Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla

• US 7,014,875 B2
• Filed: 08/28/2003
• Issued: 03/21/2006
• Est. Priority Date: 08/30/2002
• Status: Expired due to Term

• Current Assignee: Barrera; Roberto Gonzalez
• Original Assignee: Barrera; Roberto Gonzalez
• Inventors: Rubio, Manuel J., Rubio, Felipe A., Contreras, Roberto, Ramirez, Juan Fernando
• Primary Examiner(s): Becker, Drew
• Application Number:
  US10/653,361
• Publication Number:
  US 20040105925A1
• Time in Patent Office: 936 Days
• Field of Search: 426/507, 426/509, 426/463, 426/464, 426/481, 426/518, 426/622, 426/626, 426/18, 426/52
• US Class Current: 426/52
• CPC Class Codes: A21D 13/42 Tortillas
• 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 7/198 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
• CPC Class Codes: B02B 1/08 Conditioning grain with respect to temperature or water content air containing or ventilating of silos F24F; drying apparatus F26B; hygrometers G01N
• CPC Class Codes: B02B 5/02 Combined processes
• CPC Class Codes: C12Y 302/01001 Alpha-amylase (3.2.1.1)
• CPC Class Codes: C12Y 302/01032 Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase

Abstract

Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase solution effects a partial hydrolysis of bran and starchy cell-walls with a controlled gelatinization and reduced conditioning and corn solid loss in wastewater. Moisture content is then stabilized after washing, followed by milling and drying at a high temperature for a short time to produce a partial gelatinization in the ground kernel, cooling and further drying the dried-milled particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a light bran fraction for integral flour or feed use, remilling and sieving the coarser particle to produce an instant corn flour for snack chip and corn-based food, and admixing the fine particle with lime to obtain a masa flour for tortillas and the like.

Claims

1. A biochemical process for the continuous production of precooked and partially debranned corn flour, comprising the steps of:

precooking cleaned corn kernel with steep-water heated from a downstream wet conditioner to form a suspension of corn and water, having a corn to water ratio between 1;

1 and 1;

1.5,

precooking the corn kernel at a near neutral-pH with a solution comprising at least one enzyme selected from the group consisting of an endoxylanase and an endoamylase, to effect a partial hydrolysis of bran heteroxylans and starchy cell-walls during precooking,

wet conditioning said precooked kernel to a predetermined moisture range with warm water from a downstream washer,

washing said conditioned precooked kernel to remove soluble solids and denatured said at least one enzyme, stabilizing a moisture content of said washed precooked corn kernel with water,

milling said washed precooked corn kernel and drying said milled corn kernel for further pregelatinization,

cooling and further drying said milled and dried corn kernel, sifting said dried milled corn kernel to obtain a fine fraction, under 16 to 60 mesh to produce a corn flour with fine particle size, and a coarse fraction, and

aspirating said sifted coarse fraction to remove a corn bran.

2. The method of claim 1 wherein said enzymatic precooking uses an endoxylanase and endoamylase mixture in an amount from 0.025% to about 0.25% by weight of the corn kernel.

3. The method according to claim 1 wherein said corn bran is a light fraction, representing a minimum yield from 2% to about 3% of the total weight of corn kernel.

4. The method of claim 1, wherein wastewater produced by the enzymatic precooking and washing steps comprises a corn solids reduction in a range of 35% to about 45%.

5. The method in accordance with claim 1, further comprising rehydrating said corn flour by mixing with warm water from a 1:

0.8 to about 1;

1.0 weight ratio to form a corn dough.

6. The method in accordance with claim 1, further comprising a step of admixing said corn flour with 0.05% to 0.25% by weight lime to produce a masa flour.

7. The method according to claim 6, further comprising a step of rehydrating said masa flour with water from a 1:

1.0 to about 1;

1.3 weight ratio to form a masa dough.

8. The method of claim 5, wherein the corn dough has a final moisture content between 45% and 50%.

9. The method of claim 7, wherein the masa dough has a moisture in a range of 50% and 55%.

10. The method of claim 1, wherein the at least one enzyme is selected from microbially derived enzymes that are recognized as at least one of GRAS substances and used as processing aids.

11. The method of claim 1, wherein the precooking step is performed up to the denaturing temperature of said endoxylanase and endoamylase.

12. The method of claim 1, wherein in the milling and drying step, the drying is performed with a high temperature-short time drier.

13. The method of claim 1, further comprising remilling the aspirated coarse fraction.

14. The method of claim 13, wherein the remilled coarser fraction is recycled to the sifting step.