Process and system for the manufacture of vegetable dough
AssigneeHeat and Control, Inc.
InventorsAndrew Anthony Caridis, Ernesto Isam Arao Toyohara, Jesús Adolfo Sandoval Avila, Sergio González Granados, Miguel Angel Gómez Angulo, Mario Lorenzana Saucedo, Arturo Lorenzana Guerrero
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Abstract
A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.
Claims21
A process of a manufacturing system for converting a raw vegetable into vegetable dough comprising:
- providing a dry raw vegetable;
- micro cutting the dry raw vegetable for a fraction of a second to obtain vegetable particles with different granulometries;
- separating and classifying the vegetable particles according to their granulometry to provide classified vegetable particles;
- adding water to selected classified vegetable particles to create a mixture;
- and
- subjecting the mixture to friction forces to promote gelatinization and obtain a vegetable dough;
- whereby the micro cutting for only a fraction of a second reduces the risk of the dry raw vegetable being overheated.
A manufacturing system for converting a dry raw vegetable into vegetable dough comprising:
- a machine configured for micro cutting the dry raw vegetable for a fraction of a second to obtain vegetable particles with different granulometries;
- a sorter for separating and classifying the vegetable particles according to their size to obtain classified vegetable particles;
- and
- a gelatinizer for exerting cutting forces on a mixture of selected classified vegetable particles and water to obtain a vegetable dough.
A process of a manufacturing system for converting a raw vegetable into vegetable dough comprising:
- providing a dry raw vegetable;
- micro cutting the dry raw vegetable for a fraction of a second to obtain vegetable particles;
- adding water to the vegetable particles to create a mixture;
- and
- subjecting the mixture to friction forces to promote gelatinization and obtain a vegetable dough;
- whereby the micro cutting for only a fraction of a second reduces the risk of the dry raw vegetable being overheated.
Dependencies are inferred from the claim text.