Process for microwave browning uncooked baked goods foodstuffs

Described is a process for producing cooked browned baked goods including the steps of: PA0 (a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar; PA0 (b) providing an uncooked baked goods foodstuff, e.g., dough; PA0 (c) coating the composition of (a) onto the surface of the uncooked foodstuff; and PA0 (d) exposing the flavoring powder coated foodstuff surface to microwave radiation for a period of time to cause the foodstuff to be edible and to be browned whereby the resulting product is caused to be edible as a foodstuff and the baked goods is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned for a period of time under 600 seconds.

BACKGROUND OF THE INVENTION 
The increased use of microwaves for cooking has given rise to a large 
market in microwavable foods. While the advantage of microwave cooking 
over convection oven cooking is the time savings, the disadvantage is that 
certain baked goods (e.g., cookies and pot pies) do not develop the 
surface browning or crust formation expected with convection oven cooking. 
Our objective is to create that browning which enhances the products' 
appearance, making it look as if it were cooked in a convection oven. 
In the microwave, food does not have sufficient time or temperature for the 
chemicals responsible for browning to react. Therefore, for a microwave 
browning system to work, it must accelerate the rate of the browning 
reactions or locally increase the surface temperature. Ultimately, the 
reactions responsible for browning have to be accomplished in the 
relatively short time frame dictated by the foods' preparation conditions. 
The times needed for preparing microwave foods vary depending upon the 
power output of the microwave unit and the mass of the food to be cooked 
and the nature of the food to be cooked. A typical 750 watt microwave 
apparatus will cook baked goods foodstuffs in 6 to 15 minutes. 
Several additional requirements for a successful microwave browning system 
are as follows: 
1. In addition to the desired browning effect, it must generate either no 
aroma or one which is compatible with the target foodstuff; 
2. The browning reaction must not take place before cooking the foodstuff; 
3. After cooking, the browning must stop, and not darken the foodstuff 
substantially. 
The reactions responsible for browning during convection oven cooking are 
the caramelization of sugars and the Maillard reaction between naturally 
occurring reducing sugars, amino acids, amines, peptides and proteins 
which results in the formation of colored melanoidins. Until recently 
(1984) there were numerous patent and literature references to such 
reactions for the production of flavors, where the generation of color was 
inconsequential or objectionable. In the past few years several patents 
have appeared wherein microwave browning created by Maillard reactions 
have been the topic. Thus, Bryson, et al in United States Letters Patent 
4,735,812 issued on Apr. 5, 1988 discloses a browning agent particularly 
for use in microwave cooking comprising collagen or gelatin hydrolyzed to 
its constituent amino acids plus one or more reducing sugars and alkalis. 
It is further indicated in Bryson, et al that the collagen preferably is 
derived from Bovine hides, and that the alkalis are preferably a mixture 
of sodium carbonate and bicarbonate. It is further indicated that the 
browning agent may be incorporated into a film or used as a powder or 
liquid. 
Parliment et al, United States Letters Patent 4,857,340 issued on Aug. 15, 
1989 discloses a composition of an aroma producing material enrobed in a 
fusible encapsulating agent, preferably a lipid and in conductive heat 
transfer relationship with a microwave susceptible material when combined 
with a microwave comestible or package for providing an aroma when the 
comestible or package is prepared by subjecting the comestible or package 
and composition to microwave energy. 
Kim et al, "Formation of Volatile Compounds from Maillard Reaction of 
D-Glucose with DL-Alanine in Propylene Glycol Solution", Han'guk Sikp'um 
Kwahakhoechi 1988, 20(2), 157-63 (Korea), (Abstracted at Chemical 
Abstracts Volume 112 at 34512q) discloses volatile compounds produced from 
the browning reaction of alanine and glucose using propylene glycol as a 
reaction medium. 
Although the prior art does take advantage of the reaction between reducing 
sugars and amino acids, it has not made any correlation of reaction rates 
needed for browning reactions with reaction variables such as pH, solvent, 
or sugar reactivity in connection with browning reactions concerning the 
surface of baked goods such as cookies and pot pies.

