US 11,672,264 B2
Water- and energy-saving systems and methods for producing lime-cooked masa
Felipe A. Rubio, Edinburg, TX (US); and Roberto Contreras, Monterrey (MX)
Assigned to GRUMA S.A.B. DE C.V., Monterrey (MX)
Filed by GRUMA S.A.B. de C.V., Monterrey (MX)
Filed on Jan. 13, 2021, as Appl. No. 17/148,175.
Application 17/148,175 is a continuation of application No. 16/531,553, filed on Aug. 5, 2019, granted, now 10,912,320.
Claims priority of provisional application 62/765,075, filed on Aug. 17, 2018.
Prior Publication US 2021/0127721 A1, May 6, 2021
This patent is subject to a terminal disclaimer.
Int. Cl. A21D 13/047 (2017.01); A21D 13/42 (2017.01); A23L 7/10 (2016.01); A23L 5/10 (2016.01); A21D 10/00 (2006.01); B02B 1/08 (2006.01); B02B 1/02 (2006.01)
CPC A23L 7/1975 (2016.08) [A21D 10/00 (2013.01); A21D 13/047 (2017.01); A21D 13/42 (2017.01); A23L 5/13 (2016.08); B02B 1/02 (2013.01); B02B 1/08 (2013.01); A23V 2002/00 (2013.01)] 12 Claims
OG exemplary drawing
 
1. A method comprising:
(a) moisturizing a maize kernel to produce a moisturized maize kernel, wherein the step (a) comprises spraying the maize kernel with a lime solution;
(b) tempering the moisturized maize kernel, using a conditioner, to produce a tempered maize kernel;
(c) after the step (b), receiving, by a cooker and from the conditioner, the tempered maize kernel;
(d) steaming, using the cooker, the tempered maize kernel;
(e) tempering the steamed maize kernel produced by the step (d);
(f) grinding a first portion of the tempered maize kernel produced by the step (e) into a fine-ground dough material using a first mill;
(g) grinding a second portion of the tempered steamed maize kernel produced by the step (e) into a coarse-ground dough material using a second mill,
wherein the first mill is different from the second mill;
(h) cooling the fine-ground dough material produced by the step (f) and the coarse-ground dough material produced by the step (g); and
(i) mixing the cooled fine-ground dough material and the cooled coarse-ground dough material to form lime-cooked masa;
wherein the lime-cooked masa comprises the coarse-ground dough and the fine-ground dough.