MXPA05011797A - Ecological nixtamalization process for producing wholewheat flour, masa and tortillas. - Google Patents

Abstract

The present invention refers to the development of novel ecological nixtamalization processes using a calcium source different from lime in order to avoid polluting the cooking liquid or nejayote with pericarp residues, thereby obtaining wholewheat corn flour products such as wholewheat tortillas, and improving the nutritional and rheological quality thereof, as well as increasing the product yield.

Description

ECOLOGICAL PROCESS OF NIXTAMAL1ZATION FOR THE PRODUCTION OF FLOUR, MASS AND INTEGRAL TORTILLAS Field of the Invention The present invention refers to the use of substances other than lime in nixtamalization processes to avoid polluting effluents from nejayote. More particularly to the use of salts or acids that allow to reduce the contamination of soluble solids of the nejayote without altering the yields of flours, dough and tortilla and maintaining the quality and shelf life of the products.

Background of the Invention The history of the tortilla goes back to the origin of the indigenous roots of the Mexican people and the basic stages for the preparation of tortillas have remained unaltered since those times. Practically, the traditional process used by the first settlers of Mesoamerica continues being used.

The tortilla is the most important food in Mexico (considered the main source of protein and calories for social groups of low socioeconomic level), of some countries of Central America and currently in wide expansion in the United States of North America. The tortilla is used as a basic product for the preparation of innumerable traditional foods such as snacks, chips, tacos, toast, enchiladas, burritos and nachos, just to mention a few. In Mexico, under various forms of consumption, the tortilla is part of the diet of all social strata with an annual "per capita" consumption of 120 kg and in rural areas it provides approximately 70% of the total calories consumed, constituting the main power source.

To obtain tortillas, the traditional method of nixtamalization is used, which consists of an alkaline cooking in the presence of lime of 1 to 2% by weight of the whole corn grain in water (water: corn ratio, 3: 1) at temperature of boiling for 30 to 40 minutes. After this stage the cooked corn is left to rest for a period of 12 to 18 hours. The cooked and reposed corn is called nixtamal and the solid-rich cooking liquid is called nejayote. The nixtamal after washing is ground with the addition of small volumes of water; the dough obtained is molded to form tortillas that are then cooked on both sides in a clay comal, metal or ceramic surface at temperatures of 180 to 210 ° C for approximately 2 minutes.

Several investigations have been carried out (Bressani, et al 1958, Vaqueiro, C. 1986) in order to make the traditional process of nixtamalization more efficient. These have basically considered water aspects: corn, lime concentration, temperature and cooking time, resting the cooked grain and milling, in some cases use of high vapor pressure (Sterner and Zane, 1984, Malvido et al., 1995 Martínez-Bustos et al 2002), without modifying the traditional basic characteristics of the nixtamalization process.

Other investigations for the obtaining of mass involve the fractional separation of the parts of the grain such as the pericarp or husk, germ and endosperm which are hydrated and cooked separately and reintegrated into the mixture to grind them to produce the dough or instant flours (Martínez-Montes et al 2001; Delrue and Burianek 2000). The dough can be dehydrated and ground to produce instant flours. Ecological processes of dry nixtamalization have also been patented for the direct obtention of fresh mass without production of nejayote contaminating effluents of good quality (Figueroa et al 2002, Figueroa et al, 2003).

The production of pre-cooked or instant dough is carried out using various methods, based on traditional alkaline cooking. The dry and ground mass is screened and reformulated in flours, with careful control of the particle size distribution to meet the different requirements of the product. Montemayor and Rubio (1983) describe continuous and batch processes of cooking corn to produce instant flours. In both processes, the lime is mixed with equal parts of corn and water in a screw conveyor, adapted to a steam injector. The corn is cooked as it is transported, then washed to remove part of the pericarp and excess lime and finally dehydrated and ground to obtain flours with the desired particle size distribution.

