PH22020050314U1 - Process for producing shelf-stable food bar - Google Patents

Process for producing shelf-stable food bar

Info

Publication number
PH22020050314U1
PH22020050314U1 PH22020050314U PH22020050314U PH22020050314U1 PH 22020050314 U1 PH22020050314 U1 PH 22020050314U1 PH 22020050314 U PH22020050314 U PH 22020050314U PH 22020050314 U PH22020050314 U PH 22020050314U PH 22020050314 U1 PH22020050314 U1 PH 22020050314U1
Authority
PH
Philippines
Prior art keywords
binder composition
cereal flour
food ingredients
food bar
carbohydrate
Prior art date
Application number
PH22020050314U
Other versions
PH22020050314Y1 (en
Inventor
John Lester G Ramirez
Junimer B Lala
Marcela C Saises
Abbie L Padrones
Alex M Palomo
Theresa Krista B Jolejole
Aiza B Umali
Ann Margarette F Satorre
Jc Medel A Victorio
Original Assignee
Department Of Science And Tech Food And Nutrition Research Institute Dost Fnri
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Department Of Science And Tech Food And Nutrition Research Institute Dost Fnri filed Critical Department Of Science And Tech Food And Nutrition Research Institute Dost Fnri
Priority to PH22020050314U priority Critical patent/PH22020050314U1/en
Publication of PH22020050314Y1 publication Critical patent/PH22020050314Y1/en
Publication of PH22020050314U1 publication Critical patent/PH22020050314U1/en

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  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)

Abstract

A process for producing a shelf-stable food bar is disclosed, comprising the steps of mixing an at least one cereal flour and water; extruding the mixture while heating at a temperature of from 65ø to 115øC to form an extrusion-cooked cereal flour; forming a binder composition comprising a carbohydrate-based syrup and a salt; heating the binder composition at a temperature of from 300 to 450C for 7 to 15 minutes to partially caramelize the carbohydrate-based syrup; mixing into the heated binder composition food ingredients comprising an at least one extrusion-cooked cereal flour, an at least one roasted nut, an at least one roasted oilseed, 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.
PH22020050314U 2020-07-23 2020-07-23 Process for producing shelf-stable food bar PH22020050314U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22020050314U PH22020050314U1 (en) 2020-07-23 2020-07-23 Process for producing shelf-stable food bar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22020050314U PH22020050314U1 (en) 2020-07-23 2020-07-23 Process for producing shelf-stable food bar

Publications (2)

Publication Number Publication Date
PH22020050314Y1 PH22020050314Y1 (en) 2020-07-29
PH22020050314U1 true PH22020050314U1 (en) 2020-07-29

Family

ID=72178115

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22020050314U PH22020050314U1 (en) 2020-07-23 2020-07-23 Process for producing shelf-stable food bar

Country Status (1)

Country Link
PH (1) PH22020050314U1 (en)

Also Published As

Publication number Publication date
PH22020050314Y1 (en) 2020-07-29

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