Masa flavored cereal germ and a process for making same
AssigneeCargill, Incorporated
InventorsEdward Brubacher, James Pause, Steve Sheehan, Ansui Xu
Life of this patent
Estimating the term…
Abstract
The present invention provides a germ-based additive for enhancing masa flavor in food products produced from flour for dough which includes the additive. The additive includes alkaline cooked cereal germ. The additive may be milled and may be added to food products in an amount effective for producing a masa flavor without the use of masa flour.
Claims47
A food additive having a masa flavor, the additive comprising:
- alkaline cooked cereal germ, wherein the cereal germ comprises at least 50 weight percent germ and not more than 40 weight percent endosperm.
A process for making an alkaline cooked cereal germ with a masa flavor, the process comprising:
- (a) mixing a cereal germ, water and an alkaline agent to provide an aqueous alkaline germ blend, the cereal germ comprising at least about 50 weight germ and not more than 40 weight percent endosperm;
- and
- (b) cooking the aqueous alkaline germ blend for a time and temperature effective to provide an alkaline cooked cereal germ which has a masa flavor.
A process for making alkaline cooked corn germ with a masa flavor, the process comprising:
- (a) mixing corn germ comprising at least about 50 weight percent corn germ and not more than 40 weight percent endosperm, water, and an alkaline agent selected from the group consisting of CaO, Ca(OH)2, CaCO3 and mixtures thereof to provide an aqueous alkaline corn germ blend;
- and
- (b) cooking the aqueous alkaline corn germ blend with steam for a time and temperature effective to provide an alkaline cooked cereal germ which has a masa flavor.
A process for making an alkaline cooked cereal germ with a masa flavor, the process comprising:
- (a) flattening cereal germ comprising at least about 50 weight germ and not more than 40 weight percent endosperm to provide a flattened cereal germ;
- (b) mixing the flattened cereal germ, water, and an alkaline agent selected from the group consisting of CaO, Ca(OH)2, CaCO3 and mixtures thereof to provide an aqueous alkaline cereal germ blend comprising from about 0.5 to about 50 weight percent alkaline agent and at least about 25 weight percent water;
- (c) tempering aqueous alkaline cereal germ blend to increase moisture content thereof to provide a tempered aqueous alkaline cereal germ blend;
- and
- (d) cooking the tempered aqueous alkaline cereal germ blend with steam to bring the temperature of the tempered aqueous alkaline cereal germ blend to 150° F. to about 300° F. for about 15 seconds to about 20 minutes to provide an alkaline cooked cereal germ.
A food additive having a masa flavor, the additive made by a process comprising:
- flattening cereal germ comprising at least about 50 weight germ and not more than 40 weight percent endosperm to provide a flattened cereal germ;
- mixing the flattened cereal germ, water, and an alkaline agent selected from the group consisting of CaO, Ca(OH)2, CaCO3 and mixtures thereof to provide an aqueous alkaline cereal germ blend comprising from about 0.1 to about 50 weight percent alkaline agent and at least about 25 weight percent water;
- tempering aqueous alkaline cereal germ blend to increase moisture content thereof to provide a tempered aqueous alkaline cereal germ blend;
- and
- cooking the tempered aqueous alkaline cereal germ blend with steam to bring the temperature of the tempered aqueous alkaline cereal germ blend to 150° F. to about 300° F. for about 15 seconds to about 20 minutes to provide a alkaline cooked cereal germ.
A food additive having a masa flavor, the additive comprising alkaline cooked cereal germ, wherein the alkaline cooked cereal germ is milled so that it will pass through a screen with a mesh size of less than 1.18 square mm mesh screen size.
A process for making an alkaline cooked cereal germ with a masa flavor, the process comprising:
- (a) mixing a cereal germ, water and an alkaline agent to provide an aqueous alkaline germ blend;
- and
- (b) cooking the aqueous alkaline germ blend for a time and temperature effective to provide an alkaline cooked cereal germ which has a masa flavor,
- wherein the alkaline cooked cereal germ is milled so that it will pass through a screen with a mesh of less than 0.1 square mm mesh screen size.
A process for making alkaline cooked corn germ with a masa flavor, the process comprising:
- (a) mixing corn germ comprising at least 50 weight percent corn germ, water, and an alkaline agent selected from the group consisting of CaO, Ca(OH)2, CaCO3 and mixtures thereof to provide an aqueous alkaline corn germ blend;
- and
- (b) cooking the aqueous alkaline corn germ blend with steam for a time and temperature effective to provide an alkaline cooked cereal germ which has a masa flavor,
- wherein the alkaline cooked corn germ is milled so that it will pass through a screen with a mesh size of less than 0.1 square mm mesh screen size.
Dependencies are inferred from the claim text.