WO2023146531A1 - Aliments cuits sans amidon et leurs procédés de production - Google Patents

Aliments cuits sans amidon et leurs procédés de production Download PDF

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Publication number
WO2023146531A1
WO2023146531A1 PCT/US2022/014303 US2022014303W WO2023146531A1 WO 2023146531 A1 WO2023146531 A1 WO 2023146531A1 US 2022014303 W US2022014303 W US 2022014303W WO 2023146531 A1 WO2023146531 A1 WO 2023146531A1
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WIPO (PCT)
Prior art keywords
protein
starch
free
protein component
batter
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PCT/US2022/014303
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English (en)
Inventor
Marc Anthony ROMERO
Zachary Zopf Kazarian
Original Assignee
Simply Good Foods Usa, Inc.
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Publication date
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Priority to PCT/US2022/014303 priority Critical patent/WO2023146531A1/fr
Publication of WO2023146531A1 publication Critical patent/WO2023146531A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A21D10/045—Packaged batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds

Definitions

  • the present invention generally relates to baked comestible articles and methods for preparation thereof.
  • a stretched network of proteins, fibers and starch are associated with desirable characteristic organoleptic sensations during consumption.
  • hot gases inside a dough or batter stretch the protein and fiber components, and eventually lead to discrete and/or interconnected gas (air) pockets distributed within the fibrous infrastructure of the baked food.
  • Fat (lipids) and dough conditioners as well as moisture in the form of liquid water contribute to the elasticity of the network formed by the protein and fiber components and increase their ability to entrain gases.
  • Starch which is a component of flour, acts as a glue when surrounded by liquid water to connect and anchor the stretched protein and fiber strands to fortify the interlocking network.
  • the quantity and properties of the specific mixture of proteins, fat, water, fiber and starch determine the form and characteristics of the solidified final network of strands that people associate with the structure of baked foods. Together with the size and distribution of air pockets or bubbles entrained by the solidified interlocking network, the baked food matrix may produce an observed or perceived texture that varies from soft and/or spongy to crisp and/or crumbly when consumed.
  • conventional baked foods incorporate a flour, which is a plantbased powder containing starch components, that participate in the formation of the baked food structure.
  • Starches are digestible complex carbohydrates (polysaccharides), and when consumed by humans metabolize to form glucose.
  • a common approach in the modern industry is to attempt to replace the flour component of the baked food with other components or a mixture of such components, such as proteins, fiber, and/or non-digestible polysaccharides such as polydextrose.
  • the texture of the high protein baked food is thus known to be more compacted and solidified than traditional baked foods. Further, prior attempts to solve textural problems associated with high protein baked foods often only hide unpleasant textural characteristics that become apparent later during consumption, and/or produce off-flavors.
  • starch-free compositions which include baked foods and batters for preparation of baked foods having less than 1% by weight of starch. Also described herein are methods of making the starch-free compositions. Also described herein are protein isolate mixtures, and methods of using of the protein isolate mixtures to obtain the starch-free compositions.
  • the starch-free compositions include a protein isolate mixture, water, a fat source, a bulking agent, an emulsifier, a conditioning agent, a glaciation agent, and a thickener. Additional components are optionally included in the starch-free compositions such as sweeteners, salt, flavorings, preservatives, waxes, and sources of CO2 gas.
  • protein mixtures consisting essentially of, or consisting of mixtures of three different protein components, wherein the protein components are protein concentrates or protein isolates and the three protein components differ from one another in terms of solubility in water and/or particle size when present in an aqueous medium.
  • the three protein components are sourced from the same protein source, that is, the same plant, the same animal, or the same plant product (portion of a plant), or the same animal product (portion of an animal or animal-produced source, such as milk or egg).
  • the three protein components are three soy protein components, that is, the three protein components are all sourced from soybean plants.
  • the three protein components are milk protein components, that is, the three protein components are all sourced from cow’s milk.
  • the three protein components are egg protein components, that is, the three protein components are sourced from chicken eggs.
  • the three protein components differ by protein molecular weight.
  • the three protein components differ by solubility in water or a water source.
  • the three protein components differ by particle size when dissolved, dispersed, or suspended in water or a water source.
  • the three protein components differ by solubility in water or a water source and by particle size in the water or water source. [0009]
  • three protein components are combined by admixing to form a protein mixture.
  • the protein mixture includes, in various embodiments, three protein concentrates; two protein concentrates and a protein isolate; a protein concentrate and two protein isolates; or three protein isolates; provided that the selected protein components differ from one another in terms of solubility in water and/or particle size when present in an aqueous medium.
  • the protein mixture may be suitably admixed prior to or during the combining of the three protein components with one or more other starch-free batter components, that is, one or more of the water source, the fat source, the bulking agent, the conditioner, the emulsifier, or the glaciation agent, and/or any one or more optional components of the starch-free batter.
  • the starch-free batter excludes starch.
  • Starch consists of amylose and amylopectin polymers derived from plant sources, wherein the polymers are not chemically modified. Common sources of starch in baked foods include wheat flours and other starch- rich plant flours having more than 10 wt% amylose and/or amylopectin, in embodiments more than 50 wt% amylose and/or amylopectin.
  • the starch-free batter excludes digestible polysaccharides. Digestible polysaccharides include but are not limited to starch, P-glucan, fucoidan, laminarin, inulin, and heteropolysaccharides such as pectins.
  • the protein mixture described herein enables the preparation of starch-free baked food formats including but not limited to doughnuts, muffins, cakes, cookies, and bars as well as other commonly recognized, desirable baked food formats.
  • the starch-free baked foods have an improved texture and extended shelf-life as compared to previously developed low starch, starch-free, and/or high protein baked foods.
  • a protein mixture consisting essentially of or consisting of a first protein component having a mean particle size of about 10 pm to about 30 pm in deionized water, as determined by light scattering analysis; a second protein component having a mean particle size of about 40 pm to about 55 pm in deionized water, as determined by light scattering analysis; and a third protein component having a mean particle size of about 50 pm to about 75 pm in deionized water, as determined by light scattering analysis, wherein the protein components are present in the protein mixture at a ratio of about 10 to 13 parts by weight of the first protein component, to about 2 to 5 parts by weight of the second protein component, to about 1 to 4 parts of the third protein component.
  • the first protein component, the second protein component, and the third protein component are all obtained from the same protein source.
  • the protein source is soy, egg, or milk.
  • the protein source is milk
  • the first protein component is a whey protein isolate
  • the second and third protein component are both casein isolates.
  • the protein components are present in the protein mixture at a ratio of about 10.5 to 12.0 parts by weight of the first protein isolate, to about 3.5 to 4.0 parts by weight of the second protein isolate, to about 1.0 to 2.0 parts by weight of the third protein isolate.
  • a starch-free batter comprising a protein mixture, the protein mixture consisting of a first protein component having a mean particle size of about 10 pm to about 30 pm in deionized water, as determined by light scattering analysis; a second protein component having a mean particle size of about 40 pm to about 55 pm in deionized water, as determined by light scattering analysis; and a third protein component having a mean particle size of about 50 pm to about 75 pm in deionized water, as determined by light scattering analysis.
  • the protein component are present in the protein mixture at a ratio of about 10 to 13 parts by weight of the first protein component, to about 3 to 5 parts by weight of the second protein component, to about 1 to 4 parts of the third protein component.
  • the protein mixture is about 15 wt% to about 25 wt% of a starch-free batter.
  • the first protein component, the second protein component, and the third protein component are all obtained from the same protein source.
  • the protein source is milk
  • the first protein component is a whey protein isolate
  • the second and third protein component are caseins.
  • the protein component are present in the protein mixture at a ratio of about 10.5 to 12 0 parts by weight of the first protein component, to about 3.5 to 4.0 parts by weight of the second protein component, to about 1.0 to 2.0 parts by weight of the third protein component.
  • the protein mixture is about 15 wt% to about 25 wt% of the starch- free batter.
  • the fat source is about 5 wt% to about 30 wt% of the starch-free batter.
  • the bulking agent is about 10 wt% to about 30 wt% of the starch-free batter.
  • the conditioner or conditioning agent is about 5 wt% to about 15 wt% of the starch-free batter.
  • the emulsifier is about 0.1 wt% to about 2 wt% of the starch-free batter.
  • the glaciation agent is about 5 wt% to about 25 wt% of the starch-free batter.
  • the thickener is about 0.1 wt% to about 2 wt% of the starch-free batter.
  • the water or water source is about 5 wt% to 25 wt% of the starch-free batter.
  • the bulking agent is selected from a polydextrose, an insoluble fiber, a resistant starch, a plant flour having less than 10 wt% starch, a plant meal having less than 10 wt% starch, a plant butter having less than 10 wt% starch, or a combination of two or more of these.
  • the conditioner is glycerin (glycerol).
  • the emulsifier is a lecithin.
  • the glaciation agent is erythritol.
  • the thickening agent is a xanthan gum.
  • the starch-free batter further comprises one or more optional additional components selected from sweeteners, salt, flavorings, spices, waxes, preservatives, and CO2 gas sources.
  • the starch-free compositions include no measurable amount of starch, that is, no measurable amount of amylose or amylopectin polymer.
  • the starch-free compositions up to 1 wt% starch.
  • a starch-free batter includes less than 1 wt% starch, wherein the corresponding starch-free baked food formed by baking the starch-free batter also includes less than 1 wt% starch.
  • a starch-free batter and corresponding starch-free baked food includes no starch, or no measurable amount of starch. In embodiments, a starch-free batter and corresponding starch-free baked food includes no digestible polysaccharides, or no measurable amount of digestible polysaccharides.
