Food bar, and a method of making the food bar
A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1.1.
1. A food bar, comprising:
a water-avoidant crust, the crust having a binding agent consisting of sesame powder, sesame paste, and salt; and
a sugar-free filling attached within the crust, wherein
the food bar is without any sweetener,
a crust to filling weight ratio is about 1:1 to maintain a structural rigidity of the crust,
the crust is shaped to form five walls including a horizontal bottom wall and four vertical walls surrounding the horizontal bottom wall, and a concavity within a center portion of the crust that maintains the filling within the crust,
the filling comprises one of a chickpea paste, a sesame sauce, pesto sauce,
an eggplant paste, or a spinach dip, and
the filling has an average adhesiveness of about 32-37 mj.
2. The food bar of claim 1 , wherein the crust is tub-shaped.
3. The food bar of claim 1 , wherein the crust is barrel-shaped.
4. The food bar of claim 3 , wherein the barrel-shaped crust includes a cylindrical indentation where the filling is located.
5. The food bar of claim 1 , wherein
the crust is shaped into a tub, the tub having a dimensional ratio among a length,
a width, and a height of about 4:1:0.75, and
the a thickness of the crust is about 3-4 mm to enhance adherence of the filing to the crust.
6. The food bar of claim 1 , wherein a sesame powder to sesame paste ratio is about 4:1 by weight, to maintain the structural rigidity of the crust to enhance adherence of the filling to the crust.
7. The food bar of claim 1 , wherein the filling is attached to the crust, and the filling has an average peak force of about 360-390 g, and an average hardness work done of about 51-61 mj.
8. The food bar of claim 1 , wherein the filling has an average adhesiveness force of about 165-194 g.
9. A method of making a food bar, comprising:
forming a water-avoidant crust having binding agent consisting of a sesame powder, sesame paste, and salt;
placing the water-avoidant crust in a mold;
forming an indent in the water-avoidant crust;
heating the water-avoidant crust for a predetermined time period to bind the sesame powder and the sesame paste;
cooling the water-avoidant crust after the heating; and adhering attaching a filling at a room temperature within the water-avoidant crust, wherein
the food bar is without any sweetener.
10. The method of claim 9 , wherein the heating includes heating the water-avoidant crust at about 450 f for about fifteen minutes to bind the water-avoidant crust.
11. The method of claim 9 , wherein the cooling includes cooling the water-avoidant crust to the room temperature.