U.S. patent application number 10/007609 was filed with the patent office on 2002-05-30 for composition for sweetening microwave popcorn; method and product.
This patent application is currently assigned to Conagra, Inc.. Invention is credited to Jensen, Michael Laurence, Risch, Sara Jane.
Application Number | 20020064581 10/007609 |
Document ID | / |
Family ID | 22550799 |
Filed Date | 2002-05-30 |
United States Patent
Application |
20020064581 |
Kind Code |
A1 |
Jensen, Michael Laurence ;
et al. |
May 30, 2002 |
Composition for sweetening microwave popcorn; method and
product
Abstract
A microwaveable mixture useable for preparing a microwaveable
popcorn product with the sugar-base flavoring is provided. The
mixture includes unpopped popcorn a sweetening blend and a glazing
blend. The sweetening blend includes an oil component and a
crystalline sugar component. The glazing blend includes oil and
corn syrup. Preferred blends, mixtures and methods of use are
provided.
Inventors: |
Jensen, Michael Laurence;
(Spring Lake Park, MN) ; Risch, Sara Jane; (Edina,
MN) |
Correspondence
Address: |
MERCHANT & GOULD PC
P.O. BOX 2903
MINNEAPOLIS
MN
55402-0903
US
|
Assignee: |
Conagra, Inc.
Omaha
NE
|
Family ID: |
22550799 |
Appl. No.: |
10/007609 |
Filed: |
November 9, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10007609 |
Nov 9, 2001 |
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08674848 |
Jul 3, 1996 |
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08674848 |
Jul 3, 1996 |
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08438690 |
May 11, 1995 |
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08438690 |
May 11, 1995 |
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08154299 |
Nov 18, 1993 |
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Current U.S.
Class: |
426/107 ;
426/302 |
Current CPC
Class: |
A23L 7/183 20160801;
A23L 7/122 20160801 |
Class at
Publication: |
426/107 ;
426/302 |
International
Class: |
A23L 001/18 |
Claims
What is claimed is:
1. A microwaveable mixture useable in preparing a microwaveable
popcorn product with a sugar based flavoring, said mixture
comprising: (a) unpopped popcorn; (b) a sweetening blend mixed with
the unpopped popcorn; the sweetening blend comprising: (i) an oil
component having a melting point of at least 115.degree. F.; and,
(ii) a crystalline sugar component having a moisture content of no
greater than about 2% by weight; and, (c) a glazing blend mixed
with the unpopped popcorn; the glazing blend comprising a mixture
of corn syrup and an oil having a melting point of at least
115.degree. F.
2. A microwaveable mixture according to claim 1 wherein: (a) the
crystalline sugar component has a moisture content of no greater
than about 1.5% by weight.
3. A microwaveable mixture according to claim 1 wherein: (a) the
crystalline sugar component comprises granulated sugar.
4. A microwaveable mixture according to claim 1 wherein: (a) the
glazing blend and the sweetening blend together have a total
moisture content of no more than about 14% by weight.
5. A microwaveable mixture according to claim 4 wherein: (a) the
glazing blend and the sweetening blend together have a total NaCl
content of no more than about 200 mg per 100 g total of glazing
blend and flavoring blend.
6. A microwaveable mixture according to claim 1 wherein: (a) the
sweetening blend comprises 35-55% by weight sugar; and, 35-55% by
weight oil having a melting point of at least 115.degree. F.; and,
(b) the glazing blend contains 10-20%, by weight, oil, having a
melting point of at least 115.degree. F. and 80-90%, by weight,
corn syrup.
7. A microwaveable mixture according to claim 6 wherein: (a) the
oil in the sweetening blend, having a melting point of at least
115.degree. F., comprises food grade cottonseed oil blend having a
melting point of about 120.degree. F.; and, (b) the oil in the
glazing blend having a melting point of at least about 115.degree.
F. comprises food grade cottonseed blend oil having a melting point
of about 120.degree. F.
8. A microwaveable mixture according to claim 1 wherein: (a) the
oil in the sweetening blend having a melting point of at least
115.degree. F. comprises food grade cottonseed oil blend having a
melting point of about 120.degree. F.; and, (b) the oil in the
glazing blend, having a melting point of at least about 115.degree.
F., comprises food grade cottonseed oil blend having a melting
point of about 120.degree. F.
9. A microwaveable mixture according to claim 1 wherein: (a) the
sweetening blend includes: (i) as the crystalline sugar component a
mixture of white sugar and honey-flavored sugar granules; and, (ii)
vanilla and butter flavoring; and, (b) the mixture includes a
caramel flavoring.
10. A method of preparing sweetened popcorn; said method comprising
the steps of: (a) mixing unpopped popcorn with: (i) a sweetening
blend comprising: an oil component having a melting point of at
least 115.degree. F.; and, a crystalline sugar component having a
mixture content of no greater than about 2%, by weight; (ii) a
glazing blend comprising a mixture of corn syrup and an oil having
a melting point of at least 115.degree. F.; and, (b) exposing the
mixture of unpopped popcorn, sweetening blend and glazing blend to
sufficient microwave energy for a sufficient period of time to pop
the popcorn.
