Formulation of baby food using fresh ingredients with indirect steam method

Abstract

The invention of a baby food formulation using fresh food ingredients with an indirect steam method, which is used in the field of children's food supplements; to solve the problem of inappropriate textures and unpleasant flavors in food products available on the market, which are usually prepared from processed or dried foods, which leads to the loss of many nutrients and a decrease in the overall quality of the product. With this solution, it is to provide an optimal formulation using fresh food ingredients with an indirect steam method to obtain the best formula with the texture and flavor that is needed. This method not only preserves more nutritional value and nutrients, but also provides a more pleasant consumption experience for children.

Description

Description of the invention Title of the invention Baby food formulation using fresh ingredients with indirect steam method Technical background of the relevant invention This invention relates to the field of food supplement formulation, in which fresh food ingredients are used to produce the food supplement. Technical problem and stating the objectives of the invention The technical problem associated with this invention refers to the poor texture and unpleasant taste of food products available on the market. These products are usually made from processed or dried food ingredients, which leads to the loss of many nutrients and a decrease in the overall quality of the product. In addition, many food supplements available on the market contain artificial flavors and additives that are not pleasant to children and can lead to a decrease in their consumption by children. In addition, many families refrain from purchasing and using these products due to their low quality and nutritional value. Problems such as the loss of vitamins and minerals sensitive to heat and processing, as well as dry and unattractive textures, are other issues that cause the general lack of acceptance of the available products. The main objective of this invention is to provide an optimized formulation using fresh food ingredients to create the best formula with a texture and taste that appeals to all tastes. This method not only preserves more nutritional value and nutrients, but also provides a more pleasant consumption experience for children. Also, this formulation, using natural and fresh ingredients, reduces the need for artificial flavors and additives, and provides a healthier and more nutritious product to the market. A description of the state of the prior art and the history of developments related to the claimed invention. Technical Comparison with Patent No. 68777 Patent No. 68777, filed in 2010 and known as "Formulation and Production of Baby Food Using Sprouted Legumes," uses lentils and mung beans to produce baby food. Although this invention uses bean sprouts as a nutritional source, our new formulation uses fresh and diverse food ingredients that have higher nutritional value and provide better taste and texture. Differences and similarities: Similarity: Both inventions are designed with the aim of improving the nutritional value and production of baby food. Difference: In our invention, instead of using limited bean sprouts, a wider range of fresh food ingredients are used, including a variety of fruits and vegetables rich in vitamins and minerals. This change has improved taste, texture and better acceptability among children. The main drawback of the 68777 patent is the limitation to using a single type of food source (sprouted beans), which can reduce the variety of taste and texture. The present formulation overcomes this drawback by using fresh and diverse food ingredients, providing a product that is improved not only in terms of nutritional value but also in terms of taste and texture appeal. Also, the use of fresh ingredients helps to improve nutritional quality and reduce the use of preservatives, which are common in industrial products. Comparison with the invention and identification of similarities, differences, and advantages of the invention over KR1020160058242: Similarities Focus on baby food: Both inventions work in the field of formulating healthy and nutritious foods for children. Use of natural ingredients: Both emphasize the use of natural ingredients and the avoidance of artificial additives. Differences Raw materials: In the invention KR1020160058242, the focus is on using ripe persimmon as the main ingredient and combining it with purees of specific fruits and vegetables (carrot, sweet potato and pumpkin). In this invention, the emphasis is on the overall use of fresh food ingredients to preserve nutritional value and reduce industrial processing, without limitation to a specific ingredient. Nutritional goal setting: The invention KR1020160058242 focuses more on the supply of flavonoids and vitamin C. In our proposed formulation, in addition to maintaining nutritional values, it also improves the texture, taste, and consumption experience of the child. Maintaining food diversity: The proposed formulation takes a flexible approach to selecting raw materials, rather than relying on a specific ingredient, which can be more attractive to producers and consumers. Reduced additives and artificial