METHOD FOR THE PRODUCTION OF PUFFED POPCORN WITH USE OF BUTTER-SCENTED PLANT OIL, BUTTER-SCENTED SALT AND ADDITIONAL FLAVOURS

摘要

The invention relates to a method of popcorn production based on the thermal expansion thereof with use of butter-scented plant oil, fine butter-scented salt and additional flavours in the form of powder (cheese flavour, pizza flavour, tomato-and-olive flavour, cream-and-cinnamon flavour) added after expansion, the product being still in hot condition. The use of plant oil endows the popcorn with exquisite flavour, increased expansion properties and improved crispness. Free of added flavours, the resulted product has the classical butter-scented taste. A polypropylene packaging container is proposed to facilitate storage and protect the popcorn from fragmentation.