Description
FIELD OF THE INVENTION
[0001] The present invention relates to microwave popcorn. The
invention particularly concerns methods and compositions for
flavoring microwave popcorn. Specifically, the invention concerns
flavoring microwave popcorn with a sweetened flavoring and glaze in
a manner such that the sweetener and glaze can be enclosed with the
popcorn in an unpopped state, and the popcorn can then be cooked or
popped in the presence of the sweetener and glaze. The invention
also concerns compositions for use according to the method of
flavoring; and, the resulting product.
BACKGROUND OF THE INVENTION
[0002] Microwaveable popcorn (sometimes referred to as microwave
popcorn) has become a very popular consumer item. In general, the
form of product obtained by the consumer comprises unpopped popcorn
enclosed within a disposable container, such as a paper or
fiberboard container. In some instances microwave susceptors are
provided within the arrangement, to facilitate collection of
microwave energy and heat transfer to the product. The product is
typically used by placing the container, with the unpopped popcorn
therein, inside a microwave oven. After exposure to microwave
energy in a conventional microwave oven for about 1-5 minutes,
about 95% of the popcorn generally converts to its popped form, for
consumption. Microwave popcorn arrangements are described, for
example, in U.S. Pat. Nos. 5,044,777; 4,548,826; 4,691,374; and,
4,450,180, the disclosures of which are incorporated herein by
reference.
[0003] In general, for many microwave popcorn products, the popcorn
is enclosed in the container in the presence of an oil or fat, to
facilitate the popping process. The oil or fat operates as a heat
sink for energy during the operation, and facilitates retention of
heat within the container to help the popcorn pop to its
fullest.
[0004] Many efforts have been directed toward providing flavorings
on the popcorn. Butter, salt or similar flavorings, for example,
are sometimes included within the fat/oil in the bag, to transfer
flavoring to the popcorn as it is popped.
[0005] Sweetened popcorn products have enjoyed a substantial
popularity. For example, caramel popcorn is a popular product. In
general, many products for sweetening microwaveable popcorn are
provided in a multi-step form. In such a flavoring process, the
popcorn is first popped, in the absence of the sweetened flavoring.
The sweetened flavoring, appropriately warmed, is then spread over
the popcorn, usually with intermittent shaking, before consumption.
That is, the popcorn is not provided in the presence of the
sweetened coating until after the popcorn has been popped. Such
processes are referred to herein as multi-step, because of the
separate steps for the consumer of cooking the popcorn and
providing the sweetened coating on the cooked popcorn.
[0006] A principal reason why such sweetening processes have
generally been utilized for microwaveable popcorn is that sugars
present in sweetened flavorings tend to burn in conventional
microwaveable systems, as the popcorn is popped. Thus, if a
conventional caramel flavoring is provided in the container with
the unpopped popcorn, and the container of unpopped popcorn, in
contact with the caramel flavoring, is exposed to microwave energy,
in general there is a tendency for the sugars in the flavoring to
scorch, burn or decompose to an undesirable extent during the
process, before the popping of the popcorn is completed. This leads
to an undesirable taste, texture and/or aroma, for the
consumer.
[0007] It has been widely recognized that it would be desireable to
develop a system for sweetening microwave popcorn, whereby the
sweetened flavoring could be provided in contact with the unpopped
popcorn in the container, and be exposed to the microwave energy
during the popping process. In this way, the consumer would only
need to place the product in the microwave oven, for the
appropriate period of time, and then open the product to consume
the sweetened popcorn.
[0008] One approach for developing a microwaveable glazed popcorn,
that is popped in the presence of a sweet (sugar-containing)
mixture, is described in Belleson et al., U.S. Pat. No. 4,751,090.
According to the reference, water is utilized in the coating
composition, to slow down the temperature rise of the coating
during exposure to microwave energy.
SUMMARY OF THE INVENTION
[0009] According to the present invention, a microwaveable mixture
useable in preparing a microwaved popcorn product with a sugar
based flavoring is provided. In general, the mixture comprises
unpopped popcorn, a sweetening blend and a glazing blend. The
sweetening blend comprises an oil component having a melting point
of at least 115.degree. F. (46.degree. C.), preferably at least
120.degree. F. (48-49.degree. C.), and a crystalline sugar
component having a moisture content of no greater than about 2%,
and preferably no greater than about 1.5% by weight.
[0010] Preferably the crystalline sugar component comprises a
granulated sugar. The crystalline sugar component may comprise a
mixture of various sugars including, for example, the following
sugars of combinations of them: selected white sugar, selected
brown sugar and selected honey flavored-sugar granules, and
selected maple sugar granules depending on the particular recipe
used and flavor desired.
[0011] In preferred mixtures according to the present invention a
glazing blend is provided. The glazing blend preferably comprises a
mixture of corn syrup and an oil; the oil having a melting point of
at least 115.degree. F. (46.degree. C.), preferably 120.degree. F.
