Alginates-free baking creams comprising cold water-swellable starch

Abstract

The present specification discloses a starch mixture useful for making baking creams. The starch mixture comprises a cold water-swellable, heat-set waxy starch and a cold water-swellable, heat-set non-waxy starch. The starches can be co-processed or prepared separately and mixed. The disclosed mixture can be used to replace alginate and chemically modified food starches in baking creams. Baking creams prepared using the disclosed starch blends have comparable firmness, as well as functional and sensory texture, to baking creams containing alginate.

Description

[0001] This specification discloses baking butter, and more specifically, baking butter without alginate. The baking butter retains the texture and sensory characteristics of baking butter containing alginate, but instead uses a mixture of glutinous and non-glutinous cold water-soluble, heat-inhibiting starches.

[0002] Baking butter (also known as baking custard) or yellow butter (although they can vary in color depending on their flavor) is typically piped into baked goods before or after baking and formulated into a mixture with functional and sensory textural properties. The baking butter must be easily and controllably deposited or dispensed into the baked goods. Equally important, the baking butter hardens rapidly after mixing and maintains its firmness over time, essentially neither hardening nor softening. Further important is that the baking butter retains its texture during baking or after freezing and thawing.

[0003] To achieve their desired texture and sensory properties, baking butter typically uses a combination of chemically modified starches, alginates, and gelling salts as a texturing system. However, these ingredients are not desirable to some consumers. Therefore, there is a need for baking butter that retains the desired texture and sensory properties without using chemically modified starches, alginates, and gelling salts.

[0004] This specification discloses baking butter, as well as baking butter powder mixtures, starch mixtures, and co-processed starch mixtures that can be used to prepare baking butter, these baking butters having the desired functional and sensory texture properties of baking butter comprising a mixture of sodium alginate, chemically modified starch, and gelling salt. The disclosed baking butter, baking butter powder mixture, starch mixture, and co-processed starch mixture utilize mixtures of glutinous and non-glutinous cold water-swellable heat-inhibiting starches to effectively replace the texturing system of sodium alginate, chemically modified starch, and gelling salt. Attached Figure Description

[0005] The technology disclosed in this specification can be further understood by referring to the accompanying drawings, which are provided for illustrative purposes only and do not limit the full scope of the invention.

[0006] Figure 1 It is a graph depicting the degree of difference in sensory properties between baking butter containing cold-water-swellable, heat-inhibitory glutinous corn starch and baking butter containing alginate and chemically modified starch.

[0007] Figure 2 It is a graph depicting the degree of difference in sensory properties between baking butter containing cold-water-swellable, heat-inhibitory glutinous tapioca starch and baking butter containing alginate and chemically modified starch.

[0008] Figure 3This is a graph depicting the degree of difference in sensory properties between baking butter containing a mixture of two-thirds cold-water-swellable, heat-inhibitory glutinous corn starch and one-third cold-water-swellable, heat-inhibitory non-glutinous potato starch, compared to baking butter containing alginate and chemically modified starch.

[0009] In any embodiment disclosed in this specification, the baking butter comprises a starch component constituting all the starch within the baking butter. In any embodiment described in this specification, the baking butter contains 5% to about 20% (by weight of the baking butter), or about 5% to about 15%, or about 8% to about 12% of a starch component. Alternatively, the amount of starch component may be about 12% to about 16%. In any embodiment of the baking butter described in this specification, the baking butter contains a starch component comprising (i) about 50% to about 75% of cold-water-swellable, heat-inhibited glutinous starch (by weight of the starch component) and (ii) about 25% to about 50% of cold-water-swellable, heat-inhibited non-glutinous starch (by weight of the starch component), and wherein the baking butter does not contain either chemically modified starch or alginate, or optionally does not contain gelling salts. The baking butters disclosed in this specification may be referred to as quick-cooking baking butters because they achieve their desired texture without heating or otherwise cooking.

[0010] In any embodiment of the baking butter described in this specification, the starch component comprises: (i) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (wt% of starch component) and (ii) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (wt% of starch component).

[0011] In any embodiment of the baking butter described in this specification, the starch component comprises about 60% to about 70% (by weight of the starch component) of glutinous starch and about 30% to about 40% (by weight of the starch component) of non-glutinous starch.

[0012] The starch used in baking butter can be from any source. In any embodiment of the baking butter described in this specification, the baking butter contains a glutinous starch selected from the group consisting of glutinous corn starch, glutinous potato starch, and glutinous tapioca starch. In any embodiment of the baking butter described in this specification, the baking butter contains a non-glutinous starch selected from the group consisting of corn starch, potato starch, and tapioca starch, and in at least some preferred embodiments, the non-glutinous starch is potato starch.

[0013] The baking butter embodiments described in this specification rapidly develop a stable hardness. In any embodiment described in this specification, the baking butter has a hardness of at least about 150g, or about 150g to about 225g, or about 150g to about 200g, or about 150g to about 190g at 20°C. In any embodiment described in this specification, thawed baking butter has a hardness of at least about 150g to about 225g, or about 150g to about 200g, or about 150g to about 190g at 20°C.

[0014] In any of the embodiments described in this specification, the baking butter is stable during baking and exhibits limited melting or flow during baking. A useful test for determining the baking stability of baking butter is comparing the size of a tray of baking butter before and after baking. Referring to the following tests, the embodiments of the baking butter described in this specification have a baking unfolding of less than 2 cm or less than 1 cm.

[0015] In any of the embodiments described in this specification, the freeze / thaw stability of the baking butter can be measured by the amount of liquid drained from the baking butter during or after thawing. In any embodiment of baking butter weighing about 75g when stored in a plastic cup, when the baking butter is frozen and thawed, the baking butter drains less than about 1.5g of liquid, or less than about 1g, or less than about 0.8g of liquid during thawing.

