Continuous extrusion for tortilla chip production

Claim 2

A continuous process for making a corn masa dough suitable for deep fat frying which comprises the steps of: a. providing non-hydrated corn feed, water, and an alkalizing agent to a cooker-extruder, the quantity of alkalizing agent being sufficient to provide the resulting dough with a pH of about 5.5 to 8.5 and the quantity of water being sufficient to provide a total moisture content of about 25 to 35% by weight of the material provided to the extruder; b. mixing the water, alkalizing agent, and corn while subjecting said mixture to low shear forces to prepare a dough; c. providing external heat as well as heat from intense mixing, shearing, and kneading to cook said dough; d. cooling the dough and then expelling the dough from the extruder while the extruder operates with: a Residence Time Distribution of 175 to 400 seconds; a Specific Mechanical Energy Input of 300 to 550 watt hours per kilogram; a Shear Rate of 65 to 140 reciprocal seconds; and a Peak Temperature of 230 to 270 degrees F.

Claim 3

A method of claim 1 wherein the extruder is a twin screw extruder.

Claim 4

A continuous process for making corn masa dough suitable for deep fat frying which comprises the steps of: a. providing non-hydrated corn feed having an average size not finer than ground corn wherein at least 60% by weight of the corn is retained on a U.S.S. 40 screen and not more than 40% passes through a U.S.S. 40 screen, water and calcium hydroxide to a cooker-extruder, the quantity of calcium hydroxide being sufficient to provide the resulting dough with a pH of about 5.5 to 8.5 and the quantity of water being sufficient to provide a total moisture content of about 25% to 35% by the weight of the material provided to the extruder; b. mixing the water, calcium hydroxide, and corn while subjecting said mixture to low shear forces to prepare a dough; c. providing external heat as well as heat from intense mixing, shearing, and kneading to cook said dough; d. cooling the dough and then expelling the dough from the extruder while the extruder operates with: a Residence Time Distribution of 200 to 300 seconds; a Specific Mechanical Energy Input of 300 to 550 watt hours per kilogram; a Shear Rate of 70 to 130 reciprocal seconds; a Strain History of 20,000 to 30,000; a Shear Stress of 70,000 to 90,000 Pascals; and an Apparent Viscosity of 300 to 500 Pascals per second.

Claim 5

A continuous process for making corn masa dough suitable for deep fat frying which comprises the steps of: a. providing non-hydrated corn feed having an average size not finer than ground corn wherein at least 60% by weight of the corn is retained on a U.S.S. 40 screen and not more than 40% passes through a U.S.S. 40 screen, water and calcium hydroxide to a cooker-extruder, the quantity of calcium hydroxide being sufficient to provide the resulting dough with a pH of about 5.5 to 8.5 and the quantity of water being sufficient to provide a total moisture content of about 25% to 35% by the weight of the material provided to the extruder; b. mixing the water, calcium hydroxide, and corn while subjecting said mixture to low shear forces to prepare a dough; c. providing external heat as well as heat from intense mixing, shearing, and kneading to cook said dough; d. cooling the dough and then expelling the dough from the extruder while the extruder operates with: a Residence Time Distribution of 200 to 300 seconds; a Specific Mechanical Energy Input of 300 to 550 watt hours per kilogram; a Shear Rate of 70 to 130 reciprocal seconds; a Strain History of 20,000 to 30,000; a Shear Stress of 70,000 to 90,000 Pascals; and an Apparent Viscosity of 300 to 500 Pascals per second.

Claim 6

The process of claim 3 wherein: the pH of the dough is from about 6 to 7; the extruder has a Peak Temperature of about 235° F. to 265° F. and wherein the material fed to the extruder includes from about 0.1% to 0.5% based on corn solids of a noionic emulsifier to prevent or inhibit expansion of the dough on subsequent frying.

Claim 7

The process of claim 3 wherein the corn feed is whole kernel corn.

Claim 8

The process of claim 3 wherein the corn feed is cracked corn.

Claim 9

A process of claim 3 wherein the extruder is a twin screw extruder.

Claim 10

A process of claim 5 wherein the extruder is a co-rotating twin screw extruder.

