MX2020002538A - Metodo para preparar tortilla de harina. - Google Patents

Metodo para preparar tortilla de harina.

Info

Publication number
MX2020002538A
MX2020002538A MX2020002538A MX2020002538A MX2020002538A MX 2020002538 A MX2020002538 A MX 2020002538A MX 2020002538 A MX2020002538 A MX 2020002538A MX 2020002538 A MX2020002538 A MX 2020002538A MX 2020002538 A MX2020002538 A MX 2020002538A
Authority
MX
Mexico
Prior art keywords
tortilla
flour
dough
preparing
fat particles
Prior art date
Application number
MX2020002538A
Other languages
English (en)
Inventor
Adrianus Rutgerus Antonius Karremans
Oort Martinus Gerardus Van
Oscar Carreon
Martín Cristina Primo
Original Assignee
Mauri Tech B V
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=60294371&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2020002538(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Mauri Tech B V filed Critical Mauri Tech B V
Priority claimed from PCT/NL2018/050577 external-priority patent/WO2019050403A1/en
Publication of MX2020002538A publication Critical patent/MX2020002538A/es

Links

Classifications

    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

La invención se refiere a un método para preparar una tortilla de harina, que comprende - preparar una masa de tortilla a partir de harina de cereal y partículas de grasa, cuyas partículas de grasa consisten al menos sustancialmente en triglicéridos de ácidos grasos saturados que tienen 8-22 átomos de carbono; - dar forma a la masa de tortilla en forma de tortilla; y - calentar la masa de tortilla conformada, obteniendo así la tortilla de harina. La invención se refiere además a una masa de tortilla de harina, que comprende partículas de grasa dispersas en la misma, partículas de grasa que consisten al menos sustancialmente en triglicéridos de ácidos grasos saturados que tienen 8-22 átomos de carbono, y a una tortilla de harina que se puede obtener por un método de acuerdo con invención o hecha de masa de acuerdo con la invención.
MX2020002538A 2017-09-06 2018-09-06 Metodo para preparar tortilla de harina. MX2020002538A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201762554600P 2017-09-06 2017-09-06
NL2019710A NL2019710B1 (en) 2017-09-06 2017-10-12 Method for preparing a flour tortilla.
PCT/NL2018/050577 WO2019050403A1 (en) 2017-09-06 2018-09-06 PROCESS FOR PREPARING A TORTILLA WITH FLOUR

Publications (1)

Publication Number Publication Date
MX2020002538A true MX2020002538A (es) 2020-07-20

Family

ID=60294371

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020002538A MX2020002538A (es) 2017-09-06 2018-09-06 Metodo para preparar tortilla de harina.

Country Status (11)

Country Link
US (1) US20200253223A1 (es)
EP (3) EP3678492B1 (es)
CN (1) CN111372463A (es)
AU (3) AU2018330286B2 (es)
CA (2) CA3074623C (es)
ES (2) ES2874663T3 (es)
MA (2) MA50125A (es)
MX (1) MX2020002538A (es)
NL (1) NL2019710B1 (es)
NZ (1) NZ761832A (es)
PL (2) PL3678492T3 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113854467A (zh) * 2020-12-24 2021-12-31 丰益(上海)生物技术研发中心有限公司 煎炸专用粉及煎炸食品

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3653915A (en) 1970-06-08 1972-04-04 Manuel Jesus Rubio Tortilla and process using mono-or diglyceride
CN1249665A (zh) * 1997-03-04 2000-04-05 皮尔斯博瑞公司 含较少脂肪的面团的制作方法及其所得的组合物
JP2000093071A (ja) * 1998-09-28 2000-04-04 Fuji Oil Co Ltd 焼成スナック菓子の製造方法
US20040058048A1 (en) * 2002-06-07 2004-03-25 Lisa Chedid Dough composition and method for making tortillas with sodium phosphate compounds
JP2007529216A (ja) * 2004-03-15 2007-10-25 ダニスコ エイ／エス ショートニング用乳化剤組成物
GB2417184A (en) 2005-01-21 2006-02-22 Danisco Process for the preparation of wheat tortilla dough and a wheat tortilla
DK2044843T3 (en) * 2007-09-27 2017-03-20 Mauri Res B V PROCEDURE FOR PREPARING A MELTORTILLA
NZ594874A (en) * 2009-04-24 2013-05-31 Novozymes North America Inc Addition of raw starch degrading enzymes (alpha-amylase and/or glucoamylase) to flat bread dough to slow the staling process
WO2012033399A1 (en) * 2010-09-10 2012-03-15 Bakery Technology Centre B.V. Low sodium salt tortilla and method for preparation thereof
CA2922208A1 (en) * 2013-05-20 2014-11-27 Ruiz Food Products, Inc. Filled flatbread food product and methods of preparation
ES2855005T3 (es) * 2014-07-17 2021-09-23 Csm Bakery Solutions Europe Holding B V Mezcla particulada de ingredientes de panadería que comprende partículas de grasa
KR20200093573A (ko) 2017-12-11 2020-08-05 듀폰 뉴트리션 바이오사이언시즈 에이피에스 분말화된 지방산 글리세라이드를 포함하는 조성물

Also Published As

Publication number Publication date
CA3074623A1 (en) 2019-03-14
EP3678492A1 (en) 2020-07-15
PL3777548T3 (pl) 2022-07-25
AU2018330286A1 (en) 2020-03-05
EP3854216A1 (en) 2021-07-28
AU2020256357A1 (en) 2020-11-26
AU2021200722B2 (en) 2022-03-17
AU2020256357B2 (en) 2021-07-15
EP3777548A1 (en) 2021-02-17
ES2920678T3 (es) 2022-08-08
CA3166434A1 (en) 2019-03-14
CN111372463A (zh) 2020-07-03
CA3074623C (en) 2022-11-22
EP3777548B1 (en) 2022-06-08
US20200253223A1 (en) 2020-08-13
PL3678492T3 (pl) 2021-09-20
MA52651A (fr) 2021-02-17
NL2019710B1 (en) 2019-03-14
ES2874663T3 (es) 2021-11-05
MA50125A (fr) 2020-07-15
NZ761832A (en) 2023-01-27
EP3678492B1 (en) 2021-05-19
AU2021200722A1 (en) 2021-03-04
AU2018330286B2 (en) 2020-10-01

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