Food mass suitable for microwaving
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United States of America Patent
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Mar 19, 2019
Grant Date -
Dec 10, 2015
app pub date -
Jan 15, 2014
filing date -
Jan 21, 2013
priority date (Note) -
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Abstract
A method of thawing, heating, cooking and/or baking a foodstuff material, in particular a dough-based product, a pasta, a frozen dough, a panada, a minced meat pasta or a vegetable pasta, in a microwave field. The foodstuff material contains an added microwave absorber in an amount of 0.5 to 5.0% by weight with respect to the total weight of the foodstuff material. The microwave absorber is selected from orthophosphates (PO4)3−, hydrogen phosphates (HPO4)2−, dihydrogen phosphates (H2PO4)−, diphosphates (P2O7)4− (pyrophosphates), metaphosphates [(PO3)22]n, tripolyphosphates (P3O10)5− or more highly condensed phosphates with an average chain length of 3 to 50, carbonates, hydroxides, citrates and gluconates of the metals calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu) with the proviso that the water solubility of the microwave absorber at 20° C. is less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0×10−3 cm3/g and less than 200×10−3 cm3/g.
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