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US 2002/0001654 A1Published application
Dietetic maize tortilla
OwnerFelipe Alberto Sanchez de la Camarainventor
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OwnerFelipe Alberto Sanchez de la Camarainventor
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Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 40-45:60-55 grain/pericarp until a homogeneous mass is obtained which is then taken to a conventional machine for producing tortillas. Such maize tortillas are obtained with the same traditional protein content 8-9%, with half of the fat 0.7-1%, and with the triple of fibre 6-9%, the latter due to the pericarp. They do not contain additives, they last much longer than conventional tortillas, their organoleptic characteristics are better and their resistance to tearing or breaking is higher.
Dietetic corn tortilla with protein content between 8 and 9%, characterized by comprising from 0.7 to 1.0% of fat, from 6 to 9% of fiber, from 30 to 33% of carbohydrates with low calorie content by proceeding from fibrous tissue, it does not contain sugar, it has greater flexiblity and higher breaking resistant when covering wet meals by experimental measure and a shelf life of 150 hours.
Process for obtaining a dietetic corn tortilla characterized by nixtamalizing the ingredients by separate, firstly grinding the grain and separately grinding the fiber to such a fineness that 75% thereof as minimum passes through a sieve of 0.250 mm mesh screen U.S. NOM No. 24M-60 for nixtamalizing each one according to its specific temperature and reaction conditions, carrying out a separate nixtamalization in a cylindrical reactor with rotating blades, later proportionally mixing both parts in fine dough mixing equipment which will leave the dough ready for manufacturing tortillas.
Dependencies are inferred from the claim text.