Prebiotic Fiber Bars and Method of Making

Abstract

Snack bars incorporating more than 4 grams of prebiotic fiber derived from Chicory root fiber and methods of making such snack bars are described herein. The snack bars may incorporate chicory root fiber, coconut, dried fruits, with or without, nuts pieces, chocolate, seeds, probiotics, vitamins, minerals, herb, spices, and oils held together by a binder comprising chicory root fiber and may be enrobed with chicory root fiber as the outer coating. The methods may include mixing chicory root fiber into a binder made with honey and or syrup, mixing binder with a creamy crunchy chewy grain composition, add any additional ingredients, press into desired thickness, cut into bars, enrobe bars with treatments of chicory root fiber, and heat treatment processes to melt the chicory root fiber and form a uniform glossy surface that is appealing to the customer, and reducing water activity.

Claims

1. A snack bar containing more than 4 grams of prebiotic fiber derived from chicory root fiber and the chicory root fiber as the coatings surrounding the bar, and a non-baked core with a creamy, chewy grain composition, comprising coconut cream with dried fruit pieces, with or without, discrete pieces of nuts, seeds, chocolate, spices, herbs, probiotics, vitamins, minerals, and or oils. The creamy, chewy grain composition held together in the form of a bar by a binder comprising a prebiotic fiber “Inulin” from Chicory root fiber, and syrup and or honey, and the coatings from Chicory root fiber surrounding the bar resulting in more than 5 grams of prebiotic fiber in the said bar, with heat treatment processes to the bar to melt the Chicory root fiber to a pre caramelized status and form a uniform glossy surface.

2. The snack bar of claim 1. Where in the creamy, chewy grain composition is non-baked and comprises coconut cream with dried fruits pieces, with or without chocolate, nut pieces, seeds, spices, herbs and oils, or any combination thereof. Wherein the said creamy chewy grain comprises at about 65 to 95% by weight of said bar preferably 86.3%.

3. The snack bar of claim 1, further comprising fruit pieces held together as part of the creamy, chewy grain composition by the binder.

4. The snack bar of claim 1, wherein the binder comprises between about 5% wt. and 40% wt. Inulin from Chicory root fiber by weight of the binder.

5. The snack bar of claim 1, further comprising coconut cream held together as part of the creamy, chewy grain composition by the binder.

6. The snack bar of claim 1, wherein the binder comprises a syrup and or a honey.

7. The snack bar of claim 1, wherein the binder comprises mixing 1.165 gms of chicory root fiber together with 5.5 gms of syrup and or honey at a temperature below about 80° F., and slowly adding the chicory root fiber to the binding syrup. Then, the binding syrup with the added chicory root fiber is heated up above 95° F. to completely dissolve the chicory root fiber in the syrup and or honey.

8. The snack bar of claim 1, wherein nuts pieces, chocolate, seeds, probiotic, vitamins, minerals, spices, herbs and oils are mixed and may be incorporated with the coconut cream, and dried fruit pieces, and held together by the binder.

9. The snack bar of claim 1, wherein, nuts pieces, chocolate, seeds, probiotic, vitamins, minerals, spices, herbs and oils, or any combination thereof are mixed and may be incorporated with the chicory root fiber coatings.

10. The method of claim 1, further comprising compressing the slab to reduce its thickness before cooling.

11. The method of claim 1, further comprising cooling the slab.

12. The method of claim 1, further comprising cutting the slab into bars.

13. The method of claim 1, wherein the bars are Immersed/pre-coated in chicory root fiber.

14. The snack bar of claim 1, wherein an additional 2.7 grams of chicory root fiber coating is applied on the top side of the snack bar as the coating.

15. The snack bar of claim 14, wherein the top side additional coating of chicory root fiber on the bar is baked or broiled or similar with a heat treatment at a temperature of from about 250° F. to about 400° F. for about 1 to about 7 minutes to achieve the melting temperature of the chicory root fiber (preferably 352.4° F.) and melt the chicory root fiber to a pre caramelized status and form a uniform glossy surface.

