Process for producing snack food product with high dietary fiber content

Claim 1

A process of making a snack food product comprising the steps of: (1) pre-mixing dietary fiber with an oil derived from a food grade product wherein the dietary fiber absorbs the oil; (2) pre-mixing a compound coating with a viscosity modifier selected from the group consisting of lecithin, monoglycerides and diglycerides, wherein the compound coating comprises: (a) a fractionated fat portion in an amount 25% to about 55% by weight of the coating; (b) sweetener in the amount of about 30% to about 60% of the coating; (c) milk solids in an amount up to about 30% by weight of the coating; (d) yogurt in the amount up to about 30% by weight of the coating; (e) a flavoring agent in the amount up to about 10% by weight of the coating; (3) blending the pre-mix of (1) with the pre-mix of (2) to obtain a homogeneous mixture; (4) adding to the mixture of (3) a cereal product to obtain the desired texture and a dried fruit or nut for flavor; (5) extruding the resulting mixture at a temperature between about 100° F. to about 125° F. into the desired shape.

Claim 6

A method of making a snack food product comprising: (1) forming a compound coating to be used to bind fiber comprising: (a) Melting a quantity of fractionated fat at a temperature of about 95° F. to about 120° F. in a standard mixer; adding milk solids and sweeteners and a flavor selected from the group consisting of honey, yogurt and molasses and mixtures thereof thereto; and blending this resultant mixture until homogeneous; (b) refining the mixture of (a) to reduce granulation to a particle size of about 11 to about 12 ten thousandths of an inch; (c) remelting the refined mixture of (b) in a kettle at a temperature of about 110° F. to about 120° F. and adjusting the viscosity with additional fractionated fat or an emulsifier to obtain a viscosity of 85°-95° MacMichael; (d) adding vanilla extract as a flavor agent; (2) pre-mixing a quantity of powered dietary fiber with a food grade oil such that the fiber absorbs the oil; (3) Blending the pre-mix of step (2) with the compound coating of step (1); (4) extruding the mixture at a temperature of between about 100° F. to about 125° F. into a sheet or bar and allowing to cool at room temperature.

Claim 7

A method of making a snack food product comprising: (1) forming a compound coating to be used to bind fiber comprising: (a) Melting a quantity of fractionated fat at a temperature of about 95° F. to about 120° F. in a standard mixer; adding milk solids and sweeteners and a flavor selected from the group consisting of honey, yogurt and molasses and mixtures thereof thereto; and blending this resultant mixture until homogeneous; (b) refining the mixture of (a) to reduce granulation to a particle size of about 11 to about 12 ten thousandths of an inch; (c) remelting the refined mixture of (b) in a kettle at a temperature of about 110° F. to about 120° F. and adjusting the viscosity with additional fractionated fat or an emulsifier to obtain a viscosity of 85°-95° MacMichael; (d) adding vanilla extract as a flavor agent; (2) pre-mixing a quantity of powered dietary fiber with a food grade oil such that the fiber absorbs the oil; (3) Blending the pre-mix of step (2) with the compound coating of step (1); (4) extruding the mixture at a temperature of between about 100° F. to about 125° F. into a sheet or bar and allowing to cool at room temperature.