GB2627921A - Popcorn flour - Google Patents
Popcorn flour Download PDFInfo
- Publication number
- GB2627921A GB2627921A GB2303218.8A GB202303218A GB2627921A GB 2627921 A GB2627921 A GB 2627921A GB 202303218 A GB202303218 A GB 202303218A GB 2627921 A GB2627921 A GB 2627921A
- Authority
- GB
- United Kingdom
- Prior art keywords
- popcorn
- flour
- raw
- kernels
- ground
- 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.)
- Pending
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 43
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 33
- 235000013312 flour Nutrition 0.000 title claims abstract description 31
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract 2
- 235000021152 breakfast Nutrition 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 235000011875 whole grain product Nutrition 0.000 abstract description 2
- 244000060011 Cocos nucifera Species 0.000 description 3
- 235000013162 Cocos nucifera Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000021395 porridge Nutrition 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011878 refined grain product Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A flour made from popcorn. The flour is made from raw popping kernels which are processed into popcorn, the popcorn is ground into flour-sized particles, and the popcorn flour is used as a breakfast type cereal and for cooking. Unlike cornmeal and cornflour, which are made from ground raw corn kernels, popcorn flour is a whole grain product. It is high in fibre and non-glutinous. The kernels can be popped in any manner before being made into popcorn flour.
Description
Description for popcorn flour.
1.TECHNICAL FIELD. Raw corn kernels are ground to make cornmeal and cornflour and then used for cooking. If the bran, germ and endosperm are left intact in the milling process then the cornmeal or cornflour is a whole grain product. If the corn is milled or degermed to remove the bran and germ, then it is a refined grain product. Popcorn flour is the result of raw popping corn kernels that have first been made into popcorn and then ground into flour. None of the whole grain has been removed.
2.BACKGROUND. Flour is a powder made by grinding grains, seeds, roots, beans or nuts. It is used to make many different foods. Flour from wheat or rye is the main ingredient of bread. Cornflour is a staple diet in the Americas. Cassava flour is an important ingredient in Central Africa. Popcorn flour is a new flour made from grinding/milling the popping corn kernal after it has popped and become popcorn. Popcorn flour is high in protein, it contains phenolic acids, a type of antioxidant, and it is a whole grain.
3.BACKGROUND ART. Flour is an important cooking ingredient for baking, pastas, noodles, breakfast cereals, coating fish, meat and vegetables and as a thickening agent for sauces and gravies. Archeologists have found evidence of early humans, the Paleo People from Southern Italy, grinding grains into flour with the use of a pestle over 32,000 years ago. Over the years flour has been made out of a variety of seeds, nuts, roots, grains, and beans but never before this invention has there been popcorn flour.
The inventive step came about after running out of flour when making coconut bread with fresh desiccated coconut. Too much dessicated coconut was used and the available flour wasn't sufficient to make the dough manageable. Oats and cornmeal were added but it was still too sticky to knead. After looking around for any more appropriate dry ingredients a bag of home-made salted popcorn was found. Obviously the popcorn as it was would not help the baking dilemma. Bits of popcorn would not dry out the dough and a loaf could still not be made. Finally the idea of putting the popcorn into a food processor to mill/grind the popcorn to see if flour would result was born. Thankfully it worked. The popcorn flour dried out the sticky mass of dough, kneading was possible, the dough rose well and the cooked bread was a bit salty but tasted really good. The next day another batch of unsalted popcorn was made, turned into popcorn flour and cooked into a very successful and tasty breakfast porridge. It had a very different flavour, colour and texture to the usual yellow cornmeal porridge.
Popcorn flour is high in fibre and non-glutinous. It bakes well and is especially good mixed with any dairy milk, non-dairy milk and even just boiling water, as a breakfast-type cereal/porridge.
The popping corn kernal can be popped in any manner before it is made into popcorn flour.
Figure 1 shows the processing stages from popping corn kernels to popcorn and then popcorn to flour: 1, popping corn kernels in their raw state, 2, those raw popping kernals transformed into popcorn, 3, the popcorn ground into flour
Claims (1)
- CLAIMS FOR POPCORN FLOUR.1.A flour made from popcorn comprising: [a] raw popping corn kernals, [b] the raw popping corn kernals are processed into popcorn, [c] the popcorn is ground into flour-sized particles, and the popcorn flour is used as a breakfast-type cereal and for cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2303218.8A GB2627921A (en) | 2023-03-06 | 2023-03-06 | Popcorn flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2303218.8A GB2627921A (en) | 2023-03-06 | 2023-03-06 | Popcorn flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB202303218D0 GB202303218D0 (en) | 2023-04-19 |
| GB2627921A true GB2627921A (en) | 2024-09-11 |
Family
ID=85980149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2303218.8A Pending GB2627921A (en) | 2023-03-06 | 2023-03-06 | Popcorn flour |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2627921A (en) |
-
2023
- 2023-03-06 GB GB2303218.8A patent/GB2627921A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| Jules Shepard, unknown date, "Gluten Free Popcorn Bread Recipe", GF Jules, [online], available from: https://gfjules.com/recipes/popcorn-bread/comment-page-1/#comments [accessed 07/08/2023]. * |
| Loyola Martinez, 15 October 2022, "How To Make Popcorn Flour", Popcorn Carnival, [online], Available from: https://popcorncarnival.com/how-to-make-popcorn-flour/ [accessed 07/08/2023]. * |
| Scott Hocker, 14 July 2020, "Popcorn Flour Makes the Best Cornbread", Taste, [online], available from: https://tastecooking.com/popcorn-flour-makes-the-best-cornbread/ [accessed 07/08/2023]. * |
Also Published As
| Publication number | Publication date |
|---|---|
| GB202303218D0 (en) | 2023-04-19 |
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