SUMMARY OF THE INVENTION 
Our invention is directed to a process for producing a cooked edibly 
browned storage stable baked goods foodstuff comprising the steps of: 
(a) providing a particulate flowable flavoring powder consisting 
essentially of [A] at least one individually discretly encapsulated 
Maillard reaction reagent, which Maillard reaction reagent(s) are (is): 
(i) at least one encapsulated sugar optionally admixed with at least one 
Maillard reaction 
(ii) optionally, at least one encapsulated amino acid and, optionally; 
(iii) at least one encapsulated pH adjustment agent and, optionally [B] at 
least one Maillard reaction promoter; 
(b) providing an uncooked baked goods foodstuff having an outer uncooked 
baked goods foodstuff surface; 
(c) placing in intimate contact with at least a major portion of said 
uncooked baked goods foodstuff surface a flavor augmenting, imparting or 
enhancing quantity of said particulate flowable flavoring powder thereby 
forming a flavoring powder-coated foodstuff surface; and 
(d) exposing the flavoring powder-coated foodstuff surface to microwave 
radiation for a predetermined controlled period of time, 
whereby the resulting product is caused to be edible as a foodstuff and the 
cooked baked goods foodstuff surface is edibly browned. 
Our invention is also directed to the optional embodiment of incorporating 
the particulate flowable flavoring powder in admixture with a liquid 
whereby a slurry is formed with a solvent composition which is capable of 
raising the dielectric constant of the baked goods foodstuff to be cooked 
whereby the foodstuff to be cooked is completely cooked and edibly browned 
in a period of time under 600 seconds. 
Our invention is also intended to encompass a process wherein the 
particulate flowable flavoring powder is prepared according to a process 
comprising the steps of: 
(i) heating a high melting point normally solid encapsulating material to 
melt the encapsulating material forming a molten encapsulating agent; 
(ii) separately mixing each of the Maillard reaction reagent containing 
components of the Maillard reaction reagent containing composition with 
discrete individual portions of the molten encapsulating agent; and 
(iii) spray chilling or drum chilling the Maillard reaction reagent 
containing composition mixture to provide discrete particles of solid 
Maillard reaction reagent-containing agent. 
Our invention is also directed to another embodiment of the aforementioned 
process wherein the particulate flowable flavoring powder is prepared 
according to a process comprising: 
(i) heating a high melting point normally solid encapsulated material and 
at least one emulsifier to melt the encapsulating material and emulsifier; 
(ii) admixing the melted encapsulating material and emulsifier; 
(iii) separately mixing each component of the Maillard reaction reagent 
containing composition with a textured conditioning agent; 
(iv) separately mixing each component of the Maillard reaction reagent 
containing composition and textured conditioning agent with discrete 
individual portions of the molten mixture of encapsulating agent and 
emulsifier to obtain homogeneous mixtures in the form of emulsions; 
(v) mixing the resulting emulsions; and 
(vi) chilling the resulting Maillard reaction reagent containing 
composition-.containing mixture to provide discrete particles of solid 
encapsulated Maillard reaction reagent containing composition. 
Our invention is also directed to the products produced according to such 
process. 
With reference to that aspect of our invention involving the utilization of 
particulate flowable flavoring powder in the form of a slurry with a 
solvent composition which is capable of raising the dielectric constant of 
the foodstuff to be cooked, whereby the foodstuff to be cooked is 
completely cooked and edibly browned in a period of time under 600 seconds 
a mathematical model useful in relating each of the variables involved in 
the development of our invention is set forth thusly: 
##EQU1## 
In an approximate version an equation for calculating the time of heating 
as a function of viscosity of the coating (prior to cooking) and further, 
as a function of the temperature differential between the center of the 
food article to be cooked and the outer surface of the coating during the 
microwave browning operation is set forth thusly: 
##EQU2## 
wherein the terms .DELTA.Q is the total microwave energy input during the 
process of our invention; 
##EQU3## 
is the rate of heat input equivalent to the rate of energy use by the 
microwave oven; 
R is the effective radius of the food article being cooked; 
K is the heat transfer coefficient of the food article being cooked (the 
solid material); 
.mu. is the viscosity of the coating immediately prior to cooking; 
.lambda..sub.1 is a proportionality constant which is a function of the 
coating thickness immediately prior to cooking and the geometry of the 
article being cooked as well as the geometry of the microwave oven; 
C.sub.p is the heat capacity of the coating immediately prior to cooking; 
.rho. is the density of the liquid coating immediately prior to 
T1 is the temperature at the center of the food article being cooked; 
T2 is the temperature at the outer surface of the food article being 
cooked; 
h.sub.A is the convection heat transfer coefficient for the air layer 
surrounding the food article being cooked; 
.lambda..sub.2 is the proportionality constant for radiation term for 
concentric spheres (the coating surrounding the uncooked food); 
E is the electric field strength; 
V is the frequency; 
.epsilon..sup.1 is the relative dielectric constant of coating material; 
and 
.DELTA..theta. is the time of the microwave cooking. 
