WO2000022940A1 - Method for producing flavored popcorn - Google Patents

Method for producing flavored popcorn Download PDF

Info

Publication number
WO2000022940A1
WO2000022940A1 PCT/EP1999/007670 EP9907670W WO0022940A1 WO 2000022940 A1 WO2000022940 A1 WO 2000022940A1 EP 9907670 W EP9907670 W EP 9907670W WO 0022940 A1 WO0022940 A1 WO 0022940A1
Authority
WO
WIPO (PCT)
Prior art keywords
coloring agent
composition
mixture
flavor
composition contains
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP1999/007670
Other languages
French (fr)
Inventor
Renato Trinca
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE69925926T priority Critical patent/DE69925926T2/en
Priority to EP99953792A priority patent/EP1121023B1/en
Priority to AU10361/00A priority patent/AU1036100A/en
Priority to AT99953792T priority patent/ATE298204T1/en
Publication of WO2000022940A1 publication Critical patent/WO2000022940A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device

Definitions

  • the present invention relates to a method for producing flavored popcorns.
  • popcorns are produced by exposing to dry heat the kernels of corn, particularly Indian corn (Zea mays everta) that thereby pop or are everted by the explosion of the contained moisture and form a white starchy mass many times the size of the original kernel.
  • Popcorns are often served with dressings such as salt, butter, and a variety of other flavors or dressings, that are generally sprinkled over the popcorns.
  • An aim of the present invention is to provide a method for flavoring popcorns.
  • a further aim of the invention is to provide a method, for producing flavored popcorns, particularly useful in the food processing industry.
  • a further aim of the invention is to provide a method for producing popcorns that retain the flavor over a period of time in the package.
  • the method according to the invention comprises the steps of heating corn, particularly Indian corn (Zea mays everta), and then placing the popcorns in a container containing a sugar based composition comprising glucose syrup, vegetal fats, salt, flavors and coloring agents according to the desired final aspect and taste of the coated popcorns.
  • a sugar based composition comprising glucose syrup, vegetal fats, salt, flavors and coloring agents according to the desired final aspect and taste of the coated popcorns.
  • the sugar content of the composition may vary for example from 30% to 60% by weight of the total weight of the composition, depending on taste and on the treating temperature of the mixture.
  • the treating time may vary from about 20 to 40 minutes, depending on the temperature.
  • Vegetal fats generally melt at 60° C to 80° C and an optimal composition is obtained by adding 40% to 50% by weight of glucose to the composition.
  • the above mixture of popcorns into the composition is then kept at a temperature in the range of 100°C to 150°C, according to the desired final product.
  • the mixture is gently stirred to allow the popcorns to absorb the flavor and color. Treating time and temperature are regulated according to the combination of flavor and coloring agent used, each having an optimal yield at a specific temperature range.
  • the mixture is poured over a flat surface, such as a stainless steel plate, to allow the mixture to cool down while it is stirred by means of steel plates or breakers to separate the popcorns.
  • a flat surface such as a stainless steel plate
  • the thus obtained product is then weighed and packaged in sealed plastic containers.
  • the composition contains flavors and coloring agents.
  • a specific coloring agent is used with each flavor.
  • flavor/coloring agent combinations are the following: cinnamon flavor with bright red color; hazelnut flavor with hazelnut color; coconut flavor with orange color; caramel flavor with dark green or pale red color, blue or green; mint-licorice flavor with dark brown-black color; chestnut flavor with hazelnut color; cheese flavor with yellow color; lemon flavor with yellow color.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Detergent Compositions (AREA)
  • Transition And Organic Metals Composition Catalysts For Addition Polymerization (AREA)
  • Luminescent Compositions (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)

Abstract

A method for producing flavored popcorn includes the steps of heating corn to obtain popcorn; mixing the resultant popcorn into a composition containing at least one flavor and at least one coloring agent, keeping the resultant mixture at a selected temperature while stirring; pouring the mixture over a surface to let the mixture dry and separate, while stirring.

