BG105590A - Method for preparing sweet popcorn for microwave stove - Google Patents

Abstract

The method guarantees the preparation of a finished product, wherein the presence of sugar does not make the popcorn hard, and it remains white and brittle, without any burning on the packaging and between the individual corns, having homogenous colour and taste of the natural product. According to the method a sugar-glucose syrup is produced comprising sugar from 11 to 15 wt. % and water from 3.5 to 3.7 wt. %, heated to 105 degrees C, glucose from 6 to 10 wt. % is added, and is heated to 112 degrees C, after which the mixture is cooled under 50 degrees C. An oil solution of cocoa or palm olive from 18 to 25 wt. %, lecithin 0.5-10 wt. % and cream or aromatizer 0.10-0.15 wt. % is prepared. The end mixture is prepared for maize grains from 55 to 65 wt. %, the sugar-and-syrup and the oil solution. In the syrup flavouring agents can be added, such as caramel or chocolate, up to 13 wt. % of the total mixture and containing cocoa or powder chocolate from 82 to 97 wt. %, from 3 to 12 wt. %Πand colourant 0.3-1.2 wt. %. Flavouring agents from 6 to 15 wt. % can also be one of the following products: kernels of ground-nuts, hazel-nuts, wall-nuts, almonds, and to them there can also be added some caramel or chocolate flavouring agent from 0.5 to 5 wt. %. 3 claims