A23L 5/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015118323, 11.10.2013 (71) Заявитель(и): НЕСТЕК С.А. (CH) Приоритет(ы): (30) ...

Baked microwavable frozen bread and bakery products

Microwavable food products

COOK-STABLE ICE CREAM FILLINGS FOR USE IN CONSUMER HEATABLE PASTRY PRODUCTS

Described are cook-stable ice cream fillings that are suitable for use in filled pastry products of the type that are pre-cooked, packaged, and frozen. In many embodiments, the cook-stable ice cream fillings of the invention display a texture, consistency, and mouth-feel that is similar to ice cream. In contrast to ice cream, however, the cook-stable ice cream fillings of the invention are more tolerant of heat exposure conditions that are typical when the filled pastry is pre-cooked by the manufacturer. For example, in many embodiments, the cook-stable ice cream fillings do not melt-out or otherwise degrade during the pre-cooking operation. In addition, the cook-stable ice cream fillings of the invention remain substantially frozen when a frozen pastry product containing a cook--stable ice cream filling of the invention is heated in a toaster or microwave oven under typical heating conditions. In many embodiments, the cook-stable ice cream fillings of the invention can be dispensed by the manufacturer as high viscosity liquids onto an unbaked dough piece during the process of manufacturing the filled pastry products. Also described are toaster or microwave heatable pastries that comprise an outer pre-cooked (e.g., baked or fried) dough piece that surrounding and an inner filling layer that comprises a cook-stable ice cream filling of the invention. Methods of making cooked filled pastry products including a cook-stable ice cream filling are also described.

FOOD SURFACE BROWNING FOR MW APPLICATIONS

The present invention relates to a method for browning a surface of a food product when heated in a microwave oven comprising the steps of i) coating the surface with a composition comprising an edible oil; ii) overlaying the coating of step i) with a second coating comprising an edible chemical base; and iii) heating the food product in a microwave oven with the use of a susceptor for a time period sufficient to brown the surface of said food product. Further aspects of the invention are food products obtainable by the present method either before or after the heating step.

METHOD OF SANDWICH MAKING FROZEN MICROWAVABLE

La présente invention concerne un ensemble sandwich surgelé micro-ondable - suscepteur pour micro-ondes, caractérisé en ce que le sandwich est placé dans ledit suscepteur de telle sorte que ledit suscepteur est en contact avec la face supérieure et la face inférieure dudit sandwich, ainsi qu'un procédé de fabrication d'un tel sandwich.

Massa de farinha levedado não fermentada

METHOD FOR INCREASING THE BULK OF FOOD HAVING REDUCED BULK

A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising a grain powder and water, such as bread, to compression or the like. The food of which the bulk has been increased by such a method has a bulk similar to that attained upon baking and excellent flavor and texture.

ПОРОШОК ДЛЯ КОРИЧНЕВОГО ОКРАШИВАНИЯ ПОВЕРХНОСТЕЙ ПИЩЕВЫХ ПРОДУКТОВ

1. Порошок для окрашивания пищевого продукта или поверхности пищевого продукта при нагревании, причем этот порошок содержитэкстракт растения,химическую основу иноситель,в котором экстракт растения содержит соединение по меньшей мере с одним ароматическим кольцом, имеющим по меньшей мере две гидроксильные группы, связанные с двумя соседними атомами углерода этого ароматического кольца.2. Порошок по п. 1, в котором соединение выбрано из группы, состоящей из катехина, эпикатехина, галлата (эпи)катехина, кофеиновой кислоты, хлорогеновой кислоты, розмариновой кислоты, кверцетина, кафтаровой кислоты и рутина.3. Порошок по п. 1 или 2, в котором экстракт растения содержит соединение в количестве 4-70 масс. %, предпочтительно 10-50 масс. %.4. Порошок по п. 1 или 2, в котором экстракт растения является экстрактом из растения, выбранного из группы, состоящей из чая, семян винограда, лука, кофе, артишока, цикория, розмарина, орегано, базилика, яблони, баклажана, винограда, груши, сливы, картофеля, подсолнечника и их комбинаций.5. Порошок по п. 1 или 2, в котором химическая основа выбрана из группы, состоящей из бикарбоната натрия, гидроксида натрия или калия и карбоната кальция.6. Порошок по п. 1 или 2, в котором носитель является мукой.7. Порошок по п. 6, в котором мука выбрана из группы, состоящей из пшеницы, кукурузы, риса, маиса, гречихи, сладкого каштана, киноа и соевой муки.8. Порошок по п. 1 или 2, в котором соединение присутствует в количестве 0,001-10 масс. %, предпочтительно 0,01-1 масс. %, более предпочтительно 0,05-0,5 масс. % порошка.9. Порошок по п. 1 или 2, в котором химическая основа присутствует в количестве 5-40 масс. %, предпочтительно 8-25 масс. %, более предпочтительно 10-15 масс. % порошка.10. Применение порошка по любому из пп. 1-9 для окрашивания РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 1/00 (13) 2015 118 573 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015118573, 17.10.2013 (71) ...

Food that is easy to chew and swallow, and process for production of the food

Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery stage, convalescent persons who have aftereffects or persons who have an unsatisfactory chewing/swallowing function such as weaned infants, while retaining a bread-like appearance; and a process for producing the food. The process for producing the food is characterized by comprising allowing a dough which comprises 100 parts by mass of a cereal flour and 140 parts by mass or less of water to rise using yeast or a leavening agent or both thereof, and burning or heating the resulting product, and impregnating the heated or burned food with 50 to 200 parts by mass of a liquid or a gel-like composition relative to 100 parts by mass of the burned or heated food, so that the resulting food can have such a physical property that the hardness is 5 × 104 N/m2 or ...