The foregoing equations were derived from equations set forth in: 
"Heat Transfer and Food Products", Hallstrom, et al, Elsevier Applied 
Science Publishing Company, 1988; 
"Principals of Chemical Engineering", Walker, et al, Third Edition, McGraw 
Hill Book Company, 1937; and 
"Chemical Engineer's Handbook", Fifth Edition, Perry and Chilton, McGraw 
Hill Book Company, pages 10--10, 10-11 and 10-12. 
Our invention is also intended to cover apparatus for carrying out the 
aforementioned process which apparatus consists essentially of: 
(i) separate encapsulating means for encapsulating Maillard reaction 
reagents to produce separate batches of capsules each containing an 
individual Maillard reaction reagent; 
(ii) mixing means for mixing the separate batches of capsules to form a 
single batch of flowable capsules; 
(iii) coating means for coating the said batch of capsules prepared using 
said mixing means onto an uncooked baked goods foodstuff said coating 
means being downstream from said mixing means; and 
(iv) microwave cooking means downstream from said coating means to cook the 
coated uncooked baked goods foodstuff whereby its surface is edibly 
browned and it becomes cooked and storage stable. 
Another embodiment of the apparatus of our invention consists essentially 
of: 
(i) separate encapsulating means for encapsulating Maillard reaction 
reagents to produce separate batches of capsules, each capsule including 
an individual Maillard reaction reagent; 
(ii) first mixing means for mixing the separate batches of capsules to form 
a single batch of flowable capsules; 
(iii) second mixing means downstream from said first mixing means for 
mixing said batch of flowable capsules with a solvent composition which is 
capable of raising the dielectric constant of a foodstuff to be cooked, 
whereby the foodstuff to be cooked is completely cooked and edibly browned 
in a period of time under 600 seconds, said second mixing means capable of 
handling a slurry consisting of said solvent and said flowable capsule; 
(iv) coating means for coating the slurry prepared in using said second 
mixing means onto uncooked baked goods foodstuffs; and 
(v) microwave cooking means downstream from said coating means to cook the 
coated uncooked baked goods foodstuff whereby said foodstuff becomes 
cooked edibly browned and storage stable. 
Preferred encapsulating materials have melting points of from about 
130.degree. F. up to about 195.degree. F. and are more preferably fats or 
waxes having such melting points. Desirably, the encapsulating material is 
a hydrogenated or partially hydrogenated vegetable oil, stearate, a fatty 
glyceride ester or partial ester or a edible wax. More particularly the 
encapsulating agent is preferably a partially hydrogenated cottonseed oil, 
a partially hydrogenated soybean oil, a partially hydrogenated palm oil, a 
glycol monostearate, a glycerol monopalmitate, a propylene glycol 
monostearate, a polyglycerol stearate, a polyoxyethylene sorbitol, a fatty 
acid ester of polyoxyethylene sorbitan, a polyglycerol ester of fatty 
acid, bees wax, carnauba wax, paraffin wax or candellila 
When a texture conditioning agent is used, it is preferred that the 
quantity of textured conditioning agent is from about 0.1 up to about 1 
times the amount of Maillard reaction reagent containing composition used. 
When the encapsulation process is spray chilling, it is preferred that the 
homogeneous mixtures chilled by spraying the mixture into a stream of gas 
with the gas being preferred to have a temperature of from about 
40.degree. F. up to about 116.degree. F. It is further preferred that the 
spraying be carried out using a centrifugal atomizer. It is further 
preferred that the homogeneous mixture be admixed with compressed air and 
sprayed through a nozzle. Furthermore, the mixture may be chilled by 
contact with a surface at a temperature less than the melting point of the 
encapsulating material to form flakes; and it is preferred that the flakes 
are reduced in size to pass through a number 10 screen prior to further 
use. 
