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公开(公告)号：US5567459A
公开(公告)日：1996-10-22
申请号：US322022
申请日：1994-10-11
申请人： Jesus Gonzalez-Hernandez , Jose De La Luz Martinez , Feliciano Sanchez-Sinencio , Fernando Martinez-Bustos , Juan De Dios Figueroa C. , Maximiano Ruiz-Torres
发明人： Jesus Gonzalez-Hernandez , Jose De La Luz Martinez , Feliciano Sanchez-Sinencio , Fernando Martinez-Bustos , Juan De Dios Figueroa C. , Maximiano Ruiz-Torres
CPC分类号： A21D13/0074 , A21D8/06
摘要： Cooking of food products and particularly of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked food product infrared radiation waves simultaneously on both sides of the food product in order to quickly cook both surfaces of the same thus forming capping layers that retain a high degree of moisture within the body of the food product without unduly drying the same. The infrared radiation waves are preferably applied by means of an optical arrangement formed by two parallel arrays of infrared emitters, one on each side of the food product, said arrays of emitters having a plurality of resistive elements to generate said infrared radiation and optical reflectors to direct said radiation perpendicularly to both sides of the food product.
摘要翻译： 通过在食品的两侧同时应用未烹煮食品的红外辐射波，烹饪食物，特别是面团的食品如玉米饼，可以大大减少烹饪时间，从而快速烹饪食物的两个表面 相同的因此形成的覆盖层，其在食品的主体内保持高度的水分，而不会不适当地干燥食品。 红外辐射波优选通过由两个平行阵列的红外发射器形成的光学布置来施加，红外发射器阵列在食品的每一侧上，每个发射器阵列具有多个电阻元件以产生所述红外辐射和光反射器 直接将所述辐射垂直于食品的两侧。
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公开(公告)号：US5589210A
公开(公告)日：1996-12-31
申请号：US519060
申请日：1995-08-23
申请人： Jose De La Luz Martinez , Jesus Gonzalez-Hernandez , Feliciano Sanchez-Sinencio , Maximiano Ruiz-Torres , Juan De Dios Figueroa C. , Fernando Martinez-Bustos
发明人： Jose De La Luz Martinez , Jesus Gonzalez-Hernandez , Feliciano Sanchez-Sinencio , Maximiano Ruiz-Torres , Juan De Dios Figueroa C. , Fernando Martinez-Bustos
CPC分类号： A21D13/0074 , A21B2/00 , A21D8/06 , A23L5/15 , A23L7/117
摘要： Cooking of wheat flour dough tortillas is effected with a considerably reduced cooking time and with the preservation of the characteristics of tortillas obtained by the traditional manual cooking methods, by applying to the uncooked tortillas infrared radiation waves within a wavelength band possessing a maximum absorption factor simultaneously perpendicularly directed on both faces of the tortilla in order to quickly cook both surfaces of the same thus forming outermost capping layers that retain moisture within the body of the tortilla and prevent the dehydration of the same in the cooking cycle.
摘要翻译： 通过在同时具有最大吸收因子的波长带内应用未煮过的玉米粉圆饼的红外线辐射波，烹饪小麦粉面团玉米粉圆饼的烹饪时间显着减少，并保持通过传统的手工烹饪方法获得的玉米粉圆饼的特征 垂直地指向玉米饼的两个面，以便快速煮制相同的两个表面，从而形成最外层的覆盖层，其将水分保持在玉米饼的主体内并防止其在烹饪周期中的脱水。
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3.发明授权Apparatus for cooking food products using very low and low frequency radio waves 失效使用非常低频和低频无线电波烹饪食品的设备
公开(公告)号：US5553532A
公开(公告)日：1996-09-10
申请号：US459664
申请日：1995-06-02
申请人： Jose de la Luz-Martinez , Jesus Gonzalez-Hernandez , Feliciano Sanchez-Sinencio , Juan de Dios Figueroa C. , Fernando Martinez-Bustos , Maximiano Ruiz-Torres
发明人： Jose de la Luz-Martinez , Jesus Gonzalez-Hernandez , Feliciano Sanchez-Sinencio , Juan de Dios Figueroa C. , Fernando Martinez-Bustos , Maximiano Ruiz-Torres
CPC分类号： A21D13/0074 , A21D8/06 , H05B6/62 , Y10S99/14
摘要： Cooking of food products and particularly of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked food product very low and low frequency radio frequency waves simultaneously on both sides of the food product in order to quickly cook both surfaces of the same thus forming capping layers that retain a high degree of moisture within the body of the food product without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes one on each side of the food product, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the food product.
