Composition and methods of making frozen infant and toddler food
View Patent ↗The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoother and creamier in texture and possess a better taste profile. The invention further comprises methods of making and using such products.
1. Frozen infant and toddler food products comprising a liquid or puree medium, the medium being frozen into small ice crystals by means of a slow-churning freezing process over a predetermined period of time, wherein the slow-churning freezing process is conducted at a freezing temperature from at least about −3° C. to at least about −8° C., and wherein the duration of freezing the products is from at least about 50 min to about 60 min.
2. The products according to claim 1 , wherein the medium is selected from the list consisting of fruits, vegetables, meats, fish, and any combinations thereof.
3. The products according to claim 1 , wherein said products are organic.
4. The products according to claim 1 , wherein said products are non-organic.
5. The products according to claim 1 , wherein the slow-churning freezing process provides at least about 80-90% freezable water fraction at the temperature from at least about −3° C. to at least about −8° C.
6. The products according to claim 1 , wherein said toddler is up to about five years of age.
7. The products according to claim 1 , wherein said toddler is between one and five years of age.
8. The products according to claim 1 , wherein said child is between one and four years of age.
9. The products according to claim 1 , wherein said infant is up to about one year of age.
10. A method of making a frozen infant food or toddler food product comprising:
(a) cooking a liquid or puree medium, whereby the medium is rendered substantially sterile;
(b) stirring the medium for a predetermined period of time by a slow-churned freezing process to form a frozen product, wherein the slow-churning freezing process is conducted at a freezing temperature of at least about −3° C. to at least about −8° C., and wherein the duration of freezing the product is from at least about 50 min to about 60 min; and
(c) transferring the frozen product into a sterile container.
11. The method according to claim 10 , wherein the medium is selected from the list consisting of fruits, vegetables, meats, fish, and any combinations thereof.
12. The method according to claim 10 , wherein said product is organic.
13. The method according to claim 10 , wherein said product is non-organic.
14. The method according to claim 10 , wherein the slow-churning freezing process provides at least about 80-90% freezable water fraction at the temperature from at least about −3° C. to at least about −8° C.
15. The method according to claim 10 , wherein said toddler is up to about five years of age.
16. The method according to claim 10 , wherein said toddler is between one and five years of age.
17. The method according to claim 10 , wherein said child is between one and four years of age.
18. The method according to claim 10 , wherein said infant is up to about one year of age.