초록 ▼

The present invention provides a rapid and continuous process for making corn dough masa and tortilla chips by processing non-hydrated corn feed, an alkalizing agent, and water through a cooker-extruder under certain process parameters so as to make the masa and subsequently the finished tortilla pr

The present invention provides a rapid and continuous process for making corn dough masa and tortilla chips by processing non-hydrated corn feed, an alkalizing agent, and water through a cooker-extruder under certain process parameters so as to make the masa and subsequently the finished tortilla product. The corn feed can be any form of corn ranging from whole kernel corn to finely ground corn flour. The extruder process conditions use a Specific Mechanical Energy input of 300 to 550 watt hours per kilogram of material fed to the extruder; a Residence Time Distribution of from about 175 to 400 seconds; a Shear Rate of 65 to 140 reciprocal seconds; and a Peak Temperature of 230°F. to 270°F.

대표청구항 ▼

A continuous process for making a corn masa dough suitable for deep fat frying which comprises the steps of: a. providing non-hydrated corn feed, water, and an alkalizing agent to a cooker-extruder, the quantity of alkalizing agent being sufficient to provide the resulting dough with a pH of about 5

A continuous process for making a corn masa dough suitable for deep fat frying which comprises the steps of: a. providing non-hydrated corn feed, water, and an alkalizing agent to a cooker-extruder, the quantity of alkalizing agent being sufficient to provide the resulting dough with a pH of about 5.5 to 8.5 and the quantity of water being sufficient to provide a total moisture content of about 25 to 35% by weight of the material provided to the extruder; b. mixing the water, alkalizing agent, and corn while subjecting said mixture to low shear forces to prepare a dough; c. providing external heat as well as heat from intense mixing, shearing, and kneading to cook said dough; d. cooling the dough and then expelling the dough from the extruder while the extruder operates with: a Residence Time Distribution of 175 to 400 seconds; a Specific Mechanical Energy Input of 300 to 550 watt hours per kilogram; a Shear Rate of 65 to 140 reciprocal seconds; and a Peak Temperature of 230 to 270 degrees F.