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 ▼

An uncooked edible snack food product prepared by a process which comprises the steps of: (A) pre-mixing about 5% to about 30% by weight of an uncooked dietary fiber, based on the total weight of the snack food product, with an oil derived from a food grade product, wherein the dietary fiber absorbs

An uncooked edible snack food product prepared by a process which comprises the steps of: (A) pre-mixing about 5% to about 30% by weight of an uncooked dietary fiber, based on the total weight of the snack food product, with an oil derived from a food grade product, wherein the dietary fiber absorbs the oil; (B) pre-mixing about 40% to about 65% by weight of an uncooked compound coating, based on the total weight of the snack food product, with a viscosity modifier selected from the group consisting of lecithin, monoglycerides and diglycerides, said compound coating comprising: (1) a fat portion in an amount of about 25% to about 55% by weight of the compound coating; (2) sweetener in an amount of about 30% to about 60% by weight of the compound coating; (3) milk solids in an amount up to about 30% by weight of the compound coating; (4) yogurt in an amount up to about 30% by weight of the compound coating; and (5) at least one flavoring agent in an amount up to about 10% by weight of the compound coating; (C) blending the pre-mixes of steps (A) and (B) to obtain a homogeneous mixture; and (D) adding to the mixture of (C) up to about 16% by weight, based on the total weight of the snack food product, of an additive selected from the group consisting of dried fruit, cereal and nuts to obtain the desired texture and flavor; and (E) extruding the resulting mixture at a temperature between about 100°F. to about 125°F. into the desired shape and allowing to cool.