WO2025115006A1

WO2025115006A1 - Nuts/seeds package and method for evenly roasting seeds and nuts in a microwave

Info

Publication number: WO2025115006A1
Application number: PCT/IL2024/051116
Authority: WO
Inventors: Yaacov Almog; Sasson SASSON
Original assignee: Eazy Roast Ltd
Current assignee: Eazy Roast Ltd
Priority date: 2023-11-28
Filing date: 2024-11-25
Publication date: 2025-06-05
Anticipated expiration: 2026-05-28

Abstract

The present invention provides novel kits for evenly roasting nuts and seeds in a microwave, and methods therefore. The kits include a microwave-safe container, a ventilation system comprising one or more ventilation holes or slots, designed to allow water vapors to escape during the roasting process, and a temperature sensor positioned externally on the container to monitor a nuts'/seeds' temperature during the roasting process. The container comprises protrusions or a base-structure at its bottom designed to position the container in an upright position and elevate the container's bottom above the microwave's surface.

Description

NUTS/SEEDS PACKAGE AND METHOD FOR EVENLY ROASTING SEEDS

AND NUTS IN A MICROWAVE

FIELD OF THE INVENTION

[001] The present invention relates in general to microwave cooking, in particular to a package suitable for evenly roasting seeds and nuts in a microwave, and a method thereof.

BACKGROUND

[002] Today, nearly every home has a microwave and is being used for cooking foodstuff using microwave energy. At the same time, a wide variety of packages have been developed for microwave cooking, designed to utilize the microwave energy to heat and cook the foodstuff inside the package. For example, US 5,097,107, US 5,008,024, US 5,044,777, and US 4,571,337, describe preparation of popcorn in a microwave using various packaging, which are designed to evenly distribute microwave heat across the package to maximize popping of the popcorn kernels. Most microwavable popcorn bags are made of Kraft paper, which was found suitable for utilizing microwave energy to cook foodstuff. Some bags also contain some polymeric inner-layer.

[003] US 4,267,420 describes a microwave package that assists in transferring microwave heat into thermal heat, which aids in evenly cooking foodstuff inside the package.

[004] It is known that the molecular friction resulting from the high frequency oscillation of microwaves fails to impart the proper amount of crispness to foodstuff normally expected to possess such a quality. As a result, when such foods are heated in a microwave , the resultant foodstuff often lacks the desired crispness. This is especially problematic with foodstuff that has low water content, such as seeds and nuts. Various attempts were made to develop means for efficiently roasting seeds and nuts in a manner that provide even roasting and minimum burning thereof during microwave heating.

[005] However, so far, no solution has been found to be an efficient for roasting seeds and nuts, shelled or unshelled, in a microwave in a manner that produces an appealing texture and crunchiness. Notably, microwave roasting of seeds and nuts presents a unique challenge because the microwave heat must be utilized precisely to achieve the desired aroma, texture and crunchiness of the roasted product in an even manner so to avoid burning some while insufficiently roasting others. Another complication is that, nuts or seeds that are tightly packed together tend to roast unevenly in a microwave, so a suitable microwave package should allow enough room for proper roasting, while still providing adequate amounts of product for consumption. In addition, vast commercial types of microwaves exist in the market. The devices differ by the radiation power and beam guiding, which can affect the roasting process differently, especially when roasting food with low water content.

[006] ES 216261 relates to a food product rapped in a microwave-resistant bag suitable for cooking in a microwave. The food product in ES 216261 is a processed product having a high composition of wheat flour or potato starch for better expansion of the product in the microwave. ES 2034249 describes microwave cooking using chemically modified starch to decrease the deterioration of taste of cooked food after microwave heating. CN 101301098 describes a method for drying whole grain nuts in a microwave.

[007] However, all known processes and packages of the prior art have limitations and drawbacks, mainly in the characteristics of the resultant roasted seeds and nuts.

[008] Microwave roasting of seeds and nuts, such as almonds, pistachios, pine nuts, watermelon seeds, sunflower seeds, pumpkin seeds, hazelnut, pecans, chestnuts, etc., is a desirable objective, since the conventional method of roasting them is time consuming and requires advanced planning and experience. Furthermore, the ability to roast seeds and nuts on demand is more desirable than purchasing pre-roasted seeds and nuts, because (a) raw seeds and nuts have a longer shelf life and (b) they taste better immediately after being roasted.

[009] Thus, there is a need for a package and method for roasting a variety of seeds and nuts in a microwave.

