The present invention “Production process of nixtamalized maize flour, nixtamalizing the maize fractions separately without producing nejayote”, considers the integration of the processes: Semi-humid milling of the maize (fractionated degerm), extruding of the maize fractions and milling-instant dehydration of the different nixtamalized and extruded maize fractions, has as novelty the way in which the nixtamalization process is carried out and the objective is to provide a nixtamalized maize flour production system that reduces the residues from the maize grain and completely eliminating nejayote production.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

A process for converting spent grain into flour by drying and milling is disclosed. The process includes the steps of introducing a quantity of wet spent grain into a container for removing moisture by the action of gravity. After the gravity drying, the wet spent grain is transferred to a press to mechanically remove additional moisture. The wet spent grain is placed in a fluid bed processor where the grain additional moisture is removed through heating and fluidization. Some embodiments may include a dust collection system in connection with the fluid bed processor, wherein the dust collection system incorporates a separator for separating the grains. Once dried, the dry spent grain is introduced into a mill to be ground into the proper flour consistency. The resulting flour product can then be used for a variety of foodstuff applications.

An automatic cleaner for a pressing device has a pressing unit that can reciprocate between a pressing position and an apart position. The automatic cleaner includes a separating structure configured to separate a workpiece from the pressing unit; a cleaning member; and a drive mechanism configured to move the separating structure and the cleaning member back and forth, in accordance with movement of the pressing unit. The drive mechanism is configured to make the separating structure drop the workpiece, after being worked, from the pressing unit, and to make the cleaning member clean the pressing unit, in accordance with the movement of the pressing unit.

An automatic cleaner for a pressing device has a pressing unit that can reciprocate between a pressing position and an apart position. The automatic cleaner includes a separating structure configured to separate a workpiece from the pressing unit; a cleaning member; and a drive mechanism configured to move the separating structure and the cleaning member back and forth, in accordance with movement of the pressing unit. The drive mechanism is configured to make the separating structure drop the workpiece, after being worked, from the pressing unit, and to make the cleaning member clean the pressing unit, in accordance with the movement of the pressing unit.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

An automatic cleaner for a pressing device has a pressing unit that can reciprocate between a pressing position and an apart position. The automatic cleaner includes a separating structure configured to separate a workpiece from the pressing unit; a cleaning member; and a drive mechanism configured to move the separating structure and the cleaning member back and forth, in accordance with movement of the pressing unit. The drive mechanism is configured to make the separating structure drop the workpiece, after being worked, from the pressing unit, and to make the cleaning member clean the pressing unit, in accordance with the movement of the pressing unit.