WO1994023589A1 - Procede de preparation de grains de mais non eclates et aromatises pour la preparation de mais eclates - Google Patents

Procede de preparation de grains de mais non eclates et aromatises pour la preparation de mais eclates Download PDF

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Publication number
WO1994023589A1
WO1994023589A1 PCT/US1993/007940 US9307940W WO9423589A1 WO 1994023589 A1 WO1994023589 A1 WO 1994023589A1 US 9307940 W US9307940 W US 9307940W WO 9423589 A1 WO9423589 A1 WO 9423589A1
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WO
WIPO (PCT)
Prior art keywords
kernels
flavor
popcorn
flavored
salt
Prior art date
Application number
PCT/US1993/007940
Other languages
English (en)
Inventor
Ernst Graf
Original Assignee
Tastemaker
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 Tastemaker filed Critical Tastemaker
Priority to AU50883/93A priority Critical patent/AU5088393A/en
Publication of WO1994023589A1 publication Critical patent/WO1994023589A1/fr

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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 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
    • 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

  • Unpopped popcorn kernels have been coated or packaged in a vegetable fat or oil, flavor and salt.
  • the fat layer serves to fry the popcorn during heating and also serves as a coating for the added salt, colorings or various other flavorings.
  • the fat layer also causes adherence to some extent of the salt and flavoring to the surface of the popped kernels.
  • the required oil or fat results in an oily and greasy texture and feel as well as a high calorie content in the popped kernels.
  • a number of past attempts have been hampered by the inability to coat the popcorn kernels with flavor and salt in the absence of a fat layer.
  • This invention is directed to a method for preparing flavored unpopped popcorn kernels and superior popped corn produced therefrom.
  • the method provides no-fat or low-fat microwavable popcorn kernels of superior popping ability, shelf-life stability, and flavor and salt retention.
  • the no-fat popcorn kernels of this invention have flavor and salt retention but without a fat layer as in prior art products.
  • This invention also overcomes the problems mentioned in the background of this invention with respect to the separation of salt, flavor and other additives from the popcorn kernels during preparation and popping.
  • the method of this invention involves dehydrating unpopped popcorn kernels for a period of time sufficient to produce partially dehydrated kernels having retained sufficient moisture for popping and having an increased tendency to absorb an aqueous flavor liquid.
  • the slightly dehydrated popcorn kernels are very receptive to absorption of an aqueous flavor liquid to produce flavored unpopped popcorn kernels.
  • raw popcorn kernels are slightly dehydrated in a vacuum dryer at a temperature of about 20°-40°C for about ten minutes to cause a negative pressure which increases the tendency of the kernels to absorb both salt and flavor from an aqueous solution.
  • the resulting flavored unpopped kernels are then soaked, coated or sprayed in a fluidized bed with an aqueous solution of flavoring.
  • the flavoring includes a hydrocolloid such as starch, salt and another flavor, for instance, an artificial butter flavor.
  • the coated popcorn kernels are then dried gently under a stream of warm air up to about 40°C for approximately ten minutes, for example, in a convection oven or a fluidized bed dryer.
  • the final dried product is placed into a susceptor-lined microwavable bag and stored at room temperature until it is used in the microwave oven. This method provides a no-fat popcorn.
  • the finished popcorn kernels according to the above technique may be coated in a fluidized bed with a very thin layer of shortening or oil in an amount of about 1% by weight of the kernels.
  • a low-fat product containing about 1% oil or fat under current label and serving size guidelines can still be called a no-fat popcorn.
  • the method provides for increased flavor retention during microwave cooking, improved flavor delivery during consumption by delaying and prolonging flavor release in the mouth, increased perception of saltiness, and improved mouth-feel and texture.
  • the method of this invention produces no-fat or low-fat microwave popcorn kernels having superior popping ability, shelf-life stability, flavor and salt retention, mouth-feel and texture.
  • Raw popcorn kernels that are suitable for use in the practice of the* invention can be any of a variety of kernels that ideally have a moisture content sufficient for optimum expansion of the corn during poppirg.
  • These raw kernels, in the practice of the invention are first partially dehydrated to enhance their tendency to absorb an aqueous flavor liquid such as a simple salt solution.
  • an aqueous salt solution such as a simple salt solution.