Processes using alkaline and water-soluble substances have been patented to increase dough and tortilla yield and retard microbial growth in tortillas (Rubio and González 1973). The additives proposed are sodium hydroxide, sodium carbonate, sodium triphosphate, mono sodium phosphate, in doses of 0.25 to 2% of the weight of the dough. Other researchers have suggested the use of calcium hydroxide, sodium hydroxide and potassium hydroxide to maintain the alkaline pH during nixtamalization. The use of the protease enzymes (Jackson et al., 2002) and xylanase (Rubio et al., 2003) has also been patented in the cooking stage to partially remove the pericarp from the corn kernel as a processing aid. For the enrichment of the tortilla, the use of external sources of fiber and vegetables such as carrots, spinach, etc. has been patented. (Larios 2002). In this same sense, several inventors have patented fractional or selective nixtamalization to obtain the dietetic or integral tortilla in which the pericarp is removed from the corn and the endosperm is nixtamalized separately and subsequently the pericarp is reintegrated into the mixture (Vaqueiro et al 1986 Martinez-Montes et al 2001, Sánchez and de la Cámara 2001, Sánchez and de la Cámara 2002). Del Rué et al (2000), patented an additive for dough and flour based on bran or pericarp that increases the strength and shelf life of the tortilla. Celorio (2001), for his part, patented the use of soluble and insoluble fiber using a mixture of carboxymethyl cellulose gum and preservatives such as salts of propionic acid, fumaric acid and citric acid. In other patents the use of dry milling has been proposed and the flour is then conditioned with water and lime to be processed with a low shear extruder (Martinez-Bustos et al 1996a, Martínez-Bustos et al 1996b) or the raw flour with hot water (60 to 80 C) and lime, the mixture is left at rest for 15 minutes to 2 hours and then the mixture is ground in a stone mill to obtain the dough and the whole or dietetic tortilla (Figueroa et al. al., 2002; Figueroa et al 2003).

As it can be seen clearly, none of the nixtamalization methods mentioned suggest the use of different substances in the cooking stage other than lime either in the form of hydroxide or oxide for the nixtamalization process except those to modify the pH and increase the Shelf life of the products that are usually applied after cooking since their function is different.

In those mentioned patents, any person skilled in the art recognizes that the addition of antimicrobials and gums is to increase the shelf life of the nixtamalized corn products. In our invention the main objective is to reduce or eliminate the contaminant residues mainly of pericarp that are generated in the cooking liquid or nejayote during the processing of nixtamal. Also in the present invention the objective is to make an integral or dietary tortilla with the natural pericarp fibers retained in the cooked grain.

In the present invention we propose the use of salts such as calcium sulfate, calcium chloride which are widely used in the food industry for the production of cheeses, tofu and also to increase calcium levels in milk but in this specific case it is proposed to apply them during the cooking of corn as a substitute for calcium hydroxide in nixtamalization process. Other calcium salts that can also be used are calcium bicarbonate; calcium carbonate; calcium propionate to provide a source of calcium but at the same time to have a process in which the nejayote does not have residues of pericarp since the salts of calcium and other salts of other compounds as well as weak acids (acetic acid, propionic to mention a few) do not attack or hydrolyze the pericarp, thus preventing parts of the pericarp from contaminating the nejayote as does the lime or calcium hydroxide of the traditional process and other hydroxides such as sodium or potassium indicated by some inventors mentioned above. Therefore with the use of the mentioned calcium salts applied in the stage of the cooking of corn in the nixtamalization process, the pericarp is retained by the grain, which makes it possible to obtain an integral or dietary tortilla without the need to add fiber from external sources.

Brief description of the figures Figure 1. It shows a schematic flow diagram of the ecological process of nixtamalization with calcium sulphate or other salts or weak acids different from the lime necessary for the obtaining of high yield of wholemeal flours, integral fresh dough and whole corn tortillas, in the which are indicated the steps of the same.

