157 results about "Baby food" patented technology

A feeding system for feeding infants and other individuals who must be fed by another. The feeding system includes a number of small packets, much like catsup or mustard packets, that are filled with food, such as baby food, and which is attachable to a feeding spoon mechanism provided with the system. Once attached to the feeding spoon mechanism, the food within the packet is forced out of the packet into the bowl of the spoon mechanism by the user using only a single hand. The feeding system thus allows the user to have one hand remain free to hold the baby, a baby bib or perform other necessary baby care activities.

An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.

Sauces, spreads, cooking oils, and cooking fats are created from a wide range of various ingredients. Sauces, spreads, cooking oils, and cooking fats having at least one ingredient, with at least one flavoring, and at least one texture. At least one ingredient is selected from group including of at least one flavoring ingredient, at least one nutritional ingredient, at least one health ingredient, and at least one other ingredient. At least one ingredient is also created as small spherical balls as mixed in. Sauces can be served as appetizer and snack. And served as baby food, for children with less teeth, for old people, and for sick people. Sauces, spreads, cooking oils, and cooking fats are used for food preparation and food flavoring, including condiment and salad dressing. And used in manner selected from group consisting of room temperature, cold, warm, and hot.

The invention relates to a plant seed oil, comprising arachidonic acid comprising approximately 7 to approximately 26 percent by weight of the total fatty acid content, the ratio of the percentages by weight of arachidonic acid to gamma-linolenic acid being approximately 1:1 to approximately 5:1 and the ratio of the percentages by weight of arachidonic acid to dihomo-gamma-linolenic acid being approximately 1:1 to approximately 5:1. The invention additionally relates to processes for the production of this plant seed oil and formulations and uses of the plant seed oil. In particular, the invention also makes available foodstuffs and baby food that contain the plant seed oil mentioned.

Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ≦about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.

A tray for holding multiple baby food, baby food jars, containers, plates, bowls and cups designed to be held with one hand by inserting the thumb of a user through a centrally located hole in the tray and using the remaining fingers on the bottom of the tray as support.

The invention provides a germinated brown rice nutrition tablet and a preparation method thereof, and belongs to the technical field of fine and deep processing of agricultural and sideline products. The germinated brown rice nutrition tablet is prepared from germinated brown rice serving as a main raw material by germinating the brown rice, drying, cooling, tabletting, re-drying, cooling and sterilizing. The nutrition tablet is rich in gamma-aminobutyric acid, phytic acid, dietary fiber and nutritive elements such as vitamins B1, B2, B6 and E, is purely vegetarian and can be eaten. The germinated brown rice nutrition tablet is suitable for being eaten by normal crowds such as children, students, office workers, patients and the middle-aged and aged people, and is particularly suitable for people with overstrained nerves, people with gastrointestinal disorders and obese people, can be added into porridge, can also be put into rice to cook steamed rice, and can be added into tea cakes, cakes, biscuits, baby foods and the like as a raw material.

The invention relates to a disposable baby food pouch with spout and zip lock feature, having a function for storing, transporting, and serving baby food. The food pouch promotes expeditious storage and serving of baby food.

The present invention relates to an electric baby food warmer for heating baby food held in a container by means of a heat transfer medium. The baby food warmer comprises a bowl where the container can be inserted for heating, and an electric heating for heating the bowl bottom. The invention further relates to a cover for an electric baby food warmer and to a process for heating baby food held in a container. In order to have an electric baby food warmer, a cover for an electric baby food warmer and a process for heating baby food held in a container, which renders the heating of baby food particularly fast, power saving and secure, according to the invention, water vapor is used as a heat transfer medium and the bowl walls together with the container and/or a cover form an essentially sealed chamber for retaining water vapor.

A diaper bag having a major compartment with pockets on the walls or bottom thereof for one or more of the following accessories needed either by the mother or baby for travel: wipes, diapers, spare clothes, Mom's ipod, cell phone, keys and/or wallet, a changing mat, snacks, formula, baby food, and having actively or passively heated and cooled insulated compartments for formula, baby food included on the inside or outside of the main compartment.

A leakproof bottle for feeding a child includes a first external thread around a bottle opening, and a lower closure ring having a first internal thread, which is screwed onto the first external thread and has at least one first throughflow hole. An upper closure ring has a second external thread on which the lower closure ring sits in a sealing manner and which has at least one second throughflow hole which, by rotation of the upper closure ring relative to the lower closure ring, can be brought into coinciding and non-coinciding positions relative to the first throughflow hole. Locking elements can rotate the lower closure ring and upper closure ring relative to each other and releasable lock them, with a drinking teat and a screw ring having a second internal thread, which is screwed onto the second external thread of the upper closure ring, releasably securing a lower edge region of the drinking teat to upper closure ring.

There is provided a utensil such as a spoon, knife, or fork adapted for hygienic usage. The utensil includes a stem portion where a user's hand would typically grasp the utensil and a food manipulating portion. A hook is disposed on the utensil stem. In one embodiment, the utensil is a spoon for use with baby food jars. The hook is formed from the same material as the spoon. The hook allows a user to rest the spoon on the rim of the baby food jar so as to position the bowl of the spoon near the bottom of the baby food jar, a position that is the most position to rest a spoon when not in use for purposes of hygiene.

The invention provides a baby food composition, which comprises whey protein, casein, nucleotide, lactose, alpha-linolenic acid and linoleic acid, wherein the mass ratio of the whey protein to the casein is 80:20-90:10. Compared with the prior art, the ratio of the whey protein to the casein in the baby food composition is adjusted into 80:20-90:10 which is closer to the ratio of the whey protein to the casein in breast milk colostrum, thereby being suitable for 0-3 months old babies, especially for 0-28 days old newborn children. The nutritional components in the baby food composition is closer to the nutritional components in the breast milk colostrums, and the baby fed with the baby food composition provided by the invention can achieve the effect of breastfeeding.

The present invention provides a microwave oven and a method of operating a microwave oven, which minimises user involvement when heating a food item to a desired target temperature. According to the invention, the initial temperature of the food item is measured prior to the heating process, and the required heating time is determined automatically based on the initial temperature, the target temperature, and the amount of food as entered by the user. In order to heat a food item to a desired target temperature, the user only needs to position a container for temperature measurement and enter the amount of food. In particular, the present invention is preferably adapted for heating of baby food, such as baby milk contained in a baby bottle, and in such case the target temperature is preferably preset to about 37° C.

The invention discloses a manufacturing technology for an active nutritional original sheet of germinated brown rice. The active nutritional original sheet of the germinated brown rice produced by utilizing the manufacturing technology has good taste and rich nutrition, improves nervous senile dementia, reduces blood pressure, peaces nerves, and also has certain healing effect on cardiovascular and cerebrovascular diseases. The active nutritional original sheet of the germinated brown rice can be used for porridge, can also be added into rice for rice steaming and be added into tea, biscuits, cakes, and infant food to be taken as a raw material and so on, has pure and soft taste, also has the sweetness of brown rice, and further plays a role in the nutritive value. The manufacturing technology comprises the following steps: the active nutritional original sheet of the germinated brown rice is obtained by cleaning, sand removal, magnetic separation, being processed into the brown rice, soaking germination acceleration, sterilization, disinfection, cooking, sheet pressing, sterilization, screening, inspection, metering, packing, and acceptance. The whole process adopts full-automatic stream line control; and the manufacturing technology can be used to manufacture active nutritional original sheets of germinated red brown rice, germinated black brown rice and germinated glutinous brown rice.