Hard Taco Shell and Method for Producing the Hard Taco Shell
A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | Dosch, Christine M Nelson, James David Nowakowski, Christine M Fenske, John James |
| description | A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when the taco shell is bitten, the softened base portion 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 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. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US2022386629A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US2022386629A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US2022386629A13</originalsourceid><addsrcrecordid>eNrjZLDxSCxKUQhJTM5XCM5IzclRSMxLUfBNLcnIT1FIyy9SCCjKTylNzsxLVyjJSFVAU8zDwJqWmFOcyguluRmU3VxDnD10Uwvy41OLCxKTU_NSS-JDg40MjIyMLczMjCwdDY2JUwUA3NovKg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Hard Taco Shell and Method for Producing the Hard Taco Shell</title><source>esp@cenet</source><creator>Dosch, Christine M ; Nelson, James David ; Nowakowski, Christine M ; Fenske, John James</creator><creatorcontrib>Dosch, Christine M ; Nelson, James David ; Nowakowski, Christine M ; Fenske, John James</creatorcontrib><description>A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when the taco shell is bitten, the softened base portion 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 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.</description><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221208&DB=EPODOC&CC=US&NR=2022386629A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221208&DB=EPODOC&CC=US&NR=2022386629A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Dosch, Christine M</creatorcontrib><creatorcontrib>Nelson, James David</creatorcontrib><creatorcontrib>Nowakowski, Christine M</creatorcontrib><creatorcontrib>Fenske, John James</creatorcontrib><title>Hard Taco Shell and Method for Producing the Hard Taco Shell</title><description>A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when the taco shell is bitten, the softened base portion 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 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.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDxSCxKUQhJTM5XCM5IzclRSMxLUfBNLcnIT1FIyy9SCCjKTylNzsxLVyjJSFVAU8zDwJqWmFOcyguluRmU3VxDnD10Uwvy41OLCxKTU_NSS-JDg40MjIyMLczMjCwdDY2JUwUA3NovKg</recordid><startdate>20221208</startdate><enddate>20221208</enddate><creator>Dosch, Christine M</creator><creator>Nelson, James David</creator><creator>Nowakowski, Christine M</creator><creator>Fenske, John James</creator><scope>EVB</scope></search><sort><creationdate>20221208</creationdate><title>Hard Taco Shell and Method for Producing the Hard Taco Shell</title><author>Dosch, Christine M ; Nelson, James David ; Nowakowski, Christine M ; Fenske, John James</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2022386629A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2022</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>Dosch, Christine M</creatorcontrib><creatorcontrib>Nelson, James David</creatorcontrib><creatorcontrib>Nowakowski, Christine M</creatorcontrib><creatorcontrib>Fenske, John James</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Dosch, Christine M</au><au>Nelson, James David</au><au>Nowakowski, Christine M</au><au>Fenske, John James</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Hard Taco Shell and Method for Producing the Hard Taco Shell</title><date>2022-12-08</date><risdate>2022</risdate><abstract>A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when the taco shell is bitten, the softened base portion 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 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.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_US2022386629A1 |
| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Hard Taco Shell and Method for Producing the Hard Taco Shell |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-23T08%3A52%3A08IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=Dosch,%20Christine%20M&rft.date=2022-12-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUS2022386629A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |