MXPA96005229A - Dietetic tortilla de m - Google Patents

Abstract

The present invention relates to a corn tortilla with a protein content between 8 and 9% by weight, characterized in that it contains fat between 0.7 and 1% by weight, nixtamalized corn grain fiber and nixtamalized corn pericarp between 6 and 9% in weight and between 30 and 33% in weight of carbohydrates with a caloric content derived from its fiber, where the corn tortilla does not contain additional sugar. A process for preparing a corn tortilla consisting of: a) breaking and grinding corn grain, b) grinding corn pericarp separately from corn grain, c) separately nixtamalizing corn kernel and pericarp of corn, d) mix the corn grain and the nixtamalized corn pericarp to obtain a homogenous mass

Description

DIETETIC MAIZE TORTILLA INVENTOR AND HOLDER: Q. FELIPE ALBERTO SÁNCHEZ AND OF THE CHAMBER ADDRESS: IZTACCIHUATL No. 88 CASA "D", COL. FLORIDA, CP 01030 MEXICO, D.F.

BACKGROUND OF THE INVENTION SINCE A FEW YEARS, THE TORTILLA CONSUMPTION IN OUR COUNTRY HAS HAD A PREFERENTIAL PLACE IN THE FOOD OF OUR PEOPLE.

MANY HAVE BEEN THE METHODS AND TECHNIQUES TO MANUFACTURE IT, SO, THE MILLING AND HARINERA INDUSTRIES HAVE MADE IMMEDIATE EFFORTS TO EFFICIENCY EVERY DAY MORE THEIR PRODUCTION PROCESSES SO MUCH OF NIXTAMAL, MASS, FLOUR AND FINALLY TORTILLA.

IN ALL THE CASES OF NIXTAMALIZATION, THE INGREDIENTS HAVE ALWAYS BEEN A GRAIN OF WHOLE CORN, WATER, LIME AND TEMPERATURE, PRESERVING THE NUTRITIONAL ELEMENTS THAT THE GRAIN CONTAINS ONLY AS A NUTRITIONAL VALUE THROUGH THE ION CALCIUM CONTAINED IN THE CAL.

WITHIN THE TRADITIONAL PROCESSES TO MANUFACTURE IT IS THE NIXTAMALIZATION HOME OR DOMESTIC, THE NIXTAMALIZATION CARRIED OUT IN EACH MILL OF THE CALLED NATIONAL MILLING INDUSTRY, COUNTED AS TRADITIONAL IN OUR COUNTRY, IN CHARGE OF COOKING THE CORN UNTIL YOU OBTAIN NIXTAMAL, MOLLING IT AFTER THE CLASSIC STONE MILL turning it MASS, TO BE THEN DISTRIBUTED TO THE TORTILLERIAS AND TO INSTRUCT THESE TO PREPARE THE HOT TORTILLAS AND EXPENDER THEM TO THE CONSUMER.

OUR CONSTANT TECHNICAL EVOLUTION SINCE APPROXIMATELY FIFTY YEARS OLD, ORIGINAL IN MEXICO THE NATIONAL HARINER INDUSTRY, RESPONSIBLE FOR COOKING THE CORN AND OBTAINING NIXTAMAL, MOLERLO, THIS TIME IN FERRO MILLS AND DRYING IT, OBTAINING A PRECOCIDE FLOUR READY TO BE DIRECTLY DELIVERED TO THE TORTILLERIA , WHO ONLY MIXES THE FLOUR WITH WATER TO OBTAIN MASS WITH WHICH IT MAKES THE HOT TORTILLA AND THE SAME MODE EXPENDS IT TO THE CONSUMER.

SUBSEQUENTLY, SINCE FIVE YEARS AGO, WHEN THE MANUFACTURERS OF TORTILLA CHANGED SERVICE NEEDS, THEY NEEDED TO PROVIDE IT PERMANENTLY AND WITHOUT LIMITATION OF TIME OR ACCESS TO THE PUBLIC CONSUMER, DESIGNED THE FIRST PACKAGING SYSTEM, THIS TIME COLD , AVAILABLE CONSTANTLY IN ANAQUEL EXHIBITOR WITH A LIFE OF A HUNDRED HOURS.

HOWEVER, TO ACHIEVE TO PRESERVE IT ADEQUATELY, ACCORDING TO THE PROCESSING TECHNIQUES THAT ALREADY HAVE BEEN INSTALLED, IT IS NECESSARY TO ADD STRONG QUANTITIES OF CONSERVATIVES, COHESIVE GUMS, CARBOXIMETILCELLULOSA, DECOLORANT ACIDS, AND A SERIES OF CHEMICALS THAT IN MANY CASES HAVE RESULTED INCONVENIENT AND TOXIC TO BE CONSUMED BY THE HUMAN BEING.

FOLLOWING THE NEW GUIDELINES OF THE MODERN NUTRITION AND THE MOST RECENT DISCOVERIES IN HUMAN HEALTH, WE HAVE ACHIEVED A NEW TECHNOLOGY THAT KEEPS THE PROTEIN, LOWES THE FAT AND INCREASES THE FIBER, IN A LONGER DURATION TORTILLA WITH NO CHEMICAL ADDITIVES OF ANY NATURE.

WE ACHIEVE BREAKING THE CORN AND COOKING IT, DOING THE SAME WITH THE PERICARPIO OR CORN FIBER SEPARATELY, WHICH ALLOWS TO EXTEND THE SURFACE OF CONTACT WITH THE CAL, TO ACHIEVE A REACTION PRACTICALLY TO 100% MIXING AFTER THE TWO COOKIES, PUDIÉNDOSE SO TO OBTAIN A HOMOGENEOUS PH MATERIAL BETWEEN 8 AND 9 WITHOUT FREE RADICALS, WHICH DOES NOT REQUIRE ABSOLUTELY ADDITION OF ANY CHEMICAL TO BE PRESERVED DUE TO ITS ALKALINE CONDITION, BEING ITS DURATION DOUBLE FROM ANY OTHER WHERE THE CONDITIONS OF ACID OR ALKALINITY HAVE BEEN OBJECTED TO VARIATIONS AND EXPOSURES TO INCOMPLETE REACTIONS .

THANKS TO THIS NEW TECHNIQUE YOU CAN ALREADY USE THE GRAIN OF BROKEN CORN, CONSIDERED UNTIL TODAY AS IMPOSSIBLE TO NIXTAMALIZE THROUGH THE MOLINERA AND HARINERA INDUSTRIES, IN ADDITION TO TAKE ADVANTAGE OF THE PERICARPIO OR MAIZE FIBER CURRENTLY DISPOSED BY SO IMPORTANT INDUSTRIES, WHICH CONSTITUTES AN EXPLOITATION NOVEDOSO OF MATERIALS CONSIDERED AS INSERVABLE IN ALL PROCESS OF OBTAINING TORTILLA, COMPLEMENTED IN ITS OWN ONLY WITH WATER, LIME AND TEMPERATURE.

THE RESULTS OF AN AVERAGE OF 25 ANALYSIS CARRIED OUT WITH COMMON TORTILLAS FROM DIFFERENT MANUFACTURES, MADE WITH VARIOUS CLASSES AND MAIZE VARIETIES, COMPARED WITH THOSE OF THIS NEW TECHNOLOGY, ARE CONSIGNED IN THE FOLLOWING TABLE: % TORTILLA TORTILLA TORTILLA COMÚN No. 1 COMÚN No. 2 DIETÉTICA HUMIDITY 51.5 49.0 50.1 PROTEIN 8.5 8.9 8.6 FIBER 2.3 1.8 6.5 GREASE 1.8 1.7 0.8 ASH 1.1 0.9 1.0 THE N. 34.8 37.7 33.0 WHERE THE PROTEIN VALUE IS APPRECIATED IS THE SAME, THE GREASE HAS BEEN REDUCED BY 50% AND THE FIBER ELEVATED THREE TIMES THE NORMAL VALUE ACCUMULATED UNTIL TODAY.

