JP2002119197A - Weaning food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a weaning food having well-balanced nutrients necessary in growing stage and suitable for the babies and infants suffered with food allergy by using a material having low allergenicity without using eggs, milk and soybean having high allergenicity and provide a method for the mass- production of a weaning food having excellent taste, flavor and palatability and effective for preventing the crisis of food allergy at a low cost. SOLUTION: The weaning food contains 100 pts.wt. of wheat flour of 100% domestic origin, 35-50 pts.wt. of an oil such as shortening, 35-45 pts.wt. of sugar such as granulated beet sugar, 3-15 pts.wt. of a starch-containing root crop, 0.5-4 pts.wt. of dried vegetable powder, 0.5-4 pts.wt. of a calcium-containing material, 2-5 pts.wt. of granulated dried fruit, 3-15 pts.wt. of a jelly material and optionally 0.5-1.5 pts.wt. of a functional food material composed of one or more powdery substances selected from green tea, catechin-containing material, ground green tea, chlorella, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baby food used for infants with food allergy and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, the number of allergic patients has been increasing and has become a major social problem. In particular, those aged 0 to 2 who complain of food allergic symptoms such as atopic dermatitis, asthma, rhinitis, conjunctivitis, and diarrhea. It occurs frequently in infants and children. Egg, milk and soybean are allergic to food in Japan.
It is said to be a major allergic food, and meat, buckwheat, rice, and flour are allergic. Conventionally, as a countermeasure against such a food allergy, an elimination food therapy for preventing a food causing the allergy from being eaten has been performed. However, many patients who complain of allergic symptoms are growing children, such as infants, so it is necessary to take nutrients necessary for growth. On the other hand, a large number of baby foods in the form of granules, solids, pastes, etc. with a well-balanced nutrition are commercially available and are widely used because they are very convenient when going out. At present, there are few baby foods suitable for infants. Therefore, for infants with allergic symptoms, it is necessary to select ingredients that do not contain eggs, milk, soybeans, etc. that cause allergies after checking the composition table of baby food products, which is very complicated at the time of purchase. In addition to the fact that the food is a material that forms the basis of a dietary life, there is almost no baby food free of eggs, milk, soybeans and the like. For this reason, various kinds of foods that remove only foods that cause allergies and do not damage other nutritional components have been studied.

[0003] For example, Japanese Patent Application Laid-Open No. 2000-69935 (hereinafter referred to as “A”) discloses powdered milk for infants,
A health food for preventing atopic dermatitis by mixing a live extract of a lactic acid bacterium with a food to be eaten by an infant is disclosed. JP-A-5-227891 (hereinafter referred to as "B") uses a milk protein digest as a substitute for chicken eggs and milk, and as a substitute for butter, rapeseed margarine, rapeseed salad oil, corn salad oil, sesame oil A confectionery using at least one material selected from grape oil, sesame oil, sesame oil, and sunflower oil is disclosed, and a molding step of molding a dough made in a mixing step of mixing confectionery materials into a desired shape Before moving to -5 ° C or lower, the confectionery is frozen by leaving it at a temperature of -5 ° C or less for 3 hours or more, and the molding process is completed until the frozen dough is thawed, and the process moves to a heating process of heating the dough. A manufacturing method is disclosed. Japanese Patent Application Laid-Open No. Hei 10-108613 (hereinafter referred to as Japanese Patent Publication No.
Instead of using high allergenic flour and chicken eggs, starch was used in place of flour, and together with low allergenic oils and fats, the dough properties of cookies were improved and the handling of dough was facilitated. Cookies and cookie mixes for food allergy patients are disclosed.

[0004]

However, the above-mentioned conventional baby food and its manufacturing method have the following problems. (1) No. A is a composition in which a live extract of Lactobacillus sp. Is mixed in infant formula or baby food.
Since Lactobacillus species such as Bifidobacterium and Acidophilus are artificially cultured and grown and dried alive, the production process is laborious and time-consuming, the production cost is high, and there is a problem of lack of economy. Was. (2) The publication No. B uses milk protein digest as a substitute for chicken egg and milk, and as a substitute for butter, rapeseed margarine, rapeseed salad oil, corn salad oil, sesame oil, grape oil, sesame oil, sesame oil, sunflower Since at least one material selected from oils is used, there is a problem that the dough is difficult to form when molded, is difficult to mold, and is not suitable for machine manufacture. (3) In the publication No. B, there is a problem that the process of freezing the dough must be included in the manufacturing process, which requires a large number of man-hours and lacks productivity, and also requires refrigeration energy and lacks energy saving. Was.

