DK9500161U3 - Snack for microwave oven making - Google Patents

Description

DK 95 00161 U3

Denominations.

Popsnack, microwave-made snack.

The application 's scope.

With this creation, it is possible to make snack's at home or at public gatherings, or otherwise where there is a usable microwave oven.

The product, hereafter referred to as “Popsnack”, is delivered as a pre-processed and pre-packaged semi-finished product, which is put into a microwave oven for finished production without further processing.

The transport packaging, which is part of the instructions for use, tells in language and pictures how the finished product is manufactured.

Prior art.

It has long been known to produce popcorn in a microwave oven whose bag, product and microwave oven are matched in h.h.t. each other, an acceptable finished pop-up product appears.

It has also long been known to produce "pellet s", a basic snack product that pops and expands upon heating in oil.

Furthermore, it has long been known to produce various "pellet's for microwave microwave viewing." US Patent No. 5,165,950 5,124,161 5,108,772 5,080,914 4,844,937 4,623,548 4,409,250 4,251,551 EP Patent No. 0.375,006 Bl all processes dealing with the foregoing, dealing with "manufacturing" only and disclosing only the issue in the completion process.

The technical problem to be solved.

A. Based on a snack pellet's, which is usually made for traditional snack making, either by oil popping or by heat evaporation in an industrial oven, to develop a method of popping in a microwave oven.

B. With the creation of a new method to help maintain a stable water percentage of about 10% in the pre-packaged "pellet's and apply a coating layer of grease, 2 DK 95 00161 U3 which is partly included as a flavor binder, so that" The dust on ”flavoring can bind to the pre-popped and expanded snack.

The fat / oil type is a product with a very low trans fatty acid content, below 1%.

C. In order to develop a method that allows the pellet's to be popped in a microwave oven, thereby utilizing the encapsulated amount of water to generate heat and pressure. Furthermore, the bag must have the property of being transparent so that the pop-up procedure can be visually followed.

The new technique.

A. A known method is used for the preparation of pellet's B. The new technique used to coat our "pellet's" is to spray a fat coating consisting of a fat / oil with a very low trans fatty acid content, in an amount corresponding to 8-10% of the weight of the pill.

After coating, the pellet is transported directly through a cooling tunnel and then on to packing.

C. With the new technique as a preparation for popping snack s, we have succeeded in using a Polyester / Polypropylene, in a laminate such that the heat-resistant polyester is inside the bag.

The technical impact.

A. By using a well-known snack pellet's, in conjunction with clause. b and c. This product can be used in connection with the microwave oven technique.

B. By using grease to coat our ground "pellet's, we achieve a longer service life, for our product in the unoppopped state, our pellets can hold the right water percentage for a longer period of time. An important part of the pop-up procedure, the water percentage must be 10% - / + 0.5%. The fat / oil we use has a very low trans fatty acid content <1%.

C. By using the new technique, it is now possible to follow the pop-up process and possibly stop it if all snack's are done before expected.

Furthermore, the new method is to enable an efficient; method of manufacture of snack's in microwave ovens, in ordinary household ovens, with an output of between 600 and 1200 Watts, or greater. As previously mentioned, it has long been possible to produce "pellet's", but at the same time it has been known that there should be considerably more power thij than the power used in a common. husholdningsmicrobølgeovn.

With the new technique where we pack and manufacture Popsnack in a "oven in the oven" method, as the following occurs when the bag of contents is put in a microwave oven: 3 DK 95 00161 U3

Oven-in-oven method: • Upon initial popping, the microwaves affect the free molecules in the extruded snack pellet's, which then begin to pop up.

• The airtight and heat resistant bag begins to breathe.

• Approx. In the middle of the process, the bag is filled with warm moist air and an overpressure is formed in the bag.

• Grease and water vapors promote the pop-up process, and in the latter part of the process we achieve temperatures in the airtight and heat-resistant bag of 140 - 160 C.

It is in this part of the process where our snack's first develops ideally.

FIG. ·. Oven in oven method.

Stage 1. bag of contents.

Fig .: The bag in the three stages.

Claims (5)

The popsack, according to claim 1, which after drying is sprayed, as something new, a fat mist corresponding to a fat percentage of 8-10% of the "pellets" weight. The fat / oil added is a palm kernel oil (Polewar E 41), with a trans fatty acid content of only 1% or less. The popsack, according to claims 1 and 2, as something new is packaged in a heat-resistant and air-tight bag of Polyester and Polypropylene in a laminate with the heat-resistant side inward. The bag functions as the "oven in the oven" method, see p. The technical effect, ad. C. A condition for effective poping. Furthermore, the method allows for visual monitoring of the pop-up procedure. Popsnack, according to claims 1 and 2, as something new is packaged in a heat-resistant and air-tight bag of Polyester and Paper in a lamination with the heat-resistant side inward and laminated so that it is still possible to look into the bag during the heating procedure. 5. A snack product, according to claims 1,2,3 and 4, in the wrapped pellet also contains starch selected from the following groups: extruded potato, tapioca, corn, rice and cereal starch or a mixture thereof. Popsnack according to claims 1,3,4 and 5, in which in the coating process a different fat / oil is used than the Polewar E41 used in claim 2. The type used can be any approved food fat / oil.