Preparation of masa flour

Details Preparation of masa flour Preparation of masa flour

1992-03-13

1993-01-05

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426462, 426464, 426626, A23L 100

Patent

active

051769310

ABSTRACT:
A short-time, low-pollution method of preparing masa flour is provided which yields flour equivalent to conventionally fabricated masas with a total processing time significantly less than prior techniques. The procedure preferably comprises subjecting alkali-treated, debranned and moisturized grain (e.g., corn) to near infrared radiation in order to partially cook the grain. The grain can then be milled to desired particle size specifications. Masa prepared in accordance with the invention may be produced in as little as one-half hour, as compared with prior methods involving many hours of preparation time. The preferred alkali treatment of the grain prior to infrared processing substantially reduces pollution inherent in prior art methods.

REFERENCES:
patent: 2472971 (1949-06-01), Hansen
patent: 3031305 (1962-04-01), Weinecke
patent: 3264113 (1966-08-01), Barta et al.
patent: 4555409 (1985-11-01), Hart
Cereal Chem. 69(1):82-84; Dry Milling and Physical Characteristics of Alkali-Debranned Yellow Dent Corn.
The Microscopic Examination of Micronized and Extruded Cereals and Cereal Products; Kay Timmins; Spring, 1989; The Proctor Department of Food Science; The University of Leeds.

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