초록 ▼

Mass corn－based products, e.g., tortilla chips and taco shells, are produced by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse corn component at a temperature below the gelatinization temperature of corn starch, admixing the hydrated coarse corn compone

Mass corn－based products, e.g., tortilla chips and taco shells, are produced by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse corn component at a temperature below the gelatinization temperature of corn starch, admixing the hydrated coarse corn component with a fine ground starchy component, heating the mixture to form a dough, forming the dough into pieces and baking and/or flying the pieces.

대표청구항 ▼

A method for producing masa corn-based products comprising: a) admixing and heating a coarse ground corn component with water and lime to at least substantially hydrate the coarse corn component at a temperature below the gelatinization temperature of corn starch, b) then admixing the hydrated coars

A method for producing masa corn-based products comprising: a) admixing and heating a coarse ground corn component with water and lime to at least substantially hydrate the coarse corn component at a temperature below the gelatinization temperature of corn starch, b) then admixing the hydrated coarse corn component with a fine ground starchy component, c) heating the hydrated coarse corn component and the fine ground starchy component to form a machinable dough, d) forming the dough into pieces, and e) baking and/or frying the pieces.