The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Oct. 28, 2003
Filed:
Aug. 30, 2002
Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
Manuel J. Rubio, Miami Beach, FL (US);
Roberto Contreras, Guadalupe, MX;
Felipe Rubio, Edinburg, TX (US);
Roberto Gonzalez Barrera, Guadalupe, MX;
Abstract
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.