As clearly shown in Figure 1, the whole corn kernel (1) is cooked in the presence of water and calcium salts selected from the group that may be: calcium sulfate, calcium chloride, calcium bicarbonate, calcium carbonate , calcium propionate or other sodium salts or weak acids such as acetic or propionic acid, at a temperature of 80 to 90 ° C for 30 or 40 minutes (2), cooked corn grain or nixtamal with cooking in the presence of salts and acids mentioned retains the pericarp. Said cooked or nixtamal grain is then rested from 1 to 18 hours to allow the hydration of the starch granules (3). Water without pericarp residue is removed from the grain when rinsing the nixtamal. The nixtamal is then ground in a suitable mill preferably with an opening between stones or 2 mm discs to perfectly remove the pericarp present in the grain (4). The fresh integral mass (5) can be dehydrated for the production of instant whole-grain flours (6), or for the production of whole-grain tortillas or other whole-grain corn products (7).

Figure 2. It shows a schematic flow diagram of the ecological process of nixtamalization with calcium sulphate or other salts or weak acids different from the lime necessary for the obtaining of high yield of integral flours, integral fresh dough and whole corn tortillas, in the which are indicated the steps of the same.

As clearly shown in Figure 2, the whole corn kernel (1) is cooked in the presence of water and calcium salts selected from the group consisting of: calcium sulfate, calcium chloride, calcium bicarbonate, calcium carbonate, calcium propionate or other sodium salts or weak acids such as acetic or propionic acid, at a temperature of 80 to 90 ° C for 30 or 40 minutes (2), cooked or nixtamal corn grain with cooking in the presence of salts and mentioned acids retains the pericarp. Said cooked or nixtamal grain is then rested from 1 to 18 hours to allow the hydration of the starch granules (3). Water without pericarp residue is removed from the grain when rinsing the nixtamal. The nixtamal is then ground in a suitable mill preferably with an opening between stones or 2 mm discs to perfectly remove the pericarp present in the grain (4). As shown in numeral (5), if desired during the grinding of nixtamal (4) or in the preparation of flours (7), a certain percentage of lime can be added to give color and flavor characteristics to corn products and enzymes for solubilize the pericarp and cell walls of the grain. The fresh integral dough (6) can be dehydrated for the production of instant whole-grain flours (7), or for the production of whole-grain tortillas or other whole corn products (8).

Figure 3. It shows a schematic flow diagram of the ecological process of nixtamalization in which the cooking of the whole corn or other grain is carried out only with water without adding any other compound to obtain the cooked or nixtamal grain and from there to obtain wholemeal flours, fresh integral dough and integral tortilla and improve the quality and shelf life of the products of the process of the present invention, in which the steps thereof are indicated. Also, if desired in the grinding stage of the cooked or nixtamal grain or in the preparation of flours, a certain percentage of lime can be added to give the corn color and flavor characteristic.

As clearly shown in Figure 3, the whole corn kernel (1) is cooked in the presence of water at a temperature of 80 to 90 ° C for 30 or 40 minutes (2), the grain of cooked or nixtamal corn in this way retains the pericarp. Said cooked or nixtamal grain is then reposed from 1 to 18 hours to allow the hydration of the starch granules (3). Water without pericarp residue is removed from the cooked grain when rinsing the nixtamal. The washed nixtamal is then ground in a suitable mill preferably with an opening between stones or 2 mm discs to perfectly remove the pericarp present in the grain (4). As shown in numeral (5), if desired during the grinding of nixtamal (4) or in the preparation of flours (7) a certain percentage of lime can be added to give color and flavor characteristics to corn products or enzymes for solubilize part of the pericarp or cell walls. The fresh integral dough (6) can be dehydrated for the production of instant whole-grain flours (7), or for the production of whole-grain tortillas or other whole corn products (8).

