초록 ▼

A method and apparatus for crisping the surface of a food substance in a microwave oven is disclosed. A thin film susceptor is positioned close to the surface of a food substance. The susceptor heats when it is exposed to microwave radiation. The susceptor preferably is a thin film of metal deposite

A method and apparatus for crisping the surface of a food substance in a microwave oven is disclosed. A thin film susceptor is positioned close to the surface of a food substance. The susceptor heats when it is exposed to microwave radiation. The susceptor preferably is a thin film of metal deposited on a polyester substrate layer. In one embodiment, heating the susceptor causes the polyester layer to shrink, thereby simultaneously creating openings in the susceptor to allow moisture to escape, and breaking the conductivity of the susceptor so that it becomes less responsive to microwave radiation and substantially “turns off.”In an alternative embodiment, passageways are pre-cut in the thin film of metal. A single surface of the food substance is made crisp in this manner, while the opposed surface is exposed to the microwave oven atmosphere. It has been discovered that a consumer will perceive a food product as crisp if a single surface is made crisp in the manner according to the present invention, and the opposed surface is not soggy or mushy.

대표청구항 ▼

A packaging system for crisping the surface of a breaded and battered food substance when exposed to microwave radiation, comprising in combination: a breaded and battered food substance; susceptor means responsive to microwave radiation for substantially heating when exposed to microwave radiation,

A packaging system for crisping the surface of a breaded and battered food substance when exposed to microwave radiation, comprising in combination: a breaded and battered food substance; susceptor means responsive to microwave radiation for substantially heating when exposed to microwave radiation, the susceptor means being generally planar, the susceptor means being in contact with only one surface of the breaded and battered food substance, the susceptor means being operative to heat one surface of the breaded and battered food substance sufficiently high to crisp the surface when the susceptor means is exposed to microwave radiation, the susceptor means being positioned in a region of a microwave oven having a high field intensity, the susceptor means being moisture permeable due to a plurality of cracks formed in the susceptor means over at least part of an area corresponding to the surface area of the breaded and battered food substance in contact with the susceptor means; means for allowing moisture that passes through the cracks formed in the susceptor to escape to atmosphere to enhance the crispness of the surface of the breaded and battered food substance that is heated; and, thermal insulation means disposed against the susceptor means remote from the breaded and battered food substance for thermally insulating the susceptor means from the floor of the microwave oven, whereby the surface of the breaded and battered food substance heated by the susceptor means is rendered crisp by microwave cooking and the breaded and battered food substance is perceived as crisp by a consumer even though only one surface of the breaded and battered food substance is heated by the susceptor means, the opposing surface of the breaded and battered food substance having a sufficiently low average moisture content that it is not perceived as mushy.