MX2023004739A - Proceso de fabricacion de tortillas. - Google Patents

Proceso de fabricacion de tortillas.

Info

Publication number
MX2023004739A
MX2023004739A MX2023004739A MX2023004739A MX2023004739A MX 2023004739 A MX2023004739 A MX 2023004739A MX 2023004739 A MX2023004739 A MX 2023004739A MX 2023004739 A MX2023004739 A MX 2023004739A MX 2023004739 A MX2023004739 A MX 2023004739A
Authority
MX
Mexico
Prior art keywords
tortilla
legume
grain
followed
dough
Prior art date
Application number
MX2023004739A
Other languages
English (en)
Inventor
Brian S Plattner
Christopher Dohl
Original Assignee
Wenger Mfg Llc
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 Wenger Mfg Llc filed Critical Wenger Mfg Llc
Publication of MX2023004739A publication Critical patent/MX2023004739A/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
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
    • A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Métodos para la producción de una variedad de productos de tortilla involucran la extrusión inicial de uno o más granos y/o legumbres usando un extrusor de doble tornillo, seguida por la mezcla del producto extruido con agua y otros ingredientes para formar una masa de tortilla. A continuación, la masa es subdividida y se le da forma de tortilla plana, seguida de cocción. Los granos y/o legumbres pueden ser previamente extruidos como parte de un proceso continuo. Productos de tortilla de alta calidad se pueden producir usando una amplia variedad de granos y/o legumbres, incluidos ingredientes sin gluten.
MX2023004739A 2020-11-03 2021-11-01 Proceso de fabricacion de tortillas. MX2023004739A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202063109047P 2020-11-03 2020-11-03
PCT/US2021/057613 WO2022098610A1 (en) 2020-11-03 2021-11-01 Tortilla-making process

Publications (1)

Publication Number Publication Date
MX2023004739A true MX2023004739A (es) 2023-06-02

Family

ID=81381318

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2023004739A MX2023004739A (es) 2020-11-03 2021-11-01 Proceso de fabricacion de tortillas.

Country Status (3)

Country Link
US (1) US20220132869A1 (es)
MX (1) MX2023004739A (es)
WO (1) WO2022098610A1 (es)

Family Cites Families (34)

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US4259359A (en) * 1977-11-17 1981-03-31 New Generation Foods, Inc. High protein wheat product
US4250802A (en) * 1979-03-22 1981-02-17 Rubio Manuel J Apparatus for converting grain into dough
US4322202A (en) * 1980-11-21 1982-03-30 Salvator Martinez Dough extruder and sheet spreader apparatus
US4609558A (en) * 1985-05-23 1986-09-02 General Foods Corporation Bread crumb-like product has its manufacture
US4778690A (en) * 1986-08-15 1988-10-18 Mapam, Inc. Process containing a cooking extrusion step for forming a food product from a cereal
US5147675A (en) * 1987-04-15 1992-09-15 The Procter & Gamble Company Process for making extrusion cooked snack chips
US5006358A (en) * 1988-05-09 1991-04-09 Ribio Manuel J Method of making tortillas
US4985269A (en) * 1990-06-12 1991-01-15 Borden, Inc. Continuous extrusion for tortilla chip production
US5132133A (en) * 1991-09-11 1992-07-21 Wenger Manufacturing, Inc. Reduced calorie, palatable snack product and method of producing same
US5176931A (en) * 1992-03-13 1993-01-05 Wenger Manufacturing, Inc. Preparation of masa flour
US5532013A (en) * 1993-10-21 1996-07-02 Centro De Investigacion Y De Estudios Avanzados Del I.P.N. Method for the preparation of instant fresh corn dough or masa
US5902629A (en) * 1996-02-05 1999-05-11 Baker; Randall A. Method for processing grain and legume fully-cooked powders and snacks
US5871801A (en) * 1997-03-21 1999-02-16 Kazemzadeh; Massoud Process for producing reduced-flatulence, legume-based snack foods
US6056990A (en) * 1997-05-15 2000-05-02 Cargill, Incorporated Milled cereal by-product which is an additive for flour and dough
US6025011A (en) * 1997-06-09 2000-02-15 J. R. Short Milling Company Process for producing nixtamal and masa flour
US6224933B1 (en) * 1999-11-05 2001-05-01 Recot, Inc. Process for expanded pellet production
US6265013B1 (en) * 2000-03-28 2001-07-24 Instituto Politecnico Nacional Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products
AR039009A1 (es) * 2002-03-19 2005-02-02 Tyson Foods Inc Aparato y metodo para prensar tortillas
CA2568913A1 (en) * 2004-07-01 2006-01-01 Thomas E. Heinzen Apparatus and method for forming a pressed, baked food product
US7396555B2 (en) * 2004-07-08 2008-07-08 Frito-Lay North America, Inc. Method for making a low carbohydrate dough
US7220443B2 (en) * 2005-02-10 2007-05-22 Sabritas, S. De R.L. De C.V. Method for making instant masa
US8741370B2 (en) * 2005-03-18 2014-06-03 Mgpi Processing, Inc. Expanded products with high protein content
US20070148318A1 (en) * 2005-12-22 2007-06-28 Rubio Felipe A Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking
US20070254077A1 (en) * 2006-04-28 2007-11-01 Germano William J Extruded foodstuff and method of making
ES2618312T3 (es) * 2007-09-27 2017-06-21 Mauri Research B.V. Método para preparar una tortilla de harina
US7635217B2 (en) * 2008-01-03 2009-12-22 Wenger Manufacturing, Inc. Extruder having variable mid-barrel restriction and adjacent high intensity mixing assembly
US8110239B2 (en) * 2008-05-22 2012-02-07 Sabritas, S. De R.L. De C.V. Quick corn nixtamalization process
US7749552B1 (en) * 2009-10-08 2010-07-06 Wenger Manufacturing, Inc. Extruded, highly cooked, non-sticky starch products
US10028513B2 (en) * 2016-03-02 2018-07-24 Brian E. Bartlett System, device, and method for moisture and texture detection and control in tortilla chip production
US11172685B2 (en) * 2017-01-30 2021-11-16 General Mills, Inc. Gluten-free tortillas
US20190082724A1 (en) * 2017-09-21 2019-03-21 Dakota Rose Novak Pea fiber product
US10779546B2 (en) * 2017-10-04 2020-09-22 Brian Charles Hammer Methods for making edible legume compositions
US20220087303A1 (en) * 2020-09-18 2022-03-24 Carlos Santamaria Perez Extruder to nixtamalize maize fractions

Also Published As

Publication number Publication date
WO2022098610A1 (en) 2022-05-12
US20220132869A1 (en) 2022-05-05

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