When using a solvent to form a slurry of capsules, the solvent is preferred 
to be glycerine, propylene glycol, mixtures of glycerine and propylene 
glycol from one part glycerine up to 99 parts propylene glycol down to 99 
parts glycerine to 1 part propylene glycol, mixtures of glycerine and 
ethanol wherein the ethanol:glycerine ratio is from 50 parts ethanol:50 
parts glycerine down to 1 part ethanol:99 parts glycerine and mixtures of 
propylene glycol and ethanol wherein the ratio of propylene glycol:ethanol 
is from 50 parts propylene glycol:50 parts ethanol down to 99 parts 
propylene glycol:1 part ethanol. Water may also be used as is or an 
admixture with propylene glycol or glycerine when using in addition to the 
sugar as set forth, infra, an additional amount of fructose whereby the 
amount of fructose is at least 40% by weight of the Maillard reaction 
composition. 
It is preferred that the sugar reactant in the Maillard reaction product 
reagent composition is one of the following sugars: 
Rhamnose; 
Xylose; 
Arabanose; 
Ribose; 
Fructose; and 
Glucose. 
Furthermore, it is preferred that the amino acid reactant in the Maillard 
reaction reagent composition is one of the following amino acids: 
Proline; 
Lysine; 
Arginine; 
Cysteine 
Methionine; 
Yeast Extract; and 
Hydrolyzed Vegetable Protein. 
Furthermore, the amino acid component for the Maillard reaction reagent 
composition need not come from the encapsulated reaction mass but may come 
from the baked goods uncooked dough itself. The baked goods uncooked dough 
contains amino acids which are generated particularly during the microwave 
cooking operation. These amino acids come to the surface and react with 
encapsulated sugar, particularly when a pH adjustment such as sodium 
carbonate and a reaction promoter is present on the surface of the baked 
goods foodstuff. 
Furthermore, it is also preferred that the Maillard reaction reagent 
particles be reduced in size to pass through a 100 mesh screen prior to 
their being encapsulated. 
A Maillard reaction promoter such as polyvinyl pyrrolidone, may, optionally 
be encapsulated along with the sugar prior to being placed on the surface 
of the baked goods prior to microwave cooking. 
Furthermore, the Maillard reaction promoter such as polyvinyl pyrrolidone 
may be separately added to the encapsulated Maillard reaction reagent 
composition prior to coating on the baked goods foodstuff prior to 
microwave cooking. 
In one aspect of our invention each of the browning precursors (Maillard 
reaction product reagents) are individually incorporated into a controlled 
release system prior to coating onto the baked goods foodstuff to be 
cooked via microwave cooking. Thus, for example, the amino acid precursor 
or mixture of amino acid precursors are admixed with a fat in a weight 
ratio of from 1 part amino acid precursor to 2 parts fat down to 1 part 
fat composition to 2 parts precursor composition. The resulting mixture is 
drum chilled as more specifically set forth in the examples, infra. The 
drum chilled product is then admixed with a similarly formed drum chilled 
or spray chilled encapsulated sugar and similarly formed drum chilled or 
spray chilled encapsulated sodium carbonate. The resulting mixture is then 
either admixed with a solvent as set forth, supra, or per se coated onto a 
baked goods foodstuff, e.g., a preformed, uncooked cookie or the upper 
surface of a pot pie. 
The resulting product is then placed in a microwave oven and the microwave 
oven is maintained in heating mode for a period of at least 6 minutes. The 
resulting product is edibly browned and has substantially entire flavor 
retention. 
DETAILED DESCRIPTION OF THE DRAWINGS 
Referring to the drawings, FIG. 1 is a cut-away side elevation view of a 
slurry-coated food article section 12 coated with a fluid such as 
glycerine 10 having intimately admixed therewith encapsulated Maillard 
reaction reactants with optional pH adjustment agent prior to carrying out 
the microwave browning step of the process of our invention. 
