초록 ▼

Corn-based products having a masa flavor, such as tortilla chips and taco shells, and soft tacos are produced using ground corn. The crisp corn based food products have a masa flavor and color, a crisp texture, and chip-like appearance without the gritty, hard texture associated with conventional to

Corn-based products having a masa flavor, such as tortilla chips and taco shells, and soft tacos are produced using ground corn. The crisp corn based food products have a masa flavor and color, a crisp texture, and chip-like appearance without the gritty, hard texture associated with conventional tortilla chips or taco shells made by steeping whole corn kernels. The liming of continued corn particles reduces steeping time, develops masa flavor, and reduces tackiness to provide a cohesive dough which can be machined in a tortilla sheeter/cutter. Substantially uniform hydration of a coarse ground corn component, such as corn meal, is achieved by admixing and heating the coarse ground corn component with water and lime to at least substantially hydrate the coarse corn particles without substantially gelatinizing the corn starch. The hydrated coarse component may then be subjected to temperatures above the gelatinization temperature to partially gelatinize the corn starch. A fine ground starchy component is admixed and heated with the hydrated course ground component before, after, or simultaneously with gelatinization of the hydrated coarse ground corn component to form a machinable dough or masa. The hydration process avoids undesirable hard, white, raw-tasting spots in the final product.

대표청구항 ▼

[ What is claimed is:] [1.] A baked masa corn-based chip comprising a limed coarse ground corn component, which has been prepared by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse ground corn component at a temperature below the gelatinization temperatu

[ What is claimed is:] [1.] A baked masa corn-based chip comprising a limed coarse ground corn component, which has been prepared by admixing and heating a coarse ground corn component with water and lime to hydrate the coarse ground corn component at a temperature below the gelatinization temperature of corn starch, a fine ground starchy component which is admixed with the limed coarse ground corn component, and less than about 20% by weight shortening or fat, the degree of starch gelatinization of the dough from which the chip is baked being from about 40% to about 60%, the total amount of said coarse corn component and said fine starchy component being at least about 65% by weight, said weight percentages being based upon the weight of the chip, said chip having a tortilla chip-like appearance and a crispy texture wherein visible, hard, white spots in the chip are not present.