Claim 11

The process of claim 3 wherein the dough exits the extruder at a temperature of about 125° F. to 200° F. without significant expansion of erratic discharge.

Claim 12

The process of claim 3 wherein the dough exits the extruder at a temperature of about 150° F. to 190° F.

Claim 13

The process of claim 10 wherein the dough exits the extruder at a temperature of about 165° F. to 185° F.

Claim 14

The process of claim 3 wherein the dough from the extruder is continuously sheeted and cut into pieces of predetermined size and shape.

Claim 15

The process of claim 12 wherein scrap from the dough sheet after cutting of pieces is continuously recirculated to the feed end of the extruder for reprocessing.

Claim 16

The process of claim 10 wherein the dough passes through a sheeting die as it exits the extruder, is further sized with a set of rolls, and cookie-cut to appropriate final product size and shape.

Claim 17

The process of claim 3 wherein the quantity of calcium hydroxide is from about 0.1% to 0.2% by weight of the ingredients fed into the extruder.

Claim 18

The process of claim 3 wherein the dough exiting from the extruder has a moisture content of about 26% to 33% by weight.

Claim 19

A continuous process for producing corn masa dough suitable for frying which comprises the steps of: a. providing a corn feed having less than about 16% moisture based on the weight of the corn is retained on a U.S.S. 40 screen with not more than 40% passing through a U.S.S. 40 screen, water, about 0.1% to 0.5% of a non-ionic emulsifier to prevent or inhibit expansion of the dough on frying, and calcium hydroxide to the feed end of a cooker extruder, the quantity of calcium hydroxide being sufficient to provide the resulting dough with a pH of about 5.5 to 8.5 and the quantity of water sufficient, together with moisture in the corn, to provide a total moisture content of about 25% to 35% by weight of the materials provided to the extruder, said extruder having a section for mixing of the feed ingredients to a dough, a subsequent section for cooking the dough and a further section for cooling of the dough and finally discharging the dough from the extruder; b. maintaining within said extruder: a Residence Time Distribution of 200 to 300 seconds; a Specific Mechanical Energy Input of 300 to 550 Watt hours per kilogram; a Shear Rate of 70 to 130 reciprocal seconds; a Strain History of 20,000 to 30,000; a Shear Stress of 70,000 to 90,000 Pascals; and an Apparent Viscosity of 300 to 500 Pascal-seconds; c. forming into pieces of predetermined size and shape the dough being discharged from the extruder; and d. frying the sized and shaped pieces.

Claim 20

A continuous process for producing corn masa dough suitable for frying which comprises the steps of: a. providing a corn feed having less than about 16% moisture based on the weight of the corn is retained on a U.S.S. 40 screen with not more than 40% passing through a U.S.S. 40 screen, water, about 0.1% to 0.5% of a non-ionic emulsifier to prevent or inhibit expansion of the dough on frying, and calcium hydroxide to the feed end of a cooker extruder, the quantity of calcium hydroxide being sufficient to provide the resulting dough with a pH of about 5.5 to 8.5 and the quantity of water sufficient, together with moisture in the corn, to provide a total moisture content of about 25% to 35% by weight of the materials provided to the extruder, said extruder having a section for mixing of the feed ingredients to a dough, a subsequent section for cooking the dough and a further section for cooling of the dough and finally discharging the dough from the extruder; b. maintaining within said extruder: a Residence Time Distribution of 200 to 300 seconds; a Specific Mechanical Energy Input of 300 to 550 Watt hours per kilogram; a Shear Rate of 70 to 130 reciprocal seconds; a Strain History of 20,000 to 30,000; a Shear Stress of 70,000 to 90,000 Pascals; and an Apparent Viscosity of 300 to 500 Pascal-seconds; c. forming into pieces of predetermined size and shape the dough being discharged from the extruder; and d. frying the sized and shaped pieces.

Claim 21

The process of claim 15 wherein the extruder has a Peak Temperature of about 235° F. to 265° F. and the dough exists the extruder without significant expansion or erratic discharge at a temperature of about 125° F. to 200° F.

Claim 22

The process of claim 17 wherein the corn is whole kernel corn.