DESCRIPTION OF THE INVENTION THE INVENTION CONSISTS OF A DIETARY CORN TORTILLA WITH EQUAL PROTEIN CONTENT, 50% LESS FAT AND 3 TIMES MORE RICH IN FIBER, LOW IN CONCENTRATION OF STARCH, SUGARS, CARBOHYDRATE AND CALORIC CONTENT, HIGHLY FAVORED FOR DIGESTION AND FASTENER OF FATS TO FACILITATE ITS ELIMINATION, GREATER ° DIGESTIBILITY, MUCH BETTER TASTE, ODOR, ORGANOLEPTIC CHARACTERISTICS, FLEXIBILITY AND MORE RESISTANCE TO BREAK WHEN WRAPPING FOOD HUMID, TOTALLY FREE CONSERVATIVE, COHESIVE, CARBOXIMETILCELLULOSA OR CHEMICAL PRODUCTS OF ANYTHING, SLIGHTLY MORE OBSCURE THAN THE ORDINARY FOR HIGH FIBER CONTENT AND WITH A CONSERVATION TWICE GREATER THAN ANY TORTILLA KNOWN UNTIL TODAY, PHYSICOCHEMICAL CHARACTERISTICS DEFINING IT AS 0 DIETETIC.

THE PROCESS IS BASED ON INDIVIDUALLY REACTIONING THE INGREDIENTS, FIRST CRUSHING THE CORN GRAIN AND MILLING THE PERICARPIO OR CORN FIBER RESPECTING ITS DIFFERENT CONDITIONS OF REACTION, MIXING THEM AFTER PROPORTIONALLY TO OBTAIN A HOMOGENEOUS MASS THAT WILL BE FINALLY MILLED AND USED TO PREPARE THE TORTILLA.

THE REACTION OF INDIVIDUAL NIXTAMALIZATION, IS CARRIED OUT IN VERY DIFFERENT CONDITIONS OF THE EMPLOYEES UNTIL TODAY, THAT IS TO say, CORN FIRST BANKRUPTS WITH CONSTANT GRANULOMETRY BETWEEN TEN AND THIRTY MESH, POSITIONING IT THEN IN A CYLINDRICAL APPARATUS WITH MOBILE CAP SUPPLIED WITH ROTATING SPHERES AT SPEED BETWEEN 2 AND 5 RPM WHICH ADDITIONAL MIXTURE OF 3 TO 7% OF CAL, WATER IN 2 TO 3 TIMES THEIR VOLUME AND TEMPERATURE APPLY BETWEEN 60 AND 80 CENTERED GRADES BEING THE OPTIMUM OF 70 DEGREES IN THE MIX, CARRYING OUT THIS OPERATION FOR FORTY THOUSAND TO FIFTY MINUTES WITHOUT ALLOW ANYTHING TO BE LOST OR PULL.

INVARIABLY, THEY SHOULD BE REACTED TO REPEAT QUANTITIES AS A RESULT OF NOT LEAVING ANY WASTE, COOKING OR ANY SURPLUS, WHICH RESULTS IN A TOTAL ELIMINATION OF CONTAMINATING WASTE OF ANY NATURE, AS WELL AS AN INTEGRATED USE OF THE MATERIALS USED IN THE REACTION.

ON THE OTHER HAND, THE PERICARPIO OR MAIZE FIBER IS MUELED BETWEEN 20 AND 40 MALLAS. POSITIONING THEM ON A SIMILAR CYLINDRICAL REACTOR WITH A MOBILE CAP, EQUALLY PROVIDED WITH SPHINES THAT ROTATE AT A SPEED BETWEEN 6 AND 9 r.p.m. BUT THIS TIME, YOU WILL ADD ONLY 2 TO 4% OF CAL AND WATER 1 TO 2 TIMES YOUR VOLUME, APPLYING TEMPERATURE BETWEEN 50 AND 70 CENTRAL DEGREES BEING THE OPTIMUM OF 60 DEGREES IN THE MIX, MAINTAINING THIS OPERATION BETWEEN 20 AND 30 MINUTES.

