COCONUT DOUGH TO MAKE TORTILLAS

Abstract

Disclosed is a formula to produce gluten free coconut dough, in addition to other ingredients to produce a paste, which may be used to make products such as tortillas, chips, tostadas and dough to make tamales, and others, being gluten free, to be consumed by celiac individuals. This compound includes coconut flour, gluten free, saturated fat, fiber and proteins, which are good for health, in which the coconut pulp is obtained after ex-tracting the milk, and desiccated at low temperature to make tortillas and other products. The coconut flour contains 18% of protein, 14% of saturated fat and a reduced amount of carbohydrates.

Claims

1. Coconut dough to make tortillas, comprising the extraction of oil from coconut, dried at a temperature between 4 to 10 degrees Celsius; once the raw material has been dried, it is powdered to make flour with soft consistency, which is gluten free by nature.

2. Coconut dough to make tortillas of claim 1, comprising, by weight: TABLE-US-00002 Coconut Flour 52.94% Rice Flour 14.50% Corn Starch 14.50% Powdered Sugar 4.50% Psyllium 2.00% Dextrose Monohydrate 2.00% Oil 4.20% Vegetable Oil 1.80% Xanthan Gum 1.50% Modified Corn Starch 7.00% Egg Albumin 1.30% Yeast 0.40% Whey 2.00%; and Coloring 0.012%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0022] The production of tortillas, chips, tostadas and dough to make tamales made from gluten-free coconut flour, becoming an alternative for people looking for healthier food options. Gluten is a protein present in wheat and similar grains, with viscous properties, elasticity and spongy consistency.

[0023] Coconut flour is gluten free and the formula has the novelty of not being present in any product currently present in the market, such as cereal-based flours, as the formula of the present invention only requires water.

[0024] In regard to the preparation process, gluten free coconut flour is made from coconut, extracting oil and dried at a low temperature between 4 and 10 degrees Celsius.

[0025] Once the raw material has been dried, it is powdered and grinded to make flour of soft consistency and white color, which is gluten free.

[0026] This formula proposed to make tortillas, tostadas, chips and dough to make tamales is a mix of gluten free coconut flour and other ingredients, creating a fortified paste, containing (percentage by weight):

TABLE-US-00001 Coconut Flour 52.94% Rice Flour 14.50% Corn Starch 14.50% Powdered Sugar 4.50% Psyllium 2.00% Dextrose Monohydrate 2.00% Oil 4.20% Vegetable Oil 1.80% Xanthan Gum 1.50% Modified Corn Starch 7.00% Egg Albumin 1.30% Yeast 0.40% Whey 2.00% Coloring 0.012% TOTAL 100%

[0027] The foregoing disclosure and description of the invention is illustrative and explanatory thereof. Various changes in the details of the illustrated construction can be made within the scope of the appended claims without departing from the true spirit of the invention. The present invention should only be limited by the following claims and their legal equivalents.