  • starch-free baked foods comprising a protein mixture consisting of a first protein component having a mean particle size of about 10 pm to about 30 pm in deionized water, as determined by light scattering analysis, a second protein component having a mean particle size of about 40 pm to about 55 pm in deionized water, as determined by light scattering analysis, and a third protein component having a mean particle size of about 50 pm to about 75 pm in deionized water, as determined by light scattering analysis, wherein the protein component are present in the protein mixture at a ratio of about 10 to 13 parts by weight of the first protein isolate, to about 3 to 5 parts by weight of the second protein isolate, to about 1 to 4 parts of the third protein isolate.
  • a starch-free baked food is formed by admixing the components of the starch-free batter described above; and heating the starch-free batter for a period of time and at a temperature to result in formation of a baked product.
  • the starch-free baked foods have all the components of the corresponding or initial or “unbaked” starch-free batter, in the same amounts as added to the initial unbaked starch-free batter; except that the starch-free baked foods have a reduced amount of “free water” compared to the initial unbaked starch-free batter, where free water means liquid water that is not chemically bound or adsorbed to another compound or associated as water of hydration.
  • the amount of free water in a starch-free baked food is about 0.50 wt% to about 1.00 wt% of the starch-free baked food.
  • the protein mixture is about 15 wt% to about 30 wt% of the starch- free baked food.
  • the fat source is about 5 wt% to about 40 wt% of the starch-free baked food.
  • the bulking agent is about 10 wt% to about 35 wt% of the starch-free baked food.
  • the conditioner is about 5 wt% to about 20 wt% of the starch-free baked food.
  • the emulsifier is about 0.1 wt% to about 2.5 wt% of the starch-free baked food.
  • the glaciation agent is about 5 wt% to about 25 wt% of the starch-free baked food.
  • the thickener is about 0.1 wt% to about 2.5 wt% of the starch-free baked food.
  • Also disclosed herein is a method of making a starch-free baked food, the method comprising the steps of forming a starch-free batter and baking the starch-free batter to form a starch-free baked food, wherein forming the starch-free batter comprises admixing a first protein component having a mean particle size of about 10 pm to about 30 pm in deionized water, as determined by light scattering analysis; a second protein component having a mean particle size of about 40 pm to about 55 pm in deionized water, as determined by light scattering analysis; a third protein component having a mean particle size of about 50 pm to about 75 pm in deionized water, as determined by light scattering analysis; a fat source; a bulking agent; a conditioner; an emulsifier; a thickening agent; a glaciation agent; and a water source.
  • the method further includes admixing one or more optional additional components with the starch-free batter.
  • the protein components are admixed in a ratio of about 10 to 13 parts by weight of the first protein component, to about 3 to 5 parts by weight of the second protein component, to about 1 to 4 parts of the third protein component.
  • the method further includes heating the starch-free batter to obtain a starch-free baked food.
  • the method further comprises cooling the starch- free baked food after the heating.
  • the method further comprises storing the starch-free baked food for a period of 6 months to 24 months after the cooling.
  • FIG. l is a photographic image showing the baked products formed in Examples 1-10.
  • FIG. 2 is a photographic image of a backlit slice of the starch-free baked muffin of Example 10.
  • the term “baked food”, singular or plural, refers to a solid or solidified comestible article formed by admixing food components and liquid water at ambient temperature (generally between 17 °C and 22 °C) to form a batter, then heating the batter by placing it in an oven set to a temperature of at least 90 °C, often 120 °C or higher, for example as high as 260 °C, and for a period of time sufficient to result in a baked food.
  • amounts and percentages recited in connection with a baked food excludes weight of a baked food that is attributable to “whole” ingredients such as whole nuts, nut pieces, candies, candy pieces, fresh or dried fruits, or pieces of fresh or dried fruits. Such ingredients may be present in a baked food in a wide range of amounts which nonetheless do not affect the properties of the corresponding baked food matrices described herein.
  • the term “batter” means an admixture of food components and liquid water that when combined form a slurry that when baked become intimately mixed with and inseparable from the baked food matrix that results from baking: that is, the batter is exclusive of components such as candies, whole fresh or dried fruits, fresh or dried fruit pieces, whole raw or roasted nuts or seeds, raw or roasted nut or seed pieces, and the like that are separable from the baked food matrix after baking of the slurry; and materials suitably added to a baked food after baking: that is, frostings or other surface adornments, and fillings such as custards, compotes, and the like.
  • starch means an amylose polymer or an amylopectin (branched amylose) polymer.
  • protein isolate in singular or plural, means a food protein fraction containing at least about 90% (by weight) of a single species of protein on a moisture-free basis (no measurable free water).
  • a protein concentrate is converted to a protein isolate by subjecting the protein concentrate to isoelectric precipitation, ultrafiltration, or both.
  • a protein fraction is obtained by isolating a specific protein species from other proteins and also from compounds such as fats and carbohydrates by a fractionation process, such as gel chromatography, or solubilization (extraction) of proteins from the original protein source. Purification of a protein fraction after isolation may be accomplished, in embodiments, by isoelectric precipitation, or by ‘salting-out’ of more hydrophobic protein molecules to obtain a group of proteins having the same isoelectric point; and in some embodiments, salting out is followed by ultrafiltration of the precipitate to remove one or more salts.
  • a protein concentrate includes at least about 40 wt% of the selected protein species, and in embodiments includes between 40 wt% and 90 wt% of the selected protein species.
  • a protein isolate includes at least about 90 wt% of the selected protein species, and in embodiments includes between 90 wt% and 99+ wt% of the selected protein species, such as 99.9 wt% or even as high as 99.99 wt% of the selected protein species.
  • water source refers to liquid water, optionally having one or more non-polymeric compounds admixed, dissolved, or dispersed therein.
  • non-polymeric compounds include, for example, salts and pH buffers.
  • temperature and pH of a water source is between 17 °C and 22 °C, and pH is between 6.0 and 8.0.
  • free water means liquid water that is not chemically bound or adsorbed to another compound or associated as water of hydration.
  • dissolved As used herein, the term “dissolved”, “soluble”, “solution” and similar terms refer generally to a compound that forms or is capable of forming a transparent, homogeneous appearing mixture with a water source, as observed by one of ordinary skill, unless otherwise specifically defined herein.
  • the term “dispersed”, “dispersion”, “suspended”, “suspension” and similar terms refer to a compound or mixture of compounds that forms or is capable of forming a cloudy, semi-transparent, opaque, or heterogeneous mixture with a water source, further wherein the compound does not settle out when the mixture is left undisturbed, as observed by one of ordinary skill.
  • particle size means an average size distribution, a median size distribution, or a mean size distribution obtained by a protein isolate dissolved or dispersed in an aqueous medium.
  • particle size refers to a volume-based method of determining a size distribution of discrete protein isolate particles dispersed or suspended in an aqueous medium. Such volume-based methods include light scattering analysis and Coulter counter methods. Unless specified otherwise, “particle size” generally refers to a volume-based average or method of measuring a volume-based average by assuming all particles are spherical.
  • the term "optional” or “optionally” means that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs and instances in which it does not.
  • the term "about" modifying, for example, the quantity of an ingredient in a composition, concentration, volume, process temperature, process time, yield, flow rate, pressure, and like values, and ranges thereof, employed in describing the embodiments of the disclosure, refers to variation in the numerical quantity that can occur, for example, through typical measuring and handling procedures used for making compounds, compositions, concentrates or use formulations; through inadvertent error in these procedures; through differences in the manufacture, source, or purity of starting materials or ingredients used to carry out the methods, and like proximate considerations.
  • the term “substantially” means “consisting essentially of', as that term is construed in U.S. patent law, and includes “consisting of' as that term is construed in U.S. patent law.
  • a solution that is "substantially free” of a specified compound or material may be free of that compound or material, or may have a minor amount of that compound or material present, such as through unintended contamination, side reactions, or incomplete purification.
  • a “minor amount” may be a trace, an unmeasurable amount, an amount that does not interfere with a value or property, or some other amount as provided in context.
  • a composition that has "substantially only” a provided list of components may consist of only those components, or have a trace amount of some other component present, or have one or more additional components that do not materially affect the properties of the composition.
  • “substantially” modifying, for example, the type or quantity of an ingredient in a composition, a property, a measurable quantity, a method, a value, or a range, employed in describing the embodiments of the disclosure refers to a variation that does not affect the overall recited composition, property, quantity, method, value, or range thereof in a manner that negates an intended composition, property, quantity, method, value, or range.
  • the claims appended hereto include equivalents according to this definition.
  • any recited ranges of values contemplate all values within the range and are to be construed as support for claims reciting any sub-ranges having endpoints which are real number values within the recited range.
  • a disclosure in this specification of a range of from 1 to 5 shall be considered to support claims to any of the following ranges: 1-5; 1-4; 1-3; 1-2; 2-5; 2-4; 2-3; 3-5; 3-4; and 4-5.
  • starch-free compositions that include a protein mixture that is a mixture of three different protein components.
  • the three different protein components differ from one another in terms of solubility in a water source; and/or particle size obtained when dispersed in a water source, as determined by a volume-based method such as light scattering.
  • starch-free compositions include, as determined by context, starch- free baked foods and starch-free batters for preparation of starch-free baked foods.
  • the starch-free compositions comprise or consist essentially of the protein mixture of three protein components, further combined with a water source, a fat source, a bulking agent, an emulsifier, a conditioning agent, a glaciation agent, and a thickener. Additional components are optionally included in the starch-free compositions. Such additional components comprise, but are not limited to sweeteners, salt, flavorings, preservatives, and sources of CO2 gas such sodium bicarbonate or citric acid. In embodiments the starch-free compositions exclude starch, which means that the starch content of the starch-free compositions is not measurable. In embodiments the starch-free compositions include less than 1 wt% starch.
