Method of cooking corn dough tortillas using infrared radiation
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United States of America Patent
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-
Oct 22, 1996
Grant Date -
N/A
app pub date -
Oct 11, 1994
filing date -
Oct 12, 1993
priority date (Note) -
Expired
status (Latency Note)
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Abstract
Cooking of food products and particularly of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked food product infrared radiation waves simultaneously on both sides of the food product in order to quickly cook both surfaces of the same thus forming capping layers that retain a high degree of moisture within the body of the food product without unduly drying the same. The infrared radiation waves are preferably applied by means of an optical arrangement formed by two parallel arrays of infrared emitters, one on each side of the food product, said arrays of emitters having a plurality of resistive elements to generate said infrared radiation and optical reflectors to direct said radiation perpendicularly to both sides of the food product.
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