Milton S Feather

US Patent:

51087707, Apr 28, 1992

Filed:

Apr 17, 1989

Appl. No.:

7/339567

Inventors:

David J. Domingues - Plymouth MN
William A. Atwell - Andover MN
Paul J. Beckmann - Mendota Heights MN
Julio R. Panama - Blaine MN
Robin E. Conn - Minneapolis MN
Kristin L. Matson - Coon Rapids MN
Ernst Graf - New Brighton MN
Milton S. Feather - Columbia MO
Steven K. Fahrenholtz - Plymouth MN
Victor T. Huang - Moundsview MN

Assignee:

The Pillsbury Company - Minneapolis MN

International Classification:

A21D 600

US Classification:

426 94

Abstract:

A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40. degree. F. for up to several days.

US Patent:

52232891, Jun 29, 1993

Filed:

Feb 18, 1992

Appl. No.:

7/839046

Inventors:

David J. Domingues - Plymouth MN
William A. Atwell - Andover MN
Ernst Graf - New Brighton MN
Milton S. Feather - Columbia MO

Assignee:

The Pillsbury Company - Minneapolis MN

International Classification:

A23L 100

US Classification:

426243

Abstract:

A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.