  • the starch-free compositions exclude digestible polysaccharides, which means that the digestible polysaccharide content of the starch-free compositions is not measurable. In embodiments the starch-free compositions include less than 1 wt% digestible polysaccharides.
  • Protein mixtures suitable for incorporation in the starch-free compositions consist essentially of or consist of an admixture of three different protein components, wherein the three different protein components differ from one another at least in their solubility in a water source (that is, solubility in the same water source, such as deionized water or tap water) and/or particle size (that is, mean particle size, median particle size, DIO, D50, or D90 or some other particle size metric) when dissolved, dispersed, or suspended in the same water source.
  • the three different protein components are obtained from the same protein source, that is, the same plant or the same animal, or the same plant or animal product.
  • the protein source for the three different protein components is selected from soybeans, cow milk, or chicken eggs.
  • the three different protein components are soy protein isolates or soy protein concentrates; that is, each one of the three different protein components are sourced from soybean plants.
  • the three different protein components are milk protein isolates or milk protein concentrates; that is, each one of three different protein components are sourced from cow’s milk.
  • the three different protein components are egg protein isolates or egg protein concentrates, that is, each one of the three different protein components are sourced from chicken eggs.
  • the three different protein components differ from each other in terms of solubility in the same water source.
  • the three different protein components differ from each other in terms of particle size obtained when each of the three different protein components is separately dissolved, dispersed, or suspended in the same water source.
  • the three different protein components of the protein mixture are each highly refined protein fractions that contain at least about 40% by weight protein on a moisture-free basis and little or no soluble carbohydrates or fiber.
  • each one of the three different protein fractions include a single protein species, that is separated, from other proteins arising from the same original protein source, that is, the plant, animal, plant product, or animal product source; and also separated from non-protein compounds that are components of the original protein source, such as fats and carbohydrates.
  • separations are achieved using a fractionation process, such as gel chromatography, or solubilization (extraction) of proteins from the original protein source.
  • the product of such separation is a protein concentrate, which includes at least 40 wt% of the separated protein species.
  • a protein concentrate is further subjected to isoelectric precipitation, or ‘salting-out’ of more hydrophobic protein molecules to obtain a group of proteins having the same isoelectric point; and in embodiments, isoelectric precipitation is followed by ultrafiltration of the precipitate to remove additional impurities, especially salts and other non-polymeric components such as sugars.
  • a protein concentrate is converted to a protein isolate by subjecting a protein concentrate to isoelectric precipitation, ultrafiltration, or both isoelectric precipitation and ultrafiltration. Both protein concentrates and protein isolates are useful in various embodiments herein for obtaining the protein mixture of three protein components disclosed herein, which in turn is incorporated in the starch-free batters and starch-free baked foods disclosed herein.
  • the three different protein components of the protein isolate admixture are referred to herein as the first protein component, second protein component, and third protein component.
  • the first protein component is a water soluble protein component.
  • “soluble in water” and like terms indicates that the protein component has a soluble solids content of > 90%, which is determined by either: calculating degree of hydrolysis in accord with > 90 moles Nitrogen (as NH2) /100 kg protein; or by mixing the protein with water at neutral pH, subjecting the mixture to centrifugation, and determining that > 90% protein concentration (wt/wt or wt/vol basis) remains in the supernatant.
  • the first protein component dispersed, suspended, or dissolved in deionized water obtains a mean particle size of about 10 pm to about 30 pm as determined by light scattering analysis, for example 12 pm to 30 pm, or 14 pm to 30 pm, or 16 pm to 30 pm, or 18 pm to 30 pm, or 20 pm to 30 pm, or 22 pm to 30 pm, or 24 pm to 30 pm, or 26 pm to 30 pm, or 28 pm to 30 pm, or 10 pm to 28 pm, or 12 pm to 28 pm, or 14 pm to 28 pm, or 16 pm to 28 pm, or 18 pm to 28 pm, or 20 pm to 28 pm, or 22 pm to 28 pm, or 24 pm to 28 pm, or 26 pm to 28 pm, or 10 pm to 12 pm, or 12 pm to 14 pm, or 14 pm to 16 pm, or 16 pm to 18 pm, or 18 pm to 20 pm, or 20 pm to 22 pm, or 22 pm to 24 pm, or 24 pm to 26 pm, or 26 pm to 28 pm, or 10 pm to 12 pm, or 12 pm to 14 pm, or 14 pm to 16 pm, or
  • the first protein component dispersed, suspended, or dissolved in deionized water obtains a D10 of about 10 pm or less, as determined by light scattering analysis, for example 10 pm to 2 pm, or 10 pm to 3 pm, or 10 pm to 4 pm, or 10 pm to 5 pm, or 10 pm to 6 pm, or 10 pm to 7 pm, or 10 pm to 8 pm, or 10 pm to 9 pm, or about 10 pm, or about 9 pm, or about 8 pm, or about 7 pm, or about 6 pm, or about 5 pm, or about 4 pm, or about 3 pm, or about 2 pm, or about 1 pm, or less than 1 pm, as determined by light scattering analysis.
  • the first protein component dispersed, suspended, or dissolved in deionized water obtains a D50 (that is, the median particle size) of about 10 pm to about 30 pm as determined by light scattering analysis, for example 12 pm to 30 pm, or 14 pm to 30 pm, or 16 pm to 30 pm, or 18 pm to 30 pm, or 20 pm to 30 pm, or 22 pm to 30 pm, or 24 pm to 30 pm, or 26 pm to 30 pm, or 28 pm to 30 pm, or 10 pm to 28 pm, or 12 pm to 28 pm, or 14 pm to 28 pm, or 16 pm to 28 pm, or 18 pm to 28 pm, or 20 pm to 28 pm, or 22 pm to 28 pm, or 24 pm to 28 pm, or 26 pm to 28 pm, or 10 pm to 12 pm, or 12 pm to 14 pm, or 14 pm to 16 pm, or 16 pm to 18 pm, or 18 pm to 20 pm, or 20 pm to 22 pm, or 22 pm to 24 pm, or 24 pm to 26 pm, or 26 pm to 28 pm, or 10 pm to 12 pm, or 12 pm to 14 pm,
  • the first protein component dispersed, suspended, or dissolved in deionized water obtains a D90 of about 30 pm to about 40 pm, as determined by light scattering analysis, such as 30 pm to 38 pm, or 30 pm to 36 pm, or 30 pm to 34 pm, or 30 pm to 32 pm, or 32 pm to 40 pm, or 34 pm to 40 pm, or 36 pm to 40 pm, or 38 pm to 40 pm as determined by light scattering analysis.
  • the first protein component is a water soluble milk protein component, a water soluble soy protein component, or a water soluble egg protein component.
  • the first protein component is a whey protein isolate obtained from cow’ s milk, such as HILLMARTM 9000 Whey Protein Isolate, obtained from Hillmar Ingredients of Hillmar, California.
  • the second protein component is a majority-soluble protein component, which is a protein component having a soluble solids index of > 50% to 90%, as defined by degree of hydrolysis in accord with 50 to 90 moles Nitrogen (as NH2) /100 kg protein; or by mixing the protein with water at neutral pH, subjecting the mixture to centrifugation, and measuring > 50% to 90% of protein concentration (wt/wt or wt/vol basis) remaining in the supernatant.
  • a majority-soluble protein component which is a protein component having a soluble solids index of > 50% to 90%, as defined by degree of hydrolysis in accord with 50 to 90 moles Nitrogen (as NH2) /100 kg protein; or by mixing the protein with water at neutral pH, subjecting the mixture to centrifugation, and measuring > 50% to 90% of protein concentration (wt/wt or wt/vol basis) remaining in the supernatant.
  • the second protein component has a soluble solids index of about 55% to about 90%, such as 60% to 90%, or 65% to 90%, or 70% to 90%, or 75% to 90%, or 80% to 90%, or 85% to 95%, or 55% to 85%, or 55% to 80%, or 55% to 75%, or 55% to 70%, or 55% to 65%, or 55% to 60%, or about 55%, or about 60%, or about 65%, or about 70%, or about 75%, or about 80%, or about 85%, or about 90%.
  • a soluble solids index of about 55% to about 90%, such as 60% to 90%, or 65% to 90%, or 70% to 90%, or 75% to 90%, or 80% to 90%, or 85% to 95%, or 55% to 85%, or 55% to 80%, or 55% to 75%, or 55% to 70%, or 55% to 65%, or 55% to 60%, or about 55%, or about 60%, or about 65%, or about 70%, or about 75%, or about 80%,
  • the second protein component dispersed, suspended, or dissolved in deionized water obtains a mean particle size of about 40 pm to about 55 pm as determined by light scattering analysis, for example 42 pm to 55 pm, or 44 pm to 55 pm, or 46 pm to 55 pm, or 48 pm to 55 pm, or 50 pm to 55 pm, or 52 pm to 55 pm, or 54 pm to 55 pm, or 40 pm to 53 pm, or 40 pm to 51 pm, or 40 pm to 49 pm, or 40 pm to 47 pm, or 40 pm to 45 pm, or 40 pm to 43 pm, or 45 pm to 55 pm, or 47 pm to 52 pm, or 40 pm to 42 pm, or 42 pm to 44 pm, or 44 pm to 46 pm, or 46 pm to 48 pm, or 48 pm to 50 pm, or 50 pm to 52 pm, or 52 pm to 54 pm, or 54 pm to 55 pm, or about 40 pm, or about 41 jam, or about 42 jam, or about 43 pm, or about 44 jam, or about 45 jam, or about 46 jam, or about 47 pm, or about 48 jam, or about
  • the second protein component dispersed, suspended, or dissolved in deionized water obtains a D10 of about 10 pm to about 20 pm, as determined by light scattering analysis, for example 10 pm to 18 pm, or 10 pm to 16 pm, or 10 pm to 14 pm, or 10 pm to 12 pm, or 12 pm to 20 pm, or 14 pm to 20 pm, or 16 pm to 20 pm, or 18 pm to 20 pm, or about 10 pm, or about 11 pm, or about 12 pm, or about 13 pm, or about 14 pm, or about 15 pm, or about 16 pm, or about 17 pm, or about 18 pm, or about 19 pm, or about 20 pm, as determined by light scattering analysis.