[0005] (4) JP-B discloses a cookie and a cookie mix, which cannot be a staple food even if it can be used as a snack for infants, so that it is not possible to take the nutrition necessary for infants with food allergies. Had. (5) Publication No. C uses starch in place of wheat flour, and uses 20 parts by weight of fat and oil having low allergenicity for 100 parts by weight of starch.
By using 10 to 10 parts by weight to improve the connection of the dough, it is intended to make a dough that is also adapted to machine manufacturing, but instead of wheat flour only starch such as wheat starch, corn starch, tapioca starch, potato starch, etc. There was a problem that flavor and taste were inferior because of use. (6) The publication No. C discloses a confectionery and a method for producing the confectionery, and cannot be a staple food even if it can be a snack for an infant, so that it is not possible to take nutrition necessary for an infant with food allergy. Had a point.

[0006] The present invention solves the above-mentioned conventional problems, and does not use eggs, milk, and soybeans with high allergens but uses a material with low allergenicity to achieve an excellent nutritional balance required during the growing season. It is an object of the present invention to provide a baby food suitable for infants with food allergies, and to provide a method for producing baby food which is excellent in flavor, taste and texture, prevents the onset of food allergy, and is excellent in economy and mass productivity.

[0007]

The baby food according to claim 1 of the present invention comprises 35 to 50 parts by weight of oil such as shortening and 35 to 45 parts by weight of sugar such as beet granulated sugar per 100 parts by weight of flour. And starch-containing root vegetable paste 2
~ 15 parts by weight, and dried vegetable powder 0.5 to 4 parts by weight,
0.5 to 4 parts by weight of calcium-containing material, 2 to 5 parts by weight of dried fruit granules, 3 to 15 parts by weight of jam-like substances, and powdery substances such as green tea, catechin-containing substances, matcha and chlorella if necessary. And 0.5 to 1.5 parts by weight of a functional food material composed of one or more of the above-mentioned products.

With this configuration, the following operation can be obtained. (1) Reduce allergens that cause allergies,
It has the effect of suppressing food allergic symptoms, maintaining a sufficient nutritional balance, and being able to take in nutrients necessary for the growing season. (2) Eggs, milk, soybeans and the like having a high allergen are not used, so that they have the effect of not causing onset of atopic dermatitis even when eaten by infants having allergic symptoms. (3) It has the effect of making the dough easy to be cohesive due to its viscosity, and adding nutrient-rich baby food with improved flavor, taste and texture by adding spinach powder, walnut grains, blueberries and green tea. Have.

(4) Since a dried vegetable powder obtained by drying green-yellow vegetables is contained, it has an effect of enhancing nutritional value and promoting healthy growth of infants. (5) Since starch-containing root vegetable paste and the like are contained, it has an effect that the amount of high allergen flour can be reduced. (6) Since a calcium-containing material is contained, it is possible to take in calcium necessary for infants and infants, and it has an effect that bone growth is excellent. (7) Since the flour does not contain a bleaching agent or the like, it does not contain unnecessary additives or the like, and has an effect that it is suitable for infants to eat. (8) Since the jam-like substance is contained, the color is good and the appetite of the infant can be enhanced. (9) It can be applied to dry or wet type baby food, and even infants with allergic symptoms can easily go out and eat in suburbs, which is excellent in convenience.

Here, examples of the wheat flour include flour, semi-strength flour, medium flour, a mixture of equal flour and mild flour, a low allergen wheat preparation and the like. In particular, a low-allergen wheat preparation is preferable because the allergen is reduced, and the gluten function constitutes the structure and skeleton of the baby food, improves the connection of the dough, and elicits a unique taste and texture. Examples of the oil include one or more of 100% vegetable shortening having low allergenicity, rapeseed margarine, rapeseed salad oil, corn salad oil, sesame oil, grape oil, sesame oil, sesame oil, sunflower oil, and the like.

