Snack Bars And Methods Of Making
AssigneeKellogg Company
InventorsGuoshen Yang, Jennifer Elegbede, Vara Prodduk
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Abstract
Snack bars incorporating a prebiotic, probiotic and natural fibers, and methods of making such snack bars are described herein. The snack bar may incorporate waxy grains held together by a binder comprising inulin and may be enrobed with a yogurt coating. The methods may include mixing inulin into a binder syrup at low temperature and a slab-bake process for reducing water activity.
Claims26
A snack bar comprising a waxy grain composition comprising discrete pieces of waxy grains, the waxy grain composition held together in the form of a bar by a binder comprising inulin;
- and a yogurt coating on the bar, the yogurt coating comprising probiotics.
A method of making a snack bar, comprising:
- mixing inulin in a syrup composition having a temperature of below about 140° F. to form a binder slurry and heating the binder slurry to above 140° F.;
- mixing a waxy grain composition comprising discrete pieces of waxy grains with the binder slurry;
- forming a slab from the mixture of the waxy grain composition and the binder slurry;
- and
- baking the slab at a temperature of from about 250 to about 400° F. for about 4 to about 20 minutes to reduce the water activity of the slab to below about 0.3.
Dependencies are inferred from the claim text.