Abstract: A process for producing a granular low-calorie food material comprising the steps of forming a composition into granules, and drying the granules, the composition comprising (a) 50 parts by mass of starch; (b) 0.3 to 10 parts by mass of trehalose; (c) at least one selected from the group consisting of (c-1) 0.1 to 15 parts by mass of a gelling agent capable of forming a gel in the presence of a divalent metal ion, and 0.1 to 3 parts by mass of the divalent metal ion, and (c-2) 0.1 to 15 parts by mass of a gelling agent capable of forming a gel upon heating or upon cooling after heating; and (d) 1 to 25 parts by mass of an opacifying agent; and having a water content of 15 to 40% by mass.

Abstract: 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.

Abstract: 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.