Claim 23

The process of claim 17 wherein the corn feed is ground corn having a minimum of 60% by the weight of the corn feed retained on a U.S.S. 40 screen and not more than 40% of the corn feed by weight passing through a U.S.S. 40 screen.

Claim 24

The process of claim 17 wherein the extruder is a twin-screw co-rotating extruder.

Claim 25

The process of claim 17 wherein the corn feed is whole kernel corn, the extruder is a twin-screw co-rotating extruder having a sheeting die, the sized and shaped pieces are passed through an oven to reduce surface moisture, then placed in a fryer to reduce moisture content of the pieces to 1 to 3%, sprayed with from about 3% to 5% of vegetable oil, salted and then packaged, each of said steps being performed continuously and wherein the said 1% to 3% moisture content and 3% to 5% of vegetable oil is based, by weight, of the finished product.

Claim 26

The process of claim 17 wherein the sized and shaped pieces are suitable in size and shape for making tortilla chips and such pieces after being fried, sprayed with vegetable oil and salted, having a total fat content of from about 15% to 23% by weight of the final tortilla chips.

Claim 27

The process of claim 17 wherein the pH is about 6 to 7 .

Claim 28

A continuous process for making corn dough and subsequently tortilla chips having a fat content of from about 15% to 23% by weight of each chip which comprises the steps of: a. feeding non-hydrated corn feed having an average size of not finer than ground corn wherein 60% by weight of the corn is retained on a U.S.S. 40 screen with not more than 40% passing through a U.S.S. 40 screen, a nonionic emulsifier in an amount sufficient to inhibit expansion of the corn dough on frying, water, and calcium hydroxide to a cooker extruder to make a corn dough, the quantity of calcium hydroxide being sufficient to provide the resulting dough with a pH about 5.5 to 8.5 and the quantity of water being sufficient to provide a total moisture of about 25% to 35% by weight of the feed material; subjecting the feed to low shear forces sufficient to generate heat and forming a dough in the extruder; c. working said dough in said extruder with screw mixing blocks and mixing disks and developing a temperature of from about 235° F. to 265° F. in the extruder barrel through work performed on the dough and by application of external heat in order to cook the dough; d. and then cooling the cooked dough in the extruder and conveying it out of the extruder through a slotted die to form a sheet or ribbon, the dough having a temperature of about 150° F. to 190° F. and lacking any significant expansion after exiting the extruder; the Residence Time Distribution in said extruder being from about 175 to 400 seconds and the moisture content of said extruded dough being from about 26% to 33% by weight of said dough. e. further sizing the sheet to reduce its thickness after the sheet exits from the extruder; f. cutting the sized and sheeted dough to pieces of appropriate tortilla product shapes and sizes; g. frying the pieces; h. subjecting the fried pieces to a vegetable oil spray; and salting the oil sprayed tortilla pieces to produce finished tortilla chips, wherein the quantity of oil sprayed on said pieces if from about 3% to 5% of the finished chip and wherein the total fat content of said chips is from about 15% to 23% by weight of said finished chips and the frying being sufficient to provide a moisture content of from about 1% to 3% of said finished chips.

Claim 29

A continuous process for making corn dough and subsequently tortilla chips having a fat content of from about 15% to 23% by weight of each chip which comprises the steps of: a. feeding non-hydrated corn feed having an average size of not finer than ground corn wherein 60% by weight of the corn is retained on a U.S.S. 40 screen with not more than 40% passing through a U.S.S. 40 screen, a nonionic emulsifier in an amount sufficient to inhibit expansion of the corn dough on frying, water, and calcium hydroxide to a cooker extruder to make a corn dough, the quantity of calcium hydroxide being sufficient to provide the resulting dough with a pH about 5.5 to 8.5 and the quantity of water being sufficient to provide a total moisture of about 25% to 35% by weight of the feed material; subjecting the feed to low shear forces sufficient to generate heat and forming a dough in the extruder; c. working said dough in said extruder with screw mixing blocks and mixing disks and developing a temperature of from about 235° F. to 265° F. in the extruder barrel through work performed on the dough and by application of external heat in order to cook the dough; d. and then cooling the cooked dough in the extruder and conveying it out of the extruder through a slotted die to form a sheet or ribbon, the dough having a temperature of about 150° F. to 190° F. and lacking any significant expansion after exiting the extruder; the Residence Time Distribution in said extruder being from about 175 to 400 seconds and the moisture content of said extruded dough being from about 26% to 33% by weight of said dough. e. further sizing the sheet to reduce its thickness after the sheet exits from the extruder; f. cutting the sized and sheeted dough to pieces of appropriate tortilla product shapes and sizes; g. frying the pieces; h. subjecting the fried pieces to a vegetable oil spray; and salting the oil sprayed tortilla pieces to produce finished tortilla chips, wherein the quantity of oil sprayed on said pieces if from about 3% to 5% of the finished chip and wherein the total fat content of said chips is from about 15% to 23% by weight of said finished chips and the frying being sufficient to provide a moisture content of from about 1% to 3% of said finished chips.