Detailed description of the invention One of the objectives of the present invention is to provide ecological processes of nixtamalization that allow to obtain integral fresh mass with improved properties using calcium sources other than lime (calcium oxide or hydroxide) such as calcium sulfate, calcium chloride, sodium bicarbonate, calcium, calcium propionate or other salts or weak acids that do not attack the pericarp of the grain and therefore do not generate contaminating residues in the cooking liquid or nejayote during the nixtamalization processes illustrated in Figures 1 to 3.

Another objective of the present invention is to provide procedures for obtaining fresh integral dough of corn, whole-grain tortilla, integral snacks, whole tamales and arepas and improve the quality of the products.

Another objective of the present invention is to provide procedures for obtaining high yields of whole flours, corn fresh integral dough, simple and that can be implemented with the equipment available in the market.

Another objective of the present invention is to obtain a higher yield of fresh corn dough with improved nutritional properties and without the use of preservatives such as gums.

Later the nixtamal obtained in the mentioned ecological processes can be added with lime (calcium hydroxide or calcium oxide) during the grinding stage or another appropriate stage of the processing after cooking to give it different color and flavor or it can also be added low levels of lime (0.05 to 0.5%) in the formulation of instant wholemeal flour.

Depending on the desirable characteristics of the product, it is possible, for example, to obtain a greater degree of gelatinization of the starch with a post-grinding bake or in another stage of the processing using any cooking method, known to those skilled in the art, for example. , by extrusion, electric, microwave, infrared, etc.

Also, the processes can also be applied to obtain products that do not require the presence of lime during the cooking stage such as arepas, snacks, atoles or products derived from this type of integral dough or whole grain corn flour or other cereal or grain.

The ecological process of nixtamalization with calcium sulphate or other salts or weak acids different from the lime necessary to obtain high yield of wholemeal flours, integral fresh dough and whole corn tortillas, which is carried out in the following way: The whole corn kernel is cooked in the presence of water and calcium salts selected from the group that may be: calcium sulfate, calcium chloride, calcium bicarbonate, calcium carbonate, calcium propionate or other sodium salts or weak acids such as acetic or propionic acid, at a temperature of 80 to 90 ° C for 30 or 40 minutes. The grain of cooked or nixtamal corn with the cooking in the presence of salts and acids mentioned retains the pericarp. Said cooked or nixtamal grain is then rested from 1 to 18 hours to allow the hydration of the starch granules. Water without pericarp residue is removed from the grain when rinsing the nixtamal. The nixtamal is then ground in a suitable mill preferably with an opening between stones or 2 mm discs to perfectly remove the pericarp present in the grain. The fresh integral dough can be dehydrated for the production of instant whole-grain flours, or for the preparation of whole-grain tortillas or other integral corn products.

The ecological process of nixtamalization with calcium sulphate or other salts or weak acids different from the lime necessary to obtain high yield of wholemeal flours, integral fresh dough and whole corn tortillas, which is carried out in the following way: The whole corn kernel is cooked in the presence of water and calcium salts selected from the group consisting of: calcium sulfate, calcium chloride, calcium bicarbonate, calcium carbonate, calcium propionate or other sodium salts or weak acids such as acetic or propionic acid, at a temperature of 80 to 90 ° C for 30 or 40 minutes. The grain of cooked or nixtamal corn with the cooking in the presence of salts and acids mentioned retains the pericarp. Said cooked or nixtamal grain is then rested from 1 to 18 hours to allow the hydration of the starch granules. Water without pericarp residue is removed from the grain when rinsing the nixtamal. The nixtamal is then ground in a suitable mill preferably with an opening between stones or 2 mm discs to perfectly remove the pericarp present in the grain. If desired during the milling of the nixtamal or in the preparation of flours, a certain percentage of lime can be added to give color and flavor characteristics to the products of corn and enzymes to solubilize the pericarp and cell walls of the grain. The fresh integral dough can be dehydrated for the production of instant wholemeal flours, or for the production of whole-grain tortillas or other integral corn products.

