Starch-free baked foods and methods of making
Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.
1. A starch-free batter comprising a mixture of:
a protein mixture consisting of a first protein component having a soluble solids index of >90% and a mean particle size of about 10 μm to about 30 μm in deionized water, as determined by light scattering analysis; a second protein component having a soluble solids index of >50% to 90% and a mean particle size of about 40 μm to about 55 μm in deionized water, as determined by light scattering analysis; and a third protein component having a soluble solids index of ≤50% and a mean particle size of about 50 μm to about 75 μm 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 3 to 5 parts by weight of the second protein component, to about 1 to 4 parts by weight of the third protein component;
a fat source;
a bulking agent;
a conditioner comprising glycerin;
an emulsifier;
a thickening agent;
a glaciation agent comprising a sugar alcohol; and
about 5 wt % to 25 wt % of a water source.
2. The starch-free batter of claim 1 wherein the protein mixture is about 15 wt % to about 25 wt % of the starch-free batter.
3. The starch-free batter of claim 1 wherein the first protein component, the second protein component, and the third protein component are all obtained from a single protein source.
4. The starch-free batter of claim 3 wherein the single protein source is cow's milk, the first protein component is a whey protein isolate, and the second and third protein components are caseins.
5. The starch-free batter of claim 1 wherein 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 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.
6. The starch-free batter of claim 1 wherein 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 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 thickener is about 0.1 wt % to about 2 wt % of the starch-free batter, and the glaciation agent is about 5 wt % to about 25 wt % of the starch-free batter.
7. The starch-free batter of claim 1 wherein the bulking agent comprises a polydextrose, a resistant starch, an insoluble fiber, or a combination thereof.
8. The starch-free batter of claim 1 wherein the conditioner is glycerin; the emulsifier is a lecithin; the thickening agent is a xanthan gum; and the glaciation agent is erythritol.
9. The starch-free batter of claim 1 further including one or more optional additional components selected from sweeteners, salt, flavorings, spices, waxes, preservatives, and CO 2 gas sources.
10. A starch-free baked food formed by baking the starch-free batter of claim 1 at a temperature between 90° C. and 260° C. for an amount of time sufficient to form a starch-free baked food; and allowing the starch-free baked food to cool to 23° C. or less, wherein the cooled starch-free baked food comprises about 0.50 wt % to 1.00 wt % free water.
11. The starch-free baked food of claim 10 wherein the bulking agent comprises polydextrose, resistant starch, or a combination thereof.
12. The starch-free baked food of claim 10 wherein the conditioner is glycerin, the emulsifier is a lecithin, the thickening agent is a xanthan gum, and the glaciation agent is erythritol.
13. The starch-free baked food of claim 10 further including one or more optional additional components selected from sweeteners; salt; flavorings; spices; waxes; and preservatives.
14. The starch-free baked food of claim 10 wherein 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 thickener is about 0.1 wt % to about 2.5 wt % of the starch-free baked food, and the glaciation agent is about 5 wt % to about 25 wt % of the starch-free baked food.
15. A method of making a starch-free baked food, the method comprising baking the starch-free batter of claim 1 at a temperature between 90° C. and 260° C. to form a starch-free baked food; and cooling the starch-free baked food to 23° C. or less, wherein the amount of free water in the cooled starch-free baked food is about 0.50 wt % to 1.00 wt %.
16. The method of claim 15 wherein the protein components are present in the starch-free baked food 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.
17. The method of claim 15 further comprising storing the starch-free baked food for a period of 6 months to 24 months.
18. The starch-free batter of claim 3 wherein the single protein source is selected from soybeans, cow's milk, or chicken eggs.