GB2388518A

GB2388518A - Savoury popcorn

Info

Publication number: GB2388518A
Application number: GB0211014A
Authority: GB
Inventors: Deborah Anne Bernstein
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-05-14
Filing date: 2002-05-14
Publication date: 2003-11-19
Also published as: AU2003233900A1; GB0425649D0; GB0211014D0; WO2003094632A1; GB2404562A; GB2404562B

Abstract

Popcorn is flavoured by cooking the flavouring in oil; and popping corn in the oil containing the cooked flavouring, or popping corn in a flavoured oil. The flavouring may be chilli, garlic, basil or pepper and may be combined with a sweet flavouring.

Description

- 1 FLAVOURED POPCORN AND ITS PREPARATION

The present invention relates to flavoured popcorn and preparation thereof.

Said to date back at least 6,000 years, popcorn is a widely recognised food obtained from com kernels which pop open and puff up when heated. This transformation occurs because of a high amount of natural moisture trapped inside the com. Heating the corn creates immense internal pressure, which bursts open the hull, turning the kernel inside out.

Popcom is a food that is almost 100% carbohydrate, with virtually zero fat content and virtually zero salt content, and hence represents in unadulterated form a very healthy food.

Eaten just plain, however, popcorn is rather bland and unappetizing, and it is known to cook and then flavour popcorn in a number of ways, for example sugar or salt.

A number of problems are associated with existing flavouring methods.

Where sugar is used, this increases the calorific content of the popcorn, turning a healthy snack into a rather unhealthy one at a stroke. Sugared popcorn is often rather sticky and difficult to handle.

Salted popcorn does not have the high calorie problem, but high levels of salt are thought undesirable in foods, and particularly so for individuals required to adopt a low-sodium diet.

Some flavouring requires the presence of oil, typically via use of butter, to attach the flavouring to the popcorn. This oil also increases the calorific content of the popcorn snack.

- 2 It is also known to flavour popcorn with a variety of spices, by adding dried spices to the popcorn, often in combination with oil or butter to help adhesion of the spices to the popcorn. A difficulty in this technique is that the dried and often powdered spices detach from the popcorn, leaving traces either in the packaging or on the fingers of the consumer. The extra butter to stick on the flavour again adds calories.

A number of such recipes are known, for example from the website www. culinary.com. One recipe available at this website describes a method of preparing popcorn by popping the corn and turning it into a dish, discarding any un-popped kernels, melting butter in a pan, adding crushed garlic and chill) source, and returning the popcorn to the pan to coat it evenly with the garlic and chill) mixture. This method' like others, has the disadvantage of using extra butter to help stick the flavouring to the popcorn. In addition, the process involves a number of steps that are time consuming.

It is desirable to provide alternative and/or improved methods for the preparation of flavoured popcorn, as well as improved, more desirable flavoured popcorn than is currently available.

An object of the present invention is to provide methods for preparation of popcorn, and popcorn obtained thereby, which has an appealing taste and, in particular embodiments, improved taste, and which overcomes or at least ameliorates some of the disadvantages in known popcorn preparation methods.

Accordingly the present invention provides methods of flavouring popcorn, comprising: 1. Cooking the flavouring in oil; and Popping corn in the oil containing the cooked flavouring, or 2. Popping corn in oil infused with the flavouring As one example, the invention provides a method of flavouring popcorn with chill), . comprlslng:

( - 3 1. Cooking chill) flavouring in oil, and Popping corn in the oil in which the flavouring has been cooked, or 2. Popping corn in chill) infused oil The chill) flavouring is typically dried chill) flakes or fresh chillies cut into small pieces or chill) powder, preferably fresh chill), chill) flakes or chill) infused oil. The cooking step preferably includes lightly cooking the chill) flavouring in oil for sufficient time for chill) flavouring to be taken up by the oil so that it is passed on to the corn when popped in that oil but not so long that the chill) burns prior to the com being added.

