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

Definitions

• the present invention relates to a tortilla and a method for producing tortillas, the tortilla being a kind of a flat round cake with a diameter of 6 to 30 cm from wheat or corn flour or base, used as bread and a base for other foods.
• the method for producing tortillas which consists of dispensing the ingredients into the kneading-trough, wherein, as ingredients, flour, fat, salt and water are used in the amounts depending on the type and the destination of tortilla, and ingredients such as glucose, citric acid, enzyme preparation, and others, are also added, is known.
• the ingredients are mixed while maintaining the temperature in the range of 30-33°C.
• Mixing of the dough is carried out in two successive phases: the slow mixing for the time of 90 - 120 seconds and quick mixing for the time of 300 - 400 seconds. Once the mixing has been completed, the dough is delivered to a divider, where it is divided into spherical balls weighing from 25 to 11 Og depending on the size of produced tortillas.
• Dough balls are administered to a basket conveyor, which transports them to a proofer, where the dough balls are subjected to maturing process for the period of 8 - 10 minutes at the temperature of 30 - 40°C and the relative humidity of 45 - 65%. Then, the dough balls are administered by the conveyor to a press, where they are pressed to form a thin cake with a diameter of 15 - 32cm. Pressing is carried out for the time of 1.2 - .9 seconds, however, at high temperature, in the range of 90 - 160°C.
• the pressed cakes are transferred by a teflon belt to an oven, where the tortilla is baked for the time of 25 - 35 seconds at temperatures in the range of 90 - 245°C.Then, the obtained baked tortilla is transported through the cooling tunnel with a temperature of 10 - 15°C within the time of 2 - 4 minutes, whereupon it is transported to be laid in stack and packed.
• Tortilla is formed from wheat flour, water and fat. Tortilla is characterised in that it contains 58 - 60% of wheat flour, 29 - 32% of water, 5 - 6% of palm oil, 0.4 - 0.5% of rapeseed oil, 0.5 - 0.8% of disodium diphosphate, 0.5 - 0.7% of sodium bicarbonate, 0.8 - 1 .1 % of salt, 1.2 - 1 .4% of glucose, 0.5 - 0.8% of mono and diglycerides of fatty acids and 0.1 - 0.2% of guar gum, 0 - 0.01 % of L-cysteine.
• Tortilla is formed from wheat flour, water and fat. Tortilla is characterised in that it contains 58 - 60% of wheat flour, 27 - 29% of water, 5 - 6% of palm oil, 4 - 5% of glycerine, 0.5 - 0.8% of disodium diphosphate, 0.5 - 0.7% of sodium bicarbonate, 0.8 - 1 .1 % of salt, 1.2 - 1.4% of glucose, 0.1 - 0.2% of calcium propionate, 0.1 - 0.2% of potassium sorbate, 0, 12 - 0,21 % of citric acid, 0.12 - 0.21 % of xanthan gum, 0 - 0.12%) of enzyme preparation, 0.45 - 0.53% of mono and diglycerides of fatty acids and 0.9 - 1 .1 % of malic acid, 0 - 0.01 % of L- cysteine.
• Tortilla is formed from wheat flour, water and fat. Tortilla is characterised in that it contains 58 - 62% of wheat flour, 26 - 28% of water, 5 - 6% of palm oil, 2 - 3% of glycerine, 0.5 - 0.8% of disodium diphosphate, 0.4 - 0.7% of sodium bicarbonate, 0.2 - 0.4% of salt, 1 .1 - 1 .4% of glucose, 0.1 - 0.2% of calcium propionate, 0.1 - 0.2% of potassium sorbate, 0.13 - 0.21 % of citric acid, 0.13 - 0.21 % of xanthan gum, 0.04 - 0.13%) of enzyme preparation, 0.47 - 0.56% of mono and diglycerides of fatty acids and 0.1 - 0.3% of malic acid, 0.1 - 0.3% of guar gum, 0.3 - 0.6% of sugar, 0 - 0.01 % of L-cysteine.
• Tortilla is formed from wheat flour, water and fat. Tortilla is characterised in that it contains 61 - 64% of wheat flour, disodium diphosphate, 0.3 - 0.6% of sodium bicarbonate, 1.1 - 1.4% of salt, 0.8 - 1.2% of glucose, 0.13 - 0.22% of citric acid, 0.13 - 0.22% of xanthan gum, 0.04 - 0.13% of enzyme preparation, 0.48 - 0.57% of mono and diglycerides of fatty acids and 0.2 - 0.4% of malic acid, 0.2 - 0.4% of guar gum, 0 - 0.01 % of L-cysteine.
• a method for producing tortillas consists of dispensing the ingredients into the kneading-trough, mixing the dry ingredients followed by the addition of water and further mixing, and the obtained dough is divided into balls, which are subjected to maturing process, and, having matured, they are pressed to the required thickness using a press with a suitable temperature, whereupon they are baked and, then, cooled.
• the method is characterised in that the obtained tortilla cakes are subjected to additional point baking at the temperature of 300 - 500° C for the time of 10 seconds, whereupon the tortilla is cooled in a cooling tunnel at the temperature of 10-15°C and the relative humidity of 50 - 75% for the time of 0.5 - 2 min.
• Tortillas recipes allow to use the double baking, thereby obtaining a product in the grilled form.
• the obtained tortilla allows to combine solid and liquid ingredients. Its volume in relation to the transferred content is lower compared to conventional bakery products. Its functionality, such as the possibility to wrap, roll, fold like an envelope, etc. can increase the amount of ingredients with high nutritional values.
• the use of double baking thanks to which a characteristic scorching is obtained, allows to obtain a specific taste and visual effects.
