JPH11332513A - Baby food composition containing fructan and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a baby food composition containing fructan, selectively stimulating bifidobacteria in the colon of a baby, when taken by the baby. SOLUTION: This baby food composition contains one or more fructan- containing vegetables and selectively stimulates bifidobacteria in the colons of babies. The fructan-containing vegetables especially include Jerusalem Artichoke, salsify, Arctium lappa and their mixtures. The baby food composition may be a mixed vegetable preparation containing at least one fructan-containing vegetable together with one or more other vegetables or baby food preparations.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates generally to infant food, and more particularly to novel baby food compositions containing fructan-containing vegetables and methods of making and using the compositions.

[0002]

BACKGROUND OF THE INVENTION In human infants, as in adults, their colons are populated with microbial (bacterial) ecosystems containing many and various bacteria. This microflora community can play a major role in infant health. For example, harmful microorganisms cause adverse conditions such as diarrhea and infections such as gastroenteritis. In contrast, beneficial microorganisms such as Bifidobacterium species are thought to promote health by fermenting sugars present in the colon. This genus suppresses the development of putrefactive bacteria and provides resistance to infectious gastroenteritis (Langhendries et al., J Ped Gastroentetol Nutr
21: 177-181, 1995; Jason et al, Pe.
diactrics 74 (Suppl): 702-727, 198
4 years; Howie et al., Br Med J 300: 11-16,
1990, which are still included for reference). Stimulating the colonic Bifidobacterium also improves immune function, improves digestion and absorption of essential nutrients, and synthesizes vitamins (Gibson et al. J Nutr 125: 140).
1-1412, 1995, which are also included for reference).

However, at birth, infants have no flora such as bacteria in the intestine, and the intestinal flora rapidly increases as a result of contact with the mother during childbirth and subsequent breastfeeding. Bifidobacteria dominate the colon plexus of infants in both breastfeeding and milk-fed infants, but milk-fed infants have about the same number of bifidobacteria in breast-fed infants as about 1/10. is there. After weaning, the number of colonic flora becomes similar to that of adults, where Bifidobacteria are the third largest group of bacteria (microorganisms) (Modler et al., Can Inst Food Sci Technol J.
23: 29-41, 1990; Gibson et al., Id .; these references are incorporated by reference).

[0004] Because of the potential health benefits of bacteria such as bifidobacteria, it would be desirable to increase the number of these bacteria in the colon.
One approach to increasing bifidobacteria in the human (human) colon was termed symbiosis. This includes live microbial supplementation for food supply that favors the balance of intestinal parasite microorganisms. However, a problem associated with this approach is that microorganisms do not survive on translocation from the upper gastrointestinal tract to the colon and that they cannot establish permanent colonies in the colon. is there. Feeding live bifidobacteria to infants has been reported to increase the number of these beneficial bacteria in the stool flora during the period of dosing, but bifidobacteria do not After a feeding period, it falls rapidly to levels below pre-food levels (Langhendries et al., J Ped Gastroenterol Nutr 21:
177-181, 1995; Bouhnik et al., Eur J Clin.
Nutr 50: 269-273, 1996; these references are also incorporated by reference).

A second approach, referred to as symbiosis, involves providing the microflora with indigestible food components that beneficially affect the microflora by selectively stimulating the growth and / or activity of beneficial bacteria. One group of indigestible food components that can act as precursors of vital origin are fructooligosaccharides. These fructooligosaccharides are polymers of β-D fructose units with short chains with a degree of polymerization (oligofructose) of 9 or less or chains of medium length with a degree of polymerization (inulin) of about 60 or less. . These fructooligosaccharides are collectively called fructans. The presence of oligofructose and its fermentation in vitro results in an increase in the number and metabolic activity of bifidobacteria (Wang et al.,
J appl Bacteriol 75: 373-380, 1993
Meller et al. In Role of the GutFlora in Toxicity
and Cancer, pp. 347-382, edited by Rowland, London Academy, Academy Press, 1988; these references are incorporated by reference. In addition, oral administration of fructans such as oligofructose and inulin has been taught to increase the number of bifidobacteria in the stool when administered orally to humans (Gibson et al., Gastroenterol
108: 975-982, 1995; this reference is incorporated by reference). As a result, fructan was recommended as a supplement to human adult food (Modler
Et al., Supra, and include this reference for reference).

[0006]

However, none of these prior reports suggested the administration of fructan to human infants. In addition, one of the problems of using purified fructan as a precursor of vitality in infants is the lack of established suitability of such formulations in baby food compositions.

[0007] Certain plant foods contain fructooligosaccharides, which can be potentially advantageous because they beneficially affect colon function and metabolism (Robertfroid et al., Nutr Rev.
51: 137-146, 1993; this reference is also included for reference). It has been suggested that increased intake of foods such as onion, garlic, artichoke, chicory, asparagus, etc. has a bifidogenic effect in the large intestine (Gibson et al., Food Microbial 11: 491-49).
8, 1994; this reference is also included as a reference).
However, many vegetables containing oligofructose are
It is not suitable for use in the required amount of baby food composition to provide a bifidgenic effect.
For example, leek, onion, garlic and other garlic (Allium) family plants can cause a unique and unpleasant stool smell as well as inflammation, heartburn or hyperacidity, and food allergies that make individual foods sensitive. Are known. Moreover, many vegetables have a strong or undesirable flavor that is unacceptably unacceptable in baby food compositions. For example, chicory used as a commercial source of fructan is known to have a very bitter taste. Thus, there remains a need to selectively stimulate the beneficial colon bacteria of infants, thereby providing an acceptable approach to the health of the infant.

[0008]

Accordingly, the present invention has succeeded in finding that certain fructan-containing vegetables are suitable for inclusion in baby food compositions. The vegetable is organoleptically acceptable for use in baby food compositions. The new baby food composition contains an amount of one or more vegetables that allows infants to eat the composition while selectively stimulating and maintaining beneficial colonic bifidobacteria. The baby food composition is formulated into an acceptable (acceptable) baby food formulation.

[0009] Vegetables can be present in the baby food composition in an amount to provide about 1 to 10% (w / w) fructan to the composition prepared for feeding. Vegetables particularly suitable for use in the present invention have roots or tubers from certain species of the Asteraceae family. Because the baby food composition of the present invention consists of fructan-containing vegetables, the composition is a raw food formulation rather than a purified fructan supplemental additive to baby food. In addition, the inventors have found that many of the vegetables used in the present invention have a long history of human food use.

[0010] In another embodiment, the invention relates to a baby food composition comprising a mixture of one or more fructan-containing vegetables and one or more other vegetables. In addition to fructan-containing vegetables, such mixtures can include roots or tubers, such as carrots, and / or legumes, such as peas or beans. Methods of making and using such mixtures are also within the scope of the invention.