SUMMARY

[010] In a first aspect, the present invention provides a microwave nuts/seeds roasting kit for evenly roasting said nuts/seeds, said kit comprising: (a) a microwave-safe container having a top and a bottom; (b) at least a first type of raw nuts/seeds placed within said container; (c) a ventilation system comprising one or more ventilation holes or slots, designed to allow water vapors to escape during the roasting process; and (d) a temperature sensor positioned externally on the container to monitor the nuts’/seeds’ temperature during the roasting process, wherein said container comprises protrusions or a basestructure at its bottom designed to position the container in an upright position and elevate the container’s bottom at least 4 mm above the microwave’s surface. [Oil] In a second aspect the present invention provides a method for evenly roasting nuts/seeds in a microwave, the method comprising the steps of: (a) providing a microwave nuts/seeds roasting kit according to any one of the preceding claims; (b) opening said container and adding a predefined amount of water or water-based material therein and resealing the container; (c) mixing the nuts/seeds with the water or water-based material; (d) placing the container in an upright position, such that its bottom resides on the microwave’ s floor; (e) activating the microwave for roasting the nuts/seeds for 0.5 to 2 min.; (f) remixing the nuts/seeds in the container; (g) repeating steps (e) and (f) 1 to 5 times according to need, based on a temperature indication from the temperature sensor; and (h) cooling the container for 2 to 8 min.

BRIEF DESCRIPTION OF DRAWINGS

[012] Figs. 1A-1C illustrate containers according to the invention: Fig. 1A illustrates a paper cup holding nuts for microwave roasting according to some embodiments of the invention; Fig. IB is a picture of a paper cup at the final roasting stage, where the temperature strip shows 149°C; Fig. 1C is a picture demonstrating the difference in roasting levels of cashew nuts at two different conditions.

[013] Figs. 2A-2B illustrate a bag holding nuts for microwave roasting according to some embodiments of the invention.

[014] Figs. 3A-3D illustrate alternative containers and bags holding nuts for microwave roasting according to some embodiments of the invention.

[015] Figs. 4A-4E illustrate transparent Doypack bags holding different nut types for microwave roasting according to some embodiments of the invention: Fig. 4A demonstrates a bag with almonds; Fig. 4B demonstrates a bag with almonds and a susceptor capsule; Fig. 4C demonstrates a pack with slivered almonds; Fig. 4D demonstrates a pack with pistachios; and Fig. 4E demonstrates a pack with cashews at the end of the roasting process.

[016] Fig. 5 is a picture illustrating a comparison between roasting almonds at different temperatures.

[017] Fig. 6 is a flow chart illustrating steps of a method according to an embodiment of the invention for roasting nuts/seeds in a microwave. DETAILED DESCRIPTION OF THE INVENTION

[018] Raw seeds and nuts exhibit prolonged shelf life. However, after heat treatment, e.g., roasting, degradation processes are accelerated, thereby substantially shortening the shelf life of the final product. This happens since during industrial roasting processes, oxygen is employed onto the nuts/seeds by hot air streams, and due to the high porosity and fat percentage in the seeds and nuts, oxygen easily enters therein and induces oxidation. In addition, heat treatment degrades the natural antioxidants, thus further promoting degradation. This, along with exposure to humidity and temperature changes during storage, results in a product that is not fresh and with a non-desired taste.

[019] Moreover, microwave works according to the principle of generating heat by friction between water molecules or -OH bonds within the heated product. Therefore, microwave heating a product with low water content may result in "cold spots" or insufficient treated areas therein. This is also a problem when heating seeds and nuts that have extremely low water content.

[020] Therefore, the present invention is aimed at providing packages and kits containing raw seeds or nuts for roasting thereof in a microwave to provide on-demand roasted seeds and/or nuts, while roasting the seeds/nuts in an even manner to a desired aroma, crispiness, and taste. The present invention further provides associated methods.

[021] The fact that the seeds and nuts are roasted on-site, soon before actual consumption by the end consumer, makes sure that the final roasted seeds and nuts are fresh, have adequate aroma and desired characteristics, and are in optimal condition for consumption at the time of their consumption.

[022] To obtain desired roasted seeds/nuts using the packages/kits and methods of the invention, the properties of a susceptor substance, such as water molecules, have been harnessed for reducing the damaging effect of microwaves on the seeds/nuts and to evenly distribute heat among all the seeds/nuts in the package.

[023] The main objective of the present invention is to provide a kit comprising a package, in any shape and size containing raw nuts and/or seeds for roasting thereof in a microwave in a simple process, associated with a container holding water or water-based material/susceptor. The kit can be used according to the method of the invention to yield evenly roasted seeds/nuts having desirable texture, crunchiness and taste. This and other more detailed and specific objects of the present invention will be apparent in view of the following description setting forth various forms of the invention. [024] Microwave heating is based on the excitation of -OH bonds. For example, in water molecules the non-symmetric distribution of the three atoms (two hydrogens and oxygen) forming a water molecule makes it electrically unbalanced- the area around the hydrogens has a positive electric charge, and the opposite side, i.e., the oxygen, is negatively charged. Forming what is known as an electric dipole. Microwave waves are formed by an oscillating electric field that attracts water molecules in a direction forcing them to orientate, but a moment later changes direction and forces them to rotate and orient in opposite directions. The microwaves in a microwave change direction so quickly that water molecules are forced to oscillate 4,900 million times every second, while the rest of the molecules in the foodstuff are unaffected. The movement of the water molecules results in heat that in turn is transmitted to the other, unaffected, molecules simply because they hit them, thereby enabling the heating of the entire foodstuff.