Claim 30

The process of claim 25 wherein masa scrap from the cutting operation is continuously recirculated and fed into the extruder.

Claim 31

The process of claim 25 wherein the extruder is a twin screw extruder.

Claim 32

A process of claim 27 wherein the twin screw extruder is a co-rotating twin screw extruder having a length to diameter ratio of about 27 to 29.

Claim 33

The process of claim 25 wherein the nonionic emulsifier is glycerol monostearate.

Claim 34

A corn dough masa having: a pH about 5.5 to 8.5; a moisture content of about 25% to 35%; 0.1 to 0.5% of a non-ionic emulsifier to prevent or inhibit expansion of said masa on subsequent frying, and substantially all of the pericarp of said corn, said masa prepared without steeping of the corn in water by providing to a cooker-extruder corn feed having an average size not finer than ground corn wherein at least 60% by weight of the corn is retained on a U.S.S. 40 screen with not more than 40% passing through a U.S.S. 40 screen, water in a quantity sufficient to provide a total moisture content of about 25% to 35% by weight of the material provided to the extruder, about 0.05% to 0.3% of the material provided to the extruder being calcium hydroxide and wherein the feed in said extruder has a Residence Time Distribution of 175 to 400 seconds, a Specific Mechanical Energy Input of 300 to 550 watt hours per kilogram of material fed to the extruder, a Peak Temperatur of 230 to 270 degrees F., and a Shear Rate of 65 to 140 reciprocal seconds.

Claim 35

A corn dough masa having: a pH about 5.5 to 8.5; a moisture content of about 25% to 35%; 0.1 to 0.5% of a non-ionic emulsifier to prevent or inhibit expansion of said masa on subsequent frying, and substantially all of the pericarp of said corn, said masa prepared without steeping of the corn in water by providing to a cooker-extruder corn feed having an average size not finer than ground corn wherein at least 60% by weight of the corn is retained on a U.S.S. 40 screen with not more than 40% passing through a U.S.S. 40 screen, water in a quantity sufficient to provide a total moisture content of about 25% to 35% by weight of the material provided to the extruder, about 0.05% to 0.3% of the material provided to the extruder being calcium hydroxide and wherein the feed in said extruder has a Residence Time Distribution of 175 to 400 seconds, a Specific Mechanical Energy Input of 300 to 550 watt hours per kilogram of material fed to the extruder, a Peak Temperatur of 230 to 270 degrees F., and a Shear Rate of 65 to 140 reciprocal seconds.

Claim 36

The masa of claim 30 wherein the corn provided to the cooker-extruder is whole kernel corn.

Claim 37

The masa of claim 30 wherein corn provided to the cooker-extruder is ground corn wherein at least 60% by weight passes through a U.S.S. 40 screen with not more than 40% passing through a U.S.S. 40 screen.

Claim 38

The masa of claim 30 wherein the corn provided to the extruder is cracked corn.

Claim 39

A tortilla chip prepared by sheeting the masa of claim 30, cutting said sheet into predetermined tortilla sized pieces, frying the pieces, and then applying about 3% to 5% of vegetable oil and 1 to 2% of salt to the surface of the fried pieces to finish the pieces and wherein the finished pieces have a moisture content of 1% to 3% and a total fat content of 15% to 23%, said percentages being weight of the finished chip.