Apparatus and method for preparing puffed food

An apparatus for preparing a puffed food product, the apparatus comprising:

• a compartment, defining a sealed enclosure;
• a pressure device, configured to modify pressure within the compartment, the pressure device comprising:
• a vacuum pump;
• a vacuum piston;
• a valve in fluid communication with the compartment;
• and an accumulator connected to and in fluid communication with the vacuum pump and the valve;
• and
• a heating device, configured to modify temperature within the compartment,
• wherein the compartment is operative to receive at least one profood item comprising a shell, and an interior contained within the shell, the interior comprising a foodstuff comprising at least one starch, and a liquid adapted to form a vapor when subjected to heating, and
• wherein the pressure device is configured to rapidly reduce the pressure in the compartment in less than one second, by operating the vacuum pump and opening the valve, while the heating device heats the compartment, until the profood item reaches breakage threshold conditions at reduced breakage temperature, causing a rupturing of the shell, inducing a sudden release of the vapor at a high pressure, resulting in puffing of the foodstuff to produce the puffed food product.

A method for preparing a puffed food product, the method comprising the procedures of:

• placing at least one profood item within a compartment defining a sealed enclosure, the profood item comprising:
• a shell;
• and
• an interior contained within the shell, the interior comprising a foodstuff comprising at least one starch, and a liquid adapted to form a vapor when subjected to heating,
• rapidly reducing the pressure in the compartment in less than one second with a pressure device comprising:
• a vacuum pump;
• a vacuum piston;
• a valve in fluid communication with the compartment;
• and an accumulator connected to and in fluid communication with the vacuum pump and the valve, by operating the vacuum pump and opening the valve, while heating the compartment, until the profood item reaches breakage threshold conditions at a reduced breakage temperature,
• causing a rupturing of the shell, inducing a sudden release of the vapor at a high pressure, resulting in puffing of the foodstuff to produce the puffed food product.