[025] In view of the above, when heating foodstuff with low water content, such as seeds and nuts, it is evident that there is an inadequate amount of water molecules or other -OH groups to heat all parts of the heated seeds and nuts. As such, heating seeds and nuts in a microwave usually results in "cold spots"- in which the seeds/nuts were not sufficiently roasted, or in burned areas- due to prolonged heating time in an attempt to compensate and heat such potential "cold spots". In any case, it is hard to reach even heating and roasting of seeds and nuts using a microwave.

[026] Accordingly, the present invention provides a kit for evenly roasting nuts/seeds in a microwave using water or a water-based material/su seep tor that is designed to absorb the microwaves' energy, create water vapors that are evenly dispersed across the seeds and nuts within a container or bag holding the seeds and nuts, thereby evenly transferring heat to all the seeds and nuts within the container or bag.

[027] The term “water-based material” as used herein throughout the application refers to any material that is considered consumable safe, meaning that it is allowed to be in contact with food, and that upon heating thereof releases water vapors. For instance, the waterbased material can be water, water containing a solubilized salt or spice; or water -based gel.

[028] Accordingly, in a first embodiment, the present invention provides a microwave nuts/seeds roasting kit for evenly roasting said nuts/seeds, said kit comprising: (a) a microwave-safe container having a top and a bottom; (b) at least a first type of raw nuts/seeds placed within said container; (c) a ventilation system comprising one or more ventilation holes or slots, designed to allow water vapors to escape during the roasting process; and (d) a temperature sensor positioned externally on the container to monitor the nuts’/seeds’ temperature during the roasting process, wherein said container comprises protrusions or a base-structure at its bottom designed to position the container in an upright position and elevate the container’s bottom at least 4 mm above the microwave’s surface.

[029] In certain embodiments, the container is cup-shaped, and said top is a removable lid. In specific embodiments thereof, the ventilation holes or slots are in the lid, in the container’s walls, or both.

[030] In alternative embodiments of the kit, the container is a flexible bag, the top comprises a locking mechanism for making the bag air-tight; and the ventilation holes or slots are in the container’s walls. In specific embodiments thereof, the locking mechanism is a zip lock.

[031] The term “zip lock” as used herein refers to a bag having an interlocking groove and ridge that form a tight seal when pressed together that allows opening and closing of the bag according to need.

[032] In certain embodiments of the kit according to any of the embodiments above, the container is transparent or comprises a transparent area/window. In specific embodiments thereof, the kit further comprises a second type of shelled raw nut/seed that differs from said at least first type of nuts/seeds, said second type constitutes 1-10% of the first type of raw nuts/seeds, and is designed to act as a visual roasting indicator for determining the roasting condition of said first type of nuts/seeds. In further specific embodiments, the second type of shelled nut/seed that act as visual roasting indicator, are selected from peanuts, slivered almonds, cashews, hazelnuts, or sunflower seeds

[033] The term “transparent” as used herein refers to any container made-of a microwave- suitable flexible material that is either completely transparent or has a transparent “window” therein that allows viewing the content of the container/bag.

[034] The ventilation system according to any of the embodiments above is designed to release water vapors from within the container at a predefined pressure. Such a ventilation system can be, e.g., a unidirectional valve that is designed to allow water vapors to exit the container while preventing entry thereof. In this way, the container can be stored for a long time without the risk of rotting the nuts/seeds therein, while enabling microwave roasting thereof in an even manner. Alternatively, the container may comprise a prefabricated opening(s) that is kept sealed during storage, e.g., with a sticky layer, such that before placing the container in the microwave, the cover is removed thereby creating a vapor vent opening in the container.

[035] In certain embodiments of the kit according to any of the embodiments above, the ventilation system comprises a one-way vapor vent designed to release the water vapors from within the container only at a predefined pressure.

[036] In certain embodiments, the kit according to any of the embodiments above further comprises a capsule holding a predefined amount of water or water-based material, wherein said water or water-based material is designed to be added into the container and mixed with the nuts/seeds prior to the roasting process. Said water is designed to be absorbed on the nuts’/seeds’ surface, absorb microwave radiation, heat up, assist in uniform direct roasting of the nuts, and assist the heat dispersion within the container, thereby enabling evenly roasting the nuts/seeds within the container to a desired level of texture and uniformity. Such a capsule may contain only water or a mixture of water and spices or salt to provide the nuts/seeds with a desired taste.

[037] In certain embodiments, the kit according to any of the embodiments above further comprises at least one capsule holding spices, wherein said spices are designed to be added into the container and mixed with the nuts/seeds before the roasting process.