16. The method of claim 15, further comprising cooling the bar.

17. The snack bar of claim 1, wherein an additional 2.7 grams of chicory root fiber coating is applied on the bottom side of the snack bar.

18. The snack bar of claim 17, wherein the bottom side of the bar is baked or broiled or similar with a heat treatment at a temperature of from about 250° F. to about 400° F. for about 1 to about 7 minutes to achieve the melting temperature of the chicory root fiber (preferably 352.4° F.) and melt the chicory root fiber to a pre caramelized status and form a uniform glossy surface.

19. The method of claim 18, further comprising cooling the bar.

20. The snack bar of claim 1, wherein the total amount of prebiotic fiber from the Chicory root fiber incorporated in and on the bar attributes to greater than 4 grams of prebiotic fiber in the snack bar.

21. The snack bar of claim 1 , further comprising the pieces of dried fruit, with or without nut pieces, chocolate, seeds probiotics, vitamins, minerals, spices, herbs, oils or any combination thereof, held together in the creamy, chewy grain composition by the binder, wherein the pieces of dried fruit, nuts pieces, chocolate, seeds, or combination thereof have an average diameter between about 4 to 16 mm and/or an average volume between 10 to 600 mm.

22. A method of making a snack bar with a non-baked core comprising: mixing chicory root fiber in a syrup and or honey composition having a temperature of below about 80° F. and heated up above 95° F. to completely dissolve the chicory root fiber in the syrup and or honey to form a binder slurry. Mixing the creamy, chewy grain composition comprising coconut cream with discrete dried fruit pieces, with or without nut pieces, chocolate, seeds, probiotic, vitamins, minerals, spices, herbs, and oils, with the binder slurry, forming a bar from the mixture of the creamy, chewy grain composition and the binder slurry.

23. The method of claim 22, further comprising 3 additional coatings of chicory root fiber on the snack bar resulting in the amount of prebiotic fiber from the chicory root fiber to more than 4 grams per serving.

24. The method of claim 22, further comprising baking or broiling or similar heat treatment to the bar at a temperature of from about 250° F. to about 400° F. (preferably 352.4° F.), top and bottom, for about 1 to about 7 minutes to melt the chicory root fiber to a pre caramelized status and form a uniform glossy surface.

Description

BRIEF DESCRIPTION OF THE DRAWING

[0030] The invention will be more clearly understood from the following description of an embodiment thereof, given by way of example only, with reference to the accompanying drawings in which:

[0031] FIG. 1 is a schematic illustrating the manufacturing process used to make the product described herein.

DETAILED DESCRIPTION OF THE DRAWINGS

[0032] The invention broadly relates to a snack bar having a thick, crunchy, glass-like uniform glossy surface that is appealing to the consumer using recipes creating bar cores with varieties of flavors and textures by changing the dry ingredients in the base mix and combined with the varieties of mixtures in the liquid binder, blending the base mix with the liquid binder until the base mix is uniformly coated with the liquid binder. Further forming the mixture to a desired shape then cooling the shaped bar core. Still further, mixing the outer coating mixture with dried ingredients to a desired outer coating mixture. The cooled shaped bar is further treated applying the outer coating mixture to the first or second side of the cooled shaped bar, still further processing the shaped coated cooled shaped bar with a rapid high heat process at a temperature of from about 350° F. to about 750° F. for about 30 seconds to about 3 minutes to melt the outer coating of outer coating mixture and form a pre caramelized thick, crunchy, glass-like uniform glossy surface that is appealing to the consumer.

DETAILED DESCRIPTION

[0033] Now turning to FIG. 1 a snack bar product is made, but not limited to this process and equipment type by using the following steps.

[0034] Preparation of the Dry Mix: Mix the base mix for a sufficient time to uniformly distribute each ingredient in a mixture.

[0035] Add the dry ingredients to the base mix mixture and mix for a sufficient time to uniformly distribute each ingredient.

[0036] Preparation of the Binder: Mix the dry binder and the liquid binder ingredients for a sufficient time until all ingredients are uniformly distributed to form the binder.

