ES2370882B1 - PROCEDURE OF ELABORATION OF A VEGETABLE TORTILLA WITHOUT EGG. - Google Patents

Abstract

Procedure for making an egg-free vegetable tortilla. # The tortilla includes as ingredients: spinach, chard, crumbled cod, parsley, garlic, yeast, coloring, flour, water, salt and bay leaf, in appropriate proportions, where Spinach and chard are cooked by adding salt and bay leaf during cooking, chopping these cooked vegetables and mixing all of them with well washed and chopped parsley, then proceeding to a? reaming? for 5 minutes and at a temperature of approximately 40 ° C, adding in this phase of? weeding? crumbled cod, flour, yeast and dye, as well as water in the appropriate amount, to obtain a soft and uniform dough removed, which is fried in olive oil at a temperature between approximately 145º and 150º C, then resting it at room temperature for 60 minutes and refrigerating it between 0º and 4º C, to finish this process, fry the dough again in olive oil at a temperature of approximately 180º C.

Description

crumbled skull and flour manually, remo-

Procedure of making a vegetable tortilla without eggs. Object of the invention

The present invention relates to a process for making an eggless vegetable tortilla, which mainly contains spinach, chard, crumbled cod and flour, among other components such as yeast, garlic, parsley, salt and, of course, water.

The object of the invention is to obtain an egg-free vegetable tortilla, with optimal organoleptic characteristics for its consumption. Background of the invention

As is known, the Spanish tortilla is mainly based on the frying of potatoes mixed with eggs, so that from these basic ingredients, there are multiple varieties of tortillas, from the classic vegetable tortillas, to those of fish, meat, etc. ., although in all cases an omelet always participates as one of the main elements of the egg.

It is unknown the existence of egg-free tortillas that include the ingredients corresponding to the patent application of the invention. Description of the invention

The process of making an eggless vegetable tortilla is based on mixing chard and spinach, after its corresponding washing, separating the leaves of the chard from the penca or stem thereof, so that these chard and spinach are cooked for a few 10 minutes, while the penca is kept cooking for 15 minutes, adding salt and laurel in the cooking process itself.

These vegetables, once cooked, are chopped and mixed with well-chopped garlic, as well as with washed and chopped parsley, to then proceed to a “weeding” of the whole product for about 5 minutes and at a temperature of approximately 40º Celsius.

seeing the mixture and adding yeast and dye, and logically water that will be added as it is admitted, until obtaining a soft and uniform dough.

That dough is fried in olive oil, adding it with teaspoons and keeping the oil at a temperature of approximately 145º to 150ºC, so that once the process is finished the fried dough is allowed to stand for 60 minutes and at room temperature, after whose period of time the product or dough is refrigerated at a temperature between 0 ° and 4 ° C, subsequently extracted from the refrigerator and frying again in oil at a temperature of approximately 180 ° C, to thus obtain a vegetable tortilla without eggs.

In the elaboration of the tortilla the ingredients participate in the following quantities:

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100 g spinach,

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100 g of chard,

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100 g of chard pencas,

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200 g of crumbled cod,

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20 g parsley,

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10 g of garlic,

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10 g of yeast,

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1.80 g of food coloring E-102,

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300 g of flour, approximately (depending on the quality and texture of the flour itself),

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160 g of water,

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10 g of salt, which is added during cooking of the vegetable,

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2 g bay leaf, which is added during cooking of the vegetable,

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1/15 of olive oil.

3 EN 2370882A1 4

Claims (2)

1. Procedure for making an eggless vegetable tortilla, characterized in that it comprises the following operational phases:

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Washing spinach, chard and parsley.

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Separation of the leaves of the chard with respect to the penca of the same.

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Cooked for 10 minutes of the chard leaves and spinach, and for 15 minutes of the chard leaves, adding salt and bay leaf during cooking.

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Very thin slices of the pencas once cooked and cut from the leaves of the chard and the spinach into very small pieces.