POLYPHENOL AND METAL IONS FOR BROWNING FOOD SURFACES

The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition metal. Embodiments of the invention further relate to a method for coloring a surface of a food product when heated for example in a microwave oven, and a composition comprising the compound and the transition metal ions.

Food that is easy to chew and swallow, and process for production of the food

IN THE MICROWAVE HEAT UP-CASH, FILLING AND FROZEN FOOD PRODUCT

Baked microwavable frozen bread and bakery products

MICROWAVEABLE FROZEN FOODSTUFF

FOOD PRODUCT FOR COOKING IN MICROWAVE OVEN

PROBLEM TO BE SOLVED: To provide a packaging system and a packaging method adapted so that two different food products are simultaneously heated, using a microwave oven, and to provide food products. SOLUTION: The packaging system comprises a first food product hermetically sealed in an inside packaging paper, a second food product arranged in a tray, where the first food product is separated from the tray, and an outside packaging paper that hermetically seals the first food product and the second food product, each being hermetically sealed in the inside packaging paper and the tray. A shield is arranged on the tray and brought into contact with a plurality of surfaces of the second food product. Prior to heating by microwave range, the inside and the outside packaging papers are removed. COPYRIGHT: (C)2008,JPO&INPIT ...

ПОЛИФЕНОЛ И ИОН МЕТАЛЛА ДЛЯ КОРИЧНЕВОГО ОКРАШИВАНИЯ ПОВЕРХНОСТЕЙ ПИЩЕВЫХ ПРОДУКТОВ

1. Пищевой продукт с покрытием на поверхности, содержащим (i) соединение по меньшей мере с одним ароматическим кольцом, имеющее по меньшей мере две гидроксильные группы, переносимые двумя соседними атомами углерода этого ароматического кольца, и (ii) ион переходного металла.2. Пищевой продукт по п. 1, на котором покрытие является бесцветным до нагревания пищевого продукта.3. Пищевой продукт по п. 1, в котором соединение выбрано из группы, состоящей из кофейной кислоты, хлорогенной кислоты, розмариновой кислоты, кафтаровой кислоты, кверцетина, катехина, эпи-катехина и (эпи)-галлокатехина, или их комбинации.4. Пищевой продукт по п. 1, в котором соединение находится в форме растительного экстракта, выбранного из группы, состоящей из экстракта чая, кофе, винограда, виноградной косточки, сливы, сельдерея, базилика, тимьяна, душицы, розмарина и лука, или их комбинации.5. Пищевой продукт по любому из пп. 1-4, в котором количество соединения на поверхности пищевого продукта находится в диапазоне 0,001-1,0 мг/см, предпочтительно от 0,01-0,5 мг/см, более предпочтительно 0,06-0,2 мг/см.6. Пищевой продукт по п. 1, в котором количество иона переходного металла на поверхности указанного продукта находится в диапазоне 0,00001-1,0 мг/см, предпочтительно 0,0001-0,1 мг/см, более предпочтительно 0,001-0,05 мг/см.7. Пищевой продукт по п. 1 или 6, в котором переходный металл выбран из группы, состоящей из Zn, Fe, Cu и Mn, или их комбинации.8. Пищевой продукт по любому из пп. 1-4, который является замороженным продуктом питания.9. Пищевой продукт по любому из пп. 1-4, который выбран из группы, состоящей из теста, хлеба, печенья, зерновых, пиццы, снэков, гратенов, отваренных макаронных изделий, лаз

MICROWAVEABLE FROZEN FOODSTUFF

The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1 :3 and 1 : 1.3. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.

REHEATABLE FROZEN SANDWICHES

Sandwich constructed with an edible filling including meat, cheese, and a central disposed between toasted bread slices, in which the toasted bread slices remain pleasant and crisp in texture even after the sandwiches are frozen and reheated.

MICROWAVE BREAD AND METHOD OF PREPARATION

MICROWAVE BREAD AND METHOD OF PREPARATION ABSTRACT Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the reheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

POWDER FOR BROWNING FOOD SURFACES

The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring. Further aspects of the invention are the use of said powder for coloring a food product when heated for example in a microwave oven and to food products comprising said powder.

IN DER MIKROWELLE ERHITZBARES, GEFÜLLTES UND TIEFGEFRORENES NAHRUNGSMITTELPRODUKT

MICROWAVABLE FOOD PRODUCTS

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

PROCESS AND METHOD FOR PRODUCING NO-FAT CHEESE BUNS

The present invention patent relates to ingredient formulations, methods and processes for industrially producing no-fat cheese buns, with the legal maximum fat content of 0.5% m/m, with or without a filling, which can be prepared from the basic ingredients, or be provided as a semi-finished or finished product at room temperature or cooled, optionally pre-baked, optionally frozen, and baked in an electric, gas, wood, infrared or microwave oven. The no-fat cheese bun can also be categorised as having a low saturated fat content or no saturated fat, a low cholesterol content or no cholesterol, with or without gluten, depending on the formulation and composition of the ingredients. The no-fat cheese bun (1) according to this invention is produced from: no-fat cheese bun dough (2) containing ingredients (21) which are processed (22); an optional filling (3) containing ingredients (31) which are processed (32), a quantity of which is inserted into the no-fat cheese bun dough (2), either totally ...