The cooking step suitably comprises cooking the flavouring in heated oil for up to a minute, preferably for between 5 and 40, preferably 20 seconds depending on the type of flavouring used and the heat of the oil. Generally the fresher the flavouring the less time used to cook it prior as most fresh ingredients cannot be long in hot oil that is at a temperature suitable to pop com. In an example of the invention described below in more detail, chill) flavour is added to hot oil and cooked for about 10 seconds. Before cooking the flavouring, a single kernel can be added to the heated oil. When this single kernel has popped, used as an indication that the temperature of the oil is suitable, it is removed, the flavouring is cooked and then the bulk of the kernels added and popped in the flavoured oil.

The inventor has advantageously found that when chill) flavoured popcorn is produced using this method, the flavouring is evenly distributed amongst the popcorn, adheres more securely thereto and does not require excess oil in order to achieve the flavouring and does not require large amounts of additional time in the preparation, thereby overcoming a number of disadvantages identified in the art.

In addition, it has been found that the resultant chill) flavoured popcorn has an improved taste compared to chilli-flavoured popcorn made using chill) powder added to corn after it has been popped.

The chillies or chill) flakes can be substantially any chillies, suitably red or green chillies and,

( if fresh, cut or chopped finely. The amount added is to taste, though good results have been achieved using an amount of from about 1/4 to 2 teaspoons of chill) per 1.9 litres of popped com. Specific amounts of flavouring and brands used have been included in the recipes attached in Appendix 1, 2 and 3 and the resultant strength has been described using a scale of 1 to 5 where 1 is the weakest and 5 is the strongest. A description of the appearance of the popped

corn is also included. Where the popped corn is described as 'nonnal' this indicates that there is no difference in appearance between the flavoured popcorn and popcorn cooked with no additional flavourings.

To gauge when the temperature ofthe oil is correct for adding the flavouring and un-popped corn, one kernel of com can be placed in the pot with the oil over a high heat. When this one kernel has popped, generally after about 90 100 seconds, it should be removed before other ingredients are added. On average, total cooking time for the remaining corn to pop using the quantities described in examples below was generally between 95 and 120 seconds.

Also provided according to the invention, is popcorn flavoured using venous garlic flavourings as well as other additional flavourings. Recipes for these can be found in Appendix 2 and 3.

If chilli-infused oil is used then no cooking of tote of! is needed before adding the corn,.

The invention thus provides a healthy snack with improved flavour. The flavoured popcorn produced using this method had the added advantage that is has a stronger savoury taste than plain popcorn and can be used as a sodium free snack if required. The stronger taste, compared with plain popcom makes it more appealing, and it is healthier than sugar popcorn.

By not having to use extra oil or butter to adhere the flavour to the popcorn, the resultant product is lower in fat and cholesterol. The invention hence provides methods of producing flavoured, in particular, chilli-flavoured popcorn

- 5 Nevertheless, a further option of the invention is to combine chill) flavouring with sweet flavourings, such as sugar or toffee or other sweet flavours. Popcorn according to further embodiments of the invention is flavoured with a combination of flavours comprising (1) chill) and (2) sugar, toffee, caramel, chocolate, molasses, honeys artificial sweetener, or mixtures of any ofthe aforementioned. In still further embodiments popcorn is flavoured with a combination of flavours comprising (1) chill), and (2) garlic, basil, pepper, other savoury flavour, or a mixture of any of the aforementioned.

Specific embodiments of the invention are now described in the following examples.

Appendix 1 - Examples of Chilli Flavoured Popcorn Appendix 2 - Examples of Garlic Flavoured Popcorn Appendix 3 - Other examples of Flavoured Popcorn

- 6 APPENDIX 1: Examples of Chilli Flavoured Popcorn Chilli Popcorn with Red Dried Chilli Flakes Ingredients! I/: teaspoon dried red chill) flakes - Sainbury's brand Crushed Chillies was used 100 grams Un-popped popcorn 1/8 cup / 31ml cooking oil (either olive oil or sunflower oil).

Utensils Heavy based 2 Quart/l.9 Iitre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confirming oil is at correct temperature). Then remove the popped corn and add dried chill) flakes for 10 seconds ensuring that they do not bum, before adding all the un-popped cam.

