Soft shaped tortillas

Patent metadata

Field	Value
Publication number	US-11246316-B2
Application number	US-202016883478-A
Country	US
Kind code	B2
Filing date	May 26, 2020
Priority date	Apr 24, 2009
Publication date	Feb 15, 2022
Grant date	Feb 15, 2022

Abstract

The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

First claim

We claim:

1. A method of making a soft shaped semi-rigid tortilla having a preformed 3-dimensional shape that is suitable for holding edible fillings, the method comprising:
a. pressing a leavened raw tortilla dough into a mold configured to shape the tortilla dough into a cup, bowl, U- or square bottomed-shaped taco shell, boat or canoe, pita, flower, pie, tube, envelope, pod, bun, or cone, and heating the dough in the mold until the dough is fully cooked and formed into the shape of the mold to produce the soft shaped semi-rigid tortilla which is flexible and pliable; or
b. pressing a leavened raw tortilla dough into a mold configured to shape the tortilla dough into a cup, bowl, U- or square bottomed-shaped taco shell, boat or canoe, pita, flower, pie, tube, envelope, pod, bun, or cone, heating the dough long enough to form the dough into a shaped dough having the shape of the mold, removing the shaped dough from the mold, and further heating the shaped dough until fully cooked to produce the soft shaped semi-rigid tortilla which is flexible and pliable; and
packaging the soft shaped semi-rigid tortilla within a hermetically sealed, modified atmosphere package to form a soft shaped tortilla piece packaged food article having a shelf life of at least six months at room temperature storage with the soft shaped semi-rigid tortilla remaining flexible and pliable within the hermetically sealed package.

2. The method of claim 1 , further comprising forming the tortilla dough with:
55 to 80% by dry weight flour,
1% to 10% sugar,
4% to 15% humectant,
1% to 15% fat,
1% to 5% salt, and
30% to 35% moisture.

3. The method of claim 1 , further forming the tortilla dough with 1% to 3% of a chemical leavening system including baking soda with at least one baking acid.

Assignees

• Gen Mills Inc

Inventors

• Griebel Jonathan M
• Sommer Vincent Paul
• Hajovy Ivan

Classifications

• A23P30/10

  Moulding · CPC title

• A21D13/33

  Edible containers, e.g. cups or cones · CPC title

• A23L7/13

  Snacks or the like obtained by oil frying of a formed cereal dough · CPC title

• A21D8/06

  Baking processes · CPC title

• A21D13/42 Primary

  Tortillas · CPC title