Acoustically-treated food and method for flavor enhancement
A method of enhancing the flavor of food by exposing the food to acoustic waves from a low frequency sonic transducer immersed in liquid is provided. The liquid may be the food itself and/or the food may be positioned within a range between about ¼ inch and about 20 feet from the liquid-containing container, and is preferably exposed to waves at a frequency ranging between about 1 Hertz to about 1000 Hertz, optimally 600 Hz for approximately one minute to 24 hours, optimally about 30 minutes. The acoustically-treated food is also provided.
1. A method of treating food for flavor enhancement comprising the steps of:
providing at least one low frequency sonic transducer, wherein said transducer having a water-tight electrical connector;
immersing said at least one low frequency sonic transducer in a liquid-containing container, said liquid-containing container having a volume of approximately 5-50 gallons;
positioning food within a sound energy field located outside of the liquid-containing container and at a distance ranging between approximately ¼ inch to approximately 20 feet outside from said liquid-containing container;
exposing said food positioned within the sound energy field to acoustic waves that are within the sound energy field and that are emitted from said at least one low frequency sonic transducer at a frequency ranging only between about 1 Hertz to about 1000 Hertz; and
enhancing flavor of the food by exposing the food to the acoustic wave, wherein the foods are chemically free of treatment.
2. The method of claim 1 , wherein said frequency ranges between about 400 Hertz to about 800 Hertz.
3. The method of claim 2 , wherein said frequency is about 600 Hertz.
4. The method of claim 1 , wherein said food has been exposed to said acoustic waves for a period of time ranging between about one minute to about 24 hours.
5. The method of claim 4 , wherein said food has been exposed to said acoustic waves for a period of time about 30 minutes.
6. A method of treating food for flavor enhancement comprising the steps of:
providing at least one low frequency sonic transducer having a water-tight electrical connector;
positioning said at least one low frequency sonic transducer within a liquid-containing container;
positioning food within a sound energy field located outside of the liquid-containing container and between approximately ¼ inch to approximately 20 feet from said liquid-containing container;
exposing said food to acoustic waves from said at least one low frequency sonic transducer at a frequency between approximately 400 Hertz to approximately 800 Hertz;
exposing said food to said acoustic waves from said at least one low frequency sonic transducer for a period of time ranging between approximately one minute to approximately 24 hours; and
enhancing flavor of the food by exposing the food to the acoustic wave, wherein the foods are chemically free of treatment.