Claims
- 1. A cereal bar, comprising:
at least two cereal layers, each of the at least two cereal layers comprising identifiable ready-to-eat (RTE) cereal pieces combined with a carbohydrate binder containing less than 30%, by weight, of fat, wherein at least one of the identifiable RTE cereal pieces is a whole cereal piece; and at least one visible filling layer located in between and bonded to each of the at least two cereal layers.
- 2. The cereal bar of claim 1 wherein the cereal bar is a non-cooked cereal bar having a total calcium, vitamin, mineral and protein level equal to or greater than the calcium, vitamin, mineral and protein level of a single serving of ready-to-eat cereal and milk, further wherein the cereal bar has a protein content of about six (6) g.
- 3. The cereal bar of claim 2 wherein the at least one visible filling layer is a confectionery center comprising about 20%, by weight, of the cereal bar, further wherein the confectionery center is a milk filling layer comprised of milk powder, sweeteners and fat.
- 4. The cereal bar of claim 3 wherein the sweeteners are carbohydrate sweeteners selected from the group consisting of lactose, sucrose, dextrose, fructose, corn syrup, corn syrup solids, and maltodextrins, further wherein the fat is hydrogenated vegetable oil.
- 5. The cereal bar of claim 2 wherein the at least two cereal layers are comprised of a cereal composition made from RTE cereal, rice, a protein source and the carbohydrate binder, further wherein the carbohydrate binder is a carbohydrate-gelatin binder, the binder comprising fat, syrups, glycerins, sugars, gelatin and water, the gelatin and water combined in a ratio of about 4:1 to form hydrated gelatin, the hydrated gelatin further having a substantially translucent appearance in the cereal bar, further wherein the rice is a quantity of high-protein rice pieces having a protein content of at least about 50% and the protein source is texturized vegetable protein having a protein content of at least about 50%.
- 6. A non-cooked cereal bar having a total calcium, vitamin, mineral and protein level equal to or greater than the calcium, vitamin, mineral and protein level of a single serving of ready-to-eat cereal and milk, and a protein content of about six (6) g, the non-cooked cereal bar made from at least two cereal layers, the at least two cereal layers comprised of a cereal composition made from identifiable ready-to-eat (RTE) cereal pieces, the cereal pieces combined with rice, a protein source and a carbohydrate binder, wherein at least one of the cereal pieces is a whole cereal piece, the rice is a quantity of high-protein rice pieces having a protein content of at least about 50%, the protein source is texturized vegetable protein having a protein content of at least about 50% and the carbohydrate binder is a carbohydrate-gelatin binder comprised of fat, syrups, glycerins, sugars, gelatin and water wherein the gelatin and water is combined in a ratio of about 4:1 to form hydrated gelatin, the hydrated gelatin having a substantially translucent appearance in the cereal bar; and
at least one visible filling layer located in between and bonded to each of the at least two cereal layers.
- 7. The cereal bar of claim 5 wherein the cereal, rice and protein source are combined in a ratio of about 2:1:1, further wherein the binder and cereal composition are combined in a ratio of about 1:1.
- 8. The cereal bar of claim 5 wherein the binder further comprises ingredients selected from the group comprising soy proteins, vitamin and mineral macronutrients, flavorings, and colorings, further wherein the binder and cereal layers are bonded together in a ratio of about 1:1.
- 9. The cereal bar of claim 8 wherein the RTE cereal is comprised of puffed cereal pieces selected from the group consisting of flakes, shreds, biscuits, rings, spheres, squares, rounds, triangles, hexagonals, tubes and oblongs.
- 10. The cereal bar of claim 8 wherein the cereal bar has a water activity of between about 0.35 to 0.55.
- 11. A food product, comprising:
a single serving carton having one or more layered cereal bars inside, each cereal bar having a milk filling layer located between and bonded to two outer layers, the outer layers each comprising identifiable RTE cereal pieces, rice and a protein source combined with a carbohydrate binder containing less than 30%, by weight, of fat wherein at least one of the identifiable RTE cereal pieces is a whole cereal piece, further wherein the cereal bar has a water activity of between about 0.35 and 0.55; and nutrition information on the carton wherein cereal is listed as the first ingredient and milk is listed as the first ingredient in a milk filling, further wherein the cereal bar has a total calcium, vitamin, mineral and protein level equal to or greater than the calcium, vitamin, mineral and protein level of a single serving of ready-to-eat cereal and milk.
- 12. The food product of claim 11 wherein each cereal bar weighs about 40 to 50 g and is individually wrapped, further wherein the nutrition information states that each cereal bar has at least the nutrition of a bowl of cereal and milk.
