Process for obtaining ready-made and hydrated corn couscous and corresponding food composition

Description

10 PROCESS FOR OBTAINING READY-MADE AND HYDRATED CORN COUSCOUS AND CORRESPONDING FOOD COMPOSITION Field of invention

[001] The present invention pertains to the food sector and describes an innovative process for obtaining ready-to-use hydrated couscous dough, in different variants, intended for the quick preparation of corn couscous, as well as the corresponding food composition. The objective is to provide food with high practicality, standardization and accessibility, eliminating the need for advance home preparation. The dough is suitable for domestic, commercial and institutional consumption, meeting the demand for healthy, practical, cholesterol-free and gluten-free products. Fundamentals of the invention

[002] There are no records of similar processes for obtaining ready-to-use hydrated corn couscous dough and its respective food composition. This invention meets the need to offer the market an innovative, ready-to-use product with pre-hydration, guaranteeing a homogeneous texture, enhanced flavor, greater practicality and food safety.

[003] The conventional method of preparing couscous is laborious, subject to variations in texture, flavor, and yield, and requires prior planning due to the time needed for hydration and maturation of the dough. Patent literature does not present similar formulations using corn flakes (flaked corn flour) or other cereals, already hydrated and ready for direct cooking. Thus, there is a technical gap to be filled. Technical problem

[004] The technical problem to be solved relates to the complexity and variability inherent in the homemade process of preparing couscous. In domestic practice, obtaining Petition 870260038605, dated 04 / 26 / 2026, page 5 / 19 / 10 Making a suitable dough requires multiple steps, such as manually mixing dry ingredients in appropriate utensils, pre-hydrating with water, and allowing a resting period for maturation in the refrigerator. This process, besides being laborious and time-consuming, often results in uneven hydration, caused by adding too much water, which soaks the dough, or too little, which leaves it dry, compromising the final texture. Furthermore, the lack of necessary maturation time also harms the result, as it prevents the proper swelling of the cornmeal, resulting in a dry, hard dough with low sensory quality. Another common challenge is the disproportionate dosage of ingredients, such as salt, sugar, and possibly tapioca starch or starches, which alters the consistency and flavor of the couscous, resulting in an uninteresting final product.Many people, in fact, stop consuming couscous precisely because of the difficulty in preparing it correctly, especially regarding the hydration point and the proper proportion of ingredients. These factors make the preparation less attractive, particularly for consumers who value convenience, practicality, and standardization, reducing the appeal of couscous in contexts of quick and everyday consumption. Proposed Technical Solution

[005] The proposed solution describes a process for producing ready-made corn couscous dough, already hydrated and matured, eliminating the need for advance preparation by the consumer. The formulation uses corn flakes or flaked corn flour as a base, and may include sweet potato starch or an equivalent food component (cassava starch or corn starch), as well as sugar, salt and preservatives in defined proportions.

[006] The process encompasses the selection of raw materials, mixing of dry ingredients, gradual hydration, maturation in a controlled environment, portioning, packaging and storage in adjustable portions, from individual to corporate, expanding the versatility of consumption.

[007] Innovation anticipates the most complex stages of homemade preparation, offering practicality, standardization, reduced preparation time, greater safety and durability, without giving up the tradition of couscous. Petition 870260038605, dated 04 / 26 / 2026, page 6 / 19 / 10 Brief description of the drawings