[0016] The baking cream described in this specification includes other food ingredients commonly used in baking creams. These include, for example, water, milk solids, sucrose, and flavorings. The milk solids may be nonfat or may be provided as whey powder or milk powder with a desired fat content, whether skim milk, partially skim milk, whole milk, or nonfat milk solids. Common flavorings include vanilla and chocolate, but other flavorings are also within the scope of the described baking cream. Flavorings are added to the baking cream in any common form used for flavoring ingredients, common forms including oils, extracts, and powders. In any embodiment described in this specification, the baking cream contains 50% to about 75%, or about 65% to about 75%, or about 70% to about 75% (by weight of the baking cream) of water or other aqueous liquid. In any embodiment described in this specification, the baking cream contains about 1% to about 10%, or about 3% to about 7% (by weight of the baking cream) of milk powder.

[0017] The baking butter described in this specification may also be vegan or free of animal products, such as milk or milk derivatives. Milk fat and milk protein may be replaced, for example, with vegetable oils or vegetable fats, or vegetable oil or vegetable fat systems. Useful vegetable oils include any commonly used edible oils. Neutral-flavored oils are more commonly used, including but not limited to vegetable oils, canola oil, palm oil, corn oil, and sunflower oil. Oils that are typically solid at room temperature, such as coconut oil, may also be used. Additionally, in the powder mixture, vegetable fats or vegetable oils may be provided in powder form by loading or coating the oil or fat onto a carrier such as maltodextrin or water-soluble maltodextrin or tapioca maltodextrin. Milk protein may be replaced with vegetable protein or vegetable powder of various concentrations. Common sources include nut powders and proteins, legume powders and proteins, soy protein and proteins, and oat flour and proteins. In one embodiment, the vegan baking butter contains about 50% to about 75%, or 65% to about 75%, or about 70% to about 75% of water or an aqueous liquid. In any embodiment, the vegan baking butter further comprises about 1% to about 10% or about 3% to about 7% (by weight of the baking butter) of vegetable protein, vegetable oil or vegetable fat, or a mixture of protein, fat and oil.

[0018] The baking butter described herein is obtained by mixing a group of dry ingredients (e.g., flavoring agents, sucrose, milk powder, and starch components) with water or other aqueous liquids to obtain a homogeneous mixture. The baking butter will develop the desired firmness without requiring cooking the mixture. In one aspect, the technique disclosed in this specification is a powder mixture that can be used to form baking butter when mixed with water or other aqueous liquids. In any embodiment described herein, the baking butter powder mixture comprises a starch component comprising (i) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight of starch component) and (ii) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight of starch component), and wherein the baking butter does not contain either chemically modified starch or alginate, and optionally does not contain gelling salts. In any embodiment described herein, the baking butter powder mixture comprises 30% to about 50%, or about 30% to about 40%, or about 30% to about 35% of starch component. In other embodiments, the baking butter powder mixture comprises about 40% to about 50% or about 40% to about 45% of a starch component by weight of the powder mixture. Any embodiment of the baking mixture comprises about 10% to about 20% or about 15% to about 20% of a dried component of milk powder by weight of the mixture.

[0019] As described in this specification, any embodiment of the baking butter powder mixture forms a baking butter with good firmness by adding a liquid such as water. In any embodiment described in this specification, the baking butter made from the baking butter powder mixture as described in this specification (having about 65% to about 75%, or about 70% to about 75% added water by weight of the baking butter) has a firmness of at least about 150g or about 150g to about 225g or about 150g and about 200g or about 150g to about 190g after one hour of mixing. In any embodiment described in this specification, the baking butter made from the baking butter powder mixture as described in this specification (having about 65% to about 75%, or about 70% to about 70% added water by weight of the baking butter) has a firmness development rate greater than about 65% or greater than about 70% or about 70% to about 80%. In any embodiment described in this specification, baking butter made from a baking butter powder mixture as described in this specification (having about 65% to about 75% or about 70% to about 75% added water by weight of baking butter) has a hardness of at least about 150g, or about 150g and about 225g, or about 150g to about 200g, or about 150g to about 190g after being stored at a mixing and refrigeration temperature (4°C) for at least 24 hours. In any embodiment described in this specification, baking butter made from a baking butter powder mixture as described in this specification, having about 65% to about 750% or about 70% to about 75% added water by weight of freezeable baking butter, may be used. Such baking butter has a hardness of at least about 150g, or about 150g and about 225g, or about 150g to about 200g, or about 150g to about 190g when thawed to a temperature of 4°C.

[0020] Useful tests for determining the freeze / thaw stability of baking butter made from a baking butter powder mixture are as follows: (1) mixing the baking butter powder mixture with sufficient water to prepare baking butter (about 65% to 75% or about 70% to about 75% water by weight of the baking butter); (2) allowing the baking butter to stand at room temperature for 1 hour; (3) storing a portion of the baking butter at a refrigeration temperature of about 4°C for 24 hours and storing the partially frozen baking butter by rapid freezing at about -35°C and storage at about -18°C for two weeks; (4) measuring the hardness of the refrigerated baking butter at 4°C and measuring the hardness of the frozen baking butter after thawing, wherein the frozen baking butter is thawed by standing at 4°C for 24 hours. In the embodiments described in this specification, the thawed baking butter made from the baking butter powder mixture has a freeze / thaw stability equal to the percentage change in hardness from never-freezing to frozen baking butter, and in any embodiment, such percentage change does not exceed about 135%, or about 110%, or about 105% of the frozen baking butter.

[0021] The baking butter described in this specification is used in food compositions, typically in baking compositions. Any baking butter can be used with any common food composition. The food compositions described in this specification contain baking butter as a second edible ingredient. Typically, baking butter is used as a filling or topping for baked goods such as donuts, cakes, pastries, bread, muffins, pies, etc. These baked goods are prepared using common recipes and ingredients.

