Tapioca tortilla and method of making
AssigneeGeneral Mills, Inc.
InventorsAarti Anand, Carina Claudia Cammarota, Xabier Murgui, Jonas Plaza Garcia
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Abstract
Tapioca tortillas are formed from creating tortilla bases from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules. With this arrangement, a lower or bottom surface of the tapioca tortilla is generally smooth, while an upper or top surface is undulated or textured. In a particularly preferred embodiment of the invention, the tortilla base is made from about: 55.72% tapioca; 35.94% water; 3.34% glycerin; 1.45% fine salt; 0.89% monoglycerides; 2.23% xanthan gum; 0.28% α-amylase; 0.10% potassium sorbate; and 0.05% citric acid, while the tapioca granules range in size, such as from 1 mm to less than 250 μm.
Claims20
A tapioca tortilla comprising:
- a tapioca tortilla base having upper and lower surfaces;
- and
- tapioca granules added upon the upper surface of the tapioca tortilla base such that an upper surface of the tapioca tortilla is rough and undulated due to the tapioca granules, wherein more than half of the tapioca granules are at least 600 μm in size and each tapioca granule consists essentially of tapioca.
A method of preparing a tapioca tortilla comprising:
- sheeting and cutting a dough made from tapioca into individual tapioca tortilla bases, each having upper and lower surfaces;
- adding tapioca granules upon the upper surfaces of the tapioca tortilla bases, wherein more than half of the tapioca granules are at least 600 μm in size and each tapioca granule consists essentially of tapioca;
- pressing the tapioca granules into the tapioca tortilla bases;
- and
- cooking the tapioca tortilla bases with the tapioca granules to form tapioca tortillas, with an upper surface of each tapioca tortilla being rough and undulated due to the tapioca granules.
Dependencies are inferred from the claim text.