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    Microwavable susceptor and method of using same
    1.
    发明授权
    Microwavable susceptor and method of using same 失效
    微波感应器及其使用方法

    公开(公告)号：US5403998A

    公开(公告)日：1995-04-04

    申请号：US29000

    申请日：1993-03-10

    申请人： Shiowshuh Sheen ,  John H. Moyer ,  Simon Gagel

    发明人： Shiowshuh Sheen ,  John H. Moyer ,  Simon Gagel

    IPC分类号： B65D65/46 ,  B65D81/34 ,  H05B6/64 ,  H05B6/80

    CPC分类号： H05B6/64 ,  B65D65/46 ,  B65D81/3446 ,  B65D2581/3485 ,  B65D2581/3494 ,  Y02W90/13 ,  Y10S99/14

    摘要： A susceptor for use in the microwave cooking of food, includes a first plastic film, a second plastic film, and a semi-liquid lossy material disposed intermediate the first and second films. The lossy material includes glycerine, sucrose ester, and chloride salt, 25 grams of the lossy material in a 50 ml. glass beaker being heatable to at least 200.degree. C. within 40 seconds by 900 watts of microwave energy in a 1.1 cu. ft. oven. Preferably a layer of paper is sandwiched between the first and second films, the lossy material being absorbed on the paper layer. The susceptor is preferably biodegradable and edible. A method of microwave cooking includes the steps of providing an assembly of such a susceptor and the food to be microwave cooked, cooking the food in intimate contact with the susceptor in a microwave oven, and separating the microwave cooked food from the susceptor.

    摘要翻译： 用于微波烹饪食物的感受体包括第一塑料膜，第二塑料膜和设置在第一和第二膜之间的半液体有损耗材料。 有损耗材料包括甘油，蔗糖酯和氯化物盐，25克有害物质在50ml。 玻璃烧杯在40秒内可加热到至少200℃，在1.1立方米内加热900瓦的微波能量。 ft。烤箱 优选地，一层纸夹在第一和第二膜之间，有损材料被吸收在纸层上。 感受体优选是可生物降解和可食用的。 一种微波烹饪方法包括以下步骤：提供这种基座和要微波烹饪的食物的组合，在微波炉中与基座紧密接触烹饪食物，以及将微波烹饪食物与感受器分开。

    Microwavable fry-like cooking process
    2.
    发明授权
    Microwavable fry-like cooking process 失效
    微波炒锅烹饪过程

    公开(公告)号：US5286504A

    公开(公告)日：1994-02-15

    申请号：US12254

    申请日：1993-02-01

    申请人： Shiowshuh Sheen ,  John Moyer ,  Simon Gagel

    发明人： Shiowshuh Sheen ,  John Moyer ,  Simon Gagel

    IPC分类号： A23L5/10 ,  A23L13/00 ,  A23L13/50 ,  A23L1/00

    CPC分类号： A23L13/57 ,  A23L13/03 ,  A23L5/15

    摘要： A fry-like microwave cooking process for producing food with a crisp exterior and a soft, tender interior includes the steps of applying an edible hydrophilic lossy susceptor to at least a portion of the surface of the food bearing a moisture-retardant edible barrier layer, and microwave cooking the susceptor-bearing food to provide a crisp exterior and a soft, tender interior for the food. The barrier layer is a natural skin, a dough layer or a film formed of a plasticized material selected from the group consisting of methylcellulose, carrageenan and combinations thereof. The susceptor includes glycerine, sucrose ester, and chloride salt. The susceptor is characterized by the property that 25 grams of the susceptor in a 50 ml. glass beaker is heatable to 200.degree. C. in less than 40 seconds by 900 watts of microwave energy in a 1.1 cu. ft. oven. Preferably the process further browns and crisps the food exterior through a Maillard reaction at a temperature of at least 135.degree. C., the susceptor additionally including a reducing sugar and an amino compound.

    摘要翻译： 用于生产具有酥脆外观和柔软嫩嫩内部的食物的油炸微波烹饪方法包括以下步骤：将可食用的亲水性损耗感受器施加到具有阻燃可食用阻隔层的食物的至少一部分表面上， 和微波炉烹饪承托食物，为食物提供清脆的外观和柔软嫩嫩的内部。 阻挡层是天然皮肤，面团层或由选自甲基纤维素，角叉菜胶及其组合的增塑材料形成的膜。 感受器包括甘油，蔗糖酯和氯化物盐。 感受体的特征在于，将25克感受器在50毫升 玻璃烧杯在不到40秒内可加热至200摄氏度，在1.1立方米内加热900瓦的微波能量。 ft。烤箱 优选地，该方法在至少135摄氏度的温度下通过美拉德反应进一步使食物外部棕色和脆碎，所述感受器另外包含还原糖和氨基化合物。

    Intermediate stabilized comestible and method of making same
    3.
    发明授权
    Intermediate stabilized comestible and method of making same 失效
    中等稳定的食物及其制造方法

    公开(公告)号：US5624697A

    公开(公告)日：1997-04-29

    申请号：US683215

    申请日：1996-07-18

    申请人： Wei-Daw A. Lin ,  Shiowshuh Sheen ,  Vito Vita ,  John H. Moyer

    发明人： Wei-Daw A. Lin ,  Shiowshuh Sheen ,  Vito Vita ,  John H. Moyer

    IPC分类号： A21D6/00 ,  A21D10/02 ,  H05B6/80 ,  H05B6/00

    CPC分类号： A21D10/025 ,  A21D6/003

    摘要： A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activity therein. The pastry dough shape has an interior and an exterior, and the light skin is formed on the exterior to provide a moisture barrier and structural integrity sufficient to inhibit moisture loss from the interior and retain the shape during heating, handling, storage and cooking thereof to a finished product.

