US2584893A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of making a tortilla flour
Assignee: IIT Research Institute
•
Filing: 1951-12-06
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Granted: 1952-02-05
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Expires: 1971-12-06
Abstract
No abstract record available.
Inventors
- 👤 William R Lloyd
- 👤 Sotres Ricardo Millares
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 18:56
CPC Classifications
B; B02; B02B; B02B1/00; B02B1/08
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
171 words
THE METHOD OF PREPARING A TORTILLA FLOUR, WHICH COMPRISES STEEPING WHOLE CORN IN WATER CONTAINING AN AMOUNT OF LIME IN EXCESS OF THAT REREQUIRED TO NEUTRALIZE THE ACIDITY OF THE CORN AND LEAVE A SLIGHT EXCESS OF LIME IN THE CORN, THE STEEPING BEING CARRIED OUT AT A TEMPERATURE BELOW 100* C. FOR A SUFFICIENT PERIOD OF TIME TO BRING THE WATER CONTENT OF THE CORN TO BETWEEN 35 AND 50% BY WEIGHT (WET BASIS), GRINDING THE PRODUCT RESULTING FROM THIS STEEPING STEP AND WHILE THE PRODUCT STILL CONTAINS BETWEEN 35 AND 50% OF WATER BY WEIGHT (WET BASIS), THE GRINDING OPERATION BEING CONDUCTED UNDER SUCH CONDITIONS AS TO CAUSE DEVELOPMENT OF THE PROTEIN MATERIAL IN THE CORN, AND DRYING THE GROUND CORN PRODUCT AT A TEMPERATURE SUCH THAT THE PRODUCT NEVER REACHES THE GELATINIZATION TEMPERATURE OF THE STARCH CONTENT OF THE CORN NOR THE TEMPERATURE AT WHICH THE PROTEIN CONTENT BECOMES DENATURED, THE DRYING BEING CONTINUED UNTIL THE MOISTURE CONTENT OF THE DRIED PRODUCT IS LESS THAN 14% BY WEIGHT.
Claim 2
Independent Claim
171 words
THE METHOD OF PREPARING A TORTILLA FLOUR, WHICH COMPRISES STEEPING WHOLE CORN IN WATER CONTAINING AN AMOUNT OF LIME IN EXCESS OF THAT REREQUIRED TO NEUTRALIZE THE ACIDITY OF THE CORN AND LEAVE A SLIGHT EXCESS OF LIME IN THE CORN, THE STEEPING BEING CARRIED OUT AT A TEMPERATURE BELOW 100* C. FOR A SUFFICIENT PERIOD OF TIME TO BRING THE WATER CONTENT OF THE CORN TO BETWEEN 35 AND 50% BY WEIGHT (WET BASIS), GRINDING THE PRODUCT RESULTING FROM THIS STEEPING STEP AND WHILE THE PRODUCT STILL CONTAINS BETWEEN 35 AND 50% OF WATER BY WEIGHT (WET BASIS), THE GRINDING OPERATION BEING CONDUCTED UNDER SUCH CONDITIONS AS TO CAUSE DEVELOPMENT OF THE PROTEIN MATERIAL IN THE CORN, AND DRYING THE GROUND CORN PRODUCT AT A TEMPERATURE SUCH THAT THE PRODUCT NEVER REACHES THE GELATINIZATION TEMPERATURE OF THE STARCH CONTENT OF THE CORN NOR THE TEMPERATURE AT WHICH THE PROTEIN CONTENT BECOMES DENATURED, THE DRYING BEING CONTINUED UNTIL THE MOISTURE CONTENT OF THE DRIED PRODUCT IS LESS THAN 14% BY WEIGHT.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1955-02-04 | 1955-08-06 | 1956-02-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1959-02-04 | 1959-08-06 | 1960-02-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1963-02-04 | 1963-08-06 | 1964-02-05 | $7700.00 | Window Closed / Lapsed |