  • 10 pm to 18 pm for example 10 pm to 18 pm, or 10 pm to 16 pm, or 10 pm to 14 pm, or 10 pm to 12 pm, or 12 pm to 20 pm, or 14 pm to 20 pm, or 16 pm to 20 pm, or 18 pm to 20 pm, or about 10 pm, or about 11 pm, or about 12 pm, or about 13 pm, or about 14 pm, or about 15
  • the second protein component dispersed, suspended, or dissolved in deionized water obtains a D50 (that is, the median particle size) of about 40 pm to about 50 pm as determined by light scattering analysis, for example 41 pm to 50 pm, or 42 pm to 50 pm, or 43 pm to 50 pm, or 44 pm to 50 pm, or 45 pm to 50 pm, or 46 pm to 50 pm, or 47 pm to 50 pm, or 48 pm to 50 pm, or 49 pm to 50 pm, or 40 pm to 49 pm, or 40 pm to 48 pm, or 40 pm to 47 pm, or 40 pm to 46 pm, or 40 pm to 45 pm, or 40 pm to 44 pm, or 40 pm to 43 pm, or 40 pm to 42 pm, or 40 pm to 41 pm, or about 40 pm, or about 41 pm, or about 42 pm, or about 43 pm, or about 44 pm, or about 45 pm, or about 46 pm, or about 47 pm, or about 48 pm, or about 49 pm, or about 50 pm as determined by light scattering analysis.
  • a D50 that is, the median particle size
  • the second protein component dispersed, suspended, or dissolved in deionized water obtains a D90 of about 50 pm to about 100 pm, as determined by light scattering analysis, such as 50 pm to 90 pm, or 50 pm to 80 pm, or 50 pm to 70 pm, or 50 pm to 60 pm, or 60 pm to 100 pm, or 70 pm to 100 pm, or 80 pm to 100 pm, or 90 pm to 100 pm as determined by light scattering analysis.
  • the second protein component is a majority-soluble milk protein component, a majority-soluble soy protein component, or a majority-soluble egg protein component.
  • the second protein component is a caseinate obtained from cow’s milk.
  • the second protein component is a calcium caseinate.
  • a suitable second protein component is NZMPTM SUREPROTEINTM Calcium Caseinate 380, a protein isolate obtained from Fonterra Co-operative Group Ltd. of New Zealand.
  • the third protein component is a majority-insoluble protein component, which is a protein component having a soluble solids index of 50% or less, as defined by degree of hydrolysis in accord with 50 moles or less Nitrogen (as NH2) /100 kg protein; or by mixing the protein with water at neutral pH, subjecting the mixture to centrifugation, and measuring 50% or less of the protein concentration (wt/wt or wt/vol basis) remaining in the supernatant.
  • a majority-insoluble protein component is a protein component having a soluble solids index of 50% or less, as defined by degree of hydrolysis in accord with 50 moles or less Nitrogen (as NH2) /100 kg protein; or by mixing the protein with water at neutral pH, subjecting the mixture to centrifugation, and measuring 50% or less of the protein concentration (wt/wt or wt/vol basis) remaining in the supernatant.
  • the second protein component has a soluble solids index of about 20% to about 50%, such as 25% to 50%, or 30% to 50%, or 35% to 50%, or 40% to 50%, or 45% to 50%, or 20% to 45%, or 20% to 40%, or 20% to 35%, or 20% to 30%, or 20% to 25%, or 25% to 30%, or 30% to 35%, or 35% to 40%, or 40% to 45%, or 45% to 50%, or about 25%, or about 26%, or about 27%, or about 28%, or about 29%, or about 30%, or about 31%, or about 32% or about 33%, or about 34%, or about 35%, or about 36%, or about 37%, or about 38%, or about 39%, or about 40%.
  • the third protein component dispersed, suspended, or dissolved in deionized water obtains a mean particle size of about 50 pm to about 75 pm as determined by light scattering analysis, for example 50 pm to 75 pm, or 55 pm to 75 pm, or 60 pm to 75 pm, or 65 pm to 75 pm, or 70 pm to 75 pm, or 50 pm to 70 pm, or 50 pm to 65 pm, or 50 pm to 60 pm, or 50 pm to 55 pm, or 55 pm to 60 pm, or 60 pm to 65 pm, or 65 pm to 70 pm, or about 55 pm, or about 56 pm, or about 57 pm, or about 58 pm, or about 59 pm, or about 60 pm, or about 61 pm, or about 62 pm, or about 63 pm, or about 64 pm, or about 65 pm, or about 70 pm, or about 75 pm, as determined by light scattering analysis.
  • the third protein component dispersed, suspended, or dissolved in deionized water obtains a D10 of about 10 pm to about 30 pm, as determined by light scattering analysis, for example 10 pm to 30 pm, or 10 pm to 25 pm, or 10 pm to 20 pm, or 10 pm to 15 pm, or 15 pm to 30 pm, or 20 pm to 30 pm, or 25 pm to 30 pm, or 15 pm to 25 pm, or about 10 pm, or about 11 pm, or about 12 pm, or about 13 pm, or about 14 pm, or about 15 pm, or about 16 pm, or about 17 pm, or about 18 pm, or about 19 pm, or about 20 pm, or about 21 pm, or about 22 pm, or about 23 pm, or about 24 pm, or about 25 pm, or about 26 pm, or about 27 pm, or about 28 pm, or about 29 pm, or about 30 pm, as determined by light scattering analysis.
  • the third protein component dispersed, suspended, or dissolved in deionized water obtains a D50 (that is, the median particle size) of about 40 pm to about 80 pm as determined by light scattering analysis, for example 40 pm to 80 pm, or 45 pm to 80 pm, or 50 pm to 80 pm, or 55 pm to 80 pm, or 60 pm to 80 pm, or 65 pm to 80 pm, or 40 pm to 75 pm, or 40 pm to 70 pm, or 40 pm to 65 pm, or 40 pm to 60 pm, or 40 pm to 55 pm, or 40 pm to 50 pm, or 40 pm to 45 pm, or about 40 pm, or about 42 pm, or about 44 pm, or about 46 pm, or about 48 pm, or about 50 pm, or about 52 pm, or about 54 pm, or about 56 pm or about 58 pm, or about 60 pm, or about 62 pm, or about 64 pm, or about 66 pm, or about 68 pm, or about 70 pm, or about 72 pm, or about 74 pm, or about 76 pm, or about 78 pm, or about 80
  • the third protein component dispersed, suspended, or dissolved in deionized water obtains a D90 of about 90 pm to about 150 pm, as determined by light scattering analysis, such as 90 pm to 150 pm, or 90 pm to 140 pm, or 90 pm to 130 pm, or 90 pm to 120 pm, or 90 pm to 110 pm, or 90 pm to 100 pm, or 100 pm to
  • 150 pm or 110 pm to 150 pm, or 120 pm to 150 pm, or 130 pm to 150 pm, or 140 jam to
  • the third protein isolate is a majority-insoluble milk protein component, a majority -insoluble soy protein component, or a majority-insoluble egg protein component.
  • the third protein component is a casein obtained from cow’s milk.
  • the third protein component is a calcium caseinate obtained from cow’s milk.
  • a suitable third protein component is Micellar Casein PIN 100917, obtained from Milk Specialties Global of Eden Prairie, Minnesota.
  • the first protein component, the second protein component, and the third protein component are present in a starch-free batter as the only proteins in the starch- free batter. In embodiments, the first protein component, the second protein component, and the third protein component are present in a starch-free batter or the starch-free baked food as the only fractionated proteins therein. In some embodiments, the first protein component, the second protein component, and/or the third protein component are present in a starch-free batter or the starch-free baked food as the only protein concentrates therein. In some embodiments, the first protein component, the second protein component, and/or the third protein component are present in a starch-free batter or starch-free baked food as the only protein isolates therein.
  • the first protein component, the second protein component, and the third protein component are present in a starch-free composition in a ratio of about 10 to 13 parts by weight of the first protein component, to about 3 to 5 parts by weight of the second protein component, to about 1 to 4 parts of the third protein component.
  • the first protein component, the second protein component, and the third protein component are present in a starch-free composition in a ratio of about 10.5 to 12.0 parts by weight of the first protein component, to about 3.5 to 4.0 parts by weight of the second protein component, to about 1.0 to 2.0 parts by weight of the third protein component.
  • the first protein component, the second protein component, and the third protein component are present in a starch-free composition in a ratio of about 10.5 to 11.5 parts by weight of the first protein component, to about 3.5 to 4.0 parts by weight of the second protein component, to about 1.4 to 1.6 parts by weight of the third protein component.
