Method for making partially popped popcorn

Details Method for making partially popped popcorn Method for making partially popped popcorn

2006-03-01

2009-08-25

Pratt, Helen F (Department: 1794)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

C426S449000, C426S455000, C426S462000, C426S465000, C426S808000

Reexamination Certificate

active

07579036

ABSTRACT:
A method for making partially popped popcorn from hulled corn kernel is provided. A hulled corn comprising a pericarp structure and interior endosperm having an internal moisture content is modified, such as by boiling, soaking or steaming, to achieve a predetermined moisture content sufficient to inhibit but not prevent popping of the kernel. The modified kernel is exposed to a heated environment, such as a hot air popper, until the modified endosperm expands and ruptures the endosperm, resulting in a partially popped kernel.

REFERENCES:
patent: 3704133 (1972-11-01), Kracauer
patent: 4152974 (1979-05-01), Tienor
patent: 4876099 (1989-10-01), MacGregor et al.
patent: 5409729 (1995-04-01), Friesen
patent: 6156365 (2000-12-01), Liwszyc

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