[0011] Another embodiment of the present invention relates to a method of stimulating bifidobacteria in the colon of an infant. The method is to feed infants a baby food composition containing fructan-containing vegetables in an appropriate amount to selectively maintain bifidobacteria in the colon of the infant. The composition of the fructan-containing vegetables is a standardized baby food formulation.

[0012] In another embodiment, the invention relates to a method for making a baby food composition. The method includes the step of filtering fructan-containing vegetables with a qualified baby food formulation. The amount of fructan-containing vegetables in the baby food composition is such that when a human infant consumes the composition, it can selectively stimulate and maintain bifidobacteria in the infant's colon.

Some of the advantages achieved by the present invention include providing a baby food composition that can selectively stimulate and maintain beneficial colonic bacteria; feeding the baby food composition of the present invention. Providing a method for improving the health of an infant by reducing the odor of the stool of an infant by suppressing spoilage bacteria; providing a method for producing a baby food composition having precursor properties of life origin; It is of interest to provide compositions and methods based on a mixture of vegetables and other desired vegetables that provide precursor properties of origin.

[0014]

DETAILED DESCRIPTION OF THE INVENTION The present invention is based on the discovery that certain fructan-containing vegetables can be advantageously incorporated into baby food compositions. The term baby or infant as used herein is intended to mean an early child in life that is generally considered to be at an age in the range of about four years from birth. The term vegetable plant as used herein refers to an edible food plant. The term vegetable is edible and refers to the part of the plant on which the plant grows. These terms, including grass plants and their edible parts, fruit plants and their fruits, and the like, include all edible food plants and their edible parts.
The fructan-containing vegetables useful in the present invention have many properties that are used as ingredients in baby food compositions. Such vegetables especially have a high concentration of fructans, ie oligofructose with a degree of polymerization of 2 to 9 and / or inulin. If not so indicated, inulin means fructose oligosaccharides with a degree of polymerization of 2 to about 60. The degree of polymerization can be measured by conventional methods known in the art (eg, Rumessan et al., Am J
Clin Nutr 52: 675-81, 1990, which is incorporated by reference). The fructose oligosaccharides of these vegetables are used as a preferred carbon source comparable to glucose and energy for colonic bifidobacteria. In addition, other bacteria that parasitize the human colon will prefer to utilize glucose over fructose oligosaccharides (eg, Gibson et al., FoodMicrob.
iology 11: 491-196, 1994; this reference is incorporated by reference). Thus, the vegetables of the present invention have a progenitor effect of life origin that selectively stimulates and maintains colonic bifidobacteria.

[0015] Vegetables suitable for use in the present invention are those that contain high levels (concentration) of fructan. In particular, suitable vegetables for use in the present invention are those that are roots or tubers containing fructans, a member of the Asteraceae family, sometimes referred to as the sunflower family. Members of this Asteraceae family include, but are not limited to, artichokes, Roman chamomile, chicory, dahlia, dandelion,
Endive, Jerusalem artichoke, Akikusha, lettuce, salsify, safflower, sunflower, artemisia, tarragon. Preferably, the total fructan content of the vegetables useful in the present invention is at least about 1%, more preferably at least about 3%, and most preferably at least about 5%. A review of the literature on several species of Asteraceae reports fructan contents ranging from about 3 to about 11% in salsify and artichoke to about 15 to about 20% in Jerusalem artichoke and chicory (Roberfroid et al., Nutr Rev 51). 137-1
46, 1993; this reference is also included as a reference). Those skilled in the art will recognize that the amount of fructan in a particular vegetable will depend on many factors, including variety and variety, as well as cultivation (cultivation) and harvest conditions. Accordingly, the minimum value identified is not a limitation of the present invention, but rather characterizes and indicates what is considered a representative minimum value for a given vegetable.

In a preferred embodiment, the fructan-containing vegetables are placed in the baby food formulation as raw food. The concept of a raw food is a process that involves washing, peeling, and shredding of the raw food or a part of it, which is different from other processes such as drying or grinding and further refining. Is also included. In another embodiment, the fructan-containing vegetable is first dried, ground into flour,
It can then be added to baby food.

Although not required, it is also preferred that the vegetables have a history of being consumed as human food. Such pre-existing use provides the basis for a safe addition to food, thereby increasing the likelihood that the baby food can contain the vegetable. Vegetables that have been consumed as food include, for example, Jerusalem artichoke, artichoke, dandelion, chicory, sulfi, and burdock. Vegetables must also be suitable so that they can be perceived for incorporation into the baby food composition. Infants are known to dislike bitter taste at very early ages (Trahm, in Nutrition in Infancy and Childhoo
d, Pipes and Traum, Eds, Mosby, St. Louis, 199
3rd year, pp. 181-194; Kajiura et al., Developmental
Psychobial 25: 375-386; Rosenstein et al., Chil.
d Develop 59: 1555-1568, 1988,
These references are included for reference). Furthermore, it was found that children respond to bitter taste almost as much as adults (Lawless, Am Diet Ass'n 85: 577-585, 1).
985, this reference is included for reference). Therefore, intensely bitter-tasting food products are not acceptable (and do not meet the criteria) as baby food compositions. A technician can evaluate the bitterness level to determine which fructan-containing vegetables are appropriate for baby food applications using experiments such as the routine experiment disclosed in Example 7 below. . Adults' perceptions of bitter taste take on that sensation in toddlers, so it is possible for adults to perform such tests (Id.). In addition, it is known that the likes and dislikes of food for adults who care for infants can affect which foods they give to infants (Trahms, supr
a; Brooks, The Wall St J, December 4, 1996, p.
p A1, A6, these references are included for reference). Standard test procedures for sensory evaluation are known in the art (eg, Stone and Sidel in Sensory Evaluation Practice
s, Academic Press, Orland, 1985, 55-86.
Pp. 227-252, this reference being included as reference).

Infants also tend to reject or at least dislike strong-tasting and especially strong-tasting vegetables (Lowenberg
, In Nutrition in Infancy and Childhood, pipes a
nd Trahms, Edds, Mosby, St. Louis, 1993, 1
65-180; Brooks, supra; Lawless, supra; As
hbrook et al., J Nutrition Ed 17: 5, 6, 46, 19
1995, Beal Pediatrics 20: 448-456, 19
1957, and still include these references.) Thus, vegetables suitable for use in baby food compositions preferably do not taste intense. Testing of intensely tasting vegetables can be easily performed by technicians in a routine manner (Stone and Sidel, supra; this reference is incorporated by reference).

