US4241106A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Flour tortillas
Assignee: Nestle SA
•
Filing: 1979-05-29
•
Granted: 1980-12-23
•
Expires: 1999-05-29
Abstract
Abstract Tortillas which may be stored without substantial loss of flexibility are prepared from dough comprising wheat flour, water, fat, vital wheat gluten and a hydrophilic gum.
Inventors
- 👤 Orinda L. Tims
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 22:03
CPC Classifications
H; H01; H01H; H01H19/00; A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D2/264; A21D2/265; A21D13/00; A21D13/40; A21D13/42; A21D2/14; A21D2/18
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
41 words
A tortilla having improved flexibility upon storage comprising wheat flour, water, fat and from about 1 to about 2 percent hydrophilic gum and from about 3 to about 4 percent vital wheat gluten, based on the weight of the flour used.
Claim 2
Dependent Claim
41 words
A tortilla having improved flexibility upon storage comprising wheat flour, water, fat and from about 1 to about 2 percent hydrophilic gum and from about 3 to about 4 percent vital wheat gluten, based on the weight of the flour used.
Claim 3
Dependent Claim
36 words
A tortilla according to claim 1, wherein the amount of the hydrophilic gum is about 1 percent and the amount of vital wheat gluten is about 4 percent, based on the weight of the flour used.
Claim 4
Dependent Claim
13 words
A tortilla according to claim 1, wherein the hydrophilic gum is guar gum.
Claim 5
Independent Claim
61 words
A method for preparing tortillas having improved flexibility upon storage comprising incorporating into an unleavened wheat flour dough from about 1 to about 2 percent hydrophilic gum and from about 3 to about 4 percent vital wheat gluten, based on the weight of the flour used, forming the dough into pieces of the desired shape and size and heating the pieces.
Claim 6
Independent Claim
61 words
A method for preparing tortillas having improved flexibility upon storage comprising incorporating into an unleavened wheat flour dough from about 1 to about 2 percent hydrophilic gum and from about 3 to about 4 percent vital wheat gluten, based on the weight of the flour used, forming the dough into pieces of the desired shape and size and heating the pieces.
Claim 7
Dependent Claim
35 words
A method for preparing tortillas according to claim 4, wherein about 1 percent hydrophilic gum and about 4 percent vital wheat gluten, based on the weight of the flour used, are incorporated into the dough.
Claim 8
Dependent Claim
16 words
A method for preparing tortillas according to claim 4, wherein the hydrophilic gum is guar gum.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-12-23 | 1984-06-23 | 1984-12-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-12-23 | 1988-06-23 | 1988-12-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-12-23 | 1992-06-23 | 1992-12-23 | $7700.00 | Window Closed / Lapsed |