[0037] The prepared binder is added to the base mixture (base mix with dry ingredients) and is mixed for a sufficient time to incorporate and solubilize all the ingredients in the base mixture.

[0038] The mixture can then be formed to have a desired shape before or after cooling typically by molding into a desired format. Individual pieces can be cut, punched, or otherwise formed into pieces of the desired shape and size. Similarly, a sheet can be cut into strips, evenly spread on a belt, followed by rolling and shaping as necessary to form individual pieces. The mixture is then cooled.

[0039] Preparation of the outer coating:

[0040] Mix the chicory root fiber powder with dried ingredients for a sufficient time to uniformly distribute and form the outer coating mixture. The cooled shaped bar is further treated applying the outer coating mixture to the first or second side of the cooled shaped bar, still further processing the shaped coated cooled shaped bar with a rapid high heat process at a temperature of from about 350° F. to about 750° F. for about 30 seconds to about 3 minutes to melt the outer coating of outer coating mixture and form a pre caramelized thick, crunchy, glass-like uniform glossy surface that is appealing to the consumer. Rapid higher heat treatment processes with temperatures from about 750° F. to about 1500° F. can be used as steadily moving rapid pass treatment to melt the outer coating of the snack bar and form a pre caramelized thick, crunchy, glass-like uniform glossy surface.

DETAILED DESCRIPTION

[0041] The invention will now be particularly described by way of example. However, it will be apparent to one skilled in the art that the specific details are not required to practice the invention. The following descriptions of specific embodiments of the present invention are presented for purposes of illustration and description. They are not intended to be exhaustive of or to limit the invention to precise forms disclosed. Obviously, many modifications and variations are possible in view of the above teachings. The embodiments are shown and described to best explain the principles of the invention and its practical applications to thereby enable others skilled in the art to best utilize the invention and various embodiments with various modifications as are suited to the particular use contemplated.

EXAMPLE 1

[0042] Cranberry Prebiotic fiber snack bars, makes 40 servings (serving size 2 pieces). Mix binder; 184.5 grams of Honey and or syrup together with 823.5 grams coconut cream, 114 grams of cashews pieces, 184.5 grams of dried cranberries, and 114 grams of almond pieces. Mix thorough then compress and cut slab into desired shaped bars weighing 17.75 grams each shaped bar (80 bars). Cool the shaped bars.

[0043] Place the cooled bars in bakers pan and add a treatment of chicory root fiber powder weighing 1.25 grams first top side of each bar. Bake or broil or similar heat treatment at a temperature from about 350° F. to about 750° F. for about 30 seconds to about 3 minutes to melt the chicory root fiber powder and form a pre caramelized thick, crunchy, glass-like glossy outer coating. Cool bars.

[0044] Place the cooled bars in bakers pan again and add an additional second bottom side treatment of chicory root fiber powder weighing 1.25 grams each bar. Still further bake or broil or similar heat treatment at a temperature about 350° F. to about 750° F. for about 30 seconds to about 3 minutes to melt the chicory root fiber powder and form a pre caramelized thick, crunchy, glass-like glossy outer coating. Cool bars.

DETAILED DESCRIPTION

EXAMPLE 2

[0045] Blueberry Prebiotic fiber snack bar, makes 40 servings (serving size 1 bar) Mix binder; 184.5 grams of Honey and or syrup together with 823.5 grams coconut cream, 114 grams of cashews pieces, 184.5 grams of dried blueberries, and 114 grams of almond pieces. Mix thorough then compress and cut slab into desired shaped bars weighing 35 grams each shaped bar (40 bars). Cool the shaped bars.

[0046] Place the cooled bars in bakers pan and add a treatment of chicory root fiber powder weighing 2.25 grams first top side of each bar. Bake or broil or similar heat treatment at a temperature from about 350° F. to about 750° F. for about 30 seconds to about 3 minutes to melt the chicory root fiber powder and form a pre caramelized thick, crunchy, glass-like glossy outer coating. Cool bars.