  • the first protein component, the second protein component, and the third protein component are admixed to form a protein mixture in the weight ratios recited above, whether or not the three different protein components are combined alone or in the presence of one or more of the water source, the fat source, the bulking agent, the conditioning agent, the emulsifier, the thickening agent, the glaciation agent, and optional additional components selected from sweeteners, salt, flavorings or spices, waxes, preservatives, and CO2 gas sources such as citric acid or sodium bicarbonate.
  • amounts and percentages recited in connection with a starch-free batter excludes weight attributable to “whole” ingredients such as whole nuts, nut pieces, candies, candy pieces, fresh or dried fruits, or pieces of fresh or dried fruits. Such ingredients may be added to any of the starch-free batters described herein, but are still separable from the baked food matrix after baking the starch-free batter .
  • 100 wt% of a starch- free batter and further 100 wt% of a starch-free baked food described herein is formed by combining a protein mixture, a water source, a fat source, a bulking agent, a conditioning agent, an emulsifier, a thickening agent, and a glaciation agent, plus one or more optional additional components selected from sweeteners, salt, flavorings or spices, waxes, preservatives, and CO2 gas sources such as citric acid or sodium bicarbonate.
  • the protein mixture is added to a starch-free batter in an amount of about 15 wt% to about 25 wt% of the total weight of the starch-free batter, for example 15 wt% to 25 wt%, or 16 wt% to 25 wt%, or 17 wt% to 25 wt%, or 18 wt% to 25 wt%, or 19 wt% to 25 wt%, or 20 wt% to 25 wt%, or 21 wt% to 25 wt%, or 22 wt% to 25 wt%, or 23 wt% to 25 wt%, or 24 wt% to 25 wt%, or 15 wt% to 24 wt%, or 15 wt% to 23 wt%, or 15 wt% to 22 wt%, or 15 wt% to 21 wt%, or 15 wt% to 20 wt%, or 15 wt% to 19
  • the protein mixture is present in the starch-free baked food in amount of about 15 wt% to about 30 wt% of the total weight of the starch-free baked food, for example 15 wt% to 20 wt%, or 20 wt% to 25 wt%, 25 wt% to 30 wt%, or 17 wt% to 25 wt%, or 18 wt% to 25 wt%, or 19 wt% to 25 wt%, or 15 wt% to 18 wt%, or 15 wt% to 17 wt%, or 15 wt% to 16 wt%, or 16 wt% to 17 wt%, or 17 wt% to 18 wt%, or 18 wt% to 19 wt%, or 19 wt% to 20 wt%, or 20 wt% to 21 wt%, or 21 wt% to 22 wt%
  • the protein mixture is further admixed with a water source, a fat source, a bulking agent, a conditioning agent, an emulsifier, a thickener, and a glaciation agent; and optionally one or more additional components selected from sweeteners, salt, flavorings, spices, waxes, preservatives, and CO2 gas sources such as citric acid or sodium bicarbonate to obtain a starch-free batter.
  • a water source a fat source, a bulking agent, a conditioning agent, an emulsifier, a thickener, and a glaciation agent
  • additional components selected from sweeteners, salt, flavorings, spices, waxes, preservatives, and CO2 gas sources such as citric acid or sodium bicarbonate.
  • the starch-free batter is heated, or baked, to form a starch-free baked food.
  • a starch-free batter is formed by admixing the starch-free batter components at ambient temperature which is often between 17 °C and 23 °C. That is, the starch-free batter is suitably formed by admixing a protein mixture with a water source, a fat source, a bulking agent, a conditioning agent, an emulsifier, a thickener, and a glaciation agent in any order.
  • the water source may be added directly to the starch-free batter, or it may be added to the starch-free batter as premixed with one or more of the starch-free batter components, for example as provided by a supplier; often, a combination of premixed and directly added water is added to the starch-free batter.
  • the water source may dissolve or partially dissolve one or more of the components present in the starch-free batter.
  • the order of mixing of the starch-free batter components is not limited and any order of mixing will result in formation of a starch-free batter suitable for baking to result in a starch-free baked food.
  • a starch-free baked food is formed by heating a starch-free batter for a period of time sufficient to result in a starch-free baked comestible article having properties recognizable as baked food matrix properties associated with conventional muffins, cakes, doughnuts, and the like.
  • baking is carried out by placing the starch-free batter in an oven set to a temperature of at least 90 °C, often 120 °C or higher, for example as high as 260 °C for a period of time sufficient to result in a starch-free baked food; and then the starch-free baked food is removed from the oven and allowed to cool to ambient temperature.
  • the heating is convection heating.
  • the cooling rate of the starch-free baked food is increased by placing the starch-free baked food in a refrigerated container set to a temperature below 15 °C, such as 10 °C or lower, 5 °C or lower, or 0 °C or lower.
  • a temperature below 15 °C such as 10 °C or lower, 5 °C or lower, or 0 °C or lower.
  • the temperature of the heating and the amount of time required to heat the starch-free batter is readily determined by one of ordinary skill, for example by adjusting the set temperature of the oven used to heat the starch-free batter; or by adjusting the volume or format of the containment used to hold the starch-free batter during the heating, and then checking the state of the starch-free batter during the heating.
  • the heating is stopped, in embodiments by removing the starch-free baked food from the oven mentioned above; and the starch-free baked food is allowed to cool sufficiently for safe human consumption, often to an ambient temperature that is between about 15 °C and 23 °C or between about 17 °C and 21 °C.
  • a starch-free baked food is formed by admixing a protein mixture, liquid water, a fat source, a bulking agent, a conditioning agent, an emulsifier, a thickening agent, and a glaciation agent, along with any optional additional components desired, to form a starch-free batter; and baking the starch-free batter to form a starch-free baked food.
  • the combination of the protein mixture, water or water source, fat source, bulking agent, conditioning agent, emulsifier, thickening agent, and glaciation agent constitute between about 70 wt% and about 98 wt% of the total weight of a starch-free batter, for example 75 wt% to 98 wt%, or 75 wt% to 95 wt%, or 80 wt% to 95 wt%, or 85 wt% to 95 wt%, or 90 wt% to 95 wt%, or 70 wt% to 75 wt%, or 75 wt% to 80 wt%, or 80 wt% to 85 wt%, or 85 wt% to 90 wt%, or 90 wt% to 95 wt%, or about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%,
  • the one or more additional batter components are added to impart a recognizable and/or desirable flavoring to the starch-free baked food.
  • the one or more additional batter components include natural flavoring extracts and oils, citric acid, and spices.
  • the one or more additional batter components such as citric acid, sodium carbonate, or sodium bicarbonate are added to the starch-free batter to cause CO2 bubbles to form within the starch-free composition during baking thereof, and assist in providing pockets of air defined by and surrounded by a starch-free baked food matrix in the starch-free baked foods described herein.
  • one or more of the optional additional batter components are added to preserve the freshness of the starch-free baked food, or impart one or more other beneficial properties to the starch-free baked food or to the starch-free batter during baking thereof.
  • a starch-free batter is formed by admixing a protein mixture, a fat source, a bulking agent, a conditioner, an emulsifier, a thickening agent, and a glaciation agent, any optional additional components desired, and about 5 wt% to 25 wt% of a water source based on the total weight of the starch-free batter.
  • These starch-free batter components, or ingredients may be admixed in any order.
  • Other orders of addition and mixing of starch-free batter components is easily achieved and may be suitably determined by one or ordinary skill in the art.
  • the protein mixture is admixed prior to addition of the protein mixture to the starch-free batter.
  • the first protein component, second protein component, and the third protein component are added separately to the starch-free batter, and the three protein components are admixed along with the other starch-free batter components to form the starch-free batter.
  • the fat source added to the starch-free compositions is not particularly limited and includes any of the fat sources commonly employed in traditional baked foods. Such fat sources are derived from plants or animals.
  • the fat source comprises, consists essentially of, or consists of butter, vegetable shortening, lard, canola oil, sunflower oil, safflower oil, grapeseed oil, avocado oil, peanut oil, palm oil, palm kernel oil, and mixtures of two or more of these.
  • a fat source may be enriched or fortified by the addition of one or more other components to the fat source.
  • a fat source is enriched in unsaturated fats or fatty acids such as oleic acid.
  • the fat source is added to a starch-free batter in an amount that is about 5 wt% to about 30 wt% of the starch-free batter, for example 5 wt% to 28 wt%, or 5 wt% to 26 wt%, or 5 wt% to 24 wt%, or 5 wt% to 22 wt%, or 5 wt% to 20 wt%, or 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 6 wt% to 30 wt%, or 8 wt% to 30 wt%, or 10 wt% to 30 wt%, or 12 wt% to 30 wt%, or 14 wt% to 30 wt%, or 16 wt% to 30 wt%, or 10 wt%
  • the fat source is present in a starch-free baked food in an amount that is about 5 wt% to about 40 wt% of the starch-free baked food, for example 5 wt% to 35 wt%, or 5 wt% to 30 wt%, or 5 wt% to 25 wt%, or 5 wt% to 20 wt%, or 5 wt% to 15 wt%, or 5 wt% to 10 wt%, or 10 wt% to 15 wt%, or 15 wt% to 20 wt%, or 20 wt% to 25 wt%, or 25 wt% to 30 wt%, or 30 wt% to 35 wt%, or 35 wt% to 40 wt%, or 10 wt% to 30 wt%, or 12 wt% to 30 wt%, or 14 wt% to 30 wt%, or 16 wt% to 30 wt%, or
  • the bulking agent provides weight replacement in the starch-free compositions that would otherwise be provided by e.g. a wheat flour or other starch-bearing flour component.
  • the bulking agent is a mixture of two bulking components.
  • the bulking agent is a mixture of three bulking components.
  • the bulking agent is a mixture of four bulking components.
