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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
First Claim
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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, andaspirating said sifted coarse fraction to remove a corn bran.

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