Baking system and method for on demand baking of food products

Baking systems and methods for on demand baking of food products such as bread and bread-type food products. Food products are partially baked and frozen. For delivering to a customer on demand, the partially-baked frozen food products are partially thawed and then baked in an air impingement oven, or they can be baked in a microwave air impingement oven without the need for partial thawing. The baked food products are packaged, such as in tissue, and delivered to a customer. The final baking for delivery to a customer in the systems and methods only takes minutes so that customers can be provided with freshly baked food products on demand, eliminating the need to waste food baked ahead of time.

Baked microwavable frozen bread and bakery products

A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the bread portion of the heated food product is not dried out and the filling in the food product has an essentially uniform temperature.

ПОЛИФЕНОЛ И ИОН МЕТАЛЛА ДЛЯ КОРИЧНЕВОГО ОКРАШИВАНИЯ ПОВЕРХНОСТЕЙ ПИЩЕВЫХ ПРОДУКТОВ

FIELD: food industry. SUBSTANCE: invention relates to food industry, namely to a food product with a coating on its surface. Coating contains a compound with at least one aromatic ring, which has at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring, and a transition metal ion. Invention relates to a method for coloring the surface of a food product; it includes applying the above coating on the product surface and heating the product. Invention relates to a composition for coating a food product containing the said compound in the concentration of from 1 to 100 mg/ml, preferably from 2.5 to 10 mg/ml; and a transition metal ion in the concentration of 0.2-100 mm, preferably from 2 to 10 mm; and water. EFFECT: combination of the above compound with transition metal ion intensifies the development of colour on the surface at heating, and ensures various variations of colour in the brown colour spectrum range. 15 cl, 5 dwg, 3 tbl, 7 ex

MICROWAVABLE FOOD PRODUCTS

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

PANCREPE AND METHOD OF MAKING SAME

Pancrepe batters are described having flour, a leavening system, moisture, and an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or cracking the pancrepe, and after cooling the pancrepe maintains the folded shape. Methods for making pancrepes and filled pancrepes are also included as well as the pancrepe and filled pancrepe.

High moisture, high fiber baked products and doughs thereof, and methods

A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

Non fermented, leavened dough

MICROWAVE BREAD AND METHOD OF PREPARATION

HIGH MOISTURE, HIGH FIBER BAKED PRODUCTS AND DOUGHS THEREOF, AND METHODS

A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

A METHOD OF PREPARING DOUGH PRODUCTS

The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a stage of the dough manufacture when the dough is no longer subjected to kneading or lamination, said coating composition containing, calculated on dry matter, emulsifier in an amount of 10-100 % and polysaccharide in an amount of 0-20 %.The dough products obtained by the present method offer the advantage that they can be baked or fried to yield a product that will retain a crispy crust for a considerable period of time and even after reheating of the baked or fried product. Other aspects of the invention relate to dough products that can be obtained by the aforementioned method as well as to baked and fried products obtained by baking or flying such a dough product.

EASY-TO-CHEW/SWALLOW FOODS, AND FOOD MAKING METHOD

There is an easy-to-chew/swallow food provided that can be chewed and swallowed down, while remaining its original (bread) form, by those who have difficulty chewing and swallowing down foods, especially the aged, those who are suffering from diseases, recuperating or getting better, and having aftereffects of diseases, and babies in the weaning period as well as a food making method. A dough containing water in an amount of not greater than 140 parts by mass per 100 parts by mass of flour is swollen by use of yeast and/or a swelling agent, baked, and heated into foodstuff. The foodstuff is dipped in a liquid or a gel-like composition in an amount of 50 to 200 parts by mass per 100 parts by mass of foodstuff to a physical hardness of 5×104 N/m2 or less.

Food that is easy to chew and swallow, and process for production of the food

Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery stage, convalescent persons who have aftereffects or persons who have an unsatisfactory chewing/swallowing function such as weaned infants, while retaining a bread-like appearance; and a process for producing the food. The process for producing the food is characterized by comprising allowing a dough which comprises 100 parts by mass of a cereal flour and 140 parts by mass or less of water to rise using yeast or a leavening agent or both thereof, and burning or heating the resulting product, and impregnating the heated or burned food with 50 to 200 parts by mass of a liquid or a gel-like composition relative to 100 parts by mass of the burned or heated food, so that the resulting food can have such a physical property that the hardness is 5 Ã 104 N/m2 or less.

MICROWAVABLE SNACK FOOD COMPOSITION AND METHOD OF PREPARATION

The disclosure relates to snack food products that are microwavable and provides puffable/expandable pre-form snack food products, puffed/expanded finished products, and methods and process for making the pre-form products and finished products. Upon subjecting the pre-form products of the present disclosure to microwave energy the pre-form product expands and produces a crunchy edible snack food.

A METHOD OF PREPARING DOUGH PRODUCTS

The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a stage of the dough manufacture when the dough is no longer subjected to kneading or lamination, said coating composition containing, calculated on dry matter, emulsifier in an amount of 10-100 % and polysaccharide in an amount of 0-20 %.The dough products obtained by the present method offer the advantage that they can be baked or fried to yield a product that will retain a crispy crust for a considerable period of time and even after reheating of the baked or fried product. Other aspects of the invention relate to dough products that can be obtained by the aforementioned method as well as to baked and fried products obtained by baking or flying such a dough product.