[0022] In another aspect, the technology described in this specification relates to co-processed starch products. In a preferred embodiment, the co-processed starch product comprises a starch mixture, which is at least partially processed together to obtain a functionalized product. In any embodiment, the co-processed starch product comprises: (a) about 50% to about 75% of cold-water-swellable heat-inhibited glutinous starch (by weight of the starch product) and (b) about 25% to about 50% of cold-water-swellable heat-inhibited non-glutinous starch (by weight of the starch product). In any embodiment, the co-processed starch product described in this specification, although composed of starch, may contain starches other than cold-water-swellable heat-inhibited glutinous starch and cold-water-swellable heat-inhibited non-glutinous starch.

[0023] In any of the embodiments described in this specification, the co-processed starch product comprises: (a) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (wt% of starch product) and (b) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (wt% of starch product).

[0024] In any embodiment described in this specification, the co-processed starch product comprises about 60% to about 70% (by weight of the starch product) of glutinous starch and about 30% to about 40% (by weight of the starch product) of non-glutinous starch. In any embodiment of the co-processed starch product described in this specification, the glutinous starch is selected from the group consisting of glutinous corn starch, glutinous potato starch, and glutinous tapioca starch. In any embodiment of the co-processed starch described in this specification, the non-glutinous starch is selected from the group consisting of corn starch, potato starch, and tapioca starch.

[0025] The co-processed product is a mixture of starches that are at least partially functionalized together. For example, the starch mixture can be simultaneously heat-inhibited in a single reactor. As another example, the same reactor can be used to simultaneously make the starch mixture cold-water swellable. In at least one embodiment, the co-processed product is prepared in a process including mixing heat-inhibited glutinous starch and heat-inhibited non-glutinous starch and gelatinizing the mixture. In any embodiment described herein, the co-processed starch product is prepared by drum drying the mixture of heat-inhibited glutinous starch and non-glutinous starch. In any embodiment, the co-processed product is prepared by spray cooking the mixture of heat-inhibited glutinous starch and non-glutinous starch.

[0026] In any embodiment, the co-processed starch product as described in this specification is used in any embodiment of the baking butter described in this specification.

[0027] As used in this specification, the term "starch" refers to food-grade starch, as the term is generally understood in the art. Not intended to limit the definition, starch is one or more of the glucose polymers amylose and amylopectin. Starch is obtained from plant organs such as seeds, grains, or tubers that contain components other than starch, such as proteins and fiber. Food-grade starch is substantially pure starch, with components such as proteins and fiber removed. Food-grade starch is starch with a starch content greater than about 99% (wt%).

[0028] The term "glutinous starch" is used in this specification as is common in the art. It is not intended to limit the full meaning of the term; glutinous starch is obtained from naturally occurring variants of various plants, including cassava, potato, corn, and rice. Glutinous starch is essentially composed of amylopectin and contains virtually no amylose.

[0029] The term "inhibited starch" refers to a class of modified starches such that their swelling and eventual gelatinization in the presence of heat and water are slowed (inhibited). Various processes for inhibiting starches are known in the art. A useful test for comparing the degree of inhibition measures the viscosity change of a dilute starch slurry (e.g., about 5% starch solids (w / w)) when the slurry is heated to about 95°C. This test can be performed in a tool such as the Brabender micro-sticky starch viscous power tester. In the Brabender test, the viscosity of a natural starch slurry increases to a certain point (the swollen phase), then gels, after which the viscosity decreases. Compared to natural starch slurries, slurries with inhibited starch exhibit less viscous formation and less viscosity breakdown (if any) during the Brabender test. Slurries with significantly higher levels of inhibited starch exhibit less viscous formation and less viscosity breakdown compared to slurries with less inhibited starch.

[0030] As used herein, the term "heat-inhibited starch" refers to starch that has been heated in a substantially anhydrous state to inhibit starch production, meaning that when measured using a Brabender microviscosity starch viscous strength tester or similar tool, the starch exhibits viscosity characteristics similar to those of inhibited starch. Starch can be heat-inhibited by various processes known in the art. A set of processes is disclosed in WO 95 / 04082, which is incorporated herein by reference in its entirety. Using the processes described in application '082, heat-inhibited starch can be produced to achieve the desired degree of inhibition.

[0031] As used herein, the term "cold water-swellable heat-inhibiting starch" refers to heat-inhibiting starch that has been pre-cooked prior to its use in the application. This allows the starch to provide viscosity to aqueous compositions (including the disclosed embodiments of baking butter) without further heating the starch. Cold water-swellable may be abbreviated as CWS in the art. Cold water-swellable heat-inhibiting starch can be prepared by various methods known in the art. A set of processes is disclosed in US 6,261,376, which is incorporated herein by reference in its entirety.

[0032] For example, two useful methods for preparing cold-water-swellable starch are drum drying and spray cooking. Spray cooking forces the starch slurry through heated atomizing nozzles. Spray cooking can produce granules of various sizes by adjusting the developed pressure to force the starch slurry through the nozzles; larger granules are produced at lower pressures. Spray cooking tends to form granular starch granules. Drum drying applies the starch slurry in thin film form to a heated rotating drum. The starch dries on the drum, is scraped off, and then ground to the desired particle size. Drum-dried starch tends to appear flaky.

[0033] Cold-water swellable heat-inhibited glutinous starch and cold-water swellable heat-inhibited non-glutinous starch, provided as separate starches, can be drum-dried, spray-dried, or a combination thereof. Furthermore, as separate starches, cold-water swellable heat-inhibited glutinous starch and cold-water swellable heat-inhibited non-glutinous starch can have the same or different particle sizes.

[0034] As used herein, the term "starch component" refers to a component of a food composition (such as the described baking butter) that contains all the starches in that food composition. As will be clear from the context and usage, baking butter can be a food composition and can be added to another food composition. For example, baking butter can be used as a filling for baked goods. In this context, baked goods are a second food composition separate from the baking butter. In such cases, both the baking butter and the baked goods contain separate starch components.

[0035] As used in this specification, the term "gelling salt" refers to a class of salts that can be used to help alginate or more broadly food compositions gel in a controlled manner. Gelling salts include, but are not limited to, tetrasodium diphosphate, disodium phosphate, and calcium sulfate.