flavors: Unlike some existing products, we do not need to add flavors, which helps provide a healthier product. Attention to the child's consumption experience: The proposed formulation focuses on improving the texture and taste of the product, which can be more acceptable among children and parents. More sustainable and extensive formulation: Due to the use of fresh ingredients, this formulation has greater potential to preserve various nutrients and reduce problems associated with industrial processing. This invention and the Majan brand baby food have significant similarities and differences that indicate the status and technical advantage of this invention. Majan brand uses ingredients such as various flours and date syrup and, by utilizing advanced industrial technologies, produces a product with a long shelf life and suitable for feeding children. In contrast, this invention uses fresh and natural food ingredients such as apples, carrots, egg white powder, and dates. The production process of this invention involves the use of indirect steam to sterilize and increase the viscosity of the product, which is an innovation in preserving the product's texture and health. The main difference is that this invention has a slightly firmer texture and less fluidity, which makes it more suitable for certain groups of children, especially those who require more nutritious food products. This feature, together with the simplicity of the formulation and the availability of raw materials, allows it to be produced by families, increasing the value of this invention as a practical and innovative option. Providing a solution to an existing technical problem along with an accurate, sufficient, and integrated description of the invention In this formulation, various food ingredients are used to produce a new food product for children. In this formulation, apples, cream, rice flour, corn starch, dates, powdered milk, egg white powder, and carrots are used. The exact amounts of these ingredients will be presented in the next section as a percentage by mass. Apple 105 grams - Cream 90 grams - Egg white powder 25 grams - Milk powder 45 grams - Corn starch 20 grams - Carrot 30 grams - Dates 15 grams - Rice flour 20 grams To make this food product, first the dry ingredients are thoroughly mixed with the cream in a mixer until a uniform texture is achieved. Then the pre-cooked apples and carrots are added to the mixture and mixed. Next, the dates are added and mixing is continued for 5 minutes until all the ingredients are thoroughly mixed and the resulting texture becomes smooth and flowable. It is important to note that the rice flour is preheated to remove its raw taste. This algorithm includes the following steps: 1. Combine dry ingredients and cream in a mixer: In this step, egg white powder, powdered milk, cornstarch, and rice flour are poured into the mixer and mixed thoroughly with the cream to obtain a uniform texture. 2. Adding cooked apples and carrots: After the initial preparation of the dry ingredients, the cooked apples and carrots are added to the mixture and mixed again with the mixer. 3. Adding dates: At this stage, dates are added to the mixture and the mixing process is continued for 5 minutes until a smooth and flowable texture is achieved. 4. Finalization and preparation of the product: At this stage, the final product is ready for consumption and is packaged after quality control tests. Environmental conditions and temperature: To produce this food product and maintain its quality, the ambient temperature must be controlled at different stages of the production process. Here are the recommended temperatures for each stage: 1. Mix the dry ingredients and cream in a mixer: This step should be done at 20-25°C (room temperature) to create a uniform texture without unwanted changes. High temperatures can cause changes in the texture and structure of the ingredients. 2. Cooking Apples and Carrots: Apples and carrots should be cooked at 75-80 degrees Celsius to preserve heat-sensitive vitamins and nutrients. This temperature helps to soften the food sufficiently without losing nutrients. 3. Mixer for final mixing: At this stage, the mixer temperature should be maintained at around 30-35°C to achieve a smooth, flowable texture, without the materials becoming unusable. Inventive step (complexity of the invention): The present invention has certain innovative features that distinguish it from other similar products on the market. Some of these features include: Special Mixing and Order of Adding Ingredients: In this invention, the special order of adding ingredients to the mixer and the way they are mixed is an innovative step. Mixing the dry ingredients with the cream evenly at first creates a soft and smooth texture. Then the cooked apples and carrots are added, and finally the dates are added to the mixture. This mixing order creates a smooth and child-friendly texture, so that we will not have a dry or undesirable texture at any stage. Use of natural and fresh ingredients: Unlike many similar products that use processed ingredients or artificial additives, this invention uses natural and fresh ingredients such as apples, carrots, dates and cream. This feature makes the product healthier and more suitable for children and does not require the use of chemical additives or artificial flavors. To preserve the texture of the food product and increase its shelf life, a special process involving indirect steaming is used. This process is designed to evaporate excess water from the product while increasing the viscosity of the product. This technique is achieved by controlling the indirect steam temperature (around 70-80°C) and processing time (approximately 15 minutes) to prevent the destruction of heat-sensitive nutrients. The benefits of using this process include: 1. Maintaining the soft and appropriate texture of the product: Controlled evaporation of water without negatively affecting the main ingredients creates a uniform and flowable texture in the product. 