Description

METHOD FOR PRODUCING FLAVORED POPCORNS
Technical Field
The present invention relates to a method for producing flavored popcorns.
Background Art
As known, popcorns are produced by exposing to dry heat the kernels of corn, particularly Indian corn (Zea mays everta) that thereby pop or are everted by the explosion of the contained moisture and form a white starchy mass many times the size of the original kernel.
Popcorns are often served with dressings such as salt, butter, and a variety of other flavors or dressings, that are generally sprinkled over the popcorns.
Disclosure of the Invention
An aim of the present invention is to provide a method for flavoring popcorns.
A further aim of the invention is to provide a method, for producing flavored popcorns, particularly useful in the food processing industry.
A further aim of the invention is to provide a method for producing popcorns that retain the flavor over a period of time in the package.
The above aims, and other aims that will be more apparent hereinafter, are achieved by a method as claimed in the appended claims.
Further characteristics and advantages of the invention will be more apparent by the following description of an embodiment of the invention.
Ways of camping out the invention
The method according to the invention comprises the steps of heating corn, particularly Indian corn (Zea mays everta), and then placing the popcorns in a container containing a sugar based composition comprising glucose syrup, vegetal fats, salt, flavors and coloring agents according to the desired final aspect and taste of the coated popcorns.
The sugar content of the composition may vary for example from 30% to 60% by weight of the total weight of the composition, depending on taste and on the treating temperature of the mixture. The treating time may vary from about 20 to 40 minutes, depending on the temperature.
Vegetal fats generally melt at 60° C to 80° C and an optimal composition is obtained by adding 40% to 50% by weight of glucose to the composition.
The above mixture of popcorns into the composition is then kept at a temperature in the range of 100°C to 150°C, according to the desired final product. The mixture is gently stirred to allow the popcorns to absorb the flavor and color. Treating time and temperature are regulated according to the combination of flavor and coloring agent used, each having an optimal yield at a specific temperature range.
Then, the mixture is poured over a flat surface, such as a stainless steel plate, to allow the mixture to cool down while it is stirred by means of steel plates or breakers to separate the popcorns.
The thus obtained product is then weighed and packaged in sealed plastic containers.
As said above, the composition contains flavors and coloring agents. According to an aspect of the invention, a specific coloring agent is used with each flavor.
Examples of flavor/coloring agent combinations are the following: cinnamon flavor with bright red color; hazelnut flavor with hazelnut color; coconut flavor with orange color; caramel flavor with dark green or pale red color, blue or green; mint-licorice flavor with dark brown-black color; chestnut flavor with hazelnut color; cheese flavor with yellow color; lemon flavor with yellow color.
The method according to the invention may have numerous modifications and variations, within the scope of the claims and all the details may be replaced with technically equivalent elements.

Claims

C LA I M S
1. A method for producing flavored popcorns characterized in that it comprises the steps of heating corn to obtain popcorns; mixing the resultant popcorns into a composition containing at least one flavor and at least one coloring agent, keeping the resultant mixture at a selected temperature while stirring; pouring the mixture over a surface to let the mixture dry and separate.
2. The method, according to claim 1, characterized in that said composition is a sugar based composition comprising glucose syrup, vegetal fats, salt, flavors and coloring agents.
3. The method, according to claim 1 or 2, characterized in that said composition has a sugar content from 30% to 60% by weight of the total weight of the composition.
4. The method, according to one or more of the preceding claims, characterized in that said resultant mixture is kept at said selected temperature for a treating time of 20 to 40 minutes.
5. The method, according to one or more of the preceding claims, characterized in that said mixture of popcorns and composition is kept at a temperature of 100°C to 150°C during said treating time.
6. The method, according to one or more of the preceding claims, characterized in that said surface where said mixture is poured is a flat stainless steel plate, wherein said mixture is allowed to cool down while it is stirred.
7. The method, according to one or more of the preceding claims, characterized in that said composition contains cinnamon flavor combined with a coloring agent yielding a bright red color.
8. The method, according to one or more of the preceding claims, characterized in that said composition contains hazelnut flavor combined with a coloring agent yielding a hazelnut color.
9. The method, according to one or more of the preceding claims, characterized in that said composition contains coconut flavor combined with a coloring agent yielding an orange color.
10. The method, according to one or more of the preceding claims, characterized in that said composition contains caramel flavor combined with a coloring agent yielding a blue, green, dark green or pale red color.
11. The method, according to one or more of the preceding claims, characterized in that said composition contains mint-licorice flavor combined with a coloring agent yielding a dark brown-black color.
12. The method, according to one or more of the preceding claims, characterized in that said composition contains chestnut flavor combined with a coloring agent yielding a hazelnut color.
13. The method, according to one or more of the preceding claims, characterized in that said composition contains cheese flavor combined with a coloring agent yielding a yellow color.
14. The method, according to one or more of the preceding claims, characterized in that said composition contains lemon flavor combined with a coloring agent yielding a yellow color.
PCT/EP1999/007670 1998-10-16 1999-10-13 Method for producing flavored popcorn Ceased WO2000022940A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
DE69925926T DE69925926T2 (en) 1998-10-16 1999-10-13 Process for making flavored popcorn
EP99953792A EP1121023B1 (en) 1998-10-16 1999-10-13 Method for producing flavoured popcorn
AU10361/00A AU1036100A (en) 1998-10-16 1999-10-13 Method for producing flavored popcorn
AT99953792T ATE298204T1 (en) 1998-10-16 1999-10-13 METHOD FOR PRODUCING FLAVORED POPCORN

