FIELD OF INVENTION

The present invention relates to the field of popcorn production. BACKGROUND

Popcorn is one of the most ubiquitous snacks in the world as it is consumed in many countries by people of many different ethnicities. However, even though popcorn is consumed by a very diverse group of consumers with a myriad of taste preferences, the number of flavours available for popcorn is currently rather limited, especially when viewed in a context of how ubiquitous the snack is on a global scale.

In addition, the texture of flavoured popcorn typically differs between sweet and savoury popcorn, as sweet popcorn is usually crunchy while savoury popcorn is usually not crunchy. This has led to a situation where consumers purchase sweet flavours due to a preference for crunchy popcorn and not due to a preference for sweet flavours. Alternatively, consumers purchase savoury flavours due to a preference for non-crunchy popcorn and not due to a preference for savoury flavours.

In this regard, the present situation actually indicates that there are ways that a widely consumed snack is able to be improved to appeal to an even wider group of consumers. However, such ways are not readily available, and as such, there are still avenues where even a commercially mature product like popcorn can be improved.

SUMMARY In a first aspect, there is provided an apparatus for producing non-soggy savoury popcorn. The apparatus includes a controller; at least one actuator coupled to the controller; a container for placement of popcorn, the container being coupled to the at least one actuator; at least one liquid spray coupled to the controller, the at least one liquid spray configured for the application of liquid droplets on the popcorn placed within the container; at least one heat source coupled to the controller, the at least one heat source being configured for heating up and evaporating the liquid droplets; and at least one blower coupled to the controller, the at least one blower configured to project at least one mass of air at the popcorn placed within the container for rapid lowering of a temperature of the popcorn.

It is preferable that the container is either cylindrical shaped or conical shaped and that the at least one actuator is configured to cause the popcorn placed within the container to be tossed around within the container.

The at least one heat source may be a heat gun while the at least one liquid spray may include at least one spray nozzle. The controller is preferably coupled to an input interface. It is preferable that the input interface is configured for the input of parameters to produce the non-soggy popcorn, the parameters being, for example, recipe selection, machine(s) selection, start function, stop function, pause function, reset function and so forth. The input interface may be accessible remotely via a network and may include at least one component such as, for example, a physical toggle mechanism, a display screen, a data input mechanism and so forth.

The at least one mass of air is preferably heated at a predetermined temperature, the predetermined temperature being in a range of between 25°C to 30°C.

In a second aspect, there is provided a method for producing non-soggy savoury popcorn. The method includes placing popcorn in a container; tossing the popcorn around the container; spraying droplets of liquid onto the popcorn while the popcorn is being tossed around the container; applying heat to the droplets of liquid on the popcorn; and applying at least one mass of air on the popcorn. It is preferable that the spraying of droplets of liquid and the application of heat to the droplets of liquid are repeated for a plurality of cycles.

Preferably, the applied heat is at a temperature of at least 140°C, and is administered by at least one heat source. In addition, the at least one stream of air is preferably at a predetermined temperature, the predetermined temperature being in a range of between 25°C to 30°C. It is also preferable that the liquid includes sugar in a composition of 15g per 1 litre volume of popcorn. Advantageously, a structural shape of a popcorn is maintained.

In a final aspect, there is provided a flavouring liquid used for producing non- soggy savoury popcorn, the liquid being applied to popcorn as droplets with the liquid including sugar in a composition of 15g per 1 litre volume of popcorn. It is advantageous that a plurality of layers of crystalised liquid maintains a structural shape of the popcorn.

DESCRIPTION OF FIGURES

In order that the present invention may be fully understood and readily put into practical effect, there shall now be described by way of non-limitative example only preferred embodiments of the present invention, the description being with reference to the accompanying illustrative figures.

Figure 1 shows a schematic diagram for a preferred embodiment of an apparatus of the present invention.

Figure 2 shows a process flow for a preferred embodiment of a first method of the present invention.

Figure 3 shows a perspective view for a preferred embodiment of an apparatus of the present invention. DESCRIPTION OF PREFERRED EMBODIMENTS

The present invention relates to an apparatus, a method and a flavouring liquid for producing savoury non-soggy popcorn. Some advantages of the invention, which will be evident from the disclosure of the subsequent paragraphs, include providing an integrated machine and a process to produce savoury non-soggy popcorn. A structural shape of a single popcorn can also be maintained as well with use of the flavouring liquid. It should be appreciated that non-soggy popcorn can also be known as crunchy popcorn.

