Patent Application
20150374016
This invention refers to a method for packaging popcorn kernels for popping in microwave ovens.
The packaging of previously-flavoured popcorn kernels in a microwaveable bag is known in the state of the art.
Generally, the process of flavouring popcorn kernels comprises the stages of applying an adhesive liquid and flavouring agent over the popcorn kernels in order to form a layer of flavouring that coats the outer wall of the kernels.
This type of process results in a popcorn kernel coated with a uniform layer of coating that is strongly adhered to the kernel and which persists during the packaging phase and during the popping phase in the microwave oven, to obtain directly-flavoured popped kernels.
As a result, the process of flavouring the popcorn kernels is complex and increases the final cost of the bag of popcorn kernels for popping in microwave ovens.
This invention seeks to resolve one or more of the aforementioned disadvantages by using a method for packaging popcorn kernels for popping in microwave ovens as claimed in the claims.
One objective is to provide a method for packaging popcorn kernels in a microwaveable package, in which the popcorn kernels, a flavouring agent, and a distribution agent are dosed and packaged independently from each other.
Consequently, the process of packaging the popcorn kernels is fast and simple, because it makes it unnecessary to apply a flavouring stage of the popcorn kernel before dispensing and packaging in the microwaveable bag is unnecessary.
The popcorn kernels are therefore flavoured during the process of popping the kernels when heat is applied to them inside the bag. The distribution agent serves as a vehicle for the adhesion of the flavouring agent to the popcorn kernels when they pop, resulting in popped kernels that are flavoured directly by a layer of flavouring that adheres directly to the popped kernels, with an optimum level of flavour.
The distribution agent is an emulsion or mixture of at least two emulsifying or emulgent food additives, that uniformly distributes and causes the flavouring agent to adhere to the popped popcorn kernel during the popping stage. Consequently, the presence of the distribution agent in the bag avoids the dispensing and packaging of grease or oil in which the flavouring agent is suspended.
The distribution agent is a mixture of emulsifier and lecithin. The emulsifier is an E-471 emulsifier and the lecithin is a sunflower lecithin or high-oleic sunflower lecithin, or similar lecithin.
The lecithin stabilises the emulsifier and distributes the emulsifier and flavouring agent evenly on the surface of all of the popped kernels. Consequently, the emulsifier acts as an adhesive agent that causes the flavouring to adhere to the popped kernels.
In summary, the short period of time required by the process of popping the kernels is sufficient to secure an adhesive layer of flavouring in optimum conditions for consumption of the popcorn, so the flavouring process is very fast, and does not require any grease or oil.
The flavouring agent may be salt, kitchen salt, butter, sugar, or sweetener. The flavouring agent is added to the bag in solid form, preferably as a powder; liquid, etc.; in other words, the state in which the flavouring agent is packaged will depend on the type of flavouring agent used to add flavour to the popcorn kernels.
The popcorn kernels are packaged without the presence of grease or oil, which avoids the need to use specific packaging that is resistant to contact with grease or oil, or to apply a grease-resistant treatment to prevent the oil or grease from soaking through to the outside of the package. For example, the packaging can be made of flexible microwaveable paper. The packaging can be made out of a wide variety of materials.
The absence of oil or grease used to add flavour to the popped kernels produces popcorn that is low in calories.
The distribution agent adds a degree of palatability to the flavoured popcorn that makes it pleasant to eat; in other words, the distribution agent lubricates the flavoured popped kernels and facilitates swallowing.
The distribution agent is in solid state inside the package due to its high melting point.
The method also comprises a stage of packaging the dried and flavoured kernels in a flexible microwaveable paper bag.
The method of packaging popcorn kernels comprises the stages of taking a package from a stack of stored packages, opening the package, and moving it to a packaging zone or a zone for filling it with the products to be packaged into the package.
Once the package is in the product loading zone, an arrangement of discharge openings dispenses raw popcorn kernels. In other words, the kernels do not undergo any type of pre-processing; a distribution agent and a flavouring agent.
The filled package then moves to a sealing area where the package is sealed. The package of microwaveable popcorn is then packaged with other packages for later distribution.
The packaging method is carried out by a packaging machine that packages a controlled and dosed quantity of popcorn kernels, a distribution agent, and a flavouring agent, in the absence of added oil or grease, inside a flexible microwaveable paper bag.
The flavouring agent is supplied in solid state through the corresponding discharge opening. The flavouring agent is supplied in solid state, generally in the form of a powder inside the package.
The flavouring agent is salt, kitchen salt, butter, sweetener, sugar, different types of colourings in alcohol, etc. Some types of flavouring agents must be supplied in a state other than solid state.
The distribution agent is a homogeneous mixture that includes food additives selected from emulsifiers and lecithin. The emulsifier itself acts as the coating and support agent for the flavouring agent; in other words, the emulsifier is an adhesive to cause the flavouring agent to adhere to the popped kernel; and the lecithin acts as a homogenizer, uniformly distributing the adhesive and flavouring among all of the popcorn kernels.
The emulsifier is an E-471 type emulsifier that includes mono- and diglycerides of fatty acids.
The lecithin is a sunflower lecithin or high-oleic sunflower lecithin. The sunflower lecithin is a phospholipid (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidic acid); in other words, the sunflower lecithin acts as a phosphoaminolipid.
Due to the viscosity of the distribution agent, it is heated to a temperature between 50° C. and 60° C. to be added to the package from the corresponding discharge opening. However, the other elements dispensed inside the package are packaged at an. ambient temperature between. 20 and 30° C., for example, at 25° C.
In one implementation of the package for popcorn kernels for popping in microwave ovens, the weight of the closed package is less than or equal to 75 g, of which 70.4 g by weight corresponds to the popcorn kernels; 1.5 g by weight corresponds to the emulsifier; 0.1 g corresponds to the lecithin, and 3 g corresponds to kitchen salt as a flavouring agent.
The distribution agent includes a proportion by weight of emulsifier that is less than or equal to 2% of the total weight of the package of microwaveable popcorn kernels before the kernels are popped; and the weight of the lecithin is less than, or equal to 0.13% of the total weight of the package of microwaveable popcorn kernels before the kernels are popped.
The flavouring agent includes a proportion of the package by weight of between 3 and 4% of the total weight of the package of microwaveable popcorn kernels before the kernels are popped.
The concentration of the flavouring agent with which the popcorn kernels is to be flavoured and the phase in which the flavouring is packaged depend on the type of flavouring and the desired intensity of the flavour in the final product, popcorn.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/ES2013/070239 | 4/15/2013 | WO | 00 |