FROZEN MICROWAVEABLE BAKERY PRODUCTS

A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Methods of making the frozen microwaveable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

FROZEN MICROWAVEABLE BAKERY PRODUCTS

A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Methods of making the frozen microwaveable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

SELF-RISING DOUGH-CONTAINING FOOD PRODUCT AND RELATED MANUFACTURING METHODS

A self-rising dough-containing food product, particularly pizza, in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent and dough conditioners to provide a frozen raw food product that may be cooked directly from the freezer in a microwave oven. The dough in the self-rising dough containing food product reaches full development in shorter mixing times at lower mixing speeds than conventional dough-containing products.

POWDER FOR BROWNING FOOD SURFACES

The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring. Further aspects of the invention are the use of said powder for coloring a food product when heated for example in a microwave oven and to food products comprising said powder.

NON FERMENTED, LEAVENED DOUGH

Process for preparing a non-fermented, leavened dough, in which a composition containing, per kg of flour, 10-40 g of salt, 5-50 g of raising powder, 0-350 g of eggs, 10-700 g of fat, 50-150 g of milk proteins, 5-30 g of an inactivated fermenting agent and 400-800 g of water is mixed at room temperature 80 as to obtain a dough, this dough is baked, and it is then stored at a temperature of -40.degree.C to +10.degree.C.

FOOD THAT IS EASY TO CHEW AND SWALLOW, AND PROCESS FOR PRODUCTION OF THE FOOD

Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery stage, convalescent persons who have aftereffects or persons who have an unsatisfactory chewing/swallowing function such as weaned infants, while retaining a bread-like appearance; and a process for producing the food. The process for producing the food is characterized by comprising allowing a dough which comprises 100 parts by mass of a cereal flour and 140 parts by mass or less of water to rise using yeast or a leavening agent or both thereof, and burning or heating the resulting product, and impregnating the heated or burned food with 50 to 200 parts by mass of a liquid or a gel-like composition relative to 100 parts by mass of the burned or heated food, so that the resulting food can have such a physical property that the hardness is 5 × 104 N/m2 or ...

Microwave oven process and assembly to shock re-heat frozen bread and bread rolls

In a process to re-heat pre-baked food without significant loss of moisture, the food is placed in an oven and shock-heated to a pre-determined product-specific surface temperature specific. The associated heating elements (3) are operated at intervals. At this point the heating process is terminated. Depending upon specific product parameters the food (7) is further repeatedly heated to achieve a target core temperature without reaching or exceeding a pre-determined surface temperature. The maximum surface temperature is reached in the last heating cycle. The total heating time is between 45 and 180 seconds. Also claimed is a commensurate microwave oven with heating elements (3) whose operation is regulated by time-switches, and a baking oven compartment (2) designed to accommodate selected baked foods e.g. bread. The housing (1) also has cooling elements.

Easy-to-chew/swallow foods, and food making method

FROZEN MICROWAVEABLE BAKERY PRODUCTS

MICROWAVABLE FOOD PRODUCTS

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Regeneration of stale bread - using high frequency microwave energy, partic. before or with infra-red heating

Stable bread is freshened by exposing the loaves to a microwave radiation field pref. of ISM (Internationally fixed frequencies), and more esp. loaves of dia. ca 8 cm, are subjected to a frequency of 2450 Hz, with a powder dissipation of 600 Watt for 2-4 mins. Advantageously, the stable bread is enclosed in a water-impermeable plastic film packing prior to microwave treatment. Pre-packed bread which has become stable through keeping e.g. in a shop, can be restored to saleable condition with a fresh taste and smell. The loaves are inserted in a standard microwave oven, in which during or after microwave irradiation they can also be heated by a powerful source of infra-red radiation.

A method of preparing dough products

FOOD SURFACE BROWNING FOR MW APPLICATIONS

FOOD SURFACE BROWNING FOR MW APPLICATIONS

The present invention relates to a method for browning a surface of a food product when heated in a microwave oven comprising the steps of i) coating the surface with a composition comprising an edible oil; ii) overlaying the coating of step i) with a second coating comprising an edible chemical base; and iii) heating the food product in a microwave oven with the use of a susceptor for a time period sufficient to brown the surface of said food product. Further aspects of the invention are food products obtainable by the present method either before or after the heating step.

Microwavable food products

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Reheatable food product

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

Liquid cake manufacturing composition, cake using the same, and manufacturing method thereof

Easy-to-chew/swallow foods, and food making method

A food item includes a bread product made from a dough containing flour and water, the water being in an amount no greater than 140 parts by mass per 100 parts by mass of flour. The dough is swollen using a swelling agent and heated to form the bread product. The bread product has a crust part, and is impregnated uniformly with a liquid or gel composition by being dipped in 50 to 200 parts by mass of the liquid or gel composition. The bread product has a hardness not greater than 5×104 N/m2 even in the crust part.

Method for increasing the bulk of food having reduced bulk

DRAFT CONCLUSIONS PROPOSED BY THE CHAIR

La presente divulgación se refiere a una composición líquida apta para microondas para fabricar pasteles, un pastel utilizando dicha composición y un método para su preparación.

Microwave bread and method of preparation

POLYPHENOL AND METAL IONS FOR BROWNING FOOD SURFACES

The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition metal. Embodiments of the invention further relate to a method for coloring a surface of a food product when heated for example in a microwave oven, and a composition comprising the compound and the transition metal ions.

REHEATABLE FOOD PRODUCT

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

FORMULATIONS WITH HYDROCOLLOIDS FOR THE PREPARATION OF CUSTARD TARTS READY FOR CONSUPTION BY HEATING IN MICROWAVE OVEN AND PROCESS FOR THEIR PRODUCTION

SELF-RISING DOUGH-CONTAINING FOOD PRODUCT AND RELATED MANUFACTURING METHODS

A self-rising dough-containing food product, particularly pizza, in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent and dough conditioners to provide a frozen raw food product that may be cooked directly from the freezer in a microwave oven. The dough in the self-rising dough containing food product reaches full development in shorter mixing times at lower mixing speeds than conventional dough-containing products.

