초록 ▼

Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and thermoset properties of conventional popped popcorn coating and binder compositions. Popped corn kernels coated

Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and thermoset properties of conventional popped popcorn coating and binder compositions. Popped corn kernels coated and bound together with the coating compositions possess exceptional physical and chemical attributes under divergent environmental conditions. The edible coating compositions are formulated at a high sweeteners solids level along with a hydrophillic film former (e.g. gelatin, egg albumin, etc.) and a high fat component content level. The coating and binder systems possess remelt properties, and the products may be cooked in a microwave oven.

대표청구항 ▼

A method for preparing a shaped popcorn product comprised of a multiplicity of popped corn kernels bound together with a meltable edible binder mass which possesses sufficient binding properties so as to permit the product to substantially retain its textural and structural integrity when frozen and

A method for preparing a shaped popcorn product comprised of a multiplicity of popped corn kernels bound together with a meltable edible binder mass which possesses sufficient binding properties so as to permit the product to substantially retain its textural and structural integrity when frozen and thereafter subjected to microwave cooking, said method comprising: (a) converting an edible binder admixture comprised of sweetener solids as a major component on a dry weight basis of said binder admixture, at least 1.0 parts by weight hydrophillic film former solids for each 200 parts by weight dry sweetener solids and at least 2.0 parts by weight edible fat component for each 10 parts by weight dry sweetener solids into a molten mass by admixing said sweetener solids, said film former solids and said fat component together at a temperature sufficient to melt and convert said sweetener solids, said film former solids and said fat component into a molten binder admixture mass; (b) uniformly blending together said molten binder mass with popped corn composition comprised of a multiplicity of popped corn kernels as a major weight component of said composition under blending conditions sufficient to coat substantially all of said popped corn kernels with said molten binder mass and thereby provide a uniform blend thereof, and; (c) shaping said uniform blend into the form of a shaped popcorn product by applying sufficient compressive pressure onto the uniform blend so as to form said blend into a shaped popcorn product comprised of a multiplicity of popped corn kernels bound together with said meltable edible binder mass.