Other

Gruma S.a.b. De Cv

Investigacion De Tecnologia Avanzada, S.a. De C.v.

Roberto Gonzalez Barrera

Investigacion Tecnica Avanzada S.a. De C.v.

Gonzalez Barrera, Roberto

Barrera, Roberto Gonzalez

Roberto Contreras

Manuel J Rubio

Felipe A Rubio

J Fernando Ramirez

Francisco J Sosa

Rodrigo Lobeira Massu

Marco A Baez

Francisco Sosa

Francisco Arroyo

Rick Norton

Juan A Martinez

Felipe J Sánchez

Juan Antonio Martinez

Juan Fernando Ramirez

Felipe J Sanchez

Fernando J Ramirez

Rodrigo Lobeira Massú

RG Ave R Corties S/N Frente A Col Barrera

Miguel Arce

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Water- and energy-saving systems and methods for producing lime-cooked masa

Capillary rheometer for measuring dough viscosity

Biologically pure cultures ofMaseca-1 strain were isolated from the pericarp of nixtamalized corn. TheMaseca-1 strain was characterized and found to produce peptides and/or other compounds that have antimicrobial activity. An extract prepared from theMaseca-1 strain is active against microorganisms such as bacteria and mold and may be used as an agent to inhibit the growth of undesirable microorganisms and thereby prevent spoilage and extend the shelf life in foods.

[object Object]

A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching treatment with saturated steam. The process also provides flour having a bimodal size mixture of material having improved viscosity. The whole grain and whole gluten-free flour can be used to prepare grain products and baked foods.

Water and energy saving process for making whole grain and whole gluten-free grain flour

Head of a machine for making tortillas

Biologically pure cultures ofwere isolated from the pericarp of nixtamalized corn. Themicroorganisms were characterized and found to produce novel peptides which have antimicrobial activity. Themicroorganisms are active against Gram-positive bacteria and may be used as an agent to prevent spoilage in foods. Themicroorganisms may be included in probiotic food compositions to help maintain healthy gastrointestinal flora and modulate animal digestion.

A process and apparatus for the continuous production of whole nixtamalized corn flour, includes a whole clean corn precooking with a lime solution to effect a partial hydrolysis of pericarp and bran with reduced soluble corn loss in Nejayote wastewater. Moisture content is then stabilized, followed by milling and drying preconditioned corn for further endosperm gelatinization in the whole ground kernel, venting and separating the dry-milled fractions. Adiabatic cooling under a partial vacuum of the vented dry-grind fractions and classifying with an upwardly airstream to strip the fine-grind from the coarse grind while the latter is separated downwardly as a moving bed. Venting and separating the classified fine grind fraction; sifting and recovering the cooled and classified fine grind so segregated from the coarse grind, remilling and further screening the coarse grind produces a whole nixtamalized corn flour for tortilla and whole grain corn-based foods.

Method for the production of whole nixtamalized corn flour, using a vacuum classifier cooler

Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods.

Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking

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.

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

Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture and improvement in tortilla elasticity and ductility during commercial storage. The combination of the enzyme blend and the method for dough and tortilla preparation can enhance conventional additives to delay corn tortilla hardening during storage.

Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour

A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by recycling hot water. Next, moisture content is stabilized, and the corn is milled and dried in a super-heated stream of air with reduced energy consumption by recycling waste hot air. Dust trapping is performed on a portion of waste hot air which is reused for preheating combustion air. Wet scrubbing of the remaining waste hot air is performed where heated water is reused and exhaust air vented. Cooling and further drying of the dried-milled particles follows. A fine grind or flour is separated and recovered from the coarse grind which is also aspirated to isolate a hull fraction as corn waste along with particulate collected after entrapping and scrubbing waste hot air. Re-milling and sieving the coarse grind produces a corn flour for tortilla and the like.

Nixtamalized corn flour process and apparatus improvement for recovering heat and reducing particulate emission from waste hot air

Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial xylanase as a processing aid. The low-temperature and near neutral-pH precooking with a xylanase effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing, and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to partially isolate a bran fraction for animal feed or integral flour, remilling and sieving the coarser particle to produce an instant corn flour for arepa, and admixing the fine particle with lime to obtain a masa flour for tortilla and other snack foods.

Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking

Precooked and partially-dehulled masa flour for tortilla and the like is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effects corn hull hydrolysis and partial cooking with a lime solution, reduced kernel washing and solid loss in wastewater. Next, moisture content is stabilized, and the corn is ground and dried in a super-heated stream of air to produce a partial cooking, cooling and further drying of the dried-ground particles. Separating and recovering yields the fine grind or masa flour from the coarse grind which is segregated to isolate a hull fraction as corn hull waste. Reground coarse grind is sieved to produce further yield of the instant masa flour. The flour is well suited for use in making tortilla and other corn-based snack foods.

Method for the production of pressure precooked and dehulled corn flour for tortilla

Precooked and dehulled corn flour for arepa and tortilla is produced in a continuous process. First, the whole cleaned kernel is wetted and crushed to obtain two fractions. The fine fraction only is air-dried and sieved, while segregating both fractions through aspirations to isolate a floury-grit and hull fraction, incorporating the isolated fractions for animal feed by-product, and further producing an endosperm-germ fraction. The endosperm-germ fraction is conditioned and precooked fraction, cooled, air-dried and stabilized as to moisture content in the flaked material. It is then ground to particulate form, separating and collecting fine particles from coarse particles which are further processed, subjecting only the fine particles to centrifugation to yield an integral arepa flour, and, if desired, admixing the fine flour with lime to make a masa flour.

Growing community of inventors

Guadalupe, Mexico

Roberto Contreras