(48-49.degree. C.) or above. In preferred mixtures, according to
the present invention, including both a glazing blend and a
sweetening blend, preferably the total moisture content of the
sweetening blend and glazing blend together is no more than about
20% by weight, preferably no more than about 14% by weight; most
preferably about 12% or less. Also, in such compositions,
preferably the total NaCl content is no more than about 200 mg
(milligrams) per 100 g (grams) total of glazing blend and flavoring
blend. Most preferably, the sodium chloride content is no more than
about 140 mg per 100 g total of glazing blend and sweetening
blend.
[0012] In preferred compositions, the sweetening blend comprises
35-55% by weight sugar, and 35-55% by weight oil having a melting
point of at least 115.degree. F. (46.degree. C.).
[0013] The blends may include other flavoring agents, for example
butter flavoring, vanilla, caramel, cocoa (chocolate) cinnamon, or
the like. The flavorings may be in either the sweetening blend, the
glazing blend, or both.
[0014] In preferred compositions, the glazing blend should include
about 10-20% by weight of oil having a melting point of at least
115.degree. F. (46.degree. C.), and about 80-90% by weight corn
syrup.
[0015] In preferred compositions, according to the present
invention, the oil in both the sweetening blend and the glazing
blend is a food grade cottonseed oil blend having a melting point
of about 120.degree. F. (48-49.degree. C.).
[0016] Compositions according to the present invention can be
formulated to provide a variety of specific preferred sweetened
flavorings for popcorn. In a preferred caramel flavoring, the
sweetening blend comprises a crystal sugar component which is a
mixture of a selected white sugar and a selected honey-flavored
sugar; and, the flavoring blend also includes vanilla and butter
flavorings. For that preferred composition, the glazing blend
includes caramel flavor, oil and corn syrup. Other preferred
formulations, for alternate flavorings, are provided in the
examples.
[0017] Also according to the present invention, a sweetened
flavoring blend for addition to unpopped microwaveable popcorn is
provided. In general, the preferred sweetened flavoring blend is as
described above with respect to the mixture with the popcorn.
[0018] In addition, according to the present invention a method of
preparing sweetened microwave popcorn is provided. The method
generally comprises steps of adding a sweetening blend as described
herein to the popcorn, adding a glazing blend to the unpopped
popcorn as well; and, exposing the mixture of blends and unpopped
popcorn to an appropriate level and amount of microwave energy to
pop the popcorn. The result is, without multiple steps of cooking,
a sweetened popcorn product. Thus, from the consumer's perspective,
products according to the present invention are "one-step". That
is, the consumer places the item into the microwave oven, pops the
popcorn and opens the bag to consume the popcorn. No separate step
of flavoring addition is included.
DETAILED DESCRIPTION OF THE INVENTION
[0019] As indicated above, the present invention relates to the
preparation of sweetened microwaveable popcorn. The invention
particularly concerns the provision of system, whereby the
sweetened flavoring is provided in a package with unpopped popcorn
and the package is exposed to microwave energy to pop the popcorn.
The sweetened flavoring is thus provided in contact with the popped
popcorn without a separate step of flavoring addition after
popping. The invention particularly concerns methods and
compositions for the preparation of such popcorn such that
undesirable levels of burning (scorching) of sugars in the
flavoring do not occur.
[0020] In general, the popping temperature for popcorn is about
350.degree. F. (176.degree. C.). Thus, for microwave popcorn to
pop, sufficient microwave energy must be absorbed for the popcorn
to be heated to approximately this extent.
[0021] In general, sugar sweetened flavorings are subject to
substantial scorching (caramelization or decomposition), as they
are exposed to temperatures of the order of those required for
popping popcorn. While small amounts of such caramelization or
decomposition are acceptable, at higher levels they will render
undesirable taste, texture or aroma to the product. A key issue in
developing an acceptable microwaveable popcorn system, with a
sweetened flavoring, is the development of a mixture such that the
popcorn will have completed popping prior to the sweetened
flavoring having been sufficiently exposed to heat for undesirable
levels of sugar scorching to have occurred.
[0022] Development of methods, compositions and products according
to the present invention were based, in part, upon a number of
observations made during experimentation with sweetened flavoring
for microwave popcorn products, at the research facilities for the
assignee of the present invention, Golden Valley Microwave Foods of
Eden Prairie, Minn. 55344.
[0023] One of the observations was that when solid or crystalline
sugars having a moisture content of greater than about 2% are
utilized in flavorings for microwaveable popcorn, the incidence of
undesirable levels of scorching was generally increased.
Alternatively, when sugars having moisture content of 2% or less,
preferably 1.5% (and sometimes 1%) or less, were utilized in the
formulations lower levels of undesirable
caramelization.backslash.decomposition were observed.
[0024] Further, it was observed that when finely powdered sugars
are utilized in the compositions, the incidence of undesirable
levels of scorching or low levels of popping was greater. In
general, finely granulated, as opposed to powdered, sugars were
observed to provide compositions with less incidence of undesirable
scorching with high popped volume during the microwave popping
operation.