- 13. A food product comprising:
at least two RTE cereal layers, each layer having identifiable RTE cereal, rice and a protein source combined with a carbohydrate binder containing less than 30%, by weight, of fat; and a visible inner non-milk filling layer bonded to each of the at least two RTE cereal layers, wherein the cereal bar has a protein content of about six (6) g and a water activity of less than about 0.45.
- 14. A method for making cereal bars, comprising:
mixing a carbohydrate binder with a cereal composition having identifiable cereal pieces to form an amorphous mass, wherein the carbohydrate binder contains less than 30%, by weight, of fat; compressing the amorphous mass into a first layer and a second layer, each layer having identifiable cereal pieces and a bulk density about 1.5 to 2 times higher than the amorphous mass; applying a filling layer on the first layer at a temperature sufficient to bond the filling layer to the first layer; combining the first layer and filling layer with the second layer at a temperature sufficient to bond the second layer to the filling layer; and pressing the first layer, filling layer and second layer together to form pressed layers, wherein the pressed layers are cut into individual cereal bars having identifiable cereal pieces, each cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of ready-to-eat cereal and milk.
- 15. The method of claim 14 further comprising placing the cereal composition into two separate mixers prior to adding the binder, wherein addition of the binder to the separate mixers produces a first amorphous mass and a second amorphous mass, wherein the first amorphous mass is spread into a first layer and the second amorphous mass is spread into a second layer prior to the compressing step, further wherein each amorphous mass has a bulk density of about 0.3 g/cc and each layer has a bulk density of about 0.5 g/cc.
- 16. The method of claim 14 wherein the filling layer is a visible milk filling layer having a water activity of between about 0.25 and 0.35, the filling layer made by combining milk powder, sweeteners and fat.
- 17. The method of claim 16 further comprising bonding the filling layer and the first layer together prior to the pressing step until the filling layer is laminated.
- 18. The method of claim 14 further comprising:
cooling the pressed layers; cutting the pressed layers axially and longitudinally into individual layered cereal bars; cooling the individual layered cereal bars; and packaging the individual layered cereal bars.
- 19. The method of claim 16 wherein the binder is a carbohydrate-gelatin binder produced by a batch binder process, the batch binder process comprising:
combining soy protein and fat to form a slurry; and mixing the slurry with a heated sugar solution and with substantially translucent hydrated gelatin, the heated sugar solution containing syrups, glycerin and sugar.
- 20. A product produced by the method of claim 14.
- 21. The cereal bar of claim 1 wherein the at least one visible filling layer is a compound coating.
- 22. The cereal bar of claim 3 wherein the milk powder, sweeteners and fat are combined in a ratio of about 1:2:1.4.
- 23. The cereal bar of claim 8 wherein the mineral macronutrients include calcium.
- 24. The cereal bar of claim 23 wherein the calcium is tri-calcium phosphate.
- 25. The cereal bar of claim 10 wherein the cereal bar has a water activity of between about 0.4 and 0.5, the binder has a water activity of between about 0.45 and 0.6, and the filling layer has a water activity of between about 0.25 and 0.35.
- 26. The cereal bar of claim 1 wherein the at least two cereal layers comprises two cereal layers and the at least one filling layer is a single filling layer located in between and bonded to the two cereal layers.
- 27. The cereal bar of claim 26 wherein the single filling layer has a variable thickness, the variable thickness produced by components in one or both of the two cereal layers impinging on the single filling layer in various locations.
- 28. The cereal bar of claim 1 wherein the at least two cereal layers comprises three or more cereal layers and the at least one filling layer comprises two or more filling layers.
- 29. The cereal bar of claim 2 wherein the at least one visible filling layer is a creamy or chunky layer selected from the group consisting of peanut butter, chocolate, frosting, honey, yogurt, fruit filling and any combination thereof.
- 30. The cereal bar of claim 2 wherein the at least one visible filling layer further includes a food or food combination selected from the group consisting of cereal, cereal pieces, granola pieces, nuggets, nuts, nut pieces, marshmallows, marbits, candies, candy pieces, cookies, cookie pieces, chocolates, chocolate products, edible particulates, dried whole fruits, fruit parts, dried fruit products, fruit products and any combination thereof.
- 31. The cereal bar of claim 2 wherein the cereal bar further comprises a topping layer.
- 32. The cereal bar of claim 31 wherein the topping layer is a frosting or glaze.
- 33. The cereal bar of claim 31 wherein the topping layer is comprised of dry or powdered ingredients.