2. Increase product shelf life: This indirect sterilization method reduces the microbial load of the product and increases its shelf life. 3. Preserving nutritional value: Using indirect steam instead of direct heat prevents the loss of vitamins and minerals and preserves the nutritional value of the product. This innovative step in the production process, as a prominent technical feature, demonstrates the superiority of this formulation over similar products on the market. How to use and age range of users: This product is specially designed for children and is suitable for use from 12 months to 3 years of age. The recommended way of use is directly or mixed with warm water and as a complementary meal. This product is suitable for children aged 12 months to 3 years and is prepared taking into account the nutritional needs of this age group. Water activity is a key indicator of microbial stability of food products. Sample number 20 had the highest water activity with 0.9 and sample number 1 had the lowest water activity with 0.86. These values ​​indicate that the formulation of the samples was optimized to control microbial activity and increase shelf life. Explanation of shapes, maps and diagrams Figure 1. Flowchart of the product manufacturing process Figure 2. Table of average results and standard deviation of physicochemical tests in all groups It graphically displays the process and results of the experiments. This graph shows the different values ​​of physical and chemical parameters in each sample group and provides additional information regarding product stability and formulation effectiveness. This data has been of great help in making decisions to select the final formulation. Explanation and interpretation of tests based on laboratory data analysis The final formulation of this product was selected after conducting numerous tests and evaluations on six groups of samples. In this process, all samples were evaluated in terms of physicochemical properties, nutritional value, and stability parameters, and the results are interpreted as follows: 1. Moisture content Humidity is one of the most important parameters determining the quality and shelf life of the product. According to Figure 2: Sample number 20, with a moisture content of 46.59 percent, showed the highest value and was from the standard group. The lowest moisture content was recorded for sample number 25 from the high-fat group at 32.78 percent. These differences indicate the stability and type of raw materials used in the formulation of each group. 2. Energy content The study showed that the high-fat group had a higher energy content than the other groups: Sample No. 12 with 325.8 kcal per 100 g and sample No. 25 with 338.8 kcal have the highest values. These results highlight the potential of this group of samples for use in specific situations where high energy is required. 3. Nutrient composition The nutrient formulation of each group includes amounts of protein, fat, and carbohydrates, designed in accordance with ESPEN standards. This coordination allows for accurate comparisons between groups and ensures that each formulation is nutritionally appropriate. 4. Ash and fiber content Examination of ash and fiber content showed very little change in these parameters: This uniformity proves the desired quality of the formulation and the uniformity of production techniques. 5. Water activity Water activity is a key indicator of microbial stability of food products. Sample number 20 had the highest water activity with 0.9 and sample number 1 had the lowest water activity with 0.86. These values ​​indicate that the formulation of the samples was optimized to control microbial activity and increase shelf life. Statistical t-test results Statistical analysis (Tables 4-2 and 4-3) on the physicochemical properties of the high-protein group showed: The p-values ​​exceeded the threshold of 0.05 in all cases. These results indicate the absence of a statistically significant difference between the two samples studied and confirm the integrity and consistency of the formulation. Overall conclusion Data analysis showed that the observed differences in physicochemical properties between the high-fat, standard, and high-protein sample groups were statistically insignificant. These findings indicate the high quality, stability of the formulations, and suitability of this product for different nutritional needs. Figure 3. Results of the mean and standard deviation of the colorimetric test for the values ​​of the L, a, and b indices in all groups Explanation and interpretation of colorimetric