Enzymatic process for nixtamalization of cereal grains

• US 6,428,828 B1
• Filed: 08/22/2000
• Issued: 08/06/2002
• Est. Priority Date: 08/22/2000
• Status: Expired due to Term

• Current Assignee: NUtech Ventures
• Original Assignee: Board of Regents of the University of Nebraska
• Inventors: Jackson, David S., Sahai, Deepak
• Primary Examiner(s): HENDRICKS, KEITH D
• Application Number:
  US09/643,433
• Time in Patent Office: 714 Days
• Field of Search: 426/49, 426/52, 426/44, 426/46, 426/18, 426/28, 426/31, 426/15
• US Class Current: 426/18
• CPC Class Codes: A21D 13/42 Tortillas
• CPC Class Codes: A21D 8/042 with enzymes
• CPC Class Codes: A23B 9/28 Microorganisms; Enzymes; Antibiotics
• CPC Class Codes: A23L 11/33 using enzymes; Enzymatic transformation of pulses or legumes
• CPC Class Codes: A23L 7/107 Addition or treatment with enzymes not combined with fermentation with microorganisms
• CPC Class Codes: A23L 7/117 Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152
• CPC Class Codes: A23L 7/13 Snacks or the like obtained by oil frying of a formed cereal dough
• CPC Class Codes: A23L 7/198 Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Abstract

Disclosed are novel methods of producing food compositions by the use of an enzymatic digestion of the component parts of whole portions of cereal grains, and grain materials, to impart advantageous qualities to the resulting flour and dough related products produced therefrom. The present invention specifically relates to the fields of making flour and dough, used for totillas, corn chips, totilla chips, snacks, half-products and related products from the component parts and whole portions of cereal grains, and related materials.

Claims

1. A method of producing a food composition comprising:

(a) steeping in a solution of alkaline protease enzyme under alkaline conditions at least one of the food materials selected from the group consisting of grain, and grain materials derived from grain;

(b) removing the food materials from the mixture of step (a);

(c) grinding the food materials from step (b);

(d) adding liquid to the ground product of step (c).

2. A method of claim 1 further comprising cooking said food materials in liquid without lime prior to the steeping of step (a).

3. A method of claim 1 further comprising the drying of the ground product of step (d).

4. A method of claim 1 wherein the grain is selected from the group consisting of corn, rice, wheat, sorghum, quinoa and proso millet.

5. A method of claim 1 wherein the grain material derived from grain is selected from the group consisting of corn meal, rice meal, wheat meal, sorghum meal, and quinoa meal.

6. A method of claim 2 wherein the food material is cooked at approximately 90°

C. for a period of time up to about 30 minutes.

7. A method of claim 1 wherein the steeping of step (a) is in a 0.1% solution of alkaline protease enzyme.

8. A method of claim 1 wherein the steeping of step (a) is in a 0.02-0.05% solution of alkaline protease enzyme.

9. A method of claim 8 wherein the steeping step of (a) is done with the pH in the range of 9-11.

10. A method of claim 8 wherein the steeping step of (a) is done with the temperature at a range of about 50-60 degrees Celsius.

11. A method of claim 1 wherein the steeping of step (a) is done at a temperature at a range of about 50-60 degrees Celsius.

12. A method of claim 1 wherein the pH is maintained at an alkaline level in step (a) by the addition of a base independently selected from the group consisting of calcium hydroxide, sodium hydroxide, and potassium hydroxide.

13. A method of claim 1 wherein the pH is decreased below 7.0 after step (a) and before step (b), and a cellulolytic enzyme is subsequently added.

14. A method of claim 1 wherein the mixture of step (a) is allowed to steep for at least 3 hours.

15. A method of claim 1 wherein the liquid of step (d) is water.

16. A method of claim 1 wherein the liquid of step (d) is added in sufficient amount to form a dough.

17. A method of producing a food composition comprising:

(a) steeping in a solution of alkaline protease enzyme under alkaline conditions at least one of the food materials selected from the group consisting of grain, and grain materials derived from grain;

(b) removing the food materials from the mixture of step (a);

(c) dehydrating the food materials of step (b);

(d) grinding the dehydrated product of step (c).

18. A method of claim 17 further comprising the grinding of the food materials of step (b) prior to the dehydrating of the food materials of step (c).

19. A method of claim 17 further comprising cooking said food materials in water without lime prior to steeping said food materials in step (a).

20. A method of claim 17 wherein the grain is selected from the group consisting of corn, rice, wheat, sorghum, quinoa and proso millet.

21. A method of claim 17 wherein the grain material derived from grain is selected from the group consisting of corn meal, rice meal, wheat meal, sorghum meal, and quinoa meal.

22. A method of claim 19 wherein the food material is at a temperature above approximately 65°

C. for a time up to about 30 minutes.

23. A method of claim 17 wherein the steeping of step (a) is in a 0.1% solution of alkaline protease enzyme.

24. A method of claim 17 wherein the steeping of step (a) is in a 0.02-0.05% solution of alkaline protease enzyme.

25. A method of claim 24 wherein the steeping step of (a) is done with the pH in the range of about 9-11.

26. A method of claim 24 wherein the steeping step of (a) is done with the temperature at a range of about 50-60 degrees Celsius.

27. A method of claim 17 wherein the steeping of step (a) is done at a temperature at a range of about 50-60 degrees Celsius.

28. A method of claim 17 wherein the pH is maintained at an alkaline level in step (a) by the addition of calcium hydroxide.

29. A method of claim 17 wherein the ground product of step (d) is dehydrated to a moisture content of less than 10%.

30. A method of claim 17 wherein the ground product of step (e) is dehydrated in a forced air oven at temperatures between 80-150 degrees Celsius.

31. A method of claim 17 wherein the food materials of step (b) are dehydrated in an apparatus independently selected from the group consisting of air impingement ovens, drum dryers, and continuous air ovens.

32. A method of claim 17 wherein the dehydrated material of step (d) is blended with powdered lime in an amount of about 0.04-0.05%.

33. A method of claim 17 wherein the dehydrated material of step (d) is blended with about 0-10% of Carboxy-Methyl-Cellulose gum.