The ecological process of nixtamalization in which the cooking of the whole corn or other grain is carried out only with water without adding any other compound to obtain the cooked or nixtamal grain and from there to obtain integral flours, whole fresh dough and integral tortilla and improve the quality and shelf life of the products of the process of the present invention, which is carried out in the following manner: The whole corn kernel is cooked in the presence of water at a temperature of 80 to 90 ° C for 30 or 40 minutes. The grain of cooked or nixtamal corn in this way retains the pericarp. Said cooked or nixtamal grain is then rested from 1 to 18 hours to allow the hydration of the starch granules. Water without pericarp residue is removed from the cooked grain when rinsing the nixtamal. The washed nixtamal is then milled in a suitable mill preferably with an opening between stones or 2 mm discs to perfectly remove the pericarp present in the grain. If desired during the milling of the nixtamal or in the preparation of flours, a certain percentage of lime can be added to give color and flavor characteristics to corn products or enzymes to solubilize part of the pericarp or cell walls. The fresh integral dough can be dehydrated for the production of instant whole-grain flours, or for the preparation of whole-grain tortillas or other integral corn products.

The advantages of the processes of the present invention that are illustrated in Figures 1 to 3, lie in that: Unlike other recent dry nixtamalization processes (Martínez et al., 1996a and 1996b, Delrue and Burianek 2000, Sánchez and de la Cámara 2001, Martínez-Montes et al 2001, Figueroa et al 2002, Figueroa et al., 2003). in which the corn is ground, broken or crushed to avoid the generation of contaminants in the nejayote or the total elimination thereof from the process, in the present invention the generation of soluble solids in the nejayote is prevented with the elimination of the lime in the the stage of the cooking of the grain or with the use of calcium salts or another type of salts or weak acids in the stage of the cooking of the grain that do not attack or hydrolyze the cellulose, and hemicellulose and other components that make up the pericarp of the corn.

- Also unlike other processes in which the grain components are separated or fractionated to effect selective nixtamalization (Deirue and Burianek 2000, Sánchez and de la Cámara 2001, Sánchez and de la Cámara 2002, Martínez-Montes et al 2001) and thus take advantage of the pericarp of the grain to obtain an integral or dietetic or high-fiber tortilla in case that additional fiber is added from external sources (Hebster, 1993, Hart, 1985), in the processes of the present invention that they are illustrated in figures 1 to 3, calcium salts other than lime are used, the idea is to keep the pericarp intact in the grain at the same time that the gelatinization process of the corn is carried out and also reduce or break the protein matrix that protects the granules of starch so that the granule during the cooking process swells freely, increasing the mass yields and improving the rheology of the mass and the integral products s of corn.

- Unlike other enzymatic processes of nixtamalization reported using alkaline protease (Jackson et al., 2002) or xylanase (Rubio et al. 2003) in which the enzymes are used as a process aid to hydrolyze or break the pericarp of the grain in the stages of soaking, precooking and rest and then remove and discard the soluble solids product of the enzymatic denaturation by means of washing the nixtamal, In the present invention the enzymes are applied during the grinding of the nixtamal or subsequent to it to hydrolyze or solubilize the walls of the pericarp and cell walls of the grain but keeping all those important compounds (fiber, vitamins, proteins, etc.) to improve the quality nutritious and rheological of the fresh integral mass and products of it or in the instant integral flours and their products.

For purposes of the present invention, the term nixtamalization refers to cooking corn or other whole grain in the presence of water and calcium salts or other salts or acids other than lime (calcium hydroxide or calcium oxide) plus the resting and grinding the cooked or nixtamal grain or allowing the raw maize to stand in water and in the presence or absence of lime or calcium salts or other substances mentioned for a certain time in a container at the indicated temperature of the process.

In general, the present invention consists of the following: 1. The cooking by any means of corn or whole sorghum in the presence of water and calcium salts other than lime such as calcium sulfate, calcium chloride or other salt or acids that do not attack the pericarp of the grain. 2. A rest of the grain of corn or sorghum cooked in the presence of the salts. 3. The grinding of nixtamal to obtain the integral dough. 4. The elaboration of integral tortillas of the mass or elaboration of integral flours dehydrating the fresh mass.