[008] Figure 1 presents the flowchart with the steps of the process for obtaining ready-to-use hydrated couscous dough and its corresponding food composition. In figure i, step l: Obtaining high-quality corn flakes or flaked corn flour, with standardized granulation and free of impurities. In figure 1, step 2: Mixing the dry ingredients: Combine the dry ingredients in a suitable container and mix them thoroughly, according to the desired formulation. In figure 1, step 3: Incorporate water in the appropriate proportion to ensure homogeneity and avoid lumps or uneven hydration. In figure i, step 4: Maturation of the dough carried out in an environment with controlled humidity and temperature. In figure 1, step 5: Divide the dough into the desired portions and pack it in appropriate containers to ensure its preservation. In figure 1, step 6: Package the final product in suitable conditions for storage and transport. Petition 870260038605, dated 04 / 26 / 2026, page 7 / 19 / 10 List of characteristics of figure 1 Table 1 Step Description Technical Details 1 Obtaining Corn Flakes Obtaining high-quality corn flakes (flaked corn flour) with standardized granulation and free of impurities, obtained through grinding, sieving, and quality control to ensure uniformity. 2 Mixing Dry Ingredients Combine the dry ingredients in a suitable container and mix them homogeneously, according to the desired formulation, in the following proportions relative to weight: Corn flakes (corn flour): 40% to 95%; - Sweet potato starch (substitutable with cassava starch, potato starch, or corn starch): 1% to 15%; - Sugar: 1% to 15%; - Salt: 0.1% to 2%; - Preservative (e.g., potassium sorbate, calcium propionate, or citric acid): up to 0.3%. The inclusion and proportion of any of the ingredients depend on the desired product variant.3. Controlled Hydration: Incorporate water in a proportion of 10% to 40% of the total weight, mixing slowly and gradually to ensure homogeneity and avoid lumps or uneven hydration. 4. Dough Maturation: Place the dough in a suitable container and let it rest for up to 8 hours in an environment with controlled temperature and humidity, promoting complete hydration and texture development. Check the consistency after maturation, adjusting the amount of water if necessary. 5. Packaging: Divide the dough into portions of 150 g - 10 kg and package in suitable packaging to ensure preservation and food safety until consumption. Petition 870260038605, dated 04 / 26 / 2026, page 8 / 19 / 10 6. End of the process: Package the final product in suitable conditions for storage and transport, maintaining its stability and quality until delivery to the consumer. Description of the invention

[009] The present invention relates to an innovative process for obtaining ready-to-use hydrated dough intended for the preparation of corn couscous, as well as the corresponding food composition, composed of all ingredients previously mixed, hydrated and subjected to a standardized maturation time. The resulting product provides the consumer with practicality and standardization, simply requiring transfer to the couscous steamer and steaming, guaranteeing high quality and eliminating the typical variations of homemade preparation.

[0010] The process begins with the selection of the main raw material, consisting of high-quality corn flakes or flaked corn flour, with uniform granulation and free of impurities, already properly processed, ensuring consistency from the base. The dry ingredients are then added and homogenized, gathered in an appropriate container and mixed to obtain a uniform composition. The corn flakes or flaked corn flour can represent 50% to 95% of the formulation, and sweet potato starch or equivalent components such as cassava starch, potato starch, or corn starch may be incorporated optionally and not necessarily simultaneously, in proportions of 1% to 15%.Sugar, ranging from 1% to 15%, salt between 0.1% and 2%, and preservatives in proportions of 0.01% to 0.3%, selected from the group that includes propionic acid, sodium propionate, potassium sorbate, sodium sorbate, calcium sorbate, sorbic acid, acetic acid, sodium diacetate, calcium acetate, or citric acid, may also be added. The presence and percentage variation of each ingredient depend on the intended formulation, allowing for different sensory and preservation profiles.

[0011] After homogenizing the dry mixture, water is incorporated in a controlled manner, added slowly and gradually, in proportions of 10% to 40% of the Petition 870260038605, dated 04 / 26 / 2026, page 9 / 19 / 10 total weight of the formulation. This step must be carried out with caution to ensure uniform hydration of the mass and to avoid both the formation of lumps and the occurrence of waterlogged or dry areas, which would compromise the texture of the product.

[0012] Next, the hydrated mass undergoes a maturation stage, carried out for up to eight hours in an environment with controlled temperature and humidity. This phase is essential for the complete absorption of water by the corn granules, promoting adequate swelling of the flakes, the formation of a cohesive and soft texture, and the homogeneous integration of the other ingredients. The absence of this resting period would significantly compromise the quality of the final product, resulting in a dry, hard mass with low sensory acceptability. In addition, maturation, in combination with the previously incorporated preservatives, confers stability to the product, ensuring its stability and preservation.