摘要翻译： 通过在食品两侧同时施用非常低频和低频率的无线电波来烹饪食品，特别是基于面团的食品如玉米饼，可以大大减少烹饪时间，以便 快速烹饪相同的两个表面，从而形成在食品的体内保持高度水分的覆盖层，而不会不适当地干燥。 无线电频率波优选地通过由两个平行的电极阵列形成的天线施加在食品的每一侧上，电极阵列具有相反极性的交替电极，以构成偶极子，其大致平行地照射到两侧 的食品。
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4.发明授权
公开(公告)号：US5593713A
公开(公告)日：1997-01-14
申请号：US322015
申请日：1994-10-11
申请人： Jose De La Luz-Martinez , Jesus Gonzalez-Hernandez , Feliciano Sanchez-Sinencio , Juan de Dios Figueroa C. , Fernando Martinez-Bustos , Maximiano Ruiz-Torres
发明人： Jose De La Luz-Martinez , Jesus Gonzalez-Hernandez , Feliciano Sanchez-Sinencio , Juan de Dios Figueroa C. , Fernando Martinez-Bustos , Maximiano Ruiz-Torres
CPC分类号： A21D13/0074 , A21D8/06 , H05B6/62 , Y10S99/14
摘要： Cooking of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked tortilla very low and low frequency radio frequency waves simultaneously on both sides of the tortilla in order to quickly cook both surfaces of the tortilla. This cooking forms the capping layers that retain a high degree of moisture within the body of the tortilla without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes, one on each side of the tortilla, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the tortilla.
摘要翻译： 通过在玉米粉圆饼的两面同时施加到未煮过的玉米粉非常低和低频率的无线电频率波以便快速烹饪玉米饼的两个表面，烹饪基于面团的食品，例如玉米面粉饼，可以显着减少烹饪时间。 。 这种烹饪形成了覆盖层，其在玉米饼的主体内保持高度的水分，而不会不适当地干燥它。 无线电频率波优选地由两个平行的电极阵列形成的天线施加，其中一个位于玉米圆饼的每一侧，电极阵列具有相反极性的交替电极，以构成偶极子，其大致平行地照射到两侧 的玉米饼。
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5.发明授权
公开(公告)号：US5558886A
公开(公告)日：1996-09-24
申请号：US459665
申请日：1995-06-02
申请人： Fernando Martinez-Bustos , Juan De Dios Figueroa C. , Feliciano Sanchez-Sinencio , Jesus Gonzalez-Hernandez , Jose De La Luz Martinez , Maximiano Ruiz-Torres
发明人： Fernando Martinez-Bustos , Juan De Dios Figueroa C. , Feliciano Sanchez-Sinencio , Jesus Gonzalez-Hernandez , Jose De La Luz Martinez , Maximiano Ruiz-Torres
摘要： Instant fresh corn dough or masa may be prepared in short processing times, with low energy consumption and without liquid wastes by extruding a mixture of corn flour, lime and water in an extrusion or kneading chamber until a homogeneous dough is obtained, heating the homogeneous dough to cooking temperature while kneading is continued, expelling the cooked dough through a die from the extrusion chamber to a holding chamber, cooling the dough in said holding chamber and discharging the cooked and cooled dough through a discharge orifice, whereby the total processing time may be reduced to between 1.5 to a maximum of 7 minutes for the preparation of a fully nixtamalized corn dough or masa.
摘要翻译： 即时新鲜的玉米面团或泥沙可以在短的加工时间内制备，能量消耗低，并且在挤出或捏合室中挤出玉米粉，石灰和水的混合物，直到获得均匀的面团，加热均匀面团 在揉捏的同时进行烹调温度，将煮熟的面团通过模具从挤出室排出到保持室，冷却所述保持室中的面团，并将经煮熟和冷却的面团排出排出孔，由此总处理时间可以为 减少到1.5至最多7分钟，以制备完全nixtamalized玉米面团或masa。
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6.发明授权High pressure process and system for the production of fresh whole corn masa, nixtamalized whole corn flour, and derived products 失效高压过程和系统，用于生产新鲜全麦玉米，全面玉米粉和衍生产品公开(公告)号：US06387437B1
公开(公告)日：2002-05-14
申请号：US09537012
申请日：2000-03-28
申请人： Fernando Martinez-Bustos , Jose De La Luz Martinez-Montes , Feliciano Sanchez-Sinencio , Maximiano Ruiz-Torres
发明人： Fernando Martinez-Bustos , Jose De La Luz Martinez-Montes , Feliciano Sanchez-Sinencio , Maximiano Ruiz-Torres
IPC分类号： A23L1212
CPC分类号： A23L7/117 , A21D13/42 , A23L7/1975 , A23L7/198
摘要： A high pressure process and system for the production of fresh whole corn masa, nixtamalized whole corn flour, and derivates wherein dry corn grains are transported by means of an elevator to a series of cleaning screens to separate impurities and foreign material before they are subjected to a cooking step. The corn grains as well as lime and water are fed continuously to a cooking device, which is subjected under a combination of pressure and temperature, to reduce the time of cooking of the whole corn grains. So, nixtamalized corn grains are obtained for the preparation of fresh whole corn masa and nixtamalized whole corn flour for tortillas, tortilla chips or the like.
