| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a high nutrient jelly food for dysphagic patients having a jelly-like texture suitable for being ingested by dysphagic patient, together with a high nutrient value, and hardly generating troubles such as water separation. <P>SOLUTION: The high nutrient jelly food for dysphagic patients is obtained by mixing without foaming and gelling a mixture of (a) water: 20-36 wt.%, (b) vegetable oil-and-fat: 50-74 wt.%, (c) a sucrose fatty acid ester (emulsifier): 0.5-3.0 wt.%, (d) a gelling agent: 0.5-1.5 wt.%, (e) one or more materials selected from the group consisting of sweeteners, flavoring agents and nutrient auxiliary components: the rest, and e.g., has a plate-like shape with 15-35 mm width, 80-150 mm length and 1-10 mm thickness and 530-640 kcal heat capacity per 100 g. <P>COPYRIGHT: (C)2011,JPO&INPIT |