  • the one, two, three, or four bulking components are selected from: polydextrose, insoluble fiber, resistant starch, plant flour having less than 10 wt% starch, plant meal having less than 10 wt% starch, and plant butter having less than 10 wt% starch.
  • One or more bulking components are suitably added to a starch-free batter as an admixture thereof, or are suitably mixed as separate bulking components of a starch-free batter, and are admixed therein in any order.
  • the total amount of the bulking components - that is, the bulking agent - added to a starch- free batter is about 10 wt% to about 30 wt% of the starch-free batter.
  • the bulking agent is present in a starch-free baked food in an amount that is about 10 wt% to about 35 wt% of the starch-free baked food.
  • a first suitable bulking component is a condensation polymer or copolymer of D-glucose, or dextrose; that is, a polydextrose.
  • Polydextrose is suitably added to a starch-free batter in an amount of about 5 wt% to about 20 wt% of the total weight of the starch-free batter.
  • Poly dextrose is an indigestible polysaccharide that often is supplied having a weight average molecular weight of about 20,000 g/mol or less, but higher or lower molecular weight polymers are also useful as the first bulking component.
  • the polydextrose is a polydextrose copolymer, wherein one or more additional sugar moieties are copolymerized with D-glucose.
  • the polydextrose is a functionalized polydextrose, wherein one or more additional chemical moieties are reacted with the polymerized D-glucose (that is, the poly dextrose).
  • An exemplary but nonlimiting example of a polydextrose that is useful as a first bulking component in the starch-free compositions is LITESSE® ULTRATM Powder, a sorbitol-functionalized polydextrose available from Danisco UK Limited of Surrey, United Kingdom.
  • Poly dextrose is suitably added to a starch-free batter in an amount of about 5 wt% to about 20 wt% of the total weight of the starch-free batter, for example 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 6 wt% to 20 wt%, or 8 wt% to 20 wt%, or 10 wt% to 20 wt%, or 12 wt% to 20 wt%, or 14 wt% to 20 wt%, or 16 wt% to 20 wt%, or 5 wt% to 7 wt%, or 7 wt% to 9 wt%, or 9 wt% to 11 wt%, or 11 wt% to 13 wt%, or 13 wt% to 15
  • the polydextrose is present in a starch-free baked food in an amount of about 5 wt% to about 25 wt% of the total weight of the starch-free baked food, for example 5 wt% to 25 wt%, 5 wt% to 20 wt%, 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 6 wt% to 20 wt%, or 8 wt% to 20 wt%, or 10 wt% to 20 wt%, or 12 wt% to 20 wt%, or 14 wt% to 20 wt%, or 16 wt% to 20 wt%, or 5 wt% to 7 wt%, or 7 wt% to 9 wt%, or 9 wt% to 11 wt
  • a second suitable bulking component is a meal, flour, or butter consisting of one or more fruit, nut, or legume sources and including less than 10% by weight starch.
  • a butter is a fruit, nut, or legume source ground into a paste or slurry.
  • a meal is a fruit, nut, or legume flour having a coarser grain size than that associated conventionally with flours.
  • One of ordinary skill may select the format - that is, flour, meal, or butter - in addition to the source, in order to provide suitable flavor and texture to the starch-free baked food.
  • a suitable source for the meal, flour, or butter is almonds. Almonds include less than 10% starch by weight, often less than 8 wt% or even less than 7 wt%, depending on the batch and variety. Grinding almonds can result in formation of almond butter, almond meal, or almond flour, as suitably selected by the user.
  • a meal, flour, or butter bulking component is added to a starch-free batter in an amount of about 5 wt% to 13 wt%, or 5 wt% to 12 wt%, or 5 wt% to 11 wt%, or 5 wt% to 10 wt%, or 5 wt% to 9 wt%, or 5 wt% to 8 wt%, or 5 wt% to 7 wt%, or 5 wt% to 6 wt%, or 6 wt% to 10 wt%, or 7 wt% to 10 wt%, or 8 wt% to 10 wt%, or 9 wt% to 10 wt%, or 5 wt% to 6 wt%, or 6 wt% to 7 wt%, or 7 wt% to 8 wt%, or 8 wt% to 9 wt%, or about 5 wt%, or about 6 wt%,
  • the meal, flour, or butter bulking component is present in a starch-free baked food in an amount of 15 wt% or less of the total weight of the starch-free baked food, for example 5 wt% to 15 wt%, or 5 wt% to 14 wt%, or 5 wt% to 13 wt%, or 5 wt% to 12 wt%, or
  • a third suitable bulking component is an insoluble fiber comprising, consisting essentially of, or consisting of a cellulose.
  • dietary fiber or “nutritional fiber” and are celluloses or derivatives thereof that are derived from plant sources such as oats (oat fiber), flaxseed (flaxseed fiber), wheat (wheat fiber), acacia (acacia fiber), barley (barley fiber), psyllium seed (psyllium fiber), potatoes (potato fiber), beans (bean fiber), and peas (pea fiber).
  • oat fiber flaxseed
  • wheat wheat fiber
  • acacia acacia fiber
  • barley barley fiber
  • psyllium seed psyllium fiber
  • potatoes potato fiber
  • beans beans
  • peas pea fiber
  • pea fiber pea fiber
  • suitable insoluble fiber include VITACEL® powdered cellulose and dietary fibers sold by J. Rettenmaier & Sohne GmbH & Co. KG of Rosenberg, Germany.
  • the insoluble fiber is added to the starch-free batter in an amount that is about 1 wt% to about 5 wt% of the starch-free batter, for example 2 wt% to 5 wt%, or 3 wt% to 5 wt%, or 4 wt% to 5 wt%, or 1 wt% to 4 wt%, or 1 wt% to 3 wt%, or 1 wt% to 2 wt%, or 2 wt% to 3 wt%, or 3 wt% to 4 wt%, or 2 wt% to 4 wt%, or about 1 wt%, %, or about 2 wt%, or about 3 wt%, or about 4 wt%, or about 5 wt% of the starch-free batter.
  • the insoluble fiber is present in a starch-free baked food in an amount that is about 1 wt% to about 5 wt% of the starch-free baked food, for example 2 wt% to 5 wt%, or 3 wt% to 5 wt%, or 4 wt% to 5 wt%, or 1 wt% to 4 wt%, or 1 wt% to 3 wt%, or 1 wt% to 2 wt%, or 2 wt% to 3 wt%, or 3 wt% to 4 wt%, or 2 wt% to 4 wt%, or about 1 wt%, %, or about 2 wt%, or about 3 wt%, or about 4 wt%, or about 5 wt% of the starch-free baked food.
  • a fourth suitable bulking component is a phosphated starch, commonly referred to as “resistant starch”.
  • Resistant starch is a non-digestible polysaccharide.
  • One exemplary but nonlimiting resistant starch is a phosphated wheat starch, CAS No. 977043-58-5.
  • Resistant starch is suitably added to a starch-free batter in an amount of about 5 wt% to about 20 wt% of the total weight of the starch-free batter, for example 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 6 wt% to 20 wt%, or 8 wt% to 20 wt%, or 10 wt% to 20 wt%, or 12 wt% to 20 wt%, or 14 wt% to 20 wt%, or 16 wt% to 20 wt%, or 5 wt% to 7 wt%, or 7 wt% to 9 wt%, or 9 wt% to 11 wt%, or 11 wt% to 13 wt%, or 13 wt% to 15 wt%
  • the resistant starch is present in a starch-free baked food in an amount of about 5 wt% to about 25 wt% of the total weight of the starch-free baked food, for example 5 wt% to 25 wt%, 5 wt% to 20 wt%, 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 6 wt% to 20 wt%, or 8 wt% to 20 wt%, or 10 wt% to 20 wt%, or 12 wt% to 20 wt%, or 14 wt% to 20 wt%, or 16 wt% to 20 wt%, or 5 wt% to 7 wt%, or 7 wt% to 9 wt%, or 9 wt% to 11 wt%
  • the conditioner is a food compound that has a melting point of less than 20 °C, has a boiling point in excess of 260 °C, and is hygroscopic.
  • the conditioner comprises, consists essentially of, or consists of glycerol (glycerin), a polyol having a reported melting point of 17.8 °C and a boiling point of 290 °C.
  • the conditioner operates during baking of the starch-free batter to provide a controlled level of water, in embodiments free water, within the starch-free composition during and/or after baking, and may also operate separately or together with water to increase the elasticity of the network formed by the protein isolate mixture together with the other components of the starch-free baked compositions.
  • the conditioner contributes to formation and retention of a starch-free baked food matrix in the starch-free baked food formed from the starch-free batters.
  • the conditioner is added to a starch-free batter in an amount of about 5 wt% to about 15 wt% of the total weight of the starch-free batter, for example 5 wt% to 15 wt%, or 5 wt% to 14 wt%, or 5 wt% to 13 wt%, or 5 wt% to 12 wt%, or 5 wt% to 11 wt%, or 5 wt% to 10 wt%, or 5 wt% to 9 wt%, or 5 wt% to 8 wt%, or 5 wt% to 7 wt%, or 5 wt% to 6 wt%, or 6 wt% to 15 wt%, or 7 wt% to 15 wt%, or 8 wt% to 15 wt%, or 9 wt% to 15 wt%, or 10 wt% to 15 wt%, or 11 wt% to 15 w
  • the conditioner is present in a starch-free baked food in an amount of about 5 wt% to about 20 wt% of the total weight of the starch-free baked food, for example 5 wt% to 20 wt%, 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 6 wt% to 20 wt%, or 8 wt% to 20 wt%, or 10 wt% to 20 wt%, or 12 wt% to 20 wt%, or 14 wt% to 20 wt%, or 16 wt% to 20 wt%, or 18 wt% to 20 wt%, or 5 wt% to 7 wt%, or 7 wt% to 9 wt%, or 9 wt% to 11 wt%,
  • the emulsifier is a food compound that is associated with emulsification of one or more fat sources. Without being limited to theory, we believe the emulsifier assists in preventing or decreasing the separation of the fat source from the other components of the starch-free composition during and/or after baking, and operates to impart a uniform texture and even distribution of the fat source throughout the starch-free baked food.
