Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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NUTRITIONAL FOOD BAR FOR SUSTAINED ENERGY
BACKGROUND OF THE INVENTION
1. Field of the Invention.
The present invention generally relates to the field of food composition, and
more
1o particularly relates to grain-based food bars of the type that are
fortified with advantageous
nutrients, and may be prepared without baking or cooking.
2. Description of the Prior Art.
15 Proteins, fats and carbohydrates in the human body provide energy to
maintain vital
bodily functions. It is known that all three nutrients, after digestion, may
be converted into
glucose to be used to provide energy together with a feeling of satiety. A
meal of protein
and/or fat alone would however convert so slowly that there would be no
notable rise in
glucose level. A meal of pure carbohydrate would convert so quickly with a
resultant sharp
2o peak in blood glucose but lasting for only a short duration. Balancing fat,
carbohydrate and
protein in a meal therefore is necessary to even out and prolong the elevation
in blood
glucose to provide more sustained energy. It is also known that several
vitamins and
minerals, including vitamin B6, B12, and chromium, are necessary for the
proper
functioning of metabolic pathways that lead to sustained energy levels.
Non-cooked food bars have been known and available for some time. A non-cooked
bar is substantially non-perishable, readily portable and rapidly consumed. In
order to help
meet nutritional needs, fortified non-cooked bars were introduced which
provided a portion
of the daily requirement of minerals and vitamins (Recommended Daily
Allowances, RDA)
3o as described by the LTSFD. These fortified bars also incorporated
carbohydrates, proteins
and fats in amounts determined by the use of the bars either as a complete
meal, a meal
supplement, or as a snack. Carbohydrates were often selected to yield an
energy boost and
various specialty components were included to meet a wide variety of special
interests.
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US 4,055,669 teaches a breakfast food bar using crushed dry cereal. US
4,451,488
teaches a granola food bar which combines the textural ingredients with a
polyhydric
alcohol binder. US 4,543,262, 4,832,971 and 4,859,475 teach fortified food
bars having
high protein and low or no lactose wherein a confectioner's coating is
distributed uniformly
s throughout the core. US 4,871,557 teaches a granola food bar having high
dietary fiber in
the form of compressed flakes. US 5,612,074 teaches a fortified food bar
having dietary
fiber and non-animal sourced protein. EP 0 178 074 teaches a multi-textured
food product
such as a granola bar having a thermoplastic binder matrix containing non-
soluble food
components dispersed throughout. WO 87/04602 teaches a Iow calorie fortified
food bar
to having non-fibrous indigestible carbohydrate. The above references are
incorporated herein
by reference.
Many of the available non-cooked food bars however, lack taste and textural
appeal
for the consumer seeking taste satisfaction with good nutrition.
Candy bars, composed mainly of chocolate and other sweet additives, have often
been used by consumers as sources of energy. These bars by definition are a
tasty and
appealing sweet treat. These products however, are often high in fat content
especially
saturated fats, e.g., a typical 50 gram candy bar contains about 13 grams of
total fat,
2o including about 6 grams of saturated fat. Further, the typical candy bar
contains about 30
grams of simple sugars, the energy boost therefore being of the quick burst
type which is
followed by a drop in energy. These bars are not considered as providing
adequate
nutrition, having too low a protein content, typically less than 3%, and
lacking any
appreciable amounts of vitamins and minerals.
Consumers have often expressed an interest in balanced nutritional bars which
can
provide a more sustained energy, one which lasts between regular meals over
periods of one
to two hours, and which avoids the energy drop associated with the quick
energy provided
by candy bars. While consumers are concerned about health many are unwilling
to sacrifice
3o taste to achieve good health. There exists therefore a need in the art for
a food bar which
has the taste, texture, and appeal of a good tasting candy bar but which is
more nutritious
than a candy bar. There exists a need in the art for a food bar capable of
supplying nutrients
and sustained energy while providing a desirable good taste.