Thus, the solvent composition 10 is capable of raising the dielectric 
constant of the foodstuff 12 to be cooked whereby the foodstuff 12 to be 
cooked is completely cooked and edibly browned in a period of time of from 
6 to 15 minutes (under 900 seconds and preferably under 600 seconds). The 
solid components of the slurry have been previously encapsulated according 
to the processes as set forth in FIGS. 3, 4 and 5. More specifically, the 
particle indicated by reference numeral 16 is a fat encapsulated sugar 
particle with the fat being indicated by reference numeral 28 and the 
sugar being indicated by reference numeral 30. This particular particle is 
also shown in detailed cross-section form in FIG. 1A. Furthermore, the 
particle indicated by reference numeral 18 is a fat encapsulated sodium 
carbonate particle with the fat indicated by reference numeral 26 and the 
sodium carbonate indicated by reference numeral 32. The sodium carbonate 
is a pH adjustment agent for the Maillard reaction which is carried out 
during the microwave heating. Similarly, the particle indicated by 
reference numeral 20 is a fat encapsulated amino acid particle with the 
amino acid itself being indicated by reference numeral 34 and the fat 
encapsulating the amino acid being indicated by reference numeral 24. 
FIG. 1D is the cross section of a pot pie having an upper surface of dough 
12 coated with fluid (indicated by reference numeral 10) containing 
encapsulated Maillard reagent reactants. The particles set forth in FIGS. 
1A, 1B and 1C are once again repeated using the same reference numerals in 
FIG. 1D. Thus, reference numeral 10 indicates the solvent such as 
glycerine or a mixture of propylene gylcol and glycerine or water. 
Reference numeral 16 indicates the encapsulated sugar. Reference numeral 
18 indicates the encapsulated sodium carbonate. Reference numeral 20 
indicates the encapsulated amino acid. Reference numeral 12 indicates the 
upper crust (uncooked) of dough on which the slurry is coated. The same 
pot pie is set forth in schematic form in FIG. 2A. 
Thus, FIG. 2A is a cut-away side elevation view (in schematic form) of a 
microwave oven indicated by reference numeral 138 containing a coated food 
article of the type set forth in cross-section form in FIG. 1D and FIG. 
1E. The food article having the slurry coated on the uncooked pot pie 
foodstuff 12 is contained in microwave oven 138, more specifically in box 
40 wherein microwave source 42 emits energy substantially perpendicular to 
the upper surface of the food article. The microwave energy passes through 
the coating surface and causes the reaction in the coating which contains 
solvent 10 and encapsulated Maillard reaction reagent reactants 30 and 34 
to take place whereby Maillard reaction products are produced. The solvent 
10 heats up and activates the molecules of the reactants 30 and 34. 
Simultaneously, the solid baked goods foodstuff dough 12 is heated and the 
coating containing the solvent 10 is adsorbed through the surface of the 
upper crust of the baked goods foodstuff into the outer interstices of the 
pot pie crust 12. Prior to 900 seconds (preferably 600 seconds) the entire 
pot pie product is cooked and the surface coating now containing the 
Maillard reaction product is substantially adsorbed into the outer 
interstices of the pot pie upper crust. 
The pot pie rests at point 39 in box 40. 
In view of the fact that the pot pie article prior to cooking contains more 
than 50% water, the use of the solvents such as glycerine or mixtures of 
glycerine and propylene glycol or mixtures of propylene glycol and ethanol 
is not necessary (although use of such a solvent is preferred); and use of 
such a solvent is primarily preferred when using a cookie as opposed to a 
pot pie). Thus, referring to FIG. 1E, FIG. 1E is a cross section view of a 
pot pie wherein the crust 12 carries on it solvent 10 containing capsules 
16 and 18; capsule 16 being encapsulated sugar and capsule 18 being 
encapsulated sodium carbonate. Reference numeral 19 is indicative of the 
filling within the pot pie. On cooking amino acids from crust 12 diffuse 
into coating 10 and react with the sugar particles 16 to carry out the 
Maillard reaction. Accordingly, in FIG. 1E no amino acid which is 
encapsulated is shown nor is it needed. 