[038] In further specific embodiments, the kit according to any of the embodiments above further comprises a capsule holding a predefined amount of water or water-based material and at least one other capsule holding spices, wherein the water and spices are designed to be released from their capsules, added into the container, and mixed with the nuts/seeds before the roasting process.

[039] The above capsules may be separated from the container and simply placed therewithin or attached externally thereto. Alternatively, the capsule(s) is an integral part of the container, such that each capsule can be opened to release its content into the container without opening the container thereby maintaining the container sealed. This is a unique situation that allows opening the capsules holding the water and/or spices while still residing in the container without opening the container itself. In this way, the container can be sold sealed without an opening that has a closure (like a lid, a zipper or a zip lock mechanism) such that the container is opened only after the roasting process ends. In specific embodiments, the capsule(s) is made of a material that automatically disintegrates during the activation of the microwave to release the water and spices into the container. [040] In specific embodiments of the kit according to any of the embodiments above, the capsules are attached externally to the container, such as addons to the lid of a cup, positioned between two zip lock locking mechanisms within a bag. Alternatively, the capsules are positioned within the container and can be reached by opening the container. [041] It should be noted that the kit according to any of the embodiments above may hold any type of seeds of nuts or a mixture of various types of seeds and/or nuts. The nuts/seeds can be shelled or unshelled, natural or spiced/salted. For instance, they can be: (i) natural and untreated nuts/seeds; (ii) pre-salted and/or pre-spiced natural nuts/seeds; (iii) pre-salted and/or pre-spiced ground or chipped natural nuts/seeds; or (iv) peeled or not. Non-limiting examples of such nuts/seeds are cashews, pecans, almonds, pistachios, etc. In specific embodiments, the seeds are granola.

[042] In certain embodiments of the kit according to any of the embodiments above, the at least first type of raw nuts/seeds are shelled or unshelled and are selected from: (i) natural and untreated nuts/seeds; (ii) pre-salted and/or pre-spiced natural nuts/seeds; or (iii) presalted and/or pre-spiced ground or chipped natural nuts/seeds.

[043] In certain embodiments of the kit according to any of the embodiments above, the container is transparent or comprises a transparent area/window, and further comprises a second type of shelled raw nut/seed that differs from said at least first type of nuts/seeds acting as a visual roasting indicator for determining the roasting condition of the first type of nuts/seeds. The second type constitutes 1-10% of the first type of raw nuts/seeds. In specific embodiments, the second type of shelled nut/seed that act as visual roasting indicator, are selected from peanuts, slivered almonds, cashews, hazelnuts, or sunflower seeds. For instance, the container may comprise pistachios and one or two slivered almonds that are designed to act as indicators showing the progress of the roasting process.

[044] In a second aspect, the present invention provides a method for evenly roasting nuts/seeds in a microwave, the method comprising the steps of: (a) providing a microwave nuts/seeds roasting kit according to any one of the preceding claims; (b) opening said container and adding a predefined amount of water or water-based material therein and resealing the container; (c) mixing the nuts/seeds with the water or water-based material; (d) placing the container in an upright position, such that its bottom resides on the microwave’ s floor; (e) activating the microwave for roasting the nuts/seeds for 0.5 to 2 min.; (f) remixing the nuts/seeds in the container; and (g) repeating steps (e) and (f) 1 to 5 times according to need, based on a temperature indication from the temperature sensor. In specific embodiments, the method further includes step (h) of cooling the container for 2 to 8 min. before opening or consuming the roasted nuts/seeds. Fig. 6 provides an exemplary flow chart of possible steps according to the method of the invention. A skilled artisan would find it obvious to modify the steps shown therein according to need, the container being used, and the nuts/seeds being roasted.

[045] In certain embodiment, the above method further comprises: (i) a step of adding spices to the container together with the addition of the water or water-based material in step (b); (ii) a step of opening said ventilation system to allow water vapors to exit the container during roasting; and/or (iii) a final step (g') of opening the container to allow water vapors to exit the container during the cooling step.

[046] In certain embodiments, the ventilation system allows water vapors to exit the container during microwave roasting. Such ventilation system may be generated by any suitable means, such as, but not limited to, cutting a small opening along a marked section in the container’s walls or lid, removing of a cover film glued over a pre-cut opening in the container, or removing a cover from a one-way valve that allows water vapors to exit. In specific embodiment, this “opening” step is not needed, since the container comprises a removable cover that dissolves during the heating process in the microwave, or the ventilation system is an integral one-way vent that only allows water vapor to exit the container at a predefined pressure.

[047] In certain embodiment of method according to any of the embodiments above, the nuts/seeds in the container are natural and untreated. Alternatively, the nuts/seeds have been pre-salted and/or pre-spiced by mixing thereof with water-containing salt and/or spice(s), and allowing the nuts/seeds to completely dry before their placing in the container. [048] In specific embodiments of the method according to any of the embodiments above, the nuts/seeds are granola.