2
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It is an object of the present invention to provide a nutritional food bar
having a
blend of proteins, carbohydrates, fats, vitamins and minerals, which can
provide sustained
energy to the consumer, and yet which has the attractive taste and chew
texture associated
with a candy bar.
SUMMARY OF THE INVENTION
The present invention is a nutritional food bar for providing sustained energy
to the
to consumer, said bar having a core and a coating, wherein said bar comprises
a mixture of
vitamins, minerals, proteins, carbohydrates and fats, wherein said core is a
non-baked grain-
based core comprised of at least one extruded rice crisp and at least one
toasted puffed rice
crisp and said coating is a confectioner's coating which is selected from
chocolate and
compound coatings.
15.
DETAILED DESCRIPTION OF THE INVENTION
The term "nutrition" means the process by which humans obtain energy in the
form
of food for growth, maintenance and repair. The term "food" refers to any
material
2o containing nutrients such as carbohydrates, proteins, and fats which are
required by humans
in order to obtain energy and grow. A "non-baked food bar" is a food in bar
form prepared
by blending a mixture of ingredients usually with a binder, in a size for
quick consumption.
The ingredients are selected such that baking or cooking of the ingredients is
not required.
The term "sustained energy" is defined as a lack of hunger or a feeling of
fullness (satiety)
25 particularly for a time of up to two hours. The term "dietary fiber" means
the indigenous
components of plant materials in the diet which are resistant to digestion by
enzymes
produced by humans, i.e., the sum of all polysaccharides and lignin that are
not digested by
the secretions of the human digestive tract. The term "rice crisp" means a
rice-based piece
having a light crisp and crunchy texture. The term "carbohydrate" includes
simple (mono
3o and disaccharides) and complex (polysaccharides) carbohydrates. The term
"compound
coating" defines a confectioner's coating based upon a hardened vegetable oil
(fat) wherein
the principle ingredients are sugar and fat. A "chocolate coating" is a
confectioner's coating
based on cocoa butter.
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The present invention provides for a non-cooked, ready to eat, grain-based
food bar
which contains proteins, vitamins, minerals, carbohydrates, both simple and
complex
(grains) including a blend of soluble and insoluble dietary fibers, and fats
which is
formulated to provide a sustained energy to the consumer. For example, the
product is
preferably formulated to give about 16-24 vitamins and minerals in particular
the B6, B 12
vitamins, fat at a level that is less than that found in a candy bar,
particularly significantly
less saturated fat, proteins at a level higher than that found in a candy bar
and carbohydrates
which are more complex than that found in a candy bar. The product is
formulated to
include low glycemic sources of carbohydrates which can improve glucose
control to help
1 o sustain energy levels. The product in particular includes fructose which
has been shown to
diminish food intake and reduce gastric emptying. The bar also contains levels
of fiber and
protein which help lower the glycemic level, and fat at levels which help
reduce gastric
emptying and blunt any sharp rises in glucose levels.
The present invention also provides for a good tasting food bar, one having
the
appealing taste of a confectionery coated sweet and/or chocolate candy bar
with a crisp,
crunchy core, providing both smooth and crisp organoleptic impressions.
The protein content of the bar may come from one or more sources and, based on
the
2o weight of the total bar, should be about 5-25% by weight. Carbohydrates
from sources
including dietary fiber and fructose should constitute about 45-85% by weight.
Fat should
constitute from about 8-20% by weight. The vitamins and minerals include all
of the B
vitamins needed for energy metabolism. The vitamins and minerals do not add
significantly
to the total weight of the bar.
The bar provides nutritional balance having a caloric balance of about 5-25%
from
protein, about 45-85% from carbohydrate and about 16-40% from fat, the total
adding to
100% of the calories. The bar has from about 100-300 calories, preferably from
about 150-
250 calories. A serving is one or more bars having a total weight of
approximately 45-SSg:
3o By "bax" is meant the core (or center) and the coating. It is preferred to
provide the total
serving in one bar although more than one bar may constitute the total
serving.