The new ecological processes of nixtamalization using salts of calcium or other types of salts or weak acids, allows to obtain novel products with the following advantages: - Greater yield of integral fresh dough to elaborate products with improved qualities from the nutritional point of view, texture, color, flavor and aroma.

- In addition to important economic advantages due to the increase in the yield of the products, the shelf life related to the texture and control of microorganisms can also be increased.

Additionally, in some appropriate stages of the new processes of the present invention, some additives may be added as nutrients to enrich the integral fresh mass and consequently the products made from it. Such nutrients may be vitamins, minerals, proteins, amino acids or cereal flours in the amounts and / or proportions considered appropriate.

Also, by means of a dehydration stage of the integral fresh dough, instant integral flours and derivatives can be obtained.

If a greater degree of gelatinization of the starch of the product is necessary, cooking can be applied to the product until reaching the conditions required for its use in the production of integral dough, integral tortilla and instant integral flour. The cooking method can be any of those known to those skilled in the art, such as direct cooking with water, steam, electric, extrusion, microwave, infrared, low frequency waves, etc.

Only for the purpose of illustrating the present invention, the following examples are presented.

EXAMPLE 1. Obtaining white fresh integral dough for tortillas using as raw material whole corn grain.

The whole grain of corn is cooked for 30 minutes with water and 1% calcium sulfate weight / weight of corn, at a temperature of 85 to 90 ° C. It is allowed to stand for 2 to 18 hrs. The nixtamal is ground in a stone mill or other type of mill preferably with an opening between the stones or discs smaller than 0.5 mm to reduce parts of the pericarp. Feeding gradually a pre-cooked wholemeal with a moisture content of 50% ready to be used to make tortillas or derived from them or to dehydrate to obtain instant wholemeal meals.

EXAMPLE 2. Obtaining whole fresh dough for tortillas using as raw material whole corn grain.

The whole grain of corn is cooked for 30 minutes with water and 0.5% calcium sulfate weight / weight of corn, at a temperature of 85 to 90 ° C. It is allowed to stand for 2 to 18 hrs. The nixtamal is ground in a stone mill or other type of mill preferably with an opening between the stones or discs smaller than 0.5 mm to reduce parts of the pericarp. At this stage or another stage that is considered convenient (for example in the flour production stage), 0.15% of lime is added to give traditional nixtamal color and flavor while maintaining the quality of the whole tortilla and nutritional aspects. Feeding gradually a pre-cooked wholemeal with a moisture content of 50% ready to be used to make tortillas or derived from them or to dehydrate to obtain instant wholemeal meals.

EXAMPLE 3. Obtaining whole fresh dough for tortillas using as raw material whole corn grain.

The whole grain of corn is cooked for 30 minutes with water and without lime or other substances, at a temperature of 85 to 90 ° C. Let it rest for 2 to 8 hours. The cooked or nixtamal grain is ground in a stone mill or other type of mill preferably with an opening between the stones or discs smaller than 0.5 mm to reduce parts of the pericarp. In this stage or another stage if it is considered convenient (for example in the stage elaboration of flours) 0.15 to 0.3% of lime is added to give it color and traditional nixtamal flavor while maintaining the quality of the integral tortilla and nutritional aspects. Feeding gradually a pre-cooked wholemeal with a moisture content of 50% ready to be used to make tortillas or derived from them or to dehydrate to obtain instant wholemeal meals.

