SA02220719B1 - A process for producing an appetizer and the product obtained - Google Patents

Abstract

Abstract: The present invention relates to a process for producing an appetizer. The process comprises the following steps: (a) adding between 1 and 1.5% by weight calcium hydroxide to a mixture of water and corn to form a mixture; (b) boiling the mixture until it contains between 34 and 38% moisture; (c) Soaking the mixture for a period of 12 to 16 hours to reach a moisture content of 46 to 52%; (d) grinding the said mixture into a paste; and (e) rolling and cooking the said dough to produce the appetizer. By virtue of this process a new product of The processed corn dough is a thermal alkaline treatment, and it has an acceptable taste for all, and a technology is introduced that allows achieving this goal. 14

Description

Y _ _ process for producing an appetizer and the product obtained Full description Background of the invention This invention relates to the manufacture of appetizers. And more specifically; This invention relates to a certain procedure a for obtaining a new appetizer made from corn dough, as well as to the product obtained in this way. There has been a great development in recent years in the appetizer industry, which has led to a huge number of canal products, starting with roasted peanuts and even potato chips. The differences between them are due to many factors such as the raw materials from which the fag is made to make these appetizers; The flavorings (A) are added and the process used to produce the appetizer + appetizer, among other factors. and for example; Our popular 0 salted potato chips; Which types can vary according to the frying method. There are also peanuts; which can be stirred, roasted, or even just salted; Or use it with ground spice powder. With the development of food industry technologies, new products have emerged. Then it is obtained by extruding some dough, whose composition differs from one state to another. This technology allows obtaining products with more homogeneous properties and with more diverse shapes and sizes. Examples include; Potatoes and fried flour ye can be mentioned; and mixtures of types of flour and raw materials AK Sle cs al in the form of cruze” or “disk” (fried dumplings sometimes containing fruit) of approximately regular shape “a » and so on. On the other hand, Ula has two main products They are made from processed corn dough

Lea g (Gly) "totopos" (which is ails fi 5) and "churritos" (which are small a or small fried dumplings) and "totopos" can be triangular or round.No modifications have been made to date in any of these three products made from SA dough treated with heat and alkali.

0 And when wanting to get a share of the market, the product made from thermally treated corn dough, Gl, which is different from those already known types, will be of great interest. The modifications that have been made so far include adding new flavorings using new mixtures of these flavorings. However, the shape and composition of the product has not changed, and no new products have been produced yet. Although changes in composition and shape; means add

0 Some advantages due to the effect of the new product on the public in general; And on children in particular; It also means new compounding and manufacturing techniques; They are necessary for the development process. In addition; it does not mean that the product; Despite its young age, it will gain acceptance in the market, and it will require large investments. This is in addition to other investments required for research and development of new products; As well as the production process Denis moreover the opinion of Lal

1 Taste" which will have a significant impact on the acceptance of the new product in the market. General description of the invention The present invention is a process for producing an appetizer; this process includes the following:

()) add between 1 and 0.70 by weight of calcium hydroxide to a mixture of water and corn to form a mixture; YW. |

_¢ _— (o) Boil the mixture until it contains 5¥E 7778 moisture; (2) The mixture rests for a period between 11 and 11 hours to reach a moisture content between 7 and 757; J) Grinding the said mixture into a paste form; and ° (E). Rolling and cooking the said dough to produce Appetizer 0 appetizer The word 'alkali' is the scientific meaning of the Spanish word 'Nixtamal' which means boiled corn J*a 3. The term alkali corn as used here means 'cooked corn' or 'corn that They were boiled in water with calcium hydroxide". That is, this process - 2 lb fans boil corn. The process involves adding lime, i.e. calcium hydroxide, Ca(OH), to the [F] 3 0 mixture Corn and water to prevent the cellulose from sticking to the corn grains. Thus, the mixture 2 used is corn, water and lime.* This method allows the production of a delicious product made from corn dough treated with heat and alkali, which can be formed to take many shapes and dimensions, including: That little vision loved by the mass of consumers. 1 Detailed description: It can be said that [gaa] The features of this invention are a new appetizer made of 2 0 . 2 Heat and alkali-treated corn dough that has the shape of a Mexican “taco sei (rolled tortilla). These tacos are deep-fried to give them a ‘crunchy’ quality, but not to make them greasy.

