A method and popping machine for popping different types of popcorn kernels is provided, where the different types of popcorn kernels include at least mushroom type popcorn and butterfly type popcorn. The method includes determining a selected one of the different types of popcorn kernels to be popped in a first popping cycle based upon a selection made by an operator, and then retrieving and using a first set of predetermined cooking temperature set points associated with cooking the selected one of the different types of popcorn kernels during performance of the first popping cycle. The cooking temperature set points determine several items which may include when to heat a kettle of the popping machine, when to signal an operator to take action such as loading kernels or dumping popped popcorn, and when to add sugar if a sweetened popped popcorn type is desired.

A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

Systems and methods for producing sprouted popcorn kernels are provided, which can be popped into sprouted popped popcorn having unique organoleptic qualities. In an embodiment, a system incorporates a germination unit having one or more sensors to track the germination progress of unsprouted popcorn kernels and to automatically transition sprouted popcorn kernels to a drying process to provide dried sprouted popcorn kernels suitable for popping as a ready to eat product or for packaging for consumer popping preparation. The system promotes the preparation of commercial scale sprouted popcorn kernels through tracking of moisture content of the popcorn kernels through one or more processes of sprouted popcorn kernel production.

A swollen composition contains a starch derived from pulse and/or cereal and satisfies the following conditions (1) to (5). (1) Starch content is not less than 3 mass % in terms of moistened mass. (2) Moisture content based on dry weight is less than 150 mass %. (3) Dietary fiber content is not less than 3.0 mass % in terms of moistened mass. (4) When at least one frozen section A of the composition obtained under specific conditions is observed, a ratio of a weighted average area with respect to a weighted average perimeter length in void regions of an area of not less than 10,000 ?m.sup.2 with respect to a composition cross-section image area, is not less than 100. (5) A ratio of value ? to value ? is not less than 0.3.

A swollen composition contains a starch derived from pulse and/or cereal and satisfies the following conditions (1) to (5). (1) Starch content is not less than 3 mass % in terms of moistened mass. (2) Moisture content based on dry weight is less than 150 mass %. (3) Dietary fiber content is not less than 3.0 mass % in terms of moistened mass. (4) When at least one frozen section A of the composition obtained under specific conditions is observed, a ratio of a weighted average area with respect to a weighted average perimeter length in void regions of an area of not less than 10,000 ?m.sup.2 with respect to a composition cross-section image area, is not less than 100. (5) A ratio of value ? to value ? is not less than 0.3.

A popper includes a kettle incorporating a popping chamber, at least one inlet for the introduction of an expandable food into the popping chamber, the popper further including a burner for generating thermal energy, and the popper further including a heat exchanger for transferring said thermal energy to the popping chamber, and where the heat exchanger is configured to space apart the popping chamber from the burner.

A popper includes a kettle incorporating a popping chamber, at least one inlet for the introduction of an expandable food into the popping chamber, the popper further including a burner for generating thermal energy, and the popper further including a heat exchanger for transferring said thermal energy to the popping chamber, and where the heat exchanger is configured to space apart the popping chamber from the burner.

An apparatus for popping corn, cooking candy, and mixing candy and popcorn is disclosed herein. A multi-purpose kettle can include one or more rotatable stir assemblies that can be positioned at the bottom of the kettle to mix the popcorn and/or the popcorn and candy. The kettle can be heated to a first temperature to pop corn kernels and produce popcorn, and heated to a second temperature to cook the candy. In some embodiments, the kettle can be positioned at an angle to mix the popcorn and the candy.

An apparatus for popping corn, cooking candy, and mixing candy and popcorn is disclosed herein. A multi-purpose kettle can include one or more rotatable stir assemblies that can be positioned at the bottom of the kettle to mix the popcorn and/or the popcorn and candy. The kettle can be heated to a first temperature to pop corn kernels and produce popcorn, and heated to a second temperature to cook the candy. In some embodiments, the kettle can be positioned at an angle to mix the popcorn and the candy.

Food products that have enough flavor to be desirable and a psychological effect to enable longer fasting periods without the physiological effects of increased insulin production and increased blood glucose and without interrupting the metabolic processes of lipolysis or ketosis are described herein. The food products are a gelled food product, a dehydrated gelled food product, and a crisp formed from a dehydrated gelled food product. Methods of making such food products are also described herein. The food products can include agar-agar.