Food based on popcorn and cheese, and respective production method

Abstract

Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.

1 . A food ( 1 ) comprising at least one popcorn grain ( 2 ) substantially entire and coated, completely or partially, with at least a first layer ( 3 ) of a first melted cheese directly in contact with the popcorn grain ( 2 ); wherein:
 a) said first melted cheese has an initial moisture content of less than 35% prior to be melted, or alternatively,   b) said first melted cheese is also cooked and its moisture after cooking is lower than 8%, and wherein the food is free of added fat.   
     
     
         2 . The food according to  claim 1 , comprising a plurality of popcorn grains ( 2 ) substantially entire, physically separate from each other, wherein each popcorn grain is coated, completely or partially, with at least a first layer ( 3 ) of said first cheese. 
     
     
         3 . The food according to  claim 1 , wherein said first cheese has a moisture content lower than 35% before the respective melt or cooking. 
     
     
         4 . The food according to  claim 1 , wherein said first cheese is a hard texture cheese, matured at least 3 months before the respective melt. 
     
     
         5 . The food according to  claim 1 , wherein each layer of melted cheese has a thickness comprised in the range 0.5-5 mm. 
     
     
         6 . The food according to  claim 1 , further comprising at least a second layer ( 5 ) of a second cheese enclosing partially or completely the first layer ( 3 ) of the first cheese. 
     
     
         7 . The food according to  claim 6 , wherein said second cheese ( 5 ) has a moisture content equivalent to or higher than said first cheese. 
     
     
         8 . The food according to  claim 6 , further comprising chopped salt and/or pepper and/or spices and/or herbs dispersed in one or more of the cheese layers, or between the cheese layers. 
     
     
         9 . The food according to  claim 1 , wherein said first layer ( 3 ) of a first cheese is coated with a reduction ( 4 ) of a sauce. 
     
     
         10 . A method for producing a food ( 1 ) based on popcorn and cheese, comprising the steps of:
 a) positioning a popcorn grain ( 2 ) substantially entire on a first sized amount of a first cheese or positioning a first sized amount of the first cheese on the popcorn grain ( 2 );   b) heating the first amount of the first cheese up to obtain the melting directly on the surface of the popcorn grain ( 2 ) and the partial or whole inclusion of the popcorn grain ( 2 ) in a first layer of the first cheese; and   c) cooling the so obtained food ( 1 );   
       wherein said step b) provides for the melting of the first cheese without cooking and the first cheese has an initial moisture content of less than 35%, or step b) provides for the melting and cooking of the first cheese independently from its moisture level and the finished food ( 1 ) has a moisture content lower than 8%; 
       and wherein no animal or plant fat is contemplated to be added to any of the ingredients. 
     
     
         11 . The method according to  claim 10 , further comprising the step of:
 d) positioning a second sized amount of the first cheese on the popcorn grain ( 2 );   
       wherein the step d) is subsequent to the step a) and prior to the step b), and the step b) provides for the heating of the whole first cheese up to obtain the melting and/or the cooking thereof and to obtain the substantially complete inclusion of the popcorn grain ( 2 ) in a first layer ( 3 ) of the first cheese. 
     
     
         12 . The method according to  claim 10 , wherein the step of positioning a sized amount of cheese on the popcorn grain ( 2 ) is carried out by coating the popcorn grain ( 2 ) with a film of corn starch and causing the cheese to adhere to the corn starch. 
     
     
         13 . The method according to  claim 10 , wherein said sized amount is obtained by grating and sifting said first cheese and measuring the weight and/or volume of sifted particles ( 14 ) of first cheese. 
     
     
         14 . The method according to  claim 13 , wherein the medium dimension of the particles ( 14 ) of the first grated cheese is in the range of 0.2-5 mm. 
     
     
         15 . The method according to  claim 10 , wherein said first cheese is a hard texture cheese, matured at least 3 months before the respective melting. 
     
     
         16 . The method according to  claim 10 , wherein each heating step of the first cheese is carried out by arranging the first cheese and the popcorn grain ( 2 ) in a mold ( 16 ), which is in turn inserted, for a period of time in the range of 20-250 seconds, into a microwave oven ( 19 ) whose power is in the range of 400-1000 W. 
     
     
         17 . The method according to  claim 11 , comprising one or more of the further steps:
 f) melting, on a first layer ( 3 ) of the first cheese, further layers ( 5 ) of a first and/or second cheese, the second cheese having a moisture content equal to or higher than the first cheese;   g) mixing the first and/or second cheese with salt and/or pepper and/or spices and/or sauces and/or flavors;   h) strewing corn starch and/or salt and/or pepper and/or spices and/or sauces and/or flavors on the first layer of the first cheese and/or further cheese layers.