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US 5,382,441 AGranted
Method of processing food utilizing infrared radiation
AssigneeThe Pillsbury Company
InventorsRonald R. Lentz, Peter S. Pesheck, George R. Anderson, Jimmy DeMars, Thomas R. Peck
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Abstract
The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60% of its power in a selected wavelength band, and exposing the food to the radiation for an amount of time sufficient to heat beneath a surface.
Claims13
A method of selectively heating food, comprising:
- selecting a filtered source of radiation suitable for deep heating food, wherein at least 60% of the total power is delivered in a selected wavelength band capable of deep heating;
- and
- exposing the food to the radiation for a time sufficient to heat an interior of the food to a selected temperature.
A method of preparing a food product, comprising:
- precooking the food by means of exposure to filtered IR radiation, wherein the radiation is suitable for deep heating food, wherein at least 60% of the total power is delivered in a selected wavelength band capable of deep heating;
- applying oil to at least one outer surface of the precooked product;
- and
- exposing the food to unfiltered IR radiation for an amount of time sufficient to brown the food.
1 more element
A method of precooking an inner portion of a food product, comprising:
- exposing the food product to filtered IR radiation, at least 60% of the radiation having a wavelength below about 1,300 nanometers, for a time sufficient to heat the inner portion of the food product to a selected temperature, thereby precooking the inner portion of the food product.
A method of proofing dough containing leavener, the method comprising:
- exposing the dough to IR radiation having a wavelength range below about 1,300 nanometers for an amount of time sufficient to activate the leavener, thereby proofing the dough.
Dependencies are inferred from the claim text.