[0025] Further, when brown sugars containing substantial levels of
molasses therein were used, higher incidence of undesirable levels
of decomposition were Specifically, it was observed that if the
total moisture content of the blends added to the unpopped popcorn
(i.e. disregarding popcorn weight) was below about 20%, by weight,
and preferably less than about 14% by weight (most preferably about
12% or less) significantly lower levels of undesirable sugar burn
were observed, relative to compositions with higher amounts of
moisture therein.
[0026] Based on the above observations, general compositions and
processes for the production of sweetened flavoring systems for
microwaveable popcorn have been developed. In general the preferred
approaches can be characterized by the following:
[0027] 1. Preferred utilization of finely granulated, but not
powdered, sugars having a relatively low moisture content,
preferably 2% (by weight) or lower, more preferably 1.5% or lower
and where possible 1% or lower (by weight);
[0028] 2. Preferred utilization of a food grade oil having a
melting point of at least about 115.degree. F. (46.degree. C.),
preferably about 120.degree. F. (49.degree. C.) or higher;
[0029] 3. An overall total composition added to the unpopped
popcorn having a total moisture content of no greater than about
20% by weight (preferably 14% or lower; most preferably about 12%
or lower); and,
[0030] 4. A sodium chloride content in the total composition added
to the unpopped popcorn of no greater than about 200 mg per 100
grams total weight of sweetening composition; preferably no more
than about 140 mg per 100 grams of total composition added to the
unpopped popcorn.
[0031] Also, preferred ratios of sweetening composition to unpopped
popcorn have been developed. Details with respect to these are
provided below, and specific preferred formulations and components
are discussed.
[0032] Based upon the above observations, and successes in the
development of useable compositions and methods, several theories
with respect to the successes achieved by compositions according to
the present invention have been developed. It is noted that the
theories presented are based on speculation, and the inventors do
not wish to be held to any particular theory. However, the proposed
theoretical presentation is useful as a working guide for assisting
those practicing the invention.
[0033] First, with respect to sodium chloride presence, it is
believed that when sodium chloride dissociates the sodium ion
behaves, in the presence of a microwave field, similarly to a tiny
sliver of metal. In particular, intense local heating develops,
which can lead to enhanced rates of sugar scorch. In general, then,
it is desireable to provide sweetening coatings containing as
little dissociated sodium chloride therein, as reasonably
possible.
[0034] In general, it is also believed the sugar particulates
(solid or crystalline), in the sweetening suspension are, in
effect, protectively encapsulated within the oil and other liquid
material in the composition, when the flavoring slurry is prepared.
This appears to help protect the sugars from rapid transfer of heat
thereto, and thus, to inhibit undesirable levels of burning. If the
sugar is powdered, very high surface area is presented, and less
effective encapsulation occurs, for a given level of oil presence.
Thus, finely granulated sugars are generally preferred to powdered
sugars in compositions according to the present invention. Also,
when the sugar is powdered, the resulting mixture with the oil
tends to be thicker and more viscous, rendering the oil less
effective in promoting a large volume of popped kernels.
[0035] It is also believed that the use of higher melting point
oils (i.e. at least about 115.degree.-120.degree. F.) inhibits
scorching relative to that which occurs with lower melting point
oils (i.e. 105.degree.-107.degree. F.) because the higher melting
point oils retain encapsulation of the sugars to a higher
degree.
[0036] It can also be speculated that the moisture presence in
sugar works to disfavor desireable flavoring in compositions as
follows. Water, of course, is microwave active. Under the
conditions of exposure to microwave energy for popping popcorn,
water in the sugar will absorb microwave energy, with a resulting
temperature increase above the vaporization point of the water. As
the water vaporizes it is "blown from" the sugar. It can be
speculated that as the water is blown off the sugar, it blows some
of the encapsulating oils from the surface of the sugar, exposing
the surface of the sugar directly for scorching. If the moisture
content of the sugar is maintained relatively low, less moisture
release occurs, with less exposure of the sugar occurring. A
similar analysis may explain why relatively low moisture content in
the overall slurry is also desireable.
[0037] Brown sugars containing substantial amounts of molasses
therein appear to be subject to a similar problem. That is, the
molasses may either, through entrapment of moisture or similar
reasons, cause the sugar to be more susceptible to microwave
heating, then sugars that do not contain molasses. The excitement
of the molasses or the moisture of the molasses during the exposure
to microwave energy will generally tend to promote loss of the
encapsulating oils from the surface of the sugar. The result is an
enhanced scorching of the sugar.
The Level of Sugar Scorching in Compositions and Methods According
to the Present Invention
[0038] It will be understood that a goal of the present invention
is the provision of compositions and methods for providing
sweetened flavoring in glazed microwave popcorn products, whereby
the sweetened flavoring and glaze are added to the popcorn before
popping and, in use, the popcorn will pop before undesirable levels
of caramelization/burning (scorch) of the sugars in the sweetened
flavoring occurs. In this context "undesirable levels" means levels
sufficient to provide a taste, aroma or texture undesirable to the
consumer. It is not a requirement of compositions and methods
according to the present invention that absolutely no burning or
caramelization occur. Rather, it is generally a goal or requirement
that the levels be sufficiently low so that the product and
composition are generally acceptable to the consumer. A principal
concern, then, was in generally developing a composition and method
such that the rate of scorching of the sugars is sufficiently low
so that in normal use the popping and glazing process will have
been completed before undesirable levels of scorch have
occurred.
