An essentially carbohydrate-free., protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the products.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes collagen, chia seed, a flour content that includes at least a portion that is gluten-free, fiber and/or sugar syrup, and fat to achieve an indulgent eating experience. Methods of making a soft baked brownie are also disclosed.

Composite plant-MCT flour includes MCT oil encapsulated by and/or complexed with wall material and incorporated within the composite plant-MCT flour, wherein polysaccharide from the plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, carbohydrate, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable floor. Composite plant-MCT flour can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour.

Composite flour includes native plant flour and complexed MCT and/or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, polysaccharide released from the native plant flour, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The native plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable floor. Composite flours can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour. Composite flour can be blended with native flour and/or another composite flour to form blended flour.

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

Composite flour includes native plant flour and complexed MCT and/or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, polysaccharide released from the native plant flour, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The native plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable flour. Composite flours can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour. Composite flour can be blended with native flour and/or another composite flour to form blended flour.

The subject invention provides unique and novel LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE. In the first embodiment, said LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE provides raised, textured pizza base that contain such as but not limited to rice and chicken protein. Other poultry such as but not limited to turkey can be used to replicate said chicken. Uniquely said LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE is being used as a replacement for traditional high carbohydrate low protein dough used as a pizza base.

Composite flour includes native plant flour and complexed MCT and/or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, polysaccharide released from the native plant flour, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The native plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable flour. Composite flours can replace traditional flours to make food products, such as baked goods, fried goods, boiled goods, or uncooked goods, but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour. Composite flour can be blended with native flour and/or another composite flour to form blended flour.