BAKED MICROWAVABLE FROZEN BREAD AND BAKERY PRODUCTS

BAKED MICROWAVABLE FROZEN BREADAND BAKERY PRODUCTS A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the bread portion of the heated food product is not dried out and wherein the filling in the heated food product has an essentially uniform temperature.

MICROWAVE DEVICE

The invention relates to a microwave oven for material to be heated, in particular food material (). The microwave oven () has an oven housing (), to the housing cover () of which a number of microwave radiation sources () is coupled by means of microwave coupling elements (). The microwave coupling elements () protrude from the housing cover () and are distributed in the peripheral direction. At least one material holding device () for the material () is provided in the oven housing (), which material holding device can be rotated about a central axis () by means of a drive device (). The at least one material holding device () is formed by a rotary plate () for holding the material () in a defined, positionally accurate manner. 1. Microwave oven , comprising:an oven housing, at least one microwave radiation source being coupled to its housing cover by means of a microwave coupling element, the microwave coupling element projecting away from the housing cover distributed in the circumferential direction, and at least one material holding device for a material to be heated being provided in the oven housing, which is rotatable about an axis by means of a drive device, the at least one material holding device being formed by a rotary plate which is provided for holding the material to be heated, in particular material to be thawed, in exact positions.2. Microwave oven according to claim 1 , characterized in that in that at least two claim 1 , preferably three or four microwave radiation sources with their microwave coupling elements are provided on the housing cover of the oven housing axially offset from one another.3. Microwave oven according to claim 1 , characterized in that the housing cover of the oven housing has a heating device for preventing the formation of condensation water.4. Microwave oven according to claim 1 , characterized in that the rotary plate can be removed from the cylindrical oven housing for loading with material to be heated claim 1 , in ...

MICROWAVEABLE FROZEN FOODSTUFF

The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1:3 and 1:1.8. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.

SELF-RISING DOUGH-CONTAINING FOOD PRODUCT AND RELATED MANUFACTURING METHODS

A self-rising dough-containing food product, particularly pizza, in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent and dough conditioners to provide a frozen raw food product that may be cooked directly from the freezer in a microwave oven. The dough in the self-rising dough containing food product reaches full development in shorter mixing times at lower mixing speeds than conventional dough-containing products.

Liquid composition for manufacturing cake, cake using the same and preparation method thereof

The present disclosure relates to a microwavable liquid composition for manufacturing cake, a cake using the composition, and a preparation method thereof.

PANCREPE AND METHOD OF MAKING SAME

Pancrepe batters are described having flour, a leavening system, moisture, and an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or cracking the pancrepe, and after cooling the pancrepe maintains the folded shape. Methods for making pancrepes and filled pancrepes are also included as well as the pancrepe and filled pancrepe.

VERFAHREN ZUM AUFFRISCHEN VON ALTBACKENEM BROT

Frozen microwaveable bakery products

SELF-RISING DOUGH-CONTAINING FOOD PRODUCT AND RELATED MANUFACTURING METHODS

Microwavable Food Products

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

PROCESSO E MÉTODO PARA OBTENÇÃO DE PÃO DE QUEIJO SEM GORDURA

Reheatable batter product having structure to facilitate separation

A toastable food product prepared from a cooked batter having flour, a leavening agent and water. The cooked batter includes a first portion, a second portion, a first connective web, and at least one tab member. The first portion has a first thickness, and the second portion has a second thickness substantially equal to the first thickness. The first connective web connects the first portion and the second portion. The connective web has a third thickness less than the first thickness. The at least one tab member extends across the first connective web to connect the first portion and the second portion, and to provide structural rigidity to the cooked batter.

MICROWAVABLE FROZEN COOKIE DOUGH

A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or pre-baking. The cookie dough also does not require the use of a susceptor to achieve even heating. The resulting cookie has acceptable spread, crumb structure, and texture comparable to a conventional oven-baked cookie.

FROZEN MICROWAVEABLE BAKERY PRODUCTS

A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Methods of making the frozen microwaveable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

Method of preparing microwave bread

Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

MICROWAVE BREAD AND METHOD OF PREPARATION

Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the reheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

Powder for coloring a food product when heated

The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder having a plant extract, a chemical base, and a carrier; wherein the plant extract includes a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring. Further aspects of the invention are the use of said powder for coloring a food product when heated for example in a microwave oven and to food products having said powder.

POWDER FOR BROWNING FOOD SURFACES

A powder for coloring a food product or a food product surface when heated, the powder containing a plant extract, a chemical base, and a carrier. The plant extract contains a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring.

Frozen microwaveable bakery products

A frozen microwaveable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwaveable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

food products cooked frozen and packaged, method to prepare a food product ready for eating, and, process for preparing a food product cooked frozen

MULTI-LAYERED FOOD PRODUCT AND METHOD FOR FORMING

A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.

