The Pillsbury Company

Other

General Mills, Inc.

Peter S Pesheck

George R Anderson

Ronald R Lentz

William A Atwell

Dan J Wendt

Jonathon D Kemske

Michael R Perry

Matthew Woodard Lorence

Madonna M Krawiecki

Liza B Levin

Madonna M Krawjecki

Dennis A Lonergan

Diane R Rosenwald

Michael J Rice

Patricia W Hahn

Tammy L McIntyre

John J Yasosky

Joanne J Garbe

Jonathan D Kemske

John Eger, Jr

Alvaro Santos

Craig Shevlin

Shomo, Jr, Robert B

Thomas R Peck

Jimmy DeMars

David H Larkey

Lisa Levin

Sheryl L Smith

Thomas R Frigge

Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a modified low oxygen atmosphere in the headspace above the batter, and a peelably removable, low gas permeability sealing membrane. The articles provide high preparation abuse tolerance notwithstanding the low, controlled portion quantities (100 calorie) of batter.

Microwave batter product

A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

Alcohol and polyol-containing doughs and method of making

A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and from about 15 wt-% to 35 wt-% plasticizer. The invention also comprises a method of preparing a pre-baked microwaveable dough composition.

Pre-baked microwaveable pastry systems

A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.

Microwaveable batter-coated dough

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

Method of processing food utilizing infrared radiation

An apparatus is suitable for use in a microwave oven. An artificial dielectric is located adjacent or within a food product cooking stack in the microwave oven. A support media supports the artificial dielectric in the cooking stack at a desired distance from the oven shelf. The artificial dielectric has properties suitable so that the cooking stack can be positioned in the microwave oven to achieve desired cooking performance.

Artificial dielectric tuning device for microwave ovens

A microwave susceptor structure includes a first thick metal layer, and a second matching layer coupled to the thick metal layer. The matching layer is chosen to couple a desired amount of power into the thick metal layer.

Thick metal microwave susceptor

An apparatus to provide more uniform heating of a food product in a microwave oven is disclosed. The invention employs a susceptor in combination with a conductive sheet forming a border around the edge of the susceptor and having an opening in the center exposing the susceptor.

Susceptor with conductive border for heating foods in a microwave oven

Methods and food product structures are provided for controlling heating of multi-component foods in a microwave oven. The structures and methods include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. One or more layers of edible substance has properties selected in relation to the other food substance such that effective shielding or control is achieved which will reliably control the heating of the components of the food product in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of one or more layers and the thermal masses of the layers and the other components, the amount of energy transmitted to one or more of the food components and its final temperature can be effectively and reliably controlled.

Microwave food product and methods of their manufacture and heating

A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. The shield layer of edible substance has properties selected in relation to the other food substance such that effective shielding is achieved which will reliably control the heating of the shielded food in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of the shield layer and the thermal masses of the shield layer and the other components, the amount of energy transmitted to the shielded food component and its final temperature can be effectively and reliably controlled.

Microwave food products and method of their manufacture and heating

A reflective temperature compensating microwave susceptor is disclosed. The susceptor has a microwave interactive heating layer which may be characterized in various ways. In one aspect, the microwave interactive heating layer is operable to provide an increase in reflectance by several factors during heating from 23.degree. C. to 250.degree. C. The microwave interactive heating layer may have a surface resistance that decreases significantly from 23.degree. C. to 250.degree. C. In another aspect, the microwave interactive heating layer may have an electrical conductivity which increases significantly from 23.degree. to 250.degree. C. The microwave interactive heating layer is preferably formed as a thin film deposited upon a substrate, preferably a sheet of polyester. The coated polyester is adhesively bonded to a support member. The microwave interactive heating layer preferably comprises TiO.sub.x, where x has a value between two and one. Most preferably, the microwave interactive heating layer predominantly comprises Ti.sub.2 O.sub.3.

Reflective temperature compensating microwave susceptors

A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. One or more layers of edible substance has properties selected in relation to the other food substance such that effective shielding or control is achieved which will reliably control the heating of the components of the food product in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of one or more layers and the thermal masses of the layers and the other components, the amount of energy transmitted to one or more of the food components and its final temperature can be effectively and reliably controlled.

Microwave food products and method of their manufacture

An apparatus for heating a food item in a microwave oven is disclosed which has heater regions in combination with a reflective lattice structure. The combination of the reflective lattice structure and heater regions provides a food heating device which substantially maintains its reflectance, absorbance and transmittance during microwave heating. Substantial uniformity of heating is also achieved. The reflectance, transmittance and absorbance of the food heating device can be adjusted by changing the relative configuration and construction of the lattice structure and the heater regions.

Apparatus for heating a food item in a microwave oven having heater

A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and methods include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amont of transmitted microwave power to the adjacent food. One or more layers of edible substance has properties selected in relation to the other food substance such that effective shielding or control is achieved which will reliably control the heating of the components of the food product in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of one or more layers and the thermal masses of the layers and the other components, the amount of energy transmitted to one or more of the food components and its final temperature can be effectively and reliably controlled.

A method and apparatus is disclosed for a system for heating food products in a variety of microwave ovens. The invention allows the temperature profile of the food product to be set at a predetermined level. A grid is used in combination with a conductive ring. There is preferably a spacing between the grid and the surface of the food product between about 0.25 inch and about 2.4 inches, a margin between openings in the grid between about 0.6 inch and about 1.8 inches, and the openings in the grid are of a size between about 0.75 inch and about 1.75 inches. A single iris embodiment is disclosed. The single iris may be in contact with the surface of the food product or spaced therefrom. An embodiment is also disclosed wherein a grid is in contact with the food surface.

Growing community of inventors

Brooklyn Center, MN, United States of America

Peter S Pesheck