Shake the pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally around 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Very Spicy - Rating 5 Appearance: Normal with cooked chill) flakes settling at the bottom Produced 2 Quarts/1.9 Iitres of popped corn

( - 7 Chilli Popcorn with Chopped Fresh Red Chilli Ingredients 2 x 5 cm length Red Birdseye Chillies, roughly chopped 100 grams Un-popped popcorn l/8 cup / 31ml cooking oil (either olive oil or sunflower oil).

Utensils Heavy based 2 Quart/1.9 Iitre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confirming oil is at correct temperature). Then remove the popped corn and add chopped fresh red chillies and all the un-popped corn without burning the chopped chill). Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Spicy - Rating 4 Appearance: Normal with cooked chill) settling at the bottom Produced: 2 Quarts/l.9 Iitres of popped corn

( - 8 Chilli Popcorn with Chopped Fresh Green Chilli Ingredients I x 5 cm length Green Birdseye Chilli, roughly chopped 100 grams Un-popped popcorn l/8 cup / 31ml cooking oil (either olive oil or sunflower oil).

Utensils So Heavy based 2 Quart/1.9 Iitre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confirming oil is at correct temperature). Then remove the popped corn and add chopped fresh green chill) and all the un-popped corn without burning the chopped calls. Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become i sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Subtle - Rating 1 Appearances Normal with cooked chiiii settling at the bottom Produced: 2 Quarts/l.9 Iitres of popped corn

- 9 - Chilli Popcom with Red Chilli Powder Ingredients i/: teaspoon Schwartz brand Hot Chilli Powder 100 grams Un-popped popcorn 1/8 cup / 31ml cooking oil (either olive oil or sunflower oil).

Utensils Heavy based 2 Quart/1.9 Iitre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confinning oil is at correct temperature). Then remove the popped corn and add chill) powder and all the un-popped corn without burning the chill) powder.

Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: MildRating 2 Appearance: Slightly yellow in colour with specks of chill) powder dusting on all popped corn Produced: 2 Quarts/l.9 Iitres of popped com

- 10 Chilli Popcorn with Chilli Infused Oil Ingredients 1/8 cup / 31ml Chilli Infused Cooking Oil - Sainsbury's Chilli Flavoured Olive Oil was used I 00 grams Un-popped popcorn Utensils Heavy based 2 Quart/1.9 litre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confirming oil is at correct temperature). Then remove the popped corn all the un-popped corn.

Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Spicy - Rating 5 Appearance: Normal Produced: 2 Quartsil.9 iitres of popped corn

- 11 Chilli Popcorn with Dried Crushed Jalapeno Chilli Ingredients i/: teaspoon dried crushed Jalapeno Chilli - Cool Chile Co brand from Sainsbury's was used 100 grains Un-popped popcorn, 1/8 cup / 31ml cooking oil (either olive oil or sunflower oil).

Utensils Heavy based 2 Quart/l.9 Iitre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confirming oil is at correct temperature). Then remove the popped com and add dried chill) for 10 seconds, ensuring the chill) does not burn, before adding all the un-

popped corn.

Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally aRer 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Medium Spicy - Rating 3 Appearance: Normal with cooked chill) flakes settling at the bottom Produced 2 Quarts/l.9 Iitres of popped corn

( - 12 APPENDIX 2: Examples of Garlic Flavoured Popcorn Garlic Popcorn with Fresh Crushed Garlic _ Ingredients 2 teaspoons fresh crushed garlic cloves 100 grams Un-popped popcorn, 1/8 cup / 31ml cooking oil (either olive oil or sunflower oil).

Utensils So Heavy based 2 Quart/19 litre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confirming oil is at correct temperature). Then remove the popped corn and add fresh crushed garlic and all the un-popped corn without burning the garlic.

Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Medium Spicy - Rating 3 Appearance: Norrnai colour with cooked garlic flecks attached to popped corn quite evenly distributed and noticeable Produced 2 Quarts/l.9 Iitres of popped corn

- 13 Garlic Popcorn with Dried Garlic Flakes Ingredients I teaspoon dried garlic flakes - Schwartz brand Minced Garlic was used 100 grams Un-popped popcorn, 1/8 cup / 31ml cooking oil (either olive oil or sunflower oil).

