Method of making formed food puree products
OwnerSamuel P. Huttenbauer, Jr.inventor
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Abstract
A method of making formed food products from food purees is disclosed. These products are ideal for use with children or adults who are unable to effectively chew their food due to age or illness. In this method, the food material is comminuted and mixed with relatively low levels of a lubricant/thickener and optionally flavoring or nutritional components (preferably after or while the food material is at a temperature of at least about 71° C.), transferred to a mold preferably in the shape of the original food product, and frozen. The food products made by this method are also disclosed.
Claims7
A method of preparing a formed food puree product comprising:
- (a) obtaining a food material;
- (b) comminuting said food material by mechanical means until the particulate size of said food material is reduced to a size such that ingestion can be accomplished without mastication;
- (c) adding konjac flour in the form of an aqueous gel to said comminuted food material in the amount of from about 0.2% to about 4% by weight of said food material;
- (d) optionally adding seasonings, flavorings, nutritional supplements or other additives;
- (e) transferring said food material to a mold or form in the shape of the original uncomminuted food material defined in step (a), said forming taking place under pressure;
- and
- (f) subjecting the formed food material to a process selected from freezing and pasteurizing;
- wherein steps (c) and (d) are carried out on food material which has been heated to at least about 71° C.
Dependencies are inferred from the claim text.