Frozen pizza preparation package and method

A frozen pizza preparation package and method where the package incorporates a frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen pizza in a microwave oven followed by crisping the crust upon a stovetop heat source, disposable crisping means that allow crisping on a stovetop without having to clean a pan, a substantially flat transfer element that is one of a transfer substrate or a combination transfer substrate and disposable crisping means. The package provides for rapid and convenient preparation of a frozen pizza with a more crisp crust than with present frozen pizzas. 1. A frozen pizza rapid preparation package comprising:a frozen pizza;microwave-crisping sequence instructions that instruct sequential steps of heating the frozen pizza in a microwave oven followed by crisping the pizza crust over a stovetop heat source;a disposable crisping means selected from the group consisting of (1) a disposable pan liner, (2) a transfer substrate to further line a stovetop pan, and (3) a disposable stovetop pan; anda unifying packaging for the frozen pizza, the sequence instructions, and the disposable crisping means.2. The frozen pizza package of further comprising a substantially flat transfer element that is a transfer substrate.3. The frozen pizza package of wherein the frozen pizza is selected from the group consisting of a pizza crust and toppings thereupon that have been baked together prior to being frozen claim 1 , and a pizza crust that has been baked and toppings then layered thereupon prior to their being frozen.4. The frozen pizza package of wherein the frozen pizza has a characteristic selected from the group consisting of a weight in the range of about 50 to 1000 grams claim 1 , and a largest dimension that measures in the range of about 6 to about 14 inches.5. The frozen pizza package of wherein the instructed time for microwave heating is selected from the group consisting of a range of about 40 ...

POLYPHENOL AND METAL IONS FOR BROWNING FOOD SURFACES

MICROWAVEABLE FROZEN FOODSTUFF

The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1 :3 and 1 : 1.3. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.

LEAVEND FLOUR MASS, NOT LEAVEND

Reheatable frozen sandwiches

Sandwich constructed with an edible filling including meat, cheese, and a central disposed between toasted bread slices, in which the toasted bread slices remain pleasant and crisp in texture even after the sandwiches are frozen and reheated.

Reheatable frozen sandwiches

Sandwich constructed with an edible filling including meat, cheese, and a central disposed between toasted bread slices, in which the toasted bread slices remain pleasant and crisp in texture even after the sandwiches are frozen and reheated.

Microwavable Food Products

The packaging system (10) includes a first food product (12) sealed within an inner wrapper (20), a second food product (14) positioned within a tray (30) and spacing the first food product from the tray, and an outer wrapper (50) sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield (40) is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Microwavable food products

The packaging system includes a first food product sealed within an wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Liquid composition for manufacturing cake, cake using the same and preparation method thereof

Baked microwavable frozen bread and bakery products

A fully assembled frozen food product comprising a fully baked or par-baked farinaceous portion having a top bun portion and a bottom bun portion and having a filing between, and co-extensive with, the top bun and bottom bun portions, wherein the fully baked or par-baked farinaceous portion has a water activity of about 0.9 to about 0.96, wherein the fully assembled frozen food product has a weight of at least about 6.5 ounces, wherein the fully assembled frozen food product has a frozen shelf life of at least about 120 days when sealed in a package, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the farinaceous portion of the heated food product is not dried out and wherein the filling of the heated food product has an essentially uniform temperature.

METHOD FOR INCREASING THE BULK OF FOOD HAVING REDUCED BULK

A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising a grain powder and water, such as bread, to compression or the like. The food of which the bulk has been increased by such a method has a bulk similar to that attained upon baking and excellent flavor and texture.

Crispy flour taquito

Frozen taquitos are made on a commercial scale by preparing a flour-based tortilla dough, shaping that dough into generally circular tortillas, baking the tortillas, applying a strip of filling to each baked tortilla, rolling the baked tortilla around the filling to form a filled tortilla, coating the tortilla with batter, frying the batter-coated filled tortillas, and freezing them. To reconstitute, the frozen taquito can be heated in a microwave oven.

Baked Microwavable Frozen Bread and Bakery Products

A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the bread portion of the heated food product is not dried out and wherein the filling in the heated food product has an essentially uniform temperature.

Baked microwavable frozen bread and bakery products

Method of preparing microwave bread

Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

MICROWAVEABLE FROZEN FOODSTUFF

Microwaveable Frozen Breads and Method of Making The Same

The present invention discloses a microwaveable frozen bakery that has a more appealing color, fresher aroma and a softer inner texture compared to products of prior art when prepared using a microwave oven for final cooking before consumption. The product has a sealed golden brown colored skin with a baked appearance but without the large amounts of moisture loss during preparation compared to its baked product counterpart, rendering a higher moisture preservation in the bakery. When microwave cooked, the high moisture crumb and sealed skin compensate or prevent moisture loss and produces a softer bread texture. Method of preparation comprises mixing a dough composed of flour, water, yeast and other additives, portioning and making up the dough, fermenting, proofing, steaming, and quickly baking the dough at high heat oven, where a sealed golden brown colored skin and a high moisture crumb are developed, and freezing the bakery. 1. A method for making a microwavable bakery product , the method comprising:a. mixing dough composed of flour, water, yeast, and optionally other ingredients;b. portioning and making up dough to desired sizes, shapes and ornamental designs;c. fermenting and proofing the dough;d. Steaming the dough until fully cooked throughout, wherein during steaming, a 1-10% moisture is added into the dough, preferably 1-5% moisture is added;e. baking the fully cooked dough at high heat for a short time until golden brown, wherein during baking a sealed golden brown colored skin is developed without significant moisture loss; andf. Freezing the bakery product.2. The method of claim 1 , wherein steaming is conducted at about 212° F. and 1 atm for 4-20 min claim 1 , preferably 5-15 min claim 1 , and more preferably 6-12 min.3. The method of claim 1 , wherein baking is conducted at 400-800° F. for 0.5-10 min claim 1 , preferably at 500-700° F. for 0.5-5 min claim 1 , and more preferably at 600° F. for 0.5-2 min4. The method of claim 1 , wherein baking ...