[049] In certain embodiment of method according to any of the embodiments above, the container is transparent or comprises a transparent area/window, and step (g) is carried out also based on a visual roasting indicator within the container, wherein said visual roasting indicator is a different type of shelled nut/seed that constitutes 1-10% of the nuts/seeds content. In specific embodiments thereof, the different type of shelled nuts/seeds that act as visual roasting indicator, are selected from peanuts, almonds, cashews, hazelnuts, or sunflower seeds. [050] Basically, microwave roasting is a trial-and-error process wherein the second or third stages of microwave activation require fine-tuning. As such, step (g) of the method according to any of the embodiments above is carried out until the nuts/seeds have reached a desired roasting state. This desired roasting state is determined according to the type of nut/seed being roasted. Accordingly, to determine the exact roasting schedule/process for each nut/seed while taking into consideration the different microwaves being used, the container may include a visual roasting indicator, which may be either a chemical indicator that is part of the container or one of the shelled nut/seed residing within the container and that are visible therethrough (e.g., via a transparent portion thereof). Accordingly, in certain embodiments of the method according to any of the embodiments above, step (g) is repeated according to a visual roasting indicator within the container, wherein said visual roasting indicator is optionally a shelled nut/seed residing within the bag. For instance, cashews, slivered almonds, or shelled peanuts can be used as visual indicators for the end of roasting analogously to the end of noise creation in popcorn production.

[051] Alternatively, or in addition, the roasting indicator is a temperature indicator mounted onto the container (either externally or internally with a transparent window allowing viewing thereof) designed to measure the internal temperature within the container and optionally of the nuts/seeds therewithin, and step (g) is repeated based on the temperature measured within the container during the roasting process, until the temp, indicator indicates that the temperature has reached a desired level.

[052] The invention will now be illustrated by the following non-limiting examples and reference to the accompanying drawings which are to be considered only as representative examples of possible embodiments of packages of the invention.

EXAMPLES

Example 1

Roasting in three stages

[053] 100 g of 1/3: 1/3: 1/3 of cashews, shelled peanuts, and almonds, were placed in a transparent Doypack bag (a flexible package that is able to stand on its bottom for display during roasting) made of two layers of polypropylene or PP/PET. The bag comprises a zipper at its top layer.

[054] The bag’s zipper was opened and a capsule of 5 g of water was poured onto the nuts. The zipper was closed, and the bag was thoroughly shaken to uniformly cover the nuts with the water. A small opening was made at the bag’s neck below the zipper to allow water vapors to exit the bag during the roasting process.

[055] The bag was placed in a microwave device (Sauter, smart cooker, 900w full power), and the microwave was activated for 1 min. The bag was taken out and shaken. The bag was returned to the microwave for 50 sec., taken out, and shaken again. The bag was returned to the microwave for another 20 sec. to achieve excellent uniform roasting.

[056] The cashew and shelled peanuts demonstrated a change in their surface color toward a pale brown hue. These nuts were also used as a visual indicator for the end of the roasting process. The nuts were left for 5-10 min for cooling.

Example 2

Roasting in three stages

[057] Example 1 above was repeated but in a Delonghi MW 610, 900w microwave device, and the last roasting step was for 30 sec. (instead of 20).

Example 3

Roasting in three stages

[058] Example 1 above was repeated but in a Sharp, lOOOw microwave device.

Example 4

Roasting in three stages

[059] Example 1 above was repeated but in a Delonghi MW 610, 900w microwave device, and the nuts used were 100 g cashews. Example 5

Roasting in three stages

[060] Example 1 above was repeated but in a LG MS2535 smart inverter, lOOOw microwave device, and the nuts used were 100 g slivered almonds. At the end of the roasting the nuts developed a uniform brown color.

Example 6 Roasting in three stages

[061] Example 1 above was repeated but in a LG MS2535 smart inverter, lOOOw microwave device, and the nuts used were 100 g pistachios (see Fig. 3D).

Example 7

Roasting in three stages

[062] Example 1 above was repeated but in a LG MS2535 smart inverter, lOOOw microwave device; the nuts used were 100 g almonds (see Figs. 3A-3B); and the last roasting step was for 30 sec. (instead of 20).

Example 8 Roasting in three stages

[063] Example 1 above was repeated but in a LG MS2535 smart inverter, lOOOw microwave device; the nuts used were 100 g pecans; and the last roasting step was for 40 sec. (instead of 20).

