Method of production of alcoholic beverages from corn using an alkaline cooking process, treatment-use of alkaline cooking residues for production of distilled alcohol for purposes of human consumption and/or industrial use

A method of producing alcohol for human consumption and/or industrial use from the recovery and treatment of nejayote obtained from a nixtamalization process or alkaline cooking, comprising:

• —bringing water to the boiling point;
• —adding a compound that raises the pH in a range from 11 to 12.50 to a cooking pot to generate an alkaline solution;
• —placing corn or other grain in a cooking pot;
• —cooking the corn for approximately 30 minutes;
• —letting the corn rest for approximately 12 hours;
• —rinsing the corn or grain with clean water for a total of approximately 3 hours, trying to remove as much as possible the remains of the alkaline solution, nejayote;
• —adding a chemical compound to the nejayote in order to adjust the pH to about 6;
• —adding nixtamalized corn flour to the adjusted nejayote;
• —hydrolyzing the adjusted nejayote with hydrolytic enzymes until obtaining a must, wherein the hydrolytic enzymes are favorable for the liquefaction of starch and the hydrolysis of alpha-D-(1,4) glycosidic bonds, respectively;
• —fermenting the must with a yeast capable of withstanding an environment with an alcohol content;
• and—distilling the must.