test results (Hunter Lab) for Figure 2 Data analysis Figure 3 shows the results of the mean, standard deviation, and statistical analysis of the colorimetric test on high-fat, high-protein, and standard samples. This test revealed statistically significant differences between the samples using the parameters L, A, B, and AB. The findings are explained in detail below: 1. High-fat samples L and B parameter: A statistically significant difference was observed between the two samples (p<0.05). The mean value of parameter L in sample number 12 was higher than that of sample number 25. Similar to this trend, parameter B also showed a statistically significant difference, such that the mean of sample 12 exceeded that of sample 25. Parameter A: A statistically significant difference (p<0.05) was observed, and sample 25 had a higher mean value than sample 12. Parameter AB: Due to the equality of the values ​​of this parameter between the two samples, it was not possible to calculate a t-test and no statistically significant difference was reported. 2. High protein samples L-parameter: A statistically significant difference (p<0.05) was observed, such that sample number 2 had a higher mean value than sample number 1. Parameter A: The results showed that sample number 1 had a higher mean than sample number 2, and a statistically significant difference (p<0.05) was reported. Parameter B: The calculated p-value indicates no significant difference (0.05). <p) بین دو نمونه بود. Parameter AB: As with the high-fat samples, identical values ​​of this parameter made the t-test inconclusive and no difference was observed. 3. Standard Group Samples Parameters L, A and AB: A statistically significant difference (p<0.05) was observed in these three parameters. Specifically, the mean values ​​of the parameters were higher in sample number 20 than in sample number 26. Parameter B: No significant difference (0.05) <p) بین دو نمونه مشاهده نشد.Overall conclusion Hunter Lab colorimetric testing revealed significant variations between different samples in the high-fat, high-protein, and standard groups: Parameters L, A, and AB: Significant differences were observed in some groups, which could indicate the effect of the type of formulation on the color characteristics of the product. Parameter B: showed no significant difference in most groups, which could indicate the uniformity of this parameter in the formulations. Parameter AB: Inconclusive results in different groups due to similar values, indicating a lack of differentiation in this particular aspect. Figure 3 visually illustrates these differences and helps to better understand the impact of formulation on the color characteristics of the product. This data played a key role in determining the final product composition and ensuring quality and visual appeal. Figure 4. Summary of mean and standard deviation results of the texture test in all groups The results obtained from Figure 4, which shows the mean and statistical results of the texture test in the high-fat, high-protein, and standard groups, indicate that there is no significant difference between the samples. Specifically, the p-values ​​in all tests were greater than 0.05, indicating that there is no statistically significant difference in the texture characteristics of these samples. These findings mean that all samples were similar in texture and none showed significant differences in textural properties. Therefore, these tests allow us to say that the textural properties of the product remained uniform and similar across all groups, regardless of the different formulation combinations (high fat, high protein, and standard). Figure 4 shows this lack of significant difference and helps us to have a clear picture of this uniformity in the textural properties of the samples. These data will be very useful in evaluating product quality and analyzing the effects of formulations on product texture. Figure 5. Mean values ​​and standard deviations of sensory evaluation for high-fat samples Figure 6. Mean values ​​and standard deviations of sensory evaluation for high-protein product samples Figure 7. Mean values ​​and standard deviations of sensory evaluation for different standard samples Interpretation of sensory analysis results in different groups of samples The results of the sensory analysis, shown in Figures 5, 6, and 7, indicate the sensory differences between two different samples in each group of dietary supplements. The analysis was performed using a t-test to compare the differences in means at the population level to achieve significant differences. High-fat group In the high-fat group, after examining the p-values ​​associated with the different sensory attributes, it was found that no statistically significant differences were observed in any of the sensory parameters evaluated (e.g., taste, texture, acceptability). These results indicate significant sensory similarities between the two samples in this group. Therefore, consumers are unlikely to perceive a significant difference in the sensory attributes of the two samples. These findings emphasize that the two samples are very similar in terms of sensory attributes and are comparable from this perspective. High-protein group In the high-protein group, no significant differences were observed between the