METHOD FOR PRODUCING PRECOOKED AND DEHULLED MASA FLOUR

摘要

Precooked and partially dehulled masa flour for tortilla and the lie is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effect 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.