  • salt may be absorbed very readily into partially dehydrated popcorn kernels that have retained sufficient moisture content for popping. It is critical that the unpopped popcorn kernels are only dehydrated for a period of time sufficient to produce partially dehydrated kernels having retained sufficient moisture for popping and an increased tendency to absorb the flavor liquid.
  • Weight loss during dehydration usually is on the order of about 1 to about 3%.
  • the amount of flavoring uptake from the aqueous flavor solution will vary, and usually a sufficient time is needed to pick up about 0.5-1% flavor, or about 1 to 4% flavor and salt, depending upon the individual flavor and sensory attributes required.
  • Free-flowing flavored unpopped popcorn kernels are obtained after vacuum dehydration, coating with an aqueous solution of flavor composition and gentle drying. Room temperature stable unpopped kernels are obtained by this method.
  • the amount of edible salt used in the aqueous flavor composition is determined by the organoleptic properties desired in the final popped corn and generally the salt uptake is in the range of about 3-4% by weight of the unpopped popcorn kernels.
  • Other added flavors may be included such as artificial butter, cheese, pizza flavors, etc., colors, sugar, sweeteners, other artificial or natural flavorings, colorings and spices.
  • a hydrocolloid may be used such as starch, although it must be selected to provide acceptable texture. It is preferred to include starch as an acceptable hydrocolloid because it does not adversely affect the texture and mouth-feel of the finished popcorn product.
  • starch As indicated above, a very minor amount of fat on the order of about 1-2% either in the form of vegetable shortening or oil performs several functions including flavor retention during microwave popping, intensification of the saltiness perception, flavor delivery in the mouth and uniform heat transfer during popping. When employing vegetable oil in order to achieve these advantages, a mist or a spray of the oil is applied uniformly to the treated kernels.
  • an emulsion of salt, starch, flavor or flavor oil, and water is prepared and, immediately after vacuum treatment of the unpopped corn kernels, the kernels are soaked for about 1-5 minutes and then dried at room temperature. Thereafter, 1 or 2% oil is applied as uniform coating to the kernels.
  • oil is applied as uniform coating to the kernels.
  • salt and flavor with starch may be applied to form the flavored unpopped popcorn kernels before coating with oil.
  • simply salt may be applied without starch and flavor and then a mist of oil may be applied to the kernels.
  • a minor amount of oil may be employed to provide a no-fat or essentially fat-free popcorn product that has the flavor properties of conventional full-fat popcorn.
  • Popcorn kernels (85g; 12.6% moisture) were treated in a vacuum oven under 15 psi at 20°C for 15 minutes (0.8% weight loss) . Immediately thereafter, the popcorn kernels were soaked in a solution containing 10% salt for 5 minutes at room temperature.
  • Unpopped popcorn kernels in an amount of 85 grams were treated in a vacuum oven under 15 psi at
  • the popcorn kernels were soaked in a solution containing 5 grams salt, 1 gram dry flavor and 5 grams of water for 5 minutes. The excess solution was drained off the popcorn kernels and the popcorn kernels were dried in circulating air without adding heat. After drying, the popcorn kernels were coated with melted vegetable shortening in an amount of about 1% total weight. Thereafter, the fat coated popcorn kernels were placed onto the susceptor pad of a microwave popcorn bag and sealed. Microwaving individual bags on high for about 2 ⁇ to 3% minutes produced flavored popcorn having flavor retention during microwave cooking. A sensory evaluation was conducted blind by a sensory panel of 9 tasters and the results were reported as follows upon comparison with a control; the control being subjected to the identical treatment but without vacuum.
  • This example demonstrates an improved flavored popcorn upon vacuum treatment.
  • Microwaving individual bags on high for about 2% to 3% minutes produced flavored popcorn having flavor retention during microwave cooking, and intensification of saltiness perception, flavor delivery in the mouth and uniform heat transfer during cooking.
  • anything below about 1.5% fat may be labeled as fat-free under current label and serving size guidelines.
  • similar organoleptic properties were achieved by the low-fat product of this invention. Adding 1% vegetable shortening before bagging produced a sensory improvement over the no-fat product and produced a more palatable product than adding 2% vegetable shortening.
  • a 1% fat allows for better release and sustenance of the flavor as well as better mouth-feel.
  • hydrocolloids such as calcium alginate, carboxymethyl cellulose (CMC) , pectin and modified starches tended to result in unacceptable texture ranging from excessively dry to slimy to tough. Accordingly, when a hydrocolloid is employed, starch is preferred according to the principles of this invention.
  • the aqueous flavor liquids of this invention for absorption into the vacuum-treated kernels of corn may be varied without departing from the essential aspects of this invention.