Sweetened Flavorings Generally
[0039] The techniques described herein may be utilized in a wide
variety of sweetened flavoring compositions. In general, the term
"sweetened compositions", "sweetening blend" and variants thereof,
as used herein is meant to refer to compositions which have
contained in them various amounts of added food grade sugars, for
sweetening. A variety of sugars may be utilized. It is foreseen
that, typically, sucrose products will be the preferred form of
sugar. However, the term "sweetener", "sugar" and variants thereof,
as used herein is meant to be construed broadly to mean any mono-,
di- or trisaccharides which possess the properties of a
crystalline, food grade, sweetener.
The Provision of a Glaze
[0040] In general, consumers typically prefer a semi-hardened glaze
on sweetened popcorn products. Such a glaze is similar to the one
provided, for example, on conventional, not microwaved, caramel
popcorn. The glaze can be readily provided through an appropriate
provision of corn syrup in the composition added to the unpopped
popcorn. In general, what is required is sufficient corn syrup be
provided to coat the quantity of popcorn used. In general, in
compositions according to the present invention about 40-55 grams
of corn syrup per 40 grams of popped popcorn (or about 48 grams
unpopped) will be sufficient and preferred. Since typical corn
syrup products contain substantial amounts of water (typically
about 20% by weight) therein, the total amount of corn syrup
relative to the amount of sweetener is of some concern.
[0041] A glaze is desireable for a number of reasons. First, it
generally provides a desireable texture to the sweetened popcorn,
for the consumer. In the absence of the glaze, many formulations
for sweet popcorn would tend to provide sticky products. Also, the
glaze presents an attractive appearance and aroma, especially, in
combination with the various sweeteners. Further, the syrup, which
cooks to form the glaze, facilitates distribution of the sweetener
throughout the popped popcorn.
[0042] In general, it has been found that when the preferred
components used in sweetened flavorings or blends according to the
present invention are mixed with corn syrup, undesirable separation
results. Thus, in preferred methods and compositions according to
the present invention the sugar or sweetened flavoring (or blend)
is provided as one blend or slurry, and the glaze or corn syrup is
provided as a separate blend or slurry. Each slurry (or blend) is
added separately to the popcorn, in preparing the product. Details
with respect to this are provided in the following
descriptions.
Preferred Compositions and Methods
[0043] As indicated above, in preferred compositions according to
the present invention not only is a sweetened blend provided, but
also corn syrup (or glaze blend) is provided to lead to a glaze of
the resulting product. In general, the commercial product is
prepared as follows. First, an appropriate amount of unpopped,
microwave poppable popcorn, is provided in the package. A first
blend including the sugar and oil is then added to the popcorn, A
second blend, including the corn syrup, is added after the first
blend. (Various flavorings may be provided in the sweetening blend,
the glazing blend, or both.) The product is then sealed and is
ready for popping (or distribution to the consumer). In preferred
applications, the sugar flavoring or blend is usually added to the
popcorn first. This is because, due to its oil content with no corn
syrup, it is relatively fluid and can pour through and mix with the
kernels. Typically, blends including corn syrup are thicker and do
not flow quite as well.
[0044] The product can be popped by simply placing the container
with the mixture of unpopped popcorn, flavoring and glaze therein,
in a microwave oven and exposing the combination to microwave
energy for about 2-7 minutes (on high or full power for typical
compositions and conventional ovens). Conventional container
arrangements, such as described in U.S. Pat. No. 5,044,777,
especially FIG. 2, incorporated herein by reference, can be used
and are preferred. Preferably, the paper from which the package is
made comprises a 2-ply system, e.g. an inner parchment grease-proof
kraft paper of 27 pounds/ream, laminated to an outer bleached
grease-proof kraft paper of 23 pounds/ream by means of a suitable
adhesive with a microwave susceptor between the two plys.
[0045] The preferred compositions described below, and in the
examples, not only demonstrate a preferred lack of sugar scorch,
but also preferred glaze, product texture, aroma and taste. Also,
the blend recipes can be easily and conveniently formulated and
applied.
The Sweetening Blend
[0046] Of course, the specific composition of the sweetening blend
will be varied, depending upon the specific flavoring desired. For
example, chocolate, caramel, cinnamon, honey or fruit flavorings
can be prepared according to the principles of the present
invention. In the examples, specific flavoring compositions are
provided, which demonstrate utilization of the general principles
as disclosed herein to achieve specific types of flavorings.
[0047] In general, the sweetening blend should comprise a slurry of
the appropriate sugars and flavors, and a food grade oil having a
melting point of at least 115.degree. F. (46.degree. C.), and
preferably at least 120.degree. F. (49.degree. C.). A useable and
preferred oil is a cottonseed oil blend, such as that available
under the designation 478C from Cargill Corporation, Minnetonka,
Minn. Cargill 478C has a melting point of 120.degree. F. (about
49.degree. C.). Another useable oil is Cargill 780, a cottonseed
blend having a melt point of 120.degree. F.