  • the emulsifier comprises, consists essentially of, or consists of a lecithin.
  • the lecithin is a seed lecithin.
  • the lecithin is a sunflower lecithin.
  • the lecithin is a soy lecithin.
  • the lecithin is an egg lecithin.
  • the lecithin is a milk lecithin.
  • the lecithin is a wheat lecithin.
  • the emulsifier is added to a starch-free batter in an amount of about 0.1 wt% to about 2 wt% of the total weight of the starch-free batter, for example 0.2 wt% to 2 wt%, or 0.3 wt% to 2 wt%, or 0.4 wt% to 2 wt%, or 0.5 wt% to 2 wt%, or 0.6 wt% to 2 wt%, or 0.7 wt% to 2 wt%, or 0.8 wt% to 2 wt%, or 1 wt% to 2 wt%, or 0.2 wt% to 1 wt%, or 0.3 wt% to 1 wt%, or 0.4 wt% to 1 wt%, or 0.5 wt% to 1 wt%, or 0.6 wt% to 1 wt%, or 0.7 wt% to 1 wt%, or 0.8 wwt%, or 0.5
  • 2.5 wt% of the total weight of the starch-free food for example 0.2 wt% to 2.5 wt%, or 0.5 wt% to 2.5 wt%, or 1.0 wt% to 2.5 wt%, or 1.5 wt% to 2.5 wt%, or 2.0 wt% to 2.5 wt%, or 1.0 wt% to 2 wt%, or 0.1 wt% to 0.5 wt%, or 0.5 wt% to 1.0 wt%, or 1.0 wt% to 1.5 wt%, or
  • the thickener is a polymeric food compound that is associated with increasing the viscosity of water sources.
  • the thickener comprises, consists essentially of, or consists of xanthan gum.
  • Xanthan gum is a bacterially formed polysaccharide of glucose and sucrose.
  • the thickening agent comprises, consists essentially of, or consists of guar gum, locust bean gum, psyllium husk, cellulose gum, carboxymethyl cellulose, methyl cellulose, gum acacia, or mixtures of any two or more such thickeners.
  • the thickener is added to a starch-free batter in an amount of about 0.1 wt% to about 2 wt% of the total weight of the starch-free batter, for example 0.2 wt% to 2 wt%, or 0.3 wt% to 2 wt%, or 0.4 wt% to 2 wt%, or 0.5 wt% to 2 wt%, or 0.6 wt% to 2 wt%, or 0.7 wt% to 2 wt%, or 0.8 wt% to 2 wt%, or 1 wt% to 2 wt%, or 0.2 wt% to 1 wt%, or 0.3 wt% to 1 wt%, or 0.4 wt% to 1 wt%, or 0.5 wt% to 1 wt%, or 0.6 wt% to 1 wt%, or 0.7 wt% to 1 wt%, or 0.8 wt%
  • 2.5 wt% of the total weight of the starch-free food for example 0.2 wt% to 2.5 wt%, or 0.5 wt% to 2.5 wt%, or 1.0 wt% to 2.5 wt%, or 1.5 wt% to 2.5 wt%, or 2.0 wt% to 2.5 wt%, or 1.0 wt% to 2 wt%, or 0.1 wt% to 0.5 wt%, or 0.5 wt% to 1.0 wt%, or 1.0 wt% to 1.5 wt%, or
  • the glaciation agent is a food compound having a melt temperature of between 100 °C and 150 °C. In embodiments, the glaciation agent is not a polymeric compound. In embodiments the glaciation agent is a sugar alcohol. In embodiments the sugar alcohol is erythritol, which has a melting point of about 120 °C.
  • glaciation agent provides a liquid phase during baking of the starch- free composition, then reaches its melting temperature soon after the heat from baking is removed, that is, while the starch-free baked food is cooling; wherein the solidified glaciation agent increases the rigidity of the starch-free composition during the cooling, which in turn operates to support and maintain a starch-free baked food matrix in the starch-free baked food.
  • the glaciation agent is added to a starch-free batter in an amount of about 5 wt% to about 25 wt% of the total weight of the starch-free batter, for example 5 wt% to 25 wt%, or 5 wt% to 24 wt%, or 5 wt% to 22 wt%, or 5 wt% to 20 wt%, or 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 6 wt% to 20 wt%, or 8 wt% to 20 wt%, or 10 wt% to 20 wt%, or 12 wt% to 20 wt%, or 14 wt% to 20 wt%, or 16 wt% to 20 wt%, or 5 wt% to 7
  • the glaciation agent is present in a starch-free baked food in an amount of about 5 wt% to about 25 wt% of the total weight of the starch-free baked food, for example 5 wt% to 25 wt%, or 5 wt% to 24 wt%, or 5 wt% to 22 wt%, or 5 wt% to 20 wt%, or 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 5 wt% to 8 wt%, or 6 wt% to 20 wt%, or 8 wt% to 20 wt%, or 10 wt% to 20 wt%, or 12 wt% to 20 wt%, or 14 wt% to 20 wt%, or 16 wt% to 20 wt%,
  • the water source is fresh water, tap water, distilled water, or water subjected to purification by reverse osmosis.
  • water sources may be referred to herein as “water”, or “liquid water”.
  • the water source is added to a starch-free batter in an amount sufficient to provide mobility of the remaining components as a slurry.
  • the slurry operates to facilitate intimate mixing of the three protein isolates with the bulking agent, the conditioner, the emulsifier, the thickening agent, and the glaciation agent, along with any additional components optionally added including but not limited to sweeteners, salt, flavorings, preservatives, and sources of CO2 gas such a sodium bicarbonate or citric acid.
  • the amount of the water source added to the starch-free batter is selected to provide ease of mixing and completeness of mixing of the other components of the starch-free batter, further as selected by the user. Additionally, the amount of the water source combined with the other components of the starch-free batter results in a characteristic amount of free water in the starch-free baked food that results from baking the starch-free batter.
  • Free water in the context of the starch-free baked foods herein means liquid water that is not chemically bound or adsorbed to another compound or associated as water of hydration.
  • the amount of free water in a baked food may be suitably measured using hygrometer devices well known to those of ordinary skill in the art, including Resistive Electrolytic Hygrometers (REH), Capacitance Hygrometers, and Dew Point Hygrometers.
  • REH Resistive Electrolytic Hygrometers
  • Capacitance Hygrometers Capacitance Hygrometers
  • Dew Point Hygrometers Dew Point Hygrometers.
  • a starch-free batter includes about 5 wt% to about 25 wt% of a water source based on the total weight of the starch-free batter, for example 5 wt% to 25 wt%, or 5 wt% to 24 wt%, or 5 wt% to 22 wt%, or 5 wt% to 20 wt%, or 5 wt% to 18 wt%, or 5 wt% to 16 wt%, or 5 wt% to 14 wt%, or 5 wt% to 12 wt%, or 5 wt% to 10 wt%, or 5 wt% to 8 wt%, or 6 wt% to 20 wt%, or 8 wt% to 20 wt%, or 10 wt% to 20 wt%, or 12 wt% to 20 wt%, or 14 wt% to 20 wt%, or 16 wt% to 20 wt%, or 10 wt
  • the amount of free water in the resulting starch-free baked food is determined by hygrometric methods.
  • the amount of free water in a starch-free baked food is a fraction of the amount of the water source added to the starch-free batter, for example about 1/1 Oth to 1/100th of the amount of the water source added to the starch-free batter used to form the starch-free baked food.
  • the amount of free water in a starch-free baked food is about 0.50 wt% to about 1.00 wt% of the starch-free baked food, for example 0.50 wt% to 1.00 wt%, or 0.60 wt% to 1.00 wt%, or 0.70 wt% to 1.00 wt%, or 0.80 wt% to 1.00 wt%, or 0.90 wt% to 1.00 wt%, or 0.50 wt% to 0.90 wt%, or 0.50 to 0.80 wt%, or 0.50 to 0.70 wt%, or 0.50 wt% to 0.60 wt%, or 0.60 wt% to 0.70 wt%, or 0.70 wt% to 0.80 wt%, or 0.8 wt% to 0.9 wt%, or 0.9 wt% to 1.00 wt%, or about 0.50 wt%, or about 0.60 wt%, or about 0.70 w
  • controlling the amount of liquid water added to a starch-free batter by careful selection operates to result in a starch-free baked food having a controlled percentage of free water present within the starch-free baked food matrix, when all of the starch-free batter components and amounts of the components, other than the water source, are the same.
  • a selected baked food matrix texture is obtained. That is, the perceived texture of a starch-free baked good may be suitably controlled by changing the amount of the water source added to the starch-free batter.
  • a first starch-free batter having 20 wt% water will result in a first starch-free baked food having a first baked food matrix with an associated texture that may be described as “muffin-like” - that is, soft, spongy, or delicate with a plurality of air pockets defined by the combination of the protein isolate mixture together with one or more other components of the starch-free baked food.
  • a second starch-free batter that is the same as the first starch-free batter, except that the second starch-free batter includes only 10 wt% water, will result in a second starch-free baked food having a baked food matrix with an associated texture that may be described as “chewy” or “cookie-like” - that is stiffer, chewier, and/or more robust than the muffin-like baked food matrix.