[0013] Once the maturation process is complete, the dough can be divided into different portions, ranging from individual packages of approximately 200 g to volumes of up to 5 kg, suitable for family or corporate consumption. The product is then packaged in appropriate packaging that ensures its preservation and stored under conditions that maintain its stability, quality, and food safety during transport and until delivery to the final consumer.

[0014] The process described is equally applicable to the preparation of ready-made rice couscous dough, simply by replacing the main raw material, corn flakes, with rice flakes. All stages of homogenization, hydration, maturation and packaging are maintained, obtaining a final product with the same degree of standardization, practicality, stability and sensory quality.

[0015] The product obtained through the described process presents high versatility, being adaptable to different consumer profiles and sensory preferences, being natural, slightly salty or sweet, according to the proportion of salt, sugar and other incorporated ingredients. Furthermore, although the standardized process guarantees the dough is ready for immediate cooking, the formulation allows the hydration and maturation stage to be carried out by the consumer themselves, offering flexibility not currently met by the market, where corn flakes or... Petition 870260038605, dated 04 / 26 / 2026, page 10 / 19 / 10 rice is made available without any prior preparation. This characteristic gives the product unique advantages of practicality, standardization and quality, while also allowing customization according to the consumer's taste and needs. Examples of embodiments of the invention Example 1

[0016] For the lightly sweetened corn couscous variant, the following composition by weight is used: corn flakes or flaked corn flour 51.25%; water 35.74%; sweet potato starch 6.15%; sugar 6.15%; salt 0.51%; potassium sorbate as a preservative 0.2%. The production process follows the steps described in Figure 1: obtaining corn flakes, adding the dry ingredients, hydrating and resting the dough for up to 8 hours in an environment with controlled temperature and humidity. After the maturation time, the dough is divided and packaged in 500g portions. The end consumer should open the package, place the contents in a couscous steamer and steam for approximately 10 minutes. After cooking, a flavorful couscous is obtained, with a soft texture, cohesive structure and fresh characteristics. Example 2

[0017] For the traditional corn couscous variant, widely consumed in northeastern Brazil, the following composition by weight is used: corn flakes or flaked corn flour 64.1%; salt 0.7%; water 35%; potassium sorbate as a preservative 0.2%. The process follows the steps in Figure 1: obtaining corn flakes, adding the dry ingredients, hydrating and resting the dough for up to 8 hours in an environment with controlled temperature and humidity. After the maturation time, the dough is divided and packaged in 500g portions. The end consumer should open the package, place the contents in a couscous steamer and steam for approximately 10 minutes. The result is a couscous with a soft texture, cohesive structure, and slightly salty flavor, suitable for breakfast, main meals, or snacks. Example 3 Petition 870260038605, dated 04 / 26 / 2026, page 11 / 19 / 10

[0018] For the hydrated couscous variant, the following composition by weight is used: corn flakes 67.9%; water 31.9%; potassium sorbate as a preservative 0.2%. The process follows the steps in Figure 1: obtaining corn flakes, optional addition of preservative, hydration and resting of the dough for up to 8 hours in a temperature-controlled environment. After maturation, the dough is divided and packaged in 500g portions. The end consumer should open the package, place the contents in a couscous steamer and steam for approximately 10 minutes. The result is a couscous with a soft texture and cohesive structure, suitable for breakfast, main meals or snacks. Example 4

[0019] For the corn couscous mix, the following composition by weight is used: corn flakes 81.29%; sweet potato starch 9.75%; sugar 8.15%; salt 0.81%. After mixing and homogenizing the ingredients, the mixture is divided and packaged in 500g portions. The consumer should open the package, add 300ml of ice water, mix, and store in the refrigerator for 4 to 8 hours. This process ensures flavor standardization and prevents the dough from becoming soggy or dry. After resting, the dough is steamed for approximately 10 minutes, resulting in a couscous with a soft texture and cohesive structure, suitable for various times of the day, with varied accompaniments. Example 5