Testing for sensory acceptability could be performed in infants, for example, after obtaining consent from parents in a double-blind, randomized controlled study. For infants between the ages of about 4 months and about 12 months, a standard range of baby food compositions or formulations prepared with certain fructan-containing vegetables is commonly used and accepted by infants, such as carrots. Feed a baby food composition containing vegetables. The adult feeding the infant then records the amount given, the amount the baby ate, and the amount rejected, as well as the number of stools and the color and hardness. Acceptance assessments are performed using methodologies known in the art (eg, Ston
e and Sidel in Sensory Evaluation Practices, Acad
emic Press, Orland, 1985, pp. 55-86, which is hereby incorporated by reference). The results are analyzed,
Vegetable compositions that exhibit tolerances equal to or greater than standard vegetable tolerances are considered suitable for use as infant food.

[0020] The effect of the stimulating or sustaining action of bifidobacteria on the action of the stimulating or sustaining action of fructans of the present invention on stimulating and maintaining the colon bifidobacteria cited herein is as follows. Increasing the number of colon bifidobacteria and / or increasing the ratio of bifidobacteria to the total bacteria in the colon and / or increasing the bifidobacteria of the colon, as long as they provide metabolic selectivity to other colon bacteria. Increasing metabolic activity. Such selectivity allows for preferential fermentation of the colon contents by colon bifidobacteria comparable to non-bifidobacterial colon microorganisms such as Enterobacteriaceae or Bacteroidae. The Enterobacteriaceae or Bacteroidae have been reported to produce potentially toxic fermented products (Tomomatsu, Food Technology 48: 61-).
65, 1994; this reference is also included for reference).

In order to achieve the desired beneficial effect of stimulating and / or maintaining bifidobacteria, the baby food compositions of the present invention include an effective amount of fructan. Preferably, the fructan-containing vegetable is present in a composition in an amount sufficient to produce about 1% to about 10% (w / w) fructan having a degree of polymerization in the range of 2 to 60 in the total composition. The amount of fructan-containing vegetables required for the finished baby food composition can be determined from the amount of fructan in the vegetables and the desired amount of fructan in the finished baby food composition. In the case of special production, the proportion of fructan in the finished baby food composition is determined by the determined daily consumption of fructan, as well as the determined proportion of daily food relative to the special baby food composition It depends on many factors, including the unit quantity of the baby food composition as found in standard commercial jars for baby food. One of ordinary skill in the art can easily determine a predetermined effective amount of fructan-containing vegetables in a special baby food based on the amounts of oligofructose and inulin known to be effective for adults only (Eg, Gibson et al., Gastro
enterol 108: 975-982, 1995, which is hereby incorporated by reference).

Stimulus to bifidobacteria and / or
Alternatively, in determining the amount of fructan required to produce a regulating effect, various calculations can be made based on the amounts known to be effective to humans. For example, Gibson
(Supra, 1995) show that 15 grams of oligofructose or inulin per day increases the number of bifidobacteria in the stool. Both infants' daily caloric intake and stool volume are about 1 /
5 to about 1/3 (pipes et al. In Nutrition in
Infancy and Childhood, pipes and Trahms, Edds,
Mosby, St. Louis, 1993, pp. 30-58; Gibs
on et al., supra, 1995; Silverberg in Pediatric Ga
stroenterology, Silverberg, ed., Med Exam Pub C
o., Ny 1982, still including these references). Thus, an effective amount for a human infant is about 3-5 grams of fructan per day. A typical jar of commercial baby food for a 6 month old infant contains 4 ounces or 113 grams of the baby food composition. 1
4 grams of fructan added to 13 grams of baby food composition would be about 3-4% w / w.

Furthermore, only routine experimentation is required to determine the effect of a baby food composition comprising fructan-containing vegetables on colonic bifidobacteria. For example,
After obtaining parental consent, a double-blind randomized control study could be performed. Two groups of about 10 infants each born at the age of about 4 months to about 12 months at the age of the moon are given a baby food composition without fructan-containing vegetables or a fructan-containing vegetable with fructan of known content. The baby food composition is fed. Before, during, or after determining how long the fructan-containing vegetable is included in the infant's food, a sample of the stool is obtained and the stool microbiota component and the pH of the stool are determined using procedures known in the art (eg, Langhendries et al., J Ped Gastroentetol Nutr
21: 177-181, 1995; Gibson et al., Gas
troentetol, 108: 975-982, 1995; H
oldeman et al., eds. Anaerobic Laboratory Manual, 4th
ed. Blacksburg, VA; VPI Anaerobe Laboratory, 1
977; Munoa et al., ApplEnviron Microbial 54:
1715-1718, 1988; Macfarlane et al., JApp
l Bacteriol 66: 407-417, 1989; Mevi
ssem-Verhage et al., J Clin Microbiol 25: 285
-289, 1987, still including these references). Next, a statistical analysis is performed on the obtained data to compare the differences between the two groups.

The compositions of the present invention are in acceptable baby food formulations. This formulation is made up of, for example, water, bulking agents such as corn starch, rice starch, rice flour, flour, skim dry milk, nutrient supplements such as vitamins and minerals, and seasonings such as salt and onion powder. And preferably may contain some natural additives. In some embodiments, the compositions of the present invention may include a coloring agent, a processing agent, or a preservative, for example, to improve color, taste, shelf life, and the like.

The formulation is intact, such that the individual components that provide the composition with the desired properties are prepared foods rather than dried and / or purified or artificially produced ones. It is preferably based on a food concept (without processing). The raw food is prepared by washing, peeling, and segmenting the raw food or a part thereof. An example of an intact food component of a baby food composition is a lightly rounded vegetable such as white carrot that can be used as a bulking agent instead of a starch material (eg, co-pending US application Ser. No. 08 / 604,6).
No. 16, this reference being included as a reference).

The baby food formulation also contains a soft, homogeneous texture that is acceptable to babies. For older children, a heterogeneous texture is desirable. Sandy textures are generally undesirable. Preferably, the desired texture can be achieved using the raw food concept by mixing a raw food formulation with the desired texture. Further, the color of the composition is such that the composition does not dislike infants or caring adults. The preferred color is preferably achieved using the intact food concept, which adds the food components to the desired color of the overall mixture.

A qualifying (acceptable) formulation is also in proportion so that the composition can be consumed by infants. As noted above, the composition must be organoleptically liked. In addition, the composition must not cause side effects such as hyperacidity, diarrhea or allergic reactions.