  • the starch-free batter by changing the amount of the water source added to a starch-free batter, the starch-free batter is made to be suitable for forming starch-free baked foods having the perceived baked food matrix textural qualities ranging between the recognizable textures of doughnuts, muffins, brownies, soft cookies, cakes, or dessert bars, for example.
  • the perceived baked food matrix qualities of the starch-free baked goods are suitably combined with sweeteners and other additional components as recited above to provide starch-free baked foods having superior organoleptic qualities in addition to desirable texture.
  • the starch-free baked foods described herein are thus characterized by a baked food matrix that surrounds and defines a plurality of discrete or interconnected pockets of gas, characterized in some embodiments as a cellular structure.
  • the cellular structure of the starch-free baked food matrix is an unexpected and highly desirable property associated with and characteristic of the starch-free baked foods described herein.
  • FIG. 2 is a photographic image showing one of the slices of the muffin of Example 10, placed on a lightbox for viewing images and backlit using the lightbox.
  • a plurality of discrete or interconnected pockets of gas can be observed as surrounded by a baked food matrix formed in accordance with Example 10 below.
  • Such a baked food matrix is highly desirable for imparting the experience and satisfying mouthfeel of eating a conventional baked food.
  • a plurality of discrete or interconnected pockets of gas surrounded by a baked food matrix is a characteristic feature of the starch-free baked foods described herein.
  • the ability to form the characteristic air-pocketed starch-free baked food matrix is attributed to the protein mixture, and the ratio of the three protein components of the protein mixture.
  • the Experimental data included herein show this surprising and unexpected effect of the protein mixture, since other mixtures and other ratios of protein components were inferior in forming an air-pocketed starch-free baked food matrix, or in embodiments completely failed to form such a matrix; and thus did not result in starch-free baked foods having desirable textural or organoleptic qualities.
  • the protein mixtures disclosed above, combined with the other starch-free batter components, enable the formation of a starch-free baked food with superior texture, evidenced by appearance of air pockets or bubble-like structures in the interior thereof; and textural and organoleptic properties that are similar to or in some embodiments the same as a traditional baked good.
  • a starch-free batter comprising, consisting essentially of, or consisting of the protein mixture having the three different protein components is mixed with the water source, the fat source, the bulking agent, the conditioning agent, the emulsifier, the thickening agent, and the glaciation agent, along with one or more optional additional components, and the starch-free batter is baked to result in a starch-free baked food that has and textural and organoleptic properties that are similar to or in some embodiments the same as a traditional baked food, even indistinguishable from a traditional baked food containing starch.
  • hot gases inside the starch-free batter stretch the protein mixture along with one or more of the polymeric components of the starch-free batter, eventually leading to a baked food having a cellular structure: that is, a plurality of discrete and/or interconnected gas (air) pockets distributed within a fibrous infrastructure throughout the entirety of the starch-free baked food.
  • the fat source and the conditioner as well as the water source contribute to the elasticity of the network and increase its ability to entrain gases.
  • the quantity of each of the specific components of the starch-free batter determine the final form and characteristics of a cooled starch-free baked food matrix.
  • 7,461,424 discloses that encasing a combination of foam pieces having a first plurality of foam pieces selected to have a first average size, a second plurality of foam pieces selected to have a second average size that is larger than the first average size, and a third plurality of foam pieces selected to have a third average size that is larger than the second average size results in a pillow configuration having improved cushioning properties.
  • the interrelationship of the three differently sized foam pieces tend to form an interlocking structure that resists compression.
  • the starch-free baked foods described herein obtain a shelf life of at least about 6 months and as long as about 24 months, for example 8 months to 24 months, 10 months to 24 months, or 12 months to 24 months when sealed in a film or other storage container and stored at 30 °C or less.
  • each baked product was removed from the oven and allowed to cool to ambient temperature. Then each baked product was analyzed for water activity (free water) using a Dew Point Hygrometer, and further analyzed for finished appearance, flavor, and texture as reported in Table 2.
  • Table 1 Starch-free batter components of Examples 1-10. Weight percent is expressed as weight percent solids, except for water.
  • FIG. 1 a photograph showing four muffin products that resulted from each of the batters according to Examples 1-10 is shown in FIG. 1.
  • the muffins of Example 10 having an exemplary protein mixture produces a starch-free baked food having desirable appearance and texture, whereas omitting one of the three protein components while providing the same total amount of protein (obtained from the total of two of the three protein components), as in Examples 4, 5, and 6, produces a starch-free batter that fails to result in a desirable starch-free baked food.
  • changing the ratio of the three protein components while providing the same total amount of protein, as in Example 7 leads to formation of a starch-free batter that fails to result in a desirable starch-free baked food.
  • Protein Component 1 is HILLMARTM 9000 Whey Protein Isolate, from Hillmar Ingredients of Hillmar, California; Protein Component 2 is NZMPTM SUREPROTEINTM Calcium Caseinate 380, from Fonterra Co-operative Group Ltd. of New Zealand; and Protein Component 3 is Micellar Casein PIN 100917, from Milk Specialties Global of Eden Prairie, Minnesota.
  • Particle size analysis was conducted using a Horiba LA-950 laser scattering particle size analyzer, employing a combination of Fraunhaufer and Mie light scattering theory to analyze the size distribution of solid and liquid particles.
  • the samples were pre-dispersed in deionized water prior to analysis by introducing 3g of sample into 15mL of deionized water in a vial. The vial was vortexed for 15 seconds to thoroughly mix the contents. The analyzer was filled with water, aligned, blanked, and the pre-dispersed sample was introduced directly into the analyzer until a transmission level of -85% was achieved. The sample circulated in the analyzer for 30 seconds prior to acquisition of the measurement. Results of the particle size analyses are shown in Table 3. [00111] Table 3, Mean particle size, and DIO, D50 (median particle size), and D90 for Protein Components 1, 2, and 3, in microns.
  • a cake-like bar or cookie was formulated using the procedure of Examples 1- 10 with the batter components shown in Table 4, wherein Protein Component 1 is HILLMARTM 9000 Whey Protein Isolate, from Hillmar Ingredients of Hillmar, California; Protein Component 2 is NZMPTM SUREPROTEINTM Calcium Caseinate 380, from Fonterra Co-operative Group Ltd. of New Zealand; and Protein Component 3 is Micellar Casein PIN 100917, from Milk Specialties Global of Eden Prairie, Minnesota.
  • a batch of 70 starch-free soft cookies of about 25g apiece and having a round shape with dimensions of about 2 inches diameter and about 0.87 inches tall at center were baked using starch-free batters with components and amounts similar to the starch-free batter of Example 12 and Table 3, but with different “Additional components” (as shown in Table 3) to impart a chocolate flavor.
  • An initial inspection and taste test revealed a cake-like texture and organoleptic experience commensurate with conventional chocolate cake.
  • the batch was split into 7 (seven) groups of 10 cake bites each. Each cake bite was sealed inside a flexible package formed from 34E210Y01P multilayer polypropylene film sold by CP Flexible Packaging of Lakeville, Minnesota.
  • the film has a moisture vapor transmission rate of 0.030 g/100 in 2 /24 hr or less at 38 °C and 90% RH; and an oxygen transmission rate of 6.000 cc/100 in 2 /24 hr or less at 23 °C and 0% RH.
  • the sealed cake bites were stored at 30 °C in an environmental chamber.
  • 10 (ten) soft cookies were removed from 30 °C storage and unsealed, inspected, and tasted. The unsealing, inspection, and tasting was repeated once every month for 10 months. In each instance, the inspection and tasting revealed that the soft cookies did not deteriorate in terms of flavor, texture, or appearance from the initial tasting; and in each sampling were found to have pleasant, fresh flavor without off-flavors or stale texture of mouthfeel. The test is continuing at the time of this writing.
  • a muffin batter was formulated and baked using the procedure of Examples 1- 10 and the batter components as shown in Table 5.
  • the muffin was observed to have an appearance similar to the muffin of Example 10, with excellent height and a lighter appearing crumb than the muffin of Example 10.
  • the muffin had a moist mouthfeel with a slightly grainy texture.
  • the muffin was chewier than those of Examples 8-10. There was a sour flavor at the end that overtook the cinnamon and sweet notes.

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Abstract

Des produits comestibles cuits sans amidon et des suspensions aqueuses (pâte) pour la préparation de produits comestibles cuits sans amidon comprennent une combinaison de trois composants protéiques différents qui sont des concentrés protéiques ou des isolats protéiques, les composants protéiques différant par leur solubilité dans l'eau et/ou la taille de leurs particules lorsqu'ils sont en suspension dans un milieu aqueux. La combinaison de trois composants protéiques, en particulier dans certains rapports en poids, permet la préparation de produits comestibles cuits sans amidon dont des beignets, des muffins, des gâteaux et des barres ainsi que d'autres formats comestibles souhaitables généralement reconnus. Les produits comestibles cuits sans amidon ont une texture améliorée et une durée de conservation prolongée par rapport aux produits comestibles cuits sans amidon précédemment élaborés.
PCT/US2022/014303 2022-01-28 2022-01-28 Aliments cuits sans amidon et leurs procédés de production WO2023146531A1 (fr)

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EP2545789A1 (fr) * 2011-07-15 2013-01-16 Deutsches Institut für Lebensmitteltechnik e.V. Composition de produits alimentaires contenant des protéines
US20160302463A1 (en) * 2013-11-22 2016-10-20 Tate & Lyle Ingredients Americas Llc Food and beverage products comprising allulose (psicose)
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