Extrusion apparatus for the preparation of instant fresh corn do

Plastic article or earthenware shaping or treating: apparatus – Stock pressurizing means operably associated with downstream...

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26421121, 425377, 4253781, A21C 100, B29C 4700

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055588867

ABSTRACT:
Instant fresh corn dough or masa may be prepared in short processing times, with low energy consumption and without liquid wastes by extruding a mixture of corn flour, lime and water in an extrusion or kneading chamber until a homogeneous dough is obtained, heating the homogeneous dough to cooking temperature while kneading is continued, expelling the cooked dough through a die from the extrusion chamber to a holding chamber, cooling the dough in said holding chamber and discharging the cooked and cooled dough through a discharge orifice, whereby the total processing time may be reduced to between 1.5 to a maximum of 7 minutes for the preparation of a fully nixtamalized corn dough or masa.

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Tonella, Maria Luz, et al., "Physical, Chemical, Nutritional and Sensory Properties of Corn-Based Fortified Food Products," J. of Food Science, vol. 48, pp. 1637-1643 (1983).

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