[0036] As used in this instruction manual, the term "hardness development rate" refers to the percentage increase in the hardness of the baking butter over time. The test used to measure the hardness development rate is as follows: Measure the hardness of the freshly mixed baking butter and then measure it again after allowing it to stand at 20°C for 1 hour. The hardness development rate can be calculated using the formula: Hardness Development Rate = (Hardness of freshly mixed baking butter divided by the hardness of the baking butter after standing at 20°C for 1 hour) multiplied by 100.

[0037] As used in this instruction manual, the term "baking expansion" refers to the difference in diameter between a pan of butter before and after baking. A useful experiment for measuring baking expansion is as follows: (1) Prepare multiple pans of butter with a diameter of 5 cm and a height of 3 cm. (2) Bake the pans at approximately 180°C for 25 minutes and allow them to cool (approximately 5 minutes). Baking expansion can be calculated using the formula: Baking expansion = Initial diameter of pan - Diameter of pan after baking and cooling.

[0038] As used in this specification, the term "freeze / thaw stability" refers to the increase in hardness of thawed baking butter compared to unfrozen baking butter, or the amount of water expelled from the baking butter during or after thawing. Useful tests for measuring freeze / thaw stability are as follows: Measure the hardness of the baking butter at approximately 4°C for 24 hours and store it. Measure the hardness of the baking butter that has been rapidly frozen at approximately -35°C and stored at approximately -18°C for two weeks, then thawed at 4°C for 24 hours. Freeze / thaw stability can be calculated as the percentage change in hardness between unfrozen and thawed baking butter: Freeze / thaw stability = (Hardness of unfrozen baking butter divided by hardness of thawed baking butter) multiplied by 100.

[0039] As used in this specification, the term "liquid discharge" (and its grammatical variations) refers to the amount of liquid discharged from frozen baking butter when it thaws. Other terms for liquid discharge are liquid separation and dehydration shrinkage. Liquid discharge can be measured using any test known in the art, but a useful test for measuring liquid discharge is as follows: Place the baking butter in a plastic cup and quickly freeze it at -32°C, then store it at -20°C. Store the baking butter frozen for up to 2 weeks, then thaw it at refrigerated temperature (4°C) for 24 hours. Weigh the cup (without a lid) and invert it. After 30 minutes, weigh the cup again. The discharged liquid is equal to the weight difference between the initial weight of the baking butter and the cup and the weight of the baking butter and the cup after 30 minutes of inverted storage.

[0040] The use of "about" to modify numbers is intended to include the listed number plus or minus 10%. Where the law allows listing a value in a claim, it means about that value. The use of "about" in the claims or description is not intended to limit the full scope of the equivalents covered.

[0041] Unless the context clearly indicates otherwise, the use of the indefinite article “a / kind” or the definite article “the” means one / kind or more / kinds.

[0042] While certain embodiments have been described and illustrated, those skilled in the art, upon reading the foregoing specification, can make changes, equivalent substitutions, and other modifications to the methods and the techniques of the invention. Each of the foregoing aspects and embodiments may also include or incorporate variations or aspects as disclosed herein with respect to any or all other aspects and embodiments.

[0043] The present invention is not limited to the aspects described herein, which are intended as individual illustrations of various aspects of the invention. Many modifications and variations of the invention can be made without departing from the spirit and scope of the invention, as will be apparent to those skilled in the art. In addition to those listed herein, functionally equivalent methods within the scope of the invention will be apparent to those skilled in the art from the foregoing description. Such modifications and variations are intended to fall within the scope of the appended claims. It should be understood that the present invention is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds, or biological systems, which can, of course, be varied. Unless otherwise specified herein or otherwise explicitly contradicted by the context, all methods described herein may be performed in any suitable order. It should also be understood that the terminology used herein is for descriptive purposes only and is not intended to be limiting. Therefore, this specification is intended to be considered merely exemplary, wherein the breadth, scope, and essence of the invention are indicated only by the appended claims, the definitions therein, and any equivalents thereof. No language in this specification should be construed as indicating that any element not protected by the claims is necessary.

[0044] The embodiments described herein can be suitably implemented in the absence of any or more elements, limitations, or restrictions not specifically disclosed herein. Therefore, terms such as “comprising,” “including,” and “containing” should be read broadly and not restrictively. Furthermore, the terms and expressions used herein have been used as descriptive terms rather than limiting terms, and are not intended to exclude any equivalents or portions thereof of the features shown and described, but it should be recognized that various modifications can be made within the scope of the claimed art. Additionally, the phrase “consistently composed of” will be understood to include those specifically described elements and those additional elements that do not materially affect the essential and novel features of the claimed art. The phrase “consisting of” excludes any unspecified elements.

[0045] Furthermore, where features or aspects of this disclosure are described in accordance with the Markush Group, those skilled in the art will recognize that this disclosure is also described in accordance with any individual member or subgroup of the Markush Group. Each of the narrower species and subgenus groups falling within the general disclosure also forms part of this technology. This includes a general description of the technology, with any attached conditions or negative limitations being the removal of any subject matter from that genus, regardless of whether the removed material is specifically described herein.

[0046] As those skilled in the art will understand, for any and all purposes, particularly in providing a written description, all scopes disclosed herein also encompass any and all possible subscopes and combinations thereof. Any listed scope can be readily identified as sufficiently descriptive and such that the same scope can be decomposed into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each scope discussed herein can be readily decomposed into a lower third, a middle third, and an upper third, etc. Those skilled in the art will also understand that all language such as “at most,” “at least,” “greater than,” “less than,” etc., includes the stated numbers and refers to a scope that can subsequently be decomposed into subscopes as described above. Finally, as those skilled in the art will understand, a scope includes each individual member, and each individual value is incorporated into this specification as if it were separately described herein.

[0047] The techniques described in this specification can be further understood by referring to the following non-limiting aspects.

[0048] 1. A baking butter comprising: a starch component, wherein the starch component comprises (i) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight %) and (ii) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight %), and wherein the baking butter does not contain either chemically modified starch or alginate, and optionally does not contain gelling salts.

