Dietetic maize tortilla
OwnerFelipe Alberto Sánchez y de la Camarainventor
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Abstract
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 fiber 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.
Claims2
A dietetic corn tortilla having a protein content of between 8 and 9% by weight, and comprising fat in an amount of from 0.7 to 1% by weight, fiber from nixtamalized corn grain and pericarp in an amount of from 6 to 9% by weight, and from 30 to 33% by weight of carbohydrates having a calorie content derived from fibrous tissue, wherein the dietetic corn tortilla has no sugar.
A dietetic corn tortilla having a protein content of between 8 and 9% by weight, and comprising ground corn, fat in an amount of from 0.7 to 1% by weight, fiber from nixtamalized corn grain and pericarp in an amount of from 6 to 9% by weight, and from 30 to 33% by weight of carbohydrates, wherein the dietetic corn tortilla has no sugar.
Dependencies are inferred from the claim text.