The fructan-containing vegetable can be the sole vegetable component of the baby food composition, or alternatively, the fructan-containing vegetable can be a mixture with one or more other vegetables or food ingredients. In these mixtures, the fructan-containing vegetables give the mixture a precursor property of vital origin. Such other vegetables that can be mixed into these mixtures include, but are not limited to, buckwheat,
Kinds of buckwheat, including rhubarb and oxalis (companion); Kinds of cranaceae, including beet, spinach, chard; Gantry, including cantaloupe, cassava, cucumber, honeydew melon, pumpkin, pepo squash, squash, and watermelon Grasses including barley, corn, oats, rice, rye, sorghum, sugar cane, wheat; lilies including aloe, asparagus, chives, garlic, leek, onions, salsa parilla, leeks; cottonseed Mallow mushrooms, including mushrooms, mushrooms and okra; mushrooms including sweet potato; broccoli,
Brussels sprouts, cabbage, cauliflower, collard, cress, horseradish, kale, kohlrabi, mustard, radish, rutabaga, turnip, watercress; including bell pepper, pepper, paprika,
Eggplants including eggplants, potatoes and tomatoes; anise,
Parsley family including caraway, carrot, root celery, celery, coriander, inondo, fennel, parsley, parsnip; It can be obtained from vegetable plants including peanuts including lentil, liquorice, lentils, mesquite, peas, peanuts, tamarinds, and tougacanth, or vegetable species including legumes.

This mixed vegetable composition can be made (prepared) by routine experimentation in conjunction with methods known in the art (see, eg, Example 6 below). A commercial method for producing the combined vegetable composition is described in co-pending application Ser.
No. 4,616. This document is incorporated herein by reference.

Other components of the baby food composition within the scope of the present invention include, for example, pasta formulations, meat formulations such as turkey or beef, other protein foods, fruits and the like.

(Industrial Application) The baby food composition of the present invention finds use as a semi-solid food formulation for infants.
In addition, other benefits are provided by these baby food compositions. Higher fructan levels in baby food can stimulate the growth of beneficial colon bifidobacteria,
That is, it is expected to increase the number and / or ratio and / or metabolic activity of colon bifidobacteria in infants who eat the composition. Further, such stimuli are selective for bifidobacteria over spoilage bacteria. The stool of infants eating the composition also has a slight unpleasant odor, and the stool of babies who have passed the age of months and toddlers will smell stronger than stool of newborn babies and weaker than stool of adults. The stool is thought to have a low pH which is expected to inhibit the growth of spoilage bacteria. This should reduce the likelihood of infants having gastroenteritis. Thus, the baby food composition of the present invention is expected to beneficially affect the stool flora composition and pH, and will contribute to the overall health of the infant.

[0032]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described with reference to the following examples. Other embodiments within the claims of this specification will be apparent to those skilled in the art from the specification or practice of the invention as disclosed herein.
It is meant that the specification and examples are considered by way of example only, with respect to the scope and spirit of the invention as set forth in the appended claims. Example 1 This example illustrates the preparation of a salsify (balamongin) composition. Salsify is composed of three plant species: Tragopagon porrifolius (common salsify, also known as oysters), Scorzonera hispanica (black salsify), and Skolumus hispanics. hispani
cus) (Spanish oyster plant) is the name given to the edible roots. Common salsify has a long history of use as a root vegetable in the United States. The salsify is Fanny Merrit
t "The original Bosto" issued in 1896 by a farmer
n Cooking-School Cook Book ”. Salsify is a small commercial crop with at least one cultivar available in North America (Mammoth Sandwich Island) (Speci
altyand Minor Crops Handbook, SMC-030, with reference to this reference). Mammoth Sandwich I
Salsify or oyster plant seeds from sland crops were obtained from Nichols Garden Nursery, Albany, Oregon.
The seeds from Lewis, New York
Country) sandy loam and planted in clay at the hot springs of St. Louis Country, Missouri. The crop was harvested in late October and November. Their roots were not uniform in appearance. Some are straight and have a nice taper, others have a clear root tip, some of which extend perpendicular to the vertical axis of the root, making the root look like an octopus . Its wonderful root is the imperator (Imperato
r) or the general shape of a small ginseng of the type Channantenay.

Product TK965 : Salsify roots were washed with cold water to remove surface stains and drain. Ten pounds of root were immersed in 100 pounds (lb) of hot water with 0.40 grams of ascorbic acid at 200 ° F for 5 minutes.
The ascorbic acid was added as a precaution so that salsify did not turn brown. Old cookbooks suggested adding lemon juice or vinegar or acidifying the water containing the salsify roots.

The tip of the soaked root was cut off and then peeled with an abrasive peeling machine. The peeled roots were then hand-shaped (trimmed) and immediately placed in 100 pounds of water. 0.4 grams of ascorbic acid had already been added to the water to avoid darkening. The peeled salsify remained gray or white in color. Then drain the roots,
Boiled in a pressure cooker at 15 psig for 5 minutes. The boiled salsify roots were pureed, packed in 4 oz glass jars, and the jars were capped. Capped jars can be used in conventional and thermally processed law-ac
id Foods Packaged in Hemetically Sealed Containers
"Heat-treated low-acid food packaged in sealed container", 21C. F. R. Further processing as required further in §113 et seq. The above documents are included in the present specification for reference. The treated puree was greenish-grey and contained 16.5% total solids and 15.3% soluble solids as determined by Brix meter.

Product TK966 : Used directly without soaking roots of washed salsify. The roots of the unsoaked roots were cut off and then peeled with an abrasive peeler. The raw roots were found to peel very well and did not require trimming. The peeled raw roots were pinkish tan after peeling. The roots are then 15 psig in a pressure cooker
And boiled for 5 minutes. The boiled salsify roots were then pureed, packed into 4 oz glass jars, and the jars were capped. Capped jars can be used in conventional and thermally processed law-acid foods packa
ged in Hemetically Sealed Containers, 21C. F.
R. Further processing as required further in §113 et seq. The above documents are included in the present specification for reference. The treated puree was greenish-grey, the same color as TK965.

Example 2 The following example illustrates the preparation of a Burdock composition. Burdock (Arctium lappa) is another commercially available (commercially available) edible root from Asteraceae plants. It is popular in Japan under the name "burdock". Burdock roots are very long (2-4 inches) slender roots. Although used as food, burdock has been considered an unpleasant taste ingredient (Duke, Organic Garden
ing, July-August 1994, pp. 31-35, incorporated herein by reference.)