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Protein may be sourced from but not limited to soy, wheat, corn, pea, egg, and
milk
(whey, casein and caseinate) protein; gelatin, and nuts such as peanuts,
almonds and
soynuts. The protein may be added as an ingredient per se, such as, for
example, a whey
protein isolate, or may be sourced from other ingredients such as from
example, peanut
pieces, or may be a mixture of both.
The term "carbohydrate" includes simple (mono and disaccharides) and complex
(polysaccharides) carbohydrates. Simple carbohydrates are selected from but
not limited to
high fructose corn syrup, high maltose corn syrup, rice syrup, sucrose,
fructose,
l0 maltodextrin, lactose, glucose, dextrose and maltose. Complex carbohydrates
are provided
by but not limited to sources as cereal grains such as wheat, oat, corn,
barley, rice, rye,
sorghum; legumes both mature and dry, such as soybeans; and nuts such as
peanuts, and the
like. Cereal grains may also act as sources of fiber, may be rolled, toasted,
extruded and
otherwise treated to add to the chew texture.
The carbohydrates can be in the form of grains, flakes, flours and meals.
Simple
carbohydrates including fructose should constitute from about 30-60% of the
carbohydrates.
Complex carbohydrates should constitute from about 40-70 % of the
carbohydrates. The
blend of carbohydrates including fibers is selected to add to sustained
energy.
Dietary fiber can be divided into two broad categories: insoluble dietary
fiber and
water soluble dietary fiber. Best suited are cereal brans and mixtures thereof
due to their
relatively high insoluble dietary fiber content. Those cereal brans useful in
this invention
are selected from the group consisting of rice, wheat, corn, barley, rye,
oats, pea and
mixtures thereof. Wheat, oat and corn bran are the most preferred. The
components of the
insoluble dietary fiber derived from these cereal brans are known to be
cellulose,
hemicellulose and lignin.
The soluble dietary fibers may be film-forming hydrocolloid materials such as
alginates, gums, pectin, mucillages and similar plant exudates. Examples of
useful soluble
fibers are arabic, tragacanth, karaya, ghatti, seaweed extracts including
agar, alginates,
carrageenans, and fixrcellan; pectin; and mucellages such as psyllium. Dietary
fiber should
constitute about 2-15% of the carbohydrates. The ratio of insoluble to soluble
fiber can
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range from 50:50 to about 99:1 with ratios in the range of about 80:20 to
about 99:1
preferred. The blend of higher insoluble to soluble also adds to the improved
taste
characteristics of the food bar.
It is an object of the present invention is to provide not simply a nutritious
food bar
but to provide a superior tasting nutritious food bar. Key to the superior
taste character,
mouthfeel and organoleptic acceptability of the food bar is the use of a
particular
combination of ingredients which generally fall into the category of the above
discussed
cereal grains. That combination of ingredients includes the blend of at least
one rice crisp
1o selected from the group of toasted puffed rice and at least one rice crisp
selected from the
group of extruded rice. The use of two different versions of rice crisps
provides a desirable
crisp chew character or crunch character to the product. Toasted puffed rice
crisp are
typically made from whole kernel or broken pieces of whole kernels of rice.
The process
involves mixing kernels with a flavor solution (e.g. sugar, malt syrup, salt,
water) and
optional vitamin mixes, then cooking, drying, cooling and tempering, and
toasting the crisp.
Toasted puffed rice crisp are supplied by Kellogg and Weetabix among others.
Extruded
rice crisp are typically made from rice flour or milled rice, with whole
kernels or parts of
kernels also optionally used. The process involves cooking the rice product
with water, a
flavor material (e.g., starches, sugar, corn sweeteners, malt, salt), and
optional vitamin
2o mixes in a cooking extruder or cooking section of a cooking expanding
extruder. Extruded
rice crisp are supplied by Pacific Grain and Ringger Foods among others. These
two rice
crisps components are suitably used in ratios of from about 80:20 to about
40:60 with ratios
of about 70:30 to about 50:50 preferred, in amounts of from about 10-30 % by
weight of the
food bar with amounts of about 15-25% preferred. These components contribute
to the
carbohydrate, including fiber, content of the food bar.
