Food mass suitable for microwaving

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 (PO.sub.4).sup.3?, hydrogen phosphates (HPO.sub.4).sup.2?, dihydrogen phosphates (H.sub.2PO.sub.4).sup.?, diphosphates (P.sub.2O.sub.7).sup.4? (pyrophosphates), metaphosphates [(PO.sub.3).sub.2.sup.2].sub.n, tripolyphosphates (P.sub.3O.sub.10).sup.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.sup.?3 cm.sup.3/g and less than 200?10.sup.?3 cm.sup.3/g.

Claims

1. A method comprising adding a microwave absorber selected from the group consisting of orthophosphates (PO.sub.4).sup.3?, hydrogen phosphates (HPO.sub.4).sup.2?, dihydrogen phosphates (H.sub.2PO.sub.4).sup.?, diphosphates (P.sub.2O.sub.7).sup.4?, metaphosphates [(PO.sub.3).sub.2.sup.2?].sub.n, tripolyphosphates (P.sub.3O.sub.10).sup.5? or condensed phosphates with an average chain length of 3 to 50 phosphate units, carbonates, hydroxides, citrates and gluconates of a metal selected from the group consisting of calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu) to a foodstuff material, with the proviso that the microwave absorber has a water solubility at 20? C. of less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0?10.sup.?3 cm.sup.3/g and less than 200?10.sup.?3 cm.sup.3/g, wherein the microwave absorber speeds up heating time for materials which contain the microwave absorber.

2. The method according to claim 1, wherein the microwave absorber is added in an amount of 0.5 to 5.0% by weight with respect to a total weight of the foodstuff material.

3. The method according to claim 1, wherein the water solubility of the microwave absorber at 20? C. is less than or equal to 20 g/L water.

4. The method according to claim 1, wherein the microwave absorber has a pore volume of less than 150?10.sup.?3 cm.sup.3/g.

5. The method according to claim 1, wherein the microwave absorber is selected from the group consisting of monocalcium phosphate anhydrate (Ca(H.sub.2PO.sub.4).sub.2), monocalcium phosphate monohydrate (Ca(H.sub.2PO.sub.4).sub.2.H.sub.2O), dicalcium phosphate dihydrate (CaHPO.sub.4.2H.sub.2O), tricalcium phosphate (Ca.sub.5(PO.sub.4).sub.3OH), acid calcium pyrophosphate (CaH.sub.2P.sub.2O.sub.7), monomagnesium phosphate anhydrate (Mg(H.sub.2PO.sub.4).sub.2), dimagnesium phosphate trihydrate (MgHPO.sub.4.3H.sub.2O), trimagnesium phosphate tetrahydrate (Mg.sub.3(PO.sub.4).sub.2.4H.sub.2O), magnesium metaphosphate ([Mg(PO.sub.3).sub.2].sub.n), magnesium pyrophosphate (Mg.sub.2P.sub.2O.sub.7), iron-III-orthophosphate (FePO.sub.4), iron-III-pyrophosphate (Fe.sub.4(P.sub.2O.sub.7).sub.3), trizinc phosphate dihydrate (Zn.sub.3(PO.sub.4).2H.sub.2O), zinc pyrophosphate (Zn.sub.2P.sub.2O.sub.7), copper-II-pyrophosphate (Cu.sub.2P.sub.2O.sub.7), sodium aluminium phosphate, acid sodium aluminium sulphate, calcium carbonate (CaCO.sub.3), magnesium hydroxide (Mg(OH).sub.2), tricalcium citrate, calcium gluconate, tetrasodium pyrophosphate (Na.sub.4P.sub.2O.sub.7) and mixtures thereof.

6. The method according to claim 1, further comprising placing the foodstuff material in a microwave field to thaw, heat, cook, and/or bake the food stuff material.

7. The method according to claim 1, wherein the microwave absorber is added in an amount of 1.0 to 4.0% by weight with respect to the total weight of the foodstuff material.

8. The method according to claim 1, wherein the microwave absorber is added in an amount of 1.5 to 3% by weight with respect to the total weight of the foodstuff material.

9. The method according to claim 1, wherein the foodstuff material is a dough-based product, a pasta, a frozen dough, a panada, a meat pasta, or a vegetable pasta.

10. The method according to claim 1, wherein the water solubility of the microwave absorber at 20? C. is less than or equal to 5 g/L water.

11. The method according to claim 1, wherein the microwave absorber has a pore volume of less than 125?10.sup.?3 cm.sup.3/g.

