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    Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla
    104.
    发明申请
    Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla 有权
    连续酶预煮，用于生产用于小吃和玉米饼的即食玉米粉

    公开(公告)号：US20040105925A1

    公开(公告)日：2004-06-03

    申请号：US10653361

    申请日：2003-09-03

    申请人： ROBERTO GONZALEZ BARRERA

    发明人： Manuel J. Rubio ,  Roberto Contreras ,  Felipe A. Rubio ,  Juan Fernando Ramirez

    IPC分类号： A23L001/00

    CPC分类号： A23L7/117 ,  A21D13/42 ,  A23L7/107 ,  A23L7/198 ,  B02B1/08 ,  B02B5/02 ,  C12Y302/01001 ,  C12Y302/01032

    摘要： Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase solution effects a partial hydrolysis of bran and starchy cell-walls with a controlled gelatinization and reduced conditioning and corn solid loss in wastewater. Moisture content is then stabilized after washing, followed by milling and drying at a high temperature for a short time to produce a partial gelatinization in the ground kernel, cooling and further drying the dried-milled particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a light bran fraction for integral flour or feed use, remilling and sieving the coarser particle to produce an instant corn flour for snack chip and corn-based food, and admixing the fine particle with lime to obtain a masa flour for tortillas and the like.

    摘要翻译： 使用商业内切木聚糖酶和内切淀粉酶混合物作为加工助剂，通过酶预预煮连续生产预煮和部分脱壳的玉米粉。 用内切木聚糖酶和内切酶酶溶液进行低温和接近中性pH预煮，可以控制糊化，并且减少了废水中的调理和玉米固体损失，从而部分水解了麸皮和淀粉样细胞壁。 洗涤后水分含量稳定，随后在高温下研磨和干燥短时间，以在研磨的核中产生部分糊化，冷却并进一步干燥干燥的磨碎颗粒。 细粒度或面粉从较粗颗粒分离并回收，粗颗粒也被分离，以分离用于整体面粉或饲料用途的轻糠级分，对较粗颗粒进行再搅拌和筛分以产生用于小吃片和玉米基的即食玉米粉 食物，并将细颗粒与石灰混合，得到玉米粉饼等的马萨粉。

    Dough composition and method for making tortillas
    105.
    发明申请
    Dough composition and method for making tortillas 审中-公开
    面团成分及制作玉米粉圆饼的方法

    公开(公告)号：US20040071854A1

    公开(公告)日：2004-04-15

    申请号：US10456928

    申请日：2003-06-06

    发明人： Lisa Chedid ,  John Joseph Toczek ,  John David Brodie

    IPC分类号： A21D002/00

    CPC分类号： A21D10/02 ,  A21D2/02 ,  A21D2/145 ,  A21D8/025 ,  A21D13/42

    摘要： There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consisting of 1) sodium aluminum phosphate and dicalcium phosphate dihydrate; 2) sodium aluminum phosphate and sodium acid pyrophosphate; 3) sodium acid pyrophosphate and dicalcium phosphate dihydrate; 4) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; 5) sodium aluminum sulfate and dicalcium phosphate dihydrate; and 6) sodium aluminum sulfate and sodium acid pyrophosphate. The sodium acid pyrophosphate exhibits an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking. The slower reacting of the leavening acids in the combination is at least 15 wt % of the total weight of the acid combination. There are also methods for making tortillas.

    摘要翻译： 有一个面团组成。 面团组合物含有面粉，起酥油，水和发酵体系。 发酵系统有发酵碱和发酵酸。 发酵酸是选自由以下组成的组的组合：1）磷酸铝钠和磷酸二钙二水合物; 2）磷酸铝钠和焦磷酸钠; 3）焦磷酸钠和磷酸二钙二水合物; 4）磷酸铝钠，焦磷酸钠和磷酸二钙二水合物; 5）硫酸铝钠和磷酸二钙二水合物; 和6）硫酸铝钠和焦磷酸钠。 酸化焦磷酸钠在烘烤之前在室温下表现出约30或更低的二氧化碳的演化百分数。 组合中发酵酸的反应较慢，为酸组合的总重量的至少15重量％。 还有制作玉米饼的方法。

    Production of crispy corn-based snacks having surface bubbles
    107.
    发明授权
    Production of crispy corn-based snacks having surface bubbles 有权
    生产具有表面气泡的酥脆玉米基小吃

    公开(公告)号：US06491959B1

    公开(公告)日：2002-12-10

    申请号：US09723377

    申请日：2000-11-28

    申请人： Bin-Yea Chiang ,  Lynn C. Haynes ,  Ronald J. Russell ,  Marta H. Gomez ,  Kim M. Folta ,  Anita Bryant-Ray ,  Christina M. Fileti ,  Julia M. Carey

    发明人： Bin-Yea Chiang ,  Lynn C. Haynes ,  Ronald J. Russell ,  Marta H. Gomez ,  Kim M. Folta ,  Anita Bryant-Ray ,  Christina M. Fileti ,  Julia M. Carey

    IPC分类号： A21D1300

    CPC分类号： A23L7/117 ,  A21D13/42 ,  Y10S426/808

    摘要： Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran. The pregelatinized waxy starch forms the skin of the bubble. The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The baker's bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the baker's bran may be used in an amount of from about 0.1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%. Reduced fat, low-fat, and no-fat baked products, as well as full-fatted baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a corn tortilla flavor.