[0049] 2. The baking butter according to claim 1, wherein the starch component comprises: (i) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight %) and (ii) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight %).

[0050] 3. The baking butter according to claim 1 or 2, wherein the amount of the glutinous starch is about 60% to about 70% (by weight of the starch component), and the amount of the non-glutinous starch is about 30% to about 40% (by weight of the starch component).

[0051] 4. The baking butter according to any one of claims 1 to 3, wherein the glutinous starch is selected from the group consisting of: glutinous corn starch, glutinous potato starch and glutinous tapioca starch.

[0052] 5. The baking butter according to any one of claims 1 to 4, wherein the non-glutinous starch is selected from the group consisting of corn starch, potato starch and tapioca starch.

[0053] 6. The baking butter according to any one of claims 1 to 5, wherein the baking butter has a hardness of at least about 150g or about 150g and about 225g or about 150g to about 200g or about 150g to about 190g at 20°C.

[0054] 7. The baking butter according to any one of claims 1 to 6, wherein the baking butter is frozen baking butter and the baking butter has a hardness of at least about 150g or about 150g and about 225g or about 150g to about 200g or about 150g to about 190g when thawed at 4°C.

[0055] 8. The baking butter according to any one of claims 1 to 7, wherein the amount of said starch component is 5% to about 20% (by weight of said baking butter), or the amount of said starch component is selected from the group consisting of: (i) about 5% to about 15% or about 8% to about 12% and (ii) about 12% to about 16%.

[0056] 9. The baking butter according to any one of claims 1 to 8, wherein the baking butter further comprises: water in an amount of about 50% to about 75% or 65% to about 75% or about 70% to about 75% (by weight of the baking butter); and milk powder in an amount of about 1% to about 10% or about 3% to about 7% (by weight of the baking butter).

[0057] 10. The baking butter according to any one of claims 1 to 9, wherein the baking butter is a non-dairy baking butter.

[0058] 11. The baking butter according to any one of claims 1 to 10, wherein the baking butter further comprises: water in an amount of about 50% to about 75%, or about 65% to about 75%, or about 70% to about 75% (by weight of the baking butter); and one or more of the following: vegetable protein, vegetable fat, or vegetable oil in an amount of about 1% to about 10%, or about 3% to about 7% (by weight of the baking butter).

[0059] 12. The baking butter according to any one of claims 1 to 11, further wherein the baking butter has a baking spread of less than 2 cm or less than 1 cm.

[0060] 13. The baking butter according to any one of claims 1 to 12, wherein the percentage change in hardness of the prepared thawed baking butter compared to a sample of refrigerated but never frozen baking butter is no more than about 135%, or no more than about 110%, or no more than about 105% of the refrigerated baking butter.

[0061] 14. The baking butter according to any one of claims 1 to 13, wherein the baking butter contains about 65% to about 75% or about 70% to about 75% of water or an aqueous liquid, and has a liquid discharge of less than about 1.5g or less than about 1.0g or less than about 0.8g when thawed after freezing.

[0062] 15. A baking butter powder mixture comprising: a starch component, wherein the starch component comprises (i) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight %) and (ii) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight %), and wherein the baking butter does not contain either chemically modified starch or alginate, and optionally does not contain gelling salts.

[0063] 16. The baking butter powder mixture according to claim 15, wherein the starch component comprises: (i) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight %) and (ii) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight %).

[0064] 17. The baking butter according to claim 15 or 16, wherein the amount of the glutinous starch is about 60% to about 70% (by weight of the starch component), and the amount of the non-glutinous starch is about 30% to about 40% (by weight of the starch component).

[0065] 18. The baking butter powder mixture according to any one of claims 15 to 17, wherein the glutinous starch is selected from the group consisting of glutinous corn starch, glutinous potato starch, and glutinous tapioca starch.

[0066] 19. The baking butter powder mixture according to any one of claims 15 to 18, wherein the non-glutinous starch is selected from the group consisting of corn starch, potato starch and tapioca starch.

[0067] 20. The baking butter powder mixture according to any one of claims 15 to 19, wherein the amount of said starch component is from about 30% to about 50% by weight of said powder mixture or the amount of said starch component is selected from the group consisting of: about 30% to about 40% or about 30% to about 35%; and about 40% to about 50% or about 40% to about 45%.

[0068] 21. The baking butter powder mixture according to any one of claims 15 to 20, wherein the baking butter powder mixture further comprises about 10% to about 20% or about 15% to about 20% of milk powder by weight of the mixture.

[0069] 22. The baking butter powder mixture according to any one of claims 15 to 21, wherein the baking butter powder mixture is a non-dairy baking butter powder mixture.

[0070] 23. The baking butter powder mixture according to claims 15 to 22, wherein the baking butter powder mixture further comprises one or more of the following: about 10% to about 20% by weight of the mixture, or about 15% to about 20% by weight of vegetable protein, vegetable oil or vegetable fat.

[0071] 24. The baking butter powder mixture according to any one of claims 15 to 23, wherein the baking butter powder mixture is capable of forming baking butter, wherein the baking butter, after being mixed with about 65% to about 75% or about 70% to about 75% water (by weight of the baking butter), has a hardness of at least about 150g, or about 150g and about 225g, or about 150g to about 200g, or about 150g to about 190g at 20°C within one hour.

[0072] 25. The baking butter powder mixture according to any one of claims 15 to 24, wherein the baking butter powder mixture is capable of forming baking butter, wherein the baking butter, when mixed with about 65% to about 75% or about 70% to about 75% water (by weight of the baking butter), has a hardness development rate greater than about 65% or greater than about 70% or about 70% to about 80%.

[0073] 26. The baking butter powder mixture according to any one of claims 15 to 25, wherein the baking butter powder mixture is capable of forming baking butter, wherein the baking butter, when mixed with about 65% to about 75% or about 70% to about 75% water (by weight of the baking butter), has a hardness of at least about 150g, or about 150g and about 225g, or about 150g to about 200g, or about 150g to about 190g after being stored at 20°C or at 4°C for 24 hours.

