Process for the production of masa flour

Number of patents in Portfolio can not be more than 2000

United States of America Patent

PATENT NO 6068873
SERIAL NO

09137065

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cooking the tempered blend.

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First Claim

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Patent Owner(s)

Patent OwnerAddressTotal Patents
CARGILL, INCORPORATEDWAYZATA, MN442

International Classification(s)

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Burianek, Mark D Greenwood, IN 4 57
Delrue, Rita M Minnetonka, MN 11 167

Cited Art Landscape

Patent Info (Count) # Cites Year
 
KETTLE FOODS, INC. (1)
* 5298274 Methods for making tortilla chips and tortilla chips produced thereby 25 1992
 
Other [Check patent profile for assignment information] (3)
RE31513 Blanching, pasteurizing and sterilizing process and apparatus suitable therefor 19 1982
* 4770891 Method for preparing sheeted fried snack products 63 1986
* 5332594 Bran based snack product and process of making 3 1989
 
J. R. Scott Milling Company (1)
* 4844937 Method for making puffable food products from corn and products produced therefrom 36 1988
 
UNITED CAROLINA BANK (1)
* 5225224 Process for forming corn grit food products 19 1992
 
CAMPBELL SOUP COMPANY (2)
* 4543263 Heating and cooling foods at high pressure in a continuous sterilization system 15 1983
* 4547383 Continuous food sterilization system with hydrostatic sealed treatment chamber 18 1983
 
PARADOX CAPITAL FUNDING LLC (1)
* 4985269 Continuous extrusion for tortilla chip production 61 1990
 
IMIT, A.C., LEGARIA 694, MEXICO 10, D.F., MEXICO, A GOVERNMENT OWNED DECENTRALIZED INSTITUTION (1)
* 4594260 Process for producing nixtamalized corn flour 49 1984
 
THE UNITED STATES OF AMERICA, AS REPRESENTED BY THE SECRETARY OF AGRICULTURE (1)
* 4996063 Method for making a soluble dietary fiber composition from oats 67 1989
 
MEI Research, Inc. (1)
* 5700505 Method of improving head rice yield 14 1995
 
Nakamura & Partners (1)
* 4882188 Process for preparing heat treated granular solid food 17 1988
 
KRAFT FOODS HOLDINGS, INC. (1)
* 5652010 Production of masa corn-based products 49 1995
 
Wenger Manufacturing, Inc. (2)
* 5176931 Preparation of masa flour 29 1992
* 5558898 Continuous method of producing masa flour 26 1994
 
CENTRO DE INVESTIGACION Y DE ESTUDIOS AVANZADOS DEL I.P.N. (2)
* 5532013 Method for the preparation of instant fresh corn dough or masa 26 1994
* 5558886 Extrusion apparatus for the preparation of instant fresh corn dough or masa 43 1995
 
JDA SOFTWARE GROUP (1)
* 2002/0169,657 Supply chain demand forecasting and planning 93 2001
 
THE TEXAS A&M UNIVERSITY SYSTEM (1)
* 5296253 Intermediate moisture legume and cereal food product and method of producing 33 1992
 
Seven-H Corporation (1)
* 4555409 Cereal processing 38 1984
 
TETRA LAVAL HOLDINGS & FINANCE S.A. (1)
* 5589214 Process for heat treatment of particulate materials such as food 12 1993
* Cited By Examiner

Patent Citation Ranking

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Patent Info (Count) # Cites Year
 
Other [Check patent profile for assignment information] (1)
* 2015/0104,549 PROCESS FOR DEEP THERMAL TREATMENT OF CORN, FOR HIGH-YIELD PRODUCTION OF WHOLE NIXTAMAL (BOILED CORN) AND REACTOR FOR OBTAINING THE NECESSARY CONDITIONS FOR THE PROCESS 0 2014
 
