| 摘要 |
Food products and methods of making having a high dietary fiber content and unexpected organoleptic characteristics, the invention takes the form of a substantially solid or semi-solid substrate formed primarily of dietary fiber soaked in or permeated by a flavorful material such as a natural juice, liquefied or pureed fruit or the like, the combination then being at least partially lyophilized to a solid or semi-solid consistency. The concentration of the natural juice or other flavorful material within a framework or lattice provided by the dietary fiber causes a burst of flavor to be experienced when eaten. While the lyophilized substrate can preferably be consumed as a bar-like comestible with or without the addition of other materials such as coatings, fillers and the like, the invention contemplates the formation of the substrate as flakes, as a cookie, as a candy such as a semi-soft roll or sheet consumed flat or as a rolled sheet among other forms. |