12. A foodstuff material comprising: foodstuff material constituents; and a microwave absorber in an amount of 0.5 to 5.0% by weight with respect to a total weight of the foodstuff material, wherein the microwave absorber is selected from the group consisting of orthophosphates (PO.sub.4).sup.3?, hydrogen phosphates (HPO.sub.4).sup.2?, dihydrogen phosphates (H.sub.2PO.sub.4).sup.?, diphosphates (P.sub.2O.sub.7).sup.4?, metaphosphates [(PO.sub.3).sub.2.sup.2?].sub.n, tripolyphosphates (P.sub.3O.sub.10).sup.5? or condensed phosphates with an average chain length of 3 to 50 phosphate units, carbonates, hydroxides, citrates and gluconates of a metal selected from the group consisting of calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu), with the proviso that the microwave absorber has a water solubility at 20? C. of less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0?10.sup.?3 cm.sup.3/g and less than 200?10.sup.?3 cm.sup.3/g, wherein the microwave absorber speeds up heating time for materials which contain the microwave absorber.

13. A foodstuff material according to claim 12, wherein the foodstuff material contains the added microwave absorber in an amount of 1.0 to 4.0% by weight with respect to the total weight of the foodstuff material.

14. A foodstuff material according to claim 12, wherein the water solubility of the microwave absorber at 20? C. is less than or equal to 20 g/L water.

15. A foodstuff material according to claim 12, wherein the microwave absorber has a pore volume of less than 150?10.sup.?3 cm.sup.3/g.

16. The foodstuff material according to claim 12, wherein the microwave absorber is selected from the group consisting of monocalcium phosphate anhydrate (Ca(H.sub.2PO.sub.4).sub.2), monocalcium phosphate monohydrate (Ca(H.sub.2PO.sub.4).sub.2H.sub.2O), dicalcium phosphate dihydrate (CaHPO.sub.4.2H.sub.2O), tricalcium phosphate (Ca.sub.5(PO.sub.4).sub.3OH), acid calcium pyrophosphate (CaH.sub.2P.sub.2O.sub.7), monomagnesium phosphate anhydrate (Mg(H.sub.2PO.sub.4).sub.2), dimagnesium phosphate trihydrate (MgHPO.sub.4.3H.sub.2O), trimagnesium phosphate tetrahydrate (Mg.sub.3(PO.sub.4).sub.2.4H.sub.2O), magnesium metaphosphate ([Mg(PO.sub.3).sub.2].sub.n), magnesium pyrophosphate (Mg.sub.2P.sub.2O.sub.7), iron-III-orthophosphate (FePO.sub.4), iron-III-pyrophosphate (Fe.sub.4(P.sub.2O.sub.7).sub.3), trizinc phosphate dihydrate (Zn.sub.3(PO.sub.4).2H.sub.2O), zinc pyrophosphate (Zn.sub.2P.sub.2O.sub.7), copper-II-pyrophosphate (Cu.sub.2P.sub.2O.sub.7), sodium aluminium phosphate, acid sodium aluminium sulphate, calcium carbonate (CaCO.sub.3), magnesium hydroxide (Mg(OH).sub.2), tricalcium citrate, calcium gluconate, tetrasodium pyrophosphate (Na.sub.4P.sub.2O.sub.7) and mixtures thereof.

17. The foodstuff material according to claim 12, wherein the foodstuff material is a dough-based product, a pasta, a frozen dough, a panada, a meat pasta, or a vegetable pasta.

18. The foodstuff material according to claim 12, wherein the water solubility of the microwave absorber at 20? C. is less than or equal to 5 g/L water.

19. The foodstuff material according to claim 12, wherein the microwave absorber has a pore volume of less than 125?10.sup.?3 cm.sup.3/g.

20. The foodstuff material according to claim 12, wherein the microwave absorber is added in an amount of 1.5 to 3% by weight with respect to the total weight of the foodstuff material.

Description

EXAMPLES

Example 1: Investigation of the Energy Delivery Effect of Various Substances in Comparison with Pure Water

(1) In a 100 ml glass beaker 2.0 g of substance to be investigated in 50 ml of demineralised water was subjected to microwave radiation in a commercially available microwave device with a microwave power of about 230 watts (device setting) over a predetermined period of time. The temperature during the microwave irradiation procedure was measured by means of a heat sensor arranged in the middle of the glass beaker and plotted in relation to time. The samples were exposed to a continuous irradiation process. Each determining operation was repeated three times. Pure water without additives served as a reference.

