Patent ID: 8771776

Claim:
A method for producing a food product, flour comprising the steps of (a) providing a plurality of flint corn kernels; (b) drying the flint corn kernels to a moisture content in the range of 12% to 16% by weight; (c) popping said flint corn kernels by heating said kernels to (i) produce in said kernels a temperature greater than 275 degrees F. and a pressure greater than 100 psi, (ii) gelatinize and soften the starch in the kernel, (iii) rupture the hulls of said flint corn kernels to produce a sudden drop in pressure inside the kernel to permit a rapid expansion of the steam to expand the starch and proteins of the endosperm into porous, airy, elastic foam particles; (d) cooling said porous, airy, elastic foam particles; (e) cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; (f) vacuum packaging said elastic popcorn flour to reduce the volume occupied by said popcorn flour.