References cited: US Pat 3,730,732 05/1973 Rubio and González. US Pat 4,463,022 07/1984 Sterner and Zane US Pat 4,555,409 11/1985 Hart, E.R. US Pat 4,594,260 10/1986 Vaqueiro, et al. US Pat 4,176,931 01/1993 Herbster US Pat 5,447,742 09/1995 Malvido, et al. US Pat 5,532,013 07/1996 Martinez-Bustos et al. US Pat 5,558,886 09/1996 Martinez-Bustos et al., US Pat 6,268,008 07/2001 Celorio Garrido US Pat 6,265,013 08/2001 Martinez-Montes, et al. US Pat 6,309,688 10/2001 Sánchez and from the US Pat. 6,358,550 03/2002 Sánchez and from the US Pat Chamber 6,387,437 05/2002 Martinez-Bustos, et al. US Pat 6,428,828 08/2002 Jackson et al. US Pat 6,638,554 10/2003 Rubio et al., Mexican Patent No. 210991. 10/2002 Figueroa, et al., Clean and fast nixtamalization process for the production of fresh corn dough to make tortillas, instant flours and their derivatives. Patent MXJL01000002 08/2002 Larios B. Adoration C. Vegetable-enriched corn tortilla. WO 00/10407 02.03.2000 Deirue, R, M. and Burianek, M.D. WO 03/045154 05.06.2003 Figueroa et al., Montemayor, E., and Rubio, M. 1983. Alkaline cooked corn flour: Technology and uses ¡n tortilla and snack producís, (abstr.) Cereal Food World 28: 577 Bressani , R., Paz y Paz, R. and Scrimshaw, NS 1958. Com nutrient losses. Chemical changes in com during preparation of tortillas. J. Agri. Food Chem. 6: 770.

Claims (21)

Claims

1. An ecological process for the obtaining of fresh integral mass of corn, instantaneous integral flours and whole corn tortillas or sorghum characterized because it comprises the steps of: a) Cooking by any means known to those skilled in the art, the whole grain of corn or sorghum in the presence of water and calcium salt or weak acid which is selected from a group consisting of calcium sulfate, calcium chloride, bicarbonate calcium, calcium propionate, calcium carbonate or acids such as formic acid, acetic acid, propionic acid, fumaric acid and citric acid at a concentration of 0.01 to 2.5% weight / weight of corn or grain at a temperature of 80-90 ° C for a time of 30 minutes and with an appropriate amount of water to allow cooking. b) Let the grain of corn or cooked sorghum stand with the salts mentioned in part a) for 1-15 hrs to obtain the nixtamal. c) Grind the nixtamal obtained from part b) to obtain an integral fresh mass. d) Dehydrate the integral fresh mass of item c), and e) Grind the dehydrated mass of item d).

2. The process of claim 1, characterized in that additionally in the stage of milling the nixtamal or in the dough are added nutrients selected from the group consisting of vitamins, minerals, proteins, amino acids or cereal flours.

3. The process of claim 1, characterized in that additionally in the nixtamal grinding step or in the dough 0.05 to 0.5% of lime and enzymes selected from a group consisting of xylanase, cellulases or alkaline protease are added to hydrolyze part of the pericarp and cell walls of the grain.

4. Process of claim 1, characterized in that additionally after the step of grinding the dehydrated dough of subsection d) nutrients selected from the group consisting of vitamins, minerals, proteins, amino acids or cereal flours are added.

5. The process of claim 6, characterized in that additionally after the step of grinding the dehydrated dough of item d) 0.05 to 0.3% or lime and enzymes characterized by being selected from the group consisting of xylanase, cellulases or alkaline protease to hydrolyze part of the pericarp and cell walls of the grain.

6. A corn or sorghum product made with the fresh dough of claims 1-5.

7. The corn or sorghum product of claims 1 to 5, characterized in that it is selected from the group consisting of instant flours, tortillas, snacks, tamales, atoles and arepas all integral products of corn or sorghum.

