Alkaline Corn Cooking for Distilled Spirits and Residue Recovery

The patent applies preliminary action by performing alkaline cooking (nixtamalization) of corn grains before fermentation and distillation. This pre-treatment modifies the grain structure and chemical composition, removing compounds that cause oxidative potential and bitterness, while enhancing sensory complexity. The alkaline solution treatment is conducted prior to the main production processes, preparing the material in advance to avoid the harmful effects in the final product.

The patent converts the harmful alkaline cooking residues (nejayote) into a beneficial resource by using them as a substrate for alcohol production. The residues, which would otherwise require complex treatment to reduce oxygen demand and prevent water contamination, are instead fermented to produce alcoholic beverages. This transforms the waste stream with high chemical-biological oxygen demand into a valuable product, eliminating the need for expensive treatment processes and preventing environmental contamination.

The patent applies universality by implementing a multi-functional alkaline cooking process that simultaneously achieves several objectives: it improves sensory profile and flavor intensity, prepares the grain for better fermentation, and generates a treatable residue stream for alcohol production. The same alkaline treatment that enhances product quality also creates a concentrated substrate that simplifies subsequent processing steps, balancing the added complexity with multiple benefits.

The patent converts the harmful nejayote residues into a beneficial alcohol product through fermentation, thereby eliminating environmental impact while recovering valuable organic material. Instead of treating the residues to reduce pollution (which would involve losing the organic content), the process harnesses the organic material to produce marketable alcoholic beverages, simultaneously addressing environmental concerns and preventing substance loss.