    摘要翻译： 通过将对照和微波加热的组合加热校正的面团形状以足以稳定面团形状以在其上形成光皮肤以抑制其内部的水分损失并且减少微生物的方法来制备中间稳定的面团形状的方法 其中的活动。 糕点面团形状具有内部和外部，并且在外部形成光皮，以提供足够的湿气屏障和结构完整性，以防止内部的水分损失并且在加热，处理，储存和烹饪期间保持其形状。 成品。

    Extruded potato casing and method of making
    5.
    发明授权
    Extruded potato casing and method of making 失效
    挤压马铃薯套管及其制作方法

    公开(公告)号：US06383535B1

    公开(公告)日：2002-05-07

    申请号：US09526347

    申请日：2000-03-16

    申请人： Shiowshuh Sheen ,  Marc Baggen ,  Joseph Panarisi ,  Alan J. Slesinski

    发明人： Shiowshuh Sheen ,  Marc Baggen ,  Joseph Panarisi ,  Alan J. Slesinski

    IPC分类号： A22C1300

    CPC分类号： A23L19/19 ,  A23L19/135 ,  A23P30/25

    摘要： A casing dough and food composition and hand held convenience food product comprising potato shreds, cellulose gum and starch, and methods for making same. The casing material may be hollow and filled with savory filling materials. The cellulose gum and starch form a film at the exposed surfaces of the casing materials and fill voids in exposed surfaces.

    摘要翻译： 壳体面团和食品组合物以及包含马铃薯粉碎物，纤维素胶和淀粉的手提方便食品及其制备方法。 外壳材料可以是中空的并且填充有咸味的填充材料。 纤维素胶和淀粉在外壳材料的暴露表面形成膜，并在暴露的表面填充空隙。

    Process of making instant pasta with improved cooking quality
    6.
    发明授权
    Process of making instant pasta with improved cooking quality 有权
    制作即食意大利面，提高烹饪质量的过程

    公开(公告)号：US06541059B2

    公开(公告)日：2003-04-01

    申请号：US09731956

    申请日：2000-12-07

    申请人： Nam H. Oh ,  Shiowshuh Sheen

    发明人： Nam H. Oh ,  Shiowshuh Sheen

    IPC分类号： A23L1162

    CPC分类号： A23L7/109

    摘要： A process for making pre-cooked pasta from freshly extruded pasta dough and pastas made by the method. The process involves steaming freshly extruded pasta dough, soaking the steamed dough, removing excess moisture from the surface of the pasta dough and toasting. The desired textural attributes can be achieved by manipulating the processing conditions and the moisture content of the pasta dough. The pre-cooked pasta is particularly suited for hot or boiling water pour-over preparation or microwave cooking.

    摘要翻译： 通过该方法制备的新鲜挤压的面食面团和面食制作预制面食的方法。 该过程涉及蒸新鲜挤压的面团面团，浸泡蒸的面团，从面食面团的表面除去多余的水分和烘烤。 可以通过操纵面食面团的加工条件和含水量来实现所需的结构属性。 预先烹制的面食特别适用于热水或沸水浇注或微波炉烹饪。

    Process for making snack foods having two or more filled axial cavities
    7.
    发明授权
    Process for making snack foods having two or more filled axial cavities 失效
    制备具有两个或更多个填充轴向空腔的零食的方法

    公开(公告)号：US06375997B1

    公开(公告)日：2002-04-23

    申请号：US09561420

    申请日：2000-04-28

    申请人： Shiowshuh Sheen ,  Marc Baggen ,  Joseph Panarisi ,  Alan J. Slesinski

    发明人： Shiowshuh Sheen ,  Marc Baggen ,  Joseph Panarisi ,  Alan J. Slesinski

    IPC分类号： A21D236

    CPC分类号： A23L19/19 ,  A23L19/135 ,  A23P30/25

    摘要： A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ropes having two or more axial cavities which can be filled with savory fillings, optionally compressing the ropes, cutting and crimping ropes to form uncooked cut casings and then cooking and freezing. The dough has a moisture content of about 55% to about 75%, preferably about 60% to about 72%, to facilitate extrusion without impairing the potato shred material.

    摘要翻译： 一种用于制造管状手持式方便快餐食品型产品的方法，包括以下步骤：配制包含马铃薯碎片，纤维素胶和淀粉的面团，通过多重挤出喷嘴挤出面团，以形成具有两个或多个轴向空腔的连续绳索， 充满美味的馅料，可选地压缩绳索，切割和卷曲绳索以形成未烹饪的切割肠衣，然后烹饪和冷冻。 面团的水分含量为约55％至约75％，优选约60％至约72％，以促进挤出而不损害马铃薯切碎材料。