Snack food product with high dietary fiber content and process for producing the same

Claim 2

An uncooked edible snack food product prepared by a process which comprises the steps of: (A) pre-mixing about 5% to about 30% by weight of an uncooked dietary fiber, based on the total weight of the snack food product, with an oil derived from a food grade product, wherein the dietary fiber absorbs the oil; (B) pre-mixing about 40% to about 65% by weight of an uncooked compound coating, based on the total weight of the snack food product, with a viscosity modifier selected from the group consisting of lecithin, monoglycerides and diglycerides, said compound coating comprising: (1) a fat portion in an amount of about 25% to about 55% by weight of the compound coating; (2) sweetener in an amount of about 30% to about 60% by weight of the compound coating; (3) milk solids in an amount up to about 30% by weight of the compound coating; (4) yogurt in an amount up to about 30% by weight of the compound coating; and (5) at least one flavoring agent in an amount up to about 10% by weight of the compound coating; (C) blending the pre-mixes of steps (A) and (B) to obtain a homogeneous mixture; and (D) adding to the mixture of (C) up to about 16% by weight, based on the total weight of the snack food product, of an additive selected from the group consisting of dried fruit, cereal and nuts to obtain the desired texture and flavor; and (E) extruding the resulting mixture at a temperature between about 100° F. to about 125° F. into the desired shape and allowing to cool.

Claim 3

The snack food product prepared according to claim 1 wherein the dietary fiber is selected from the group consisting of cellulose, hemicellulose, pectin and lignin.

Claim 4

The snack food product prepared according to claim 1 wherein the dietary fiber is derived from a vegetable, fruit, grain, nut, seed or mixtures thereof.

Claim 5

The snack food product prepared according to claim 3 wherein the dietary fiber is the bran portion of a grain selected from the group consisting of corn, wheat, oats, barley, soy, rye, rice and mixtures thereof.

Claim 6

The snack food product prepared according to claim 3 wherein the dietary fiber is the germ portion of a grain selected from the group consisting of corn, wheat, oats, barley, soy, rye, rice and mixtures thereof.

Claim 7

The snack food product prepared according to claim 3 wherein the dietary fiber is contained in a mixture of corn bran and corn germ in the amounts of about 6% to about 18% of corn bran and up to about 10% of corn germ, by weight of the total product.

Claim 8

The snack food product prepared according to claim 6 wherein the fat portion of the compound coating is palm kernel oil in the amount of about 25% to about 40%.

Claim 9

The snack food product prepared according to claim 1 wherein the fat portion of the compound coating is selected from the group consisting of fractionated fat, hydrogenated oils, partially hydrogenated oils, unsaturated oils and mixtures thereof.

Claim 10

The snack food product prepared according to claim 8 wherein the fat portion of the compound coating is selected from the group consisting of coconut oil, palm oil, palm kernel oil, cottonseed oil, safflower oil, sunflower oil, soy oil, corn oil and mixtures thereof.

Claim 11

The snack food product prepared according to claim 1 wherein the milk solids portion of the compound coating is selected from the group consisting of solids of whole milk, non-fat milk, cream, whey, soy protein, casein, artificial non-dairy creamers and combinations thereof.

Claim 12

The snack food product prepared according to claim 10 wherein the milk solids portion of the compound coating is present in the amount of about 10% to about 17% by weight of the compound coating.

Claim 13

The snack food product prepared according to claim 1 wherein the milk solids portion of the compound coating are non-fat milk solids present in the amount of 14% by weight of the compound coating.

Claim 14

The snack food product prepared according to claim 1 wherein the sweetener portion of the compound coating is selected from the group consisting of monosaccharides, disaccharides and combinations thereof.

Claim 15

The snack food product prepared according to claim 13 wherein there is additionally included a minor amount of artificial sweetener.

Claim 16

The snack food product prepared according to claim 14 wherein the artificial sweetener is saccharine or aspartame.

