Microwave popcorn with liquid fat and method of preparation

Details Microwave popcorn with liquid fat and method of preparation Microwave popcorn with liquid fat and method of preparation

A - Human Necessities

23

L

A23L 1/18 (2006.01) A23L 1/00 (2006.01) A23L 1/164 (2006.01) A23L 1/304 (2006.01) A23P 1/08 (2006.01)

Patent

CA 2353630

Disclosed are methods of preparing low fat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60 ~F) such as from winter storage. The methods employ low levels (1 % to 20 %) of an oil ingredient having a melting point of <=60 ~F to minimize the congealing of the oil by and onto the cold kernel popcorn thereby providing a more pliable bag, which does not jam in the filling equipment. The microwave popcorn articles comprise any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, 1 % to 20 % oil, and 0 % to 4 % salt.

La présente invention concerne des procédés de préparation d'articles de pop-corn, à faible teneur en matières grasses et allégé, pour four à micro-ondes. On utilise à cet effet des grains de maïs froids (60 ·F) tels qu'ils sortent du stockage d'hiver. Ces procédés consistent à utiliser de faibles proportions (1 % à 20 %) d'une huile ayant un point de fusion <=60 ·F afin d'éviter que l'huile ne se fige au contact des grains de maïs froids. Cela permet d'utiliser un modèle prefectionné de sac pliable, qui ne se coince pas dans les machines de remplissage. Les articles de pop-corn pour four à micro-ondes sont constitués de n'importe quel type de sachet à pop-corn pour four à micro-ondes classique, et d'une charge de produit alimentaire composée de grains de maïs, de 1 % à 20 % d'huile, et de 0 % à 4 % de sel.

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