[0020] The lightly salted rice couscous variant contains: 59.8% rice flakes, 6% sweet potato starch, 0.7% salt, 33.3% water (by weight), and 0.2% potassium sorbate as a preservative. The production process follows the steps described in Figure 1: obtaining the dough by replacing corn flakes with rice flakes, adding the dry ingredients, hydrating and resting the dough for up to 8 hours in an environment with controlled temperature and humidity. After the maturation time, the dough is divided and packaged in 500g portions. The end consumer should open the package, place the contents in a couscous steamer, and steam for approximately 10 minutes. After cooking, a flavorful couscous is obtained, with a soft texture, cohesive structure, and fresh characteristics. Petition 870260038605, dated 04 / 26 / 2026, page 12 / 19 / 10 Comparison of the conventional method of preparing corn couscous with pre-hydrated, ready-made dough. Table 2 Preparation Steps Conventional Method for Preparing Couscous Proposed Product Examples 1, 2, 3 and 5 1. Gathering ingredients It is necessary to gather cornmeal or rice flakes, tapioca starch (flour or starch), sugar and salt in a suitable utensil. X 2. Mixing dry ingredients Manually mix the ingredients in the correct proportions. X 3. Hydration Manually add water until the appropriate moisture is reached. X 4. Hydration and maturation time Between 4 and 8 hours. X 5. Steaming Cooking in a couscous steamer for 10 minutes. Identical: steaming for 10 minutes. 6. Estimated total time From 2 to more than 8 hours. 10 minutes. 7. Practicality level Low - manual preparation, risk of error and waiting time. High - ready for immediate use. 8. Standardization Final product may vary. Highly standardized. Petition 870260038605, dated 04 / 26 / 2026, page 13 / 19 / 10 Comparison of the conventional method with the corresponding food composition. Table 3 Preparation Steps Conventional Method for Preparing Couscous Proposed Product Example 4 1. Gathering ingredients It is necessary to gather cornmeal or rice flakes, tapioca starch (flour or starch), sugar and / or salt in a suitable utensil. X 2. Mixing dry ingredients Manual mixing of ingredients in the correct proportions. X 3. Hydration Manual addition of water, subject to error. Only 250 ml of water. 4. Hydration and maturation time Between 4 and 8 hours. Between 4 and 8 hours. 5. Steaming Cooking in a couscous steamer for 10 minutes. Identical: steaming for 10 minutes. 6. Estimated total time From 2 to more than 8 hours. Less than the conventional method. 7. Practicality level Low - manual preparation, risk of error and waiting time. Medium - despite the waiting time, there is no risk of error. 8. Standardization Final product may vary. Standardized. Petition 870260038605, dated 04 / 26 / 2026, page 14 / 19

