Microwave-cooking browning composition

Details Microwave-cooking browning composition Microwave-cooking browning composition

1979-03-14

1981-02-24

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426302, 426653, 426658, A21D 600

Patent

active

042528321

ABSTRACT:
Aqueous syrup for effecting browning of foods cooked in microwave ovens comprising a melted, carmelized, and foamed disaccharide, alone or in combination with a minor amount of a monosaccharide, subsequently dissolved in water to form the syrup. Microwave-cooked foods, e.g., meats, poultry, fish, eggs, and pastries, such as cakes and pies, which ordinarily come out of the cooking oven appearing white or grey, advantageously when treated by basting or recipe-inclusion with the syrup browning agent of the present invention have a browned appearance of conventionally cooked foods.

REFERENCES:
patent: 3294552 (1966-12-01), Topalian
patent: 3773526 (1973-11-01), Bliznak
patent: 3792173 (1974-02-01), Globe
patent: 3900575 (1975-08-01), Rapoport
patent: 4101680 (1978-07-01), Edwards
The Extractor, published by The Extractor Co., p. 112, 1923.
Microwave Cook Book, published by Better Homes and Gardens, p. 25, 1976.

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