(2) It was surprisingly found that only those substances exhibited a positive energy delivery effect, which have a pore volume of more than 3.0?10.sup.?3 cm.sup.3/g and less than 200?10.sup.?3 cm.sup.3/g and a water solubility of less than 50 g per liter of water at 20? C., that is to say the temperature of the sample with 2 g of the substance to be investigated was at or above the temperature of the microwave-irradiated water without additive. That is explained with an effect due to bound water on the difficulty soluble phosphate compounds used. Weakly bound water on difficulty soluble phosphate compounds exhibits an additional loss proportion. With substances which did not have the substance composition according to the invention, the water solubility according to the invention and the pore volume according to the invention, no energy delivery effect was observed, that is to say the temperature of the microwave-irradiated water without additive was always above the temperature of the sample with 2 g of the substance to be investigated. That is explained with an ion effect of the soluble substances used. The required solution enthalpy is presented with a negative temperature effect in relation to pure water, that is to say energy extraction.

(3) The inventors put forward the explanation for that observation that an increased microwave activity in respect of the substances being investigated occurs when the attraction forces between the water molecules and the substances investigated are greater than the forces which interact between the individual water molecules. The so-called cohesion forces between the molecules of the same kind, that is to say between the individual water molecules, are less than the adhesion forces (molecular attraction forces at the contact surfaces) between the molecules of different kinds, in this case therefore between the water molecules and the substances investigated. It is assumed that the potential water addition to difficulty soluble or insoluble substances produces in the microwave field in the solid/liquid phase additional energy by virtue of the dielectric losses, which is liberated in the form of heat. In the microwave field the substance molecules and the water molecules mutually impede each other so that polarisation of the molecules can no longer follow the alternating electromagnetic field. Heating of the medium occurs due to friction (dielectric heating). That microwave effect provides that the heating time of materials which contain the microwave absorbers according to the invention is curtailed or heating is speeded up.

Example 2: Baking Trials with Yeast-Raised Wheat Frozen Doughs

(4) Dough Composition (Basic Recipe):

(5) TABLE-US-00001 100 parts by weight wheat flour (type 550) 54 parts by weight water 2 parts by weight baking yeast 2 parts by weight cooking salt 1 part by weight vegetable oil

(6) In addition 2 parts by weight of microwave absorber were added to the basic recipe. The comparative dough did not contain any further additive.

(7) Dough Production and Storage:

(8) Mixing and kneading time: 3+2 minutes (the latter in a Stephan mixer) Dough standing time: 20 minutes Dough piece weight: 200 g Cooking time of the dough pieces: 20 minutes Freezing time: about 4 hours Deep freeze storage time: about 2 days
Thawing and Baking Trials:

(9) The deep-frozen dough pieces were exposed to microwave radiation in a microwave oven from Panasonic (model: NN-GD560Minverter microwave) for a predetermined period of 120 seconds and with a predetermined microwave power of 600 watts (according to the device indication). After 2 minutes of standing time the temperature of the crust and the crumb was measured by means of an infrared temperature sensor at various measurement points on the dough piece.

(10) Measurement value 1 (M1)=average crust temperature outside

(11) Measurement value 2 (M2)=average crumb temperature in the interior of the dough piece.

(12) Table 1 hereinafter gives the additives used (product), the solubility thereof in water at 20? C. and the pore volume ascertained in accordance with the invention. The M1 and M2 measured in the thawing and baking trials and the corresponding temperature difference (?T) between crust temperature above and crumb temperature of the dough piece are also specified in Table 1. The last column of Table 1 shows the assessment of microwave activity in accordance with the assessment scale shown beneath the Table.

