Intermediate moisture bar using a dairy-based binder

摘要

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

主权项

1. A chewy and intermediate moisture bar using a dairy-based binder, the bar comprising:
a dry base selected from one of grains, nuts, granola, oats, and mixtures thereof; a dairy-based binder including about 3 to about 14 percent dairy protein, about 16 to about 35 percent water, and less than about 0.1 percent non-dairy binding ingredients all based on the weight of the dairy-based binder, and a dairy protein to moisture ratio of less than about 0.5 such that the dairy-based binder includes about 2 to about 5 times more moisture than dairy protein, the dairy-based binder blended with the dry base; about 3 to about 9 percent total dairy protein, about 10 to about 40 percent total water, and a total dairy protein to total moisture ratio of less than 0.5 such that the bar includes about 2 to about 5 times more total moisture than total dairy protein so that the dairy protein is sufficiently hydrated effective to function as a binder to form the dry base into a moist and chewy self-supporting bar shape; wherein the maximum exposure temperature of the dairy-based binder and the chewy and intermediate moisture bar is about 110° F. and the dairy-based binder includes live and active cultures; and wherein the dairy-based binder includes a blend of an aqueous dairy source and a dry dairy protein source.