Taco shell manufacturing process featuring ageing tortillas by tempering for relatively short time in low pressure steam chamber
US4273791A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 26, 1979 |
| Grant date | Jun 16, 1981 |
| Priority date | — |
| Expiry date | Oct 26, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA47J37/1214
- WIPO fieldOther special machines
- WIPO sectorMechanical engineering
Abstract
A process for making fried taco shells. Disc tortillas are formed from a sheet of ground corn masa dough, and the formed disc tortillas are passed laterally through a heated baking oven on laterally moving open web support means in successive, appreciably longitudinally spaced transverse rows, each such row including a plurality of the tortillas. The baked tortillas are transferred in the aforesaid row arrangement through an elongated steam chamber and exposed to low pressure steam in the chamber for a time period of about a few seconds to about a few minutes. The steam exposure effects tempering and moisture equilibration in the tortillas. The tempered tortillas are transferred into and through deep fat frying apparatus.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.