(13) TABLE-US-00002 TABLE 1 Pore Volume [10.sup.?3 M1 M2 ?T Microwave Abbreviation Product Solubility cm.sup.3/g] (? C.) (? C.) (? C.) activity REF (comparative) 66.7 50.2 16.5 3 MCPA(V) Monocalcium 18 g/l 2.3 67.1 50.1 17.0 3 phosphate anhydrate MCPM Monocalcium 18 g/l 23 79.5 47.0 32.5 2 phosphate monohydrate DCPD Dicalcium 0.1 g/l 5.3 77.4 51.2 26.2 2 phosphate dihydrate TCP Tricalcium 0.2 g/l 120 85.7 49.5 36.2 2 phosphate CAPP Acid calcium <0.1 g/l 3.6 92.0 42.0 50.0 1 pyrophosphate MSPA Monomagnesium <0.1 g/l 4.5 88.8 47.7 41.1 1 phosphate anhydrate DMP Dimagnesium 0.25 g/l 6.0 81.7 39.8 41.9 1 phosphate trihydrate TMP Trimagnesium <0.1 g/l 16 86.0 45.0 41.0 1 phosphate tetrahydrate MMP Magnesium <0.1 g/l 5.1 76.9 38.5 38.4 2 metaphosphate MgPP Magnesium <0.1 g/l 7.1 89.4 43.6 45.8 1 pyrophosphate FeOP Iron-Ill <0.1 g/l 19 91.2 44.2 47.0 1 orthophosphate FePP Iron-Ill <0.1 g/l 30 83.9 41.3 42.6 1 pyrophosphate TZP Trizinc <0.1 g/l 6.3 82.0 44.0 38.0 2 phosphate dihydrate ZPP Zinc <0.1 g/l 10.5 87.2 49.3 37.9 2 pyrophosphate CuPP Copper-II <0.1 g/l 12 87.2 49.3 37.9 2 pyrophosphate SALP 1 Sodium aluminium 15 g/l 13 74.8 45.2 29.6 2 phosphate 1:3:8 NaH14Al3(PO4)8 SALP 2 Sodium aluminium 15 g/l 6.4 78.3 57.8 20.5 2 phosphate 3:2:8 Na3H15Al2*PO4)8 SAS Acid sodium 15 g/l 3.9 82.8 43.2 39.6 2 aluminium sulphate CaCO3 Calcium 0.014 g/l 9.0 78.6 47.1 31.5 2 carbonate Mg(OH)2 Magnesium 0.009 g/l 18.2 89.0 26.5 62.5 1 hydroxide TCC Tricalcium 0.85 g/l 14.2 79.5 50.9 28.6 2 citrate CaGl Calcium 30 g/l 10.0 77.1 40.5 36.6 2 gluconate MgCl.sub.2(V) Magnesium 542 g/l 2.0 67.1 47.3 19.8 3 chloride AmMD(V) Ammonium 430 g/l 2.6 75.6 51.4 24.2 3 molybdate KTPP(V) Potassium >200 g/l 1.1 53.9 41.6 12.3 3 tripolyphosphate TSPP Tetrasodium 50 g/l 3.3 89.3 48.5 40.8 1 pyrophosphate STPP(V) Sodium 145 g/l 1.1 52.4 39.8 12.6 3 tripolyphosphate
Assessment of Microwave Activity in Yeast-Raised Wheat Frozen Doughs
1: ?T=>40? C.=very good
2: ?T=25 to 40? C.=good
3: ?T=<25? C.=no additional activity
The additives identified by (V) are comparative examples.

Example 3: Baking Trials with Ready-to-Eat Baking Mixture

(14) Dough Composition (Basic Recipe):

(15) A ready-to-eat baking mixture for lemon cakes from Veripan was used as the basic recipe.

(16) Basic Recipe:

(17) 23 parts by weight of wheat flour (type 550)

(18) 25 parts by weight of whole egg

(19) 25 parts by weight sugar

(20) 5 parts by weight water

(21) 20 parts by weight vegetable oil

(22) 10 parts by weight skimmed milk

(23) 2 parts by weight fruit juice concentrate

(24) 1 part by weight alcohol

(25) 1 part by weight sodium hydrogen carbonate

(26) 1 part by weight raising acid

(27) 1.5 part by weight cooking salt

(28) 0.1 part by weight flavouring

(29) In addition 2 parts by weight of microwave absorber were added to the basic recipe. The comparative dough did not contain any further additive.

(30) Dough Production and Storage:

(31) Whole egg and sugar were put into a mixing container and mixed. The powder mixture of the composition (wheat flour, cooking salt and so forth) was slowly mixed in. Vegetable oil, flavouring substances and alcohol were then slowly added and mixing was effected for 12 minutes. After that baking raising agent was added and mixed at a medium stage for a further 2 minutes. After that the microwave absorber was mixed in, the mixer was switched off, and the material was tipped out and stored cool.

(32) Baking Trials:

(33) The dough pieces were exposed to microwave radiation in a microwave oven from Panasonic (see Example 2) for a predetermined period of 140 seconds and with a predetermined microwave power of 600 watts (according to the device indication). After a 1 minute standing time the temperature of the dough piece was measured by means of a thermal imaging camera (Fluke Ti20) and evaluated.

