US 11,696,586 B1
Starch-free baked foods and methods of making
Marc Anthony Romero, Torrance, CA (US); and Zachary Zopf Kazarian, Los Angeles, CA (US)
Assigned to Simply Good Foods USA, Inc., Denver, CO (US)
Filed by Simply Good Foods USA, Inc., Denver, CO (US)
Filed on Jan. 28, 2022, as Appl. No. 17/586,981.
Int. Cl. A21D 13/062 (2017.01); A21D 10/04 (2006.01); A23J 1/20 (2006.01); A21D 2/18 (2006.01); A21D 2/26 (2006.01)
CPC A21D 13/062 (2013.01) [A21D 2/181 (2013.01); A21D 2/185 (2013.01); A21D 2/263 (2013.01); A21D 10/04 (2013.01); A23J 1/202 (2013.01); A23J 1/205 (2013.01)] 18 Claims
OG exemplary drawing
 
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.