Method for producing refreshable dry food
AssigneesStephano & Co., Ltd., Masami Sato
InventorMasami Sato
Life of this patent
Estimating the term…
Abstract
A method of producing refreshable dry food comprises the step of placing unfrozen raw food in a vacuum chamber; reducing the pressure in the chamber to a value within the range 1 Torr to 5 Torr thereby reducing the temperature to a value within the range of -10.degree. C. to 0.degree. C.; irradiating the food with infrared energy having a wavelength of at least 5 microns; and terminating the irradiation when the food reaches a temperature in the range +5.degree. C. to +40.degree. C. whereby the food is dried before its texture is adversely affected.
Claims8
A method of producing refreshable dry food comprising the steps of
- placing unfrozen raw food in a vacuum chamber;
- reducing the pressure in said chamber to a value within the range 5 Torr to 1 Torr, thereby reducing the temperature to a value within the range of 0.degree. C. to -10.degree. C.;
- irradiating the food with infrared energy having a wavelength of at least 5 microns;
- and
- terminating said irradiation when said food reaches a temperature in the range +5.degree. C. to +40.degree. C. whereby said food is dried before its texture is adversely affected.
A method of producing refreshable dry meat, comprising the steps of
- placing unfrozen meat to be dried on a shelf in a vacuum chamber having an infrared ray heater facing said shelf;
- reducing the pressure in said chamber to a value within the range 5 Torr to 1 Torr, thereby reducing and maintaining the temperature at a value within the range of -5.degree. C. to -10.degree. C.;
- freeze-drying said meat by irradiating it with infrared energy having a wavelength of at least 5 microns;
- and
- terminating said irradiation when said meat reaches a temperature in the range +20.degree. C. to +40.degree. C. whereby said meat is dried before its texture is adversely affected.
A method of producing refreshable dry food comprising the steps of
- placing unfrozen raw food in a vacuum chamber;
- reducing the pressure in said chamber to a value within the range 3.16 Torr to 5 Torr, thereby reducing the temperature of said vacuum chamber to a value within the range of -5.degree. C. to 0.degree. C.;
- vacuum freeze drying said food by irradiating it with infrared energy having a wavelength of at least 5 microns in said vacuum chamber, said vacuum chamber being maintained at a temperature within the range of -5.degree. C. to 0.degree. C.;
- and
- terminating said irradiation when said food reaches a temperature in the range +5.degree. C. to +20.degree. C., whereby said food is dried before its texture is adversely affected.
Dependencies are inferred from the claim text.