A New Nixtamalization Process
Working together, researchers at the University of Illinois and the University of Sinaloa, Mexico, have Agricultural Engineering developed a new method of nixtamalizationthe process of treating corn in an alkaline solution that yields a higher-quality masa dough and/or The primary advances in this new nixtamalization process instant masa flour than traditional nixtamalization are that it eliminates the nejayote, a byproduct of processing processes. These corn derivatives are used to that can be environmentally harmful because of its alkaline produce a variety of familiar foods such as corn characteristics, and it increases product and process chips, tortilla chips, taco shells, and soft tortillas. flexibility.
Lowers cost With the fractionation of kernels, this process applications eliminates the need for costly, labor-intensive procedures associated with soaking the corn for several hours then neutralizing the nejayote prior Production of Masa to its release into the environment. Isolation of a 'value added' product
Environmentally sound Along with reducing the cost of processing and Tech No. TF04169 increasing saleable products, the elimination of U.S. Patent pending benefits the nejayote creates a process that involves no harmful waste. Nejayote streams are major Investigator Steven Eckhoff website: http://age-web.age.uiuc.edu/ environmental concerns in Mexico and other Latin faculty/sre/sre.asp American countries where barren land stretches from facilities where nixtamalization is carried out. Tech Manager Dick Loe Phone: 217.333.7198 Email: [email protected]
For more information about the Office of Technology Management please call us at 217.333.7862 or visit our website at: www.otm.uiuc.edu
Developed and published by the University of Illinois. Use, distribution and reproduction of this document by permission only. Higher quality masa
This technology is a new nixtamalization process The conventional wisdom that the germ imparts that uses a novel base ingredient, reducing the both flavor and desired baking characteristics to amounts of water and lime necessary to form high masa is not entirely factual. In this new process, quality masa. The process begins with the corn the elimination of the germ actually increased the germ and pericarp being separated from the kernel baking characteristics of the end product without and the remaining endosperm being further affecting taste. By factionalizing the germ fraction, separated by size into at least three fractions: it became a source from which a valuable co-product, corn grit, corn meal and corn flour. Any of these corn oil, can be extracted. Furthermore, with the fractions or subfractions can then be nixtamalized up-front elimination of the germ, the fat content is separately to form high-quality masa dough for significantly reduced making the masa flour, and tortillas, chips, etc., or instant masa-flour for tortillas produced from it, potentially appealing to Agricultural Engineering consumer sales. dieters.
Increases quality of end product This process isolates the corns germ and pericarp without diminishing the baking characteristics of the masa dough or the taste and texture of the end products. Additionally, tortillas produced through this new technique exhibit greater puffing after baking and retain superior flexibility for up to four days. (continued) Offers more options in processing Fractionating the kernels into germ, pericap, and benefits various endosperm fractions facilitates the ability to cook each of these components separately and then combine them to meet manufacturers desired specifications and characteristics.
Lowers fat content without altering taste By isolating the germ upfront, this process reduces the fat content of nixtamalized corn products and has little to no impact on taste. Also, isolating the germ allows processors to extract oil to sell as a byproduct.
For more information about the Office of Technology Management please call us at 217.333.7862 or visit our website at: www.otm.uiuc.edu
Developed and published by the University of Illinois. Use, distribution and reproduction of this document by permission only.