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Mixed of all cooked and chopped vegetables, adding garlic, minced and adding parsley, washed and chopped.

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"Escardado" of the mixture in water for approximately 5 minutes and at an approximate temperature of 40ºC, adding in this phase crumbled cod, flour, dye and water, adding flour and water gradually, and taking place in this process a constant stirring of the whole mixture, until obtaining a soft and uniform dough.

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Frying of the dough obtained in olive oil, at a temperature of approximately 145º to 150ºC.

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Rest the fried dough for approximately 60 minutes and at room temperature.

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Refrigerated of the dough after the rest period, at a temperature between 0º and 4ºC.

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After the cooling time, the dough is fried again in olive oil at a temperature of approximately 180 ° C, obtaining after this final phase of frying a vegetable tortilla without egg.

SPANISH OFFICE OF THE PATENTS AND BRAND Application number: 201131217 SPAIN Date of submission of the application: 07.15.2011 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23L1 / 32 (2006.01) RELEVANT DOCUMENTS

Category

Documents cited Claims Affected

X

TORTILLAS WITHOUT EGG. [Retrieved on 21.11.2011]. Recovered from the Internet. <URL: http://www.consumer.es/web/es/alimentacion/en_la_cocina/trucos_y_ secrets / 2008/04/16 / 143657.php> one

X

ALLERGY TO THE EGG. POTATO TORTILLAS WITHOUT EGG. [Retrieved on 21.11.2011]. Recovered from the Internet. <URL: http://remediosalergiahuevo.blogspot.com/2008/02/tortilla-de-patatas-sin-huevo.html> one

TO

JP 2042942 A (SANEI KAGAKU KOGYO KK) 13.02.1990, WPI DATABASE in EPOQUE. Recovered from: EPOQUE [online], [retrieved on 21.11.201], (summary). one

TO

US 4910036 A (NABISCO BRANDS INC) 20.03.1990 one

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 24.11.2011

Examiner J. Manso Tomico Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201131217 Minimum documentation sought (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI, EMBASE, BIOSIS State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201131217 Date of Written Opinion: 24.11.2011 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims 1 Claims IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. State of the Art Report Page 3/4  WRITTEN OPINION Application number: 201131217 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

TORTILLAS WITHOUT EGG. [Retrieved on 21.11.2011]. Recovered from the Internet. <URL: http://www.consumer.es/web/es/ alimentacion / en_la_cocina / trucos_y_secretos / 2008/04/16 / 143657.php>

D02

ALLERGY TO THE EGG. POTATO TORTILLAS WITHOUT EGG. [Retrieved on 21.11.2011]. Recovered from the Internet. <URL: http://remediosalergiahuevo.blogspot.com/2008/02/tortillade-patatas-sin-huevo.html>

D03

JP 2042942 A (SANEI KAGAKU KOGYO KK) 13.02.1990

D04

US 4910036 A (NABISCO BRANDS INC) 03/20/1990

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The present application discloses a procedure for making a vegetable tortilla without eggs. For this, the egg addition is replaced by the addition of flour and water, so that, as a velouté, the mixture with the vegetables acquires a consistency that can be fried in hot oil. None of the documents of the prior art discloses a procedure for making a vegetarian omelette without eggs identical to that disclosed in the present application, so that the invention would meet the requirement of novelty as mentioned in art. 6 of law 11/1986. D01 discloses a procedure for making an omelette without eggs. In the recipe it is clearly said that to prepare an omelet without eggs, the same steps must be followed as to prepare a conventional one, and that the only difference is that the egg is replaced by a mixture of chickpea flour and water. Thus, the technical effect of getting an omelette without eggs is due to the consistency of the flour and water addiction. And that characteristic is already known in the state of the art. The difference between D01 and the object of the invention would be the tortilla ingredients. However, this difference is not directly responsible for the technical effect achieved, so the invention would lack inventive activity as mentioned in art. 8 of law 11/1986. State of the Art Report Page 4/4