Abstract:
Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.
Abstract:
A taco shell (600) is produced using a rotary cutter (120) including a shaft (200), an outer blade (220) extending radially outward from the shaft (200) and a first inner blade (221-223) extending radially outward from the shaft (200). The outer blade (220) defines an interior area (230), enclosed by the outer blade (220), and an exterior area (235). The first inner blade (221- 223) is located in the interior area (230) and includes a plurality of teeth (240). A dough piece (125, 126) is cut from a dough sheet (100) with the outer blade (220), and a first arcuate line of depressions (520-522) is created in the dough piece (125, 126) with the plurality of teeth (240). The dough piece (125, 126) is folded to form a shaped dough piece, and the shaped dough piece is baked to produce a hard taco shell (600).
Abstract:
Composición de masa de cachapa de maíz que comprende; 1 a 40% p/v de leche, 15 a 50% p/v de agua, 1 a 5% p/v de azúcar, 20 a 25% p/v de harina sin gluten, 1 a 8% p/v de almidón, y 20 a 30% p/v de maíz caracterizado por que carece de huevos y sal. Preferentemente, la harina sin gluten se selecciona de la lista que consiste en: harina de maíz, harina de arroz, harina de avena, harina de quinoa y harina de mijo. Preferentemente, la composición comprende un espesante seleccionado de la lista que consiste en: hidrocoloide, agar, colágeno, alginina, gelatina, goma guar, goma xantana y pectina. Kit de preparado de masa de cachapa de maíz que comprende la composición de masa de cachapa de maíz.
Abstract:
A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.
Abstract:
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms; - shaping the tortilla dough into a tortilla shape; and -heating the shaped tortilla dough, thereby obtaining the flour tortilla. The invention further relates to a flour tortilla dough, comprising fat particles dispersed therein, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms, and to a flour tortilla that can be obtained by a method according to the invention or made from dough according to the invention.
Abstract:
Die Erfindung betrifft eine Lebensmittelzubereitungsvorrichtung, insbesondere Backvorrichtung, zum Zubereiten, insbesondere Formen und Backen, eines Lebensmittels, bevorzugt eines Flachbrotes, aus einer in einer Kapsel aufgenommenen Substratportion, insbesondere einer Teigportion, mit einem Gehäuse, mit Zubereitungsmitteln, insbesondere umfassend mindestens eine Backplatte, und mit ein Messer (5) zum Öffnen eines Kapseldeckels, insbesondere eine Deckelfolie, aufweisenden Kapselhandhabungsmitteln zum Öffnen und Entleeren der Kapsel.
Abstract:
A sandwich wrap comprising a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held vertically for consumption, thus restraining filling from exiting. A method using an assembly frame positions the auxiliary support. Filling is stocked in a capped filling storage tube comprising at least two components that can be disassembled from inside the edible enclosing tube to give the edible enclosed filling. The food product may comprise a set of separately enclosed different fillings and each edible enclosing tube may be shaped around the filling storage tube to give a cross-sectional form of a circle sector so that the set forms a right circular cylinder. A seepage container assists assembly in advance of an order, to avoid impairment by moisture seeping out of fillings.
Abstract:
A sandwich wrap comprising a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held vertically for consumption, thus restraining filling from exiting. A method using an assembly frame positions the auxiliary support. Filling is stocked in a capped filling storage tube comprising at least two components that can be disassembled from inside the edible enclosing tube to give the edible enclosed filling. The food product may comprise a set of separately enclosed different fillings and each edible enclosing tube may be shaped around the filling storage tube to give a cross-sectional form of a circle sector so that the set forms a right circular cylinder. A seepage container assists assembly in advance of an order, to avoid impairment by moisture seeping out of fillings.
Abstract:
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.