[0047] Place the cooled bars in bakers pan again and add an additional second bottom side treatment of chicory root fiber powder weighing 2.25 grams each bar. Still further bake or broil or similar heat treatment at a temperature from about 350° F. to about 750° F. for about 30 seconds to about 3 minutes to melt the chicory root fiber powder and form a pre caramelized thick, crunchy, glass-like glossy outer coating. Cool bars.

EXAMPLE 3

[0048] Cinnamon Raisin Prebiotic fiber snack bar, makes 40 servings (serving size 2 pieces).

[0049] Mix binder; 184.5 grams of Honey and or syrup together with 823.5 grams coconut cream, 114 grams of cashews pieces, 184.5 grams of dried raisin, and 114 grams of almond pieces. Mix thorough then compress and cut slab into desired shaped bars weighing 17.75 grams each shaped bar (80 bars). Cool the shaped bars.

[0050] Place the cooled bars in bakers pan and add a treatment of cinnamon on the first top side of the bar bake or broil or similar heat treatment at a temperature from about 350° F. to about 750° F. for about 30 seconds to about 1 minute to melt the cinnamon. Still further add a treatment of chicory root fiber powder weighing 1.25 grams first top side of each bar covering the melted cinnamon. Bake or broil or similar heat treatment at a temperature from about 350° F. to about 750° F. for about 30 seconds to about 3 minutes to melt the chicory root fiber powder and form a pre caramelized thick, crunchy, glass-like glossy outer coating. Cool bars.

DETAILED DESCRIPTION

[0051] Place the cooled bars in bakers pan again and add an additional second bottom side treatment of chicory root fiber powder weighing 1.25 grams each bar. Still further bake or broil or similar heat treatment at a temperature from about 350° F. to about 750° F. for about 30 seconds to about 3 minutes to melt the chicory root fiber powder and form a pre caramelized thick, crunchy, glass-like glossy outer coating. Cool bars.

NUTRITION EXAMPLES

[0052] Examples# 1, 2, 3. Serving size weight 40 grams.

[0053] Calories 227/244/232. Total Fat: 6.2 g/6.2 g/6.2 g-0.09%DV. Saturated Fat:2.8 g/2.8 g/2.5 g-0.135%/0.135%/0.12%DV. Sodium: 2.1 mg/2 .mg/3.1 mg-0.001%/0.001%/0.002%DV. Cholesterol: 0/0/0-0%DV. Total Carbohydrates: 7.8 g/7.7 g/6.50 g-0.03%/0.03%/0.02%DV. Fiber: 5.6 g/6.1 g/5.45 g-0.17%/0.19%/0.17%DV. Sugars: 9.9 g/9.9 g/8.65 g-0.25 %/0.25%/0.22%DV. Total added Sugars: 9.9 g/9.9 g/8.65 g. Protein:0.5 g/0.7 g/2.5 g-0.005%/0.007%/0.03%DV. Vitamin C: 260 mg/262 mg/260 mg-2.77%/2.8%/2.77%DV. Potassium: 45 g/57 g/79 g-0.009%/0.012%/0.016%DV. Choline: 4.8 mg/4.8 mg/2.6 mg-0.008%/0.008%/0.0045%DV. Calcium: 6.7 mg/7.5 mg/9.5 mg-0.005%/0.0055%/0.007%DV. Magnesium: 6.2 mg/7.2 mg/7.7 mg-0.014%/0.016%/0.018%DV. Iron: 28 mg/31 mg/35 mg-1.5%/1.67%/1.9%DV. Folate: 2.85 mcg/3.7 mcg/2.85 mcg-0.007%/0.009%/0.007%DV. Omega 6 Fatty acids: 169 mg/169 mg/188 mg. Prebiotic fiber: 4.5 g/4.5 g/4.5 g-0.17%/0.17%-0.17%.

[0054] The % of daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

[0055] The above description of the invention and the invention has never been done before and is intended to be illustrative and not limiting. Various changes and modifications in the embodiments described may occur to those Skilled in The Arts. These can be made without departing from the spirit or scope of the invention.