POPCORN PRODUCTION METHOD Russian patent published in 2010 - IPC A23L1/18 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to food-concentrate sector. Heating moisturised "Caramel' sort corn grains is performed in an excessive pressure device by way of expansion of calibrated grains with high moisture content (20-22%) at a temperature of 120-130°C and under pressure 0.82-084 MPa leading to production of round shape grains across the total product mass. Thereafter coarse expanded grains mass is sprayed with a water-salt solution and dried until residual moisture content is 2-3%. Refined and deodorised vegetable oil containing liquid lecithin is sprayed on dry popcorn. Then the popcorn is packed into packets. One may also add 0.1 g of BOT and BOA antioxidants, 2-5 g of annatto-turmeric natural colourant and 1-2 g of nature-identical flavourings per 1 kg of popcorn. Additionally popcorn may be pelletted with dry flavour premixes.

EFFECT: invention allows to create optimal technological modes of corn grains expansion with production of finished popcorn in the shape of balls closed to the ideal shape with glume and kernel of grains preserved.

3 cl