Example 9 Roasting in three stages

[064] Example 1 above was repeated but in a Samsung 800w microwave device; the nuts used were 100 g cashews; the amount of water added to the nuts was 8 g mixed with 0.7 g of salt; and the steps were 2 min., 1 min., and 20 sec. (instead of 1 min, 50 sec., and 20 sec.). Example 10

Roasting in three stages

[066] Example 1 above was repeated but in a Samsung 800w microwave device; the nuts used were 100 g cashews, almonds and shelled peanuts; the amount of water added to the nuts was 5 g mixed with 0.8 g of salt; and the last roasting step was for 40 sec. (instead of 20).

Example 11

Roasting in three stages

[067] Example 1 above was repeated but in a Samsung 800w microwave device; the nuts used were 100 g cashews; the amount of water added to the nuts was 5 g mixed with 0.9 g of salt; and the last roasting step was for 40 sec. (instead of 20).

Example 12

Roasting in two stages (illustrated in Fig. 4)

[068] 100 g of slivered almonds were placed in a transparent Doypack bag (a flexible package that is able to stand on its bottom for display during roasting) made of two layers of polypropylene or PP/PET (see Fig. 3C). The bag comprises a zipper at its top layer.

[069] The bag’s zipper was opened and a capsule of 5 g of water was poured onto the nuts. The zipper was closed, and the bag was thoroughly shaken to uniformly cover the nuts with the water. A small opening was made at the bag’s neck below the zipper to allow water vapors to exit the bag during the roasting process.

[070] The bag was placed in a microwave device (Samsung 800w, full power), and the microwave was activated for 80 sec. The bag was taken out and shaken. The bag was then returned to the microwave for another 60 sec. to achieve excellent uniform roasting.

[071] The slivered almonds demonstrated a change in their surface color toward a uniform pale brown, which served as a visual indicator for the end of the roasting process. The nuts were left for 5-10 min for cooling. Example 13

Roasting in two stages

[072] Example 12 above was repeated but the last roasting step was for 80 sec. (instead of 60). The nuts demonstrated excellent crispiness.

Example 14

Roasting in two stages

[073] Example 12 above was repeated but the nuts used were 100 g slivered almonds, and the amount of water added to the nuts was 3 g mixed with 0.9 g of salt.

[074] The nuts needed an additional 20 sec. roasting in the second roasting cycle.

Example 15

Roasting in two stages

[075] Example 12 above was repeated but the nuts used were 110 g pistachios & pecans (25%), and the second roasting step was for 80 sec. (instead of 60). The nuts demonstrated excellent roasting.

Example 16

Roasting in two stages

[076] Example 12 above was repeated but the nuts used were 100 g almonds & pecans (20%), and the second roasting step was for 80 sec. (instead of 60). The nuts demonstrated excellent roasting, and the almonds were cut into two halves to visualize the uniformity in the internal color.

Example 17

Roasting in two stages

[077] Example 12 above was repeated but the nuts used were 100 g cashews, and the second roasting step was for 80 sec. (instead of 60). The nuts demonstrated uniform and excellent roasting.

Example 18

Roasting in two stages

[078] Example 17 above was repeated but with 1 g of salt in the water. The saltiness was well noticed. Example 19 Roasting in two stages

[079] 100 g of almonds were placed in paper hot cup (having an internal PE lining) (Fig. 1A). A surface temperature indication strip is attached to the cup externally. The lid was opened, and 5 g of water and 1 gram of sodium chloride were added to the cup. The cup was reclosed with the lid and shaken thoroughly to uniformly cover the almonds with water and salt. Opening was made in the lid to allow water vapors to exit the cup during the roasting process. The cup was placed in a microwave (Goldline P90D25, 900W) and the microwave was activated for 1 min. The cup was taken out and shaken, and then returned to the microwave for 1 min., taken out again and shaken, and left to cool. The temp, indication strip marked 132°C and the roasting quality was very good.

Example 20

Roasting in two stages

[080] Example 19 was repeated with 100 g of pine nuts. The temp, indication strip showed 127°C., and the roasting was uniform and satisfactory.

Example 21 Roasting in two stages

[081] Example 20 was repeated. The second stage of roasting was prolonged to 1:30 min. (instead of 1 min.). The temperature indicating strip showed 154°C and the pine nuts color was significantly darker than in Example 20.

Example 22 Roasting in two stages

[082] Example 19 was repeated using pistachios. The roasting was performed in two stages of 1 and 1:10 mins. The temperature indication strip marked 127 °C. The roasting quality was very good. Example 23 Roasting in two stages

[083] Example 22 was repeated. The roasting was performed in two stages of 1 and 1:30 mins. The temperature indication strip showed 143°C. The roasting level was on the borderline of over roasting.

Example 24 Roasting in two stages

[084] 100 g of cashew nuts were placed in transparent Doypack bag of Example 1. Temperature indication strip was adhered to the bag. The bag's zipper was opened, and capsules of 5 g water and 1 g sodium chloride were poured onto the nuts. The zipper was reclosed, and the bag was thoroughly shaken to uniformly cover the nuts with the water and salt. A small opening was made at the bag's neck below the zipper to allow water vapors to exit the bag during the roasting process. The bag was placed in a microwave (Midea EM 925, 900W). The microwave was activated for 50 secs., taken out and shaken again. The bag was returned to the microwave for another 1:30 min. The temperature strip showed 104°C and the roasting quality was excellent.