Claims

1 / 3 CLAIMS 1. Process for obtaining ready-to-use and hydrated corn couscous dough and corresponding food composition, characterized by comprising the steps of: a) obtaining corn flakes or flaked corn flour;b) homogeneously mix the corn flakes or flaked corn flour with optional ingredients selected from: sweet potato starch, which may be replaced by equivalent food components, namely: cassava starch, potato starch or corn starch, sugar, salt and preservative, in the proportions relative to the total weight of the composition: corn flakes or flaked corn flour from 50% to 95%, sweet potato starch or equivalent food component from 1% to 15%, sugar from 1% to 15%, salt from 0.1% to 2% and preservative from 0.01% to 0.3%, selected from among usual food preservatives, preferably chosen from the group that includes propionic acid, sodium propionate, potassium sorbate, sodium sorbate, calcium sorbate, sorbic acid, acetic acid, sodium diacetate, calcium acetate or citric acid; c) Add water in a proportion of 10% to 40% of the total weight of the mixture to hydrate the dough, mixing gradually to ensure homogeneity;d) Keep the dough maturing for up to 8 hours in an environment with controlled humidity and temperature for uniform water absorption and integration of ingredients; e) Divide the dough into portions of 150g to 10kg; f) Package and store the product in appropriate packaging for preservation, ensuring stability at room temperature; 2. Process, according to claim 1, characterized by, in step “b”, using only corn flakes or flaked corn flour and optionally a preservative, resulting in a composition comprising corn flakes or flaked corn flour from 60% to 90%, water from 10% to 40% and optional preservative from 0.01% to 0.3%; 3. Process, according to claim 1, characterized by, in step “b”, adding corn flakes or flaked corn flour, sweet starch or equivalent food component, salt and optionally a preservative, resulting in a composition comprising corn flakes or flaked corn flour from 50% to 90%, water from 10% to 40%, sweet starch or equivalent food component from 1% to 15%, salt from 0.1% to 2% and optional preservative from 0.01% to 0.3%; 4. Process, according to claim 1, characterized by, in step “b”, adding corn flakes or flaked corn flour, sugar and salt as optional dry ingredients, without sweet potato starch or equivalent food component, resulting in a composition comprising corn flakes or flaked corn flour from 40% to 90%, water from 10% to 40%, sugar from 1% to 15% and salt from 0.1% to 2% and optional preservative from 0.01% to 0.3%; 5. Process, according to claim 1, characterized by, in step “b”, adding salt as a dry ingredient and optionally a preservative, without sweet potato starch or equivalent food component, resulting in a composition comprising corn flakes or flaked corn flour from 40% to 90%, water from 10% to 40%, salt from 0.1% to 2% and optional preservative from 0.01% to 0.3%; 6. A process, according to claim 1, for a corresponding dry mix, characterized by, in step “b”, adding sweet potato starch or equivalent food component, sugar and salt and optionally a preservative as dry ingredients, resulting in a food composition for corn couscous, without the addition of water, comprising corn flakes or flaked corn flour from 80% to 95%, sweet potato starch or equivalent food component from 1% to 15%, sugar from 1% to 15% and salt from 0.1% to 2% and preservative from 0.01% to 0.3%, dispensing with the hydration and maturation steps, which will be carried out by the consumer; 7. Process, according to claim 1, of corresponding dry mix, characterized by, in step “b”, adding sweet potato starch or equivalent food component, salt and optionally preservative as dry ingredients, resulting in a composition for corn couscous, without added water, comprising corn flakes or flaked corn flour from 80% to 95%, sweet potato starch or equivalent food component from 1% to 15%, salt from 0.1% to 2% and preservative from 0.01% to 0.3%, dispensing with the hydration and maturation steps, which will be carried out by the consumer; 8. Hydrated ready-to-use corn couscous dough product obtained by the process defined in claims 1 to 5, characterized by comprising corn flakes or flaked corn flour from 50% to 90%, sweet potato starch or equivalent food component from 1% to 15%, sugar from 1% to 15%, salt from 0.1% to 2% and preservative from 0.01% to 0.3%, consisting of a hydrated, homogeneous and matured food composition, ready for direct steam cooking; 9. Ready-to-use corn couscous mix, obtained by the process defined in claims 6 and 7, characterized by comprising corn flakes or flaked corn flour, sweet potato starch, sugar and / or salt in any combination, with optional preservative, in proportions relative to the total weight of corn flakes or flaked corn flour of 80% to 95%, sweet potato starch or equivalent food component of 1% to 15%, sugar of 1% to 15% and salt of 0.1% to 2% and preservative of 0.01% to 0.3%, dispensing with the hydration and maturation steps, which will be carried out by the consumer; 10. Process and product, according to claim 1, characterized by, in steps “a” and “b”, replacing corn flakes or flaked corn flour with rice flakes or flaked rice flour, maintaining the proportions and percentage variations defined in claims 2 to 9. Petition 870260038605, dated 04 / 26 / 2026, pp. 18 / 19

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