Referring to FIG. 2C, FIG. 2C is a cut-away side elevation view of a coated 
food article coated with encapsulated Maillard reaction product reagents 
with optional pH adjustment agent. The baked goods food article is 
indicated by reference 120. The encapsulated sugar is indicated by 
reference numeral 16 with the actual sugar being indicated by reference 
numeral 30 and the fat encapsulating agent being indicated by reference 
numeral 28. The encapsulated pH adjustment agent, sodium carbonate is 
indicated by reference numeral 18 with the actual sodium carbonate 
particle being indicated by reference numeral 32 and the fat encapsulating 
agent being indicated by reference numeral 26. The amino acid reactant is 
indicated by reference numeral 20 with the actual amino acid particle 
being indicated by reference numeral 34 and the fat encapsulating agent 
being indicated by reference numeral 24 Again, the fat encapsulation is 
carried out by using the processes of FIGS. 3, 4 and 5. 
FIG. 2D is a cut-away side elevation view (in schematic form) of a 
microwave oven 138 containing a coated food article (of FIG. 1E) prior to 
and during the carrying out of the process of our invention, wherein the 
coating is of the type set forth in detail in FIG. 1E. 
A cookie 120 is coated with capsules 16, 18 and 20 as shown in FIG. 2C. The 
uncooked dough is contained in microwave oven 138, more specifically in 
box 40 wherein microwave source 42 emits energy substantially 
perpendicular to the upper surface of the food article (cookie 120). The 
microwave energy passes through the surface of the cookie and causes the 
reaction to take place (aided by the evolution of water vapor from the 
cookie 120) whereby Maillard reaction products are produced. The water in 
the cookie 120 heats up and activates the molecules of the reactants in 
capsules 16, 18 and 20. Simultaneously, the cookie dough 120 is heated and 
the Maillard reaction products are adsorbed through the surface thereof 
into the outer interstices of the cookie product 120. Prior to 900 seconds 
(preferably 600 seconds and even less) the entire cookie is cooked and the 
surface coating now containing the Maillard reaction product is 
substantially adsorbed into the outer interstices of the cookie 120. The 
food article rests at point 39 in box 40. 
FIG. 3 sets forth a schematic block flow diagram of the process for 
producing spray chilled Maillard reaction reagent containing powder or 
drum chilled Maillard reaction reagent containing powder useful in forming 
material for incorporation into the interstices of the uncooked baked 
goods product during cooking 
Individual Maillard reaction reagent taken optionally with pH adjustment 
material (e.g. sodium carbonate or sodium bicarbonate, for example) in 
location 501 is admixed with molten fat from location 505 (optionally 
admixed with fat emulsifier from location 503) with the mixing taking 
place in mixing means 507 together, optionally, with texturizer from 
location 509. 
The resultant mixture created at mixing means 507 may then either be spray 
chilled at location 511 or drum chilled at location 513. The spray chilled 
precursor product at location 515 is then admixed with additional spray 
chilled precursor product (for example, spray chilled encapsulated amino 
acid is admixed with spray chilled encapsulated sugar) which may further 
be admixed with spray chilled sodium carbonate. 
The drum chilled product from location 513 is ground at location 517 
yielding individual drum chilled precursor powder The drum chilled 
precursor, for example, drum chilled encapsulated amino acid may then be 
admixed with drum chilled or spray chilled encapsulated sugar which may 
further be admixed with drum chilled or spray chilled pH adjustment agent 
such as encapsulated sodium carbonate or encapsulated sodium bicarbonate. 
Samples of fatty materials useful in this process are set forth supra and 
their respective melting points are as follows: 
TABLE I 
______________________________________ 
Fatty Material Melting Point Range 
______________________________________ 
Partially hydrogenated 
141-147.degree. F. 
cotton seed oil 
Partially hydrogenated 
152-158.degree. F. 
soybean oil 
Partially hydrogenated 
136-144.degree. F. 
palm oil 
Mono and diglycerides 
136-156.degree. F. 
Glycerol monostearate 
158.degree. F. 
Glycerol monopalmitate 
132.degree. F. 
Propylene glycol monostearate 
136.degree. F. 
Polyglycerol stearate 
127-135.degree. F. 
Polyoxyethylene sorbitol beeswax 
145-154.degree. F. 
derivatives 
Polyoxyethylene sorbitan 
140-144.degree. F. 
esters of fatty acids 
Sorbitan monostearate 
121-127.degree. F. 
