US4448791A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Brownable dough for microwave cooking
Assignee: PINNACLE FOODS BRANDS Corp
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Filing: 1981-11-19
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Granted: 1984-05-15
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Expires: 2001-11-19
Abstract
Abstract This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e.g., pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.
Inventors
- 👤 Roland C. Fulde
- 👤 Stanley H. Kwis
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 06:41
CPC Classifications
A; A21; A21D; A21D6/00; A21D6/005; A21D8/00; A21D8/06; A23; A23L; A23L13/00; A23L13/60; A23L13/62; A23L5/00; A23L5/10; A23L5/15; A23P; A23P20/00; A23P20/20
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
110 words
A composite dough material for incorporation into a food product as a crust, said composite dough material comprising an unreactive substrate dough layer which does not brown upon exposure to microwave energy and said substrate dough layer having coated thereon a thin, uniform layer of a reactive dough composition which undergoes chemical surface browning reactions upon exposure to microwave energy, said reactive dough composition comprising a dough-base having added thereto a reducing sugar and an amino acid source the ratio of reducing sugar to amino acid source being sufficient to promote said chemical surface browning reaction when the composite is exposed to microwave energy for a desired period of time.
Claim 2
Dependent Claim
110 words
A composite dough material for incorporation into a food product as a crust, said composite dough material comprising an unreactive substrate dough layer which does not brown upon exposure to microwave energy and said substrate dough layer having coated thereon a thin, uniform layer of a reactive dough composition which undergoes chemical surface browning reactions upon exposure to microwave energy, said reactive dough composition comprising a dough-base having added thereto a reducing sugar and an amino acid source the ratio of reducing sugar to amino acid source being sufficient to promote said chemical surface browning reaction when the composite is exposed to microwave energy for a desired period of time.
Claim 3
Dependent Claim
19 words
A food product having as one component thereof a crust formed from the composite dough material of claim 1.
Claim 4
Dependent Claim
106 words
A process for treating a food product having as a component thereof a crust, said process being effective to render the surface of said crust component brownable upon exposure to microwave energy and decrease the time and temperature necessary to brown the surface of said product in a conventional oven, said process comprising coating the surface of said crust component with a thin uniform layer of a reactive dough composition comprising a dough-base having added thereto, a reducing sugar and an amino acid source sufficient to promote a chemical surface browning reaction when the composite is exposed to microwave energy for a desired period of time.
Claim 5
Dependent Claim
106 words
A process for treating a food product having as a component thereof a crust, said process being effective to render the surface of said crust component brownable upon exposure to microwave energy and decrease the time and temperature necessary to brown the surface of said product in a conventional oven, said process comprising coating the surface of said crust component with a thin uniform layer of a reactive dough composition comprising a dough-base having added thereto, a reducing sugar and an amino acid source sufficient to promote a chemical surface browning reaction when the composite is exposed to microwave energy for a desired period of time.
Claim 6
Dependent Claim
25 words
The invention of claim 1, 2 or 3 wherein said reducing sugar is selected from the group consisting of dextrose, maltose, fructose and mixtures thereof.
Claim 7
Dependent Claim
11 words
The invention of claim 4 wherein said reducing sugar is dextrose.
Claim 8
Dependent Claim
18 words
The invention of claim 1, 2 or 3 wherein said amino acid source is an autolyzed yeast product.
Claim 9
Dependent Claim
14 words
The invention of claim 6 wherein said autolyzed yeast product is a yeast extract.
Claim 10
Dependent Claim
27 words
The invention of claim 7 wherein said yeast extract is present in said reactive dough composition in an amount of at least about 0.5% solids by weight.
Claim 11
Dependent Claim
15 words
The invention of claim 2 or 3 wherein said food product is a meat pie.
Claim 12
Dependent Claim
15 words
The invention of claim 2 or 3 wherein said food product is a fruit pie.
Claim 13
Dependent Claim
30 words
The invention of claim 3 wherein the browning reaction is enhanced by placing said food product in a covered container and subjecting the container and food product to microwave energy.
Claim 14
Dependent Claim
57 words
The invention of claim 1, 2 or 3 wherein said reactive dough composition comprises about 4 to 18% yeast extract, about 25 to 40% flour, about 20 to 40% shortening, about 20 to 40% water, and sufficient reducing sugar to provide a ratio of reducing sugar solids to yeast extract solids of from about 1:1 to 1:10.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-05-15 | 1987-11-14 | 1988-05-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-05-15 | 1991-11-14 | 1992-05-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-05-15 | 1995-11-14 | 1996-05-15 | $7700.00 | Window Closed / Lapsed |