[0048] The particular sugar components used, will depend upon the
specific flavoring being sought. If a crystalline "white sugar" is
to be used, preferably a fine grind granulated sugar rather than a
powdered sugar, is selected. The "white sugar" should, preferably,
have a moisture content of no greater than about 2%, more
preferably no greater than about 1%, by weight. A granulation on
the order of about 100% through U.S.S. (United States Standard) #12
sieve (maximum) and 100% through U.S.S. #30 sieve (minimum) is
typically preferred. The commercially available product sold under
the designation "extra fine grind granulated sugar" from C&H
sugar of Concord, Calif., is a useable and acceptable product as a
white sugar in compositions according to the present invention. The
C&H product has a moisture content of less than 1% and it falls
with the granulation range stated. It is noted that typically white
sugars have a moisture content of 2% or less by weight.
[0049] Certain specific flavoring compositions according to the
present invention may call for the utilization of a brown sugar
flavor and/or a honey flavored sugar. When a brown sugar is called
for, for example in a caramel coating, the product sold under the
designation "Domino granulated brown sugar" by Domino Sugar Corp.
of New York, N.Y. 10036, is an acceptable and useable material. In
general, if brown sugars are used, zero molasses content or
molasses contents as low as possible should be used. A moisture
content on the order of about 1.0% (by weight) or less is also
desired. Granulation in the brown sugar on the order of about 100%
through U.S.S. #12 sieve (maximum) and 100% through U.S.S. #30
sieve (minimum) will be acceptable. Domino granulated brown sugar
comprises 0.75% moisture by weight, and corresponds to a
granulation of 6% maximum through U.S.S. #16 sieve and 92% min.
through U.S.S. #50 sieve and a trace through U.S.S. #100 sieve.
[0050] If the flavoring calls for the presence of honey flavored
sugar granules, in the sweetening blend, an acceptable commercially
available product for such use is available under the designation
honey flavored granules, from Domino Sugar Corp. of New York, N.Y.
In general a moisture content in honey flavored granules on the
order of about 1.5% (by weight) or less will be preferred. Also, a
granulation of such sugar materials on the order of about the same
as described for white and brown sugars will be preferred. The
product identified from Domino Sugar Corp. comprises 100% through
U.S.S. #12 sieve (max) and 100% through U.S.S. #30 sieve (min).
Another useable sugar comprises Domino's granulated maple sugar,
which has a moisture content of 1.5% or less, by weight, and a
granulation about the same as the Domino brown sugar.
[0051] The sweetening blend may include a variety of flavoring
additives or coloring additives, depending upon the particular
taste, texture and appearance desired. Vanilla flavorings, caramel
flavorings, butter flavorings, cocoa, fruit flavorings, coconut,
cinnamon and the like can be utilized, depending on the results
sought. (Some or all of these may also in some instances be
provided in the glazing blend.) Examples of specific useable
recipes are reported herein. From these, general applications of
the present invention will be understood. In general, all that is
required is that a sufficient amount of the flavorings be utilized
to achieve the desired flavoring result. In general, according to
the principles outlined above, preferably in the added flavorings
significant amounts of salt and moisture are avoided.
[0052] A preferred method for preparing the sweetened blend is as
follows. The oil is melted and held at an appropriate temperature
for mixing (typically about 135.degree. F., i.e. 57.degree. C., for
an oil having a melting point of 120.degree. F., i.e. about
49.degree. C.). The sugars and flavors are blended in, with mixing.
A total mixing time on the order of about two minutes will
generally be sufficient. The blend is then ready to be poured over
the unpopped popcorn.
[0053] The amount of blend which should be utilized, for a given
amount of popcorn, is generally not critical to avoidance of
undesirable sugar burn. Typically, for cost reasons and consumer
preference, it will be desirable to use the least amount of slurry
from which a selected or desired level of sweetening and coating of
the popcorn will result. In general, preferred sweetening blends
will comprise 35-55% by weight, preferably about 45-55% by weight,
of the oil component and 35-55% by weight, preferably 45-55% by
weight, sugar; and, the ratio of sweetening slurry to unpopped
popcorn, by weight, will be on the order of about 0.5/1 to 1.5/1,
and typically about 0.8/1 to 1.2/1. With oil contents with the
range stated, generally the blends will have sufficient fluidity at
about 135.degree. F. (57.degree. C.), to be easily poured over
unpopped kernels.
The Glaze
[0054] In general, a glaze or glazing blend useable in compositions
and methods according to the present invention comprises food grade
corn syrup mixed with an appropriate oil, in the presence of an
appropriate emulsifier to maintain suspension. Flavorings may be
added, if desired. The oil is preferably an oil having a melting
point of 115.degree. F. (46.degree. C.) or higher, and preferably
120.degree. F. (49.degree. C.) or higher, for reasons similar to
those stated above with respect to the oil in the flavoring
composition. A preferred oil is the same oil as that identified
above as the preferred oil for the sweetening composition, namely a
cottonseed blend having a melting point of 120.degree. F. or about
49.degree. C. (i.e. Cargill 478C).
