US3709696A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Tortilla and process using hydrophilic inorganic gels
Assignee: Individual
•
Filing: 1971-05-06
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Granted: 1973-01-09
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Expires: 1991-05-06
Abstract
Abstract To retard the staling of tortillas, which are an unleavened unshortened food product made from nixtamalized corn or corn flour to retard microbiological spoilage, and to increase the yield of dough and tortillas by incorporating hydrophilic inorganic gels in making the tortilla dough.
Inventors
- 👤 M Rubio
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 18:16
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/02; A21D13/00; A21D13/40; A21D13/42
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
41 words
A tortilla essentially consisting of nixtamalized corn or nixtamalized corn flour and edible aluminum hydroxide gel, the gel being introduced into the tortilla dough as freshly prepared wet gel in the proportions of from 0.25 to 5 percent of the weight.
Claim 2
Dependent Claim
55 words
A tortilla essentially consisting of nixtamalized corn or nixtamalized corn flour, edible aluminum hydroxide gel, the gel being introduced into the tortilla dough as freshly prepared wet gel in the proportions of 0.25 to 2 percent on the weight, and an effective quantity of an additive to prevent spoilage, having increased resistance to microbiological spoilage.
Claim 3
Dependent Claim
32 words
A tortiLla dough essentially consisting of nixtamalized corn or nixtamalized corn flour and from 0.25 to 5 percent on the weight of the tortilla of freshly prepared wet hydrophilic inorganic edible gel.
Claim 4
Dependent Claim
32 words
A tortilla dough essentially consisting of nixtamalized corn or nixtamalized corn flour and from 0.25 to 5 percent on the weight of the tortilla of freshly prepared edible wet aluminum hydroxide gel.
Claim 5
Dependent Claim
41 words
A tortilla dough essentially consisting of nixtamalized corn or nixtamalized corn flour, 0.25 to 2 percent on the weight of the tortilla of freshly prepared edible wet aluminum hydroxide gel and an effective quantity of an additive to prevent microbiological spoilage.
Claim 6
Dependent Claim
68 words
A process of making tortilla dough which produces tortillas of increased resistance to loss in flexibility when stored under conditions of constant moisture content and having increased yield, which comprises mixing nixtamalized corn or nixtamalized corn flour with water to make tortilla dough and incorporating in the dough from 0.25 to 5 percent by weight of the tortilla of freshly prepared hydrophilic inorganic edible gel in moist condition.
Claim 7
Dependent Claim
14 words
A process of claim 7, in which the gel consists of aluminum hydroxide gel.
Claim 8
Dependent Claim
65 words
The process of making tortilla dough which produces tortillas of increased resistance to microbiological spoilage, which comprises mixing nixtamalized corn or nixtamalized corn flour with water to make tortilla dough, incorporating in the dough an agent which retards micribiological spoilage and incorporating in the dough from 0.25 to 5 percent by weight of the tortilla of freshly prepared hydrophilic inorganic edible gel in moist condition.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-01-09 | 1976-07-10 | 1977-01-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-01-09 | 1980-07-10 | 1981-01-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-01-09 | 1984-07-10 | 1985-01-09 | $7700.00 | Window Closed / Lapsed |