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)

Abstract

Procédé de préparation de grains de maïs non éclatés et aromatisés, consistant à déshydrater des grains de maïs non éclatés afin de produire des grains partiellement déshydratés qui retiennent suffisamment d'humidité pour pouvoir être éclatés, et qui présentent une tendance accrue à absorber un arôme liquide aqueux. Lorsque les grains sont enduits de l'arôme liquide, ou qu'ils y sont trempés, puis séchés et éclatés, l'on obtient du maïs éclaté aromatisé. Le procédé permet d'obtenir du maïs éclaté à faible teneur en matière grasse ou sans matière grasse.
PCT/US1993/007940 1993-04-22 1993-08-24 Procede de preparation de grains de mais non eclates et aromatises pour la preparation de mais eclates WO1994023589A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU50883/93A AU5088393A (en) 1993-04-22 1993-08-24 A method for preparing flavored unpopped popcorn kernels

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/052,193 1993-04-22
US08/052,193 US5284666A (en) 1993-04-22 1993-04-22 Method for preparing flavored unpopped popcorn kernels

Publications (1)

Publication Number Publication Date
WO1994023589A1 true WO1994023589A1 (fr) 1994-10-27

Family

ID=21976040

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1993/007940 WO1994023589A1 (fr) 1993-04-22 1993-08-24 Procede de preparation de grains de mais non eclates et aromatises pour la preparation de mais eclates

Country Status (3)

Country Link
US (1) US5284666A (fr)
AU (1) AU5088393A (fr)
WO (1) WO1994023589A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2232304A1 (es) * 2003-11-07 2005-05-16 Tecnologias Aplicadas Del Maiz, S.L. Procedimiento para la saborizacion de granos de maiz.
EP2674040A1 (fr) * 2011-02-07 2013-12-18 Dode S.A. Procédé d'aromatisation de grains de maïs à pop-corn
US8883235B2 (en) 2011-02-23 2014-11-11 Conagra Foods Rdm, Inc. Ingredient delivery system for popcorn kernels

