Appeal No. 1997-0164
Application 08/349,300
Appendix
1. Method for forming popcorn bars having a width and a
length comprising the steps of: providing popped popcorn;
providing a molten binder; removing any unpopped and any
partial kernels from the popped popcorn; coating the popped
popcorn with the molten binder after removal of any unpopped
and partial kernels; compressing a mass of the coated popped
popcorn into a compressed sheet; reducing the temperature of
the coated popped popcorn to a temperature to solidify the
binder and to bind the popped popcorn; cutting the compressed
sheet with knives into a plurality of strips having a width
equal to the width of the popcorn bars; and cutting the
plurality of strips with at least one knife to a length equal
to the length of the popcorn bars.
22. Popcorn bar having a top, a bottom, first and second
ends, and first and second sides comprising, in combination:
popped popcorn; a binder for binding the popped popcorn in the
form of a caramel syrup formed by heating a mixture of water,
sugar, corn syrup, molasses, salt, oil and lecithin to a
temperature in the order of 82 C and then cooking the mixtureO
at a temperature in the order of 149 C, with the top andO
bottom being defined by a mass of the popped popcorn coated
with the binder in a molten form compressed into a sheet, with
the ends and sides being formed by cutting the sheet with
knives, with the coated popped popcorn between the ends and
sides being substantially free of unpopped and partial
kernels; and confectionery coating drizzled in a zig-zag
pattern on the top.
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