Fat used in the food bar of the present invention includes one or more sources
of fat,
including but not limited to, dairy sources such as butter, butter oil, dried
milk/cream
powder and vegetable sources such as coconut, palm kernel, palm, cottonseed,
canola,
rapeseed, corn, soybean, sesame seed, safflower, and olive oils, which can be
used per se or
may be partially hydrogenated. Fat can be short, medium or long chain
triglycerides.
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The vitamins and minerals may be coated or uncoated. Vitamins include A, B-
complex (B1 (thiamine), B2 (riboflavin), BS (calcium pentothenate), niacin,
B6, B12), C, D,
E, K, folic acid, biotin, and the like. Minerals and trace elements include
iron, magnesium,
phosphorous, potassium, calcium, iodine, zinc, copper, manganese, chromium,
selenium,
molybdenum and the like.
The superior chew character of the bar is further enhanced by the preferred
addition
of the a portion of the above nutritional components in the form texture
additives. These
additives are used in addition to the named rice crisp component. Texture
additives are
to those ingredients which have a particular associated mouthfeel and include
but are not
limited to dried fruit pieces, nuts, caramel layering, nougat layering,
wafers, cookie pieces,
fruit preparations and the like.
The core of the food bar is enrobed in a confectioner's coating which is a
compound
15 coating or a chocolate coating. The use of a confectioner's coating on the
core adds to the
sweet, candy bar-like appeal of the food bar. Compound coatings may be
unflavored or
flavored with chocolate, vanilla, peanut, coconut, yogurt, fruit flavors and
the like. The
principal ingredients are the fat and sugar. The fat or partially hydrogenated
vegetable oil,
may be selected from cottonseed, coconut, soybean, palm kernel, palm, peanut
and the like
20 oils. The amount of coating applied to the core typically constitutes about
10 to 40% by
weight of the weight of the bar wherein the core constitutes the remaining 90
to 60% by
weight. Chocolate coatings include cocoa butter and may be white or dark or
milk
chocolate.
25 In addition to the above nutritional components, the food bar may contain
other food
product ingredients such as emulsifiers, flavorants, high intensity sweeteners
and the like.
Emulsifers may be added for stability of the product. Emusifiers include
lecithin,
polyglycerol esters, sorbitan, fatty acid esters, mono- and di-glycerides, and
the like.
3o Lecithin is a preferred emusifier.
Flavorants can be used in both the coating and the core of the bar. Flavorants
are
used in the form of synthetic flavor oils and flavoring aromatics, and/or
oils, oleo resins and
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extracts derived from plants, leaves, flowers, fruits and so forth, and
combinations thereof.
Non-limiting representative flavor agents include flavor oils such as
spearmint, cinnamon,
oil of wintergreen (methyl salicylate), peppermint (menthol), clove, bay,
anise, eucalyptus,
thyme, cedar leaf, oil of nutmeg, allspice, oil of sage, mace, oil of bitter
almonds, and cassia
oil; artificial, natural and synthetic fruit flavors such as vanilla; citrus
oils including lemon,
orange, lime, grapefruit; and fruit essences including apple, pear, peach,
banana, grape,
strawberry, raspberry, cherry, plum, pineapple, apricot and so forth;
chocolate flavorings,
peanut butter flavoring, rum, butterscotch, toffee, cocoa, coconut, carob,
honey, pecan,
pistachio, almond, butter, yogurt, and the like. Generally any flavoring or
food additive
to such as those described in Chemicals Used in Food Processing, publication
1274, pages 63-
258, by the National Academy of Sciences, may be used.
