Enhanced processes for optimized and sustainable tortilla-based microwave appliances and products thereby

Abstract

Processes for making healthful tortilla-based products in microwave ovens allow production of crisply finished products having one-fifth of the oil of those fried in oil. Likewise, a plastic composition that is suitable for supporting or holding food during warming in a microwave oven is taught which is manufactured, for example, with FDA compliant and non-leaching materials such as polymethylpentene, glass fiber, and talc, as the major or sole ingredients. Minor ingredients, such as a dye, can also be included in the manufacture of the composition, without Bispehnol A, nor any other non-FDA-approved for food contact additives needed to optimize gustatory and textural aspects of the products. Various shapes, sizes, and configurations are offered for consideration.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application claims the full Paris Convention benefit of, and priority to U.S. Letters patent Ser. No. ______, U.S. Letters patent application Ser. No. 29 / 429,232, filed on Aug. 8, 2012, entitled “Microwave Taco Shell Form,” U.S. Letters patent application Ser. No. 29 / 437,891, filed on Nov. 21, 2012, entitled “Microwave Tostada Bowl,” and U.S. Letters patent application Ser. No. 13 / 624,474, filed on Sep. 21, 2012, entitled “Microwave Taco Form.” Each of said application is pending or granted and each is expressly incorporated by this reference, as if the contents of each were fully set forth herein, in their entirety.BACKGROUND OF THE INVENTIONS[0002]The present invention relates to processes wherein the nutritional value, and lack of the use of additional cooking oil, provides for more healthy and less fatty foods for those cooking with tortillas.[0003]In particular, the present inventions teach that one can use appliances optimized ...

AI Technical Summary

Benefits of technology

The present invention provides an improved method for cooking tortilla-based food using the microwave. The method involves using a microwave-based apparatus to support the food article and apply a predetermined amount of energy to it. The food is then removed from the apparatus and used. The results are an optimized and sustainable way to cook various tortilla-based products.

Problems solved by technology

Issues associated with creating optimized products based upon tortillas abound in the known arts.

Likewise, those skilled in the art understand that using microwaves, or shortened radio waves which penetrate articles of food and cause heat to be generated from the friction of vibrating sub-elements of the food, is highly problematic.

A disadvantage of some types of supports for food, including dishes, saddles, and stands, is that they are made of cardboard, and hence cannot be re-used.

When prior art stands have been manufactured with plastic, a disadvantage is that with heating, the result is unintended odors, flavor-changing materials and / or other impurities that issue directly from the plastic, or odors that are heat-generated within the plastic and then issue.

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