• Tortilla contains 58% of wheat flour, 32% of water, 5% of palm oil, 0.5% of rapeseed oil, 0.5% of disodium diphosphate, 0.5% of sodium bicarbonate, 1.1 % of salt, 1.39% of glucose, 0.8% of mono and diglycerides of fatty acids and 0.2% of guar gum, 0.01% of L-cysteine.
• Tortilla contains 60% of wheat flour, 29% of water, 6% of palm oil, 0.4% of rapeseed oil, 0.8% of disodium diphosphate, 0.7% of sodium bicarbonate, 1.1 % of salt, 1.2% of glucose, 0.6% of mono and diglycerides of fatty acids and 0.19% of guar gum, 0.01% of L-cysteine.
• Tortilla contains 58% of wheat flour, 28.2% of water, 5% of palm oil, 4% of glycerine, 0.5% of disodium diphosphate, 0.5% of sodium bicarbonate, 0.8% of salt, 1.2% of glucose, 0.1% of calcium propionate, 0.1 % of potassium sorbate, 0.12% of citric acid, 0.12% of xanthan gum, 0.01 % of enzyme preparation, 0.45% of mono and diglycerides of fatty acids and 0.9% of malic acid, 0% of L- cysteine.
• Tortilla contains 59% of wheat flour, 27% of water, 5% of palm oil, 4% of glycerine, 0.5% of disodium diphosphate, 0.5% of sodium bicarbonate, 0.8% of salt, 1.28% of glucose, 0.1% of calcium propionate, 0.1% of potassium sorbate, 0.15% of citric acid, diglycerides of fatty acids and 0.9% of malic acid, 0.01% of L-cysteine.
• Tortilla contains 58% of wheat flour, 28% of water, 6% of palm oil, 3% of glycerine, 0.8% of disodium diphosphate, 0.7% of sodium bicarbonate, 0.2% of salt, 1.2% of glucose, 0.1% of calcium propionate, 0.1 % of potassium sorbate, 0.15% of citric acid, 0.13% of xanthan gum, 0.04% of enzyme preparation, 0.47% of mono and diglycerides of fatty acids and 0.3% of malic acid, 0.2% of guar gum, 0.6% of sugar, 0.01 % of L-cysteine.
• Tortilla contains 62% of wheat flour, 26% of water, 5% of palm oil, 2% of glycerine, 0.5% of disodium diphosphate, 0.7% of sodium bicarbonate, 0.4% of salt, 1.4% of glucose, 0.1 % of calcium propionate, 0.1 % of potassium sorbate, 0.21 % of citric acid, 0.17% of xanthan gum, 0.04% of enzyme preparation, 0.47% of mono and diglycerides of fatty acids and 0.2% of malic acid, 0.2% of guar gum, 0.6% of sugar, 0% of L-cysteine.
• Tortilla contains 61% of wheat flour, 26% of water, 6% of palm oil, 2% of glycerine, 0.5% of disodium diphosphate, 0.3% of sodium bicarbonate, 1.4% of salt, 1.2% of glucose, 0.19% of citric acid, 0.13% of xanthan gum, 0.13% of enzyme preparation, 0.54% of mono and diglycerides of fatty acids and 0.4% of malic acid, 0.2 of guar gum, 0 - 0.01 % of L-cysteine.
• Tortilla contains 64% of wheat flour, 23% of water, 4% of palm oil, 4% of glycerine, 0.5% of disodium diphosphate, 0.3% of sodium bicarbonate, 1.2% of salt, 1.2% of glucose, 0.16% of citric acid, 0. 3% of xanthan gum, 0.13% of enzyme preparation, 0.57% of mono and diglycerides of fatty acids and 0.4% of malic acid, 0.4% of guar gum, 0 - 0.01 % L-cysteine.
• Method for producing tortillas proceeds as follows. The following is dispensed into the kneading-trough: palm oil in the amount equal to 4% of the total amount of ingredients,
• the mentioned ingredients are mixed for the time of 25 seconds, whereupon water in the amount of 23% and glycerine in the amount of 4% are added, and the mixture is again mixed, slowly for the time of 90 seconds, then quickly for the time of 350 seconds, while continuously measuring the temperature, which must be in the range of 30 - 33°C.
• the dough is thrown into a divider rounder where the dough is divided into balls weighing 100g, and they are administered to a basket conveyor which carries them to a proofer. There, the dough balls are subjected to the maturing process at the temperature of 32°C and the relative humidity of 50% for the time of 8min.
• the dough balls are dropped onto a conveyor, which administers them to a press, where they are pressed into thin cakes with a diameter of 28cm. Pressing temperature is 130°C at the time of 1.2 seconds.
• the obtained cakes are subjected to baking in an oven for the time of 30 seconds and at the temperature of 180°C.
• the tortillas are cooled in a cooling tunnel at the temperature of 10°C and the relative humidity of 60% for the time of 3 minutes.
• the cooled tortillas are subjected to a subsequent baking in an oven of special construction, where the point baking is carried out for the time of 10 seconds at the temperature of 350°C.
• the result of this baking are qualitative values, such as the smell of tortilla, its taste and the visual effects in the form of burns.
• the tortillas After this baking the tortillas are cooled in a cooling tunnel at the temperature of 10°C and the relative humidity of 60% for the time of 1.5 minutes.
• the obtained tortillas are laid in stacks and packed by means of known machines. Tortillas produced by methods according to the invention and according to the recipe are more tasty than the tortillas that had been known so far.
• the technological process which is used is safe and it eliminate methods of burning the tortillas which were applied in dangerous conditions.

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• 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)

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Citations (3)

• 2012
  • 2012-02-28 PL PL398263A patent/PL224619B1/pl unknown
  • 2012-09-06 WO PCT/PL2012/000080 patent/WO2013129951A1/fr not_active Ceased

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