a. © —_ Pretty much. It can also be flavored by adding a specific flavouring. Once the product is identified after starting the market study; The process of obtaining this product requires many tests. The process of producing small tacos from small tortillas faces insurmountable obstacles, since it is not possible to wrap the product tightly before the frying process.

o Therefore, it was decided to complete the winding process of cl A while it is raw. Initially, the use of a round tortilla was considered; But it didn't fit because it had become very Aen in the middle. This represented - from one point of view - a problem in frying because it retains a large amount of grease that makes it unacceptable to consumers, which at the same time means an increase in cost. To solve this problem, a new and really smart method has been developed. By adding the desired shape

0 on raw little eA, where this shape is slices of unleavened bread (triangular) or it could be a cartoon representation of a heart. This solved the problem in a good way, however, the texture of the dough was not right In order to give it a dime day of surface cohesion, which facilitated its wrapping by means of raw tarts adhering well to the surface of the element through which the winding process was carried out.In addition, this strength allowed the possibility of winding without breaking the small EIS.In addition to that strength, it was used A suitable thickness for those small tortillas so that the process went well. It turned out that the most suitable thickness is about 1 mm and Ja ? mm can be increased. Less thickness may cause texture problems; and a caliber greater than 1 mm may cause problems in Bla Frying

Cao

As it makes it retain a large amount of fat and makes the process take longer and makes the texture

more solid.

The processes of alkaline heat treatment and grinding of corn must be completely controlled

To get a good body. and in that Gland) the governing factors must be set; Jie time and temperature of 0 DE heat treatment so that a moisture content in the granules ranging from

; and 0 I¥A, and it turns out that the amount of calcium hydroxide added for the purpose of

The alkaline heat treatment procedure should be between 1 and 71.9 by weight dry weight

for corn.

The settling time of heat and alkali treated corn is the time during which the mixture of corn and water is soaked without shaking or boiling. The soaking time will range from about 11 to about 10 hours; And this is the time

Required to obtain a moisture content of the granule mixture between about 476 and JOY

In all cases, the grinding process must be carried out so that there is no roughness in the texture. any should

The particle size should be imperceptible to touch. Humidity must be made

Adding them - if necessary - is sufficient to obtain a moisture content of 7560 in the resulting dough. This results in obtaining small tarts with good cohesive properties

surface, which makes winding possible.

Another option that may be feasible is to use heat and alkaline corn flour in shaping

cfs files of the required structure and shape. Include favorite shapes that can be started

It has 45550 small puff pastry slice (triangular) or a heart cartoon shape.

ml

- The rheological properties of the dough made from grinding boiled maize flour are different cals, as the flour has a greater ability to absorb water compared to the dough. In the Sim model, there is an amount of fat in the batter ranging from YY to 774 by weight to ensure good frying.

The level and uniformity of the quality of corn grains used as raw material for the thermal alkali treatment process (corn boiling process) is a vital matter that determines the quality of the final product. Determining the maximum range of properties change for the kernels can be useful in achieving the best process conditions although this may cause an increase in the cost of the maize. Fractured kernels make moisture diffusion faster during the maize boil; By comparison, Ly occurs when the granules are boiled

ALIS. Where the heat and alkaline treated mixture is obtained in a heterogeneous form. However, the percentage of broken particles should not exceed JY and in the fad form of the method of the invention lal and so that a cocido or boiled mixture can be made; 1,000 liters of water must be put into a cooking pot; This amount of ell will ensure that

0 kg of corn will be completely covered; This results in a more uniform boiling process. The mixture of corn, water and lime will boil at a temperature between 90 and 47 C or between

001 514% F

Boiling the hay allows the grain to soften the skin of the fruit and transform the proteins; and starch conversion

Partially gelatinized. To a water extent, the hardness of the feed fabric determines the rate at which water penetrates during boiling.

