Enhanced processes for optimized and sustainable tortilla-based microwave appliances and products thereby

Abstract

Processes for making healthful tortilla-based products in microwave ovens allow production of crisply finished products having one-fifth of the oil of those fried in oil. Likewise, a plastic composition that is suitable for supporting or holding food during warming in a microwave oven is taught which is manufactured, for example, with FDA compliant and non-leaching materials such as polymethylpentene, glass fiber, and talc, as the major or sole ingredients. Minor ingredients, such as a dye, can also be included in the manufacture of the composition, without Bispehnol A, nor any other non-FDA-approved for food contact additives needed to optimize gustatory and textural aspects of the products. Various shapes, sizes, and configurations are offered for consideration.

What is claimed is: 
     
         1 . An enhanced process for optimized and sustainable tortilla-based microwave cookery, which comprises, in combination:
 providing a unitary apparatus effective for supporting at least a tortilla-based food article;   emplacing the at least a tortilla-based food article upon a dorsal surface of the unitary apparatus, whereby it is evenly draped over the dorsal surface of the unitary apparatus;   applying a pre-determined amount of microwave-based energy driven by a temporal setting in a microwave oven to the tortilla-based food article disposed upon the unitary apparatus in a first condition; and,   removing the tortilla-based food article disposed upon the unitary apparatus in a second condition; and   repeating the process as frequently as needed.   
     
     
         2 . The enhanced process for optimized and sustainable microwave cookery of  claim 1 , wherein said unitary apparatus stands in a generally orthogonal relationship to a surface upon which is it placed, within a microwave oven. 
     
     
         3 . The enhanced process for optimized and sustainable microwave cookery of  claim 2 , wherein the first condition is soft in texture and not rigid. 
     
     
         4 . The enhanced process for optimized microwave cookery of  claim 3 , wherein the second condition is cooked to a crisped texture without burning, and wherein the temporal setting for the microwave oven is at least about one minute and thirty seconds. 
     
     
         5 . Products, by the process of  claim 4 , configured in at least one shape from the group consisting of tacos, tostadas, Microstadas®, tacostadas, bowls, and cones. 
     
     
         6 . A composition upon which a tortilla-based product may be disposed within a microwave oven, which is solid at room temperature, comprising polymethylpentene, glass fiber, and talc, wherein the composition has a melting temperature that resides in the range 500-650 degrees F., wherein heating of the composition by a domestic microwave oven does not discharge a detectable smell, flavor or undersired chemical residue. 
     
     
         7 . The composition of  claim 6 , wherein the melting temperature resides in the range of 530-550 degrees F. 
     
     
         8 . The composition of  claim 6 , wherein the melting temperature is 540 degrees F. 
     
     
         9 . The composition of  claim 6 , wherein the melting temperature is indistinct, and wherein the indistinct temperature occurs as a relatively narrow range that resides within the relatively large range of 500-650 degrees F. 
     
     
         10 . The composition of  claim 6 , wherein the melting temperature is distinct, and resides in the range of 500-650 degrees F. 
     
     
         11 . The composition of  claim 6 , that comprises polymethylpentene at a first percentage (%) by weight, glass fiber at a second percentage (%) by weight, and talc at a third percentage (%) by weight, according to a ratio in Table 1, wherein the sum of the first, second, and third percentages is 100%, and wherein each percentage is determinable by weighing prior to combining the polymethylpentene, glass fiber, and talc during the process of manufacture of said composition. 
     
     
         11 . An appliance that comprises a food support or food container, wherein the food support or food container is configured for supporting or containing a food during cooking in a domestic microwave oven, wherein the food support or food container consists essentially of at least one material selected from the group of POLYTANIUM™, glass, ceramic, and cardboard. 
     
     
         12 . An appliance that comprises a food support or food container, wherein the food support or food container is configured for supporting or containing a food during cooking in a domestic microwave oven, wherein the food support or food container comprises a composition that is solid at room temperature,
 the composition comprising polymethylpentene, glass fiber, and talc,   wherein the composition has a melting temperature that resides in the range 500-650 degrees F.,   wherein heating of the composition by a domestic microwave oven does not discharge a detectable smell, impact an undesired flavor, nor generate chemical residue.   
     
     
         13 . The appliance of  claim 12 , wherein the composition has a melting temperature that resides in the range of 530-550 degrees F. 
     
     
         14 . The appliance of  claim 12 , wherein the food support or food container is configured to support a soft tortilla. 
     
     
         15 . The appliance of  claim 12 , wherein the food support or food container is configured to support a soft tortilla that comprises at least one of maize flour and wheat flour. 
     
     
         16 . The appliance of  claim 12  that is configured to support a tortilla that comprises a an upper face and a lower face, wherein the tortilla consists of a circular dough, wherein the circular dough can be folded in half to produce a first semicircle, a second semicircle, and a folded region generally aligned with the diameter of the tortilla,
 wherein the appliance comprises a unitary apparatus with an apex region that is configured to be support substantially all of the folded region that is generally aligned with the diameter of the tortilla; 
 wherein the apex region of the saddle comprises a plurality of holes that are configured to allow passage of steam issuing from the lower face of the soft tortilla; 
 wherein appliance further comprises a first wall and a second wall, wherein each of the first wall and second wall is operably linked with the apex region of the unitary apparatus to support the apex region of its unitary apparatus; 
 wherein the first wall comprises a first lower edge; 
 wherein the second wall comprises a second lower edge; 
 wherein the first lower edge of the first wall and the second lower edge of the second wall are configured to rest on a substantially flat surface; 
 wherein the first lower edge of the first wall is substantially parallel to the second lower edge of the second wall; and, 
 wherein, in use, the first wall and second wall are angled in order to substantially create a finished product with dimensions including a conventionally-sized opening for a hard taco shell. 
 
     
     
         17 . The appliance of  claim 12 , wherein the tortilla is a soft, uncooked, or partially cooked tortilla. 
     
     
         18 . The appliance of  claim 12 , wherein the tortilla is a cooked, crunchy tortilla. 
     
     
         19 . The appliance of  claim 12 , wherein the substantially flat surface is the floor or rotating platform of a microwave oven. 
     
     
         20 . The appliance of  claim 12 , wherein the first wall and second wall are angled in the manner of an inverted A-frame having a rounded dorsal aspect, which has a width disposed between the origins of first and second walls defined by its apex.