Process for neutralizing enzymes in corn

Details Process for neutralizing enzymes in corn Process for neutralizing enzymes in corn

A - Human Necessities

23

L

A23L 1/10 (2006.01) A21D 2/00 (2006.01) A21D 6/00 (2006.01) A21D 8/00 (2006.01) A21D 15/04 (2006.01) A23B 9/00 (2006.01) A23L 1/164 (2006.01)

Patent

CA 2649042

A method of making an enhanced corn masa by roasting com kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roasted flavor with the use of blends of roasted and unroasted kernels, a higher conversion of the com kernel into a finished product, a reduced acrylamide content in finished product, and fewer off-flavors in baked products.

Procédé de préparation d'une purée de maïs améliorée par torréfaction de grains de maïs pour neutraliser la graine de maïs avant cuisson et trempage du maïs dans de la lime. La torréfaction des grains de maïs présente de nombreux avantages comprenant la capacité de produire une saveur torréfiée avec l'utilisation de mélanges de grains torréfiés et non torréfiés, une conversion plus élevée du grain de maïs en produit fini, une teneur en acrylamide réduite dans le produit fini, et moins de saveurs passées dans des produits cuits.

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