Bass soft grain fast; They require shorter boiling times but are very sensitive to cooking

0 overload. Grains with medium to high hardness are suitable for alkaline treatment

VA

M - Thermal or Adee Boil maize due to the fact that greater control can be gained in the process. The ease of removing the softshell during maize boiling affects the water permeability of Aad when the softshell is removed; Water penetration is faster and granules boil quickly. So; Retaining the soft shell of the fruit in the final product will result in increased consistency.

m in order to achieve the preservation of the soft cover of the fruit; done; In the preferred embodiment of the present invention; Add 11 kg of calcium hydroxide (lime) to the water, stir the water. By adding this amount of calcium hydroxide 24 to achieve an appropriate level of Sead into gelatin. The level of gelatinization determines the viscosity as well as ALE the stickiness of the paste obtained after milling.

0 Water vapor is used as the heating medium during the entire process. The total boiling time includes the time period between the start of adding water until the vessel is moved to the test area; In the (Jail) model, it is about ;; min. The effective boiling time of the mixture (consisting of water, calcium hydroxide and corn) is 117 min to achieve from YE = 771 RH in the granules. Until it can be stopped In order to gelatinize and prevent overcooking, cold water is added

No until about 17m. Once the boiling process is over; The mixture of corn, water and lime is left to settle for 11 = 11 hours so that the heat and alkali-treated mixture (3530 Boiled) reaches a relative humidity of 47 and Jon after the settling or soaking period; The washing process of the boiled corn removes the soft shell of the fruit, which has already been softened.” With the removal of the excess amount of calcium hydroxide, calcium ditte

© So is the water used during the maize boiling process. The washing process should be done with as much VV as possible

f - regularity; The temperature of the boiled corn should be brought down to a temperature of less than 35 °C and with the least amount of water possible. From this mixture, Aime produces maize consisting of different types of particles including parts of the kernels, Au shells of the fruit, and seeds; This is in addition to starch, proteins and fibers Aad © and has a moisture content ranging between 7; And 7807 is then milled. Ula considers the corn to be boiled, the type of stone, the distance between the stones, and the amount of water added; These are all factors that must be controlled during the grinding process. Grinding boiled, overcooked, dle-moisture corn produces a high amount of heat and produces a sticky dough that dries quickly and cannot be flaked. 0 The aim of milling is to obtain a smooth and homogeneous dough that allows us to produce a product with a percentage of fat absorption that falls within the quality specifications we have determined; The range from YY to 0 of fat absorption is Ly sufficient for the product to be edible. The temperature of the paste shall not exceed 00 at no more than Ve Ampere according to the ammeter reading of the grinding device. 1 The dough is then formed; This is the stage in which the bulk of the aforementioned procedures such as boiling, washing and grinding are done. It is also important to carry out an annealing process to obtain an improvement in the consistency of the dough and to properly adjust the roll pins and the forming unit in the GEA machine so that pieces of product with an average weight of 7.48 to NN can be obtained. If an equal level of moisture is not achieved in the dough; The dough becomes brittle and cannot be rolled. If the moisture level of the dough is exceeded, it becomes sticky and cannot be molded; It remains YW

Z 1. - Adhesive in the screws of the laminating rollers. The dough is passed through metal trays so that it can be rolled. And to get the look of Mexican tacos. In the Jade embodiment of the invention” the length of the trays in which the tortilla is wrapped is 11 cm and its width is 7.1 cm. The mold used to make the shapes accommodates ten shapes, the dimensions of each shape are V0 cm X 0.0 cm, and the width of the mold is 0 90 cm. As for the tray that transfers the shapes to the trays, it rotates at a speed of 017 rpm minute. To perform the baking process, the shape is passed through a three-stage oven at a temperature between 600 and 1760 C for 7 years; - 01 seconds; The lower the temperature, the longer the shape will remain in the oven, and vice versa. By the end of this process; It is possible to obtain a tortilla with an acceptable color and a moisture content between TV and TE after this process; The tortilla is very hot. Therefore, it must be reduced to 0 degrees before being transferred to the frying machine. The entry into the frying AT is delayed between ¥ and Y,0 minutes to pass the Lo through a stabilizer that is a three-step equipment where the heat is transferred from the tortilla to the air surrounding it, where it reduces the temperature to about 270 ºC Frying; An exchange takes place between the water and the oil on the tortilla. Therefore, the proper level of oil in the frying AT must be precisely set; With the continuous addition of oil to the frying machine it is important to Lad AY vo the residue that can be present in the bottom of the Mill AT continuously during the process; Plus a note of free fatty acids. Frying is carried out at a temperature between 18985 and 15 °C for a period of between 150 and 100 seconds; Thus, it is possible to obtain a boiled tortilla with a moisture content of 5.0 77 and a fat absorption of between YY and TX in the final stage; Ripening aids may be added to the fried product using a browning curtain and spinning the product in a cylinder to obtain an even distribution throughout the fried product. This results in a fried product with a fat content between 1,1 and 7,5. YW

