Otsuka Foods Co., Ltd.

Mitsuo Emoto

Masatoshi Mizuno

Yoshihito Nakai

Sadao Fujii

Tetsuya Akazawa

Madoka Murai

Sadaichi Takagi

The present invention provide a gelatinous food product for supplying balanced nutrition, which is a gel of an emulsified mixture comprising 10 to 50 wt. % of total solid content on a dry weight basis and 50 to 90 wt. % of water, the solid content contains 30 to 90 wt. % of saccharide, 5 to 40 wt. % of lipid, 2 to 60 wt. % of protein, 0.2 to 5 wt. % of organic acid, 0.2 to 5 wt. % of organic acid salt, 0.2 to 5 wt. % of emulsifying agent and 0.2 to 5 wt. % of gelling agent, the food product having a pH of 3.3 to 4 and being a composite of an isoelectric gel of the protein and a heat-soluble gel formed with the gelling agent. The invention also provides a process for preparing the food product. The gelatinous food product of the invention is particularly suitable for nutrition of patients with dysphagia, since it comprises various nutrients in suitable proportions and has good eating qualities, for instance, ease of swallowing even by patients with dysphagia, owing to the soft jelly form.

Gelatinous food product and process for preparing the same

The invention presents a low calorie food material in dry granular state containing a starch such as processed starch, and a dextrine, a konjak mannan or other gelling agent, and a cellulose powder or other white turbid matter. The food material becomes, when water is added, a rice-like food possessing the same appearance and properties as cooked rice.

Low calorie food material and method of manufacturing the same

Growing community of inventors

Otsu, Japan

Mitsuo Emoto