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITTV98U000041 1998-10-16
IT1998TV000041U IT250285Y1 (en) 1998-10-16 1998-10-16 FLAVORED AND COLORED POP-CORN.

Publications (1)

Publication Number Publication Date
WO2000022940A1 true WO2000022940A1 (en) 2000-04-27

Family

ID=11420381

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1999/007670 Ceased WO2000022940A1 (en) 1998-10-16 1999-10-13 Method for producing flavored popcorn

Country Status (6)

Country Link
EP (1) EP1121023B1 (en)
AT (1) ATE298204T1 (en)
AU (1) AU1036100A (en)
DE (1) DE69925926T2 (en)
IT (1) IT250285Y1 (en)
WO (1) WO2000022940A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190049564A (en) * 2017-10-31 2019-05-09 씨제이제일제당 (주) A powder for coating popcorn comprising allulose and method for preparation thereof

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3505076A (en) * 1967-03-10 1970-04-07 Gen Mills Inc Edible food product and process
US3617309A (en) * 1969-05-07 1971-11-02 Wander Co The Puffed food product and method of producing
US3830941A (en) * 1972-07-05 1974-08-20 Grain Processing Corp Food coating composition and process using same
US3843814A (en) * 1969-12-09 1974-10-22 Kirstein I Grunewald Method for preparing coated popcorn
US4640842A (en) * 1985-02-01 1987-02-03 May William A Internally flavored hulled cereal grain and process for preparation
US4900567A (en) * 1987-03-09 1990-02-13 Cpc International Inc. Process for preparing a cereal
US4904488A (en) * 1988-03-29 1990-02-27 Nabisco Brands, Inc. Uniformly-colored, flavored, microwaveable popcorn
US4904487A (en) * 1988-03-29 1990-02-27 Nabisco Brands, Inc. Uniformly-colored, cheese flavored, microwaveable popcorn
US5215770A (en) * 1991-09-23 1993-06-01 Kansas State University Research Foundation Reduced calorie flavored popcorn

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3505076A (en) * 1967-03-10 1970-04-07 Gen Mills Inc Edible food product and process
US3617309A (en) * 1969-05-07 1971-11-02 Wander Co The Puffed food product and method of producing
US3843814A (en) * 1969-12-09 1974-10-22 Kirstein I Grunewald Method for preparing coated popcorn
US3830941A (en) * 1972-07-05 1974-08-20 Grain Processing Corp Food coating composition and process using same
US4640842A (en) * 1985-02-01 1987-02-03 May William A Internally flavored hulled cereal grain and process for preparation
US4900567A (en) * 1987-03-09 1990-02-13 Cpc International Inc. Process for preparing a cereal
US4904488A (en) * 1988-03-29 1990-02-27 Nabisco Brands, Inc. Uniformly-colored, flavored, microwaveable popcorn
US4904487A (en) * 1988-03-29 1990-02-27 Nabisco Brands, Inc. Uniformly-colored, cheese flavored, microwaveable popcorn
US5215770A (en) * 1991-09-23 1993-06-01 Kansas State University Research Foundation Reduced calorie flavored popcorn

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
S.A.MATZ: "Snack Food Technology", 1976, AVI, USA, XP002129009 *

Also Published As

Publication number Publication date
EP1121023A1 (en) 2001-08-08
ITTV980041U1 (en) 1999-01-16
IT250285Y1 (en) 2003-09-03
EP1121023B1 (en) 2005-06-22
AU1036100A (en) 2000-05-08
ATE298204T1 (en) 2005-07-15
DE69925926D1 (en) 2005-07-28
DE69925926T2 (en) 2006-05-11

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