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Soft shaped tortillas

a tortilla and soft technology, applied in the field of soft tortilla products, can solve the problems of limited shelf life, high cost, and high production cost, and achieve the effects of preventing decay, reducing production costs, and reducing production costs

Inactive Publication Date: 2010-10-28
GENERAL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0018]The method can further comprise causing the dough to rise in an irregular manner so as to cause brown points.

Problems solved by technology

Yet, they can be too thick, and are likely to break while consumers attempt to fold them into shapes that are convenient to hold and carry.
They also show a limited shelf life, and can dry out quickly due to their formulation.
Also, they are too thin to be used with sauces, and show a limited shelf life.
In addition, they tend to be inflexible, too small, and high in fat.
However despite these advantages, consumers have difficulties “managing” a tortilla.
The amount of filling is often miscalculated while folding, sealing and holding can be a challenge.
As such, tortillas can be inconvenient, messy, and frustrating, especially for children and their parents.
While the art includes moulding precooked tortillas by heating in a microwave, this produces an unsatisfactory product that fails to hold its shape and lacks a true baked texture.
Microwaving a precooked tortilla is inadequate for setting the protein structure in the tortilla to form a shape and relies upon drying to form shaped article.
With this method, one is forced to overcook the tortilla to produce a hard (e.g., cardboard-like) and excessively tough result.

Method used

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  • Soft shaped tortillas
  • Soft shaped tortillas
  • Soft shaped tortillas

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0131]

Wheat Tortilla FormulaFormula %IngredientrangesTypical usage levelsWheat flour; 11-13%45-60%45%, 50%, 55%, 60%proteinWater15-30%15%, 20%, 25%, 30%Hydrogenated Vegetable 5-10%5%, 7.5%, 10%fat such as canola,cottonseed, corn, soy,safflower; naturally solidfats such as palm, coconut,Glycerine 0-10%0%, 2%, 4%, 6%, 8%, 10%Salt1-2%1%, 1.5%, 2%Leaveners; Baking0.5-1%  0.5%, 0.6%, 0.7%,powder, baking soda,0.8%, 0.9%, 1%leavening acids such asMCP, SAPP, SALPDough conditioners;0.25-1%  0.25%, 0.5%, 0.75%, 1%Mono-glycerides, Di-glycerides, SSL, L-cysteine, DATEM

example 2

Standard Tortilla Procedure

[0132]1.) Combine ingredients in mixer

2.) Mix 4-10 minutes on medium speed until dough is fully developed

3.) Allow dough to rest five minutes

4.) Divide dough into 40 gram balls

5.) Press dough balls in tortilla press @ 400° F. (˜205° C.) for 1-3 seconds

6.) Bake in tortilla oven @400° F. (˜205° C.) for 30-90 seconds

7.) Cool five minutes on cooling rack

8.) Package tortillas

9.) Final tortilla moisture content of 23-28%, Water Activity at <0.880

example 3

Soft Shaped Tortilla Procedure 1

[0133]1.) Ingredients were combined in mixer

2.) These were mixed 4-10 minutes on medium speed

3.) The dough was allowed to rest five minutes

4.) The dough was divided into 40-60 gram balls

5.) The dough balls were pressed in press comprising a preheated male and female mould with desired shape @400° F. (˜205° C.) for 1-3 seconds

6.) The shapes were removed from the moulds and baked in a tortilla oven @400° F. (˜205° C.) for 30-90 seconds

7.) The shapes were cooled five minutes on cooling rack

8.) The soft shaped tortillas were packaged

9.) Final tortilla moisture content was measured at 23-28%, Water Activity at <0.880

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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.

Description

FIELD OF THE INVENTION[0001]The present invention relates to edible holders for foods that are soft but still retain a preformed shape. More specifically, the present invention relates to soft shaped tortilla products, that can be used to hold various edible fillings, and to kits comprising a packaged multiplicity of soft shaped tortilla base pieces. Also related are methods of making, packaging, and using said products.BACKGROUND OF THE INVENTION[0002]Consumers are searching for healthy and yet convenient food options, avoiding foods laden with excess fats. There is a movement away from unhealthy choices such as crispy deep fried foods. As healthier options, low fat options such as Lebanese breads and pita pockets are used as a carrier for toppings or sandwich ingredients. Yet, they can be too thick, and are likely to break while consumers attempt to fold them into shapes that are convenient to hold and carry. They also show a limited shelf life, and can dry out quickly due to thei...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A21D13/00B65D81/32B65B55/00
CPCA21D8/06A21D13/0029A23L1/1645A21D13/0074A23L1/0073A23P30/10A23L7/13A21D13/33A21D13/42
Inventor GRIEBEL, JONATHAN M.SOMMER, VINCENT PAUL
Owner GENERAL MILLS INC
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