A taco shell is produced by applying a plasticizing agent to a targeted region including a base or spine portion of a hard taco shell and lower sections of taco shell sidewalls, thereby softening the targeted region, preferably across a strip width between 16 mm-20 mm, and enabling the sidewalls of the hard taco shell to engage each other without cracking or otherwise breaking the taco shell. As a further result, when the taco shell is bitten, the softened targeted region has some hinging flexibility or pliability which reduces the potential for any crack propagation. Therefore, the structural integrity of the hard taco shell can be better maintained during packaging and while be eaten, resulting in retention of the fillings and less mess. If desired, an anti-migration agent can also be applied to assure containment of the plasticizing agent in the targeted region.

Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

A sandwich wrap including a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held vertically for consumption, thus restraining filling from exiting. A method using an assembly frame positions the auxiliary support. Filling is stocked in a capped filling storage tube including at least two components that can be disassembled from inside the edible enclosing tube to give the edible enclosed filling. The food product may include a set of separately enclosed different fillings and each edible enclosing tube may be shaped around the filling storage tube to give a cross-sectional form of a circle sector so that the set forms a right circular cylinder. A seepage container assists assembly in advance of an order to avoid impairment by moisture seeping out of fillings.

The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) making flat breads from the dough.

The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) making flat breads from the dough.

An adjustable tortilla maker comprises a base plate comprising a lower forming surface and a pressing plate comprising an upper forming surface. When the pressing plate is in a pressing state, the lower forming surface is opposite to the upper forming surface. A rotary shaft assembly comprises a pressing plate pin shaft mounted on a rotary shaft seat, and the pressing plate is rotatably connected to the rotary shaft seat through the pressing plate pin shaft. A mounting post is connected to the base plate, and the mounting post extends along a thickness direction of the base plate. The mounting post protrudes from the lower forming surface of the base plate, and the rotary shaft seat is configured to be movably mounted on the mounting post. A locking portion is configured to lock the rotary shaft seat to the mounting post at a predefined position.

A taco shell maker for holding tortillas during deep frying. The taco shell maker includes a generally round disk folded to create a body having two half round edges. Two opposing tabs are generally centered on the half round edges. The body is preferably a little larger than the tortillas made into the taco shells, for example ½ inch larger diameter than the tortillas before folding. The tabs are folded outward about 180 degrees to be generally parallel to the body. The tabs may include flared out ends to facilitate sliding an edge of the tortilla between the body and each tab. The taco shell maker further allows frying the taco shell in oil in a typical frying pan, not requiring a deep fryer and using much less oil than a deep fryer. The heat of the oil and pan allows the tortilla to contour to the taco shell maker.

A taco shell maker for holding tortillas during deep frying. The taco shell maker includes a generally round disk folded to create a body having two half round edges. Two opposing tabs are generally centered on the half round edges. The body is preferably a little larger than the tortillas made into the taco shells, for example ½ inch larger diameter than the tortillas before folding. The tabs are folded outward about 180 degrees to be generally parallel to the body. The tabs may include flared out ends to facilitate sliding an edge of the tortilla between the body and each tab. The taco shell maker further allows frying the taco shell in oil in a typical frying pan, not requiring a deep fryer and using much less oil than a deep fryer. The heat of the oil and pan allows the tortilla to contour to the taco shell maker.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.