the process for making the crispier corn flakes which are the product of this invention begins with cooking corn in a syrup that may include salt , sugar , malt syrup , corn syrup , water , and ferrous sulfate . more particularly the syrup is comprised of 6 - 8 % salt , 15 - 22 % sugar , 0 - 10 % malt syrup , 0 - 8 % corn syrup , 60 - 75 % water , and 0 - 0 . 1 % ferrous sulfate . before mixing the syrup with the corn , the syrup &# 39 ; s ph is made alkaline . any alkali is used to adjust the syrups &# 39 ; ph to between 7 and 9 . 5 . it is preferred that the alkali be a food - grade alkali such as the hydroxides , carbonates , bicarbonates , and phosphates of alkali and alkaline - earth metals and it is more preferred that the alkali be either sodium hydroxide , calcium hydroxide , or potassium hydroxide . furthermore , ph adjustment of the cook syrup to between 7 . 1 and 8 . 45 is preferred with the ph range of 7 . 25 to 8 . 25 being more preferred . corn and syrup are combined in a corn pressure cooker in the ratio of between 70 - 80 % corn and 20 - 30 % syrup . this combination is cooked for between 11 / 4 and 23 / 4 hours at between 1 . 24 × 10 6 and 1 . 72 × 10 6 dynes per square centimeter . after cooking , the corn is dried to a moisture between 15 and 25 %. however , a moisture between 16 and 23 % is preferred and the moisture range of 18 to 22 % is most preferred . next , the corn is tempered at an ambient or higher temperature , preferably between 20 ° c . and 50 ° c ., for from 2 to 24 hours at a relative humidity between 50 and 99 %. after tempering , the corn is heated to between 57 ° c . and 121 ° c . nevertheless , heating the corn to a temperature of less than 93 ° c . is preferred with an upper temperature limit of 82 ° c . being more preferred . the heated corn is then flaked to a bulk density between 86 and 114 grams per liter . preferably , the flake density is between 89 and 105 grams per liter . these flakes are then toasted at between 176 ° and 288 ° c . for 30 to 90 seconds . to prepare the improved corn flakes , 16 . 3 kilograms of corn grits were added to a small rotary cooker . also added to the cooker was 6 . 35 kilograms of an aqueous cook syrup containing : 0 . 38 kilograms of salt ; 1 . 08 kilograms of sugar ; 0 . 51 kilograms of 80 % solids , malt syrup ; and 0 . 64 grams of ferrous sulfate in 4 . 38 kilograms of water . however , before the cook syrup is added , the ph of the cook syrup was adjusted to 8 . 0 with calcium hydroxide and the syrup was well mixed . after the syrup had been added , the rotary cooker was closed and tumbled for 7 minutes . the corn was then cooked for 2 hours at 1 . 38 × 10 6 dynes per square centimeter . after cooking , the corn was removed from the cooker and dried in a 121 ° c . oven for 25 minutes reducing the moisture to 19 %. the cooked dried grits was allowed to temper for 16 hours , after which , it was reheated to 65 ° c . before flaking . these preheated corn grits were then transported to a rolling mill where they were flaked to a density of 96 grams per liter . the flaked corn was then toasted in a rotary oven for 30 to 45 seconds at approximately 288 ° c . this product was then cooled and packaged . corn flakes were produced according to the procedure outlined in example 1 , except that the ph of the cook syrup was not adjusted . consequently , the cook syrup ph of example 2 was about 5 . 5 . corn flakes were produced according to procedure outlined in example 1 , except that the cooked grits were dried to a moisture of 13 % before tempering . table 1 shows the results of an expert taste panel evaluation of corn flakes produced according to examples 1 , 2 and 3 and commercial corn flakes . this expert taste panel recorded the time required for the corn flakes to be rated by the panel as soggy after they were wetted with milk . example 1 corn flakes remained crisp for 1 . 8 times the commercial corn flakes &# 39 ; crispness duration . corn flakes produced according to example 2 stayed crisp for 1 . 6 times as long as commercial corn flakes and example 3 corn flakes remained crisp for 1 . 3 times as long as commercial corn flakes . table 1______________________________________ percent pre - time - textureexample ph flaking moisture ratio______________________________________1 8 . 0 19 1 . 82 5 . 5 19 1 . 63 8 . 0 13 1 . 3______________________________________ the time - texture ratio in table 1 is the ratio of the length of time required for the experimental corn flakes to become soggy once milk was added to the corresponding time for a popular commercial corn flake . it is also within the scope of this invention to apply these principals to the process of making corn flakes by pelletizing . more specifically , it is envisoned that one practicing the instant invention in a pelletizing process would adjust the ph of the cooking mixture in either a continuous cooker or a cooker - extruder before forming the corn pellets for flaking . alternatively , one practicing this invention might process the corn pellets at a higher moisture than the prior art practioner would use , or adjusting the ph of the cook syrup and process the corn pellets at the higher moisture .
a process for making crisp corn flakes wherein the corn is cooked at a slightly alkaline ph , processed at a high moisture , or a combination of these steps .