[0074] 27. The baking butter powder mixture according to any one of claims 15 to 26, wherein the baking butter powder mixture is capable of forming baking butter, wherein the baking butter, when mixed with about 65% to about 75% or about 70% to about 75% water (by weight of the baking butter), is capable of freezing and has a hardness of at least about 150g, about 150g and about 225g, or about 150g to about 200g, or about 150g to about 190g when thawed to a temperature of 4°C.

[0075] 28. The baking butter powder mixture according to any one of claims 15 to 27, wherein the baking butter powder mixture is capable of forming baking butter, wherein the baking butter, when mixed with about 65% to about 75% water or about 70% to about 75% water (by weight of the baking butter) and when frozen and thawed, releases an amount of less than 1.5g or less than 1.0g, or less than about 0.8g, or about 0.5g to about 1.5g, or 0.5g to 1.0g, or about 0.5g to 0.8g of water.

[0076] 29. The baking butter powder mixture according to any one of claims 15 to 29, wherein the baking butter powder mixture is capable of forming baking butter, wherein the baking butter, when mixed with about 65% to about 75% or about 70% to about 75% water (by weight of the baking butter) and when frozen, has freeze / thaw stability as represented by the percentage change in hardness between never-frozen baking butter and thawed baking butter, wherein the freeze / thaw stability does not exceed about 35% of the refrigerated baking butter, or does not exceed about 10%, or does not exceed about 5%.

[0077] 30. Use of a mixture of about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight of the starch component) and (ii) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight of the starch component) for the preparation of baking butter or baking butter powder mixtures as described in any of the preceding claims.

[0078] 31. The use according to claim 31, wherein the amount of said glutinous starch is about 60% to about 70% (by weight of said starch component), and the amount of said non-glutinous starch is about 30% to about 40% (by weight of said starch component).

[0079] 32. A food product comprising baking butter according to any of the preceding claims, and a second edible ingredient.

[0080] 33. A co-processed starch product comprising: (a) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight of the product) and (b) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight of the product).

[0081] 34. The co-processed starch product according to claim 33, wherein the starch component comprises: (a) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight of the product) and (b) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight of the product).

[0082] 35. The co-processed starch product according to claim 33 or 34, wherein the amount of glutinous starch is about 60% to about 70% (by weight of the product), and the amount of non-glutinous starch is about 30% to about 40% (by weight of the product).

[0083] 36. The co-processed starch product according to any one of claims 33 to 35, wherein the glutinous starch is selected from the group consisting of: glutinous corn starch, glutinous potato starch and glutinous tapioca starch.

[0084] 37. The co-processed starch product according to any one of claims 33 to 36, wherein the non-glutinous starch is selected from the group consisting of corn starch, potato starch and tapioca starch.

[0085] 38. The co-processed starch product according to any one of claims 33 to 37, wherein the co-processed starch product is prepared by a method comprising mixing heat-inhibited glutinous starch and heat-inhibited non-glutinous starch and gelling the mixture.

[0086] 39. The co-processed starch product according to any one of claims 33 to 38, wherein a drum dryer is used to gelatinize the mixture.

[0087] 40. The co-processed starch product according to any one of claims 33 to 39, wherein spray cooking is used to gelatinize the mixture.

[0088] 41. Use of the co-processed starch product according to claims 33 to 40 for preparing baking butter powder mixtures or baking butter as described in any of the preceding claims.

[0089] 42. A starch mixture comprising: (a) about 50% to about 75% of cold water-swellable heat-inhibited glutinous starch (by weight of the product) and (b) about 25% to about 50% of cold water-swellable heat-inhibited non-glutinous starch (by weight of the product).

[0090] 43. The starch mixture of claim 42, wherein the amount of the glutinous starch is about 60% to about 70% (by weight of the product), and the amount of the non-glutinous starch is about 30% to about 40% (by weight of the product).

[0091] 44. The starch mixture according to claim 42 or 43, wherein the glutinous starch is selected from the group consisting of glutinous corn starch, glutinous potato starch and glutinous tapioca starch.

[0092] 45. The starch mixture according to any one of claims 42 or 44, wherein the non-glutinous starch is selected from the group consisting of corn starch, potato starch and tapioca starch.

[0093] 46. ​​Use of the co-processed starch product according to claim 42 or 45 for the preparation of baking butter powder mixtures or baking butter as described in any of the preceding claims.

[0094] 47. The starch mixture or baking butter powder mixture according to any of the preceding claims, wherein the cold-water swellable heat-inhibited glutinous starch and the cold-water swellable heat-inhibited non-glutinous starch become cold-water swellable during a drum drying process or a spray cooking process, wherein, optionally, one of the cold-water swellable heat-inhibited glutinous starch and the cold-water swellable heat-inhibited non-glutinous starch becomes cold-water swellable during a drum drying process, and the other of the cold-water swellable heat-inhibited glutinous starch and the cold-water swellable heat-inhibited non-glutinous starch becomes cold-water swellable during a spray cooking process.

[0095] The techniques described herein can be further understood by referring to the following non-limiting embodiments.

[0096] Example 1 - Baking Butter Mold

[0097] Baking butter was prepared using the model system described in Table 1.

[0098] Table 1

[0099] Baking butter model system

[0100] Element Baking butter (by weight %) % by weight of powder mixture Crystalline sugar 11.6 36.2 Vanilla sugar 0.9 2.8 Whole milk powder 2.8 8.8 skim milk powder 2.8 8.8 starch 13.9 43.4 100％ water 68.0 N / A 100％

[0101] Prepare the baking butter using the recipe in Table 1 below. Mix all ingredients except water until homogeneous to form a powder mixture. Then add water and first manually stir the mixture to incorporate all ingredients, then use a mixer to blend until a homogeneous baking butter is formed.

[0102] The composition of the alternative model baking butter is disclosed in Table 2.