FOLLOWING, A MIXTURE OF BOTH MATERIALS AND REACTIONED IN A RATIO BETWEEN 40-60 AND 45-55 WITH RESPECT TO MAIZE-PERICARPIO, MADE THIS OPERATION IN A SPECIFIC MIXING MACHINE OF HIGH-PRECISION MASSES TO OBTAIN A HOMOGENEOUS RESULT THAT WILL HAPPEN TO AN ADEQUATE MILL TO ACHIEVE A GRANULOMETRY BETWEEN 40 AND 60 MESH, TO BE TAKEN AFTER A COMMON MACHINE FOR THE MAKING OF TORTILLAS, CHILLING THEM IN A BAND FEEDED WITH AIR FILTERED AT ENVIRONMENTAL TEMPERATURE AND PACKAGING 51 YOUR DISTRIBUTION IS FOR ANCHOR EXHIBITOR, OR

Claims (2)

EXPANDING HOT DATES IF YOUR DISTRIBUTION IS FOR IMMEDIATE CONSUMPTION. R E I V I N D I C A C I O N S HAVING SUFFICIENTLY DESCRIBED MY INVENTION, I CONSIDER AS A NOVELTY AND THEREFORE CLAIM AS OF MY EXCLUSIVE PROPERTY, WHAT IS CONTAINED IN THE FOLLOWING CLAUSES:

1. - CORN DIETETIC TORTILLA WITH EQUAL PROTEIN CONTENT, CHARACTERIZED BY CONTAINING 50% LESS FAT AND 3 TIMES MORE FIBER, LOW CONCENTRATION OF STARCH, SUGARS, CARBOHYDRATE AND CALORIC CONTENT, GREATER FLEXIBILITY AND MORE RESISTANCE TO BREAKING WHEN WRAPPING FOODS WET, HAVING TWO TIMES DURATION THE TIME OF ANY TORTILLA KNOWN UNTIL TODAY.

2. - PROCESS FOR OBTAINING CORN DIETETIC TORTILLA CHARACTERIZED BY INDIVIDUALLY NIXTAMALIZING THE INGREDIENTS, MOLTING THE GRAIN FIRSTLY AND MOLERING THE FIBER SEPARATELY, TO NIXTAMALIZE OR REACT EACH ONE ACCORDING TO ITS SPECIFIC CONDITIONS OF TEMPERATURE AND REACTION, TO CARRY OUT A SEPARATE NIXTAMALIZATION IN A CYLINDRICAL REACTOR OF ROTATING BLADES, MIX THEN PROPORTIONALLY BOTH PARTS IN FINE MIXING EQUIPMENT, MOLT FOLLOWING THE 5 MATERIAL RESULTING IN ADEQUATE MILL THAT LEAVES A MASS READY TO MAKE TORTILLAS IN COMMON MACHINE, COOLING AND PACKAGING IN SPECIFIC CONTAINERS IF THEY WILL BE INTENDED TO LIFE OF SHELF OR EXPANDING HOT DOLLARS TO BULK io FOR IMMEDIATE CONSUMPTION. SUMMARY DESCRIBE A NEW CORN DIETETIC TORTILLA WITH EQUAL PROTEIN CONTENT, 50% LESS FAT AND 3 TIMES MORE FIBER, LOW CONCENTRATION OF STARCH, SUGARS, CARBOHYDRATE AND CALORIC CONTENT, WITH BETTER CHARACTERISTICS FOR DIGESTION, BETTER DIGESTIBILITY , WITH MUCH BETTER TASTE, ODOR, ORGANOLEPTIC CHARACTERISTICS, FLEXIBILITY AND MORE RESISTANCE TO BREAKING WHEN WRAPPING FOODS, COMPLETELY FREE OF CONSERVATIVES, COHESIVE GUMS, CARBOXIMETILCELULOSA, CHEMICAL PRODUCTS OF ANY NATURE AND WITH DURATION AT LEAST TWO TIMES GREATER THAN THE KNOWN UNTIL TODAY .