Polyglycerol esters of 
135-138.degree. F. 
fatty acids 
Beeswax 143-150.degree. F. 
Carnauba wax 180-186.degree. F. 
______________________________________ 
Texturizers include precipitated silicon dioxide, for example, 
SIPERNAT.RTM. 50S (bulked density 6.2 pounds foot; particle size 8 
microns; surface area 450 square meters per gram manufactured by the 
Degussa Corporation of Teterboro, N.J. Other silicon dioxide texturizers 
are as follows: 
SIPERNAT.RTM. 22S manufactured by Degussa Corporation; 
ZEOTHIX.RTM. 265 manufactured by J. M. Huber Corporation of Havre de Grace, 
Md.; 
CAB-0-SIL.RTM. EH-5 manufactured by the Cabot Corporation, of Tuscola, Ill. 
FIG. 4 is a diagram of the process and apparatus (in schematic form) for 
producing spray chilled Maillard reaction precursor powder useful in the 
process of our invention (which powder may additionally contain Maillard 
reaction promoter and pH adjustment agent). Maillard reaction precursor 
materials, fat emulsifier in molten state and texturizer are admixed in 
mixing kettle 601. The resulting mixture is spray chilled in spray chiller 
603 and the resulting spray chilled particles containing Maillard reaction 
precursor and optionally pH adjustment agent and optionally Maillard 
reaction promoter are classified. The classification is carried out in 
cyclone separator 605 with the larger size particles which are useful in 
the practice of our invention going through seive 607 into receiver 609. 
More specifically, the molten mixture maintained in the fluid state is 
pumped to the "spray chiller" which is actually a spray dryer and atomized 
into fine droplets using an atomizer. A nozzle may be specifically 
engineered to exclude chilled air or chilled air may be utilized to 
solidify the resulting fat particles. Atmospheric unheated air may be used 
to blow through the spray dryer. The final product collected is in fine 
powder form with particles about 50-120 microns in size. 
FIG. 5 is a schematic diagram setting forth a process and apparatus useful 
in preparing drum chilled Maillard reaction reagent powder (additionally 
containing Maillard reaction promoter and Maillard reaction pH adjustment 
agent) useful in carrying out the process of our invention, wherein the 
resulting powder separately contains amino acid, sugar and pH adjustment 
agent. Each of these materials is produced in a separate step. 
The Maillard reaction reagent precursor material, for example, the amino 
acid arginine is admixed with molten fat and emulsifier (optional) and 
texturizer (optional) in mixing kettle 701. The molten material is then 
pumped through feed line 703 into drum chiller 709. The resulting drum 
chilled product collected at location 705 is passed into grinder/sifter 11 
and then collected at location 713. 
An example of a grinder/sifter useable in the instant invention is the 
KEMUTEC BETAGRIND.RTM.. Another example of workable apparatus is the 
KEK-Gardner Centrifugal Sifter. 
FIG. 6 sets forth a schematic block flow diagram of the process of our 
invention whereby fluid, e.g., glycerine located at 302 and encapsulated 
Maillard reaction reagents from location 301 are mixed at second mixing 
means 304. The resulting slurry is utilized at coating means 306. Baked 
goods product, e.g., a pot pie uncooked from location 306 is coated at 
coating means 306 and then placed into microwave heating means 138 where 
the baked goods product is cooked for a period of time less than 900 
seconds (preferably less than 600 seconds) and transported for marketing 
to location 310. The precursor particle materials are individually 
produced according to the processes shown in FIGS. 3, 4 and 5, supra, and 
are shown as individual particles coming from locations 301A, 301B and 
301C. Thus, for example, encapsulated amino acid particles produced 
according to the process of FIG. 5 are located at location 301A. 
Encapsulated sugar particles produced according to the process of FIG. 4 
are located at location 301B. Encapsulated pH adjustment agents such as 
fat encapsulated sodium carbonate or fat encapsulated sodium bicarbonate 
at location 301C are produced according to the process of FIG. 4. 