Product TK971 : Various Arctium lappa
Burdock root in Creve Coeu, Missouri
r) Hyundai Korean market (market)
Purchased at. The roots were washed with cold water and the surface was cleaned. Eleven pounds of root were cut into segments approximately 8 inches long and immersed in 100 pounds (lb) of hot water with 0.40 grams of ascorbic acid at 200 ° F for 5 minutes. The water turned green during this process. The blanched white roots were trimmed and then peeled with an abrasive peeler. The peeled roots were gray. The peeled roots were then trimmed by hand and immediately placed in 100 pounds of water.
0.4 grams of ascorbic acid had already been added to the water to avoid darkening. The roots were then drained and boiled in a pressure cooker at 15 psig for 5 minutes. The boiled burdock roots were pureed, packed in 4 oz glass jars, and the jars were capped. Capped jars can be used in conventional and thermally processed law-ac
id Foods Packaged in Hemetically Sealed Container
s, 21C. F. R. Further processing as required further in §113 et seq. The above documents are included in the present specification for reference.

Preliminary analysis showed that the raw burdock roots contained 21% total solids, whereas the treated puree contained 2/3 of this value, ie 15% total solids. Was.

Example 3 The following example illustrates the preparation of a Jerusalem Artichoke composition. Jerusalem artichoke is the name given to the plant,
Helianthus tuberosus, the root tuber of the sunflower sunflower. Jerusalem artichoke tuber is a major product of the North American origin, and when visiting New France (Canada) 1600
It was written by Champlain in the age, and then he brought it to France in 1616, where he later cultivated a fully improved variant there. Today, US federal agronomists classify Jerusalem artichoke as a grass (weed). It is difficult to harvest the whole jerusalem artichoke tuber. The remaining tubers make Jerusalem artichoke unique to the region. Jerusalem artichoke tubers have many nodes, and it is very difficult to efficiently cut them without wasting most of them. Jerusalem artichoke tubers have a thin skin and must be maintained in a high-humidity environment to prevent them from shrinking. The skin is also difficult to harvest. These horticultural problems make Jerusalem artichoke a vegetable with high production costs.

Product TK965 : Trade name is "Frieda's ss
I purchased unchokes of Jerusalem artichoke at the Bonds Pavilion market in Irvine, California. Clean 10 pounds of Jerusalem artichoke with scourer, 0.04%
Of ascorbic acid in 50 pounds of water.
The raw tubers were then sliced and boiled in a pressure cooker at 15 psig for 5 minutes. Next, boil the tubers (pure)
And stuffed into 4 oz glass jars and capped the jars. Capped jar with traditional method and Ther
mally Processed Law −Acid Foods Packaged in Hemet
ically Sealed Containers, 21C. F. R. §113
Further processing as required further below. The above documents are included in the present specification for reference.

In a preliminary analysis, the raw jerusalem artichoke contains 10% sucrose and 24% total solids, while the processed puree contains 9% sucrose and 18% total solids. Things have been found.

Example 4 The following example illustrates the adjustment of chicory root composition. The roots of the chicory plant in Chico Liu-time Inti bus (Cichoriu
Mintybus) is a storage organ. Chicory root is a source of practically all commercial inulin and fructose oligosaccharides from nature. Chicory roots have been used as human food for at least two centuries. "Coffee chicory"("Magdbergchicory"
eburg chicory) is also a chicory cultivation whose roasted root is a coffee substitute and a coffee extender. In Italy, cooked chicory root is used directly as food under the name "Sonchino". In France, steamed and softened (digested) chicory root is converted into a sweet syrup, a sweet powder derived from fructose released during digestion. One chicory cultivation is grown for its roots, which are used to produce "Belgian endives". The ripe and harvested chicory roots are exposed to the cold and then placed in a cool room. Edible "chicon"
(Edible white salad vegetables known as "Belgian endives") germinate from the roots. Spent root is generally provided as livestock feed. Cichorium
All species of the family (eg the Belgian endive, escalole, raddichio) are known for their inherent bitterness in their edible parts.

Product TK921A : Witloof chicory roots (hereinafter "unconsumed" chicory roots) harvested without being forced to produce Belgian endives are sold in Rio Vista, California.
Vista) California Vegetable Shop (CaliforniaVege)
table Specialties). Unconsumed roots are peeled with a rub peeler and the peeled roots are then trimmed and cut into small chunks, which are then cooked in a pressure cooker at 15 psig (1.06 kg / cm). ⁽² gauge) for 5 minutes. The boiled root mass was pureed in a blender with sufficient water to add puree to a satisfactory concentration. This puree was then stuffed in a 4 oz glass jar and capped. Lided jars are more traditional and more thermally
Processed Law -Acid Foods Packaged in Hemetically
Sealed Containers, 21C. F. R. Processed in the manner required by §113 et seq. This method was used as a reference in this specification.

Product TK921B : Harvested wit roof chicory roots (hereinafter "consumed" chicory roots) adapted to produce Belgian endives are sold at a California vegetable shop (Rio Vista, CA)
lifornia Vegetable Specialties). The spent chicory was peeled with a rub peeler, the peeled roots were then trimmed and cut into small chunks, and the root chunks were then boiled in a pressure cooker at 15 psig for 5 minutes. The boiled root mass was pureed in a blender with sufficient water to achieve a satisfactory concentration of puree.
This puree was packed in 4 ounce glass jars and the jars were capped. Lided jars can be made using more traditional methods, and even more thermally processed law-acid
Foods Packaged in Hemetically Sealed Containers,
21C. F. R. Processed in the manner required by §113 et seq. This method was used as a reference in this specification.

Example 5 The following example illustrates an analytical test for sugar and inulin in vegetables prepared in Examples 1-4. Branched salsify root (Example 1, TK965), burdock (Example 2,
Individual samples of canned puree made with TK971), Jerusalem artichoke (Example 3, TK912), and unconsumed chicory root (Example 4, TK921), spent chicory root (Example 5, TK921B) Was analyzed. Simple sugar,
Oligosaccharides and inulin are prepared according to AOAC method no. 97720 and by an independent laboratory using high pressure liquid chromatography with a pulsed ampometric detector to estimate the amount of specific fructose oligosaccharides and inulin. The results are shown in Table 1.

[0046]

[Table 1]

Example 6 This example illustrates a method for preparing a mixed vegetable composition containing salsify with orange carrots and peas. Ten pounds of orange carrot were sliced and placed in a pressure cooker with ten pounds of frozen bean. The vegetables were then boiled at 15 psig for 5 minutes. The boiled vegetables were pureed with enough water to give a satisfactory concentration of puree. Salsify was prepared as in Example 1, the total fructan content was determined, and the relative amounts of mixed vegetables and salsify required for baby food composition were calculated. For example, the TK965 salsify preparation contained about 13% total fructans. Since the final baby food composition desired here contains 3-4% fructan, the mixture should therefore contain about 25% TK965 preparation. Thus, a selected amount of TK965 preparation, such as one pound, would be three times as large, eg, three pounds.
Mixed with mixed vegetable puree like pounds. The mixture is placed in a 4 ounce glass jar and then capped. The jar with the lid is Thermoly Processed Law −
Acid Foods Packaged in HemeticallySealed Container
s, 21C. F. R. Further processing in the conventional manner required by §113 et seq. This method is used as a reference in this specification.