The bar may include high intensity sweeteners such as saccharin, cyclamates,
aspartame, acesulfame-I~, and the like; and humectants such as glycerin,
sorbitol, xylitol,
fructose, dextrose, propylene glycol and other polyols. Other common
ingredients such as
colorants, preservatives/antioxidants, may be added. The amount of ingredients
incidental
to the sustained energy/nutrition objects of the food bar may vary depending
on the
formulation, end use and consumer preferences.
2o The following table provides general use ranges for ingredients which are
preferably
used in the practice of the present invention to provide the desired
nutritional blend. Percent
weight is by weight of the bar.
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TABLE 1
INGREDIENT Percent Weight
Range
Core 60-90
Binder: * 15-40
Other In edients: 40-80
Cereal Grains** 10-40
Bran fiber) 1-10
Fructose 2-8
Protein* * ~ 4-20
Vitamin/Mineral Mix 0.05-5
Flavorin 0.0-3
Textured Additives 0.0-30
Coating****: 10-40
*corn syrups, optional sugars, hydrogenated vegetable oil, humectant and
emulsifier
**including the rice crisps
* * * added as such
* * * *contains 25-40% fat.
1o The bars are manufactured by methods commonly used for non-baked food bars.
The process comprises mixing dry ingredients, separately preparing the binder
blend (syrup
slurry), adding the binder to the dry blend with mixing, heating as necessary
to blend the
materials, then adding sensitive materials such as flavorants. The bar cores
may be formed
by conventional methods including extrusion and sheet forming methods. A sheet
method
15 is preferred in the practice of the present invention. In extrusion the
ingredients are
transferred to a conventional confectionery bar extruder having roller bars
which force the
mixture through a die to form the core which can be cut into appropriate size.
In a sheet
method the mixed ingredients are formed into sheets through roller presses,
cut into ribbons
subsequently cut into the appropriate size bar core. Any topping layers are
applied to the
2o core prior to coating. The bar core is cooled if necessary and coated
(enrobed) with a
chocolate or compound coating.
EXAMPLES
25 The following examples are provided to illustrate the preferred embodiments
of the
invention.
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Exam lp a 1: CHOCOLATE CARAMEL PEANUT CRUNCH
The following provides a chocolate coated bar of the invention which is
formulated
to provide sustained energy to the consumer. The example also provides the
ranges within
which additional formulations of the invention may be prepared.
TART.R 7
INGREDIENT Percent by Formulation
wei ht Ran a
Core 80.00 70.00-83.00
Binder: 24.00 15.00-3 0.00
Corn syru 11.000 5.00-15.00
High fructose corn syrup 6.500 3.00-10.00
Honey 2.500 0.00-15.00
Sugar* 1.000 0.00-5.00
Whe * 0.900 0.00-3.00
H dro mated alm kernel oil* 1.000 0.00-4.00
Lecithin (soy)* 0.100 0.00-0.300
Glycerin 1.000 0.00-6.00
Other In edients: 56.00 40.00-70.00
Rice cris * * 17.610 10.00-25.00
* * *
Rolled oats 4.400 2.00-10.00
Corn Bran 2.000 1.50-8.00
Whey rotein isolate 5.500 4.00-10.00
Fructose 2.500 2.00-8.00
Cocoa owder flavorin 0.833 0.00-3.00
Vitamin/Mineral mixture 0.157 0.05-5.00
Caramel layer 16.000 10.00-25.00
Peanut feces 7.000 5.00-20.00
Milk Chocolate Coatin : 20.000 17.00-30.00
* from caramel
to **extruded/toasted at 10.716.9
***extruded/toasted at 70:30 to 50:50
The binder ingredients were mixed in a kettle and heated to 65°C.