[0055] A variety of corn syrups may be used. In general a light
corn syrup, such as available from CPC International Corp.,
Englewood Cliffs, N.J., under the name Karo is useable and
preferred. This material comprises about 20% by weight moisture,
and thus the total amount used should be controlled, to provide a
moisture content in the total mixture of glaze and sweetening
blends of no more than the preferred upper limit of 20%, more
preferably no more than 14%, by weight and most preferably about
12% or less.
[0056] The corn syrup glaze is generally prepared by melting and
holding the oil at an appropriate temperature for mixing (again
typically about 135.degree. F. or about 57.degree. C. for an oil
having a melting point of about 120.degree. F. or about 49.degree.
C.). The emulsifier, typically lecithin, is then added with mixing.
Next the corn syrup is poured in, with mixing until the corn syrup
and oil become a homogeneous mixture. In some blends flavorings may
also be added to the glaze.
[0057] The relative amount of oil to corn syrup can be varied
greatly. In general, all that is needed is a sufficient amount of
oil to provide for a slurry that possesses sufficient fluidity that
it can be readily spread over the popcorn in use. Preferably, the
glazing blend comprises 10-20%, by weight, oil and 80-90%, by
weight, corn syrup. The amount of emulsifier (lecithin) may be
varied; and, in general it need only be a sufficient amount to
ensure homogeneous mixing. A weight ratio of oil to lecithin on the
order of about 35/1 (or within the range of 40/1 to 15/1) will
typically be sufficient to accomplish this.
[0058] The total amount of corn syrup blend added need only be
sufficient to provide enough corn syrup to yield the amount of
glaze desired. Generally a weight ratio of corn syrup to popcorn on
the order of about 0.5/1-1.5/1, and preferably about 1.15/1 will be
sufficient.
EXAMPLES
Example 1
Caramel Flavor with Brown Sugar
[0059] This example presents a formulation and method for the
preparation of a acceptable caramel flavored popcorn. The example
is formulated to prepare a bag of product containing about 55 grams
of unpopped popcorn (410-440 kernels).
[0060] The compositions of the two blends are as follows:
1 The Caramel Flavor/Sweet Blend Extra fine grind granulated
sugar.sup.1 14.0 grams Granulated brown sugar.sup.2 10.0 grams
Honey flavored granules.sup.3 4.0 grams Oil.sup.4 30.0 grams
Vanilla flavor.sup.5 1.0 gram Caramel flavor.sup.6 0.7 gram Butter
flavor.sup.7 0.3 gram The Corn Syrup Blend Light corn syrup.sup.8
42.0 grams Oil.sup.9 18.0 grams Emulsifier.sup.10 0.5 grams .sup.1C
& H extra fine grind granulated white sugar having a moisture
content of less than 1%, by weight. .sup.2Domino granulated brown
sugar, having a moisture content of less than 0.75%, by weight.
.sup.3Domino honey granules; moisture content less than 1.5% by
weight. .sup.4Cargill 478C, a cottonseed blend having a melting
point of 120.degree. F. .sup.5Flavors of North America #926.387;
Chicago, Illinois. .sup.6McCormick and Co., Inc. F51880; Sparks,
MD. .sup.7Tastemaker #257,077; Cincinnati, Ohio. .sup.8Karo light
corn syrup; CPC International. .sup.9Cargill 478C. .sup.10Lecithin;
Sentral Soya product 6648; Ft. Wayne, Indiana.
[0061] The caramel flavor/sweetener blend was prepared by melting
and holding the oil at a temperature of 135.degree. F. (57.degree.
C.). The sugars and flavors were blended in, with mixing for a
total of two minutes.
[0062] The corn syrup blend was prepared by melting and holding the
oil at a temperature of 135.degree. F. (57.degree. C.). The
emulsifier was added with mixing for two minutes. Then the corn
syrup was poured in with continuous mixing, until the corn syrup
and oil were observed to be homogeneous.
[0063] The product was prepared as follows. Fifty-five grams of
popcorn were placed in a microwave popcorn bag. The bag was
generally according to U.S. Pat. No. 5,044,777, FIG. 2. Fifty grams
of the caramel/sweet slurry were added to the bag. Finally sixty
grams of the corn syrup slurry were added to the bag. The bag was
sealed.
[0064] To conduct popping, the bag was placed in a 600 watt
microwave oven and the product was cooked on high for 3
minutes.
[0065] The resulting product was acceptable for consumption.
Example 2
Caramel Flavor without Brown Sugar
[0066] This example presents a preferred formulation and method for
the preparation of a commercially acceptable caramel flavored
popcorn, without brown sugar. The example is formulated to prepare
a bag of product containing about 48 grams of unpopped popcorn
(360-390 kernels).
[0067] The compositions of the two blends are as follows:
2 The Sweetening Blend Fine grind granulated sugar.sup.11 20.93 g
Honey flavored granules.sup.12 2.88 g Oil.sup.13 24.0 g Vanilla
flavor.sup.14 0.9 g Butter flavor.sup.15 0.9 g The Corn Syrup Blend
(with Caramel Flavor) Light corn syrup.sup.16 42.90 g Oil.sup.17
10.450 g Emulsifier.sup.18 .55 g Caramel flavor.sup.19 1.10 g
.sup.11C & H extra fine grind granulated sugar. .sup.12Domino
Honey flavored granules. .sup.13Cargill 478C. .sup.14Flavors of
North America #926.387. .sup.15Tastemaker #257,077. .sup.16Karo
light corn syrup, CPC International. .sup.17Cargill 478C.