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US5409729A (en) * 1993-06-15 1995-04-25 Gef, Inc. Heat expanded whole kernel corn snack food
US5488220A (en) * 1994-07-29 1996-01-30 Union Camp Corporation Bag for microwave cooking
US5585127A (en) * 1995-03-02 1996-12-17 Golden Valley Microwave Foods, Inc. Composition and method for flavoring popped popcorn
US5993869A (en) * 1995-08-18 1999-11-30 Conagra, Inc. Packaged microwave popcorn formulation
DE19546654C1 (de) * 1995-12-14 1997-05-22 Stefan Lemke Verfahren zur Herstellung von an Vitaminen, Mineralstoffen und/oder Spurenelementen angereicherten aufgepoppten Getreideprodukten
US5750166A (en) * 1996-08-29 1998-05-12 Golden Valley Microwave Foods, Inc. Composition and method for flavoring popcorn product
US5753287A (en) * 1996-09-24 1998-05-19 National Starch And Chemical Investment Holding Corporation Flavored popping corn with low or no fat
US5919505A (en) 1997-01-15 1999-07-06 General Mills, Inc. Shelf-stable butter containing microwave popcorn article and method of preparation
US20020004749A1 (en) 2000-02-09 2002-01-10 Froseth Barrie R. Customized food selection, ordering and distribution system and method
US20030012853A1 (en) * 2001-02-28 2003-01-16 Jensen Michael Laurence Sweet and salty microwave popcorn compositions; arrangements and method
US6746700B1 (en) 2001-09-19 2004-06-08 Land O'lakes, Inc. Caramel corn product and a method of making the caramel corn product
DE60312308T9 (de) * 2002-03-18 2008-04-10 Conagra Foods, Inc., Omaha Aromatisiertes popcorn-produkt
US7038182B2 (en) * 2003-06-27 2006-05-02 Robert C. Young Microwave oven cooking process
DE102005034232A1 (de) * 2005-07-21 2007-01-25 IPM - International Popcorn Management GmbH & Co. KG Aromatisierter Popcornmais
EP2124652B1 (fr) 2007-01-08 2011-09-14 ConAgra Foods RDM, Inc. Emballage de popcorn pour appareil à micro-ondes, et procédés et produit associés
US8610039B2 (en) 2010-09-13 2013-12-17 Conagra Foods Rdm, Inc. Vent assembly for microwave cooking package
US20080233256A1 (en) * 2007-03-23 2008-09-25 Quinn Paul V Method and apparatus for popcorn popping in a reduced pressure environment
US20140023761A1 (en) * 2010-11-18 2014-01-23 Givaudan S.A. Coated Popcorn
USD671012S1 (en) 2011-06-14 2012-11-20 Conagra Foods Rdm, Inc. Microwavable bag
USD703547S1 (en) 2011-06-14 2014-04-29 Conagra Foods Rdm, Inc. Microwavable bag
KR101437586B1 (ko) * 2014-04-10 2014-11-04 농업회사법인 (주) 청성 유자피 가루로 가미된 팝콘 제조방법 및 팝콘
CN113115906A (zh) * 2019-12-31 2021-07-16 义乌市悦粒智能科技有限公司 一种自动爆米花机使用的多口味玉米粒及其加工方法

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US4640842A (en) * 1985-02-01 1987-02-03 May William A Internally flavored hulled cereal grain and process for preparation
EP0217368A2 (fr) * 1985-10-01 1987-04-08 DNA PLANT TECHNOLOGY CORPORATION (under the laws of the state of Delaware) Mais soufflé imprégné au moyen d'un agent d'assaisonnement
US4767635A (en) * 1985-01-16 1988-08-30 Borden, Inc. Method for the preparation of flavored popping corn
FR2680082A1 (fr) * 1991-08-06 1993-02-12 Besso Rene Procede pour la preparation de grains de mauis destines a la confection de pop corn et grains ainsi prepares.

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2232304A1 (es) * 2003-11-07 2005-05-16 Tecnologias Aplicadas Del Maiz, S.L. Procedimiento para la saborizacion de granos de maiz.
WO2005044024A1 (fr) * 2003-11-07 2005-05-19 Tecnologias Aplicadas Del Maiz, S.L. Procédé permettant de relever le goût des grains de maïs
EP2674040A1 (fr) * 2011-02-07 2013-12-18 Dode S.A. Procédé d'aromatisation de grains de maïs à pop-corn
EP2674040A4 (fr) * 2011-02-07 2015-04-08 Dode Sa Procédé d'aromatisation de grains de maïs à pop-corn
US8883235B2 (en) 2011-02-23 2014-11-11 Conagra Foods Rdm, Inc. Ingredient delivery system for popcorn kernels

Also Published As

Publication number Publication date
AU5088393A (en) 1994-11-08
US5284666A (en) 1994-02-08

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