FIG. 7 sets forth the schematic block flow diagram of another aspect of the 
process of our invention whereby Maillard reaction reagent precursor 
powder, for example, drum chilled fat encapsulated amino acid from 
location 401A (produced according to the process of FIG. 5), spray chilled 
fat encapsulated sugar from location 401B (produced according to the 
process of FIG. 4) and drum chilled fat encapsulated pH adjustment agent 
(sodium carbonate or sodium bicarbonate) from location 401C (produced 
according to the process of FIG. 5) are admixed in flavor precursor 
particle mixing means 401. The resulting mixture is then coated onto a 
baked goods (e.g., cookie) from location 403 at coating means 405. The 
coated baked goods from location 405 is placed into microwave heating 
means 138 where microwave cooking takes place and the foodstuff to be 
cooked is completely cooked and edibly browned for a period of time under 
900 seconds (preferably under 600 seconds). The resulting cooked articles 
are then transported for marketing to location 410. 
It should be noted that an additional advantage achieved in practicing our 
invention wherein the flavor precursor liquid composition is coated unto 
uncooked baked goods foodstuff is that water evaporation is retarded when 
the resulting coated product is cooked in a microwave oven. This 
advantage, too, is unexpected, and unobvious and advantageous. 
The principles given above are illustrated in the following examples: 
EXAMPLE I 
Formation of Spray Chilled Fat Encapsulated Xylose 
Twelve hundred grams of xylose is admixed with 540 grams of 30% 
MYVEROL.RTM. 1806 and 1260 grams of DURKEE 07.RTM.fat. 
The spray chilling operation is carried out in accordance with the 
apparatus described for FIG. 4. The mixing is carried out in mixing kettle 
601. The run time is 15 minutes. The yield is 1080 grams. The feed pump 
flow rate is 6.5 grams per minute. 
Similarly fat encapsulated lysine and fat encapsulated sodium carbonate are 
produced. 
The yield of the fat encapsulated lysine is 1730 grams. 
The yield of the fat encapsulated sodium carbonate is 670 grams. 
The feed temperature is between 80.degree. and 90.degree. C. 
EXAMPLE II 
Production of Baked Goods Browning Mix 
The objective of this experiment is to make a good browning mixture which 
works well on a pot pie or cookie in a microwave oven. 
The degree of browning is expressed using the following system: 
______________________________________ 
very good browning +5; 
good browning +4; 
medium browning +3; 
weak browning +2; 
slight browning +1; and 
no browning 0. 
______________________________________ 
Cookie dough is cut into 4 .times. 4 .times. 0.25" pieces. 
0.4 Of a browning mix powder containing 20% proline, 5% ribose and 2% 
baking soda each encapsulated in fat via spray chilling was added onto 
each piece of cookie dough. 
The cookie dough pieces were placed into a 700 watt microwave oven and the 
cookie dough pieces were cooked at medium power for 2 minutes. 
Aesthetically pleasing, edibly browned cookies were produced. 
Substantially, identical results were created using the following cookie 
browning coating mixtures: 
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Ingredients Degree of Browning 
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EXAMPLE II-2 
Ribose 25% 
Proline 4% 
Baking Soda 2% +3 
EXAMPLE II-3 
Baking Soda 4% 
Ribose 5% 
Proline 4% +4 
EXAMPLE II-4 
Xylose 10% 
Lysine 10% 
Fructose 25% 
50:50 Ethanol:water 55% +4 
EXAMPLE II-5 
Ribose 10% 
Fructose 25% 
Baking Soda 5% 
50:50 Ethanol:water 60% +3 
EXAMPLE II-6 
Xylose 5% 
Lysine 15% 
Fructose 25% 
Ethanol:water (50:50) 
55% +4 
EXAMPLE II-7 
Proline capsules 7% 
Ribose capsules 8% 
Sodium bicarbonate 1% +4 
all in glycerol 
EXAMPLE II-8 
Ribose capsules 14.2% 
Sodium bicarbonate 1.8% +4 
capsules all in glycerol 
EXAMPLE II-9 
Ribose capsules 8.0% 
Sodium bicarbonate 8.0% +4 
capsules all in glycerol 
EXAMPLE II-10 
Ribose capsules 15.5% 
Sodium bicarbonate 0.5% +4 
capsules all in glycerol 
EXAMPLE II-11 
Ribose 48% 
Sodium bicarbonate 5% +3. 
all in 50:50 water- 
glycerol solution 
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