초록 ▼

A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and a

A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

대표청구항 ▼

1. A method of making a nutritional snack comprising: (a) mixing liquid ingredients including corn syrup, and melted confectioner's coating material which is solid at room temperature; (b) admixing minor dry ingredients including vitamins and minerals with the liquid ingredients; (c) admixing m

1. A method of making a nutritional snack comprising: (a) mixing liquid ingredients including corn syrup, and melted confectioner's coating material which is solid at room temperature; (b) admixing minor dry ingredients including vitamins and minerals with the liquid ingredients; (c) admixing major dry ingredients comprising at least one high protein content source and at least one high carbohydrate content source with with liquid ingredients and minor dry ingredients to obtain a substantially homogeneous mixture; (d) extruding at room temperature the substantially homogeneous mixture of step (c) such that said confectioner's coating material is substantially, uniformly distributed throughout said snack, said extruding being in an extruder having opposing rollers; and (e) cutting the extrudate of step (d) into pieces, the total water content of the liquid ingredients, minor dry ingredients and major dry ingredients being less than or equal to about 10% water by weight and the amount of melted confectioner's coating material being sufficient to provide shape integrity to said extrudate, said nutritional snack having a caloric distribution of at least about 10% from proteins, at least about 45% from carbohydrates including sucrose, and from at least about 25% to about 35% from fats, said percentages totaling 100%, and said nutritional snack having a chewy texture. 2. The method of claim 1, wherein said pieces are coated. 3. The method of claim 1, wherein the percent calories contributed by sucrose is a maximum of about 16% of the total calories. 4. The method of claim 1, in which said snack contains not more than about 1.5% by weight lactose, based upon the weight of the snack. 5. The method of claim 1, wherein said snack contains at least about 15% by weight protein, based upon the weight of the snack. 6. The method of claim 1, wherein the liquid components are mixed and then all the dry components are added to the mixed liquid components. 7. The method of claim 1, wherein each of said bars is coated with a topping, chilled and packaged in a foil laminate film. 8. The method of claim 1, wherein the minor dry ingredients and the major dry ingredients are admixed with the liquid ingredients in separate steps. 9. The method of claim 1, wherein the liquid ingredients further include a wetting agent. 10. The method of claim 1, wherein the corn syrup is a high fructose corn syrup. 11. The method of claim 1, wherein said at least one high carbohydrate content source comprises at least one sugar and at least one cereal grain. 12. The method of claim 1, wherein said at least one high protein content source comprises peanut proteins and soy proteins. 13. The method of claim 1, wherein said at least one high protein content source comprises at least one caseinate and wheat proteins. 14. The method of claim 9, wherein said wetting agent is partially hydrogenated vegetable oil.