Composition and process for a one minute fresh baked cookie

Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.

High moisture, high fiber baked products and doughs thereof, and methods

A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

Microwavable food products

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Baked Microwavable Frozen Bread and Bakery Products

A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide a heated food product which is then ready to be eaten, wherein the bread portion of the heated food product is not dried out and wherein the filling in the heated food product has an essentially uniform temperature.

Food surface browning for mw applications

Method Of Preparing Dough Products

The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a stage of the dough manufacture when the dough is no longer subjected to kneading or lamination, said coating composition containing, calculated on dry matter, emulsifier in an amount of 10-100% and polysaccharide in an amount of 0-20%. The dough products obtained by the present method offer the advantage that they can be baked or fried to yield a product that will retain a crispy crust for a considerable period of time and even after reheating of the baked or fried product. Other aspects of the invention relate to dough products that can be obtained by the aforementioned method as well as to baked and fried products obtained by baking or flying such a dough product.

A packaged food product for microwave heating and process for making said packaged food product

Microwaveable frozen foodstuff

本发明涉及除了冷冻焙烤百吉饼之外的冷冻焙烤食品，其能通过微波加热合当地制备供食用，所述食品包含馅料和完全包裹所述馅料的基于面粉的外壳。更具体地，本发明涉及这样一种食品，其包含环形馅料和完全包裹所述环形馅料的基于面粉的外壳，其中环形馅料的内径与外径之比在1∶3-1∶1.3的范围内。本发明还涉及一种包括对前述冷冻焙烤食品进行微波加热的制备即食食品的方法和制备所述冷冻焙烤食品的方法。

Frozen Microwavable Bakery Products

A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

Self-rising dough-containing food product and related manufacturing methods.

Un producto alimenticio que contiene masa de auto-elevacion, particularmente pizza, en el cual un sistema de fermentacion que no contiene levadura se combina con una masa no cocida en la presente de un agente de retencion de humedad y acondicionadores de masa para proporcionar un producto alimenticio en bruto congelado que se puede cocer directamente desde el congelador a un horno de microondas. La masa en el producto alimenticio que contiene masa de auto-elevacion alcanza el desarrollo total en tiempos de mezclado mas cortos en velocidades de mezclado mas bajas que los productos que contienen masa convencional.

Method for regulating reheating brittleness of pre-fried conditioning fried dough sheet

一种预油炸调理锅贴皮复热脆性调控的方法，属于食品加工技术领域。本发明根据配方制备面团，在锅贴皮面粉中加入变性淀粉和/或瓜儿胶，经过预油炸，采用超声波辅助速冻、冷藏；再采用超声波‑微波复热技术制得脆性调理锅贴。本发明制得的调理锅贴具有较好的脆度，并且延长了复热后调理锅贴脆度的保持时间，改善了产品品质与可接受程度。本发明所述的方法中使用的添加剂用量符合国内外食品添加剂的使用要求，本方法操作简单易行，生产成本较低，适合工业化推广。

Method for increasing the bulk of food having reduced bulk

本发明的使体积减小的食品体积增大的方法，包括对面包类等由谷物及水组成的多孔性食品进行压缩等处理调制而得的体积减小的、保持其减少体积的食品，采用微波炉等内部振动加热手段。用该方法使体积增大的食品具有与焙烤后相同的体积，且显示优良的风味和食感。

Microwavable container system

A microwavable food storage and packaging system includes a first container having a side wall extending from a bottom wall and a second container having a second side wall extending from a second bottom wall. The first container defines a first interior chamber for storing a first food having a first specific heat. A first shielding material is disposed on the bottom and side wall of the first container, and a second shielding material is disposed over and removably coupled to an upper surface of the first container to seal the first interior chamber. The first and second shielding materials together define an opening through which microwave energy may pass. The second container defines a second interior chamber for storing a second food having a second specific heat. A film is disposed over and removably coupled to an upper surface of the second container to seal the second interior chamber.

Microwaveable frozen foodstuff.

La presente invencion concierne a un alimento horneado congelado diferentes de un panecillo horneado congelado que puede ser preparado adecuadamente para consumo por calentamiento por microondas, dicho alimento que comprende un relleno y una recubrimiento basado en harina que envuelve totalmente al relleno. Mas particularmente, la invencion concierne a un alimento tal que comprende un relleno conformado toroidalmente y un recubrimiento basado en harina que envuelve perfectamente dicho relleno con forma toroidal, en donde la proporcion entre el diametro interno y el diametro externo del relleno con forma toroidal esta en el intervalo de 1:3 y 1:1.3. La invencion tambien concierne a un metodo de preparar un alimento listo para comer que comprende someter el alimento horneado congelado anteriormente mencionado a calentamiento por microondas y a un proceso de preparacion de dicho alimento horneado congelado.

Microwavable Food Products

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

SMAll STEAMER BUNS FOR SOURDOUGH AND METHOD FOR PRODUCING SMAll STEAMER BUNS THEREWITH

Disclosed is a method for preparing a fermentation sourdough for a steamed bun, which has smooth and chewy texture and thus an excellent preference while the skin of the steamed bun is maintained at a moist state even though the steamed bun is heated in a microwave, the method comprises the steps of: (A) dissolving 0.15 parts by weight of dried yeast and 0.015 parts by weight of Lactobacillus plantarum in 100 parts by weight of purified water; (B) uniformly mixing 100 parts by weight of non-glutinous rice, 4 parts by weight of refined sugar, and 0.5 parts by weight of refined salt in the mixture which has gone through step (A); (C) putting the mixture, which has gone through step (B), into a fermentation machine in conditions of a temperature of 23-27°C and humidity of 80-85%, and fermenting the mixture for 18-22 hours until the final pH value is 4.2-4.4; and (D) putting a fermentation sourdough prepared in step (C) in a refrigerator at 2-6°C, and then cooling the fermentation sourdough such that the temperature of the fermentation sourdough reaches 2-6°C.