Referring to Figure 1 , there is provided a schematic view of an apparatus 20 for producing non-soggy savoury popcorn. Figure 3 provides a perspective view of a preferred embodiment of the apparatus 20. The various aspects of the apparatus 20 which will be described in the following paragraphs are either all integrated together as a single apparatus 20 (as shown in Figure 3) or a combination of disparate devices. The apparatus 20 includes a controller 22 for controlling the apparatus 20. The controller 22 is programmable using any known programming language and functions of the controller 22 can be customizable to ensure that the apparatus 20 operates in a desired manner. Further details of the desired functioning of the apparatus 20 will be provided in subsequent paragraphs.

The controller 22 is coupled to an input interface 34 which is configured for the input of parameters to produce the non-soggy popcorn. The parameters include, for example, recipe selection, machine(s) selection, start function, stop function, pause function, reset function, and so forth. The input interface 34 should include at least one component such as, for example, a physical toggle mechanism, a display screen, a data input mechanism and so forth. For example, the input interface 34 can be a touch screen enabled LCD display screen (as shown in Figure 3), a display screen with a keyboard, a display screen with a mouse, a series of toggle switches, or any combination of the aforementioned. The input interface 34 should also include a control to begin operations of the apparatus 20 to produce non-soggy popcorn. When the input interface 34 has a display screen, information pertaining to, for example, production progress, error in the production progress and the like may also be shown on the display screen. It should be appreciated that the input interface 34 can be accessible remotely by a user via a network using either a mobile phone or a computer. The input interface 34 can also be used for the selection of a variety of choices where the parameters are pre-set.

The apparatus 20 has at least one actuator 24 which is coupled to the controller 22 in a manner which allows the controller 22 to operate the at least one actuator 24. The at least one actuator 24 is coupled to a container 26. The container 26 is used for placement of popcorn and can be either cylindrical shaped (as shown in Figure 3) or conical shaped. When the controller 22 operates the at least one actuator 24, the at least one actuator 24 is configured to cause the popcorn placed within the container 26 to be tossed around within the container 26. The at least one actuator 24 can cause the container 26 to move, rotate, or vibrate in a manner which causes the popcorn placed within the container 26 to tumble within the container 26. The container 26 is continually in motion when the apparatus 20 is in operation.

Moreover, the apparatus 20 has at least one liquid spray 30 coupled to the controller 22. The at least one liquid spray 30 is configured for the application of liquid droplets on the popcorn placed within the container 26. The at least one liquid spray 30 includes at least one spray nozzle, and the at least one spray nozzle can be either stationary or mobile. The liquid used with the at least one liquid spray 30 is savoury flavouring for the popcorn, and is in a composition where there is 15g of sugar per 1 litre volume of popcorn. Sugar is necessary to enhance the savoury flavouring of the liquid. The at least one liquid spray 30 can be in operation for a predetermined period of time, such as, for example, between 5 to 10 seconds. Furthermore, the apparatus 20 includes at least one heat source 28 coupled to the controller 22. The at least one heat source 28 is configured for heating up the liquid droplets. The at least one heat source 28 should be able to focus a stream of heat towards a desired position, and can be a heat gun. When the liquid droplets are heated up by the at least one heat source 28 to at least 140°C, the sugar in the liquid crystalises and forms a barrier over each popcorn, whereby multiple layers of the barrier (resulting from multiple spray, heating and evaporation cycles which will be described in further detail in subsequent paragraphs) leads to formation of a multi-layered barrier for each popcorn which prevents each popcorn from becoming soggy and enables each popcorn to maintain its shape and structure. The at least one stream of heat also aids in evaporating any liquid droplets which rest on each popcorn in the container 26. The evaporation of any liquid droplets which rest on each popcorn prevents the popcorn from adhering to each other. The at least one heat source 28 can be in operation for a predetermined period of time, such as, for example, between 40 to 60 seconds.

Finally, the apparatus 20 includes at least one blower 32 coupled to the controller 22. The at least one blower 32 is configured to project at least one mass of air at the popcorn placed within the container 26, whereby the at least one mass of air is heated at a predetermined temperature, the predetermined temperature being in a range of between 25°C to 30°C. The mass of air from the at least one blower 32 is for rapid lowering of a temperature of the popcorn in the container 26 prior to reloading the container 26 with a new batch of popcorn. The at least one blower 32 can be operation for a predetermined period of time, such as, for example, between 2 to 3 minutes. The at least one heat source 28 and the at least one blower 32 can share a common source of heat as shown in Figure 3, although both can provide heat from disparate sources of heat as well.

It should be appreciated that a user of the apparatus 20 would only need to either input requisite parameters or select from a variety of choices where the parameters are pre-set at the input interface 34 before the apparatus 20 functions in a manner as directed by the controller 22. For example, the controller 22 directs a duration and a sequence of operations for the actuator 24, the at least one heat source 28, the at least one blower 32, and the at least one liquid spray 30. In this regard, the apparatus 20 is able to carry out operations in a repeatable manner which is appropriate for the production of non-soggy savoury popcorn. The sequence of operations will be described in further detail in subsequent paragraphs.