Example 7 The following example illustrates the testing of the organoleptic properties of fructan-containing vegetables. Fourteen taste test panelists were selected based on their proven ability in repeated tests to distinguish solutions of caffeine (bitter), citric acid (sour), salt and sugar (sweet). In vegetable testing, parsley root and white carrot root are internal standards for Asteraceae vegetables. These vegetables were prepared by boiling and pureing the vegetables as described in Examples 1-5 and 7. Test samples of various vegetables were tested by these trained panelists in a standard 9-point hedonic scale for odor and mouth sensation / feeling in "blind" conditions, including red illumination to minimize sample identification and recognition. And bitterness were rated on a special 9-point scale. The two scales are as follows.

[0049]

[Table 2]

The results of the test are shown in Table 3. Puree made from chicory roots has been found to be extremely disliked and also extremely bitter. Surprisingly, puree of burdock root, salsify root and jerusalem artichoke was found to be less bitter than carrot. Moderately bitter root vegetables are widely used in baby food products. Salsify root and burdock root purees have unique flavors not found in current baby foods, and as a result they received bad flavor scores from panelists.

[0051]

[Table 3]

[0052] Statistical analysis was performed on the bitterness test as follows. Thirteen examiners rated 2, 5 or 7 vegetables on a scale of 1 to 9, with 1 being the most bitter. 7
An unbalanced, incomplete block shape was used to evaluate the bitterness of the two root vegetables. Analysis of variance, accounting for blocking by examiners, was used to determine the difference in bitterness between vegetables. The least mean square was reported to explain the examiner's imbalance. The least mean squares are separated by the Bonferonny's t-test, with an experiment-related alpha level of 0.05. The second analysis was performed only with the examiner who evaluated all seven vegetables. It was performed variablely by analysis of variability for perfectly balanced randomized clump shape and nonvariably by Friedman's test. Non-variable analysis assumes that individual examiners can assess differences due to bitterness, but the actual scores are not meaningful. This stage for ranked scores is 1 to 9
Rather than 1 to 7.

The means, standard deviations and standard errors are reported in Tables 4 and 5. Least mean squares also report an unbalanced set of data using ratings from all examiners.

[0054]

[Table 4]

[0055]

[Table 5]

The variability among examiners among vegetables was somewhat higher than expected for a trained team. Nevertheless, significant (p <0.0001) differences in bitterness were found between vegetable types.
The results were similar for all three analytical methods. Both chicory mutants were clearly more bitter than any other vegetables, but did not differ from each other. The order of bitterness of salsify, parsley, burdock and carrot was different in each analysis, but no significant difference was found between these four vegetables by any method. Artichoke was the least painful score in all types of analysis. When data from all examiners is included,
Artichokes were clearly less bitter than burdock, carrot and the two chicory mutants. The artichoke was clearly less bitter than the salsify, carrot, burdock and two chicory mutants when contained only seven examiners who saw all seven vegetables.

Example 8 This example describes a test method that can be used to determine the organoleptic properties of a baby food composition for infants.
Informed consent from parents of infants involved in this study (in
formed consent was obtained. The trial is a double-blind, randomized, controlled study.
About 10 healthy infants, about 4 months to about 12 months, typically used in the preparation of a baby food composition or baby food prepared with certain fructan-containing vegetables; and
For example, a baby food composition was provided that contained a control composition that was a standard vegetable known to be acceptable to infants, such as carrots. This control composition serves as a reference for organoleptic properties. The baby food composition is prepared, for example, by the same method as in Examples 1 to 6 described above. Assays to determine total protein, total carbohydrate, total fat as well as fructan content in individual compositions were performed on the tested compositions.

General data such as age and weight for the infant were recorded. In addition, background information was obtained from the parents, who generally determined the taste or dislike of food, as well as the eating habits of the family of the test infant. Subjects were randomly assigned to one of two meal groups. The test involves feeding the infant by an adult parent. Parents record the infant's acceptability and tolerance for the baby's food, including the amount given, consumed and rejected, as well as the frequency, color and firmness of the infant's stool. All digestive problems such as nausea, spitting, and diarrhea are documented.

The acceptability was scored by the mother on a questionnaire using a nine-point pleasure scale (hedonic scale) as described in Example 6 above (Stone and Sidel, Sensory Evaluation Practices,
Academic Press, Inc., Orlando, 1985, 58
See also page -86). This is included herein as a reference material. Mothers indicate acceptability or dislike based on the infant's response to food. Next, the vegetable compositions whose results are analyzed and show comparable or greater acceptability to standard vegetables are considered suitable for use as infant food.

Example 9 The following example describes a test method used to evaluate fructan-containing baby food compositions for the effect of bifidogenesis on infant stool samples. A double-blind randomized control study was performed after obtaining the consent of the baby's parents studied in the study. Two groups, each containing about 10 healthy infants from about 4 to about 12 months, are given either a baby food composition free of fructan-containing vegetables or a baby food composition containing fructan-containing vegetables. Was. The baby food composition can be prepared, for example, by the same method as in Examples 1 to 4 and 6 above. Assays for total protein, total carbohydrate, and total fat, as well as fructan in the composition, were performed on the composition being tested. Such analysis involves routine testing using methods known in the art.

