PROCESS FOR PRODUCING SHELF-STABLE FOOD BAR

A process for producing a shelf-stable food bar is disclosed, comprising the steps of mixing corn flour and water until the water content of the corn flour is about 15 pcnt by weight; extruding the mixture while heating at a temperature of from 65ø to 115øC to form an extrusion-cooked corn flour; fo...

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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 SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS 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 corn flour and water until the water content of the corn flour is about 15 pcnt by weight; extruding the mixture while heating at a temperature of from 65ø to 115øC to form an extrusion-cooked corn flour; forming a binder composition comprising a carbohydrate-based syrup and salt; heating the binder composition at a temperature of from 30ø to 45øC for 7 to 15 minutes to partially caramelize the carbohydrate-based syrup; mixing into the heated binder composition solid food ingredients comprising the extrusion-cooked corn flour, roasted peanut, roasted pumpkin seed, 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.