METHOD FOR INCREASING THE SHELF LIFE OF A FOOD PRODUCT PREPARED WITH USTILAGO MAYDIS GALLS.

摘要

The present disclosure is related to the development of a method to extend the shelf life of corn smut (Ustilago maydis), by means of a food composition to prepare a food product from the galls of the fungus, for human consumption. The fungus is susceptible to be attacked by microorganisms, which cause a quick decomposition, due to its high humidity percentage (60-80%). The fresh life of the corn smut is of approximately fifteen days; the solution presented in the present invention is to transform the corn smut galls into a food product. The above, by means of the elaboration of a traditional stew comprising the following: 23% of white corn grains placed in a container with 20% of purified water of the total food product, 2% of epazote is added and a 1.4% of salt, this combination is left on the fire for 8 minutes, to reach the cooking point. The size is reduced to a fine size, 12% onion, 0.6% garlic, 2% epazote and 5% jalapeño pepper are added. A bowl is placed on the fire, where 9% extra virgin olive oil is added to fry the proportion of onion and garlic, once sautéed, 47% of standardized corn smut galls are added. After a cooking period of 10 minutes, 2% epazote and 1.4% salt are added to the stew, the obtained food product has the adequate organoleptic characteristics for the palate. It has been found that, by covering the product with a 5% of olive oil as a cover liquid, the food product is provided with a means to be heated and that the same, ready to be eaten, in addition to working as a means of preserving the food product, covering two functions at the same time. The technical advantages presented by the present invention are that the shelf life of the corn smut is increased from 15 days to 6 months, with a food product ready for human consumption, increasing the marketability of the product.