CARGILL, INCORPORATED (6)
* 2007/0281,064 High Fiber, Reduced Effective Carbohydrate Corn-Based Food Formulations 1 2005
* 2005/0220,962 High fiber, reduced effective carbohydrate corn-based food formulations 1 2005
* 2008/0311,274 Stabilized Whole Grain Flour 5 2006
8152358 System and apparatus to deliver low-inclusion feed ingredients into livestock ration 2 2008
* 2009/0238,031 System and apparatus to deliver low inclusion feed ingredients into livestock ration 4 2008
* 2009/0130,249 Methods to deliver low-inclusion ingredients into an animal feed ration 0 2008
 
FRITO-LAY NORTH AMERICA, INC. (15)
8124160 Method for reducing acrylamide formation in thermally processed foods 0 2005
7767247 Method for reducing acrylamide formation in thermally processed foods 0 2005
7763304 Methods for reducing acrylamide formation in thermally processed foods 0 2005
7763305 Method for reducing acrylamide formation in thermally processed foods 0 2005
7763306 Method for reducing acrylamide formation in thermally processed foods 2 2005
* 2006/0034,982 Method for reducing acrylamide formation in thermally processed foods 1 2005
* 2006/0127,534 Method for reducing acrylamide formation in thermally processed foods 12 2006
7811618 Method for reducing asparagine in food products 1 2007
8486684 Method for increasing asparaginase activity in a solution 0 2007
8110240 Method for reducing acrylamide formation in thermally processed foods 0 2008
9095145 Method and system for the direct injection of asparaginase into a food process 0 2008
9215886 Method for making a low-acrylamide content snack with desired organoleptical properties 0 2008
* 2010/0143,540 METHOD FOR MAKING A LOW-ACRYLAMIDE CONTENT SNACK WITH DESIRED ORGANOLEPTICAL PROPERTIES 7 2008
8158175 Method for real time measurement of acrylamide in a food product 0 2009
8284248 Method for real time detection of defects in a food product 2 2009
 
BARRERA, ROBERTO GONZALEZ (3)
6638554 Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking 16 2002
7014875 Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla 3 2003
* 2004/0105,925 Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla 0 2003
 
MARTIN, JEFFREY WES (2)
7524519 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce 14 2003
* 2004/0058,046 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce 22 2003
 
THE BOARD OF TRUSTEES OF THE UNIVERSITY OF ILLINOIS (2)
7740895 Nixtamalization process and products produced therefrom 0 2005
* 2006/0193,964 Nixtamalization process and products produced therefrom 12 2005
 
INVESTIGACION DE TECNOLOGIA AVAZADA, S.A. DE C.V. (2)
7459174 Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking 0 2004
* 2006/0024,407 Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking 3 2004
 
CERNER INNOVATION, INC. (1)
* 2004/0199,405 Computerized system and method for modifying healthcare-related orders 3 2003
 
The Procter & Gamble Company (2)
* 2004/0101,607 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce 25 2003
* 2005/0079,254 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce 12 2004
 
SABRITAS, S. DE R.L. DE C.V. (6)
7220443 Method for making instant masa 2 2005
* 2006/0177,557 Instant masa 1 2005
7939121 Instant masa 0 2006
* 2006/0177,554 Instant masa 1 2006
8110239 Quick corn nixtamalization process 0 2008
* 2009/0291,186 Quick Corn Nixtamalization Process 0 2008
 
KELLOGG NORTH AMERICA COMPANY (11)
7527815 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce 11 2003
7220440 Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce 22 2003
7189422 Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce 14 2003
* 2006/0210,669 Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels reduced levels of acrylamide, and article of commerce 0 2003
6989167 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce 15 2003
* 2004/0265,429 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce 3 2003
* 2004/0265,432 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce 0 2003
* 2004/0081,724 Method for reduction of acrylamide in roasted coffe beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce 2 2003
7514113 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 15 2005
* 2005/0202,153 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 5 2005
7867529 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 0 2009
* Cited By Examiner