PROBLEM TO BE SOLVED: To provide a method for supplying food containing high moisture content without spoiling the original palate feeling of food to a person having difficulty in chewing/swallowing without causing choking.;SOLUTION: The method for supplying the food includes using sauce as an oil-in-water emulsified product which contains ≥70% oil and fat, has Tamarind seed gum content of 1-7 pts. when bringing an aqueous phase part to 100 pts., and has a ratio of Tamarind seed gum of ≥50% in the whole polysaccharides of the aqueous phase part, and a viscosity of 250-1,000 Pa s.;COPYRIGHT: (C)2012,JPO&INPIT
展开▼
机译:要解决的问题:提供一种向水分含量高的食物供应方法而又不损害咀嚼/吞咽困难而不会引起窒息的人的食物原有的口感的方法。一种油包油型乳化产品,包含70%的油脂,罗望子种子胶含量为1-7 pts。当使水相部分达到100 pts时,罗望子种子胶在水相部分的全部多糖中的比例为50%以上,粘度为250-1,000 Pa s .;版权:(C) 2012,日本特许厅
展开▼