.sup.18Lecithin; Sentral Soya #6648. .sup.19McCormick F51880.
[0068] The caramel flavor/sweetener blend was prepared by melting
and holding the oil at a temperature of 135.degree. F. (57.degree.
C.). The sugars and flavors were blended in, with mixing for a
total of two minutes.
[0069] The corn syrup blend was prepared by melting and holding the
oil at a temperature of 135.degree. F. (57.degree. C.). The
emulsifier was added with mixing for two minutes. Then the corn
syrup was poured in with continuous mixing, until the corn syrup
and oil were observed to be homogeneous.
[0070] The product was prepared as follows. 48 g of popcorn were
placed in a microwave popcorn bag. The bag was generally according
to U.S. Pat. No. 5,044,777, FIG. 2. 48 grams of the sweetened
slurry were added to the bag. Next 55 g of the corn syrup slurry
was added to the bag. The bag was sealed.
[0071] To conduct popping, the bag was placed in a 600 watt
microwave oven and the product was cooked on high for 3
minutes.
[0072] The resulting product was acceptable for consumption.
Example 3
[0073]
3 (Formulation for Butter Toffee Flavored Popcorn) Ingredient g/bag
Corn 48.00 g Sweetening Blend 48 g/bag High Melt Oil (Cargill 478C)
23.500 g C + H Fine Grind Granular Sugar 19.850 g Domino Honey
Granules 3.840 g CH Butter Flavor 50EX SD 0.070 g TM Toffee Flavor
257081.sup.20 0.480 g FNA Vanilla Flavor 926.387.sup.21 0.240 g
Glazing Blend 55 g/bag Karo Light Corn Syrup (CPC) 44.000 g High
Melt Oil (Cargill 478C) 10.450 g Lecithin (Sentral Soya) 0.550 g
.sup.20TasteMaker, Cincinnati, OH .sup.21Flavors of North America
Northfield, Illinois 60093
[0074] The blends and product mixture can be prepared and used by
procedures analogous to those described for Examples 1 and 2.
Example 4
[0075]
4 (Chocolate Flavored Popcorn) Ingredient g/bag Corn 48.00 g
Sweetening Blend 48 g/bag High Melt Oil (Cargill 478C) 23.500 g C +
H Fine Grind Granular Sugar 14.880 g Van Houten Chocolate Powder
75-944.sup.22 9.600 g Glazing Blend 55 g/bag Karo Light Corn Syrup
(CPC) 44.000 g High Melt Oil (Cargill 478C) 10.450 g Lecithin
(Sentral Soya) 0.550 g .sup.22Van Houten Company St. Albans, VT
05478
[0076] The blends and product mixture can be prepared and used by
procedures analogous to those described for Examples 1 and 2.
Example 5
[0077]
5 (Honey Cinnamon-Flavored Popcorn) Ingredient g/bag Corn 48.00 g
Sweetening Blend 48 g/bag High Melt Oil (Cargill 478C) 23.500 g C +
H Fine Grind Granular Sugar 18.240 g Domino Honey Granules 3.600 g
Savannah Ultra Dry Honey.sup.23 0.960 g CH Butter Flavor 50EX
SD.sup.24 0.240 g McClancy Honey Cinnamon Flavor 1704.sup.25 1.440
g Glazing Blend 55 g/bag Karo Light Corn Syrup (CPC) 44.000 g High
Melt Oil (Cargill 478C) 10.450 g Lecithin (Sentral Soya) 0.550 g
.sup.23Savannah Foods & Industries Inc. Minnetonka, MN 55343
.sup.24Chr. Hansen's Laboratory Inc. Milwaukee, WI .sup.25McClancy
Seasoning Co. Fort Mill, South Carolina 29715
[0078] The blends and product mixture can be prepared and used by
procedures analogous to those described for Examples 1 and 2.
Example 6
[0079]
6 (Honey Butter Flavored Popcorn) Ingredient g/bag Corn 48.00 g
Sweetening Blend 48 g/bag High Melt Oil (Cargill 478C) 23.500 g C+H
Fine Grind Granular Sugar 19.780 g Domino Honey Granules 3.840 g
Savannah Ultra Dry Honey.sup.26 0.480 g TM Butter Flavor
257077.sup.27 0.380 g Glazing Blend 55 g/bag Karo Light Corn Syrup
(CPC) 43.290 g High Melt Oil (Cargill 478C) 10.450 g Lecithin
(Sentral Soya) 0.550 g Honey 0.720 g .sup.26Savannah Foods &
Industries Inc. Minnetonka, MN .sup.27Tastemaker Cincinnati, OH
[0080] The blends and product mixture can be prepared and used by
procedures analogous to those described for Examples 1 and 2.
* * * * *