FR2853815A1 - Industrial production of flour based on fermented manioc and maize, useful for preparing the African dish 'pate', produces dry, storage-stable product - Google Patents

Abstract

Industrial process for preparing a flour (A) based on fermented manioc and maize. Industrial process for preparing a flour (A) based on fermented manioc and maize comprises: (1) mechanical or manual degerming of maize; washing twice to complete degerming and to moisten the product; crushing and screening to separate the bran; remoistening; allowing to stand for 3 hours; milling to powder; allowing to stand for 3 hours; remoistening the powder to form a compact dough; allowing this to stand, under cover, for 1-2 days during which time natural fermentation occurs; (2) in parallel, preparing manioc by peeling, washing and grating; wringing out in a white cloth; and allowing to stand, inder cover, for 8 days during which time natural fermentation occurs; (3) mixing the two products on a sieve; (4) drying the mixture for 3 days by exposure to the sun, at 30[deg]C, then in an oven at 100[deg]C for 10 minutes; and allowing the resulting flour to stand for 12 hours in a dry, well aerated place. For use, the product is rehydrated by adding 2 volumes of water, heated and stirred vigorously for 15 minutes. An independent claim is also included for a food product made from (A).

Description

The field of the present invention is food.

  The present invention is a process for the industrial production of a food flour based on cassava and fermented corn. This new food flour obtained by this trial is to date nonexistent on the market.

  There is currently a dish in Africa called Dough. The dough is closely related to the flour obtained by the process which is the subject of the present invention.

  The dough is long and delicate to prepare because of these fermented ingredients.

  These fermented ingredients cannot be stored.

  It can only be prepared a few hours before consumption.

  Its preparation is very delicate and requires specific climatic and hygrometric conditions (strong solar radiation, high temperature, dry climate).

  The problem with Dough, therefore, is that you have to be in Africa to prepare and consume it.

  The present invention, which consists of an original process, proposes to allow the production of a dry preparation based on maize and cassava which is preserved over time due to the cessation of the fermentation of its ingredients.

  This preparation allows, whatever the climatic conditions, to a person not having a particular knowledge in cooking, to prepare and consume a dish 25 close to the traditional Dough.

  Below is detailed the process of making this corn and cassava flour.

  The embodiment of this preparation is as follows: 30% 66% of corn and 34% of cassava are required.

  -The corn is first degermed manually or mechanically.

  -11 is then cleaned twice with cold water in order to perfect the degerming and to humidify it.

  -The corn is then crushed and then passed through a sieve to separate the bran. 35 -The corn is then re-moistened.

  -It must be left to stand for three hours.

  -After these three hours, the corn is ground to reduce it to powder.

  -This corn powder should cool completely for three hours.

  -After three hours we re-moisten this corn powder, we get a compact paste.

  -This paste is then compacted on itself and sheltered, in a covered dish, for one to two days during which it will ferment naturally.

  At the same time, cassava must also be prepared mechanically or industrially: - Fresh cassava must be peeled, washed thoroughly and grated.

  -It must then be wrung in a white cloth.

  -It must then ferment naturally for eight days.

  Under the corn and cassava preparations, they are mixed on a sieve.

  The resulting mixture must be dried by natural dehydration (by exposure to the sun).

  This natural dehydration lasts 3 days and must take place at a temperature of around 300 in the sun. The flour must be brewed every 15 minutes in order to obtain a uniform and regular drying.

  The flour must then be put in the oven at 100 for about 10 minutes.

  At the end of this dehydration, the product obtained must be allowed to cool for 12 hours in a dry and ventilated place.

  Finally, the product obtained is ground again in order to obtain a fine flour, then it goes to its packaging.

  At the end of this process, we then obtain the culinary preparation still nonexistent on the market, called Tradi'Akoumé.

  Depending on the dosage of the different ingredients, different tastes are obtained.

  The 66% corn, 34% cassava dosage is given for information only, but is not limitative.

  To use the product, it must be rehydrated by adding two volumes of water for one volume of product and bring it all to the fire, stirring vigorously for fifteen minutes.

Claims (6)

  1) Process for the industrial manufacture of a food flour based on cassava and fermented corn, characterized in that it comprises the following stages: -Dermination of the corn manually or mechanically.   -Clean twice the corn with cold water in order to perfect the degerming and to humidify it.   - Crushing of the corn and passage through a sieve to separate the bran. 10 -Re humidification of the corn.   - Rest the corn for three hours.   - Grinding of corn to reduce it to powder.   - Put the powder obtained for three hours to rest.   - Re-humidification of this corn powder, a compact paste is obtained.   - Put the dough obtained to rest, sheltered in a covered dish, for one to two days during which it will ferment naturally.   Cassava preparation in parallel: -Peeling, washing and then grating the cassava. 20 - Spinning the cassava in a white cloth.   - Put the cassava obtained at rest, in a covered dish, for eight days during which it will ferment naturally.   - Mix of corn and cassava preparations on a sieve.   -Drying of the mixture obtained for three days by natural dehydration by exposure to the sun (at 30) then passage in the oven at 1000 for about 10 minutes.   - Put the flour obtained for twelve hours to rest in a dry and ventilated place.   To use the product, it must be rehydrated by adding two volumes of water for one volume of product and bring it all to the fire, stirring vigorously for fifteen minutes 2) Culinary preparation based on corn and cassava intended for the easy production of a dish close to the traditional dough obtained according to the method of claim 1 characterized in that it is dry.   3) Preparation according to claim 2 characterized in that the expiration date is several years (currently two years).   4) Preparation according to claim 2 characterized in that its composition is without preservative.   5) Preparation according to claim 2 characterized in that its composition is without additive.   6) Preparation according to claim 2 characterized in that its composition is naturally rich in carbohydrates.