HN2001000274A - Tortillas de maiz con retencion mejorada de textura usando una mezcla de enzimas en harina de maiz nixtamalizada. - Google Patents

Tortillas de maiz con retencion mejorada de textura usando una mezcla de enzimas en harina de maiz nixtamalizada.

Info

Publication number
HN2001000274A
HN2001000274A HN2001000274A HN2001000274A HN2001000274A HN 2001000274 A HN2001000274 A HN 2001000274A HN 2001000274 A HN2001000274 A HN 2001000274A HN 2001000274 A HN2001000274 A HN 2001000274A HN 2001000274 A HN2001000274 A HN 2001000274A
Authority
HN
Honduras
Prior art keywords
enzymes
corn
mixture
tortilla
nixtamalized
Prior art date
Application number
HN2001000274A
Other languages
English (en)
Inventor
Manuel J Rubio
Roberto Contreras
Marco A Baez
Original Assignee
Manuel J Rubio; Roberto Contreras; Marco A Baez
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Manuel J Rubio; Roberto Contreras; Marco A Baez filed Critical Manuel J Rubio; Roberto Contreras; Marco A Baez
Publication of HN2001000274A publication Critical patent/HN2001000274A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01032—Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Medicinal Preparation (AREA)

Abstract

LA PRESENTE INVENCION SE REFIERE A LA TEXTURA DE LA MASA DE MAIZ Y LA FLEXIBILIDAD DE LA TORTILLA SON MEJORADAS AÑADIENDO A LA HARINA DE MAIZ NIXTAMALIZADA UNA MEZCLA DE ENZIMAS QUE COMPRENDE HEMICELULASA COMERCIAL Y/O CELULASA. LA PREPARACION DE ENZIMAS TIENE UN EFECTO POSITIVO SOBRE LA TEXTURA DE LA MASA Y MEJORA LA ELASTICIDAD Y DUCTIBILIDAD DE LA TORTILLA DURANTE EL ALMACENAJE COMERCIAL. LA COMBINACION DE LA MEZCLA DE ENZIMAS Y EL METODO PARA LA PREPARACION DE LA MASA Y LA TORTILLA PUEDE AUMENTAR EL EFECTO DE LOS ADITIVOS CONVENCIONALES PARA RETARDAR EL ENDURECIMIENTO DE LA TORTILLA DE MAIZ DURANTE EL ALMACENAJE.
HN2001000274A 2000-12-05 2001-12-05 Tortillas de maiz con retencion mejorada de textura usando una mezcla de enzimas en harina de maiz nixtamalizada. HN2001000274A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US09/729,196 US20020102326A1 (en) 2000-12-05 2000-12-05 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour

Publications (1)

Publication Number Publication Date
HN2001000274A true HN2001000274A (es) 2002-05-09

Family

ID=24929982

Family Applications (1)

Application Number Title Priority Date Filing Date
HN2001000274A HN2001000274A (es) 2000-12-05 2001-12-05 Tortillas de maiz con retencion mejorada de textura usando una mezcla de enzimas en harina de maiz nixtamalizada.

Country Status (6)

Country Link
US (1) US20020102326A1 (es)
CR (1) CR6520A (es)
GB (1) GB2371205A (es)
GT (1) GT200100242A (es)
HN (1) HN2001000274A (es)
MX (1) MXPA01012541A (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030198725A1 (en) * 2001-11-28 2003-10-23 Cardenas Juan De Dios Figueroa Nixtamalized corn and products thereof
US6638554B1 (en) 2002-08-30 2003-10-28 Roberto Gonzalez Barrera Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
US7459174B2 (en) * 2002-08-30 2008-12-02 Investigacion De Tecnologia Avanzada, S.A. De C.V. Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
CA2612868A1 (en) * 2005-06-16 2006-12-28 Novozymes North America, Inc. Method and use of a laccase enzyme in a baked product
US20070087101A1 (en) * 2005-10-14 2007-04-19 Gusek Todd W Soy-fortified corn dough and tortillas
CN100415102C (zh) * 2006-04-12 2008-09-03 江南大学 一种冷冻玉米面团及其生产方法
EP2604872B1 (en) 2011-12-12 2015-02-25 AGUSTAWESTLAND S.p.A. Lock ring and threaded stud
PL222606B1 (pl) * 2012-08-16 2016-08-31 Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Sposób wytwarzania tortilli

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9902520D0 (en) * 1999-02-04 1999-03-24 Danisco Composition

Also Published As

Publication number Publication date
GB0128880D0 (en) 2002-01-23
GB2371205A (en) 2002-07-24
GT200100242A (es) 2002-07-24
CR6520A (es) 2008-09-23
US20020102326A1 (en) 2002-08-01
MXPA01012541A (es) 2004-11-10

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