Accordion susceptor for microwave preparation of cookies
AssigneeNestec S.A.
InventorsUrban Nilsson, Deborah Belser
Life of this patent
Estimating the term…
Abstract
The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.
Claims16
A packaging for microwave preparation of a cookie having an accordion-like shape comprising:
- first and second susceptor sheet portions each having an accordion-like shape, the same uniform sheet thickness, and an inner surface comprising a susceptor material capable of absorbing microwave energy to heat, brown and crisp the cookie dough that is placed adjacent the susceptor sheet portions;
- one or more spacing members configured and dimensioned to maintain the susceptor sheet portions at a predetermined distance relative to each other to control the thickness of the cookie dough and provide a uniform thickness of the cookie dough that is placed between the susceptor sheet portions;
- an additional member to prevent the susceptor sheet portions from moving apart during microwave cooking so that the baked cookie thickness is the same as the thickness of the cookie dough;
- and
- an expandable uncooked cookie dough comprising a upper surface in constant contact with the inner surface of the first susceptor sheet portion and a bottom surface in constant contact with the inner surface of the second susceptor sheet portion,
- wherein the constant surface contact between the cookie dough and the susceptor sheet portions forms the accordion-like shape of the cookie and causes the cookie dough to become browned or crisped during microwave cooking while the spacing member(s) and additional member prevent the cookie thickness from expanding during microwave cooking but allows the dough can only expand laterally, leading to an increase of the outer diameter of the cookie dough and providing more surface area to be browned and crisped in order to maintain the thickness of the baked cookie at the same thickness as the uncooked cookie dough.
A packaging for microwave preparation of a cookie having an accordion-like shape comprising:
- first and second susceptor sheet portions each having an accordion-like shape, the same uniform sheet thickness, and an inner surface comprising a susceptor material capable of absorbing microwave energy to heat, brown and crisp the cookie dough that is placed adjacent the susceptor sheet portions;
- one or more spacing members configured and dimensioned to maintain the susceptor sheet portions at a predetermined distance relative to each other to control the thickness of the cookie dough and provide a uniform thickness of the cookie dough that is placed between the susceptor sheet portions;
- an additional member comprising a sleeve or locking mechanism to maintain the susceptor sheet portions at a constant distance during microwave cooking and baking of the cookie dough to prevent the susceptor sheet portions from moving apart during microwave cooking so that the baked cookie thickness is the same as the thickness of the cookie dough;
- a plastic wrapping surrounding the sleeve:
- and
- an expandable uncooked cookie dough comprising a upper surface in constant contact with the inner surface of the first susceptor sheet portion and a bottom surface in constant contact with the inner surface of the second susceptor sheet portion,
- wherein the constant surface contact between the cookie dough and the susceptor sheet portions forms the accordion-like shape of the cookie and causes the cookie dough to become browned or crisped during microwave cooking while the spacing member(s) and additional member prevent the cookie thickness from expanding during microwave cooking but allows the dough can only expand laterally, leading to an increase of the outer diameter of the cookie dough and providing more surface area to be browned and crisped in order to maintain the thickness of the baked cookie at the same thickness as the uncooked cookie dough.
Dependencies are inferred from the claim text.