Utensils Heavy based 2 Quart/1.9 Iitre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confirming oil is at correct temperature). Then remove the popped corn and add dried garlic for 5 seconds ensuring it does not burn before adding all the unpopped corn. Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Medium Spicy - Rating 3 Appearance: Coronal colour with cooked garlic flecks randomly attached to popped cons quite evenly distributed and not obvious Produced 2 Quarts/1.9 Iitres of popped corn

( - 14 Garlic Popcorn with Garlic Infused Oil Ingredients 1/8 cup / 31ml Garlic Infused Cooking Oil - Sainsbury's Garlic Flavoured Olive Oil was used 100 grams Un-popped popcorn, Utensils Heavy based 2 Quart/l.9 Iitre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confimning oil is at correct temperature). Then remove the popped corn and all the un-popped corn.

Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Medium Spicy - Rating 3 Appearance: Normal Produced 2 Quarts/l.9 Iitres of popped corn

( - 15 APPI:NDIX 3: Examples of Other Flavoured Popcorn Basil Popcorn with Basil Infused Oil Ingredients 1/8 cup / 31ml Basil Infused Cooking Oil Sainsbury's Basil Flavoured Olive Oil was used 100 grams Un-popped popcorn, Utensils Heavy based 2 Quart/l.9 Iitre pot Stove (Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confimning oil is at correct temperature). Then remove the popped corn and all the un-popped corn.

Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Medium Spicy - Rating 3 Appearance: Normal Produced 2 Quarts/1.9 Iitres of popped corn

- 16 Pepper Popcorn with Dried Peppercorns Ingredients 1 teaspoon peppercorns - Sainsbury's Mixed Peppercorns were used 100 grams Un-popped popcorn, 1/8 cup / 31ml cooking oil (either olive oil or sunflower oil).

Utensils Heavy based 2 Quart/l.9 Iitre pot Stove(Gas stove was used with heat on full) Add the oil to the pot and place on high heat. Put one kernel in the pot and cover with lid until it has popped (confimning oil is at contact temperature). Then remove the popped corn and add peppercorns for 15 seconds, ensuring that they do not burn before adding all the un-

popped com.

Shake pot during cooking process to ensure un-popped kernels (which are heavier than popped ones) fall to the bottom of the pan closest to the heat. Once popping has become sporadic, generally after 90 seconds, remove from heat and serve. Add salt to taste if required. Results: Taste: Medium Spicy - Rating 3 Appearance: Nonnal with the cooked peppercorns settling to the bohom Produced 2 Quarts/l.9 Iitres of popped corn

Claims

- 17 Claims

1. A method of flavouring popcorn, comprising: cooking the flavouring in oil; and popping corn in the oil containing the cooked flavouring or popping corn in flavoured oil.

2. A method according to Claim 1, comprising: cooking chill) flavouring in oil, and popping corn in the oil in which the flavouring has been cooked, or popping corn in chilli-flavoured oil.

3. A method according to Claim 2, wherein the chill) flavouring is dried chill) flakes, fresh chillies cut or chopped into small pieces or chill) powder.

4. A method according to any preceding Claim, comprising cooking the chill) flavouring in oil for sufficient time for chill) flavouring to be taken up by the oil so that it is passed on to the corn when popped in that oil.

5. A method according to any preceding Claim, comprising cooking the flavouring in heated oil for at least 5 seconds.

6. A method according to Claim 5, comprising cooking the flavouring in heated oil for at least 10 seconds.

7. A method according to any preceding Claim, comprising flavouring the popcom with a combination of (1) chill) and (2) sugar, toffee, caramel, chocolate, molasses, honey, artificial sweetener, or mixtures of any of the aforementioned.

- 18

8. A method according to any of Claim 1 to 6, comprising flavouring the popcorn with a combination of ( 1) chill), and (2) garlic, basil, pepper, other savoury flavour, or a mixture of any of the aforementioned.

9. Popcorn obtainable according to a method of any preceding Claim.

1 O. Popcorn flavoured using oil in which chill) flavouring has been cooked.

l l. A method of cooking popcorn substantially as hereinbefore described and claimed.

12. Popcorn substantially as hereinbefore described and claimed.