Furthermore, it is possible that a single input interface 34 is able to be coupled to a plurality of controllers 22 in a plurality of the apparatus 20. This allows a user to input requisite parameters at the single input interface 34 and yet be able to operate a plurality of the apparatus 20. In this regard, production volume of the non-soggy savoury popcorn can be scaled up or scaled down as desired.

A method for producing non-soggy savoury popcorn which can be carried out by the apparatus 20 will now be described with reference to Figure 2. Referring to Figure 2, there is provided a process flow for a method 40 for producing non- soggy savoury popcorn. The method 40 includes placing popcorn in a container (42). The container can be container 26 of the apparatus 20.

Next, the popcorn is tossed around the container (44). The tossing of the popcorn around the container can be carried out using the at least one actuator 24 of the apparatus 20 when the popcorn is in the container 24. The at least one actuator 24 can cause the container 26 to move, rotate, or vibrate in a manner which causes the popcorn placed within the container 26 to tumble within the container 26. The step 44 is continually being carried out during the course of the method 40.

Then, droplets of liquid are sprayed onto the popcorn while the popcorn is being tossed around the container (46). The spraying of the droplets of liquid can be carried out using the at least one liquid spray 30 of the apparatus 20 when the popcorn is in the container 24. The at least one liquid spray 30 includes at least one spray nozzle, and the at least one spray nozzle can be either stationary or mobile. The liquid used with the at least one liquid spray 30 is savoury flavouring for the popcorn, and is in a composition where there is 15g of sugar per 1 litre volume of popcorn. Sugar is necessary to enhance the savoury flavouring of the liquid. The step 46 can be carried out for a predetermined period of time, such as, for example, between 5 to 10 seconds.

Subsequently, heat is applied to the droplets of liquid on the popcorn (48). The application of heat can be carried out using the at least one heat source 28 of the apparatus 20 when the popcorn is in the container 24. The at least one heat source 28 should be able to focus a stream of heat towards a desired position, and can be a heat gun. When the liquid droplets are heated up by the at least one heat source 28 to at least 140°C, the sugar in the liquid crystalises and forms a barrier over each popcorn, whereby multiple layers of the barrier leads to formation of a multi-layered barrier for each popcorn which prevents each popcorn from becoming soggy and enables each popcorn to maintain its shape and structure. The at least one stream of heat also aids in evaporating any liquid droplets which rest on each popcorn in the container 26. The evaporation of any liquid droplets which rest on each popcorn prevents the popcorn from adhering to each other. The step 48 can be carried out for a predetermined period of time, such as, for example, between 40 and 60 seconds.

Steps 46 and 48 are repeated for a plurality of cycles, between 20 to 30 cycles until the popcorn in the container 26 is adequately coated by the liquid.

Finally, at least one stream of air is applied on the popcorn (50). The at least one mass of air can be provided using the at least one blower 32 of the apparatus 20 when the popcorn is in the container 26. The at least one mass of air is heated at a predetermined temperature, the predetermined temperature being in a range of between 25°C to 30°C. The mass of air from the at least one blower 32 is for rapid lowering of a temperature of the popcorn in the container 26 prior to reloading the container 26 with a new batch of popcorn. The step 50 can be carried out for a predetermined period of time, such as, for example, between 2 to 3 minutes.

It should be appreciated that steps 44, 46, 48, (steps 46 and 48 are repeated for a plurality of cycles) and 50 are carried out to produce non-soggy savoury popcorn. Different flavours of non-soggy savoury popcorn may require a different number of cycles for steps 46 and 48 to be carried out.

It should be appreciated that the method 40 allows a user to be able to carry out the production of non-soggy savoury popcorn, the method 40 be carried out using the apparatus 20 or using any other device or devices. The use of the apparatus in the method 40 is merely illustrative and is not restrictive. In addition, the various steps of the method 40 need not be in an order as depicted in Figure 2.

It should also be appreciated that the method 40 also produces popcorn whereby a structural shape of the popcorn is maintained. As mentioned earlier, when the liquid droplets on each popcorn are heated up to at least 140°C, the sugar in the liquid crystalises and forms a barrier over each popcorn, whereby multiple layers of the barrier leads to formation of a multi-layered barrier for each popcorn which prevents each popcorn from becoming soggy and enables each popcorn to maintain its shape and structure. In addition, the multi-layered barrier also helps to maintain the structural shape of the popcorn.

Whilst there has been described in the foregoing description preferred embodiments of the present invention, it will be understood by those skilled in the technology concerned that many variations or modifications in details of design or construction may be made without departing from the present invention.