General data obtained such as the age, weight, height, head circumference (length around the head) of the infant were recorded.
Subjects were randomly assigned to one of two diet groups. The meals of the two groups continued for a fixed period of time, for example a month. Adults feeding infants recorded acceptability and tolerability with the amount given, eaten and left over, as well as stool frequency, color and firmness. All digestive problems such as nausea, spitting, and diarrhea were recorded. Testing of the stool samples was performed prior to the start of the feeding period, for example, periodically at 5 day intervals throughout the test period, and after the test period was over. The test involves the determination of fecal parasite composition and fecal pH using known methods (eg, Langhendries et al., J Ped Ga
stroentetol Nutr 21: 177-181, 1995
Year; Gibson et al., Gastroentetol, 108: 975-9.
82, 1995; Holdeman et al., Eds. Anaerobic Lab.
oratory Manual, 4th ed. Blacksburg, VA; VPI Anae
robe Laboratory, 1977; Munoa et al., Appl Env
iron Microbial 54: 1715-18, 1988
Year; Macfarlane et al., J Appl Bacteriol 66: 407-
417, 1989; Mevissem-Verhage et al., J Clin.
Microbiol 25: 285-289, 1987; these references are also incorporated by reference). For example, the pH of the stool is determined after suspending the stool in a saline solution of about 10% concentration. Stool samples for determination of microparasites are placed in sterile vessels and available equipment (eg, Anaerocult RP Dis
posables, Merck, Darmstadt, FRG, which are incorporated herein by reference) under sterile conditions. The analysis is performed on a dilution of stool homogenate in sterile buffer within about 1-5 hours after collection. The suspension is a medium selected to calculate the number of specific bacteria such as all anaerobic bacteria, all aerobic bacteria, E. coli, Gram-positive E. coli, Bifidobacteria, Bacteroides, Fusobacteria, Lactobacillus, and Clostridia. And the plates are incubated aerobically or anaerobically. Individually colonies are subcultured and characterized to the genus level based on colony appearance, gram reactivity, spore production, cell morphology and fermentation end product. Bifidobacteria are further identified by acetate and lactate production, as well as by fructose-6-phosphate phosphoketolase activity determined in a suitable medium. Next, a statistical analysis is performed on the resulting data, comparing the differences between the two groups.

Example 10 This example describes a test method that can be used to determine the beneficial effects of diaper rash on long-term eating of a baby food composition with fructan-containing vegetables.

After obtaining the informed consent of the baby parents studied in the study, a double-blind, random-controlled study was performed. Two groups, each comprising about 10 healthy infants from about 4 to about 12 months, were given either a baby food composition without fructan-containing vegetables or a baby food composition with fructan-containing vegetables. The baby food composition can be prepared, for example, by the same method as in Examples 1 to 6. The analysis is performed on the composition being tested to determine total protein, total carbohydrate, and total fat as well as the fructan content in the composition. Such an analysis involves routine tests using generally known methods.
General data such as age, weight, height and head circumference obtained for the infant are recorded. Subjects are randomly assigned to one of two diet groups. The period during which the two baby food compositions are included in the infant's diet is fixed, for example, as six months. Adults feeding infants record their acceptability and tolerance, including the number of stools, color and firmness, as well as the amount given, the amount eaten and the amount left by the baby. All digestive problems, such as nausea, spitting, and diarrhea, are recorded.

Before beginning the test period, the infant was examined by a physician and the infant with a diaper rash entered the study. Stool samples were obtained and analyzed as in Example 8, before the beginning of the meal period, periodically during the period, and after the end of the study period.

[0065] During the test period when the baby food composition was included in the infant's diet, the infant was regularly examined by a physician.
The presence and severity of diaper rash and other skin disorders have been noted and recorded along with any other gastrointestinal disorders. In addition, the general health of the infant was also assessed.

At the conclusion of the study, a statistical analysis was then performed on the resulting data, comparing the differences between the two groups. Subsequent tests will determine the effect of the fructan-containing baby food composition on preventing the development of diaper rash. The study is performed as described above, except that the infants entering the study have no or minimal diaper rash at the beginning of the meal period.

Example 11 The following example illustrates a method useful for commercial production of mixed vegetable baby foods containing fructan-containing vegetables. Mixed vegetables can be produced on a commercial basis using the following salsify-containing formula.

[0068]

[Table 6]

[0069] Peeled fresh carrots having a total solids content of 12% can be replaced by frozen carrots in the above formula. Frozen carrots can be replaced with carrot puree. If a frozen carrot is replaced with a carrot puree, the total solids content of the carrot puree will cause the weight of the carrot puree added to the batch to fluctuate. The following two-stage process is used for commercial production of 3,000 pound batches. First, vegetable purees are prepared using frozen carrots, frozen salsify, frozen beans and frozen peas. In a second step, the vegetable puree is further processed to produce commercial-scale baby food.

Step 1—Production of Commercial Puree 1000 pounds of frozen white carrot, 800 pounds of frozen salsify, 300 pounds of frozen bean and 150 pounds of frozen peas are from a Fitzpatrick mill (Fit).
zpatrick Commutator), Mode
l No. F-20, medium speed and temperature 200 ⁰
Placed at ２１０210 ⁰ F (205 ⁰ F target). About 450 pounds of water is added through steam injection. The rotating knife of the crusher and the injected steam remove frozen vegetables.
Grind into puree through a 1/2 inch square mesh. The vegetable puree passes through a magnet trap and there is a Stephan Microcutter with two 0.2 mm rings, Mod.
el No. Mill with 100 or 100 DII. The vegetable puree is pumped into a holding tank to take a sample of total solids and wait for a batch. A minimum total solids of 11.00% is required, however, a target total solids of 11.00% to 11.49% is desired.

Step 2-Commercial Production Procedure for the Product The amount of vegetable puree and the amount of water in the batch used in commercial production depend on the total solids content of the vegetable puree. The amount of vegetable puree and the amount of batch water are selected based on the following adjustment table.

[0072]

[Table 7]

The total solid content is from 11.00% to 11.49.
%, 2865 pounds of vegetable puree is 3,
A product with a capacity of 2,000 pounds (Koven Kettle
Kettle). Puree was cooked in a Kobun kettle at 212 ⁰ F for 10 minutes using steam injection. About 135 pounds of water was added through the steam injection.

The product was then placed on a Stephan Microcut with two 0.2 mm rings.
ter, model number 100 or 100DII). The product goes through a two-stage filtration process. The first step is to place the product in a Langsenkamp or F.S. M. C. Pass through the strainer. The second stage passes the product through a Langsen Camp strainer with 0.050 inch openings. The mixed vegetables are then placed in glass jars and mixed with conventional methods and C.I. F. R. §113
Further processed in the manner required for

Baby food is produced differently depending on the targeted consumer age. For example, product, Bee
ch-Nut Stage 1 is planned to be used for babies from about 3 months. Products, Beech-
NutStage 2 is targeted to be used on babies from about 6 months. Products, Beech-Nut
Stage 2 is filtered and passed through a 0.050 inch orifice. The products mentioned so far are Stage
2 product. Products, Beech-NutStag
e3 Junior aims to be consumed by babies from about 9 months. The junior product has a lumpy component that passes through a 3/8 inch mesh.