Claim 17

The snack food product prepared according to claim 13 wherein the disaccharide is sucrose.

Claim 18

The snack food product prepared according to claim 1 wherein the flavor imparting food is peanut butter in the amount of about 7% to about 16% by weight of the product.

Claim 19

The snack food product prepared according to claim 1 wherein the flavoring agent (5) is selected from the class consisting of vanilla extract, vanillin, chocolate extract, orange extract, lemon extract, almond extract, orange oil, lemon oil, apple essence, spearmint oil, peppermint oil, wintergreen oil, raspberry essence, strawberry essence, cherry essence, pineapple essence, grape oil, lime oil, grapefruit oil and a combination thereof.

Claim 20

The snack food product prepared according to claim 1, wherein the moisture content of the compound coating is from about 0.1% to about 4% by weight, based on the weight of the compound coating.

Claim 21

An uncooked edible snack food prepared by a process which comprises the steps of: (A) pre-mixing about 12% to about 25% by weight, based on the total weight of the snack food product, of an uncooked dietary fiber mixture derived from corn bran and corn germ, with an oil derived from a food grade product, wherein the dietary fiber absorbs the oil; (B) pre-mixing about 45% to about 65% by weight of an uncooked compound coating, based on the total weight of the snack food product, with a viscosity modifier selected from the group consisting of lecithin, monoglycerides and diglycerides, said compound coating comprising: (1) a fat portion comprising about 28% fractionated palm kernel oil and about 2% hydrogenated palm oil by weight of the compound coating, (2) a sweetener comprising granulated sugar in the amount of about 48% by weight of the compound coating, (3) non-fat milk solids present in the amount of about 14% by weight of the compound coating, (4) yogurt present in the amount of about 2% by weight of the compound coating, (5) flavoring agent comprising an admixture consisting essentially of about 0.1% vanilla extract, about 5% honey, and about 1% molasses, all by weight of the compound coating, (C) blending the pre-mixes of steps (A) and (B) to obtain a homogeneous mixture; and (D) adding to the mixture of (C) up to about 16% by weight, based on the total weight of the snack food product, of an additive selected from the group consisting of dried fruit, cereal and nuts to obtain the desired texture and flavor; and (E) extruding the resulting mixture at a temperature between about 100° F. to about 125° F. into the desired shape and allowing to cool.

Claim 22

An uncooked edible snack food prepared by a process which comprises the steps of: (A) pre-mixing about 12% to about 25% by weight, based on the total weight of the snack food product, of an uncooked dietary fiber mixture derived from corn bran and corn germ, with an oil derived from a food grade product, wherein the dietary fiber absorbs the oil; (B) pre-mixing about 45% to about 65% by weight of an uncooked compound coating, based on the total weight of the snack food product, with a viscosity modifier selected from the group consisting of lecithin, monoglycerides and diglycerides, said compound coating comprising: (1) a fat portion comprising about 28% fractionated palm kernel oil and about 2% hydrogenated palm oil by weight of the compound coating, (2) a sweetener comprising granulated sugar in the amount of about 48% by weight of the compound coating, (3) non-fat milk solids present in the amount of about 14% by weight of the compound coating, (4) yogurt present in the amount of about 2% by weight of the compound coating, (5) flavoring agent comprising an admixture consisting essentially of about 0.1% vanilla extract, about 5% honey, and about 1% molasses, all by weight of the compound coating, (C) blending the pre-mixes of steps (A) and (B) to obtain a homogeneous mixture; and (D) adding to the mixture of (C) up to about 16% by weight, based on the total weight of the snack food product, of an additive selected from the group consisting of dried fruit, cereal and nuts to obtain the desired texture and flavor; and (E) extruding the resulting mixture at a temperature between about 100° F. to about 125° F. into the desired shape and allowing to cool.

Claim 23

The snack food product prepared according to claim 20 wherein the moisture content of the compound coating is from about 0.5% to about 0.75% by weight, based on the weight of the compound coating.