Examples of sugars include sugars of beet granulated sugar, sucrose, glucose, isomerized sugar, fructose, xylol sugar and derivatives thereof (neo sugar, palatinose, coupling sugar, etc.), sugar alcohols such as sorbitol, honey, maple One of sugars or a mixture thereof is used, but beet granulated sugar with little lye obtained from beet radish is preferable for improving texture. Examples of the starch-containing root vegetable paste include one or more of pumpkin, sweet potato, carrot, blueberry, and the like, and a pesticide-free paste is preferred. Here, if pumpkin, sweet potato, carrot, etc. are steamed or boiled, and then pickled and strained, a smooth paste is obtained, which is preferable. The starch is not particularly limited as long as it is used for food. As a dried vegetable powder,
One or more green-yellow vegetables such as spinach, ginseng, komatsuna, and squash may be dried and then powdered, but those without pesticides are preferred.

Examples of the calcium-containing material include white fish, lean fish, seafood such as clams, clams, squids, oysters, and sea urchins, and seaweeds such as seaweed, kelp, and hijiki.
In particular, a white fish bone that is pale and easily digested is preferable. Examples of the dried fruit granules include one or more of walnuts, raisins, and the like, and those without pesticides are preferred.
Here, angelica or orange peel made of orange peel obtained by simmering butterflies and cherries are also preferably used. Incidentally, peanuts are not preferable because they become allergens. Examples of the jam include one or more of blueberries, strawberries, apples, marmalades, and the like, and those without pesticides are preferred. Examples of functional food materials include green tea, catechin-containing substances, matcha, chlorella, DNA, chitin, chitosan, calcium, vitamins, and the like. By mixing these materials, nutritional balance can be obtained. The functional food material may or may not be contained. Next, each compounding amount will be described. The amount of oil such as shortening is 10
It is 35 to 50 parts by weight based on 100 parts by weight of 0% domestic flour. As the amount is less than 35 parts by weight,
The balance between the taste and the melting of the mouth of the whole baby food tends to be lost, and as the amount exceeds 50 parts by weight, the taste tends to decrease and the texture deteriorates. Sugar content such as beet granulated sugar is 100%
35 to 45 parts by weight based on 100 parts by weight of domestic flour. As the amount is less than 35 parts by weight, the sweetness of the baby food tends to decrease and the appetite of infants tends to decrease. As the amount exceeds 45 parts by weight, the balance of the taste of the whole baby food tends to be lost. Are not preferred. The amount of starch-containing root vegetable paste is 10
It is 3 to 15 parts by weight for 100 parts by weight of 0% domestic flour. As the blending amount becomes less than 3 parts by weight, the crispy texture with good melting in the mouth is reduced,
As the amount exceeds the weight part, the balance between flavor and taste tends to be lost. The amount of the dried vegetable powder is 0.5 to 4 parts by weight based on 100 parts by weight of 100% domestic wheat flour. 0.5
As the amount is less than 4 parts by weight, the vitamins and carotene required for infants tend to be unable to be taken, and as the amount is more than 4 parts by weight, the taste and texture deteriorate and the appetite of infants tends to decrease, Neither is preferred. The amount of the calcium-containing material is 0.5 to 4 parts by weight based on 100 parts by weight of 100% domestic flour. As the amount is less than 0.5 parts by weight, there is a tendency that calcium and protein necessary for infants are insufficient, and sufficient bone growth cannot be achieved. As the amount exceeds 4 parts by weight, flavor and taste increase. Are unfavorable because the balance tends to be lost. The blended amount of the dried fruit granules is 2 per 100 parts by weight of 100% domestic flour.
To 5 parts by weight. As the amount is less than 2 parts by weight, vitamins and the like necessary for infants tend not to be taken, and as the amount exceeds 5 parts by weight, the balance between flavor and taste is lost, and the texture deteriorates, and the appetite of infants is reduced. Are apt to decrease, and thus both are not preferred. The amount of the jam is 3 to 15 parts by weight based on 100 parts by weight of 100% domestic wheat flour. As the blending amount becomes less than 3 parts by weight, the texture and taste also decrease, and the color becomes worse and the appetite of infants cannot be increased. As the amount becomes more than 15 parts by weight,
None of them is preferable because the balance between flavor and taste tends to be lost. The amount of the functional food material is 10
It is 0.5 to 1.5 parts by weight based on 100 parts by weight of 0% domestic flour. As the amount is less than 0.5 parts by weight, the taste of the whole baby food tends to decrease,
As the amount exceeds the weight part, the balance between flavor and taste tends to be lost.