Easy-to-chew/swallow foods, and food making method

There is an easy-to-chew/swallow food provided that can be chewed and swallowed down, while remaining its original (bread) form, by those who have difficulty chewing and swallowing down foods, especially the aged, those who are suffering from diseases, recuperating or getting better, and having aftereffects of diseases, and babies in the weaning period as well as a food making method. A dough containing water in an amount of not greater than 140 parts by mass per 100 parts by mass of flour is swollen by use of yeast and/or a swelling agent, baked, and heated into foodstuff. The foodstuff is dipped in a liquid or a gel-like composition in an amount of 50 to 200 parts by mass per 100 parts by mass of foodstuff to a physical hardness of 5 N/m or less.

Formulations with hydrocolloids for the preparation of custard tarts ready for consuption by heating in microwave oven and process for their production

The present application describes formulations of puff pastry and cream that allows preparing custard tarts ready for consumption after heating in microwave oven. After heating in microwave oven, the custard tarts, previously made-up and quick-frozen, keep the same characteristics of the custard tart just taken out of a conventional oven. In this application, the puff pastry is prepared by adding hydrocolloids-based food ingredients to the dough to make it crunchy and crispy after conservation by quick-freezing and reheating in a microwave oven. The custard cream is also modified with food ingredients based on hydrocolloids in order to be retained by quick-freezing without losing its rheological characteristics after reheating in a microwave oven.

Composition and process for a one minute fresh baked cookie

Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.

In der mikrowelle erhitzbares, gefülltes und tiefgefrorenes nahrungsmittelprodukt

Formulations with hydrocolloids for the preparation of custard tarts ready for consuption by heating in microwave oven and process for their production

The present application describes formulations of puff pastry and cream that allows preparing custard tarts ready for consumption after heating in microwave oven. After heating in microwave oven, the custard tarts, previously made-up and quick-frozen, keep the same characteristics of the custard tart just taken out of a conventional oven. In this application, the puff pastry is prepared by adding hydrocolloids-based food ingredients to the dough to make it crunchy and crispy after conservation by quick-freezing and reheating in a microwave oven. The custard cream is also modified with food ingredients based on hydrocolloids in order to be retained by quick-freezing without losing its rheological characteristics after reheating in a microwave oven.

Receptury z hydrokoloidami do przygotowywania tart z kremem custard gotowych do spożycia przez podgrzewanie w kuchence mikrofalowej i sposób ich wytwarzania

Formulations with hydrocolloids for the preparation of custard tarts ready for consuption by heating in microwave oven and process for their production

브리또 피자밥의 제조방법

본 발명은 밥을 볶은 후에 견과류가 포함된 두께가 얇은 피자도우 위에 올린 후, 모째렐라치즈나 각종 피자재료를 토핑한 후, 브리또 형태로 접어서, 포장지에 포장하여 전자렌지에서 가열만하면 언제 어디서라도 포장지를 벗겨 가면서 간편하게 먹을 수 있는 냉동보관 유통이 가능한 브리또 형태의 휴대용 피자밥을 제공한다. [색인어] 견과류, 피자도우, 모째렐라치즈, 브리또, 전자렌지, 피자밥.

데워먹는 치즈 케익 및 그의 제조방법

본 발명은 밀봉 포장 및 냉동하여 시판이 가능하고, 구입한 제품을 해동시키기 위해서 전자레인지에 적정 시간만큼, 예를 들면 약 30초 동안 가열함으로써 녹은 치즈가 상층부를 덮은 상태에서 케익과 함께 맛을 즐길 수 있도록 된 치즈 케익과 그의 제조 방법을 제공하기 위한 것이다.

Reheatable food product

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

面团产品的制备方法

本发明涉及面团产品的制备方法，其包括：将面粉、水和任选的其它焙烤成分混合，形成面团；和在面团生产阶段当不再对所述面团进行捏和或叠层时将包衣组合物直接施用于所述面团的外表面，以干物质计，所述包衣组合物含有10-100%量的乳化剂和0-20%量的多糖。通过本发明的方法获得的面团产品提供这样的优点，即它们能被焙烤或煎炸以获得在相当长的时间内甚至在对焙烤或煎炸产品再加热后将仍保持松脆外皮的产品。本发明的其它方面涉及可通过前述方法获得的面团产品以及通过对这些面团产品进行焙烤或煎炸获得的焙烤和煎炸产品。

Reheatable food product

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5g to 70g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

一种预油炸调理锅贴皮复热脆性调控的方法

一种预油炸调理锅贴皮复热脆性调控的方法，属于食品加工技术领域。本发明根据配方制备面团，在锅贴皮面粉中加入变性淀粉和/或瓜儿胶，经过预油炸，采用超声波辅助速冻、冷藏；再采用超声波‑微波复热技术制得脆性调理锅贴。本发明制得的调理锅贴具有较好的脆度，并且延长了复热后调理锅贴脆度的保持时间，改善了产品品质与可接受程度。本发明所述的方法中使用的添加剂用量符合国内外食品添加剂的使用要求，本方法操作简单易行，生产成本较低，适合工业化推广。