VY = h Examples: d. Bi Wa maize was treated thermally and alkaline using 70.75% calcium oxide by weight:

2 edge corn; The required boiling time and temperature were set to achieve a moisture content of between YE and 7778 wt. in granules; It was left to settle until it reached room temperature. And when grinding the granules to this degree; that is, to the degree that it cannot be felt by touch; This has led to obtaining a dough of the type that, if the moisture in it reaches

Jo it will not be SUE for processing. The dough was already incoherent. 0 Example 1: a 0 − 2 The corn was treated thermally and alkaline with 77 calcium oxide from the weight of the edge corn; The required boiling time and temperature are set to achieve a moisture content of 778 YE by weight in granules; It was left to settle until it reached room temperature. And when grinding the granules to this degree; that is, to the degree that it cannot be felt by touch; 1 This led to obtaining a suitable texture, but it was transformed so that it had a different flavor and color

_ \ Y —_ : “© Example

M . The maize was thermally and alkaline treated with 71.5% calcium oxide by weight of the edge maize; The required boiling time and temperature were set to achieve a moisture content of between YE and IVA by weight in the granules; It was left to settle until it reached room temperature.

© When grinding the granules to this degree; that is, to the degree that it cannot be felt by touching; This resulted in obtaining a dough with a suitable consistency and an acceptable taste and color. Example ; :

- 3 7 wa ’a corn was treated thermally and alkaline using 71 calcium oxide from the weight of the edge corn; The boiling time and temperature required to achieve a moisture content of

Y¢ 10 and A by weight in granules; Clay was left to settle to room temperature. And when grinding the granules to this degree; that is, to the degree that it cannot be felt by touch; This led to obtaining a dough with a suitable consistency and an acceptable taste and color. Example 0 : 1 * _ 2 _ 3 The corn has been heat and alkali treated with 71 calcium oxide by weight of the corn 1 edge; then set the required boiling time and temperature to achieve a moisture content of 7 by weight in the granules; The clay was left to settle to room temperature. And when grinding the granules to this degree; that is, to the degree that it cannot be felt by touch; With the addition of water up to con, this led to obtaining a dime with a non-coherent texture

It could be handled as it fell apart and even small arrangements were not made with it. Example 1: p 3 » # The atom was thermally and alkaline dallasized using 71 oe calcium oxide, the weight of the atom is 6 edge; The required boiling time and temperature are set to achieve a moisture content of Fee by weight in the granules; It was left to settle until it reached room temperature. And when grinding the granules to this degree; that is, to the degree that it cannot be felt by touch; With the addition of water up to 0 75 this resulted in a dime of a chewing gum consistency that could be handled; It sticks to any surface and you can't make small tarts out of it. 0 Example: a3 » p 2 The corn was treated thermally and alkaline with 71% calcium oxide from the weight of the edge corn; The required boiling time and temperature were set to achieve a moisture content of 774 by weight in the granules; It was left to settle until it reached room temperature. And when grinding the granules to this degree; that is, to the degree that it cannot be felt by touch; With the addition of water, Vo in proportion to Joe, this resulted in a dough with a consistency suitable for making small eis. a |