- 34. The cereal bar of claim 31 wherein the topping layer is a frosting or glaze in combination with dry or powdered ingredients.
- 35. The cereal bar of claim 2 wherein the cereal bar is partially or totally enrobed in a coating.
- 36. The cereal bar of claim 35 wherein the coating is applied as a liquid coating, the liquid coating solidifying at room temperature.
- 37. The cereal bar of claim 35 wherein the coating is comprised of dry or powdered ingredients.
- 38. A non-cooked cereal bar, comprising:
at least two cereal layers, each of the at least two cereal layers comprising a cereal composition made from RTE cereal pieces, rice, a protein source and a carbohydrate binder, wherein at least one of the RTE cereal pieces is a whole cereal piece, further wherein the carbohydrate binder is a carbohydrate-gelatin binder comprising fat, syrups, glycerins, sugars, gelatin and water, the gelatin and water combined in a ratio of about 4:1 to form hydrated gelatin, the hydrated gelatin further having a substantially translucent appearance in the cereal bar, further wherein the rice is a quantity of high-protein rice pieces having a crispy texture and a protein content of at least about 50% and the protein source is texturized vegetable protein having a protein content of at least about 50%; and at least one visible filling layer located in between and bonded to each of the at least two cereal layers, wherein the non-cooked cereal bar has a total calcium, vitamin, mineral and protein level equal to or greater than the calcium, vitamin, mineral and protein level of a single serving of ready-to-eat cereal and milk, further wherein the cereal bar has a protein content of about six (6) g.
- 39. The cereal bar of claim 1 wherein the at least two cereal layers further comprise extruded rice pieces having a crispy texture.
- 40. The cereal bar of claim 38 wherein the high protein rice pieces are extruded rice pieces about 2 to 8 mm in diameter, with a density ranging from about 10.7 to 29 g/100 cc.
- 41. The cereal bar of claim 40 wherein the extruded rice pieces have a density of about 18 to 23 g/100 c.
- 42. The cereal bar of claim 6 wherein the high-protein rice pieces are extruded and provide a crispy texture.
- 43. The cereal bar of claim 42 wherein the high-protein rice pieces comprise about 7.5 to 12%, by weight, of the final product.
- 44. The cereal bar of claim 1 further including inulin.
- 45. A cereal bar, comprising:
at least two cereal layers, each of the at least two cereal layers comprising a cereal composition made from identifiable ready-to-eat (RTE) cereal pieces, rice and a protein source, the cereal composition combined with a carbohydrate-gelatin binder containing less than 30%, by weight, of fat, wherein the cereal pieces are puffed cereal pieces selected from the group consisting of flakes, shreds, biscuits, rings, spheres, squares, rounds, triangles, hexagonals, tubes and oblongs, and at least one of the cereal pieces is a whole cereal piece, wherein the cereal bar is a non-cooked cereal bar having a protein content of about six (6) g and a total calcium, vitamin and mineral level equal to or greater than the calcium, vitamin and mineral level of a single serving of ready-to-eat cereal and milk, further wherein the binder comprises fat, syrups, glycerins, sugars, gelatin, water and ingredients selected from the group consisting of soy proteins, vitamin and mineral macronutrients, flavorings, and colorings, wherein the mineral macronutrients include tri-calcium phosphate, the gelatin and water are combined in a ratio of about 4:1 to form hydrated gelatin and the hydrated gelatin has a substantially translucent appearance in the cereal bar, further wherein the rice is a quantity of high-protein rice pieces having a protein content of at least about 50% and the protein source is texturized vegetable protein having a protein content of at least about 50%, wherein the cereal pieces, rice and protein source are combined in a ratio of about 2:1:1, and the binder and cereal composition are combined in a ratio of about 1:1; and at least one visible filling layer located in between and bonded to each of the at least two cereal layers, wherein the cereal bar has a water activity of between about 0.4 and 0.5, the binder has a water activity of between about 0.45 and 0.6, and the filling layer has a water activity of between about 0.25 and 0.35.
RELATED APPLICATIONS
[0001] This Application is a continuation application of U.S. patent application Ser. No. 09/667,209, filed Sep. 21, 2000, which claims the benefit under 35 U.S.C. 119(e) of U.S. Provisional Application Serial No. 60,156,729 filed on Sep. 30, 1999, both of which are hereby incorporated by reference in their entirety.
Provisional Applications (1)
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Number |
Date |
Country |
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60156729 |
Sep 1999 |
US |
Continuations (1)
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Number |
Date |
Country |
Parent |
09667209 |
Sep 2000 |
US |
Child |
10318441 |
Dec 2002 |
US |