PROCESS FOR PRODUCING SHELF-STABLE FOOD BAR

A process for producing a shelf-stable food bar is disclosed, comprising the steps of mixing an at least one cereal flour and water; extruding the mixture while heating at a temperature of from 65ø to 115øC to form an extrusion-cooked cereal flour; forming a binder composition comprising a carbohydr...

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Bibliographische Detailangaben
Hauptverfasser:	LALA, Junimer B, SATORRE, Ann Margarette F, VICTORIO, Jc Medel A, PALOMO, Alex M, JOLEJOLE, Theresa Krista B, RAMIREZ, John Lester G, PADRONES, Abbie L, SAISES, Marcela C, UMALI, Aiza B
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A process for producing a shelf-stable food bar is disclosed, comprising the steps of mixing an at least one cereal flour and water; extruding the mixture while heating at a temperature of from 65ø to 115øC to form an extrusion-cooked cereal flour; forming a binder composition comprising a carbohydrate-based syrup and a salt; heating the binder composition at a temperature of from 300 to 450C for 7 to 15 minutes to partially caramelize the carbohydrate-based syrup; mixing into the heated binder composition food ingredients comprising an at least one extrusion-cooked cereal flour, an at least one roasted nut, an at least one roasted oilseed, and an at least one dehydrated fruit; cooling the bound solid food ingredients; and dividing the bound solid food ingredients into food bars of desired size and shape.