[0103] Table 2

[0104] Alternative models for baking butter

[0105]

[0106]

[0107] Example 2 - Comparison Results - Baking Butter Using Only Sticky Starch

[0108] Baking butter was prepared using the formulations in Table 1, wherein the starch component was a cold-water-swellable, heat-inhibitory glutinous starch. Compared to a control baking butter prepared using alginate, modified starch, and gelling salts, this type of baking butter sample exhibited good texture firmness but poor functional and sensory texture. Functional and sensory texture properties were measured by a panel of six specialists who were regularly trained in assessing and quantifying centralized descriptors of ready-to-eat baking butter. Each sample was individually rated relative to the control, and the responses were entered into Compusense Cloud software. Samples were rated on a scale of -5 to 5 compared to the control, with zero assigned if the exemplary baking butter was perceived to be identical to the control. Positive values ​​indicated the extent of an increase in a trait perceived in the exemplary baking butter compared to the control, and negative values ​​indicated the extent of a decrease in a trait perceived in the exemplary baking butter compared to the control. All samples were served at ambient temperature, blinded, and tasted in a balanced order by the specialists. The specialists cut the baking butter samples with spoons. A spoonful of baking butter is placed in the mouth of a member of the expert team, who manipulates it with their tongue for about 10 seconds before swallowing. During this process, the expert team member evaluates the baking butter sample.

[0109] The baking butter samples were evaluated based on six descriptors defined below: (1) Tail: The degree to which the baking butter product stretches / tails on a spoon when the cut sample is transferred to the mouth of a panel member. (2) Cohesiveness: The amount of deformation / stringing exhibited by the cut baking butter, rather than shearing / cutting or breaking. (3) Adhesion: The force with which the product adheres to the palate during oral manipulation. (4) Melting Rate: The rate at which the sample dissolves or melts in the mouth of a panel member. (5) Silkiness: The degree to which the sample has a uniform and regular consistency during oral manipulation; the absence of oral-detectable particles in the sample. Abnormal Characteristics: The intensity of any flavor that was unpleasant to the panel members and / or not characteristic of the product, for any flavor detected during the evaluation.

[0110] Figure 1 The results of baking butter (sample 1) with a starch component consisting of heat-inhibiting glutinous corn starch that swells in cold water are reported compared with the control. Figure 2 The results of baking butter (sample 2) with a starch component consisting of heat-inhibiting glutinous tapioca starch that swells in cold water are reported compared with the control. Figure 3 Results for a baking butter (sample 3) with a starch composition consisting of a mixture of two-thirds cold-water soluble heat-inhibited glutinous corn starch and one-third cold-water soluble heat-inhibited potato starch were reported. As can be seen, sample 3 most closely matched the functional and sensory texture of the control baking butter.

[0111] Example 3 - Comparison of baking butter using a mixture of glutinous starch and non-glutinous starch

[0112] Baking butter was prepared using the formulas in Table 1, wherein the starch component was a mixture of cold-water-swellable, heat-inhibitory glutinous starch and cold-water-swellable, heat-inhibitory non-glutinous starch. Samples were prepared with different starch matrices to investigate the rate of hardness development and the change in hardness over time, as well as the freeze / thaw stability of baking butter prepared with different starches. Hardness measurements were performed as follows. Hardness and hardness development were measured using a TA-XT2 texture analyzer (TA.XT2plus (5kg load sensor, PP / 25 probe, probe advances 10mm at 2mm / s, trigger force 3g)). Samples were measured immediately after mixing at 20°C (fresh samples), after 1 hour of storage, and after 24 hours of storage.

[0113] The rate of hardness development is calculated using a formula, expressed as a percentage, based on the texture measured at 20°C: equal to (fresh hardness divided by 1-hour hardness) multiplied by 100.

[0114] Freeze / thaw stability was measured as follows: a portion of baking butter was stored at approximately 4°C for 24 hours, and a portion of baking butter that had been rapidly frozen at approximately -35°C was stored at approximately -18°C for two weeks. The hardness of the refrigerated baking butter was measured at 4°C, and the hardness of the frozen baking butter after thawing was also measured, wherein the frozen baking butter was thawed by standing at 4°C for 24 hours. Freeze / thaw stability is equal to (refrigerated hardness divided by thawed hardness) multiplied by 100.

[0115] The hardness of sample 3, prepared as described above, was measured. Samples 4 and 5 were also measured. Sample 4 contained a starch composition of two-thirds cold-water-swellable, heat-inhibitory glutinous corn starch and one-third cold-water-swellable non-glutinous tapioca starch. Sample 5 contained a starch composition of one-third cold-water-swellable, heat-inhibitory glutinous corn starch and two-thirds cold-water-swellable potato starch. The hardness results are reported in Table 3.

[0116] Table 3

[0117] Measurement of the hardness of baking butter

[0118]

[0119] Example 4: Drainage of baking butter during thawing

[0120] Baking butter samples were prepared using the formulations in Table 2 and a 2:1 (w / w) ratio of heat-inhibited glutinous corn starch and heat-inhibited potato starch. The water displacement of the baking butter was evaluated. The water displacement test was performed as follows: Each subsample of baking butter was placed in a plastic cup (enough to fill the cup), rapidly frozen at -32°C, and then stored at -20°C. Multiple portions of the baking butter were frozen and stored for up to 2 weeks, then thawed at refrigerated temperature (4°C) for 24 hours. All separated water was removed, and the baking butter was weighed again. The water displacement was equal to the difference between the initial and final weight of the baking butter. The baking butter prepared as described in the cup had a weight of approximately 75 g, and the average water displacement of the four samples was approximately 1.1 g.

Claims

1. A baking butter, said baking butter comprising: a starch component, The starch component comprises (i) 60% to 70% by weight of a cold-water-swellable, heat-inhibited glutinous starch and (ii) 30% to 40% by weight of a cold-water-swellable, heat-inhibited non-glutinous starch, and water; The baking butter described herein does not contain either chemically modified starch or alginate, and optionally does not contain gelling salts. The glutinous starch mentioned therein is selected from the group consisting of: glutinous corn starch, glutinous potato starch, and glutinous tapioca starch; The non-glutinous starch mentioned therein is selected from the group consisting of: corn starch, potato starch, and tapioca starch.