    摘要翻译： 通过预胶凝的蜡质淀粉，预胶化的玉米粉和面包的麸皮获得具有多个表面气泡的基于玉米的切片状小吃，其包括在小吃的基本上未发酵的相邻部分的上方和下方延伸的气囊。 预胶化的蜡状淀粉形成气泡的皮肤。 预胶化的玉米粉在烘烤过程中有助于生产气泡，并提高烘焙小吃中的玉米味。 面包师的麸皮提供烤玉米片状的零食，具有玉米饼芯片的粗糙外观特征。 预胶化蜡质玉米淀粉的用量可以为约5重量％至约25重量％，预胶化玉米粉的用量可以为约5重量％至约20重量％，和 面包师的麸皮可以以基于糊化度小于约60％的玉米粉的重量计约0.1重量％至约10重量％的量使用。 可以生产具有起泡表面的酥脂，低脂肪和无脂肪焙烤产品以及全脂肪焙烤产品，并且具有酥脆，松脆，非粉碎的片状纹理，但是具有玉米 玉米饼风味。

    Masa based food products modified with an enzyme or a reducing agent
    108.
    发明申请
    Masa based food products modified with an enzyme or a reducing agent 有权
    用酶或还原剂改性的基于棉花的食品

    公开(公告)号：US20020182286A1

    公开(公告)日：2002-12-05

    申请号：US09921492

    申请日：2001-08-03

    发明人： Lisbeth Hoj Johansen

    IPC分类号： A23L001/10

    CPC分类号： A23L7/117 ,  A21D2/06 ,  A21D2/265 ,  A21D8/042 ,  A21D13/42

    摘要： There is provided a process for the preparation of a modified masa foodstuff, the process comprising the steps of (i) preparing a masa by nixtamalisation of corn (ii) contacting a reducing agent or an enzyme with (a) the masa, and/or (b) the corn prior to nixtamalisation; such that a protein native to the corn is modified.

    摘要翻译： 提供了一种用于制备改性棉麻食品的方法，该方法包括以下步骤：（i）通过将玉米（n）将玉米淀粉化（ii）使还原剂或酶与（a）棉花和/或 （b）玉米在nixtamalisation之前; 使得玉米天然的蛋白质被修饰。

    Apparatus and method for making stackable tortilla chips
    109.
    发明申请
    Apparatus and method for making stackable tortilla chips 失效

    公开(公告)号：US20020044996A1

    公开(公告)日：2002-04-18

    申请号：US09998663

    申请日：2001-12-03

    申请人： Recot, Inc.

    发明人： Todd Charles McNeel ,  Nelson Shih-Hsun Chen ,  Lawrence Alan Graham

    IPC分类号： A47J037/12

    CPC分类号： A23L7/13 ,  A21C11/04 ,  A21D13/42 ,  A23P30/10 ,  A47J37/1214

    摘要： An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together nullencasenull or nullsandwichnull and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.null

    Method for the production of pressure precooked and dehulled corn flour for tortilla
    110.
    发明授权
    Method for the production of pressure precooked and dehulled corn flour for tortilla 有权
    用于生产玉米饼的压力预煮和脱壳玉米粉的方法

    公开(公告)号：US06344228B1

    公开(公告)日：2002-02-05

    申请号：US09764281

    申请日：2001-01-19

    申请人： Manuel J. Rubio ,  Roberto Contreras ,  Francisco Sosa

    发明人： Manuel J. Rubio ,  Roberto Contreras ,  Francisco Sosa

    IPC分类号： A23L100

    CPC分类号： A23L7/117 ,  A21D8/02 ,  A21D13/42 ,  A23L7/198

    摘要： Precooked and partially-dehulled masa flour for tortilla and the like is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effects corn hull hydrolysis and partial cooking with a lime solution, reduced kernel washing and solid loss in wastewater. Next, moisture content is stabilized, and the corn is ground and dried in a super-heated stream of air to produce a partial cooking, cooling and further drying of the dried-ground particles. Separating and recovering yields the fine grind or masa flour from the coarse grind which is segregated to isolate a hull fraction as corn hull waste. Reground coarse grind is sieved to produce further yield of the instant masa flour. The flour is well suited for use in making tortilla and other corn-based snack foods.

    摘要翻译： 用于玉米饼等的预煮和部分脱壳的马莎粉通过在饱和蒸汽的连续过程中进行压力预蒸煮来制备。 预煮效果玉米壳水解和用石灰溶液部分烹饪，减少了核心洗涤和废水中的固体损失。 接下来，水分含量稳定，并将玉米在超加热的空气流中研磨和干燥，以产生部分蒸煮，冷却和干燥干燥的颗粒。 分离和回收从粗磨中产生细磨或马莎粉，分离出来以将船体部分分离为玉米壳废物。 筛分粗磨粗粉以产生即时麻棉粉的进一步收获。 面粉非常适合用于制作玉米饼和其他玉米类休闲食品。