Example 25 Roasting in two stages

[085] Example 24 was repeated using pumpkin seeds. The roasting was performed in two stages of 1 and 1:20 mins. The temperature strip showed 104°C and the quality of the roasting was excellent.

Example 26 Roasting in one stage

[086] 100 g of pistachios or 100 g of cashews were placed in a transparent Doypack bag (a flexible package that is able to stand on its bottom for display during roasting) made of two layers of polypropylene or PET. The bag comprises a zipper at its top layer.

[087] The bag’s zipper was opened and a capsule of 5 g of water was poured onto the nuts. The zipper was closed, and the bag was thoroughly shaken to uniformly cover the nuts with the water. A small opening was made at the bag’s neck below the zipper to allow water vapors to exit the bag during the roasting process. [088] The bag was placed in a microwave device (Samsung 800w, full power), and the microwave was activated for 140 sec. The nuts were left for 5-10 min for cooling.

[089] Both the pistachios and the cashews demonstrated less uniform roasting compared to the above two- or three-step roasting examples.

[090] This example demonstrates that a one-stage roasting process results in less uniform roasted nuts compared to a roasting process that involves two or three roasting stages.

[091] Roasting in two- or three- stages results in more uniform roasted nuts compared to a single roasting step. The mixing of the nuts in the middle of the process creates certain a "buffer effect" that reduces the effect of using different microwave devices.

[092] Fig. 1A illustrates a cup-shaped container (100) holding nuts (103) with a lid. As illustrated, the lid has a ventilation opening (120) and the cup is equipped with a temperature sensor (105). Also illustrated is an elevated bottom (106) designed to maintain the bottom of the container (100) elevated from the microwave’s floor, which assists in the roasting process and obtaining even roasting of the nuts/seeds.

[093] Fig. IB illustrates how the temp, sensor is shown after activating the microwave, and Fig. 1C shows that when the temperature during the roasting process reached 132°C (right cup), proper roasting level was obtained, whereas when the temperature during the roasting process reached 149°C (left cup) the cashews were over roasted, as indicated by their darker color.

[094] Fig. 2A illustrates a transparent bag-shaped container (100) holding nuts (103) according to another embodiment of the invention. The bag holds an integral water capsule (101), and is equipped with an elevated bottom (106). Fig. 2B illustrates a side view thereof.

[095] Fig. 3A illustrates another transparent bag (100) holding nuts (103), now without an integral water capsule, but with a temperature indicator/sensor. Also illustrated is a prefabricated opening (120) at the top section of the bag acting as the ventilation system. Fig. 3B illustrates an alternative bag (100) with an internal capsule (101) residing within the bag, and a pre-fabricated opening (120) at the comer top section of the bag acting as the ventilation system; Fig. 3C illustrates yet another alternative bag (100) with a space between two zip lock mechanisms (110,111) at the bag’s upper section, in which two capsules (101) reside. Also illustrated is a vapor-vent opening (120) that is located at the bag’s upper section for allowing water vapors to exit the bag during the roasting process, and a temperature sensor (105) mounted or attached onto the bag’s wall for measuring the temperature that was reached within the bag and/or of the nuts/seeds during the roasting in the microwave; and Fig. 3D illustrates an alternative container, this time a cup-shaped container (100) with a lid, holding nuts (103) and a capsule (101). As illustrated, the lid has a ventilation opening (120) and the cup is equipped with a temperature sensor (105). Also illustrated is the elevated bottom (106) designed to maintain the bottom of the container (100) and the nuts/seeds residing thereon elevated from the microwave’s floor. [096] Figs. 4A-4E illustrate a transparent bag (100) according to the invention holding various types of nuts (103) with (Fig. 4B) or without an integral water capsule. As illustrated, the bag (100) has a bottom part with a base-structure that enables placing the bag (100) in an upright position while elevating the nuts residing within it from the microwave’s floor to a desired height of, e.g., about 4 mm to about 3 cm. Also illustrated is a temperature sensor mounted/attached to the bag’s wall. Fig. 4E illustrates the final temperature reached during the roasting process of the cashews within the bag - 100°C - at which the roasting of the cashews is optimal.

[097] Fig. 5 provides an illustration of the effect of over roasting nuts: as seen, when the temperature in the container reaches a temperature of over 149°C the nuts (almonds in this case) are over roasted, as indicated by their dark color (see left peeled almonds), whereas when the temperature in the container is maintained below 138°C, the almonds reach a desired adequate roasting level (see brighter peeled almonds on the right).