 ──────────────────────────────────────────────────続 き Continued on the front page (71) Applicant 598077705 800 Market Street, St. Louis, Missouri 63101, U.S.A. S. A. (72) Inventor Mary Bethcourt 116317, Osuego Street, Canajoharie, 13317, New York, USA

Claims (30)

[Claims] 1. A baby food composition comprising at least one fructan-containing vegetable in a qualifying baby food formulation in an amount suitable for selectively stimulating bifidobacteria in the colon of a human infant upon ingestion. Stuff. 2. The baby food composition of claim 1, wherein the amount of the vegetables is sufficient to provide about 1 to about 10% (w / w) fructan of the composition. 3. The baby food composition according to claim 2, wherein said fructan is inulin. 4. The baby food composition according to claim 3, wherein said vegetables include tubers or roots of the family Asteraceae. 5. The baby food composition according to claim 4, wherein said vegetables are selected from the group consisting of Jerusalem artichoke, salsify, burdock and combinations thereof. 6. The baby food composition according to claim 5, wherein the vegetable is salsify. 7. The baby food composition according to claim 5, wherein the vegetable is burdock. 8. The baby food composition according to claim 1, further comprising one or more vegetables in addition to the fructan-containing vegetables. 9. The other vegetable comprises buckwheat, acalyptaceae, gourdaceae, grass family, lily family, mallow family, morning glory family, mustard family, solanaceae family, parsley family, legume family, and combinations thereof. 9. The baby food composition according to claim 8, obtained from a vegetable plant selected from the group. 10. The other vegetable plant may be buckwheat, rhubarb, oxalis, beet, spinach, chard, cantaloupe, cassava, cucumber honeydew, pumpkin,
Pumpkin, pumpkin, watermelon, barley, corn, oats, rice, rye, sorghum, sugarcane, wheat, aloe, asparagus, chives, garlic, leek,
Onions, salsa parillas, scallions, cotton nuts, squirrels, okra, sweet potato, broccoli, brussels sprouts, cabbage, cauliflower, collard, cress, horseradish, kale, kohlrabi, mustard,
Radish, rutabaga, turnip, watercress, pepper, pepper, paprika, eggplant, potato, tomato, anise, caraway, carrot, celery for root,
Celery, Cilantro, Inondo, Fennel, Parsley, Parsnip, Acacia, Alfalfa, Cowpea, Broad bean, Locust bean, Chickpea, Common beans, Bean, Flounder, Licorice, Lima bean, Mesquite,
10. The baby food composition of claim 9, wherein the composition is selected from the group consisting of peas, peanuts, tamarind, tougacanth, and combinations thereof. 11. A method for stimulating bifidobacteria in the colon of an infant, comprising at least one fructan-containing vegetable in an amount suitable for selectively stimulating bifidobacteria in the colon of the infant. Having the infant eat a baby food composition comprising a baby food formulation that meets the criteria of: 12. The method of claim 11, wherein the amount of the vegetables is sufficient to provide about 1 to about 10% (w / w) fructan of the composition. 13. The method of claim 12, wherein said fructan is inulin. 14. The method of claim 13, wherein the vegetables include tubers or roots of the Asteraceae family. 15. The method of claim 14, wherein said vegetables are selected from the group consisting of Jerusalem artichoke, salsify, burdock, and combinations thereof. 16. The vegetable according to claim 1, wherein the vegetable is salsify.
5. The method according to 5. 17. The method according to claim 15, wherein the vegetable is burdock. 18. The method of claim 11, further comprising one or more vegetables in addition to said fructan-containing vegetables. 19. The method according to claim 19, wherein the other vegetable is buckwheat,
19. The method according to claim 18, obtained from a vegetable plant selected from the group consisting of gourdaceae, grass family, lily family, mallow family, morning glory family, mustard family, solanaceae family, parsley family, legume family, and combinations thereof. 20. The other vegetable plant is buckwheat, rhubarb, oxalis, beet, spinach, chard, cantaloupe, cassava, cucumber honeydew, pumpkin,
Pumpkin, pumpkin, watermelon, barley, corn, oats, rice, rye, sorghum, sugarcane, wheat, aloe, asparagus, chives, garlic, leek,
Onions, salsa parillas, scallions, cotton nuts, squirrels, okra, sweet potato, broccoli, brussels sprouts, cabbage, cauliflower, collard, cress, horseradish, kale, kohlrabi, mustard,
Radish, rutabaga, turnip, watercress, pepper, pepper, paprika, eggplant, potato, tomato, anise, caraway, carrot, celery for root,
Celery, Cilantro, Inondo, Fennel, Parsley, Parsnip, Acacia, Alfalfa, Cowpea, Broad bean, Locust bean, Chickpea, Common beans, Bean, Flounder, Licorice, Lima bean, Mesquite,
20. The method of claim 19, wherein the method is selected from the group consisting of peas, peanuts, tamarind, tougacanth, and combinations thereof. 21. The step of straining at least one fructan-containing vegetable in a suitable baby food formulation in an amount suitable for selectively stimulating bifidobacteria in the colon of a human infant upon ingestion. A method for manufacturing a baby food composition comprising: 22. The method of claim 21, wherein the amount of the vegetables is sufficient to provide about 1 to about 10% (w / w) fructan of the composition. 23. The method of claim 22, wherein said fructan is inulin. 24. The method of claim 23, wherein the vegetables include tubers of the Asteraceae family. 25. The method of claim 24, wherein said vegetables are selected from the group consisting of Jerusalem artichoke, salsify, burdock, and combinations thereof. 26. The vegetable according to claim 2, wherein said vegetable is salsify.
5. The method according to 5. 27. The method according to claim 25, wherein the vegetable is burdock. 28. The method of claim 21, further comprising one or more vegetables in addition to said fructan-containing vegetables. 29. The other vegetable is a buckwheat family, a crab family,
29. The method according to claim 28, wherein the method is obtained from a vegetable plant selected from the group consisting of gourdaceae, grass family, lily family, mallow family, morning glory family, mustard family, solanaceae family, parsley family, legume family, and combinations thereof. 30. The other vegetable plant is buckwheat, rhubarb, oxalis, beet, spinach, chard, cantaloupe, cassava, cucumber honeydew, pumpkin,
Pumpkin, pumpkin, watermelon, barley, corn, oats, rice, rye, sorghum, sugarcane, wheat, aloe, asparagus, chives, garlic, leek,
Onions, salsa parillas, scallions, cotton nuts, squirrels, okra, sweet potato, broccoli, brussels sprouts, cabbage, cauliflower, collard, cress, horseradish, kale, kohlrabi, mustard,
Radish, rutabaga, turnip, watercress, pepper, pepper, paprika, eggplant, potato, tomato, anise, caraway, carrot, celery for root,
Celery, Cilantro, Inondo, Fennel, Parsley, Parsnip, Acacia, Alfalfa, Cowpea, Broad bean, Locust bean, Chickpea, Common beans, Bean, Flounder, Licorice, Lima bean, Mesquite,
30. The method of claim 29, wherein the method is selected from the group consisting of peas, peanuts, tamarind, tougacanth, and combinations thereof.