초록 ▼

A high dietary fiber-containing snack food product and process for making the same is disclosed. The product comprises from about 5 to about 30% by weight of dietary fiber, soaked in a food grade oil, for example, admixed with peanut butter such that the peanut oil becomes absorbed by the fiber, and

A high dietary fiber-containing snack food product and process for making the same is disclosed. The product comprises from about 5 to about 30% by weight of dietary fiber, soaked in a food grade oil, for example, admixed with peanut butter such that the peanut oil becomes absorbed by the fiber, and further mixed with a compound coating. The compound coating serves as a binder and processing aid for extrusion of the mixture into shapes for immediate consumption. No baking, cooking, toasting or the like is necessary.

대표청구항 ▼

A process of making a snack food product comprising the steps of: (1) pre-mixing dietary fiber with an oil derived from a food grade product wherein the dietary fiber absorbs the oil; (2) pre-mixing a compound coating with a viscosity modifier selected from the group consisting of lecithin, monoglyc

A process of making a snack food product comprising the steps of: (1) pre-mixing dietary fiber with an oil derived from a food grade product wherein the dietary fiber absorbs the oil; (2) pre-mixing a compound coating with a viscosity modifier selected from the group consisting of lecithin, monoglycerides and diglycerides, wherein the compound coating comprises: (a) a fractionated fat portion in an amount 25% to about 55% by weight of the coating; (b) sweetener in the amount of about 30% to about 60% of the coating; (c) milk solids in an amount up to about 30% by weight of the coating; (d) yogurt in the amount up to about 30% by weight of the coating; (e) a flavoring agent in the amount up to about 10% by weight of the coating; (3) blending the pre-mix of (1) with the pre-mix of (2) to obtain a homogeneous mixture; (4) adding to the mixture of (3) a cereal product to obtain the desired texture and a dried fruit or nut for flavor; (5) extruding the resulting mixture at a temperature between about 100°F. to about 125°F. into the desired shape.