Egg product for infants and babies and method of making same

Abstract

An egg 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 to eggs. The egg food product is produced by taking whole eggs or egg whites and mixing or whipping them, either by themselves or with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. An acid or acid salt containing food product such as citric acid, lemon juice, and cream of tartar may be added while mixing or whipping the eggs in order to help firm the eggs or egg whites and allow them to retain more air. 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.

Claims

1. A method of producing an infant or baby food product comprising: mixing whole eggs or egg whites in order to produce a meringue or batter; baking the meringue or batter in order to produce a cake; drying the cake; grinding or milling the dried cake into a powder; wherein baking is at a temperature is at least 165° C.; wherein baking is for a time period of at least 20 minutes; and wherein at least one ingredient selected from the group consisting of rice, tapioca, wheat, corn, nut flour, soy flour and bean flour is added to said eggs or egg whites during said mixing step, and a weight ratio of the whole eggs or egg whites to the at least one selected ingredient is at least 4:1.

2. The method of claim 1, wherein said mixing step is carried out by either whipping or stirring.

3. The method of claim 1, wherein an acid or acid salt containing food product is added to said eggs or egg whites during said mixing step.

4. The method of claim 1, wherein said cake is dried to a water content of less than 10%.

5. The method of claim 1, wherein said dried cake is ground or milled so that resulting powder is of a size such that it can pass through at least a 200 mesh screen.

6. The method of claim 1, wherein said eggs or egg whites are may be raw, frozen or in powdered form.

7. The method of claim 1, wherein the weight ratio of the whole eggs or egg whites to the at least one selected ingredient is at most 10:1.

8. The food product produced by the method of claim 1.

9. A method for reducing the risk of developing a food allergy to eggs, 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.

10. The method of claim 9, further including mixing the powdered food product into a food selected from the group consisting of breastmilk, formula and a pureed food prior to said feeding step.

11. The method of claim 9, wherein said feeding step is carried out in serving sizes of 5-10 grams of the powdered food product and at a frequency of 1-3 times per week.

12. The method of claim 9, wherein said preparing step includes drying the cake to a water content of less than 10%.

13. The method of claim 12, wherein said preparing step further includes grinding or milling the dried cake into a powder of a size such that it can pass through at least a 200 mesh screen.

Description

DETAILED DESCRIPTION

(1) The inventive process begins with selecting either whole eggs or egg whites. The eggs or egg whites may be raw, frozen or powdered (spray dried, drum dried or freeze dried). Powdered eggs or egg whites are first reconstituted into a liquid by mixing with water. Frozen eggs or egg whites are first defrosted.

(2) The next step in the inventive process is to mix the eggs or egg whites. This is done by either whipping or stirring. Mixing may include adding one or more other ingredients. For example, the eggs or egg whites may be mixed with one or more of rice, tapioca, wheat, corn, nut flour, soy flour and bean flour. The weight ratio of the eggs or egg whites to the one or more other ingredient is from between 10:1 to 4:1.

(3) An acid-containing food product such as lemon juice or white vinegar, or an acid-salt-containing food product such as cream of tartar may be added to the eggs or egg whites during mixing. This is done in order to stabilize the whipped or stirred eggs. The ratio of the eggs or egg whites to the added acid is between about ⅛ teaspoon per 30 g of egg.

(4) Mixing by either whipping or stirring should take placed for a time period of between 1 and 10 minutes. The resulting meringue or batter is then baked in an oven or similar device for at least 20 minutes and at a temperature of at least 165° C. The purpose of baking is to denature the ovoalbumin.

(5) After baking, the resulting cake is dried in order to further reduce water content, preferably to a water content level in the cake of less than 10%. The now dried cake is ground or milled into a fine powder such that it can pass through a 200 mesh screen.

(6) In use, the ground or milled egg powder is proportioned and fed to infants older than 4 months old by mixing the powder into breastmilk, formula, or developmentally-appropriate pureed foods. Suitable pureed foods include vegetables, fruits, yogurt, or wheat cereal. The baked egg powder of the invention is preferably fed to infants in serving sizes of 5-10 grams at a frequency of 1-3 times per week so as to reduce the risk of allergic sensitization to eggs.

(7) The powdered egg product produced in accordance with the invention is advantageous in that the correct amount of proteins per serving is provided in feeding to an infant. This is because the powder is uniform in nature and the protein content per gram is determined.

(8) The powdered egg product produced in accordance with the invention is advantageous since it has good water absorption and water adhesion characteristics. This is because it is dried and can absorb water. As a result, the powder is easily mixed into pureed food.

(9) The powdered egg product produced in accordance with the invention is advantageous since the individual granules thereof do not adhere to each other. This is because the baking process creates a stable granule. As a result, the powder cannot form a gel or solid when mixed with water. This property prevents risk of choking an infant.

(10) The powdered egg product produced in accordance with the invention is advantageous as it is specifically designed as infant food product. This is because it is easily mixed into any age appropriate food and will not increase choking risk. As a result, it is appropriate to be fed to an infant who can tolerate solid food.

(11) The scope of the invention will now be set forth in the following claims.