The method for producing a baby food according to claim 2 of the present invention is obtained by a foaming step of mixing oil such as shortening and a sugar such as beet granulated sugar and foaming while adding water, and the foaming step. Starch-containing root vegetable paste, dried vegetable powder, calcium-containing material, dried fruit granules, jam, and, if necessary, green tea, catechin-containing material, powdered green tea, chlorella, etc. A mixing step of adding one or more functional food materials, and then adding flour and mixing, a molding step of collectively molding the dough created in the mixing step, and a molding step in the molding step. And a powdering step of baking the dough fired in the baking step into powder or paste.

With this configuration, the following operation can be obtained. (1) Even without using eggs and butter, it has the effect of being able to obtain a baby food that has a good mouth-melting texture and flavor and is easy for infants to eat. (2) Since the baby food can be produced by using a material having low allergenicity by an extremely simple process, the production cost can be reduced, the economy is excellent, and the mass production is excellent. (3) The baby food can be made into a powder or paste, has excellent handling properties, and has the effect of being able to be stored for a long period of time. (4) Since a starch-containing root vegetable paste or the like is used, an operation such as molding, rolling, and die cutting can be easily performed without using eggs or butter having a high allergen.

Here, in the firing step, the firing temperature is not particularly limited, but it is preferable to bake slowly in an oven at about 180 ° C. In the powder process, it is preferable to slowly dry with hot air to make a powder or paste. In the powder process, the term “powder” has a wide meaning including not only a powder form but also a granular form, and may be a paste form depending on the application. By making the baby food into a powder, granule or paste, the hardness can be adjusted according to the age of the infant and it is excellent in long-term storage. In the mixing step, the functional food material may or may not be added.

According to a third aspect of the present invention, there is provided a method for producing a baby food according to the second aspect.
The composition is blended in each amount of the baby food described in (1).

According to this configuration, the following operation is obtained in addition to the operation of the first or second aspect. (1) The use of a material having low allergenicity has an effect that a nutritional balance of an infant having a food allergy can be sufficiently maintained and growth can be promoted. (2) Eggs, milk, soybeans and the like having a high allergen are not used, so that they have the effect of not causing onset of atopic dermatitis even when eaten by infants having allergic symptoms. (3) It has the effect of being able to obtain a baby food with a good balance of nutrition, excellent in flavor, texture and taste. (4) It is possible to produce a baby food free of food allergy by a simple process, and it is excellent in mass productivity, and has an effect that production cost can be reduced and economy is excellent.

[0018]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on embodiments. (Example 1) Beet granulated sugar and shortening are mixed at the mixing ratio of Example 1 shown in Table 1, and the mixture is foamed well while adding water. Then, when the foam comes up, add blueberries, pumpkin, walnuts, spinach, green tea, white fish bones, add flour and mix well. The dough prepared in this manner was rolled to a thickness of 7 mm with a rolling pin, then the dough was extracted by die-cutting so as to obtain a dough weight of about 3 g, arranged on a top plate, and baked in an oven at 180 ° C. for 15 minutes. Thereafter, 10 infants with allergic symptoms were fed about 30 g of baby food for 50 days, and the presence or absence of allergic symptoms was confirmed.

[0019]

[Table 1]

(Example 2) Beet granulated sugar and shortening are mixed at the compounding ratio of Example 2 shown in Table 1, and the mixture is well whipped while adding water. Then, when the bubbles rise, blueberries, pumpkins, walnuts, spinach,
Add green tea and white fish bone, then add flour and mix well. The dough prepared in this manner is rolled to a thickness of 7 mm with a rolling pin, and then the dough is cut out so as to have a dough weight of about 3 g.
It was baked at 80 ° C. for 15 minutes. Thereafter, 10 infants with allergic symptoms were fed about 30 g of baby food for 50 days, and the presence or absence of allergic symptoms was confirmed. Then, sample 10
0 g was taken and analyzed. Table 2 shows the results. In addition, carbohydrates and calories were measured. Table 3 shows the results.

