A method for preparing flavored unpopped popcorn kernels

摘要

A method for preparing flavored unpopped popcorn kernels is disclosed involving dehydrating unpopped popcorn kernels to produce partially dehydrated kernels having retained sufficient moisture for popping and having an increased tendency to absorb an aqueous flavor liquid. Upon coating or soaking the kernels with flavor liquid and drying, popping of the kernels results in a flavored popcorn. The method provides for a low-fat or no-fat popcorn product.