two samples in terms of sensory characteristics evaluated, as was the case in the high-fat group. In this group, as in the high-fat group, it can be said that the two samples are similar in terms of sensory characteristics and there is no significant difference between them. Standard group In the standard group, the results obtained from sensory analysis showed significant differences, especially in the parameters of taste, texture and overall acceptability. The p values ​​in these cases were less than 0.05, indicating the existence of statistically significant differences. In these cases, sample number 26 had higher scores in taste, texture and overall acceptability compared to the alternative sample. Therefore, it can be said that sample number 26 performed better than the other sample in these characteristics. Overall conclusion While sample number 26 in the standard group had a significant advantage in certain sensory dimensions (taste, texture, and overall acceptability), no significant differences were observed between the samples in other sensory attributes (such as odor, color, and other characteristics). These results can be useful for product development and improvement of its sensory attributes, especially in order to increase consumer satisfaction. Sample No. 26 was selected as the optimal formulation and the compounds mentioned throughout the patent text are related to this sample. A clear and precise statement of the advantages of the claimed invention over prior inventions. In this formulation, the use of fresh and accessible food ingredients that families can easily prepare and produce brings significant benefits. This product, with its high nutritional value and health-promoting properties, is a suitable option for feeding children and even adults. Our product, with a texture that is slightly firmer than other similar commercial products, offers a new consumption experience that makes it less fluid, but still has nutritional value and desirable properties. Carrots: Rich in vitamin A and fiber to support eye and digestive health. 2. Apple: An ideal source of fiber, vitamin C, and antioxidants to boost the immune system. 3. Banana: Provides energy, potassium and vitamin B6. 4. Egg white powder: Excellent source of protein, vitamin D and important minerals for healthy growth. 5. Rice flour: To increase energy and provide healthy carbohydrates. 6. Cornstarch: To improve texture and water absorption in the product. 7. Cream: Adding delicious flavor and providing essential fats for proper nutrition. Features - Soft texture and flowability suitable for easy swallowing by children. - Pleasant taste and aroma to increase appeal to children. - Fresh, quality food to meet children's nutritional needs. This product can be consumed as a complete meal or supplement for children up to elementary age. Description of at least one implementation method for implementing the invention Selection and preparation of raw materials: Raw materials such as apples, cream, rice flour, cornstarch, dates, powdered milk, egg white powder, and carrots should be selected from reliable and quality suppliers. Ensuring the freshness and standardization of raw materials is essential to guarantee the quality of the final product. Formulation research and development: The research team optimizes the formulation based on the purpose of the invention and the technical problems encountered. The formulation should provide the right balance of nutrients that result in the right taste, desired texture, and high nutritional value. Product testing and evaluation: After preparing and mixing the raw materials according to the formulation, samples of the manufactured product must undergo quality control tests. These tests include: Taste and texture evaluation: Comparing the taste and texture of the product with similar products available on the market. Nutritional analysis: Measuring the amounts of protein, carbohydrates, fat, and vitamins in a product. Product structure: Checking the consistency and stability of the product over time. Graphs and tables of test results: Tables and graphs of test results including nutritional data, taste and texture evaluations, and quality control tests will be attached to the map file. These graphs can show comparisons of the new product with existing commercial samples and statistical values ​​related to product characteristics. How to use and age group: This food product is designed as a complementary food for children aged 12 months to 3 years. The recommended method of consumption includes direct use or mixing with warm water. The recommended amount of consumption per meal varies depending on the nutritional needs of the child and should be done with the advice of a nutritionist. Explicit mention of the industrial application of the invention The food industry is the target industry and food manufacturing companies can produce from this product.

Claims

Complaint What is claimed: Claim 1) Baby food formulation using fresh food ingredients with indirect steam method to sterilize and increase the viscosity of the product, which consists of natural and fresh ingredients including: carrot (30 g), apple (105 g), banana (20 g), egg white powder (25 g), milk powder (45 g), corn starch (20 g), dates (15 g), rice flour (20 g), and cream (90 g).

Images