[Table 2]

[Table 3]

(Example 3) Beet granulated sugar and shortening are mixed at the mixing ratio of Example 3 shown in Table 1, and the mixture is thoroughly foamed while adding water. Then, when the bubbles rise, blueberries, pumpkins, walnuts, spinach,
Add green tea and white fish bone, then add flour and mix well. The dough prepared in this manner is rolled to a thickness of 7 mm with a rolling pin, and then the dough is cut out so as to have a dough weight of about 3 g.
It was baked at 80 ° C. for 15 minutes. Thereafter, 10 infants with allergic symptoms were fed about 30 g of baby food for 50 days, and the presence or absence of allergic symptoms was confirmed.

(Comparative Example 1) Beet granulated sugar and shortening are mixed in the mixing ratio of Comparative Example 1 shown in Table 1, and the mixture is thoroughly foamed while adding water. Then, when the bubbles rise, blueberries, pumpkins, walnuts, spinach,
Add green tea and white fish, then add flour and mix well. The dough made in this way is 7m thick with a rolling pin
m, and the dough is removed by die-cutting so as to have a dough weight of about 3 g.
Firing was performed for 15 minutes at ℃.

(Comparative Example 2) Beet granulated sugar and shortening are mixed at the compounding ratio of Comparative Example 2 shown in Table 1, and the mixture is foamed well while adding water. Then, when the bubbles rise, blueberries, pumpkins, walnuts, spinach,
Add green tea and white fish bone, then add flour and mix well. The dough prepared in this manner is rolled to a thickness of 7 mm with a rolling pin, and then the dough is cut out so as to have a dough weight of about 3 g.
It was baked at 80 ° C. for 15 minutes.

(Comparative Example 3) Beet granulated sugar and shortening are mixed at the mixing ratio of Comparative Example 3 shown in Table 1, and the mixture is thoroughly foamed while adding water. Then, when the bubbles rise, blueberries, pumpkins, walnuts, spinach,
Add green tea and white fish bone, then add flour and mix well. The dough prepared in this manner is rolled to a thickness of 7 mm with a rolling pin, and then the dough is cut out so as to have a dough weight of about 3 g.
It was baked at 80 ° C. for 15 minutes.

(Evaluation Example 1) In Examples 1 to 3, baby foods having smoothness, good melting in the mouth, and excellent flavor, taste and texture could be obtained. About 30 g of the baby food obtained in Examples 1 to 3 was applied to 10 infants with allergic symptoms for 60 infants.
After eating for days, I had a good appetite. Furthermore, no allergic symptoms were observed even after eating. Moreover, as is clear from Tables 2 and 3, the product of this example was found to be high in calories and extremely well balanced in nutrition.

(Evaluation Example 2) In Comparative Example 1, only flour and shortening were used without using a starch-containing root vegetable paste, and dried fruit granules, jams, dried vegetable powders, and catechin compounds were used. Since it was put and put together, it was found that the dough did not elongate, the dough was torn during rolling, and the workability was remarkably inferior even during die cutting. Furthermore, it was a baby food that was hard and had a poor texture even after baking.

(Evaluation Example 3) In Comparative Example 2, only corn starch was used, and dried powder of shortening, walnut, blueberry, spinach, and dried green tea powder were used. In a cup made of aluminum foil or the like, It was found that if the dough was not baked, it was too soft and did not come together, and the workability was extremely poor. Further, it was found that the taste was remarkably inferior.

(Evaluation Example 4) Comparative Example 3 was prepared without using water, and was found to be hard and had a poor texture after firing.

[0029]

