Food products for infants and babies and method of making same
A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.
1. A method of producing an infant or baby food product comprising:
mixing cow's milk in liquid form with a starch in order to produce a batter;
heating the batter at a temperature ranging from about 212 F to about 400 F for a time period ranging from about 10 minutes to about 40 minutes in order to produce a cake, wherein the heating process denatures at least one milk protein in the cake;
drying the cake; and
grinding or milling the dried cake into a powder,
wherein a weight ratio of the cow's milk to the starch ranges from about 1:1 to about 2:3.
2. The method of claim 1 , wherein the starch is at least one flour selected from the group consisting of rice flour, tapioca flour, wheat flour, corn flour, nut flour, soy flour and bean flour.
3. The method of claim 1 , wherein the mixing step is carried out by either whipping or stifling.
4. The method of claim 1 , wherein the cake is dried to a water content in the range of about 3% to about 10%.
5. The method of claim 1 , wherein the cow's milk is raw or pasteurized.
6. The method of claim 1 , wherein the cow's milk in liquid form is prepared using frozen cow's milk that is allowed to thaw prior to said mixing step.
7. The method of claim 1 , wherein the cow's milk in liquid form is prepared using powdered cow's milk that is first mixed with water prior to said mixing step.
8. The method of claim 1 , wherein the cow's milk component of the batter includes allergenic bos d 5 (beta-lactoglobulin) protein and allergenic bos d 11 (beta-casein) protein, and
wherein the heating process denatures up to 99% of the allergenic bos d 5 protein content of the cow's milk component of the batter and up to about 99% of the allergenic bos d 11 protein content of the cow's milk component of the batter.
9. The method of claim 1 , wherein the grinding or milling process results in the powder having granules in a size ranging from about 60 mesh to about 200 mesh.
10. The food product produced by the method of claim 1 .
11. The food product produced by the method of claim 9 .
12. A method for reducing the risk of developing a food allergy to milk, the method comprising preparing a food product in accordance with the steps of claim 1 and feeding said food product to a baby or infant of an age of at least four months old.
13. The method of claim 12 , further including mixing the powdered food product into a pureed food prior to the feeding step.
14. The method of claim 12 , wherein the feeding step is carried out in serving sizes of about 0.5 to 10 grams of the powdered food product and at a frequency of 1-7 times per week.
15. The method of claim 12 , wherein the preparing step includes heating the batter at a temperature ranging from about 212 F to about 400 F for a time period ranging from about 10 minutes to about 40 minutes and drying the cake to a water content of about 3% to about 10%.
16. The method of claim 15 , wherein the preparing step further includes grinding or milling the dried cake into a powder of a size ranging from about 60 mesh to about 200 mesh.