2. The baking butter according to claim 1, wherein the glutinous starch is glutinous corn starch.

3. The baking butter according to claim 1, wherein the non-glutinous starch is potato starch.

4. The baking butter according to any one of claims 1 to 3, wherein the amount of the starch component is 5% to 20% by weight of the baking butter.

5. The baking butter according to claim 4, wherein the amount of the starch component is 5% to 15% by weight of the baking butter.

6. The baking butter according to claim 4, wherein the amount of the starch component is 8% to 12% by weight of the baking butter.

7. The baking butter according to claim 4, wherein the amount of the starch component is 12% to 16% by weight of the baking butter.

8. The baking butter according to any one of claims 1 to 3, wherein the amount of water is 50% to 75% by weight of the baking butter; and The baking butter further comprises 1% to 10% of milk powder by weight of the baking butter.

9. The baking butter according to claim 8, wherein the amount of water is 65% to 75% by weight of the baking butter.

10. The baking butter according to claim 8, wherein the amount of water is 70% to 75% by weight of the baking butter.

11. The baking butter of claim 8, wherein the baking butter further comprises 3% to 7% of milk powder by weight of the baking butter.

12. The baking butter according to any one of claims 1 to 3, wherein the baking butter is a non-dairy baking butter.

13. The baking butter according to any one of claims 1 to 3, wherein the baking butter further comprises: Water in an amount of 50% to 75% by weight of the baking butter; and The baking butter comprises 1% to 10% by weight of one or more of the following: vegetable protein or vegetable fat.

14. The baking butter according to claim 13, wherein the vegetable fat is a vegetable oil.

15. The baking butter of claim 13, wherein the baking butter further comprises 65% to 75% water by weight of the baking butter.

16. The baking butter of claim 13, wherein the baking butter further comprises 70% to 75% water by weight of the baking butter.

17. The baking butter according to claim 13, wherein the baking butter further comprises 3% to 7% by weight of one or more of the following: vegetable protein or vegetable fat.

18. A baking butter powder mixture, said baking butter powder mixture comprising: a starch component, The starch component comprises (i) 60% to 70% by weight of a cold-water-swellable, heat-inhibited glutinous starch and (ii) 30% to 40% by weight of a cold-water-swellable, heat-inhibited non-glutinous starch. The baking butter described herein does not contain either chemically modified starch or alginate, and optionally does not contain gelling salts; in, The glutinous starch is selected from the group consisting of: glutinous corn starch, glutinous potato starch, and glutinous tapioca starch, and... The non-glutinous starch is selected from the group consisting of: corn starch, potato starch, and tapioca starch.

19. The baking butter powder mixture according to claim 18, wherein the amount of the starch component is 30% to 50% by weight of the powder mixture.

20. The baking butter powder mixture of claim 19, wherein the amount of the starch component is 30% to 40% by weight of the powder mixture.

21. The baking butter powder mixture according to claim 19, wherein the amount of the starch component is 30% to 35% by weight of the powder mixture.

22. The baking butter powder mixture according to claim 19, wherein the amount of the starch component is 40% to 50% by weight of the powder mixture.

23. The baking butter powder mixture according to claim 19, wherein the amount of the starch component is 40% to 45% by weight of the powder mixture.

24. The baking butter powder mixture according to any one of claims 18 to 23, wherein the glutinous starch is glutinous corn starch.

25. The baking butter powder mixture according to any one of claims 18 to 23, wherein the non-glutinous starch is potato starch.

26. The baking butter powder mixture according to any one of claims 18 to 23, wherein the baking butter powder mixture further comprises 10% to 20% by weight of milk powder.

27. The baking butter powder mixture of claim 26, wherein the baking butter powder mixture further comprises 15% to 20% by weight of milk powder.

28. The baking butter powder mixture according to any one of claims 18 to 23, wherein the baking butter powder mixture is a non-dairy baking butter powder mixture.

29. The baking butter powder mixture according to any one of claims 18 to 23, wherein the baking butter powder mixture further comprises 10% to 20% by weight of one or more of the following: vegetable protein or vegetable fat.

30. The baking butter powder mixture according to claim 29, wherein the vegetable fat is a vegetable oil.

31. The baking butter powder mixture of claim 29, wherein the baking butter powder mixture further comprises 15% to 20% by weight of one or more of the following: vegetable protein or vegetable fat.

32. A food product comprising baking butter according to any one of claims 1 to 17, and a second edible ingredient.

33. A starch mixture, said starch mixture comprising: By weight of the product, 60% to 70% of the cold water-soluble, heat-inhibited glutinous starch, and 30% to 40% by weight of the product, cold water soluble heat-inhibited non-glutinous starch; The glutinous starch is selected from the group consisting of: glutinous corn starch, glutinous potato starch, and glutinous tapioca starch. The non-glutinous starch is selected from the group consisting of: corn starch, potato starch, and tapioca starch.

34. The starch mixture according to claim 33, wherein the glutinous starch is glutinous corn starch.

35. The starch mixture according to claim 33, wherein the non-glutinous starch is potato starch.

36. The starch mixture according to any one of claims 33 to 35 or the baking butter powder mixture according to any one of claims 18 to 31, wherein the cold water-swellable heat-inhibited glutinous starch and the cold water-swellable heat-inhibited non-glutinous starch become cold water-swellable during the drum drying process or the spray cooking process; in, Optionally, in the drum drying process, one of the cold water-swellable heat-inhibited glutinous starch and the cold water-swellable heat-inhibited non-glutinous starch becomes cold water-swellable, and in the spray cooking process, the other of the cold water-swellable heat-inhibited glutinous starch and the cold water-swellable heat-inhibited non-glutinous starch becomes cold water-swellable.

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