— ¢ \ — Example A: - 2 0 0 2 Maize has been heat and alkali treated with 71 by weight of edge corn and boiled for the time required to reach a moisture content of 778 by weight in granules. It was left to settle until it reached room temperature. And when grinding the grains to this degree, that is, 6 to the degree that they cannot be felt by touch; With the addition of a percentage of water up to fon, this resulted in obtaining a dime with a texture suitable for making small tortillas. Example 1: a » a The maize was thermally and alkaline treated with 71% calcium oxide by weight of the edged corn with boiling for the period required to reach a moisture content of 778 by weight in the granules. 0 was left to settle until it reached room temperature. And when grinding the grains to this degree, that is, to the degree that they cannot be felt by touch; With the addition of a percentage of water up to 45 72; As a result, a dough of a suitable consistency was obtained for making small tortillas and wrapping them. 0 ÷ Lia : alkaline heat treatment was performed with 71 calcium oxide calculated from n ve dry weight of corn; with boiling for the period required to reach AYA moisture content by weight in granules; To control the texture of the dough, the granules were grinded to the point where the granules are not felt to the touch, and water was added at a rate of up to 100 m. This resulted in obtaining a dry, brittle dough suitable for making small li and rolling it.

- 1 and

: 11 example

Alkaline heat treatment was performed with 71% calcium oxide calculated from

corn dry weight; With boiling for the period required to reach a moisture content of 7748 wt

granules; To control the consistency of the dough, the granules were grinded to the point where the granules are not tangible to the touch, and water was added at a rate of up to 7560. This resulted in obtaining

A dough with a texture similar to gum (gum) has a high percentage of starch, which gives it a gelatinous texture.

This created problems when making and wrapping lowercase cl.

: 11 example

The thermally and alkaline corn dough was reconstituted by adding water at a rate of 1

0 0), and this resulted in obtaining a dough of a suitable consistency for making and rolling small tortillas. Thus the invention has been sufficiently explained so that a person with average experience in this field can obtain the results which we have mentioned in this invention. However, any person experienced in another field corresponding to this field will be able to make adjustments not mentioned in this application.

1 Although this invention has been explained with reference to illustrative examples; This description should not be considered as limiting the scope of the invention. Many modifications and combinations of illustrative models as well as other models will be available to those skilled in this field when they refer to the description. The following safeguards also accommodate any fk modifications to those forms.

© Although the preferred embodiments of the invention have been explained above under the heading Detailed Description; It must be realized that the invention is not limited to the models that lie revealed and that many can be made

Arrangements, modifications and deletions without straying from the spirit and scope of the invention. : z | YY

Claims (1)

Claims 1-1 Process for producing an appetizer; Cus This process comprises the following: [Y]) adding an amount of between 1 and 71.5 by weight of calcium hydroxide 1 to a mixture of water and corn to form a mixture; (Q) ¢ Boil the mixture until it has a moisture content of ITA STE als (2) 8 the mixture for 11 to 11 hours to reach a moisture content of 1 to 47 oY 7 (3) Grinding the said mixture into a paste; A from Y broken grains 1 ¥—the process described in claim 1; which also includes the step of washing said mixture after soaking to remove the soft skin of the fruit and excess calcium hydroxide 7 and water Excess 1 - the process in claim 1 the temperature of the mixture during grinding is less than Y than or equal to oo C -1 0 the process in claim 0 where The mixture is ground at a speed not less than - or Y equal to - Vo amperes per ammeter of the grinding device. 0 1-1 The process mentioned in Claim No. Cua 1 is to form the dough into a certain Y-shape with a weight between 1 WA and a gram. 1-1 The process mentioned in Claim No. whereby the said dough is baked at a temperature Y between 6000 F and 1770 F for a period between EY seconds and 100 seconds. 18- The process mentioned in claim 7-; The aforementioned dough is fried in oil at a temperature ranging between 146 and 5170 C for a period of 1518 to 191 seconds. \ 4- The process mentioned in Claim No. 0, which also includes the step of adding a ripening aid, Y, to the appetizer, 0 appetizer d » \ .= the process of claim 1—the corn being completely immersed in water. -11 1 The process mentioned in claim No. 11 where the dough is formed in the form of a slice of pie. -1 1 Process mentioned in claim no. Cuno) The dough is formed into a heart shape. -11” 1 Process mentioned in claim No. Cua) The dough is formed into a tortilla and then fried. 1 6- The process mentioned in Claim No. 1, where the dough is rolled before being cooked.