The dry
ingredients including the rice crisps, were added to a ribbon type blender and
mixed for 1
minute. Binder material was then added to the dry mix and again mixed for 1
minute. The
mix was fed to a sheet forming line. The peanuts were spread on the formed
sheet followed
by a layer of caramel deposited on top of the peanut layer. Bars were then
formed by
l0
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cutting, cooled and enrobed with the milk chocolate. Finished bars were cooled
before
packaging.
The above formula could alternatively be used to provide a bar wherein the
total
caramel ingredient is blended with the binder or with the core. Alternatively,
the peanuts
could be added to the dry mix and dispersed throughout the core. Other
formulas can be
prepared within the indicated ingredient ranges with variations on the
presentation of the
final product.
1o The taste character of the Table 2 chocolate caramel-peanut crunch bar was
evaluated by an eight member sensory descriptive panel. Flavor/aroma, texture
and
aftertaste were evaluated. The flavor of the chocolate coated bax was
described as being
very much like that of a chocolate-caramel-peanut candy bar with just slightly
less of a
peanut flavor. The texture was found to be chewy with a nice hardness and
cohesiveness.
15 The crispness was found to be very close to a crisp rice treat-type product
with a persistent
crispness which maintained throughout the chew. The bar had a sweet taste
attributed to the
coating which lingered after consumption of the bar.
Example 2: YOGURT BERRY CRUNCH.
The following provides a compound coated bar of the invention which is
formulated
to provide sustained energy to the consumer. The example also provides the
ranges within
which additional formulations of the invention may be prepared.
11
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TABLE 3
INGREDIENT Percent by Formulation
weight Range
Core 80.00 70.00-83.00
Binder: 32.00 15.00-40.00
Corn s ru 14.600 10.00-20.00
Hi h fructose corn syru 8.667 3.00-13.00
Honey 3.800 0.00-15.00
Su ar* 1.300 0.00-5.00
Whey* 1.200 0.00-3.00
Hydro mated alias kernel oil*1.100 0.00-4.00
Lecithin (soy)* 0.100 0.00-0.300
Glycerin 1.333 0.00-6.00
Other In redients: 48.00 40.00-70.00
Rice cris ** 22.000 13.00-30.00**~
Rolled oats 4.400 2.00-10.00
Soy Nuts 4.540 2.00-8.00
Corn Bran 2.000 1.50-8.00
Whe rotein isolate 6.100 4.00-10.00
Fructose 2.500 2.00-8.00
Vitamin mix 0.160 0.05-5.00
Diced fruit feces 6.000 3.00-10.00
Mixed berry flavor 0.300 0.00-0.500
Yo urt Flavored Com ound Coatin20.000 17.00-30.00
:
*from caramel
**extruded/toasted at 13.8/8.2
***extruded/toasted at 70:30 to 50:50
The binder ingredients were mixed in a kettle and heated to 65°C.
The dry
ingredients were added to a ribbon type blender and mixed for 1 minute. The
binder was
1o then added to the dry mix and again mixed for 1 minute. The mix was fed to
a bar forming
line followed by enrobing with the yogurt coating. Finished bars were cooled
before
packaging.
The above formula could alternatively be used to provide a bar wherein the
total
I5 caramel ingredient is blended with the binder or with the core.
Alternatively, the diced fruit
pieces could be distributed in a layer on the core or a fruit jam or a fruit
preparation could be
mixed into or layered in or on the core. Other formulas can be prepared within
the
indicated ingredient ranges with variations on the presentation of the final
product.
12
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The taste character of the Table 3 yogurt berry crunch bar was evaluated by an
eight
member sensory descriptive panel. Flavor/aroma, texture and aftertaste were
evaluated.
The flavor was described as being that of a blend of berry and dairy with
toasted and raw
grain impressions. The texture was found to be chewy with a nice hardness and
cohesiveness. The crispness was found to be very close to a crisp rice treat-
type product
with a persistent crispness which maintained throughout the chew. The bar had
a sweet
taste attributed to the coating which lingered as a sweet yogurt-like taste
after consumption
of the bar.
13