Claims

1. A microwave nuts/seeds roasting kit for evenly roasting said nuts/seeds, said kit comprising: a) a microwave-safe container having a top and a bottom; b) at least a first type of raw nuts/seeds placed within said container; c) a ventilation system comprising one or more ventilation holes or slots, designed to allow water vapors to escape during the roasting process; and d) a temperature sensor positioned externally on the container to monitor the nuts’/seeds’ temperature during the roasting process, wherein said container comprises protrusions or a base- structure at its bottom designed to position the container in an upright position and elevate the container’s bottom at least 4 mm above the microwave’s surface.

2. The kit of claim 1, wherein said container is cup-shaped, and said top is a removable lid.

3. The kit of claim 2, wherein said ventilation holes or slots are in said lid.

4. The kit of claim 2, wherein said ventilation holes or slots are in the container’ s walls.

5. The kit of claim 2, wherein said ventilation holes or slots are in both the lid and the container’s walls.

6. The kit of claim 1, wherein: said container is a flexible bag, said top comprises a locking mechanism for making the bag air-tight; and said ventilation holes or slots are in the container’s walls.

7. The kit according to claim 6, wherein said locking mechanism is a zip lock.

8. The kit of claim 1, wherein said container is transparent or comprises a transparent area/window.

9. The kit according to claim 8, further comprising a second type of shelled raw nut/seed that differs from said at least first type of nuts/seeds, said second type constitutes 1-10% of the first type of raw nuts/seeds, and is designed to act as a visual roasting indicator for determining the roasting condition of said first type of nuts/seeds.

10. The kit according to claim 9, wherein said second type of shelled nut/seed that act as visual roasting indicator, are selected from peanuts, almonds, cashews, hazelnuts, or sunflower seeds.

11. The kit according to claim 1, wherein said ventilation system comprises a one-way vapor vent designed to release said water vapors from within the container only at a predefined pressure.

12. The kit according to any one of the preceding claims, further comprising a capsule holding a predefined amount of water or water-based material, wherein said water or waterbased material is designed to be released from the capsule, added into the container, and mixed with the nuts/seeds before the roasting process.

13. The kit according to any one of claims 1-11, further comprising a capsule holding spices, wherein said spices are designed to be released from the capsule, added to the container, and mixed with the nuts/seeds before the roasting process.

14. The kit according to any one of claims 1-11, further comprising a capsule holding a predefined amount of water or water-based material, and a capsule holding spices, wherein said water or water-based material and said spices are designed to be released from their capsules, added into the container, and mixed with the nuts/seeds before the roasting process.

15. The kit according to any one of claims 12-14, wherein said capsules are an integral part of said container, such that each capsule can be opened to release its content into the container without opening the container thereby maintaining the container sealed.

16. The kit according to any one of the preceding claims, wherein said at least first type of raw nuts/seeds are shelled or unshelled and are selected from: (i) natural and untreated nuts/seeds; (ii) pre-salted and/or pre-spiced natural nuts/seeds; or (iii) pre-salted and/or prespiced ground or chipped natural nuts/seeds.

17. The kit according to any one of the preceding claims, wherein said first type of raw nuts/seeds is granola.

18. A method for evenly roasting nuts/seeds in a microwave, the method comprising the steps of: a) providing a microwave nuts/seeds roasting kit according to any one of the preceding claims; b) opening said container and adding a predefined amount of water or water-based material therein and re-sealing the container; c) mixing the nuts/seeds with the water or water-based material; d) placing the container in an upright position, such that its bottom resides on the micro wave’s floor; e) activating the microwave for roasting the nuts/seeds for 0.5 to 2 min.; f) re-mixing the nuts/seeds in the container; g) repeating steps (e) and (f) 1 to 5 times according to need, based on a temperature indication from the temperature sensor; and h) cooling the container for 2 to 8 min.

19. The method according to claim 18, further comprising a step of adding spices to the container together with the addition of the water or water-based material in step (b).

20. The method according to claim 18 or 19, further comprising a step of opening said ventilation system to allow water vapors to exit the container during roasting.

21. The method according to any one of claims 18-20, further comprising a step (g') of opening the container to allow water vapors to exit the container during the cooling step.

22. The method according to any one of claims 18-21, wherein the nuts/seeds have been pre-salted and/or pre-spiced by mixing thereof with water-containing salt and/or spice(s), and allowing the nuts/seeds to completely dry before their placing in the container.

23. The method according to any one of claims 18-22, wherein the nuts/seeds are granola.

24. The method according to any one of claims 18-23, wherein said container is transparent or comprises a transparent area/window, and step (g) is carried out also based on a visual roasting indicator within the container, wherein said visual roasting indicator is a different type of shelled nut/seed that constitutes 1-10% of the nuts/seeds content.

25. The method according to claim 24, wherein said different type of shelled nuts/seeds that act as visual roasting indicator, are selected from peanuts, almonds, cashews, hazelnuts, or sunflower seeds.