(34) Measurement value 1 (M1)=averaged crust temperature outside

(35) Measurement value 2 (M2)=averaged crumb temperature in the interior of the dough piece.

(36) Table 2 hereinafter specifies the additives used, the temperature measurement values M1 and M2 and the corresponding temperature difference (?T) between crust temperature and crumb temperature of the dough piece. The last column of Table 2 shows the assessment of microwave activity in accordance with the assessment scale shown under the Table.

(37) TABLE-US-00003 TABLE 2 M1 M2 Microwave Abbreviation Product (? C.) (? C.) ?T (? C.) activity REF ---(comparative) 52.8 65.2 ?12.4 3 CAPP Acid calcium 87.8 66.6 21.2 1 pyrophosphate MgPP Acid 83.6 64.5 19.1 2 magnesium pyrophosphate FEOP Iron-III- 83.3 67.4 15.9 2 orthophosphate FePP Iron-III- 80.2 53.8 26.4 1 pyrophosphate
Assessment of Microwave Activity in Doughs of the Ready-to-Eat Baking Mixture
1: ?T=>20? C.=very good
2: ?T=15 to <20? C.=good
3: ?T=<15? C.=no additional additive

Example 4: Baking Trials with Puff Pastry

(38) Dough Composition (Basic Recipe):

(39) A puff pastry from Veripan was used as the basic recipe.

(40) 100 parts by weight wheat flour (type 550)

(41) 55 parts by weight water

(42) 70 parts by weight vegetable fat (margarine)

(43) 3 parts by weight salt

(44) 3 parts by weight emulsifier (ascorbic acid)

(45) 1 part by weight preserving agent

(46) 1 part by weight baking agent

(47) 3 parts by weight inverted sugar (dextrose)

(48) 2 parts by weight of microwave absorber were further added to the basic recipe. The comparative dough did not contain any further additive.

(49) Dough Production and Storage:

(50) Wheat flour, inverted sugar, emulsifier and optionally microwave absorber were put into a mixing container and mixed. The water and 20% of the vegetable fat were added and kneaded for 3 minutes at a low stage and for 5 minutes at a medium stage with a spiral kneader. The dough temperature was monitored. The target temperature was 18? C. After that the remaining vegetable fat was beaten into the dough. The dough was then folded at intervals each of 30 minutes in 4 working steps, more specifically 2 single and 2 double turns. They give by calculation 144 fat layers (margarine), divided into very thin dough and fat layers. Before processing the dough was stored in a cooled condition for 12 hours.

(51) Thawing and Baking Trials:

(52) Unbaked puff pastry dough roundels without filling and pre-baked puff pastry dough pockets (hot pockets) with a tomato sauce filling were respectively subjected to microwave radiation as deep-frozen dough pieces in a microwave oven from Panasonic (see Example 2) for a predetermined period and with a predetermined microwave power. After a 30 minutes standing time the temperature of the dough piece was measured by means of a thermal imaging camera (Fluke Ti20) and evaluated.

(53) Measurement value 1 (M1)=averaged crust temperature outside

(54) Measurement value 2 (M2)=averaged crumb temperature in the interior of the dough piece.

(55) Microwave Irradiation:

(56) Puff pastry dough roundel (PPD-RO): 440 watts; 200 seconds

(57) Puff pastry dough hot pockets (PPD-HP): 600 watts; 300 seconds

(58) Table 3 hereinafter reproduces the additives used, the temperature measurement values M1 and M2 and the corresponding temperature difference (?T) between crust temperature and crumb temperature of the dough piece. The last column of Table 3 shows the assessment of microwave activity in accordance with the assessment scale shown below the Table.

(59) TABLE-US-00004 TABLE 3 Micro- M1 M2 ?T wave Abbreviation Product (? C.) (? C.) (? C.) activity REF ---(comparative) 91.6 86.7 4.9 3 CAPP Acid calcium 102.0 75.5 26.1 1 pyrophosphate MgPP Acid magnesium 92.9 77.7 15.2 2 pyrophosphate FEOP Iron-III- 93.3 78.7 15.1 2 orthophosphate FePP Iron-III- 110.0 92.6 16.9 2 pyrophosphate
Assessment of Microwave Activity in Puff Pastry Doughs
1: ?T=>20? C.=very good
2: ?T=15 to <20? C.=good
3: ?T=<15? C.=no additional additive

(60) The core temperature and the surface temperature were comparably high in the dough pieces without the addition of a microwave absorber. The dough pieces with the additives according to the invention exhibited a surface temperature which was markedly higher than the core temperature.