摘要翻译： 用于生产新鲜的整个玉米泥浆，全麦粉的高压过程和系统，以及其中将干玉米粒通过电梯运送到一系列清洁筛网的衍生物，以在它们经受之前分离杂质和异物 一个烹饪步骤。 将玉米粒以及石灰和水连续地供给到在压力和温度的组合下进行的烹饪装置，以减少整个玉米粒的烹饪时间。 因此，获得了玉米片，玉米粉饼等玉米粉和玉米粉全新的玉米全麦粉和玉米粉全新玉米粉的制备。
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7.发明授权Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products 失效新鲜全麦玉米粉，玉米粉和衍生产品的生产选择性木糖化工艺公开(公告)号：US06265013B1
公开(公告)日：2001-07-24
申请号：US09537013
申请日：2000-03-28
申请人： Jose De La Luz Martinez-Montes , Feliciano Sanchez-Sinencio , Maximiano Ruiz-Torres , Fernando Martinez-Bustos
发明人： Jose De La Luz Martinez-Montes , Feliciano Sanchez-Sinencio , Maximiano Ruiz-Torres , Fernando Martinez-Bustos
IPC分类号： A23L100
摘要： A process for the production of fresh masa, nixtamalized flour and derived produts is disclosed. Water-lime cooking of pericarp fractions of the corn, and appropriate hydration of the germ and endosperm fractions of the corn is achieved to prepare fresh masa, nixtamalized corn flour and derived products. The pericarp fractions are cooked with lime and water at a temperature between about 50° C. to about 300° C. The germ and endosperm fractions are hydrated with water. The pericarp fractions and the germ-endosperm fractions are milled separately, and the milled pericarp, germ and endosperm fractions are then mixed for producing fresh corn masa. The fresh corn masa can be dehydrated and milled for producing nixtamalizaed corn flour. Also, the pericarp, germ and endosperm fractions can be dried in order to produce nixtamalized corn flour.
摘要翻译： 公开了一种生产新鲜的马萨，nixtamalized粉和衍生产物的方法。 玉米的果皮部分的水石灰烹饪和玉米的胚乳和胚乳部分的适当水合被实现以制备新鲜的马萨，nixtamalized玉米粉和衍生产品。 将果皮部分用石灰和水在约50℃至约300℃的温度下烹饪。胚芽和胚乳部分用水水合。 分别研磨果皮部分和胚乳胚乳部分，然后混合研磨的果皮，胚芽和胚乳部分，以生产新鲜的玉米麦片。 新鲜的玉米泥浆可以脱水和研磨，以生产nixtamalizaed玉米粉。 此外，可以干燥果皮，胚芽和胚乳部分，以制备nixtamalized玉米粉。
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公开(公告)号：US5532013A
公开(公告)日：1996-07-02
申请号：US326519
申请日：1994-10-20
申请人： Fernando Martinez-Bustos , Juan D. D. Figueroa C. , Feliciano Sanchez-Sinencio , Jesus Gonzalez-Hernandez , Jose D. L. L. Martinez , Maximiano Ruiz-Torres
发明人： Fernando Martinez-Bustos , Juan D. D. Figueroa C. , Feliciano Sanchez-Sinencio , Jesus Gonzalez-Hernandez , Jose D. L. L. Martinez , Maximiano Ruiz-Torres
CPC分类号： A21D13/0074 , A21D8/02
摘要： Instant fresh corn dough or masa may be prepared in short processing times, with low energy consumption and without liquid wastes by extruding a mixture of corn flour, lime and water in an extrusion or kneading chamber until a homogeneous dough is obtained, heating the homogeneous dough to cooking temperature while kneading is continued, expelling the cooked dough through a die from the extrusion chamber to a holding chamber, cooling the dough in said holding chamber and discharging the cooked and cooled dough through a discharge orifice, whereby the total processing time may be reduced to between 1.5 to a maximum of 7 minutes for the preparation of a fully nixtamalized corn dough or masa.
摘要翻译： 即时新鲜的玉米面团或泥沙可以在短的加工时间内制备，能量消耗低，并且在挤出或捏合室中挤出玉米粉，石灰和水的混合物，直到获得均匀的面团，加热均匀面团 在揉捏的同时进行烹调温度，将煮熟的面团通过模具从挤出室排出到保持室，冷却所述保持室中的面团，并将经煮熟和冷却的面团排出排出孔，由此总处理时间可以为 减少到1.5至最多7分钟，以制备完全nixtamalized玉米面团或masa。
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