8. An ecological process for obtaining fresh whole corn dough, instant wholemeal flours and whole corn tortillas or sorghum characterized because it comprises the steps of: a) Cooking by any means known to those skilled in the art, the whole grain of corn or other type of grain in the presence of water and calcium salt, calcium salt or weak acid which is selected from a group consisting of calcium sulfate, calcium chloride, calcium bicarbonate, calcium propionate, calcium carbonate or acids such as formic acid, acetic acid, propionic acid, fumaric acid and citric acid at a concentration of 0.01 to 2.5% weight / weight of corn or grain at a temperature of 80-90 ° C for a time of 30 minutes and with an appropriate amount of water to allow cooking. b) Let the corn or sorghum stand with the salts mentioned in part a) for 1-15 hrs to obtain the nixtamal, c) Grind the nixtamal obtained from part b) to obtain an integral fresh mass. d) Dehydrate the integral fresh mass of item c), and e) Grind the dehydrated mass of item d).

9. The process of claim 8, characterized in that additionally at the stage of milling the nixtamal or in the dough, 0.05 to 0.5% of lime is added, and nutrients selected from the group consisting of vitamins, minerals, proteins, amino acids or cereal flours. .

10. The process of claim 8, characterized in that additionally, in the step of milling the nixtamal or in the dough, 0.05 to 0.3% of lime and enzymes characterized by being selected from the group consisting of xylanases, cellulases or alkaline proteases are added. to hydrolyze part of the pericarp and cell walls of the grain.

11. The process of claim 8, characterized in that additionally, after the step of grinding the dehydrated dough of item d), 0.05 to 0.5% of lime and nutrients selected from the group consisting of vitamins, minerals, proteins, amino acids are added. or cereal flours.

12. The process of claim 8, characterized in that additionally, after the step of grinding the dehydrated mass of item d), 0.05 to 0.5% of lime and enzymes characterized are added because they are selected from the group consisting of xylanase, cellulases or alkaline protease to hydrolyze part of the pericarp and cell walls of the grain.

13. A corn or sorghum product made with the fresh dough of claim 8.

14. The corn or sorghum product of claim 8 to 13, characterized in that it is selected from the group consisting of instant flours, tortillas, snacks, tamales, atoles and arepas, all integral products of corn or sorghum.

15. An ecological process for obtaining fresh integral corn dough, instant whole flours and whole corn tortillas or sorghum, characterized because it comprises the steps of: a) Cooking by any means known to those skilled in the art, the whole grain of corn or sorghum in the presence of water without lime, salts or other substance, at a temperature of 80-90 ° C for a time of 30-60 minutes and with an appropriate amount of water to allow cooking. b) Let the corn or cooked grain rest in part a) for 1-15 hrs to obtain the cooked or nixtamal grain. c) Grind the cooked or nixtamal grain obtained from part b) to obtain integral fresh dough. d) Dehydrate the integral fresh mass of item c), and e) Grind the dehydrated mass of item d).

16. The process of claim 15, characterized in that additionally in the step of grinding the cooked or nixtamal grain or in the dough, 0.05 to 0.5% of lime are added, and nutrients selected from the group consisting of vitamins, minerals, proteins, amino acids or cereal flours.

17. The process of claim 15 characterized in that additionally in the stage of milling the nixtamal or in the dough, 0.05 to 0.5% of lime and enzymes characterized by being selected from the group consisting of xylanases, cellulases or alkaline proteases to hydrolyze are added. part of the pericarp and cell walls of the grain.

18. The process of claim 15, characterized in that additionally after the step of grinding the dehydrated dough of item d), 0.05 to 0.5% of lime and nutrients selected from the group consisting of vitamins, minerals, proteins, amino acids or cereal flours.

19. The process of claim 15 characterized in that additionally in the stage of the grinding of dehydrated dough, 0.05 to 0.5% of lime and enzymes characterized are added because they are selected from the group consisting of xylanase, cellulases or alkaline protease to hydrolyze part of the pericarp and cell walls of the grain.

20. A corn or sorghum product made with the fresh dough of claim 15.

21. The corn or sorghum product of claim 15 to 20, characterized in that it is selected from the group consisting of instant flours, tortillas, snacks, tamales, atoles and arepas, all integral products of corn or sorghum.