PL398263A1 - Tortilla i sposób wykonania tortilli - Google Patents
Tortilla i sposób wykonania tortilliInfo
- Publication number
- PL398263A1 PL398263A1 PL398263A PL39826312A PL398263A1 PL 398263 A1 PL398263 A1 PL 398263A1 PL 398263 A PL398263 A PL 398263A PL 39826312 A PL39826312 A PL 39826312A PL 398263 A1 PL398263 A1 PL 398263A1
- Authority
- PL
- Poland
- Prior art keywords
- tortilla
- temperature
- tortillas
- cooled
- period
- Prior art date
Links
- 235000012184 tortilla Nutrition 0.000 title abstract 9
- 238000000034 method Methods 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 229920002907 Guar gum Polymers 0.000 abstract 1
- 235000013878 L-cysteine Nutrition 0.000 abstract 1
- 239000004201 L-cysteine Substances 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000001177 diphosphate Substances 0.000 abstract 1
- 235000021186 dishes Nutrition 0.000 abstract 1
- 235000019820 disodium diphosphate Nutrition 0.000 abstract 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 abstract 1
- 239000000665 guar gum Substances 0.000 abstract 1
- 235000010417 guar gum Nutrition 0.000 abstract 1
- 229960002154 guar gum Drugs 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 abstract 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229920001285 xanthan gum Polymers 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Przedmiotem wynalazku jest tortilla i sposób wytwarzania tortilli. Tortilla to rodzaj plaskiego okraglego placka o srednicy od 6 do 30 cm z masy lub maki kukurydzianej albo pszennej, stosowanego jako pieczywo i baza do innych potraw. W jednej z odmian tortilla charakteryzuje sie tym, ze zawiera 61-64% maki pszennej, 23-26% wody, 4-6% tluszczu palmowego, 2-4% gliceryny, 0,5-0,8% difosforanu disodowego, 0,3-0,6% wodoroweglanu sodu, 1,1-1,4% soli ,0,8-1,2% glukozy, 0,13-0,22% kwasu cytrynowego, 0,13-0,22% gumy ksantanowej, 0,04-0,13% preparatu enzymatycznego, 0,48-0,57% mono i diglicerydów kwasów tluszczowych i 0,2-0,4% kwasu jablkowego, 0,2-0,4%-gumy guar, 0-0,01% L-cysteiny. Sposób wytwarzania tortilli, wedlug wynalazku, polega na dozowaniu skladników do dziezy, mieszaniu suchych skladników a nastepnie dodaniu wody i kolejnym mieszaniu a otrzymane ciasto dzieli sie na kesy, które poddaje sie procesowi dojrzewania, zas po dojrzewaniu prasuje sie je na odpowiednia grubosc przy uzyciu prasy o odpowiedniej temperaturze, po czym wypieka sie je a nastepnie schladza. Sposób charakteryzuje sie tym, ze otrzymane placki tortilli poddaje sie dodatkowemu wypiekowi punktowemu o temperaturze 300-500°C przez okres 10 sek, po czym tortille schladza sie w tunelu chlodniczym w temperaturze 10-15°C i wilgotnosci wzglednej powietrza 50-75% przez okres 0,5-2 min.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL398263A PL224619B1 (pl) | 2012-02-28 | 2012-02-28 | Sposób wytwarzania tortilli i tortilla |
| PCT/PL2012/000080 WO2013129951A1 (en) | 2012-02-28 | 2012-09-06 | Tortilla and a method for producing tortillas |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL398263A PL224619B1 (pl) | 2012-02-28 | 2012-02-28 | Sposób wytwarzania tortilli i tortilla |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL398263A1 true PL398263A1 (pl) | 2013-09-02 |
| PL224619B1 PL224619B1 (pl) | 2017-01-31 |
Family
ID=47040769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL398263A PL224619B1 (pl) | 2012-02-28 | 2012-02-28 | Sposób wytwarzania tortilli i tortilla |
Country Status (2)
| Country | Link |
|---|---|
| PL (1) | PL224619B1 (pl) |
| WO (1) | WO2013129951A1 (pl) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA3176821A1 (en) | 2020-04-30 | 2021-11-04 | Dupont Nutrition Biosciences Aps | Ingredient system for bakery products |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3792174A (en) * | 1971-03-10 | 1974-02-12 | R Duarte | Flour mix for preparing tortillas |
| CA2488487C (en) * | 2002-06-07 | 2011-03-15 | Innophos, Inc. | Dough composition and method for making tortillas |
| US20100272863A1 (en) * | 2009-04-24 | 2010-10-28 | Griebel Jonathan M | Soft shaped tortillas |
-
2012
- 2012-02-28 PL PL398263A patent/PL224619B1/pl unknown
- 2012-09-06 WO PCT/PL2012/000080 patent/WO2013129951A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| PL224619B1 (pl) | 2017-01-31 |
| WO2013129951A1 (en) | 2013-09-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5739199B2 (ja) | ホイロ発酵済みパン類用冷凍生地の製造方法 | |
| BR112014018896A8 (pt) | Método de fazer um produto de confeitaria moldado | |
| WO2011099998A3 (en) | Edible compositions | |
| CN105557873A (zh) | 冷冻面团的制作方法 | |
| PL398263A1 (pl) | Tortilla i sposób wykonania tortilli | |
| MX2013008917A (es) | Pan con textura y sabor perfeccionados y procedimiento para su fabricacion. | |
| CN103098853A (zh) | 一种饱和脂肪酸含量低的饼干制作工艺 | |
| MX2012002395A (es) | Producto farinaceo listo para comer y un metodo para la preparacion del mismo. | |
| RU2014153244A (ru) | Выпеченный пищевой продукт, имеющий воздушную, мягкую, нежную и влажную текстуру | |
| PL224242B1 (pl) | Pieczywo płaskie | |
| RU2016135282A (ru) | Новый способ получения пищевого продукта на основе дрожжевого теста, дрожжевого слоеного теста или пресного слоеного теста | |
| CN105557879A (zh) | 无碱矾鸡蛋油条面的制作及其炸制方法 | |
| RU2012141822A (ru) | Способ изготовления сухарей из тонкого армянского лаваша (варианты) | |
| RU2006136900A (ru) | Способ производства хлеба | |
| RU2013141016A (ru) | Способ производства хлеба по ускоренной технологии с использованием подкисляющей добавки | |
| RU2011113185A (ru) | Способ приготовления изделий хлебобулочных "айвенго" | |
| HRP20161525T1 (hr) | Postupak i smjesa za pečenje za pripremanje suhog tankog kruha | |
| JP2015136292A (ja) | パン類用生地 | |
| RU2012109223A (ru) | Способ приготовления слоеных хлебобулочных изделий из смеси ржаной и пшеничной муки и компоненты для их получения (варианты) | |
| RU2013144792A (ru) | Способ производства хлеба | |
| PL400408A1 (pl) | Sposób wykonania tortilli | |
| US20120141632A1 (en) | Pretzel-bagel and method of manufacturing thereof | |
| PH22012000108U1 (en) | A process of producing cookies enriched with vegetable | |
| UA101289C2 (ru) | Способ получения мучных кулинарных изделий из быстрозамороженных полуфабрикатов | |
| RU2012156747A (ru) | Способ производства батонов |