MXPA06005047A - Corn grain-flavouring method - Google Patents

Abstract

The invention relates to a corn grain-flavouring method. The inventive method consists in creating a hypersaturated brine in a suitably-sized container, using a mixture of water and sodium chloride in suitable quantities in relation to the amount of corn to be treated. The corn grain is then introduced into the aforementioned brine and maintained thus for a period of time necessary in order for the corn to absorb all of the brine. Next, the corn is dried, by spreading same over perforated trays and applying hot air, until the original moisture level of the corn grains is obtained. Subsequently, once the corn has been dried, a surface coating is applied to the grains using a food fixative, such as, for example, a food lacquer and, finally, the corn is packaged.

Description

PROCEDURE FOR THE FLAVORING OF MAIZE GRAINS DESCRIPTION OBJECT OF THE INVENTION The present invention relates to a method for impregnating flavor corn grains intended for human consumption. The fundamental object of the invention is to achieve an optimum degree of salting for corn grains, with the consequent impact on its flavor, as well as optionally the incorporation of any other complementary food flavor, whether salty or sweet. The invention is therefore intended for the field of the food industry.

BACKGROUND OF THE INVENTION As is known, within the wide range of products that are commonly consumed as "appetizers", one of them is corn grains, which are consumed both naturally and toasted. Usually corn grains are marketed as a "salty" product, with a strong flavor. Nowadays, to obtain this flavoring of the corn, the manufacturers mix according to the destination of the popcorn production, for example in the case of the products destined to be elaborated by means of micro waves, in hermetic containers the corn with butter, salt, or flavoring elements, which causes the corn to lose its natural qualities; other manufacturers add these flavors after the expansion of corn, once transformed into popcorn, also diminishing the quality and durability of the characteristics of the product.

DESCRIPTION OF THE INVENTION The procedure proposed by the invention solves the aforementioned problems, and for this the following operative phases are established: In a tank of appropriate capacity a predetermined quantity of r is introduced, according to the quantity of grains of corn to be treated, and sodium chloride is incorporated in turn in an adequate amount to obtain a brine in a hypersaturated state. To facilitate obtaining the brine, the r-sodium chloride mixture is subjected to a stirring phase. After obtaining the brine, the corn in grain is introduced into the deposit. - The corn is kept in the brine for a time between 8 and 20 hours, at room temperature and at atmospheric pressure, until the corn absorbs all the brine. The variability over time of this operative phase is determined by the type of maize in grain used, that is, by the characteristics and origin of the corn, which also affect the amount of r and salt used. Next, a drying phase of the corn is carried out, so that after its extraction from the aforementioned deposit it is spread over perforated trays, through which hot air passes through the perforations, which returns the corn grains to their natural moisture, a drying phase that It is carried out for a time comprised between 1 to 2 hours depending on the temperature of the drying air and the type of corn. During this drying process or in the previous phase of corn swelling, any food flavor can be incorporated thereto. Finally and after drying the corn, the grains are subjected to a surface coating with a food fixative, such as a food lacquer, to avoid the loss of flavor products, an operation that can be carried out in a drum rotating or other similar element. Finally, the product is packaged. The possibility of drastically reducing the absorption phase of the brine has been foreseen, by changing the conditions of ambient temperature and atmospheric pressure mentioned above, namely by using a pressure vessel and / or substantially increasing the r temperature, shortening the process, obviously , is achieved at the expense of an increase in energy consumption.

EXAMPLE OF PRACTICAL EMBODIMENT OF THE INVENTION In a tank with a capacity of 1,000 liters, 90 liters of r and 25 kg of sodium chloride were introduced. After the removal of the mixture,, after 12 hours a brine in a hypersaturated state. Next, 300 Kg of maize grain of the popcorn variety was introduced into the deposit. After 8 to 12 hours the corn pulp had absorbed all the brine, this absorption taking place at room temperature and at atmospheric pressure. The corn was then spread on perforated trays for which hot air was supplied, specifically at a temperature of 48 ° C, the drying of the corn kernels being achieved after 60 minutes, returning to its original moisture. Then the dried corn was introduced in a rotating drum to which a food lacquer was also applied, as a fixative, flavoring products and after 60 minutes the corn grains had their entire surface covered with the aforementioned fixative. Finally the product was packaged, remaining in conditions for consumption. It is understood, then, that the product enters the raw state and comes out in the raw state, treated to be used in all types of machines for its expansion, for example in microwaves, pans, pots, hot air machines, etc.

Once the nature of the invention has been sufficiently described, as well as an example of practical realization, it is stated for the appropriate purposes that the described elements may be modified, provided that this does not entail an alteration of the essential characteristics of the invention. which are claimed below.

Claims (4)

1. CLAIMS 1. Process for the flavoring of corn grains, specifically maize grains intended for human consumption, characterized in that the following operational phases are established: In a tank, of appropriate capacity, a predetermined quantity of water is introduced, in accordance with the amount of corn grains to be treated, and sodium chloride is incorporated, in turn in an adequate amount to obtain a brine in a hypersaturated state. After obtaining the brine, the grain corn is introduced into the tank. The corn is kept in the brine for a time between 8 and 20 hours, at room temperature and at atmospheric pressure. It proceeds to a drying phase of the corn, after its extraction from the aforementioned deposit, by extending it on the perforated trays and applying hot air, for a time comprised between 1 to 2 hours, until the corn grains recover their moisture primitive The corn kernels are subjected to a surface coating with a food fixative, such as a food lacquer and flavorings. The product is packaged.
2. 2. Process for the flavoring of corn grains, according to claim 1, characterized in that the water-sodium chloride mixture is capable of undergoing a stirring step to facilitate obtaining the brine.
3. 3. Procedure for the flavoring of corn grains, according to claim 1, characterized in that the maintenance phase of the corn in the brine can be carried out under pressure and / or at a temperature substantially higher than the ambient temperature, to shorten in time the amplitude of said phase.
4. 4. Procedure for the flavoring of corn grains, according to previous claims, characterized in that either in the phase of swelling of the corn or in the drying phase, any food flavor can be incorporated therein.