US packaged foods group Pillsbury has patented a partially fried tortilla and the method for preparing it. The invention reflects Pillsbury’s interest in semi-finished foods. This area has been growing in recent years, reflecting consumer enthusiasm for preparing meals quickly and easily. Consumers can buy core components for meals and then complete the preparation process, giving them the satisfaction of having contributed to the meal actively, yet the convenience of speed.
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Protected under US patent number 6,245,374, the abstract reads:
The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt-% to 20 wt-%. Also disclosed is a partially fried, flexible dough composition resulting from this method.
The first claim (of 13) is for:
A parfried tortilla which has not been prebaked comprising flour, water, and fat, said tortilla comprising from about 10% to 60% bubbled texture across the surface area of the tortilla, wherein said tortilla comprises from about 10 wt-% to 20 wt-% water and from about 12 wt-% to 30 wt-% fat, and wherein said water content is from original dough moisture.
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