As described above, according to the present invention, the following advantageous effects can be obtained. According to the invention of claim 1, (1) allergens causing allergies are reduced,
It is possible to provide a baby food with excellent nutritional balance that can suppress food allergic symptoms, maintain a sufficient nutritional balance, and take in nutrition necessary for the growing season. (2) Eggs, milk, soybeans and the like having a high allergen are not used, so that a baby food excellent in usability that does not cause atopic dermatitis even when consumed by infants having allergic symptoms can be provided. (3) Viscosity makes the dough easier to put together, and by adding spinach powder, walnut grains, blueberries and green tea, it is possible to obtain a nutritious baby food with improved flavor, taste and texture. Excellent baby food can be provided. (4) Since a dried vegetable powder obtained by drying green-yellow vegetables is contained, a nutritional value can be enhanced, healthy growth can be promoted, and a baby food excellent in growth can be provided. (5) Since the starch-containing root vegetable paste and the like are contained, it is possible to provide a highly usable baby food that can reduce the amount of high allergen flour. (6) Since a calcium-containing material is contained, calcium required for infants can be taken, and a baby food excellent in bone growth and excellent in nutrition can be provided. (7) Since the flour does not contain a bleaching agent, unnecessary additives and the like are not mixed therein, and it is possible to provide a baby food excellent in safety suitable for infants to eat. (8) Since a jam-like substance is contained, it is possible to provide a baby food with good color and excellent appetite-enhancing properties that can enhance appetite. (9) It can be applied to a dry or wet type baby food, and even an infant with allergic symptoms can easily go out and provide a convenient baby food.

According to the second aspect of the present invention, (1) it is possible to obtain a baby food which has a good mouth-melting texture and flavor and is easy to be eaten by infants without using eggs and butter, and has excellent texture. A method for producing a baby food can be provided. (2) Since a baby food can be produced using a material having low allergenicity by an extremely simple process, a method for producing a baby food excellent in economical efficiency and excellent in mass productivity can be provided because the production cost can be reduced. be able to. (3) It is possible to provide a method for producing a baby food that can be made into a powdery or paste-like form, is excellent in handleability, and is excellent in preservability that can be stored for a long time. (4) A method for producing a baby food with excellent workability, which can easily perform operations such as molding, rolling, and die cutting without using eggs or butter having a high allergen because a starch-containing root vegetable paste or the like is used. Can be provided.

According to the invention described in claim 3, according to claim 1
In addition to the effects of the invention of (2), (1) a baby food having an excellent nutritional balance capable of promoting the growth of nutrients of a baby having food allergies by utilizing a material having a low allergenicity and promoting growth. Can be provided. (2) Since a high-allergen egg, milk, soybean, or the like is not used, a method for producing a baby food that is excellent in safety and does not cause the development of atopic dermatitis even when consumed by an infant having allergic symptoms can be provided. (3) It is possible to provide a method for producing a baby food with excellent balance, which can provide a baby food with good balance of nutrition, excellent in flavor, texture, and taste. (4) It is possible to provide a method for producing a baby food that can produce a baby food free from the occurrence of food allergies in a simple process, is excellent in mass productivity, can reduce the production cost, and is economically excellent.

As described above, the present invention provides an excellent nutritional balance required for the growing season and eliminates food allergies by using low allergenic materials without using eggs, milk and soybeans having high allergens. It is possible to provide a suitable baby food and a method for producing a baby food which is excellent in flavor, taste and texture, and which prevents the onset of food allergy and is excellent in economy and mass production.

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Claims (3)

[Claims] 1. 100 parts by weight of flour, 35 to 50 parts by weight of oil such as shortening, 35 to 45 parts by weight of sugar such as beet granulated sugar, and starch-containing root vegetable paste 2
~ 15 parts by weight, and dried vegetable powder 0.5 to 4 parts by weight,
0.5 to 4 parts by weight of calcium-containing material, 2 to 5 parts by weight of dried fruit granules, 3 to 15 parts by weight of jam-like substances, and powdery substances such as green tea, catechin-containing substances, matcha and chlorella if necessary. Baby food, characterized in that it contains 0.5 to 1.5 parts by weight of a functional food material composed of one or two or more kinds of food products. 2. A frothing step in which oil such as shortening is mixed with a sugar such as beet granulated sugar and whipping while adding water, a starch-containing root vegetable paste and a dried vegetable powder are added to the mixture obtained in the whipping step. Foods, calcium-containing materials, dried fruit granules, jams, and, if necessary, functional foods consisting of one or more of powdered substances such as green tea, catechin-containing substances, matcha and chlorella A mixing step of adding the ingredients, then adding flour and mixing, and a molding step of molding the dough created in the mixing step collectively,
A firing step of firing the dough molded in the molding step,
A powdering step of making the dough baked in the baking step into a powdery state or a paste state. 3. A method for producing a baby food according to claim 2, wherein the method for producing a baby food according to claim 2 is blended in each amount of the baby food according to claim 1.