-:- In the fall of 2016 a patent was issued for: Tamale Masa Spreader: # 9420802. By doing a search for the patent no., most search engines will show you the entire patent. I summarize it below along with some background tamale history:
The invention is for several variations for the sanitary making of Mexican Nortenio style tamales. Depending on the embodiment; it adds some elements of sanitation and convenience and speed to the hand making of tamales. I am seeking investors so if you have venture capital and have an interest in making a historical Mayan food and an American staple easier and more efficient and sanitary to make, then please get in touch. The best way is to email Dan at: firstname.lastname@example.org ; and put: "Tamalot Inquiry" in the subject line so it doesn't get tossed as spam.
A traditional, tamale making, layout.
Spending most of my youth on a farm having to make, and knowing how to make things out of iron and wood; It was also occasion to learn how to make tamales. Was raised making tamales; since about age 8 in 1962.
From planting and harvesting the corn, (and maintaining that old tractor!) to spreading the masa and assembling, cooking the meat filler and cooking and packaging and storing tamales, have amassed considerable experience with tamales. Have a few recipes for the fillers for regular masa tamales and a couple of closely held gourmet quality recipes.
There is nothing like the unique participation with a food that compares to eating a well made tamale. Fresh steamy tamales produce a soothing aroma that by itself is a wonderful experience. Then there is the unwrapping of a hand made tamale which brings you in touch with a moment in time with the maker of the tamale and the labor that went into making this food. As the tamale rolls out of the corn husk you see the tamale that for the first time is open for all to see and smell. You realize that the corn husk was deliberately chosen to be a part of this tamale.
Each tamale is about 4 forkful bites worth of flavor rich eating. Norteno style tamales have a small strip of plain masa that usually clings to the hoja or corn husk. This shard is good for sampling the taste of the masa and judging whether you want to add any condiments. Traditionally this piece is also used for getting babies to start eating solid foods. Tamales of good recipe can be eaten cold once cooked and refrigerated. A typical serving is 4 to 6 tamales. Welders in S. Texas can eat a dozen by hand! Traditional meat filling is a mixture of minced pork and venison. Typical fillings are pork, beef or chicken, and beans. Typical condiments are: ketchup, picante sauce, chile con carne, or beef gravy. Currently seeking venture capital with manufacturing talent or resources; and developing a strategy for commercializing this unique machinery and/or tools that help make tamales. This project will move forward; more prototypes need to be made. If you want an idea of who owns this patent click here-->to see about Dan.
Tamale Masa Spreader Patent #9420802:
(3) This description pertains to the embodiments below. The first embodiment shown below on the left has been prototyped;
(4) Several embodiments claimed in the Patent. Claimed are about: 8 different machines and tools that do the same thing: they facilitate and make efficient and sanitary the spreading of tamale masa on hojas, or corn husks and 14 variations among those 8. Some machines are adaptable to a variety of motors and actuators;such as: electric motors, sources of compressed air or hydraulic pressure.
There are other tamale making machines that produce a meat filled masa tube that resembles a tamale and that is superficially wrapped with a corn husk. As explained at length in the patent, this produces an imitation tamale product that falls apart before it can be plated. It also limits the fillings and the sizes of tamales that can be made. And; to be economical, requires large batches to be made.
(5) There are several important benefits from using this Tamale Masa Spreader: Tamales are often a means of income and self support for some typically little old grandmothers who currently have little choice but to do the work of spreading the masa with a spoon or a spatula. This traditional technique also requires large batches to be made because of the work required to make and assemble the masa. The old process involves reaching, scooping up masa from a batch on an open table and skillfully spreading masa, to produce a tamale blank. It often involves several steps. This invention produces a tamale blank ready for filling of your choice in about 1 step. No reaching and scooping necessary. Little skill necessary. Sanitary: The masa is held away from the atmosphere in a sealed container. Small batches of masa can be economically used.
Other reasons for enthusiasm include; that the new inventions will allow restaurants to economically make a fresh small 1 dozen batch every day; or even on demand if they have a good microwave oven!
Very little training necessary to use.
They will allow for the marketing of corn masa and tamale fillers in several new ways:
New "healthier" recipes can be tried with little cost.
They will make the manufacture of tamales more sanitary.
They will allow for small batches of tamales to be economically and efficiently made.
They will allow for different fillings to be economically used in small batches. E.g. beans, meats, vegetables, seafoods, cheeses, pizza fillings.
They will considerably shorten the time to make large batches.
One embodiment is automated yet allows "hand made" claims to be legitimately made.
Tamales freeze well and have a long frozen shelf life. They love to be microwaved straight from the freezer. They are unit sized servings. They are either finger food or fork food. They can be used in a great variety of ways. The recipes can be varied in many aspects: Chicken, beef, pork or bean tamales are the traditional main 4 but there are also cheese; and pigs feet; and spinach Tamales; among the several other variations. They are delicious, exotic, and a delight
to eat. They make you feel a friendship with a very longstanding Mayan tradition.
We will be developing this web site in the next few months.
You can view the entire patent through Google Patents or via the uspto.gov website.
A very very very rough "work in progress" YouTube video is available.(click here)