发明名称 |
CONTINUOUS ENZYMATIC PRECOOKING FOR THE PRODUCTION OF AN INSTANT CORN FLOUR FOR SNACK AND TORTILLA |
摘要 |
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 driedmilled 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. |
申请公布号 |
EP1545242(A1) |
申请公布日期 |
2005.06.29 |
申请号 |
EP20030791810 |
申请日期 |
2003.08.28 |
申请人 |
BARRERA, ROBERTO GONZALEZ |
发明人 |
RUBIO, MANUEL, J.;CONTRERAS, ROBERTO;RUBIO, FELIPE, A.;RAMIREZ, JUAN FERNANDO |
分类号 |
A23L1/00;A21D13/00;A23L1/10;A23L1/105;B02B1/08;B02B5/02 |
主分类号 |
A23L1/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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