The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
May. 05, 2026

Filed:

Jul. 23, 2019
Applicant:

Tyson Foods, Inc., Springdale, AR (US);

Inventors:

Shanna Motl, Chicago, IL (US);

Mike Langham, Chicago, IL (US);

Russell Thomas, Chicago, IL (US);

Travis Ellis, Chicago, IL (US);

Assignee:

Tyson Foods, Inc., Springdale, AR (US);

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A21D 2/26 (2006.01); A21C 11/00 (2006.01); A21D 8/02 (2006.01); A21D 8/06 (2006.01); A21D 13/42 (2017.01);
U.S. Cl.
CPC ...
A21D 2/261 (2013.01); A21C 11/008 (2013.01); A21D 2/264 (2013.01); A21D 8/02 (2013.01); A21D 8/06 (2013.01); A21D 13/42 (2017.01);
Abstract

A method of manufacture and a composition for the technology as disclosed herein, which includes a method of manufacture and composition for a dough tortilla item including protein. The dough tortilla composition as disclosed and claimed herein can be manufactured using a corn masa based flour and/or utilizing other grain based flours such corn, rice, barley. For one implementation of the technology other leguminous based flours or chestnut base flours, or various bean base powder, or cauliflower based powders used individually or in combination with any of the other types of flours described herein. The technology as disclosed and claimed provides a dough based tortilla or other dough based item that is a protein enhanced alternative to conventional tortillas and other dough based products. This invention results in a dough tortilla that has more protein, more complete protein, and fewer carbohydrates than conventional wheat dough tortilla.


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